Best MasterChef Canada Season 2 Moments | MasterChef Canada | MasterChef World

i believe in my dish it's different but it's all me i have a real passion for wild game cookie i love to hunt and i can support my family without going into a grocery store i feel that this is my time and i feel that i've earned it five years ago my husband was tragically taken in a workplace accident i was left with six beautiful children that i raise on my own no matter what life throws at you you can just keep on trudging forward and you can finally get to your goal hi there what's your name my name is tammy and what you cooking for us today smoked elk carpaccio interesting tammy what does this dish say about you i enjoy the wilderness my daughter and i hunt and uh that is the reason why i chose the elk as my primary protein i'm a mother of six children how are they gonna feel if you get in i know it's going to be tough but we've been through worse my husband was was killed in a workplace accident five years ago you're raising six children on your own yes sir the last five years has been it's been a challenge are you bringing a lot of strength to this competition yes i like to be uh be an example for single moms and for widows out there that you can accomplish anything is this a dish that the kids at home would love yes the kids enjoy it is that right so you've done this before yes i have when you smoke meat it can either work out really well or if it's too much it tastes like an old ashtray yes sir wow that's impressive who are you doing this for i'm doing this for me when i filled up my application and said what is your ambition in life and i had to sit back and i thought i haven't thought about what my ambition is for years thank you you're welcome next up is jennifer a self-described chatterbox from vernon bc my strategy to get a white apron i am going to talk my way into those judges hearts and help them to realize that i am going to be canada's next master chef they are going to love this pie my cooking style and my personality are pretty much one in the same oh snap just like me being loud and bold and sometimes a bit obnoxious so is my food it's go time hi there hi gentlemen i'm jennifer so what is the dish you're preparing for us blueberry basil and goat cheese pie not your grandmother's blueberry pie i make the best pie crust recipe hands down because i think that if i served you anything less than that it would be an absolute disrespectful move on my part you got five minutes to present us with your dish okay i talk a lot when i'm nervous can you tell i have waited my whole life for this moment you get one crack this is a turning point in my life i've been picked last in sports i was a terrible athlete oh my gosh we won't even go there you're running out of time you gotta go i was never the popular kid in school in fact i got picked on a lot so if anybody is watching this right now from where i grew up let's change so going home i have to tell you is not an option and i will fight to the death to make sure that i'm walking out of there with that white apron jennifer jennifer are you finished it's ready for your tasting what i have for you is a blueberry basil and goat cheese pie top it's kind of like the top of the muffin it's always the best part what's your food dream jennifer i would love to have a food truck and you think this pie will get you there that pie is absolutely gonna get me there because you want to know something about this pie i've had people say they don't like blueberries people that don't like pie in general tell me wow i would eat this pie again thanks jennifer tell me jennifer i mean this is not my grandmother's pie right it's nobody's grandmother's pot i don't want to stereotype myself as the pie girl well i realized that people look at what i've made and that said oh you're the pie girl huh just listen listen i know i don't ever shut up there's definitely a lot going on there i'm speechless what do i need andrew as a captain is a little frantic going like it's insane oh yeah do we need this other pot of water no okay can i hook up my other pot i need to do two pots separate wait wait uh andrew how are you huh a russian chest i'll give you a little bit of advice cause i'm just watching what's happening here there's no question you're a great cook right thank you i think if you continue at this pace you're gonna crash and burn here okay lead your team give them clear direction okay so you're making soup yes how are you gonna serve soup without a bowl and i look around oh my god guys do we know where we're putting the soup in my mind is just like defeated what can we make from cauliflower soup i happen to remember seeing a bag of cornmeal and my mind goes polenta we're doing creamy cauliflower polenta now problem instantly solved once this starts getting thick we're going to turn it down okay this is how i want the brushettes people i'm nervous about lynn's leadership she has a military background she can be dictatorial please don't cross-contaminate the proteins with the vegetables okay jen move it i'm going as fast as i possibly can use the mandolin can't work this damn thing i was faster just using a freaking knife go back go back turn i'll push it in all i hear in my head right now use the mandolin use the mandolin everybody by now should know how to use a map i know hey i don't want any lip service more chopping and less talking okay please do you want to do it yourself pardon me jennifer you look upset i'm just frustrated i'm trying to cut these as fast as i can i was trying to use the mandolin they were coming up all just weird shapes and stuff like what the hell why are you crying you're supposed to be able to do this len are you telling her to use the mandolin yes i was honestly i don't think it's a big deal if she doesn't know how to use it she can cut it any way she wants as long as you get a cut that's fine a peaceful kitchen it's always an efficient kitchen yes chef i guess i was too hard on her right now i'm feeling so guilty that jennifer's crying i figured she could handle it apparently not guys i hear fighting over there that's good for us let's start grilling chicken's ready to go it's cold as hell out we're having a lot of trouble getting some good heat on these grills then the chicken sticks to it the chicken's gonna be under done i want these really hot okay john is a grill master i picked john for this reason all i could find was this tin foil and two hotel pans so stack the hotel pans up wrap the tin foil around it and boom you got an oven this is smart yeah it's keeping all the heat inside that is big john's idea this looks really nice as the red team gets their grill problems under control the blue team's grill problems are just beginning okay i need more space a little more space guys if you can handle it i get all my pans ready to sear my cot and they're not getting hot enough you should be smoking land i need your help okay but now they're doing good no they're not if they wouldn't stop dropping in temperature i'd be really really good this is worse put them in a pan and put it in the oven okay there's no more screwing around like really voices are getting high i told you guys to get this off the grill and put it on the fryers a while ago the morale of the kitchen is getting tense these things are rough okay i'll keep cooking it you go go go do your stuff i'm going to need the oven for my face we're going to have to share there are definitely some cracks in the foundation on lynn's team no communication don't waste space on this with the orzo fingers crossed they'll be able to pull it up everything that's supposed to be working is not working and there's like a bunch of wasps they're in my chicken they're in my sauce i just start going at them with a towel the parsley has to be chopped it doesn't go in the mirror it actually goes i got that one i don't have time to deal with wasps right now the cast and crew will sample the red team's international buffet of mexican chicken asian cod orzo pasta salad vegetarian falafel and cauliflower polenta so we've tried to keep the calories down in the polenta as much as possible so you can still reach those death-defying heights later tonight they will also try the blue team's healthy menu of chicken brochettes citrus cod vegetarian curry couscous and green beans with mixed peppers we serve our last person my guys are done and it was like rush of calm and excitement and pride roll over what a privilege good job we did it my team is the strongest team blue team there's one more of you who won't be cooking tonight in the pressure test and the person who gets to make that decision is lynn captain of the blue team before you decide who deserves to be saved understand you have the option to save yourself she's the captain she's got a military background she's going down with the ship not a chance in hell is she gonna save herself not a chance usually the captain goes down with his ship but i would be very very stupid and foolish right now if i did not save myself what i don't know one army sergeant who would hide from the bullet and let the soldiers take them andrew yes chef if you were down here what would your position be i would not save myself unless somebody has walked a mile in those shoes it's easy to judge and i did apologize to my team for letting them down so lynn please take off your apron and head up to the gallery thank you chef let's be realistic here people if you were in the same position you would do the same this is like embarrassing like glenn you're better than that y'all would have done the same thing no they wouldn't have end whatever like it's all catching up with me right now and i'm just starting to feel weaker and weaker you five are facing a pressure test oh my gosh i look over and lynn is lying on the ground medic medic what the heck happened and i think that the whole collection of the stress the exhaustion it just all took its toll on her even though she did us wrong i still hope she's doing okay i like to compete and i'm going to compete against another french canadian i am not in the mindset at all to be a team captain today this is gonna be hilarious lynn a captain again she already had one meltdown i think it's a good pick by david how's everyone doing here excellent how are you good what are you making we're making butter chicken poutine with a mango yogurt cilantro coleslaw to put on top we have a lot of cilantro in here yes aren't you concerned about how large the cilantro leaves are they're huge so chef claudio just picks up the sauce and he goes yeah this isn't gonna work that's so thick look at that so i should start over then well the thing is if you mix this now it's gonna liquefy on you this sauce is either gonna make or break our puts in i don't have any time to waste so i trash my sauce because i am not gonna lose once again he's the judge got a lot of stick to try but that's what these kids want this challenge is about selling as much poutine as you possibly can to hungry starved university kids so i need to rev up the crowd and i need to do my very best to charm as many beautiful ladies over to have our steak poutine okay there's only one line that line is gonna be blue team i could sell snow to an igloo dweller it is uh a talent that i have do you guys like steak let me show this kid how it's done i only have to say one word fake it i am the biggest hustler when it comes to this i know michael is a smooth talker and cody is all looks hurry for the underdog i need to distract from them and cody's good looks and charm do you want your food to taste good or do you want it to look good we said bacon they went crazy let's make one up i'll make him taste it tammy makes a beautiful dish of butter chicken puts in and jennifer brings it in the crowd and she's making people smell telling them to go in the green booth if you're eating them with your friends calories don't count jennifer's big mouth is actually going to help us help pretend bodacious butter chickens here bodacious butter chicken jennifer's contribution is actually helping not hindering like i thought who would have thought how do you like it that's delicious we got bacon baby bacon sells everyone loves bacon yeah i love butter chips that reminds me of india hope you enjoy it's worth the wait over here this is the best gravy i've ever tasted in my life i see the red and blue team's lines and they're endless i look over to the green line and there's like 15 people in there it's like a two-man race they got nobody oh no good pick on team captain for lynn i can overhear the other teams talking that our lineup is very short what they don't realize is we've already fed them and those people are coming back for more yeah by the time that i got my second one from the green team they got their first i was still so high yeah wow that's a very short line is this your second plate yeah it's delicious it's incredible the green team has sold so many orders that they've run out of chicken is this all you have left yes we're selling out chef wow we're running out of butter chicken but tammy decides to make another batch and she does it in world record speed like i've never seen anybody go and make a butter chicken that pass in the kitchen there we go tammy saves the day my team won the ladies won we won yes the green team wins i don't understand what's going on is that the right color it is so awesome to kick everyone else's ass the feeling is i want to put it in a jar and keep it forever surprise happy birthday balloons really balloons a fixture at every birthday party and no birthday party would be complete without a cake i can't believe it it's my son jj's birthday today what do you think has the advantage in this competition i'm gonna say tammy number one because she has six kids and uh baking birthday cakes sounds like it's almost a full-time job in that house i am making a white cake and it is my daughter's birthday my daughter loves strawberries and i'm going to decorate it with a lot of flowers she loves flowers it's kind of heart-wrenching for me because it's the first birthday i've missed in 17 years what about christopher though he seemed to be really confident very confident christopher you know the pastry man i'm making my variation on an opera cake it is a mixture of chocolate and coffee it's a cake that i started in high school and has slowly been built up over the years by techniques that i've learned i love a great cake nice and moist tasty but it's the icing i look forward to the beauty of having icing is that you can actually cover a lot of your mistakes it's a baker's trick what they don't know never happened you know david's cake looks absolutely amazing he handles that spatula like a pro well it's very similar to concrete it is like traveling my secret weapon is the fact that i am a talented concrete guy hi there christopher hello chef that's a beautiful technique there where did you learn that years and years of experience what else are you going to do now to finish the decoration on this chocolate curls and you're tempering the chocolate to get the curls that's right because otherwise they won't have big nice curls wow that's amazing i'll let you carry on thank you chef one minute no they don't have much time actually though i'm gonna make this work no matter what ten nine eight seven six five four three two one hands off your cakes whoa i'm cooking cakes baby i'm cooking cakes this is a blue suede cake with blueberry filling a little bit of lemon zest some graham crackers on the side to give a little bit texture and taste and i topped it off with some very fine sugar sprinkles so when i cut through a cake what i want to see is all the layers all connected i don't want to see any air pockets in between the icing and the cake is that what i'm going to see here i think so wow that's pretty incredible thank you chef let's try this it's a very good cake it's so moist i love the blueberry that's running through here it looks like the kind of cake you would buy in a bake shop great job please bring up your cake this cake really shows off who i was and who i am now today i've done an opera cake coffee praline buttercream ganache between the layers and laid it all on top of a chocolate sponge wow this is a league of its own my mouth is watering right now it all oozes out between the layers it tells me that it is such a soft and delicate pastry cream beautifully balanced big hit of chocolate up front a touch of that coffee comes in and then just a slight crunch from the praline that you pureed up for me it's best in class chocolate hits you and then the coffee comes and after that textures of the hazelnuts definitely one of the best cakes i've ever had thank you i'll be happy for you to do my birthday cake the chocolate birthday cake philadelphia cream cheese peanut butter layers and then i covered the whole thing with pretzels and the roasted peanuts it's my little boy's birthday today so i put everything into it it's really hard to get a cake that perfect rigid smooth construction you got the peanut butter you got the cream cheese all these comfort things that your son loves this cake is about love thank you beautifully cooked sponge enough sweetness a little saltiness from the peanut and pretzels the fact that flavors is quite sophisticated and you can't go wrong with peanut butter top marks all around for a stunning cake but when it comes to spelling yeah i'm not known for my spelling i think that says hap it made us all very happy do my best to make it look beautiful and taste delicious pastries is delicate i'm looking down and i see john using a spatula to smear his pastry cream on but these big hands are soft so i'll be all right i'm gonna start cutting my fruits this tart has to be very exact if it's not perfect i'm going home look at lynn look at the way she handles the knife precision fruits have to be cut exactly the same it has to be cut perfectly 10 minutes you have 10 minutes left holy hannah cody's in the most trouble right now cody can't seem to get his pastry off of the pan look at cody he's losing valuable time it's not cooperating very nicely my god he is so far behind right now i'm nervous at this point there he goes he's got it yes thank you i need to hurry up i need every single second that i have cody's in serious trouble he's supposed to put all the fruit down plus he has to glaze i don't think cody's gonna make it i have to move i really really really have to move fine no two minutes this is really freaking intense man feel me now hands you're going home today oh john is the first one to actually start glazing you glaze the top of the fruit it's got to be clean sheen so it looks like glass good 30 seconds this is cutting it really close cody's not gonna make it ten nine eight seven six five four three two i'm looking over at the other people's yeah i'm going i got this please welcome a very special guest chef graham elliott howdy home cooks of canada acclaimed chef and masterchef u.s judge are you ready to find out what's underneath those mini mystery boxes yes one two three lift how beautiful right all of the ingredients that you see in front of you were hand chosen by me you have the most gorgeous quail beautiful sardines straight out of the water fresh beans radishes swiss chard tomatoes i have all these little teeny tiny vegetables what am i cooking for elves today's mystery box is about turning those stunning petite ingredients into a delicious work of art that will impress us and chef graham elliott being a big guy my specialty is not attention to fine detail it's not plating i'm gonna have to get out of my comfort zone i'm working with these itty-bitty ingredients i have six kids at home i am used to cooking large portions so trying to figure out what i'm gonna do with these tiny little veggies is gonna be a challenge tammy how are you hi what do you got going on here right now i'm doing a lime and cilantro cream sauce for my uh swiss chard i'm gonna do like a little swiss chard tower i'm doing a fried sardine in a little bit of flour because that's the way my mom does rainbow trout so it's tammy versus sabrina versus jennifer in the sardine challenge it's gonna be a battle sabrina and i we just butt heads come on when i see jennifer cook these guys are really difficult to cut i feel bad for her i'm gonna cut myself the two of us it's just friction it is time to take sabrina down five minutes you have five minutes left i want to see some really fantastic playing my presentation normally sucks so i gotta really focus the one thing that can really lead them down the wrong path is by putting too much on the plate less is more it's restraint and that is a tough thing when you're a young enthusiastic home cook one minute the judges are gonna be impressed by my plating it should be as close to gram-esque as possible i hope the judges want to taste this ten nine eight seven six five four three two one heads up all right we have a sumac and butter grilled quail with a array of little baby vegetables and you're physically imposing your big dude you got the grill pan going something all right some like dude food then you come up and you present a plate with polka dots of sauce just seeing this dish should be like wow he's definitely one of the front runners this is beautiful oh thank you you know quail it's so small it's gotta be cooked just right see that you know what it is perfect awesome it's hit with a lot of lemon it's got this acidity cutting through it but it tastes like quail it's not obliterated by the sumac it's a pretty awesome dish but you should be really proud good job john you got the baby tomatoes here with the puree wow that red peppery matches that tomato beautifully here you have two vegetables that amplifies the taste of each other you're getting there you're getting refined one of these days you may have to get long pants tammy sabrina maybe i can win this mystery box challenge now it's customary for us to taste three dishes in a mystery box challenge but we're going to try one more dish i'm 100 sure they're going to call my name they have to please step forward david david of course it's a stuffed quail with seasonal roast veg and parsley aioli i love this plate it's very very natural and organic thank you where'd you get the idea for this i actually love working with whole animals it's a small one but i just like doing that type of preparation i love the sauce nice roast on the vegetables nice color on the skin this is a dish that not only is it delicious but it's one that you want to photo and like you know tweet to everybody good job we have invited a highly acclaimed chef to cook alongside you we want this mystery chef to inspire and motivate all of you the chef you'll be cooking with has worked in some of the top restaurants on the planet please give a big masterchef canada welcome to yours truly i'm inspired by who's cooking with us mr claudio himself this is awesome today you will have the privilege of cooking right alongside our very own chef claudio aprile that looks way better on you than a sports jacket i might be old but i ain't getting that's eye candy going on right up there just like the rest of you claudia will have to prepare and serve a stunning masterchef quality dish using only the ingredients under his mystery box at the end of the cook you will all have a chance to taste claudio's creation on the count of three you're all gonna lift your boxes one two three lift in front of you you have a beautiful full bone rack of lamb pear pearl onions goat cheese sweet potatoes pistachios couscous dijon mustard and a bottle of merlot home cooks and chef you now have 60 minutes to create one amazing restaurant quality dish the home cook that prepares the best dish will be invited into the pantry where they will receive a huge advantage that could alter the course of this competition are you ready yes yeah your time starts wait wait claudio is a world renowned chef so who thinks we should make this mystery box a little bit more challenging for him you have a lot of friends back there claudio see if we can make things a little bit more interesting i'm gonna take the goat cheese for one wow i'm not gonna be too cruel to you claudio i'm gonna leave you half the pair but the games begin your time starts now i'm going to do a ragu with some chanterelle mushrooms oven dried tomatoes pearl onions and crust my lamb and a little bit of pistachio some mint some basil some coriander chef claudio is a super impressive chef chef claudio is here it's like i really got to bring my a game i plan on cooking at the lamb shop and then i plan on having a poached pair with some goat cheese keep it very kind of mediterranean style the pitfall with lamb is how long it takes to cook you've got to sear it off in a pan and finish it off in the oven because it's a fairly thick piece of meat hello chef mike how are you you look beautiful as always thank you kindly what dish you're creating for us with a lamb i'm gonna do a pistachio encrusted rack of lamb oh i see you've got your lamb rack already crusted but the lamb is is raw any concerns that that might burn in the oven when you roast it i'm gonna put on the bottom rack at around 350 and let it ride well you're gonna have to keep a very close eye on that honey in the oven thank you chef thinking a little bit outside the box i'm doing a pan roasted lamb with boiled pistachio nuts and then pureed and a sweet potato puree having claudio in the kitchen with us gives us added pressure love it 15 minutes you have 15 minutes left i'm close to plating oh come on show off what's he doing i think that this challenge is just too easy for god how's everyone doing michael put a pistachio crust on his lamb just like you've done but he didn't see her off his lamb at all wow i like the idea of cutting the lamb i think it's smart of jennifer to attempt this david is not doing a quest with pistachio he's actually making a puree which if he pulled off would be amazing five minutes you have five minutes left i have to attend to my lamb guys important thing now is timing i just gotta wait claudia was very wise to cook the lamb first because i see everyone here is probably a little bit worried about the dinosaur lamp between medium and medium rare is the absolute sweet point when serving lamb the home cooks and claudio have just a few minutes left to complete their mystery box challenge my lamb is under done i'm trying to figure this out the winner will receive a huge advantage in the upcoming elimination challenge why is it not cutting oh it's dripping everywhere i didn't let this rest enough shoot one minute you one minute left i'm gonna change this plate i want it to look tighter and cleaner looks good hey nine eight seven six five four three two one hands up starting pastry cream so you're looking for milk cup of sugar i always put sugar in here yeah good good good i always put sugar in there cody don't worry lin please it just goes quicker like this listen to me woman this is my jam i know pastry cream you have to trust me on that one lin please if there's one time in your life that i really need you to listen to me please pass the cream we'll be fine i always strain my pastry cream before i put my eggs in and cody always does it after please please we're cooking our eggs right now we have to pass it again but for the sake of teamwork i do it cody's way thank you the biggest surprise with lynn is that she's actually listening to what i'm saying thank you thank you liz switch okay okay david is moving at record speeds he's got every single sandwich to build and plate oh damn it david just injured himself now this is how tense this challenge is just when you thought it was bad it got really bad i don't know how they're gonna pull this off it's okay you still got this david she's taking a hard fall oh my knee wow she's clearly in pain come on len you got this you got this darling okay you're gonna have to talk to me because okay make one sandwich yeah and then you're gonna lay it across cut it in three and get them on the plate yeah cody steps up to the plate and encourages me that i'm doing well linda you're doing a great job you're doing a great job okay he's giving me the fuel to make me go forward and to forget all about the pain keep it going you got this you got this cutter both sides you can do this david for federals i can't i'm not gonna leave these sandwiches one minute yeah one minute left leave that salmon on there darling roll it up cut the ends off and cut three beautiful sandwiches no this thing ripped it ripped you can't no they were lengthwise just get them on flight just get on the plane quick quick go it's embarrassing let's go ten nine this thing is from brutal lin we got this good good go go keep the gym three two one heads up oh my god i love you looks amazing thank you chef coronation chicken sandwich one of the classics i'm hoping when i try this i'm going to taste all the layers it's delicious there's celery in here there's curry a little bit of mayonnaise there's some red grape in here as well the curry pops out right in the finish very impressive shows you what good teamwork can do right absolutely good job what i've learned about cody is that i had misjudged him from the start i think we saw the real cody come out today these are our favorite chocolate desserts and you will be making all three of them lin you look a bit stunned to make three all at the same time that's almost mission impossible sabrina how do you feel about making three desserts today call me crazy but i'm excited should be interesting sabrina is such a tough competitor because she's like a pit bull she just doesn't give up you will have just 90 minutes so use your time well this is the cat fight that will end all cat fights this is a fight to the finale lin's not taking my place in the finale not now game on girlfriend are you ready yes yes chef your time starts now but this is a very difficult challenge we're talking about three different very intricate chocolate desserts definitely toughest challenge in masterchef canada history i think professional pastry chefs would struggle five minutes you have five minutes left and remember it's a replication but taste is king my brownie is coming out really well it's nice and dense it's also cutting really clean edges that looks about right two minutes you have two minutes left that doesn't work you know desserts need to look absolutely beautiful one shake of the hand one misstep with piping out that chocolate and you've gotta start that plate again ten nine eight seven six five four three two one heads up five minutes you have five minutes left oh my goodness this is unbelievable so finally david is now starting to play he's starting to put together his dessert you got it oh my god he's still running around flynn is already finished one minute get one minute left we still got to put his meringue on it's gonna be within seconds if he pulses off seven six five four three two wow win or lose i'm happy with myself i'm this close to the title of masterchef canada two great home cooks three amazing courses i truly have just cooked the most important dishes of my life i hope that what i've done gets me the win tonight this year's winner and canada's new master chef is you did it i am the best home cook in canada right now and nobody can take it lynn brought it big time i truly truly am inspired by the work that lynn did tonight i'm not going to give up because there's always another role to the finish line watch out canada you haven't seen the last of me a blue collar concrete guy from surrey and i won master chef canada it happened to me you

Channel: MasterChef World

Views: 253,854

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, masterchef canada season 2, masterchef canada compilation, masterchef canada season 2 finale, best of masterchef canada, line masterchef canada, masterchef compilation, best masterchef canada moments, david jorge, sabrina claudio, sabrina poirier, cody karey

Id: 3VXAUxdWIxA

Length: 43min 34sec (2614 seconds)

Published: Wed Jul 27 2022