Best Chef Michael Bonacini Moments | MasterChef Canada | MasterChef World

here oh wow I see a perfect play it's obviously executed by some sort of world-class chef wow the smell is just so good I just want to dig right into this dish if you've ever wondered what a world-class dish is like you're looking at one a seasonal and savory wild boar entree created by one of this country's finest chefs Michael bonaccini [Music] and I'm sure you want to know what it tastes like so grab a fork and dig in so juicy so decadent I could eat this whole thing this puree is so smooth it just melts in your mouth that's really good I'm a vegetarian but even I know that this meat has a perfect sear on it now we want you all to make your own world-class entree so you're gonna have to learn how to master a few techniques the perfect sear a velvety smooth puree and restaurant quality plating and I'm going to demonstrate those techniques for you right now please come up to the front we're gonna get a demonstration from Chef Michael it's amazing a ringside seat awesome this is such a treat Chef Michael bodachini is teaching me how to cook incredible presentation side goes down first because that's the nice clean pan if you overheat the pan you'll have a very leathery crust to the meat you want to be hot enough to sear it but not so hot that you end up scorching it or drying it out very very important we'll finish it off in the oven all his movements are calculated everything has a thought process behind it and it's just so cool to see him cook to make the person a puree very simple in the pot I have vegetable stock cream once it's cooked we add to our blender I have never made a puree before he makes it look so easy but I'm aware how hard all these techniques are work that through making sure that there are no lumps no unpolarized pieces of that beautiful puree plating so the first thing to go down will be the puree which you can see how smooth that is gorgeous Beluga lentils there will be a little bit of negative space on either side but for me that provides balance cut the chop so now we're exposing the beautiful cook on that meat food has to look beautiful on a plate from a chef's perspective but it has to make sense for the guest who has to eat it I think I'm a good player already but after seeing his thought process behind plating it's life-changing everything has a purpose done now it's time to go back to your stations that is really really really awesome that's all I can give you baby thank you that's fine I should breathe through this because I have the easiest cut out of everybody hello Chef Dale so Eric gave you the plum cut show me how you're cooking it I made my own spice mixture here you did what's in the spice mix salt black pepper white pepper garlic powder uh Rosemary and Thyme fairly generic uh it's it's very generic but I don't like to mess with meat so I like to actually taste the flavor of meat and just enhance it a little bit and the cooked degree I am hoping for medium rare you're hoping for medium rare I'm hoping for medium rare and what's in the pan um it's going to be red wine raised leeks good luck with it and what's the time thank you so much keep an eye on that shop Dale you're up next the dish today is spiced Tomahawk Steak with parsnip stuffed leeks and tri-color french fries Dale you told me you were going to cook this medium rare this is raw it is blue Raw it registered 127 in three different places I don't care what it registered there's nothing magical here there's no source to dip the steak in there's no Jew it's it's uninspiring first of all come argue yeah nobody eats rib eye this fake rare your ice cream should be in the by now so it'll freeze up solid I've made sponge cake a few times so I am feeling pretty good okay guys that sponge cake needs to be in the oven go go go get it in there I'm a little bit worried maybe this won't bake in time I'm mixing the batter and I start folding in flour [Music] actually makes Alaska challenge got to be the toughest yet are you confident you can pull all that off looks like the flower is a little under mix there I would take that out with a spoon so you don't get that raw flour flavor thank you Julie is having a meltdown I just came off Julie's station she was taking her Genevieve sponge boring it into the sheet pan and the flower that is in there that is unmixed I said to her Take It Out remix it so it mixes through nicely she didn't take that advice she just takes her spatula and mixes it through throws it into the oven if we find uncooked flour in that sponge cake it could be the end why wouldn't you take your advice at this stage of the game hi Julie hi do you think you honored a classic I did some nice layers Happening Here sponge cake or in the bottom it looks a little grainy did you incorporate all the flour I tried to because it looks like there's a raw flower in here [Music] wow I've never seen a baked Alaska with raw flour that might be very costly for you yes I know that Julie hi looks like the loading of the meringue got a little carried away there huh yeah good success on the ice cream though by the looks of it [Music] I have mentioned to you about the yesterday flower in the sponge texture of the meringue is good the ice cream is good not listening to Chef Michael could send me home see the focus on Becky's face she's only 19 and that makes her the youngest home cook we've ever had in this kitchen remind me of your signature ingredient Becky uh beetroot it has a monochromatic look that feels modern and how did you wish to cook the tenderloin hopefully very nice you have respected and elevated their flavors seasoned well but we have a problem here the problem is that there's one less apron to fight for this is your express pass to the top 12. [Applause] I'm so excited to get away foreign [Applause] see the judges walking towards me and all I'm thinking is don't cry don't cry don't pass out Sienna you're looking very nervous tell me about your dish I made a lobster bisque I made my own stock and made a roux and we made it with love and sorry I'm trying not to be the first person to pee on national TV I'm so nervous laughs I'm glad you told me that sorry [Music] it's now time to try your salmon cool BX how are you feeling about things feeling great no regrets at virtually volunteering to be in this pressure test uh absolutely not one more chance for me to present food to the three of you happy with the outcome yeah I'm very happy with the outcome not only do I want to see perfectly cooked salmon but I want to see six distinctive layers do you think you've been able to achieve that I think so sure [Music] you ready to take a look what do you think awesome I like it awesome is not the word that I would probably use [Music] I would have liked the pastry just more tightly wrapped around that salmon so there's less of a space between where the salmon ends and the pastry starts and did you season every layer Michael I did [Music] you know it's not perfect that's for sure pastry tied undercooked salmon just a little over you have to give this a lot of thought thank you Michael thanks chef how you doing I'm excited for this one it's time for me to redeem myself why do you feel you have to redeem yourself I keep getting pulled off because I think I'm the weakest link it's time for me to tell them guess what I'm not as weak as you think I am so what kind of pizza are you making teach some um pancettas for some saltiness and then fresh mint and basil so is that a dessert type Pizza it sort of straddles between straddles between key is to find that right balance right exactly you think you can pull that off I can pull that off the second home cook that we'd like to call up come on feels that they have something to prove in this competition I am positive they're going to call my name the pizza that we want to see belongs to Jennifer yes yes I did what I call Summer Fresh and it teaches pancetta balsamic glaze walnuts and a little bit of basil and mint [Music] balance the bacon cheese Peach not only can you cook you can cook with style that balance of sweet and savory you managed to make it work and that is not easy and if I could give any of you other Home Cooks a little advice that would be not to underestimate Jennifer that is an amazing Pizza well done this is the big turning point for me in this competition now my competitors can see what I'm really capable of I'm going to show you the preparation and presentation for each appetizer and entree that you're going to be responsible for first up is canoe's signature crab and tuna salad with Taro chips black radish and pickled strawberries I've got Dungeness crab beautiful Diced Fresh tuna see how that's nicely cubed everyone equal watching Chef Michael make his dishes is just like watching magic happening everything just Falls perfectly on the plates these are gorgeous Ontario preserved strawberries it's like Chef Michael is making a piece of art in front of our eyes I wouldn't even have to eat it and I'd be satisfied paying for it I want everyone looking like that when it comes out you got it yeah the second appetizer is a Twist on a traditional french onion soup here I've got this beautiful Rich Game stock and these gorgeous onions from the Holland Marsh all stewed up nicely cooked down this is thunder Oak cheese bone marrow absolutely beautiful and there we are piping hot onion soup next up are the two main dishes Pei potato beef with duck comfy potatoes and collard greens and seared Ivory salmon with squash and Beluga lentils I want the salmon to be cooked nice and pink on the inside I'm watching Chef Michael like a hawk these are extremely complicated dishes Pei potato beef this one is medium it's all about the cooking of the beef feel How firm that is the softer it is to the touch indicates that it's medium rare the wonderful glaze the thickness the richness of that each one of these plates has somewhere between six and nine components I'm freaking out man I hope you all paid close attention to Michael's instructions because in one hour 60 of Michael's most valued customers will be seated in canoe's dining room expecting the Exquisite food that this restaurant is known for during service I'll be right here Expediting if I don't think a dish is absolutely perfect I'll be asking you to do it over how much time on the marrow Michael bone marrow thank you Lynn you got to slow it down because Sabrina is not keeping up with you on the tuna you're gonna get too far ahead and I'm gonna have soup sitting up here and it's gonna get cold yes chef same for you guys in The Blue Team okay the food has to come up pretty much together we need a little bit of uh Wasabi oil to finish this yes and then I think we're good to go to crowd up you season the tuna yeah okay did you taste it I did not Chef you got to make sure because you'll be surprised at how much salt it can handle so we got two crab and two soup all right your first check is out there blue team keep it up soup up all right service here we go table two one soup one crab but just after the first orders go out Claudio is alerted to a problem right back okay Michael person who had this soup thought it was cold which table table three blue team we need it on the Fly I can't believe a soup comes back let's get a brand new soup 911 right now okay better come out piping hot canoe doesn't do plates going back to the kitchen come on guys come on come on come on you're killing me that's good and hot I just took it all right thank you red team listen up we've got two tables that haven't had their main courses yet yeah four Stakes is what I'm waiting for yes sure and it's taking too long yes chef Lin push your team there we can do this Michael if you need to get back there let me know I'll call the pass for you okay you get there get a pan on here I want to get a pan Hots oil butter let's go watch your lentils at the back there huh I am so embarrassed that Chef Michael has to come back and bail us out okay are the plates ready yes chef watching Chef Michael is making me realize I got a long way to go let's get that one cutting on the plate put it down put it down add a boy okay let's go both Stakes get them up red team your last order is out you're done being in a professional kitchen is more intense than I ever imagined I have a newfound respect for those 50 dishes I've been ordering the ingredient Cody chose truffles damn it truffles damn it I've never seen one I've never tasted one I've never cooked with one Eric thank you so much for joining us you're an inspiration to every home cook in this kitchen it's a pleasure to be here and good luck everyone first plants truffles are mystifying I think they can be intimidating you have to understand how powerful and pungent they can be very tricky ingredient to work with I have no clue about truffles they could have said Lynn you're cooking with the moon same difference Lynn I mean she seems like she's in trouble her nerves are fraying big time hey Lynn what's wrong I've never had truffles before so right now I'm just I don't know if I'm going in the right direction or not but I'm going by the taste that I like you smelled it it smells like like the woods earthy yes think of it just as a really big flavorful mushroom and think of the kind of ingredients it would go with okay thank you I think you I think you can get back on track with that thank you Lynn please bring your dish to the front I don't know if this is good enough or if this is gonna send me home truffle goat cheese compound butter [Music] the puree on the bottom is beautiful and smooth that celery root really comes through well and the amount of truffle that you put in I think was just the right amount thank you it was enough to stand up to the heft of the beef it's quite impressive thank you [Music] Chef Michael will now demonstrate the two appetizers and two entrees the home Cooks will be making the first appetizer that I'm going to show you is a duck in goes this Rich broth it's made from the bones of roasted duck legs we're going to be adding foraged mushrooms some cinnamon caps duck like dumplings watching Chef Michael it's like watching a mystical creature a little diced vegetables it's like he's a kitchen unicorn and you have to make sure you get a good seal once that's cooked out it goes the second appetizer I'm going to show you is a artichoke Barry rule salad here I have some grilled artichokes we're just going to give these a little toss in a light lemon vinaigrette olive oil start to build dish there's a lot of components in this salad a little sprinkle of fluid to sell this is a difficult dish to assemble and that is salad the first entree that I'm going to show you is our beef dish a good amount of salt pepper and into a pan you're gonna have to work that pan on the stove and get a good sear on it Chef Michael standards are the highest of the high there is no room for air if I can have every steak go out like that tonight I'll sleep well oxtail stuffed onions and carrots my sauce and that is our beef tenderloin the second entree I'm going to show you is our monkfish this is a beautiful fish we wrap that in BIO and so into a pan with a little olive oil and butter there's so many different components I had no idea that this would be so hard I'm freaking out a little take a little bit of our sauce and there we have our second entree I won't send out appetizers or main courses until everything's at the pass to go and if it sits too long it gets redone do not let me down good luck at all shots red team two salad two consonants two more salad two more consummate when the orders start coming in I'm listening to Chef Michael but I'm waiting for Barry to call the name red team New Order in one of three kosame can I get a yes on that yes sure thank you trimmer are you the team captain Barry yes chef yes chef thank you Barry two of those solids ASAP working on it I can't believe how hard it is to keep track of what goes with one come on Barry the artichoke salad's gonna need them right now what is going on I'm overwhelmed at this point for more delays on medium rare and two monkfish two fillets both medium rare immediately we're frazzled how far out are you wearing Aaron uh where did my Ladle go hey blue team I need some food up here please how long out on those first order of steaks Trevor give me one minute you got one minute exactly come on guys you're gonna have to focus now coming out right now that's not medium that's rare I need a medium steak and I need it now the hardest thing about the beef dish is definitely nailing the cook on the beef having a hard time gauging it just by touching the outside correcting what's holding things up undercooked steak Chef come on red team I need this order yes we do not want Chef Michael coming into the red kitchen if that happens we're done studying on a medium steak while Trevor is struggling with undercooked steak over in the blue kitchen watch that pan it's looking a little too hot for my liking Aaron seems to have the opposite problem the temperature on these induction burners it's a juggling act I do not want to get back in okay yes chef take him off the pan if you feel like they're gonna Burn yeah hold on I've never seen Aaron look so stressed ever what's your pan again there Aaron look at it it's smoking Aaron do you need help what do you want me to get on some snakes no Aaron yeah this one is burnt you can't serve a snake that has black on the edges like that that's a waste of good steak I'm feeling like we're drowning I've lost four stakes and I'm gonna have to re-fire don't let that happen again yes chef this isn't the time to panic it's time for us to rise to the occasion sorry I'm letting you down on these snakes so Karen let's just pick it up hey Michael Michael they ordered medium and look at that what color is that that's rare okay I'll fix it right away mistake comes back and it's undercooked this is my fault come on Trevor I need that re-cooked steak just let it rest it's coming right out chef give me one minute here if I can't figure out the dumbest of these steaks we're gonna lose this Challenge and I'm gonna be the cause hi there home Cooks come on in you're looking pretty good in your Chef's weights standing in lenya with the chef whites on feels really like is this allowed like who's letting me do this so the first appetizer I'm going to show you is the broken avocado salad avocado has to be beautifully ripe cut into quarters and then a good squirt of lime juice white beans braised down and a vegetable broth little sticks of jicama [Music] it's a little Kohlrabi chayote squash [Music] a little sherry vinaigrette just give that all a good little toss it's just so smooth for him but for me it's like okay like wow step six step seven blood orange there is nothing more I love in life and some beautiful among broken avocado salad showcasing great ingredients and great care and attention it looks like art it's the taiser I'll be showing you is going to be clams and chorizo A Taste of Home a little bit I feel like I'm in my mom's kitchen I'm Portuguese this is what we eat and it all starts off with slivered garlic and oil and some flavorful chorizo these are called Savory clams they cook quite quickly a little splash of diced tomato adding that sweet note once the clams are cooking or calamari except Michael looks like he's been doing this since birth I want that calamari to cook instantaneously in a cast iron pan just like that taste as you go remember home Cooks taste as you go a little drizzle of finishing oil simple mean presentation look at that clams and chorizo uh I want to eat every single plate the first entree I'll be showing you is the Atlantic salmon with chickpeas beautiful center-cut salmon skin side down hear that Sizzle that's what I want to hear and it should be done to adjust blushing pink on the inside being from Saskatchewan and not eating a lot of fish for me it just terrifies me it's gorgeous dried chickpeas braised out and I want that sauce listening plating this dish for this salmon I want the skin side up then drizzle of the oil one Atlantic salmon entree second entree is a roasted lamb sirloin I want to get a good sear on this once this has got a nice sear and coated like this into the oven it goes three to four minutes this is the cook I want medium rare heading towards medium Chef Michael's standards are Sky High they're out of this universe clean tight compact presentation roasted lamb sirloin plenya's menu is just such an adventure and I just want to make sure that it's still a really Pleasant Adventure when we're the ones making it this is kind of scary nothing less than perfect we'll leave this kitchen is that understood yes the judges they're driving home expectations no it's almost like a coach right now the game's about to start running out of the tunnel of a football game your heart feels like it's going to jump out of your chest blue team the two salmon full land Chef how many lamb all day nine nine I need one right now to go with this salmon if it's not here in a minute I'll be sending this salmon back it is almost impossible to get the timing right on the big tables that have a mix of both the salmon and the lamb guys I need it in two minutes so we have to reset the whole thing no it's coming red team yes for lamb New Order okay was that a yes yes thank you the tickets just never stopped you just feel like you're just constantly trying to dig your way out of this hole and the only place that you're going is down in the past year seven I need full time to go with these two oh and then it's two lamb two salmon after that you need four of them okay yes do you need another pan for lamb uh yeah how long on that salmon in that lamb he needs to cook more lamb so we're gonna be about eight minutes eight minutes that's killing me red team these are words you don't want to hear you have over a 90 minute wait on one table it's a 10 year old girl I spend a lifetime building this company not to be destroyed in an afternoon 90 minutes have gone by this is a horror of a service I'm sending my chef the cuisine Julian to help okay blue team I'm sending Chef Julie to give you a hand so we can get these last few tables out yes chef guys we gotta get these final tables out let's go okay I'm gonna go and jump in the red team give him a hand I need you to stay on the path all right red team we gotta get this salmon out I'm not gonna let my customers down you're going in the oven with those yes here because we suck for your first round you'll be tackling something that is very close to my heart and to help we've invited somebody who is also very close to my heart please welcome my son Chef Oscar bonaccini hi everyone Chef Oscar bonaccini this is so cool as a dad I can only imagine how proud Chef Michael is to bring his son out onto the stage and just see what that shift Canada is all about yeah it's not just take your son to work day Oscar is here to demonstrate the challenge that for Italians is all about family fresh pasta making yes some of my happiest memories come from making pasta with my dad and spending time in the kitchen together it's probably the reason that I started to follow in his footsteps as part of Oscar's culinary career he spent four months in a small town in the heart of Emilio Romania a region in the north known as the food capital of Italy and also where the bonaccini family has its roots I was there to train at a renowned restaurant called Trattoria Del cachetore where a chef named Marta taught me everything that she knows about making fresh pasta and if you've spent any time with an Italian owner you'll know that I have never worked so hard in my life your third and final option is a recipe that was developed by my mentor and legendary Chef Anton mozziman an Exquisite sea scallop moose replicating this silky Seafood creation demands Flawless technique texture and consistency I can't emphasize how difficult this is to make I tried many many times and failed in the early years which of the home Cooks do you think would have difficulty replicating any one of these dishes I think Jennifer would have difficulty with all these dishes it would be tricky for her who do you think would have less trouble I think Christopher could knock these all out Christopher is emerging as a real Contender for you absolutely so are you thinking when you come to strategy about the strongest competitors let's get the strong ones out David which one of our three Master dishes are you going to choose for the other Home Cooks to replicate the dish I choose is my sea scallop mousse what I'm looking for in the perfect sea scallop mousse is a balance of taste and texture a light delicate fluffy mousse with a perfectly creamy texture to it I don't get a moose why would you do that to real food why don't you just throw it on the grill please come up to taste this fish you need to produce for the elimination challenge I don't know moose textures I need to nail that taste I've made a lot of mooses before I know the general principles behind making it you just gotta add some scallop now I've never even made a dessert mousse so I just hope I can make it look and taste exactly like Chef Michaels okay thank you it's time to step down to the front what you're about to replicate it's a dish that defined maiko's success and today it will define success or failure for each one of you this is the first dish that Michael bonaccini mastered this has to be perfect you have seven minutes to shop for everything you need in the pantry are you ready yes chef your time starts now I am trying to make sure that I have all the ingredients I'm pretty sure I need oh he's alive oh my gosh white wine fish stock cream good scallops heavy cream I'm walking out of the pantry and I realize as I see everybody's baskets I forgot my eggs the eggs are the critical component in a mousse I can't make moose if I don't have eggs what's wrong with Jennifer without eggs my moose cannot bind together this is the worst case scenario Jennifer what's going on oh I'm just having a panic attack I'll be okay this is not a time now to give up hope nerves pressure can get the best of anyone foreign there you go keep an eye on the clock absolutely and put out the absolutely best dish you could possibly put together okay that's all you can ask of yourself thanks chef what's going on Michael oh boy Jennifer has forgotten her eggs Jennifer she's probably gonna end up with scallop soup Jennifer please bring up your sea scallop moose at the beginning of this cook you were in pieces how are you feeling now a lot better and thank you for calming me down I honestly didn't think I'd be able to recover from it so you forgot your eggs yes I did what did you do to turn this around I kind of made a bit of a roux I tried to incorporate that into the scallop I think it was a very ingenious idea but will it deliver the lighter texture [Music] Jennifer it did work it is surprisingly light moist I really don't get the taste of any of that starchiness from the room it is a tad more dense than I would have liked but the seasoning is spot on the lobster is delicious he lessened to everyone in resourcefulness and creativity because this as a replication that's amazing thank you please go back to your station I don't think Jennifer's a threat to me in this competition I do believe however that some people don't take her as seriously as they should she just doesn't give up taking a look at your tagine I like the size of which it's cut so you can identify the vegetables that you've used a little taste there chef [Music] was that the taste profile that you were looking for I was looking for it to be slightly sweeter clove has gotten a little more pronounced than I would have preferred it to be it definitely has positive notes of Morocco I like the choice of your vegetables I think that Harissa is good I find that some of the spices particularly the clove gives a bitter aftertaste it's a borderline unpleasant sometimes Aaron I think you've got to cook slightly simpler slow things down do you think you can do that absolutely Chef I hope you had the chance to show us more thank you thank you I just let my dream slip between my fingers [Music] this was a really tough decision for us we have said this many times you're only as good as your last dish [Music] tagine was made by Aaron [Music] Aaron you have the heart and soul of a chef and all you lack is experience and that's something that I'd love to give to you Oliver and bonaccini are opening up a new restaurant in Montreal next year and it would be my honor to offer you a job in that kitchen I would love to pursue your offer Chef we'll come on up here and let's shake on it [Applause] foreign [Music]

Channel: MasterChef World

Views: 432,143

Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking show, cooking competition, masterchef world, masterchef best dishes, best masterchef dishes, masterchef canada compilation, masterchef compilation, chef michael bonacini, masterchef canada michael bonacini, masterchef mystery box challenge, masterchef masterclass, chef michael bonacini angry, how to cook pizza, masterchef team challenge, alvin leung, restaurant challenge

Id: cZhQ4kpPSxA

Length: 36min 13sec (2173 seconds)

Published: Sun Oct 23 2022