MasterChef Junior (2013) s04e11 Episode Script
Head of the Class
Last week Welcome to Ramsay-ville! Yay! Gordon's house.
Yeah, no big deal.
In the most intimidating challenge in "MasterChef Junior" history - Overcooked.
- This is the most This is burnt! Difficult dish I've ever seen.
Aah! Aah! A loss for the blue team Both of you, come on and say goodbye.
Sent Kya and JJ home to continue their culinary dreams.
It's not the end.
- Bye, guys! - Bye, guys.
This is the beginning.
Tonight, the final four compete for a spot in the finale.
Bake, bake, bake.
Only two will rise Aah! And earn the chance of winning $100,000 Holy guacamole! And the title of America's next MasterChef Junior.
Go, go, go, go, go! You are the four best left in this competition.
This is the most intense thing both: Oh! Ever! This is gonna be a hard one, isn't it? Very hard.
- Haha! - Whoo! - Oh, my God! - Oh, no! Oh, God.
Oh, God.
It's just mind-blowing that I made it to the semifinals.
I mean, I started cooking because of "MasterChef Junior," so I am super determined to bring that MasterChef Junior trophy right back to Florida.
Welcome.
Line up, please.
Thank you.
It is so important for me to get into the finale, because I worked so hard to get to this point.
This is just the biggest thing I've ever done in my whole life, and I want to make my whole family proud.
Welcome back to the MasterChef kitchen.
You have all made it to the semifinals of "MasterChef Junior.
" Representing the states of New Jersey, Florida, Louisiana, and Illinois.
You're about to face the toughest culinary battle of your lives.
We have something very special for you under these cloches.
Ah.
Prepare yourselves to be inspired.
Da nuh nuh.
Three two one lift.
Oh, my God! It's my mom! Things just got real in the MasterChef kitchen.
Real creepy.
You each have one of your amazing parents here to inspire you all.
Hi, Dad.
To help you get a-head in this competition.
A-head! Hi, Mom.
Amaya, it's your mum, Karen.
I'm so proud of you, but you have a lot of homework waiting for you at home.
Oh, God, of course I do.
Avery, it's your dad, Ronnie.
Avery, I need you to hurry up and win this competition and get home.
Your mom and I haven't had a decent meal with your sister cooking.
Uh, she burns water.
Zac, it's your gorgeous mum, Dil.
Zac, we miss you so much, and remember, you're always a winner in our hearts.
And finally, Addison, it's your mum, Kathleen.
Addison, Daddy and Kaitlin and I miss you so much, and your little puppy Buddy will not leave your bedroom, so please, hurry up and win and get home! Should we get them out from that table, guys? all: Yes, Chef! Let's go.
I am so excited to see my mom because she always has my back and, through anything, she's there for me.
This is just the inspiration I needed.
All right, guys, your parents are here for inspiration, but before we say good-bye to them, we're gonna ask them to give you all Gifts! Yes! Now, parents, please come and take any gift box at random.
Thank you.
Is it heavy? Avery's dad Ronnie.
Why don't you come on up next? Ah, it's heavy.
Nice.
Want to go together? Yeah, we can go together.
Get the peach one! - What'd you put in here? - Oh! What's Now guys, before you open those gifts, it's time for everyone to say good-bye.
both: Oh! - I'm so proud of you.
- Okay.
- Love you, sweetie.
- Love you.
- I love you.
- Love you.
Good-bye.
Good luck.
- Bye, Mommy.
- Muah.
It's really hard to say good-bye to my mom because she wasn't here for that long, but for the time that she was here, it was just really nice because I got that inspirational boost that I needed.
- Bye, Daddy! - Bye! Bye! Right, it's time to start your next challenge.
Amaya, please go ahead and open yours first.
Chocolate! Dark chocolate.
Next, Avery.
Strawberries.
Zac, please open your box.
Milk chocolate.
Oh! And Addison, please.
Blackberries.
Nice.
It's time to find out what exactly you're going to have to do with those four different ingredients.
It's only one of the hardest desserts to master in the entire world.
A soufflé.
- Oh, my gosh.
- Oh, there it is! A soufflé.
Light, airy, delicious.
It's so incredibly technical, so difficult to get right.
You'll have my basic recipe for it, but a soufflé scares even the most experienced chefs.
Everyone, it is time to head to your stations.
We have to make a soufflé? I've never made a soufflé.
I've never eaten a soufflé.
This is going to be a really hard challenge.
So, you guys each have a different ingredient.
That is the flavor of the soufflé that you will have to make us.
You'll each have 45 minutes to make your perfect soufflé.
This is gonna be hard.
Now, at your stations, you'll have everything you need to make us those perfect soufflés.
You have eggs, sugar, salt, milk, butter, vanilla bean, plus plenty of special ingredients.
Now, all of you, make sure that you rise to the occasion.
The winner of tonight's challenge is in control of what happens next.
Is everybody ready to bake their way to victory? all: Yes, Chef! Your 45 minutes starts now.
Wow, so it all comes down to this, the semifinal.
We're looking at four of the best young home cooks between the ages of eight and 12.
And the coolest thing, too, is that they're cooking because they love to do it.
They want to know, deep down, that they are the best young home cook in the country.
Get that started, my yolks.
Oh, gosh.
I started baking with my mom when I was six years old.
But making a soufflé is gonna be pretty hard, because even some of the best chefs in the world can't make a perfect soufflé.
This challenge is extremely hard because I've never made a soufflé before, but my dream is to have a bakery, and so, doing the soufflé would really up my skills.
What is the A to Z of a perfect soufflé? Any basic soufflé starts with a pastry cream.
You need to separate your egg yolks.
Ugh.
Warm up your milk.
Whisk in the corn starch.
From there, you need to either melt the chocolate or make that fruit purée.
Once you get that flavoring ingredient made, it's time to whisk those egg whites.
You need to get those egg whites whisked enough so that they're shiny and firm, but not over-whipped.
Oh, no.
Because that will just be the death of those soufflés.
Whew.
Timing is everything.
Those soufflés take in a 425-degree oven.
Not a minute more, not a minute less.
This is, like, a workout.
Yes, it's getting thick.
I got the milk chocolate, and I actually feel pretty good about it, but my only worry is that you have to get the timing just perfect because, I think with the chocolate, it can deflate, and you never know what's going to happen.
I need to strain this.
Holy guacamole.
So, I got the strawberries, and I'm kinda a little worried, 'cause the strawberries, I think, are one of the most hardest, 'cause you have to cut them, and you have to purée them, but, as with chocolate, all you do is, you just double boil it, and then you add it in.
All of you, two minutes from now, got to get your soufflés in the oven.
- How you doing, Addie? - Zac, I'm feeling really good.
Awesome.
Keep it up.
Your timing is crucial.
Gotta get it in the oven.
Okay, young man.
How many's in there? Um, there's two in there.
That's rising beautifully.
Is there anything you can't cook? I don't know, Chef.
I make a dish, and I don't even know how to do it, but I just putpiece 'em together.
I know, but they look great.
Rise, rise, rise.
Has to be picture perfect.
How do they look? That one looks a little flatter.
Look again.
Let's take a look.
Actually, I see the same with and without your glasses.
I don't know, that one looks way prettier with these glasses.
Yeah.
You don't want to let 'em know that you're looking at 'em, or else they get upset.
- Oh.
- These are so temperamental.
Six minutes left.
These are rising perfectly.
Which ones went in first? Those.
Addison, that one is beautiful.
Have you said a prayer? Yes, Chef, just to bake, bake, bake, bake.
That's it? Let me say something.
Please, Lord, may those strawberry soufflés rise, please, please, please.
Feel like a ninja right now.
How exciting is this? Addison has four stunning blackberry soufflés.
- Really? - Wow.
They're almost so tall that they're defying gravity.
Amaya's got two gorgeous dark chocolate soufflés.
Like, absolute cookbook perfection.
We're now down to 60 seconds to go, guys.
Gonna let them cook as long as I can.
Gonna let them cook as long as I can.
They do not look pretty.
Zac's milk chocolate soufflé does not look good, guys.
- No? Really? - It split.
Yeah.
It's not raising like a high top.
Wow.
Make sure you select your very best.
Okay.
Fivefour - Faster! Faster! - Threetwo - One, and serve! - Whoo! Well done! Rise, rise, rise.
Make sure you select your very best soufflés.
Okay.
Fivefour - Faster! Faster! - Threetwo One, and serve, please.
Whoo! Well done! Whoo.
For everyone's first time, these soufflés are amazing.
Like, so good.
But, you know, it all depends on the taste.
That looks beautiful.
Right now, I am, like, freaking out.
My heart is beating terribly.
This one little dish could make me go to the finale and make me win $100,000.
Even though my soufflés are warped, I know that the taste of my soufflé is really, really good.
I want to get my hands on any advantages, especially at this stage of the competition.
All I can do right now is just hope and pray that the taste of it is enough to give me that advantage.
This is gonna be a hard one, isn't it? Very hard.
Wow.
Incredible.
Right, all of you, um that was amazing.
Um, a few questions.
Amaya, did you taste the mix before it went into the soufflé mold? Uhno, Chef.
I tasted it afterwards.
Interesting.
Avery, you were the last one to get yours in the oven.
You were playing it really, really close.
How many did you end up making? I ended up making four, Chef.
And then you got to choose which one was best.
Yes, Chef.
Okay.
Zac, what was the ratio of melted milk chocolate to pastry cream to egg whites? I did it by taste and by color, because I know that the milk chocolate is extremely sweet, so I had to cut down on my sugar.
Wow.
Addison, before you started cooking out the blackberries, did you taste them? Yes, Chef, I tasted my blackberries and they were perfectly sweet, and so I added a little less sugar and a little more lemon juice to give it that acidity.
And did you taste your soufflé before you brought us your final No, Chef.
So you've got no idea what your soufflé tastes like? No, Chef.
Thank you.
It's tough.
I had two phenomenal soufflés.
That blackberry.
Amaya, I would send that in my restaurant tonight.
Yeah, it looked gorgeous.
Crisp on the outside, just gooey and rich in the center.
- That spoon you had was like, dark, black, molten, gooey.
I mean, delicious.
And then Addison's blackberry.
- My word.
- Yeah.
See, the height of that excites.
Addison's looks like you went to a fine dining restaurant and got that served to you.
It couldn'tcouldn't get better.
I think you might have won, Avery.
Thanks.
But Avery's also looked beautifully high.
It was delicious.
It looks beautiful.
It's perfect.
I could smell it next to me while I was eating.
- Exactly, the strawberries.
- Yeah, what happened to Zac's? - 'Cause it went lopsided.
- Yeah.
For me, Zac's was delicious.
The only thing that was wrong with it: he did not fold those egg whites.
I'm screwed.
Completely.
I'll just have to fight it out.
It could be that yours tasted better than all of ours.
You know? So We happy? - Yeah, I think so.
- Yeah.
Please come around to the front.
I want to win this challenge so bad.
I mean, getting an advantage in the top four gets me one step closer to opening up Batter Up Bakery.
I have to win.
Guys, that was an incredible challenge.
You guys all pulled it off.
But only one of you tonight are gonna get that huge advantage for the next challenge.
The young home cook who delivered us a sensational soufflé Congratulations Addison.
Yes! Yes! That, young lady, was what we call perfection.
I won the challenge! Oh, yeah! Let's go.
Gordon Ramsay said my soufflé was perfection.
Getting an advantage in the semifinals is like stealing home plate.
What could be better than that? Addison.
Congratulations.
You are now firmly in control, young lady.
Phew, wow.
You do have to cook in tonight's semifinal, but your advantage should be big enough to propel you into the grand finale.
Now, here, you have four faces on a plate.
First of all, there's this girl.
That's me.
Right there.
Zac, Amaya, and Avery.
We will present you with four very different cuts of a certain type of protein.
Your job is to put one cut on each face.
The protein we're about to show you is one of the world's most popular meats.
I'm talking about, say, succulent, delicious Pork.
Yum.
First up: pork belly.
This part of the pig really does bring home the bacon, literally.
It braises beautifully, but it can be very challenging to cook with in a short amount of time.
Next, we have the most luxurious cut.
It's a cut that frequently appears on menus on the world's finest restaurants.
Pork loin.
Pork loin provides some of the most tender, delicious meat, but it can dry up very quickly, so whoever has this tonight needs to be super careful with how they cook it.
Two cuts remain, the next being one of my personal favorites.
Ribs.
Messy, dirty, and delicious.
I might take those for myself.
There are all kinds of directions you can go with ribs, but they have to be perfectly cooked, which can be hard to accomplish in such a short amount of time.
The last choice is the most unconventional, but if it is executed well, it can be the most delicious cut.
It is Pig's ears.
Oh, ew! Have you ever eaten a pig's ear? No, Chef.
Oh, trust me, the crunch of the cartilage - Oh! - Is just incredible.
Oh, you're really grossing me out.
Now, these are pretty difficult to cook.
If you don't have the proper technique, pig's ears can become a mouthful of chewy, sinewy meat.
Oh, gosh.
Get it right, though, these really are a chef's dream.
Addison, you now have the huge advantage of selecting which home cook receives which cut of pork.
So, Addison, do you have a plan? Um Uh-oh.
Are you safe? Nope.
I just have a huge advantage right now.
Whoo.
Addison does have to cook in tonight's elimination challenge.
I mean, it's the semifinals after all.
But, Addison did have an important decision to make.
She got to decide what each and every one of you will cook with in tonight's challenge.
Oh, no.
We showed Addison four stunning cuts of Delicious pork.
And gave her the choice of allocating each of you, tonight, a different cut.
Addison got to choose between a stunning pork belly, an amazing pork loin, delicious ribs, and then The most difficult one Pork ears.
Oh, gosh.
Let me remind you, we're looking for a dish that is so good it's gonna propel you into the grand finale of "MasterChef Junior.
" Are you guys ready to find out which cut of pork Addison chose for you? all: Yes, Chef! Well, you'll need to head to the pantry, 'cause in the pantry it'll become very clear what part of the pig you're gonna be cooking with.
Your one hour starts Now.
What is it? What is it? What'd I get? What'd I get? Oh, great.
I got pig ear.
I gave Zac pig ears Blech! Because, as much as I like him, he's one of my biggest competitors here.
I got the loin? Why'd you put bacon on my face? Oh, my God.
The next stop is the finale, and I got to get there right now.
What in the world am I going to make? Pork belly is like bacon.
- Corn - Beef stock Tomato Back in Louisiana, we don't cook pork.
We cook alligator belly.
Oh, gosh.
Where's, like, the parsley or the herbs? Wow, you have a big idea, Amaya.
Yeah, I do.
Let's go, guys.
Semifinal time, guys.
Well done, Zac.
Okay, Avery, well done.
Addison, well done.
Amaya, good girl.
Aah! Pressure cooker! Let's confirm, we definitely have the best four in this stage of the competition.
It's semifinal night.
Big questions is, did Addison use her advantage well? She did.
I think she was very smart.
The one thing that leaves me curious is that Addison chose the ribs.
You know, if you get ribs right, can be so delicious, but in 60 minutes, those ribs are gonna be very tricky.
Shoot.
Zac has, arguably, the hardest one with the pig's ears.
And that's who Addison wants out.
He's got a tough one there tonight, and it's not like the independent cuts, where they stand alone.
Pig's ears need help.
Now, Avery got the pork belly.
This is my favorite cut.
With the right finesse and technique, this cut can deliver a five-star restaurant-worthy dish.
But, if it's cooked poorly, it could become a chewy, horrible mess.
Oh! Amaya has the pork loin.
- Right.
- That loin is all about the flavors that you pair with it.
A lot of that pork loin jeopardy is on the thickness, and she's cut it in half, but it's still It's gonna be a lot about the cookery there.
Halfway, guys.
Just under 30 minutes left.
Right.
Zac.
Yes, Chef.
So you got ears.
How you feeling? For me, pressure is a privilege, because Love that word.
- I'm gonna make this shine.
- Yes.
Even though I got the worst ingredient, I think that it's actually one of the best.
What are you doing? What's the dish? I'm gonna do braised pig ear, and then I'm gonna deep-fry it just to get, like, this really nice crispiness, and then, with a parsnip puree.
Right.
And then I'm gonna do a frisée salad.
Is this gonna be good enough to get into the finale? - Absolutely, Chef.
- Yeah.
I feel extremely confident about this dish.
Good luck.
- Addison.
- Yes.
You chose the ribs.
How come? I like how they're so juicy and you can add the different flavors to them.
What is the dish? Making a soda-braised rib with a summer strawberry salad and a potato salad.
Okay.
Good luck.
Come on, guys.
You can do this.
All right, young lady.
It smells incredible.
What areou making? I am making pork loin with mushroom farro and a green apple-onion marmalade.
- Wow, that's delicious.
- Thank you.
What's the rub on there, 'cause it smells really fragrant, really nice.
It's a mix of za'atar and rose hips.
Young lady, you've got ten minutes to get yourself in the finale.
Can you do it? Yes, Chef! - Good luck.
- Thank you.
Avery, what's going on in this pressure cooker? There's carrots, celery, onions, some vegetable stock, and of course, my pork belly.
Talk to me about the dish.
I am making pork belly with a sweet potato mash, fried beet root chips, and sautéed Brussels sprouts.
Sounds good.
So, Avery, girl to girl.
Is a girl gonna win this year's "MasterChef Junior"? Yes, Chef! Which girl? Me.
Good luck.
Just under two minutes to go.
No, no, no.
Shoot.
Make those plates shine.
You are the four best.
Prove it.
Amaya's starting to slice that pork.
I don't know if that's rested long enough.
Oh, no.
I look over at Amaya, and I see that her pork is raw.
I don't know what she's gonna do right now, but she has to get that pork done in time.
Otherwise, she could be going home tonight.
- Unbelievable.
- It's completely raw.
Shoot.
Amaya's starting to slice that pork.
I don't know if that's rested long enough.
Oh, no.
- Unbelievable.
- It's completely raw.
I'm putting it back in the oven, and hopefully it's enough to completely cook it.
I mean, if I don't get this pork cooked, then I might as well be going home.
Looks like Amaya's put the pork back in the oven.
If there's one thing a loin doesn't take well, it's twice cooked.
For me, I think Avery's pork belly looks amazing.
Yeah.
It's beautifully braised.
She crisped it nicely in the pan.
Very high-end.
Addison has got her ribs braising.
She's doing it in cola, so it gives it that nice spiced, kinda cola flavor.
Is it okay? Zac's salad looks incredible.
I have never seen a pig's ear elevated in such a luxurious way.
Finishing touches! Make those plates shine.
Tennine Eightseven Sixfive Fourthree Two, one, and stop.
Hands in the air.
Well done.
All of you.
You have completed your final challenge in the semifinal of "MasterChef Junior.
" Sadly, two of you have cooked your last-ever dishes in the MasterChef kitchen.
All right, let's start off with the girl that was in charge.
Addison, let's go, please.
Thank you.
Here we go.
I'm just one plate away from the finale, but most of my friends' dishes look great, and I'm starting to get really nervous.
Please taste good, dish! So, young lady, you were in control.
You delegated the cuts.
Yes.
Describe your dish, please.
For you, tonight, I have made a soda-braised rib with a summer strawberry salad and a potato salad.
- Are you happy with the dish? - Yes, Chef.
'Cause it doesn't look that refined.
It looks like we're at a barbecue around your house, which is, understandably, for ribs, but I've seen you plate food way better than that.
Yeah.
Okay.
So the meat is, literally, just falling off the bone.
How long did you braise those ribs for? Um, I braised the ribs for about 40 minutes.
Mmm.
Ribs are delicious.
It's soft, it's unctuous, it's gooey.
You've got the seasoning right.
Love the idea of literally braising them in the soda.
Not too sweet, 'cause you've got the spice there.
The weird bit, for me, is all the fruit in amongst the salad.
However, you came out the gate strong.
Good effort.
Thank you.
Thank you, Chef.
We gave you a choice of four cuts of pork.
It seemed that you were going straight for those ribs.
- Mm-hmm.
- Why? I've been making ribs my whole life, and I, always, when I'm at a barbecue, ribs are the first thing I'll run to.
These are incredible.
The real wow factor is the tenderness.
They're impossibly tender.
Potato salad is delicious.
The personality of these ribs, for me, is Addison.
They sort of have their own voice.
They're sweet.
They're interesting.
There's depth to them.
They're so well-done.
Would have loved a little bit more sauce because it's so good.
Yeah.
Thank you.
At this point in the competition, there's no room for mistakes.
I was hoping for a home run, but I don't know if my dish is enough to get me into the finale.
Next up, Zac.
My salad looks beautiful, and I think that I elevated this cheap cut of a pig ear and made it restaurant quality.
- Wow, it's beautiful.
- Than you, Chef.
What do you have here? This is a frisée salad with braised and crispy pig ear.
How familiar are you with pig ears? I've never tasted pig ears, and I never actually planned on eating them or cooking them, so this is a little new for me.
Visually, it's gorgeous.
Beautiful color.
It's crispy.
So, I'm gonna try now.
So, here's the thing.
That is undercooked pig ear.
Visually, it's gorgeous.
Beautiful color.
It's crispy.
So, I'm gonna try now.
So, here's the thing.
That is undercooked pig ear.
The problem with pig ears is, if it's not cooked all the way through, then you're just sitting there chewing and gnawing on this dog toy.
The thing is, it's crispy, seasoned really nicely, nice acidity, the flavor on the vegetables is so amazing and complex that you forget that the pig's ear is undercooked.
- Thank you.
- Thank you, Chef.
- Zac.
- Yes, Chef.
How long did you cook the pig's ears from start to finish? I cooked them for 40 minutes, julienned them Mm-hmm.
And then I fried them, and then when it came out, I just re-seasoned it.
Here's the thing: just a little bit too crunchy.
Could've done with about two or three more minutes in the pressure cooker.
Had you flour-egg wash bread crumbed them, they would cook longer in the fryer and you'd see less of the flesh rolling down the side of the cartilage.
Okay.
Big deal.
Pig's ear needs more cooking, but you're 12 years of age, right? Yes, Chef.
How many pig's ears have you cooked in your life? Never.
So, a technical mistake in the cooking, but you've brought a salad together like a professional chef.
Love the quail egg.
Is it good enough to get into the finale? It's definitely up there.
- Good job.
- Thank you, Chef.
- Thank you.
- Thank you.
Next up, from Louisiana, Avery.
Come on up.
This pork belly is the only thing separating me and the trophy.
It's time to win this thing.
Go pig, or go home.
Wow.
Avery, what did you decide to do with this pork belly? I made pork belly with a sweet potato mash, beet root chips, and sautéed Brussels sprouts.
It looks beautiful and caramelized on the outside.
How many pork bellies have you cooked in your life? Maybe one or two or three.
I mean, cutting into it, it's so tender.
Thank you.
Avery I'm nearly speechless.
This is one, if not the most delicious dish I've tasted in this kitchen.
That pork belly is so perfectly braised, it's so perfectly crisp.
The element of the sweet potato, it's sweet and earthy, and the crisp beet root chips on top are such a perfect finish.
I hope the other three behind you know what they're up against, because you just raised the bar.
I mean, was this luck? 'Cause look at that.
You've got the fat rendered on the sides evenly all around.
Chef, I'm gonna tell you.
It's not just luck.
No? What is it? I'm a competitor.
Mm-hmm.
Girl, this is intense.
Where'd you learn to cook like this? Just my family.
And crazy ideas in my head going, "Ooh! Maybe this! Maybe that!" This dish? Mind blown.
- Pah! - It's delicious.
It's beautiful, and what's cool is that it's the best dish that you've ever made in this kitchen.
So, if there's any time to peak, it is now.
Thank you.
Yes! Next up: Amaya, please.
Let's go.
Thank you.
This is really intense right now.
Everyone's dish looks great, but hopefully my flavors are going to be enough to boost me all the way into the finale.
Right.
Young lady.
Wow.
Now, describe the dish, please.
I have a za'atar and rose hips pork loin with mushroom farro and a green apple marmalade.
Wow, love the idea of that marmalade and the farro.
We don't really see a lot of that being cooked.
One of the most expensive cuts of pork, tonight, you had.
Visually, it looks very simple.
Is that what you wanted in terms of plating? No, I thought that it was going to be a little bit more spread out, so that is why I got such big of a plate.
Mm-hmm.
The pork, slightly undercooked.
That needed a little bit longer in the oven.
When you've got a slice of pork that thick, it's important that it rests for as long as it cooks.
But what I do love about it is the rub that you've put on that pork.
Also, the mushrooms are nice.
Just needs to be rested longer.
- Thank you.
- Thank you, Chef.
Now, talk me through this dry rub.
I grinded up some rose hips and za'atar for a bit of Arabic flavor.
Flavor-wise, really smart.
Love the za'atar.
Love the rose hips.
Love that you brought us back to those roots of your family.
The apple-onion chutney, so smart.
Sweet, acidic, really helps brighten the dish.
Think the pork loin cookery got you caught up a little bit.
I think that's really the only place that your dish feels lost.
Thank you.
Wow.
All four of you, well done.
This is a very big decision.
Please give us a moment.
Thank you.
I think that we all did great.
You're definitely through.
You're definitely through.
Okay.
Avery.
It was so perfect.
I mean, she raised the bar.
I really think that my dish was just enough.
Addison's, I mean, incredible flavor, though.
Slightly confusing with the fruit salad.
Addison just missed the mark on elevating.
Okay, I'm just really nervous right now.
- So Zac's salad was stunning.
- Gorgeous.
Finesse beyond belief, and his knife skills tonight were precise.
Yeah, yeah.
But, the pig's ear.
Slightly undercooked.
I don't know, I thought my dish was pretty good.
It's just this.
Amaya.
Undercooked.
But the smelling was there.
Love what she did with the spice.
This is gonna be really difficult.
- You happy? - Yes.
All of you should be so proud of making it this far.
Two of you will get one step closer to the title of MasterChef Junior.
Wow.
The first young home cook to take their place in the "MasterChef Junior" finale is Congratulations The first young home cook to take their place in the "MasterChef Junior" finale is Congratulations, Avery! Congratulations.
Whoo-hoo! I never thought that this nine-year-old girl from the bayou would actually be in the finale.
I am ready to take that trophy back home to Louisiana.
That dish was too good not to get you into the MasterChef finale.
Oh, my God.
Avery, well done.
Please, stand over here on the side.
Addison, Zac, Amaya.
In the entire history of this competition, we've never had a decision that has been so difficult.
Tonight, sadly, there is only room for one more individual to join Avery in the grand finale of "MasterChef Junior.
" I've worked so hard to get to this point, and to get into the finale, it would just mean the world.
I know I have what it takes to be the next MasterChef Junior.
There was one dish that was difficult to achieve.
I believe that I am the best chef here, and I've put in all the hours and the hard work, and I think that I really deserve to win.
A dish that was pretty outstanding.
I do not want to go back home right now.
I want to make it through.
I want to go to the finale.
I want to show more of what I'm made of.
The final person joining Avery heading into the finale of the biggest cooking competition anywhere in the world Congratulations Addison.
Oh, my God.
- Well done.
- Oh, my God.
Those ribs, young lady, were extraordinary.
The meat was delicious, it fell off the bone.
You gave it your all.
Well done.
Please, come and stand over next to Avery.
There's gonna be a girl winner! Oh, my God! There's gonna be a first girl winner.
First girl winner.
Zac, young man, I had you as my front-runner.
You have class.
You are a talented young man, and you'll go far in life in general.
You're gonna be brilliant, young man.
Thank you, Chef.
And the fact that you've only been cooking for literally 18 months, that blows our mind.
I'm really sorry to see you go.
But I don't think it's the last time I will see you.
How you feeling, bud? I'm feeling a little sad that I didn't get to the final, but I'm really proud of how far I got.
Yeah.
Amaya, you're a stunning little firecracker that is just a joy to have around.
I love your attitude.
I think you're a credit to your school, to your family, and that smile is infectious.
How you feeling, my darling? I'm really proud because this is something I would never dream of doing.
Both of you, please, come and say good-bye.
Oh, dear.
Good night, my darling.
Come here, you.
Oh, dear, dear.
- Come here.
- Oh, mate.
You've been brilliant.
You know that.
Zac, in your mind, who's gonna become America's next MasterChef Junior? Addison.
Amaya, who's it gonna be? I think it's gonna be Avery.
Guys, take care.
- Thanks, Chef.
- Yeah? - Safe trip home.
- Good job, guys.
Guys.
You did an amazing job.
Coming here, I was really shy.
Oh, my God! And then I completely opened up as a person.
It's just mind-blowing of how much I've improved, not only as a person, but as a chef.
This is one bodacious surf and turf.
Nice job.
Thank you.
I'm impressed with your attitude and with your cooking.
You are a force to be reckoned with.
Way too sour! I'm one in 13 million kids that got to participate in this competition, and I have made it here into the top four.
This is such an achievement, and I'm really, really proud of myself.
You went above and beyond here.
Amaya, this is awesome.
- Thank you, Chef Graham.
- Good job.
I'm definitely leaving here with my head held high.
Because I've got to meet the best chefs in the world.
I met all these amazing friends.
both: Yes! I've gotten to do so many fun things.
Oh, my God! It's been a really fun experience.
I've had so much fun here, but I'm really excited to go all the way back to Florida.
I get to play more tennis, I get to see my family, and hopefully, I'll get that puppy that I've been wanting.
Bye, guys.
This has been the opportunity of a lifetime.
Step right up! Get your turkey burgers! And I'm only ten.
Bye, Zac.
Bye, Amaya.
You guys did great.
Next week This is the "MasterChef Junior" finale.
Addison and Avery go head-to-head in the ultimate culinary showdown.
This is the battle of the girls.
I'm this close to winning it all.
But only one will win $100,000 Nailed it.
This is a full-on knockout.
That looks like a spoonful of diamonds.
And the title of America's next MasterChef Junior.
I have fought for my place in the finale, and I'm ready to take that trophy.
Congratulations
Yeah, no big deal.
In the most intimidating challenge in "MasterChef Junior" history - Overcooked.
- This is the most This is burnt! Difficult dish I've ever seen.
Aah! Aah! A loss for the blue team Both of you, come on and say goodbye.
Sent Kya and JJ home to continue their culinary dreams.
It's not the end.
- Bye, guys! - Bye, guys.
This is the beginning.
Tonight, the final four compete for a spot in the finale.
Bake, bake, bake.
Only two will rise Aah! And earn the chance of winning $100,000 Holy guacamole! And the title of America's next MasterChef Junior.
Go, go, go, go, go! You are the four best left in this competition.
This is the most intense thing both: Oh! Ever! This is gonna be a hard one, isn't it? Very hard.
- Haha! - Whoo! - Oh, my God! - Oh, no! Oh, God.
Oh, God.
It's just mind-blowing that I made it to the semifinals.
I mean, I started cooking because of "MasterChef Junior," so I am super determined to bring that MasterChef Junior trophy right back to Florida.
Welcome.
Line up, please.
Thank you.
It is so important for me to get into the finale, because I worked so hard to get to this point.
This is just the biggest thing I've ever done in my whole life, and I want to make my whole family proud.
Welcome back to the MasterChef kitchen.
You have all made it to the semifinals of "MasterChef Junior.
" Representing the states of New Jersey, Florida, Louisiana, and Illinois.
You're about to face the toughest culinary battle of your lives.
We have something very special for you under these cloches.
Ah.
Prepare yourselves to be inspired.
Da nuh nuh.
Three two one lift.
Oh, my God! It's my mom! Things just got real in the MasterChef kitchen.
Real creepy.
You each have one of your amazing parents here to inspire you all.
Hi, Dad.
To help you get a-head in this competition.
A-head! Hi, Mom.
Amaya, it's your mum, Karen.
I'm so proud of you, but you have a lot of homework waiting for you at home.
Oh, God, of course I do.
Avery, it's your dad, Ronnie.
Avery, I need you to hurry up and win this competition and get home.
Your mom and I haven't had a decent meal with your sister cooking.
Uh, she burns water.
Zac, it's your gorgeous mum, Dil.
Zac, we miss you so much, and remember, you're always a winner in our hearts.
And finally, Addison, it's your mum, Kathleen.
Addison, Daddy and Kaitlin and I miss you so much, and your little puppy Buddy will not leave your bedroom, so please, hurry up and win and get home! Should we get them out from that table, guys? all: Yes, Chef! Let's go.
I am so excited to see my mom because she always has my back and, through anything, she's there for me.
This is just the inspiration I needed.
All right, guys, your parents are here for inspiration, but before we say good-bye to them, we're gonna ask them to give you all Gifts! Yes! Now, parents, please come and take any gift box at random.
Thank you.
Is it heavy? Avery's dad Ronnie.
Why don't you come on up next? Ah, it's heavy.
Nice.
Want to go together? Yeah, we can go together.
Get the peach one! - What'd you put in here? - Oh! What's Now guys, before you open those gifts, it's time for everyone to say good-bye.
both: Oh! - I'm so proud of you.
- Okay.
- Love you, sweetie.
- Love you.
- I love you.
- Love you.
Good-bye.
Good luck.
- Bye, Mommy.
- Muah.
It's really hard to say good-bye to my mom because she wasn't here for that long, but for the time that she was here, it was just really nice because I got that inspirational boost that I needed.
- Bye, Daddy! - Bye! Bye! Right, it's time to start your next challenge.
Amaya, please go ahead and open yours first.
Chocolate! Dark chocolate.
Next, Avery.
Strawberries.
Zac, please open your box.
Milk chocolate.
Oh! And Addison, please.
Blackberries.
Nice.
It's time to find out what exactly you're going to have to do with those four different ingredients.
It's only one of the hardest desserts to master in the entire world.
A soufflé.
- Oh, my gosh.
- Oh, there it is! A soufflé.
Light, airy, delicious.
It's so incredibly technical, so difficult to get right.
You'll have my basic recipe for it, but a soufflé scares even the most experienced chefs.
Everyone, it is time to head to your stations.
We have to make a soufflé? I've never made a soufflé.
I've never eaten a soufflé.
This is going to be a really hard challenge.
So, you guys each have a different ingredient.
That is the flavor of the soufflé that you will have to make us.
You'll each have 45 minutes to make your perfect soufflé.
This is gonna be hard.
Now, at your stations, you'll have everything you need to make us those perfect soufflés.
You have eggs, sugar, salt, milk, butter, vanilla bean, plus plenty of special ingredients.
Now, all of you, make sure that you rise to the occasion.
The winner of tonight's challenge is in control of what happens next.
Is everybody ready to bake their way to victory? all: Yes, Chef! Your 45 minutes starts now.
Wow, so it all comes down to this, the semifinal.
We're looking at four of the best young home cooks between the ages of eight and 12.
And the coolest thing, too, is that they're cooking because they love to do it.
They want to know, deep down, that they are the best young home cook in the country.
Get that started, my yolks.
Oh, gosh.
I started baking with my mom when I was six years old.
But making a soufflé is gonna be pretty hard, because even some of the best chefs in the world can't make a perfect soufflé.
This challenge is extremely hard because I've never made a soufflé before, but my dream is to have a bakery, and so, doing the soufflé would really up my skills.
What is the A to Z of a perfect soufflé? Any basic soufflé starts with a pastry cream.
You need to separate your egg yolks.
Ugh.
Warm up your milk.
Whisk in the corn starch.
From there, you need to either melt the chocolate or make that fruit purée.
Once you get that flavoring ingredient made, it's time to whisk those egg whites.
You need to get those egg whites whisked enough so that they're shiny and firm, but not over-whipped.
Oh, no.
Because that will just be the death of those soufflés.
Whew.
Timing is everything.
Those soufflés take in a 425-degree oven.
Not a minute more, not a minute less.
This is, like, a workout.
Yes, it's getting thick.
I got the milk chocolate, and I actually feel pretty good about it, but my only worry is that you have to get the timing just perfect because, I think with the chocolate, it can deflate, and you never know what's going to happen.
I need to strain this.
Holy guacamole.
So, I got the strawberries, and I'm kinda a little worried, 'cause the strawberries, I think, are one of the most hardest, 'cause you have to cut them, and you have to purée them, but, as with chocolate, all you do is, you just double boil it, and then you add it in.
All of you, two minutes from now, got to get your soufflés in the oven.
- How you doing, Addie? - Zac, I'm feeling really good.
Awesome.
Keep it up.
Your timing is crucial.
Gotta get it in the oven.
Okay, young man.
How many's in there? Um, there's two in there.
That's rising beautifully.
Is there anything you can't cook? I don't know, Chef.
I make a dish, and I don't even know how to do it, but I just putpiece 'em together.
I know, but they look great.
Rise, rise, rise.
Has to be picture perfect.
How do they look? That one looks a little flatter.
Look again.
Let's take a look.
Actually, I see the same with and without your glasses.
I don't know, that one looks way prettier with these glasses.
Yeah.
You don't want to let 'em know that you're looking at 'em, or else they get upset.
- Oh.
- These are so temperamental.
Six minutes left.
These are rising perfectly.
Which ones went in first? Those.
Addison, that one is beautiful.
Have you said a prayer? Yes, Chef, just to bake, bake, bake, bake.
That's it? Let me say something.
Please, Lord, may those strawberry soufflés rise, please, please, please.
Feel like a ninja right now.
How exciting is this? Addison has four stunning blackberry soufflés.
- Really? - Wow.
They're almost so tall that they're defying gravity.
Amaya's got two gorgeous dark chocolate soufflés.
Like, absolute cookbook perfection.
We're now down to 60 seconds to go, guys.
Gonna let them cook as long as I can.
Gonna let them cook as long as I can.
They do not look pretty.
Zac's milk chocolate soufflé does not look good, guys.
- No? Really? - It split.
Yeah.
It's not raising like a high top.
Wow.
Make sure you select your very best.
Okay.
Fivefour - Faster! Faster! - Threetwo - One, and serve! - Whoo! Well done! Rise, rise, rise.
Make sure you select your very best soufflés.
Okay.
Fivefour - Faster! Faster! - Threetwo One, and serve, please.
Whoo! Well done! Whoo.
For everyone's first time, these soufflés are amazing.
Like, so good.
But, you know, it all depends on the taste.
That looks beautiful.
Right now, I am, like, freaking out.
My heart is beating terribly.
This one little dish could make me go to the finale and make me win $100,000.
Even though my soufflés are warped, I know that the taste of my soufflé is really, really good.
I want to get my hands on any advantages, especially at this stage of the competition.
All I can do right now is just hope and pray that the taste of it is enough to give me that advantage.
This is gonna be a hard one, isn't it? Very hard.
Wow.
Incredible.
Right, all of you, um that was amazing.
Um, a few questions.
Amaya, did you taste the mix before it went into the soufflé mold? Uhno, Chef.
I tasted it afterwards.
Interesting.
Avery, you were the last one to get yours in the oven.
You were playing it really, really close.
How many did you end up making? I ended up making four, Chef.
And then you got to choose which one was best.
Yes, Chef.
Okay.
Zac, what was the ratio of melted milk chocolate to pastry cream to egg whites? I did it by taste and by color, because I know that the milk chocolate is extremely sweet, so I had to cut down on my sugar.
Wow.
Addison, before you started cooking out the blackberries, did you taste them? Yes, Chef, I tasted my blackberries and they were perfectly sweet, and so I added a little less sugar and a little more lemon juice to give it that acidity.
And did you taste your soufflé before you brought us your final No, Chef.
So you've got no idea what your soufflé tastes like? No, Chef.
Thank you.
It's tough.
I had two phenomenal soufflés.
That blackberry.
Amaya, I would send that in my restaurant tonight.
Yeah, it looked gorgeous.
Crisp on the outside, just gooey and rich in the center.
- That spoon you had was like, dark, black, molten, gooey.
I mean, delicious.
And then Addison's blackberry.
- My word.
- Yeah.
See, the height of that excites.
Addison's looks like you went to a fine dining restaurant and got that served to you.
It couldn'tcouldn't get better.
I think you might have won, Avery.
Thanks.
But Avery's also looked beautifully high.
It was delicious.
It looks beautiful.
It's perfect.
I could smell it next to me while I was eating.
- Exactly, the strawberries.
- Yeah, what happened to Zac's? - 'Cause it went lopsided.
- Yeah.
For me, Zac's was delicious.
The only thing that was wrong with it: he did not fold those egg whites.
I'm screwed.
Completely.
I'll just have to fight it out.
It could be that yours tasted better than all of ours.
You know? So We happy? - Yeah, I think so.
- Yeah.
Please come around to the front.
I want to win this challenge so bad.
I mean, getting an advantage in the top four gets me one step closer to opening up Batter Up Bakery.
I have to win.
Guys, that was an incredible challenge.
You guys all pulled it off.
But only one of you tonight are gonna get that huge advantage for the next challenge.
The young home cook who delivered us a sensational soufflé Congratulations Addison.
Yes! Yes! That, young lady, was what we call perfection.
I won the challenge! Oh, yeah! Let's go.
Gordon Ramsay said my soufflé was perfection.
Getting an advantage in the semifinals is like stealing home plate.
What could be better than that? Addison.
Congratulations.
You are now firmly in control, young lady.
Phew, wow.
You do have to cook in tonight's semifinal, but your advantage should be big enough to propel you into the grand finale.
Now, here, you have four faces on a plate.
First of all, there's this girl.
That's me.
Right there.
Zac, Amaya, and Avery.
We will present you with four very different cuts of a certain type of protein.
Your job is to put one cut on each face.
The protein we're about to show you is one of the world's most popular meats.
I'm talking about, say, succulent, delicious Pork.
Yum.
First up: pork belly.
This part of the pig really does bring home the bacon, literally.
It braises beautifully, but it can be very challenging to cook with in a short amount of time.
Next, we have the most luxurious cut.
It's a cut that frequently appears on menus on the world's finest restaurants.
Pork loin.
Pork loin provides some of the most tender, delicious meat, but it can dry up very quickly, so whoever has this tonight needs to be super careful with how they cook it.
Two cuts remain, the next being one of my personal favorites.
Ribs.
Messy, dirty, and delicious.
I might take those for myself.
There are all kinds of directions you can go with ribs, but they have to be perfectly cooked, which can be hard to accomplish in such a short amount of time.
The last choice is the most unconventional, but if it is executed well, it can be the most delicious cut.
It is Pig's ears.
Oh, ew! Have you ever eaten a pig's ear? No, Chef.
Oh, trust me, the crunch of the cartilage - Oh! - Is just incredible.
Oh, you're really grossing me out.
Now, these are pretty difficult to cook.
If you don't have the proper technique, pig's ears can become a mouthful of chewy, sinewy meat.
Oh, gosh.
Get it right, though, these really are a chef's dream.
Addison, you now have the huge advantage of selecting which home cook receives which cut of pork.
So, Addison, do you have a plan? Um Uh-oh.
Are you safe? Nope.
I just have a huge advantage right now.
Whoo.
Addison does have to cook in tonight's elimination challenge.
I mean, it's the semifinals after all.
But, Addison did have an important decision to make.
She got to decide what each and every one of you will cook with in tonight's challenge.
Oh, no.
We showed Addison four stunning cuts of Delicious pork.
And gave her the choice of allocating each of you, tonight, a different cut.
Addison got to choose between a stunning pork belly, an amazing pork loin, delicious ribs, and then The most difficult one Pork ears.
Oh, gosh.
Let me remind you, we're looking for a dish that is so good it's gonna propel you into the grand finale of "MasterChef Junior.
" Are you guys ready to find out which cut of pork Addison chose for you? all: Yes, Chef! Well, you'll need to head to the pantry, 'cause in the pantry it'll become very clear what part of the pig you're gonna be cooking with.
Your one hour starts Now.
What is it? What is it? What'd I get? What'd I get? Oh, great.
I got pig ear.
I gave Zac pig ears Blech! Because, as much as I like him, he's one of my biggest competitors here.
I got the loin? Why'd you put bacon on my face? Oh, my God.
The next stop is the finale, and I got to get there right now.
What in the world am I going to make? Pork belly is like bacon.
- Corn - Beef stock Tomato Back in Louisiana, we don't cook pork.
We cook alligator belly.
Oh, gosh.
Where's, like, the parsley or the herbs? Wow, you have a big idea, Amaya.
Yeah, I do.
Let's go, guys.
Semifinal time, guys.
Well done, Zac.
Okay, Avery, well done.
Addison, well done.
Amaya, good girl.
Aah! Pressure cooker! Let's confirm, we definitely have the best four in this stage of the competition.
It's semifinal night.
Big questions is, did Addison use her advantage well? She did.
I think she was very smart.
The one thing that leaves me curious is that Addison chose the ribs.
You know, if you get ribs right, can be so delicious, but in 60 minutes, those ribs are gonna be very tricky.
Shoot.
Zac has, arguably, the hardest one with the pig's ears.
And that's who Addison wants out.
He's got a tough one there tonight, and it's not like the independent cuts, where they stand alone.
Pig's ears need help.
Now, Avery got the pork belly.
This is my favorite cut.
With the right finesse and technique, this cut can deliver a five-star restaurant-worthy dish.
But, if it's cooked poorly, it could become a chewy, horrible mess.
Oh! Amaya has the pork loin.
- Right.
- That loin is all about the flavors that you pair with it.
A lot of that pork loin jeopardy is on the thickness, and she's cut it in half, but it's still It's gonna be a lot about the cookery there.
Halfway, guys.
Just under 30 minutes left.
Right.
Zac.
Yes, Chef.
So you got ears.
How you feeling? For me, pressure is a privilege, because Love that word.
- I'm gonna make this shine.
- Yes.
Even though I got the worst ingredient, I think that it's actually one of the best.
What are you doing? What's the dish? I'm gonna do braised pig ear, and then I'm gonna deep-fry it just to get, like, this really nice crispiness, and then, with a parsnip puree.
Right.
And then I'm gonna do a frisée salad.
Is this gonna be good enough to get into the finale? - Absolutely, Chef.
- Yeah.
I feel extremely confident about this dish.
Good luck.
- Addison.
- Yes.
You chose the ribs.
How come? I like how they're so juicy and you can add the different flavors to them.
What is the dish? Making a soda-braised rib with a summer strawberry salad and a potato salad.
Okay.
Good luck.
Come on, guys.
You can do this.
All right, young lady.
It smells incredible.
What areou making? I am making pork loin with mushroom farro and a green apple-onion marmalade.
- Wow, that's delicious.
- Thank you.
What's the rub on there, 'cause it smells really fragrant, really nice.
It's a mix of za'atar and rose hips.
Young lady, you've got ten minutes to get yourself in the finale.
Can you do it? Yes, Chef! - Good luck.
- Thank you.
Avery, what's going on in this pressure cooker? There's carrots, celery, onions, some vegetable stock, and of course, my pork belly.
Talk to me about the dish.
I am making pork belly with a sweet potato mash, fried beet root chips, and sautéed Brussels sprouts.
Sounds good.
So, Avery, girl to girl.
Is a girl gonna win this year's "MasterChef Junior"? Yes, Chef! Which girl? Me.
Good luck.
Just under two minutes to go.
No, no, no.
Shoot.
Make those plates shine.
You are the four best.
Prove it.
Amaya's starting to slice that pork.
I don't know if that's rested long enough.
Oh, no.
I look over at Amaya, and I see that her pork is raw.
I don't know what she's gonna do right now, but she has to get that pork done in time.
Otherwise, she could be going home tonight.
- Unbelievable.
- It's completely raw.
Shoot.
Amaya's starting to slice that pork.
I don't know if that's rested long enough.
Oh, no.
- Unbelievable.
- It's completely raw.
I'm putting it back in the oven, and hopefully it's enough to completely cook it.
I mean, if I don't get this pork cooked, then I might as well be going home.
Looks like Amaya's put the pork back in the oven.
If there's one thing a loin doesn't take well, it's twice cooked.
For me, I think Avery's pork belly looks amazing.
Yeah.
It's beautifully braised.
She crisped it nicely in the pan.
Very high-end.
Addison has got her ribs braising.
She's doing it in cola, so it gives it that nice spiced, kinda cola flavor.
Is it okay? Zac's salad looks incredible.
I have never seen a pig's ear elevated in such a luxurious way.
Finishing touches! Make those plates shine.
Tennine Eightseven Sixfive Fourthree Two, one, and stop.
Hands in the air.
Well done.
All of you.
You have completed your final challenge in the semifinal of "MasterChef Junior.
" Sadly, two of you have cooked your last-ever dishes in the MasterChef kitchen.
All right, let's start off with the girl that was in charge.
Addison, let's go, please.
Thank you.
Here we go.
I'm just one plate away from the finale, but most of my friends' dishes look great, and I'm starting to get really nervous.
Please taste good, dish! So, young lady, you were in control.
You delegated the cuts.
Yes.
Describe your dish, please.
For you, tonight, I have made a soda-braised rib with a summer strawberry salad and a potato salad.
- Are you happy with the dish? - Yes, Chef.
'Cause it doesn't look that refined.
It looks like we're at a barbecue around your house, which is, understandably, for ribs, but I've seen you plate food way better than that.
Yeah.
Okay.
So the meat is, literally, just falling off the bone.
How long did you braise those ribs for? Um, I braised the ribs for about 40 minutes.
Mmm.
Ribs are delicious.
It's soft, it's unctuous, it's gooey.
You've got the seasoning right.
Love the idea of literally braising them in the soda.
Not too sweet, 'cause you've got the spice there.
The weird bit, for me, is all the fruit in amongst the salad.
However, you came out the gate strong.
Good effort.
Thank you.
Thank you, Chef.
We gave you a choice of four cuts of pork.
It seemed that you were going straight for those ribs.
- Mm-hmm.
- Why? I've been making ribs my whole life, and I, always, when I'm at a barbecue, ribs are the first thing I'll run to.
These are incredible.
The real wow factor is the tenderness.
They're impossibly tender.
Potato salad is delicious.
The personality of these ribs, for me, is Addison.
They sort of have their own voice.
They're sweet.
They're interesting.
There's depth to them.
They're so well-done.
Would have loved a little bit more sauce because it's so good.
Yeah.
Thank you.
At this point in the competition, there's no room for mistakes.
I was hoping for a home run, but I don't know if my dish is enough to get me into the finale.
Next up, Zac.
My salad looks beautiful, and I think that I elevated this cheap cut of a pig ear and made it restaurant quality.
- Wow, it's beautiful.
- Than you, Chef.
What do you have here? This is a frisée salad with braised and crispy pig ear.
How familiar are you with pig ears? I've never tasted pig ears, and I never actually planned on eating them or cooking them, so this is a little new for me.
Visually, it's gorgeous.
Beautiful color.
It's crispy.
So, I'm gonna try now.
So, here's the thing.
That is undercooked pig ear.
Visually, it's gorgeous.
Beautiful color.
It's crispy.
So, I'm gonna try now.
So, here's the thing.
That is undercooked pig ear.
The problem with pig ears is, if it's not cooked all the way through, then you're just sitting there chewing and gnawing on this dog toy.
The thing is, it's crispy, seasoned really nicely, nice acidity, the flavor on the vegetables is so amazing and complex that you forget that the pig's ear is undercooked.
- Thank you.
- Thank you, Chef.
- Zac.
- Yes, Chef.
How long did you cook the pig's ears from start to finish? I cooked them for 40 minutes, julienned them Mm-hmm.
And then I fried them, and then when it came out, I just re-seasoned it.
Here's the thing: just a little bit too crunchy.
Could've done with about two or three more minutes in the pressure cooker.
Had you flour-egg wash bread crumbed them, they would cook longer in the fryer and you'd see less of the flesh rolling down the side of the cartilage.
Okay.
Big deal.
Pig's ear needs more cooking, but you're 12 years of age, right? Yes, Chef.
How many pig's ears have you cooked in your life? Never.
So, a technical mistake in the cooking, but you've brought a salad together like a professional chef.
Love the quail egg.
Is it good enough to get into the finale? It's definitely up there.
- Good job.
- Thank you, Chef.
- Thank you.
- Thank you.
Next up, from Louisiana, Avery.
Come on up.
This pork belly is the only thing separating me and the trophy.
It's time to win this thing.
Go pig, or go home.
Wow.
Avery, what did you decide to do with this pork belly? I made pork belly with a sweet potato mash, beet root chips, and sautéed Brussels sprouts.
It looks beautiful and caramelized on the outside.
How many pork bellies have you cooked in your life? Maybe one or two or three.
I mean, cutting into it, it's so tender.
Thank you.
Avery I'm nearly speechless.
This is one, if not the most delicious dish I've tasted in this kitchen.
That pork belly is so perfectly braised, it's so perfectly crisp.
The element of the sweet potato, it's sweet and earthy, and the crisp beet root chips on top are such a perfect finish.
I hope the other three behind you know what they're up against, because you just raised the bar.
I mean, was this luck? 'Cause look at that.
You've got the fat rendered on the sides evenly all around.
Chef, I'm gonna tell you.
It's not just luck.
No? What is it? I'm a competitor.
Mm-hmm.
Girl, this is intense.
Where'd you learn to cook like this? Just my family.
And crazy ideas in my head going, "Ooh! Maybe this! Maybe that!" This dish? Mind blown.
- Pah! - It's delicious.
It's beautiful, and what's cool is that it's the best dish that you've ever made in this kitchen.
So, if there's any time to peak, it is now.
Thank you.
Yes! Next up: Amaya, please.
Let's go.
Thank you.
This is really intense right now.
Everyone's dish looks great, but hopefully my flavors are going to be enough to boost me all the way into the finale.
Right.
Young lady.
Wow.
Now, describe the dish, please.
I have a za'atar and rose hips pork loin with mushroom farro and a green apple marmalade.
Wow, love the idea of that marmalade and the farro.
We don't really see a lot of that being cooked.
One of the most expensive cuts of pork, tonight, you had.
Visually, it looks very simple.
Is that what you wanted in terms of plating? No, I thought that it was going to be a little bit more spread out, so that is why I got such big of a plate.
Mm-hmm.
The pork, slightly undercooked.
That needed a little bit longer in the oven.
When you've got a slice of pork that thick, it's important that it rests for as long as it cooks.
But what I do love about it is the rub that you've put on that pork.
Also, the mushrooms are nice.
Just needs to be rested longer.
- Thank you.
- Thank you, Chef.
Now, talk me through this dry rub.
I grinded up some rose hips and za'atar for a bit of Arabic flavor.
Flavor-wise, really smart.
Love the za'atar.
Love the rose hips.
Love that you brought us back to those roots of your family.
The apple-onion chutney, so smart.
Sweet, acidic, really helps brighten the dish.
Think the pork loin cookery got you caught up a little bit.
I think that's really the only place that your dish feels lost.
Thank you.
Wow.
All four of you, well done.
This is a very big decision.
Please give us a moment.
Thank you.
I think that we all did great.
You're definitely through.
You're definitely through.
Okay.
Avery.
It was so perfect.
I mean, she raised the bar.
I really think that my dish was just enough.
Addison's, I mean, incredible flavor, though.
Slightly confusing with the fruit salad.
Addison just missed the mark on elevating.
Okay, I'm just really nervous right now.
- So Zac's salad was stunning.
- Gorgeous.
Finesse beyond belief, and his knife skills tonight were precise.
Yeah, yeah.
But, the pig's ear.
Slightly undercooked.
I don't know, I thought my dish was pretty good.
It's just this.
Amaya.
Undercooked.
But the smelling was there.
Love what she did with the spice.
This is gonna be really difficult.
- You happy? - Yes.
All of you should be so proud of making it this far.
Two of you will get one step closer to the title of MasterChef Junior.
Wow.
The first young home cook to take their place in the "MasterChef Junior" finale is Congratulations The first young home cook to take their place in the "MasterChef Junior" finale is Congratulations, Avery! Congratulations.
Whoo-hoo! I never thought that this nine-year-old girl from the bayou would actually be in the finale.
I am ready to take that trophy back home to Louisiana.
That dish was too good not to get you into the MasterChef finale.
Oh, my God.
Avery, well done.
Please, stand over here on the side.
Addison, Zac, Amaya.
In the entire history of this competition, we've never had a decision that has been so difficult.
Tonight, sadly, there is only room for one more individual to join Avery in the grand finale of "MasterChef Junior.
" I've worked so hard to get to this point, and to get into the finale, it would just mean the world.
I know I have what it takes to be the next MasterChef Junior.
There was one dish that was difficult to achieve.
I believe that I am the best chef here, and I've put in all the hours and the hard work, and I think that I really deserve to win.
A dish that was pretty outstanding.
I do not want to go back home right now.
I want to make it through.
I want to go to the finale.
I want to show more of what I'm made of.
The final person joining Avery heading into the finale of the biggest cooking competition anywhere in the world Congratulations Addison.
Oh, my God.
- Well done.
- Oh, my God.
Those ribs, young lady, were extraordinary.
The meat was delicious, it fell off the bone.
You gave it your all.
Well done.
Please, come and stand over next to Avery.
There's gonna be a girl winner! Oh, my God! There's gonna be a first girl winner.
First girl winner.
Zac, young man, I had you as my front-runner.
You have class.
You are a talented young man, and you'll go far in life in general.
You're gonna be brilliant, young man.
Thank you, Chef.
And the fact that you've only been cooking for literally 18 months, that blows our mind.
I'm really sorry to see you go.
But I don't think it's the last time I will see you.
How you feeling, bud? I'm feeling a little sad that I didn't get to the final, but I'm really proud of how far I got.
Yeah.
Amaya, you're a stunning little firecracker that is just a joy to have around.
I love your attitude.
I think you're a credit to your school, to your family, and that smile is infectious.
How you feeling, my darling? I'm really proud because this is something I would never dream of doing.
Both of you, please, come and say good-bye.
Oh, dear.
Good night, my darling.
Come here, you.
Oh, dear, dear.
- Come here.
- Oh, mate.
You've been brilliant.
You know that.
Zac, in your mind, who's gonna become America's next MasterChef Junior? Addison.
Amaya, who's it gonna be? I think it's gonna be Avery.
Guys, take care.
- Thanks, Chef.
- Yeah? - Safe trip home.
- Good job, guys.
Guys.
You did an amazing job.
Coming here, I was really shy.
Oh, my God! And then I completely opened up as a person.
It's just mind-blowing of how much I've improved, not only as a person, but as a chef.
This is one bodacious surf and turf.
Nice job.
Thank you.
I'm impressed with your attitude and with your cooking.
You are a force to be reckoned with.
Way too sour! I'm one in 13 million kids that got to participate in this competition, and I have made it here into the top four.
This is such an achievement, and I'm really, really proud of myself.
You went above and beyond here.
Amaya, this is awesome.
- Thank you, Chef Graham.
- Good job.
I'm definitely leaving here with my head held high.
Because I've got to meet the best chefs in the world.
I met all these amazing friends.
both: Yes! I've gotten to do so many fun things.
Oh, my God! It's been a really fun experience.
I've had so much fun here, but I'm really excited to go all the way back to Florida.
I get to play more tennis, I get to see my family, and hopefully, I'll get that puppy that I've been wanting.
Bye, guys.
This has been the opportunity of a lifetime.
Step right up! Get your turkey burgers! And I'm only ten.
Bye, Zac.
Bye, Amaya.
You guys did great.
Next week This is the "MasterChef Junior" finale.
Addison and Avery go head-to-head in the ultimate culinary showdown.
This is the battle of the girls.
I'm this close to winning it all.
But only one will win $100,000 Nailed it.
This is a full-on knockout.
That looks like a spoonful of diamonds.
And the title of America's next MasterChef Junior.
I have fought for my place in the finale, and I'm ready to take that trophy.
Congratulations