Michael Bonacini's World-Class Entrée MasterClass | MasterChef Canada | MasterChef World

oh wow I see a perfect play it's obviously  after you to buy some sort of world-class   shop the smell is just so good I just want  to dig right into this dish if you've ever   wondered what a world-class dish is like you're  looking at one a seasonal and savory wild boar   entree created by one of this country's finest  chefs Michael Bona Cheney is awesome smells good   doesn't it and I'm sure you want to know what  it tastes like so grab a fork and dig in [Music] mmm so juicy so decadent I could eat this whole  thing this puree is so smooth it just melts in   your mouth that's really good I'm a vegetarian  but even I know that this meat has a perfect   sear on it now we want you all to make your own  world-class entree so you're gonna have to learn   how to master a few techniques the perfect sear  a velvety smooth puree and restaurant quality   plating and I'm gonna demonstrate those techniques  for you right now please come up to the front   we're gonna get a demonstration from chef Michael  it's amazing a ringside seat this is such a treat   chef Michael Buddha Cheney is teaching me how to  cook incredible presentation side goes down first   because that's the nice clean pan if you overheat  the pan you'll have a very leathery crust to the   meat you want to be hot enough to sear it but not  so hot that you end up scorching it or drying it   out very very important we'll finish it off in the  oven all his movements are calculated everything   has a thought process behind it and it's just so  cool to see him cook to make the parsnip puree   very simple in the pot I have vegetable stock  cream once it's cooked we add to our blender   I have never made a puree before he makes  it look so easy but I'm aware how hard all   these techniques are work that through making  sure that there are no lumps no unpolarized   pieces of that beautiful puree plating so the  first thing to go down will be the puree which   you can see how smooth that is gorgeous Beluga  lentils there will be a little bit of negative   space on either side but for me that provides  balance cut the chop so now we're exposing the   beautiful cook on that meat food has to look  beautiful on a plate from a chef's perspective   but it has to make sense for the guest who  has to eat it I think I'm a good planner   already but after seeing his thought process  behind plating it's life-changing everything   has a purpose done now it's time to go back  to stations buzz really really really awesome I hope you all paid close attention to Michael  because now we want you all to utilize the   techniques he just taught you perfectly seared  meat beautifully pureed vegetables and a   beautifully composed master chef quality plate  and you have just 45 minutes is everyone ready your 45 minutes starts now I'm start and I'm going straight for the  deck it really needs business there's   no more duck this is my mystery box I  got this one day Missy white asparagus excuse me this is top five we've seen some  incredible cooking we want to ratchet this   thing up now and see what they really can do they  tasted the world-class fish they had lessons from   the Masters so I'm expecting a lot from these  people I think the ability is there hopefully   that little demo will move them a little closer  to that step I am making in pan-seared duck on   top of a southern rock pear puree watching  chef Michael cook was so inspiring I'm not   like the other home cooks that are here they  get to go out to these great restaurants all   the time but I'm not home cooking for my family  I've got growing teenage boys there's not a lot   of time to be doing intricate beautiful plating  so learning how to do that restaurant plating   means the world to me I'm trying to do a dish  somewhat similar to a chef Michael's dish I'm   doing a pork rib chop with red lentils and  celery root pear puree I haven't won any   mystery boxes and I feel like a lot of the  home cooks don't see me as a threat I don't   mind being underestimated because I'm ready to  blindside everyone else in this competition the   importance of perfect searing is so that you  seal in the juices and also so that presents   really well on a plate I'm making a pan-seared  duck with a blackberry red wine sauce fondant   potatoes and caramelized white onion Perry i love  mystery box challenges just because I can use my   creative mind if I can serve the judges food  that they haven't seen before I've done my job yep 30 minutes left I am making a New York  strip loin apron squash puree as well as a   play on a teriyaki sauce my advantage is I  know what world-class food is so I spent a   lot of time in Japan a couple months ago  I went on a food trip and I want to bring   out those same flavors that I experienced  there Veronica knows so much about food but   Veronica is a busy lawyer I have a lot more  experience in the kitchen I'm making a seared   New York Strip loin I'm gonna do a potato  and leek puree and I think it's gonna get hi there Jeremy hey chef Wow it's like you've  got a pork chop you following in my first step   I kind of an make sure that you make it your  own I think that's important yes your plate   presentation hasn't quite hit the full star  stage you think this is the dish that's gonna   do it for you I'm gonna try to do my best to make  a beautiful plate for you guys and hopefully it'll   be nice enough for you guys to want to come  taste it good luck with it thank you thanks Matthew hi chef I see the inspiration in your  eyes yes chef Michel today and seeing what he   came up with with seasonal ingredients is  absolutely inspiring so what dish did it   inspire a home in Victoria we have a lot of duck  there so I'm gonna cook duck you clean this tuck   yourself yes chef interesting you always leave  the sinew on there's nothing worse than rubbery   duck good luck Thank You chef I should have  caught that five minutes make sure your meat   is resting Oh beautiful my duck breast is still  in the oven I'm kind of really close nice timer you know every chef has a unique style of plating  looks like Jeremy's dreamless like a replication   challenge he's doing exactly what you did well  I tell you I don't want to see a direct copy [Music] I'm waiting for the very last second  displaced I thought breasts if I don't let my   duck grasp long enough it's gonna bleed out all  over my beautiful puree ten nine eight seven six   five four three two it's lady now I just watched  the blood pool around my beautiful puree [Music]

Channel: MasterChef World

Views: 6,079,566

Keywords: masterchef, best masterchef, cooking, cooking show, master chef, cooking competition, how to cook, food, masterchef canada, michael bonacini, Alvin Leung, Claudio Aprile, michael bonacini recipes, entrées, masterchef masterclass, masterclass, masterchef canada season 3, masterchef canada season 3 episode 12, mystery box, masterchef mystery box, masterchef canada mystery box, masterchef canada lamb mystery box, how to, how to make, world class masterclass

Id: YGxRv5MELgo

Length: 8min 34sec (514 seconds)

Published: Tue Apr 09 2019