Best Moments from MasterChef Canada Season 5 | MasterChef Canada | MasterChef World

one two three oh my God oh my God I've never cooked with coffee before right with a small infant daughter I have a very intimate relationship with coffee my mind is racing to figure out what am I gonna do so you got uh sweet so what are you cooking I'm gonna do a dark chocolate and coffee and you're gonna be making a Choux pastry yeah that's a tricky one to make yeah I didn't use a recipe I know what it looks like so hopefully it will work fingers crossed it all goes smoothly keep an eye on the clock I make sure pastry quite a lot at home [Music] I have a really hard time I know what I'm doing I'm not stressed so 10 more minutes left 10 10 minutes great coffee dish oh God I don't know if I'm gonna make it now it's just a matter of putting it all together it's like she's done finished she is unflappable it seems like nothing rattles Becky She's Always In the Zone Becky might have enough time to actually make herself a cup of coffee I've got a coffee crusted steak pureed celery coffee and a little condensed milk those flavors work so well together the smoked Jerusalem artichoke the seasoning on the beef competition has begun it's coffee and dark chocolate the recipe you used was right off the top of your head yeah for a classic shoe pastry something that pastry chefs work relentlessly at to perfect for years yeah I just did it by eye it's pretty impressive I would say let's take one of these open it up and see how it looks from the inside look at that pretty full in there the pastry cream is incredibly soft and you have a good balance of coffee in there and that dark bitter chocolate works really really well with it watch out behind you incredible the coffee flavor just pops the pastry cream is beautiful smooth and velvety it really is incredible thank you guys let's keep chatting I'm very concerned about the red team they need to start cooking this chicken in the next 20 minutes otherwise they're never going to have it ready I'm gonna start rolling Becky's gonna start rolling okay Jonathan hey uh chicken cooking kids get AB in there in just a minute just a minute you only have one hour left okay okay one hour left the chicken is not cooking chef Elven is shocked and quite concerned that there is no chicken cooking at this point I'm feeling anxious do not come on you gotta go faster come on faster faster we have a lot to do come on 30 minutes you have 30 minutes left let's get it done you guys are doing awesome let's keep it up okay the servers are coming in 30 minutes we need to have it ready you know Kagan continues to leave a mess just an absolute disaster Zone wherever he goes That's now leaving the blue team with way less space to do their plating guys as soon as we're all so we can just pump the plates out clean that front station if we can I turn around and it looks like a test devil has run around our kitchen that looks disastrous 101 Habitat for Humanity volunteers and their families are being served lunch I feel privileged to be cooking for these guys the most rewarding thing I've ever done where's the greens We're The Greens Greens Greens I know I'm trying I'm trying Hey guys hurry up the servers are waiting the servers are waiting but the red team has fallen badly behind in their plating we're ready at a Swiss Shard and there isn't any more in the kitchen we're gonna have to improvise here I'm gonna have to go kale turn out to be too messy guys service is up thank you take a deep breath we're doing all right there's no rice nuts finish hard here guys I know it's not perfect but let's finish hard thank you we're done done was that ever fun this is a replication challenge and you're going to have to recreate this highly elevated version of a classic dessert I have never made a cake like this before in my life I'm most worried about the sponge cake because that needs to be done right and it needs to go in the oven basically immediately Kagan Freddie has his cake batter in the oven I am so shocked doing this for my boyfriend he puts up with my messiness and he loves me for it I feel really good about baking right now I'm calm I'm in my zone I feel like I have a good handle on things right now I realize that I'm in a good spot and I should start getting my cake ready to assemble it's like stay I forgot the sugar in the cake he didn't put sugar in his cake oh an unsweetened cake is not good keep going Kagan take a breath I'm gonna soak it in cream and sugar and throw it in the oven to try to toughen it up not a bad idea right I can make a simple syrup and try to infuse some of that into the cake itself like he's soaking his soaking his cakes it's just ruining oh we just dropped he just dropped right now I'm not handling the pressure well and I am no longer going to be able to make a four layer cake but I'm not ready to go home I never thought I would be here it's a dream come true three layers left buttercream is sweet the ganache is sweet let's make something tasty for the judges I'm glad to see that you're pushing on tell me what happened I didn't put any sugar in my cake how have you tried to remedy I tried to add a little sugar to the cake as a sugar syrup it's not a bad idea as long as it's not too wet it could hold together is the cake itself nice and cold because your pastry cream is starting to soften already this cake was too hot so I put them in the chiller they have less than eight minutes left at this stage all of the cooks should be placing their cakes on the pedestal it's starting to assemble their black forest cake but if you assemble on a turntable and then try and lift onto the pedestal you could be in trouble I look behind me and everyone is a step behind so Reem is a heading out in the assembly process what a comeback not getting eliminated my cake just crumbled into a bunch of chunks those two sponge cakes they're so wet with syrup just started to fall apart I kind of feel like throwing in the towel [Music] please don't give up she's right I didn't come here to give up I have one layer of cake left but I feel pretty confident I'm gonna be able to get the flavors right on this cake you know flavor is King it could save me [Music] oh Nadia I must say this cake looks almost perfect [Music] the moment of truth look at that oh look at that that is perfection the cake is perfectly moist the muslin cream it's light it's tasty it's rich thank you the ganache good consistency are you here to stay yeah I'm here to take this all the way to the end that's why I'm here wow I believe you watch out watch out Kagan Chef Claudio I gotta tell you I'm I'm impressed that you got to this point because I thought for a moment there you were going to throw the towel in and just give up what do we call this we call this Humble Pie I called it uh budget cake budget cake yeah can't all afford layers I've got to tell you in terms of flavor this is actually the tastiest cake I've had here I mean it what it's balanced I like the fact that there's not a lot of sugar in the cake because there's already a lot of sweetness happening on top of it it's actually very balanced you might be onto something thank you [Music] [Applause] I'm not ready to go home I want nothing more than to be up there in that balcony Professor Mike is completely drunk with power I'm not playing favorites I'm not playing friends I want to know what their strengths are what their weaknesses are I'm just getting more knowledge on the home Cooks I'm competing with which one do you want uh let's try the fresh I think I'm gonna give you the dried nobody would want a canned item I know that I'm gonna get the can thank you I think the canned is going to throw you a bit of a curveball cool enjoy do you get fresh thanks buddy all right enjoy your cook everyone I can't wait to see how this pans out I just want the mushrooms to shine Eugene's got all sorts of equipment happening I'm sure he's doing this convoluted dish I'm making a vegetarian mushroom bone marrow canned mushrooms are a little bit slimy and a little bit wet similar to bone marrow whereas fatty and gelatinous I'm shaping comfy potatoes similar to Bones my idea is pretty creative I know that I've got this in the bag I'm doing a cream sauce with beautiful canned mushrooms in them on a bed of charred up cauliflower and then a poached egg as well with that Andy is using a variety of techniques he is grilling he is smoking he is making purees interesting for me to know that he does have this in his repertoire look at Eugene he seems to be taking a long time with those potatoes [Music] I need to get the potato shaped like bones as soon as possible we've seen him do complicated before and it just doesn't work out for him it's taking too long I won't have time to redo these potatoes if I don't get the proper structure I'm screwed this might end up being his ultimate destruction Eugene hi chef Alvin you got the canned mushroom is that bummer no I'm very used to canned mushrooms you know Chinese cuisine well okay and I've used a lot of canned Mushroom in my life what are you doing with it so canned mushrooms are a bit wet they're slimy so I'm doing the robotica bone marrow it's a very similar texture you are doing bone marrow with mushrooms yes chef you can't do you hopefully when you taste it I'll blow your mind I don't know which way it's gonna blow that's a problem I understand that Chef don't disappoint me yes I was given a tricky ingredient to cook with and I stood up and delivered I'm super proud of this dish what kind of mushrooms were you assigned I was assigned graciously the canned mushrooms I decided not to go with any protein and just focus on the mushrooms so on bottom I've got a roasted purple cauliflower on top of that I smoked an oyster mushroom and then on top a roasted creamy sauce using some of the mushrooms and then poached and smoked an egg the cauliflower is acting like a protein would act on a plate like this exactly I like that wow looks nice [Music] incredible flavor old great texture honestly I couldn't tell that it was a canned mushroom by the way you treated it it's an original dish you are one to watch keep it up thank you Chef will do and I wanted that dish to look kind of like a forest in Fall the bones I made from a potato comfy the marrow is the star of the dish I'm actually very disappointed when I look at this dish Eugene [Music] thank you because I wish I would have thought of it thank you chef wow it really is incredibly creative Innovative thank you to take a canned mushroom and come up with potatoes and mushrooms pretending to be bone marrow it the pure genius thank you I know you know it too because I can see you're filled with emotion right now yeah the way it looks it's a Triumph thank you Chef that's cut through I'm very intrigued [Music] wow look at that you mimicked a bone marrow it's incredible the mushroom is smooth incredibly Rich very intense in flavor the whole dish it just has complete Harmony I love the fact that you've got these chips here that mimic dried leaves you're definitely onto something I am so relieved right now I'm not really thinking of Michael G but I guess I could thank him because probably I wouldn't have used that idea if it wasn't for the canned mushrooms so many apples with just two hours before their booths open for business speed and efficiency are crucial that sounds good I like that knife skills he's a ninja 200 Donuts that is a lot of donuts it takes organizing planning and meticulous execution push it push it push it each team scrambles to make 200 Donuts a crowd of hungry dog owners has assembled keep pushing keep pushing keep pushing the home Cooks only have 15 minutes left to fill glaze okay and decorate their donuts [Music] are you ready for donuts get those donuts out we decided to forego the yolks because we don't have enough time Kate Eugene seriously he should have had everything prepared for quality control are you doing this yes pass it over be nice be kind I am so proud of my team right now Becky recovered from that early mistake with the dough and she's pounding out those donuts can you run these up please okay you're gonna need that Big Bowl here Eugene we need tops [Music] the blue we got plenty ready for you who wants some apple pie come and get it time ready can I get you one one two ten the dog lovers will now choose between the red team's play on a breakfast bagel with orange whipped cream and candied bacon hi good morning not glaze and banana cream filling enjoy and the green team's apple pie donut with candied bacon and crunchy cinnamon topping come back for more there's plenty Eugene how are we doing over there guys are running out of donuts okay Eugene the demand is there and we're running out of donuts so we're gonna get you some fresh ones whipped up right here Eugene let's build these buddy let's build these ones those ones are not good do not use those I see the lineup and all I know is that we need to get these Donuts done and ready and served to these people immediately in the bottom bottom good job guys good job guys okay there we go all right thank you so much [Music] thank you perfectly cooked rice and onions mouth-watering mushroom duck sell a layer of egg whites a tender and Flaky fillet of salmon egg yolks parsley and dill salmon cumin Yak whatever with seven layers of things is that's insane do you want every single layer to be uniform my tip would make sure you chop everything Ultra ultra fine because the smaller the finer it is the easiest to form the layer and I can see right now Michael G see the way he's chopping the mushrooms wow take notes I'm coming for you next [Applause] it's double-handed speed baby speed I have everything to prove I chose to do this so I I can't come out in the bottom because otherwise I look like a fool it's hard work baby I see Eugene he is taking much more time chopping up his mushrooms for a nice even consistent fine dice those look nice Eugene thank you it's all about position it's awesome keep it going you see Jen's seasoning her salmon right now not on the top and the bottom but all the way around very smart 30 minutes it's got to be one of the fanciest things that I cooked every single layer is distinct and all the flavors married together to make this dish what it is there's a lot of precision involved in this [Music] how are you feeling about things feeling great no regrets at virtually volunteering to be in this pressure test absolutely not one more chance for me to present food to the three of you happy with the outcome yeah I'm very happy with the outcome not only do I want to see perfectly cooked salmon but I want to see six distinctive layers do you think you've been able to achieve that I think so sure [Music] you ready to take a look what do you think awesome I like it awesome is not the word that I would probably use [Music] I would have liked the pastry just more tightly wrapped around that salmon so there's less of a space between where the salmon ends and the pastry starts and did you season every layer Michael I did [Music] you know it's not perfect that's for sure pastry tied undercooked salmon just a little over you have to give this a lot of thought thank you Michael thanks chef [Music] hey Jen how's it look for you I think it looks beautiful I'm very proud of it to me it looked kind of great because I can tell you about all the ones I've seen this one is gotta be the closest thank you so when they cut into this what am I going to see Perfection perfection [Music] I see those layers very nice thank you [Music] well that's in my mind I think you love it no doubt oh yeah that's right I have no doubt this tastes fantastic thank you okay so everything combined together you got all the distinctive flavor this is something that your husband would love to taste right absolutely so you want him to taste it oh he will be when do you want him to taste it when I win this I like that thank you Colville Bay oysters prepared three ways first we have a Japanese inspired preparation a sake poached oyster with Asian pear slaw with a perfectly shelled lobster claw I have absolute no experience with oysters it's very out of my comfort zone the next oyster is served raw but topped with an intricate minionette champagne jelly red Tobiko and cherubel feels like there's like three dozen things going on in each little teeny tiny oyster there's a lot of there's a lot of stuff the third and final oysters our take on Oyster Rockefeller with Bechamel spinach puree sauteed oyster mushroom and a blend of cheese and toasted Panko bread crumbs this challenge is going to be quite difficult not only does it have to taste good but the oysters have to look as gorgeous as we see them the home cook who Shucks the most oysters in three minutes we'll head straight to safety up in the gallery I want to get on that balcony more than anything if I can make the most of three minutes that's all I need [Music] like your life depends on it can't think about time I can't think about what anybody else is doing I'm trying to repeat the Motions in turn slice done Higgins made a great start he's got three oysters shucked opened and ready let's go Marissa Marissa's right behind coming inside he's doing well too in the back there Jan Sony got two are you saying Kagan and now neck and neck [Music] it's one more three seconds come on 30 seconds oh my God that's crazy kagan's actually getting faster with every oyster he opens ten nine eight seven five four three two one wow very impressive I have 15 oysters that was intense [Music] I've got uh 13 oysters ready all right I know I've got more than a couple so hopefully they'll look good enough I know I didn't do the best but I did the best I could first eight always oysters I've ever touched I struck a oysters in third place with five perfectly shucked oysters Jen [Music] and also with five Kagan [Music] that's right Kagan most of your oysters were unfortunately still connected to the Shell I didn't even release them um Becky and Marissa taking quality issues into account today's winner on the oyster shut-off who will go straight up to the gallery is Marissa you earned it hell yeah I did it hi Becky Hi how are you doing all right first pressure test nervous uh not really not really so are you confident yes have you ever cooked a noise before uh no no are you not nervous at all no cold as ice I tell you don't be nervous but you should always care remember that yeah yeah all right you're a Savage you're a Savage I just know that I can't handle the pressure I do have emotions I just don't show them the unshakable Becky looks like you carbon copied the plate that we showed you well let's see how your raw oyster tastes [Music] the minionette is expertly done but heat the peppercorns are finely ground it complements that oyster beautifully sauce good flavor well seasoned right combinations of the cheese the breadcrumb and finally that mushroom this Oyster Rockefeller it's one of the best I've ever had very well done Becky you were the only one that had that oyster in the grasp of the pincers of the lobster as were shown foreign [Music] crisp and crunchy the way it should be my seasoning on The Lobster Claw but it is in my opinion slightly underdone you're not making it easy to help you get in touch with your inner greasy spoon the cast of the Smash Hit comedy franchise Kona gas [Applause] yeah most of the home Cooks came up with baskets full of food but Becky she had nearly a handful of ingredients in her basket I think four grapefruits and half a dozen eggs she's obviously going sweet I don't want to see a apple pie I don't want to see plain burger and fries this is not the time to be saved I'm gonna Elevate Pie by not just making the traditional mold it's pretty much a deconstructed pie I'm gonna make like a grapefruit pie with basil jelly and meringue it is fire at its core it's just completely elevated I know at this point I'd be making eggs I'd be like end I'm done hey Nadia how's it going I'm good how are you I gotta say Nadia I'm a little worried I see no coffee whitening her around I see no paper cups what do we have here we have like a cheese chamber here what is this I use some Applewood um smoking chips do you smoke inside of here I smoked Sabri and I thought that would really like elevate it oh man that is amazing yeah that is fantastic that's legal it looks delicious and best of luck to you impressive thank you [Music] basil goes with most fruit hi Becky Hi how are you I'm good thanks how are you good no what are you making hey pie it's high could you settle down the excitement is overwhelming what kind of a pie are you making I'm gonna make a grapefruit code with grapefruit and basil jelly and a meringue the this is your average Diner pie the baked pie in one hour do you think it may be a risk instead of a crust I'm gonna do a crumble instead I baked a pie years ago and it took less than an hour Alvin so show a little face yeah go get them sister thank you Becky I want that pie to jump don't listen to a thing he just said just ignore it hi there how are you I'm great thank you I am making a chicken and waffles from the Dirty Old South oh my God I love you thank you my parents are on the diner growing up I spent a lot of time in the diner how are you going to elevate the waffle the waffle I'm gonna end it with a pot of uh Fargo on top just like butter that you can spread over top and it's gonna just be nice and moist and buttery are you single I am I wish she was one of the judges good luck thank you good luck [Music] flavors are going to get me called up today I'm looking at my dish and it's looking really really good but I know it needs one more element I'm trying to get the meringue a golden brown color without burning it [Music] [Applause] come on Eugene no it's not happening what do you do that for out of the gate Becky and Eugene seem to be really slow they're just not getting into the Rhythm it just has to be around the 50 number okay okay Eugene I need to keep using none try because you could be doing so much more when to wear to the bridge I've never seen Becky be quite so vocal as this Eugene doesn't seem to be moving fast enough [Music] Marissa's being really quiet these looks activated we're good she's not really giving me a response I don't need to know so that when we tag out I can then pick up where she left off Marissa as soon as you're done we need to chop up the onions just watch that clock for me Marissa and Nadia but I can see them butting hands I don't have much to say other than work work tag team is a great challenge it really shows us how they work as a team they have to trust one another well next to Eugene stick it into Avenue 100 degrees trust and communication is key you got about 300 of livers so you need about 100 150 grams of butter yeah so now Kagan has moved on to the chicken liver which is an essential cut of the vanity take a little bit of it out because otherwise it's not going to set Michael G is doing an amazing job of keeping me on task quick double time spatul's right here if you need it but we don't need a ton of it run it run it run it tap the trays you're going it'll knock flat the jellyfish okay move quickly Eugene she's making me move fast come on Eugene you can hear her just screaming at Eugene to pick it up to push it it's fantastic you need oh my God remember the truth about to happen here Michael's gonna check his pork come on man oh his hands are shaking looks like Michael G is taking his own advice he's burning his fingers now got it got it yeah Mike sweat I have so many dishes to prepare in so little time oh my God Marissa is very slow I don't know if we're gonna get all the components on I think Marissa and Nadia are too far behind right now really coming down to the wire this is it this is all you Becky you got this right now I feel like I don't have any time to do a bananas I keep broke one in half so that we have two pieces versus just one it's kind of ingenious beautiful one minute you should be playing in the glass jar that's for the balls right in front right down in front here man Keegan is plating his takoyaki other way around the crappy side on the bottom take really hot pork stick it in a really hot bun and pretty much just launch it onto a plate good job good job that's good and nine you have to get on the plate let's go come on seven six five four three two one yes [Music] Kagan I'm back bye guys kagan's back congrats thank you it's pretty annoying but we'll deal with it it's good to be here are you ready to be a valuable member of Becky's team absolutely I'm gonna do everything Becky tells me to do [Music] well you should because the losing team today will have to face the dreaded pressure test a little that for the venison I'm a perfectionist I want to taste everything to make sure it's going to be good bringing you the sauce to taste okay I haven't strained it yet more honey Eugene has like a very he has a very intricate mind yeah do we have something other than honey do you want more balsamic in it no no more balsamic lemon I feel as though it needs a little bit more sweetener however I'm not honey I don't even let it get to me anymore I know what he's like I taste a lot of honey in there you got it what do you think about that mix you can smell I'm a little nervous about Becky and Kagan working together when Kagan left the Master Chef Canada kitchen he threw some shots directly at Becky I'm gonna salt them first and then crush them because I need a ton of salt I have no pepper in here so I'm hoping that kagan's time off uh he ate a little bit of Humble Pie during that time my role is doing what I'm told I'm not forcing my ideas on Becky because my strategy is to help her achieve her vision it seems like he's changed she's not like as beloved himself totally on good behavior right now absolutely okay what's the temperature at 133 Becky puts me in charge of the duck breast I came here to redeem myself I need to prove to myself that I can handle the pressure stop touching I messed up once and I don't want to mess up again we got this guys Strong finish Strong finish blue team five minutes out let's get the plating going oh those look nice honestly the duck is probably the best I've ever done beautiful Pagan I'm gonna get a duck tattoo I think when I go home perfect I got a nice Brown on mine mine are looking great amazing how are the other ones looking they're good they're getting nice and brown we're doing whatever it takes to make sure this is exactly how we envision see this off these look good these look great and it's coming together beautiful guys it's a piece of artwork all right guys that's good great job everybody okay send them out team red all the way that was a Sprint so blue team the red team is already pushing Ops out they're on their second table already you have not given me one table yet Eugene wear those octopus they're coming two minutes for octopus perfect plate them put them down octopus down this is our first plating and Keegan's already asked me to do the plating instead now 20 minutes on your first table we're gonna pick it up from here things are feeling a little bit chaotic Becky how we doing two more plates nearly up blue team you gotta hustle you still owe me four octopus Kagan you're getting absolutely crushed right now by the red team I need my team to move a lot faster they're just yelling frantically moving okay it seems like they're not actually doing anything the only four more octo there's no clear option for what to do next like I don't know how to fix this hey do you need help with your yes okay again is this finished Queens the Queens cake and the greens Kagan take it you're making me wait for plates and then they come up and they're not even that great the pressure is getting to me okay team ordering three octopus yep you guys gotta hustle now do you need help on octopus I'm going to start octopus right now the octopus dish is way more work than I thought it would be we just got the order Becky don't worry every little element takes a few seconds to do I need that octopus Now flip that flip that flip that Mike G is a phenomenal Captain uh he is focused he's got an amazing plan he's communicating well are they good guys are doing a great job thank you chefs they're ready for service okay again take a look at this plate this is your competition your recap you owe me four tartars two octo four times and your apps are all out help us finish these plates Becky beautiful plating here thank you all right guys great job on the appetizers and the appetizers around our team has done a terrific job of really owning the challenge nice work red team thank you thanks Jeff thank you Chef we did a good job I always have to clean her yeah when are you going to give me five bream in one lap as soon as we can get the the bream from over there Eugene how many carbs Eugene this is what I'm saying before you answer how many is in this pan how many orders it's for five okay Becky are you in charge now seems like it seems like it right looks like it I'm having a hard time balancing all of these different things I can't pay attention to Chef Claudio and I can't pay attention to the rest of my team you okay four fish are about to come Eugene you got that take control do you need me to Eugene listens to you and you're more composed Eugene I'm in charge now I'm excited to be team captain I'm gonna whip these boys into shape thank you Becky the best chance we have of winning is with Becky at the helm enjoy this finally all right Becca you're doing a great job your team is catching up now that was a smart move by relinquishing control of your team and giving it to Becky it's a great thing to do I'm like hashtag team Becky right now just like yes you go girl yes Julia and Becky and you are it feels empowerment beautiful guys it feels really natural I'm beyond proud right now it's amazing thank you chef your families and loved ones oh my God I see my wife and I'm so happy we've been together since we were kids she's the most supportive person I'm so fortunate to have her it's amazing seeing my dad in the mushroom Canada kitchen it doesn't feel real seeing my sister it means a lot When We Were Young my older brother got in a car accident so my parents had to really focus in on him my sister and I we became more independent yeah if you went through all of that and you're still a family nothing can tear you apart I love you I'm very fortunate to have navdeep he's the more have in their life I can't believe that I have my sister here Sarah loves life and she's taught me to love life through food I'm excited this is cool do you want these yeah grab them what kind of vegetables zucchini yes sir do you know what the asparagus looks like the what sea asparagus you probably don't know what it looks like that's okay my parents when they watch this I think they're gonna laugh really hard flour salt eggs my sister doesn't really cut but um she's a foodie she knows her flavors how about mushrooms uh yeah dried mushrooms anything else you need something green something green I've got some chives no no I work for my dad on job sites he tells me what to do do we have butter over there no today I'm in charge out you know it's one thing to cook for your family but it's a whole different thing to cook with your family I can't believe you're here I can't believe I'm here either they're working with the same ingredients that they use the first day in this kitchen I'm really excited to see the evolution of these home Cooks I want to show Jess how my knife skills have improved Andy those look beautiful you only have 40 minutes to reduce up maybe we need to start peeling the potatoes right away do we have a peeler yeah my strategy is to listen to whatever Nadia says that's enough baby I need you to cut this up now for me just cut the florets off of it no questions I am making a stuffed chicken supreme with portobello mushrooms oh my God these are all going to cook at different times because they're all in different sizes it's already stressful being in this kitchen and now I have mavier just take a deep breath we're okay we're good keep going he doesn't cook but he does take me a tools and these dinners sorry babe no no no don't be sorry you're the boss baby a supreme grapefruits that's a new thing I do these days it's puree I'm gonna do the chicken he's gonna do kind of the vegetables in the zoo look at that where did it go she moves like a chef these days she's just a little baby but she's all doing all this stuff it's amazing unbelievably proud don't stop humble oh sorry unbelievably proud hey onions done peel some celery is that just for fun or take the fibers out of it my signature ingredient is the pork shoulder butt we're going to be making a braised pork shoulder and lamb shank ravioli with a tomato basil sauce I'm being very ambitious with this dish but I've got someone with me that I trust and that can handle this just what you want yeah we're gonna crush this together how you feeling good you good good minutes yep ten more minutes left 10 minutes are you gonna start stuffing you've got 10 minutes yeah I'm doing it right now there's no time and Sarah and I still have to make and cook the ravioli finish off blitzing the sauce and bring the entire plate together okay nervous now Michael G and Sarah have a whole lot going on but not a lot of time okay this is burning this is burning the mere Paws Birds they might have taken on too much I don't want to blow it in front of my sister the sauce is burning I'll do the carrots in the celery get rid of it and immediately I just said let's start again I could use Sarah on my side every time I'm in the kitchen [Music] I like it you know what Jess I think this is done I think so too she nailed it the plan more salt yeah it's nice to get a second opinion on your seasoning salt or anything do you think no I don't think so it's coming together really well like I knew he was gonna do good I'm gonna put some chives in there too no one man you have one more minute left come on get everything on the plate one minute it does looks nice what else do you need me to do the caviar on the chip can you spread the caviar on I mean it looks beautiful you should be proud you should be proud there's a lot of teamwork happening in this kitchen right now it's a beautiful thing to watch fast fast I don't wanna yeah ten nine eight seven six five four three two one hands up [Applause] tomato chicken roulade beetroot two ways roasted butternut squash puree wow this is beautiful I see real Artistry but you know what is King [Music] Works beautifully crispy kale with beetroot the mushroom beautiful combination beautiful texture outstanding dish great teamwork thank you [Music] not only does it taste great but you have used the Beet in different ways to Showcase your key ingredient who made the shoe it did you did that's wonderful it is rounded flavorful has a little sweetness to it it is the kind of classic chicken juice that you'd expect from a fine French Bistro well thank you putting out a dish like this it's pretty impressive is she this good as a tile set as assistant no gonna make it as a towel guy that's for sure do you want her back helping you up in the kitchen which one is more important to you the more important that she keeps cooking definitely here you have braised pork and lamb ravioli with a classic basil tomato sauce grilled cauliflower and a cherry heirloom tomatoes it just looks really interesting to me it's inviting it's colorful I can see there's lots of texture three oversized raviolis I love that [Music] It's a Wonderful ravioli I love the flavors of the braised Meats inside the cheese the pasta is beautifully rolled great effort thank you thank you very much foreign sauce it's very nice pork lamb I like that combination the cauliflower I love the way you did it very nice today is my proudest moment of being on this journey that I got to really show my family what I can do [Music] [Applause] David George and Eric Chong this is MasterChef Canada royalty yeah that's so cool what's up guys so Becky you get to decide which basket everyone will be working with we want to start by you choosing the basket that you'd like for yourself and keep in mind you'll be assigning that same collection of ingredients to one of your fellow home Cooks [Music] it's definitely four very very different baskets that might trip people up I'm gonna take this off I won Mary obviously likes baking and I like baking too so it just makes sense to pick her basket now let's go down the line tell us who will be working with each basket of ingredients I'm gonna give Eric's basket to Michael G I haven't really seen him work with Asian flavors so switch it up a little my style is Canadian things root vegetables in lamb and game like I don't know this world of cooking I'm going to give David's Seafood basket to Nadia right now I'm petrified there is a live crab in there there's a bunch of ingredients that I typically don't cook with this could really throw me for a loop I think who else will be getting Mary's baking basket I'm gonna give Murray's baking basket to Andy Andy's not a very good Baker can't Dodge this anymore why not show that I can do this earn my spot in the top three let's do it that means Trevor's Italian basket is going to Eugene it's a very traditional basket I'm not too excited by any of the ingredients but it's my job to elevate it and bring excitement foreign you're not a baker are you kind of bummed you got my basket a little bit but in order to win this competition you got to be able to bake in this high pressure so what are you making Andy I'm gonna do a Savory tart with mascarpone cheese some scallions some beautiful bacon some boozy pears on the side and then goat cheese whipped cream on top just make sure I think to balance like that savory and a little bit of sweet doing this dish I think it's just surviving it's the biggest challenge for me right now but I'm gonna take Becky down on this one but I'm going to make sure that uh she knows not to mess with me and I think that you made a wrong choice today well hopefully you'll pull it off thank you all right we're going for it I have zero experience smelling tasting eating gooey duck but I've read a ton on it it's just this long neck clam that is buried in dirt in the ocean it's kind of gross hello Michael tell us what you're making today I'm going to be making you a Thai green curry with rice fried gooey duck and grilled lobster so you're trying to prove that you can cook Asian today yeah I am going to prove that I think that's exactly what Becky was after have you ever worked with a gooey duck before have you ever seen one of these before never so what you gonna do with it I'm gonna kind of try and turn it into a tempura textural piece best of luck Michael thank you very much Eric you better deliver thank you chef oh wow I do Nadia I'm good how are you what are we making here so I'm gonna do fried crab with some fried tomatoes and then I'm also going to be doing cake greens and crabs the only protein out of the basket that you can use yeah I'd use some other parts of the crab as well because there's really nice white meat inside the top shelf that's good just crack this portion here just get that off wow clean that up well that's great advice David we're gonna let you carry on stay in the zone you have a lot to do yeah look thank you is this edible no [Music] I'm making the meatballs I'm rolling out the pasta I'm making sure the sauce isn't burning there's just a lot going on right now Eugene my man how's it going hi Trevor what do you got going on here pasta and meatballs but uh it's gonna be a little bit of a surprise I'm gonna try to stuff the meatballs inside tomatoes and roast the tomatoes in the oven Eugene are you worried about time management right now I think I'll just pull it off right in time we got uh less than 20 minutes now here as well good luck good luck again thank you take care bud 15 minutes or 15 minutes left I'm absolutely terrified that my tart shell is undercooked feeling okay it's gonna go a bit longer I have to get the dark shell back in the oven and just cross my fingers we're down to the crunch here if I don't nail this there's a strong possibility that I could be going home after this cook IE I'm nervous baking is the weak spot for me it's a Savory tart with charred corn candy bacon marscapone and flavored whipped cream so play on sweet and savory you received Mary Berg's basket I think strategically it was a good choice by Becky she's looking to win this competition she knows that I'm not a baker well look at this the tart is beautifully shaped beautiful golden edges I would never know that baking is not your strength by looking at this thank you Chef it looks great from the outside but what's happening inside that's what really matters right absolutely [Music] you've come a long way it's beautiful it's light the flavors are all really distinct the bacon the pear the tart itself is perfectly cooked you should be very proud of yourself terrific light fluffy cream with some Savory notes a pair with the cheese the cream the Savory elements it's a really Innovative use of an unusual combination of ingredients so have you shown us that you can do pastry I think I have I think you have two thank you Andy thank you chef I took that challenge and ran with it and I delivered welcome to Andy's Halifax hookah house oh my god oh my god wow I have my own pop-up Andy's Halifax Hawker house to see the brand the logo is really a dream come true Becky's you can throw Pub really reflects the type of food that I want to do today it's cool and Michael's Canadian Comfort Lodge this is so cool that's right you are designing the menu tonight Andy's Halifax Haka house serves Asian street food with an East Coast Flair beautiful Becky's UK Gastropub celebrates the best of yesterday and today by taking a modern approach to some time on our dishes that's so cool and Michael's Canadian Comfort Lodge it's all about rustic opulence that is me that's so awesome so inspired that's so cool [Music] time is not on my side right now 20 minutes left and all hell has hit the fan I have way too many things I have not finished Chef Alvin how are you I'm always fine I'm on this side how do you feel nervous I feel great about the dish I'm presenting but it's a matter of getting it done on time I have a lot of things they're supposed to do you want me to get out here sure good luck I took on way too much for this task and I'm worried I'm not going to get it done I am a bit worried about my coaching I tell you why I think he spent too much time Frenching those Lambs he did not do his math properly it's gonna be tight I'm not even the weeds I'm in the actual swamp I am struggling to swim out of this I need to get back on track Stakes of the semifinal are incredibly High beautiful you got to make sure these influencers are impressed and like your dish because what they say can make or break you okay Hong Kong's a bloggers and pacemakers are arriving holy cow pressure do not stop cooking even though all these people are arriving right now I just need to not pay attention to them and do what I need to do I have a soft spot for Yorkshire pudding and they look perfect I can't wait to taste it the end goal is to work in a restaurant start at the bottom in the kitchen and work my way up until become the best there's less than three minutes to go before the servers begin to pick up their plates and deliver them to the influencers it is wildly intense in this kitchen right now I can hear commotion going on in front of me I'm legitimately pouring sweat my plates are not done yet and I'm not ready for the service to come I don't have time for this yeah you're saying oh be playing right now slippery sorry I have to refocus get organized and start pumping out plates pushing himself really hard push it folks push it push it push it 20 seconds in 20 seconds the servers will be picking up come on Michael come on Andy come on push push push push push service starts now it's the grand opening of the home Cooks pop-up restaurants they better hope their food is ready for its close-up I'm happy the way mine looks May the best person win this is my type of food it's my family like merging into one I took on a lot with this but um I know it's going to taste amazing you have one hour and 15 minutes to replicate The Taste and presentation of these classic desserts 75 minutes is all I get I'm crossing my fingers that I can pull this one out are you ready yes chef your time starts now this is the most difficult baking challenge we've done in MasterChef Canada so far this is intense this is about as intense as it gets three iconic Canadian desserts elevated in 75 minutes I wouldn't want to be in this pressure test first thing they have to do is to Blind bake their tart shell I'm rolling at my pastry dough and it's sticking to the table it's breaking apart ah i flour the surface i flour the top it just sticks tears rips I don't know what's happening with it this is just gonna be tough but I do not have time to make another passageway oh God I'm gonna take bits and pieces and fill in the holes and make it work with pie dough everything's by touch and it doesn't feel perfect to me so I just cross my fingers so with Savory cooking it's easy just to eyeball and taste if something's off you can kind of readjust with baking if you're off by a gram it can change the whole dynamic of what you're baking so those cornmeal cakes for their blueberry grunts should be going into the oven right about now so in order to make the corn cake essentially you fold everything together with whipped egg whites more my egg whites are just not stiffening up I don't know if I have some yolk in there that's causing some issue I don't know why these things aren't stiffening up so I pour it out and start over I'm gonna push through it no matter what giving up is not an option [Music] Michael G has started his flourless chocolate cake for his Nanaimo bar she's ahead right now come on come on come on Andy is compensating for his missteps with speed I'm just looking for what to do next try to keep moving okay Andy's patsa crate just came out of the oven and it doesn't look good I look at the tart that it almost looks just like a flat cookie and frankly I think I'm screwed I don't think there's anything that I can do to come back from this I just gave this competition to my G minutes my only strategy for this challenge is just keep pushing no matter what come on come on I have a little bit of the pastry dough left I roll it out put it back in the tart shell and get it back in the oven he is really working double time to get this challenge done I go to admire him though when he knows it's not right he takes a step back and fixes it ten minutes you have 10 more minutes I don't want to see any missing element that second tart shell out of the oven and it's actually looking pretty good it's a lot better Andy come on get your Custard in there and get it in the oven at this point I have 10 minutes left to bake this tart out get it plated and get it up there Andy's gonna have to leave his turd in the oven to the very last second come on Andy's getting through this with sheer brute determination you got this and you can do it I don't know [Music] I can despair not minutes not a second I am moving faster than I've ever moved in this kitchen and in my life Michael G is having a hard time removing his coconut milk jelly out of the mold I don't know how to get the Jelly out in a perfect square other than try and pull it out from the actual form itself and I'm able to fry this sucker out keeping its shape looks great Michael there are so many elements that they need to cut assemble and dress on plates before they can present the three classic Canadian desserts I am plating the blueberry jam that goes on the bottom of the blueberry grunt there's a lot of juice and liquid left in it and I know it's not exact but it's something so I just get it on the plate in order to finish the rest of the plating it's all good I'm most worried about my tart I think that my filling might not be entirely set I'm worried that when the judge is cut into it my filling is going to ooze out five minutes you have five more minutes push Mike push one of these home Cooks is going to find their way into the finale going head-to-head with Becky if that doesn't motivate them nothing will serve it in the tin if you have to just get it on the plane a moment of truth right now how is Andy gonna get that hot tart out of that case yes good job Andy one minute remember all your desserts have to be on the blacktop one minute come on it's I can't I can't I have no time and I don't have meringue right now I don't know what you would call this but it's not meringue but there's nothing I can do at this point I just put it on top of the butter tart and just hope for the best oh oh no Andy it's not there and he's struggling with his meringue you know I'm here to help him out he's a very good friend of mine here you go dude my my my Michael outside this tart this looks fantastic I mean that's almost a perfect replication thank you chef but is this the moment the truth the cut [Music] building it's a little wet I'm just gonna check what the bottom is like [Music] it's a tide underdone what'd you say it's a shame because the sides here that's perfect I'm in trouble that one simple mistake can send me home it's that close of a competition I'm on this is it I just screwed up with a replication it has to look identical and I know that this one doesn't look perfect maybe more of a distant cousin Andy oh tell me what went well it was kind of the theme of the day I had to do everything twice so it was a Sprint to the Finish but I'm just happy to have something up here but are we going to get a runny feeling like mine oh perfect interesting wow I am impressed thank you so am I let's see the bottom well it's actually it's actually not bad okay maybe a little bit too thin let me taste it thank you nailed it on the filming it's just the flavor's all there nice caramelization on the sugar it may not look good but I must say tastes very good thank you chef now [Applause] Andy versus Becky it doesn't get more exciting than this my whole menu is apples and kind of naturey things I'm using a lot of fall rustic flavors and I want to demonstrate how versatile an apple actually is I have a lot of components and techniques to do today so I have to really push myself and work really fast today I cook with my family all the time so this is just another day in the kitchen oh yeah keep it going Andy I I've been really fortunate to be able to travel a lot throughout this whole competition I've been drawing on flavors from my travels but what I'm doing today is bringing it back home I want to show the judges not where I've been but where I'm from let's go Dartmouth [Music] yeah but Becky's about to fry her first bird's nest using parsnip sweet potato and potato is she mixing all three starches together it looks like she's doing that that's not a good idea because sweet potato has a lot of sugar in it which means that it will burn before the other potatoes are cooked Becky is like really sweating I think it's starting to get to her a little bit oh Becky's bird's nest looks burnt I'm just feeling a lot of pressure because I have a lot to get done I've never seen her look so basil I've never taken on this much before I'm feeling very overwhelmed right now [Music] Andy as his lamb loin in the oven roasting off nicely is pita chip and roasted eggplants are well underway everything he's doing is calculated and precise nice Sandy you're in a group here this Donaire salad has a lot going on how's it taste Andy it's really good 15 minutes and 15 minutes left for your appetizers Becky is already starting to play her first course I've never taken on this much before I'm just nervous about the time Andy's lamb loin needs to be medium rare it's very tricky because of its small size perfect I'm so happy such a relief [Applause] this is incredible smells good in here Andy's starting to Plate now and Becky she's already finished her appetizers 20 minutes in 20 minutes the servers will be coming for your entrees [Music] there are elements in my main that take some time [Music] and I'm all over the place someone just keep an eye on this to make sure it doesn't oh go over we got eyes on the cream for you bud we got it for you Andy this is incredibly intense and I'm feeling that right now Andy needs to conserve his energy because he still has another course come on Andy 18 minutes I'm there I'm there if Andy lets the stress get him and makes a mistake there's no turning back servers are coming in two minutes you're doing good buddy eating is absolutely key to everything I put out has to be restaurant quality incredible focus on these two home Cooks there's a lot of pressure right now I can feel my hands shaking as I put the Cure in the plate yes Becky these last seconds are completely chaotic come on come on do it and get the micro Greens on there just to give it a refining touch [Music] [Applause] nine eight seven six five four three two one and Andy are in the dessert round of a Non-Stop three-course cook I have so much adrenaline I can't feel how tired I actually am right now all bets are off I just gotta push these last dishes out good job Andy stay focused and in the dining room Chef Claudio's got the dirt on Andy's entree that's from the Hydroponics it does look tasty though and that could save everything [Music] uh jelly core and they represent the seeds in a natural apple really only genius is that [Music] apple jelly is not set enough so the pine nuts keep going floating it's like a whack-a-mole I have no idea if this dessert is gonna work until like the last minute [Music] five minutes left this will be your last five minutes in the MasterChef came in the kitchen they're perfectly golden brown if you have extra Donuts throw a couple of them up here she's just taken a small piece of a panna cotta and doing a little test of her glaze this dessert has to be perfect I'm gonna ditch the glaze I don't really like that look look Becky just threw away her apple glaze she's just throwing it out wow no more Apple syrup no it just looks too fake like the color and everything she has a lot of to spend coming from a 19 year old if something doesn't work she takes it out of the picture two minutes you only have two minutes left two minutes [Applause] my daughter she's focused she knows what she's doing and she's gonna get it done so close I can't believe this is real I'm just a bag of nerves right now come on guys three two one pushed hard the flavors were there I think I had a good story around my dishes I did everything that I could I wanted so badly and they're both very very passionate I might be 19 but age never matters when you're in the kitchen there's elements of Brilliance there was some flaws winning Marshall Canada would be the best thing that's ever happened to me you have to find elements of incredible strengths and weigh it up against some of the weaknesses I think one cook told the story that I want to hear over and over again I would agree Canada's new Master Chef is [Music] Becky [Applause] I'm the new master of Canada [Music] it's real you're not dreaming this trophy is Gonna Change like every aspect of my life I can finally pursue my dream of becoming a chef Becky congratulations I've realized that dreams are possible they're not just dreams welcome back to tile setting I just want to cook in a restaurant thank you [Music] [Applause] foreign

Channel: MasterChef World

Views: 617,331

Keywords: #masterchef, Alvin Leung, MasterChef Australia, 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, masterchef canada, masterchef canada season 5, masterchef canada best moments, alvin leung, michael bonacini, claudio aprile, beccy stables, andy hay, masterchef team challenge

Id: TZDCGcANNzk

Length: 72min 22sec (4342 seconds)

Published: Tue May 16 2023