Andrew Zappley and Nathan Odom were the final to home cooks squaring off on the season 3 finale of Masterchef Junior. At just 11 and 12 years old, Andrew and Nathan were cheered on my their former contestants and friends while they battled it out in the kitchen. Andrew has been an outspoken cook with a big personality this season, while Andrew has been a quiet, yet fierce competitor. But, the kid who took home the title of Masterchef Junior tonight and a prize of $100,000 was … Nathan Odom.
For tonight’s finale, each of the two contestants prepared a three-course meal for the judges in 90 minutes. For Andrew’s meal, he mixed the tastes of Italy and Jersey, while Nathan planned a menu influenced by french cuisine. While Andrew was cooking, he became a bit impatient with his pressure cooker when making his beef cheeks. Seeing this worried the judges.
For the appetizer course, Nathan had a roasted fennel gratin with french ham and fennel salad. Overall, the judges enjoyed the flavors as well as aroma of the dish, but felt Nathan’s gratin could have been cooked a bit longer. Andrew’s first course was an herbed ricotta cheese with roasted beets and pumpernickel bread. The judges felt his dish was very professionally executed. For the second course Nathan had an herb-crusted lamb chop with an asparagus puree that he felt represented Springtime in France. Ramsay thought it was “absolutely delicious.” As for Andrew’s entree, he had a beef cheek ravioli with a pan gravy and shaved parmesan. Ramsay felt the pasta was amazing, but said the beef was under-cooked, as the judges expected would happen after seeing Andrew’s pressure cooker incident. For his dessert, Nathan delivered an Early Grey tea tart with blood orange coulis. The judges loved the dish, saying “it shouldn’t work, but it does” and it was “bloody delicious.” Andrew’s dessert course was a dessert risotto with figs and a verjus reduction. The judges were astounded by how amazing his dish was and Ramsay said he’s going to cook the same dish when he goes home to England because it’s so delicious.
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