1 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 00:00:27,000 --> 00:00:30,439 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 00:01:08,182 --> 00:01:08,950 Medic! 32 00:01:08,950 --> 00:01:11,655 - And the challenges... - Oh! 33 00:01:11,655 --> 00:01:13,459 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. 39 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 00:02:45,242 --> 00:02:47,914 and this is proving to myself and everybody 62 00:02:47,914 --> 00:02:50,119 - that I can do that. - Whoo! 63 00:02:51,521 --> 00:02:53,960 I've always had a passion for cooking, 64 00:02:53,960 --> 00:02:55,229 and since a very young age, 65 00:02:55,229 --> 00:02:57,200 I've been experimenting in the kitchen 66 00:02:57,200 --> 00:02:59,337 and learning about food with my family. 67 00:02:59,337 --> 00:03:02,677 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 00:03:12,063 --> 00:03:14,234 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, 75 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 00:03:23,152 --> 00:03:25,422 and I'm not afraid to take really big risks. 78 00:03:25,422 --> 00:03:27,493 Aarón: Lamb. Bold choice, young man. 79 00:03:27,493 --> 00:03:29,731 Gordon: That's what excites me about you. 80 00:03:29,731 --> 00:03:32,270 You're adventurous. You play nothing safe, right? 81 00:03:32,270 --> 00:03:33,272 No, chef. 82 00:03:33,272 --> 00:03:36,111 Sometimes those risks didn't pay off. 83 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 00:03:44,561 --> 00:03:49,137 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 00:03:54,214 --> 00:03:57,787 my heart and soul into these dishes 89 00:03:57,787 --> 00:03:59,891 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 104 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. 107 00:04:40,940 --> 00:04:42,343 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!