Best MasterChef Canada Season 4 Moments | MasterChef Canada | MasterChef World

come on come on the energy in this kitchen right now is incredibly intense our light is at stake the huge advantage that they get that they produce the best mystery box I smash my heavy cast iron plate right into the front of my glass oven are you okay the oven is completely shattered I literally destroyed my oven how am I gonna cook chicken there's no way I can recover from this I've never seen this happen in this kitchen these ovens are state-of-the-art quality pieces I don't know if he's being Reckless or just careless you cannot cook without equipment Alice can I borrow your oven Go For It Go Alice really helped me out I went from feeling totally crushed to now motivated I can do this I mean I know it's a competition and everything but uh it just shows what kind of person she has and I'm very thankful Aaron bring your dish up to the front please I'm feeling all the feels you know I need the judges to understand how important this is to me here we have a little bit of an upscale play on a clam chowder sweet potato chive oil and a piece of pan roasted Cod I gotta tell you in three seasons I've never seen someone so serious when their name is called for doing such a great job on a mystery box I'm just taking the competition very seriously and I hope that it chosen my work here's what we're gonna do you're gonna unbutton that first button on your shirt you're going to loosen up a little bit you're going to smile a lot more what do you do for a living again I manufacture valves chef and you cook This Way those flavors pop that sauce is divine really is thank you very much why are you a chef it is my dream chef foreign [Music] it is delicious Beyond delicious sweet clams you can taste that ocean water a wonderful cream sauce could do with a little bit more of an acidic balance in my opinion but that fish also tender oh so moist nicely done [Music] I can't believe I made the top three when I broke that oven I thought I was done so what you have before you there is a pan roasted chicken breast a cauliflower puree a carrot done two ways and a blue cheese Mornay sauce it's a work of art Against All Odds I'm curious what's your reputation I think people think I'm sort of a goofball but I mean I'm here to play I'm here to play hard flavors are so intelligent so well put together struggling to find an imperfection here but there's one you need to use a little bit more sea salt if you have it grab our you know that fancy stuff here tell me who taught you all this I was trained to cook as a young boy and I sort of developed this plating technique by watching chefs among your stature on television this is Rich this is sophisticated you know I was not professionally trained either one of the few self-taught Mission Starship in this world and being here in this kitchen is the best opportunity that you will get that I did not get thank you chef [Music] I love Stone free if I could I could eat some right now Trevor chose the man uh he's a boy boy he boy he's been enjoy the rest because uh I'll take over sweet is my forte I am making Peach gazpacho sweet cheese ravioli and some bacon marmalade I love to play those sweet salty flavors this is a workout nice I'm proud of the dish I put out but you never know what the judges are gonna say I did a peach gazpacho and I did a dessert cheese ravioli look at that it's fully loaded this really works this is incredible you have achieved so many different flavors and textures in one dish wonderful balance of sweet and savory it's an original I've never had anything like it you should be very proud of this hi Justine [Music] delicious light true to the taste of beautiful ripe peaches you can almost taste the sunshine in those it's astonishing what you've done in 60 minutes I feel good I'm really really proud of myself 15 minutes left final push I need you concentrated very pasta pasta there now I need three minutes otherwise we're gonna run out get those burners on high get them on high both these teams are falling apart ah you okay someone's gonna help me [Music] to help with Matt help me carry this over all of a sudden I'm getting light-headed and seeing Stars I'm kind of starting to have a little bit of blurred vision I'm feeling a bit overwhelmed Matt is essential if we lose him we're down for the count there is no time to stop there is no time to think and everything catches up to me but I'm not going to give up okay guys I'm gonna jump in and help I'm just pushing through because I know that we need to get this food out come on guys we can do this we're gonna bring this back let's do this thank God Matt is doing okay [Music] diversity five minutes the new Canadians are on the move they are hungry pasta is coming [Music] oh my goodness I just cut my nail off I am freaking out it's a disaster you think they'll be ready in time I don't think so I mean I don't know how they're going to pull it off worried we won't have served these people on a very special day where are the freaking peppers and onions guys I think we're gonna have to jump in and get these guys I would agree let's get those shrimp going let's go Miranda get this in a chafing dish let's go all right careful where is the pasta right here it doesn't look appetizing let's put it in the food processor so it becomes a lot smoother it's okay okay get the cashew in there you want to thicken it right get it in now now the chefs are having to help us how much noodles you have we have two that's enough okay go I am so embarrassed Miranda Lee I'm doing it let's go guys this is so watery my goodness this is the disaster Miranda I'm not giving up yet Chef it's not over till the fat lady sings I went into the red team to check out their pasta sauce my suggestion was throw it in the blender because right now it's very very coarse I just don't think it'll present well put that within the white team I came out but Claudio is still there he is he's helping out on the chow mein foreign noodles someone help me out here Miranda everything that's finished and ready to go put it in one area Okay up top there is where everything finished is gonna go as frantic as things are we are still getting our dishes into the serving pans [Music] I got one more potassium this is the most intense thing I've ever done all right is this rice done yes yes yeah everything is finally coming together this Curry is definitely thicker from where we started let's kill it our dishes look great five four three two one Surface starts now get that smooth out ew ew eyeball squirting oh no there's no ink hey that's already per sack she's lost a lot of ink and there's not a lot in there this is way harder than I thought [Music] so hard right now let's go guys keep it up you guys got that you got this tail you got it squeezing that ink out it's really tricky but I was actually surprised that I got so much out [Music] they just harvested that Squid Ink nEXt is to make the pasta I tell you you got to be very intelligent here because you got to figure out how much squaring you have and adjust the amount of pasture you make according to that come on do you have muscles come on the dough needs to rest for 10 minutes so my strategy is to get the pasta out of the way and then get my boiled egg going timing is essential I'm going to cook my egg for five minutes the egg has to be perfectly soft foil I would say probably about five to six minutes on the egg I'm gonna boil my egg for exactly six minutes and you gotta remember also once that egg is out of that bottle of water you make sure you right away cool it down with ice cold water you gotta shock it [Music] 10 minutes you don't have 10 minutes left come on if I make a soft boiled egg for my daughter it doesn't have to be perfect but here it has to be perfect oh oh man Kimberly just broke her egg did she break her egg yeah it doesn't want to peel heart chaos mangling her egg right now this egg is just not wanting to peel okay be delicate tear it is a nightmare I'm thinking I'm going home look at the shake on her I just want to throw the eggs [Music] Chef Michael your egg is not the prettiest has a little crack here yeah you struggle getting that shell off I put it too long in the ice water bath and then it made it difficult to peel afterwards let's see [Music] oh my God that looks perfect thank God right too is that uh beginner's luck I knew I needed it about five five and a half minutes I took it out at five and a half and fingers crossed maybe a bit of both thank you [Music] the color is jet black it looks beautiful it's deep there's almost a sense of mystery to it [Music] do you really think you belong in this competition I certainly had my doubts I only ask because if you continue to cook This Way you certainly belong here thank you so much the noodles are perfect you can tell they're handmade they're very tender oh I needed that it's excellent thank you chef [Music] I've never tasted food without seeing it first I have to figure out four different flavors of cake three different flavors of frosting with this song you now have 10 10 minutes to engage all of your senses except for your sight your time for tasting starts keep our voices down so nobody can hear us bottom because this is icing on top seven taste profiles they have to pick out every single layer here presents different levels of difficulty I take chocolate easy coconut maybe a little bit more difficult it is coconut if I have one thing going for me it's definitely my palette I know a lot of flavors I'm able to pick up tastes really well two minutes yep two minutes left pistachio that's gonna give people trouble because it tastes like a lot of nuts let's not forget by the time you get through to the third or fourth flavor your palate starts to get a little confused right vanilla [Music] with Justine and that just be careful now let's get it nice and even those are two Cake Bosses oh this is not turning out our cake is kind of planted not all the pieces are even May and Jordan look at the icing it's way too thick oh this is a true disaster yes oh the icing on Spread spread okay leave it don't touch it ten nine eight seven six five four four three two one hands up oh visually I'm pretty confident we got the second player wrong the bottom is chocolate the first layer of icing is toasted coconut the second layer is orange topped with a pistachio icing third layer of the cake is maple it has a caramel bacon icing and finally the top layer is white cake with real blueberries I'm at a loss for words I didn't taste one hint of blueberry Matt and Justine please bring up your birthday cake I know our cake looks good I know it's gonna present well and I need this advantage looks quite amazing you've got great height there are a couple of little Bubbles and imperfections but a lot is going to be revealed when I cut myself a slice [Music] now the Moment of Truth look at that a good amount of icing between each layer good thickness on the sponge now walk me through each layer we have chocolate toasted coconut yes Orange Orange yellow [Music] I think almond sponge cake icing is candied bacon and the last one is just plain vanilla overall he made two mistakes your almond layer should have been Maple and you missed the blueberries let's give it a taste [Music] tastes delicious thank you that orange is subtle enough that it just sort of comes into play and then who doesn't love a good old-fashioned chocolate cake lovely well done thank you thank you I'm really feeling good we hit 85 of those flavors [Music] foreign [Music] I love motorcycles I love riding motorcycles I can't ride myself so I'm the passenger [Music] I'm a biker myself I mean I look like a biker but I like the adrenaline rush it's me and Barry at the end and I'm not shocked at all for whatever reason they seem to think because my team lost the previous challenge that I'm now tainted meat or something like that it's going to be very thanks sweetie I am stuck with Miranda I don't like to be around her we are definitely gonna go head to head she's proven to everyone that she's not a team player I don't underestimate little sweet Justine and I think the sweet and innocent thing is just an act I want pork and ground biscuit for surprise I'm gonna do lemon zest I'm gonna do salt garlic I'm feeling pretty confident because I know with a good plan we can win I'll start mixing the meat and you can help Miranda with lunch and cutting the perfect one two three and off we go to the gym that's the cooks move on to their fries things are starting to break down on the Green Team do you want me to do it communicate I can do it Justine and Miranda don't get along this is not working get started on the burgers I have to just give them very specific tasks and not have them interact did someone lower the oil heat yet to 275 no I didn't try to the fries okay yeah I just don't know how to I just want to make sure because that way we won't step on each other's toe this is my nightmare enjoy guys and the green team's beef and pork burger with bacon onion jam and blue cheese fries [Music] guys I need more people up here all of a sudden we've got this lineup a hundred people deeper get that line going I'm going I'm freaking out we gotta get these burgers out where's the Thomas cake come on it's really really difficult okay we need to get more fishing with this you do what you gotta do I'm gonna do what I'm gonna do there's a huge lineup at our station but we're cranking Out Burgers and we're doing it pretty quickly here you go the red team also has a long line but it's barely moving we're a little behind on the the burgers guys Trevor how we doing on Burgers back there yeah they're still cooking like three minutes out thank you for being so patient guys Services snowballing into chaos okay we should have gotten these Burgers way ahead of time yeah hungry people waiting it's no good [Music] now that the crowd has started to dwindle it's time for the teams to turn up the charm blue cheese babes babes over here our burgers are by far the best Miranda's is really working the crowd my releasing Miranda reading herself she showed us that she was a team player reference standing the ladies you're back I love you I love you towards the end of the service we have happy repeat customers she's back for her second and third second and third hell yeah we feel amazing Marisha we're crushing this I know all right guys it's the final push I am just trying to keep everyone in my lineup entertained get your desk Taya is shaving our asses [Music] I feel so amazing to win I can lead a winning team congratulations Green Team you sold the most Burgers and Fries and you're all safe from elimination [Music] it feels incredible oh my God and he's in front of me this is so cool this is so exciting it's so nice to meet you most of my cooking skills and techniques come from watching celebrity chefs on TV I would say to date this is the most important dish of my life Jamie Oliver is like massive he's an idol of mine Trevor Mr Oliver very very excited to see you brother what is going through so what I'm going to do for you today is a roasted fall vegetable medley yeah like you're thinking like you're thinking I mean to be honest I base a lot of my cooking after you I like your approach to very simple but elevated food I like you shave your cheese from up here and it follows all over the plate they all think I'm doing that for style it's not it's even distribution there you go Chef you crack on I don't want to stop you it was an honor to meet you beautiful well it's gonna be an honor to try your food that's enough said I need to witness come on cook boys Barry Chef I think me and you are the oldest in the room today I think I've got you by a couple of years okay well I'm chasing you behind so um what we got I am going to Simply braise some clams with this and do your sausage yeah and I'm going to serve all of that together with some Gerber cotton gnocchi right confi heirloom cherry tomatoes Patty pan squash and I'm gonna work in some rapini some escarole and the stinging nettle do you think there might be a two few extra bits here feel the conviction in a smaller cluster of flavors okay that's all I'll say I'm very excited thank you and equally worried good luck thank you Matt how you doing brother I'm fangirling out so hard right now that's okay you take your time so what's going on so I'm just trying to do I might take on a little bit of a lemon tarragon for Blanc here yeah I'm gonna do some cauliflower pureed I'm gonna do some razor clams and lay those nicely over that very very nice thanks I always feel wrong it's like going through someone's underwear George you know I mean it's like I should like behave myself good luck brother thank you so much very excited great to talk to you five minutes you only got five minutes left to impress our VIP guest you know who doing this show is like new for me like I'm properly scared for them so Jamie you think they're overthinking it and maybe biting off more than they can chew I think some of them are definitely making their life more complicated young Barry over there had really good principles but then never stopped talking and it went on and on and on and on and you're like wow it's just making it more difficult for himself and he needs to we've got tire making tortellini in 45 minutes it's kind of Brave she could absolutely pull that off although she's quite nervous I need to hassle a little what about Aaron what do you think of his dish he's gone for real Simplicity technically it tells me that he's very clear about what he wants so much at stake here they want to impress she ma played that's Jamie Oliver wants to taste my dish it sounds trite to say that it's awesome but it's awesome [Music] vanilla clams raised with and do your sausage and pan crisp greens here we go bro you look surprised when uh when we called you out there it's my first time being called up oh really yes foreign [Music] delicious good flavors good seasoning I like the Char on the green tip the clams are not overcooked I think you've done a great job thank you but what I would do here is I would try and amplify that natural broth that comes out of the clam I've probably been go in a bowl and keep it hot and steamy but adding all around it celebrating loads of elements there that are delicious well done Berry well done [Applause] yes win or lose this is an achievement on its own this is the dream come true what you have in front of you today is a warm fall vegetable salad with a roasted garlic lemon aioli and then some toasted squash seeds and some pecorino cheese let's get in there plating is very nice so what do you do for a living I'm a plumber gas fitter chef your pipe work must be beautiful I wouldn't disagree with you you know here's the thing vegetables are always secondary in a lot of restaurants and what you've done here is you've made them Numero Uno seasoning very nice and helped along with that pecorino very good dish thank you means a lot chefs [Applause] it feels like I just won the lottery [Music] I did a endoya ricotta stuffed tortellini with white wine peach sauce and warm Peach salsa I can't believe you're gonna eat my food right now [Music] I mean for me it looks cute it looks pretty but then you eat it and it's like Pam big flavor you've got the big Smoky flavor of the undoya and the lightness that kind of comes with the Ricotta and then the sauce I've never had anything like that I like the introduction of Peach and actually across Italy they use peaches in many interesting Savory ways so good job girl very impressive let's break down this veg yeah I couldn't have asked for a better teammate looking good Barry nice job buddy I'm a Workhorse I can do things quickly we need to Chef and odd some bok choy and that goes in there as well and Trevor's attention to detail this is my dream team beautiful nice okay so are you comfortable with the mandolin yep Aaron is definitely more OCD with the details the slightest hair thicker the slightest hair I know it's good don't you worry okay cool and I'm more of uh let's just throw it together kind of gal careful of your fingers please I need all of your fingers for this I know I can't stand sitting on the sidelines while somebody else touches my food I'm gonna taste everything [Music] those are nice and tight right Barry tight as I could get them Tag Team Challenge is one of the most difficult challenges a home cook will face in this kitchen you have to know your partner and you have to give great information and advice corn goes in the pickle are you sure corn goes in the pickle and you cannot go and help your companion cook it's going to be incredibly frustrating switch check the race do you mind if I redo these prawns you can feel free if you think it's necessary Trevor is far more artistic than me don't take too much time on those Trevor I want you to get on the salmon in the shrimp because it looks like you're gonna have to peel peel any vein those and I want you to cut the salmon not a problem those are the jobs I need you to do my job on the sideline is to coach Aaron along there was no skin on it Aaron no no I know we also have to consider our soba noodles Aaron yeah I don't think the communication is going to be our problem clean up that fish and then get on the tofu marinade I will I will switch good job buddy good job Mike thank you for helping me Japanese is not a strong suit let me taste sorry more sugar no no hey there Aaron Jeff Michael you're the only team that's tasting like this why didn't get it it's important that we're both on the same page that we're tasting everything that we're happy that Miranda has to give you everything to taste and you sign off on the taste profile of everything and vice versa we have to be sure of our flavors and you know hopefully we come out of this one alive thank you Sean thanks Eric you put in a tablespoon of cornstarch yes sir lovely deer lovely we need to Sashimi the salmon yeah I was just thinking that Trevor is very fast and that's very important in a Time challenge whereas Barry he's a little bit more Steady As She Goes it's got to be like paper thin one smooth motion I would prefer to you know take my time making this meal sit back and have a glass of wine I'm Gonna Leave This for you okay yeah it's like working with my dad where's my asparagus Where'd I put it Miranda is actually starting to whip her egg whites I Believe by hand look getting a little bit of volume I've whipped a lot of egg whites in my day I know that I have to whip it to a medium stiff peak nice job Miranda good job looks great Savory souffles I'm even harder to make this than sweet souffles especially a cheese souffle for the simple reason cheese is very dense and heavy that's why this is ultra tricky [Music] thing Alice is trying to whip her whites and they are not stiffening up [Music] these souffles are going to take 12 to 15 minutes in order to achieve that beautiful height and that beautiful rise that we're looking for [Music] what happened but I see Yo in my egg whites did you get an egg yolk in there I did her whites are contaminated she has egg yolks in her whites [Music] is going in the oven by hand turn it off and look at my hand Alice got yolk in her egg white if I was in that position I would really want someone to come help me oh my goodness Miranda's helping me it's looking to help my goodness I mean this is it's classy get violent one of these home Cooks is going home and Miranda is helping Alice if she only has three minutes to get that Souffle in the oven or anything those whites are stiffening up much better than I thought my goodness you have to admire both of these home Cooks you know Miranda on one hand is trying to help Alice and Alice refuses to throw the towel in chances do [Music] to give up once you take it out of the oven within minutes if not seconds it will start to deflate please souffle please rise the thing with souffles is you don't know if you did it right till the very end Alice with souffles it can take a second but it doesn't matter because in one second it won't be and in the next second you have beautiful puffy goodness okay thank you Miranda tell that souffle to rise bye five minutes you have five minutes you have to bring your souffle to the front if you think it's time you take it out you don't want it too brown right Miranda take us to play out oh my goodness that one on the right looks nice I'm ready chef [Music] it's raised nicely great looking souffle [Music] it's like that that just shows it is so light and fluffy that's why they don't last for long no I can smell the cheesiness very rich and flavorful in in by the nose it's time to taste [Music] after three grueling Cooks you absolutely nailed this oh my God look at that [Music] Miranda your mother is incredibly proud of you right now those were the best best words I could ever hear after such a grueling day one minute yeah one minute left one minute my souffle actually roasted let's go Alice you can do this wow [Applause] there you go Against All Odds Alice look what you did is that better than you thought it could have been better I think not perfect but it Rose amazing [Music] I don't know how you pulled this off [Music] the flavor it's quite nice it's not perfect what is perfect though is you did not give up I did not make a mistake by asking you back thank you chef [Music] I didn't give up and even when worse came to worse I still finished all my dishes two more artichokes Chef Michael's Expediting and I'm relaying orders to my crew toss them in a bowl give them to me please we're rolling like a well-oiled machine coming it's amazed bring it up artichokes ready in 30 seconds gotta be careful no communication and your service is going to break down two kind two colors I need more artichokes in here red team two salad two consummate two more salad two more consummates when the orders start coming in I'm listening to Chef Michael but I'm waiting for Barry to call to me red team New Order in one artichoke salad and three kosame can I get a yes on that yes sure thank you Trevor are you the team captain Barry yes chef him yes chef thank you Barry two of those salads ASAP working on it I can't believe how hard it is to keep track of what goes with what come on Barry any artichoke salads underneath them right now what is going on I'm overwhelmed at this point finally service just communicate Hey Barry Panda I think Aaron's doing a good job as team captain blue team I need four salads to go with these two things coming right up Chef less than one minute we're working really well as a team and our orders are flying out the door service it's a rush in this kitchen the adrenaline is pumping order back up Chef I feel like I'm in my element service okay red team last order here one artichoke salad and three consonants one salad coming right up Barry even though this is chaos I am loving it we need those soups as fast as we can still coming okay Barry these can go to the window wipe those plates Barry wipe those plates Chef one artichoke salad three of soup in the window I want to do this every day I'm quitting my job when I get home last table up here service see blue team when can I get some food from you uh two minutes chat followed by the second one in five foreign this is rare I can't send that up it's rare it's not medium I'm getting really worried for our team do you want me to get on some steaks Aaron what do you need from me Aaron doesn't have to be a hero I can come in and help Erin I need an answer you cook me four medium I'll take care of all the medium rare okay for medium I got these you need to finish those plates we need to get them out yeah we're finishing them right now how far out Aaron coming right up I'm right behind her cleaning right now you have potatoes coming for me yes Taylor yeah you're amazing thank you wind fell out of my sails for a minute there but still got a handle on this four medium rare fish are following Chef service please nice looking plate Sharon thank you shot table 27. thank you very much Miranda I'm sorry that I put you in that spot yeah Aaron what are you doing in the blender here you make my own harisa something that uh coriander seed fennel seed lemon whole bunch of nice stuff wow that is delicious thank you Chef why did you decide to make your own pace instead of using the spices that we provided for you there's no cutting corners of delicious food it'll make a big difference at the end of the day you ate up a big chunk of time to make your own harisa I'm hoping it'll pay off Chef hurry up remember get your lid on time is of the essence you know just time time time time time Aaron is overthinking every single step that he makes and now he's behind and he keeps fiddling with the tagine he should already have that tagine covered it's got to be perfect once that lid goes on that's it there's no steam coming out of this pot no steam he better turn on the heat very quickly or else we're not gonna have a vegetable a gene we're going to have salad now it's too much I have no idea what he's doing he's putting things in he's taking things out the vegetables may not cook in time I'm confident that there's enough time for those vegetables to cook [Music] 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 the 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 Aaron thank you I just let my dreams slip between my fingers 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] thank you oh my gosh my family's here oh my God I feel like I'm dreaming right now my eyes go right to my mom my best friend my little brother and my dad I get to share this entire experience in this beautiful Orchard it's the definition of perfect I'm just so happy to see familiar faces my boyfriend's looking really thin because there is no one at home to cook for him right now foreign this is the longest my wife and I we've ever been apart not being able to share every part of every day in this journey is [Music] it's hard it's really hard I think a very very now there is no leader on either team it has to be a collaborative effort between two home Cooks I think all four have matured and they've learned that in the kitchen teamwork is more important than dictatorship cooking with Barry is a dream come true it's like I'm back home in Vancouver cooking with my own dad this is my master chef Dad love you buddy love you too man let's rock this up yeah we got this we kind of split our duties 50 50. I'm handling all the veg and the garnish and Barry's handling the protein and the wine sauce I'm not going to intrude on his area he's not going to intrude on mine absolute trust over what the other one is doing these are Beauty travel look at this oh man they look delicious I think I know more about wine than the average person I truly believe I'm the right guy to be doing a red wine sauce [Music] foreign sauce ties our entire dish together Barry is nailing it I wouldn't change a thing right now the worst thing that could happen is uh old man Berry has a stroke or something and I gotta do the music and the veggies hey guys guys how are you doing good Chef Alvin okay good morning good morning you have the sauce [Music] do a hint okay sometimes especially when we use wine get this really kind of dry after taste in your tongue are you getting that a little bit that's not what you want yes you want that I have to taste no Chef okay so say use your mind what would you do you know you have acids you have base how you do balance good luck thank you Chef without the sauce the plate is nothing if I don't perfect this we're going into the pressure test I'm still working on this bloody sauce and I'm thinking the sauce is not going to win I'm gonna win balsamic are you sure a little bit just a hint what is that we'll add a quarter teaspoon at a time I think we can cut the bitter aftertaste with acid just constantly just keep tasting keep tasting the sauce situation is stressing me out one more quarter if we don't nail this sauce we're not going to win this challenge now let's see where we're at beautiful it's gold absolute relief I like it I do too I like it a lot our dish is coming together exactly how we planned almost make like a half moon with the mushroom and the two potatoes right then I'll follow in behind with the carrots foreign I'm really hoping that the families enjoy the meals that we put out for them we really cooked with our hearts and our flavors are there the fact that my family's tasting my food it's crazy I'm more nervous of our family trying the food than the judges [Music] no regrets this is the most pride that I've felt since I've been here very servers are coming I've been together with my wife for 11 years and this is the best meal I've ever made her take them away plates were put in front of us the presentation was just magnificent I thought they were both very well done usually the meat is the focus but it seems that the vegetables almost still a show do you mashed potato truffles on the blue place is wonderful overall to me the meat on the red team and that sauce was to die for my personal taste I really thought the Bison was was really strong on the blue team families I think we could all agree that was one awesome meal yeah and here are the very talented Cooks wow [Applause] pour it on and the cotton candy Cloud dissolves to reveal a deliciously tropical landscape it's not just cotton candy it's the entire world of dessert in the middle that's so awesome the base is a Dutch ginger cookie topped with sponge and flambe pineapple resting upon that is a mascarpone and cream Canal plus oh my God there's more stuff in there a macadamia nut wheel all this is surrounded by shards a frozen kiwi holy smokes that's crazy have a taste this is what I'm curious about oh the pineapple is just laying on top so like oh wait is there something underneath it too oh there's too many things going on in the dessert like I need a pen and paper to write all these things down in order to recreate it if they want to stand a chance to survive the best pressure test it's really important that they make that perfect light fluffy yet moist sponge cake notice that may filled her sponge cake over the top which means now that that sponge will stick to the top and then you're done muffin tops yeah muffin tops you don't want to put them too high they'll go over Taya on the other hand filled it just with about that much from the top that's perfect I realized that I over filled my cake mold it's a problem because it needs to sit nice and flushed on the plate this is a replication Challenge and all of these details make a huge difference you're only as strong as the weakest component this could send me home do any there's a cookie there's marscapone pinels there's blonde pineapples this dessert is so much for one person to do in 60 minutes 20 minutes Focus stay off focus I am definitely not known for my time management I need to multitask more than I ever have I need to move faster than I've ever moved I need to nail this it's 10 minutes left [Music] I'm not letting this cake defeat me I'm cutting off the top but I'm losing all the pineapple pieces so I'm just gonna take my flambe pineapple and just shove them in she's going to make it work I like that spirit five minutes left they better stop building those plates because that'll take a while I'm like this close to a panic attack there's just so many freaking components this is neck and neck both may and Taya are starting their candy floss at the exact same time come on [Music] it's just so frustrating it won't go as fast as I wanted to and I have like a million other things to keep doing perfect perfect this is intense I mean both Taya and may are going at full speed it's freaking chewy hi I've never worked with liquid nitrogen before I know it's cold it's really fun to be taking these kiwis out and smashing them it lets a lot of stress though 30 seconds left the palms of my hands are sweating right now this is crazy if they make it it'll be by the skin of their teeth let's go ladies let's go hey nine eight seven six five four three two one heads up I'm not a baker but I'm gonna try to bake to the best of my ability I am making a raspberry cheesecake a mango and vanilla panna cotta poached pear galette coffee liqueur creme brulee and a pink peppercorn chocolate ganache so right now I'm working on my raspberry cheesecake it's a little scary I've never made a cheesecake before I want to show what I've become and doing something new that's kind of out of my comfort zone [Music] come on scald for God's sakes this is a daunting task for a professional pastry chef I am not a professional pastry chef I'm making my spin on chocolate bars lemon tartlets raspberry Shortcake French pastry tart and tarragon creme cream is one of the mother custards in French Leticia one little area and it's ruined this tarragon cream takes precisely 13 minutes it's the combination of heat Thyme and constant whisking if I'm a little under it's sweet milk if I'm a little over it's the most disgusting scrambled eggs you've ever seen in your life my strategy is just to work as hard as I possibly can and get the more time consuming things done first fill my pastry case I'm making a lemon lavender cake a chocolate Cayenne tart crepe cannoli with pistachio cream Earl Gray tea cream puff and blackberry basil milfoy I want to get this too warm otherwise it's not going to happen now we've done a meal for you in a previous challenge so I think Taya is leveraging her expertise because she won that challenge hopefully she'll pull out another meal for you that matches if not exceeds that one I have the most experience in MasterChef Canada kitchen with baking I'm feeling pretty confident that I might get this advantage okay let's see if this works Trevor I won't take up too much of your time because I see you busy running around so what is it you're working on tell me my chocolate truffle chef and what's in the chocolate truffle uh it's a picked peppercorn cream that I used to make my ganache and about 60 cocoa so you ground down the pink peppercorns I do not I just steeped the cream in it but uh when I top it on top I'm gonna grind them a bit any concerns to that might be a little overpowering um I tasted it and it didn't seem overpowering to me but as you know I'm not a pastry guy so all of this is sort of out of my boundaries all right well I'll let you get on thank you Chef thank you I'm definitely the underdog in this Challenge and I need to win I cannot go back to Plumbing I have come so far as a person and a home cook [Music] pastry making is so precise [Music] way too much it's either right or wrong there's no in between it's too possible typically a milfoy is really nice and crispy and it's thin one little error in making a pastry and it's ruined unfortunately undercooked 25 percent of my Shortcakes are dead they collapsed in the middle I can't serve them very strong Tarts in the garbage I could be going home today they have to work like machines right now they have to have exact movements laser focus you know I'm a bit worried about Taya she just doesn't have the time to be creating as many variations of dessert as she is this is very intense she could be running out of time fast I realized that my ideas are way too ambitious I don't think I'm going to be able to do my one dessert and hey how are you doing you know not as good as I was hoping what happened what happened I was going to make a pistachio cannoli I got my dough ready but I just don't have time okay so tell me what's Plan B I have extra tart shells so I'm doing pistachio little Tarts okay I'm not going anymore good luck you need it thank you [Music] 30 minutes 30 minutes left I go to put my cheesecake out of the oven and it looks amazing thank God this is gonna set me apart from the other Home Cooks awesome everything is a process I've got my chocolate cakes I've got the cups for my tarragon creme I guess that's the end of that things are coming together [Music] of course you did that oh my goodness 10 minutes and 10 minutes left come on Trevor is working on his creme brulee his top don't look Brown enough they may not be crispy you know raw sugar on creme brulee nasty I am looking pretty damn good here I just got a plate in Savory cooking plating is extremely important but when it comes to desserts you want that big beautiful spectacular finish I gotta bust my butt to get everything to that display case look at taya's cake that looks like you're in a French bakery sensational that was close one minute behind you Barry they're cutting it close [Music] my heart's pounding out of my chest right now just watching them come on guys all of you can do this ten nine eight seven six five four three two one hands up that was intense are you ready to open for business yes chef please welcome our 45 experts [Music] children 11 of them are some of the most accomplished pastry chefs in Canada the rest are passionate pastry eaters my God you're like six buses of kids get unloaded oh and these look like hungry experts what would you like to have alrighty who's first me which one would you like man chocolate chocolate of course when I was a kid sugar Fiend I was that kid going bonkers off the walls what would you like to have the cake as well I love serving children they're so cute do you guys want to try the little cream puffs over there you want to try that and they're also brutally honest you don't like the crust here we'll get you something else then okay sweetie little kids are dessert experts I'm above the glass now this is fun but it's so gratifying to also be serving a dessert too professional this is actually the very first cheesecake I've ever made in my life I'm definitely going to try the lavender cake the lemon lavender cake okay I am praying that they look at my case and think I did a good job thank you it's the Master Chef Canada Finale and Trevor and Taya have less than 15 minutes to complete their appetizers we have never done a finale like this one three straight hours of cooking and the clock does not stop taya's elevated corn panna cotta is up against Trevor's play on Fish and Chips using pressure cooked octopus here is a defining moment for Trevor I pull the octopus out of the pressure cooker perfect it's so tender [Music] yeah how am I doing guys great fantastic I'm on track and I know I have enough time to make every plate perfect but Savannah cat is absolutely vitals if my panna cotta doesn't set it's just like this The Blob and I might as well just give the first round to Trevor oh my gosh looking good okay wait it's crumbly the look I'm going for is a whole piece of charred corn on top of the panna cotta good it's falling apart I gotta get this off she's really struggling with a corn there come Montana I just need to pick my other corn and pray for the best this one's good this one's good so bringing this down to the wire I mean Taya has already started plating her dish looks incredible Trevor's got nothing on his plates right now my strategy is to produce very artistic dishes that have a story and that takes a lot of time Trevor loves his fine details he just loves to make sure that everything is absolutely perfect stay focused buddy let's go one minute I got one more minute left come on guys you can get it done you got this girl you got it yeah it's down to the wire on every plate the most pressure I've ever felt in this kitchen gonna get that cherry going the tables have completely turned Taya is cool calm and ready and Trevor is trying to play ketchup I'm way behind I'm rushing to get this finished look look look it's caught fire I look over and my entire pressure cooker is in flame I put too much pork wine in my pressure cooker I'm freaking out whenever you add alcohol into a pot always make sure that hot starts cold it's a very hot pot it can ignite right away it can take away a lot of hair like Michael I mean I had to restart it up I lost a good 10 15 minutes of pressure cooking time you gotta you got it Trevor I hope my lamb shanks are tender I looked down in my lab and I couldn't be happier it's exactly how I envisioned beautiful get it going buddy all right [Music] he's running out of time my lamb reduction I gotta get reduced before it goes on the plate it's too fatty it's too whiny I'm cutting it really close and this is a sauce that needs usually hours of reduction he's going to try and do it in minutes he is really pushing it now keep an eye on that for me pull it together I gotta get back on track I gotta be able to play it my plating is everything in five minutes the server will be coming for the entree getting frazzled because I don't have that much time to play [Music] look at the Focus right now this is next level [Applause] [Applause] ten nine eight seven six five four three two one five minutes left in five minutes the Master Chef Canada kitchen will be closed I go to my ice cream machine and it's nowhere near being frozen how's it looking Trev or's starting to panic because his ice cream is not setting he's not gonna have enough time to set it if I don't nail this ice cream I just have a chocolate puddle on a plate his MasterChef Journey could end right now oh God my only option is liquid nitrogen it's a crazy gamble I've never worked with it before let's give it a shot clever is really thinking like a chef and adapting to the situation using liquid nitrogen is always risky but it's either try it or serve as soup two minutes oh my God that looks amazing that ice cream in that liquid nitrogen it's got to come out right about now otherwise it will be like a rock one problem turns into another the mold is so Frozen that it's actually Rock Solid I can't get the ice cream out of the mold but I gotta keep pushing hard to get this dessert so Trev has just come back from the equipment room with a torch so now he's heating the bottom of that silicone mold which should release the ice cream he is not giving up and needing shape Taya has just put her ice cream from the blast freezer and she has one minute to make canals and get it on the plates this is so much pressure but I gotta shake it off because I need to make the best damn dessert these judges have ever tasted here we go it's coming out [Music] hey nine eight seven six five four three two one this year's winner and Canada's new Master Chef is [Music] Trevor [Applause] did it it's beautiful you did it flying colors I am Canada's newest Master Chef I did it right I did it winning this has kick-started my food drink foreign I'm really happy for Trevor but I still feel like a winner this has been the best Journey I've ever had nothing's gonna stop me from pursuing my food dream right now nothing absolutely nothing hello cooking

Channel: MasterChef World

Views: 331,935

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 4, MasterChef Canada compilation, MasterChef compilation, Alvin leung, MasterChef team challenge, MasterChef elimination challenge, Jamie oliver, Trevor connie, Thea Vanherwaarden, MasterChef Barrie, MasterChef Invention test

Id: 1yg3mHD5LCk

Length: 63min 54sec (3834 seconds)

Published: Wed Nov 30 2022