Home Cooks Pick a Pantry | MasterChef Canada | MasterChef World

this I should have picked out his pantry I would  have knocked duck out the box I'm a hunter I   cook with it every week this isn't stressful at  all taya was the only home cook brave enough to   take on my pantry I see mango and pineapple I'm  starting right now on a mango salsa and then I   think I'm going to use pork day these are exciting  ingredients to work with but maybe a little bit   intimidating as well it's definitely a risk but  I'm hoping that I will stand out at the rest my   rice dish wasn't up to par it means so much to me  to have a second chance I feel like I do well with   second chances when I was 23 I got married we were  married a very short amount of time I essentially   just walked away from everything and I had no  financial help I just pushed through I think it   gives me more Drive and more fuel to just succeed  more I know this dish is enough to get me a way to   bring I'm feeling pretty good now that I know what  I'm doing with my life I'm gonna do a pomegranate   Apple fennel slaw with my pork I'm gonna win  MasterChef Canada for Alberta hi Chris hello chef   Michael how are you today I am well how about you  I start off a little flustered why were you busted   I don't really eat a lot of pork I'm more of a  game guy where's the pull this is a pork chop no   no no that is veal I should know that that changes  absolutely everything I gotta figure out a game   plan fast or there is no white apron in my future  you're a hunter you know how to work with me use   your instinct you should cut and pull the rabbit  out of the Hat Thank You chef good luck with that   I am coming out of this battle with a white apron  and vana Cheney gives you lemons to make a veal   cutlet have you fun up there you want to switch  places take off that apron it's making me nervous   these are our competitors they're very good all  of them Hey oh yeah sure how you doing I'm good   sir I'm happy to with my pantry in a big fan of  yours my son always asked about you when he said   that guys mean your son Fink I mean am I supposed  to be nice to you now every way you're making well   I've decided to sear that duck breast and then  okay I'm gonna let it warm up somewhere in the   oven near the end so it won't be overcooked it's  what's in here ginger scallions gooseberry and soy mmm I like that I think that's got  good flavor and I'm saying that not   just to be nice no thank you thank  good luck but it was scary [Music] justine how are you what are you making here what  cream would blue cheese yes of langoustines yes   sounds ambitious you don't seem very nervous  at all how come no this is what I make it out   I hope you can back that confidence up I will I  am getting that even there's no doubt about it chef Alvin tell me why my page well when I  was in grade 11 I went with my best friend   to Hong Kong for three weeks completely  opened up my culinary pantry for me and   that's how I've cooked ever since  then fantastic tell me what you're   doing sesame cross duck breast canoe mommy  dressing for that what's an apricot bit of   the fish sauce sounds impressive can't  eats what's in that blender absolutely you know I like that I like that Thank You  chef l appreciate that good luck chef I like   the sauce oh that's good you should be bleeding  now my biggest concern is the time right now   it's really ticking I haven't even thought  about plating shoot it's still chewy it's   not cooked all the way if I cut it up right  now and toss it in the sauce I might be okay   beautiful plate show us you deserved that white  apron they're not moving fast enough they need   to hustle I'm the Alberta boy if I screw up  this protein it's all over for me [Applause] [Music] I missed out on my sauce that I wanted to go with  the duck I'm pretty disappointed in myself I'm not   too comfortable at plating but I'm pretty sure I  took that field to be perfect during the challenge   we watched we discussed and we learned a lot about  what each of you brings in this kitchen Matt and   Justine we're not gonna taste your dishes I have  no clue what's going on they're not gonna taste   right dish based on what we've seen we've already  decided that you both deserve a spot in the top 12 please come up making your apron and in the top  12 of MasterChef Canada everything I worked for   just paid off top 12 MasterChef Canada I did it  this is the catalyst to the rest of my life and   I'm so excited for that now there's six of you  left buying for only two coveted spots there   is a lot riding on these tastings Jay please  hang up your dish the sauce is supposed to   be the best part of my dish just knowing that  I messed up it's tough what do you have here   it's fried duck breast on chummy you found  a bit nervous what's wrong I forgot to put   my sauce over it you forgot the sauce that  is going to make a big difference so how did   you do the noodles I bought it and then tied it  with a smile and an errand and some soy kind of   like a brave move oh right great texture knife  flavor good balance cooked perfectly thank you it's right you should never slice a duck  breasts open and let it rest because all   that juice is gonna bleed away and that's  exactly what happened unfortunately with   the sauce not around it lacks a bit of taste  it's gonna be a hard one for me Thank You chef Kris please bring up your dish I am excited  this is a dream come true but also I could   be going home I did a lemon tarragon filled  chopped apple and roasted root vegetables   with larvae we're sure is a veal chop this  time we are absolutely did that throw you   up somewhat a little bit but once I knew  what I was cooking with I got I got a lot   more confident because you know meat you're  a hunter BAM I'm not afraid to handle protein   chef on the plating it does look a little bit  a little rustic little rustic is a good way to   describe it I think had you done a little bit  of a little pile and had that chop sitting up   on it get a little bit of elevation it  would have been hands to presentation   you know I'm hoping that this is going to be  cooked nice Jose paint on the ends yes chef [Music] you happy with that no I'm not  it's a little overdone see how it tastes   surprisingly very good with a simple seasoning  that you put on there for me it's all about the   presentation where you have fallen flat I'm here  to learn that's my primary focus here I hope so taya please bring up your dish I would be  mortified if I disappointed chef Claudio   with his own ingredients walk you through  this dish well I was trying to go for a   tostada I wanted to do a spicy pork belly  mulling have you made Molay before I've   never made my life a fight I think Molay  is the most difficult sauce to make you   took a huge risk then you know the plating  needs work it needs to be more refined it's   not like I didn't have enough time  to really think it through [Music] for me this dish there's a complete naka it is next level  extraordinary it's incredible I can't   believe you pull that off in such a short  period of time it is succulent it is very   juicy a wonderful flavor profile thank you  so much I am freaking out I'm freaking out calling 24 home cooks down to 12 has not been easy you should all be very pleased with yourselves  for making it this far but now as you know   there are only two white aprons left those  aprons will go to the two home cooks that   demonstrated the most skill creativity  and potential and those two home cooks [Music] Barry and Te'o [Music] congratulations this is the best moment of my life  I can't even get this grin off my face [Music]

Channel: MasterChef World

Views: 2,624,232

Keywords: Alvin Leung, Claudio Aprile, Michael Bonacini, cooking show, exotic pantry, fearless home cook, masterchef, masterchef canada, masterchef canada season, masterchef world, pork dish, second chance

Id: OVgIkg5Qojc

Length: 10min 59sec (659 seconds)

Published: Mon May 18 2020