All language subtitles for MasterChef.Junior.S09E09.720p.WEB.h264-BAE

( music playing )

( crowd cheering )

- Amaze--
- wow!

- This is how we do! So good!
- ( overlapping chatter )

- Right. Oh, wow.
- Wow.

Thank you.

And good evening,
ladies and gentlemen,

And welcome
to the "masterchef junior"

Season nine grand finale.

Now, this has been
the messiest, craziest,

And most competitive season
of "masterchef junior" ever.

Ladies and gentlemen,
we started this amazing
competition

With 12 phenomenal kids,
and what an amazing journey
it's been.

- ( cheering )
- ( tape whirring )

This season began
with the 12 best young
home cooks in america.

Welcome, guys.

And one new judge.

It's my daughter tilly ramsay!

- Come on, guys.
- Hey, guys!

Activate!

The competition has been

An absolute slam-dunk...

( screaming, cheering )

- Whoa!
- ...Full of magical moments.

You know I'm an expert
and slicing and dicing.

- Not your daughter.
- Aah!

- It's a time machine!
- Bye, guys!

- Bye!
- We had the time
of our lives.

- ( screams )
- ( whirring )

( squealing, laughing )

I told you
this was a bad idea.

And the junior cooks
impressed us week after week.

This is one of the most
creative platings
we've ever seen on the show.

Tilly: This looks better
than half the dishes

That come out
of my dad's restaurant.

- Well...
- Burn!

- Wow.
- Magnificent.

- Thank you.
- Are you sure you're eight?

- Yeah.
- What's up?

- It just looks terrible.
- Oh, no.

But the pressure pushed
some to their limits.

Dude, you're good.
You're good.

- You're good, dude.
- ( crying )

The person going home is miles.

Bre.

Unfortunately,
your time has run out

In the masterchef kitchen.

Oh, alfred.
I'm gonna miss you, my man.

- One more thing, gordon.
- Yes?

- You wanna race to the door?
- Let's go.

- Get down.
- Gordon, gordon!
Your shoe's untied!

- Yeah!
- Bye!

Now, only three
young home cooks remain--

10-year-old remy,
11-year-old michael,

And 11-year-old bryson.

Tonight, only one
will be crowned

America's next
masterchef junior.

Oh, my goodness, me.
Tonight, we'll see which one
of these talented kids

Will be returning home

As america's next
masterchef junior.

Right, shall we welcome
our three amazing finalists,
ladies and gentlemen?

First up, a talented 11-year-old
from new smyrna beach, florida.

Michael,
ladies and gentlemen.

( cheers, applause )

- Yeah!
- Michael:
Walking into the finale,

This is, like,
my dream come true.

I am so excited.

It's such an honor
to have these beautiful
chef whites on.

It feels so good.
I feel like a baby gordon
right now.

I'm so happy, and I want to make
my family really proud.

High-five!

Good to see you, michael.

Let's take a look back
at your incredible journey.

- Welcome, guys!
- This is amazing.

Michael:
When I came into this
masterchef kitchen,

- I wanted to really
step up my game.
- Come on.

I wanted to start
making better food,
better presentation.

I really wanted
to elevate my cooking.

Wow, look at the finesse
michael's showing now
with those tortellinis.

- The tweezers as well.
- Unlike my competitors,

I've been in the top every time
besides one time--

- And I was in the middle.
- Stunning.

- Thank you.
- When you came to plating,

You grabbed the tweezers.

It was like you were
performing surgery on a plate.

My son michael,
he is willing to explore
any type of food.

And I'm pretty impressed
he has put...

Michael, I really love the way

You used your caribbean flavors

And heritage on the plate.

I'm very proud of him,
and I just want him

To do his best
wherever he takes it.

- Nice job.
- Michael: I've grown so much
since I've been here.

We have to
be better than this.

This has got
to be cooked perfectly.

This can't be cold.

"masterchef junior" kitchen

Has unlocked my inner beast.

I am like a lion right now.

"roar!"

And I'm ready to win.

- Whoo!
- Yeah!

Next up, an 11-year-old
from opelika, alabama.

Give it up for bryson, y'all!

I'm so excited because, I mean,
I'm in the "masterchef" finale.

It just feels amazing
because this has always
been my dream,

And I really never thought
I'd get this far.

This is gonna be one of the most
important cooks of my life.

- Let's do this. Right?
- Yes! Let's go.

Bryson, let's take a look back
at how you got here.

That looks like a perfect
smoked turkey right there.

Bryson is a very sweet kid.
He's a very humble kid.

He's also a little bit shy,

But he absolutely loves
to cook.

Bryson started cooking
with my wife and myself when
he was probably about three.

And he saw dad cooking on
the competition circuit a lot,

- And he wanted
to do it, too.
- Let's go.

As a father, I couldn't
be more proud of him,

And he is definitely
a better cook than I am now.

Bro, this is crazy.

I came into the masterchef
kitchen extremely scared.

- ( sighs )
- what'd you forget?

- Broccolini.
- Oh, go, go, go!

Bryson:
This is a lot more scarier

Than going
to world championships
and grilling a steak.

I burned myself!

But then I won
the first challenge.

- Bryson!
- Yes!

And that really helped me
believe in myself.

- Bryson, really good job.
- Aarón: This is
a celebration of the south.

Bryson, I mean, if you don't
open a steak restaurant

At some point in your life,
it's game over for everybody.

I want to win so bad
because it's been a passion

For me for all my life,

And I'm hoping
to keep that going.

Whew!

Finally, we've got a 10-year-old
from hollywood, florida.

Please welcome remy.

( cheers, applause )

I'm really super excited
for the finale.

I'm the only girl standing.

If it were on a scale
of 1 to 10,

I'm 10 out of 10
proud of myself.

Tonight, I want to
make my family and especially
my grandma proud,

Because she's the one
that taught me how to cook.

Hey, y'all, today we're
having a flashback to the '80s

And making
a party cheese ball.

As soon as she could stand
next to me in the kitchen,

Remy got up on a chair
and put her hands

Into whatever
we were cooking.

Just gonna take some more
of my chicken salad.

Remy has everything
that it takes to win
the masterchef trophy.

But whether she wins
or loses this, she won
by showing up.

In the masterchef kitchen,
I brought my flavors
from florida...

I'm making sunshine state
on a plate. Love it!

...A bunch of girl power,
very good seasoning...

- Salt!
- ...And the right mind
to slay the competition.

"wooster-shire."

No, "roy-sister-shuree."

I've grown so much
since I've been here.

Remy, very impressive.

For someone who doesn't
like tomatoes, magnificent.

( sighs )

I have the confident
boost now

Because gordon ramsay
loves my food.

The chicken definitely
puts a big smile on my face.

It's cooked beautifully.
Mashed potatoes to die for,
literally.

- Good job.
- Thank you.

I want to win and take home
the masterchef title

For every girl in the world.

Spatula!

Amazing.

Here to cheer you on
tonight, remy,

Are your parents
laura and kenton,

Your grandma tracy,

And your sisters
rory and laura.

So cute!

Michael, here to support you
tonight are your parents

Dean and amanda,
and your sister maya.

Yay! Whoo!

Bryson, here to support you
tonight are your parents
michael and shannon,

And your grandparents
kevin and joan.

Now, one of these
amazing finalists will
take home $100,000,

And of course, the beautiful
masterchef junior trophy.

The champion will also win
a complete viking kitchen,

Including
a state-of-the-art range,

Refrigerator, and more.

Plus, there's a complete set

Of kitchen tools
and bakeware from oxo.

- Let's go!
- That would be amazing.

Listen, I need it.

All right, guys,
here's the exciting news.

We got in some of your
former masterchef friends
to join the fun as well.

- Gordon: Here they are.
- Yeah!

Gordon:
Asher, jordyn, alfred, lilo,

Miles, lydia,
kristell, bre.

- Yeah!
- I miss you guys!

- We got this!
- Asher!

- You did great.
- Yeah!

- Do your best, everybody.
- Oh, my goodness, me.
Welcome back, guys!

- Thank you.
- We feeling good?

- Kids: Yes.
- Well, the good news is

You got a bird's-eye view
from upstairs in the balcony.

Head on up there.
Come on! Well done.

Right, alfred,
what have you been up to since
you left the competition?

I've been on the farm
and I've been driving tractor.

- You drive a tractor?
- Yes.

Holy sugar. What?

Well, this is it.
You talented three,
are you ready?

- Yes, chef.
- Good.

We've put your culinary skills

To the test this season
week after week.

Tonight, it's time to leave it
all on the dining table.

Now, listen closely.

You must make us
a full three-course meal--

An appetizer, an entrée,
and a dessert.

We want to see cohesive menus
tied together with a theme.

Right, michael, give us
an insight into the theme

That you're tying together
across the three-course menu.

I really wanted to dig
out my family roots
of florida and trinidad,

So I really wanted
to bring those flavors in

Really focus on fresh seafood
and challenge myself.

- Love that. Bryson?
- It's gonna be, of course,
my southern charm

And barbecue
and grilling competitions.

Love that. And, remy?

My menu kind of pulls together

The generations
of women in my family,

And it all ties together
in kind of like

A cajun/new orleans-style menu.

- Love that.
Proper girl power, yes?
- Yes.

( crowd cheering )

Right! Let's kick it off
with the amazing appetizers.

Listen carefully.
You know you guys are the best
finalists we've ever had.

You've handled the heat
brilliantly well
in this kitchen so far.

But things are about
to get even hotter,

Because across your appetizers

We want to see you
use a very particular

Masterchef-level technique
in your dishes.

Tonight, all three
of you will have to flambé.

I promise you,
this will not be easy.

But, come on, it's the finale.
Nor should it be easy.

Now, tonight
you'll have one hour

To create
four stunning appetizers.

- This is it. Are you ready?
- All: Yes, chef.

Your 60 minutes start now!

- Let's go, guys. Come on.
- Here we go.

( screaming, cheering )

- Whoo!
- This is for real. Let's go!

This is insane.
I want all my friends
to do so well.

- Satsuma.
- Gotta get caviar.

- Oh, you're getting prawns?
- Yes, sir.

I feel like each of their menus

Are, like, really elevated
and above their age level.

- Striped bass.
- I'm pretty nervous
for them to flambé

Because flambéing
is really hard.

( groans )
let's go, let's go!

And there's a big chance
that you could get hurt.

- Okay, remy! Go!
- You got it, b! Go!

- Remy! Remy! Remy!
- Gordon: Well done, bryson.

- Michael! Michael! Michael!
- Remy! Remy! Remy!

- Remy!
- Michael!

Get those pans hot,
get the water boiling,
and get cracking.

Let's go.

Gordon:
This is it. Big night.
Grand finale.

It all comes down to this.
Three amazing, young,
talented home cooks.

Look at bryson. Ah!

( whispering )

- Good job, bryson.
- Let's go, michael.

Whoo, remy!

Remy: There's so much
pressure tonight,

And the judges
are definitely trying

To make things
harder for us.

We already have to cook
in the finale live

In front of,
like, hundreds of people,

And then they want us
to flambé?

Like, what?

I've only flambéed once ever,

And it was in this kitchen,
and it was so scary.

( groans )

I'm trying to stay focused,

But I'm freaking out.

Okay, so, here we are,
the season nine "masterchef
junior" finale.

And let's be honest,
these three kids are incredible.

But we've added
extra fire on this one.

The flambé bit,
do you think that'll
throw them off?

Personally, I'd be
a bit scared, especially
on such a crucial night.

Daphne:
Help people understand though
why you would flambé.

So, the flambéing aspect
is to burn off the alcohol,

Which then adds density,
a lot of sweetness.

- But it just lifts the flavor.
- You're right.

That was a massive curveball.
So they've now
got to be thinking,

"how do I sort of
wind up with a better dish
and a flambé?"

So, that's gonna be
a tall order.

- Whoo!
- Bryson, michael, and remy,
you got this!

I'm gonna flambé!

So, she's gotta be careful.
She might burn herself.

Remy's about to flambé.

- Yeah, remy!
- Daphne: Getting it in early.

- Gordon: Man!
- Love that.

Remy! Whoo!

Guys, just under
15 minutes gone,
45 minutes to go.

Let's go. This is it.

- Okay, young man.
- Michael.

- Michael: Yes.
- Something smells delicious.

Now, tell us the dish.
What are you doing?

I'm doing a crab bisque
with a crab salad,

Croutons in a tarragon
and chive oil.

Mmm. That sounds good.

How do you get a bisque done
in 60 minutes

When these things normally
take three or four hours?

I'm gonna do it fast
but make it taste amazing.

I love that.
And what are we flambéing
and when are you gonna do it?

When I'm warming my crab up,
I'm going to flambé the shallots
with some butter.

- Mmm.
- Wow, flambé is great
in a sauce,

Because it can help
thicken it and help those
flavors intensify.

- Absolutely.
- Michael, how are you
gonna make it look

Restaurant-quality
on the plate?

I'm using caviar,
which makes everything
look fancier.

- And you've got
expensive taste.
- Thank you.

- Good luck, young man.
- Thank you.

Tilly: Good luck, michael.

- Well done.
- Whoo!

Wow. Oh, my gosh.

- Bryson?
- Yes, chef?

Tell us what you're making.

I'm making prawn
with hush puppies

With a rum marinade
and a green tomato relish.

Beautiful. How often do
you cook with rum?

Not so often,
but I know it can
elevate the dish.

- You nervous about that?
- Not really.

And why was this the dish
you thought

Really needed to be
your finale appetizer?

- Well, of course,
I'm from the south.
- Mm-hmm.

And we love hush puppies
and fish fries and shrimp boils.

- Summer on a plate,
I love that.
- Yes.

- Who's the cook in your family?
- Uh, mostly my dad.

- Yeah.
- My mom can't cook
pretty much at all.

Aarón: Whoa!

- Bryson, naughty boy.
- It's true.

- All right, good man.
Keep it going. Very nice.
- Yes, ma'am. Thank you.

- Brilliant.
- Go, bryson!
You've got this, bryson!

Remy!

- She tasted something
that she didn't like.
- That's funny. Remy's like...

- Remy, how are we doing, mija?
- Really good.

Talk to me a little bit
about the dish.

- So, the dish is
a striped sea bass...
- Yeah.

...With a satsuma
mimosa vinaigrette.

- I love that.
- A frisée crab mirliton salad.

I love the fact
that you have all these
ingredients from new orleans.

- Have you ever worked
with mirliton before?
- Not really.

So, it's like an apple
and a squash had a baby--
it'd be a mirliton.

- You know what I mean? Yeah.
- It tastes like an apple.

I just saw the flambé.

Were you at all
intimidated by that?

What did you flambé with
necessarily?

- This is an-- oh, okay.
- I don't know how
to pronounce that.

It's like a little pernod.
Anise flavored liqueur.

So when that burns off,
it's gonna really sort of
impart its flavor.

Okay, so, look,
it has to be a beautiful,
striking presentation, okay?

- Yes, chef.
- All right, good job.
All right.

Guys, 30 down, 30 to go!
Halfway, guys!

Crab meat,
chives, butter, caviar,
all that good stuff.

Now, michael, 11 years of age.
Honestly, that bisque smells
and looks delicious.

- It smells so good.
- The most important
thing about this

Is getting the depth
of flavor into that bisque,

Which is difficult to do
in such a short amount
of time, right?

Aarón: Yeah, I would
let that go all the way
to the last minute, man.

- Just let it develop.
- You got this, michael!

- Bryson. Bryson.
- Michael.

- Jeez, that's hot.
- Hot, hot, hot.

- It's hot. It's hot.
- Bryson, 11 years of age.

- Super consistent.
- Daphne: He's pushing himself.

He's doing marinated
prawns tonight,
not his traditional steak.

- Gordon: No.
- Served alongside
beautiful hush puppies.

What are you making
right now?

I'm about to finish up
my hush puppies.

Gordon: It's hard to lift
at these hush puppies,

'cause you know they look
sort of rustic.

And also having
the confidence to make sure

These hush puppies
are cooked properly.

If they're not, inside,
not only stodgy and heavy

In the cornmeal
that could really fight
against that sweetness

Of those beautiful
marinated prawns.

- Yeah, those-- thanks.
- Those look delicious.

Gordon:
Remy, the youngest here,
10 years of age.

She's gonna go ahead
and do this pan-seared bass

With a wonderful
satsuma vinaigrette.

Tilly: I think remy's always
cooked with confidence.

- It definitely shows
in what she makes.
- You're right.

I do like how she's
keeping the skin on.

- If the skin is crispy...
- Yeah, and then...

It's very typical
in new orleans to gild fish
with crab meat on top,

So I like the fact
that she's doing that.

I love that.
Playing to her strengths.

But she really needs to nail
the cook on that sea bass.

Guys, we're just over
10 minutes to go. Come on!

Bryson nor michael
have flambéed yet.

- I hope he doesn't
forget to flambé.
- You gotta move, bud.

And they're plating four dishes,
so that's gonna take them

At least six or seven minutes
to plate four dishes.

Right? And that's crazy.
They're tight now.

Come on, bryson.

I'm feeling this pressure.
I'm like, "it's too much."

- I'm shivering.
- Michael, start flambéing!

Don't worry about that yet.

( groans )
I'm scared.

- This is such a nail-biter!
- Come on, bud.

We're down
to our final 10 minutes,
ladies and gentlemen.

- Let's go, michael! Come on!
- Let's go, michael!

Oh, michael's flambéing.

( crowd cheering )

- ( squealing )
- daphne: Very nice.

Bryson needs to get
that stuff going fast.

- Here comes the flambé!
- Do it. We gotta go.

( cheering continues )

- Let's go, bryson!
- Yeah!

- Gordon:
Five minutes remaining.
- Aarón: There you go, guys.

- Let's go, guys. Come on.
- Oh, jeez. Y'all need
to start plating.

Bryson, taste everything, mijo.
Taste everything.

Daphne:
Taste that sauce, yeah.

Oh, my gosh, that's amazing.

- He's tasting it. Yeah, okay.
- Gordon: Let's go, bryson.

- You got to start
plating, young man.
- Done.

Daphne:
Make it look great, guys.
Remember, restaurant quality.

All three of them are taking
such big risks tonight.

If we tried this at the
beginning of this competition,

- None of this
would have been possible.
- Gordon: No.

- You got this, remy!
- So stressful.

- You got this!
- You got this, michael!

I am so hungry!

We're down
to the final two minutes,
ladies and gentlemen.

- Two minutes.
- This is when it counts.

- You got it, bud.
- Go, bryson!

- Bryson, hurry up!
- You got it, michael!

- Come on, michael!
- Guys, we're coming down
to our final 60 seconds.

- Come on! Well done, remy.
- One minute!

There you go, bryson.
Make sure they all look
the same, bryson, okay?

Michael, get that soup
into the carafe.

- Give it a stir every time.
- Michael! Michael!

Bryson! Come on, bryson!

- Gordon: Let's go!
- You got this, remy.

Ten, nine, eight,
seven, six, five,

- Four, three, two, one.
- And stop! Hands in the air!

( cheering, shouting )

- Yeah!
- Yes!

- Great job!
- Appetizer round is done.

All the plates look the same.

The shrimp looks like
they were cooked to perfection.

I feel really good.
Overall, all the dishes
look perfect.

The flambé was so cool,
and it lasted for
a long time, actually.

Thankfully, I still have
my eyebrows and everything on.

- Good job, guys!
- Good job!

I think I did really good.

I think chef aarón
is gonna have high standards,

But he's gonna be like,
"oh, my god. This is amazing."

Well done.

You three amazing young chefs,

Make your way
around to the front, please.

Thank you.

Right, let's see how we did
on the appetizer round.

Bryson, please
present us your dishes.

- Let's go, bryson!
- You got this.

- Whoo!
- You got this, bryson!

- Good job, bud!
- Bryson: Appetizer round,

It was definitely
a little scary,

And I'm just hoping
that the hush puppies
are thoroughly cooked,

And I'm hoping
that they can see
my southern charm on my plate.

Bryson, please
describe your dish.

Bryson: I made marinated prawns
with creole hush puppies,

A rum marinade sauce,
and a tomato relish.

Gordon:
The prawn looks delicious,

And congrats on making
an ugly hush puppy
look beautiful.

- Well done.
- Thank you.

Your plating has developed
so much out of this competition.

This is a lot more refined,

And I'm really excited
to try it.

- Thank you.
- Gordon: Shall we?

The inside of these
hush puppies,

You know if they're
wet and undercooked inside,

- We can't
eat these things.
- Yes, sir.

Cooked absolutely spot-on.
Well done.

( cheers and applause )

- Hush puppies are cooked
beautifully, young man.
- Thank you.

Seriously. The inside is moist,
the outside is crispy,

But it's just seasoned
beautifully.

But the hero here
is that marinated shrimp.

But more sauce.
Hush puppies soak up that sauce,
and it's disappeared.

But this is
the "masterchef junior" finale

And you've made hush puppies
elegant, young man.

- Really well done.
- Thank you, chef.

Bryson, I just absolutely
loved that sauce.

You know, we don't have
hush puppies in the uk,

So I've only ever had them
a handful of times,

But these are by far
the best I've ever had,

And I need that recipe,
for sure.

Bryson: Thank you.

Bryson, these shrimp
are phenomenal.

They are moist and punched up
with that great marinade.

The green tomato relish,
I think if I'm gonna nitpick,
work on your knife cuts, right?

Give us a little bit more
finesse on that, 'cause
your flavors are powerful.

This is summer on a plate
as told by bryson.

- So good.
- Thank you.

Aarón:
Yeah, bryson, I just think
you really took the time

To connect the seasoning
from the marinade

Into the actual hush puppies,
so I appreciate that a lot.

These ruby red shrimp
is something that we look
forward to in the south,

And you celebrated it
and you made it truly bryson.

- Good job.
- Thank you.

Good job, bud.

- Nice job, bryson.
- Thank you.

- So good.
- Thank you.

Yeah, I mean,
that sauce was delicious.

- Absolutely.
- You're right on the cuts,
though.

- Just a little bit clumsy.
- Yeah.

The next dish
we'd like to taste, remy.

- Yeah!
- You got this!

Remy: I'm really happy
that this dish

Ties in all my family members
that are women,

Like my mom, my great-grandma,
my grandma, and me.

And it has a bunch of color
and it all has great seasoning.

I've made striped bass
with a crab mirliton salad

And a satsuma mimosa
vinaigrette.

Remy, visually, it's stunning.

The crispiness
of the striped bass,

And then this sort of
fragrant vinaigrette.

I cannot wait to taste this.
Well done.

- Thank you so much.
- All right!

Remy, on this plate,

I see an incredible
amount of maturity.

Look at how elevated
and elegant this is.

Those little gems.
Those little rubies
of the salmon caviar.

I love that you called this
a mimosa vinaigrette.

- Nicely done.
- Thank you.

Now, the fish, did you
only cook four pieces of fish?

- Did you try one? No?
- No.

Oh, no.
So it should be glistening
on the inside.

Okay. It all depends on this.

And...

So, remy, did you
only cook four pieces of fish?

- Did you try one? No?
- No.

Oh, no.

So it should be glistening
on the inside.

Okay. It all depends on this.

And...

It's cooked beautifully, remy.

- ( cheers and applause )
- yes.

- Well done.
- Thank you.

Now, what else
is in the crab underneath?

So, it's a fresno chili pepper,
a shallot,

Garlic, and ginger.

Remy, the fish
is cooked beautifully.

And then it continues
with that vibrancy

Of that beautiful
vinaigrette.

I don't think
it needs the salad.

But the fish
is cooked beautifully.

- Well done.
- Thank you.

Remy, I loved my fish.
Mine was cooked perfectly.

I think you did
a really good job of balancing
everything on this dish.

Thank you.

The crab is so
delicate and fragrant,

And I love the balance
of flavors in the vinaigrette.

But I almost wish
that you'd played
with the satsuma,

Taken segments of it,
and given us a little bit
of an acidic pickle on top.

But, truly, your best work
in this competition.

- Absolutely beautiful.
- Thank you.

Yeah!

Yeah, you know, I love
the subtle usage of herbs
that you put into the salad,

Highlighting
the most important part,
which is the fish.

For me, maybe the cooking
on the crab,

I think you kind of went
a little bit heavy-duty on it.

But that's just a small note.

Overall, this is unbelievable.

- Thank you so much.
- Thank you, remy.

- Good job, remy.
- Amazing.

I like the idea of what
you said about the pickling,
'cause the vinaigrette's sweet.

It does need that acidity,
doesn't it?

- But delicious. Really good.
- You did good, remy.

Thank you.

Okay, next up, michael,
please come forward.

- Whoo!
- Michael: Normally
a crab bisque takes,

Like, a few hours to make,
so I hope it's cooked
really, really good.

I made you a crab bisque
with a stone crab salad,

Herb oil, and crunchy croutons
with caviar.

Young man, we asked
for elegance,

And it looks beautiful.

- Thank you.
- Really well done.

- Whoo!
- Yeah, I mean, michael,

I'm just blown away.
This is just amazing,

To have this kind of
understanding

Of how to put these different
flavors and elements together.

I think it's phenomenal.

- Great job.
- Thank you.

Will you do the honors,
give us a tableside pour?

- Absolutely.
- Thank you.

( cheers and applause )

Ooh.

- Gordon: Thank you, michael.
- Michael: Thank you.

Shall we?

Michael, the crab bisque
is delicious.

I love that creamy richness.

It really works well together
with that crab salad.

I don't know if it needs
the croutons, if I'm honest,

Because it sort of
brings it back down a kick.

I'm just so happy
you got this done
in 60 minutes, okay?

- You did amazing, michael!
- Good job!

- It's really good.
- Thank you.

Michael, I think it's amazing
you made your bisque

Taste the way it did
in that amount of time.

I think using caviar is hard
'cause it is so salty,

But you used it very smartly
to season your dish.

- Really good job.
- Thank you.

Michael, there's
that classic combination, right,

- Of a grilled cheese
and tomato soup.
- Yes.

I feel like you're
giving me that version

But with, like, crab toast.

The flavor of this bisque
is rich and silky.

I mean, you're 11
and you made soup
that looks like this

With flavor that tastes
like this.

- I'm proud of you.
This is really good.
- Thank you.

Good job, michael!

Aarón: Yeah, michael,
what you have here

Is a beautiful
expression of crab,
and very smartly done.

The finesse is just
out of this world.

- Thank you.
- Thanks, michael.

Thank you.

- Good job, my boy!
- Thank you.

Whoo!

It is the finale,
but, oh, my gosh.

I mean, making any kind
of bisque in 60 minutes is hard.

- Right. Exactly right.
- Exactly.

Gordon: Amazing. Wow.
Well done, all three of you.

Really good start.

I wonder who's winning,
'cause they all did amazing.

I feel like me
and michael and bryson

Are, like, neck to neck.

We're all very strong cooks.

It's gonna take
a bunch of girl power,

Very good seasonings,
and the right mind

To win this finale.

So if I do
everything perfectly,

I have a really
big chance of winning.

Gordon:
Right, you three,

Those appetizers
were incredible.

This is gonna be
a real fight to the finish,

And do not tell the home cooks
from the adult show,

But tonight some of your dishes
were a lot better.

Well done!

Now, guys, there's
no frontrunner just yet,

So keep up the amazing work
as you take on the next course.

It's time for the entrée.

- Let's go.
- Let's go.

First, tell us what you're
gonna be making. Michael?

I'm making a pan-seared halibut
with sautéed purple kale,

Ginger-glazed
thumbelina carrots,
and an herb lime sauce.

- Mmm, let's go.
- Yeah, that sounds great.

- Whoo!
- Let's go, michael!

Lot of jeopardy there
with the halibut. Why halibut?

Because it's a really
hard fish to cook and I really
want to master it.

- Gordon: Love it.
- Tilly: And bryson?

I'm gonna be making
a japanese wagyu filet mignon

With a red wine reduction,
squash purée,
and confit turnips.

- Wow.
- That sounds delicious.

And, remy, what will you be
making for the entrée?

I will be making
a shrimp and grits,

A tasso ham remoulade,
and collard greens.

- Gordon: Mmm.
- Ooh!

( whistles )

We cannot wait to taste
those amazing entrées.

Daphne: Remember,
show us how you've grown
in this kitchen,

And prove you've got
what it takes to win
this whole thing.

Whoo!

You will have one hour
to cook your entrées.

This is it.

Your 60 minutes start now.

- Let's go!
- Whoo!

- Come on!
- Take it away! Let's go!

- Go, go, go, go, go!
- Go, go, go, go, go!

- Gonna grab my turnips.
- Thumbelina carrots.

Michael:
Halibut is something
I'm not familiar with,

But I still
have to test my skills in
the masterchef kitchen.

Yes! Halibut.

For crying out loud,
it's the finale.

Collard greens,
collard greens.

Let's grab some wagyu beef.

I feel really confident

Because I'm a grilling
and barbecue competitor.

This entrée is me.
This is me and my dad.

- Go get 'em, bryson!
- Go, bryson!

- Bryson!
- The meat needs to be
a perfect temperature,

And if it's not perfect,
I'm not winning that trophy.

This is the most stress
I've ever felt.

It just feels like--
just nerve-wracking
and a little crazy.

10 minutes gone,
50 minutes remaining.

Let's go, michael!

Wow, this is it.
Three amazing-sounding entrées.

- Okay.
- Let's get the...

Michael, what did
you put in the water?

- Uh, my thumbelina carrots.
- So, michael's entrée, halibut.

Now, one of the most
difficult proteins.

- It dries out in seconds.
- It does.

It is so unforgiving.

Daphne: Actually,
I'm so proud of him saying,

"I want to show you
I can execute on something

I'm not a guaranteed win at."

And I think that's
a really powerful show

Of his own confidence
in the kitchen.

- How you guys doing?
- Good. How about you?

- Good.
- Nice.

- And then bryson
with that wagyu.
- Mm-hmm.

- It sounds incredible.
- Daphne: Mmm.

Aarón:
The components in his dish
are very stripped down,

So he's really counting
on the cook of the wagyu
to be exceptional.

- How we looking?
- Looking really good.

This guy cooks in competitions
using meats like this,

So this should be
in his wheelhouse.

But, again,
get this wagyu overcooked,
and it's dry.

Oh, this is not on. Oops.

And then remy's
playing to her strength,
the shrimp and grits.

And hopefully she can
make that sauce very pungent

And very spicy because
that's really what it's about.

- The grits are difficult
to get right.
- Exactly.

It has to be
the right consistency

So it can take in
all the flavors of the sauce.

- That's the key.
- Look how good she's cutting.

- Yeah. That's, like, even.
- Right, 15 minutes gone.

- We're down to
45 minutes remaining.
- Wow!

Let's go.

- Right. We feeling good?
- Yes, chef.

What's the rub on the wagyu?

A little bit of granulated
honey, chili powder...

- Yes? Love it.
- ...Garlic powder,
onion powder.

- Be careful that pan's
not too hot.
- Yes, sir.

Because with the honey in there,
it could burn those spices.

- Yes, chef.
- So it needs to be seared,

- But don't go
too crazy, right?
- Yes, chef.

So, we got the wagyu.
What's going with it?

It's gonna be
the red wine reduction,

Which is what
I'm starting on right now.

Yes, how are you gonna
cook the turnips?

I'm going to pan-sear them.

Right, love that.
Feeling good?

- Yes, chef.
- Good luck.

- Yes, sir.
- Keep it going.

- Go, michael!
- Whoo!

That sauce looks so good.

Michael. Halibut,
so how are you gonna cook it?

I'm gonna pan-sear it
and then I'm gonna finish it
off in the oven.

Amazing. And, tell me,
what's going with your halibut?

I have my thumbelina carrots
that are blanched,

- And this is my ginger glaze.
- Nice.

And I'm also gonna make
some purple kale.

Where did the idea
for ginger glaze come from?

I just love
the sweetness of the honey

And the ginger
when it combines.

Is there anything you're nervous
about with this dish?

I just really hope that
my halibut's cooked perfect.

Confidence is key, michael.
You've got it.

- Thank you. All right.
- Good luck, michael.

Alfred:
Focus, remy. Focus.

It smells like onions.
I can smell the onions
in the pot.

Ooh-hoo! Whoa, whoa.
Remy, what's happening in here?

- That's my remoulade.
- Oh, it smells so good.

Smell that. With the lemon,
breadcrumbs, parsley.

I love that idea as a textural
component on your dish, remy.

What do you got going over here?

Let's take
a little walk over here.

The shrimp shells there,
so it's making a stock.

- Daphne: Okay.
- Aarón: And she has
the trinity, right?

Onions, pepper, celery.

I'm going to put this in here,

And that's gonna be
my grits and shrimp sauce.

- Beautiful.
- And then I'm gonna blend it.

How are you gonna make this
a star plate for us tonight?

I'm gonna plate it
as good as gordon ramsay.

- Oh, there you go.
- Maybe even better.

So, I'm frying the heads,

And it's gonna look like
it's poking out of a pool.

- Like synchronized
swimming shrimp.
- Yes.

- Very nice.
- Very good. Love it.

- Good luck.
- You got this, remy!

Smelling good.

It's gonna get busy
here in a sec.

It's okay. It's good.
Don't stress.

- Remy, what are you frying?
- I'm frying the shrimp heads.

- Oh!
- Wait, can you eat them?

- Remy: Yes.
- Gordon: All right,

Ladies and gentlemen,
we are halfway.

We have 30 minutes remaining!
Come on, guys.

- Whoo!
- Come on! 30 minutes.

Michael, what are you
doing over there?

Warming up my pan
for my halibut.

- Oh.
- What about you, remy?

I am burning myself
and making my grits.

- Is that a good thing
or a bad thing?
- Both.

So, my big worry with michael
is that the halibut is so thick.

He's gotta get it in that pan,
lightly seared,
and then beautifully basted,

Because it is such a tricky,
difficult fish to cook.

And they're massive.

I have to absolutely nail
the cook on the halibut

Because the halibut
is the main part of this dish.

- Get that halibut fired up.
Get that fish.
- Go, michael!

If it's not cooked
perfectly, I do not have
a chance at winning.

Michael,
get those fish on, michael.

- Let's go, mijo. Come on.
- Let's go, michael!

- Let's go, michael!
- I am worried about michael,
because he's so overambitious,

And I don't want that pressure
to put him in trouble tonight.

Gordon: We're down to
the final 20 minutes, guys!

20 minutes!
Come on, guys!

- Come on.
- Go, bryson! Go, michael!

- You got it, michael!
- Michael, good focus.

Just a tad bit of butter.

Kid: Oh, bryson's
basting his steaks.

- Whoo!
- That smells really good, remy.

- Thank you.
- Whoo!

- Gordon: How's remy?
- I think she feels
very confident

About the idea of the sauce.
She's been working the trinity,

Sort of the peppers, onions,
and celery mixture,

Added the seasoning in there,

Let that blossom
and bloom in flavor.

And she's making a very intense,
very potent shrimp stock

- That's gonna reinforce
the actual sauce.
- Gordon: Nice.

So if that's executed
with balance and harmony,

- I think this is gonna be
a great dish.
- Right.

She just can't overcook
that shrimp. That's the key.

- Sure.
- Watch your shrimp, girlfriend.

Look at his steaks.

They're already looking
almost like medium rare

- While he's basting them.
- Look how good he rolls
it around, bro.

- I know. Literally.
- Right, bryson.

Now that rub would you believe
has got honey in there.

- He has to be super careful.
Don't burn that honey.
- Aarón: Yep.

- Gordon: Just lightly sear
those steaks.
- Bryson, are the steaks good?

- Not yet.
- They look good, bud.

Good job, bryson.

So, michael's looking
very focused as always.

I just-- I'm nervous
about his halibut.

Aarón: Yeah, but,
I mean, big risk, big reward.

That's what you do
in the finale, and michael
is proving that so far.

- Yeah.
- I love it.

- Go, michael!
- Let's go.

- Uh, michael, halibut.
How you feeling, young man?
- Michael: Uh, perfect.

Yeah, more butter in there,
'cause they're very thick, okay?

- Yes.
- Just make sure there's
lots of fat in there

- Before it goes into the oven.
- All right.

'cause as they cook,
they absorb that butter...

- All right. Yes.
- ...And it stays nice
and moist inside, okay?

And don't move them
around too much, otherwise
they'll break up.

- Yes. Thank you.
- Good. Looking good.
Well done.

- ( cheering )
- you got this, you guys!

- Looking good, michael.
- You can do this, michael!

- Bryson!
How's it going over here?
Hello. Good.

- Have you been
checking on your steaks?
- Yes, chef.

- Yeah?
- About to take them out.

- Looking like you're
in control, bryson.
- Yes, chef.

Tilly: It's looking good.
Make sure you're thickening
your sauce up.

- I was about to.
- You've got this, bryson, okay?

- Thank you, chef. Yes, chef.
- Make sure everything's
perfect, yeah?

- Yes, chef.
- You got this.

- Good job, bryson. Let's go.
- You've got this, you guys!

Ladies and gentlemen,
we've got 12 minutes to go.
This is it. Come on!

Let's go!

Right, remy, how you feeling?

- Really good, chef.
- Good. Well done, my darling.

- Grits, you got lots
of flavor in there?
- Yes, chef.

What's the seasoning there?
What have you done?

Salt, cream, and butter,
and chicken stock.

- Good. Good, good, good.
- And then I'm actually gonna

Put my secret ingredient,
which is girl power.

I love girl power.
I love that.

You have to give it a kiss,
like this,

And now it has girl power now.

- I love that. Good luck.
- Thank you!

We're down
to our final 10 minutes,
ladies and gentlemen.

10 minutes to go. Come on.

Okay, guys,
this is the time to focus!

These do not burn.

Remy, the shrimp heads
are looking amazing.

- Thank you.
- I never thought
I would say that.

- Me either!
- Come on, guys.

Um, these kids are incredible,
right?

- I've never had dishes
this ambitious.
- Yeah, yeah.

And so there's so much
pressure going on
in that ring of fire.

This is the most competitive
and intense "junior" finale
I think we've ever had.

Kid: Go, michael!

Come on, bud.

( music playing )

This is undoubtedly
the most pressure

These three cooks
have ever felt.

- Right.
- Indeed.

( music continues )

- Daphne: It is so close.
It is so neck and neck.
- Gordon: That's right.

- So no one can afford
to make a mistake here.
- Yep.

( music continues )

Gordon: Next time,
the grand finale continues

With the entrée
and the dessert round.

- Three challenging proteins.
- I'm a little shaky right now

Because I've cooked
a lot of steaks,

But not a $100,000 steak!

- No, that's mine, remy!
- Come on!

I can't hear anything!
Come on!

Pressure's on.
It is so close.

- No one's pulled ahead yet.
- Those cakes are not cooking.

Michael's cakes
are still raw. Damn.

Oh, no. This is not good.

- Oh, no!
- Oh, dang it.

It broke.

And we find out
who will be crowned

The "masterchef junior"
champion.

And the more you dig in,
the more you get to see

All the ways that you've
thoughtfully put this together.

I'm just shocked
that you're balancing

On a high wire
with no safety net.

Everything is so spot-on and
so thought-provoking. Good job.

The winner of
"masterchef junior" is...

( exhales )