All language subtitles for MasterChef Junior - S01E06 - Junior Edition_ Finale, Part 1

Previously on MasterChef Junior...

- How about "Yes chef"?
- Yes, chef.

A daunting team challenge

put the kids in charge
of the kitchen

at a high-class L.A. restaurant...

Come on, guys, speed up.

Get this on the plate,
let's go.

I'm trying to do
what you messed up.

That is embarrassing.
Get rid of it.

- Who cooked the fish?
- Me, chef.

- Beautifully done.
- Thank you, chef.

And the results
were mind-blowing.

Would you like to meet the chefs
that cooked your amazing lunch?

That's right,
MasterChef Junior contestants.

- Tonight...
- Oh, come on.

...the semifinal will answer
the age-old question...

Which came first,
the chicken or the egg?

I'm freaking out.

The final four compete
for a shot in the finale.

Jack is praying
to the egg god right now.

Only two can move forward...

Everybody else is done.

...to stay in with a chance
of winning $100,000...

This is
make-it-or-break-it time.

...and the title of America's first

MasterChef Junior.

Nervous?

Being in the top four,
it's amazing.

I've gotten from beef Wellington

and a layer cake
and branzino and ravioli,

and I can't even believe
that I've made it this far.

I feel like I've grown so much

in this competition.

It feels amazing to be
in the semifinals.

This is my passion.

This is what
I was meant to do.

I can almost see
the finish line now.

It's, like,
not too far away.

I made top four.

I'm very proud.

And I just cannot wait
to see what's next.

- Oh, god.
- Oh, my god.

Good to see you all.

I see the judges
and then a haystack

and then chickens
and then a sign saying

"MasterChef" that way,
even though it's right there.

What's so funny, Jack?

Um...

Nothing.

- Excited?
- Yes, chef.

- Nervous?
- A little bit.

I'm freaking out.

Do we have to capture
our own chicken

and kill it
and defeather it?

Or what do we have to do?

As you can see,

we have some
extra company today.

These chickens are here
to help us

answer
a very difficult question.

Which two of you
four young home cooks

will be moving on
to the MasterChef Junior finale?

So which came first:

The chicken or the egg?

For you four, it's the egg.

The chicken part of
this challenge will come later.

Uh-oh.

We're definitely doing
something with an egg

and definitely doing
something with a chicken.

For this challenge,
we want one

perfectly cooked soft-boiled egg.

Exactly like this.

Soft-boiled eggs are something
that I grew up with.

What you've got there

is the nice, firm
egg white.

You take the tip
of your spoon,

you spin that around,
and...

Beautiful.
Mmm.

Tip of the spoon
goes in,

and you see that
wonderful burst of yolk.

Ahh.

Mmm.

That is delicious.

In this challenge,
timing is everything.

We don't want
a hard-boiled egg.

There's no skill in that.

And we don't want
a raw egg.

We want
this soft-boiled egg,

cooked to perfection.

I've hard-boiled eggs
many times.

But honestly, I've never
soft-boiled an egg in my life.

Do you think
you can do that?

- Yes, chef.
- Good.

Okay, guys,
head to your stations.

You will have to make
a perfect soft-boiled egg,

just like the one that Gordon
prepared and showed you.

When you think that your egg
is perfectly done,

you will bring it up here
to be judged.

The person
with the best soft-boiled egg

will get a huge advantage

in the upcoming
elimination challenge.

You have everything
you need

to make us
that perfect soft-boiled egg:

One pot, one slotted spoon,

and, of course, a timer.

Do you all have everything
that Joe's just listed?

- No.
- What are you missing?

The timer.

That's right.

- Oh, come on.
- I've removed the timers.

What?

The best four young chefs
in America tonight,

and you want me to leave you
with a timer?

We're not gonna
make it that easy.

That's right.
and our clock isn't working.

What?
Like, how are you supposed

to make a soft-boiled egg
without a timer?

Is everybody ready?

Yes, chef.

Let's go.

We get one egg,
no do-overs,

but we don't even
have a timer.

That's crazy.

Soft-boiled egg.

Do not underestimate this.

So for me, I try
to teach the egg to swim

- and get a nice pot of cold water.
- What?

Yeah, get 'em covered
by about an inch.

And then I slowly bring it
up to a boil,

about seven minutes
in that water.

- Soft-boiled?
- Soft-boiled.

- I grew up on these.
- Okay.

A soft-boiled egg
is cooked to perfection...

Rolling boil, gently rolling,
four minutes.

But doesn't that
cook the outside

- and not the inside?
- Trust me.

I'm telling you,
seriously.

You guys are talking about
seven minutes, six minutes.

How do you do it
without a timer?

Count in your head.

I'm feeling very confident.

Soft-boiled eggs,
I've made them a bunch of times.

And, um, I think I can
definitely pull this off.

Oh, Dara's in.

All this challenge is,
is timing.

I'm just trying
to count in my head

for about 3 1/2 minutes.

And it's pretty
nerve-racking,

because I could be
going slow or too fast.

It's not
an easy thing to do.

To get it cooked,
just the white,

but not the yolk totally,

I thought maybe
for about three minutes.

I have no technique
for the soft-boiled egg.

I've never cooked one.

I know what it looks like.
I know what it tastes like.

So I'm gonna try
for four minutes.

Jack is praying
to the egg god right now.

Yeah, looks like
he's trying to focus

to the Muka Laka Hiki,
eggy god.

I don't really get that
stressed out when I'm cooking.

I just think
about the 100,000 bucks

that I wanna win.

And I was just calm
and seriously focused

on what I was doing.

Troy's taking his egg out.

I'm the first person done.

I take it out,
dry it off,

put it on the egg stand,

and walk it up
to the front.

Everybody else
is behind me.

they're not even
out of the pot.

So hopefully it's good.

Dara's taking hers out.

Alexander's taking his out
as well.

Say a prayer.

Jack is not panicking.

He is cool as a cucumber.
He's taking his time.

And he's gonna really
make the difference.

My money's on Jack.

Okay, good.
Well done.

Let's start off with Jack.

I was just really hoping
that the white was firm,

that the egg was runny,

and that it was just
a perfect soft-boil.

This could be
a $100,000 egg.

You feel lucky?

- Yes.
- Well, do ya?

Yes.

Let's see how it separates
from the shell.

It feels a little firm.

I hope that's not
an indication

that it's gonna be
over inside.

All right, Jack,
this is what they call

the moment of truth.

Oh, no.

I would say that that is...

over.

This is the moment of truth.

No.

That is over.

Look at that.

I wanted to win
and get that advantage

really, really bad,
because I just wanted

to send another message
that I'm a strong competitor.

Okay, next up...
Dara.

How long in your mind
did you cook it for, Dara?

I was going
for 3 1/2 minutes.

Do you think yours
is overcooked?

I don't think
it's spot-on perfect.

Let's see.
We're hoping for some yolk.

Did you ever think
that so much could

be on the line
for one boiled egg?

No.

Hard-boiled.

It's a very difficult challenge,
obviously.

Okay.

Alexander.

I have no idea
what's in that egg.

I don't know
if I overcooked it,

if I undercooked it.

I basically just
went with my gut.

And my gut is telling me
I nailed it.

So in your mind,
young man,

How long did you
cook it for?

For about 3 1/2 minutes.

- So you counted for 3 1/2 minutes?
- I-I did.

Now, what am I expecting
to find

inside your soft-boiled egg?

Perfectly cooked egg white,

so that they're firm,
and a runny egg yolk.

Here we go.

The big question is,
Alexander,

what's underneath there?

Oh, no.

And that, young man,
is a hard-boiled egg.

Oh, my god.

Thank you.

There goes that advantage.

I cook soft-boiled eggs
at home all the time.

And I can't believe
I just performed like that.

I knew this was gonna
be a difficult task,

but I think
what you've achieved so far,

from the Wellingtons
to the layered cakes

to the amazing stuff
you've cooked,

I thought this one
would've been

a walk in the park.

So Alexander's egg
is hard-boiled.

Jack's is hard-boiled.

And Dara's... her egg
is nearly soft-boiled,

but it's halfway.

And I was
the first one out,

so maybe I am good.

How long did you
cook this for?

I was aiming
for a four-minute cook.

Egg white...
nice and firm.

Inside?

That, young man,

whilst it's not perfect,

it is definitely
the closest

to a soft-boiled egg.
Good job.

- Thank you.
- Well done.

- Smart. Thank you.
- Thank you, chef.

All four of you,
come around,

and stand
in front of your eggs.

Well done.
Tough challenge.

Congratulations, Troy.
Great job.

Thank you.

I finally won a challenge
that I needed to.

And any little advantage
you can possibly get

at this point
is far beyond imagination.

and I need to get Alexander out,
right now.

Troy, you are
about to receive

a game-changing advantage...

and advantage like
we've never, ever

given out before.

Ooh.

Now that Troy's
got the advantage,

I'm shaking in my shoes

because he's
my biggest competition,

and he's gonna
throw darts at me

like everybody else.

I definitely know that
I'm in big trouble right now.

Coming up,
will Jack's time one hour...

- What have you forgotten?
- I need sun-dried tomatoes and demi.

...and find out which two
will move on

to the MasterChef Junior finale.

Congratulations.

Troy, you are
about to receive

a game-changing advantage

going into
this elimination challenge.

Under these cloches are
four different cuts of chicken...

One cut for each of you
to cook us an amazing,

restaurant-quality
chicken dish.

Now, Troy, you will
get to choose

which cut of chicken
you want to use

in your semifinal dish.

You also have
a second advantage.

You get to choose which part
of the chicken

each of your fellow competitors

are going to have
to cook with.

All right.

My advantage is huge
at this point.

Tonight, the stakes
are so high.

I am ready to go
to the finale.

I got my game face on.

Right. The first part
of the chicken

is something that I'm sure
all of you have had...

The chicken breast.

Get it right,
and it can be the star

of any five-star dish.

I'm hoping that I get
the chicken breast.

I think it's the easiest thing
to work with.

And I have a lot of ideas
of what I could

do with it in my head.

The next part of the chicken
is a dark meat...

The chicken thigh.

What's under here
is something

many people love to eat.

It's the chicken wing.

But we don't want
greasy bar food.

we want something
that could be served

at a restaurant as good
as the ones that we own.

Now, for your final part
of the chicken,

it's something that
probably few of you

have ever cooked with.

It is
a delicious chicken liver.

God, I'm scared.

I do not know how to cook
with chicken liver.

Who likes chicken livers?

Nobody?

No, chef.

Look at that baby.

Definitely one
of the most difficult

parts of the chicken
to cook to perfection.

But if you
get this right,

not only is it
a chef's dream,

but it is
absolutely delicious.

Okay, Troy,

four different parts
of the chicken,

four competitors
standing here.

Only two of you
will move to the finale

of Junior MasterChef.

It all comes down to this.

Troy, please collect
the part of the chicken

that you want
to cook with tonight.

Wow.

So, Troy,
you picked the thigh?

It's not the easiest.

It's certainly
not the hardest.

If I just cook a good sauce
with this,

I could go through
to the finale.

And now, we want you
to come up here,

grab a tray, and hand it
to the competitor

who will have to cook
that part of the chicken.

Think about strategy here.

Think about knocking out
your strongest competition.

So the livers.

For us, I think
this is the hardest.

There was, like,
a little voice in my head

saying, "Oh, no,
he'll give me something good.

You're good friends."

I'm gonna give
the chicken livers...

to Alexander.

Wow.

Yeah, well,
we're not good friends

in this competition,
apparently.

Sorry, man.

Alexander, what's going
through your mind?

I've never
cooked with it,

and I haven't tasted it.

So I'm a little bit nervous
to use it.

Troy, behind you...
young Jack and Dara.

In front of you...
the chicken breast

and the chicken wing.

Important pick this one,
'cause you're picking for both.

The wing.

- Here you go.
- Thank you.

- You're welcome.
- Wow.

So I'm giving Jack
the breast,

because it's probably
the easiest one.

And if I get to the finale
and Jack is with me,

I can beat him.

- Excellent.
- Good job.

I know that Troy
thinks of me

as the weakest competitor left,

but he's definitely
not correct.

It's a competition,
and I'm here to win.

In your hands, you each
hold a part of a chicken,

and with it,
your MasterChef destiny.

Now, the two people
with the best dishes

will be moving on
to the finale.

So, all of you,

please take your chicken parts
to your stations.

Your one hour
of cook time starts...

Now.

It's top four
of MasterChef.

Giving me the chicken wings,
Troy, was a big mistake.

Because I'm pretty sure
that this dish

is gonna get me
into the finals.

Green onions.

- Oh, shallots and garlic.
- Um...

Does anybody know
where the asparagus is?

Mushrooms?

I need sun-dried tomatoes
and demi.

Interesting ingredients.

Jack, you okay?
Want some help?

No.

One dish away
from the first ever

MasterChef Junior finale.
It's incredible.

So Troy has
an interesting strategy.

Obviously he wants Alexander
out of the way.

We know that chicken livers
can be turned

into the most delicious dish
anywhere in the world,

I mean, phenomenal.

I would lightly fry
those chicken livers,

so they're pink
in the middle,

crisp on the outside,
and then do

a wonderful
chicken liver salad.

For me, I'd try to make
a quick chicken liver mousse...

Poach 'em gently,
puree 'em,

- a little bit of cream.
- Delicious.

I think that we
are going to see

some amazing
dishes tonight.

I mean,
these four young home cooks

are really the top
of the top,

The creme de la creme
of what America

has to offer
young chefs.

10-, 11-, 12-, 13-year-olds,
it's extraordinary.

I'm gonna make
a pan-fried chicken thigh

with a romesco sauce
and a squash salad.

I'm gonna be make
a soy-ginger glazed wing

with pickled cucumber,
radishes, and carrots.

I've cooked wings a lot.

I'm really confident
in this dish.

What I'm making
is a goat cheese

and sun-dried tomatoes
stuffed chicken,

wrapped in prosciutto

with grilled asparagus
and oven-roasted potatoes.

Right. Alexander,
I feel for you tonight.

Because you're
one of the most talented

individuals
in this competition,

but you've got a target
on your back,

'cause everyone
wants you out.

So you get dealt
that dysfunctional card.

You get the livers,
the one that nobody wants...

The bitter liver
that overcooks in seconds.

You've never cooked
with livers before?

I have not.

Can you turn this
into a winning dish

to get you into the finale?

Um...

Um, hold on.
I'm sorry.

In my mind,
I'm just trying to think

of something to do
with these chicken livers.

This is my ticket
into the finals.

And I only get
one shot at this.

Don't you worry. Listen.

I'll let you
catch your breath.

- Good luck.
- Thank you.

I'm kinda getting ready
to pack my bags.

I know that this is, like,
make-it-or-break-it time.

And I think that
I'm breaking it right now.

Guys, sadly only two of you
can make it to the finale.

That means two of you

will be heading home
after this.

In the first ever
MasterChef Junior semifinals,

the final four
young home cooks

must prepare
a restaurant-quality dish

using chicken parts
given to them by Troy.

So Alexander had the target
on his back.

How's he looking
with the livers?

Yeah, I mean, Alexander
is out of his comfort zone,

so he is feeling vulnerable.

I'm not confident
with these chicken livers,

but I've gotta think
of something restaurant quality.

So I think of making
a chicken liver pate

over a garlic crostini.

So if I can
pull this dish off,

I'm definitely going
to the finals.

But if the judges
don't like it,

that's it,
I'm going home.

Gordon, I can go
in the pantry, right?

Of course you can, bud.
Yeah, easy.

What have you forgotten?

Uh, I don't know
if I've forgotten it,

just I might need
some heavy cream for the sauce.

Some heavy cream.
Is this dish evolving?

Because you're nonstop,
are you?

- Uh, no...
- You haven't got this dish down yet?

No, I-I've got
this dish down.

- Right. Let's go.
- Yep, for sure.

- Oh, one more thing... flour.
- One more?

Well, why didn't you say it
when you went back in there?

- I forgot.
- Jack.

What's the flour for?

- To thicken it up?
- Yeah.

Flour semolina, rich flour,
self-rising flour, no.

All-purpose flour.

There you go.
Right, Jack.

- Anything else?
- No, chef.

Jack, cooking with you
is like running a marathon.

- I know.
- Come on, come on, come on.

Man.

Anything else, Jack?

No, chef...

- Holy mackerel.
- Surprisingly.

25 minutes gone.

Dara...

Good girl.

I wonder where
you got those glasses from.

25 minutes gone,
35 minutes to go.

Right, Jack, the man.

Grilled asparagus,
roasted potatoes,

roulade of chicken breast,
seriously?

- Yeah.
- Have you been drinking?

- No.
- Nothing?

- Uh, well, water.
- Water?

That's complicated.
Even the best of chefs

can't do a chicken roulade.

Wow, look at that,
great sear.

Roll the pan around
to your advantage, okay.

Tilt it down, it'll cook
the back of it as well.

Are you confident
this dish is good enough

- to get you into the final?
- Yes, chef.

- Where are you going?
- I'll be right back.

- I'm getting a pro blade.
- Where are you going, the bathroom?

Jack, honestly?

- What's going on, Troy?
- What's the plan? Nothing much.

What are you making?
What are you making?

A pan-fried chicken thigh
with a romesco sauce.

You have another thigh.
Don't you wanna

put on another one,
just in case?

- Um, no.
- Like an insurance policy?

I'm pretty confident
in this.

You're confident
just to cook one.

- It's looks not as...
- It looks really good,

but, I mean,
it is the semifinal.

Gotta give yourself
every chance.

You're gonna put it
in the oven now?

Yes, I will.

How much time do you think
it has to cook for?

- Maybe ten minutes.
- Good luck, man.

Thank you very much.

Guys, we have
15 minutes to go.

Aah.

- Uh, Dara. - Yeah?
- How you feeling?

- I'm feeling great, chef.
- Ah, good.

We can get chicken wings
anywhere.

How do you know your wings
are gonna be as good

as a dish to get you
into the finale?

Well, my wings aren't
any spicy or barbecue wings

you get at, like,
a wing stand.

These are gonna be
gourmet asian wings

that you get
at more gourmet restaurants.

- More market restaurants?
- Yes.

- Good luck, Dara.
- Thank you.

Let's go.

Five minutes to go, guys.

Start thinking
about plating up.

Wow, that smells incredible.

It does, it really does.

Beautiful, so many
great things going on...

Different countries,
different styles.

So Jack pulled out
his chicken roulade.

It looks crispy.
is it cooked?

It's hard to tell, because
there's so much filling.

But the outside is crispy.
The chicken seems cooked.

Guys, a ten-year-old
pounding out a chicken breast

and stuffing it
and doing a roulade,

and then wrapping it
in prosciutto, Joe.

The young guy's still
in elementary school.

That's the magic

of the junior MasterChef
competition.

2 1/2 minutes to go,
come on.

Dara is meticulously
putting her plate together.

I haven't heard a word
from her today.

So composed. Extraordinary.

Quiet and just focused,
like a laser.

And she had that smirk
on her face

- when she was given those
chicken wings... - She knew, she knew.

When Troy handed them out,

he thought it was
a dysfunctional card.

In her mind, it was one foot
in the finale.

20 seconds to go.

Hot.

Ask yourself:
is that good enough

to get me into the finale?

Ten, nine, eight,

seven, six, five,

four, three, two, one.

Stop. Hands in the air.

Well done.

Incredible.

They smell delicious.

They look so appetizing.

Great job.

Let's start off
with the man

who had the competition
in his hands.

Troy, let's go, please.

Wow.

So, Troy, what is that?

A pan-fried chicken thigh
with romesco sauce

and spaghetti squash
and zucchini salad.

Visually,
it looks beautiful.

I was slightly concerned
it was all gonna look

slightly beige-y,
but you've got that

- vibrance from the sauce.
- Thank you.

What's
around the outside here?

Um, that's herb oil
with olive oil, parsley,

and a little cilantro
in there.

Wow.

- That sauce is so fresh.
- Yes.

So delicious,
got that vibrancy.

It's got
that richness to it.

And how long did you
cook the chicken for?

I cooked it
about four minutes

on each side
in the saute pan,

and then I put it
in the oven

and baked it
for about seven minutes.

Now, slice that through.

What?

Damn, damn, damn,
damn, damn.

How long did you
cook the chicken for?

Um, I cooked it
about four minutes

on each side
in the saute pan,

and then I put it
in the oven

and baked it
for about seven minutes.

Now, slice that through.

- Oh, dear.
- What?

Damn.

Ooh.

Oh, it's raw.

Damn.

I can't even
taste the side of it,

- Because you can see
it's still raw. - Yes, I know.

- Uh, oh, young man,
I'm so disappointed. - Me too.

A thigh takes a minimum
of 20 to 25 minutes in the oven.

A breast is so much easier
to cook.

You've done so well
in this competition.

I did not expect you
to serve me

an undercooked chicken.

What a shame. Damn.

- Your romesco's delicious.
- Thank you.

I have a Spanish restaurant
in New York,

and it's as good
as the romesco

- we serve there, fabulous.
- Thank you.

And I love the idea
of the dish.

- I just really...
- yeah, I know.

You missed it, man.

I asked you if you needed
to put another one in.

- You should've.
- I should've.

A little bit more cooking time
or maybe a second plan,

- You could've saved yourself, but...
- I could've.

Thanks, Troy.

I am so disappointed
in myself.

I've done great
in this competition.

I've cooked beef Wellingtons,
snail chowder,

and I've worked
a restaurant.

But they couldn't even
taste my chicken

because it was raw.

Next up, please, Dara.

So, Dara, walk me through
what we have exactly.

Soy-ginger glazed wings

with pickled cucumber,
radish, and carrot.

It's beautiful.

You know, you cleaned
the wings down

so that they look like
little lollipops.

They're gorgeous.

I'll try some
pickle action.

The pickle is actually
a family recipe.

All right, now I'm gonna
try one of these.

Look at that color.

That could be the best thing
that I've had

this entire show.

It's crunchy, acidic, rich.

Amazing. Great job.

Thank you.

Wow.

Crunchy, amazing flavors.

Great balance
between sweetness and acidity.

More than
restaurant quality,

that is a restaurant
signature dish, my friend.

That is very,
very impressive, Dara.

- Good job.
- Thank you.

Alexander,
let's go, please.

Describe the dish,
please.

Chicken liver pate

over garlic crostini

with reduced
cherry marmalade

and a balsamic glaze

topped
with a bit of bacon.

You got the cheapest and
the most unwanted ingredient,

tonight.

Why the board,
not the plate?

Um, well, I think that
the board really complements

The rustic feel
of the crostini.

It tastes...

delicious.

What you've got to understand
now is that,

something that you
were afraid of cooking,

'cause you
"didn't like" liver,

You just opened up
a completely different door.

Don't cut yourself off
from learning.

Did you taste that?

I did.
and I really like it.

See, there you go.

You now like liver.

I'm impressed.
I really am impressed.

Do you want a job tomorrow?

I would love that.

We'll fly back to London,
and you take over

as the junior sous chef
of the Savoy Grill.

- Got it?
- Absolutely.

You're in.
Great job.

- Thank you.
- Amazing.

This dish is remarkable.

Not only is it beautiful
to look at,

it is delicious,
it's rustic.

It's truly, truly
a masterpiece.

I'm gonna eat
the rest of this, okay?

Okay.
Thank you, chefs.

Okay, last but not least,
big Jack.

Let's go, buddy.

I knew that Alexander's
and Dara's were very impressive,

so I really wanted my dish
to impress the judges a lot.

I definitely wanna
go all the way

and make it to the finale
and try to win.

Long island Jack.

Right, young man.

Look at that beauty.

Jack, what is that?

Chicken breast roulade
stuffed with goat cheese,

sun-dried tomatoes,
and chopped olives,

wrapped in prosciutto
with grilled asparagus

and roasted potatoes.

Visually,
it looks beautiful.

Just remind me, again,
how old you are.

I'm ten years old.

Wow.

Uh, look, seriously,

When we heard you
were doing a roulade,

one of the most difficult things
to accomplish...

Why are you being
so adventurous?

I like being very ambitious
and unique.

and I like blowing people away
with my food.

Uh, Jack, I'm...
I'm lost for words, young man.

- Thank you, chef.
- I'm lost for words.

The dish is delicious.

The prosciutto is crispy.
The chicken is moist.

Pounding it, rolling it,
wrapping it,

cooking it, so technical.

If this is what
you're like at 10,

god help our industry
when you're 20.

- Great job, buddy, seriously.
- Thank you, chef.

Well done.

So most kids your age

would never even order this
on a menu,

let alone cook it
in a challenge.

- That's awesome.
- Thank you.

It's moist.
It's seasoned.

Because of the acidity
of the goat cheese

and the tang with that saltiness
of the prosciutto,

that all works.

I think you nailed it.

This is probably
the best thing

that you've created so far.

- Good job.
- Thank you, chef.

Ahh.

You have just
elevated the standard

of the first ever
junior MasterChef

into areas that
we never expected.

This is going to be one
of the most difficult decisions

we've ever had to make.

Please, give us a moment.

- How do you separate...
- It's almost...

How do you separate
four talented...

It's, like,
too close to call.

- You did great.
- God.

You did great.

How good was that roulade?

The roulade is incredible,
but I mean,

the chicken livers,
hand-chopped.

Chicken liver is,
like, another class.

- You did great.
- It's okay.

You did amazing.

The most technical dish...
roulade.

- Absolutely.
- Really good.

The most visual dish...
Dara. Visually.

Right, you know, cleaning
those chicken wings.

Incredible.

Dara...
I think it's you and Jack.

Could you four please join us
in the front?

There are
four incredibly talented,

accomplished home cooks
standing in front of us.

But only two of you
can move on

to the junior MasterChef
finale.

Troy tried to get me
out of this competition,

but I think
that he failed at that.

The judges loved
that I was so ambitious

with the roulade.

I want to win.

I feel like all three of us
equally did amazing.

And it's so tight,
and it's so close.

Do you know
any MasterChef Juniors?

If you do, go to
MasterChefJuniorCasting.com.

We are in for a treat.

There are
four incredibly talented,

accomplished home cooks
standing in front of us.

But only two of you
can move on

to the junior MasterChef
finale.

I really wanna get
into those finals so badly.

It's just
another humongous step

right to that trophy.

The first person
to go through

to the junior MasterChef
finale...

Congratulations...

Alexander.

Well done.

Going from thousands
of applying

to the top 24
to the top 12,

And getting all the way
to the top 2?

I can't believe
that I'm in the final.

You cook like a chef.

You sound like a chef.

You look like
Julia Child's lost grandson.

And you have the most amazing
connection to food.

And you're just 13.

Congratulations,
young man.

Please head on up
to the gallery.

- Good job, man.
- Thank you.

- Great job.
- Good job.

Good luck, guys.
High five.

Good luck.

Phenomenal.

Good job, man.

Good luck.

Okay, let me
tell you something,

whatever the result is,
what you've done

in this competition
has been extraordinary.

You need to continue
with your head up high,

because you've achieved
so much.

Well done,
all three of you.

Only one of you
can go up

and join Alexander
in the finale

of the first ever
MasterChef Junior.

It's a really tight one
between me and Jack.

Our comments about our dishes
were, like,

exactly, like, the same.

I think that I might've
topped Dara a little bit.

I'm definitely thinking
that I'm going

to make it
into the finale.

I'm not ready to stop here.

The person moving forward

into the grand finale...

Congratulations...

Dara.

Oh, my god.

That dish was phenomenal.
Good job.

It oozed finesse.

It showed complexity,

but it had restraint
beyond belief.

I'm in the finale,
and I'm so excited.

I'm so happy.
I've worked for this.

I deserve this.

- Well done.
- Thank you.

Head up to the gallery
and join Alexander.

Jack and Troy, you two
have been phenomenal.

You're wonderful
in the kitchen.

And you both have an amazing
future in this industry.

Come and say good-bye.

Come on up, bud.
Good job, okay?

Seriously, well done.

Come here, bud. Hey.

You did an amazing job.

You were brilliant, okay?

Come on, buddy,
one high five.

Good job, buddy.

I'm really proud
about what I accomplished

throughout this competition.

Wow. It's gorgeous.

- Thank you.
- It's very smart.

It's rich.
It's creamy.

Mind-blowing.
Great job.

Pasta's great.
I love the vegetables.

- It's pretty darn awesome.
- Thank you very much.

Good job.

I learned
that you have to try hard,

you have to focus...

Order up, chef, chef.

Thank you.
Keep it going.

- Yes, chef.
- Let's go.

And you have to fight
to the end.

Dude, that's awesome.

You have not seen
the last of me.

My food dream
is not gone.

- What a phenomenal journey.
- Thank you.

- Good night, guys.
- Good night.

Come on, Jack.

Great job, guys.

I'm very proud of myself.

Even though
I got eliminated,

I still feel like a winner.

You cook like a dream,
I'm telling you.

You put food on a plate
with finesse.

A small young man
that packs

a very powerful punch.

I definitely had
an amazing time here.

I've learned so much
about cooking.

One burrata!

- Jack, stunning.
- Thank you.

I've become way less shy.

Congratulations, Jack.

Oh, my god!

And I've made a lot
of great friends.

Yay!

I might be sad now,
but you're gonna see me

back up
with that wrestler's spirit,

cooking some more
amazing things.

And then,
there were two.

Well done.

The two of you
now face the biggest

culinary fight
of your lives.

One of you is gonna become
America's first ever

Junior MasterChef.

Good night.
Great job.

Yeah!

Next week
on MasterChef Junior...

It's the unmissable finale...

It's time for the main event.

As the final two
go head-to-head...

I'm not going home
without that trophy.

I'm here to take the title.

...in a television first.

There are chefs right now
shivering down their spine.

Only one will walk away

with $100,000...

Oh, my god.

...and the title
of America's first

MasterChef Junior.

The winner is...

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