A Vegetarian in the MasterChef Canada Finale? | S03 E15 | Full Episode | MasterChef World

tonight the top two home Cooks in Canada will face off in the most spectacular culinary Showdown this country has ever seen you're watching The Master Chef Canada Finale the Master Chef dream is powerful master and after a nationwide search 40 finalists came to Toronto to pursue it my dream's coming true actually here doing this but only the best earned a coveted white apron you guys better watch house and a spot in the top 14 each week they fought for survival in the Master Chef Canada kitchen wow wow wow outstanding thank you I put it on one of my menus showcasing their talents It's Magic and facing their fears if you don't get this right you don't belong in this kitchen they cooked for Great Canadian Heroes Colonel Chris Hatfields Great Canadian chefs and at a Great Canadian restaurant service raw Lobster unacceptable one by one 12 home Cooks were eliminated now only two remain tonight's first finalist is Mary right out of the gate she proved she was one to watch I am so excited today and I you to win Mary Mary Mary oh my God oh my God she impressed the judges with her fresh take on tradition perfect it is absolutely delicious oh my God you're cooking with a mind of a chef Mary you did it again thank you so much her achill heel was her perfectionism you could say that I'm a bit of a control freak sometimes and the anxiety it caused her oh Sho oops fire breathe Mary breathe twice she landed in the bottom too Mary it's time to take off your apron and head up to the gallery oh my God job but her positivity never wavered you're doing amazing and her sweetness she's just the best person I've ever met coexists with an iron will I'm going to cook my freaking Hardo today she started cooking after a tragic accident my dad died and my mom and brother were both um seriously injured Mary's been cooking for me at the whole family since she was about 8 years old I've always kind of done the the right and responsible things now this young insurance broker is cooking to change her life my dream is to own a catering company and to make food my life and she plans to make Master Chef Canada history I am going to be Canada's first lady Master Chef the only thing that stands in Mary's way is Jeremy an ambitious 34-year-old from Manitoba my food dream is to be at the top of the Winnipeg food scene I learned to make sushi by myself I taught myself he started cooking to honor his mother my mom I lost her to cancer I have her tattooed on my arm I know that she would be proud watching me here today he immediately impressed the judges your dish was a knockout and by tapping into his Filipino Roots I want to share my culture with Canada he created a string of impressive dishes it's called sizling cig this is Filipino soul food his dishes had flavor but lacked refinement that's like you think fong in a stew and that made him easy to overlook I don't mind being underestimated because I'm ready to Blindside everyone else in this competition and he did with his ability to learn and grow Jeremy Jeremy yes Jeremy it's delicious thank you Chef perfect family meal this dish is the best looking I've seen in this competition thank you chef and as his skill grew so did his confidence I've trained in mutai I'm a fighter and I'm also a fighter in the kitchen now he set to prove that he's nobody's Underdog I'm not scared I'm never scared I got this it's on congratulations Mary and Jeremy over the last 14 weeks you've survived every demanding challenge that we've thrown at you and with a succession of beautiful dishes you prove that you deserve to be here in the master shf Canada Finale who here is on team Mary tonight and team Jeremy Matthew you know these two better than anyone here what do you think they're bringing to the competition tonight their styles are very different Jeremy he's the fastest person in this kitchen and Mary from the GetGo she started out strong and just keeps on getting better and better so this is is going to be an epic battle today Dr Sean in the golden pants are you surprised to see these two going for gold tonight I'm not surprised at all I know that we are in for one hell of a show today I cannot wait you've both sacrificed a great deal to be here tonight you've left your loved ones back home to pursue your dreams Mary here for you tonight is your mother Myra your aunt Joanie brother Michael and your boyfriend Aaron Jeremy all the way from Winnipeg your sister Jennifer your brother-in-law Denette and your nieces Giana and Sophia Jennifer Jeremy learned to cook while your mother was sick as a way to keep her memory alive how would she feel seeing what Jeremy has achieved here she would be Beyond proud very very proud having my family here is just going to boost my morale who would have thought I would make it to the end and now I just got a win Myra Mary has drawn on great memories of her father here how do you think he'd feel to see what she's accomplished in this kitchen I have no doubt that he is with us and I know he is just as proud as I am he's beaming my dad thought I would do something great and I finally feel like I've done that um it's really nice families thank you for coming but now it's time to get cooking so please head up to the gallery and tonight we want to see a gorgeous three course restaurant quality meal that demonstrates everything you've learned and leaves no doubt in anyone's mind that you deserve to be Canada's next Master Chef you face off in three cooking rounds first the appetizers then the entree and finally dessert after each round you will present a Flawless plate to each of us in the banquet room where we will taste and judge your dishes you will now have 10 minutes in the pantry to get everything you need to make the most important three course meal of your Liv are you ready yes chef your time in the pantry Starts Now oh my gosh okay Jeremy this is nuts Jeremy is going to win because he has a perfect combination of heart and soul and skill and technique I'm on team Mary oh my gosh because Mary makes really good food and her creativity is out of this world excited I'm rooting for Jeremy he came in somewhat like an underdog but through the competition he has grown and right now he's the best home cook here he deserves to win Mary skills are second to none I've never seen a cook that can do what Mary can do it's just second nature to her this is going to be one epic [Music] [Applause] [Music] showdown Mary tell us what you'll be making I'm going to do a golden beat bch and some beet cured trout Jeremy what will you be making for us I'm going to be making a bisen tataki uni cream and fresh uni for garnish you will now have 45 minutes to transform those great ideas into beautiful appetizers throughout this competition Jeremy and I have worked so well together but now we are in the finale against each other and I need to beat him I feel like Mary's peaked and I feel like I've just started to rise are you ready yes chef your time starts now come on come on Mary there it is Jeremy let's go buddy these two home Cooks have different strengths and different weaknesses Jeremy is an absolute speed demon in the kitchen Mary is a little bit slower tends to get a little bit flustered but she comes on really really strong when it comes to plating and those finishing techniques beautiful technique Mary first thing I do is get my Buys in and seasoned and Searing right away I'm doing bisen tataki it's a shout out to Manitoba the bisen is on our flag tataki is obviously a traditional Japanese dish piece of protein that's seared on the outside and it has to literally be raw in the middle one tip and even the restaurant uses it they partially freeze that protein before they slice it very thin puni is a very powerful flavored Seafood uni is a sea urchin and inside is the golden part that's what people eat it's like taking a bite of the sea the dish sounds absolutely delicious I need sugar hi sugar here look at that I'm surprised even at this level at the finale they're still helping each other this is so Canadian that it is you know I love the concept of Mary's elevated bch bch is typically a hearty red beet soup but I'm making Golden beet bch Mary's a master at taking classic traditional food ideas and elevating them and giving them a little bit of a Twist I'm also making beet cured troat typically when you're curing fish you need 24 hours to really get the flavors in there I don't have that so I need to juice the beets and really bump up the flavor in the marinade no raw Beach juice could be a bit harsh bit too earthy so I hope she gets that right balance so much time hi there Mary hi Chef Michael how are you so you've chosen to do bch I have and this is not any ordinary bch though it's going to be served cold but also raw exactly any concern in slicing that piece of trout nice and thin and evenly I'm actually doing it in Little Triangle medalian it's going to be bright fun it's going to look like me on a plate look forward to trying it thanks Mary thank you so much Jeremy how you feeling I'm feeling good uh I got most of my components on the go this is going to open last minute fresh o fresh live sea urchin those are beautiful so where you at with your bison right now my bison is already seared and it's chilling so it gets a bit stiff so I can make nice thin slices of it this right here Chef it's one of my favorite sauces to make I love tataki sauce taste it wow that's insane that is that's the most delicious thing I've ever had from you here in this kitchen wow 15 minutes you have 15 minutes left Mary is just starting to take her marinated trout out of her beet mixture there and that is a messy job curing takes sometimes days the only protein on this plate is that fish and if it's not cured properly the dish won't work now her idea was to cure that trout in the beet juice but I don't think there was enough time to achieve that cure she's squeezing some lemon juice onto it now that'll speed up a little bit more of a cure there that's a smart move 5 minutes you got 5 minutes better start plating I'm cutting into my bison and I don't like the thickness of the cuts the way that he's hacking through that bison right now he's kind of tearing the meat Jeremy's actually pounding it to make sure that he has that even thickness right around well that's a good comeback but he hasn't even opened those live seion they take a while to process this is the opening to my menu everything needs to be perfect on it oh look at that pretty color 3 minutes you have 3 minutes left come on look at Jeremy I don't see those live sea urant how is he going to pull this off here we go here we Go's he's about to open up his sea urch wow one minute you one minute left come on hustle let's go 10 9 8 7 6 5 4 3 2 1 hands [Applause] out I feel really good it's exactly how I wanted it to look the fish is nice and pink and it tastes Beady I'm really really happy I love how it's plated I'm going to win this appetizer round cuz of my flavors Mary and Jeremy please follow us into the banquet room with your [Music] dishes Mary please bring your dish forward this tasting is so different than any I've done before first off there's a table the judges are sitting in front of me this is super terrifying and legit I did a take on bch there's little pillows of a horseradish goats cheese beak cured trout and carway breadcrumb I suggest we all dig [Music] in Mary this troud is little flat in flavor The Cure didn't fully sort of take place face but what I really love about this that acidic hit that you get absolutely wonderful works really well with the earthiness of those beats love the bright color it is bed in a very modern kind of way this is sort of new energetic vibrant thinking overall a great dish R Mar it's colorful it's fresh The Taste to me was just right the trout the cream and that crunchy crumb all adds complexity and bounce to this dish thank you very much when you eat everything together the goat cheese the soup the herbs the trout all the textures all the flavors they just sing it's really delicious thank you okay Jeremy please bring up your dish I'm super proud of this dish I just want to win that's all that's going through my mind a bison tataki with uni cream fried Lotus chips and a tataki sauce Jeremy the meat could be a little bit more unified in the way you cut it you know one of the pieces here is very thin this one's a little bit thicker my advice to you is take that large piece of Bison cut it into quarters they chill faster and when you cut them they're very easy to cut opposed to having one large piece but other than that the thought process behind this dish is really that of a very accomplished Chef complex delightful it's really fantastic thank you Jeremy there are so many things on this dish textures and tastes that you discover as you start eating the creaminess of the oi that adds that wonderful backbone of rich flavor to that bison these are wonderful flavors that come together beautifully on a plate like this thank you Jeremy this is by far your most creative dish the combinations the complexity the texture it's like Asia meets Manitoba thank you Chef now we need a few moments to discuss in private please head back to the kitchen and prepare for round two thank you wow I was blown away by both their dishes they had flaws here and there with all things consider it's even Steven which one would you line up for though Michael Mary's dish or Jeremy's dish i' line for jer's Dish really you know when you tried all of Mary's components together in one spoon it was absolutely delicious jer's flavors were really solid they were interesting unique lots of great texture the whole Dish One the over you know I just cannot make up my mind if they cook like this I can't wait till the next two dishes the score right now in my mind is one Z for me I really don't know who took this I just need to bring my game and I'm ready Mary and Jeremy you both served as showstopping appetizers but there are two more dishes to go Jeremy what will you be making for your Onre I'm going to be doing my take on a Sushi Boat so Mary how do you plan to compete with that I'm going old school I'm going to do my take on surf and turf you have just 1 hour and 15 minutes to cook us the best entree that either of you have ever cooked in your lives are you ready yes chef show us what you got starting now we're seeing both Jeremy and Mary cooking with a lot of heart and soul but the dishes are complete Polar Opposites one is modern Asian and the other dish is very old school very homey I don't eat meat so a surf and turf it's definitely a risk but I came here to take risks and win Master Chef Canada Jeremy is taking four Sushi inspired dishes he's got a lot of things to pull together there now Jeremy's Sushi Boat has to be elevated it can't be sushi that you get in a kiosk at a shopping mall this has to be sushi that we've never seen before anywhere I'm making sushi because Sushi got me my apron so I'm thinking Sushi's going to get me the title he there Jeremy hey chef so tell me what you're doing right now with the papaya this is the traditional way to make papaya salad so you cut into it down to close to where the seeds are at and then you take a slicer and you do this that's the way that it's traditionally made in uh southeast Asia that's amazing and then you get all these little uneven Cuts yeah how are you planning to tie all of these four dishes together so they make the feeling of a one complete entree dish they all have soy Ginger and wasabi they all play on those elements sounds like you got a lot to get done I'll leave you to it thanks much [Applause] Jeremy Mary has been so good with meat I sometime forget she's a vegetarian when I'm cooking meat I need to go by eye and smell and feel this pressure is insane when it comes to shushi rice in Japan it is sacred it is served at room temperature I make my sushi rice and it has to get cooled so I put it in the blast chiller he didn't have to put it in the blast he had plenty of time put a cloth over and let it cool sometime you put in the blast Vader the rice gets dry and hard as I'm checking the oysters I am so full of adrenaline right now that holding the oyster knife is nearly impossible is struggling with those oysters big time in the pandemonium I realized that I didn't take my beef out of the oven that meat has continued to cook Mary's looking frazzled at those steaks I don't think she's happy I'm really nervous that I've accidentally overcooked my meat I am panicking I'm really nervous that I've accidentally overcooked my meat that is a big and bad mistake that doesn't look like medium rare to me you don't know it until we cut into it it's going to be the Moment of Truth 10 minutes you have 10 minutes left the rice Jeremy I leave my rice in the last Chiller too long the rice froze a little now I got to figure out how I'm going to save this rice his rice is frozen into one solid sheet and now he's trying to defrost it in the oven the sushi rice is no good then your dish is no good I've so many things on the go have you ever seen Mary station in such a state of disarray look at it I need to put the best thing I can on that plate time is not at all my friend in this cook Jeremy is going to put the new spin on for sushi inspired dishes Jeremy is really running around look at the sweat coming from his face he's got the speed but where he sometimes lets himself down is the Finesse and running out of time in terms of plating 1 minute left last minute get those finishing peasants on your plate now 10 9 8 7 6 5 4 3 2 1 hands [Applause] up great job [Applause] guys good job bab good job I feel good I didn't think I was going to get everything on the plate but I pulled it off I'm really worried that my meat is over I really don't want it above [Music] medium Jeremy please bring up your dish I made four different dishes there is a deconstructed soft shell crab spider roll and then a miso marinated baby octopus with mushrooms the tuna crunch roll with Wasabi mayo and crispy salmon skin and then Ginger Paya salad well you know Jeremy I was a little bit worried about the rice because you had in the blast chill and you had it in the oven but you know something the rice to me was perfect I E Sushi in some of the best restaurants in Asia this is restaurant quality just absolutely creative and delicious thank you Chef Jeremy this is a feast for one's eyes and I know that you have been challenged at times with plating you'd never know that looking at these four dishes the tuna roll very clean very well executed the soft shell crab cooked beautiful and crisp the dish that for me fell a little flat was the papaya salad I'm looking for a little Sweetness in it to make it sing for me otherwise a really great job she'd be very proud of yourself thank you Chef so Jeremy here you have four very different things happening on one plate opposed to having one composed main chorus that's very focused you give yourself now four different ways to be criticized you know that mhm the standout dish for me was the octopus with the mushrooms you could have justed one dish and it could have been that dish right there that's my advice to you is focus you need to focus more but overall very ambitious and very delicious thank you Chef Mary please bring yours up so this is my take on surf and turf it's a seared beef tenderloin with fried oyers and an arugula and C asparagus pesto it's a beautifully composed plate on every level but I know right now you're absolutely agonizing wondering what is happening inside this piece of meat here I just cringing waiting to see the [Music] center [Music] perfect medium all right let's dig in Mary the ingredients that you chose to put on this dish I think were well thought out they work together and it's a fun play on surf and turf the oyster Briny salty added that wonderful Savory pop the love lovely thoughtful excellently executed dish thank you Mary each individual component was perfect the leak onion ring I mean that is genius the pesto C asparagus something very unique and something I would be proud to serve in my restaurant thanks very much you know Mary I think you found your Niche taking the old school and bringing it to the new school it's such a beautifully composed plate in terms of the combination of flavors present ation the sea asparagus with the arugula in a pesto that's the first time I've ever had those two together and they work brilliantly it's pretty outstanding it really is thank you we need a moment to discuss thank you thank you chefs Mary's dish was very close to perfect Jeremy his four individual plates I was just blown away by the caliber of his presentation the variety and complexity of the dishes I think two of those dishes that he produced were Knockouts absolute Knockouts however Jeremy I think set himself up in some ways for more criticism because he chose to do four different dishes Mary chose one dish which I think she nailed on every level I hope we're going to get more clarity in the dessert round I hope so too we have to I feel like I took this round everything went well together my mind the winner of the entree round is me it's all down dessert and uh I'm good with [Applause] desserts so far you've both delivered knockout appetizers and Entre now it's time for your desserts Jeremy what are you planning for your dessert milk tea panacotta with coconut tapioca and jackf fruit ice cream my inspiration for this is my mom she cooked with all of these flavors Jackfruit was her favorite what about you Mary what's the dish that you're going to make a blueberry finan uh with a buttermilk corn ice cream this dessert just makes me think of driving up to the cottage with my family and stopping to get corn on the side of the road and and going to our favorite blueberry lady you now have 60 Minutes to make us a worldclass dessert I got my white apron with dessert I know it's going to win it for me baking comes second nature to Mary so it's going to take very bold flavors to beat her are you ready yes chef your 60 Minute start [Music] [Applause] now right now I'm working on my financier getting the dry ingredients all ready it's like a pound cake it's a little bit lighter there's egg whites that are folded into it she's pairing that with blueberries and a corn ice cream I think the sounds actually very intelligent corn and blueberries just kind of make sense to me they both grow at similar times so mother nature wants them to be eaten together Jeremy on the other hand he's doing something that I think sounds really quite adventurous I'm making a milk tea panacotta and a jackf fruit ice cream panacotta it essentially means cooked cream so you have to warm up your cream base flavor it add gelatine to the warm panac cotta mixture you then need to strain it and then it has to set and [Music] chill Jeremy hi Jeff do you feel like the underdog in the dessert competition I've always felt like the underdog especially when it came to baking but more so now that I'm going up against Mary this is beautiful look at that fresh jack fruit you are really cooking with the Philippines in mind and your mother in mind yes all these flavors every single component on the this dish reminds me of her good luck thank you Bary hello how you doing are you feeling confident I am feeling confident I'm confident with my flavors it's going to be tasty and different how do you feel about what Jeremy's doing his dessert sounds incredible it does sound incredible and it's a lot of flavors I've never worked with before he has a beautiful beautiful palette I'm going to have to run to the blast chiller I'm sorry don't drop it I'm worried about this she's got to get here fast and that's going to burn are you concerned about this at all no is actually doing exactly what I wanted to do okay good you had me worried for a second this is uh just cream with a bit of sugar and salt and I'm cooking the heck out of it it's a brown butter Clum to go under my ice cream it's really tasty trust me how close do you think this competition is right now super close super close super close and I am feeling it I'm going to let you focus on your dessert thank you 5 minutes you have 5 minutes left better start plating the whole competition is riding on this dessert look what Jeremy's doing he's layering flavor after flavor after flavor that's going to be exciting to [Music] eat running to get the ice [Music] cream the galleries are looking in amazement right now they must be really jealous because we get to eat this and they don't one minute you have 1 minute left come on 1 minute minute [Music] 10 9 8 8 7 6 5 4 3 2 1 uping I am so happy with my final dish this dessert is beautiful and it's exactly how I wanted it to look I've never plated a dessert this beautiful before this dessert shows how far I've come Jeremy please bring up your dishes milk tea panacotta on top is a coconut tapioca popped with fried plantains with a jackf fruit ice cream well Jeremy I think you've created something that is completely and utterly original so let's dig in you know Jeremy all that different textures coming together you know to me that is genius this is not at all too sweet too sour it's very difficult to bake panacotta with milk tea because it has to be very very strong of course being at the bottom of the dessert so you're going to hit that last now that I guess you could have made that slightly stronger heavier on the teeth but I just want to take Spoonful and Spoonful I love it thank you chef when I watched you prepare it and I heard you describe it I didn't understand it I don't like this at all I love it thank you speaks to me in so many different levels texturally it's incredibly Advanced the flavors just keep changing and morphing the top layer has that beautiful tapioca which I love and then when you think you figured it out you dig a little deeper and you find this beautiful tea and milk panakot I've never had anything like it you took all the flavors that your mom introduced to you and you've just created a new dessert incredible thank you Chef it is so light and so unique and interesting the tapoa pearls have a wonderful mouth feel you sort of want them to dance around on your pet as you taste that little bit of coconut you then have that refreshing Citrus layer that is so bright and clean yet still light this is a Great Dessert thank you Chef Mary please bring your dessert up I made a blueberry financier with some brown buttercrumb some kettle corn for the plate a blueberry sauce for the bottom and a buttermilk corn ice cream all right let's [Music] taste no Mary the sophistication you know really appeals to the professional side of me but that popcorn you know I want to dive in like a kid all the flavors they all come together I can taste the corn I can taste the maple syrup the crunchiness the different textures so everything in this plate works thank you so much Chef Mary this is truly a lovely little dessert the actual cake itself has a sort of a humble quality to it but with your presentation you've been able to elevate it the penena cake has a little bit of a lemon touch to it it has a little bit of that cornmeal which adds a nice little texture crunch to it beautiful blueberries in there wonderful absolutely wonderful thank you everything works so well together the corn ice cream is incredibly intense I like the way you reinforced the theme of the Corn ice cream with popcorn it feels like a road trip going up to your cottage stopping off picking up some blueberries grabbing some corn amazing in fact I'd love to have it on my menu at my restaurant I think it's playful it's intelligent it's all those things you want in a dessert thank you so much you both prepared absolutely stunning three course meals and you've made choosing a winner a nearon impossible task but tonight one of you will become Canada's next Master Chef and we need to decide who that's going to be so please head back to the kitchen thank you guys thank you chefs thank [Music] you we find ourselves in a very difficult situation cuz this is the closest competition we have ever seen this was about the entire process but they were both very good very creative very Innovative so I'm torn right now I think without doubt it is the toughest Jeremy started off the bison tataki and then that modern shushi boat and then finally that beautiful Comfort dessert with all those Southeastern tropical flavors with memories of his mother my menu may be a little ambitious but you got to reach for the stars the title is going to be mine I think I deserve it and I think I've proved it Mary took us on a Canadian road trip she started off with an elevated take on borish which was delicious and then she moved into a beautiful take on surf and turf served with Crispy oysters crispy leaks that potato and onion puree and then she moved into that beautiful blueberry and corn dessert I'm going to win this because I know my flavors and I I finally have a clear culinary voice it's a teer TT a couple of missteps in each course if you had to eat one of those three course meals again which one would it be Mary or Jeremy if I could pick both I would Mary and Jeremy you both made a decision to follow your culinary dreams and those dreams teams LED you here to the master shift Canada kitchen week after week you braved some of the most punishing challenges that we've ever seen in this competition but the two of you survived in fact you flourished growing by Leaps and Bounds with each Challenge and presenting us with the finest dishes we've seen in the history of Master Chef Canada you have now reached a level of skill and Artistry that has earned you a place on this stage please come up and change places with us winning today would be just the beginning the Master Chef Canada title would change my whole life I want this so badly winning this would be so amazing tonight you both took us on a flavor Journey that honored your cultural backgrounds and your families every course demonstrated that both of you cook with skill and heart the three of us struggled to reach a consensus unfortunately only one of you could win $100,000 this Trophy and the lifechanging Master Chef Canada title we agreed that one home cook created a menu that was slightly more cohesive and satisfying this year's win winner and Canada's new Master Chef [Music] is [Applause] [Music] Mary congratulations thank you so much a wonderful job every good emotion that anyone in the world has ever felt is me right now this trophy represents everything I've learned and everything that is about to happen I'm the first lady Master Chef Canada yes it's me Mary really deserves it I'm happy for her I made it this far and I'm still really proud of what I did being second ain't so bad oh my God I know my dad is watching me and I know that he's here with me and I know he's proud [Music] [Music]

Channel: MasterChef World

Views: 99,108

Keywords: MasterChef challenge, MasterChef pressure test, best dishes on masterchef, best masterchef dishes, cooking competition, cooking show, how to cook, masterchef, masterchef best dishes, masterchef world, recipe, masterchef canada, masterchef canada season 3, masterchef canada full episodes, alvin leung, michael bonacini, claudio aprile, masterchef full episodes, masterchef canada season 3 episode 15, masterchef canada finale, masterchef canada mary, mary berg, jeremy senaris

Id: b8ew2hUcx5I

Length: 41min 20sec (2480 seconds)

Published: Wed Feb 07 2024