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00:00:02,191 --> 00:00:06,399
Gordon:
Your 60 minutes starts now.
2
00:00:06,399 --> 00:00:08,495
It was our toughest...
3
00:00:08,495 --> 00:00:09,731
- Oh, my God!
- What?
4
00:00:09,731 --> 00:00:11,335
I'm so sorry,
young lady.
5
00:00:11,335 --> 00:00:13,739
- ...Most challenging...
- I don't have an attitude.
6
00:00:13,739 --> 00:00:14,574
Yes, you do.
7
00:00:14,574 --> 00:00:16,011
...Most incredible season yet.
8
00:00:16,011 --> 00:00:17,513
Aarón: Let's go, guys.
9
00:00:17,513 --> 00:00:19,818
To find America's
next MasterChef Junior...
10
00:00:19,818 --> 00:00:20,954
This is heavy.
11
00:00:20,954 --> 00:00:22,824
...We searched across
this great country
12
00:00:22,824 --> 00:00:27,000
for talented home cooks
from the ages of eight to 13.
13
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I want to make people happy
like this food makes me happy.
14
00:00:30,439 --> 00:00:32,143
Welcome to my kitchen.
15
00:00:32,143 --> 00:00:34,881
I'm going to win the next
"MasterChef Junior."
16
00:00:34,881 --> 00:00:39,424
Then we brought the kids
with the most promise
to Los Angeles.
17
00:00:39,424 --> 00:00:41,161
- Aah!
- Welcome.
18
00:00:41,161 --> 00:00:44,969
From the very beginning,
the gloves were off.
19
00:00:44,969 --> 00:00:47,607
- Nice.
- Aah!
20
00:00:47,607 --> 00:00:50,112
And the battle commenced.
21
00:00:50,112 --> 00:00:51,481
Oh!
22
00:00:51,481 --> 00:00:54,487
Tis I, Sir Yells-A-Lot.
23
00:00:54,487 --> 00:00:56,158
( all laugh )
24
00:00:56,158 --> 00:00:57,660
We definitely had some fun.
25
00:00:57,660 --> 00:00:59,164
Liya: I'm scared, I'm scared,
I'm scared.
26
00:00:59,164 --> 00:01:00,399
Aah!
27
00:01:00,399 --> 00:01:02,370
- But...
- A'dan, what are you doing?
28
00:01:02,370 --> 00:01:04,240
...The competition
was always fierce.
29
00:01:04,240 --> 00:01:06,078
- I need help.
- ( groans )
30
00:01:06,078 --> 00:01:08,182
- Medic.
- Gordon: Abir.
31
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Medic!
32
00:01:08,950 --> 00:01:11,655
- And the challenges...
- Oh!
33
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Were true monsters.
34
00:01:13,459 --> 00:01:15,629
- ( all scream )
- Oh, my God!
35
00:01:15,629 --> 00:01:17,600
It was a fight to the finish.
36
00:01:17,600 --> 00:01:19,070
- Oh!
- Oh!
37
00:01:19,070 --> 00:01:21,041
- What's happened to this?
- It's mush.
38
00:01:21,041 --> 00:01:22,810
There's a lot of poor cooking
on this dish.
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00:01:22,810 --> 00:01:25,649
It just doesn't taste
that good.
40
00:01:25,649 --> 00:01:27,019
I'm so sorry.
41
00:01:27,019 --> 00:01:30,893
Now only two young
home cooks remain.
42
00:01:30,893 --> 00:01:33,332
The pressure
is so high right now.
43
00:01:33,332 --> 00:01:35,136
- But only one...
- Oh, gosh.
44
00:01:35,136 --> 00:01:39,210
...will be crowned America's
next MasterChef Junior.
45
00:01:39,210 --> 00:01:41,815
You have nailed
to absolute utter perfection
46
00:01:41,815 --> 00:01:44,087
one of the most difficult
proteins on the planet.
47
00:01:44,087 --> 00:01:46,959
It all comes down to this.
48
00:01:56,745 --> 00:02:01,154
- Yes!
- Oh, man!
49
00:02:01,154 --> 00:02:03,058
Oh, my gosh, look at this.
50
00:02:05,496 --> 00:02:07,900
Wow. Thank you very much.
51
00:02:07,900 --> 00:02:10,306
Welcome, everyone,
to our incredible
52
00:02:10,306 --> 00:02:16,118
"MasterChef Junior"
season eight grand finale.
53
00:02:18,222 --> 00:02:21,996
Are you guys ready to meet
our incredible finalists?
54
00:02:23,365 --> 00:02:26,872
First up, we have an 11-year-old
from Austin, Texas.
55
00:02:26,872 --> 00:02:30,479
Please, all of you,
a warm welcome for Grayson.
56
00:02:30,479 --> 00:02:33,285
( cheers and applause )
57
00:02:34,888 --> 00:02:36,291
Go, Gray.
58
00:02:36,291 --> 00:02:40,900
Grayson: It feels really, really
awesome to be in this finale.
59
00:02:40,900 --> 00:02:42,303
I never thought
I would get this far.
60
00:02:42,303 --> 00:02:45,242
My dream is to own
a Michelin-starred restaurant,
61
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and this is proving
to myself and everybody
62
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- that I can do that.
- Whoo!
63
00:02:51,521 --> 00:02:53,960
I've always had a passion
for cooking,
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and since a very young age,
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I've been experimenting
in the kitchen
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and learning about food
with my family.
67
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But I've never taken any
professional cooking classes,
68
00:03:02,677 --> 00:03:04,180
so in the "MasterChef" kitchen,
69
00:03:04,180 --> 00:03:06,151
I really wanted
to challenge myself,
70
00:03:06,151 --> 00:03:08,990
making a lot of stuff
that I've never made before.
71
00:03:08,990 --> 00:03:12,063
This is the verbena snapper
with crispy fried okra.
72
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It looks restaurant-quality.
What a start.
73
00:03:14,234 --> 00:03:15,469
Thank you so much.
74
00:03:15,469 --> 00:03:16,705
Throughout
this whole competition,
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00:03:16,705 --> 00:03:18,542
I've learned a lot as a chef
76
00:03:18,542 --> 00:03:23,152
and shown that I bring a lot
of creativity to the table,
77
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and I'm not afraid
to take really big risks.
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00:03:25,422 --> 00:03:27,493
Aarón: Lamb.
Bold choice, young man.
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Gordon: That's what excites me
about you.
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You're adventurous.
You play nothing safe, right?
81
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No, chef.
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00:03:33,272 --> 00:03:36,111
Sometimes those risks
didn't pay off.
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00:03:37,313 --> 00:03:39,617
I'm just hoping that it
tastes better than it looks,
84
00:03:39,617 --> 00:03:41,521
because tonight
it's elimination,
85
00:03:41,521 --> 00:03:44,561
and I think you just put one
foot out the door, young man.
86
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But I know this
is what I'm meant to do
for the rest of my life.
87
00:03:50,139 --> 00:03:54,214
So tonight
I'm going to pour
88
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my heart and soul
into these dishes
89
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to make sure
that I have that trophy
90
00:03:59,891 --> 00:04:02,965
and the title
of MasterChef Junior.
91
00:04:02,965 --> 00:04:04,801
( applause )
92
00:04:04,801 --> 00:04:07,073
( chanting )
Grayson, Grayson.
93
00:04:07,073 --> 00:04:09,477
And the only thing
standing between Grayson
94
00:04:09,477 --> 00:04:10,713
and a victory
95
00:04:10,713 --> 00:04:12,183
is this
tough little lady.
96
00:04:12,183 --> 00:04:15,623
She is a 10-year-old
from Scarsdale, New York.
97
00:04:15,623 --> 00:04:17,793
Please welcome Liya.
98
00:04:17,793 --> 00:04:19,999
( cheers and applause )
99
00:04:19,999 --> 00:04:23,071
Liya:
I am so pumped right now.
100
00:04:23,071 --> 00:04:25,142
I can't believe
I made it to the finale.
101
00:04:25,142 --> 00:04:28,081
Everyone is cheering,
my family is here.
102
00:04:28,081 --> 00:04:30,452
( chanting )
Liya, Liya, Liya.
103
00:04:30,452 --> 00:04:33,091
This would mean a lot
to win in front of my family
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00:04:33,091 --> 00:04:35,396
because cooking really
just runs in my blood,
105
00:04:35,396 --> 00:04:38,235
so I just want to keep
that tradition going.
106
00:04:38,235 --> 00:04:40,940
I grew up
in my parents' restaurants.
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They taught me
how to cook dumplings
108
00:04:42,343 --> 00:04:44,213
since I was, like,
a tiny, little girl.
109
00:04:44,213 --> 00:04:45,482
Pinch, pinch, pinch.
110
00:04:45,482 --> 00:04:48,088
Even though I had a little
experience cooking...
111
00:04:48,088 --> 00:04:49,223
Oh, my God.
112
00:04:49,223 --> 00:04:50,726
...I still had
a lot of things to learn.
113
00:04:50,726 --> 00:04:52,330
Oh, eew, eew.
114
00:04:52,330 --> 00:04:53,565
- Oh, my God.
- Aah!
115
00:04:53,565 --> 00:04:55,035
- Aah!
- Oh, my God, I'm scared.
116
00:04:55,035 --> 00:04:57,139
I learned so much.
Ugh!
117
00:04:57,139 --> 00:04:59,611
I've been so many
elimination challenges.
118
00:04:59,611 --> 00:05:03,352
I ran out of time.
My caramel crystallized.
119
00:05:03,352 --> 00:05:06,825
But by the end, all this hard
work actually paid off...
120
00:05:06,825 --> 00:05:08,562
Jeez, Louise, mama's peas.
121
00:05:08,562 --> 00:05:11,167
'Cause, like, the more and more
you practice something...
122
00:05:11,167 --> 00:05:12,570
Wait, oop.
123
00:05:12,570 --> 00:05:14,975
The more and more you're going
to get, like, better at it.
124
00:05:14,975 --> 00:05:16,044
Voila.
125
00:05:16,044 --> 00:05:18,548
Liya, this is a really
delicious dish.
126
00:05:18,548 --> 00:05:20,085
The harmony,
spectacular.
127
00:05:20,085 --> 00:05:21,321
Gordon: There are chefs
watching this tonight
128
00:05:21,321 --> 00:05:23,392
that would love to know
how you glazed that
129
00:05:23,392 --> 00:05:25,663
and cooked it beautifully.
Congratulations.
130
00:05:25,663 --> 00:05:28,201
Now I'm more confident
in the kitchen,
131
00:05:28,201 --> 00:05:30,039
and I have a chance
to win this.
132
00:05:30,039 --> 00:05:32,009
I want that
MasterChef Junior title,
133
00:05:32,009 --> 00:05:33,912
and I'm gonna get it.
134
00:05:33,912 --> 00:05:35,449
I'm coming for you.
135
00:05:39,457 --> 00:05:40,392
Whoo!
136
00:05:40,392 --> 00:05:42,363
Both of you,
congratulations on making it
137
00:05:42,363 --> 00:05:46,638
into the incredible
"MasterChef Junior"
grand finale.
138
00:05:46,638 --> 00:05:47,707
Well done.
139
00:05:47,707 --> 00:05:50,412
( cheers and applause )
140
00:05:50,412 --> 00:05:51,748
Guys, to get to this moment,
141
00:05:51,748 --> 00:05:54,053
you had to beat out
some incredibly talented
142
00:05:54,053 --> 00:05:56,891
young home cooks,
and some of them
143
00:05:56,891 --> 00:05:58,628
are here to cheer you on.
144
00:05:58,628 --> 00:06:00,032
Everybody, come on out.
145
00:06:00,032 --> 00:06:01,768
( cheers and applause )
146
00:06:01,768 --> 00:06:03,171
Hello.
147
00:06:05,342 --> 00:06:08,815
( overlapping chatter )
148
00:06:12,123 --> 00:06:14,794
Guys, welcome back.
Good to see you all.
149
00:06:14,794 --> 00:06:16,398
Head upstairs to the balcony.
150
00:06:16,398 --> 00:06:18,602
I would like to take
this special opportunity
151
00:06:18,602 --> 00:06:22,009
to say a big welcome back
to Malia and Ivy from Season 7.
152
00:06:22,009 --> 00:06:24,647
- Hi.
- Welcome back.
153
00:06:24,647 --> 00:06:28,822
Guys, since this
is the toughest season
we've ever had,
154
00:06:28,822 --> 00:06:31,594
we're giving away
our biggest prizes.
155
00:06:31,594 --> 00:06:35,970
You know you'll get the title,
the trophy, and $100,000.
156
00:06:35,970 --> 00:06:37,807
( cheers and applause )
157
00:06:37,807 --> 00:06:38,976
Split the money
with me.
158
00:06:38,976 --> 00:06:41,114
No, no, no, you got
to get your own money.
159
00:06:41,114 --> 00:06:44,053
But this season,
you and your family
160
00:06:44,053 --> 00:06:47,827
also get a complete,
state-of-the-art,
161
00:06:47,827 --> 00:06:50,232
brand new Viking kitchen.
162
00:06:50,232 --> 00:06:51,334
Yes!
163
00:06:53,538 --> 00:06:54,907
That's pretty good.
164
00:06:57,747 --> 00:07:00,185
Plus a beautiful array
165
00:07:00,185 --> 00:07:03,024
of countertop appliances
from Breville.
166
00:07:04,427 --> 00:07:07,099
You will also get
an incredible collection
167
00:07:07,099 --> 00:07:09,437
of kitchen tools
from OXO.
168
00:07:09,437 --> 00:07:10,974
Wow, that's a lot.
169
00:07:10,974 --> 00:07:13,512
Because if you're going
to be called a MasterChef,
170
00:07:13,512 --> 00:07:16,017
then your kitchen should look
like it belongs to one.
171
00:07:16,017 --> 00:07:17,620
You need those.
You need those.
172
00:07:17,620 --> 00:07:21,962
But there is one more thing,
in fact it's a big thing.
173
00:07:21,962 --> 00:07:23,765
Told you, Season 8,
gloves are off,
174
00:07:23,765 --> 00:07:26,271
and we are feeling
very generous tonight.
175
00:07:26,271 --> 00:07:29,911
That's right,
an all-expenses-paid trip
176
00:07:29,911 --> 00:07:31,347
for you and your family
177
00:07:31,347 --> 00:07:33,685
to the luxurious
Caesar's Palace
178
00:07:33,685 --> 00:07:36,491
on the famous
Las Vegas Strip,
179
00:07:36,491 --> 00:07:40,432
where you'll even get to dine
in one of my restaurants.
180
00:07:40,432 --> 00:07:43,038
- Yeah.
- Oh, yeah!
181
00:07:43,038 --> 00:07:47,012
- And guess what?
I may even join you.
- Wow.
182
00:07:47,012 --> 00:07:48,682
Now, there's only
two things
183
00:07:48,682 --> 00:07:52,389
standing between you
and all of that awesomeness.
184
00:07:52,389 --> 00:07:55,997
One entree
and one incredible dessert.
185
00:07:55,997 --> 00:07:59,570
And trust me, tonight they
need to be perfectly paired
186
00:07:59,570 --> 00:08:01,608
to create a cohesive menu.
187
00:08:01,608 --> 00:08:05,883
Anything less, and you'll be
going home with second place.
188
00:08:05,883 --> 00:08:07,186
It would be such a shame
189
00:08:07,186 --> 00:08:09,524
to have come so far
and not win it all.
190
00:08:09,524 --> 00:08:12,296
So, guys, do you think
you have what it takes?
191
00:08:12,296 --> 00:08:14,033
- Yes, Chef.
- Yes, Chef.
192
00:08:14,033 --> 00:08:16,938
Liya, tell us what you're
making for your entree.
193
00:08:16,938 --> 00:08:19,443
I'm going to be making
a spiced duck breast
194
00:08:19,443 --> 00:08:21,448
with scallion pancakes
and a miso eggplant.
195
00:08:21,448 --> 00:08:24,287
- Oh.
- Oh, that sounds amazing.
196
00:08:24,287 --> 00:08:27,460
Sounds delicious.
Grayson, what will you
be making tonight?
197
00:08:27,460 --> 00:08:29,030
For my entrée,
I'm going to be making
198
00:08:29,030 --> 00:08:31,234
togarashi-dusted venison loin
199
00:08:31,234 --> 00:08:33,672
with smoked, whipped potatoes
200
00:08:33,672 --> 00:08:35,409
and a blackberry-juniper
gastrique.
201
00:08:35,409 --> 00:08:38,915
( laughs )
202
00:08:38,915 --> 00:08:40,686
Just to remind everyone,
203
00:08:40,686 --> 00:08:43,492
Liya's 10,
Grayson is 11,
204
00:08:43,492 --> 00:08:46,064
- and those sound incredible.
- All right, guys.
205
00:08:46,064 --> 00:08:49,136
You'll have just one hour
to make your entrees.
206
00:08:49,136 --> 00:08:52,610
We want one for each judge,
so three plates in total.
207
00:08:52,610 --> 00:08:56,017
To win it all,
these have to be the best
208
00:08:56,017 --> 00:08:59,457
and most exceptional dishes
you have ever made.
209
00:08:59,457 --> 00:09:01,194
Gordon: Now, you two,
listen carefully.
210
00:09:01,194 --> 00:09:04,667
Everything you've worked for,
it all comes down to this.
211
00:09:04,667 --> 00:09:07,540
Let's have 60 minutes
on the clock, please.
212
00:09:09,110 --> 00:09:11,949
- Good luck.
- Good luck.
213
00:09:11,949 --> 00:09:12,984
Are you two ready?
214
00:09:12,984 --> 00:09:14,187
- Yes, Chef.
- Yes, Chef.
215
00:09:14,187 --> 00:09:18,795
Then your 60 minutes
starts...now.
216
00:09:18,795 --> 00:09:20,499
Let's go.
217
00:09:23,805 --> 00:09:25,275
I know.
218
00:09:25,275 --> 00:09:28,582
Grayson: The theme of my menu
is a love letter to Austin.
219
00:09:28,582 --> 00:09:32,156
It's the place where
I learned to love food.
220
00:09:32,156 --> 00:09:35,762
You got it, Gray.
You got it, Gray.
Believe, buddy, believe.
221
00:09:35,762 --> 00:09:37,666
And I'm going up
against Liya,
222
00:09:37,666 --> 00:09:41,307
- and she is a really,
really great chef.
- Go, Liya.
223
00:09:41,307 --> 00:09:44,814
So I'm putting everything
that I have into this dish,
224
00:09:44,814 --> 00:09:47,386
everything I've learned
from this whole journey.
225
00:09:47,386 --> 00:09:51,261
- Watch your fingers.
- I can't watch this part.
226
00:09:51,261 --> 00:09:53,131
Liya:
This is so crazy
227
00:09:53,131 --> 00:09:55,168
'cause it's literally
a 50-50 chance,
228
00:09:55,168 --> 00:09:56,671
either me or Grayson.
229
00:09:56,671 --> 00:09:58,708
Everything that
I'm putting into my dish
230
00:09:58,708 --> 00:10:01,314
is going to be really
traditional Chinese
ingredients,
231
00:10:01,314 --> 00:10:03,418
and my menu is literally
232
00:10:03,418 --> 00:10:06,024
just my family
and my Asian heritage.
233
00:10:08,395 --> 00:10:10,732
This is the biggest
moment of my life,
234
00:10:10,732 --> 00:10:12,703
and I'm going to nail it.
235
00:10:14,173 --> 00:10:15,776
What an atmosphere.
Isn't it?
236
00:10:15,776 --> 00:10:17,580
This arena
is absolutely packed,
237
00:10:17,580 --> 00:10:19,450
and think what's at stake.
238
00:10:19,450 --> 00:10:22,156
This is the $100,000
challenge right here.
239
00:10:22,156 --> 00:10:25,228
Their families are here,
everyone's watching,
paying attention to them.
240
00:10:25,228 --> 00:10:26,631
You got this, guys.
241
00:10:26,631 --> 00:10:29,070
It all comes down to this.
242
00:10:29,070 --> 00:10:31,140
The gloves are really off.
243
00:10:38,455 --> 00:10:41,194
10 minutes gone.
We're down to 50 minutes.
244
00:10:41,194 --> 00:10:44,500
- Good job, Liya.
- Good job, Liya,
you can make it.
245
00:10:44,500 --> 00:10:48,141
( chanting )
Grayson, Grayson, Grayson.
246
00:10:48,141 --> 00:10:49,644
Wow, this is it, guys.
247
00:10:49,644 --> 00:10:51,614
Our grand
"MasterChef Junior" finale.
248
00:10:51,614 --> 00:10:53,518
Two amazing,
talented young cooks.
249
00:10:53,518 --> 00:10:55,856
But how about the proteins:
a venison versus a duck?
250
00:10:55,856 --> 00:10:58,028
And how great do all
the other components sound?
251
00:10:58,028 --> 00:10:59,063
Oh, my Lord.
252
00:10:59,063 --> 00:11:00,465
Just thinking
about these entrees,
253
00:11:00,465 --> 00:11:02,803
how developed their
thought processes are,
254
00:11:02,803 --> 00:11:04,206
how balanced
the dishes sound,
255
00:11:04,206 --> 00:11:06,878
they've come so far
in this competition.
256
00:11:06,878 --> 00:11:09,350
- Looking good.
- Thank you.
257
00:11:09,350 --> 00:11:13,358
Liya's dish sounds really good
because she's using duck,
258
00:11:13,358 --> 00:11:15,062
and that's kind of
one of my favorites,
259
00:11:15,062 --> 00:11:17,833
and she's using a lot
of her culture in it,
260
00:11:17,833 --> 00:11:19,937
so I think
that's pretty cool.
261
00:11:19,937 --> 00:11:23,478
It is definitely important
to push yourself in the finale,
262
00:11:23,478 --> 00:11:26,617
and that is totally what
Grayson's done with his dish
263
00:11:26,617 --> 00:11:29,357
because it's like
a tough protein,
264
00:11:29,357 --> 00:11:30,726
so it's going to be very hard
265
00:11:30,726 --> 00:11:32,796
to make sure it's tender,
but cooked all the way.
266
00:11:32,796 --> 00:11:33,798
Flambe.
267
00:11:35,135 --> 00:11:37,139
A little flambe from Liya.
268
00:11:38,608 --> 00:11:39,677
Whoo-hoo!
269
00:11:39,677 --> 00:11:43,385
15 minutes gone,
45 minutes remaining.
270
00:11:43,385 --> 00:11:45,990
He's got his potatoes on.
He's got his gastrique going.
271
00:11:45,990 --> 00:11:48,161
He's in good shape,
I think.
272
00:11:48,161 --> 00:11:49,563
Right, young man.
273
00:11:49,563 --> 00:11:51,167
Now you're going to whip
those potatoes, right?
274
00:11:51,167 --> 00:11:52,536
Yes, I'm going
to whip them
275
00:11:52,536 --> 00:11:54,473
and then smoke them
with applewood.
276
00:11:54,473 --> 00:11:57,279
Smoking potatoes. Wow.
You are adventurous, young man.
277
00:11:57,279 --> 00:11:58,615
There's no New York strip
or filet.
278
00:11:58,615 --> 00:12:00,752
You're going for
the toughest protein
279
00:12:00,752 --> 00:12:02,122
on the planet to nail.
Why?
280
00:12:02,122 --> 00:12:05,529
Because I really wanted
to pay homage to Austin,
281
00:12:05,529 --> 00:12:07,466
and venison is something
that you would see a lot,
282
00:12:07,466 --> 00:12:08,802
so I just
have to elevate it.
283
00:12:08,802 --> 00:12:10,806
So I'm doing the togarashi
on the venison.
284
00:12:10,806 --> 00:12:12,009
You're under immense pressure.
285
00:12:12,009 --> 00:12:14,246
Do you not get nervous
in these situations?
286
00:12:14,246 --> 00:12:16,150
There's always
a little bit of nerves,
287
00:12:16,150 --> 00:12:17,453
but they kind of help.
288
00:12:17,453 --> 00:12:19,857
Right, young man.
Keep it going. Well done.
289
00:12:22,496 --> 00:12:24,066
- Hello, Miss Liya.
- Hi.
290
00:12:24,066 --> 00:12:26,003
Hi. You seem
so chill tonight.
291
00:12:26,003 --> 00:12:29,110
I just really think, like,
if you're calm in doing stuff,
292
00:12:29,110 --> 00:12:30,312
you do better.
293
00:12:30,312 --> 00:12:31,581
Right now,
I just want to be calm.
294
00:12:31,581 --> 00:12:33,284
Aarón: So Liya, what are you
concerned about,
295
00:12:33,284 --> 00:12:35,155
if anything,
about this dish?
296
00:12:35,155 --> 00:12:37,793
I really hope that my duck
is cooked perfectly
297
00:12:37,793 --> 00:12:40,298
'cause that's literally
the star of my dish,
298
00:12:40,298 --> 00:12:42,603
and if it goes bad, then
it may lead me to second place,
299
00:12:42,603 --> 00:12:44,140
and I don't want second place.
300
00:12:44,140 --> 00:12:45,909
And it feels like
you're making us a dish
301
00:12:45,909 --> 00:12:47,246
that is comfort food
for you.
302
00:12:47,246 --> 00:12:49,016
Yes. Scallion pancakes,
303
00:12:49,016 --> 00:12:51,020
my mom has served
in her restaurant.
304
00:12:51,020 --> 00:12:53,993
Doing that is really going
to bring back a lot of memories.
305
00:12:53,993 --> 00:12:57,266
When are you thinking
you're going to start work
on this duck breast?
306
00:12:57,266 --> 00:12:58,768
- Right about now.
- Yeah.
307
00:12:58,768 --> 00:13:01,874
- Yeah.
- Good luck, Liya.
Crank it out, girly.
308
00:13:01,874 --> 00:13:03,478
Let's get
those proteins on.
309
00:13:03,478 --> 00:13:06,584
You got it, Liya!
Yeah, Liya!
310
00:13:06,584 --> 00:13:08,755
Halfway, guys. 30 minutes gone,
30 minutes remaining.
311
00:13:08,755 --> 00:13:10,559
- Ivy: 30 minutes.
- Gordon: Halfway.
312
00:13:10,559 --> 00:13:13,131
- Come on, Liya,
come on, Grayson.
- Let's go, Grayson.
313
00:13:13,131 --> 00:13:16,037
- You're going to need
to get that protein on.
- I am.
314
00:13:16,037 --> 00:13:18,875
- You got this, buddy.
You got it, Gray.
- You got it, Gray.
315
00:13:18,875 --> 00:13:22,816
Only Grayson would pick
the most difficult protein
on the planet,
316
00:13:22,816 --> 00:13:24,687
in terms of venison,
no fat.
317
00:13:24,687 --> 00:13:26,959
He has to be super careful
with the basting.
318
00:13:26,959 --> 00:13:30,165
But some of the adults
have won the championship
on venison.
319
00:13:30,165 --> 00:13:31,367
- That's right.
- Yep.
320
00:13:31,367 --> 00:13:32,603
Aarón: So it has
that star power.
321
00:13:32,603 --> 00:13:34,406
Also, Grayson
said from the beginning,
322
00:13:34,406 --> 00:13:35,742
he said,
"I came here to learn
323
00:13:35,742 --> 00:13:37,813
and to push myself
away from my comfort zone."
324
00:13:37,813 --> 00:13:41,521
I think the final is the place
for him to take a risk.
325
00:13:41,521 --> 00:13:43,858
Gordon:
And then these potatoes,
he's going to smoke them,
326
00:13:43,858 --> 00:13:46,631
finished with, like,
a gastrique and blackberries.
327
00:13:46,631 --> 00:13:48,268
Aarón:
He's also adding juniper,
328
00:13:48,268 --> 00:13:50,071
and there's something
about juniper and venison
329
00:13:50,071 --> 00:13:51,574
- that makes so much sense.
- Sure.
330
00:13:51,574 --> 00:13:55,849
If you ever want to know
what to pair with a protein,
331
00:13:55,849 --> 00:13:58,021
watch what the animal eats.
332
00:13:58,021 --> 00:13:59,657
And then you have Liya
over here,
333
00:13:59,657 --> 00:14:01,828
she's making this
beautiful duck breast
334
00:14:01,828 --> 00:14:03,932
that's going to be heavily
spiced and seasoned.
335
00:14:03,932 --> 00:14:06,972
Gordon:
That's right. I'd be focusing
on the duck, though.
336
00:14:06,972 --> 00:14:08,708
Before you start
cooking a bean,
337
00:14:08,708 --> 00:14:09,877
get your duck on.
338
00:14:09,877 --> 00:14:12,015
The longer you take
to cook that duck, the better.
339
00:14:12,015 --> 00:14:14,820
Yeah. I think
she's really concerned
about overcooking it.
340
00:14:14,820 --> 00:14:16,524
Yeah, but it's in
the resting, though.
341
00:14:16,524 --> 00:14:18,061
Get them on
and take them off rare
342
00:14:18,061 --> 00:14:19,430
so they'll go through
to medium-rare
343
00:14:19,430 --> 00:14:20,465
by the time they're rested.
344
00:14:20,465 --> 00:14:23,004
Let's go.
Get a nice sear.
345
00:14:23,004 --> 00:14:25,977
All the dishes have to be
absolute perfection.
346
00:14:25,977 --> 00:14:28,314
Otherwise there's no chance
of you winning.
347
00:14:28,314 --> 00:14:30,619
Liya and Grayson,
they're both very capable
348
00:14:30,619 --> 00:14:32,523
of pretty much anything,
349
00:14:32,523 --> 00:14:34,927
so it'll be interesting to see
who comes out ahead today.
350
00:14:34,927 --> 00:14:37,499
Moment of truth. 121.
351
00:14:37,499 --> 00:14:40,172
I think
that's going to be good.
It will carry over.
352
00:14:40,172 --> 00:14:41,073
It's great, okay.
353
00:14:41,073 --> 00:14:43,344
We're down to 15 minutes to go.
354
00:14:43,344 --> 00:14:46,050
Grayson and Liya, 15, come on.
355
00:14:46,050 --> 00:14:47,152
Come on, you guys.
356
00:14:47,152 --> 00:14:48,821
It smells so good.
357
00:14:50,592 --> 00:14:54,166
Yeah, Liya!
You got this, Liya!
358
00:14:54,166 --> 00:14:55,101
Thank you.
359
00:14:55,101 --> 00:14:56,972
She is
so comfortable tonight.
360
00:14:56,972 --> 00:14:59,843
It is crazy
that at the highest level
of this competition,
361
00:14:59,843 --> 00:15:01,881
with so much at stake
and so much on the line,
362
00:15:01,881 --> 00:15:03,785
this is when she feels
most at ease.
363
00:15:03,785 --> 00:15:06,290
Gordon: Yeah, both entrees
sound super-strong.
364
00:15:06,290 --> 00:15:08,428
If they nail it
on the duck and the venison,
365
00:15:08,428 --> 00:15:10,432
it's all going to
come down to the dessert.
366
00:15:10,432 --> 00:15:13,071
- Looks amazing, Grayson.
- Daphne: Grayson's
ricing those potatoes,
367
00:15:13,071 --> 00:15:15,876
giving us a nice,
fluffy texture there.
Nothing gummy.
368
00:15:15,876 --> 00:15:18,815
Austin: Let's go, Liya.
You're doing great.
369
00:15:18,815 --> 00:15:20,685
Oh, that's amazing.
370
00:15:20,685 --> 00:15:22,089
- Her dough looks great.
- It does look great.
371
00:15:22,089 --> 00:15:23,892
Aarón:
It's fluffy and airy.
372
00:15:23,892 --> 00:15:25,128
She was smart
to make it first, also,
373
00:15:25,128 --> 00:15:26,297
give it
plenty of time to rest.
374
00:15:26,297 --> 00:15:28,935
This is wild. I like this.
375
00:15:28,935 --> 00:15:31,841
- You have some layering
to the dough.
- Yeah.
376
00:15:33,578 --> 00:15:36,117
Good pancake!
Good pancake!
377
00:15:38,354 --> 00:15:39,890
Let's go, Grayson. Whoo!
378
00:15:39,890 --> 00:15:41,527
Gordon: So Grayson's
smoking those potatoes,
379
00:15:41,527 --> 00:15:44,934
which will give it an amazing,
charcoaly, smoky flavor.
380
00:15:46,404 --> 00:15:48,408
Grayson: I was working
at a great pace,
381
00:15:48,408 --> 00:15:50,912
and I think I was going
to be able to finish,
382
00:15:50,912 --> 00:15:53,017
but the smoking gun
isn't lighting,
383
00:15:53,017 --> 00:15:55,355
and so I'm having
a lot of trouble.
384
00:15:55,355 --> 00:15:57,492
Take a deep breath, Gray.
385
00:15:57,492 --> 00:15:59,463
This is literally
the worst thing
386
00:15:59,463 --> 00:16:00,932
that could happen to me
right now.
387
00:16:00,932 --> 00:16:03,805
Gordon:
Grayson can't seem to get
his smoking gun lit.
388
00:16:03,805 --> 00:16:07,045
- It's okay, Grayson.
Keep trying.
- Oh, be careful, Grayson.
389
00:16:07,045 --> 00:16:10,218
- Breathe, Gray.
You got it.
- Shake it off, Gray.
390
00:16:10,218 --> 00:16:14,226
I'm only a few dishes
away from the title
of MasterChef Junior,
391
00:16:14,226 --> 00:16:16,497
but now I'm starting
to fall behind.
392
00:16:16,497 --> 00:16:18,401
Gordon:
He's struggling.
393
00:16:18,401 --> 00:16:20,772
This dish is really difficult
to get right.
394
00:16:20,772 --> 00:16:23,444
Fingers crossed he's going
to bounce back quickly.
395
00:16:39,476 --> 00:16:41,982
10 minutes to go.
Let's go.
396
00:16:41,982 --> 00:16:43,584
Brad: You're good, Gray.
The rest of your plate
is good.
397
00:16:43,584 --> 00:16:46,557
Grayson, just breathe,
just breathe.
398
00:16:46,557 --> 00:16:48,227
I can't get
the wood to light
399
00:16:48,227 --> 00:16:50,465
on the smoking gun
for my potatoes.
400
00:16:50,465 --> 00:16:52,369
They taste good,
401
00:16:52,369 --> 00:16:53,938
but they don't taste
like smoke.
402
00:16:53,938 --> 00:16:56,510
Gordon: Look at Grayson.
He's struggling.
403
00:16:56,510 --> 00:16:58,815
Fingers crossed he's
going to bounce back quickly.
404
00:16:58,815 --> 00:17:00,919
Open the smoker,
open the smoker.
405
00:17:00,919 --> 00:17:03,959
Grayson:
This dish is the star
of my finale,
406
00:17:03,959 --> 00:17:06,530
and I need to start off
on the right foot.
407
00:17:07,833 --> 00:17:09,937
Okay, got it.
408
00:17:09,937 --> 00:17:12,342
( applause )
409
00:17:12,342 --> 00:17:14,613
We got smoke
in Grayson's kitchen.
410
00:17:16,651 --> 00:17:19,723
Grayson's parents are so cute.
They're like hanging on
to his every move.
411
00:17:19,723 --> 00:17:22,229
I know, they're
white-knuckling it.
412
00:17:22,229 --> 00:17:24,533
How is it?
413
00:17:24,533 --> 00:17:26,170
( exhales )
414
00:17:27,239 --> 00:17:28,741
Good job, Liya.
415
00:17:28,741 --> 00:17:30,945
Good job.
You've got this, Liya.
416
00:17:30,945 --> 00:17:32,549
You've got this.
417
00:17:35,055 --> 00:17:39,563
All right, guys, we're
down to five minutes.
418
00:17:39,563 --> 00:17:40,732
The home stretch.
419
00:17:40,732 --> 00:17:42,602
Finish strong,
guys.
420
00:17:42,602 --> 00:17:43,871
Five minutes.
421
00:17:43,871 --> 00:17:45,375
Aarón: Let's think about
your garnishes.
422
00:17:45,375 --> 00:17:46,744
How you're plating.
Let's go.
423
00:17:46,744 --> 00:17:49,216
Ivy: Whoo! Yeah, Grayson,
that looks good!
424
00:17:49,216 --> 00:17:53,458
- Like a pro, Liya.
- You got this.
Plate, plate, plate!
425
00:17:53,458 --> 00:17:56,364
Let's go, Grayson.
Let's go, Liya.
426
00:17:56,364 --> 00:18:00,205
The pressure
is so high right now.
427
00:18:01,374 --> 00:18:04,981
- Let's go, Grayson.
- Do it for Austin!
428
00:18:04,981 --> 00:18:06,751
Come on, Liya.
429
00:18:06,751 --> 00:18:09,390
One minute to go. Come on.
430
00:18:09,390 --> 00:18:13,030
( chanting )
Liya, Liya, Liya, Liya.
431
00:18:13,030 --> 00:18:14,366
Make it beautiful.
432
00:18:14,366 --> 00:18:16,504
You got 50 seconds.
Use every one, Gray.
433
00:18:16,504 --> 00:18:20,980
You're doing awesome.
You're doing awesome.
434
00:18:20,980 --> 00:18:22,783
Let's go, Grayson!
435
00:18:22,783 --> 00:18:24,820
It looks really good.
You go, Liya.
436
00:18:24,820 --> 00:18:28,528
Ten, nine, eight, seven...
437
00:18:28,528 --> 00:18:30,632
Get it on the plate,
get it on the plate.
438
00:18:30,632 --> 00:18:35,642
Five, four, three, two, one.
439
00:18:35,642 --> 00:18:38,347
( cheers and applause )
440
00:18:38,347 --> 00:18:40,552
- Good job.
- Good job.
441
00:18:44,093 --> 00:18:48,234
Wow, that was intense.
Both of you, well done.
442
00:18:48,234 --> 00:18:50,738
Tonight, there's so much
on the line, let me tell you.
443
00:18:52,109 --> 00:18:53,578
Let's see how you did.
444
00:18:58,956 --> 00:19:02,863
Right. The first entree
we'd like to taste
445
00:19:02,863 --> 00:19:05,735
is from Grayson, thank you.
446
00:19:05,735 --> 00:19:07,873
Grayson:
I'm feeling pretty good
447
00:19:07,873 --> 00:19:10,512
because my venison
is cooked how I want it.
448
00:19:10,512 --> 00:19:12,549
Let's go, Grayson.
You got this. Whoo!
449
00:19:12,549 --> 00:19:14,686
And I think the flavors
450
00:19:14,686 --> 00:19:17,125
are something that's going
to stand out to the judges.
451
00:19:17,125 --> 00:19:19,062
Young man, describe
the dish, please.
452
00:19:19,062 --> 00:19:20,632
So today,
I've prepared for you
453
00:19:20,632 --> 00:19:22,402
togarashi-dusted venison loin
454
00:19:22,402 --> 00:19:26,243
with smoked, whipped potato,
blackberry-juniper gastrique,
455
00:19:26,243 --> 00:19:27,746
and blistered shishito peppers.
456
00:19:27,746 --> 00:19:29,316
And why this dish?
457
00:19:29,316 --> 00:19:31,153
Because these ingredients
are what you would see
458
00:19:31,153 --> 00:19:32,489
if you were take a drive
459
00:19:32,489 --> 00:19:34,092
through the hill country
near Austin.
460
00:19:34,092 --> 00:19:35,662
Young man, it looks like
it's just come out
461
00:19:35,662 --> 00:19:37,632
of a top-flight restaurant
in Austin, Texas.
462
00:19:37,632 --> 00:19:40,038
- It looks stunning.
- Grayson: Thank you.
463
00:19:42,442 --> 00:19:43,611
Really good.
464
00:19:46,016 --> 00:19:50,391
Wow, that is
a perfect medium-rare.
465
00:19:57,739 --> 00:20:00,945
Grayson, the venison
is delicious.
466
00:20:00,945 --> 00:20:02,449
What brings it to perfection
467
00:20:02,449 --> 00:20:04,753
is the way you've seasoned it
with the togarashi spice.
468
00:20:04,753 --> 00:20:07,759
You've taken something
that is dense and gamey
469
00:20:07,759 --> 00:20:09,029
into something light
and fragrant,
470
00:20:09,029 --> 00:20:11,634
but also with that
right amount of heat.
471
00:20:11,634 --> 00:20:13,771
What would I change?
472
00:20:13,771 --> 00:20:15,208
The potatoes
could be a bit creamier.
473
00:20:15,208 --> 00:20:18,548
- Creamy.
- But it's a really good dish,
474
00:20:18,548 --> 00:20:24,092
and I think your best protein
ever in this competition.
Well done.
475
00:20:24,092 --> 00:20:25,795
Thank you, Chef.
476
00:20:25,795 --> 00:20:27,566
( cheers and applause )
477
00:20:27,566 --> 00:20:30,371
I have to tell you, you nailed
that smoke flavor
in the potatoes.
478
00:20:30,371 --> 00:20:33,477
- Thank you.
- You worked really hard
for that.
479
00:20:33,477 --> 00:20:35,915
I know the art of the food
is really important to you.
480
00:20:35,915 --> 00:20:38,989
In this plate,
I think part of what
makes it such a success
481
00:20:38,989 --> 00:20:41,260
is that the art
is in service of the food.
482
00:20:41,260 --> 00:20:44,366
These sauces are essential
to making the taste perfect,
483
00:20:44,366 --> 00:20:46,804
and they happen
to make the plate
beautiful, as well.
484
00:20:46,804 --> 00:20:48,541
Grayson,
you did a great job.
485
00:20:48,541 --> 00:20:50,111
- Good job, Grayson.
- You got this.
486
00:20:50,111 --> 00:20:53,384
Yeah, there is some kind
of unusual elements to this.
487
00:20:53,384 --> 00:20:54,686
It's kind of weird,
but, you know,
488
00:20:54,686 --> 00:20:56,190
isn't the tagline
of Austin keep it weird?
489
00:20:56,190 --> 00:20:58,394
- Keep Austin weird.
- Yeah, Austin weird, right?
490
00:20:58,394 --> 00:21:02,068
So what you did here
is really show who you are
491
00:21:02,068 --> 00:21:03,838
and how much you've matured
through this process.
492
00:21:03,838 --> 00:21:05,808
- Thank you.
- Good job.
493
00:21:05,808 --> 00:21:08,514
Good job, Grayson.
494
00:21:08,514 --> 00:21:11,120
Whoo!
495
00:21:12,889 --> 00:21:14,560
I mean, that is
the hardest thing to do.
496
00:21:14,560 --> 00:21:16,096
Nailed this protein,
and I love
497
00:21:16,096 --> 00:21:17,732
that little bit of togarashi
popping out, too.
498
00:21:17,732 --> 00:21:19,269
- Yeah.
- Come on.
499
00:21:19,770 --> 00:21:21,340
Clapping.
500
00:21:21,340 --> 00:21:23,511
- Your plates look really good.
- Thank you.
501
00:21:23,511 --> 00:21:24,546
Okay, Liya.
502
00:21:24,546 --> 00:21:26,684
( cheers and applause )
503
00:21:26,684 --> 00:21:29,156
Go, Liya! Whoo!
504
00:21:29,156 --> 00:21:32,228
Liya: My plate looks amazing.
My scallion pancakes
look great,
505
00:21:32,228 --> 00:21:34,733
my miso eggplant looks great
and it tasted great,
506
00:21:34,733 --> 00:21:38,240
but I'm just hoping
that my duck is cooked.
507
00:21:38,240 --> 00:21:40,244
Oh, please, God,
please, good God.
508
00:21:40,244 --> 00:21:42,249
I really want that
to be cooked beautifully.
509
00:21:42,249 --> 00:21:43,986
Liya, please tell us
what you made.
510
00:21:43,986 --> 00:21:47,592
Oh, so today you have
a spiced duck breast
511
00:21:47,592 --> 00:21:50,632
with scallion pancakes
and miso eggplant.
512
00:21:50,632 --> 00:21:52,068
- And why this dish?
- I want to do this dish
513
00:21:52,068 --> 00:21:53,972
because I really
want to showcase,
514
00:21:53,972 --> 00:21:55,341
like, my Asian culture
515
00:21:55,341 --> 00:21:57,279
and, like, the scallion
pancakes everyone loves,
516
00:21:57,279 --> 00:21:59,116
and I really wanted
to show you guys that.
517
00:21:59,116 --> 00:22:00,618
Aarón: All right,
so Liya, you know,
518
00:22:00,618 --> 00:22:03,758
duck breast
can be unforgiving,
519
00:22:03,758 --> 00:22:05,395
- as you know.
- Yeah.
520
00:22:05,395 --> 00:22:09,136
What are you hoping the cook
on this duck breast to be?
521
00:22:09,136 --> 00:22:11,373
I'm hoping
that it is a medium-rare.
522
00:22:11,373 --> 00:22:13,244
All right, we shall see.
523
00:22:19,456 --> 00:22:21,894
( exhales )
524
00:22:35,755 --> 00:22:36,992
Liya, what are you hoping
525
00:22:36,992 --> 00:22:38,962
the cook on this
duck breast to be?
526
00:22:38,962 --> 00:22:40,966
- Medium-rare.
- Aarón: All right.
527
00:22:45,541 --> 00:22:48,047
Wow.
528
00:22:48,047 --> 00:22:49,616
- Nice.
- ( applause )
529
00:22:49,616 --> 00:22:51,186
( exhales )
530
00:22:51,186 --> 00:22:53,124
- That's beautiful, Liya.
- Yeah.
531
00:22:53,124 --> 00:22:57,432
Young lady, that
is how you cook duck.
532
00:23:04,479 --> 00:23:08,821
What I love about this is it
does immediately tell me
comfort food.
533
00:23:08,821 --> 00:23:10,825
There's a richness
and fattiness.
534
00:23:10,825 --> 00:23:13,230
I love a scallion pancake.
But it's so elevated.
535
00:23:13,230 --> 00:23:14,766
- Thank you.
- Thank you, Liya.
536
00:23:14,766 --> 00:23:16,270
( cheers and applause )
537
00:23:16,270 --> 00:23:18,207
- Good job, Liya.
- Good job, Liya.
538
00:23:18,207 --> 00:23:20,011
Liya, I love
when I eat food,
539
00:23:20,011 --> 00:23:21,714
it is
deceivingly simple,
540
00:23:21,714 --> 00:23:23,250
but complex
at the same time.
541
00:23:23,250 --> 00:23:25,488
The eggplant,
albeit unassuming,
542
00:23:25,488 --> 00:23:28,327
it's done
with such complexity
because of the miso,
543
00:23:28,327 --> 00:23:30,131
- and I just love that.
- Yes, Chef.
544
00:23:30,131 --> 00:23:31,767
I think you made
very smart choices
545
00:23:31,767 --> 00:23:34,673
and invested your time
in the right places.
546
00:23:34,673 --> 00:23:35,608
Thank you.
547
00:23:35,675 --> 00:23:37,645
You have nailed
to absolute utter perfection
548
00:23:37,645 --> 00:23:39,916
one of the most difficult
proteins on the planet,
549
00:23:39,916 --> 00:23:41,053
- a duck breast.
- Thank you.
550
00:23:41,053 --> 00:23:42,455
That is textbook.
551
00:23:42,455 --> 00:23:44,693
And those pancakes,
552
00:23:44,693 --> 00:23:47,565
I mean, honestly, I feel
like I've got the best seat
553
00:23:47,565 --> 00:23:49,202
in your mum and dad's
restaurant right now.
554
00:23:49,202 --> 00:23:51,306
- Great job. Well done.
- Thank you.
555
00:23:51,306 --> 00:23:53,444
( applause )
556
00:23:55,748 --> 00:23:57,452
In the entree round,
I did great,
557
00:23:57,452 --> 00:24:00,258
but with the dessert round,
anything can happen.
558
00:24:00,258 --> 00:24:02,128
You both cooked
perfect dishes,
559
00:24:02,128 --> 00:24:04,332
and you give us
very little to criticize.
560
00:24:04,332 --> 00:24:06,770
It is neck and neck.
Well done, both of you.
561
00:24:06,770 --> 00:24:08,074
( cheers and applause )
562
00:24:08,074 --> 00:24:11,981
So now it's time
to wow us with desserts.
563
00:24:11,981 --> 00:24:13,250
You will have one hour
564
00:24:13,250 --> 00:24:16,323
to make us the best dessert
of your lives.
565
00:24:16,323 --> 00:24:19,496
So, Liya, please tell us
what you're going to make.
566
00:24:19,496 --> 00:24:23,270
So for today, I'm making
a coconut pandan panna cotta
567
00:24:23,270 --> 00:24:26,376
with a passion fruit coulis
and a sesame tuille.
568
00:24:26,376 --> 00:24:28,380
And Grayson, what will you
be making tonight?
569
00:24:28,380 --> 00:24:31,420
I will be making a Texas
ruby red grapefruit curd
570
00:24:31,420 --> 00:24:35,328
with a fennel pollen financier
and pea flower sorbet.
571
00:24:35,328 --> 00:24:37,632
Wonderful.
572
00:24:37,632 --> 00:24:40,238
- Sounds good.
- Sounds great.
573
00:24:40,238 --> 00:24:41,940
- Are you guys ready?
- Yes, chef.
574
00:24:41,940 --> 00:24:44,780
Good. Now let's have
60 minutes on the clock, please.
575
00:24:44,780 --> 00:24:46,116
Our final round.
576
00:24:46,116 --> 00:24:47,285
Think of everything
you've done,
577
00:24:47,285 --> 00:24:48,788
every challenge
you've overcome.
578
00:24:48,788 --> 00:24:50,825
It comes down to this.
579
00:24:50,825 --> 00:24:54,399
Your 60 minutes start now.
Let's go.
580
00:24:54,399 --> 00:24:56,637
Go, Liya.
581
00:24:58,207 --> 00:24:59,476
( chanting )
Grayson, Grayson,
582
00:24:59,476 --> 00:25:01,079
Grayson, Grayson.
583
00:25:01,079 --> 00:25:02,682
This is the most
important dessert
584
00:25:02,682 --> 00:25:04,553
I've ever made
in my entire life
585
00:25:04,553 --> 00:25:08,894
because it's for the title
of MasterChef Junior.
586
00:25:08,894 --> 00:25:10,731
You got this, Grayson.
587
00:25:10,731 --> 00:25:13,370
I need to make sure that
I'm keeping my pace great,
588
00:25:13,370 --> 00:25:15,976
and I can't have
any setbacks.
589
00:25:15,976 --> 00:25:18,180
Yeah, Grayson.
590
00:25:18,180 --> 00:25:20,084
You can do it, Liya.
591
00:25:20,084 --> 00:25:21,787
- Good job, Liya.
- Go, Liya.
592
00:25:21,787 --> 00:25:23,959
This is a very
sophisticated dessert
593
00:25:23,959 --> 00:25:26,363
because the gelatin
needs time to rest.
594
00:25:26,363 --> 00:25:29,603
Also, my coulis needs time,
my tapioca needs time,
595
00:25:29,603 --> 00:25:32,208
so a lot of stuff
takes time in this,
596
00:25:32,208 --> 00:25:34,513
but I think if I pull it off,
it's going to be amazing.
597
00:25:34,513 --> 00:25:36,016
I love you, Liya.
598
00:25:36,016 --> 00:25:37,452
Gordon: I can't believe it,
we're one dish away
599
00:25:37,452 --> 00:25:39,422
from crowning America's
next MasterChef Junior.
600
00:25:39,422 --> 00:25:40,858
Right now, on the back of that,
tasting the entrees,
601
00:25:40,858 --> 00:25:42,629
- I mean, it's so close.
- Yeah.
602
00:25:42,629 --> 00:25:45,735
- It's anybody's game.
Absolutely.
- So close.
603
00:25:45,735 --> 00:25:48,340
This is a really nuanced
dessert from both of them.
604
00:25:48,340 --> 00:25:52,015
Liya making a pandan
passion fruit panna cotta.
605
00:25:52,015 --> 00:25:53,384
A panna cotta may seem easy,
606
00:25:53,384 --> 00:25:55,321
but this thing
is all about the balance
607
00:25:55,321 --> 00:25:57,025
and the texture when it sets.
608
00:25:57,025 --> 00:25:58,494
Too heavy on the gelatin,
609
00:25:58,494 --> 00:25:59,729
then you've got this
rubbery hull of a texture.
610
00:25:59,729 --> 00:26:01,133
Too soft and it doesn't set.
611
00:26:01,133 --> 00:26:02,402
Yeah, and that pandan
612
00:26:02,402 --> 00:26:04,339
is a very interesting herb
from Asia
613
00:26:04,339 --> 00:26:07,545
that has the potential
of overpowering a dessert.
614
00:26:07,545 --> 00:26:08,714
That's exactly right.
615
00:26:08,714 --> 00:26:10,953
So Grayson's
doing a financier.
616
00:26:10,953 --> 00:26:12,789
- Yes.
- Generally, a financier
617
00:26:12,789 --> 00:26:14,426
is a sort of petit four
that you have with coffee.
618
00:26:14,426 --> 00:26:15,928
Grayson has a couple
jeopardy points here.
619
00:26:15,928 --> 00:26:18,300
I mean, he has to bake
a financier.
620
00:26:18,300 --> 00:26:20,504
He also has to make
a grapefruit curd
621
00:26:20,504 --> 00:26:22,642
and then a sorbet,
all of which have to happen
622
00:26:22,642 --> 00:26:25,147
right in these first 10
minutes to set up correctly.
623
00:26:28,120 --> 00:26:30,424
Grayson put a little
too much of that.
624
00:26:32,997 --> 00:26:34,332
Damn, look.
625
00:26:34,332 --> 00:26:36,103
All that fennel
just in there.
626
00:26:42,916 --> 00:26:45,454
Brad: You got it.
Solve that problem,
627
00:26:45,454 --> 00:26:47,225
Solve that problem.
You got it.
628
00:26:47,225 --> 00:26:48,894
He's at the perfect point to
start again if he needs to.
629
00:26:48,894 --> 00:26:51,199
Yeah, exactly.
Don't worry, a mistake,
630
00:26:51,199 --> 00:26:53,103
especially when
it's down to chemistry.
631
00:26:53,103 --> 00:26:55,041
It's fine.
632
00:26:55,041 --> 00:26:59,649
- Let's go, Liya.
- You got this, Liya.
633
00:27:02,488 --> 00:27:05,294
And so, Liya,
I'm just a bit worried
634
00:27:05,294 --> 00:27:06,797
watching her
make that panna cotta.
635
00:27:06,797 --> 00:27:08,167
She didn't bloom the gelatin,
636
00:27:08,167 --> 00:27:09,636
so, you know, if that thing
637
00:27:09,636 --> 00:27:12,208
doesn't get evenly distributed
in that cream,
638
00:27:12,208 --> 00:27:14,981
- it becomes lumpy
and doesn't set.
- Yeah, absolutely.
639
00:27:14,981 --> 00:27:19,456
And so it's almost
going to come out like
a cold scrambled egg.
640
00:27:20,157 --> 00:27:23,097
45 minutes remaining, guys.
641
00:27:24,132 --> 00:27:26,637
Looking good, Liya.
642
00:27:30,578 --> 00:27:34,119
Ivy: Oh, Liya,
those look beautiful.
643
00:27:34,119 --> 00:27:36,456
- Be careful.
- Brad: Zest, baby, zest.
644
00:27:36,456 --> 00:27:37,792
You got it, Grayson.
Keep going, bud.
645
00:27:37,792 --> 00:27:40,464
You got this, Liya.
Love you.
646
00:27:40,464 --> 00:27:43,070
- So you can breathe now, huh?
- Yeah.
647
00:27:43,070 --> 00:27:45,574
Panna cotta's been set.
How are you feeling?
648
00:27:45,574 --> 00:27:47,178
I'm feeling really good
right now.
649
00:27:47,178 --> 00:27:48,781
I think I have everything set,
650
00:27:48,781 --> 00:27:50,953
and right now I'm just
getting my tapioca ready.
651
00:27:50,953 --> 00:27:52,388
What are you doing
with the tapioca?
652
00:27:52,388 --> 00:27:54,693
I'm just going to put,
like, a layer.
653
00:27:54,693 --> 00:27:56,296
- On top of the panna cotta?
- Yes, Chef.
654
00:27:56,296 --> 00:27:57,498
Yeah? Sounds amazing.
You feeling good?
655
00:27:57,498 --> 00:27:58,567
Yes, Chef.
656
00:27:58,567 --> 00:28:00,438
Have you got one hand
on that trophy?
657
00:28:00,438 --> 00:28:01,640
Yes, chef.
658
00:28:01,640 --> 00:28:03,210
Are you desperate for
that new kitchen for mum?
659
00:28:03,210 --> 00:28:04,813
Does mum's kitchen need
replacing, by the way?
660
00:28:04,813 --> 00:28:05,815
- Fridge.
- Fridge.
661
00:28:05,815 --> 00:28:08,721
It just doesn't smell good.
662
00:28:08,721 --> 00:28:10,257
It doesn't smell good?
663
00:28:10,257 --> 00:28:11,827
Right, young lady,
good luck.
664
00:28:11,827 --> 00:28:15,201
- Keep it going, girl.
Well done.
- Thank you, Chef.
665
00:28:15,201 --> 00:28:18,607
So put this into the oven.
666
00:28:21,747 --> 00:28:23,784
- Halfway, guys.
30 minutes gone.
- 30 minutes.
667
00:28:23,784 --> 00:28:26,423
30 minutes remaining.
Keep it going, guys.
668
00:28:26,423 --> 00:28:28,694
- Aarón: Grayson.
- Hello.
669
00:28:28,694 --> 00:28:29,997
How are you feeling
about where you're at?
670
00:28:29,997 --> 00:28:31,433
Grayson:
I'm feeling pretty good.
671
00:28:31,433 --> 00:28:34,039
I just have to get
this sorbet and curd
672
00:28:34,039 --> 00:28:34,906
into the flash chiller.
673
00:28:34,906 --> 00:28:36,476
- Okay.
- We saw at the very beginning
674
00:28:36,476 --> 00:28:37,745
when you were
making up your financier
675
00:28:37,745 --> 00:28:39,149
that you had a little mishap
676
00:28:39,149 --> 00:28:40,685
- with the fennel
falling right in.
- Yes.
677
00:28:40,685 --> 00:28:42,255
But you tasted it,
you thought it was fine?
678
00:28:42,255 --> 00:28:43,590
I tasted it.
I actually thought
679
00:28:43,590 --> 00:28:45,294
it was the perfect amount
of fennel pollen.
680
00:28:45,294 --> 00:28:47,498
And now talk to us about
this sorbet that you're making.
681
00:28:47,498 --> 00:28:50,304
So I infused the sorbet mix
with pea flower,
682
00:28:50,304 --> 00:28:51,573
and it turns it purple
683
00:28:51,573 --> 00:28:54,212
because the pea flower
has anthocyanins in it,
684
00:28:54,212 --> 00:28:57,685
and the anthocyanins
react to the citrus
685
00:28:57,685 --> 00:28:58,854
and change colors.
686
00:28:58,854 --> 00:29:00,091
So you have grapefruit in there
687
00:29:00,091 --> 00:29:01,827
- and the pea flower, as well?
- Yes.
688
00:29:01,827 --> 00:29:04,265
All right, so you're going to
sorbet into the blast chiller?
689
00:29:04,265 --> 00:29:05,601
- Yep.
- All right.
690
00:29:05,601 --> 00:29:08,040
Go one at a time.
We don't want to see any spills.
691
00:29:08,040 --> 00:29:09,309
Good luck, Grayson.
692
00:29:09,309 --> 00:29:11,012
- Yeah!
- Whoo!
693
00:29:11,012 --> 00:29:13,650
Gordon:
20 minutes remaining, guys.
Come on, let's go.
694
00:29:13,650 --> 00:29:15,421
- Final 20 minutes.
- This is it.
695
00:29:15,421 --> 00:29:18,861
You got this, Liya.
696
00:29:22,802 --> 00:29:25,408
Looks good, Grayson.
697
00:29:25,408 --> 00:29:27,812
I'll tell you what.
It's starting to smell good
in here.
698
00:29:29,682 --> 00:29:32,990
Looks like Grayson's
about to start using
his liquid nitrogen
699
00:29:32,990 --> 00:29:34,526
for that sorbet.
700
00:29:34,526 --> 00:29:35,996
So that liquid nitrogen
is going to help
701
00:29:35,996 --> 00:29:38,400
freeze that
in an instant.
702
00:29:38,400 --> 00:29:39,903
And it looks pretty cool.
703
00:29:39,903 --> 00:29:43,077
So now is there any hazard
of overdoing it
on liquid nitrogen?
704
00:29:43,077 --> 00:29:46,283
Absolutely. It can
actually scorch things.
705
00:29:48,520 --> 00:29:52,728
You see that frost
all around the edges.
706
00:29:57,105 --> 00:30:00,177
Gordon: We're down
to 15 minutes to go.
707
00:30:00,177 --> 00:30:01,313
15, come on.
708
00:30:01,313 --> 00:30:04,385
So close, you guys,
so close.
709
00:30:06,690 --> 00:30:08,260
Go, Liya.
710
00:30:18,947 --> 00:30:22,488
Daphne: No, I'm a little bit
concerned about that.
711
00:30:22,488 --> 00:30:23,958
Is it all right, Liya?
712
00:30:25,294 --> 00:30:27,398
Oh, gosh.
713
00:30:34,212 --> 00:30:35,381
Oh, gosh.
714
00:30:39,789 --> 00:30:41,626
No, I'm a little bit
concerned about that.
715
00:30:41,626 --> 00:30:44,032
- Is it all right, Liya?
- Yeah, it's okay.
716
00:30:44,032 --> 00:30:46,670
- Look, they're set beautifully.
- Beautiful. They did set.
717
00:30:46,670 --> 00:30:48,273
And she's making four,
as well.
718
00:30:54,552 --> 00:30:58,126
Three minutes!
Three minutes! Whoo!
719
00:30:58,126 --> 00:31:00,498
Start plating.
720
00:31:00,498 --> 00:31:02,335
You're both doing amazing.
721
00:31:04,439 --> 00:31:06,409
It's so pretty, Liya.
722
00:31:06,409 --> 00:31:09,782
So close, you guys,
so close.
723
00:31:11,153 --> 00:31:13,323
Let's go, Grayson.
724
00:31:13,323 --> 00:31:15,561
You got this, Grayson.
725
00:31:15,561 --> 00:31:18,467
One minute to go.
Come on.
726
00:31:18,467 --> 00:31:19,769
( cheers and applause )
727
00:31:19,769 --> 00:31:22,041
Keep it going, guys.
728
00:31:22,041 --> 00:31:24,145
Look at what Liya's up to.
729
00:31:24,145 --> 00:31:26,283
Check this out
with the dry ice.
730
00:31:26,283 --> 00:31:27,718
Gordon: Let's go!
731
00:31:27,718 --> 00:31:30,791
Wow, Grayson's plate is
coming together so nicely.
732
00:31:30,791 --> 00:31:32,828
Oh, my God.
733
00:31:33,797 --> 00:31:37,171
Ten, nine, eight,
734
00:31:37,171 --> 00:31:40,844
seven, six, five, four,
735
00:31:40,844 --> 00:31:44,886
- three, two, one.
- Stop, well done.
736
00:31:44,886 --> 00:31:46,056
( cheers and applause )
737
00:31:46,056 --> 00:31:48,260
Great job.
738
00:31:48,260 --> 00:31:50,364
Whoo!
739
00:31:50,364 --> 00:31:51,800
Good job.
740
00:31:51,800 --> 00:31:53,270
Grayson:
I went out of the box
741
00:31:53,270 --> 00:31:56,042
and used every single
technique I could.
742
00:31:56,042 --> 00:31:59,916
The only thing standing between
me and the MasterChef trophy
is the judges now.
743
00:31:59,916 --> 00:32:03,023
My head is going crazy
'cause I can't believe
I got everything on the plate.
744
00:32:03,023 --> 00:32:06,763
It looks great.
I think is going to win me
the MasterChef Junior title
745
00:32:06,763 --> 00:32:09,535
because I have so many
different flavors in this dish.
746
00:32:09,535 --> 00:32:12,041
We are literally
moments away
747
00:32:12,041 --> 00:32:14,712
from crowning America's
next MasterChef Junior,
748
00:32:14,712 --> 00:32:17,118
and on that performance there,
749
00:32:17,118 --> 00:32:20,858
this is going to be a battle
right to the very end.
750
00:32:20,858 --> 00:32:22,361
Well done.
751
00:32:22,361 --> 00:32:24,699
( cheers and applause )
752
00:32:28,440 --> 00:32:29,842
Go, Grayson. Whoo!
753
00:32:29,842 --> 00:32:32,081
Right, the first dessert
we'd like to taste.
754
00:32:33,116 --> 00:32:35,754
Please, Grayson, let's go.
755
00:32:39,796 --> 00:32:41,199
Grayson:
Walking up to the judges,
756
00:32:41,199 --> 00:32:43,670
I'm really happy
with my plates.
757
00:32:43,670 --> 00:32:45,874
They look really beautiful.
758
00:32:45,874 --> 00:32:46,943
Thank you.
759
00:32:46,943 --> 00:32:48,680
Beautiful.
760
00:32:48,680 --> 00:32:50,884
And I got
the spoons of sorbet
761
00:32:50,884 --> 00:32:53,156
so that I can plate it
tableside.
762
00:32:54,392 --> 00:32:55,962
- Nice.
- Lovely.
763
00:32:55,962 --> 00:32:57,298
How beautiful is that?
764
00:32:57,298 --> 00:32:58,867
Oh, my God.
765
00:32:58,867 --> 00:33:01,606
Gordon: Wow. Grayson, please
describe your dessert.
766
00:33:01,606 --> 00:33:05,848
Today I've prepared for you
a Texas ruby red grapefruit curd
767
00:33:05,848 --> 00:33:08,687
with a fennel pollen financier
and pea flower sorbet.
768
00:33:08,687 --> 00:33:10,959
And the connection
to home is what?
769
00:33:10,959 --> 00:33:15,301
So the Texas ruby red grapefruit
is the state fruit of Texas,
770
00:33:15,301 --> 00:33:18,540
and I fell in love
with using pea flower
771
00:33:18,540 --> 00:33:20,778
to make things change color,
772
00:33:20,778 --> 00:33:24,252
and I wanted to incorporate
that scientific element
773
00:33:24,252 --> 00:33:26,489
as a little personal touch
for this dish.
774
00:33:26,489 --> 00:33:30,898
Visually for me, it's got
that Grayson finesse.
775
00:33:30,898 --> 00:33:34,706
Financiers smell fragrant,
fennel pollen is incredible,
776
00:33:34,706 --> 00:33:36,242
and underneath the sorbet
is what?
777
00:33:36,242 --> 00:33:38,982
Underneath the sorbet is some
crunch cereal, just for fun.
778
00:33:38,982 --> 00:33:40,851
It looks beautiful.
779
00:33:50,571 --> 00:33:54,712
Grayson, it is
absolutely delicious
780
00:33:54,712 --> 00:33:56,583
because it's refreshing
for a dessert.
781
00:33:56,583 --> 00:33:57,752
That's very rare, okay.
782
00:33:57,752 --> 00:33:59,222
Normally dessert
is the kind of thing
783
00:33:59,222 --> 00:34:02,361
that you think,
oh, two mouthfuls in,
and I'm stumped.
784
00:34:02,361 --> 00:34:06,971
You know, I've got
a huge chunk of pith
on my grapefruit,
785
00:34:06,971 --> 00:34:09,275
but trust me,
if that's the only thing
I've got to complain about,
786
00:34:09,275 --> 00:34:10,979
a little bit
of pith tonight,
787
00:34:10,979 --> 00:34:12,615
you should see what
I complain about
in restaurants.
788
00:34:12,615 --> 00:34:14,352
That is a good job.
Well done.
789
00:34:14,352 --> 00:34:15,287
Thank you, Chef.
790
00:34:15,287 --> 00:34:17,692
Daphne: The runaway hit
on this plate for me
791
00:34:17,692 --> 00:34:20,030
was the financier.
It was moist.
792
00:34:20,030 --> 00:34:21,733
I think it was heavy
with the pollen,
793
00:34:21,733 --> 00:34:24,372
but the sorbet
was extremely refreshing.
794
00:34:24,372 --> 00:34:27,712
This plate is so cool
and so stylish,
795
00:34:27,712 --> 00:34:29,882
- and you did an incredible job.
- Thank you.
796
00:34:29,882 --> 00:34:31,586
Aarón:
Yeah, for me, Grayson,
797
00:34:31,586 --> 00:34:33,223
I think
it's very heavy-handed
with the fennel pollen.
798
00:34:33,223 --> 00:34:34,892
That's a very strong
ingredient
799
00:34:34,892 --> 00:34:37,732
that needs to be kind of
tempered a little bit.
800
00:34:37,732 --> 00:34:39,802
But other than that,
really good job.
801
00:34:39,802 --> 00:34:41,806
- Thank you, Grayson.
- Thank you.
802
00:34:41,806 --> 00:34:42,976
Thank you.
803
00:34:42,976 --> 00:34:45,748
Brad: Good job, Grayson,
way to go. Good job.
804
00:34:45,748 --> 00:34:46,850
Whoo!
805
00:34:46,850 --> 00:34:49,088
Miss Liya, can we taste
your dessert please?
806
00:34:51,593 --> 00:34:54,499
I'm feeling really good
about my dish right now.
807
00:34:54,499 --> 00:34:56,936
Thank you. Wow.
808
00:34:56,936 --> 00:35:00,811
I just hope that
my panna cotta is fully set.
809
00:35:00,811 --> 00:35:03,216
I need the judges
to love my dish
810
00:35:03,216 --> 00:35:06,289
because I want to win so bad.
811
00:35:06,289 --> 00:35:07,892
( applause )
812
00:35:07,892 --> 00:35:09,896
Liya, please describe
your dessert.
813
00:35:09,896 --> 00:35:14,405
So for today I have for you
a coconut pandan panna cotta
814
00:35:14,405 --> 00:35:16,342
with a passion fruit coulis,
815
00:35:16,342 --> 00:35:19,015
a mango heart,
and a sesame tuille.
816
00:35:19,015 --> 00:35:20,617
Amazing. And what's
the connection to home?
817
00:35:20,617 --> 00:35:21,853
The coconut panna cotta
818
00:35:21,853 --> 00:35:25,027
is kind of from
my Italian great-uncle,
819
00:35:25,027 --> 00:35:26,096
and he's right there.
820
00:35:26,096 --> 00:35:28,400
And also passion fruit
is big from Taiwan,
821
00:35:28,400 --> 00:35:30,671
and it's really
my favorite type of fruit,
822
00:35:30,671 --> 00:35:32,641
so I really wanted to use that
in my dessert today.
823
00:35:32,641 --> 00:35:34,912
Liya, when you set this down
in front of each of us,
824
00:35:34,912 --> 00:35:37,718
you could see we all
just burst into smile.
825
00:35:37,718 --> 00:35:40,124
It wows you, it excites you.
826
00:35:40,124 --> 00:35:41,726
This looks like
a restaurant dish to me.
827
00:35:41,726 --> 00:35:42,963
It looks
absolutely beautiful.
828
00:35:42,963 --> 00:35:45,801
- Thank you.
- Good job, Liya.
829
00:35:45,801 --> 00:35:47,772
Gordon:
Shall we?
830
00:35:51,112 --> 00:35:53,116
- Ooh.
- Ooh.
831
00:35:53,116 --> 00:35:54,987
Oh, my God.
832
00:36:03,703 --> 00:36:05,874
Oh, Liya, honestly.
833
00:36:05,874 --> 00:36:09,215
This dessert
is just delicious.
834
00:36:09,215 --> 00:36:10,384
I mean, it looks simple,
835
00:36:10,384 --> 00:36:12,054
but it tastes
way better than simple
836
00:36:12,054 --> 00:36:13,156
because it's rich,
837
00:36:13,156 --> 00:36:15,227
and then you get that kick
of the passion fruit
838
00:36:15,227 --> 00:36:17,865
- that literally
wakes up that palate.
- Thank you.
839
00:36:17,865 --> 00:36:20,137
I'm not a massive fan
of that
840
00:36:20,137 --> 00:36:23,577
because it's sort of very
strong and sort of crunchy.
841
00:36:23,577 --> 00:36:26,583
But, listen, the hero
is the panna cotta.
842
00:36:26,583 --> 00:36:27,651
Well done.
843
00:36:27,651 --> 00:36:29,355
( cheers and applause )
844
00:36:29,355 --> 00:36:31,125
This is the most simple
845
00:36:31,125 --> 00:36:32,963
but intriguing
and interesting dessert
846
00:36:32,963 --> 00:36:35,667
that just continues to
surprise you layer by layer.
847
00:36:35,667 --> 00:36:39,175
You have this
beautiful, smooth
passion fruit puree on top,
848
00:36:39,175 --> 00:36:42,949
and those little pops
of the tapioca balls inside
I loved, as well.
849
00:36:42,949 --> 00:36:44,385
But then you dig
all the way to the bottom,
850
00:36:44,385 --> 00:36:46,489
and there are little pieces
of mango waiting for you.
851
00:36:46,489 --> 00:36:48,293
There's a constant
treasure hunt.
852
00:36:48,293 --> 00:36:50,831
It's delicious. Well done.
853
00:36:50,831 --> 00:36:52,635
( cheers and applause )
854
00:36:52,635 --> 00:36:55,407
Liya, impressive.
I love things that look simple
855
00:36:55,407 --> 00:36:57,878
that are really complex
and elegant
856
00:36:57,878 --> 00:36:59,983
and really
deliver on flavor.
857
00:36:59,983 --> 00:37:02,821
Whoo. Delicious
and refreshing.
858
00:37:02,821 --> 00:37:04,525
( cheers and applause )
859
00:37:04,525 --> 00:37:06,529
Whoo!
860
00:37:06,529 --> 00:37:08,867
Good job.
861
00:37:08,867 --> 00:37:10,604
Now for the tough parts.
862
00:37:10,604 --> 00:37:11,974
Our work really begins now
863
00:37:11,974 --> 00:37:15,247
because we need some
serious time to deliberate.
864
00:37:15,247 --> 00:37:16,816
So please excuse us.
865
00:37:22,761 --> 00:37:24,298
- Wow.
- Oh, man.
866
00:37:24,298 --> 00:37:25,334
- I mean...
- Wow, guys.
867
00:37:25,334 --> 00:37:26,736
...What a way to end a cook-off
868
00:37:26,736 --> 00:37:29,208
with two fantastic desserts
like that. How cool.
869
00:37:29,208 --> 00:37:32,047
And ot just that, but two
different expression, guys.
870
00:37:32,047 --> 00:37:33,316
Yeah, let's talk
about Grayson's.
871
00:37:33,316 --> 00:37:36,155
Aarón: Grayson executed
a very difficult protein,
872
00:37:36,155 --> 00:37:38,894
probably one of the most
difficult proteins
for professionals.
873
00:37:38,894 --> 00:37:40,163
It was medium-rare
throughout.
874
00:37:40,163 --> 00:37:43,103
I loved the seasoning
of that togarashi spice.
875
00:37:43,103 --> 00:37:46,042
Grayson nails it
when it comes to
decorative elements,
876
00:37:46,042 --> 00:37:47,378
and of course
in these cases,
877
00:37:47,378 --> 00:37:48,780
the sauces
really worked well.
878
00:37:48,780 --> 00:37:50,918
Yeah. The mashed potatoes
for me were delicious.
879
00:37:50,918 --> 00:37:52,121
Could have been
a little bit thinner
880
00:37:52,121 --> 00:37:53,857
and a little bit
more whipped,
881
00:37:53,857 --> 00:37:55,527
but he nailed the hero.
882
00:37:55,527 --> 00:37:57,565
- It was cooked beautifully.
- Yeah.
883
00:37:57,565 --> 00:37:59,335
Good job, Liya and Grayson.
You did great.
884
00:37:59,335 --> 00:38:03,577
So Grayson's financier, with
that pink grapefruit curd,
885
00:38:03,577 --> 00:38:06,215
fennel pollen
and then that sorbet,
886
00:38:06,215 --> 00:38:07,818
have you ever seen
a dessert like that?
887
00:38:07,818 --> 00:38:09,188
I do think
that the plate
888
00:38:09,188 --> 00:38:12,161
was more palate-cleansing
than indulgent for sure.
889
00:38:12,161 --> 00:38:14,265
I did not get
a lot of sweet
on that plate.
890
00:38:14,265 --> 00:38:16,169
Yeah, it was almost like we
were under doctor's orders.
891
00:38:16,169 --> 00:38:18,540
Yeah, I agree.
The fennel was overwhelming.
892
00:38:18,540 --> 00:38:20,644
But I'll tell you one thing
that I really do appreciate
893
00:38:20,644 --> 00:38:22,915
is that Grayson's dish
is a roadmap
894
00:38:22,915 --> 00:38:25,587
to the countryside
of Austin and Texas,
895
00:38:25,587 --> 00:38:27,391
where he's spent
his childhood.
896
00:38:27,391 --> 00:38:29,228
Oh, my God.
I'm so nervous.
897
00:38:29,228 --> 00:38:30,965
Gordon: So the composition
of Liya's menu tonight,
898
00:38:30,965 --> 00:38:32,501
the duck followed
by the panna cotta
899
00:38:32,501 --> 00:38:34,739
for me a mind-blowing
combination
900
00:38:34,739 --> 00:38:37,211
that incredibly caramelized,
crispy duck.
901
00:38:37,211 --> 00:38:39,649
- Wow.
- Served in that
miso-glazed eggplant,
902
00:38:39,649 --> 00:38:43,623
I mean, it didn't look
as attractive as Grayson's,
granted,
903
00:38:43,623 --> 00:38:45,694
but the flavor
was extraordinary.
904
00:38:45,694 --> 00:38:48,667
That duck was cooked perfectly,
the crispness of it,
all of it was beautiful.
905
00:38:48,667 --> 00:38:52,708
I just think you can't escape
the fact that Liya executed
a very difficult protein.
906
00:38:52,708 --> 00:38:56,883
Gordon: Liya's desserts,
pandan panna cotta
topped with tapioca,
907
00:38:56,883 --> 00:38:58,920
finished with a beautiful
passion fruit coulis
908
00:38:58,920 --> 00:39:00,757
and a sesame seed tuille,
909
00:39:00,757 --> 00:39:03,196
I mean, it hits the table,
my jaw's on the floor.
910
00:39:03,196 --> 00:39:05,200
Oh, yeah, I was
grinning ear to ear.
911
00:39:05,200 --> 00:39:07,671
Every layer was a surprise.
It was so delicious.
912
00:39:07,671 --> 00:39:11,412
The consistency was beautiful,
but the tuille didn't work
for me.
913
00:39:11,412 --> 00:39:12,581
- No.
- Yeah.
914
00:39:12,581 --> 00:39:13,883
It looked better
than it actually tasted.
915
00:39:13,883 --> 00:39:14,987
Aarón:
Let's just marvel at the fact
916
00:39:14,987 --> 00:39:16,122
that she was able to connect
917
00:39:16,122 --> 00:39:18,693
her great-uncle
of Italian origin
918
00:39:18,693 --> 00:39:21,366
to Taiwanese roots
919
00:39:21,366 --> 00:39:24,338
and somehow makes a dessert
that made sense.
920
00:39:24,338 --> 00:39:25,607
So four amazing dishes,
921
00:39:25,607 --> 00:39:27,478
two beautifully
concepted menus,
922
00:39:27,478 --> 00:39:30,651
and the big question is now,
who is going to become
923
00:39:30,651 --> 00:39:32,721
America's next
MasterChef Junior?
924
00:39:32,721 --> 00:39:35,193
Can we come to an agreement
on this, guys?
925
00:39:36,062 --> 00:39:37,598
- Yeah?
- I think we can.
926
00:39:37,598 --> 00:39:38,633
Let's go.
927
00:39:38,633 --> 00:39:40,404
Oh, my God. Okay.
928
00:39:58,940 --> 00:40:01,579
- Good luck.
- Good luck.
929
00:40:07,791 --> 00:40:11,265
Wow.
What an amazing evening.
930
00:40:11,265 --> 00:40:13,603
Grayson, Liya,
you need to be proud
931
00:40:13,603 --> 00:40:15,073
of what you've
just accomplished.
932
00:40:15,073 --> 00:40:16,342
You've cooked
way beyond your years,
933
00:40:16,342 --> 00:40:18,680
and tonight's standard
has matched
934
00:40:18,680 --> 00:40:21,386
our adult version
of this competition.
935
00:40:21,386 --> 00:40:22,488
Exceptional.
936
00:40:26,162 --> 00:40:29,568
So Grayson, remind us,
what is the food dream?
937
00:40:29,568 --> 00:40:32,241
So I want to travel the world
and gather inspiration
938
00:40:32,241 --> 00:40:34,678
from different countries
and cultures
939
00:40:34,678 --> 00:40:36,616
so that I can then
start a restaurant
940
00:40:36,616 --> 00:40:42,528
and have a very artistic
and creative tasting menu.
941
00:40:46,369 --> 00:40:48,406
And Liya,
what's your food dream?
942
00:40:48,406 --> 00:40:50,710
My food dream
is to have two restaurants
943
00:40:50,710 --> 00:40:52,014
just like my parents.
944
00:40:52,014 --> 00:40:53,550
One is called Salt and Spice,
945
00:40:53,550 --> 00:40:57,357
and the other one is called
Fantasy Cuisine Junior.
946
00:41:00,397 --> 00:41:02,835
Liya, Grayson, this has been one
of the most difficult decisions
947
00:41:02,835 --> 00:41:04,705
we've ever had to make.
948
00:41:04,705 --> 00:41:06,476
On tonight's performance,
you two have been neck and neck.
949
00:41:06,476 --> 00:41:08,780
Only one of you tonight
950
00:41:08,780 --> 00:41:10,283
can take home
all the prizes:
951
00:41:10,283 --> 00:41:12,855
the stunning kitchen
from Viking,
952
00:41:12,855 --> 00:41:14,925
the trip to Vegas.
953
00:41:14,925 --> 00:41:20,437
And a check
for $100,000.
954
00:41:23,409 --> 00:41:28,520
And of course
this amazing trophy.
955
00:41:30,357 --> 00:41:32,327
This right here,
without a doubt,
956
00:41:32,327 --> 00:41:36,269
is the most coveted
culinary trophy
957
00:41:36,269 --> 00:41:39,441
anywhere
in the entire world.
958
00:41:46,222 --> 00:41:50,464
Grayson, Liya,
there are two of you,
959
00:41:50,464 --> 00:41:53,336
but unfortunately only one
960
00:41:53,336 --> 00:41:56,676
will be named America's
next MasterChef Junior.
961
00:41:59,114 --> 00:42:03,289
And that young home cook...
962
00:42:04,625 --> 00:42:07,664
Congratulations goes to...
963
00:42:13,610 --> 00:42:14,478
Liya.
964
00:42:14,478 --> 00:42:16,749
( cheers and applause )
965
00:42:19,722 --> 00:42:21,025
Great job.
966
00:42:23,096 --> 00:42:25,300
( screaming )
967
00:42:35,587 --> 00:42:37,891
- Well done.
- Thank you.
968
00:42:37,891 --> 00:42:40,630
You did so good.
969
00:42:40,630 --> 00:42:43,570
Liya: It's so crazy to be
the next MasterChef Junior,
970
00:42:43,570 --> 00:42:46,142
starting from my mom's kitchen,
getting here now.
971
00:42:46,142 --> 00:42:47,711
I can't wait to open
my own restaurant.
972
00:42:47,711 --> 00:42:49,448
This is the best day
of my life.
973
00:42:49,448 --> 00:42:50,817
Really, really,
really good job today.
974
00:42:50,817 --> 00:42:52,254
- You did amazing.
- You did awesome.
975
00:42:52,254 --> 00:42:54,391
We are both winners, okay?
976
00:42:56,128 --> 00:42:59,368
I'm the next
MasterChef Junior!
977
00:42:59,368 --> 00:43:02,274
No, no, no, Aah!
978
00:43:02,274 --> 00:43:04,011
Yeah!
979
00:43:04,011 --> 00:43:06,449
Whoo!