Most Exquisite Italian Dishes in MasterChef Canada | MasterChef Canada | MasterChef World

[Music] what you're looking at is a classic baking stone it is the tool of choice when baking the perfect artisan pizza pizza i can do this this is not my forte we want to see a unique and innovative artisan pizza one with surprising textures and delicious flavor combinations we provided you with a specialty pantry in the equipment room filled with an array of gourmet ingredients you have 60 minutes to prepare your dough and then top and bake your pizza the home cook who impresses us the most will receive a huge advantage in the upcoming elimination challenge are you ready i'm going to come up with guns blazing there's nothing that's going to stand in my way time starts [Music] now water hot water coming through careful guys i am like a kid in a candy store oh look at this look at this i see spinach i see smoked salmon i want to take on a florentine pizza if you underestimate how difficult it can be to create a perfect pizza you're already losing we're asking them to be innovative they've got a great pantry to select from sometimes when you have too many options you'll over complicate things so i'm looking for somebody who really understands all the flavors and exactly what they're doing i just put a little bit of maple syrup in my dough pizza baby i'm gonna make a black mission fake pizza today with a few other interesting toppings it's gonna be awesome i am gonna make a steak and mushroom pizza really like to show them that you know i belong here what would you do i would do a mushroom pizza a little onion maybe a wonderful light but aromatic cheese how about you i would do a white pizza that would do a little bit of cream cheese i would do a little bit of smoked salmon some caramelized leeks i'm going for a pizza a white pizza like a pizza bianco ricotta with some beautiful figs balsamic and honey i make pizza at home it's me and my sister's thing doing this for her what's wrong with dessert pizza i see peaches pears all these fruits will bake well i'm making a peach and fig with a bit of stilton and goat cheese i'm just gonna try to get creative i have to admit i don't often make pizza you have 30 minutes left out david yes chef tell me what what you've decided to put on top of your pizza mine's going to be a vegetarian pizza i call it the fun guy just like me it's going to be all uh all mushrooms and what is this that's a made of duck selling chopped mushrooms onion little garlic all cooked down looks good thank you david best of luck i'm making a seafood pizza with white sauce it's sort of like a piece of but i'm doing it on pizza dough even though i was knocked down i'm not out of the game i'm here to stay 20 minutes you have 20 minutes left hey aviva do you eat your pizza with the knife and fork or with your hands i actually use chopstick to eat my pizza [Music] cody how you doing uh feeling a bit of a time crunch where's your pizza hiding in the oven hiding in the oven i just topped it what's on your pizza uh blue cheese uh cream sauce i did a little bit of reduced balsamic vinegar and cherry shallots and thyme kind of perfume that sauce a little bit of brie cheese on top caramelized fennel right good luck thank you chef jennifer yes chef how you doing i'm excited for this one it's time for me to redeem myself why do you feel you have to redeem yourself i keep getting pulled off because they think i'm the weakest like it's time for me to tell them guess what i'm not as weak as you think i am so what kind of pizza are you making peach some um pancetta for some saltiness and then fresh mint and basil so is that a dessert type pizza sort of straddles the straddles between the key is to find that right balance right exactly you think you can pull that out i can pull that off and now we pray and it's very tricky to do this properly everything needs to work crust sauce toppings control of the heat lynne made a cream sauce for her seafood she's made a very nice crust sabrina's pizza does not look right way too much crust on the exterior i like what david's doing he's had a little cream to his stook cells so it's made it very creamy and rich five minutes five minutes left you know what a really elegant pizza is is when it has the fried egg on top i love that it's hot in here as long as these quail eggs cook up nice we're golden come on needs to come together down to the absolute wire ten nine eight seven six five four three two one heads up smells like pizza in here i feel the heat the egg's not quite where i want it to be it looks it looks perfect the shiitakes are nice and brown i'm happy after observing and sampling throughout the challenge the judges will now take one final look to select the top pizzas for tasting had 60 minutes to create a masterchef worthy artisan pizza there are three pizzas that we can't wait to take a closer look at the first home cooked we like to call up made a pizza that showed both finesse and craftsmanship they better try this pizza it looks awesome please come up david come on david hi dave i call it the fungi it's got a portobello duck cell base some masataki mushrooms chantelle mushrooms and gnocchi mushrooms and a white balsamic dressed arugula that crust is lovely and crunchy with a little chew to the center absolutely wonderful thank you chef you've taken a single ingredient mushrooms and made it shine on your wonderful pizza nicely done thank you chef it looks like something that i really want to sink my teeth in the aruga perfectly flavored with a little bit of acidity from the balsamic breaks into the richness of the cheese i like it thank you chef the second home cook that we'd like to call up come on feels that they have something to prove in this competition i am positive they're gonna call my name the pizza that we want to see belongs to [Music] jennifer yes i did what i call summer fresh and it's peaches pancetta balsamic glaze walnuts and a little bit of basil and mint the balance the bacon cheese peach not only can you cook you can cook with [Music] style that balance of sweet and savory you managed to make it work and that is not easy and if i could give any of you other home cooks a little advice that would be not to underestimate jennifer that is an amazing pizza well done this is the big turning point for me in this competition now my competitors can see what i'm really capable of the third home cook on our list used a refined combination of beautiful ingredients and that home cook was cody this magical creation is me on a pizza man right coder chef i call this pizza the fifth dimension it has uh caramelized fennel sauteed uh chanterelle and bluefoot mushrooms beautiful black mission figs quails egg on top the sauce is a reduction of cream it's done with a sherry wine and balsamic vinegar gas streak essence of unicorn angel tears it's also scented with a little bit of thyme and rosemary your pizza has rich bold earthy flavors to it that are softened by the creaminess of the cheese and the sauce and is a killer combination thank you chef [Music] it's flawless you continue to cook this way you will win this the whole thing we got the pasta we got our sweet potato green beans we got our halibut we're looking good green beans got to go over there put the pasta here and the salad at the end okay you're the boss pinot meanwhile the white team is still in the kitchen struggling to load their food into their carriers you don't know how these things work you keep it hot in one and gold in another there's no clear organization and dale's just screaming like a girl in the background and nobody really knows what we're doing so we're screwed who's plating white guys i've already been over this you should have been paying attention i was actually getting little i was getting it done okay that's not my fault nope when we get onto the floor there's still a few hiccups happening but i don't have time to keep going over it okay because kayla had cut herself in the kitchen she doesn't know what to do and dale is being really mean to her no the other way around quit changing stuff this way we want this together okay so they have a choice of which one to pick please go back to the station i assigned you to i have this i don't have a [ __ ] station and i'm gonna snap okay don't get moody with me because you messed up okay that's not i did not mess up i wasn't told what to do you couldn't handle it that's why i switched you okay there's no time for this yeah we're all good guys we got nothing what do you want me to do like really guys let's grow up like we're adults let's just serve some food okay i'm just gonna stand here with only minutes to go before the leafs arrive the blue team setup is also falling apart the fish is breaking like look at that plate this looks like [ __ ] bring it together guys let's go you show us what you want okay it's breaking here perfect put it on the side right here put your potatoes and your greens yeah done okay and drizzle some oil okay it's breaking let's do that i'll follow your room we know what we're doing right the toronto maple leafs are on their way over it's either we get our stuff together or we're sinking the ship pitted against the blue team's pasta fajal is the white team's penne pasta in an herb puree make sure everything's pretty guys okay and for the fish entree the white team's serving up a baked trout with carrots and asparagus while the blue team is plating a halibut poached in oil with sweet potatoes and green beans leafs are on their way get it done come on come on girls whoa how we are catering lunch for the toronto maple leafs their families and the alumni 51 people in total insanity they're huge it was like oh man these are mountain to men afternoon guys you guys hungry next thing you know i got wendell clark my face for a hockey boy like me this is a dream come true i am a hockey fan hockey player ben there you go enjoy thank you the players were all very good-looking just focus on the potatoes serve the potatoes like every single one of them was gorgeous absolutely thank you so much once a leaf player chooses a fish or pasta dish from the blue team they must take the same dish from the white team and then vote for their favorite after lunch okay we need a new tray of fish okay this is hot on my fingers girls thank god i'm a plumber let's move it if either team runs out of food or slows down they could lose a vote that could cost them the challenge i understand that south south sorry to make you wait i have no clue what kayla's [ __ ] doing at this point yeah i could tell you a joke but i'm not very funny so with a blue and white dish in front of everyone the challenge now boils down to a question of taste put it this way we never got this for a pregame meal now house of food this one's good which one do you like better i said blue's got it anything's got bacon and i'm good to go the blue team cooked a good uh what was it i'll go with the blue team i like the boutique food i really like this uh pasta i think it was good it might have been a little overcooked but it was good the blue team definitely uh definitely was my favorite in that sense but i thought the fish on the white was better is a little bit a little more seasoned you have just 45 minutes to prepare a world-class appetizer using these spectacular ingredients home cooks are you ready to make jamie proud yes [Applause] jamie would you like to do the honors i would love to guys your time starts now don't take all of it i'm trying not to so jamie tell us your thinking behind these ingredients obviously we're celebrating the italian and the mediterranean kitchen stinging nettles careful guys we've got those bitter veggies you know the chicories the radicchios these all have bitter notes that will require some balancing of acidity or sweetness i need some pecorino please we've got some nice big spicy smoky flavors with the hondura clams and razor clams i love it every chef loves those there's so much opportunity in that box there's really no excuses no there's a lot of options out there [Music] it's so nerve-wracking that jamie oliver is here watching me cooking for my for your idol is pretty terrifying i'm not gonna let this opportunity slip between my fingers jamie these are your ingredients so what would you do i'll be feeling a warm salad it could be really really nice but at the same time i mean clams and smoky undo here is so good that speaks to me tempting ah that hurts jamie oliver's menu is italian so i'm gonna do a little bit of a play on an eggplant parmesan i'm gonna try and do a nice uh parmesan crisp sticking out of it to make it look really pretty i'm gonna you know be ballsy and do a pasta it is incredibly risky to make a tortellini in 45 minutes god but if you play it safe you may not get noticed i always forget such a bloody workout [Music] all right let's do this most of my cooking skills and techniques come from watching celebrity chefs on tv i would say to date this is the most important dish of my life jamie oliver is like massive he's an idol of mine trevor mr oliver very very excited to see you brother what is going through so what i'm going to do for you today is a roasted fall vegetable medley yeah like you're thinking like you're thinking i mean to be honest i base a lot of my cooking after you i like your approach to very simple but elevated food i like you shave your cheese from up here and it follows all over the plate they all think i'm doing that for style it's not even distribution there you go chef you crack on i don't want to stop you it was an honor to meet you beautiful well it's going to be an honor to try your food that's enough said i need to win this come on cook boys barry chef i think me and you are the oldest in the room today i think i've got you by a couple of years okay well i'm chasing you behind so um what we got i am going to simply braise some clams with this anduya sausage yeah and i'm going to serve all of that together with some gerber cotton gnocchi right comfy heirloom cherry tomatoes patty pan squash and i'm going to work in some rapini some escarole and the stinging nettle do you think there might be too few extra bits here feel the conviction in a smaller cluster of flavours okay that's all i'll say i'm very excited thank you and equally worried good luck thank you [Music] big time pressure it's not every day that you get to cook for jamie oliver for a guy that's wanted to be a restaurateur since he was 15 years old it's a pretty big deal come on in aaron chef what's going on how's it going chef yeah very very good i can see few things and that kind of makes me happy i'm gonna do a little bit of a play on surf and turf with razor clams some in douya and play the sweet and bitter route by going with some of the puntarelle i'm trying to keep it simple i think that that's the spirit of italy and italian cooking really honoring the produce go for it brother thank you very much these clams are freaking gorgeous [Music] 20 minutes you have 20 minutes left 20 minutes so short on time which seems to be my downfall i am very much under the gun and alive why did i do this to myself how do you do this every week this is a lot of stress i haven't even stuffed my tortellini yet i don't think i'm gonna finish young taya hi what's going on i'm making a tortellini so i've got like a ricotta sausage um and then i'm going to do a peach sauce but i'm running out of time right now you're all right remember those rabs only take a couple of minutes to cook only tip i would say is remember when you're doubling this pasta up it swells in the water great so just maybe question thickness of pasta right but don't freak out okay don't freak out be confident i'm gonna try to do a couple thinner ones take what he said and hopefully i don't hyperventilate [Music] saved here jamie oliver is like my culinary superhero i was bullied a lot when i was younger so i can sometimes be a pretty anxious person but when i'm in the kitchen cooking it all just kind of fades away matt how you doing brother i'm fangirling out so hard right now that's okay you take your time so what's going on so i'm just trying to do uh my take on a little bit of a lemon tarragon for blanc here yeah i'm gonna do some cauliflower tier eight i'm gonna do some razor clams and lay those nicely over that very very nice thank you i always feel wrong it's like going through someone's underwear drawer you know what i mean it's like i should like behave myself good luck brother thank you so much very excited great to talk to you five minutes you only got five minutes left tim pratt rbi beat guests you know who doing this show is like new for me like i'm properly scared for them so jamie you think they're overthinking it and maybe biting off more than they can chew i think some of them are definitely making their life more complicated young barry over there had really good principles but then never stopped talking and it went on and and on and on and you're like wow he's just making it more difficult for himself we've got taya making tortellini in 45 minutes it's kind of brave she could absolutely pull that off although she's quite nervous i need to hustle a little what about aaron what do you think of his dish he's gone for real simplicity technically it tells me that he's very clear about what he wants sexy there's so much at stake here they want to impress schmutz on my plate actually no i'm not gonna do that one minute you have one minute left one minute i wanna see beautiful plate i need it to be perfect why are you shaking ten nine eight seven six five four three two [Music] [Applause] one all four judges have been observing throughout the challenge they now take one final look before selecting the three most promising contenders for a spot on the menu at jamie's italian the first dish we're calling up was made by a home cook who grabbed a lot of ingredients and found an enticing way of bringing them all together please bring up your dish barry wow strawberry jamie oliver wants to taste my dish it sounds trite to say that it's awesome but it's awesome i've got vanilla clams raised with anduia sausage and pan crisp greens here we go bro you look surprised when uh when we called you out there it's my first time being called up i really yes [Music] delicious good flavors good seasoning i like the char on the green tip the clams are not overcooked i think you've done a great job thank you but what i would do here is i would try and amplify that natural broth that comes out the clam i'd probably go in a bowl and keep it hot and steamy but i think all round is celebrating loads of elements there that are delicious well done barry oh my god it is joe bastianich hi guys an idol of mine i'm super intimidated to fit for him pretty amazing it was pretty cool pretty cool he's poised he's elegant i think i'm a starstruck for the toughest mystery box challenge yet we've invited the toughest judge from masterchef us you have made it to the final four of masterchef canada and that is a testament to your ability to cook great food and to partake in one of the greatest culinary challenges in the entire world so congratulations to you all joe came out of the big mystery box now it's time to find out what's in yours one two three everything contained in your mystery box has been hand picked by me i've given you the king of all italian cheeses grano padano tender veal calamari pork sausage and pancetta fresh burrata and from my vineyard a wine i make myself in northeastern italy called vespa bianco that's for cooking not drinking these ingredients are like top dog ingredients like best of the best here italian simple but they have to be done the right way whoever wins this mystery box will get a huge advantage in the upcoming elimination challenge you have 60 minutes to cook something italian inspired to impress joe pasianich and keep you in this competition your time starts now i am absolutely cooking for my life today somebody's going home and it's not gonna be me that's for sure just think about my kids and why i'm here and what i'm supposed to be doing here just trying to do my best there's so much good stuff in that box between the field the sausage the cheese the ground up down you can make fresh pasta you can do a classic deal dish the opportunities are limitless i'm making veal loin medallions with a spatzle fried capers a little tomato salad and i'll be right back if they over complicate it i think that could be a big problem for them you got to keep things pure and simple with great classic italian ingredients like this it's often a case of less is more less super excited and nervous at the same time i'm gonna go straight italian today fresh pasta tomato sauce freshly chopped basil make a fresh pasta for an italian you know there's always been a century debate about who invented the pasta the chinese or the italians oh it's not much of a debate you know since you guys copy our past that we just copy your handbags but uh you know for for me it would just be pasta just past pasta nice tomato sauce simple i'm just most worried about the dish tasting good it's just how everything will come together my pan is smoking because i overheated it too long so i get rid of it i'm dying inside i'm going crazy inside i'm thinking okay next step next step next step hi burrito hi chef so what are you making mediterranean stew with calamari and i'm going to do a roti trinidadian bread a roti are you from trinidad i am from trinidad yes chef i hope that i could impress you today with a little trinidadian italian food do i want fusion or do i want like pure italian food i think you want to see a little bit of us an important mystery box someone's going home as well you were number one or you're number four i would like to say that i'm number one good luck thank you chef all right how you doing good how are you chef today i'm going to try and go a little more simple i don't want to be super chaotic in front of joe what's in the tomato sauce just the tomatoes just the sunrise on the tomatoes no i'm gonna i have the infused flavor from the sausage and you're gonna put the garlic is there a vampire convention happening you're gonna saute the onion and all that pork fat yes a little heavy now everything i was doing for my sauce your question you're gonna put some wine in it it's too late now never too late my friend i think eric's gonna have a problem with keeping it simple and i think that he's gonna go home okay tamara what do you got going on what are you gonna make uh i'm going to do uh veal uh loin medallions with a spatzle chef i do fusion you do fusion yes chef fusion without confusion yeah absolutely chef where's your veal line hopefully that's cooking already in about five minutes i'm gonna put it on so you haven't started cooking the veal with i'm from alberta so i'm very familiar with proteins i think that's definitely one of my strong points i'm a very positive person but you know one dish will send you home good luck [Music] hi kayla so what are you making i'm making your stuff feel annoying stuffed with what the parmesan cheese burrata basil some rendered down pancetta and a little bit of chili flakes where's your veal one i just popped it in the oven yeah it's stuffed it's in the oven i butter basted it very frenchy very fancy you think italian food you think simple all of a sudden you're like butterflying a beeline and filling it and stuffing it seems very ambitious you know i just really want to impress you somebody's going home and there's only four of us i mean those odds aren't good at the end of the day that deal has to deliver absolutely chef you can talk to talk and hope you could walk the walk so some very interesting things happening out there at this point i think hail if she could pull off the stuffed feel and if it's still pink and moist in the middle that would be very impressive but very very very ambitious i'm really interested in trying morita's roti he's frying it off in a little skillet pan right there and by the look on her face she seemed to be quite pleased with it so far eric who's gone the traditional route i think he's a little bit confused of what italian simple italian pasta means like i've seen a lot of raw garlic [Music] you have just one minute left worried about overcooking the calamari my biggest concern i need to make sure that that calamari is cooked perfectly because if i don't i may be leaving the master chef canada kitchen last touches want to see good looking plates nine eight seven six five four three two one stop hands in the air everybody good job [Applause] there's always a chance in top four to go home and i took a risk i hope it paid off i kept it simple today i don't want to seem very frantic in front of joe he doesn't know i'm like crazy yet so i don't usually cook italian we'll see how it goes i'm hoping that it was cooked well you never know the first dish we would like to try is you marita please bring your dish up everything's riding on the calamari i'm so nervous okay maria tell me about the dish i did a mediterranean calamari stew a little bit of capers and a roti with olives and fresh parsley [Music] the calamari is cooked perfectly still very very moist very delicate the tomato stew has very nice fresh flavors you taste the olives you taste the onions you taste garlic a lot of garlic for me it's a very very good expression of ingredients and i think quite frankly it comes together really really strong good job thank you well the dish looks beautiful thank you chef i think you've honored italian ingredients really well here i like the fact that you added something that's from you which is the roti very strong dish thank you thank you chef i am so relieved that it's cooked right eric please bring your dish up pasta and tomato sauce could seem too simple and underwhelming and they could definitely send me home tell me about the dish homemade fettuccine sausage hand crushed tomato sauce topped with basil [Music] it's pretty simple though did you want to stay simple or you're trying to impress i usually overcomplicate things today i thought i'd stick with clean flavors it does kind of come together as a pasta dish it has good flavor try what do you think say you're in my restaurant what would you pay for that fifteen dollars fifteen million dollars are you over valuing yourself uh see what they say i'm really happy this time you kept it simple yes chef but you're gonna charge 20 bucks for that pasta that pasta better be right on and i mean from the sauce to the noodle texture consistency you hit it right on i would say it's a very nice fish thank you [Music] kayla could you please come with your dish this dish could either shoot me up into top three or it could send me home tell me about your dish stuffed veal loin with cheese olive tapenade crispy fried capers very tricky to get a stuffed veal line perfect how did you want to cook it medium rare medium uh medium medium medium yeah let's see not bad it's a medium true medium so you nail the temperature you were able to get a nice season crust on the outside the filling i take it or leave it the pinkness of the veal in the center is spot on and it's moist and tender and really quite flavorful you think you made any mistakes here the fact there's no starch anywhere to be found i think that it was a risk and i think if you conceptualize a dish correctly you don't always need starch nailed the cooking here the color is perfect it's rested basted it properly you think this dish is going to take you to the next level i hope so chef i don't want to be too confident but i think i have impressed them my role is to do the grilled polenta julie's doing the sauce eric is helping with the meatballs and danielle is a swing i'm really excited about our menu but oh my god eric is all over the freaking place jumping into the truck jumping out of the truck this is me as eric i need garlic in here because we're crazy anyways dude how long it's gonna take me to get all that garlic did julie caramelize onions first yes she is as a team captain eric is afraid to delegate i think this is a real problem guys where's eric eric huh michael's calling you what you're making guys uh so we are doing uh stuffed meatballs with crispy fried polenta and marinara sauce stuffed meatballs polenta planted to me that sounds like it's getting a little bit complicated you've got to get as many of these out as possible i would get rid of the polenta it's just one other thing you've got to worry about yeah okay i'm not very gung-ho about the idea because i love grilled polenta but we have to listen to the chefs when they give us advice we listen [Music] so glad we picked mexican it was a great choice tomato yes give me a couple minutes tell me what you're working on what's on the menu we're gonna do a flank steak taco with a red and uh green sauce and some charred corn we're also gonna do a shrimp ceviche you're gonna do a ceviche yes chef personally i would say drop the shrimp stick the one make it delicious okay all right you can do that yes chef this is pino you hear that no shrimp chef michael suggests to scrap the ceviche great idea now our menu is more focused and right away we get to work salt salt yeah yeah 60 minutes has gone by there's a big crowd building up and you'll be feeding them in 60 minutes 60 minutes come on guys we got to move a little bit faster here my money's on the italian right now simple people understand it it seems like the the blue team is complicating things with all these different ingredients they gotta remember that two people are serving two of them will not be actively preparing food start to complicate any of the dishes they're gonna fail miserably but even with their new pared down menu the red team still has over 400 meatballs to make can i make a suggestion we gotta use this cheese more we gotta put a little bit of the cheese in the meatball please fine okay it will moisten it up i promise you with 45 minutes to go eric is starting to panic okay why don't you guys go in there we'll roll off are you kidding me go in there what are we doing in there we got this on we've got two minutes what's the point eric is driving me crazy right now we have 400 meatballs to cook and i'm really worried about the time eric i think you should be cooking them fine if you throw it in two minutes i'll be back let me just get stuff ready just stay in there julie can you yes help eric okay and tell him to calm down okay hey eric i'm helping you uh okay fine you better have all your protein in the oven cooking butter or garlic garlic butter to brush the bun with where are you about cooking the meatballs what do you mean i'm [ __ ] cooking the meatballs and then i have to stand around to do it you got to be kidding me you've got what six orders here you got raw meatballs there you got romney falls behind here you're not gonna make it unless you hustle i know chef i am not going to another gosh darn pressure test eric you see the crowd massive we're screwed i'm really worried that there's no organization in terms of how we're going to get these subs out the baskets are going from here to over there to here you have to be organized you're absolutely right danielle okay then move all the [ __ ] to the left danielle's making crucial decisions and i'm agreeing yes danielle's helping me stay calm i don't want to be frantic in a team situation cause i'll just make the whole team frantic just before service we all pull it together so just take out like this load it up with the meatballs that's right for the two teams to turn it around what they've got to do is the red team in particular got to get their meatballs in braising right away and they've got to get those buns cut cheese put on them getting them soaked up in the marinara sauce ready to load the meatballs in the blue team they've got to start searing off that steak asap ready to relax to slice otherwise they're not gonna make it i would agree but with only minutes to go before lunch and a long line forming the blue team doesn't have enough steak cut to fill more than a couple of tacos i managed to get a small batch of steaks rested and ready to slice i don't want to face the treasure test so that's why we're really working hard today tina what are you doing chef i'm uh cutting up for me for our chocolate chip how many portions is there there's about 10 portions there's 200 people out there you have one out of serving chef you're going way too slow yes chef hey hey see that this is frank's steak it should be cut this way no chef i'm cutting this way is that no good all right the grain when you're gonna cross the grain it's this way see across the green it's very embarrassing when the chef steps in and you know says that's not how you do it that's how it can be cut thank you chef come on get out here yes chef look you got one guy you're cutting by himself somebody should be helping him yes chef hey mike you're here okay use your team efficiently yeah you're not gonna be able to get the food out on time yes yes sir we're gonna run out these things could take us down while the blue team struggles to get caught up on their meat prep the red team has a sub finished and ready to sample [Music] that's good i like the basil on it eric one thing you cannot afford to have is raw meatballs i do not want to get one complaint one minute there's a big crowd behind me they're gonna be attacking the food truck in one minute okay let's start putting some together right now where are the taco shells all right let's go right now [Music] time's up i see a huge gigantic line coming over to our truck so now i'm even panicking more hi there sure one taco one behind let's go come on guys let's do this morale in the red truck is really high we're ready to get this going cheese cheese and basil there you go i'm shocked right now how well everyone's working together eric has actually started to calm down he's doing a really good job keep this feet up eric you're doing awesome extra extra kayla and eric working side by side not fighting keep it going five dollars can make the difference i'm proud of caleb because she put our differences aside we worked great together but like honestly i don't see us ever being best friends just loaded it's officially a craft meatball awesome our lineup's not moving because we're not getting food out there quick enough nine total nine tacos now we need this station to be clear it's just a mess in the food truck at this point panamonium mike is slow gently placing meat on the cheese putting a nice dollop of sauce it's cute for at home but not a food truck tamara i think you should be here you need it yeah okay maria's like mike just just get in the friggin window and i was like okay good that's where i want to be i want to talk to the customers anyways everyone's just working their tails off where is the onion it's amazing how the tables have turned now the blue truck seems so organized so prepared all of a sudden the red truck boom in front the meatballs are coming flying out of the red truck but the tacos they're having difficulty getting around the blue team has too many components going on that one dish they're not serving as many people here we are sorry about the way the red team it's simple it's lean it's fast as the red team continues to churn out their subs the judges head into the crowd to gauge which team's meal is winning over more customers you ate from the red team how was it delicious you like it i love it and who likes the blue mexicana truck it's delicious and how long did you wait for the taco 25 minutes wow meatballs taste delicious they're just pumping it out everyone's been waiting forever to get the blue truck so we just got our food right away every single five dollars counts today we need some more people we have the idea to try and poach a couple of their customers hey guys i see you've been waiting a little while you want to come over to our line we're going quick we first send out kayla and she recruited quite a few customers good can we direct you over to this line she got people from the crowd got people from the blue team's line some mini meatballs some beautiful fresh mozzarella fresh basil dig right in there we're walking over from the blue line to our truck food is looking awesome people are loving our subs like we are winning this today i guarantee you oh they just took two of our customers who did they did they have no lineup they've got no one if we lose customers to the red team then we lose that would be honestly heartbreaking for me we really appreciate everyone's weight here we promise it'll be worth it the red team is getting their boot out faster but then michael discovers a problem with one of their sandwiches rho did you say yeah let me take a look that does look a little underdone doesn't it let me get this replaced right away for you okay i'll be right back do not move thank you eric yes sir we have a major problem here we have a raw meatball what i told you earlier we cannot afford to serve a raw meatball look that is raw yes sir that is unacceptable i'm absolutely devastated this meatball could be the reason i get eliminated okay i need one replated right away so i can take it back to the lady i don't want to keep her waiting yes sir they give her an extra meatball yeah keep an eye on those meatballs we cannot allow them to go out wrong that freaks me out we have to give that money back and it could make or break us it's bottom line today how much money can we bring in hey guys we need to get that line it's all about money i know but we need to be a lot more careful cooking meatballs there's ground pork in it so 100 i'm worried about raw centers so i have to make sure the insides are cooked these are all perfectly fine these are all cooked while the red team loses time double checking eric's meatballs the blue team takes the opportunity to steal back some customers this is my big chance the red team put on a plate that's raw and i think that's great this is our time to step ahead we need someone to go work the crowd you know do some magic so i quickly grab a dish and i start working the crowd showing people other customers who bought food from the town truck look what we have how you doing over there have we tried the mexican yet mexicana we have a marinated flank steak in there this is just what comes on the side we have two different types of craft cheese one spicy one's not i'm italian i'm the italian who's converted today so i tell him i'm italian but i've gone mexican tell him pinot sent you and they'll take good care of you one minute you have one minute left right here we go one more guys rocking it eric we're rocking it can you just ask them if they want spicy or not spicy cheese we're using the craft habanero cheese and the tex-mex sure here we'll give you two subs and an extra meatball each in the dying moments of the food truck challenge both teams are fighting to win over the final few customers moving way faster thank you very much they are hustling now you

Channel: MasterChef World

Views: 3,156,496

Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking show, cooking competition, masterchef world, masterchef best dishes, best masterchef dishes, masterchef canada, masterchef canada compilation, masterchef italian food, masterchef canada italian, masterchef canada pasta, masterchef canada pizza, italian cuisine, Italian, pizza, pasta, jamie oliver, joe bastianich, masterchef canada jamie oliver, masterchef canada joe bastianich

Id: PelKOzkapG0

Length: 44min 57sec (2697 seconds)

Published: Thu Mar 04 2021