All language subtitles for MasterChef.Junior.S09E10.720p.WEB.h264-EDITH

Gordon: Previously on
the "MasterChef Junior"
grand finale...

Tonight we'll see which
one of these talented kids

will be America's
next MasterChef Junior.

You three have got one hour to
create four stunning appetizers.

Here comes the flambé!

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.

All three of them are taking
such big risks tonight.

Aarón: What you have here is
a beautiful expression of crab.

The finesse is just
out of this world.

Remy, visually it's stunning.

- It is elegance beyond belief.
- Thank you.

Your flavors are powerful.
This is summer on a plate.

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

- It's time for the entrée.
- You got it, Michael!

This is gonna be a real fight
to the finish.

This is undoubtedly
the most pressure these
three cooks have ever felt.

Gordon: Tonight,
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!
- The 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.

...as we find out
who will be crowned

the "MasterChef Junior"
champion.

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 )

- ( music playing )
- ( cheering )

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

Ten minutes to go
in this entrée round.

Okay, guys,
this is the time to focus!

Man. Come on, guys,
round number two, entrées,

and let's be honest, these kids
are incredible, right?

Daphne: Absolutely.
The competition has never
been stiffer.

They are up for
the $100,000 prize.

They are up
for that grand trophy.

And you can just see how focused
and dedicated they are.

Yeah, and three
challenging proteins--

filet, head-on shrimp,
and halibut. Come on!

Daphne: Pressure's on.
It is so close.

It is so neck and neck.
No one's pulled ahead yet,

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

Remy, what are you blending
over there?

- My sauce for the shrimp.
- Nice.

Gordon: That color on Michael's
halibut looks extraordinary.

You know that I'm just hoping
they're cooked in the center.

Remy's shrimp and grits,
everything's cooked beautifully,

but what she's not doing
is tasting and editing
and adjusting.

Yeah.

- All righty.
- I'm worried about Bryson.

He's got to get
that sauce thickened.

I feel like he's got
a lot to do.

I think the steaks
have great color.

They look great.
If he leaves them now to rest,

they're gonna rise up
to the correct temperature,

and he can focus on the rest
of his dish and then plating.

- Go, bud.
- Remy, are you ready to start
plating or not yet?

- Yes, and I'm excited about it.
- Get it going on, girl.

Start plating, everyone.

We're down to our final
four minutes, guys!

- Here we go!
- Last four minutes to go.

- Looking good, Michael!
- You can do this, Michael!

- Go, Michael!
- Look how good Bryson's doing.

- Remy, where are you
gonna put the head?
- In the middle.

- Ooh, wow.
- Guys, we're coming down
to our final 60 seconds.

- Wow.
- Oh, my gosh.
You gotta move!

- There you go, Bryson!
- Whoo! Looking good!

- ( sighs )
- Come on.

- Come on, Michael!
- Very good, very nice.

Well done, Remy!
Finishing touches, Bryson.
Let's go.

- Come on, come on.
- Aarón: Come on, Remy!

All:
Ten, nine, eight,

seven, six, five, four,

- three, two, one!
- And stop!

( cheering )

- We did it!
- Yeah!

- Let's go!
- That was down
to the last second.

- That was so cool!
- So proud of these kids.

- Well done.
- I felt really comfortable
with doing this

because I stuck to my roots.

I'm pretty sure I rocked it,

and I'm just that much closer
to that trophy.

All the women
in my family inspired me,

like my aunt, my cousin,
my grandma,

my great grandma, and my mom.

I hope the judges
can taste the girl power.

Michael:
The plating on Remy's
looks so good.

The plating on
Bryson's looks so good.

And my halibut is cooked
really good.

So this is gonna be tough
for the judges and us.

- Come on, guys!
- You got this, you guys!

- Come on!
- Wow. Well done.

Right, the first entrée
we would like to taste tonight,

please step forward, Michael.

- ( cheering, shouting )
- Michael!

Let's go!
Let's go, Michael!

I made a pan-seared halibut
with sautéed purple kale,

ginger glazed
Thumbelina carrots,
and a spicy herb sauce.

Young man,
visually it's elegant.

I just love the colors
because it's got that
sort of rainbow effect,

but I think you took
a massive risk tonight.

Halibut is not a fish
that is easy to pull off

because it just goes dry.

To cook this tonight
for the first time,
hats off, young man.

Thank you.

Explain how you cooked
this fish, please.

- You seared it in the pan?
- Yes.

Butter basted it
for four more minutes.

Finished it off in the oven
for five minutes.

Let's have a look, shall we?

Michael, it's beautiful.
Really beautiful.

- Thank you.
- All right.

- Michael, halibut's
cooked beautifully.
- Thank you.

But my carrots, sadly,

are a little bit undercooked.

It's obtrusive

because you've got
such a beautifully cooked

piece of fish.

And then that herb sauce,
just be careful.

It's a little bit too acidic.

However, you absolutely
nailed the fish.

- So, well done, young man.
- Thank you.

Michael, I love the ginger
in the carrots.

I think that was really smart.
But they were a bit crunchy.

- Right.
- But on the whole,

I'm super impressed
with the halibut.

I think it's so hard to cook,
and mine was delicious.

- Thank you.
- Aarón: Yeah, Michael.

I just appreciate that
vegetables are king here,

and I like the lightness
of the sauce.

It's super assertive
and very herbaceous.

You really honored
the ingredients here.

Michael, this dish
was stunningly beautiful,

and it paid off in flavor.

- Nice job.
- Thank you.

Good job.

- Good job, my boy!
- So good!

- You did so well.
- Good job, Michael!

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

Let's go, Bryson!

Bryson:
I'm a little shaky right now

because I've cooked
a lot of steaks,

but not a $100,000 steak!

- Thank you.
- Thanks, Chef.

I'm a barbeque and grill master,

and I just wanna
make the South really,
really proud.

It's Japanese wagyu filet mignon

with a red wine reduction,

a squash purée,
and confit turnips.

Looks simple, but it's down
to the quality of the cooking
and the execution.

- Now, there's a double-edged
sword in cooking wagyu, right?
- Yes, sir.

Because this needs to be
kept at rare.

I'm hoping for a little bit
lower than a medium rare.

- Did you cut one open?
- No, Chef.

- No. So you're cooking blind?
- Mm-hmm. Yes, Chef.

( music playing )

Gordon:
Young man, the filet is...

( music continues )

( crowd cheering )

Gordon: Now, there's
a double-edged sword
in cooking wagyu, right?

- Yes, sir.
- Because this needs
to be kept at rare.

- Mm-hmm. Yes, Chef.
- Did you cut one open?

- No, Chef.
- No. So you're cooking blind?

Mm-hmm. Yes, Chef.

Absolute perfection right there.

That is rare.

- Thank you, Chef.
- Well done.

Young man, the filet
is cooked to utter perfection.

- Honestly. Congratulations.
- Thank you.

I love slicing through that

and then diving into the purée.

It does need a touch
more seasoning

- because it's creamy
and it's rich.
- Okay. Yes, Chef.

But you took risk, young man,
and it definitely paid off.

Thank you, Chef.

I think your purées
are the perfect consistency.

I was happy
to see you thickening up
that red wine sauce.

Watching you grow and being able
to produce food like this
is pretty amazing.

- I really enjoyed it.
- Thank you.

I think the magic in this dish
lies in you didn't scorch
the outside of the filet.

Everything is rocking
and rolling. Great job.

Thank you.

Honestly, Bryson,
you're the meat guy, sure,
but, like, this?

This is the meat king, okay?
We're branding here.

- This is really good.
- Thank you, Chefs.

- Gordon: Really well done.
- You did amazing, Bryson!

- Nice job, Bryson.
- Thank you.

All right,
please come forward, Remy.

This is the most
important entrée I've ever
made in my life.

So I'm really hoping that
my shrimp is cooked perfectly...

Tilly: Thank you, Remy.

...and my grits are creamy
and delicious.

All right, Remy,
can you please describe
your dish?

Remy: I've made a girl power
filled shrimp and grits

with collard greens in a perfect
pool of vegetable sauce.

Remy, as the resident
New Orleanian here,

I have to say that traditionally
you would not purée

the trinity of peppers,
onions, and celery mixture.
You would leave it all whole.

You did that, and it rendered
a beautiful sauce

that's vibrant
and looks very velvety.

- That's so smart and so cool.
- Thank you so much.

Yeah!

Let's dig in!

How long did you cook
the shrimp for, darling?

Like, two minutes on one side

and then a minute of the other.

Remy, uh, honestly,

this dish is...

phenomenal.

( cheers and applause )

The cook of the shrimp for me
is the best part.

The depth of flavor within
60 minutes is extraordinary.

- Well done.
- Thank you.

What I love is that you've taken
something that can be so basic

like shrimp and grits,
and you've elevated it so much.

The sauce had so much flavor.
It was just so tasty.

- Thank you.
- Daphne: Remy, what women
in your family

were you paying homage to
with this dish?

My grandma, because she's--
her family's from New Orleans

and she taught me how to make
the shrimp and grits.

Well, I'm sure
she's very proud of you,

and I think it's a testament
to how far you've come
in this competition

that understood
how to give that homage

while making it
really your own.

- It's a perfect plate.
Really nice job.
- Thank you.

Yeah, I mean, Remy,
the idea of being able
to harness New Orleans,

which is steeped in tradition
and the traditions kind of
never get messed with,

and you messed with them
in a great way.

But just one little small note.

Put a little cumin
in the sauce.

And cumin is very assertive.

Other than that,
I think everything else

is on point and spot-on.

Thank you.

- That was an incredible job.
- Good job.

- Nice job.
- So, come on.

Two rounds in,
cracking appetizer,
amazing entrée.

Who nailed that entrée round
in your mind?

- Remy's dish was delicious.
- I agree.

Tilly: I agree.

I think Remy won
the entrée round, I'd say.

You know who I think won
this one?

I think Michael, hands down,

for the courage
and the boldness of flavor.

Gordon:
But also Bryson's filet mignon,

the cook was spot-on, right?

- Absolutely.
- Guys, so it's all coming down

- to the dessert.
- Yeah.

Bryson and Remy
are amazing cooks,

but every dish I put out
is really good.

The judges like my flavor.

I just gotta kick it into gear

for this dessert
and bring it home.

Gordon: Right, two down,
one to go.

We're one cook away.

It's time for your final course
in this epic battle tonight.

Your desserts.

Based on what
we've tasted so far,

it's all gonna come down
to these desserts,

and you'll have just one hour
to make them.

Gordon: Right, Michael,
how you feeling?

Really excited.
I'm gonna nail this dessert.

Love that.
Tell us what it is, please.

- It is an orange
olive oil pound cake...
- Wow.

...with an orange sauce
and crème fraiche ice cream.

I'm making this dish
because we have a lot

of these flavors in Florida,
like the citrus.

Gordon: Sounds delicious!

- Bryson?
- I'm doing a peanut butter
mousse crunch cake

with a chocolate ganache on top

with a chocolate crust
at the bottom.

Love it! Remy!

So I'm making a brownie bar
with a chocolate mousse,

raspberry coulis,
and a hazelnut brittle.

- Wow. Come on.
- Mmm.

Right, one more dish
stands between you and victory,

and to get your hands
on that incredible trophy.

Now the very best of luck
to all three of you.

Last course.

Your 60 minutes start now!

Let's go!

Go, go, go, go, go!

Okay! Grab a basket.

Operation Get Ready.
Blood orange...

No, that's mine, Remy!

Oh, wait. There's two. Aah!

Michael and Bryson
are both great cooks,

and it's gonna be really hard
to beat them.

Cocoa powder,
cocoa powder, cocoa powder.

And I feel like we're all
neck and neck here.

- ( crowd cheering )
- Come on, guys!

( cheering, shouting continues )

Remy: As long as my brownie
is cooked perfectly,

this dish
is gonna be the winning dish.

Remy!

Go, Michael!

I think this final round,

these judges
are gonna be tough.

I'm so glad I'm not down there.

The amount of pressure they're
under right now? That's crazy.

Go get 'em, Bryson.
Go get 'em, bud. Yeah!

I'm really nervous because
I really wanna win that trophy,

and my entrée and appetizer,
they said it was just okay.

Now I'm really
going over the top,

over the moon
with my whole dessert,

And honestly, I feel like
it's a high risk, high reward.

Let's go!

- Whoo!
- Yeah, go, Michael!

- Whoo!
- You got this, Remy!

Right, final round,
the most technical course.

I mean, let's be honest,
desserts are all about timing,

- and you need to be precise.
- Tilly: Yeah, you make
a mistake in dessert,

it is quite hard
to come back from it.

It needs to be perfect
every step of the way.

Michael, what are you doing?

I'm making my pound cake
right now.

Both: Ooh!

With Michael, I mean,
he's got a tough one there,

'cause these cakes,
you've gotta bake,
you've gotta set.

Come on, I can't anything!
Come on!

( cheering )

It takes at least 20,
25 minutes in the oven,

and depending on the size
of the mold as well.

And also he's gonna be
hand-making ice cream.

There's a lot of jeopardy
for Michael tonight.

- He's pulling out
all the stops.
- Let's go!

- Mix that up, Bryson!
- Bryson!

Whoo!

Bryson's jeopardy with
that peanut butter mousse,

- that thing
has to set perfectly.
- Absolutely.

Let me hear you say,
"Girl power!"

- All: Girl power!
- Remy: Girl power!

- Whoo!
- Yeah, so the jeopardy
behind Remy's dessert

first of all,
that chocolate brownie
needs to be exceptional.

Crisp of the outside and nice
and gooey in the middle.

Aarón: And the question is,
is a brownie too safe?

- I mean how do you
elevate that?
- Good point.

- Ooh, gosh.
- The reality is,

every round,
their execution's
been beautiful.

The themes
are coming through strong.

It is such a toss-up
at this point

who's gonna
just clinch that win.

Michael: Perfect.

We're 15 minutes down.
We have 45 minutes remaining.

Come on! Let's go!

Go, Michael!

- Both: Remy.
- Hi!

Final course, chocolate brownie,
I love this idea.

Tell me about the different
textures and layers.

- So it's gonna be
a brownie base.
- Love that.

And then
the hazelnut brittle on top

with a chocolate mousse,
and then raspberry coulis.

Right. Sounds good.

Now, how are you
gonna make that mousse

that sits on top
of that chocolate brownie?

So I'm going to boil
some cream and some milk
and some sugar,

and then chocolate
and then praline paste.

Okay, sounds amazing.
The very best of luck.

- Thank you!
- Tilly: You got this, Remy.

- Yeah, Remy!
- ( cheering )

What are you guys doing
right now?

I'm making my ice cream base.

- Ah!
- Yum!

- Liquid nitrogen, my boy?
- Yes.

- Oh, yeah!
- Go, Michael!

All right.
Whisk it up, Michael!
Whisk it up!

Wow.

- Go, Michael!
- Michael!

Obviously your
appetizer was delicious.
Your main course was delicious.

Would you say dessert's
the hardest challenge
so far tonight?

Uh, probably.
Because I'm making ice cream,

- and ice cream
is pretty hard to make.
- Yeah.

And then orange
olive oil pound cake.

And I just have
to make sure the cook time

- on both of those
are really good.
- That's true.

Because you have to make sure
the cakes are nice and moist.

- Yes.
- And then once
the cakes come out,

- what happens after that?
- After they rest,

I'm gonna brush them
so that the sauce

can be basically infused
inside the cake.

Amazing. Very cool.
All right, very nice.

You look like you're
in good shape, Michael.

- Thank you.
- Keep an eye on those cakes.

- All right.
- Good job, Michael!

- Whoo!
- Keep it going.

- Bryson, I can smell
that peanut butter.
- Good job, Bryson.

- Bryson: Thank you!
- All right, Big B.
How we feeling, buddy?

I'm feeling really good
right now.

- I'm getting
my peanut butter filling in.
- Cool.

And how are you gonna use
that ganache?

So it's gonna be dipped
in the ganache pretty much.

So where is
your giggity ganache?
Have you made it yet or no?

- I'm about to start to make it.
- Okay, cool.

Because I need
the peanut filling to set.

So there's a lot of setting
with your dessert, right?

- So it's a lot
of timing, right?
- Yes, Chef.

So you kind of have to
really be on that, okay, amigo?

- All righty. Yes.
- Good luck, okay?
All right, cool.

Good job, Bryson!

- Come on, Bryson.
- Gordon: We're down to

the final 20 minutes, guys!

- 20 minutes!
- Yeah!

( cheering continues )

Miles:
Liquid nitrogen time!

Who knew cooking
could involve science?

Michael the mad scientist!

Michael is now making
the ice cream,

as you can see now
with that liquid nitrogen.

It sets the cream,
and it becomes ice cream.

And if don't
you have a lot of experience
using liquid nitrogen,

- you can either go overboard
or not have enough.
- Yeah.

- I see you guys
drooling over here.
- ( laughter )

Gordon:
So, Remy's dessert, she's gonna
be piping chocolate mousse,

which she's gonna pipe
on top of that brownie.

Aarón: Wow, it sounds elevated.
Hopefully it's not too rich.

That's gonna be a big part
of it as well.

Tilly: The layers of textures,
this is gonna be really

interesting if she manages
to pull them all off.

- Remy: Come on. Melt.
- Aarón: The deal with Bryson

is his success of his dessert
really relies on timing.

All right, let's do this.

He's gonna have
to get that ganache right to
its proper consistency

and then let that
kind of cascade over,

but it's all depending when
his peanut butter mousse sets.

Bryson: Okay, perfect.
Let's go.

Go, Bryson!

Nice and chunky.

That's good.

45 minutes gone.

We're down to the final
15 minutes to go.

Wow, guys.
It's all down to this.

- Perfect.
- How's that brownie looking?

- It's done.
- Yeah!

Good job, Remy.

Ooey-gooey.

Michael, check those cakes.

Gordon:
Less than 15 minutes to go,

and his cakes aren't even
out of the oven yet.

I know.
He's really given himself

two places where he can
really miss the mark.

And, you know,
this really was our concern
with Michael all along.

Will his tremendous sense
of ambition and confidence

ultimately get the better of him
if he bites off more
than he can chew?

I'm worried about these cakes.
Oh, my God.

I'm about to have
a heart attack.

This is really
the moment of truth.

I'm really hoping these cakes
are fully cooked

so they have time
to cool and plate.

Man, this is very
stressful to watch.

- They're out.
Look, they're out.
- ( applause )

Look at the size of them though.
They almost look too big.

Oh, I can't watch this.
I can't watch this.

( sighs )
Those cakes are not cooking.

- No!
- No.

Michael's cakes are still raw.

Oh, no. Oh, no. Oh, no.

Oh, no, no, no, no.

Michael: Dang it.

( muttering )
Oh, no. I can't. I can't even.

( sighs )
Those cakes are not cooking.

Michael's cakes
are still raw. Damn.

- You got it, Michael.
- Bryson: You good, Michael?

- Uh, not really.
- What's wrong?

- Cakes.
- Michael's overfilled
his cakes.

Because they're so full,
it's stopping the center
of that cake cooking.

- ( groans )
- He's just wasting time now.

He's gotta get them
back in the oven.

- Man.
- Oh, no. That's not good.

- Hey, bud. You're a king.
- Right.

You have done incredible work
in this kitchen.

- We're so proud of you.
- Michael: All right.

- Just breathe, okay?
- All right.

You're doing great.
Just keep it orderly,
keep it clean,

and keep an eye
on those cakes.

You got this in the bag.
Here you go.

- All right.
- You got this, Michael!

- Let's go, Michael!
- Let's go!

- Go, Michael!
- Go!

Ten minutes remaining!
Let's go! Ten minutes!

- Go, Michael!
- Let's go!

( cheering continues )

Remy, you should try the excess.

- Is it good?
- It's amazing.

- It's 1,000 out of 10.
- Can I try some?

- Save some for us!
- ( laughs )

- Bryson: Oh, no,
this is not good.
- Uh-oh.

When Bryson puts
that ganache on,

he has to make sure
he puts enough

equal amounts of ganache
on each one.

You got this, Michael.
Come on now.

- Michael, check those cakes!
- ( cheering continues )

Michael still hasn't got
his cakes out.

He needs time
to get them out of the pans
and onto the plates.

- They've got to come out.
- Come on, come on, come on.

Are they done?
Perfect, perfect.

- Wow! Nice!
- ( overlapping chatter )

Daphne:
Look at those cakes.

- You good, Michael?
- Yep, those cakes
are finally done.

- Yes, good! Yeah!
- Way to go, Michael!

We're coming down to the last
nail-biting five minutes to go,
ladies and gentlemen.

- Aarón: Yes!
- Five minutes to go.
Come on!

- Use that sauce, Michael.
- All right.

- You got this, Michael.
- Let's go, Bryson!

- Remy: Oh, no!
- So Remy started piping

that mousse on top of that
and it started melting.

It's because the brownie
is still warm,

and she's piping
the hot mousse onto it,
so it's running off.

Bryson: Come on, Bryson.

- Remy: Perfect. Okay.
- It's so stressful.

Oh, my gosh.

I'm really nervous because
I want Michael to win,

but Bryson and Remy
are doing really good.

I feel like it's gonna be really
hard for the judges to decide

who is gonna win.

We are coming down
to our final minute!

- Let's go!
- Let's do it!

Go, Michael! Go, Michael!

So Michael's cut
the tops off those cakes,
but only off a few of them.

- So some are big, some are
small, some are medium. Man.
- Daphne: I see that.

Michael, I wanna eat
that so bad, dude.

Is that gold?

That is really expensive.
Really.

Finish with the gold, bud.

- Ooh!
- Be gentle! Be gentle!

Bryson is pulling out
the gold leaf and the tweezers!

- Gordon: Amazing. Honestly.
- Who is this Bryson?

- Who is this guy?
- Man!

- Go!
- Come on!

Remy: Oh, dang it.

- Oh, no!
- Oh, no.

It broke. She needs to put
some chocolate on it.

- Got it.
- Whoo!

- You got this, Remy. It's okay.
- She fixed it.

- She fixed it.
- Remy: Oh, gosh.

Come on, Remy!

All: Ten, nine, eight,

seven, six, five,

four, three, two, one!

And stop!

( cheering )

- We just did that!
- ( overlapping chatter )

- I can't believe
we just did that!
- It looks amazing!

- ( cheering continues )
- Oh, my gosh!

- That's a lot.
- That's amazing, guys.

I messed up my timing a lot,

but I was still able to get
everything on the plate,

and everything
looks really good.

Hopefully my cakes
are cooked absolutely perfect

and they're really moist inside.

I'm proud of
everything on my dish because
it's what I wanted.

So I'm proud of myself
and the flavors of this dish.

I hope the judges
think it's amazing,
and that they like it enough

to make me
the next MasterChef Junior.

Wow.
What an incredible 60 minutes.

And the final course.
The hard work's done. Come on.

- Come on.
- ( cheering )

Right, you three
talented individuals,

please make your way
around to the front.

Whoo!

- Both: Good job.
- Whatever happens, good job.

Okay, first up, Remy.

It looks so good!

Crowd: Remy, Remy, Remy!

Remy: I made a chocolate
hazelnut brownie bar

with hazelnut brittle,
chocolate mousse,

and a raspberry coulis.

Visually, Remy,
it looks elegant.

Listen, everybody loves
chocolate for dessert, right?

- Yes, Chef.
- Really good, indeed.

Yeah, I love that the idea
that you paired raspberry
and chocolate.

I think it also adds freshness,

and it kind of stands up
to the density of the chocolate.

And I love the fact
that the brittle is kind of
very rustic.

A nice combination of elegant
and rustic at the same time.

- Good job.
- Thank you.

Shall we?

Is that the center
you wanted, Remy?

Yes, Chef.
I wanted it kind of ooey-gooey.

But also not underdone.

Remy, the brownie is delicious.

It's everything
a chocolate brownie should be.

Indulgence, decadent.
I love the chocolate and
raspberry together.

Really well done.
Good job.

- Thank you.
- The cook on it was perfect.

You had that nice fudgy texture,
and it wasn't overdone.

- Yeah, it was a really
delicious dessert.
- Thank you.

Remy, the placement
of that brittle on top

was one of the best
texture combinations.

I just loved how crisp it was.

But I think that the mousse
was a miss for me

because it tastes
a little more like fudge.

And because the brownie's
already so chocolatey,

it buries that a little bit.

But I have to say,
it's definitely a dessert
I would order

- and be very happy with.
- Thank you.

- Remy!
- Whoo!

Good job, Remy!

Okay, Bryson,

please bring up
your dessert.

Thank you, young man.

- Go, buddy!
- Go, Bryson!

I'm feeling really,
really nervous,

but at the same time excited
because I've proven myself

since that first challenge
to right now

how much I've improved.

And I want to
make my dad proud,

and I also want to make
my hometown really proud.

I made a peanut butter mousse
crunch cake

that has a milk chocolate crust

and chocolate ganache on top

and a peanut brittle.

Bryson, I'm just wrestling to
believe that the same young man

who showed up in this kitchen

cooking humongous pieces
of meat

and now tonight
is here using tweezers

to delicately lay edible flowers
and gold leaf onto a homemade

glossy ganache
covered peanut butter pie.

Who are you?
What are you doing?

- Whoo!
- Miles?

- Yes?
- Can you see that dessert
from up there?

How would you describe that?

It looks rich and creamy

and golden.

It looks divine.
Seriously, well done.

Thank you, Chef.

Shall we? Oh, man!

So the textures in the center,
describe.

So the bottom, the base,
should be crispy.

It should have
a good chocolate flavor,

and the middle should be creamy,

and the top should be
kind of gooey.

Gordon: So let's see.

- ( whistles )
- ( no audible dialogue )

Bryson, it's delicious.

The ganache is super rich and
it's just a really nice coating
over that peanut butter.

I was nervous about
that peanut butter mousse

being slightly liquid,
but it's set beautifully.

I've gotta take you to task
on your layering
of that chocolate crust.

Make sure that's pushed down
so you have an even layer.

Some of the corners it's up,
some's thin.

- But apart from that,
well done.
- Thank you, Chef.

Bryson, I'm just super
impressed that you finished with
that little bit of sea salt.

I felt like it did
add a lot to your dish.

I think you had
some risky moves tonight,

but you really pulled it off.

Thank you, Chef.

Bryson, this is the most adult,
sophisticated,

melt in your mouth
peanut butter cup
I think I've ever had.

The mousse is really balanced.
It's silky, it's smooth.

- Beautiful.
- Thank you, Chef.

Bryson, you brought bling
to the dessert, my brother,
and it tastes fantastic.

And you didn't fall prey
to putting too many things
on top of it.

You wanted the ganache
to really be sort of the star
of this dessert.

- So really good job, young man.
- Thank you, Chef.

- Wow.
- Amazing job.

- Thank you, man.
- Day one, I don't think

I'd have expected
Bryson to make this.

- No.
- But he's grown as a person

and a chef,
and it's really amazing.

Okay, Michael, next up.

Let's go, Michael.
You got this.

- Go, Michael!
- Michael!

Michael: I made an orange olive
pound cake with a citrus sauce

and a crème fraiche ice cream.

Michael, I think that you did
a really good job

to get all these elements
on the plate

because they're really
tricky things to do.

It is a finale.
You took a big risk.

- I'm excited to try it.
- Thank you.

The concept of the dessert
is beautiful.

The gloss on top
is nice and shiny.

But you can look down the line

and just see each of our cakes
is slightly different size.

That's problematic probably
because it indicates

that they cooked
a little bit differently also.

I know you left them in the oven

to get the centers fully cooked,

but we won't know how
that turned out

- until we cut them open.
- All right.

Gordon: Shall we?

The texture inside, what are
you looking for, Michael?

- A nice moist cake.
- Mm-hmm.

So, Michael, the texture inside,
what are you looking for?

- A nice moist cake.
- Mm-hmm.

Uh...

Oh, dear.

You can see that's just
a little dry there, right?

All right.

When did you put
the crème fraiche
in the ice cream?

Michael:
When it was cooled.

Ice cream is delicious.

The slight problem I've got,
Michael,

is that it's just slightly
crispy, biscuity,

and a little dry.

I'm just shocked
that you'd take so many risks,

and you're sort of
almost balancing on a high wire
with no safety net.

But the ice cream and the glaze
is delicious.

Thank you.

Michael, even though
the outside of the cake

is maybe a little bit biscuity,

the flavor is 100% there
in the cake.

It's delicious. The olive oil
isn't overpowering.

- So good job.
- Thank you.

- Woohoo!
- You're doing great!

The flavor of this cake
is tremendous.

You did a beautiful amount
of zest and juice,

and you really fought
to the bitter end here,

and there is so much to be
proud of on this plate.

- Really nice job.
- Thank you.

Good job, Michael.

Yeah, I mean, Michael,
that crème fraiche gives you
richness and salt.

It gives you that savoriness
that desserts often miss.

But I'll tell you
what I really appreciate
is that you're from Florida,

and citrus is so key there,
and you chose to focus on that

and connect where you're from
to your dessert.

- So good job.
- Thank you.

- Go, Michael!
- You did so good.

That's my boy.
Hey, you did amazing.

Wow.

Michael, Bryson, and Remy,

honestly, congratulations,
all three of you.

What an exceptional performance.

The judges now need
to judge all of you
on the entire meal.

Every course, every detail.

Then, very soon,
one of you three

will be crowned the next
"MasterChef Junior" winner.

Excuse us. Thank you.

( music playing )

Good job, Remy! Good job!

This wait is literally going
to be the most stressful ever.

Oh, what a night.
Absolutely incredible.

- Seriously.
- Their journey has been epic.

I can't believe that
these young kids came in there

and showed us this kind of
performance tonight.

Remy, her menu was
a celebration of New Orleans

and of female ancestors,
which I think is pretty cool.

Yeah, she came out of the gate
really strong starting off

with that pan-seared
striped seabass

- with a little
crab salad underneath.
- Aarón: Mmm.

- Her striped bass
was delicious.
- Yeah.

But I felt
it didn't need the salad.

It was sort of added garnish
that didn't really work for me.

- Yes. I agree, Chef.
- And then flowing into that

traditional shrimp and grits,
but she elevated.

I've never seen a shrimp
and grits look so beautiful.

Traditionally, you do not
purée the sauce,

but that was her way
of elevating it.

But the spice and the flavor
and the cook on her shrimp...

- Absolutely right.
- ...was hands down.

- Texture all day long.
- And then, of course,

that chocolate brownie,
it looked beautiful, right?

But that chocolate mousse
was just too much.

- It was.
I agree, it was heavy.
- Mm.

So, Michael's, his menu
was a nod to Florida
and Caribbean influences.

Came out the gate strong
with that beautiful crab bisque

topped with caviar,
finished with croutons.

- Flavor-wise, it was fragrant.
- It was delicious.

I think what
was impressive with that

is he was using some
expensive baking ingredients

- and he managed to make it
all work cohesively.
- Sure.

So there was some flaws
in that, and the croutons
we all had some issues with.

- Gordon: The kind of croutons
you put on a Caesar salad.
- Yes!

Gordon:
Then you had Michael cooking
that halibut.

- A lot of risks there.
- Daphne: Being able to nail

that really difficult
cut of fish

and present us a plate
that was so elevated

and elegant-- incredible.

And then that
olive oil citrus cake...

Daphne: He ran up
against the clock especially
in that dessert round.

- Gordon: Sure.
Was it overambitious?
- Probably.

When you cut into
the cake, Chef, I'm sorry,
and you hear a crunch,

- that's not a good thing.
No bueno.
- No, you're absolutely right.

The ice cream on Michael's
dessert was exceptional.

- Ah, exceptional.
- Perfect ice cream.

Bryson, he really did bring
the Southern roots with him.

From the get-go, the hushpuppies
and that beautiful shrimp,

that was a great example
of humble ingredients
really elevated.

It was definitely the best dish
I tasted all night.

And then on to that wagyu.

I didn't expect that wagyu
to taste the way it did.

I think his sauces could've
been slightly more seasoned.

- Gordon: Yeah.
- At first I was
a little bit nervous,

because it was not
his finest work plating-wise,

- but the flavor on these pieces
were so delicious.
- Sure.

And then this peanut butter
beautiful chocolate dessert.

Exceptional.

It was decadent,
but it wasn't too heavy.

Daphne: No, exactly right.
It was this perfect balance.

You know these menus
need to be cohesive.

So which menu from those three
amazing finalists delivered?

What I was impressed by
and what I thought

was really cool from Remy
tonight was she's an executer.

She makes beautiful food
consistently.

Michael really highlighted
his family's cultural roots,

and I have to commend him
because he didn't play it safe.

Aarón: If you look at Bryson,
you're thinking, you know,

he's a Southern barbeque,
meat carnivore.

And then coming here and showing
his elegance and his refinement,

I thought,
wow, what an evolution.
Very impressive.

We all did an amazing job.
It just comes down
to the last little things.

- How do you feel?
- Scared.

- Dude. Remy, give you a hug.
- Oh, my God. I'm gonna cry.

I'm gonna miss you two.

Right, are we all in agreement?

Shall we? Excellent.

Oh, boy. What's gonna happen?

- Wow.
- Aarón: What a tough decision.

( cheers and applause )

( music playing )

( cheering continues )

Wow.

Michael, Bryson, and Remy,

those were three
incredible meals.

I would be happy to serve
any of those dishes in any
of my restaurants tonight.

- Well done, all three of you.
- Bravo.

- We all did great.
- Yeah.

I'm just this much closer
to winning "MasterChef Junior."

It just feels amazing
because I've always watched
"MasterChef,"

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

And it's just a dream,
honestly.

Now we've never had
a closer finale

in the history of this show.

Michael, a talented
Florida fisherman.

Tonight you've mastered those
incredible Caribbean flavors.

Bryson, do you know what,
young man?

There's one word that
will define your time here

in the MasterChef kitchen.

It's "respect"--
for your cooking

and the respect
you show everyone

in this entire competition.

Remy, every time
you walked in this kitchen,

you were a burst of energy
packed with sunshine.

- Well done.
- Thank you.

- This side.
- I've worked so hard
on my menu,

and winning "MasterChef"
would mean so much to me

because my grandma
taught me how to cook.

And if I win,
I feel like my grandmother
would be so proud of me.

You guys are three incredibly
talented home cooks,

but only one of you
can win it all.

Only one of you
will walk out of here
with this in your pocket.

A check for $100,000.

- ( cheering )
- Whoa!

And this "MasterChef Junior"
trophy. Come on.

- Yeah!
- Yeah!

This is a big deal.
Starting off on day one,

I really had
that go-getter spirit,

and so I just really
wanna win "MasterChef"

really incredibly badly.

Right, the winner

of "MasterChef Junior"
season nine,

congratulations goes to...

( music playing )

Bryson!

- Nice job, Bryson.
- Good job!

Good job, Bryson!

- I'm so proud of you.
- ( screaming )

Goodness. You did it, man!
Well done.

- Thank you. Come on!
- Well done.

Bryson, you're making me cry.
I'm so proud of you!

- Thank you.
- So proud!

- You did amazing.
You really did.
- We got you.

- Honestly. So proud of you.
- My man!

Give it up for our
"MasterChef Junior" champion,

Bryson, everybody! Bryson!

Oh, my goodness, me. Yes!

Ladies and gentlemen,

please give it up
for two amazing runners-up,

Remy and Michael,
ladies and gentlemen!

You did amazing, Remy.
You did amazing.

- Good job!
- You made it this far, girl!

( shouting, squealing )

- Bryson!
- Wow!

- Give it up!
- My goodness, me. Yes!

I feel amazing. This is
honestly a dream come true.

- I'm so excited right now.
- We can't be more proud
of Bryson.

- Bryson, great job, bud.
- Thank you.

( cheering, chattering )

I'm the next
"MasterChef Junior" champion!

( cheering )

- Well done, Bryson.
- Thank you.