Harvest Time in MasterChef Canada | S04 E10 | Full Episode | MasterChef World

last time a master class in Salmon jeez Louise this is a huge fish feels great gave Miranda the advantage Miranda but after a baiten switch it was her big dream this meat is a mistake That Got Away bye everybody tonight the stage is set for one last Team Challenge chasing a spot in the top three the home cooks are shaken to the that's not what you want yeah it's too late your P not H you enough these are going to be the death of me I'm not ready to go yet there's so much at State top four this is go hard or go home this is fullon game mode right now failure is not an option the home Cooks have arrived at a picturesque apple orchard it's the perfect setting for their final Team Challenge the stakes are huge right now over the past 8 n years I've done every trade out there but cooking is definitely my greatest love my passion this is fullon game mode I have a 25% chance of turning my life around and I'm going to give it my all gloves are off homecooks Welcome To Paradise you four are the cream of the crop getting this far has taken Talent drive and sheer force of will the stage is set for one last Team Challenge and the table is set for some very special guests believe me these are people that you definitely want to impress I'm thinking there's going to be some local chefs that are going to be critiquing our food we're out in Farmland so I could only imagine that it would be maybe Farmers maybe we're going to feed a bunch of goats I don't know are you ready to meet your VIP guest yes Chef turn around and say hello to your families oh my God oh my God 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 love you I get to share this entire experience in this beautiful Orchard it's the definition of perfect a haircut yeah I'm just so happy to see familiar faces my boyfriend's looking really thin cuz there is no one at home to cook for him right [Music] now this is the longest my wife and I have ever been apart not being able to share every part of every day in this journey is it's hard it's really hard ta please introduce us to your very important people this is my boyfriend Colin and this is my mom Donna and this is my dad Les my parents divorced when I was 13 so I never get to see them together it's wonderful to meet you all and welcome thank you thank you seeing everyone that I love just come together this is just amazing dver who is here for you today so to my left here I got my awesome dad Dean my younger bigger better looking little brother Justin and my beautiful mom Valerie she's my biggest supporter the ultimate goal is to eventually open up a place and I'm going to name it Valerie's after my mom me I have my two biggest supporters here with me I have my sister Nikki pleas to meet you thank you nice to meet you in 2011 I was diagnosed with stage three lymphoma Nikki always took care of me she kind of was like another mom to me and my boyfriend Dimitri here I've been with Dimitri for 4 years now and and and he's a pretty good guy Barry tell us who this lovely lady is by your side this is the most amazing person on the planet my wife Jennifer she's the reason I'm here she's the reason I do [Music] everything families the three of us look forward to dining with you and we'll see you back here in a few hours good luck to good like I love you so much there isn't a VIP out there more important than the VIPs that showed up today home Cooks we want you to showcase the beautiful Canadian Harvest to make something that your families are going to absolutely love but also you need to elevate it so you can show them how much you've grown we've hand selected the perfect ingredients for your pantry magnificent fruits gorgeous vegetables and soup superb proteins you'll be working in teams of two winning the last Elimination Challenge has given Barry an advantage Barry you get to choose your teammate so effectively you're choosing both teams here's your apron good luck thank you Barry before you make your choice you should know how much is riding on this decision the team that wins this challenge will be safe from the pressure test that means both members of the winning team will automatically progress to the top three it's crazy I can choose someone who I know that if we don't have the best dish today that I know that I can beat in an elimination but then I think who can help me get an automatic into the top three my man Trevor we've worked together before in the past and we've come out on top nothing can stop us may and TAA you're the blue team I feel like me and Teo would make a great team Trevor and Barry are known for plating nice refined dishes but T and I are known for having beautiful bold flavors on the plate we're flavor Queens in this competition all right teams you will have 2 hours to create magnificent plates for all your VIP guests and that includes US during the dinner we will get feedback from your families but we will decide who made the winning dish your time starts [Music] ow the first thing the home Cooks must do is design a high-end menu inspired by the Great Canadian Harvest a Canadian Harvest is one of the most amazing opportunities any chef could ever ask for these are so pretty look how cute they are they're little babies these look at these beautiful little potatoes though right and these mushrooms they've got some wonderful root vegetables they have porridge mushrooms they have some wonderful game meat like bison and venison look at this beautiful venison wi yeah that's outstanding there's an amazing selection of different proteins that we have to choose from and we opt for the venison these beautiful carrots roast we sort of go for like a hunter meal you know oh yeah totally Hunter meal totally elevated Hunter meal the story just makes sense already Hunter meal perfectly fits the setting that we're [Music] in I think this we have the ribey so this is the riy right I can't be from Alberta and not choose the Bison to work with today ta is from the West Coast so we see that scallops are available to us and we're like What if we do a surf and turf Alberta meets BC Perfect Right do you want to go with figs figs and red wine yeah figs red wine [Music] good what do you think uh bar and Trevor are making over there probably something really pretentious 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 a kitchen teamwork is more important than dictatorship cooking with berry 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 Trev look at this oh man they look delicious I've never had fresh faks before really I don't see them that often on sorta well we're going to have them today yay May is my best friend in the competition so I'm actually really excited to work with her I need to get this red wine reduced remember to make more than less yeah U maybe you should use a saucepan use that big saucepan bigger surface area to reduce right yeah she can be a little bit too demanding sometimes do you think that'll be like if we do just little scattered one of these look May no we need like a substantial amount on the plate right we're not feeding ants we've all seen this happen in kitchens where there is no leader and then what happens is you have a power struggle that could spell disaster can you check my potatoes please yeah they're pretty hard still I need hey you want to turn them back on that's why you're here okay girl like this is not how we talk to each other in a Team Challenge look guys can you imagine how much is at stake here first a spot in the top three and they're cooking for their family when I was young my mom would come home from work and find every dish in the kitchen used and there's me sitting at the table eating whatever concoction I made that day I really want to show my family the cook that I've become I've never actually cooked with both my parents and my boyfriend this is huge for me huge I want to be a food critic one day but my mom is a hardcore food critic already I want to make sure absolutely everything is perfect my dad is going to love this demi glaze hi the hi Chef Michael so what is it you're working on I'm working on a truffled potato puree right now I'm going to mix in this really finely chopped truffle and then put it through a SE good so what else is going with those potatoes bis and ribey and then we're going to do a little play on surf and turf and we're going to have a nice seared scallop on the plate as well so who's going to be cooking those scallops and taking that big responsibility is that you yes how are you going to time that sea scallop I personally do 90 seconds per side I like to do like 3 minutes on one side and then one minute on the other side so we're just going to see what works the best and then go from there interesting I'll let you carry on thanks [Music] guys you could hear a pin drop in this kitchen you guys are in the zone you have a lot of vegetable work happening here right yes chef some beautiful shant's really nice rainbow carrots we're doing some baby red potatoes roasted off in some duck fat I'm going to be the guy and Barry's going to take care of the meat and the sauce let me ask you something here are you going to cook the venison in individual portions or as a loin as a loin the cook on it is going to be perfect I've cooked venison a couple of times before wow keep cooking absolutely Chef thank you Chef thank you I can cook protein like nobody's business when I went to visit Barry and Trevor I noticed that they were cooking the venison loons Hall I would have rather cooked individual portions I think it's so much easier to cook manage and get that perfect cook on it than having to slice and then plate slices I would agree with you you're going to get a much better result when you cut them into the portions that you want I want the perfect cook on both the Venison and that bison top four I expect that mine has a sear on it this one has a sear one of the biggest challenges with the blue team though is they pick scallops and bison those two proteins cook at very different times tell you this dish is not going to be simple to execute timing is going to be crucial I need to get these steak seared I need to sear the scallops roasting the cauliflower and that's a lot to do so I'm hoping I can finish my demig Glades in 20 minutes I'm just going to add some herbs to it how about we throw garlic in there I don't think you should put raw garlic in there right now I know what I want to put in it but may disagrees with me I think I can use some more raw wine to tell like to be honest we take some more red wine I'll do it I just honestly I think it needs somewhere like herbs and something like a little bit more flavorful than it just I need to help her I need to push her in the right direction yeah just add a little bit of this yeah I don't know it's so hard to trust your gut when you have to talk to somebody else about it over in the red kitchen Barry has no doubts about his wine sauce I think I know more about wine than the average person I truly believe I'm the right guy to be doing a wine sauce now we're cooking the wine 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 Barry has a stroke or something and uh I got to do the me and the veggies guys guys how you doing good Chef Alvin okay what do you mean good what do you mean good you got the [Music] sauce let me give you a hint okay sometimes especially when we use wine get this really kind of dry aftertaste in your tongue are you getting that a little bit that's not what you want you don't want that aftertaste no Chef okay so say use your mind what would you do you know you have aets 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 15 minutes you 15 minutes left you want to start on the scallop I'm just testing one of the scallops first T I need you to drop more scallops cuz we need to start plaing soon you can't be practicing like we need to have them cooked like now we need to hustle you think this te is a little too light on this one yeah it's too late your Pan's not hot enough it's eight it's at eight it's the highest it is I'm doing everything I possibly can to get these scallops cooked we need to be plating like right now okay there's so much at stake if it doesn't meet our standards it's not going on that plate they're so raw in the middle they're raw leave them I just spent a bunch of time on of scallops and the scallops are going in the garbage I could have been using my time for something [Music] else I'm still working on this bloody sauce and I'm thinking the sauce is not going to win I'm going to win balsamic are you sure little bit just a hint what is that we'll add a/4 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 5 minutes you have 5 minutes left and that went by fast we want to see beautiful plates well for them there's a lot of moving parts to the blue team and the red team's dish and there's only two Cooks on each team it's going to be challenging we're moving we're moving our steaks are cooked nicely all of our flavors taste really good our sauce worked out I'm so glad we're not putting the scallop on the dish no surf and turf for us it is just Turf it's just going to be Turf now but it's still going to be delicious our dish is coming together exactly how we planned almost make like Half Moon with the mushroom and the two potatoes right and then I'll follow in behind with the carrots I'm really hoping that the family is 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 is tasting my food it's crazy I'm more nervous of our family trying the food than the judges I have no regrets this is the most pride that I've felt since I've been here Barry servers are coming I've been been together with my wife for 11 years and this is the best meal I've ever made her take them away Master Chef Canada families I think you'll be impressed with how much you've been able to motivate your home Cooks today from the red team we have a hunter style dinner venison with red wine plum sauce baby potatoes cooked in duck fat shantell mushrooms and rainbow carrots sounds delicious huh and from The Blue Team we have grilled ribeye of Bison with fig demig glaze served alongside a truffled potato puree and roasted cauliflower let's eat the families have no idea which dish was cooked by their loved ones and their feedback will help the judges decide the winning team the one thing that pops out for me on the red team is the vegetables they are done with so much care very elevated the meat on the other hand has some challenges there two different thicknesses here you have a thick piece which is rare and a thin piece which is medium that's not good it's totally inconsistent look at the difference you know I don't want two layers of dunis on the same plate I want them to be exactly the same the sauce rich full of flavor has the right balance and goes incredibly well with the venison now let's move on to the blue team there's no sea scallop on this place we were promised a surf and turf and we just got Turf I have a feeling that they didn't put it on the plate because it wasn't good enough and we have told them that from day one if it's not great do not put it on a plate Beau potatoes nice and smooth it's not lumpy it's got nice and that's the money velvety cauliflower is wonderful it's nutty it's perfectly roasted right and that's not easy how is the cook on your bison mine is rare yours is rare mine is well done I do not like my bites and cook this way I think all things considered when it comes to the Cook on both the Venison and that bison they're pretty even so how do you feel about the food families it's amazing when when both plates were put in front of us uh the presentation was just magnificent I thought there were both both very well done usually the meat is the focus but it seems that the vegetables almost still a show the mashed potato chuffles on the blue place is wonderful overall to me the meat on the red team and that sauce was to die for see PLS my personal taste I really thought the Bison was was really strong on The Blue Team families I think we can all agree that was one awesome meal and here are the very talented Cooks wow guys did it congratulations home Cooks the stunning plates that you served us tonight show just how far you've come and how much you're all inspired by the people that have supported you on your culinary Journey so the winner of tonight's challenge is going to be revaled tomorrow for now Savor this moment and enjoy some sh pain with your lovely families chef chef this is such a great treat Best Day Ever I knew you were red did you cooking this meal for my wife is the most important cook that I've done here I do this so that I can share these skills with the people that I love and all three of them are right in front of me this is perfect having seen my family they gave me a new sense of confidence cuz to see them so proud proud of me just means so [Applause] [Music] much the next day the top four return to the Master Chef Canada kitchen to find out the results of their final Team Challenge the nerves are high pressure's high I don't want to cook today I really hope Barry and I won this challenge this top four is a top Bunch but if I have to cook again so be it pressure tests tend to be when I'm at my best welcome back home Cooks what an honor it was to share a wonderful meal with your families they were so proud of what you achieved and how far you've come both teams serve game meat some pieces were excellent but the overall quality was not consistent Barry and Trevor you started with a strong strong vision and you follow through your vegetables and your plating show real finesse TAA and may your truffle potatoes they were outstanding and we applaud your decision to emit the sea scallops it takes maturity and confidence to know when to leave something off the plate as you know the winning team moves immediately into the top three the remaining two will face off in the most daunting pressure test in MasterChef Canada history there's God awul pressure tests that are getting harder and harder all it takes is a pinch of sugar instead of a pinch of salt and it's over for you you're going home the two home cooks that impressed us the most [Music] are Trevor and Barry congratulations you are now in the top three in Master Chef Canada top three in Canada yes thank you Chef it feels so good I love you man please take off your aprons and head up to the gallery thank you chefs guys good luck good job love you good job you got this I'm super proud of how far I've come but it's not good enough for me I mean I came here to win and that's actually in grasp amaz May and TAA yesterday you work beautifully as a team but today you're going head-to-head in the highest Stakes pressure test yet please put on these black aprons going into head-to-head with May is definitely the hardest part she is my best friend in this competition and it'll be better sweet for either one of [Music] us tonight your challenge is to replicate this showstopping dessert just C candy what come on up and take a closer look it's called Hawaiian Mountain cloud or as they say in Hawaii the monay it's a little mystery on a complete now the key to revealing all its irresistible elements is this beautiful passion fruit reduction 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 Bab this is a Dutch ginger cookie topped with sponge and flade pineapple resting upon that is a mapone and cream canel plus oh my God there's more stuff in there a macadamia nut TW all this is surrounded by shards of Frozen kiwi holy smokes that's crazy have a taste this is what I'm curious about oh the pineapple just it's just laying on top so like oh wait is there something underneath it too well there's too many things going on in this dessert like I need a pen and paper to write all these things down in order to recreate it all right spoons down now please go to your stations okay those ding-dongs in the balcony are so lucky this is so much to do as much as I love and respect TAA I would love to knock her out of this competition we're friends outside of this kitchen but today we're competitors May the best home cook win at your stations you have everything you need to replicate our Hawaiian monay including premium german-made MAA appliances you have 1 hour the next 60 Minutes will determine your fate whether you join Trevor and Barry in the top three or your master ship candada Journey ends here tonight are you ready yes chef time starts now these are two very strong home cooks and this is one audacious challenge they cannot afford to make one mistake in terms of each element The Taste profile and the plating this is go hard or go home getting to top three is really important to me I've worked really freaking hard for this so I'm just going to fight I'm going to keep fighting that's all I can do good good good good I have scratched and clawed my way to top four and I am going to nail this I'm a fighter and I fought my way throughout the last couple years of my life I had to survive Cancer all my experiences made me exactly who I am today and I deserve to be here I want this I want this I want this I met my family yesterday they gave me a renew sense of confidence I came here to win and I'm going to win this is a crazy challenge this is unbelievable H are you too Chef aren't aren't you glad you're up here aren't you glad what a you tell me who do you think has the upper Edge I think May is a natural Baker she memorizes the ingredients because baking is a science you can't vary and may is very good at that ta approaches it a little bit differently it's more about the the feel of the dish this is replication this is not you know freestyle ta's showing time and time again that she prevails in stressful situations I can tell you it's anybody's game right now guys enjoy the view thank you Chef I'm glad I'm sitting this one now yeah like so glad if they want to stand a chance to survive this pressure test it's really important that they make that perfect light fluffy yet moist sponge [Music] 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 I don't want to put them too high otherwise they'll go over TAA on the other hand filled it just with about that much from the top that's perfect I overfilled my cake mold but it's too late for me to do anything about it I just need to focus on the other components of this dish I am a fighter I will never give up there's a cookie there's Mar Capone panel there's Blom B pineapple this dessert is so much for one person to do in 60 minutes 20 minutes focus focus I am definitely not known for my time managements I need to multitask more than I ever have I need to move faster than I've ever moved I need to nail this this is the most intense I've seen it yeah totally 15 minutes you have 15 minutes left holy cow I'm most worried about made winning no one is more focused and no one is more of a perfectionist rather ta go home I think ta is a stronger cook and her flavors are hands down better than mine I'll admit that making the their tws now the dough is rather like a thick batter on a TW and you have to spread it in a thin even layer now that's a smart move by may she made a couple in case the first does not work out always have an insurance policy when you're baking T only made one Trail very risky I don't have time to do anything twice right now give 10 minutes [Music] left 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 going to take my flamb baade pineapple and just shove them in I can do this she's going to make it work I like that Spirit 5 minutes left they better start building those plates cuz 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 TAA are starting their candy floss at the exact same time come on you got this this cotton candy is 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 perfect this is intense I mean both tea and may are going at full speed fre can Che hi I've never worked with liquid nitrogen before I know it's cold it's really fun to be taking these cues out and smashing them it lets a lot of stress though 30 seconds you 30 seconds left the pums 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 10 9 8 7 6 5 4 3 2 1 heads up wow [Applause] [Music] incredible whoever wins this challenge better kill it and get top spot because she definitely deserves it how do you feel you did TAA I think I did really good a couple small things my cotton candy got a little wet so it's shrunk a little but other than that I'm pretty happy with it it looks good to me well at first glance it looks as if it's only partly cloudy a little bit of sunshine too let's make it rain I got to say pretty beautiful I'm going to try the sponge cake along with a little of that passion fruit reduction sponge looks really nice I see you've got some pineapple in there that has a nice golden brown color to it thank you [Music] Chef the pineapple absolutely delicious thank you chef and your passion fruit reduction nicely balanced but I do find the sponge to be a little sweeter than I'd hoped for it's a balancing act sugar in the sponge sugar in the reduction overall it is incredibly impressive to see you pull a dessert like this off in 60 minutes thank you Chef thank you there's so many component in this and they all need to come together this all comes down to of the fine details did you only make one I did I had no time well let me tell you it is perfect thank you Chef you're either really lucky or you're crazy yeah this is incredible thank you Chef you know T I don't know what is more impressive this dessert or how you have transformed yourself in such a short period of time I have not seen that level of confidence in you yet you've proven to yourself and everyone here that you belong here thank you Chef good [Music] job how do you think you made out here I think I did did pretty well overall presentation looks pretty incredible here it looks more cloudy more generous than te's played I'm curious to see what's happening [Music] inside wow May are you happy with the way your sponge turned out uh I overfilled my sponge cake and um I had to cut off that l here and embed more lumed pineapple in there you took an obstacle and you went around it and you fixed it you're really thinking like a winter right [Music] now I hate it when this happens what's that I think that was from the butter a little bit of aluminum wow pains me to see that listen the sponge is actually it's delicious it's amazing you know may overall it's an incredible accomplishment what you pulled off here may Chef Alvin how do you think you did here I think I actually did really good like it's nice and thin nice color to it this was supposed to be macadamian flavor Trio yes okay so when I bite into it supposed to be crunchy [Music] yes well that you done perfectly I'm getting exactly that crunchiness that nuttiness overall you did a fantastic job you made little tiny mistakes okay but do not count yourself out never count yourself out thank you Chef Elin TAA and me you both pulled off an incredibly difficult dessert with just seconds to spare you should both be very proud of yourselves you've given us a lot to talk about so we need a moment how do you even make that decision right this is going to be difficult this is vying for that third spot in top three so expectations continue to rise I've come this far I've worked really hard to be here I'm not ready to go yet there were more than a few eras in my opinion but there were some really amazing things on those place I don't want this to be the last time I cook in the master chef kitchen because this was such an amazing cook for me and I'm just going to keep getting better all right let's [Music] go unfortunately only one of you can join Barry and Trevor in the top three as you both know this was a replication challenge so we had to get very specific in assessing each element on your plate in the end one home cook just inched ahead when it came to flavor and execution and that home cook is TAA I knew it I love [Music] you thank you well done tea you've made it into the Master Chef Canada top three thank you Chef please join Trevor and Barry in the gallery it feels so good to be walking up to this Gallery because I earned it I have not been sitting up in the gallery watching other people cook I have cooked my way to top three well done thank you thank you may you lit up this kitchen right from day one with your talent your passion and your drive your dream is to own your own restaurant and you've shown us that you have the requisite skills and the confidence to make that happen now come on up here and say [Music] goodbye this competition has made it so clear to me that cooking is what I want to be doing this tastes great being in the kitchen just awakens all the positive things inside me that just leaves me speechless no matter how hard all the challenges have been I enjoyed every second of it I would not give up those moments for anything so may who do you believe is going to be Canada's next Master Chef Canada's next Master Chef is going to be ta she's been doing so so good and she's only been getting better thanks Me Love You may I'm going to work in as many restaurants as I can work with many different types of Cuisines work with all these different ingredients that scare me and get better this journey of Master Chef has ended for me but I still have the rest of my life going forward and now I know what I want to do with [Music] it next time the Master Chef Canada kitchen transforms it's the French pser and the top three face a tough crowd 45 pastri experts children in an exciting semifinal I'm fighting for number one I'm going to the finale Trevor and Barry think that there's only two people left in this competition that will determine the creme do la Creme I don't care who's going home today as long as it ain't me [Music]

Channel: MasterChef World

Views: 67,065

Keywords: #masterchef, 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 4, masterchef canada full episodes, alvin leung, michael bonacini, claudio aprile, masterchef full episodes, masterchef canada season 4 episode 10, masterchef canada season 4 full episodes

Id: VjEGVj6ZtxQ

Length: 42min 5sec (2525 seconds)

Published: Wed Apr 10 2024