Best Dishes of 2023 | MasterChef Canada | MasterChef World

must sace to must fry there's 30 minutes left in the stir fry Elimination Challenge as long as the flavors come through I'm definitely safe maybe even number one I only eat two kinds of Chinese food I eat crispy Ginger Beef and I eat spicy Singapore noodles and we need to make rice and I've never had spicy Singapore rice before but why not it has curry in it it has multiple Meats like shrimp and pork I think just the flavor alone is going to allow me to stay today medic cut my finger everything I go to do is just it's going in the opposite direction to the way I want it to go can I still coke with my other hand hi Kyle how are you today TR I'm good are you confident I'm very confident very conf you're not going home eh no I'm definitely not going home today tell me what are you making I'm doing a Sesame crusted Cod I've got some nice mushrooms done up bok choy I don't know how I'm going to eat this for my Chopsticks good luck I hope it tastes good I'll step it up a notch now Debbie how are you I'm fine chef Claudia you seem a little bit flustered I cut my finger what are you making I am making uh Ginger orange beef or orange pork excuse me and uh they going to sauté some glasses in there as well you probably keep that away from the yes exactly keep your eye on the time yes I fly [Music] byi yes sir what's the flavoring uh in these rice balls here chili oil a bit of sesame seed oil yes and a tiny little surprise you're not going to tell me well I hope it's a good surprise I do not like bad surprise I know that good luck thank [Music] you you're fire 5 minutes left KY he's got a lot going on there but the V are really really big so I don't know how the heck are we going to eat it well Lyn she's doing a sesame beef stir fry it looked and smelled great when I was there oh my gosh my rice is glue my veggies Limpus noodles 1 minute you have 1 minute left let's get to it now 10 9 8 7 6 5 4 3 2 1 head up we've just challenged you to cook a restaurant quality stir fry now it's time to find out who pulled it off and who will be asked to leave the Master Chef Canada kitchen but before we do we're going to offer John a huge fourth Advantage John we're going to give you the opportunity to choose one more home cook to join you in the gallery saving him or her from [Music] elimination I'm hoping that he's going to take pity on me I'm looking at my plate and I have no fears I'm not looking for a hand out it's not looking good I need to get pulled out of the trenches okay John all eyes are on you who you going to choose I want to pick someone that I think I could beat and I know if I don't save them they're probably going home let chose Jennifer thank you John I freaking love you right now Jennifer you're safe from elimination the rest of you aren't so lucky at least one of you will face elimination today the only thing that'll save you is your dish so let's start tasting them Tammy can you please bring your dish up the dish is AC food stir fry with curry Ginger cilantro and basil from my first look at this I think it looks absolutely spectacular you've got all the classic ingredients of a Thai inspired stir fry hopefully it tastes is [Music] good crisp CR crunchy fresh bright flavors should be very proud thank [Music] you you're putting together things like coconut milk Lemon Grass Tamarind Ginger it's very authentic thank you holy cow I think I nailed it Debbie please come up with your dish it's marinated pork tenderloin I marinated it in orange juice poison sauce garlic and [Music] ginger Debbie the flavors of Asian Cuisine are big bold this they could use more you need to amp it up we want flavor thank you [Music] Chef I get the orange flavor I'm not getting the other Asian flavors and obviously plating just didn't come together for you thank you Deb Kyle please bring up your dish I feel I'm going to impress the judges with this dish they did a sesame crusted Cod rice done in a lobster mushroom broth and bean sprouts onion I tell you Carl I had surf fries all over the world I tell you I've never seen like this you going throw away the Chopstick for this one does that belong to a surf fry does this size no Chef you know I got to have a big mouth to put this in what rice did you use I use basmati rice you know what you're doing I would like to think so Chef you would like to think so think again Kyle the inspiration for this came from where I used some ingredients from the east coast and and some Chinese ingredients do you think you wandered too far from the [Music] original well there's certainly a lot of flavors going on that's part of the problem I'm not even sure why the radish is there just not well executed thank you I should have kept it simple trying to think outside the box too much Andrew please bring up your dish I'm incredibly nervous this is a crispy Ginger Beef on top of spicy Singapore style rice I used some SES oil garlic ginger this is my first time having Singapore rice my [Music] pleasure that's good thank you and the rice it's really absorbing all those wonderful flavors and it's balanced very good thank you Andrew knows flavors he's good Michael please bring up your your dash we have a lettuce wrap filled with duck stir fry it's definitely an unusual approach to a stir fry the filling a little on the dry side there could be more vegetables on this that balance is missing I think Michael when you cook you need to just loosen up a little bit take up your jacket sort of connect with the food and just let it flow Lynn you're up next this is crispy Sesame beef there's aaki mushrooms sweet peppers with fragrant basmati rice you have a lot of big flavors going on here which is exactly what I want in a stir fry Rich bold Unapologetic flavors thank you shf you know we asked for a stir fry you gave us a stir fry fetchable done nicely rice perfect this dish is restaurant quality thank you chef Lynn's proven in the last two challenges that she can really throw downi please bring your dish up it's a vegetarian stir fry I went with a red yellow and green peppers they're kind of my colors also some sticky rice balls how do you feel about this I'm pleased you're pleased what kind of flavoring did you put in there Ginger some chili a bit of Tamarind paste some coconut milk say one thing couldn't taste any of it sticky rice BS yes sir is this a surprise there's a bit of lime in there the surprise is the lime The Taste the surprise to The Taste the whole entire taste I'm surprised but not in a good way Deborah can you please bring up your dish this is an orange chicken stir fry a Lime Leaf infused rice and a chai Ginger oil I have never stir fried or used a walk before H all [Music] right it's pretty amazing good crunch clean flavor I guess the first time is a charm thank you well we need to take a moment to discuss St some I think just wandered too far off the bath it's not going to be easy this is an elimination someone is going to be going home we agree that we've made the right decision let's do [Music] it John Jennifer David please go back to your stations we asked you all to give us a restaurant quality stir fry several of you managed to produce outstanding dishes and one of those dishes one that left us wanting more belong to Lynn [Applause] you will be a captain in the First Team Challenge I'm shocked I'm one of the top two it was a great dish and there was only one home cook that made a better one they reinvented a delicious classic we're talking about Andrew woo I did not expect to be the number one one cook today congratulations Andrew you will also be a team captain in the next challenge I'm feeling fantastic wow wow wow all right home Cooks it's time for you to demonstrate another classic French technique are you prime to see what it is yes you look terrified just need to know what it is this time your survival depends [Music] on a butter basted steak perfectly cooked to medium rare the French term for this technique is Aros we're looking for a beautifully browned crust a tender pink interior with just a hint of red this is what I'm looking for exactly you got it yes I make butter based steak fairly often so I have a really good shot at making it up to the balcony after this round the first thing I do is get my pan searing hot one of the most important aspects of this dish is getting a beautiful sear on the steak I'm very happy that it's steak and not a French omelet again 2 minutes to bring the pan up to high heat 8 minutes to cook and 5 minutes to let your steak relax and you'll be cooking a perfect medium rare I'm extremely focused just trying to get this done in a timely man so I have more than enough time to rest my sleep it's very important when you season me to be liberal because a lot of that seasoning will be lost to the pan I have to amp this salt up amp butter I do not want to let the judges down I'm secretly rooting for Jonathan he's a amazing charismatic guy and has a good soul I really do want this but I'm also missing my family my mom taught me how to cook she was a single mother and raised my brother and I I want them to be proud of what I'm going to put on the plate today all the seasoning has been wiped off of Jonathan he's wiping all the seasoning [Music] off just waiting for my oil to smoke I wanted to rip my hair out oh come on when the steak goes in you want to hear it Sizzle if you don't get that Sizzle you are in trouble right out of the gate I love the intensity of the pressure test I can see the fear in their eyes and it's kind of exciting to [Music] see I know Marissa is a badass with Stakes so I'm really happy to be up on the balcony because the difference between having a perfect steak and being underdone or overdone is really minute I've got adrenaline going through my veins this is it I want to be up there with my buds I I need to be up there I don't want to wait any longer I'm pretty confident in Marissa cuz she's into proteins and the rest are a bit [Music] iffy you want the exterior of that steak to caramelize add more butter and base and base to keep it moist everything they do matters here the way they season the way they sear the way they rest everything matters sh too much about look at Nadia's pan it is spewing off lots of Big Smoke there that concerns me she could be burning her herbs she could be burning the steak she could be burning the garlic one second can ruin my dish if I do not get the heat right in this pan I'm done 5 minutes 5 minutes left make sure you leave enough time to rest your state the sear on the outside is perfection I just want to see a beautiful pink Center I lay my steak down very carefully and I just wait patience is a virtue 5 4 3 2 1 and [Music] stop I'm feeling very unsure like here's unsure and I'm like here I'm only going to find out if I nailed it when the judges sliced that bad boy open [Music] Jonathan what is the color that you're trying to achieve in the center of the steak the medium rare you missed some of the caramelization here you can see that see how it's gray yeah see that let's make the cut and see if you actually made the [Music] cut boom look at that that's perfect thing of beauty thank you how's it taste could use more salt but overall really solid performance thank you I'm thrilled I'm feel a little bit more confident where is that Chef Michael you a steak lover I I am a steak ler I actually heard you have a dog by the name of Porter House Porter House is my dog interesting are you pleased with the outcome using this classic French technique yes I am I achieved a nice sear on all sides of the steak so let's see how you did on the [Music] cook very good I think it could have been pushed just a little bit more with the seasoning you lose a lot of salt and pepper when you're cooking and basting but not bad at all just wish it was a porter house thank you mer thank you Chef niia hello Chef Alin Pam was smoking you cook a lot steak I have but usually do it on my grill in the middle of a park well how do you think you're done I'm hoping that thought it's a beautiful medium rare how did you know it's medium rare I used a small pin I just put it in and then I just put it to that's right your most sensitive part of your body right there where did you get that trick from a wonderful Chef I I didn't recall telling you that okay well very good caramelization thank you Chef so the moment of [Music] truth please open [Music] it you are killing me right now SS good so did you season it yeah definitely I was liberal with the salt it's nice to season you know what I like about you Nadia tell me you don't do things is halfway thank you Chef Elvin I'm feeling pretty happy there is a very good chance that I'm going up to the gallery now I feel like I'm going to pass out like my legs feel like they're going to go and I have to think with every ounce of my being don't fall over I just I just have to keep going how the Jen how you feeling nervous as usual I like what I'm seeing great even caramelization all over but let's see how you [Music] did that looks terrific thank you nice even color nice blushing pink with a touch of red in the [Music] center nicely seasoned well done Jen nice job [Music] it's about as close to a photo finish as I think you're ever going to see when it comes to four Stakes yeah I'm thinking okay I might have a good chance here possibly I don't want to battle with one other person it's going to be down to that last grain of salt that's how close it is I feel a little bit nervous but excited at the same time nobody knows what to expect H my stomach's in knots all right let's do it you are four of the top eight home Cooks in the country and you proved it with this challenge this decision came down to the finest of details taking everything into account two home Cooks had the slightest Edge and they are Nadia and Jen thank you sh nicely done please head up to the gallery I might run I'm so happy I'm going up to the gallery and I just made the top seven yay I'm safe I cooked a perfect [Music] steak your fate comes down to a sweet [Music] finale a delicious creme caramel under a delicate Dome of [Music] sugar thank God I'm not down there the whole dish has to have an enticing golden color and your perfectly set caramel needs to have a silky smooth consistency if it falls apart so will your dream desserts are not my forte I'm I'm really worried crem caramel is very similar to creme brulee and crem brulee is one of my wife's favorite desserts so I should nail this everything you need to make this intricate dessert is at your stations Marissa and I are going to go in for one more battle a little tired but I got to stay focused cuz I want to win are you you ready to make the most delectable cram caramel we've ever tasted yes chef Jonathan's a great cook so I'm up against some stiff competition but I've been to military boot camp so Full Throttle come on Mera get your head in there your time s now first thing I got to do is the base for the creme caramel which is just melted sugar Prem caramel is a layer of caramel at the base Custard in the middle and then you flip it over so the caramel is actually on top with that 30 minutes they have to multitask they need to get the caramel cooking cook another batch of sugar in order to make their cages plus your egg custard so three things simultaneously making this crem caramel is an enormous task cuz you only have 30 minutes and most of the time that crem cram should be in the oven come on guys let's go guys let's go just stay focused the caramel that I have at the bottom of my Ramin is perfect my caramel it's beautiful golden brown I put it in a nice bath I need that to set now I work on my custard this is a crucial step you need to add the hot milk and cream to the egg yolk base very slowly so that you don't overcook those eggs in the bowl Marissa is already adding her scalded milk and cream to her egg yolk base Marissa is laser focused I'm noticing though Jonathan's moving kind of slow I'm trying to be methodical and careful because I only get one chance at this uh if the crime caramel doesn't set you lost the battle keep going [Music] guys I see Marissa is actually in the lead the most crucial element to this dish is the custard I'm feeling pretty good about the timing she just put her base in the oven in that hot water bath guys are doing great good job guys good job good job good job while the custard's in the oven I now have 16 minutes to sort out that Sugar Dome on top I see Marissa is oiling the underside of a ramkin that's where she's going to throw her sponge sugar in order to create the cage she is at attacking this challenge with military Precision 15 minutes yeah 15 minutes you're halfway got to get this crem caramel in the oven and hope that it Cooks in time Marissa had her cram cowel in the oven three minutes before Jonathan I'm really worried about Jonathan right [Music] now I think I've seen Jonathan toil the inside of his Rakin not the outside oh Jonathan he's making a massive mistake that's going to be so hard to get out I can tell you I've never seen that time before that will not work that won't [Music] work they're both on to their sugar for the spongo cage Jonathan look down at Marissa's and see what she's [Music] doing Marissa is trying to turn out her cage right now and she's pulled it off yes [Applause] beautiful Jonathan's trying to take his cage from the inside out right now he's going to have such a hard time getting out of there it's not like something you can punch out from the bottom and and remove this there's no way to get it out I'm taking a knife and I'm trying to cut along the edges to see if there's a possibility that it's just being held because of some extra sugar on the outside uh but it still doesn't come out and I think this is the moment of truth you realize he's done it the wrong way around you have five minutes left five minutes he is now doing it the correct way looks like Jonathan might pull through this Jonathan Marissa's taking her FL out of the oven now I need to give my custard at least 2 minutes in that blast chiller so I you say bolted behind you I feel like I'm really running out of time I I wasn't expecting to be this close to the edge Jonathan he has got to dig deep and he's got to start moving it'll be a miracle if he's able to pull this off let's hustle guys she's going for it two minutes yep two minutes left I've done every step I've got my Sugar Dome my elements are there I just need this custard to be cool demolding time guys let's go come on guys come on come on guys come come on my hands are shaking so much I run a knife around the ramkin put a plate over top close my eyes and flip it over it comes out perfect yeah wow beautiful beautiful but it's not over yet one minute you have one more minute left come on 1 minute I'm just going to have to accept my [Music] fate it is completely collapsed I've basically got cram caramel sauce 10 9 8 7 6 come on 5 4 3 2 one head up [Applause] oh my heart congratulations I didn't succeed I didn't get to where I wanted to be I came here as a Savory home cook but just because something's unfamiliar to me doesn't mean I can't do it and Marissa Chef Michael you just went for it drive Drive get the job done and look at it it's impressive yeah I'm stunned it glistens it's crisp it's [Music] amazing the cook is wonderful on it it is warm has a good long flavor to it it's absolutely delicious I'm about to cry because I didn't think I could do this I really really really doubted myself on this one I'm just overwhelmed by W what I've just achieved this is not a success we know it right I'm not going to kick you when you're down but I have to give you props for not giving up thank you that's what being a chef is all about looks are deceiving because this creme caramel is a wonderful depth of flavor it's creamy very very clean finish you fought a good fight thank [Applause] you this means a lot to me I don't ever give up when things are going tough you you got to just keep going ooh this another box oh don't just stare at it open it up oh my God these boxes are from Chef's plate the leading meal kit service that delivers to the homes of Canadians so that they can make delicious meals in 30 minutes or less there's so much stuff so much stuff than carefully home Cooks but more importantly think fast many Canadians don't have all night to make dinner your recipe must follow the chef's plate promise to prepare delicious meals quickly that means you're going to have to make a magnificent master chef quality dish in half the usual time 30 minutes wow at the end of the cook will'll call up the three most promising dishes for tasting are you ready to make the best half hour meal of your lives yes chef you better hope so because your time starts now go Time come on come on I'm making a nicely spiced pork chop with some roasted fingerling potatoes and apple sloth I'm a meat potatoes kind of girl I'm going to win this today cinnamon coriander beautiful they going to want to think of things that you can do quickly and easily at home they've got turkey tenderloin that could be roasted off beautifully in the oven wonderful vegetables there that could be Char grilled sauteed roasted there's such a great variety of options that you can pull together it's about making it convenient but still having great flavor food I have some heat but not too hot not today I'm going to go a veggie some people are vegetarian so it's good for everyone don't have any protein so I don't have to worry about the cook time on that it's very stressful to cook in 30 minutes I usually have a lot more time at home I'm going to make a stuffed pork with quinoa and wrestles Sprouts keep it healthy I'm going to go for some black and basa some quinoa rice salad with a really nice blacken piece of pineapple this is kind of the stuff that I would eat at home pretty healthy but tons of flavors Michael G Chef Michael tell me what's on the menu a stuffed pork chop with uh some apple some dried figs and I have some spices in there as well too little parmesan cheese to round it out how would you feel if people across Canada had the opportunity to try the dish that you invented right here I would be ecstatic I think it would be the greatest honor to have people want to try my food and cook my food this really hits home for me you know I'm a student I don't have a lot of time doing mathematics is busy and you hope you can get all this done in 30 minutes or L definitely you know I'm a wizard with time and I'm going to teach people to be a wizard with time at home as well well I love the passion I love the motivation hopefully I love the dish thank you very much Chef delicious I'm making a Asian inspired pork Taco at the fire hall I'm lucky to get 30 minutes in a row of cooking time without hearing the Bell go off 30 minutes I'm all over it it's going to taste unreal 15 minutes 15 minutes you're halfway there 15 minutes hi there Nadia hi chef M what are you creating I am doing an elevated Kaa and so in my kta I have garam masala chili garlic parsley onion I have chopped walnuts I'm also going to be doing a very rustic green raita so you are actually tapping into your Pakistani Roots here every single person I've ever met who has tried Pakistani food is always converted the second they try it it smells absolutely delicious best of luck keep on cooking thank you how's this going to go [Music] on 10 9 8 7 6 5 4 3 2 1 hands up W the judges take one final look before selecting the most promising 30-minute meals for Chef's play the winner of this Mystery Box will also win a huge advantage in the upcoming Elimination [Music] Challenge the first home cook we'd like to call up tempted us with her sophisticated use of spices and that home cook is Nadia I'm feeling really great I was hoping that they would see the complexity in my food I made for you today a Kua an elevated SOG a chili potato with a raita which is a common yogurt sauce Eden with Pakistani Cuisine it looks incredible what inspired this dish when I opened the box instantly I just was taken back to things I grew up with it's beautiful looks amazing thank [Music] you it's incredible the flavors are all very distinct that cumin that coriander and that lemon they're just singing together it's a standout dish great job thank you Chef the spice seasoning in the ca is uh garam masala chili powder coriander garlic shallot parsley a lot of times when one speaks of spice some people cringe cuz they think heat fiery hot uncomfortable to eat this is aromatic warm subtle long rich just beautiful spices it has H I think you could have been more generous and put three cofs on there because I think a good plate of food is like opening your heart to the world nicely done Nadia thank you Chef this is a stuffed pork with dried figs apples crisp potato brussel sprouts and mixed green salad I think the plating looks terrific you've made it look appetizing and appealing you've added great color and the pork is cooked beautifully just a little Rosé color to it just the way I love [Music] it it's full of flavor I think the fact that you stuffed the pork loin just makes it that much more interesting you've added a sauce that gives it a restaurant quality taste to it I'd be licking my lips all night long I think you could have taken that pork loin and pan fry it just on a slightly lower heat to me it's got a little bit of drying out on the edges but small details like that will come with experience well done Michael thank you very much you stuffed it with figs is that Apple yep it's like a little Mosaic it's marbled it shows a lot of skill thank you very much there's a lot going on in this plate you've got the tomatoes here brussels sprouts some uh walnuts in there too this is amazing you should be very proud of your yourself 30 minutes and you pull this off incredible thank you very much Chef they wanted something that tasted amazing and able to be made by any home cook across Canada I'm feeling very good about this right now the home cooks are racing to finish a classic beastro dish steak free with bernes sauce the person with the weakest dish will be going home find No 2 minutes you should be plating there's only three components on the plate they all have to be perfect everything has to kind of come together in harmony in order to be a delicious experience otherwise you're going to have cold frats hot steak ber sauce which is thick and gloopy you don't want [Music] that 3 2 1 heads [Music] up time's up and I'm like yes got it all down it was really close to get those fries down but I'm actually feeling pretty good about it I have no idea how my steak is cooked on the inside it could be raw it could be overcooked I'm not overly confident right now I don't know know if I've done enough to make it to the top Flo I finished everything my sauce tastes great my fries are perfect and I believe my steak's a perfect medium rare I can't go home I really can't it's time to taste your steak fre and find out who will be leaving the Master Chef Canada kitchen please bring your plates to the [Music] front Kayla we asked for a steak to be cooked perfect medium rare what am I going to see when I cut your steak open um nice and crisp on the outside and uh beautiful medium rare on the inside you're confident of that never too confident it certainly is a little darker on the outside than I might expect okay that is a nicely cooked medium rare steak yes see it quite nicely it's a little dark in some areas which would lead me to believe maybe the pan was a little too hot yes but the cook is perfect medium rray the difference of color from the Searing from the outside edge to a richer deeper Pink as it moves to the center beautiful thank you Chef it's very very good the seasoning is spot on also thank you Chef I was very concerned that you were putting too much [Music] on Kayla hi chef you happy um I'm very happy with my steak in my bernes these uh french fries try [Music] one what do you think I think they're cooked I think they need more color on the outside though I definitely agree with you that it needs a lot more sun I think looking at my fries all I'm thinking is where is my purse I need my bronzer right now these fries are Pasty I would pay for that thank you so much it's delicious it's well balanced great acidity how did you master a bernes in 1 hour you made it before uh third 's a charm uh this is my my third time but I um I I eat a lot of it so I know what it's supposed to taste like it took me hundreds of times to master the basic humble hollay sauce which is the mother of this sauce and you've done that three times thank you Chef had you nailed the fries you'd probably have one of the best steak freets with bernes that I've ever had so close yes [Music] chef so Eric what am I going to see when I cut your steak open perfect medium rare Chef that's pretty confident glistening beautiful very nice thank you chef and nice to see her on the steak on the outside and all the way around see the color differences around the edge as it comes to the center it is much darker and richer pink perfect thank you [Music] chef and very nicely seasoned that's about as good as it gets on a steak hey looks very impressive that came to me in the restaurant I would be a happy man thank you Chef french fries that's nice that's consistency that's uniform but then we the crispy expert right yes sure I can basically almost you know hear the crunch I would give this a very good pass thank you Chef maybe a bit more you know when this dish is made properly that's complete Harmony there's nowhere to hide though here talking about fries steak and a sauce what happened here I don't know Chef it's very thick you could even pour the BR sauce out it's not uh B sauce it's Bern's mayonnaise it would really suck if I just went home and disappointed my family I hope it tastes better than it looks me too Chef I am taking the biggest breath I think I have a good chance to win this [Music] challenge at this point I'm thinking my sauce could definitely send me home Mike boy hey Chef we asked for steak to be cooked perfect medium rare is that what I'm going to find when I cut into the steak I sure hope so [Music] Chef oh God it's blue as soon as Michael cut into that I'm like I'm going home for sure that is not medium rare H Mike's steak is still moving it's really tough but Mike could be going home on a blue steak I just didn't get the sear I needed on it before I got in the oven there you were the only one that took it to the oven yeah you think it was in the oven and out of uh out of your mind no usually like if I get a good sear and a skillet in 5 minutes in the oven at 325 I usually do it right for me but I just didn't have the residual Heat going into the oven nicely seasoned though thank you very nicely seasoned are you happy with the result I'm really kicking myself over that steak I would be too yeah hi Mike hello Chef french fries what do you think about them uh there's a bit of couple uneven Cuts there Chef it would have been nice if I had a moment to definitely pick out some of the couple larger scraggs got in there with french fries tastes pretty good crispy soft right consistency nice size Chef how are you had better afternoons for sure that blue steak there's no excuse that cow's steel mooing wow yeah you know it's not a perfect medium rare but it is a perfect rare which is not a bad thing for some people who like rare meat the bernes is now nice consistency you can Chef I like the shine to it it's beautiful this looks pretty textbook I made a few bres in my time well I like the way it coats the back of the spoon which is one of the tests for all apprentices when they make a bernes that coats it beautifully how does it [Music] taste it's delicious thank you Chef everyone worked hard to deliver in this challenge unfortunately we have to send at least one of you home we need a moment to discuss there's definitely some high points but there's unfortunately a few a few low points there we got one really bad steak Y and one really bad french fry and one really bad sauce so everyone had two to three elements perfectly done right now I feel so sick it's anyone's game at this point it really is bernes is the most difficult component on that dish it was like wallpaper past this is going to be very tricky guys so we know what we have to [Music] do this classic beastro dish had three challenging element Li we were looking for a Flawless medium rare steak perfect crispy fries and a velvety bernes all of you nailed at least one component of the dish and one of you nailed most of it that person was Kayla congratulations thank you so much your steak and perfect Beres gave you the edge please take off your apron and join the other top four finalist Us in the gallery good luck guys good luck good job Mike and Eric your plates were a little less consistent Mike your steak was undercooked but your fries were decent and your bees beautiful glossy and perfectly balanced Eric your fries were the best of the bunch your sauce was the worst and your steak was cooked perfectly to order while every element of steak fre is important the steak is the jewel in the crown and I think you both know what that means for sure sh Mike you're going home today because of your stake yeah for sure get Eric head upstairs you're top four finalists of Master Chef Canada congratulations thank you chefs feels good to make it this far but top four still is enough good [Music] [Music] job

Channel: MasterChef World

Views: 130,300

Keywords: #masterchef, Alvin Leung, MasterChef Canada, MasterChef challenge, MasterChef pressure test, best dishes on masterchef, best masterchef dishes, cooking competition, cooking show, how to cook, master chef, master chef world, masterchef, masterchef best dishes, masterchef world, recipe, masterchef canada, alvin leung, claudio aprile, michael bonacini, masterchef canada season 1, masterchef canada season 2, masterchef canada best dishes, eric chong, masterchef canada eric, steak

Id: CvgpmE05PAk

Length: 49min 17sec (2957 seconds)

Published: Sun Jan 28 2024