All language subtitles for MasterChef Junior - S01E07 - Junior Edition_ Finale, Part 2

This season
on MasterChef Junior...

Wow.

The most talented pint-sized

home cooks in America

faced the ultimate
culinary battle.

You are the best of the best.

The biggest cooking competition
in the world...

Let's go!

...took things
to a whole new level.

Move it.

That is embarrassing.
Get rid of it.

The home cook were small...

- How old are you?
- 8.

- 11.
- I'm 10 years old.

...but the challenges were huge,

with spectacular results
week after week.

- I'm blown away.
- Wow.

- Beautiful.
- This is delicious.

Tonight only two remain
in the grand finale.

Dara and Alexander,

it's time for the main event.

As the final two go head to head
in a television first...

I'm not going home
without that trophy.

I'm here to take the title.

...only one can walk away
with $100,000

and the title of America's
first MasterChef Junior.

The winner is...

Tonight television's
biggest culinary battle

will be taken on by America's
smallest home cooks.

It's the culinary showdown
that the whole of America

is talking about.

Welcome to the junior
MasterChef finale.

First up from Los Angeles,
California,

12-year-old Dara.

Regardless of her age,

Dara is one of the most talented
home cooks

to ever enter
the MasterChef kitchen.

Personally, I hate blue cheese,
but I'm using it.

From the beginning,
Dara has impressed us

with her ambitious cuisine.

The dish is delicious.

It's accomplished,
it's got great finesse.

You hit it out of the park
with this one.

That is a restaurant's
signature dish.

Thank you.

This young cook has plated

intense flavors...

- with youthful spirit.
- Sorry.

Can I have a look
at that, please?

- Yes.
- Beautiful.

Oh, it's stuck. Oh, god.

Let's go.
One burrata, one tuna.

Okay, go.
How about, "Yes, chef"?

- Yes, chef.
- This was delicious.

You're good.
Didn't you say you baked

- your mom's wedding cake?
- Yeah.

I make beautiful food,

and that is my passion
in life.

It's like I was born to do this.

You have every reason
to be happy.

I mean, I want
to cry, it's that good.

I'm not here to fight
for the title.

I'm here to take the title.

You did great.

Tonight, can Dara continue

to dazzle us
and take home

the junior MasterChef title?

I can.

The only obstacle
that stands in Dara's way is...

From New York, New York,

13-year-old Alexander.

You may want
to stand back.

I may want
to stand back?

You're right.
I may want to stand back.

A seventh grader,
Alexander showed promise

from the start.

That is amazing.

It's beautiful.

It could be the cover
of your cookbook.

Visually,
they look beautiful.

You've now perfected
the most dangerous dessert

- anywhere in the world.
- Thank you.

A serious competitor
from the beginning,

his rivals put a target
on his back.

Who would you like
to see leaving next?

- Alexander.
- Oh.

- Alexanr.
- Alexander.

- Duh.
- Duh.

Known affectionately
as "Big Al"...

Whip like a man!

- Whip it!
- Whipped.

- Big Al.
- Well done.

- Alexander!
- Oh!

I thought I could
trust you, Big Al.

This talented young home cook

demonstrated
a natural culinary gift...

There's a bracket of chefs
that are natural at cooking.

You are one of them.

Never shying away

from complex, sophisticated
flavors.

It's delicious.

"Wow".

I want that title so badly.

There's just nothing
that I want more.

This is what
I was meant to do.

Congratulations,

Dara and Alexander,

on making it to America's
first-ever

MasterChef Junior finale.

You both know
what's on the line...

$100,000
and the chance to be

America's first-ever
junior MasterChef champion.

And here to cheer you on,

please welcome your parents.

All right, Dara!

And all of
your past competitors.

Also here to cheer you on,
the 2013 MasterChef winner,

Luca.

Dara and Alexander,

it's time
for the main event.

For tonight's challenge,
you have just 90 minutes

to create a perfectly-composed
three-course dinner.

One appetizer,
one entree,

and one dessert.

Alexander, Dara,

you'll now both shop
for the last time

in the MasterChef pantry

where I've got
a surprise for you.

Are you both ready?

Yes, chef!

Your time in the pantry
starts...

Now!
Off you go.

We run in,
and I see my auntie Fran

on a huge tv.

Hi, Dara.

Congratulations.

Thank you.

I haven't seen her
since last summer,

so I was so excited.

- I just wanted to wish you luck.
- Thank you so much.

Keep up the good work.

Hey, Alexander.

I'm really excited to see

my uncle Marty
and my cousin Anna

supporting me
from a skype call from New York.

That's pretty amazing.

We're rooting for you.

You know, I just know
from everything

you've cooked
for us so far

- you're gonna do fantastic.
- Thank you.

- So what's up, guys?
- Hi.

It's time to end
this skype call

and to get started
on tonight's big event.

- Love you guys.
- See ya.

It's gonna be really tough.

90 minutes is not a long time

to create
three amazing dishes.

For my appetizer,
I'm going to do

a shrimp and baby heirloom
tomato crostini.

For my entree
I'm going to make

a potato gnocchi
with a pan-seared veal chop.

And for dessert

a deconstructed
cannoli Napoleon

with a mixed berry sauce.

Where's the rice?

For my appetizer,

I'm doing a duo of ahi tuna.

For my entree I'm doing
sauteed spot prawns

with wontons
in a thai coconut curry sauce,

and for my dessert
I'm doing a poached pear

in a lemon-ginger miso sauce.

Come on, please.

Dara and Alexander,

are you both ready?

Yes, chef.

Your final 90 minutes

in the MasterChef kitchen

starts...

Now.

Let's go.

I'm America's MasterChef
of season four,

and it's amazing just to think
that these two kids

are, like, 12, 13 years old.

Like, I couldn't cook
when I was 12, 13 years old.

Probably at 18 years old,
I couldn't have even make

a fried egg.

Keep it going. Come on.

I'm rooting for both of them,
but I do think

that Dara might win because if
Alexander over-complicates it

he might get
a little bit worn down,

and Dara might leap
and grab that advantage

and she might win.

I think Dara's menu
is creative,

but it doesn't sound
very appealing.

I think Alexander's gonna win.

Come on, Alexander!

Oh, snap,
it's Alexander versus Dara.

This is gonna be epic.

Come on, guys.

Come on, guys.

In the battle to become
America's first, MasterChef Junior,

12-year-old Dara
and 13-year-old Alexander

are fighting it out
over a three-course menu

that they devised.

Come on, Dara!

Dara is preparing
a dual ahi tuna appetizer,

an entree of spot prawns with
wontons and a thai curry sauce,

and for dessert poached pears
in a lemon-ginger miso sauce.

I have to make a three-course
meal in 90 minutes

to win this competition.

Like, oh, my gosh.

Like, they think
we can do this?

It's crazy.

Come on, Alexander!

Alexander's menu features

a shrimp and heirloom tomato
crostini appetizer,

a seared veal chop
and potato gnocchi entree,

and a Napoleon cannoli
with a mixed berry sauce

for dessert.

I might have bit off
more than I can chew

with the gnocchi,
the cannoli,

the appetizer with, like,
30 different components to it.

But I can't change it now.

I've already got
those ingredients.

I've just got to stick to it.

We came into this competition
knowing Dara was a good cook,

but not knowing
to what extent.

To get to this point
has blown me away.

Come on, Alexander.

For Alexander,
it's not about the money,

it's about being
junior MasterChef

and having that trophy.

He's in his element.

I mean, this has been the ride
of his life.

Come on, Dara.
Alexander, come on.

- Mm.
- Yeah.

Wow, this is it.

- Amazing.
- We are in for a big treat.

Just think what Dara
and Alexander

have achieved
so far in this competition.

This is the culmination
of one

of the most incredible culinary
journeys that I've ever seen

in my life,
children 8 to 13 years old

who have this kind of talent
and then take

- this kind of an evolution on their
MasterChef journey... - Yeah.

- Mind-blowing.
- Come on, Dara.

I love the fact that Dara
is playing to her strengths.

I think that Dara's menu
is way too ambitious.

I think doing
a double appetizer

is bold almost to the point
of being slightly naive,

because, if she doesn't finish,

she will lose
because of time management.

Hey, Alexander,
keep it moving, keep it moving.

Stay focused.

Right now I think
that Alexander's menu

is infinitely more executable.

I disagree.

Alexander is trying
to attempt to do

too many different things
in 90 minutes.

Right. Keep it going.
Come on.

Come on, buddy!

Right, Dara,
how are you feeling?

I'm feeling great, chef.

The menu sounds like you're
playing to your strengths.

I am going
for an Asian theme,

'cause I feel that
it is, like, my heritage

and it is a lot
of what I know.

- Yeah.
- So I'm just gonna go with that,

and I know that this
is where my strength is.

Yeah, it sounds incredible.

- Thanks.
- A duo of tuna first,

and then that amazing,
fragrant curry.

How are you making
that curry?

It's ginger, garlic,
coconut milk,

curry powder.

Is that fresh ginger
in there?

Yes.

Mm, that's delicious.

And the dumplings?

The dumplings are...
this is the mixture.

It's scallops and shrimp.

I love rounding off dinner
with an amazing dessert.

Your poached pear
sounds incredible,

especially the miso.
Where'd you get the idea from?

So I feel like those flavors
would go really good together.

And you guys have said a lot

about how my flavors
are so bold,

and I feel like
this just elevates it.

- Young lady, good luck.
- Thank you.

- Good job.
- Yay!

Good job.
Stay focused.

Stay focused.

Come on!

- Yeah.
- Whoo!

- Alexander.
- Yes, chef.

How's your appetizer coming?

My appetizer is coming
along really great.

I'm almost done with it.

I've got my shrimp marinating.

What are they
marinating in?

- Basil, lemon juice, olive oil.
- Yeah.

I'm just gonna quickly grill
them because

since the acid is in there,
they'll cook much faster.

How we doin' entree-wise?

You have
a bone-in veal chop.

How long do you think
it's gonna take to cook?

I'm putting it in the oven
for about ten minutes or so,

and I still have
to sear the veal.

You got gnocchi with that too,
right?

I'm going to pan-fry them.

What are you using
the pasta cutter for?

For my cannoli dough.

Smart.

Talk us through your dessert.

When I think of Italian
desserts, I think of cannoli.

I wanted to do something
different,

and, since it's a Napoleon,
I'm doing it

with three layers.

All right.
Good luck, Alexander.

Thank you.

Dara!

I need powdered sugar.

Um...

You can use
some of mine, Dara.

Here. Here.
Dara. Dara!

- Dara.
- Thank you so much.

- Thank you.
- Sorry.

Thank you!

Dara.
Thank you so much.

- Look at me.
- Look at me.

- Look at me.
- Don't panic. Okay.

Okay? You can do this.
Okay? Keep it together.

I know
how these kids are feeling.

They feel nervous.
They feel excited.

They feel scared.

Where'd I put the gremolata?

I don't know how these kids
can handle this situation,

being so young, 'cause I
could barely handle myself.

I love the idea
of Dara's menu.

It sounds incredible.

- It's a lot to do in 90 minutes.
- It's a lot to do.

I'm worried about that curry
sauce being heavy.

I don't know if Dara has the
experience to know

how to keep it light.

Good job, Dara.

Now, Alexander is running
slightly behind.

- Mm-hmm.
- The veal is not seared.

Yeah, if it's
at room temperature,

he just has enough time

to finish it
if he puts it in immediately.

20 minutes to go, guys.

You've got to start visualizing
those dishes in your mind.

20 minutes to go.

There's 20 minutes to go,

and I'm just getting
my veal chop searing.

I've got to get these things
in the oven.

They've got to finish off
cooking.

I don't want to serve them
raw veal chops,

because that would obviously
send me home right away.

Okay.
That's good, sweetie.

That's good.

- Yeah!
- Come on, Alexander!

One stunning appetizer,
one stunning entree,

and one stunning dessert.

Good.
Good.

Guys, to win it,
you got to get it on the plate.

If it stays in your head,
it doesn't count.

Come on, Dara.

I need my water.

I feel like I'm gonna faint.

I feel, like, light-headed.

Come on, please.

Come on, Dara.

I need my water.
I feel like I'm gonna faint.

I feel, like, light-headed.

Water, please.

Relax. Relax.
Relax, relax, relax.

- It's all right, Dara.
- Look at me.

Okay? Now, the most
important part now,

you just need
a big, deep breath

- and relax.
- It's okay.

Drink it all.

- Dara, you're okay!
- Take a deep breath!

Amazing job, Dara.

Well done.
An amazing job.

Everybody, amazing job.
Stay calm.

Well done.
Great job.

Hey, amazing.

Yeah, Dara!

You're amazing!

Just under 20 minutes to go.

- Dara, you okay?
- Yeah, I'm good.

Good.

Right.
Come on, guys.

Keep it going.

I was feeling light-headed,
and I felt

like I was gonna faint,
and it was just totally hectic,

but I know I can do this,
and I'm feeling so much better.

Good job!
Good job, Dara!

That's it.
Come on, Alexander.

Get 'em finished.
Let's go.

Guys, just over 15 minutes to go!

So in the desserts you have
poached pears

with an Asian twist versus
a deconstructed Napoleon.

I love the idea
of the miso broth

that's poaching the pear
in there.

Alexander's going for a little
bit more classic dessert

with that cannoli,
Napoleon-style.

You see, I think
that's a smarter move.

You know what it's like
when you deconstruct.

Unless you know exactly
what you're doing,

- It could be a decon-saster.
- Right.

Good job!

Let's go, Alexander!

Get focused.

- Alexander, okay?
- Yes, chef.

Good man.
Now, potato gnocchi,

please make sure
you cook it properly.

Dara, how we doin'?

The prawn itself, is that

gonna get cooked off
at the last second?

Yeah.
I'm gonna saute it.

Smart, 'cause it'll turn
to rubber real quick.

Guys,
just five minutes left.

You should be well into plating
your dishes now.

Whoa. The last five minutes,
I'm still making stuff.

You got it, Alexander!

Just stay focused.

Stay focused.

Go, Alexander!

I'm trying to get it
on the plate,

and I don't know

if I'm gonna make it
to the finish line.

Get it all on there!

- Come on, Alexander!
- Come on.

- Let's go!
- Good job, Dara.

Good job, Dara!
Whoo!

Dara! Dara! Dara!
Dara! Dara!

Shrimp, Alexander!

I know.
I have it here.

Come on, Alexander!

Edible art.
That's what we want.

Everybody!

Ten, nine,

eight, seven, six,

five, four, three, two,

one.
Stop!

Dara, Alexander,
well done.

Congratulations
to the both of you.

What an extraordinary finish,
ladies and gentlemen.

- Yeah!
- Whoo.

- Incredible.
- Whoo.

Please, very carefully bring
your dishes down to the front.

Thank you.

I look down at my dishes.

I am pretty proud of them.

I'm pretty impressed
that I have almost all

of the components
on my plate right now.

Looking at all the dishes,

I think that it looks
really good.

The presentation looks amazing,

and I'm just feeling
really confident.

It's time to head
to the MasterChef restaurant

where you will serve us
your appetizers, your entrees,

and then finally
your desserts.

We will then decide
which one of you two

standing before us now
will become

America's first-ever
MasterChef Junior.

Good luck.

Whoo!

Dara, please bring us
your appetizer.

Today I have prepared
for you guys ahi two ways.

On the right a tuna poke,
and on the left is seared tuna.

- Wow.
- Visually, it looks stunning.

- I'm really proud.
- Thank you.

Well done.

So, this is effectively
two appetizers in one.

Yes.

I wanted to showcase the poke

because it has so many flavors
in it,

but I wanted to show more skill
by doing the seared tuna.

The rice cake's
very rich and crunchy.

The white rice on the inside
is still moist.

Very good.

The tuna's beautiful.

- So, here's the seared tuna?
- Yes.

Rare in the middle.

Nice char on the outside.

Did you season or marinate
this tuna in anything?

Yes.
I marinated it in soy sauce,

sesame oil and sriracha.

The same as the poke.

It's an amazing dish.

The rice cake is delicious.

Tuna itself is fabulous.

This is a $25 appetizer
in Manhattan.

- Amazing.
- Thank you.

I think you went
above and beyond what we asked,

and the flavors are amazing.

The fact that at your age
you're able to pull something

this technical off
speaks volumes.

- Great job.
- Thank you.

You know,
when I was 12 years of age,

I was eating canned tuna
mixed with mayonnaise.

I thought it was the best thing
that my mum would ever feed me.

But to see you cook
three courses is mind-blowing.

I wouldn't change anything.

Amazing start.

- Great job.
- Thank you.

Okay, Alexander, please bring us
your appetizer.

It's a basil lemon shrimp

and baby heirloom tomato
crostini

with a roasted
red pepper puree.

Well, I love the flavor
of the roasted pepper.

It really kind of amps up
the whole dish.

I love this dish 'cause you can
taste every individual component

as you eat it.
Good job.

Thank you.

Just from here I can see
that the shrimp

are cooked like magic.

It's delicious.
It's beautiful.

It looks like you stumbled
upon it in the woods.

Very natural.

The only thing I would change
is a pinch more salt.

That's the only thing
that it's missing for me,

Um, but great job.

Thank you.

Visually, young man,
beautiful, vibrant.

I love the fragrance of it,
and it looks so appetizing.

Hmm.
Delicious.

However, I think your dish
is so much simpler than Dara's.

You're depending
more on the ingredients

than the actual
cooking skills

because you didn't really do
much to those tomatoes.

Fragrant, delicious, bright,
colorful, but not as technical

as Dara's appetizer.

I've come this far,
this close,

to lose at this point
would just really suck.

Alexander, fragrant, delicious,
bright, colorful,

but not as technical
as Dara's appetizer.

Well done, both of you.
Please, very carefully,

bring in those amazing entrees.
Let's go.

Thank you.

Go, Dara!

Come on, Alexander!

I'm really proud
of my appetizer,

but there were mixed feelings

from each judge,
so I don't know.

It's all in the judges' hands
right now.

- What a start.
- Amazing.

Amazing beginning of a huge
dinner experience, I think.

- Yeah, yeah
- Yeah.

I really was impressed
with Alexander's appetizer.

I thought it was a study
in purity in flavors.

A lot of courage.

But it wasn't as complex
as Dara's appetizer,

and it certainly
was nowhere near as technical.

Nonetheless, I think his dish
is about the confidence

of ingredients,
and that's what we...

- No.
- Preach today in our restaurants.

I think if you look at her dish
and the fact that she seared

the tuna, then added Hawaiian
tuna poke and crispy rice

- that she made...
- Cooked fresh rice.

- Right there.
- Come on.

Ultimately we are dealing
with a 12 and 13-year-old.

Young.
We keep forgetting that.

We got to rein that in.

Well, I'm very excited

about what's coming next,
that's for sure.

For sure.

Whoo, Dara!

Way to go!

I have an amazing respect
for these kids.

I was scared a few months ago

to go in front
of these three judges.

I'm so glad they didn't compete
in MasterChef adult.

Because I don't know
if I was gonna win

if I have to go against
one of those two.

Wow.

Well, that was
an amazing start.

Let's hope you've got
just as delicious entrees.

Dara, let's go, please.

I know my shrimp
is just a bit overcooked...

Wow.

But the presentation
looks amazing,

and I'm just feeling
really confident.

Please describe your dish.

On the top you have
a fried spot prawn head

with sauteed spot prawns
and wontons

in a Thai coconut curry sauce.

So, the dumplings?

Why dumplings?

Well, I had a rice
in the appetizer,

so I didn't wantto do
a rice in the entree,

so I thought
wontons would be perfect.

It's delicious.

Love the lightly spicy,
fragrant curry sauce.

Dumplings are delicious.

Inside you've got scallop.
What else?

Scallop and shrimp.

Spot prawns, delicious.

Could have done
with a minute less cooking...

- Okay.
- But you got the sear on there.

Phenomenal.
Well done.

Thank you.

I love the fact
that you steamed those.

That's the kind of mentality
that a chef has.

Not a 12-year-old.

What's wrong with you?

It's delicious, but the curry
itself seems a little thick.

Like I think
maybe it over-reduced,

and that coconut milk
gets thick

and kind of concentrated,
but delicious.

- Thank you.
- Isn't it?

The curry, I disagree.

I think it's delicious, rich,
very extracted.

The dumplings are fabulous.
Very light.

Very handmade.
Ve delicious.

I'd pay $45 for this dish.

- Good job, Dara.
- Thank you.

Alexander,
please present your entree.

Thank you.

If that veal chop
isn't cooked perfectly,

I have no chance at the title
of junior MasterChef.

Explain your entree, please.

It's a potato gnocchi

with a sage
and shallot butter sauce

and a pan seared veal chop

with wild rocket greens
on top.

I'm gonna slice
inside this veal chop now.

Tell me what I'm expecting.

You should be expecting a
medium-rare cook in the middle,

so I'm hoping it's just that.

Wow.

Young man, that is one of the
best visually-cooked veal chops

anywhere in the country tonight,

and there are chefs
right now

shuddering with the way
that's cooked.

- Phenomenal.
- Thank you.

Why the sage?

I think that it just gives

a nice herb flavor.

The gnocchi's delicious.

They're like little pillows
of magic.

Crisp on the outside,
fluffy in the center.

A bit like you and I...

Hard on the outside,
but magical in the center.

It looks amazing.
It tastes sensational.

What you lacked
in your appetizer

you got back 100%
on your entree.

- Amazing job, young man.
- Thank you.

I wish I could nail this temp
every time too.

- This is incredibly cook.
- Thank you.

First of all, I love any food
that comes with a handle.

You know?

To be able to, like,
"Rawr, rawr, rawr."

Like, that's... love that.

So is this luck, or did you
really know what you were doing?

I think that I really did know
what I was doing

because it's a dish
that I cook at home.

Maybe not like very often,

but I do have experience
with it, so I had an idea

of how long
it should be cooked,

how long I should finish it off
in the oven.

It speaks for itself.
It's amazing.

Great job.

What's more heroic
in your opinion,

the gnocchi or the veal chop?

I think that it would have
to be the veal chop

because it's the protein
on the plate,

but I still that the gnocchi
is a really important element

of the dish as well.

You know what the hero
of this dish is?

You.

The 13-year-old who cooked it.

That's amazing, Alexander.

- Thank you.
- Congratulations.

Phenomenal.

That was an amazing performance
by both of you.

It is so close.

Please, go in and pick up
your final plates.

Wow.

That was one of the best dishes
we've ever tasted in a finale.

I'm slightly lost for words,
but was that a fluke?

Was that luck?
Seriously, Joe?

The way the chop was seasoned,
as juicy as it was,

the way it was handled,
it was not luck.

Perfectly caramelized
all the way around.

Fat rendered, the bone, pure
white, and then cutting into it

- and seeing it glisten...
- And let's not forget the gnocchi.

The gnocchi were fabulous.

The gnocchi
and the sage sauce...

That could have been
a dish in itself.

But that delicious
spot prawn curry

and those wonderful dumplings,
the technical ability

of passing those little
pods of...

I could have eaten a bowl
of those dumplings.

I think those shrimp were
a little bit overcooked.

They were overcooked,
but the dumplings,

what'd you think of those?

- Amazing. Delicious.
- Steamed.

- I thought those were super.
- Very handmade.

- Very good. - A super cool technique
that she threw there.

I keep on having to remind
myself that these two

are 12 and 13-year-old chefs.

It's really amazing.

So it really does come down
to the dessert,

and I think
my dessert's amazing.

It looks great, and I think
they'll really like it.

These two rounds
have been so close,

and it could
l come down to dessert.

I don't know.

Whoever has a better dessert

could be the winner.

Do you know
any MasterChef Juniors?

Wow!

If you do, go
to fox.Com/MasterChef-Junior.

We are in for a treat.

Well, so far we've had
two amazing courses

from both of you.

I'm psyched
to try these desserts.

Dara, please bring us
your dessert.

Wow.

Today I've made a poached pear
in a lemon-ginger miso sauce

with a ginger tuile
and a meyer lemon cream.

Wow. Miso?

Not something that you would
generally see in dessert.

These pears here,
what did you poach 'em in?

I poached them in water,

lemon juice, sugar,
and lemon peel.

That's fragrant.

It's so light and beautiful.

Like...

It's hard to put into words.
It's like nothing i never had before.

I think it's very creative.
It's really balanced.

- And I like it. Good job.
- Thank you.

Visually, again stunning.

Why poaching pears
and not roasting them?

I wanna to poach them,

'cause i feel like it makes it
more dessert quality,

I guess you could say.

Delicious.
Spicy.

The pears are poach beautifuly.

They just melt in your mouth.

Not a big fan of the miso,

but, when you eat the cream
and the miso,

then it actually works.

But having that kind
of confidence to put miso

in a dessert and to make it pop
the way it did,

I want to give you a hug.
Delicious.

Well done.

It's actually quite amazing
in its simplicity.

It's sweet, but it's still
acidic at the same time.

What's the acidity in there?

I poached them in lemon juice
and lemon peel.

I think it's the perfect
harmonious ending note

to a incredible symphony
of dishes.

- Thank you.
- Great job, Dara.

Thank you.

I think my dessert's amazing,
but Alexander, he's very great

at pastry chef,
so I don't know.

Alexander, please bring us
your dessert.

I think that Dara's dessert
is less ambitious.

I think that I took my dessert
to the next level.

Wow.
So, first of all, what is it?

Well, it's kind of like
a deconstructed cannoli.

I like to call it
a cannoli Napoleon

with a mascarpone cream,
a mixed berry sauce,

and macerated berries
as the side.

So, "cannolapoleon."

Listen to that texture.

I mean, beautifully crispy.

I love the berries.
I love the dough.

It's rolled out
and how crisp it is.

It's got that flavor
that we've all come to know

and love from a cannoli.

The filling with the mascarpone,
I'd say the only thing is that

it's a touch on the sweet side.

Okay.

Just remind us again.
What year were you born in?

2000.
Dara?

- 2001.
- 2001.

So, thank you for making me feel
like an old fart.

Here's the thing.

You, at 13 years of age,
deconstructing?

I mean, come on.

You shouldn't be deconstructing
anything at the age of 13.

Do you know what I was doing
at the age of 13?

No.
Please don't tell us.

What?

In jail in Glasgow?

Why the fruit in between?

Well, I think
that it just needs,

like, a little blast
of citrus

and a little bit
of lightness.

Um, it's bloody phenomenal.

The mascarpone needs fruit.

The tartness of the fruit lifts
that mascarpone's density.

- Great job.
- Thank you.

So, Napoleon.
Cannoli.

Napoleon,
the great French emperor.

Do you know who Cannoli was?

No.

Johny Cannoli's
the guy from Bay Ridge.

Italian guy. He's a little
short guy about this big.

So you got
little Johny Cannoli

from Bay Ridge, Brooklyn,
and you got Napoleon,

the great
French military emperor,

and you put 'em both one plate.

Amazing.

I think the emperor Napoleon
of France and Johny Cannoli

would both love
your deconstructed cannoli.

Congratulations, Alexander.

- Amazing.
- Thank you.

Dara and Alexander, whatever
happens from this point on,

you guys should both
be extremely proud

with what you've
accomplished.

Well done, both of you.

The next time we see you both,

we'll be crowning America's

first-ever MasterChef Junior.

Please, go back
into the kitchen.

We'll see you shortly.
Great job, guys.

Thank you.

Wow.

How do you separate
those two desserts?

Because they're
two amazing desserts.

I mean, Dara went to the extent
of making a tuile,

poaching the pear, miso.

I mean, Dara's dessert
was a perfect end

to a stunning dinner.

My fate is in the judges' hands.

I just hope they can see
past the few minor mistakes

and see that I'm amazing.

What did you think of Alexander
taking that dough and rolling it

like pasta through the machine?

- Absolutely phenomenal.
- More interpretive.

Very, very deconstructing
cannoli.

Pastry cream.

Very clever.

There was so much skill in that.

I am thinking that it can go
either way at this point.

It's gonna be
a really close call.

I think both menus
were very intellectual

and intuitive
for a 12 and 13-year-old.

I mean, extraordinary.

With Alexander's menu starting

with the shrimp
and tomato salad...

Very, very Southern
Mediterranean.

Really quite delicious.

Alexander paid homage
to the classics

with the gnocchi
and the veal chop.

Stunning ingredients.

Cooked like an angel,
and then deconstructs a cannoli.

- Mm-hmm.
- Napoleon-style.

I don't care how old they are.

We've sat in this room for four
years and tasted dishes.

We've never had a dish

as good as Alexander's gnocchi

- and veal chop.
- I agree.

But what
about the balance, Joe?

It's not just about one course.

We asked them to produce
restaurant quality,

three courses,
and I feel that Dara did.

I thought her menu
was extremely cohesive.

Yeah, for me, Dara's menu
summed up her confidence

and her composure

and the technical ability
from start to finish.

Not just the appetizer and the
entree, but the dessert as well.

The tuile, the meyer lemon cream
at the end, the syrup, miso.

To take a risk like that
tonight, extraordinary.

We really think we're making
the right decision?

I think that,
at the end of the day,

it's what we have to do.

Shall we?

I hope, I pray that they see
that my food is amazing,

and this could change
my whole life.

I just want to win so badly.

Winning the title
of junior MasterChef

would mean the world
to me.

In my mind, I think
that I did enough to win.

This might be the most important
day of my life.

Dara, Alexander, you guys
came here as young home cooks.

Talented kids just learning
their way around the kitchen,

but after your journey
in this competition,

you guys have both proven
to us and the world that you

are so much more than young
amateur home cooks.

After tonight, you should both
be known as junior MasterChefs.

That's why we would like both
of you to come up here

and switch places with us.

Well done.

You guys have done something
that is powerful.

You have changed how every
8-to-13-year-old aspiring cook

in this country thinks
about food, cooking,

and what they can achieve,

and, for all three of us,
you give us great optimism

in the future of our industry,

and it makes me very proud to be
part of your incredible journey.

Thank you for that.

Dara and Alexander,

your performance
in tonight's finale

was so close,
the smallest details

gave one individual
the slightest edge.

The dishes were that good,

but there can
only be one winner.

Just one of you
is about to receive $100,000.

Just one of you is about to hold

this stunning trophy
in your hands.

Just one of you can make
history by becoming

America's very first
MasterChef Junior.

The winner...

of MasterChef Junior...

Congratulations...

Alexander.

Oh, my gosh!

Absolutely incredible.

Come here, you.

You were great.

- Well done.
- Congratulations, my man.

I never thought
that I would make it this far,

and to actually win...
words can't describe it.

Yeah!

It's just beyond that.

Ladies and gentlemen, tonight
this young man has made history.

Whoo!

Congratulations,
America's

first-ever MasterChef Junior,

Alexander!

Oh, my god.

Absolutely amazing.

Dara, it was so close.

You have been phenomenal.

Ladies and gentlemen,
please give it up

for our runner-up, Dara.

Incredible.

It was all worth it.

I'm definitely gonna,
like, cook way more.

- Amazing job.
- Thank you.

Amazing.
I mean, I'm a winner.

I made it to the finale.
I mean, I have this jacket.

It says
"Dara, junior MasterChef."

Yay.
I love you.

- You're amazing.
- Wow.

I'm so proud of you.

I congratulate Dara because
she did an amazing job.

I think that this is like an
inspiration for kids to cook

because we're cooking just
as good as adult MasterChefs.

It means the world to me.

I mean, it just signifies

that this is what I really love
to do.

I am America's
first junior MasterChef!

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