Original subtitles

( 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 )