The Anticipated MasterChef Canada Finale! | S02 E15 | Full Episode | MasterChef World

tonight the top two home Cooks in Canada will go head to head in the most spectacular culinary Showdown that this country has ever seen this is the MasterChef Canada Finale once ago the search began for the best home Cooks in Canada the top 50 were invited to Toronto to make their signature dish for the judges Rock their socks off and turn a coveted white apron come on out you're getting a full body hug some had their dreams dashed this didn't hit those notes so it's a no from me the best of the best moved forward you are the top 16 home Cooks in Canada and each week they battle to survive in challenges that push their limits Focus help him on the suit I will not accept that they honed their strengths this is a league of its own week after week home Cooks were eliminated until it came down to just two vying for one hundred thousand dollars and a life-changing title tonight's first finalist is Lynn a military vet from small town New Brunswick I was injured in the line of duty they told me I'd never be able to walk in heels but here I am her fine dining experience was limited but her natural Talent was not some people play music by ear I cook by taste placing her at the top again and again Lynn Lin Lin yes her strong personality triggered strong reactions more chopping and less talking okay please but her heart and spirit won everyone's respect there's no way that I could have possibly asked more from my partner a devoted mother who never flagged in the face of hardship food was something that we sometimes ran out of and I'd have to go to the food bank but I always found time to cook them something that tastes good and that's the way I show them that I love them they make me cry she amazed the judges and herself spot on this to me is perfect I don't find any faults wonderful wow this is a restaurant quality dish again I'm actually surprising myself every day that I'm here keep doing that you might land the biggest surprise I would like to open a bistro with my daughter today is going to decide if my dream comes true or not now the only thing that stands in her way is David a concrete worker from Surrey BC I started doing concrete at 17 years old I only have a grade 10 education and I didn't finish school he's driven by a desire to change careers I'm hoping that I could fulfill my dream of owning a restaurant inspired by his wife and boys he impressed the judges right out of the gate we think your dad is an excellent cook do you think you can go down and give him that and never look Ed tree again and David David David amazing job this is your third time here in the MasterChef Canada Pantry but despite all his advantages we call him armchair David because he's always in the gallery he earned everyone's respect what do you do again for a living I'm a concrete guy it's like a trained Chef did this understated and humble the only showboating he did was on the plate absolutely wonderful beautiful it's incredible genius Sublime the day I left my family all I wanted to do was to win it's all about them and it's all about winning foreign [Applause] [Music] [Applause] congratulations David and Lynn over the past weeks you've survived each and every demanding Challenge and proven that you both deserve to be here in the MasterChef Canada Finale thousands of Home Cooks from across the country wanted to stand where you are now and you competed against the most talented of them tonight those worthy opponents are back to lend their support and cheer you on [Applause] Jennifer what are your feelings about Lynn it's one thing that I learned from Lynn is part believe in yourself Tammy Lynn is a incredible cook she's been cooking for many many years from her heart and she's been through a ton she's had to fight for everything that she's ever been able to achieve she's got a great palette she's got a passion for cooking Cody you're supporting David I believe you know what it's a true true pleasure and an honor to have shared the Master Chef Canada kitchen with him you are an inspiration to me and I know you're going to bring it home today John did David inspire you most definitely I thought I knew how to cook until I met Dave it's clear that both of you have strong support up in the Galleries and there's tremendous support for you across the country but I'm guessing the support that means the absolute most comes from your families David all the way from Surrey BC we have your lovely wife Tanis your little boys JJ and Nuno and your mother Maria [Music] Lynn here supporting you today you have your daughter Chelsea your daughter Ashley and your mother Carmen [Music] in the biggest surprise of all is my mother she doesn't travel she doesn't leave Edmonston did you win not yeah buddy not yet [Applause] [Music] [Applause] Carmen how do you feel about Lynn making it in the finale of Masters of Canada I'm so proud of her it's unbelievable Lynn has incredible Drive I don't think there's anything she can't do I know I know I don't think you're a total surprise that David's here are you I'm not he cooks to show us how much he loves us there's no Fame no money it's just about showing people that you love them [Music] but now it's time to get down to business families please head up to the galleries having my wife my mother my boys here it's everything tonight we want a gorgeous three-course restaurant quality meal there will be three rounds appetizer entree and dessert after each round you will present us each with a Flawless plate in the banquet room where we will taste and judge your dishes you will now have 10 minutes in the pantry to get everything you need to cook us the most important three-course meal of your life Lynn is amazing in this kitchen but no way is she gonna beat me tonight I didn't come here to just make it to the final two I'm gonna be David are you ready yes chef your time in the pantry starts now [Applause] I am rooting for David because he's not afraid to push the boundaries and really throw in new techniques to his cooking passionate she's Flynn's perseverance is impressive but David's culinary knowledge it's like second nature to him [Applause] Lynn what will you be making a surf and turf of flagra and lobster [Applause] what about you David Tomatoes five ways with crispy sweet breads you have 60 minutes to transfer those culinary ideas onto the plate are you ready yes chef your time starts now [Applause] [Music] we have two different Cooks from two different parts of the country going about this challenge in two completely different ways one is going luxury and the other one's going very humble Simplicity agreed they are Worlds Apart as they are from West Coast to East Coast I the judges that yes I can do foie gras I can butter poached Lobster and guess what I can actually play and make a cracker to top it all off sweet breads are my favorite dish to eat at a restaurant sweetbread is the thymus gland of veal or a calf I've never had sweet bread with tomatoes it's going to be a really unique match these particular Tomatoes I'm going to poach in the olive oil I'm going to make a jelly and I'm also going to make a foam I'm going to serve some raw and then I'm going to pickle the green tomatoes I love making common ingredients beautiful foreign [Music] aren't you afraid that this dish is not really sophisticated enough I know you're trying to elevate but Lynn is doing Lobster and frog raw and you're doing tomato I'll compete against foie gras any day with my tomatoes how you gonna marry tomato and sweet bread the richest of the sweet breads gets beautifully paired with the acidity of the tomatoes you have inspired a lot of people who knows you may even inspire me thank you Chef Maybe Lynn what are you making over here and I'm making a homemade poppy seed cracker for the Foie gramos wow that's ambitious how are you going to make sure though wagra is perfect I am going to make sure my pain is really really hot I'm gonna use three different pans for the three different pieces I can't wait to try this one good luck thank you [Music] David is just taking his sweet breads out and whilst they're hot he's starting to peel off that very thin layer of membrane that could be quite difficult if it's not done properly and if you don't remove that little membrane it's tough that's a hard sweet bread 20 minutes 20 minutes left nice nice Lynn she's got so many delicate things to put together on the plate at the last minute nice job Lynn Nice Lane beautiful head [Music] our pants on fire I certainly want to be tasting my chair forever thinking about plating soon look at this he is trembling take it easy David steady those hands you know you can kind of feeling the pressure here well the title at stake my hands would be shaking too all right wowin that is awesome I can't believe how incredible Lin's plate looks I hope there goes the spiral cracker [Applause] [Music] [Applause] [Music] incredible ten nine eight seven six five four three two one foreign [Applause] David judging by the gallery's reaction and what we can see you've both played it very impressive appetizers but as I always say pieces came please follow us into the banquet room with your dishes [Music] you had 60 Minutes to create your appetizers and it appears that you've both done a spectacular job let's hope they taste as good as they look Lynn please bring your dish forward I want everything on my plate to be perfect my dish is a lobster and Foie gra surf and turf served with a homemade poppy seed cracker it's very impressive and is definitely restaurant quality plating thank you chef let's have a taste clean when I was watching you cook the pan fried foie gras and I saw this enormous plume of smoke I thought for sure you had destroyed that foie gras but it was seasoned beautifully caramelized on both sides you nailed that piece of foie gras this has to be one of the best Surf and turfs I've ever had thank you moose is difficult to make period And I must say you did a fantastic job the lobster meat gives it a rich Taste Of The Sea which goes very nicely with frog raw what really impresses me is this beautiful cracker because it cuts into richness beautiful thank you you've nailed every component it's amazing to see how you've evolved you have this confidence now that wasn't there before you came here incredible thank you David please bring up your dish I'm just hoping that this appetizer dish was a good idea my dishes Tomatoes five ways with crispy sweet breads and a salsa verde it looks beautiful it's like a garden with little rocks it's good to take nature as inspiration when you present the plate David it's one of the most Innovative things I've ever tried it goes from a solid form to liquid it just pops in your mouth but one small misstep he left the outer membrane of the sweet bread that's what's making it tough it's an easy misstep to make but overall fantastic dish the Pico Tomatoes The Salted tomato I love Green Tomato that was wonderful and the sweet bread to me it worked and it worked well did you inspire me a little but it's difficult to inspire the demon Chef a lot it's interesting that you chose a sweet bread to go with the tomatoes because it's a unique and interesting combination that in fact does work other than that little chew that I had the crispiness of it was right on the money Lynn and David we need to take a moment to discuss your dishes in private well two really great first course dishes and two very very different approaches I would agree Lynn really took more of the luxury approach to picking Lobster and foie gras and David went after the humble tomato in terms of pace I think they both delivered but it's the small things we are at the finale and it's always small details I know that there was a little misstep maybe with the sweetbreads I think Lynn has the edge here but everything just seemed to be harmonious together I am feeling like I lost the appetizer round I'm not going to make any more mistakes I feel great I want to win this [Applause] [Music] Lynn and David you both served us very impressive appetizers but two more decisive courses lie ahead your entree and your dessert so David walk entree will you be cooking for us today I'm going to be doing a take on a classic Portuguese dish of pork and clams these are flavors that my mom taught me I hope I get this right Lynn how about your entree I will take you for a walk in an enchanted forest my inspiration comes from going hunting with my mom and my dad when we were little Tammy inspired me to use elk I am making elk tenderloin in an enchanted potato Forest you will have 60 Minutes to create the best entree you have ever made your time starts now [Music] I've never cooked with those before it's very risky and might be very stupid but this is the Master Chef Canada Finale [Music] I'm gonna beat Lynn this round I'm elevating this classic simple Portilla dish by using the wild boar cooking it called feed in duck fat and gooey duck from the West Coast my favorite clam actually everybody [Applause] [Music] who's taking a technique which takes hours and hours to prepare properly how is he going to pull that off also he's taking which is tougher than normal clams they're overcooked they're like rubber bands there is no margin for error [Music] Lin's also chosen a game knee elk is very lean cookie has to be done very subtly that will take about 12 to 15 minutes to cook at five to six minutes to rest [Music] oh mom you look good that's amazing wow Lynn what are you going to be doing with these spun potatoes I'll be making trees how do you plan to do that I'm gonna wrap it around a wine glass to get the shade and then I will deep fry it oh that's a unique approach look at this beautiful elk here have you cooked without before you never cook without sometimes you have to take risk because if you don't you'll never get a head chef well I admire that ambition best of luck with it yeah yeah you want this David here we go Brother David are you concerned that you picked raising meat for such a time sensitive challenge this is oil yes and I can leave my finger in here yeah just nice and slow nice and slow for a challenge like this I believe that the rounds are small enough that they'll cook through I want to get that to a medium and then I'm going to throw it in the fryer and what about the gooey duck it's also a very challenging protein to work with it is truly I have worked with gooey duck a lot it's just simply not overcooking it taking a lot of risks here I am and if you pull this off I'm gonna be very impressed well best of luck thank you Chef you got it babe 30 minutes yep 30 minutes left [Applause] [Music] [Applause] [Music] one of my trees isn't working I'm worried about my potato trees I need to leave enough time to cook my elk and I'm pressed for time right now she is so concerned with her treats she's not paying any attention to her out but she doesn't get the elk on in the next five minutes it is over for her come on Mom I can tell you right now Tammy looks worried for her I think Lynn's unraveling what the hell did I get myself into like what was I thinking come on woman hurry up I haven't touched my elk yet I'm way behind but I know I can do this [Music] the star of this play is going to be the wellbore KY goodness we're good yeah David looking good man yeah baby five minutes at this time you should be playing look what's happening over here gentlemen working at super ninja speed to get everything on the plate she is [Music] that's the way I like it one minute you have one minute left come on one minute [Music] this plate is so important this is everything [Music] [Applause] four three two one hands up heads up this dish is fun it's quirky it's artistic like me as I look at my dish I'm happy with it it looks like a restaurant quality dish David please bring up your entree this entree is very personal to me I just hope I'm making my mom proud my dish is a wild boar belly with gooey duck clam and brown butter carrot puree it's an exquisite looking dish do it you're taking the inspiration from Clement Park I mean that's just right up my alley you know Asians we love to mix Seafood with meat do we eat that clam with this wild boar perfect compliment the combinations of textures of everything it just goes together the clam is so tender it is the thing of beauty very sophisticated humble dish from a very sophisticated humble chef your wow factor on this plate is the wild boar belly herbs and little Citrus seasoned beautifully absolutely delicious we chefs love to be surprised and you surprised us with this dish nicely done Lynn please bring your dish up I hope the judges don't think it's too extravagant or show-offy and that they get my story and my creativity my dish is a butter-basted elk tenderloin in a potato Forest a bed of celery root puree Lynn your dish has a real flamboyance to it and you've definitely connected with the ingredients I think you made one error you spent most of your time with your potato which I don't think should be the star of the show here it's the elk the elk it's just a little rare that's the only fault on the whole Dish everything else is seasoned properly the puree is lovely just the elk I mean the elk seasoned beautifully caramelized all the way around absolutely beautiful but it's just a hair on the underdone side the celeriac puree has that slightly sweet earthy flavor a beautiful accompaniment this is the kind of Enchanted Forest I could visit then I love stories on the plate and that story Enchanted me the potatoes and the way it's shredded and the perfect season you can just eat this all day all the ingredients they go together enchantment Magics happens thank you very much please head back to your station and get ready to make dessert I think I made my mom proud with the wild boar and the gooey duck I missed the mark my elk is a bit undercooked for the liking of the judges once again we've seen two incredibly strong and different dishes David's was very much connected in his Portuguese background he managed to pull off that wild boar belly remember I was the one that was most skeptical about his wild board the gooey duck was a knockout punch for me I thought it was the most Sensational tender flavorful gooey duck I've ever had his presentation could have had just a touch more Zing to it whereas Lin's the presentation was wow big time I love the story of her childhood that really touched me but the elk was undercooked the overall concept doesn't work if the proteins are undercooked this competition is so close a lot is resting on the dessert [Applause] so far you've both delivered an extraordinary appetizer and entree and the desserts you make in this next round could be the deciding factor in this competition Lynn what are you doing for your dessert I'm making a play on a cheese platter ship are you David I'm gonna make a very refined version of my wife's favorite lemon dessert you will have 60 Minutes to make us a stunning dessert that could secure your Victory we're Nick and Nick I'm not going to give up with my dessert throughout this competition Lynn has been a Powerhouse with desserts and now I gotta compete with her and do a better one are you ready yes chef your time starts now [Applause] [Music] there are six elements on my plate one of the elements is black olive pistachio dark chocolate bread I have to get that bread made because from start to finish it takes an hour [Applause] this dish is all about layers the first layer is white chocolate graham cracker cake the second layer cream cheese mousse with vanilla bean and on the top are shards of meringue and for a garnish I'm doing lemon curd this is the deal breaker if this dessert isn't perfect everything will be for naught with dessert it is all about the refinement and I think dessert is far less forgiving in pastry there's nowhere to hide the dessert I've been working on in my head is very complicated and I will need an hour and 15 minutes to produce it [Music] and I have 60 minutes me through each component of desserts so the crust will be a sponge cake and that's the foundation the base and that'll be the base and then the center will be vanilla pink cheese mousse wonderful and that's what you're working on right now exactly so does this then have to go in the freezer yes into the freezer which is going to be the most difficult aspect of this dessert just bringing it all together in the time allotted maybe it's making your wife proud with this new and improved version of the dessert what do you think I hope so thanks David [Music] all right there Lynn hi chef can you walk me through each component of your dessert please I have a pistachio brittle my mom cooks brittle and she puts it in tins and that's what people want for Christmas wow I also have a marscapone moons this is an olive oiled savory bread we all love bread French people love bread right yeah it's true I'm making glazed apricots and that will be served alongside chatsuit but going sounds like you've got a lot to deal with yes chef and if there's anyone who can pull it off I'm gonna guess it's going to be you Lynn thank you chef foreign Every Move I Make needs to be intentional I don't have the time to make mistakes 15 minutes 15 minutes left what did he put in there he just realized he didn't cook it I stuck a raw lemon curd into the freezer I need to cook that I am in full panic mode he is really cutting this close I'm not sure he's gonna make it watch I didn't cook one of the elements I stuck a raw lemon curd into the freezer I am in full panic mode David just realized he forgot to cook this lemon curd you've got a whisk everything to let it set in the fridge and that takes time here we go this is very very key is really cutting this close laughing nothing on the plate but Lynn is almost finished [Applause] five minutes you have five minutes left oh my goodness this is unbelievable [Music] so finally David is now starting to play he's starting to put together his dessert [Music] oh my God he's still running around [Music] [Applause] Lynn is already finished one minute yeah one minute left [Applause] he's still got to put his meringue on it's gonna be within seconds if he pulses off [Applause] [Music] [Applause] wow elastic win or lose I'm happy with myself [Applause] no it's time for the most important tasting of your culinary lives that's it David please bring up your dessert my dessert is a lemon curd parfait on a graham cracker sponge base with meringue are you as surprised as we are that you pull this off I wasn't going to give up not today no way can't wait to try it [Music] I really adore all the flavors the presentation to me is unique so many textures happening here you have crunchy from the meringue soft from the mousse the cake is sensational flawless you know David I am impressed you really elevated your wife's lemon juice here it's start the show really is this lemon curd because the sharpness and the sweetness that balances perfectly this to me is heaven in the spoon [Music] the Moose is a light and fluffy and delicate the lemon curd if that had not made it to the plate this would not be a successful dessert it's very well done thank you Lynn please bring up your dish [Music] my dessert's a play on a cheese plate it has homemade chocolate olive bread pistachio brittle a mascarpone mousse candied apricots and my favorite cheese chateau thank you [Music] well then this is an intelligent dessert chocolate bread with the pistachio and the olive goes very nicely with that salty cheese and the apricot that's delicious this is a plate I would like to share my friends the mascarpone mousse mascarpone can be extremely rich and heavy but you are able to present it in a way that delivered a featheriness to it my only comment would be the brittle because that was the sweetest element I felt it was a little bit of the odd man out but everything else it was really very very good Lynn you've done something very very rare on this cheese board you've mixed two ingredients that work so beautifully together the olives and the chocolate it's actually one of the most memorable things I've had in the entire competition I would serve that in my restaurant any day he's returned to the kitchen while we discuss which one of you most deserves to be Canada's next Master Chef [Music] two great home Cooks three amazing courses I truly have just cooked the most important dishes of my life I hope that what I've done gets me the wind tonight let's start with David's menu he's taking a lot of classic things and reproduced it in a very neat way tomato sideways I like the Innovation the gooey duck was exceptional I mean it was a restaurant quality dish and then you finish up with a very light lemony classic but elevated dessert exactly what I would look for at the end of a delicious meal every element of my menu represents me and represents where I'm from I can win today I think that Lynn had the advantage on the appetizer it had the refinement and the wonderful flavors that I was looking for in a great appetizer Lynn's main course I thought they were great elements that came together Lindsey said a lot of flavors Savory and sweet and it all worked and I like things that are unpredictable she was very ambitious with that cheese plate [Music] they're so close this is really difficult [Applause] [Music] [Applause] Lynn and David months ago your culinary dreams LED you here to the MasterChef Canada kitchen week after week you endured challenges that sent your competitors reeling but you both survived in fact you thrived growing and improving exponentially with each Challenge and presenting us with the finest dishes we've seen in the history of this competition you have now reached a level of skill and Artistry that has earned you a place on this stage please come up and change places with us this is for the MasterChef title and this is my chance to start my second life [Music] I hope that I get to be the hero for my boys all your lives you've cultivated your passion for food delighting friends and family all those experiences culminated in the masterful three-course meal that you created for us tonight but as you know only one of you can be Canada's next MasterChef choosing a winner came down to the smallest of details one of you inched ahead of the other in presentation technique and flavor that person will win 100 000 this Trophy and the life-changing title of MasterChef Canada this year's winner and Canada's new Master Chef is David [Applause] you did it I am the best home cook in Canada right now and nobody can take it [Applause] oh my God [Applause] Lynn brought it big time I truly truly am inspired by the work that linded tonight I'm not going to give up because there's always another road to the Finish Line watch out Canada You Haven't Seen the Last of Me [Music] [Applause] [Music] I'm a blue collar concrete guy from Surrey and I won MasterChef Canada it happened to me [Applause] [Music] foreign [Music]

Channel: MasterChef World

Views: 348,137

Keywords: #masterchef, Alvin Leung, MasterChef Canada, MasterChef challenge, best dishes on masterchef, best masterchef dishes, cooking competition, cooking show, how to cook, master chef world, masterchef, masterchef best dishes, masterchef world, recipe, masterchef canada, masterchef canada season 2, masterchef canada season 2 episode 15, masterchef canada full episodes, alvin leung, michael bonacini, claudio aprile, masterchef full episodes, cook, masterchef canada season 2 finale

Id: 4vnm5d9LGjM

Length: 40min 57sec (2457 seconds)

Published: Wed Sep 20 2023