- Let's go, let's go. - Yes, chef!
Last week, the Junior home cooks tackled LA's newest dining experience.
The first ever, MasterChef pop-up restaurant.
In an intense team challenge...
- Oona, how long? Give me a time. - We need that loup de mer right now.
... Abby led the way to victory.
- Red team. Well done. - Good job, guys.
But for Oona and Sean...
Come up, guys. Come say good-bye.
... it was the end of their MasterChef Junior dream.
Tonight...
- You intimidated? - Not at all.
I'm higher up on the food chain.
The final four compete for a place in the finale...
Watch this very closely.
But only the two sharpest kids can make the cut...
Come on, fish.
This is the hardest thing they've ever had to do.
... and earn the chance of winning $100,000...
I feel like I'm going to have a heart attack.
... and the title of...
- Who's going into the finale? - Me!
... MasterChef Junior.
Come on down, guys.
It feels really good to be in the final four,
but I know that, since we're the final four,
the simplest flaw could make you go home.
Most kids would be intimidated but I'm not.
I think the top four cooks are good,
but I really want a girl to win this competition
because last year, a boy won and I really wanna break that streak.
Welcome, everyone, to the semi-finals of MasterChef Junior.
We started with tens of thousands
of talented young home cooks, and now, we are down to you amazing four.
Representing the states of Tennessee, Virginia, California, and Connecticut.
Sadly, at the end of this semi-final,
we'll have to say good-bye to two of you.
But the good news is that two of you
will be going on to the epic MasterChef Junior finale.
Please, head to your stations.
This is the toughest cooking competition in the world.
If you are the one young home cook
that ultimately survives everything we can throw at you,
then you are the one that will become...
The biggest fish in the culinary pond.
Now, one protein that every great chef has to master is fish.
It is one of the most popular proteins eaten on the planet.
Your magnificent fish are waiting for you in the MasterChef pantry.
Your fish are a little bit bigger than this fella.
Oh, dear.
Head to the pantry and bring back your fish.
Now.
Go, go, go.
This is a big fish.
I've never seen a fish this big before.
It's almost as big as me.
And I see this enormous fish. Oh, dear.
I'm so excited to be working with salmon,
because I really like breaking things down.
And it really give you a much deeper connection
with the ingredient than just buying a salmon filet.
This fish is just kind of wet and slimy.
- Do you need help? - I got it. - Good job.
Really heavy.
Hi, fishy, who's bigger than me.
I think this is going to be a big issue for me.
Well done.
Now watch this very closely.
I'm only gonna do it once.
The secret behind good filleting is in the knife.
Razor-sharp.
But let the knife do the work.
First of all, slice the top of the head down, just until you feel that center bone.
Turn the fish around, and cut through again,
and bend the fish over.
Hand flat, holding the salmon head.
Point the knife in and go over that center bone.
All the way down.
Every time, clean your knife.
The cleaner your knife, the cleaner the filets.
Lift up and run it down through the backbone.
Let the knife do the work.
Point the knife down, open up the belly,
Come through, and off with the salmon.
From there, take the point, in and tilt up.
Come down, snap off,
Now, I don't want to see any salmon left on the bone.
From there, I want to slice six to seven ounce portions.
One, two, three, four.
Evenly cut, evenly cooked.
And then the same process with this filet.
He makes it look so easy.
He makes it look like he's smoothing butter on toast
and I know it's not gonna be that simple.
2, 4, 6, 8, 10, 12, 14, 16.
But I've been doing this for decades.
Joe, Graham, and I are looking for you to get as many as possible.
Good luck.
All right, guys, class dismissed. Please, head to your stations.
You will all have 30 minutes to break down
those incredibly beautiful salmon.
You have to be precise, your cuts have to be perfect.
The young home cook who has the best filets
will get a huge advantage in the upcoming challenge.
Big enough to propel you into the finale.
- Now, who wants the advantage? - Me!
- Who's going into the finale? - Me!
Your 30 minutes starts...
Now!
Today, we are filleting a salmon.
Fun! I've filleted fish before,
it's pretty easy, I mean, it's just a salmon.
- Wow, wow, wow. - Look at this.
King Alaskan salmon.
This is the best fish in the world, ever.
It's moist, it's rich, it's delicious, it is unbelievable.
There is nothing greater than a wild salmon
kissing that board, knowing you've got 16, 17 portions.
These kids are 8, 11, and 12 years of age,
is this a realistic expectation to have these kids do it?
Joe, it took me years to get it right, and even now, tonight, doing it again,
there's no way I'd go in there taking that for granted.
This is the hardest thing they've ever had to do in this competition.
I'm starting to filet my fish and my main focus is not wasting anything.
It's definitely harder than I expected,
but I'm not putting anything imperfect in front of me.
Cut.
Just cut.
I'm struggling a little bit while I'm filleting.
Come on, cut, fish.
And I just can't through them.
I'm only eight, it's hard for an eight-year-old to fillet a fish.
Cut, fish, cut.
I have never filleted a fish this big
and I've never filleted a fish, period.
My grandfather is Bahamian, and in the Bahamas,
we just cook salmon whole.
We don't cut it up.
20 minutes gone. 10 minutes remaining.
I mean, Samuel looks the most confident so far,
he's already flipped his salmon over,
he's using the tip of that knife.
It's like he's on an operation table
in the theater and he is using that knife
like a surgeon.
Adaiah's looks great.
Our chefs would freak watching a young girl
like that fillet a salmon.
The cut that Abby was doing, just hacking at it.
Come on, work with me now.
Logan is struggling big time.
That's a lot of fish wasted.
He's a bit confused because he's left a lot of salmon on his carcass.
I'm looking over at Logan, and he's trying to get third fillet
Out of his fish because he didn't get enough off.
It definitely looks like Logan is struggling the most.
Looks like you're saying a prayer to your salmon.
What have you done?
See, you didn't cut close enough to the bone.
- Yeah. - Man.
I left like 1/3 of my salmon on the bone.
That's just bad.
I'm doomed.
I gotta find a way to cut through there, through there...
Whoa, whoa, whoa. Stop.
I just don't wanna waste this much salmon.
I know but see, if you take three filets off, it's gonna look a bit weird.
Why don't you work with the two you've got.
- Focus on your portions now. - Okay. - Good luck.
There's a portion of the salmon on the bone. What's done is done.
Right now, I just need to pull it together and finish filleting.
One minute remaining.
My finger's numb.
All these pieces are way too small.
30 seconds remaining.
Tidy up those portions, let's go.
- Adaiah, those are beautiful. - Perfect, perfect.
So are yours.
Ten, nine, eight, seven, six,
five, four, three, two, one.
Stop. Hands in the air.
- Awesome job, awesome. - Well done.
All four of you.
Right, the person, with the most perfect
salmon filets, will get a huge advantage
in the upcoming challenge.
Now, we will see exactly how well you did on that filleting.
Let, start...
Logan.
I've filleted fish before, but this was definitely not easy,
and I don't think that judges will be impressed with my filets.
So some rather strange looking portions, unfortunately.
I can't use that.
- And that. That's not a portion, is it? - Yeah.
That one's too thin. That one too.
Portion-wise, you must have nine to ten decent portions there.
What you've got here, is a nice thickness on the salmon.
Beautifully done.
Knife nice and straight, a perfect portion.
Beautiful.
Had you gone a little bit deeper,
and tilted the knife, then you would've gotten
that second filet as thick as the first one.
I tried really hard, but...
Listen, it's a very good effort, okay?
A very good effort. Good job.
Thank you.
- Hi, Abby. - Hello.
All right, so here's the thing, right?
Your filets, you've got this one obviously smaller than this one.
But look at what you have.
You've got, 1, 2, 3, 4, 5
6, 7, 8, 9, 10, 11.
I would say these two can go back.
Yes, that was kind of what I was guessing.
This one's too small.
It is too small. That's like the little kids menu.
Yeah, it's good for my little sister though.
- How old is she? - She's four.
She's four, so did you do that for her?
No, I was trying to make it...
Thank you for being honest.
Well, great job again.
Eight years old, being able to put these out
like this, take down the fish
that's almost as big as you are.
You should be psyched. Good job, Abby.
Thank you.
- How'd it go, Samuel? - It went okay.
9, 10, 11, 12, 13, 14, 15.
15.
Not bad, can I see the... What's left of the carcass?
That's pretty amazing. You got almost everything off of there.
You happy about that?
I'm very happy with the amount that I took off.
Well, you have some very good consistency in these.
This is like, perfect restaurant filet right here.
If you'll look at this one, you actually left the top of the fish on.
And this is all the series of bones in here that should have been cleaned out.
That's kind of a technical error.
- Good job. - Thank you.
I feel after Joe's judging of my cuts,
never having filleted a fish, I did a pretty good job.
And I hope that this is gonna propel me up there.
Right, Adaiah.
So visually, the portions of salmon,
I'm just gonna go straight to this one here.
You can see the sort of, beautiful, beveled richness
of the slice you've got.
It is near perfect. Let me tell you.
And the portions look identical.
- That, as you know, is too small. - Yeah.
Had you got that other part of the tail on there...
- It would've been bigger. - That would've been much bigger.
But, take that away, and you've got now
2, 4, 6, 8, 10, 12, 13 stunning portions.
There's professional chefs watching you work tonight
with there jaw on the floor,
because you've done a great job, young lady.
For 12 years of age, trust me,
there's only one word for that:
"Phenomenal."
Thank you.
I'm looking over at Adaiah and she did a pretty good job.
But I still think that I win at this point.
Great job, you guys. Please, come around to the front.
I really think that I have the best evaluation out of everybody.
So I'm really hoping that I do win,
because the competition is getting closer to the end
and the advantage would be really good.
No you all treated those fish with great respect and it showed.
The person who is getting a huge advantage in this upcoming challenge
is...
Congratulations...
We decided that the person who gets the huge advantage
in this upcoming challenge is...
Adaiah.
Thank you.
Congratulations.
I wish I had gotten the advantage.
But I kind of feel good about Adaiah winning the advantage.
Her filets were perfect.
Adaiah definitely deserved to win this.
In the previous challenge, you all filleted
those stunning, Alaskan king salmon.
In this next challenge, you will all have to make us
a dish featuring your best salmon filet.
But you're not gonna have a blank slate to cook that salmon.
In the equipment room, you will find
four Samsung food showcase refrigerators
each packed with ingredients.
When you open the doors, you'll quickly notice
that those fridges are a bit different than any fridge you've seen.
Each of the refrigerators is like a fridge within a fridge.
The exterior showcase allows for quick access
to food that you use a lot like milk, juices, cheese, and yogurt.
And behind that metal cooling first door,
you'll also notice a second door, which gives you access
to the inner case, which keeps your groceries fresh.
It's the place to keep larger, perishable items,
like fruits or vegetables.
But each fridge contains a number of different ingredients.
Quite significantly different numbers of ingredients.
That's right.
One fridge is packed full with 100 ingredients.
Another has 50.
The third, 25.
The fourth fridge, has five ingredients.
Now, Adaiah, because you've won
the previous challenge, you'll have to choose
one fridge for each competitor.
Now, four faces, four different amounts of ingredients.
100, 50, 25, and 5.
Now, Adaiah, come up
And pick up the four faces.
Off you go.
If I were Adaiah, I would probably pick
the 100 ingredients for myself
and I probably would give the five ingredients
to my biggest competitor.
So I'm a little nervous that our fate is in her hands.
Okay, Adaiah, first,
there was one refrigerator full of 100 ingredients.
Well, I mean 100 ingredients is a lot
and I know that I can easily go crazy with all the 100 ingredients,
but that's why I didn't give myself the 100 ingredients,
I gave it to Abby.
- Abby, could you use 100 ingredients? - Of course!
- You gonna use them all? - No. - No, of course not.
I'm gonna use some of them.
So Adaiah, there was one with 50 ingredients.
The one that stood out to me was definitely
the 50 because I ow can make
an easily composed salmon dish with the 50 ingredients I saw.
So you chose the refrigerator with 50 ingredients for yourself.
Yes, chef.
The fridge with 25 ingredients is going to who?
Well, I looked at the 25 ingredients
and there wasn't as many, like, upscale, like,
amazing stuff you could make with it,
So... And I know that one person likes to use
upscale things, and that person is Samuel.
Wow.
Samuel, how do you feel about that?
I'm confident that I can make an upscale dish
With these pedestrian ingredients.
- Pedestrian. - Interesting.
Adaiah, we know where you're going with five.
- Logan. - Yup.
What kind of message was Adaiah trying to send
to you with five ingredients?
"I'm scared of you."
- She's trying to send you home. - Yes.
Are you confident?
I'm always doubting myself but it's always to make myself better.
Now, this is the semi-final of MasterChef Junior.
Two of you will move on to the finale
And two of you will see your journey end
here in this kitchen, tonight.
Is everyone ready to go into the equipment room,
open your fridge and make the best salmon dish of your entire life?
Yes, Joe!
Your 45 minutes...
Starts...
Now!
I'm going in between fridges.
- Abby. - Okay.
Oh look, there's my face.
Oh, look, here's my ingredients.
This is bad.
I mean, I only have five ingredients:
Red bliss potatoes, dill, butter, broccoli rabe and some lemon.
Jeez.
Can they make this any more difficult for me? Any more difficult?
Tonight, I think that Alaskan king salmon...
I need mango.
Is all about less is more.
Yeah, also, with fish...
There we go!
You can do something amazing with just two ingredients.
Yes.
Mango, where are you?
Would you be willing to say that Logan,
with only five ingredients, in some way, has an advantage?
I do. I was gonna say that.
I got like three potatoes, jeez.
- That is the best salmon in the world. - Certainly.
Orange juice. Important.
I really don't need 100 ingredients to make this dish.
With less ingredients, you can really focus
on those ingredients and that would be a lot easier for me.
I'm gonna make a basted salmon
with a dill gremolata, tomato confit,
and a cauliflower puree.
The only thing I'm nervous about right now is the time.
I got a really complicated dish so I really gotta get moving.
I am making teriyaki salmon with a side that is to be determined.
I have the 50 ingredients so I just hope
that what I make with mine will be perfect.
There you are.
15 gone, 30 minutes remaining.
Taste everything.
Can't leave anything up to fate.
Right, Abby, talk to me about the dish, what are you doing?
Orange-mango glazed salmon with a carrot puree.
Wow, you've gone all "California."
- Yeah. Even though I'm from Virginia. - I know.
- I need to go get something. - Okay.
Find the kale.
Oh, man.
Abby!
Where's the kale?
Abby!
I'm lacking in time management,
because sometimes I'm off in my own world.
- Has anybody seen Abby? - Can't find the kale.
And I have a lot of ingredients in my dish.
I don't think I can get this done in time.
This is not too bad.
- Finally! - Is this kale?
No, that looks like broccoli rabe.
I'm gonna just skip the kale. No kale.
Yeah, no kale.
Abby...
20 minutes gone. 25 minutes remaining.
Crap! Not good.
I put my salmon in the pan, I start cooking and it's burnt.
Samuel, what are you doing? Are you burning salmon
or are you cooking salmon.
You only have like 15 minutes left.
You don't have a lot of time left.
No.
This is big. This is for the finale.
It's... I'm really...
Wow.
If I can't bounce back, I know I'm going home.
I feel like I'm going to have a heart attack
and need a defibrillator.
In the MasterChef Junior semi-final,
the final four junior home cooks must prepare
a restaurant quality dish, using their salmon filets,
and the fridge full of ingredients,
given to them by Adaiah.
Samuel what are you doing? You burning salmon,
or are you cooking salmon?
You don't have a lot of time left.
No.
Wow.
I know I have enough time to refire,
but it's really cutting it close to make this super-complex dish,
and its definitely gonna be down to the wire.
Do you have what it takes to make it to the finale?
I'm definitely gonna pull that off.
All right, dude, you gotta hurry up, man.
So Logan, you were the one given the five ingredients.
Yes.
So tell me what you're making now.
Right now I'm making an olive oil poached salmon.
You wanna just make sure it's covered.
Otherwise, it's not gonna be cooked evenly all the way across.
So what are you doing with the potatoes now?
Just doing a potato rosette.
I'm a little nervous because I'm not too sure
if my broccoli rabe will cook in time.
- All right, well, good luck. - Thank you.
- Adaiah how are you feeling? - Good.
Talk to me about the dish. What are you doing?
I'm doing asian-style salmon with a kale stir-fry.
Why are you marinating that?
So that all the flavors can get into it,
and I know that you should marinate it in the sauce
if I'm not poaching it, in my opinion.
50 ingredients, you're using what? 12? 14?
- 18. - 18. Wow.
You are indulging.
- Good luck. - Thank you.
Just over 13 minutes to go.
Come on, guys.
Stay composed.
Logan is doing the coolest thing with the salmon.
- He is olive oil-poaching it. - Oh, that's smart.
- So it's like a confit. - Low-temperature,
you put it in with the root
When the oil is cold, and then you raise it up very slowly.
Exactly, yeah, yeah, very, very interesting.
Abby comes back with 20 more ingredients every five minutes.
Butter, butter. Butter, butter.
Adaiah is doing like, a teriyaki-style salmon.
It sounds a little bit confused.
- Where's my whisk? - Last two minutes, guys.
Two minutes!
You've got to start plating, guys.
Use that time wisely, guys.
Get it on the plate, garnish it, season it.
30 seconds to go.
Got to get it on the plate.
Ten, nine, eight, seven, six,
five, four, three, two, one.
And stop! Hands in the air.
Well done, all of you.
Now, for this MasterChef Junior semi-final challenge,
we asked you to make a stunning salmon dish
using the fridge full of ingredients
that Adaiah chose specifically for you.
Let's start off with... Logan, please.
This is the semi-finals and this is amazingly important to me.
I really want this dish to really show what I'm made of.
Logan describe the dish please.
So I have a olive oil poached salmon,
a potato rosette, and a broccoli rabe dill-lemon puree.
- What am I expecting inside? - It should be very juicy, very tender.
Should not be overcooked.
The salmon confit in olive oil
is a bold move, young man.
- Logan. - Yes..
- Your salmon is phenomenal. - Thank you, chef.
Confit salmon is something that we do at Michelin star level.
And you haven't even got a Michelin tire yet.
Let alone a star in a restaurant.
The salmon was cooked perfectly. The puree could've been a bit thicker.
But the salmon itself, inside, is phenomenal.
- Thank you, chef. - Great job, young man.
- Five ingredients, Logan. - Yes.
- Is this cooked or raw? - That is primarily raw.
Yeah, why don't you take a bite. Tell me how it is.
What's up, doc?
Listen, putting raw broccoli rabe on the plate?
Slightly insane.
But cooking your salmon in the olive oil
was kind of a stroke of genius.
- Good job. - Thank you.
The flavor is awesome.
With five things in the fridge?
You pulled it off. Great job.
Thank you, chef.
Next up, Abby, please.
I had 100 ingredients, which was pretty hard for me,
but I think I did good enough though.
Abby, describe the dish please, my darling.
We have a mango-orange glazed salmon
with a carrot puree.
I'm going to be really honest with you.
Just for the naked eye, the salmon looks dry.
See on outside, where it's all starting to get slightly wrinkled?
It's dry.
It tastes dry as well.
The puree is delicious but this dish,
I don't have a lot of excitement about,
because you've done so much better.
Were you confused with 100 items?
- A little. - A little. I thought so.
Unfortunately, in the semi-final,
this dish is not your best salmon dish.
Were you confused with 100 items?
- A little. - A little. I thought so.
Unfortunately, in the semi-final,
this dish is not your best salmon dish.
Here's the thing, you're eight years of age.
I keep on reminding Joe, Graham, and myself.
That's all you are.
You amaze me every time.
Every night you turn up here, you amaze me.
You know that, right? Well done.
Abby, you're eight years old,
what are you gonna grow up to be?
A good chef.
Well, if you grow up to be half as good as a chef
as you are as a young lady, then you're gonna be cooking some great food.
The carrot puree is actually quite delicious.
It's got a really good sweetness to it.
A little bit of crunch. I like it.
The salmon's a little bit overcooked.
But it's seasoned pretty well.
I know you had some issues today,
it was a tough challenge, but I'm certainly very proud
of this dish, I think you should be too.
- Thank you. - Thank you.
My fish was a little overcooked,
but I think my flavors were strong enough
to get me to the finale.
Good job, Abby.
Next up please, Samuel.
I'm feeling confident that this really sophisticated
and technical dish will propel me to that finale.
Tell me exactly what we have here.
We have a pan seared salmon with a play on a tomato confit,
tomato honey, and a cilantro-shallot gremolata.
The wild Alaskan king salmon here, how did you cook it?
I just pan seared it.
- Listen to that. - Sounds good.
I love being able to hear my food.
Wow.
You've got sweet, sour, rich,
these flavors that really do a great job
Highlighting that natural flavor of the salmon.
Overcooked a little bit on the actual flesh of the salmon.
Less cook on the salmon, little more of everything else,
and you've got it. Thank you.
You had 25 ingredients to choose from.
What's the sauce here?
I took the tomatoes, added some honey,
and cooked it down until it was a fine jelly.
Salmon tastes delicious.
The salt. See how it's crispy? Hear that?
It's like the top of a creme brulee.
And the salmon is cooked beautifully.
But you gave me a tiny piece.
A portion fit for Ernie.
- Do you know who Ernie is? - No.
That's my daughter's cat.
At this stage in the competition, I want more.
I want you to spoil me. Thank you.
I'm a little nervous at Gordon's comments,
saying, "I want more!"
Might have gotten the better of me.
But I definitely feel that I'm not in the bottom.
Last up... Adaiah.
Adaiah, 50 ingredients, that's not bad.
What did you make?
It is a asian-style salmon with a garlic broccoli
and green bean stir fry.
You can see, if you look at that salmon,
that's what a perfectly cooked salmon looks like.
String beans and kale, it's a nice kind of sweet and sour sauce.
It's pretty good, actually.
Well, the one thing I cannot forgive is burnt garlic.
It just dominates the whole plate.
- Thank you. - Thank you.
Adaiah, what was the marinade?
Lemon, soy sauce, honey, ginger, and sugar.
The salmon's cooked perfectly. Vegetables, beautiful.
However, the worry is the smell of burnt garlic
'cause that's the first thing that comes to my mind.
- Thank you. - Thank you.
This is the biggest, the toughest,
the most demanding culinary competition,
anywhere in the world.
Just two of you can move on
into the MasterChef Junior grand finale.
All of you, this is a very tough decision we have to make.
Excuse us.
Adaiah, you did great. Abby, you did great.
Samuel, you did great.
Logan salmon confit, pink in the middle like that.
He nailed it. The raw broccoli rabe was a big flub but...
Yeah, he tried to sell you on it though.
Logan, would you do anything differently to your dish
if you had to make it again?
If I can to make it again, yeah, I would've done
something to the broccoli rabe.
I was quite impressed with Samuel's.
- I quite liked that. - Yeah, I did too.
- What would you have done differently? - I would've pan seared it.
Let's not forget how difficult this was.
This is gonna be a tough call.
- Joe, you with me? Graham? - Agreed.
Good job, guys. Great job.
Please, all four of you, come on down to the front.
Wow, four, young amateur home cooks standing in front of us.
However, only two of you home cooks
can go head-to-head in the MasterChef Junior finale.
The first home cook to take a place in that finale...
Congratulations...
Only two of you home cooks
can go head-to-head
in the MasterChef Junior finale.
The first home cook to take a place in that finale...
I'm hoping that I don't go home tonight.
There's a lot riding on this.
Just to represent me, my family, and my city, Memphis.
I set a lot of records in this competition,
but if I can make it to the finale
I can get one step closer to winning this whole thing.
And be the youngest kid ever to win MasterChef Junior.
Congratulations...
Logan.
- Great job, Logan. - Brilliant.
- Great job, everyone. - Absolutely brilliant.
Big congratulations.
You made the most out of having the least ingredients to work with.
It just shows who you are as a cook, which is great.
Thank you.
You have now taken a place in the MasterChef finale.
Please, head up to the balcony.
Yes!
I'm in the finale. This is amazing.
- Great job, young man. - Thank you.
I am definitely gonna bring that title back to Memphis.
Seriously, well-deserved.
Abby, Adaiah, Samuel...
You've been outstanding.
We are equally proud of all three of you.
And when you started this journey,
you three have transformed.
Blossomed beyond belief.
Only one of you will take that last spot
in the MasterChef Junior finale.
And go head-to-head for an epic battle.
Against Logan.
This is such a nerve-racking moment,
because we're just all really good friends,
and I would love for all of us to go to the finale,
but only one can win.
I'm so close now, that I can't be eliminated.
I need to go on to that finale.
That person is...
Congratulations...
Samuel.
I'm so ecstatic that I'm in the finale two.
I never thought I'd make it this far. This was my wildest dreams,
but it's really a bittersweet moment,
because Adaiah and Abby are really nice people.
It's really sad to say good-bye.
You guys did a great job.
- Good job. - Thank you.
Abby and Adaiah, you have been phenomenal.
You are two bright, incredibly talented girls,
and you have a bright future.
You have been a dream to work with.
You guys, it's just the beginning.
Imagine what the next year, two, five, ten...
I know it's hard to think that far out
but really, I'm excited to see what you do next,
'cause you've really inspired all of us.
Wipe your eyes, come on.
You're gonna join a family called the MasterChef family.
You're gonna look back at this
and think about what an amazing experience it was,
and tell all your friends at school and teachers.
She's gonna make me cry too, if she doesn't stop this soon.
I know, stop. I'm serious!
Come on, this crying is contagious, Abby.
Pull it together.
No, but seriously, guys. It was really a pleasure.
Thanks so much for sharing a little bit of your life with me.
Give me a hug.
Honestly, you guys have been brilliant.
Continue those dreams.
Come up here and say good-bye, please.
Both of you.
Let's go. Come here.
Oh, dear, oh, dear, little lady,
I'm gonna miss those tights, I'm gonna miss those curls,
I'm gonna miss that lovely smell.
Give me a kiss.
Take care.
Come here, you gorgeous girl.
Good job. You're so awesome.
Look at those two monkeys up there.
Two very talented individuals up there.
Adaiah, you've got a great insight.
Who is gonna be crowned, MasterChef Junior?
Well, I really didn't want it to be a boy this year, so...
No, we have no choice there, unfortunately.
Judging just by everything, I wanna... Samuel.
- Samuel. Interesting. - Abby?
I definitely pick Logan.
Logan? Wow.
Ladies, well done. Goodnight.
- Bye. - Bye, guys. - Goodnight.
This is the biggest opportunity I've ever had.
And I'm eight, I'm the youngest kid ever
to make it to the semi-finals.
At least I made it to something that has "finals" at the end.
I got one!
I made it to the final four, this was definitely one of my goals.
Flip it!
One, two, three, go.
I'm still proud of myself for getting even this far.
Wow, they look absolutely stunning.
Thank you.
I just can't believe everything I've accomplished in this competition.
This is a pie that I could serve in my restaurant.
- Oh, well, thank you so much. - Thank you very much.
My favorite thing about being in the MasterChef's kitchen,
has been the cooking.
You sound like a chef, you cook like a chef,
and you are confident, but you've got the right
to be confident, 'cause you can cook.
- Great job. - Thank you, chef.
I got to meet all these new people...
Keep going, keep going.
I got to go to all new places...
One, two, three, red team!
I have more confidence in the kitchen now, when I'm cooking.
- You're doing a great job. - Thank you.
I feel like I know what I'm doing now.
And I can really just go in there and take charge.
How old do you wanna be when you open this restaurant?
- 15. - 15. Wow.
MasterChef Junior has really inspired me
to do better things in the future.
Abby, you're eight years old.
What are you gonna grow up to be?
A good chef.
Goodnight, ladies.
I got upset, but I wasn't about to cry or anything.
Next Tuesday...
It's time for the grand finale to begin.
Samuel and Logan face off
in the ultimate culinary showdown.
I'm so close, I can feel the glass trophy.
There's no turning back. Go big or go home.
What are you doing? Are you crazy?
Only one can win $100,000...
I mean, that is insane.
Right now, you're looking at the future of food.
It's really spectacular.
... and the title of America's next MasterChef Junior.
Congratulations goes to...
Sync & corrections: Terka www.addic7ed.com