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00:00:01,035 --> 00:00:02,371
Gordon: Previously
on "MasterChef Junior"...
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00:00:02,572 --> 00:00:07,616
You'll have to recreate
one of my signature dishes
at the same time I do.
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00:00:07,616 --> 00:00:11,524
Gently. Look at me.
What are you doing?
Let's go, guys.
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00:00:11,524 --> 00:00:14,530
Ravioli's cooked beautifully.
Really, really well done.
5
00:00:14,530 --> 00:00:17,736
- The pasta is gluey.
- I give that to you.
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00:00:17,736 --> 00:00:18,638
It's raw.
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00:00:18,638 --> 00:00:20,274
Aarón:
The sauce, we need more.
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00:00:20,274 --> 00:00:24,015
The person that will not
be moving on is Molly.
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00:00:24,015 --> 00:00:25,885
- ( sniffling )
- Bye, darling.
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00:00:25,885 --> 00:00:27,822
All: Bye!
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00:00:27,822 --> 00:00:29,258
- Tonight...
- Come on.
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00:00:29,258 --> 00:00:31,262
it's an epic semifinal
cook-off.
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00:00:31,262 --> 00:00:32,799
How much time do we have?
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00:00:32,799 --> 00:00:34,268
And the pressure is on...
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00:00:34,268 --> 00:00:36,005
It's kind of getting
intense now.
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00:00:36,005 --> 00:00:37,576
- You got it.
- Woohoo!
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00:00:37,576 --> 00:00:39,713
as the top three
battle it out...
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00:00:39,713 --> 00:00:42,919
This is it, make or break.
Right now it's anyone's game.
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00:00:42,919 --> 00:00:44,957
...to claim a spot
in the grand finale.
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00:00:44,957 --> 00:00:50,234
This is a dish for me
that can sit in any
good restaurant in America.
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00:00:50,234 --> 00:00:53,541
Exquisite.
Congratulations to...
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00:01:09,338 --> 00:01:13,514
- Yes! Yes! Yes!
- Yeah!
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00:01:16,152 --> 00:01:19,058
Welcome, everybody,
to our incredible
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00:01:19,058 --> 00:01:21,664
"MasterChef Junior" semifinal.
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00:01:23,901 --> 00:01:26,707
Trust me, tonight
the pressure is on.
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00:01:26,707 --> 00:01:29,813
The three best
young home cooks
in all of America
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00:01:29,813 --> 00:01:31,482
are about to do
battle right here
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00:01:31,482 --> 00:01:35,792
in the MasterChef Junior
kitchen arena.
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00:01:37,361 --> 00:01:39,365
They're all
fighting for a spot
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00:01:39,365 --> 00:01:41,537
in the "MasterChef Junior"
grand finale.
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00:01:41,537 --> 00:01:44,175
It does not get
any bigger than this.
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00:01:44,175 --> 00:01:47,348
The question is who will
get the chance to win it all?
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00:01:47,348 --> 00:01:49,553
We're about to find out.
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00:01:49,553 --> 00:01:52,959
Please welcome
our three incredibly talented
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00:01:52,959 --> 00:01:55,965
young "MasterChef Junior"
semifinalists.
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00:01:55,965 --> 00:02:00,675
First up, we have
an amazing 10-year-old
from Scarsdale, New York.
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00:02:00,675 --> 00:02:03,547
Please welcome Liya,
ladies and gentlemen.
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00:02:06,520 --> 00:02:08,256
Liya: I am really
excited right now.
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00:02:08,256 --> 00:02:10,995
When I first started,
I didn't know I'd get here.
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00:02:10,995 --> 00:02:14,201
I can't believe
I made it this far.
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00:02:14,201 --> 00:02:17,241
I am this close to the finale.
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00:02:18,644 --> 00:02:22,217
Next up, an 11-year-old
from Austin, Texas.
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00:02:22,217 --> 00:02:24,221
Please welcome Grayson.
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00:02:26,627 --> 00:02:28,831
Grayson: Walking into
the MasterChef kitchen tonight
45
00:02:28,831 --> 00:02:31,737
is completely different
than any other night so far.
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00:02:31,737 --> 00:02:33,039
There's a huge crowd.
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00:02:33,039 --> 00:02:35,444
It's hard not
to get super nervous
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00:02:35,444 --> 00:02:39,519
because this means
so much to me.
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00:02:39,519 --> 00:02:41,557
Last but not least,
an eight-year-old
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00:02:41,557 --> 00:02:44,796
from Darien, Connecticut,
please welcome Ivy.
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00:02:48,136 --> 00:02:50,307
Ivy: I'm the youngest
in the competition,
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00:02:50,307 --> 00:02:52,111
and now I'm going into
the semifinals.
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00:02:52,111 --> 00:02:53,981
That feels amazing.
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00:02:53,981 --> 00:02:55,450
I'm one step closer
to the finale,
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00:02:55,450 --> 00:02:58,591
and I'm not ready
to go home yet.
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00:03:00,293 --> 00:03:01,563
Tonight is the semifinal.
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00:03:01,563 --> 00:03:03,033
In our eyes,
you're all winners.
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00:03:03,033 --> 00:03:04,669
Let's get that
absolutely clear.
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00:03:05,505 --> 00:03:07,041
Liya, how exciting is this?
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00:03:07,041 --> 00:03:08,911
What's been
your driving force
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00:03:08,911 --> 00:03:10,247
to get you
to this point tonight?
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00:03:10,247 --> 00:03:13,521
I think the driving force
is, like, probably my family.
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00:03:13,521 --> 00:03:16,894
I want to honor my family's
heritage with my food.
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00:03:16,894 --> 00:03:18,731
Well done, young lady.
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00:03:18,731 --> 00:03:22,204
Grayson, you've been
so ambitious.
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00:03:22,204 --> 00:03:23,674
Where does that
ambition come from?
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00:03:23,674 --> 00:03:26,780
Food is a big
family thing for me.
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00:03:26,780 --> 00:03:29,653
My parents and my family
really introduced me
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00:03:29,653 --> 00:03:31,523
to the different
restaurants in Austin.
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00:03:31,523 --> 00:03:34,830
And so I got really curious
to try to re-create
some of those dishes,
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00:03:34,830 --> 00:03:36,767
so I've been trying
to learn as much as I can.
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00:03:36,767 --> 00:03:40,641
Amazing. Ivy, you're just
a second-grader.
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00:03:40,641 --> 00:03:43,213
Where does this confidence
in the kitchen come from?
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00:03:43,213 --> 00:03:44,448
Mostly my mom and dad
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00:03:44,448 --> 00:03:47,187
because they've been
so supportive for me,
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and that just kind of
boosted my confidence.
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Does anything faze you?
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00:03:51,162 --> 00:03:53,934
Um, not really.
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00:03:53,934 --> 00:03:56,272
Don't change that. Love that.
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00:03:57,609 --> 00:03:59,846
You guys have been in our
kitchen for a long time now.
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00:03:59,846 --> 00:04:02,418
It's like we've all become
one big family,
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00:04:02,418 --> 00:04:04,488
and I'm sure
after all this time,
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00:04:04,488 --> 00:04:06,994
you're all missing your own
families a little bit.
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00:04:06,994 --> 00:04:13,006
But not for long
because we have some very
special guests tonight.
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00:04:13,006 --> 00:04:15,377
Liya, your parents,
Iwin and Austin,
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00:04:15,377 --> 00:04:18,784
and your big brother Leo.
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00:04:19,686 --> 00:04:22,625
Grayson, your parents
Christina and Brad
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00:04:22,625 --> 00:04:25,998
and your little sister Estella.
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00:04:25,998 --> 00:04:28,604
Hey, bud. Come here, baby.
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00:04:28,604 --> 00:04:31,643
And Ivy, your parents
George and Christina
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00:04:31,643 --> 00:04:35,918
your siblings Lilly,
George, and Phoebe.
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00:04:35,918 --> 00:04:37,722
Mwah! We love you.
Love you.
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00:04:42,097 --> 00:04:43,734
Welcome, all of you.
Good to see you.
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00:04:43,734 --> 00:04:47,241
Iwin, Austin,
we have had so much fun
95
00:04:47,241 --> 00:04:49,011
watching Liya perform here
in this kitchen,
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00:04:49,011 --> 00:04:51,850
and she's spoken so much
about you and your
family's restaurants
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00:04:51,850 --> 00:04:55,056
and how much
she's helped out
and learned from you.
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00:05:05,076 --> 00:05:07,816
I wondered where
those dumpling skills
had come from
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00:05:07,816 --> 00:05:11,690
because they are
something else,
really, truly.
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00:05:11,690 --> 00:05:14,328
Brad, Christina,
in your opinion,
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00:05:14,328 --> 00:05:17,367
what does Grayson need to do
to succeed this evening?
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00:05:17,367 --> 00:05:19,138
You know, the thing
about Grayson is
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00:05:19,138 --> 00:05:22,044
he's got the biggest
little heart in Texas,
I guess I'd say.
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00:05:22,044 --> 00:05:24,783
He's also
a super fierce competitor,
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00:05:24,783 --> 00:05:27,187
so I think if he puts those
two things together today,
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- he's unstoppable.
- Thank you.
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00:05:29,559 --> 00:05:30,895
Estella, how much have
you missed your brother?
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00:05:30,895 --> 00:05:32,832
- A lot.
- A lot, right?
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00:05:32,832 --> 00:05:35,036
It's just we eat take-out
every night now.
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00:05:37,074 --> 00:05:40,548
Grayson, go home quick.
They need you.
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00:05:40,548 --> 00:05:42,184
- Save us.
- Man!
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00:05:42,184 --> 00:05:46,125
George, first up,
she's fearless,
she's super-confident.
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Where does that
steely focus come from?
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I think coming from
a pretty big family
and being the youngest,
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00:05:52,037 --> 00:05:53,674
she has to fight for
everything that she gets.
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And she knows
how to give orders,
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I know that, and people listen.
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Well, thank you all.
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Without your support,
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they wouldn ‘t be the talent
they are today, so...
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With that said,
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families please give
your loved one a final hug
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00:06:10,608 --> 00:06:11,910
and take a seat, please.
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I'm so proud of you.
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- You got this.
- Love you.
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00:06:15,618 --> 00:06:17,120
- Good luck.
- Okay.
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Right, it's time to get this
incredible semifinal started.
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Two of you will be moving
into the grand finale.
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One of you will be watching
that final faceoff
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from the sidelines.
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Make sure it isn't you,
understood?
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All: Yes, Chef!
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Guys, you will have
just one hour
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00:06:40,668 --> 00:06:42,672
to make us the best dish
of your life.
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Your families are not here
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just to inspire you
emotionally.
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00:06:46,647 --> 00:06:48,584
They're also here
to inspire the dish
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00:06:48,584 --> 00:06:50,153
that you will be making
this evening.
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So channel them.
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Maybe something
you used to make them,
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00:06:53,560 --> 00:06:54,930
something you ate at home,
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00:06:54,930 --> 00:06:57,802
or something inspired
by where you live.
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00:06:57,802 --> 00:06:59,706
Show how much
you've learned here,
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00:06:59,706 --> 00:07:01,910
show your journey
in this kitchen,
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00:07:01,910 --> 00:07:03,747
but make it exceptional.
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00:07:03,747 --> 00:07:06,252
Tonight, we don't want you
just to make one plate.
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00:07:06,252 --> 00:07:09,626
No, no, this is the semifinal.
You are the three best.
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So tonight we want you
to make three identical,
stunning dishes,
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00:07:13,634 --> 00:07:16,707
one for each of us.
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00:07:16,707 --> 00:07:18,644
I said the gloves are off.
This is it.
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00:07:18,644 --> 00:07:21,215
Right, Ivy, Grayson, Liya,
are you ready?
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00:07:21,215 --> 00:07:25,423
- All: Yes, Chef!
- Let's have 60 minutes
on the clock.
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00:07:26,593 --> 00:07:31,002
Your 60 minutes start now.
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00:07:34,108 --> 00:07:37,515
Daphne:
Let's go, let's go!
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00:07:38,216 --> 00:07:41,590
- Okay, um...
- Okay.
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00:07:42,892 --> 00:07:44,596
I just have to
put myself out there.
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00:07:44,596 --> 00:07:47,935
You have to represent yourself
on every single plate
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00:07:47,935 --> 00:07:49,906
because that's what
the judges are looking for.
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00:07:49,906 --> 00:07:53,212
They want to know you not only
by talking with you,
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00:07:53,212 --> 00:07:55,985
but by eating your food.
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You can do it, buddy!
You can do it. You can do it.
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00:07:58,557 --> 00:08:02,064
( chanting )
Liya, Liya, Liya, Liya!
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00:08:02,064 --> 00:08:03,967
Gordon:
Good girl.
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00:08:03,967 --> 00:08:05,170
- Do you want some help?
- Yes, please.
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00:08:05,170 --> 00:08:07,909
Don't drop the champagne.
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00:08:07,909 --> 00:08:10,514
- ( chanting )
Ivy, Ivy, Ivy!
- Let's go.
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00:08:12,752 --> 00:08:16,192
You okay? Good girl.
Well done. Let's go.
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- How exciting is this?
- Man.
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Three talented individuals
not just cooking live
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00:08:24,241 --> 00:08:27,749
in front of all their families,
but also a big live audience.
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00:08:27,749 --> 00:08:30,286
60 minutes from now,
a spot in the grand finale.
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We've had all these months
together to see them grow,
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to see them learn,
and now to be able
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00:08:35,363 --> 00:08:37,200
to put it on display,
give us a dish
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00:08:37,200 --> 00:08:39,371
that really speaks
to their families,
who are here.
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Aarón:
And it comes down to this.
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00:08:41,777 --> 00:08:44,148
This is going to set
the tone and determine
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00:08:44,148 --> 00:08:45,684
if they're going to make it
into the finale.
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This is tense, really tense.
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00:08:47,354 --> 00:08:48,924
Liya:
This is the first time
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00:08:48,924 --> 00:08:50,995
I'm cooking in front
of so many people,
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and the pressure
is building and building.
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00:08:52,765 --> 00:08:56,973
And I'm like, "Liya,
get into your focused mode."
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00:09:10,835 --> 00:09:12,471
Love you!
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00:09:12,471 --> 00:09:15,243
That's it, Ivy.
Good job, Ivy.
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00:09:15,243 --> 00:09:16,646
Good job, Gray.
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00:09:16,646 --> 00:09:18,550
So here's the big jeopardy,
because each individual
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00:09:18,550 --> 00:09:21,590
now has to produce three dishes,
one for each of us.
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00:09:21,590 --> 00:09:23,326
Right, to make sure each of us
190
00:09:23,326 --> 00:09:24,963
consistently
gets their best work.
191
00:09:24,963 --> 00:09:26,398
That's a tough and tall order.
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00:09:26,398 --> 00:09:27,401
And this is the first time
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00:09:27,401 --> 00:09:28,604
they've had to produce
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00:09:28,604 --> 00:09:30,908
three dishes at
the same time here.
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00:09:30,908 --> 00:09:31,910
That's right.
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00:09:36,620 --> 00:09:39,458
- Right, how are you feeling?
- Good.
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00:09:39,458 --> 00:09:40,493
Good girl.
Tell me about the dish.
198
00:09:40,493 --> 00:09:41,830
I'm making pork dumplings
199
00:09:41,830 --> 00:09:45,805
with a salt and pepper
blue prawn and a spicy aioli
200
00:09:45,805 --> 00:09:48,811
because I think it really shows
my family and my culture.
201
00:09:48,811 --> 00:09:52,484
And how old were you when you
made your first-ever dumpling?
202
00:09:52,484 --> 00:09:53,921
- Um...
- Do you remember?
203
00:09:53,921 --> 00:09:56,091
Sev-- five? Seven?
I don't know.
204
00:09:56,091 --> 00:10:00,366
Five? Seven? That's amazing.
What are you worried about?
205
00:10:00,366 --> 00:10:01,703
Right now
I'm just worried about
206
00:10:01,703 --> 00:10:03,372
if I don't get
my dumplings done on time.
207
00:10:03,372 --> 00:10:04,542
And tell me about the stock.
208
00:10:04,542 --> 00:10:06,212
How are you going
to flavor this thing?
209
00:10:06,212 --> 00:10:10,153
The stock is basically
just going to be
the shells of the prawns.
210
00:10:10,153 --> 00:10:12,625
Smart. Now, what have
you got in there?
211
00:10:12,625 --> 00:10:16,800
Pork, blue prawns, scallion,
ginger, and corn starch.
212
00:10:16,800 --> 00:10:19,639
Good. And you're going to roll
that dough super-thin, okay.
213
00:10:19,639 --> 00:10:22,812
- Get those shells on.
Get that broth working...
- Yes, Chef.
214
00:10:22,812 --> 00:10:26,385
...so it literally gets
better and better with flavor.
215
00:10:26,385 --> 00:10:27,487
Yeah.
216
00:10:27,487 --> 00:10:29,324
How does this dish
separate you
217
00:10:29,324 --> 00:10:31,128
from your competitors
to get you into the finale?
218
00:10:31,128 --> 00:10:32,899
Since I'm doing,
like, Asian cuisine
219
00:10:32,899 --> 00:10:35,336
instead of, like,
steaks and, you know,
the regular stuff,
220
00:10:35,336 --> 00:10:37,708
this is really going to be
different from others.
221
00:10:37,708 --> 00:10:39,411
Sure. Now you've got
a bad cut on the thumb.
222
00:10:39,411 --> 00:10:40,581
Are you going to manage
with one hand?
223
00:10:40,581 --> 00:10:41,817
Even if, like,
something's in your way,
224
00:10:41,817 --> 00:10:43,219
you still
have to keep on cooking.
225
00:10:43,219 --> 00:10:45,991
You're absolutely right.
You're absolutely right.
226
00:10:45,991 --> 00:10:47,294
Yeah, Liya!
227
00:10:47,294 --> 00:10:49,064
Gordon: But I'm excited
to taste these dumplings.
228
00:10:49,064 --> 00:10:51,703
You've just got
over 46 minutes.
229
00:10:51,703 --> 00:10:52,972
- Can you make it?
- Yes, Chef.
230
00:10:52,972 --> 00:10:56,011
Get those shells on,
get that broth boiling away,
231
00:10:56,011 --> 00:10:58,951
- and remember,
three stunning plates.
- Yes, Chef.
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00:10:58,951 --> 00:11:02,090
Young lady, good luck, okay?
Keep it going. Well done.
233
00:11:03,259 --> 00:11:05,096
Go, Liya!
234
00:11:08,069 --> 00:11:09,672
Breathe, Gray.
235
00:11:09,672 --> 00:11:12,612
Whoa, feels like walking
the plank down here.
236
00:11:12,612 --> 00:11:14,849
- How do you feel?
- I feel pretty good.
237
00:11:14,849 --> 00:11:17,254
Grayson, tell us
a little bit about what
you're cooking today.
238
00:11:17,254 --> 00:11:23,534
So today I'm making
pan-seared hamachi
with Dungeness crab,
239
00:11:23,534 --> 00:11:27,173
a yuzu aioli,
and I'm going to do radishes
three different ways.
240
00:11:27,173 --> 00:11:30,079
Okay, and I'm just
going to remind everyone,
you are 11 years old,
241
00:11:30,079 --> 00:11:32,450
but we know,
having watched you cook
over the last few months,
242
00:11:32,450 --> 00:11:34,388
that this is just par
for the course for Grayson.
243
00:11:34,388 --> 00:11:35,456
You love an elevated dish.
244
00:11:35,456 --> 00:11:37,662
I'm definitely
drawing inspiration
245
00:11:37,662 --> 00:11:40,033
from my family's favorite
restaurant in Austin,
246
00:11:40,033 --> 00:11:43,640
and I love the kind of cuisine
that they do there
247
00:11:43,640 --> 00:11:45,744
because it has
so much diversity,
248
00:11:45,744 --> 00:11:47,247
and that's what I want
to bring to the table.
249
00:11:47,247 --> 00:11:49,151
Are you nervous tonight
to have your family
here watching you,
250
00:11:49,151 --> 00:11:51,790
or does it give you
that much more energy
to perform?
251
00:11:51,790 --> 00:11:53,426
I mean,
I'm a little bit nervous,
252
00:11:53,426 --> 00:11:56,398
but I can't be super nervous
doing the thing that I love.
253
00:11:56,398 --> 00:11:58,202
Daphne:
I love that.
254
00:11:58,202 --> 00:12:01,810
So you're making
this aioli right now.
What's the flavoring?
255
00:12:01,810 --> 00:12:02,945
Yuzu, and then
I'm going to add
256
00:12:02,945 --> 00:12:04,682
a little bit
of lemon olive oil.
257
00:12:04,682 --> 00:12:07,989
- Did he teach you this?
- Yes, 100%.
258
00:12:07,989 --> 00:12:09,391
Daphne: The first thing
that caught my attention
259
00:12:09,391 --> 00:12:11,228
when you were describing
this dish is the crab.
260
00:12:11,228 --> 00:12:15,838
Yeah, so I went crabbing
with my godparents
261
00:12:15,838 --> 00:12:19,846
and my friend Sky last year
in Portland with my family,
262
00:12:19,846 --> 00:12:21,850
and so that was a memory
that I really loved.
263
00:12:21,850 --> 00:12:23,219
All right, cool.
I'm going to let you get to it.
264
00:12:23,219 --> 00:12:25,524
40 minutes left.
Everybody's doing a great job.
265
00:12:25,524 --> 00:12:27,160
We'll check in with you
in a little bit.
266
00:12:32,972 --> 00:12:35,076
That's the cubed butter
for the beurre blanc.
267
00:12:35,076 --> 00:12:39,886
I'm nervous because there are
a lot of people here.
268
00:12:39,886 --> 00:12:42,858
This is a lot of pressure
for an eight-year-old.
269
00:12:42,858 --> 00:12:45,196
I mean, like, oh, my gosh.
270
00:12:46,465 --> 00:12:48,402
- How are you, sweetie?
- Good.
271
00:12:48,402 --> 00:12:51,008
All right, Ivy,
talk to me about your dish.
What are you making?
272
00:12:51,008 --> 00:12:54,716
I am making a halibut
with a champagne beurre blanc,
273
00:12:54,716 --> 00:12:58,857
white and green asparagus,
and a celery puree
274
00:12:58,857 --> 00:13:00,995
because I love
making French food.
275
00:13:00,995 --> 00:13:04,702
Awesome sauce.
Now, how does your family
276
00:13:04,702 --> 00:13:06,305
have a big influence
in this dish?
277
00:13:06,305 --> 00:13:10,013
My dad makes a lot
of asparagus at home,
278
00:13:10,013 --> 00:13:12,450
and then my grandpa
makes a lot of fish,
279
00:13:12,450 --> 00:13:13,654
and he also eats a lot of fish.
280
00:13:13,654 --> 00:13:15,691
Yeah. Does grandpa
like to share,
281
00:13:15,691 --> 00:13:16,926
or is he just
one of those guys
282
00:13:16,926 --> 00:13:19,464
that eats the whole
thing by himself?
283
00:13:19,464 --> 00:13:20,768
Well, I don't like fish, so...
284
00:13:20,768 --> 00:13:21,870
You don't like fish?
285
00:13:21,870 --> 00:13:24,374
Grandpa, really? Come on.
286
00:13:24,374 --> 00:13:25,611
So you chose halibut.
287
00:13:25,611 --> 00:13:27,782
Halibut's a very dense,
beautiful fish,
288
00:13:27,782 --> 00:13:31,923
but it can overcook
if it's not nurtured
and taken care of.
289
00:13:31,923 --> 00:13:33,894
So is there anything that's
concerning you at all?
290
00:13:33,894 --> 00:13:36,465
Not really,
except for, like, time.
291
00:13:36,465 --> 00:13:38,235
Time?
292
00:13:39,539 --> 00:13:41,943
Yeah, that's a good thing
to be concerned about.
293
00:13:41,943 --> 00:13:44,882
All things considered,
how does it feel
294
00:13:44,882 --> 00:13:46,686
cooking in front of
all these people here?
295
00:13:46,686 --> 00:13:48,022
A little bit crazy.
296
00:13:48,022 --> 00:13:50,994
A little bit crazy, huh?
All right, so, Ivy,
297
00:13:50,994 --> 00:13:53,132
- you're going to poach
your fish, right?
- Yes.
298
00:13:53,132 --> 00:13:55,403
All right. Do you have your
poaching liquid on, mija?
299
00:13:55,403 --> 00:13:56,706
- Where's it at?
- Not yet.
300
00:13:56,706 --> 00:13:58,409
All right, you know
what you should do
is probably get that on.
301
00:13:58,409 --> 00:14:00,313
You can kind of do this
right here at the end,
302
00:14:00,313 --> 00:14:03,653
Let's get that poaching
liquid going, okay, mija?
303
00:14:03,653 --> 00:14:05,958
Come on, Ivy!
304
00:14:10,033 --> 00:14:14,341
- She is doing a great job.
- Good job, Gray.
305
00:14:14,341 --> 00:14:16,045
Looks beautiful, Gray.
306
00:14:17,213 --> 00:14:20,086
Three amazing dishes.
So, Liya, she's got
her work cut out.
307
00:14:20,086 --> 00:14:21,890
She's chosen not to go down
that easy route,
308
00:14:21,890 --> 00:14:23,860
and she's making
her own dumpling.
309
00:14:23,860 --> 00:14:25,329
But the paste looks beautiful.
310
00:14:25,329 --> 00:14:27,635
She's got pure spinach
incorporated into the flour,
311
00:14:27,635 --> 00:14:29,572
this nice, bright,
fresh green.
312
00:14:29,572 --> 00:14:31,810
She made the mix
313
00:14:31,810 --> 00:14:33,814
and then literally
took it out of the bowl,
314
00:14:33,814 --> 00:14:35,316
chopped it up again
to make it super fine.
315
00:14:35,316 --> 00:14:38,322
- I saw that.
- So she's going
all out tonight.
316
00:14:38,322 --> 00:14:40,994
You are doing great, Liya!
Just like what we did.
317
00:14:40,994 --> 00:14:42,330
Aarón: I'm a little
concerned about Liya.
318
00:14:42,330 --> 00:14:45,504
If she's going to rush
the dumpling process
319
00:14:45,504 --> 00:14:47,140
and make those skins
a little too thick,
320
00:14:47,140 --> 00:14:49,144
the dumplings
might come out gummy,
321
00:14:49,144 --> 00:14:51,148
and then that filling
won't cook properly
and it'll be dry.
322
00:14:51,148 --> 00:14:53,754
- Yes.
- Yeah. Interesting.
323
00:14:53,754 --> 00:14:56,626
Ivy's doing poached halibut
with a champagne beurre blanc,
324
00:14:56,626 --> 00:15:01,368
white and green asparagus,
and a puree of celery root,
which can be challenging.
325
00:15:01,368 --> 00:15:04,842
But she's actually
prioritizing
a little bit wrong.
326
00:15:04,842 --> 00:15:06,011
- Damn.
- What she's doing is
327
00:15:06,011 --> 00:15:07,815
she was working on
the asparagus,
328
00:15:07,815 --> 00:15:09,151
but she didn't have
her poaching liquid on
329
00:15:09,151 --> 00:15:10,854
to actually
poach her halibut.
330
00:15:10,854 --> 00:15:12,323
Halibut's a very
unforgiving fish.
331
00:15:12,323 --> 00:15:13,894
- It goes dry very quickly.
- Absolutely.
332
00:15:13,894 --> 00:15:15,263
So there's a lot
of jeopardy there.
333
00:15:15,263 --> 00:15:17,835
I think Ivy has also got
her work cut out for her
334
00:15:17,835 --> 00:15:20,006
in terms of timing,
with just 60 minutes.
335
00:15:20,006 --> 00:15:22,444
Watch the temperature,
watch the temperature.
336
00:15:22,444 --> 00:15:25,884
Get in the zone, Gray.
You look good, bud.
You look good.
337
00:15:25,884 --> 00:15:27,555
Yeah, Grayson
is hard at work
338
00:15:27,555 --> 00:15:30,193
making hamachi that
he's planning to sear.
339
00:15:30,193 --> 00:15:31,930
I would like to see him
start to season that,
340
00:15:31,930 --> 00:15:33,098
at least
get some salt on it,
341
00:15:33,098 --> 00:15:34,602
just start to permeate
some of that fish.
342
00:15:34,602 --> 00:15:37,373
He also has a pickling
watermelon radish going,
343
00:15:37,373 --> 00:15:40,113
and he made
a gorgeous yuzu aioli,
344
00:15:40,113 --> 00:15:43,520
a really nice,
fatty complement to
that kind of mild fish.
345
00:15:43,520 --> 00:15:46,225
He could potentially
have a big pitfall
346
00:15:46,225 --> 00:15:50,868
if he overcooks his yellowtail
and those pickles overpower
347
00:15:50,868 --> 00:15:52,872
the delicate nature
of the yellowtail.
348
00:15:52,872 --> 00:15:53,907
Well, here's
the other thing.
349
00:15:53,907 --> 00:15:56,078
He says he wants it seared,
350
00:15:56,078 --> 00:15:58,048
so if it's cooked
all the way through,
351
00:15:58,048 --> 00:15:59,952
- he hasn't achieved his goal.
- Yeah.
352
00:15:59,952 --> 00:16:02,725
Let's go, Grayson, let's go.
353
00:16:02,725 --> 00:16:06,633
Gordon: We're halfway, guys.
30 minutes to go. Come on.
354
00:16:06,633 --> 00:16:08,570
It's kind of
getting intense now.
355
00:16:08,570 --> 00:16:10,039
Gordon: Let's go.
356
00:16:10,039 --> 00:16:12,177
Grayson:
I'm feeling really nervous.
357
00:16:12,177 --> 00:16:14,147
Even if it was just a regular
immunity challenge,
358
00:16:14,147 --> 00:16:16,953
cooking in front of
a live audience would be hard.
359
00:16:16,953 --> 00:16:18,289
But this is to decide
360
00:16:18,289 --> 00:16:20,761
who gets into
the grand finale.
361
00:16:20,761 --> 00:16:25,269
Literally one tiny mistake
could mean I'm done.
362
00:16:32,518 --> 00:16:35,858
We're halfway, guys.
30 minutes to go. Come on.
363
00:16:35,858 --> 00:16:37,828
Let's go. Oh, boy.
364
00:16:37,828 --> 00:16:41,034
- Brad, how you feeling?
- Good, good.
365
00:16:41,034 --> 00:16:44,609
I mean, I'm just--
I could not be more proud
of what he's accomplished,
366
00:16:44,609 --> 00:16:48,115
and to be part of him
on this track he's on,
367
00:16:48,115 --> 00:16:50,119
it's just super inspiring
as a parent.
368
00:16:50,119 --> 00:16:51,990
And from day one
when he came in,
369
00:16:51,990 --> 00:16:54,629
he was telling us
about how many times
you cooked together.
370
00:16:54,629 --> 00:16:57,968
Brad: You know, all kids have
their own thing they fall into
371
00:16:57,968 --> 00:16:59,939
and that they're
naturally attracted to,
372
00:16:59,939 --> 00:17:01,643
and right away he just
seemed to understand it,
373
00:17:01,643 --> 00:17:02,912
and he just learned and learned.
374
00:17:02,912 --> 00:17:04,882
Yeah. Christine,
how proud are you?
375
00:17:04,882 --> 00:17:06,519
Oh, my gosh,
I couldn't be more proud.
376
00:17:06,519 --> 00:17:11,194
It's amazing.
He has been dreaming
this up for so long,
377
00:17:11,194 --> 00:17:13,332
and to see it happening
is unreal.
378
00:17:13,332 --> 00:17:16,973
Absolutely.
Estella, how good
is your big brother?
379
00:17:16,973 --> 00:17:19,277
He's really good.
380
00:17:19,277 --> 00:17:21,683
Do you think he
could become America's
next MasterChef Junior?
381
00:17:21,683 --> 00:17:24,855
- Yeah.
- High-five? Good girl.
382
00:17:24,855 --> 00:17:28,797
- Come on, Ivy!
- Ivy!
383
00:17:28,797 --> 00:17:31,101
( cheering )
384
00:17:35,042 --> 00:17:37,180
Unbelievable.
385
00:17:37,180 --> 00:17:39,050
- Hi, Liya.
- Hi.
386
00:17:39,050 --> 00:17:41,589
- How are you feeling?
- I'm feeling really
good right now.
387
00:17:41,589 --> 00:17:44,327
I think I'm really on track,
and I think I have enough time
388
00:17:44,327 --> 00:17:46,331
- to finish the dumplings.
- Beautiful.
389
00:17:46,331 --> 00:17:47,367
And how do you feel about
the mixture on the inside?
390
00:17:47,367 --> 00:17:48,870
I think it's really good.
391
00:17:48,870 --> 00:17:51,441
I think I have all the flavors
that I wanted it to have.
392
00:17:51,441 --> 00:17:53,145
Now you're getting
those blue prawns out.
393
00:17:53,145 --> 00:17:57,253
Yes. So I'm basically
going to go fry the tails,
394
00:17:57,253 --> 00:17:59,424
and then also fry the heads.
395
00:17:59,424 --> 00:18:00,661
Oh, that's nice, to give it
a little extra texture
396
00:18:00,661 --> 00:18:02,564
and crunch to the dish,
a little extra salt.
397
00:18:02,564 --> 00:18:05,102
I love that. Were you always
a really competitive kid?
398
00:18:05,102 --> 00:18:07,641
So, like, even if
it's my brother or anyone,
399
00:18:07,641 --> 00:18:11,448
I will always, like,
try to do my-- like,
be better than them.
400
00:18:11,448 --> 00:18:14,421
Is that true? Have you ever
had to let her win?
401
00:18:14,421 --> 00:18:16,659
- Uh, yeah, you know.
- All the time.
402
00:18:16,659 --> 00:18:19,497
- Yeah.
- What do you mean?
I always beat you.
403
00:18:20,466 --> 00:18:22,437
How exciting is it
to have your family
404
00:18:22,437 --> 00:18:23,773
in the kitchen
with you tonight?
405
00:18:23,773 --> 00:18:25,476
It's really fun and exciting,
406
00:18:25,476 --> 00:18:28,617
and I'm just really happy
that they can see me cook again.
407
00:18:28,617 --> 00:18:30,587
What do you think
is going to give you
the biggest problem?
408
00:18:30,587 --> 00:18:32,591
I'm just worried about,
like, my dumplings
409
00:18:32,591 --> 00:18:34,260
not being fully cooked
on the inside,
410
00:18:34,260 --> 00:18:36,164
and not getting everything on my
plate.
411
00:18:36,164 --> 00:18:39,471
I cannot wait for you
to perform this dish perfectly.
412
00:18:39,471 --> 00:18:41,509
Get it going.
22 minutes. Good luck.
413
00:18:41,509 --> 00:18:43,513
- Thank you.
- Good luck, everybody.
414
00:18:43,513 --> 00:18:47,220
( chanting )
Ivy, Ivy, Ivy!
415
00:18:47,220 --> 00:18:48,957
Ivy, Ivy, Ivy!
416
00:18:48,957 --> 00:18:51,028
Right, how are we doing,
young lady?
417
00:18:51,028 --> 00:18:53,465
- How are we feeling?
Three portions, right?
- Good. Yeah.
418
00:18:53,465 --> 00:18:54,702
Tall order.
Are we on it?
419
00:18:54,702 --> 00:18:56,305
- Yeah!
- Good girl.
420
00:18:56,305 --> 00:18:59,144
So puree's on, champagne
beurre blanc is on.
421
00:18:59,144 --> 00:19:00,614
How are you going
to poach this halibut?
422
00:19:00,614 --> 00:19:03,352
I'm going to put it
in fish stock, champagne.
423
00:19:03,352 --> 00:19:05,156
It's going to have bay leaves,
424
00:19:05,156 --> 00:19:07,493
black peppercorn
and thyme in it.
425
00:19:07,493 --> 00:19:09,364
Wow, you are not keeping it
simple, girl, are you?
426
00:19:09,364 --> 00:19:10,801
You want this spot
in the finale, right?
427
00:19:10,801 --> 00:19:12,370
Yes.
428
00:19:12,370 --> 00:19:14,608
And what's
the one part of this dish
you're worried about?
429
00:19:14,608 --> 00:19:16,011
The one part
that I'm worried about
430
00:19:16,011 --> 00:19:17,781
is that I might
overcook the fish.
431
00:19:17,781 --> 00:19:19,585
You're going to
sear it first and then
poach it, right?
432
00:19:19,585 --> 00:19:21,556
- Yes.
- So the searing is going to get
433
00:19:21,556 --> 00:19:23,560
the color and the flavor,
and then we'll get
434
00:19:23,560 --> 00:19:24,862
the moisture from
the poaching, okay?
435
00:19:24,862 --> 00:19:26,666
But when you
put it into that,
436
00:19:26,666 --> 00:19:28,570
remember the secret.
Lay away. Why?
437
00:19:28,570 --> 00:19:30,406
Because you don't want
the oil to splash on you.
438
00:19:30,406 --> 00:19:32,845
That's right.
Keep it going. Come on.
439
00:19:34,615 --> 00:19:35,817
That's good, Ivy.
440
00:19:48,442 --> 00:19:51,649
- Mom, dad, how are we?
- Hi, how are you?
441
00:19:51,649 --> 00:19:53,553
How is Liya faring right now?
You feeling good?
442
00:19:53,553 --> 00:19:55,222
- Yeah, she did a really...
- She did a great job.
443
00:19:55,222 --> 00:19:57,928
- ...great job.
- Would the dim sum chefs
at your restaurants
444
00:19:57,928 --> 00:19:59,164
be very proud of her
right now?
445
00:19:59,164 --> 00:20:00,199
- Oh, definitely.
- Right?
446
00:20:00,199 --> 00:20:02,170
She's throwing down, huh?
447
00:20:02,170 --> 00:20:04,542
- It's amazing.
- Aarón: So at your house,
448
00:20:04,542 --> 00:20:06,144
do you have a five-gallon
bucket of chili oil
449
00:20:06,144 --> 00:20:08,148
that she just takes to school
every day or what?
450
00:20:08,148 --> 00:20:09,250
How does that work?
451
00:20:09,250 --> 00:20:11,121
You know, believe me or not,
452
00:20:11,121 --> 00:20:12,725
she doesn't like spicy food.
453
00:20:12,725 --> 00:20:14,094
- No?
- No.
454
00:20:14,094 --> 00:20:16,632
She can hardly handle
the black peppers.
455
00:20:16,632 --> 00:20:18,335
- Yeah, really? I love it.
- Yes, really.
456
00:20:18,335 --> 00:20:21,441
- I mean-- see? See?
- See, see, see, see, see?
457
00:20:21,441 --> 00:20:23,011
- No!
- Not anymore.
458
00:20:23,011 --> 00:20:24,380
- Yeah, exactly.
- Not anymore? Okay.
459
00:20:24,380 --> 00:20:26,017
Awesome.
Well, that's one of the things
460
00:20:26,017 --> 00:20:28,288
that she's probably discovered
through this whole journey
461
00:20:28,288 --> 00:20:30,092
is new flavors, new textures.
462
00:20:30,092 --> 00:20:31,562
And hopefully
we've taught her some things
463
00:20:31,562 --> 00:20:32,931
that she can bring home
into the kitchen
464
00:20:32,931 --> 00:20:34,367
and to your guys' restaurants.
465
00:20:34,367 --> 00:20:37,608
- Thank you!
- I'm doing it.
466
00:20:37,608 --> 00:20:40,981
15 minutes remaining. Come on.
467
00:20:45,924 --> 00:20:48,328
That's it, Ivy.
Good job, Ivy.
468
00:20:48,328 --> 00:20:51,134
Whew! Hi, ladies and gentlemen.
469
00:20:51,134 --> 00:20:52,938
Hi, George, Christina,
470
00:20:52,938 --> 00:20:55,042
Ivy's parents
in from Connecticut.
471
00:20:55,042 --> 00:20:58,550
What is going on right now
watching your eight-year-old
472
00:20:58,550 --> 00:21:00,119
cook in front of
all these people?
473
00:21:00,119 --> 00:21:02,290
- Hello. Hi, everybody.
- My gosh.
474
00:21:02,290 --> 00:21:03,660
Well, this is the first
time we've seen her
475
00:21:03,660 --> 00:21:05,296
in quite some time
in the kitchen,
476
00:21:05,296 --> 00:21:08,603
and it's unbelievable
how much she's grown
477
00:21:08,603 --> 00:21:09,839
since she's been here.
It's amazing.
478
00:21:09,839 --> 00:21:12,176
She has so much poise.
She's so confident.
479
00:21:12,176 --> 00:21:13,780
How did you create
this beautiful creature?
480
00:21:13,780 --> 00:21:18,222
I mean, she just kind of
runs the show at our house.
481
00:21:18,222 --> 00:21:19,692
We let her go in the pantry
482
00:21:19,692 --> 00:21:21,328
and figure out
what she wants to make.
483
00:21:21,328 --> 00:21:22,931
It sort of plays
right into her whole
484
00:21:22,931 --> 00:21:24,067
fashionista side of things
485
00:21:24,134 --> 00:21:26,839
because this can be
a canvas for her
in the kitchen.
486
00:21:26,839 --> 00:21:29,477
And she loves creating dishes,
and it's just amazing to watch.
487
00:21:29,477 --> 00:21:32,718
Are you excited for her
to bring some good recipes home
for you to benefit from?
488
00:21:32,718 --> 00:21:34,855
- Oh, my gosh. Cannot wait.
- I can't wait.
489
00:21:34,855 --> 00:21:37,493
- Cannot wait.
- We wish you all
the best of luck.
490
00:21:37,493 --> 00:21:38,696
- Thank you.
- Thank you so much.
491
00:21:38,696 --> 00:21:41,334
We love getting to see
Miss Ivy in the kitchen.
492
00:21:47,681 --> 00:21:49,284
Go, go, go, go!
493
00:21:49,284 --> 00:21:51,488
- Grayson! Grayson!
- Aarón: Grayson?
494
00:21:51,488 --> 00:21:52,825
- Yes.
- ¿Cómo está, mijo?
495
00:21:52,825 --> 00:21:54,762
- Let's get these open, okay?
- Got it.
496
00:21:54,762 --> 00:21:56,799
Don't be afraid to do
a little seasoning action.
497
00:21:56,799 --> 00:21:59,738
All right, so, Grayson,
I think you've done
a great job throughout
498
00:21:59,738 --> 00:22:01,374
this whole journey
to really integrate
499
00:22:01,374 --> 00:22:03,713
a lot of acid and pickles
into your dishes.
500
00:22:03,713 --> 00:22:05,984
Is that something that you
gravitate towards or what?
501
00:22:05,984 --> 00:22:09,725
Yeah, before I came here,
me and my dad really liked
502
00:22:09,725 --> 00:22:10,961
to experiment with
pickling different things
503
00:22:10,961 --> 00:22:15,469
because I think acid
really adds a lot to a dish.
504
00:22:15,469 --> 00:22:17,808
You're going to sear
this hamachi,
505
00:22:17,808 --> 00:22:20,680
and the idea is that you want
the inside rare, right?
506
00:22:20,680 --> 00:22:24,020
Yes. My future
in this competition
rests on this one dish,
507
00:22:24,020 --> 00:22:28,630
and if that hamachi is
overcooked even five seconds,
508
00:22:28,630 --> 00:22:30,432
it will be dry,
and I might go home.
509
00:22:30,432 --> 00:22:32,303
So what kind of role
510
00:22:32,303 --> 00:22:34,307
do you want the crab
to play in your dish?
511
00:22:34,307 --> 00:22:36,879
It's a vehicle for
a lot of different flavors,
512
00:22:36,879 --> 00:22:38,983
and I like the natural
sweetness that it has.
513
00:22:38,983 --> 00:22:41,756
So I'm going to do
the crab with some green apple
514
00:22:41,756 --> 00:22:43,760
and I'm marinating it in yuzu.
515
00:22:43,760 --> 00:22:45,730
Man!
516
00:22:48,001 --> 00:22:49,905
All right,
good luck, mijo.
Stick with it.
517
00:22:49,905 --> 00:22:53,813
We're down to 10 minutes to go.
Come on.
518
00:22:57,420 --> 00:22:59,892
Ivy's fish is coming out.
519
00:23:01,361 --> 00:23:03,533
Why is Ivy
taking her fish out?
520
00:23:07,173 --> 00:23:09,612
She should let it poach in there
for the next 8-10 minutes.
521
00:23:09,612 --> 00:23:12,116
So her fish may be undercooked.
522
00:23:25,309 --> 00:23:27,681
10 minutes to go. Come on.
523
00:23:29,484 --> 00:23:32,691
Why is Ivy
taking her fish out?
524
00:23:32,691 --> 00:23:34,494
She could sear the halibut,
put it in the liquid,
525
00:23:34,494 --> 00:23:38,035
turn the liquid off,
and let it poach in there
for the next 8-10 minutes.
526
00:23:38,035 --> 00:23:40,507
So her fish may be undercooked.
527
00:23:41,575 --> 00:23:43,813
This is
a tricky move here.
528
00:23:45,951 --> 00:23:48,556
You can see her thinking,
I need this done by now
529
00:23:48,556 --> 00:23:50,527
so I can start
on the next thing.
530
00:23:50,527 --> 00:23:53,533
Let's go, chefs!
Let's go, chefs!
531
00:23:53,533 --> 00:23:56,772
- Let's go, chefs!
- Whoo!
532
00:23:59,477 --> 00:24:01,649
Wow. This is tense.
Really tense.
533
00:24:01,649 --> 00:24:03,586
- Yeah.
- Grayson is super focused,
by the way.
534
00:24:03,586 --> 00:24:04,922
He is now searing off
that hamachi,
535
00:24:04,922 --> 00:24:07,360
but look at the care
he's put into that.
536
00:24:07,360 --> 00:24:08,796
Yeah, he's a person
that understands
537
00:24:08,796 --> 00:24:10,667
the importance of clarity
when it comes to plating
538
00:24:10,667 --> 00:24:12,971
- and combining
all the elements.
- Sure, sure.
539
00:24:12,971 --> 00:24:14,875
Good job, Gray.
540
00:24:15,910 --> 00:24:16,712
Come on, Ivy.
541
00:24:16,712 --> 00:24:18,583
Ivy's fish, fascinating,
542
00:24:18,583 --> 00:24:20,620
because she's searing it first
and then poaching it.
543
00:24:20,620 --> 00:24:22,991
- It could be a show-stopper.
- Yeah.
544
00:24:22,991 --> 00:24:25,530
She's doing a great job.
545
00:24:25,530 --> 00:24:27,466
And I've just noticed
the thinness
546
00:24:27,466 --> 00:24:28,670
of the dumplings on Liya.
547
00:24:28,670 --> 00:24:32,176
- They are super thin.
- Aarón: Yeah.
548
00:24:32,176 --> 00:24:35,684
You know, this moment
is really coming down to
precision and timing.
549
00:24:35,684 --> 00:24:37,688
I mean, we are down
to the final wire here.
550
00:24:37,688 --> 00:24:40,492
That's right.
Five minutes to go.
551
00:24:40,492 --> 00:24:43,633
Start plating.
Come on, let's go.
552
00:24:48,208 --> 00:24:50,212
Almost to that finale,
you guys.
553
00:24:50,212 --> 00:24:51,682
Get it on the plate.
554
00:24:53,786 --> 00:24:55,924
Make it look good.
Make it look good.
555
00:24:57,994 --> 00:25:00,499
- You don't see
that every day.
- Yeah.
556
00:25:00,499 --> 00:25:03,706
Beautiful plates,
beautiful plates.
557
00:25:04,675 --> 00:25:07,480
Finishing touches.
This is it, make or break.
558
00:25:07,480 --> 00:25:09,384
One's going home,
two's going to the grand finale.
559
00:25:09,384 --> 00:25:11,354
This is tight.
Right now it's anyone's game.
560
00:25:11,354 --> 00:25:15,429
- Okay.
- One minute to go! Come on!
561
00:25:15,429 --> 00:25:18,503
Please! Oh, boy.
562
00:25:22,911 --> 00:25:24,748
- This is incredible.
- You got it.
563
00:25:24,748 --> 00:25:28,856
- Ándale! Woohoo!
- Come on, chefs!
564
00:25:28,856 --> 00:25:32,931
( chanting )
Grayson! Grayson! Grayson!
565
00:25:32,931 --> 00:25:34,802
You got it, Ivy!
566
00:25:34,802 --> 00:25:36,772
Wow, the energy
here is great.
567
00:25:36,772 --> 00:25:39,010
Gordon: Right now
it feels like the finale.
568
00:25:41,214 --> 00:25:44,955
Ten, nine, eight, seven,
569
00:25:44,955 --> 00:25:47,594
six, five, four,
570
00:25:47,594 --> 00:25:51,401
- three, two, one.
- And stop!
571
00:25:51,401 --> 00:25:55,008
( cheering )
572
00:25:55,008 --> 00:25:56,010
Amazing.
573
00:25:58,348 --> 00:26:00,018
I'm so scared.
574
00:26:01,054 --> 00:26:02,891
Well done!
575
00:26:05,563 --> 00:26:07,801
Ivy, Grayson, Liya,
that was incredible.
576
00:26:07,801 --> 00:26:09,938
- Thank you, Chef.
- Great job.
577
00:26:09,938 --> 00:26:12,744
Now for the most exciting part
from a judge's point of view
578
00:26:12,744 --> 00:26:15,850
is to taste those
incredible dishes.
579
00:26:15,850 --> 00:26:19,290
A spot in
the "MasterChef Junior"
580
00:26:19,290 --> 00:26:21,896
grand finale is on the line.
581
00:26:21,896 --> 00:26:24,768
Right.
582
00:26:24,768 --> 00:26:27,106
- Shall we?
- Yes.
583
00:26:31,749 --> 00:26:33,619
Wow. All three of you,
what an amazing job.
584
00:26:33,619 --> 00:26:35,557
Credit to your parents,
your schools,
585
00:26:35,557 --> 00:26:37,727
but more importantly
to yourselves.
586
00:26:37,727 --> 00:26:39,565
That was electrifying.
Well done.
587
00:26:39,565 --> 00:26:41,602
Give yourselves a round
of applause, come on.
588
00:26:43,371 --> 00:26:44,908
Amazing.
589
00:26:44,908 --> 00:26:46,478
Now the first dish
we'd like to taste
590
00:26:46,478 --> 00:26:47,914
belongs to Liya.
591
00:26:47,914 --> 00:26:50,587
Please, very carefully
bring your dishes up.
592
00:26:52,691 --> 00:26:55,730
This tasting is the most
important of the season
593
00:26:55,730 --> 00:26:57,868
because this is going to
let me be in the finale.
594
00:26:57,868 --> 00:26:59,605
So I have to prove
to the judges
595
00:26:59,605 --> 00:27:02,042
that I should be
the next MasterChef Junior.
596
00:27:04,982 --> 00:27:07,654
Liya,
please describe your dish
and give us an insight
597
00:27:07,654 --> 00:27:09,625
to the connection
to mum and dad.
598
00:27:09,625 --> 00:27:12,864
So for today
I have for you a pork dumpling
599
00:27:12,864 --> 00:27:17,006
with a salt and pepper
blue prawn and a spicy aioli.
600
00:27:17,006 --> 00:27:19,711
And the connection
is basically just my culture
601
00:27:19,711 --> 00:27:21,715
and my family
because I feel like dumplings
602
00:27:21,715 --> 00:27:23,820
are very important
to our culture,
603
00:27:23,820 --> 00:27:27,026
and it gives a lot of memories
to when I first started,
604
00:27:27,026 --> 00:27:29,798
so I'm really happy
that I got to show you guys.
605
00:27:29,798 --> 00:27:31,735
Young lady, they say
that we eat with our eyes.
606
00:27:31,735 --> 00:27:33,906
This looks like it's just come
607
00:27:33,906 --> 00:27:38,315
from a cover
of a food magazine.
608
00:27:38,315 --> 00:27:40,352
Absolutely amazing.
609
00:27:40,352 --> 00:27:42,657
It's gorgeous.
610
00:27:42,657 --> 00:27:44,093
- Shall we?
- Yes!
611
00:27:53,746 --> 00:27:57,186
Liya, the dumplings
are exquisite.
612
00:27:59,958 --> 00:28:02,898
Good job!
613
00:28:02,898 --> 00:28:04,968
I want to say thank you
to mum and dad right now
614
00:28:04,968 --> 00:28:07,841
because I know
the essence of your family
is inside that dumpling.
615
00:28:07,841 --> 00:28:09,912
It's hard to believe
you made this in 60 minutes.
616
00:28:09,912 --> 00:28:11,114
What would I change?
617
00:28:11,114 --> 00:28:12,984
I saw you poach
those dumplings
618
00:28:12,984 --> 00:28:14,988
in that incredible
fragrant broth.
619
00:28:14,988 --> 00:28:16,725
I want some of that broth
on this plate.
620
00:28:16,725 --> 00:28:18,663
I don't want to see golf leaf.
621
00:28:18,663 --> 00:28:19,898
That for me should be
622
00:28:19,898 --> 00:28:23,739
inside a chocolate,
something decadent.
623
00:28:23,739 --> 00:28:25,677
Love the little
refreshing garnish
624
00:28:25,677 --> 00:28:27,914
of the tiny little
baby vegetables.
625
00:28:27,914 --> 00:28:30,954
This is a dish, for me,
that can sit tonight
626
00:28:30,954 --> 00:28:33,826
in any good restaurant
in America.
627
00:28:33,826 --> 00:28:36,999
- It's that good. Well done.
- Thank you.
628
00:28:40,840 --> 00:28:43,512
The biggest jeopardy moment
for me on your plate,
629
00:28:43,512 --> 00:28:45,015
I was really worried that
you weren't going to be able
630
00:28:45,015 --> 00:28:46,885
to roll those dumplings
out thin enough,
631
00:28:46,885 --> 00:28:50,092
and let me tell you,
you nailed it on these.
632
00:28:50,092 --> 00:28:50,960
Thank you.
633
00:28:50,960 --> 00:28:52,897
I'm going to disagree,
respectfully.
634
00:28:52,897 --> 00:28:55,102
I actually love the gold leaf.
635
00:28:55,102 --> 00:28:58,074
The gold actually
provides this backdrop
to the tobiko on top
636
00:28:58,074 --> 00:28:59,443
so that it surprises you,
it excites you.
637
00:28:59,443 --> 00:29:00,713
And you do eat
with your eyes,
638
00:29:00,713 --> 00:29:02,784
and it is an adventure
on the plate.
639
00:29:02,784 --> 00:29:04,320
The only thing
I'm missing here
640
00:29:04,320 --> 00:29:05,657
is a little bit of sauce,
641
00:29:05,657 --> 00:29:07,493
but truly so much
to be proud of here.
642
00:29:07,493 --> 00:29:08,930
- Thank you.
- Really well done.
643
00:29:10,198 --> 00:29:11,301
Good job!
644
00:29:11,301 --> 00:29:12,938
Yeah, Liya, for me,
645
00:29:12,938 --> 00:29:14,942
I love the way
that everything
646
00:29:14,942 --> 00:29:16,244
on this dish is very
thought-provoking.
647
00:29:16,244 --> 00:29:18,816
When it comes to
the actual dumpling,
648
00:29:18,816 --> 00:29:20,352
I would've loved to see perhaps
some lemon zest
649
00:29:20,352 --> 00:29:23,091
or lime zest inside of it
because it's very pork-heavy,
650
00:29:23,091 --> 00:29:25,128
so just something
to break that up
would have been nice.
651
00:29:25,128 --> 00:29:27,099
But everything on this dish
is just phenomenal.
652
00:29:27,099 --> 00:29:29,838
- Thank you.
- The future is bright
653
00:29:29,838 --> 00:29:31,441
with young cooks
like you in it.
654
00:29:31,441 --> 00:29:33,980
- And gold.
- Right.
655
00:29:33,980 --> 00:29:36,986
Dad, tell me, back home
in the restaurants,
656
00:29:36,986 --> 00:29:39,323
do you put gold leaf
on top of your dumplings?
657
00:29:39,323 --> 00:29:40,960
My chef cannot handle it.
658
00:29:41,695 --> 00:29:43,431
Tonight we've just experienced
659
00:29:43,431 --> 00:29:45,603
one of the most glamorous
dumplings on the planet.
660
00:29:45,603 --> 00:29:47,540
Delicious.
Congratulations, Liya.
661
00:29:47,540 --> 00:29:49,176
Well done.
662
00:29:49,176 --> 00:29:50,913
Good job, Liya.
663
00:29:53,385 --> 00:29:55,523
- You did good.
- Thank you.
664
00:29:55,523 --> 00:29:57,761
Grayson.
665
00:29:57,761 --> 00:29:59,397
Grayson:
Going into this tasting,
666
00:29:59,397 --> 00:30:02,069
I'm feeling pretty good
667
00:30:02,069 --> 00:30:04,541
because I'm really, really
happy with my plating.
668
00:30:04,541 --> 00:30:07,814
But if that fish is
overcooked or undercooked,
669
00:30:07,814 --> 00:30:10,720
that could be me walking out
that door tonight,
670
00:30:10,720 --> 00:30:12,824
so it has to be perfect.
671
00:30:34,701 --> 00:30:37,540
Okay, Grayson, please tell us
what you've made tonight.
672
00:30:37,540 --> 00:30:40,613
I made for you a pan-seared
hamachi with Dungeness crab,
673
00:30:40,613 --> 00:30:43,451
yuzu aioli,
and radish three ways.
674
00:30:43,451 --> 00:30:45,255
This is inspired by
all the different dinners
675
00:30:45,255 --> 00:30:48,328
I've had with my family
around Austin.
676
00:30:48,328 --> 00:30:52,102
And also I went crabbing
with my godparents,
677
00:30:52,102 --> 00:30:55,342
and so that's why I used
the Dungeness crab.
678
00:30:55,342 --> 00:30:58,883
I think the idea
conceptually of searing
a piece of yellowtail
679
00:30:58,883 --> 00:31:02,056
and keeping its integrity
what it is by having it
rare on the inside
680
00:31:02,056 --> 00:31:04,326
says so much about
your sophistication.
681
00:31:04,326 --> 00:31:06,030
I can see the sear
that you got here.
682
00:31:06,030 --> 00:31:07,466
It's not an aggressive sear.
683
00:31:07,466 --> 00:31:09,604
It's just enough to lock in the
juices, right?
684
00:31:09,604 --> 00:31:10,940
Yes.
685
00:31:12,877 --> 00:31:16,084
Oh, yeah. Yeah.
686
00:31:16,084 --> 00:31:18,589
- ( cheering )
- That's it.
687
00:31:22,129 --> 00:31:24,735
Grayson,
visually it looks like
688
00:31:24,735 --> 00:31:27,172
it's just come out of
a top Japanese restaurant
here in California.
689
00:31:27,172 --> 00:31:28,576
It's stunning, young man.
690
00:31:28,576 --> 00:31:30,278
Thank you.
691
00:31:38,361 --> 00:31:40,265
Grayson, you know,
692
00:31:40,265 --> 00:31:43,271
there's some breaking news
in Austin, Texas,
693
00:31:43,271 --> 00:31:45,175
because they have a new talented
young chef in town.
694
00:31:45,175 --> 00:31:48,549
Delicious.
695
00:31:48,549 --> 00:31:51,822
Young man, the dish
oozes sophistication,
696
00:31:51,822 --> 00:31:53,425
you seared
that hamachi beautifully,
697
00:31:53,425 --> 00:31:56,030
and the pickling
on the daikon is amazing.
698
00:31:56,030 --> 00:31:58,468
It's delicious, but it's
an expensive piece of fish,
699
00:31:58,468 --> 00:32:01,073
and so next time,
leave us begging for more.
700
00:32:01,073 --> 00:32:04,614
- Got it.
- Treat it almost like
a forbidden fruit.
701
00:32:04,614 --> 00:32:07,821
But you've nailed the cook,
and we're now starting to see
702
00:32:07,821 --> 00:32:10,993
the sort of fireworks
that you can create.
703
00:32:10,993 --> 00:32:14,133
Yeah, Grayson,
it's really fun
to get to see you plate.
704
00:32:14,133 --> 00:32:17,540
The precision
that you work with
is really astounding.
705
00:32:17,540 --> 00:32:20,112
You're 11 years old,
and I trust your hand
706
00:32:20,112 --> 00:32:21,347
so much, I would
let you be my dentist.
707
00:32:21,347 --> 00:32:22,951
That is how impressive
this dish is.
708
00:32:22,951 --> 00:32:24,120
Thank you.
709
00:32:24,120 --> 00:32:26,692
I agree, the fish
was cooked beautifully,
710
00:32:26,692 --> 00:32:30,132
and I will tell you,
there's no crab
left on my plate
711
00:32:30,132 --> 00:32:32,537
because I dug it all out
and gobbled it right up.
712
00:32:32,537 --> 00:32:34,808
- Well done.
- Thank you.
713
00:32:34,808 --> 00:32:37,647
Good job, Grayson!
714
00:32:37,647 --> 00:32:39,551
Aarón: I'm just in awe
because this kind of food
715
00:32:39,551 --> 00:32:44,160
is very difficult
to pull off because
it's so nuanced,
716
00:32:44,160 --> 00:32:46,164
and it is dependent on
everything going right
717
00:32:46,164 --> 00:32:47,466
in order for it to work
and be harmonious.
718
00:32:47,466 --> 00:32:49,504
For me,
it just needs more herbs,
719
00:32:49,504 --> 00:32:52,844
like, rip some Thai basil
inside of that crab mixture.
720
00:32:52,844 --> 00:32:54,648
Let that be
another interesting note.
721
00:32:54,648 --> 00:32:56,885
- Got it.
- But other than that,
it's almost perfect.
722
00:32:56,885 --> 00:32:59,991
You're going to be
a force to be reckoned with,
as you are right now.
723
00:32:59,991 --> 00:33:01,494
Thank you, Chef.
724
00:33:07,774 --> 00:33:09,978
Miss Ivy.
725
00:33:09,978 --> 00:33:11,247
Ivy:
I'm so nervous.
726
00:33:11,247 --> 00:33:12,717
This is the hardest thing
727
00:33:12,717 --> 00:33:14,220
I've ever done in my life.
728
00:33:14,220 --> 00:33:16,090
I mean, this dish
is going to decide
729
00:33:16,090 --> 00:33:17,627
if I'm in the finale
or if I'm not.
730
00:33:17,627 --> 00:33:19,698
- Yeah, Ivy!
- Thank you.
731
00:33:19,698 --> 00:33:23,104
It's all going to come down
to the cook on my fish.
732
00:33:23,104 --> 00:33:25,643
Ivy, please describe your dish.
733
00:33:25,643 --> 00:33:27,246
What I have for you today
734
00:33:27,246 --> 00:33:30,485
is a halibut with
champagne beurre blanc,
735
00:33:30,485 --> 00:33:32,356
celery root puree,
736
00:33:32,356 --> 00:33:35,395
and white and green
asparagus and caviar.
737
00:33:35,395 --> 00:33:37,366
- ( whistles )
- Now, Ivy,
738
00:33:37,366 --> 00:33:39,103
how does this connect
with your family?
739
00:33:39,103 --> 00:33:41,240
My dad, he cooks
a lot of asparagus,
740
00:33:41,240 --> 00:33:44,246
and my grandpa,
he makes a lot of fish
741
00:33:44,246 --> 00:33:45,550
and he also eats
a lot of fish.
742
00:33:45,550 --> 00:33:48,522
And the caviar
is because it's so fancy,
743
00:33:48,522 --> 00:33:49,524
and I love fancy stuff.
744
00:33:49,524 --> 00:33:51,828
And the white--
the white asparagus
745
00:33:51,828 --> 00:33:53,599
and the beurre blanc
are because
746
00:33:53,599 --> 00:33:56,437
I love doing French foods
and cooking them.
747
00:33:56,437 --> 00:33:59,109
Mademoiselle, you've
just transported me
back to Paris.
748
00:33:59,109 --> 00:34:02,015
- It looks gorgeous.
- Thank you.
749
00:34:02,015 --> 00:34:03,619
It's elegant, but it's shown,
750
00:34:03,619 --> 00:34:07,059
as always with you,
you know how to dress smart.
751
00:34:07,059 --> 00:34:08,729
Thank you.
752
00:34:17,680 --> 00:34:19,316
Ivy, my halibut is cooked
753
00:34:19,316 --> 00:34:23,291
absolutely beautifully, yes?
754
00:34:23,291 --> 00:34:25,195
Here.
755
00:34:26,230 --> 00:34:27,667
I've got a wonderful sear,
756
00:34:27,667 --> 00:34:31,675
and then the actual fish
is still glistening here,
757
00:34:31,675 --> 00:34:32,710
which is very hard to do.
758
00:34:32,710 --> 00:34:34,046
And with you, young lady,
759
00:34:34,046 --> 00:34:35,516
and your performance
in this competition so far,
760
00:34:35,516 --> 00:34:37,019
that is no fluke.
761
00:34:37,019 --> 00:34:38,454
At eight years of age,
762
00:34:38,454 --> 00:34:41,027
I was not cooking food
like this.
763
00:34:41,027 --> 00:34:43,799
So, congratulations.
Well done.
764
00:34:48,609 --> 00:34:51,447
I love that you chose
to do this green
and white asparagus
765
00:34:51,447 --> 00:34:52,951
because some
are more delicate,
766
00:34:52,951 --> 00:34:54,353
and some are a little bit
more textured,
767
00:34:54,353 --> 00:34:55,523
and some have
more crunch to them.
768
00:34:55,523 --> 00:34:56,892
So you are--
you're interested.
769
00:34:56,892 --> 00:34:59,063
You keep wanting
to take more bites.
770
00:34:59,063 --> 00:35:01,702
But my fish is very raw.
771
00:35:01,702 --> 00:35:03,539
It's still pretty translucent
here in the middle.
772
00:35:03,539 --> 00:35:05,610
You obviously were
cooking all three pieces
all at once.
773
00:35:05,610 --> 00:35:07,446
You need to be careful
to take a look
774
00:35:07,446 --> 00:35:09,316
and see if your pieces
are evenly sized,
775
00:35:09,316 --> 00:35:10,753
because otherwise
they will cook
776
00:35:10,753 --> 00:35:12,757
at different temperatures,
at different rates,
777
00:35:12,757 --> 00:35:14,661
but I think this one
could have done
a little bit longer.
778
00:35:14,661 --> 00:35:18,702
But the star on this plate
is the beurre blanc.
779
00:35:18,702 --> 00:35:20,205
It's delicious. Well done.
780
00:35:20,205 --> 00:35:22,710
Ivy, my fish
is cooked perfectly.
781
00:35:22,710 --> 00:35:25,583
I do agree the flavor
of the beurre blanc
is delicious,
782
00:35:25,583 --> 00:35:27,787
and I truly am
impressed by you
783
00:35:27,787 --> 00:35:29,591
because I'm the father
of an eight-year-old,
784
00:35:29,591 --> 00:35:32,764
and my son shows very little
interest in the kitchen.
785
00:35:32,764 --> 00:35:35,703
I think that you need
to hang out with him.
786
00:35:35,703 --> 00:35:36,838
Maybe we'll set up a date.
787
00:35:38,241 --> 00:35:41,347
And you can teach him
a little bit about cooking,
788
00:35:41,347 --> 00:35:44,353
because obviously me as a chef
is not getting through to him.
789
00:35:44,353 --> 00:35:47,593
- Good job.
- Thank you.
790
00:35:52,369 --> 00:35:54,039
- Good job. Good job.
- Good job.
791
00:35:54,039 --> 00:35:56,243
Ivy, Grayson, Liya,
792
00:35:56,243 --> 00:35:57,513
definitely all three of you
793
00:35:57,513 --> 00:35:58,916
have made your families
incredibly proud.
794
00:35:58,916 --> 00:36:01,588
You've made us judges
incredibly proud as well.
795
00:36:05,228 --> 00:36:07,499
Now for the sad news.
Unfortunately, only two of you
796
00:36:07,499 --> 00:36:09,804
will be going through
to the grand finale,
797
00:36:09,804 --> 00:36:13,044
and right now, Miss Daphne,
Chef Aarón and myself
798
00:36:13,044 --> 00:36:14,346
have a very difficult task
799
00:36:14,346 --> 00:36:18,622
of determining
which two those are.
800
00:36:18,622 --> 00:36:21,494
Thank you. Excuse us.
801
00:36:21,494 --> 00:36:23,932
Oh, my gosh.
802
00:36:27,439 --> 00:36:29,911
Three incredible dishes.
803
00:36:29,911 --> 00:36:31,147
We have our work
cut out for us.
804
00:36:31,147 --> 00:36:32,683
I think these are
the strongest young cooks
805
00:36:32,683 --> 00:36:34,286
we've ever seen
in the competition.
806
00:36:34,286 --> 00:36:35,656
- Yes.
- Yeah.
807
00:36:35,656 --> 00:36:38,595
So Liya's dumplings,
with that pork and blue shrimp.
808
00:36:38,595 --> 00:36:40,966
Liya at every level
elevated that dish.
809
00:36:40,966 --> 00:36:42,469
Her plating
was so beautiful.
810
00:36:42,469 --> 00:36:45,509
Sure. It just missed
the cooking broth.
811
00:36:45,509 --> 00:36:47,312
- Absolutely.
- I'm going to be honest.
812
00:36:47,312 --> 00:36:48,314
Not a big fan
of the gold leaf.
813
00:36:48,314 --> 00:36:49,584
She needed something
814
00:36:49,584 --> 00:36:51,888
to bring up
that dark green
of the dumpling.
815
00:36:51,888 --> 00:36:52,557
Not for me.
816
00:36:52,623 --> 00:36:55,028
The filling
was very pork-heavy
817
00:36:55,028 --> 00:36:56,297
- and needed more aromatics.
- No.
818
00:36:56,297 --> 00:36:57,567
Let's be honest.
819
00:36:57,567 --> 00:36:59,704
They were
restaurant-quality dumplings
820
00:36:59,704 --> 00:37:01,040
that were exquisite.
821
00:37:01,040 --> 00:37:02,008
Absolutely.
822
00:37:02,142 --> 00:37:04,581
And Grayson came in with
that beautiful seared Hamachi
823
00:37:04,581 --> 00:37:08,020
that sat on a bed with
crab salad. Exceptional.
824
00:37:08,020 --> 00:37:10,225
- The guy's precision.
- Aarón: It's breathtaking.
825
00:37:10,225 --> 00:37:11,494
Too much Hamachi.
826
00:37:11,494 --> 00:37:13,364
Of course
you want to put
a big piece on there,
827
00:37:13,364 --> 00:37:14,701
but you don't realize
828
00:37:14,701 --> 00:37:17,840
that more
is not always better
in this context.
829
00:37:17,840 --> 00:37:19,911
Guys, he treated
that Hamachi
830
00:37:19,911 --> 00:37:22,449
- with just the amount
of sear and color.
- Yeah.
831
00:37:22,449 --> 00:37:25,054
And that for me
was what was magical.
832
00:37:25,054 --> 00:37:28,461
Ivy: This is going to be
a really hard decision
for the judges.
833
00:37:28,461 --> 00:37:31,367
I just wish
that fish was cooked.
834
00:37:31,367 --> 00:37:34,306
Now, Ivy's seared,
poached halibut
835
00:37:34,306 --> 00:37:36,511
on a bed of celeriac puree.
836
00:37:36,511 --> 00:37:38,816
And then that asparagus
with the beurre blanc,
837
00:37:38,816 --> 00:37:40,051
topped with caviar.
838
00:37:40,051 --> 00:37:41,387
It looked very French,
didn't it?
839
00:37:41,387 --> 00:37:42,590
It had that elegance
on there,
840
00:37:42,590 --> 00:37:44,493
and that beurre blanc
was delicious.
841
00:37:44,493 --> 00:37:46,030
It needs perfect technique,
842
00:37:46,030 --> 00:37:49,938
and she cooked
consistently well
throughout her three plates.
843
00:37:49,938 --> 00:37:51,373
My fish
was cooked perfectly.
844
00:37:51,373 --> 00:37:52,375
And so was mine.
845
00:37:52,375 --> 00:37:54,480
Mine was very raw,
846
00:37:54,480 --> 00:37:57,687
but my asparagus
were cooked beautifully.
847
00:37:59,089 --> 00:38:01,427
What we can agree is tonight
there were three great dishes,
848
00:38:01,427 --> 00:38:04,366
but two were outstanding.
849
00:38:04,366 --> 00:38:05,970
- Are we all in agreement?
- Yeah.
850
00:38:05,970 --> 00:38:07,405
- We are, Chef.
- Let's get to it.
851
00:38:07,405 --> 00:38:09,744
Let's deliver the news.
852
00:38:26,210 --> 00:38:28,047
Oh, boy, what a night.
853
00:38:28,047 --> 00:38:30,151
Ivy, Grayson, Liya,
congratulations.
854
00:38:30,151 --> 00:38:31,153
- Thank you, Chef.
- Thank you.
855
00:38:31,153 --> 00:38:32,289
Tonight, all three of you
856
00:38:32,289 --> 00:38:34,894
produced three
incredible dishes,
857
00:38:34,894 --> 00:38:36,898
you know, dishes
that we've come to expect
858
00:38:36,898 --> 00:38:40,138
from the adult version
of this competition.
859
00:38:40,138 --> 00:38:43,277
Tonight,
I think that has been
860
00:38:43,277 --> 00:38:45,148
the best three dishes
that we've witnessed
861
00:38:45,148 --> 00:38:47,319
this season
of "MasterChef Junior."
862
00:38:47,319 --> 00:38:49,256
- Well done.
- Wow!
863
00:38:49,256 --> 00:38:50,559
- That's nice.
- Good job.
864
00:38:50,559 --> 00:38:52,162
Great job, great job.
865
00:38:52,162 --> 00:38:55,636
But honestly,
we've just struggled
866
00:38:55,636 --> 00:38:58,809
deliberating and debating
how to separate you three.
867
00:38:58,809 --> 00:39:02,315
Look, we knew
you were the top three
coming in here,
868
00:39:02,315 --> 00:39:04,253
but you showed us,
you proved it.
869
00:39:04,253 --> 00:39:06,056
You guys
all worked so hard,
870
00:39:06,056 --> 00:39:07,760
and you've learned
so much,
871
00:39:07,760 --> 00:39:09,363
and no matter
what happens tonight,
872
00:39:09,363 --> 00:39:11,902
we are so proud
of all three of you.
873
00:39:11,902 --> 00:39:15,375
Aarón: This is
extremely difficult
for us as judges
874
00:39:15,375 --> 00:39:16,945
because, you know,
we're all parents
as well.
875
00:39:16,945 --> 00:39:20,351
So we are so impressed
and we applaud you.
876
00:39:26,497 --> 00:39:30,573
All right, there are
three of you in front of us,
877
00:39:30,573 --> 00:39:32,944
but only two of you
are moving on
878
00:39:32,944 --> 00:39:36,116
to the "MasterChef Junior"
grand finale.
879
00:39:38,387 --> 00:39:40,391
The two home cooks
880
00:39:40,391 --> 00:39:43,532
who will be facing off
in the grand finale...
881
00:39:43,532 --> 00:39:47,907
the greatest culinary battle
of their young lives...
882
00:39:50,211 --> 00:39:51,915
Congratulations to...
883
00:39:56,825 --> 00:39:59,429
Liya and Grayson.
884
00:40:05,676 --> 00:40:09,383
- Oh, Ivy.
- Ivy, we're going to
miss you so much.
885
00:40:11,053 --> 00:40:12,590
You're awesome.
886
00:40:13,525 --> 00:40:15,763
Ivy, hold your head up high.
887
00:40:15,763 --> 00:40:20,338
We have never, ever, in the
history of this competition,
888
00:40:20,338 --> 00:40:23,277
have a second-grader
go this far.
889
00:40:23,277 --> 00:40:24,747
It's true.
890
00:40:27,720 --> 00:40:28,789
Amazing.
891
00:40:28,789 --> 00:40:31,427
Now, tonight we asked
for three stunning dishes.
892
00:40:31,427 --> 00:40:33,799
My halibut
was cooked perfectly.
893
00:40:33,799 --> 00:40:35,669
Chef Aarón's
was cooked perfectly.
894
00:40:35,669 --> 00:40:39,042
Unfortunately, Miss Daphne's
was undercooked.
895
00:40:39,042 --> 00:40:44,319
And had you cooked those
three halibut identically,
896
00:40:44,319 --> 00:40:45,689
then trust me, young lady,
897
00:40:45,689 --> 00:40:47,960
you'd have a spot
in the finale.
898
00:40:47,960 --> 00:40:48,829
It was that close.
899
00:40:48,829 --> 00:40:51,768
Daphne: Ivy, I just
want to tell you,
900
00:40:51,768 --> 00:40:56,578
you are hilarious
and sweet and smart,
901
00:40:56,578 --> 00:40:58,447
and you show
that greatness
902
00:40:58,447 --> 00:41:00,318
comes in all shapes
and sizes,
903
00:41:00,318 --> 00:41:02,255
and you are
just beginning
904
00:41:02,255 --> 00:41:04,159
your incredible
culinary journey.
905
00:41:04,159 --> 00:41:06,330
Ivy, I love the fact
that you tackled a protein
906
00:41:06,330 --> 00:41:07,767
that you might not
necessarily like,
907
00:41:07,767 --> 00:41:09,469
but you wanted to show us
908
00:41:09,469 --> 00:41:11,541
and show your family
most importantly,
909
00:41:11,541 --> 00:41:12,710
that you were
paying homage to them,
910
00:41:12,710 --> 00:41:14,580
and I think that
is such a sweet aspect
911
00:41:14,580 --> 00:41:16,216
of who you are as a person.
912
00:41:16,216 --> 00:41:20,793
Now it's time to come over here
and say goodbye, please.
913
00:41:20,793 --> 00:41:24,199
- Ivy.
- We're going to miss you.
914
00:41:24,199 --> 00:41:25,435
Right. Come here, you.
915
00:41:25,435 --> 00:41:28,508
Oh, mademoiselle,
I'm going to miss you.
916
00:41:28,508 --> 00:41:30,612
Oh, my Lord, I'll miss you.
917
00:41:30,612 --> 00:41:32,750
Good girl, okay,
I'm going to miss you, too.
918
00:41:32,750 --> 00:41:35,656
Ivy: This whole
entire competition
was a great experience,
919
00:41:35,656 --> 00:41:38,995
and I'm so proud of myself
because I made it this far.
920
00:41:38,995 --> 00:41:41,166
I couldn't be
more proud of you, okay?
921
00:41:41,166 --> 00:41:42,168
I've grown so much.
922
00:41:42,168 --> 00:41:43,739
Oh, my gosh.
923
00:41:43,739 --> 00:41:45,576
I mean, like,
when I first came into
this competition,
924
00:41:45,576 --> 00:41:47,445
I struggled
with a cobbler.
925
00:41:47,445 --> 00:41:48,615
It's not fluffy
and airy.
926
00:41:48,615 --> 00:41:50,485
I think we've all made
that mistake.
927
00:41:50,485 --> 00:41:52,122
And I made it
so far from there.
928
00:41:52,122 --> 00:41:55,361
I've gained
a lot of confidence
in this kitchen.
929
00:41:55,361 --> 00:41:56,531
Nothing intimidates her.
930
00:41:56,531 --> 00:41:57,833
I mean, I'm pretty tough.
931
00:41:57,833 --> 00:42:00,238
Gordon:
Eight years of age, flambe.
932
00:42:00,238 --> 00:42:01,674
- How cool is that?
- Yes!
933
00:42:01,674 --> 00:42:04,781
Some of my favorite moments
were the doughnut challenge.
934
00:42:04,781 --> 00:42:07,653
Mmm. The lightest doughnut
we've had tonight.
935
00:42:07,653 --> 00:42:09,857
When I was captain
of a winning team.
936
00:42:09,857 --> 00:42:12,328
Congratulations, red team.
937
00:42:12,328 --> 00:42:14,433
And cooking
for Gordon Ramsay.
938
00:42:14,433 --> 00:42:15,602
The actual steak
you've nailed.
939
00:42:15,602 --> 00:42:16,771
That's the hero. Delicious.
940
00:42:16,771 --> 00:42:18,441
The rest of the sauce,
beautiful.
941
00:42:18,441 --> 00:42:20,579
The dish shows great confidence.
I love that.
942
00:42:20,579 --> 00:42:22,583
Ivy: I came into the
MasterChef Junior kitchen
943
00:42:22,583 --> 00:42:23,885
as a foodie fashionista,
944
00:42:23,885 --> 00:42:25,723
and now I'm going to leave
the competition
945
00:42:25,723 --> 00:42:28,829
as a MasterChef fashionista.
946
00:42:28,829 --> 00:42:30,833
Bye!
947
00:42:35,642 --> 00:42:38,180
Gordon: Next time
on "MasterChef Junior"...
948
00:42:38,180 --> 00:42:39,517
Welcome, everyone...
949
00:42:39,517 --> 00:42:41,788
...It's the biggest cook-off
of the season.
950
00:42:41,788 --> 00:42:46,263
...To our "MasterChef Junior"
season eight finale.
951
00:42:46,263 --> 00:42:48,367
The pressure is intense.
952
00:42:48,367 --> 00:42:51,140
It all comes down
to this.
953
00:42:51,140 --> 00:42:52,710
Oh, gosh.
954
00:42:52,710 --> 00:42:54,680
Gordon:
It's a really good dish,
955
00:42:54,680 --> 00:42:56,818
your best ever
in this competition.
956
00:42:56,818 --> 00:42:59,991
As only one
will be crowned champion.
957
00:42:59,991 --> 00:43:02,663
This is truly
a winning plate.
958
00:43:02,663 --> 00:43:05,702
Congratulations goes to...