Episode 15 Junior MasterChef


Episode 15

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It's Junior Masterchef,

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a competition to find the best young cook in the country.

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From over 1,000 applications,

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only four cooks have made it to the final.

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Now top chef John Torode and food blogger

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and TV cook Donal Skehan have to decide which cook

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is good enough to win the title of Junior Masterchef.

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It's the final day of the competition.

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These four cooks have proved they are the best in the country.

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I really want the title now. I've got this close to it.

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I have to have it now.

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I really need to just execute it, go through and get it.

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Everything I've done on Masterchef comes down to this day.

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All my work and effort has to go into this if I want to win.

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Making the final is my greatest achievement.

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I've never done something like this before.

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This is the start of a future.

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I'm just hoping I impress the judges cos I want to win.

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It means so much to me that I'm here. It's the best thing ever.

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It would be amazing if I got the title.

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They have to cook for us today their favourite three-course menu.

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The person who's going to be our champion has to show us

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they have that shine, something that really sets them

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apart from the other three.

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Four great cooks, one winner, bring on!

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Guys, you're ace.

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It's time for you to show us how good you really are.

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Good luck.

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Three courses, two hours,

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let's cook.

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The pressure is seriously on, but our cooks

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have us on hand in the kitchen if they need some help.

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If they were doing this at home,

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they'd need the help of a responsible adult.

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TJ has surprised me throughout this competition.

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I wasn't sure he'd hack it in the professional kitchen.

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But he blew us away.

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I'm really impressed with how you've cooked the steak.

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I think it's perfect.

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TJ has brought to us the sunshine of the Caribbean,

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full of spice and smiles.

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TJ, you promised us killer jerk chicken and you've delivered!

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I've enjoyed the whole experience completely.

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Even making mistakes, I've enjoyed that.

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That's not going to whisk up. We have to start again.

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Cos I'll not stop trying it until I get it perfect.

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That shows me something new.

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I am so proud. I would really like my son

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to grab that trophy and go home with it and raise it and say,

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"I am the winner of Junior Masterchef 2012."

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If I won, that'd be incredible. Just thinking about it, I'm stunned.

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I'm just going to go out there, do my best, and hopefully I'll win.

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TJ, what are you cooking for us?

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Spinach, topping it with buttered lobster and grilled prawns.

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It's going to be really spicy. And then, basil and cheese dip.

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The main course, duck with three different types of mash potato.

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Minted mash potato, creamy mash potato and sweet potato.

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I'm making it with two different types of gravy. And for dessert,

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-a flourless chocolate cake.

-TJ, can you get all this done?

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Yeah. Done it before and I'll do it again.

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Why do you want to win Junior Masterchef?

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I want to be a world class chef

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and I want to own a few restaurants and cooking schools

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and what a way to start it off.

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-You're giving John a run for his money.

-Not really.

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-I'll stick to mine and he'll stick to his!

-Your dream's admirable.

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-Keep on doing what you're doing and you'll achieve it.

-Thank you.

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For his main course, he's got pan fried duck with three types of mash.

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What's wrong with just one? There's a lot of mash going on!

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The wonderful thing about Josie is that she cooks with passion.

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She delivers great flavours.

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That's the best dessert in the competition.

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Josie's a brilliant cook, but she makes little mistakes.

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I didn't put baking paper on there.

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Going to have to start again.

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Being on Junior Masterchef has been so fun. I have learnt so much.

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I'm really proud of her already. She's got to the final four.

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I don't like to tell her that much because it gets her ego up.

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She's done so well.

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I'm going to put absolutely a trillion percent in

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cos it does mean a lot.

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Josie, what three dishes are you cooking today to impress us?

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A smoked salmon mousse, followed by roe venison with celeriac mash.

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And sticky toffee pudding with a toffee sauce.

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-I like sticky toffee pudding.

-Got to love it. It's my absolute favourite.

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The thing today is everything you're going to do has to be precise,

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-which means no silly mistakes.

-No.

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I have made sure I have greased the tins for my sticky toffee pudding,

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so it should all go according to plan.

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Josie has to make sure that she cooks that venison to perfection.

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Venison has a lovely rich flavour that I hope she doesn't ruin.

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Guys, we're already at the halfway point.

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Remember that this is for the trophy.

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Tom has shown us he's a great classic cook.

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I think that's brilliant. I might even change my recipe, Tom!

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Best dish that Tom's ever cooked.

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Tom has made mistakes in the past.

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The chocolate brownie isn't a chocolate brownie,

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it's a chocolate cake.

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If it was a chocolate sponge, it would have been really nice.

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Just change the name.

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I think Junior Masterchef's changed me quite a lot.

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My confidence level has grown all the way through the competition.

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I'm very proud of him.

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It's an amazing experience that most kids don't get.

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It's fantastic.

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If he wins, he will have

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just surpassed my wildest expectations.

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I'm just incredibly proud of him. He's lovely.

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I'm going to feel amazing if I win it.

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It's been such a great experience.

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To win it would just be the icing on the cake.

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-Tom, your three courses?

-Chilli scallops with blackberry syrup.

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For my main course, rack of lamb

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with dauphinoise potatoes and minted crushed peas.

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For dessert, I'm doing plum and cinnamon crumble

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and making my own custard. I know you'll really like them.

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Why do you want to win Junior Masterchef?

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Just cos it's something I've always wanted to do,

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so it's a great thing for me.

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I've enjoyed it. To not win now would be a bit disappointing.

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-So you want to take it home.

-Yes.

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With the crumble, he's making custard.

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It could split, curdle, be not cooked enough.

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I want creamy rich delicious custard.

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Jamie seriously has an incredible flair for cooking.

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Three little parcels of loveliness. It's a very good dish.

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I'm actually quite blown away by this dish.

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But he always puts too much pressure on himself.

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I think sometimes food suffers on the back of it.

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Don't be so disappointed. What you've achieved is incredible.

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Thank you. Nobody's perfect, so I have had a few mistakes.

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But the journey's been really fantastic.

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I'm so happy I've got this far.

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Incredibly proud.

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I can tell he's just doing what he wants to do and he's so happy.

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I don't think he's got

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any nervousness about the final. I think

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he's going to go ahead and do what he does best and cook.

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If I win Junior Masterchef, it will feel unreal.

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I'd be on a different world.

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Hopefully, that'll happen.

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Jamie, your three courses are?

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Sweet and spicy salmon with stir-fried veg and a pea puree.

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For main, lasagne with a rocket salad.

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Then my own creation for dessert, raspberry and chocolate sponge

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with a ganache and raspberry frosting, with a raspberry on top.

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Why did you choose these dishes?

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I chose my starter because I wanted some kind of spice.

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My main is comfort food

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and my dessert is just like a creation of my own.

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You've come all this way and you're at the final.

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-How does it feel?

-It feels amazing.

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Now I've got this far, I really want the title.

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The main course, the beef lasagne, has to be really rich.

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We all have our favourite way of making lasagne.

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Are we going to love it?

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Guys, it's your last ten minutes now.

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You really need to think about your presentation.

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Time's up.

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Step away from your benches. Well done. Very well done.

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To start, TJ is serving spicy prawns and buttered lobster

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on a bed of spinach, drizzled in herb oil

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and served with a basil and cheese dip.

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TJ, there's a huge amount going on on this plate.

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Sweet prawns, cooked beautifully with that wonderful spice. Your lobster,

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cooked in butter, it's soft, it's got a tiny crunch to the outside.

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That's a difficult thing to get right.

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The cheese and basil sauce, I don't quite get with the fish.

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Cheese and fish, for me, deserve to be apart.

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I agree with John. I think the cheese and basil sauce

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on the side takes away from it a bit.

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As you have those other really well cooked components,

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-you can afford to lose that.

-Thank you.

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For his main course, TJ has pan-fried duck breast

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and served it with three types of mash -

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creamy, sweet potato and mint mash,

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made by boiling potatoes with peppermint teabags.

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TJ, more mash potato in many forms than I've seen in a long, long time.

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The amount of work on this plate, TJ, is amazing.

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Your sweet potato mash is delicious.

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It goes wonderfully with that iron-rich, almost liver-like duck.

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Your creamy mash potato as well is seasoned well.

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Your mint mash potato is cooked well

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and has a background of fresh mint coming from the tea bags.

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But there's so much work in here,

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it's maybe just a little bit of an ambitious dish.

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As an Irishman, I'd never complain about too much spuds,

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but there's a lot of potato going on here.

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However, all the ingredients are great in there.

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And then that interesting mintiness from the addition of the teabag.

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Maybe just the duck and the sweet potato,

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those components would be perfect.

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To finish, TJ's made a flourless soft chocolate fudge cake

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with poached pears, creme fraiche, pomegranate seeds and walnuts.

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What's inside this pot, young man, is delicious.

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It's warm, soothing, rich with chocolate.

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It goes beautifully with your pears.

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Wow, TJ! There is incredible warmth in that chocolate pudding.

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And then the pear is beautifully poached.

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-It's TJ style and I really like it!

-Thank you.

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'I gave it everything I've got.'

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But some of the elements, they said it would have been best

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to keep out, so I'm just hoping I've done well enough.

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For her starter, Josie has made a horseradish salmon mousse

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with smoked salmon and melba toast.

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Smokey, rich, sweet, fresh with your lemon, it's delicious.

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Thank you very much.

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But, as good as your melba toast might be,

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it's a bit burnt round the outside.

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-Just get rid of it. Don't want to eat that really, do I?

-No.

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I love the smoked salmon on the side

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and the wonderful sweetness in there and what really brings

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this dish alive is the dill in there.

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-I think this is really good.

-Thank you.

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Josie's main is wild roe venison with celeriac mash,

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lemon carrots, sugar snap peas and a caramelised apple and chutney sauce.

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What I love is the zingyness of your carrots in there.

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You've got citrus freshness going on and then that venison.

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It's a little undercooked for my liking, but overall, the dish works.

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Thank you.

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I like the celeriac mash. I think that's really wonderful.

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It tastes of autumn going with that wonderful, rich venison.

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But, across the top of it, is a sauce which became very bitter

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and slightly burnt, which is a bit of a shame.

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But otherwise, this, young man, is perfectly cooked venison.

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Fair enough.

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Josie's desert is sticky toffee pudding

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with butterscotch sauce and clotted cream.

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That is possibly one of the sweetest

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sticky toffee puddings I've ever tasted.

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Really beautiful, really moist,

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balanced out with that bit of cream.

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-Really great desert and I would be proud of that.

-Thank you.

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It's cooked really well, it's executed really well,

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there it is, pudding standing proud, rich with dates,

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rich with spice, it's great, I love it, absolutely love it.

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I'm feeling so chuffed, it's unreal. I'm just so happy.

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The comments that I got were amazing and apart from the main,

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it was absolutely great.

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So, yes, pretty chuffed.

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For his starter, Jamie has made sweet and spicy salmon

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with pea puree and spicy stir fried vegetables with a chilli sauce.

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The salmon tastes of the sea, a little sauce,

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little gems around the plate, it's really very, very good.

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I just want a bit more chilli, a bit more spice to liven it up.

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OK.

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Your salmon is beautifully cooked

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and I love the crustiness on the top of that salmon.

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The only thing for me, is the fact that I think pea puree

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is kind of lost in there.

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Jamie 's main course is a classic beef lasagne

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served with a rocket salad.

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What I like the most is those chunks of meat in your ragout.

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It's like somebody has got meatballs,

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poured white sauce over the top of it, sprinkled it with cheese,

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mashed the whole lot together and given it to me on a spoon.

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-I really like it.

-I like your lasagne.

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I like that it has that sweetness, that richness.

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I love the creamy white sauce as well, on top,

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but I don't think it needs the salad on the side.

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For desert, Jamie has made a chocolate and raspberry sponge cake

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with chocolate ganache served with a raspberry coulis.

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Wow! That dessert knocks my socks off.

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You've got sweetness and rich earthiness from that chocolate

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and then this wonderful raspberry coulis on the side

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-which is wonderfully tart. I really like this.

-Cheers.

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Chocolate and raspberry, great combination.

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When you've got pureed raspberry,

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sharp and sweet, it's a great, great thing.

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I like the buttery icing across the top of your chocolate sponge.

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I like the raspberry icing.

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I'm so impressed that this is your creation. Good on you.

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I'm feeling really proud that I've made them three dishes in time,

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not made a real mess of it.

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I can't do anything about it now, I'm just going to have to wait.

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Tom's starter is pan-fried chilli scallops with blackberry reduction,

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served on a bed of salad leaves.

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I really like the rings of chilli, fiery hot with those scallops.

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The detail of them by putting those criss-crosses on top is great.

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Then the blackberry with the scallop. I'm not quite sure.

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It's the fishiness with blackberries, I'm finding a little bit difficult.

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OK.

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I think you could just drop the blackberries here,

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just have that wonderfully cooked scallop with some chilli in there

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and then some light dressing. I think that's all you'd need.

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OK.

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Tom's main is roasted rack of lamb rolled in herbs

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on top of crushed mint peas and dauphinoise potatoes,

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served with roasted baby carrots.

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Tom, this is great.

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This is the sort of food that I love to eat because it's defined,

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it's really well executed, there's creamy sauce, rich peas,

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wonderful carrots and perfectly cooked lamb.

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-Delicious.

-Thank you.

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I love the carrots around the sides.

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The lamb is beautifully cooked, it's sweet and still blushing

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and then that creamy dauphinoise potato underneath.

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Beautiful layers there. I really can't fault this dish.

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This is a serious showstopper of a dish.

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Tom's desert is a plum and cinnamon crumble

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served with his vanilla custard.

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Tom, you're going to need a bigger ramekin

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because I want to dip my head straight in there.

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It is absolutely delicious. This is a fantastic dish.

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You get wonderful layers of that creamy custard

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then that crispy, crumbly sweetness from that crumbly topping.

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It is wonderful. And then the tartness of those plums underneath.

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This is really good.

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I think your custard is brilliant.

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It's not too thick, it's velvety, it's rich with vanilla

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and a wonderful crispy, crumble top. Really delicious,

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for me, brilliant.

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I'm feeling really happy right now. I gave it everything I've got.

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It was a really tough thing to do, so, yeah,

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I'm really proud of myself.

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All four of them have got to be really proud of what they've done.

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TJ, today, he decided he wanted to show off every single skill

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that he's learnt throughout this competition.

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I'm wondering if he tried a little bit too hard.

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In his starter, we had that addition of the blue cheese and the basil.

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With fish, I just don't think it works. It was a little bit too much.

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However, I still like the fact that TJ is confident.

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He comes in here and he works really hard. I think TJ's got real skill.

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Today, Josie cooked some great food.

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There was a mistake on the main course, the sauce was a bit burnt

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and gone a bit crispy.

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The wonderful thing about Josie is that we have seen her change.

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She's proved that she can present beautiful dishes

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and not make the mess.

0:23:270:23:29

Jamie, throughout this competition, has been really adventurous

0:23:290:23:32

and today was no change from that.

0:23:320:23:34

We had a sweet and sour salmon.

0:23:340:23:37

For me, I would've liked more chilli to bring it alive.

0:23:370:23:39

What I love about Jamie, he comes into this kitchen

0:23:390:23:42

and he shows us that he can create something beautiful.

0:23:420:23:46

Talk about Tom. Chilli on the plate with the scallops, great idea.

0:23:460:23:50

Scallops and blackberries, I think probably a risk a little bit too far.

0:23:500:23:54

On the other hand, he blew us away with those two other dishes.

0:23:540:23:59

When he gets it right, he executes it beautifully.

0:23:590:24:02

It'll mean everything for me to win, to be honest.

0:24:110:24:14

I just really want to come home with the trophy. Fingers crossed.

0:24:140:24:18

That would be awesome.

0:24:180:24:20

I'm feeling sad because this is the end of a journey.

0:24:210:24:24

Hopefully, it's the beginning of a new one, if I win.

0:24:240:24:29

Hopefully my dream will come true.

0:24:290:24:31

It's a once-in-a-lifetime thing I will really never get to do again.

0:24:340:24:39

I just hope I do win, really, yeah.

0:24:390:24:44

It feels really sad but also special

0:24:470:24:51

just because it's the last things I'll ever cook on Masterchef.

0:24:510:24:55

I'm really hoping I've done enough

0:24:570:24:59

because winning it would just be amazing.

0:24:590:25:02

There is one person in here who I think, today,

0:25:050:25:08

deserves to take that title.

0:25:080:25:09

The other three, they deserve also to have something special,

0:25:090:25:13

to be crowned with something that just says,

0:25:130:25:16

"You guys have worked so hard and delivered beautiful food."

0:25:160:25:19

But for me, today, we have a champion.

0:25:190:25:22

This is it, guys.

0:25:370:25:39

We have had so much fun watching you cook over the last few weeks.

0:25:410:25:45

But of course, we can only have one champion.

0:25:450:25:48

Our Junior Masterchef Champion is...

0:25:590:26:01

-Tom.

-Thank you.

0:26:040:26:06

-Nice one, mate.

-Well done, Tom. Well done.

0:26:060:26:11

Well done.

0:26:110:26:12

-That's pretty good.

-Yes.

-Well done.

0:26:150:26:17

Congratulations, Tom.

0:26:170:26:19

OK, that's cool.

0:26:220:26:24

Oh, well!

0:26:250:26:27

I'm just so proud for him.

0:26:270:26:29

He must be feeling absolutely ecstatic.

0:26:290:26:34

I'm feeling a little bit disappointed.

0:26:350:26:37

I'm so proud I've got this far, to be in the last four

0:26:370:26:40

and do all the challenges.

0:26:400:26:42

It actually happened. It's just fantastic.

0:26:420:26:45

Definitely, this experience is the biggest part of my childhood

0:26:450:26:52

and when I'm really old, I'll remember it forever.

0:26:520:26:56

I've had so much fun. It's just been so great.

0:26:570:27:01

I think we all kind of knew in our hearts that it would be Tom

0:27:010:27:05

because he deserves that so much.

0:27:050:27:08

-You get the trophy.

-Thank you. Yeah!

0:27:080:27:12

Never thought I'd do it. It's amazing.

0:27:140:27:16

Throughout this competition,

0:27:160:27:18

Tom has delivered us some of the best food we have tasted.

0:27:180:27:23

His food is clean, it's crisp, it's classic, it's brilliant.

0:27:230:27:26

The guy is a great cook.

0:27:260:27:27

It's been my dream ever since I was really tiny to win Masterchef.

0:27:290:27:33

To win this, it's astonishing.

0:27:330:27:35

Definitely the biggest achievement I've had in my life.

0:27:350:27:38

Very proud, very proud.

0:27:450:27:46

I'm Tom, the Junior Masterchef Champion 2012.

0:27:480:27:51

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