1 00:00:01,002 --> 00:00:02,304 Gordon: Previously on "MasterChef Junior"... 2 00:00:02,304 --> 00:00:04,610 - Kids: Whoa! - I'm sure you can guess 3 00:00:04,610 --> 00:00:08,584 - why you're all here. - Kids: Restaurant takeover! 4 00:00:08,584 --> 00:00:10,588 Daphne: You will be serving a packed house 5 00:00:10,588 --> 00:00:12,726 at one of the top restaurants in the country. 6 00:00:12,726 --> 00:00:14,863 - Molly: I got hot calamari. - I need scallops. 7 00:00:14,863 --> 00:00:16,901 - Service. - Gordon: That looks beautiful. 8 00:00:16,901 --> 00:00:19,205 Why'd you put the calamari on so quickly? 9 00:00:19,205 --> 00:00:21,209 I wanted to put the calamari on quickly so-- 10 00:00:21,209 --> 00:00:23,146 But what about your team? 11 00:00:23,146 --> 00:00:25,017 A'Dan, unfortunately tonight, 12 00:00:25,017 --> 00:00:27,989 it's your last performance in this competition. 13 00:00:27,989 --> 00:00:29,125 Bye, bud. 14 00:00:29,125 --> 00:00:30,260 Tonight... 15 00:00:30,260 --> 00:00:32,799 Are you guys ready to find out 16 00:00:32,799 --> 00:00:35,304 what giant mystery you have to face? 17 00:00:35,304 --> 00:00:37,007 ...a super sized mystery box. 18 00:00:37,007 --> 00:00:39,445 I've never seen a mystery box this big before. 19 00:00:39,445 --> 00:00:41,650 - What is this? - And a familiar face returns... 20 00:00:41,650 --> 00:00:44,455 First ever winner MasterChef Junior winner Alexander! 21 00:00:44,455 --> 00:00:46,694 - Oh, my God! - ...for fishy immunity challenge... 22 00:00:46,694 --> 00:00:50,602 You have to fillet and cook an incredible salmon. 23 00:00:50,602 --> 00:00:52,706 - Oh, my God. - ...that has some out of their depth. 24 00:00:52,706 --> 00:00:55,043 - Oh, Molly. - Ooh. 25 00:00:55,043 --> 00:00:56,747 Daphne: Don't slow down, you guys, keep it up. 26 00:00:56,747 --> 00:00:58,884 How do you get bouillabaisse flavorsome in 45 minutes? 27 00:00:58,884 --> 00:01:00,220 Oh, man. 28 00:01:00,220 --> 00:01:02,258 I don't think this fish is good. 29 00:01:02,258 --> 00:01:04,095 You have confirmed you're nuts. 30 00:01:04,095 --> 00:01:07,569 Tonight is elimination and I think you just put one foot out the door. 31 00:01:07,569 --> 00:01:09,706 I'm going home. 32 00:01:12,144 --> 00:01:15,450 ( music playing ) 33 00:01:17,221 --> 00:01:19,458 - Ooh. - Ah-ha! 34 00:01:19,458 --> 00:01:21,797 - What's in the box? - You know what? 35 00:01:21,797 --> 00:01:23,133 ( laughs ) 36 00:01:23,133 --> 00:01:26,239 Is it Christmas already? 37 00:01:26,239 --> 00:01:27,909 Tonight is a big one. 38 00:01:27,909 --> 00:01:29,478 Final four is looming. 39 00:01:31,449 --> 00:01:33,888 - ( kids scream ) - Welcome back, guys. 40 00:01:33,888 --> 00:01:35,357 Line up, please. 41 00:01:35,357 --> 00:01:36,894 That is a giant mystery box. 42 00:01:36,894 --> 00:01:38,330 I've never ever 43 00:01:38,330 --> 00:01:40,200 seen a mystery box this big before. 44 00:01:40,200 --> 00:01:41,937 I don't know what the heck is in there. 45 00:01:41,937 --> 00:01:43,741 You know, I think it's probably a shark. 46 00:01:43,741 --> 00:01:45,979 - Good to see you all. Are we good? - Kids: Yes, Chef. 47 00:01:45,979 --> 00:01:51,624 Well, as you can see, it's time for your next huge challenge. 48 00:01:51,624 --> 00:01:55,698 I have no idea what the judges put under there, 49 00:01:55,698 --> 00:01:57,267 but we're in the top five 50 00:01:57,267 --> 00:02:00,073 and the judges are not afraid to throw anything at us. 51 00:02:00,073 --> 00:02:01,844 Some I'm, like, a little worried. 52 00:02:01,844 --> 00:02:03,246 Listen closely all of you. 53 00:02:03,246 --> 00:02:04,716 First up, you're gonna be fighting 54 00:02:04,716 --> 00:02:07,689 - for immunity. - ( whispers ) Oh, my goodness. 55 00:02:07,689 --> 00:02:08,691 If you don't get that, 56 00:02:08,691 --> 00:02:12,097 you'll be facing a dreaded elimination. 57 00:02:12,097 --> 00:02:15,571 You know you really want to fight to get up 58 00:02:15,571 --> 00:02:17,609 on that balcony. 59 00:02:17,609 --> 00:02:19,111 And there are just five of you left, 60 00:02:19,111 --> 00:02:22,886 and after tonight, we will be down to four. 61 00:02:24,723 --> 00:02:28,296 That's right. To be guaranteed one of those top four spots, 62 00:02:28,296 --> 00:02:31,503 you have to make it through whatever 63 00:02:31,503 --> 00:02:34,810 is waiting for you under... here. 64 00:02:34,810 --> 00:02:38,684 - Oh, my gosh. - What's under there is historic, 65 00:02:38,684 --> 00:02:40,888 legendary, unique. 66 00:02:40,888 --> 00:02:42,692 - A lion! - A lion? 67 00:02:42,692 --> 00:02:44,663 A lion could definitely fit under there. 68 00:02:44,663 --> 00:02:48,470 It's taken nearly seven years to create. 69 00:02:48,470 --> 00:02:51,442 Are you guys ready to find out 70 00:02:51,442 --> 00:02:54,415 what giant mystery you have to face tonight? 71 00:02:54,415 --> 00:02:57,021 - Kids: Yes, Chef. - Gordon: Oh, boy. 72 00:02:57,021 --> 00:02:59,492 Oh, I'm so nervous for you. 73 00:02:59,492 --> 00:03:01,229 I'm ready to jump on the counter. 74 00:03:01,229 --> 00:03:02,766 Okay, lift that box. 75 00:03:03,968 --> 00:03:05,505 Liya: What? 76 00:03:05,505 --> 00:03:07,474 - Shoes? - Molly: What is this? 77 00:03:07,474 --> 00:03:09,045 - Oh, my God. - It's salmon. 78 00:03:09,045 --> 00:03:11,617 Liya: Wait, what? Alexander? 79 00:03:11,617 --> 00:03:12,685 ( gasps ) 80 00:03:12,685 --> 00:03:14,790 - ( kids scream ) - Oh, my God. 81 00:03:14,790 --> 00:03:19,566 Welcome back our first ever MasterChef Junior winner Alexander! 82 00:03:19,566 --> 00:03:21,335 - ( cheers and applause ) - Gordon: Well done! 83 00:03:21,335 --> 00:03:22,539 Now, he's just finished 84 00:03:22,539 --> 00:03:24,208 his first year of culinary school 85 00:03:24,208 --> 00:03:25,878 and he's already worked 86 00:03:25,878 --> 00:03:28,918 at some of the best restaurants anywhere in the world 87 00:03:28,918 --> 00:03:31,724 alongside Dominique Ansel and Andrew Carmellini. 88 00:03:31,724 --> 00:03:33,193 - Wow! - Wow. 89 00:03:33,193 --> 00:03:35,598 Alexander is here and I don't know what to say. 90 00:03:35,598 --> 00:03:38,103 When I first watched "MasterChef Junior" 91 00:03:38,103 --> 00:03:40,842 he kept inspiring me to keep cooking. 92 00:03:40,842 --> 00:03:42,444 It's just so cool to see 93 00:03:42,444 --> 00:03:45,117 like how he was so young and all of a sudden... 94 00:03:45,117 --> 00:03:47,756 - Alexander, good to see you, bud. - Good to see you, too. 95 00:03:47,756 --> 00:03:50,160 Welcome back to the MasterChef Junior family. 96 00:03:50,160 --> 00:03:52,231 You were 13 years of age. You were down there. 97 00:03:52,231 --> 00:03:55,003 Give us an insight. What kind of doors opened when you became the first ever 98 00:03:55,003 --> 00:03:57,609 - MasterChef Junior winner? - Oh, my gosh. Which doors didn't open. 99 00:03:57,609 --> 00:03:59,780 Met so many chefs. It's an amazing experience 100 00:03:59,780 --> 00:04:02,752 to be on this show. You learn so much. 101 00:04:02,752 --> 00:04:04,355 Congratulations on all the success. 102 00:04:04,355 --> 00:04:05,591 We're extremely proud of you 103 00:04:05,591 --> 00:04:07,629 and honored to have you back here. 104 00:04:07,629 --> 00:04:09,265 - Amazing to be back. - Right. 105 00:04:09,265 --> 00:04:11,570 All of you, listen carefully, 106 00:04:11,570 --> 00:04:14,308 to earn immunity from this next elimination challenge, 107 00:04:14,308 --> 00:04:16,613 you'll have to fillet an incredible, beautiful, 108 00:04:16,613 --> 00:04:20,320 - fresh, Scottish salmon. - Whoa. 109 00:04:20,320 --> 00:04:22,992 This is no easy task, especially with a fish that size. 110 00:04:22,992 --> 00:04:26,667 It's something that every great chef needs to know how to master. 111 00:04:26,667 --> 00:04:29,105 And to show you all how it's done, 112 00:04:29,105 --> 00:04:30,641 you'll get a lesson from not just one 113 00:04:30,641 --> 00:04:33,246 but two master chefs. That's right. 114 00:04:33,246 --> 00:04:38,223 Alexander and I will demonstrate tonight how to fillet a salmon. 115 00:04:38,223 --> 00:04:40,093 - So let's do it. - Grab that fish, let's go. 116 00:04:40,093 --> 00:04:42,231 Excellent. 117 00:04:42,231 --> 00:04:44,301 - Right, you guys excited? - Kids: Yes, Chef. 118 00:04:44,301 --> 00:04:46,372 Thanks, Alex. Now the most important thing about filleting a salmon 119 00:04:46,372 --> 00:04:48,711 is let the knife do the work. Get comfortable with the fish, okay. 120 00:04:48,711 --> 00:04:52,451 Don't be scared by it and feel how much muscle is in there, yes. 121 00:04:52,451 --> 00:04:55,257 Solid. Don't forget they swim up the river before spawning. 122 00:04:55,257 --> 00:04:58,597 Molly: I don't know how to fillet a fish. 123 00:04:58,597 --> 00:05:00,501 So I'm super grateful that Alexander 124 00:05:00,501 --> 00:05:02,839 and Gordon are gonna show us how to do it. 125 00:05:02,839 --> 00:05:04,375 Okay, look at the gills. 126 00:05:04,375 --> 00:05:07,515 Slice all the way through to that center bone. 127 00:05:07,515 --> 00:05:09,719 Hold it at the eyes, down, 128 00:05:09,719 --> 00:05:11,455 and across and then literally in. 129 00:05:11,455 --> 00:05:12,725 Use the point of the knife 130 00:05:12,725 --> 00:05:14,261 and come all the way down the backbone 131 00:05:14,261 --> 00:05:17,434 and over. Watch where you're cutting. 132 00:05:17,434 --> 00:05:20,006 Careful not to bend 133 00:05:20,006 --> 00:05:22,411 and burst the salmon, okay. 134 00:05:22,411 --> 00:05:25,718 - Alexand. - Thank you, Chef. 135 00:05:25,718 --> 00:05:26,720 First one off. 136 00:05:26,720 --> 00:05:29,124 Now, the second part, come in 137 00:05:29,124 --> 00:05:31,462 all the way down, 138 00:05:31,462 --> 00:05:34,335 and off, okay. 139 00:05:34,335 --> 00:05:35,605 A nice clean carcass. 140 00:05:35,605 --> 00:05:37,542 - Oh, my gosh. - Oh. 141 00:05:37,542 --> 00:05:39,478 - That is very clean. - Yes. 142 00:05:39,478 --> 00:05:42,819 So right now I'm just peeling off some of the fat 143 00:05:42,819 --> 00:05:45,591 to clean up the salmon a little bit before I portion it. 144 00:05:45,591 --> 00:05:47,327 Grayson: Gordon, he's awesome. 145 00:05:47,327 --> 00:05:49,331 Alexander is awesome. 146 00:05:49,331 --> 00:05:52,404 All their knife work, it's just so precise 147 00:05:52,404 --> 00:05:55,377 and they left almost nothing on the carcass. 148 00:05:55,377 --> 00:05:58,349 That dorsal fin there, come around that part, 149 00:05:58,349 --> 00:06:01,890 cut through, get rid of that bone, okay. 150 00:06:01,890 --> 00:06:03,894 Right, Alex, ready for the portion? 151 00:06:03,894 --> 00:06:07,434 - Ready, Chef. - Remember how expensive these fish are. 152 00:06:07,434 --> 00:06:11,610 So be super careful every time you make a slice. 153 00:06:11,610 --> 00:06:14,916 Okay? And we'll slice off the tail first. 154 00:06:14,916 --> 00:06:16,385 Let's go. 155 00:06:16,385 --> 00:06:17,789 Portion number one. 156 00:06:17,789 --> 00:06:19,191 Well done. 157 00:06:19,191 --> 00:06:20,561 Number two. 158 00:06:20,561 --> 00:06:23,466 - In one smooth motion as they slice. - Absolutely. 159 00:06:23,466 --> 00:06:25,136 - You see that? - Yep. 160 00:06:25,136 --> 00:06:28,142 - Notice that we're just moving up and back. - Gordon: Absolutely. 161 00:06:30,247 --> 00:06:32,619 Gordon: Eight. 162 00:06:32,619 --> 00:06:34,488 And the final portion 163 00:06:34,488 --> 00:06:36,492 goes there. 164 00:06:36,492 --> 00:06:38,329 Good job, bud. Amazing. 165 00:06:38,329 --> 00:06:41,503 That is how two master chefs fillet salmon. 166 00:06:41,503 --> 00:06:42,906 Great job, Alex. 167 00:06:42,906 --> 00:06:44,308 Eva: Oh, my God! 168 00:06:44,308 --> 00:06:45,711 It only took them like minutes 169 00:06:45,711 --> 00:06:48,082 to fillet a whole salmon. 170 00:06:48,082 --> 00:06:50,955 I have no idea how long it's gonna take me to fillet a fish. 171 00:06:50,955 --> 00:06:53,894 All right, listen closely. In order to make it to the top four, 172 00:06:53,894 --> 00:06:56,566 you'll get your own salmon back in the pantry 173 00:06:56,566 --> 00:06:59,572 and you will have just 15 minutes... 174 00:06:59,572 --> 00:07:00,908 - Fift-- - Daphne: Wow. 175 00:07:00,908 --> 00:07:04,783 ...to cut as many perfect portions as you can. 176 00:07:04,783 --> 00:07:07,220 And the person with the most amount 177 00:07:07,220 --> 00:07:09,859 of perfect fillets will earn immunity 178 00:07:09,859 --> 00:07:12,899 from the upcoming elimination challenge. 179 00:07:12,899 --> 00:07:16,372 - So that's big, guys. - And remember, one of you five 180 00:07:16,372 --> 00:07:18,744 will be the next Alexander. 181 00:07:18,744 --> 00:07:21,950 Right, you'll have 15 minutes 182 00:07:21,950 --> 00:07:26,092 to grab a salmon and fillet it perfectly. 183 00:07:26,092 --> 00:07:28,831 Your 15 minutes start now! 184 00:07:28,831 --> 00:07:31,469 - Let's go. - Go! Go! Go! 185 00:07:32,204 --> 00:07:34,743 - ( screams ) - Whoa! 186 00:07:34,743 --> 00:07:35,945 Oh, gosh. 187 00:07:35,945 --> 00:07:38,049 - Oh, my goodness. - Liya: I ran into the pantry 188 00:07:38,049 --> 00:07:41,523 and it looks like the fish market in Seattle. 189 00:07:41,523 --> 00:07:43,527 It's like tons of fish 190 00:07:43,527 --> 00:07:45,330 and they're like huge! 191 00:07:45,330 --> 00:07:49,238 - Grayson, can you like grab me one? - Yep, here, take this. 192 00:07:49,238 --> 00:07:50,908 Oh. 193 00:07:50,908 --> 00:07:53,179 The girls out the gate. We love that. 194 00:07:53,179 --> 00:07:56,553 - It weighs more than me. - Well done, Molly. 195 00:07:56,553 --> 00:07:58,991 - ( sighs ) - Wow, Ivy! 196 00:07:58,991 --> 00:08:01,930 - Daphne: Ivy! - Ivy: The hardest thing about this challenge 197 00:08:01,930 --> 00:08:05,705 is I have to carry it all the way back to my station. 198 00:08:05,705 --> 00:08:07,909 It's like as big as my leg! 199 00:08:07,909 --> 00:08:10,413 - ( chuckles ) - Oh, look at her arms. 200 00:08:10,413 --> 00:08:12,250 That's a salmon shower. 201 00:08:13,654 --> 00:08:15,558 - Let's go. - Oh, my God. 202 00:08:15,558 --> 00:08:17,862 Gordon: Take your time. Get familiar with the fish. 203 00:08:17,862 --> 00:08:19,766 Let the knife do the work, okay? 204 00:08:19,766 --> 00:08:22,137 I got this. I got this. I got this. 205 00:08:22,137 --> 00:08:26,847 This is a skill that is so important for every top chef to master. 206 00:08:26,847 --> 00:08:30,053 Yeah, this is such a crucial step in our restaurants 207 00:08:30,053 --> 00:08:32,157 that only our sous chefs actually cut the fish 208 00:08:32,157 --> 00:08:34,294 - and the meat. It's that important. - Wow. 209 00:08:34,294 --> 00:08:36,465 It's definitely not every day that you get to cut 210 00:08:36,465 --> 00:08:38,102 - a whole salmon like this. - Gordon: No. 211 00:08:38,102 --> 00:08:42,177 My and my dad cook salmon sometimes back in Austin, 212 00:08:42,177 --> 00:08:45,751 but I've never had to actually fillet one before 213 00:08:45,751 --> 00:08:50,293 and we only have 15 minutes. 214 00:08:50,293 --> 00:08:52,765 ( grunts) Oh, my gosh! 215 00:08:52,765 --> 00:08:54,502 Gotta get this one done 216 00:08:54,502 --> 00:08:55,771 then I can get the other. 217 00:08:55,771 --> 00:09:00,113 I gotta cut this guy up like this. 218 00:09:00,113 --> 00:09:01,883 ( music playing ) 219 00:09:01,883 --> 00:09:04,121 - Aarón: There you go, guys. - I got this. I got this. 220 00:09:04,121 --> 00:09:07,360 Molly: I don't really work with seafood a lot in Springfield, Missouri. 221 00:09:07,360 --> 00:09:10,467 You just kinda go to Walmart and buy a couple packages. 222 00:09:10,467 --> 00:09:11,937 Come on, Molly, you're almost done. 223 00:09:11,937 --> 00:09:13,907 But I've never been in top three 224 00:09:13,907 --> 00:09:16,278 or won an immunity challenge, 225 00:09:16,278 --> 00:09:19,953 so I really hope that this is mine to win. 226 00:09:19,953 --> 00:09:23,159 We're coming down to ten minutes remaining. 227 00:09:23,159 --> 00:09:25,497 That's one side done. 228 00:09:25,497 --> 00:09:27,267 - Ivy has her first side off. - Yeah. 229 00:09:27,267 --> 00:09:29,438 Aarón: Liya is there as well. 230 00:09:29,438 --> 00:09:31,242 I'm very impressed by this group so far. 231 00:09:31,242 --> 00:09:32,578 We didn't have to butcher 232 00:09:32,578 --> 00:09:35,049 anything like this at all on our season. 233 00:09:35,049 --> 00:09:37,622 - No. - They're definitely stepping up the game. 234 00:09:38,524 --> 00:09:40,293 Ah, one piece. 235 00:09:40,293 --> 00:09:43,499 Daphne: So, Alexander, Grayson really loves to cook. 236 00:09:43,499 --> 00:09:44,903 He's got great ideas, 237 00:09:44,903 --> 00:09:47,742 but he is struggling on this fillet right now. 238 00:09:47,742 --> 00:09:50,313 Aarón: And you can tell 'cause he's doing sawing motions, 239 00:09:50,313 --> 00:09:53,152 which is a big indicator that he's having trouble. 240 00:09:53,152 --> 00:09:54,421 Come on, Grayson, 241 00:09:54,421 --> 00:09:56,192 you gotta pick up the speed, young man. 242 00:09:57,461 --> 00:09:59,632 I gotta get this piece of fish off, 243 00:09:59,632 --> 00:10:02,304 so that I can start portioning. 244 00:10:02,304 --> 00:10:06,378 I'm actually gonna do this, so I actually have some portions. 245 00:10:06,378 --> 00:10:09,686 Smart move by Ivy. As opposed to attempting to do the whole thing, 246 00:10:09,686 --> 00:10:11,222 she's taking one side, breaking that down 247 00:10:11,222 --> 00:10:14,696 then maybe go to the second side, but smart move. 248 00:10:14,696 --> 00:10:17,000 I'll need you to come off. 249 00:10:18,570 --> 00:10:20,975 Molly, let's start portioning, young lady. 250 00:10:20,975 --> 00:10:22,712 - Yes, Chef. - Halfway, guys. 251 00:10:22,712 --> 00:10:24,616 Seven and a half minutes remaining. 252 00:10:24,616 --> 00:10:26,118 Remember what's at stake. 253 00:10:26,118 --> 00:10:29,191 There's only one spot on the safety of the balcony. 254 00:10:29,191 --> 00:10:32,097 ( music playing ) 255 00:10:32,097 --> 00:10:34,468 I think that Liya's actually doing a very good job. 256 00:10:34,468 --> 00:10:35,771 She might not be going the fastest, 257 00:10:35,771 --> 00:10:37,642 but she's definitely taking her time. 258 00:10:37,642 --> 00:10:40,113 - Aarón: Let's start portioning, Liya. - Yes, Chef. 259 00:10:40,113 --> 00:10:43,219 So I have filleted fish before with my dad. 260 00:10:43,219 --> 00:10:44,756 I've dealt with big fishes 261 00:10:44,756 --> 00:10:47,227 and small fishes and mommy fishes 262 00:10:47,227 --> 00:10:49,031 and daddy fishes. 263 00:10:49,031 --> 00:10:51,235 But I haven't filleted with salmon before. 264 00:10:51,235 --> 00:10:52,905 It's more challenging, 265 00:10:52,905 --> 00:10:54,441 like a lot more challenging. 266 00:10:54,441 --> 00:10:57,715 But I'm making sure that I get perfect, clean cuts, 267 00:10:57,715 --> 00:10:59,819 so I can get that immunity. 268 00:10:59,819 --> 00:11:02,758 Gordon: Five minutes to go, guys. Let's go. 269 00:11:02,758 --> 00:11:06,131 Daphne: All right, Molly, get that other half off. 270 00:11:06,131 --> 00:11:07,467 Ooh, Molly. 271 00:11:07,467 --> 00:11:09,873 ( sighs ) Can't get to the other side. 272 00:11:09,873 --> 00:11:11,610 I really, really wanna get immunity, 273 00:11:11,610 --> 00:11:13,179 but everybody else got their carcass off, 274 00:11:13,179 --> 00:11:15,818 and if I don't get the second side, 275 00:11:15,818 --> 00:11:17,788 I might be going to the elimination challenge. 276 00:11:17,788 --> 00:11:20,126 ( music playing ) 277 00:11:27,307 --> 00:11:29,512 Daphne: All right, Molly, get that other half off. 278 00:11:29,512 --> 00:11:31,315 ( sighs ) Can't get to the other side. 279 00:11:31,315 --> 00:11:33,286 Molly, you gotta start portioning, young lady. 280 00:11:33,286 --> 00:11:35,891 Yeah, I can't get-- I can't get the carcass off. 281 00:11:35,891 --> 00:11:37,762 Aarón: Yes, you can. 282 00:11:37,762 --> 00:11:39,264 Two minutes remaining. 283 00:11:39,264 --> 00:11:41,836 Big push at the end, let's go. Grayson, let's go. 284 00:11:41,836 --> 00:11:43,640 Feeling really good, almost done. 285 00:11:43,640 --> 00:11:46,580 I just gotta get all my fish out because I really, 286 00:11:46,580 --> 00:11:48,449 really, really wanna be in the top four. 287 00:11:48,449 --> 00:11:49,652 Guys, look at Eva. 288 00:11:49,652 --> 00:11:51,255 - Aarón: Wow! - Alexander: That's amazing. 289 00:11:51,255 --> 00:11:52,858 - Gordon: That is amazing. - Daphne: Really impressive. 290 00:11:52,858 --> 00:11:55,263 - That is extraordinary. - I'm done. 291 00:11:55,263 --> 00:11:57,367 - Daphne: Look at Ivy. - Gordon: Here we go. 292 00:11:57,367 --> 00:12:01,108 - Look at all the portions she has. - I'm on the second side. 293 00:12:01,108 --> 00:12:03,045 So I'm feeling pretty confident. 294 00:12:03,045 --> 00:12:05,918 Aarón: Nice, beautiful, clean cuts, Liya. 295 00:12:05,918 --> 00:12:07,287 - Yes, Chef. - Last minute, guys. 296 00:12:07,287 --> 00:12:09,291 - Here we go. 60 seconds to go, come on. - No. 297 00:12:09,291 --> 00:12:11,362 Daphne: You got it, Molly. Come on, pull it out. 298 00:12:11,362 --> 00:12:13,934 - Aarón: Portion what you can, young lady. - Okay. 299 00:12:13,934 --> 00:12:16,706 Aarón: Come on, Grayson, let's get it done. 300 00:12:16,706 --> 00:12:19,144 Can almost smell top four, guys. 301 00:12:19,144 --> 00:12:21,215 ( whispers ) Wow. 302 00:12:21,215 --> 00:12:23,720 - Gordon: Ten seconds to go. - Daphne: Final ten. 303 00:12:23,720 --> 00:12:26,559 Come on, guys. Seven, six... 304 00:12:26,559 --> 00:12:30,634 Judges: Five, four, three, two, one. 305 00:12:30,634 --> 00:12:32,805 - Gordon: And stop. - Aarón: That's it, hands in the air. 306 00:12:32,805 --> 00:12:34,742 Daphne: Great work, you guys. 307 00:12:34,742 --> 00:12:38,416 The first one wasn't so equal 'cause I was rushing on it kind of, 308 00:12:38,416 --> 00:12:41,121 but then the second one I kinda took my time. 309 00:12:41,121 --> 00:12:43,292 Unfortunately, I only did one set of salmon. 310 00:12:43,292 --> 00:12:46,131 It looks like everybody else did two. 311 00:12:46,131 --> 00:12:50,473 I'm definitely a little... defeated. 312 00:12:50,473 --> 00:12:52,043 Gordon: Well done, all of you. 313 00:12:52,043 --> 00:12:54,281 Now, let's it clear, you're all fishing for a win, 314 00:12:54,281 --> 00:12:58,089 but only one person can catch immunity. 315 00:12:58,089 --> 00:13:03,065 Now it's time to take a much closer look at what you've done. 316 00:13:03,065 --> 00:13:04,636 - Shall we? - Let's do it. 317 00:13:04,636 --> 00:13:06,973 Indeed. 318 00:13:10,881 --> 00:13:13,019 First of all... 319 00:13:13,019 --> 00:13:14,287 is this salmon bigger than you? 320 00:13:14,287 --> 00:13:15,891 - ( Alexander laughs ) - Daphne: Aww. 321 00:13:15,891 --> 00:13:18,195 - Is it? It nearly is. - Oh, don't touch the hair, 322 00:13:18,195 --> 00:13:20,299 - Gordon, come on. - Nearly is, right? 323 00:13:20,299 --> 00:13:21,736 Nearly is, come on. 324 00:13:21,736 --> 00:13:23,339 Huh? 325 00:13:23,339 --> 00:13:25,511 So, it looks like at times you struggled. 326 00:13:25,511 --> 00:13:27,748 I felt that you didn't let the knife do the work. 327 00:13:27,748 --> 00:13:29,919 - Yeah. - If you'd taken a bit more time 328 00:13:29,919 --> 00:13:32,023 and pulled the knife out, 329 00:13:32,023 --> 00:13:33,627 stop, reposition yourself, 330 00:13:33,627 --> 00:13:35,631 all of that salmon would be on that board. 331 00:13:35,631 --> 00:13:39,572 How challenging was that for you to get through both sides? 332 00:13:39,572 --> 00:13:42,945 It was a little bit because I don't have as much muscle 333 00:13:42,945 --> 00:13:44,849 - as everybody else. - True. 334 00:13:44,849 --> 00:13:46,385 So it was a little bit challenging to do that. 335 00:13:46,385 --> 00:13:48,489 This is not an easy task. I do think 336 00:13:48,489 --> 00:13:50,661 that maybe next time work on a little bit cleaner cuts, 337 00:13:50,661 --> 00:13:51,830 taking your time. 338 00:13:51,830 --> 00:13:53,934 Thank you. 339 00:13:55,671 --> 00:13:57,908 Right, young lady, 340 00:13:57,908 --> 00:13:59,277 do you know the big shock for me? 341 00:13:59,277 --> 00:14:01,683 - What? - You finished with two minutes to go. 342 00:14:01,683 --> 00:14:04,321 We're all just in absolute awe of how quickly you were working. 343 00:14:04,321 --> 00:14:05,991 But there are a couple places here 344 00:14:05,991 --> 00:14:08,029 where the knife slipped and went right into the skin. 345 00:14:08,029 --> 00:14:09,532 A few over here as well. 346 00:14:09,532 --> 00:14:11,001 There's some sawing motion 347 00:14:11,001 --> 00:14:12,337 that happened there on the carcass. 348 00:14:12,337 --> 00:14:14,876 - You left so much on there. - Eva: Yeah. 349 00:14:14,876 --> 00:14:18,082 Don't be seduced by going quickly 'cause the most important part 350 00:14:18,082 --> 00:14:20,319 is extracting the fillets clean. 351 00:14:20,319 --> 00:14:24,327 Listen, strong effort, okay, but it wasn't the fastest filleter. 352 00:14:24,327 --> 00:14:27,868 It was about the most precise fillets of salmon. 353 00:14:27,868 --> 00:14:29,404 But, young lady, you should be very proud. 354 00:14:29,404 --> 00:14:31,141 You are in the running for immunity. 355 00:14:31,141 --> 00:14:33,012 - Thank you, Chef. - Good job. Well done. 356 00:14:33,012 --> 00:14:35,383 - Thank you, Chef. - Very well done. 357 00:14:38,489 --> 00:14:41,161 Molly, how do you feel you did? 358 00:14:41,161 --> 00:14:43,633 I really did struggle to get the carcass off. 359 00:14:43,633 --> 00:14:45,336 It was a lot harder than I thought. 360 00:14:45,336 --> 00:14:49,144 What you have here for one side is there. 361 00:14:49,144 --> 00:14:50,814 - So, feel good about that. - Okay. 362 00:14:50,814 --> 00:14:52,752 So let's get one thing absolutely clear. 363 00:14:52,752 --> 00:14:54,989 - You haven't ruined that, you just ran out of time. - Yeah. 364 00:14:54,989 --> 00:14:56,492 This side is beautiful 365 00:14:56,492 --> 00:14:58,496 - because we wanna cook them, right? - Absolutely. 366 00:14:58,496 --> 00:15:00,901 Look how consistent. If they're cut evenly when happens to the cook? 367 00:15:00,901 --> 00:15:03,038 It's gonna cook evenly. Really were so close... 368 00:15:03,038 --> 00:15:04,976 - Yeah. - ...and I think that you really 369 00:15:04,976 --> 00:15:06,746 - could have had the best tonight. - Sure. 370 00:15:06,746 --> 00:15:08,082 - Head up. Good job. - Thank you, Chef. 371 00:15:08,082 --> 00:15:10,219 - Good job, Molly. - Thanks, Molly. 372 00:15:10,219 --> 00:15:12,357 ( sighs ) 373 00:15:12,357 --> 00:15:15,062 All right, Grayson, tough challenge, huh? 374 00:15:15,062 --> 00:15:16,064 Yes. 375 00:15:16,064 --> 00:15:17,835 Let's get one thing clear, 376 00:15:17,835 --> 00:15:19,037 you got one side right. 377 00:15:19,037 --> 00:15:20,306 - Great portions. - Thank you. 378 00:15:20,306 --> 00:15:21,743 - Unfortunately... - This side is not. 379 00:15:21,743 --> 00:15:23,245 ...that's not gonna wash as a portion... 380 00:15:23,245 --> 00:15:24,682 - Oh, yeah. - ...but we know the first side 381 00:15:24,682 --> 00:15:26,318 - is the easier side, right, Alexander? - Right. 382 00:15:26,318 --> 00:15:28,255 How comfortable were you cutting the fish, 383 00:15:28,255 --> 00:15:30,326 - would you say? - I just got a little shaken up 384 00:15:30,326 --> 00:15:31,996 because we were running out of time in the second part. 385 00:15:31,996 --> 00:15:34,434 Yeah, totally, pressure is gonna play a factor into this, 386 00:15:34,434 --> 00:15:37,708 but one of the most important things is positioning the fish properly 387 00:15:37,708 --> 00:15:40,446 and also having the confidence to slide right through. 388 00:15:40,446 --> 00:15:42,350 'Cause the more stops and starts you do, 389 00:15:42,350 --> 00:15:43,920 the more tremor the knife is gonna pick up. 390 00:15:43,920 --> 00:15:46,191 - I think my angle was wrong. - Right. 391 00:15:46,191 --> 00:15:48,429 Listen, it wasn't your best effort, right? 392 00:15:48,429 --> 00:15:50,701 Thank you, young man. 393 00:15:54,141 --> 00:15:56,880 And last but not least, Miss Liya. 394 00:15:56,880 --> 00:15:59,351 What you did well is that by the way that you portioned this out, 395 00:15:59,351 --> 00:16:02,223 we can determine how big the actual fish was 396 00:16:02,223 --> 00:16:03,693 without even looking at the carcass. 397 00:16:03,693 --> 00:16:06,131 I would prefer to see a bit more 398 00:16:06,131 --> 00:16:07,467 - of that salmon. - Yeah. 399 00:16:07,467 --> 00:16:09,237 You got length, but you haven't got the width. 400 00:16:09,237 --> 00:16:11,375 It's a good effort. It's strong, it's not perfect. 401 00:16:11,375 --> 00:16:13,847 - I know. - However, you cut with confidence. 402 00:16:13,847 --> 00:16:15,951 Really gorgeous even cuts. I can even see 403 00:16:15,951 --> 00:16:18,422 at the cross section it's smooth, simple. 404 00:16:18,422 --> 00:16:20,459 - Incredible job, Liya. - Thank you. 405 00:16:20,459 --> 00:16:21,963 You came across as very comfortable doing this 406 00:16:21,963 --> 00:16:23,567 and you definitely made a good use of your time. 407 00:16:23,567 --> 00:16:25,069 - Well done. - Thank you. 408 00:16:25,069 --> 00:16:27,440 Tough call because you're certainly in the running, 409 00:16:27,440 --> 00:16:29,545 - but it's not perfect. - Yes, Chef. 410 00:16:32,217 --> 00:16:34,956 ( music playing ) 411 00:16:34,956 --> 00:16:37,895 - First off, Eva's, great yield... - Yep. 412 00:16:37,895 --> 00:16:40,333 ...excellent and rushed. She's got a gash. 413 00:16:40,333 --> 00:16:42,370 - Yeah. - Liya, I would prefer 414 00:16:42,370 --> 00:16:44,341 to see a touch more salmon off that carcass. 415 00:16:44,341 --> 00:16:47,146 - Still the portions are so consistent. - Very consistent. 416 00:16:47,146 --> 00:16:48,382 She was very comfortable doing it. 417 00:16:48,382 --> 00:16:50,353 But where do we put more stock into? 418 00:16:50,353 --> 00:16:52,525 The idea of having perfect portions 419 00:16:52,525 --> 00:16:55,263 or getting a lot accomplished, you know? 420 00:16:55,263 --> 00:16:57,433 - Right. - And the quality of the cuts you're looking for 421 00:16:57,433 --> 00:16:59,404 are a really smooth finish on the surface 422 00:16:59,404 --> 00:17:01,943 - of the salmon, not a lot of-- - No gouges. 423 00:17:01,943 --> 00:17:03,145 - Exactly. - Exactly that. 424 00:17:03,145 --> 00:17:04,749 Eva: Looking at my salmon, 425 00:17:04,749 --> 00:17:06,553 I mean, it looks pretty good. 426 00:17:06,553 --> 00:17:10,259 So I'm just hoping that the judges saw how hard I worked 427 00:17:10,259 --> 00:17:11,930 because I really wanna get in the top four. 428 00:17:11,930 --> 00:17:15,938 So, I definitely wanna be able to be safe up on that balcony. 429 00:17:15,938 --> 00:17:18,944 - We're in agreeance? Yeah? - Yes, Chef. 430 00:17:18,944 --> 00:17:20,681 Thank you. 431 00:17:21,649 --> 00:17:24,387 There are five of you in front of us tonight, 432 00:17:24,387 --> 00:17:27,260 but unfortunately, there's only one ticket 433 00:17:27,260 --> 00:17:28,964 to the safety of the balcony. 434 00:17:28,964 --> 00:17:31,268 There are two girls tonight 435 00:17:31,268 --> 00:17:33,640 that literally raised the bar 436 00:17:33,640 --> 00:17:37,380 and nailed filleting their salmon beautifully. 437 00:17:37,380 --> 00:17:40,419 But we felt that one was a little bit more precise 438 00:17:40,419 --> 00:17:44,962 than the other, and that person is going straight 439 00:17:44,962 --> 00:17:47,100 in to the top four. 440 00:17:48,570 --> 00:17:50,106 That person is... 441 00:17:55,182 --> 00:17:57,186 Liya. Congratulations. 442 00:17:57,186 --> 00:17:59,157 - Molly: Good job, Liya. - Good job, Liya. 443 00:17:59,157 --> 00:18:01,930 I finally get immunity and I am so, 444 00:18:01,930 --> 00:18:04,702 so, so, so, so happy, 445 00:18:04,702 --> 00:18:07,841 'cause this is the first elimination challenge 446 00:18:07,841 --> 00:18:10,212 that I don't have to do and I don't have to put on 447 00:18:10,212 --> 00:18:12,317 that scary black apron. 448 00:18:12,317 --> 00:18:15,156 This is like... amazing! 449 00:18:15,156 --> 00:18:19,397 Eva, the only thing that's standing between you and the balcony 450 00:18:19,397 --> 00:18:21,468 - was your time management. - Yes, Chef. 451 00:18:21,468 --> 00:18:24,307 - But well done. - Thank you. 452 00:18:24,307 --> 00:18:26,078 I was so close to being on that balcony, 453 00:18:26,078 --> 00:18:29,885 but here I am, I'm in an elimination challenge 454 00:18:29,885 --> 00:18:32,290 and this is the time to prove to them 455 00:18:32,290 --> 00:18:33,827 that I should at the top four. 456 00:18:33,827 --> 00:18:36,198 Gordon: You know what's in store. 457 00:18:36,198 --> 00:18:37,868 It's an elimination challenge. 458 00:18:37,868 --> 00:18:41,643 And for one of you, it'll be your last time cooking 459 00:18:41,643 --> 00:18:45,282 inside the most famous kitchen in America. 460 00:18:54,769 --> 00:18:56,739 It's an elimination challenge for all of you. 461 00:18:56,739 --> 00:19:00,079 For one of you, it'll be your last time cooking 462 00:19:00,079 --> 00:19:03,185 inside the most famous kitchen in America. 463 00:19:04,655 --> 00:19:08,863 All four of you, please, put on your black aprons. Thank you. 464 00:19:15,877 --> 00:19:17,881 We just had all of you fillet 465 00:19:17,881 --> 00:19:20,219 that beautiful, Scottish salmon. 466 00:19:20,219 --> 00:19:22,256 So in order to save yourselves from elimination, 467 00:19:22,256 --> 00:19:25,797 you will have to cook all of us a beautiful salmon dish 468 00:19:25,797 --> 00:19:29,037 worthy of earning your spot in the top four. 469 00:19:29,037 --> 00:19:32,511 Daphne: You will just have 45 minutes to make your dish. 470 00:19:32,511 --> 00:19:36,151 All you need to do is channel your inner Alexander. 471 00:19:36,151 --> 00:19:37,588 What would a champion make? 472 00:19:37,588 --> 00:19:39,859 Let's have 45 minutes on the clock. 473 00:19:41,596 --> 00:19:44,100 And your time... 474 00:19:44,100 --> 00:19:46,672 starts... now! 475 00:19:48,042 --> 00:19:49,879 - Come on, everybody, you got this. - Come on, Molly. 476 00:19:49,879 --> 00:19:51,682 - Come on, Ivy. Come on, Grayson. - Wow! 477 00:19:51,682 --> 00:19:53,285 - Come on, Eva. - Look at that speed. 478 00:19:53,285 --> 00:19:55,189 Ivy: It's hard to run in heels. 479 00:19:58,495 --> 00:20:00,433 I'm making a salmon seafood bouillabaisse. 480 00:20:00,433 --> 00:20:04,107 Which is like a tomato soup with like nice vegetables, 481 00:20:04,107 --> 00:20:05,644 prawns, clams, and mussels. 482 00:20:05,644 --> 00:20:08,583 I've made this for my family before and they loved it. 483 00:20:08,583 --> 00:20:11,556 ( grunts ) This salmon dish has to be perfect. 484 00:20:11,556 --> 00:20:13,459 Daphne: Wow, fully basket, Ivy. 485 00:20:13,459 --> 00:20:15,864 - Seafood stock, seafood stock. - Come on, everyone. 486 00:20:15,864 --> 00:20:16,733 Come on. 487 00:20:16,733 --> 00:20:18,469 Salmon is such a beautiful ingredient. 488 00:20:18,469 --> 00:20:20,607 It's like chicken. There's so many different directions 489 00:20:20,607 --> 00:20:22,845 - that you can take with it. - You don't wanna overcook it, right? 490 00:20:22,845 --> 00:20:25,316 - No. - You know, it doesn't give you much feedback. 491 00:20:25,316 --> 00:20:26,619 Medium well, well done. 492 00:20:26,619 --> 00:20:28,288 It happens to be one of the best 493 00:20:28,288 --> 00:20:29,859 foods for pregnant women to eat 494 00:20:29,859 --> 00:20:31,328 - because of all those healthy fats. - Oh, really? 495 00:20:31,328 --> 00:20:32,898 Absolutely for a growing baby, 496 00:20:32,898 --> 00:20:35,069 but for home cooks, I think they're always shocked to find 497 00:20:35,069 --> 00:20:38,610 that the more you cook a fatty fish like salmon the fishier it becomes. 498 00:20:38,610 --> 00:20:40,547 Also what's really important at this point 499 00:20:40,547 --> 00:20:42,316 since they've been competing for a while, hopefully, 500 00:20:42,316 --> 00:20:43,987 they try to branch out and do something a little 501 00:20:43,987 --> 00:20:45,724 - a little bit different. I feel for them. - Yeah. 502 00:20:45,724 --> 00:20:48,028 It's not easy to cook a dish while under time, 503 00:20:48,028 --> 00:20:51,602 while being judged, and knowing that it's an elimination round. 504 00:20:51,602 --> 00:20:53,807 This is a perfect opportunity, too, for them to utilize 505 00:20:53,807 --> 00:20:56,077 all the lessons and the little nuances 506 00:20:56,077 --> 00:20:57,648 and techniques that they picked up 507 00:20:57,648 --> 00:20:59,384 along this tremendous journey. 508 00:20:59,384 --> 00:21:01,354 Liya: Eva, what are you making? 509 00:21:01,354 --> 00:21:04,795 - A salmon en croute with wilted spinach... - Ooh. 510 00:21:04,795 --> 00:21:09,972 ...fingerling potatoes, and a chive crème fraîche. 511 00:21:09,972 --> 00:21:11,208 Nice! 512 00:21:11,208 --> 00:21:12,945 ( music playing ) 513 00:21:12,945 --> 00:21:14,214 Man, that's tough. 514 00:21:14,214 --> 00:21:18,890 So I am making a pan-seared crispy salmon 515 00:21:18,890 --> 00:21:22,497 with a chorizo tomato sauce with sweet corn. 516 00:21:22,497 --> 00:21:25,904 I cook salmon a little bit at home, 517 00:21:25,904 --> 00:21:27,608 but, you know, not a whole lot. 518 00:21:27,608 --> 00:21:29,845 The salmon fillets didn't go as I planned, 519 00:21:29,845 --> 00:21:32,016 so I'm trying to redeem myself, make a comeback, 520 00:21:32,016 --> 00:21:34,622 which I think I can absolutely do with this dish. 521 00:21:34,622 --> 00:21:37,661 Gordon: Guys, 32 minutes remaining. 522 00:21:37,661 --> 00:21:38,963 Shall we? 523 00:21:38,963 --> 00:21:41,234 Indeed. 524 00:21:41,234 --> 00:21:43,673 Right, Miss Ivy. Tell me about the dish. What are you doing? 525 00:21:43,673 --> 00:21:47,581 I'm making a salmon and seafood bouillabaisse. 526 00:21:47,581 --> 00:21:50,554 - Both: Wow. - A bouillabaisse in 45 minutes? 527 00:21:50,554 --> 00:21:52,423 - Really? - That's impressive. 528 00:21:52,423 --> 00:21:53,827 I know bouillabaisse takes a long time. 529 00:21:53,827 --> 00:21:56,364 - Are you crazy, madam? - A little bit maybe. 530 00:21:56,364 --> 00:21:59,170 Why go for such a hard dish to get done in 45 minutes? 531 00:21:59,170 --> 00:22:03,345 Because I wanna show you that this is a top four worthy dish. 532 00:22:03,345 --> 00:22:04,715 How about turning the gas on? 533 00:22:04,715 --> 00:22:07,754 Um... I'm gonna do it after I have everything, 534 00:22:07,754 --> 00:22:09,859 - so nothing burns. - Well, it's not gonna burn, 535 00:22:09,859 --> 00:22:12,798 but it's not gonna cook either. I'd get that gas on, young lady. 536 00:22:12,798 --> 00:22:14,902 I agree, you don't wanna burn anything, but remember, 537 00:22:14,902 --> 00:22:16,672 you're not cooking at home. There's a clock up there. Keep an eye on it. 538 00:22:16,672 --> 00:22:18,676 - Yeah. - That's right. Good luck. 539 00:22:18,676 --> 00:22:21,682 - Taste everything, Ivy. Good luck. - Exactly, right. 540 00:22:21,682 --> 00:22:24,153 - Daphne: Okay. Hi, Grayson. - Hello. 541 00:22:24,153 --> 00:22:26,324 So talk us through a little bit of what you're making today. 542 00:22:26,324 --> 00:22:29,330 So I'm gonna be making an olive oil poached salmon 543 00:22:29,330 --> 00:22:32,436 with summer vegetables and a fennel puree. 544 00:22:32,436 --> 00:22:34,007 Have you olive oil poached before? 545 00:22:34,007 --> 00:22:36,646 'cause there's a lot of potential pitfalls there. 546 00:22:36,646 --> 00:22:38,750 I know that it's a big risk, 547 00:22:38,750 --> 00:22:41,087 but I really wanna do it because if I get it correct 548 00:22:41,087 --> 00:22:42,891 - it's gonna really pay off. - What else are you gonna do 549 00:22:42,891 --> 00:22:44,762 to this dish to really kind of elevate it 550 00:22:44,762 --> 00:22:46,699 and give it a lot of substance and meaning? 551 00:22:46,699 --> 00:22:47,901 I'm gonna do the fennel puree, 552 00:22:47,901 --> 00:22:50,472 shaved beets, and then I'm gonna do like 553 00:22:50,472 --> 00:22:53,011 - a red wine vinegar vinaigrette... - Both: Okay. 554 00:22:53,011 --> 00:22:54,715 ...as well as some fennel fronds and salmon row. 555 00:22:54,715 --> 00:22:55,984 Where are we gonna get the crispness 556 00:22:55,984 --> 00:22:57,754 that you might get from a crispy skin say 557 00:22:57,754 --> 00:22:59,490 that we're not gonna have from this preparation? 558 00:22:59,490 --> 00:23:02,631 So I'm thinking about doing some fried salmon skins... 559 00:23:02,631 --> 00:23:04,568 - Nice. - ...for a little bit of texture 560 00:23:04,568 --> 00:23:06,304 on top if I have time. 561 00:23:06,304 --> 00:23:10,880 So when you saw Alexander pop out of that portrait of himself at 13, 562 00:23:10,880 --> 00:23:13,085 how exciting is it to meet him today? 563 00:23:13,085 --> 00:23:14,788 Alexander is such a great chef 564 00:23:14,788 --> 00:23:16,792 and definitely a huge inspiration 565 00:23:16,792 --> 00:23:19,632 because he was the original MasterChef Junior. 566 00:23:19,632 --> 00:23:22,370 And he always took a lot of risks 567 00:23:22,370 --> 00:23:23,773 when he was here. 568 00:23:23,773 --> 00:23:25,577 So I would like to take a big risk tonight like he did. 569 00:23:25,577 --> 00:23:26,779 All right, good stuff. 570 00:23:26,779 --> 00:23:29,250 - Keep it up, Grayson. - Thank you. 571 00:23:29,250 --> 00:23:31,656 It's down to the top four and I know 572 00:23:31,656 --> 00:23:35,095 that I feel confident in this dish. 573 00:23:35,095 --> 00:23:37,701 Even if there's a few mistakes, 574 00:23:37,701 --> 00:23:42,410 I know that my flavors are the thing that'll pull me through. 575 00:23:42,410 --> 00:23:45,449 ( music playing ) 576 00:23:45,449 --> 00:23:46,953 I'm taking a huge risk here. 577 00:23:46,953 --> 00:23:49,157 Salmon en croute, it just means I'm wrapping my salmon 578 00:23:49,157 --> 00:23:53,065 in pastry and it needs to be in the oven for a really good time. 579 00:23:53,065 --> 00:23:55,570 And I have no idea what my salmon's gonna look like when it's done. 580 00:23:55,570 --> 00:23:57,874 It could be good on the outside and raw on the inside, 581 00:23:57,874 --> 00:23:59,477 but this is elimination challenge. 582 00:23:59,477 --> 00:24:02,183 Someone is going home and I can't play it safe. 583 00:24:02,183 --> 00:24:03,418 Oven open. 584 00:24:03,418 --> 00:24:06,559 Guys, 25 minutes remaining. 585 00:24:06,559 --> 00:24:07,928 Let's go. What a night. 586 00:24:07,928 --> 00:24:10,065 So, Ivy, she's attempting to do a bouillabaisse. 587 00:24:10,065 --> 00:24:12,436 We're just wondering about the timing of it. 588 00:24:12,436 --> 00:24:14,708 How do you get bouillabaisse anywhere near 589 00:24:14,708 --> 00:24:17,614 flavorsome in 45 minutes? That takes hours. 590 00:24:17,614 --> 00:24:21,321 Yes, I mean, there's a lot of potential pitfalls 591 00:24:21,321 --> 00:24:22,658 that can go wrong there. 592 00:24:22,658 --> 00:24:24,293 This dish is a complicated dish. 593 00:24:24,293 --> 00:24:28,970 Usually making a bouillabaisse takes at least three hours. 594 00:24:28,970 --> 00:24:32,911 But I'm gonna show these judges that I can do it in 45 minutes. 595 00:24:32,911 --> 00:24:35,850 If she doesn't nail that salmon piece, 596 00:24:35,850 --> 00:24:37,554 it's all over. 597 00:24:45,135 --> 00:24:48,442 Gordon: Here we go, guys. 22 minutes to go. 598 00:24:48,442 --> 00:24:50,880 - Let's go. - Everything's going good. 599 00:24:50,880 --> 00:24:53,553 - Pinch of this. - Keep it going, everyone. 600 00:24:53,553 --> 00:24:55,055 - Eva, talk to us about your dish. - Yes. 601 00:24:55,055 --> 00:24:57,994 - What are you making? - Today I'm making you 602 00:24:57,994 --> 00:25:00,499 a salmon en croute with wilted spinach, 603 00:25:00,499 --> 00:25:03,305 fingerling potatoes and a chive crème fraîche. 604 00:25:03,305 --> 00:25:06,478 Ooh, lovely and French. How fancy we're getting today. 605 00:25:06,478 --> 00:25:08,516 So salmon en croute. How'd you come up with that? 606 00:25:08,516 --> 00:25:10,587 I've been to France a bunch of times. 607 00:25:10,587 --> 00:25:13,291 - Well, twice. - That's fun. Twice is enough. 608 00:25:13,291 --> 00:25:18,335 And I kinda wanna incorporate my travels into my food. 609 00:25:18,335 --> 00:25:20,072 Anything en croute, there's a lot 610 00:25:20,072 --> 00:25:21,942 that could potentially go wrong, okay? 611 00:25:21,942 --> 00:25:23,579 - Yeah. - You can undercook the pastry, 612 00:25:23,579 --> 00:25:25,482 you can overcook the actual protein 613 00:25:25,482 --> 00:25:26,719 that you're wrapping. 614 00:25:26,719 --> 00:25:28,355 Are you concerned about anything? 615 00:25:28,355 --> 00:25:29,525 I'm a little concerned 616 00:25:29,525 --> 00:25:32,029 that my pastry won't have enough time to cook. 617 00:25:32,029 --> 00:25:34,902 But I have to go big or I have to go home. 618 00:25:34,902 --> 00:25:37,440 I gotta really step it up, so. 619 00:25:37,440 --> 00:25:39,043 All right, good stuff. It smells good. 620 00:25:39,043 --> 00:25:40,847 Lots of luck. 621 00:25:40,847 --> 00:25:43,753 - Keep it going, Molly. - Perfect. 622 00:25:43,753 --> 00:25:45,422 - Miss Molly. - Yes, Chef? 623 00:25:45,422 --> 00:25:46,759 Tell me about the dish. What are you doing? 624 00:25:46,759 --> 00:25:48,195 Today I'm gonna be making for you 625 00:25:48,195 --> 00:25:51,635 a chorizo tomato sauce with pan-seared crispy salmon. 626 00:25:51,635 --> 00:25:53,973 I'm doing like a street corn. 627 00:25:53,973 --> 00:25:56,311 And the idea, where did this dish come from? 628 00:25:56,311 --> 00:26:00,385 Me and my dad, we like to explore different types of foods. 629 00:26:00,385 --> 00:26:02,657 So I do cook a lot of Mexican food at home. 630 00:26:02,657 --> 00:26:04,427 I like to do tacos a lot. 631 00:26:04,427 --> 00:26:06,799 Are you adding any other elements to your dish, by any chance? 632 00:26:06,799 --> 00:26:08,034 I was thinking of adding something, 633 00:26:08,034 --> 00:26:09,838 but I couldn't-- I was trying to think. 634 00:26:09,838 --> 00:26:10,940 I mean, you have the corn... 635 00:26:10,940 --> 00:26:12,410 - Yes. - ...which is sort of a starch, 636 00:26:12,410 --> 00:26:13,880 but you don't really have something 637 00:26:13,880 --> 00:26:15,215 to bring the dish together yet, do you? 638 00:26:15,215 --> 00:26:17,319 Yeah, I was really trying to think of something 639 00:26:17,319 --> 00:26:18,790 - like that. - Maybe something green. 640 00:26:18,790 --> 00:26:20,459 - All right, I can do that. - Yeah? 641 00:26:20,459 --> 00:26:23,365 - Any tips, Alexander? - Pay attention to the different flavor profiles. 642 00:26:23,365 --> 00:26:25,937 You wanna make sure that each element has its place. 643 00:26:25,937 --> 00:26:27,541 - Yes. - Make sure it's seasoned well. 644 00:26:27,541 --> 00:26:29,678 - Good luck. Come on. - Yes, Chef. 645 00:26:29,678 --> 00:26:31,381 ( music playing ) 646 00:26:31,381 --> 00:26:35,557 - Come on, everyone. - Gordon: Guys, we're down to 12 minutes to go. 647 00:26:35,557 --> 00:26:37,426 - Let's go. - Grayson is olive oil poaching. 648 00:26:37,426 --> 00:26:39,130 - Wow. - Now, olive oil poaching 649 00:26:39,130 --> 00:26:40,834 can either be the most magical thing 650 00:26:40,834 --> 00:26:42,637 or it could be very disastrous. 651 00:26:42,637 --> 00:26:45,175 - It can be saturated in oil. None of the aromatics... - Daphne: Yeah. 652 00:26:45,175 --> 00:26:47,948 ...impart their flavor into the actual salmon. 653 00:26:47,948 --> 00:26:50,520 So, I hope he can nail it, 'cause there's a lot of things 654 00:26:50,520 --> 00:26:53,458 - that can go desperately wrong. - I think of olive oil poaching mostly for foods 655 00:26:53,458 --> 00:26:54,895 that don't have a lot of their own fat. 656 00:26:54,895 --> 00:26:56,231 So your vegetables, your garlic. 657 00:26:56,231 --> 00:26:58,736 I would never think to do it with a piece of fish 658 00:26:58,736 --> 00:27:00,072 so rich and fatty like salmon. 659 00:27:00,072 --> 00:27:02,577 That's an ambitious task. Oh, my Lord. 660 00:27:02,577 --> 00:27:05,617 - Especially on a night like tonight. - Grayson likes to be ambitious. 661 00:27:05,617 --> 00:27:07,186 - We've seen that here a lot before. - Yeah. 662 00:27:07,186 --> 00:27:08,656 - That's not a bad thing. - No, it's not, 663 00:27:08,656 --> 00:27:10,092 but you have to pull it off. 664 00:27:10,092 --> 00:27:12,597 And then Molly's going down the Mexican route. 665 00:27:12,597 --> 00:27:13,900 - Huh. - Yep. 666 00:27:13,900 --> 00:27:16,171 She's doing a tomato and chorizo inspired sauce, 667 00:27:16,171 --> 00:27:19,845 some toasted corn, and pan-searing that salmon. 668 00:27:19,845 --> 00:27:21,447 Wow! This is a new Molly. 669 00:27:21,447 --> 00:27:23,051 Ooh. 670 00:27:23,051 --> 00:27:25,022 Gordon: So my big worry tonight is Eva. 671 00:27:25,022 --> 00:27:28,128 That's salmon en croute, so she's wrapping it and baking it. 672 00:27:28,128 --> 00:27:30,533 So, two minutes under, soggy pastry, undercooked salmon. 673 00:27:30,533 --> 00:27:32,637 Two minutes over, and you're in trouble. 674 00:27:32,637 --> 00:27:35,042 Keep it going, Eva. Ooh, that looks really good. 675 00:27:35,042 --> 00:27:37,479 - Gordon: It's just come out the oven now. - Does it look golden brown 676 00:27:37,479 --> 00:27:38,816 to you or does it look a little pale? 677 00:27:38,816 --> 00:27:39,952 It looks a little bit pale to me. 678 00:27:39,952 --> 00:27:41,387 It could not be cooked right now, 679 00:27:41,387 --> 00:27:44,060 and I really need it to. So I really hope it's done 680 00:27:44,060 --> 00:27:48,468 because I really want to be in the top four so bad. 681 00:27:48,468 --> 00:27:50,239 Gordon: Guys, we're down to five minutes. 682 00:27:50,239 --> 00:27:52,544 - Oh. - I'm concerned about Grayson, also. 683 00:27:52,544 --> 00:27:54,748 I'm concerned that if he didn't cook that fennel enough... 684 00:27:54,748 --> 00:27:56,519 - Yeah. - ...the puree won't be rich and creamy. 685 00:27:56,519 --> 00:27:59,056 - It'll be watery and seeping. - Gordon: That's right. 686 00:27:59,056 --> 00:28:00,827 Grayson: I wanna show the judges 687 00:28:00,827 --> 00:28:03,465 that I can cook with different techniques. 688 00:28:03,465 --> 00:28:07,373 I didn't want to just make a plain, crispy skinned salmon. 689 00:28:07,373 --> 00:28:09,845 I wanted to take the risk 690 00:28:09,845 --> 00:28:13,819 because that's how you progress in this competition. 691 00:28:13,819 --> 00:28:15,389 Last minute. Here we go. 692 00:28:15,389 --> 00:28:16,792 Plate with finesse, guys. 693 00:28:16,792 --> 00:28:19,230 Start making sure those plates are looking stunning. 694 00:28:19,230 --> 00:28:22,069 - Let's go. - Come on, everyone. Come on. 695 00:28:22,069 --> 00:28:24,173 Hurry up, Ivy. You've got to speed up. 696 00:28:24,173 --> 00:28:26,010 Aarón: There's a lot of them that are not finished. 697 00:28:26,010 --> 00:28:27,747 - Not even close. - Not even close. 698 00:28:27,747 --> 00:28:29,283 Aarón: There's so much left to do. 699 00:28:29,283 --> 00:28:31,387 - Gordon: 30 seconds to go. - Oh, man. 700 00:28:31,387 --> 00:28:33,559 - One stunning portion, guys. - Daphne: Don't slow down, 701 00:28:33,559 --> 00:28:34,728 you guys, keep it up. 702 00:28:34,728 --> 00:28:35,930 Any final herbs, 703 00:28:35,930 --> 00:28:37,667 any final salt, any final oil. 704 00:28:37,667 --> 00:28:39,871 Gordon: Make it look stunning, Molly. 705 00:28:39,871 --> 00:28:41,074 Get everything on the plate, guys. 706 00:28:41,074 --> 00:28:44,848 Judges: Ten, nine, eight, seven, 707 00:28:44,848 --> 00:28:48,488 six, five, four, 708 00:28:48,488 --> 00:28:50,593 three, two, one. 709 00:28:50,593 --> 00:28:52,664 - Gordon: And stop. - Aarón: That's it, hands in the air. 710 00:28:52,664 --> 00:28:54,267 Gordon: Wow. Well done. 711 00:28:56,204 --> 00:28:57,172 I'm feeling pretty good. 712 00:28:57,172 --> 00:28:58,709 The only thing I forgot was the olives 713 00:28:58,709 --> 00:29:00,513 and the capers, but the soup tastes great. 714 00:29:00,513 --> 00:29:03,051 I'm pretty sure that the salmon's cooked perfectly. 715 00:29:03,051 --> 00:29:06,859 So I'll be really surprised if I'm not in the top four. 716 00:29:06,859 --> 00:29:09,564 I'm a little bit nervous 717 00:29:09,564 --> 00:29:12,904 because I think the texture of my fennel puree might be a little bit off, 718 00:29:12,904 --> 00:29:16,077 and I know poaching it in olive oil 719 00:29:16,077 --> 00:29:18,148 is a huge risk because it could get more fatty 720 00:29:18,148 --> 00:29:19,985 or it could be overcooked or undercooked. 721 00:29:19,985 --> 00:29:21,855 But I'm really hoping it paid off. 722 00:29:43,899 --> 00:29:46,237 Right, now for the most important part of the evening. 723 00:29:46,237 --> 00:29:48,108 We'll be tasting all of your dishes 724 00:29:48,108 --> 00:29:50,713 and then deciding which one of you 725 00:29:50,713 --> 00:29:53,886 has cooked for your last time inside this incredible kitchen. 726 00:29:53,886 --> 00:29:57,527 The first dish we'd like to take a much deeper look at, 727 00:29:57,527 --> 00:30:00,967 please, make your way down... 728 00:30:00,967 --> 00:30:03,004 - Ivy. - Good job, Ivy. 729 00:30:03,004 --> 00:30:05,042 - Good job, Ivy. - Looks amazing. 730 00:30:05,042 --> 00:30:07,079 I decided to do such a risky dish 731 00:30:07,079 --> 00:30:09,216 because I wanted the judges to know 732 00:30:09,216 --> 00:30:11,922 that I deserve my spot in the top four. 733 00:30:11,922 --> 00:30:13,124 Ivy, describe the dish, please. 734 00:30:13,124 --> 00:30:15,997 It is a salmon seafood bouillabaisse 735 00:30:15,997 --> 00:30:18,034 with clams and mussels 736 00:30:18,034 --> 00:30:19,805 - and some shrimp. - Gordon: Love the colors. 737 00:30:19,805 --> 00:30:22,343 I'm intrigued to whether or not you got the flavor 738 00:30:22,343 --> 00:30:24,815 of a true bouillabaisse, especially in 45 minutes. 739 00:30:24,815 --> 00:30:27,353 That's virtually impossible, but from here 740 00:30:27,353 --> 00:30:29,858 salmon's a hero and that saffron and white wine 741 00:30:29,858 --> 00:30:31,729 I can smell from here. 742 00:30:31,729 --> 00:30:33,699 Shall we? 743 00:30:33,699 --> 00:30:37,439 I'm dying to see how that salmon is cooked. 744 00:30:37,439 --> 00:30:38,809 Lovely. 745 00:30:47,059 --> 00:30:48,428 Ivy, the salmon's cooked beautifully. 746 00:30:48,428 --> 00:30:49,765 The skin is nice and crisp. 747 00:30:49,765 --> 00:30:51,902 It's got the essence of a bouillabaisse, 748 00:30:51,902 --> 00:30:53,839 but it hasn't got that strength of a bouillabaisse 749 00:30:53,839 --> 00:30:55,375 because you can't get that done in 45 minutes. 750 00:30:55,375 --> 00:30:59,116 The shellfish needs to be inside that stock. 751 00:30:59,116 --> 00:31:00,653 You can't just dangle them on top, 752 00:31:00,653 --> 00:31:02,791 - because a bouillabaisse is all cooked within. - Yeah, Ivy, 753 00:31:02,791 --> 00:31:05,395 look, this is unlike any bouillabaisse I've ever tried. 754 00:31:05,395 --> 00:31:08,234 As I'm eating it, part of me wishes it was more 755 00:31:08,234 --> 00:31:09,938 like a puttanesca, that it had olives in it 756 00:31:09,938 --> 00:31:12,510 or capers, something to add to the overall flavor. 757 00:31:12,510 --> 00:31:15,215 Yeah, Ivy, I think you made a mistake by pureeing everything. 758 00:31:15,215 --> 00:31:17,252 Had you left everything whole, 759 00:31:17,252 --> 00:31:19,123 we would've been able to taste it more profoundly. 760 00:31:19,123 --> 00:31:20,392 But you know what you did do well? 761 00:31:20,392 --> 00:31:22,129 The fact that you cooked the salmon perfectly 762 00:31:22,129 --> 00:31:23,398 'cause that was the star. 763 00:31:23,398 --> 00:31:25,368 - So I love that about it. - Thank you. 764 00:31:25,368 --> 00:31:27,339 I think that the salmon can always take a little bit 765 00:31:27,339 --> 00:31:28,308 extra seasoning, 766 00:31:28,308 --> 00:31:30,112 but this is a great dish and I think 767 00:31:30,112 --> 00:31:31,481 that the saffron flavor is really strong. 768 00:31:31,481 --> 00:31:32,884 - Good job. - Thank you. 769 00:31:32,884 --> 00:31:34,286 It's a really good effort, 770 00:31:34,286 --> 00:31:36,424 but you are slightly crazy to attempt to do a bouillabaisse 771 00:31:36,424 --> 00:31:37,794 in 45 minutes. 772 00:31:37,794 --> 00:31:41,735 - So, tonight you have confirmed you're nuts. - ( giggles ) 773 00:31:41,735 --> 00:31:44,006 - Congratulations. - Thank you. 774 00:31:44,006 --> 00:31:47,547 - Good job, Ivy. - Good job, Ivy. 775 00:31:47,547 --> 00:31:50,318 All right, Molly, will you please bring down your dish. 776 00:31:50,318 --> 00:31:51,722 Yes, Chef. 777 00:31:51,722 --> 00:31:53,158 Good job, Molly. 778 00:31:53,158 --> 00:31:55,295 I feel like I nailed the star of the dish, 779 00:31:55,295 --> 00:31:57,332 so I'm feeling really, really excited. 780 00:31:57,332 --> 00:31:59,538 It's not only gonna come down to the flavor of the salmon, though. 781 00:31:59,538 --> 00:32:02,577 It's gonna come down to the flavor of my whole entire dish. 782 00:32:02,577 --> 00:32:04,548 Okay, Molly, tell us what you made tonight. 783 00:32:04,548 --> 00:32:09,056 I made pan-seared crispy salmon with a chorizo tomato sauce, 784 00:32:09,056 --> 00:32:12,630 - charred broccolini, and a street corn. - I love watching you grill 785 00:32:12,630 --> 00:32:15,135 - because I think that's you in your comfort zone. - Yes, Chef. 786 00:32:15,135 --> 00:32:18,041 But when you've got salmon cooked beautifully like that, 787 00:32:18,041 --> 00:32:20,780 don't go and dump a forest of broccolini on there. 788 00:32:20,780 --> 00:32:22,917 - Yes, Chef. - Daphne: Hey, let's dig in. 789 00:32:22,917 --> 00:32:25,656 ( music playing ) 790 00:32:27,159 --> 00:32:28,963 - Looks good. - Wow. 791 00:32:28,963 --> 00:32:31,400 Gordon: Really beautiful. 792 00:32:37,412 --> 00:32:39,584 - Super crispy skin. - Thank you. 793 00:32:39,584 --> 00:32:41,655 - What did you season with on top? - Just salt really. 794 00:32:41,655 --> 00:32:45,195 Molly, there are some clear wins on this plate. 795 00:32:45,195 --> 00:32:46,932 That salmon is cooked beautifully. 796 00:32:46,932 --> 00:32:50,372 - You should be so proud of what we see tonight. - Thank you, Chef. 797 00:32:50,372 --> 00:32:51,875 Molly, I wanted more of that sauce 798 00:32:51,875 --> 00:32:53,746 'cause I thought it was fantastic. 799 00:32:53,746 --> 00:32:56,284 And I just think the flavor combinations were very smart. 800 00:32:56,284 --> 00:32:57,587 - Thank you, Chef. - The dish was delicious. 801 00:32:57,587 --> 00:33:00,526 The salmon was seasoned well, cooked well. 802 00:33:00,526 --> 00:33:02,329 I loved that you added the broccoli and it goes well 803 00:33:02,329 --> 00:33:04,099 with the street corn that you're playing off of. 804 00:33:04,099 --> 00:33:05,970 - Thank you, Chef. - Well done. 805 00:33:05,970 --> 00:33:08,308 - Good job, Molly. - Grayson: Good job, Molly. 806 00:33:08,308 --> 00:33:11,915 - Ivy: Good job, Molly. - Yay. 807 00:33:11,915 --> 00:33:13,619 Next up, please, Eva. Let's go. 808 00:33:13,619 --> 00:33:16,190 - Gordon: Thank you. - Kids: Good job, Eva. 809 00:33:16,190 --> 00:33:18,662 Ivy: Good job, Eva. It looks amazing. 810 00:33:18,662 --> 00:33:20,298 Eva: Looking at my salmon, 811 00:33:20,298 --> 00:33:22,135 it's not as cooked as it should be. 812 00:33:22,135 --> 00:33:24,574 It's kind of being the downer of the dish. 813 00:33:24,574 --> 00:33:26,812 So I'm just hoping 814 00:33:26,812 --> 00:33:29,083 that it goes better than it looks. 815 00:33:29,083 --> 00:33:31,153 Eva, describe the dish, please. 816 00:33:31,153 --> 00:33:32,557 Today, I made for you a salmon en croute 817 00:33:32,557 --> 00:33:36,197 with wilted spinach, fingerling potatoes, 818 00:33:36,197 --> 00:33:38,268 and a chive crème fraîche. 819 00:33:38,268 --> 00:33:39,871 Super ambitious salmon en croute. 820 00:33:39,871 --> 00:33:43,077 - Mm-hmm. - I hope that pastry is cooked 821 00:33:43,077 --> 00:33:44,413 because it doesn't look cooked from here. 822 00:33:44,413 --> 00:33:45,950 How long was that in the oven for? 823 00:33:45,950 --> 00:33:46,952 Like 20 minutes, 824 00:33:47,019 --> 00:33:49,991 but I wish I would've rolled it a little thinner. 825 00:33:49,991 --> 00:33:51,562 Shall we? 826 00:33:51,562 --> 00:33:53,464 Gordon: Okay. 827 00:33:55,570 --> 00:33:56,805 There, young lady. 828 00:33:56,805 --> 00:34:00,880 - Yeah. - You literally folded it over. 829 00:34:00,880 --> 00:34:01,949 You wrapped it twice, 830 00:34:01,949 --> 00:34:03,986 and so therefore the pastry is raw. 831 00:34:03,986 --> 00:34:05,488 Yeah. 832 00:34:16,077 --> 00:34:17,614 Spinach is burnt with the garlic. 833 00:34:17,614 --> 00:34:20,418 That's the first thing that comes into this dish. 834 00:34:20,418 --> 00:34:23,024 Unfortunately, the pastry is too thick 835 00:34:23,024 --> 00:34:24,193 and the salmon is too thin. 836 00:34:24,193 --> 00:34:26,230 So the salmon is overcooked. 837 00:34:26,230 --> 00:34:29,571 The saving grace there is that the pistou is delicious, 838 00:34:29,571 --> 00:34:31,541 - but there's not enough of it. - Okay. 839 00:34:31,541 --> 00:34:33,344 - I don't think this dish is good. - Mm-mm. 840 00:34:33,344 --> 00:34:35,716 And I think you could've done way better. 841 00:34:35,716 --> 00:34:39,891 I do think that the salmon was a little bit short... 842 00:34:39,891 --> 00:34:42,931 - Yes. - ...in terms of flavor and how we would want it executed. 843 00:34:42,931 --> 00:34:46,337 And I personally also wouldn't have added the potatoes 844 00:34:46,337 --> 00:34:47,540 just 'cause you have the pastry. 845 00:34:47,540 --> 00:34:49,778 The salmon had to be our star tonight. 846 00:34:49,778 --> 00:34:51,748 That had to be the thing that really just wowed us. 847 00:34:51,748 --> 00:34:54,119 The pastry, it didn't have enough cook time. 848 00:34:54,119 --> 00:34:57,459 Unevenly rolled, 'cause there's that double layer. 849 00:34:57,459 --> 00:34:59,063 This lacked a lot of creativity. 850 00:34:59,063 --> 00:35:01,334 But where there's a lot of promise, 851 00:35:01,334 --> 00:35:03,071 for me, is in pistou. 852 00:35:03,071 --> 00:35:04,741 Had you found a way to integrate it better 853 00:35:04,741 --> 00:35:08,314 I think that would've saved some of missteps on this dish. 854 00:35:08,314 --> 00:35:10,452 - Thank you, Eva. - It's okay, Eva. 855 00:35:10,452 --> 00:35:13,057 Eva: This is my worst dish ever. 856 00:35:13,057 --> 00:35:14,226 It's okay. 857 00:35:14,226 --> 00:35:16,063 - Hug. - I'm fine. 858 00:35:16,063 --> 00:35:17,332 But I'm hoping the judges know 859 00:35:17,332 --> 00:35:20,205 that I can do so much better than this. 860 00:35:21,842 --> 00:35:24,614 Grayson. 861 00:35:24,614 --> 00:35:25,750 Kids: Good job, Grayson. 862 00:35:25,750 --> 00:35:27,085 It looks beautiful. 863 00:35:27,085 --> 00:35:30,191 Grayson: The big worry for me is the cook 864 00:35:30,191 --> 00:35:31,862 on that salmon and the fat. 865 00:35:31,862 --> 00:35:33,599 Those are the two things that could send me home today. 866 00:35:33,599 --> 00:35:36,337 But I just love the different pops of flavor. 867 00:35:36,337 --> 00:35:39,443 So, if they can recognize that, I think I might be safe. 868 00:35:39,443 --> 00:35:42,015 Grayson, can you please describe your dish? 869 00:35:42,015 --> 00:35:44,086 So I have olive oil poached salmon 870 00:35:44,086 --> 00:35:46,023 with fennel puree and summer vegetables. 871 00:35:46,023 --> 00:35:47,225 It looks uncompleted. 872 00:35:47,225 --> 00:35:48,996 It doesn't look finished. 873 00:35:48,996 --> 00:35:51,000 You were gonna serve some crispy skin. 874 00:35:51,000 --> 00:35:52,369 Where? 875 00:35:52,369 --> 00:35:53,972 Yeah, I was gonna garnish it 876 00:35:53,972 --> 00:35:56,745 with some crispy skin salmon for a little bit of crispiness 877 00:35:56,745 --> 00:35:58,348 - if I had time. - Gotcha. 878 00:35:58,348 --> 00:36:00,085 I'm just hoping that it tastes better than it looks 879 00:36:00,085 --> 00:36:02,022 because I'm not a big fan of how it looks. 880 00:36:02,022 --> 00:36:04,193 I'm sorry. I gotta be honest, bud, 881 00:36:04,193 --> 00:36:07,667 - because I've been with you every step of the way, right? - Yes. 882 00:36:07,667 --> 00:36:11,575 And I tell you the truth because I want you to do well, okay? 883 00:36:11,575 --> 00:36:13,011 Shall we dig in? 884 00:36:13,011 --> 00:36:14,714 So, Grayson, 885 00:36:14,714 --> 00:36:17,553 when I cut this in half, what are you hoping to see? 886 00:36:17,553 --> 00:36:19,791 It should be pink and not overcooked. 887 00:36:19,791 --> 00:36:22,162 Okay. 888 00:36:22,162 --> 00:36:23,966 It's a tad over. I think you can tell... 889 00:36:23,966 --> 00:36:25,703 - Yes. - ...'cause when you see that white substance coming out... 890 00:36:25,703 --> 00:36:28,007 - Yeah. Mm-hmm. - ...that's called albumin, 891 00:36:28,007 --> 00:36:30,913 and that's an indicator that it's been overcooked just a tad. 892 00:36:30,913 --> 00:36:32,249 Yes. 893 00:36:35,055 --> 00:36:36,658 How long did you poach the salmon for 894 00:36:36,658 --> 00:36:38,629 and what did you put in the oil to season it? 895 00:36:38,629 --> 00:36:40,432 I poached it for about 12 minutes. 896 00:36:40,432 --> 00:36:43,605 and I had peppercorn, lemon peel. 897 00:36:43,605 --> 00:36:46,678 - I had the bay leaf. - Although it doesn't look beautiful 898 00:36:46,678 --> 00:36:49,183 because of the fat that's coming around the edges, 899 00:36:49,183 --> 00:36:50,820 it's very juicy. 900 00:36:50,820 --> 00:36:53,892 You went an extremely ambitious, 901 00:36:53,892 --> 00:36:55,529 very outside the box way, 902 00:36:55,529 --> 00:36:56,998 which is so signature Grayson. 903 00:36:56,998 --> 00:36:58,969 Don't get too down on yourself. 904 00:36:58,969 --> 00:37:01,340 Taking a risk is the only way you're gonna excel here 905 00:37:01,340 --> 00:37:03,377 and the only way you're gonna learn from your mistakes 906 00:37:03,377 --> 00:37:07,052 - at the same time. - Here's what I appreciate the most about this dish 907 00:37:07,052 --> 00:37:09,758 is that I can really taste the aromatics in the poaching liquid. 908 00:37:09,758 --> 00:37:13,131 Which is very challenging to do in such an abbreviated 909 00:37:13,131 --> 00:37:14,032 amount of time. 910 00:37:14,099 --> 00:37:16,705 The good news is that the apple, the fennel, 911 00:37:16,705 --> 00:37:18,509 and the beetroot actually taste delicious. 912 00:37:18,509 --> 00:37:20,145 But you know the hero is the salmon, 913 00:37:20,145 --> 00:37:21,982 - Yes, Chef. - Sadly that's overcooked. 914 00:37:21,982 --> 00:37:23,952 Tonight, it's elimination. 915 00:37:23,952 --> 00:37:27,693 - Yes, Chef. - And I think you just put one foot out the door, young man. 916 00:37:27,693 --> 00:37:29,363 Thanks, bud. 917 00:37:29,363 --> 00:37:31,167 Liya: It's okay, Grayson. 918 00:37:31,167 --> 00:37:33,171 This dish is not good enough in my eyes. 919 00:37:33,171 --> 00:37:35,876 - I mean, I could've done way better. - It's okay. 920 00:37:35,876 --> 00:37:39,183 - No one's gonna do-- You're not going home. - ( crying ) I'm going home. 921 00:37:39,183 --> 00:37:40,485 Grayson: Yes, I am. 922 00:37:40,485 --> 00:37:42,690 ( music playing ) 923 00:37:49,236 --> 00:37:51,741 Right, this has been a tough night. 924 00:37:51,741 --> 00:37:54,914 Now, before we make a very tough decision, 925 00:37:54,914 --> 00:37:57,553 it's time to say good night to this incredible, 926 00:37:57,553 --> 00:38:00,291 our first ever MasterChef Junior winner Alexander. 927 00:38:02,028 --> 00:38:04,299 - Well done, man. Take care, bud. - Kids: Bye, Alexander! 928 00:38:04,299 --> 00:38:07,139 - Thank you for coming. Bye! - Thanks, Alexander. 929 00:38:07,139 --> 00:38:08,842 Gordon: Right, you four, 930 00:38:08,842 --> 00:38:10,579 please make your way down to the front. 931 00:38:10,579 --> 00:38:12,717 - Thank you. - I'm extremely disappointed. 932 00:38:12,717 --> 00:38:14,554 My salmon was a little bit overcooked, 933 00:38:14,554 --> 00:38:18,394 but I'm not ready to go. 934 00:38:18,394 --> 00:38:20,933 Right, this is a huge decision. 935 00:38:20,933 --> 00:38:22,670 Please, give us a moment. 936 00:38:22,670 --> 00:38:24,507 Excuse us. 937 00:38:24,507 --> 00:38:26,076 - ( sighs ) - Boy. 938 00:38:26,076 --> 00:38:28,147 - That was rough. - That's tough. 939 00:38:28,147 --> 00:38:29,984 Okay. Wow. 940 00:38:29,984 --> 00:38:32,088 - Ivy and Molly were the two outstanding dishes. - Daphne: I agree. 941 00:38:32,088 --> 00:38:35,930 - But bottom two are definitely Grayson and... - Eva. 942 00:38:35,930 --> 00:38:38,702 Eva: I don't even know how to feel right now, but I know 943 00:38:38,702 --> 00:38:40,539 that I could've done so much better. 944 00:38:40,539 --> 00:38:43,512 I don't know what's gonna happen, but I'm hoping 945 00:38:43,512 --> 00:38:44,714 that they give me one more chance. 946 00:38:44,714 --> 00:38:46,350 You don't want that raw dough flavor... 947 00:38:46,350 --> 00:38:47,920 - Yeah. - ...'cause she double folded it. 948 00:38:47,920 --> 00:38:49,824 This is my worst dish yet. 949 00:38:49,824 --> 00:38:52,329 And thank about how lackluster all the other elements were. 950 00:38:52,329 --> 00:38:53,932 - It's Grayson's first big mistake. - I know. 951 00:38:53,932 --> 00:38:55,703 - Aarón: Yes. - Gordon: I'm gonna be honest. 952 00:38:55,703 --> 00:38:58,374 - The salmon was overcooked. - It was my worst dish. 953 00:38:58,374 --> 00:39:00,311 The person going home, I think we know who it is. 954 00:39:00,311 --> 00:39:02,449 - Yeah. Shocker. - Yeah. Absolutely. 955 00:39:02,449 --> 00:39:04,854 It is a shock. 956 00:39:10,431 --> 00:39:12,737 Tonight was difficult. 957 00:39:12,737 --> 00:39:15,408 But there were two dishes that really stood out 958 00:39:15,408 --> 00:39:18,381 in a way that they clearly deserve their spots 959 00:39:18,381 --> 00:39:19,684 in the top four. 960 00:39:19,684 --> 00:39:22,823 And those dishes belong to... 961 00:39:23,859 --> 00:39:25,896 Molly and Ivy. 962 00:39:25,896 --> 00:39:27,499 - Good job! - Gordon: Congratulations! 963 00:39:27,499 --> 00:39:29,971 You guys all did great. 964 00:39:29,971 --> 00:39:31,741 It feels almost like a dream. 965 00:39:31,741 --> 00:39:34,614 Just to think I never imagined getting past top ten 966 00:39:34,614 --> 00:39:36,718 and here I am heading into the top four. 967 00:39:36,718 --> 00:39:39,289 ( whispering ) Finally, I got up here. 968 00:39:39,289 --> 00:39:42,429 - Good job, guys. - Grayson, Eva, 969 00:39:42,429 --> 00:39:44,601 we're in shock because we cannot believe 970 00:39:44,601 --> 00:39:47,974 that one of you two are about to go home. 971 00:39:47,974 --> 00:39:51,948 Grayson, tonight's dish was a step too far 972 00:39:51,948 --> 00:39:53,284 in terms of ambition 973 00:39:53,284 --> 00:39:55,856 and I think you just overcomplicated it. 974 00:39:55,856 --> 00:40:00,766 Eva, tonight the salmon was lackluster 975 00:40:00,766 --> 00:40:03,237 and the pastry was way undercooked. 976 00:40:03,237 --> 00:40:04,807 Now, only one of you is moving on, 977 00:40:04,807 --> 00:40:07,847 and sadly, one of you is going home. 978 00:40:07,847 --> 00:40:13,859 The individual that is heading up to the balcony, 979 00:40:13,859 --> 00:40:17,132 that person is... 980 00:40:18,334 --> 00:40:19,837 Grayson. 981 00:40:19,837 --> 00:40:21,040 ( crying ) Eva. 982 00:40:21,040 --> 00:40:23,979 - ( gasps ) - Please say good-bye to Eva 983 00:40:23,979 --> 00:40:26,685 - and head upstairs, young man. - It's okay. It's okay. 984 00:40:26,685 --> 00:40:28,689 Grayson: I'm very relieved 985 00:40:28,689 --> 00:40:31,628 and to know that they believe in me enough 986 00:40:31,628 --> 00:40:33,297 to go into the top four 987 00:40:33,297 --> 00:40:35,468 is just so awesome. 988 00:40:35,468 --> 00:40:39,544 From now on, I have to do the judges justice. 989 00:40:39,544 --> 00:40:42,516 Eva, young lady, unfortunately, 990 00:40:42,516 --> 00:40:44,954 the dish fell short of the MasterChef Junior standard. 991 00:40:44,954 --> 00:40:47,893 The pastry at the end was an inch thick... 992 00:40:47,893 --> 00:40:50,098 - ( crying ) Yeah. - ...and was incredibly raw. 993 00:40:50,098 --> 00:40:54,072 We were wowed from day one with your sophisticated flavors. 994 00:40:54,072 --> 00:40:55,441 I love that French flair. 995 00:40:55,441 --> 00:40:56,711 You have been amazing 996 00:40:56,711 --> 00:40:58,180 across this competition. 997 00:40:58,180 --> 00:40:59,584 Thank you. 998 00:40:59,584 --> 00:41:02,455 So, Gordon told us tonight that it's okay to show emotion, 999 00:41:02,455 --> 00:41:03,792 in the kitchen, especially. 1000 00:41:03,792 --> 00:41:06,765 And that's why we fall in love with cooking 1001 00:41:06,765 --> 00:41:08,200 'cause you can pour yourself into it 1002 00:41:08,200 --> 00:41:09,570 and you are incredible talented. 1003 00:41:09,570 --> 00:41:13,110 - Thank you. - You have excelled here in this kitchen. 1004 00:41:13,110 --> 00:41:16,584 And I know watching your teammates have breakdowns 1005 00:41:16,584 --> 00:41:19,824 that you're so well loved and that speaks volumes 1006 00:41:19,824 --> 00:41:21,628 of who you are as a beautiful, young woman. 1007 00:41:21,628 --> 00:41:24,901 - Thank you. - Eva, as the son of a female chef, 1008 00:41:24,901 --> 00:41:27,973 it gives me a lot of hope that you're in the world 1009 00:41:27,973 --> 00:41:31,447 and that the future is bright for female chefs out there. 1010 00:41:31,447 --> 00:41:33,217 Can we have a hug, please? I don't want you to go. 1011 00:41:33,217 --> 00:41:35,556 I don't want you to leave. 1012 00:41:35,556 --> 00:41:36,825 Okay? I'm gonna hug you. 1013 00:41:36,825 --> 00:41:39,096 This has definitely been the best experience 1014 00:41:39,096 --> 00:41:40,733 in my whole life so far. 1015 00:41:40,733 --> 00:41:42,937 - Ooh! - I've done so many amazing things. 1016 00:41:42,937 --> 00:41:44,807 - I cooked a huge crab. - I'm super impressed. 1017 00:41:44,807 --> 00:41:46,811 This dish looks restaurant quality, young lady. 1018 00:41:46,811 --> 00:41:49,149 - Thank you. - And I made donuts 1019 00:41:49,149 --> 00:41:50,586 and I cooked an emu egg. 1020 00:41:50,586 --> 00:41:53,491 It's beautifully balanced. Such a delicious bite. 1021 00:41:53,491 --> 00:41:55,662 And I made amazing friends. 1022 00:41:55,662 --> 00:41:57,933 You've been a credit to your family, 1023 00:41:57,933 --> 00:42:00,371 to your school, to us, to this kitchen. 1024 00:42:00,371 --> 00:42:02,843 There's not a dry eye in the house. 1025 00:42:02,843 --> 00:42:04,781 - Have a safe trip home, my darling. - Thank you. 1026 00:42:04,781 --> 00:42:06,183 - Lots of love. Take care. - Great job. 1027 00:42:06,183 --> 00:42:07,318 - Bye, Eva. - Good night. 1028 00:42:07,318 --> 00:42:08,989 - Kids: Bye. - Bye, guys. 1029 00:42:08,989 --> 00:42:11,126 I'm so excited to show my dad what I've learned. 1030 00:42:11,126 --> 00:42:12,362 My mom what I've learned. 1031 00:42:12,362 --> 00:42:14,066 Cook amazing food with my friends. 1032 00:42:14,066 --> 00:42:15,869 Don't stop cooking. 1033 00:42:15,869 --> 00:42:17,472 - I won't. - This isn't the end for me. 1034 00:42:17,472 --> 00:42:21,748 My food dream is to open a three-star Michelin restaurant. 1035 00:42:21,748 --> 00:42:23,350 And this is just gonna make me work even harder 1036 00:42:23,350 --> 00:42:25,556 to make that dream come true. 1037 00:42:25,556 --> 00:42:26,758 - Bye. - Grayson: Bye. 1038 00:42:26,758 --> 00:42:28,461 - Bye, Eva. - Bye, Eva. 1039 00:42:28,461 --> 00:42:30,599 ( music playing ) 1040 00:42:31,768 --> 00:42:33,638 Gordon: Next time on "MasterChef Junior"... 1041 00:42:33,638 --> 00:42:35,509 it's a tag team smackdown 1042 00:42:35,509 --> 00:42:37,045 with some special guests. 1043 00:42:37,045 --> 00:42:41,286 Gordon: All of you are gonna be paired with WWE superstars. 1044 00:42:41,286 --> 00:42:42,823 - Go, Liya. - Grabbing the lobster. 1045 00:42:42,823 --> 00:42:44,059 You're gonna have to break down the lobster. 1046 00:42:44,059 --> 00:42:45,529 I'm breaking down right now. Look at that. 1047 00:42:45,529 --> 00:42:47,098 - Boom. - Gordon: And then the hardest 1048 00:42:47,098 --> 00:42:49,169 elimination challenge of the season. 1049 00:42:49,169 --> 00:42:52,710 You'll have to recreate one of my signature dishes 1050 00:42:52,710 --> 00:42:54,379 at the same time I do. 1051 00:42:54,379 --> 00:42:56,116 Keep it straight, don't cross it over. 1052 00:42:56,116 --> 00:42:58,622 I don't know why you're not listening, Ivy. And look at me. 1053 00:42:58,622 --> 00:43:00,659 Look. Take your eggs. 1054 00:43:00,659 --> 00:43:01,928 - Mine popped. - Start again. 1055 00:43:01,928 --> 00:43:04,634 The person that will not be moving on is...