The Best Jeremy Senaris Moments | MasterChef Canada | MasterChef World

I'm making monkfish synagogue it's a traditional Filipino dish of Tamarind paste and fish sauce the last time I cooked monkfish Chef Alvin told me that I did not treat the protein properly because it's considered Poor Man's Lobster that's like using filet mignon in a stew I have to tie the monkfish so it stays round while I cook it feel good I'm ready to redeem myself with this dish hi Jeremy hey Chef how you doing I'm always good how are you doing I'm doing good my mom's got all my meeson plus done well no no I was talking about in general in general it's good um I have a fiance I have two young daughters now so trying to win this for them since I was last on MasterChef Canada a lot has changed actually I'm a dad and I'm a family man now so I quit my engineering job to pursue food full-time I run my own little private Chef catering company I've done a lot of fundraising and it's just been a great experience but the food industry is tough recently I had to go back to my engineering job to support my family so my business has been put on the back burner winning MasterChef Canada would give me the means of fulfilling my lifelong dream which is opening up my own Filipino food restaurant this is it this is amazing look at the energy in this kitchen right I'm gonna be loving to taste a lot of these dishes ten nine eight seven six five four three two one hands up Jeremy please come up to the front it's a monkfish sinigang on the bottom is a Tamarind and balsamic glaze and some watermelon radish for garnish amazing presentation thank you Chef I can't wait to sink my teeth in this everything is there you got the fruitiness coming from The Tamarind and the extra layer of flavor coming from the balsamic now the monkfish is a poor man's Lobster Lobster okay and I can tell you this is a rich man's dish yes thank you Chef thank you this Triple Decker challenge will take you across the Pacific to a country with some of the most beautiful cuisine in the world Japan my favorite I've been studying Japanese food for the past 10 years so I'm super pumped to show everybody what's up [Music] okay this is true craftsmanship to be a Sashimi Chef this is not just about speed this is about precision and quality you know not simple I actually spent some time in a local fish market in Halifax filleting fish by the dozens so I have to follow my instincts [Music] each of these home Cooks is really concentrating on removing that first delay they want to make sure that there's no flesh left on the bone patching the knife in the bone immediately I just gotta cut through this bone medic Taya has already cut herself that's not a great start by moving extremely fast I really want to get up into the balcony but I'm having trouble removing the rest of the fillet from the collar so I start packing at the bone not the fish fillet the bone May is moving through that fish very very quickly but Jeremy Jeremy is moving at a very intense speed right now Jeremy has got his fillet off first he ready to start slicing three more minutes left come on you need to be plating now you know what I like about Jeremy like Chef coming right he looks at the fish looking at the angles he's already seeing the slices before he even slices it I'm doing the traditional Japanese technique of cutting fish you start cutting an angle and to finish the cut you make sure that your knife is at 90 degrees I want to show Chef Kimura that I can do it too only one more minute get it on the plate now it's just trying to make it look prettier wow Jeremy's already plated and Andrew too wow wow yes lots of confidence I'm so nervous about time that plating skills go out the window for me my fingers are shaking 30 seconds left come on I want to see perfect replication I hope it's good enough ten nine eight seven six five four three two one [Applause] hi chefs yes very Chef it is nice a little tighter [Music] look how thin that is very very beautiful thank you chef it is very nice Jagged pieces here a bit of inconsistency the most important thing is every slice the same size Jeremy it is so fast it's faster than anybody else I tried to use the technique where you finish the cut that's good yes the chef excellent job foreign thank you everyone I think you made a great first impression for Chef Kimora but four of you were Cut Above the Rest the very best Snapper user tsukuri was prepared by Jamie [Applause] yeah [Music] I don't want to just be one of the four I want to be the best of the four so I'm super happy Jeremy hi chef how are you doing I'm doing good I'm getting most of my prep done I got emulsification and spiralizer I'm making seared Cod I've been wanting to work with the spiralizer so I could pull off this technique for you guys yeah so essentially I'm forming a potato tube yes out of spiralized potatoes and then what's and what I was saying my other one is emulsified emulsification is combining two ingredients that naturally don't come together like water and oil I'm gonna do a calamansi burblanc you got to be very careful because often when you do a blood bomb if it separates man you are done it won't split thank you chef Jeremy's trying a technique on his fried potatoes trying to create a spring he's using aluminum foil and I can tell you that spells disaster right there I pull my potato spiral out of the fryer and the whole thing is just breaking into pieces it is sticking to this foil it will not come loose no matter what I try man I don't know how to solve this problem [Music] oh churches I'm working on my bur Blanc and then I realize it's split Jeremy has to redo his sauce I warned him that sauce would split last time so I start again I don't think I'm gonna have time there's only a minute and 15 seconds left he's gonna have to fix that pretty quick one minute if I don't get this verblanc on the plate I'm missing emulsification one of my two words 15 seconds Jeremy's cutting it very very close nine eight seven six five four three two one holy crap I'm looking at my plate and I'm such a perfectionist that I hate it it looks like I don't have much sauce on this plate I'm really really worried about that Jeremy please bring up your dish for tasting chose emulsify and spiralizer it's a pan-seared card with potato two ways and a calamansi beurre blanc Jeremy look at the sauce I'm not seeing the emulsification here are you seeing it well it was underneath the fish and the green onion oil is just mixed into it now fish perfectly cooked sauce it's there the calamansi the blue balm but I really wish there was more of it you know you're supposed to show it I tried my best chef you spend a lot of time doing things to make it more fancy which is not relevant spiral is there but is it talking to me no it's not I'm being tough on you but that's because you're so good expect more from yourself understood [Applause] what else I'm trying to find something that can replicate pork in the pantry texture is key when it comes to cooking plant-based Foods I do see this thing called textured vegetable protein I've heard of it before and I know it acts as meat after you rehydrate it so I'm gonna go for it and take a risk and try this without having used it before I need some basil too the talent in this kitchen is so Fierce you just gotta cook your heart out it's super exciting to see the nine home Cooks back together in this kitchen taking on this vegetable based cooking the challenge here is that they have to create something that is homey and comforting that comfort food but Elevate its presentation to you know the standards that we've come to expect cooking Filipino food brings back memories of my mother I lost her to cancer in 2008 so cooking the food that she used to make makes me feel good inside today I'm making a vegan noodle wrapped lumpia with a sweet and sour carrot sauce and roasted vegetables lumpia is actually pork and carrot spring rolled it's the Filipino version of a spring roll I have my lumpia I'm using texturized vegetable protein to act as the ground pork then I'm going to fry it traditionally lumpia is wrapped in a spring roll wrapper I can't use spring roll wrappers because it has eggs so I'm going to use rice noodles I feel like the creativity of wrapping it in a noodle is going to show the judges just how creative I can be rolling with noodles is a very technical skill as I'm trying to rule my lumpia come on this vegetable protein is falling apart if I don't get this done I have a chance of going home [Music] hardest part of what I'm doing today is wrapping this lumpia because the texture is not as sticky as ground pork so I'm adding a little bit of cornstarch to the filling just so that it will thicken up a bit and act as a binder is that cornstarch she's putting it looks like golden stuff which is a good idea it's an easy fix and then I use my Sushi mat to roll it come on and it works perfectly [Music] yeah baby one minute you'll have one more minute left come on one minute let's go I'm rushing on my plating but I'm also trying to stay calm so that the plate doesn't look messy I know at this point my dish isn't going to come out exactly the way that I conceptualize it but I'm gonna get this done I have no choice but to impress ten nine eight seven six five four three two one Jeremy please bring your plant-based Comfort dish to the front I'm feeling good about my dish I cooked my heart out today every memory and emotion was on that plate hello Jeremy hey chef paste comfort food was the brief what did you make comfort food it always brings me back to the memory of my mother and back to the food that she made traditionally Olympia is ground pork I tried to emulate that with a textured vegetable protein burnt pumpkin seed Ash chanterelle mushrooms radish and a spicy carrot sweet and sour sauce well Jeremy I am once again delighted to see the level of which you are plating your food it seems to be getting better and better and better thank you chef the Comfort feel is right there it is Rich it is flavorful it's the kind of food that I think would become a staple as they were being cooked you'd be picking one off the plate at home because you just couldn't resist it thank you chef Jeremy doesn't like traveling southeast Asia until you must have ate twice my week in lumpia why did you use the rice noodle it's just a cool little vessel once it's fried well let's see how this goes [Music] you have all kinds of range here the rice noodle I like it because it looks a lot more elevated The Filling tasty sauce you got refined carrots and I can taste that carrot coming together you have it all thank you so much Chef please go back thank you so much the judges mean so much to me I feel like my mom would be so proud of me Jeremy your fellow Cooks name you as the front runner so let's see you approve it today yes chef you're the captain of the red team come get your apron I want to show the judges just how far I've come in my experience I've run services for 500 people so I'll be ready for this challenge Jeremy you named May as your greatest threat let's see if you're right May you'll be captain of The Blue Team nice being a team captain makes me nervous because if you fail as a leader then you're failing everyone on your team as well all right okay guys so first course we're gonna do a chicken karaage afritada I know the direction that I want to go I'm going to stick to my food Style with Filipino food obviously the base is going to be the rice yeah right and then we're gonna have like our chicken there there's going to be the afritada sauce on top of it afritada sauce is a traditional Filipino sauce it's made out of roasted red pepper tomato and fish sauce the second one is also going to be served in a bowl charred eggplant and calamansi at Apple minionette and then play on a traditional Filipino we're gonna do sweet potato noodles as the base it's a coconut Filipino style Curry what worries me about this menu is the fact that like I don't know the flavor profiles these are dishes that none of us have ever tasted before all right let's go let's go [Music] this prep is going to take a while but we need to make sure that we're ready to rock for the very first order coming through right away myself Tay and Marissa dive into veg prep let's push it let's push it there is so much veg prep that needs to be done sweet potatoes eggplants dicing up apples and onions if we could keep like a super fast pace exactly I'm working on my ginasan sauce I'm taking responsibility of these sauces because none of my team has any knowledge about Filipino food so I'm delegating jobs by things people are familiar with so I know Christopher is familiar with cooking rice so I'm leaving that up to him and I'm also leaving him chicken prep I'm working on the chicken and it's uh probably one of the most important so I really got to get this done and really bang out the flavors yo Jared that amount or less per serving that's good okay yeah that's perfect I'm really really excited about this team everyone is so skilled but that blue team is not weak by any means there's just so much talent in this season so we'll see I think it's gonna be a good fight push hard guys at the beginning that way we have more time at the end Jeremy yes eyes on the eggplant since I was last on MasterChef Canada I've started my own private Chef company I run events private parties and pop-ups but no experience doing food delivery at all hey chefs how are you good how are you doing well what is your menu we have our style down for all three of the dishes that are all going to be modern Filipino food our first one we're gonna do a sweet potato ginaton with the roasted sweet potato and sweet potato noodles is a traditional Filipino dish it's typically a stew it's coconut milk aromatics like ginger garlic and onion it's basically our version of Curry and then we're gonna have a charred eggplant dish with a apple and calamansi minionette sounds delicious and then in chicken curry age with a traditional Filipino sauce it's afritada sauce and sushi rice as the base how's the chicken cooked my ass the chicken is going to be marinated in soy mirin and ginger and then we're gonna dredge it with cornstarch and deep fry I think that sounds really intriguing but you know when you work with the Masters you gotta please everyone thank you chefs all right good luck thank you [Music] all right guys I'm gonna be calling out orders okay come on baby give me an order it's gonna come hard Jeremy get up front I'll do that you need to ask for that we need you up there buddy service begins and I'm frankly feeling a little bit nervous okay do you have a spice it feels a little clunky none of us know what to do do you want it like this so let's trade hey Jeremy we've got another order in I think we're gonna we're gonna we are kind of out of sorts we're not quite ready so it's a bit of a flurry okay hey Chris jump in there the guinea time help uh help Jeremy on the unit time I need to hear you guys talking I need to hear talking we've got orders coming in now hey communication guys tell me where we're at orders are coming in so everything's getting super intense two times eggplant no order chicken wings one noodle salad three mushroom Taco I hear Andrew Expediting and on our side I don't really hear anyone guys orders are coming in we need to call them out please just look at them just go out no I think we need to communicate just look Jeremy really needs to take the lead he needs to be telling us what to do you guys we need somebody actually Expediting on that you want me to do it I'll do it but we need somebody actually controlling that or we're going to get lost Jeremy lots of talking up there okay just where we're at what's coming in yell to us Jeremy's being a little bit quieter than I thought he would be and our team needs his leadership to win this challenge how many poke we are basically cooking blind [Music] thank you Jeremy I need to hear you give these commands and orders so that they know that you're in charge that's what happens in a real kitchen you know that yeah I know that make it happen yeah sure thank you okay guys one Pokeball one eggplant two ginatan okay Michael said that I need to be loud I need to be clear and I need to be a dominant leader two pokeballs boom Jeremy's in the zone guys how are you guys doing good good Jeremy found this bearings and he found his voice and I think that's great good job guys good communication guys we're rolling we're doing good guys we need two chart eggplant one Guinea tan okay guys one more one more let's go hustle whenever you're on a team whether it's for sports or in the kitchen you don't stop you have to keep pushing every raving point will count on deciding to find the winner don't slack on those orders let's go Red Team final push this was a very hard challenge we had issues but we overcame them and I know our flavors were so amazing let's go we got literally 30 seconds now get hustle hustle [Applause] [Music] the results we're close losing team finished with an average of 3.8 out of 5. the winning team did slightly better with a 4.1 rating and that team who created and executed the most pleasing delivery dishes is the red team [Applause] so so happy right now I'm super proud of every single person on my team good job you guys do good I just feel like a weight is lifted off my shoulders I'm very very proud of the effort that we put forward and I'm stoked to be safe [Applause] all of these ingredients are so interesting these are not ingredients you're going to find in most people's grocery carts these are a little bit unusual and they do take a tremendous amount of skill and understanding in order to master them and it takes a very important word creativity very interesting I don't even know if you can eat it I don't even know like what half these ingredients are okay so maybe we're gonna scratch that idea at least I recognize the mung bean noodles I know that I can use that as a base of my dish I do recognize squab but I've never worked with it but I'm gonna treat it as if it was a tiny little chicken Club I think is particularly challenging to work with because it is such a lean protein unlike chicken it has a very strong flavor so it could be overpowering you have to know how it behaves you have to create that perfect balance I don't want to go salmon I feel like that's too easy I want to use something that I've never worked before I'm here to push myself I'm back to win I'm making a Filipino inspired soup using the squab it's called a sotonghorn anytime I was sick as a kid my mom used to make miso tanghon it's basically our chicken noodle soup my mom was so important to learning everything that I know about cooking and that's one of my Fondest Memories of her is just sitting in the kitchen while she cooked and taste the things that she's cooking I have to be creative with this Challenge and even using the bones of this squab to make my broth never cooked swab before but I'm confident in my skills I think I can do it ingredients that you would typically ignore before this challenge you want to make it the star you want to incorporate it in a very smart way not for getting a single component not many people do soups in this kitchen because it's so hard to impart flavor into a broth in 60 minutes but I'm going for it now Filipino Holy Trinity is ginger garlic and onion I'm gonna get those aromatics in there with these squab bones and get that pressure cooking okay stop stop stop the Conch what is going on why are we stopping the clock we're in the middle of a cook Here Comes The Twist what are you gonna add to this challenge now Lord knows what it's going to be this time another challenges are going to be easy or straightforward there's gonna be a twist oh my God I can't have another mystery box within a mystery box [Music] come on up here and grab a box I have so many other ingredients I don't know what they're gonna throw out [Music] okay yes what this this we have four more ingredients for you okay your choices are callous caviar a sustainable codro spread cnap Grove organic whole grain mustard chocolate Mork sustainable dark chocolate silk lingon organic lingonberry preserves hey Jeremy hey Chef was that curveball a curse or a gift it was a gift because you know what this is cadro the main seasoning of this is fish sauce so it's going to pair well together I'm excited about this secret ingredient because it's going to actually add another depth of flavor to my broth once my broth is done pressure cooking I know that the seasoning is still going to need to be adjusted so this is a good way to add another layer of umami all right carry on thank you chef add a bit of flavor to my dish it takes the fish cake and I really love it it has a ton of flavor in there the challenging thing with fish cakes is plating them plating is not my strength so I don't know where to even start I'm looking at my squab I cut into it perfect 30 seconds last 30 second come on get up [Music] ten nine eight seven six five four three two one hands up Jeremy you're up first it's so important to cook with your heart in this competition and my heart went into this I hope the judges see that so I made a play on a Filipino classic it's called sotanghon traditionally it's made with chicken and today I use the squab I also use mung bean and a Cricut squab skin chicharron on top of the noodles and also the enoki mushrooms you really use a lot of those sustainable ingredients I like the way it looks the only thing I would have done differently here is I would have sliced the squab and placed it on top of the noodles because right now it's drowning in a hot stock and you can see that it's overcooking yeah wow [Music] it's another knockout from you I love the fact that the squab is only seasoned with salt because it allows the other flavors to really Shine the noodles perfectly cooked the broth so many layers in it delicious thank you thank you chef [Music] noodle soup it's the ultimate comfort food 100 do you think I'm gonna get that ultimate Comfort I hope Socia okay oh I would say more than pleasantly surprised I like it because it's very clean and using the pressure cooker was a fantastic idea you're able to extract all that flavor overall I like the effort this is the food for the future and in your future it's bright thank you Chef I feel so good right now I've got to stick to my roots and they love the flavors I'm pretty proud right now I know that Taya is nervous around working with seafood because of her allergies and Jeremy is extremely fast and that's just gonna level him out a bit right now I feel like Jeremy is my stiffest competition so I have to exploit whatever I can it would make sense to parents together to try to knock us out but you know I'm not scared I'm ready to go in it with full steam ahead I've been cleaning squid and cooking mussels since I was a kid so I can break those things down fast she doesn't even have to touch it and I'm gonna take these East Coast boys down wow and it's fighting words get them out get their knives just get that stock on first throw it in there let's go Bud you need to chop garlic and parsley this has to be the most difficult Tag Team Challenge we have ever had the cooks perform it was just getting too easy for them and remember we only need about one third of a cup of that okay and remember you need garlic they are in the Mison place the preparation process it's about slicing and dicing all your vegetables spiralizing your potatoes for the garnish of the mussels the more you can plow through that the quicker you can actually cook and build your platter we need for the squid and we need it for the mussels we're trying to double up our efforts not do things twice yep Andrew was really strategic in putting the teams together I mean he paired Jeremy and Aya I think he feels taya's shellfish allergy is going to actually slow her down in this challenge I'm gonna do the potatoes and then I'm gonna do the filling for the squid Tay is starting first because she needs to get on anything that's not too Seafood related come on yeah let's go we got this speed up or slow down just let me know okay 15 minutes has gone by 45 minutes left let's get the sardines on immediately yes make sure you salt then we can bang out a dish like super quick can you throw the sardines on Chris I think we have lots of times for sardines man okay which element on the platter do you think would be the most difficult to do Alvin I think Ceviche because you gotta break down the fish and then you guys get right amount of acidity to cook the fish take your time here to make sure that looks pretty you have to be very careful when you're dicing up that red snapper because you do not want any skin and you don't want any bones in that if you don't have time to do this Ceviche just throw that in the bowl and I will finish that one off okay [Music] finish the marinade and get the fish in there I'm actually not gonna worry about that right now I think the way me and may organize things is a little bit different I'm just gonna break down all the seafood for us I'm just trying to cut things out of the way may wants to start the ceviche later which is not wrong but I'm the kind of guy who likes to get one item done at a time if we don't finish tasks as we start them it's very easy to miss ingredients great workshops oh baby Claudia which of the six items do you think is the toughest I think it's the squid actually there's a lot of Labor going on there they have to make a filling to go inside of the squid with fennel pine nuts and breadcrumbs look at the technique Jeremy's using to remove the skin off the calamari he has a squid on the cutting board and with a kitchen towel rubbing it super fast I've never seen that technique employed before we eat squid quite often in Filipino Cuisine so I grew up cleaning squid okay squids are ready okay squids are good good it I actually think what aim to perceive as the weakest team is the fastest right now Jeremy has almost finished the Mason pass of the seafood Jeremy's skills are at a very high level come up and get your aprons the rest of you go up to the gallery look you need it good luck you need it do you think that challenge was tough wait till you see the next one great the judges are trying to push our limits but I've dealt with so many hardships in my life I'm never gonna let anything knock me down if I get knocked down seven times I'm gonna stand up eight times Taya and Jeremy you struggled enough with the surf so let's see how you do with the turf you'll be making a steak a beautiful cut of beef tenderloin coated in Pepper and cooked to a perfectly pink medium rare then served with the creamy pan sauce wow and you'll also be making a gorgeous steak tartar oh interesting since with this dish the tenderloin is served raw the key here is ensuring that you have impeccable seasoning your dishes should look exactly like ours and taste incredible because this is a replication Challenge and you only have 15 minutes no whoever does it the best gets to stay I have cooked steak before and state tartar a few times but we only have 15 minutes it's crazy I have a good track record with these pressure tests but Jeremy is number one to beat your 15 minute Starts Now [Music] this is incredible they went from team members to Rivals and let's remember both of these home Cooks were finalists in their very own Seasons so they are no stranger to pressure intensity and getting the job done they're back to win and it all comes down to this challenge the first step in this challenge has to be prepping your filet Seasons with black and white peppercorns and a touch of salt and I'm getting your tenderloin cooking that steak needs to be medium rare in the center the stakes are going to take almost the whole amount of time in order to cook and then rest so I got that out of the way right away I noticed a very critical difference Jeremy only put one piece of meat in the pan Taya has two for backup that's a smart move to Pam made well I don't know about that I don't think that's a good strategy because maybe up too much in the pan you're not going to get the right Heat come on guys come on we only have 15 minutes I'm moving faster than I ever have before I'm fighting for my two little girls at home my fiance Agnes I came here with a goal in mind to take the title home with me so I don't want to disappoint my three ladies at home two of the best beef dish you have yeah I'm gonna make freaking hope so I just can't believe one of them is going home I know these folks have to balance two different dishes constantly they've got the steak in the pan they've been preparing their steak Tartan now the state Tata it is so essential to have the perfect seasoning freshness from the Capers and gherkins a little acidity the mustard adds another depth of flavor and not too much of it otherwise it becomes too wet five minutes only five more minutes left come on guys [Applause] potato has taken both her Stakes out now she's letting them relax stay focused Jeremy oh look at that wow she is deglazing the pan right now with Brandy that's the foundation for the sauce coming back for more oh this is crazy [Music] Jeremy's also looks like it's throat right it broken it broke I look away for 10 seconds and the sauce split there's not much time left I have to try to save this they are both neck and neck right now this is going to come down to the finest of details one minute you only have one more minute left come on get it on the play also hustle hustle one of you will stay the other one will go don't forget every detail [Applause] get everything on the plate ten nine eight seven six five four three two one [Applause] it was so good hello Jeremy you happy with the outcome of your 15-minute head-to-head challenge a little bit upset with the sauce it's kind of starting to split you're right the splitting is either because it's boiled too vigorously or there was a little bit of an imbalance with too much acidity you feeling confident in the cook medium rare I hope so Chef because there's a lot riding on this single cut [Music] medium rare nicely done thank you Chef now let's see how it works with the sauce [Music] good seasoning a good balance of the peppercorns it allows the steak to shine it is the unsightliness of a split source that is the biggest detractor on the dish thank you Jeremy thank you Jimmy let's look at Tatar all these ingredients you put inside also have individual flavors so at the end of the day it's the balance yeah [Music] now that is good that is good perfect combinations of seasoning there got the aromatic in there you got the spices in there I'm impressed thank you chef [Music] both dishes had their strengths and weaknesses I'm feeling pretty worried I feel like I'm good enough to take the title I just hope that I get the chance the steaks have never been higher literally I came here to show the judges how much I've grown and I feel like I'm just getting my stride I agree all right Jeremy God I'm sorry Jeremy Jeremy we are as shocked as you are that you're leaving us tonight you have an incredible talent and a burning passion that comes through on every plate and you have nowhere to go sir but up thank you guys the last time I was here I made it all the way to the finale I wish I could have made it all the way this time but I felt amazing to come back your fellow Cooks name you as the front runner so let's see you prove it yeah I've grown so much since I was here last I think a lot of people saw what I'm capable of it's so fast it's faster than anybody else I just wish that I could have showed more you have all kinds of range here thank you chef I'm not gonna walk away sad I'm gonna hold my head high I'll get to go home to my little girls they'll still be proud of me my fiance will still be proud of me I always bounce back and I always come back stronger

Channel: MasterChef World

Views: 2,856,915

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, Jeremy Senaris, filipino food, alvin leung, masterchef seafood challenge, plant based recipes, masterchef team challenge, red team vs blue team, philipino dishes, masterchef mystery box, surprise mystery box, filet mignon

Id: fA5jQqmTNPM

Length: 39min 47sec (2387 seconds)

Published: Wed Sep 28 2022