Top 5 David Jorge Moments | MasterChef Canada | MasterChef World

lift surprise happy birthday balloons really balloons a fixture at every birthday party and no birthday party would be complete without a cake i can't believe it it's my son jj's birthday today [Music] it's not done you have 15 minutes left your cake needs to be out of the oven come on now oh take a look at michael's cake michael's cake is bluer than your hair nothing is bluer than my hair oh i'm gooey in the middle you gotta remember you gotta cut that cake into a perfect four layers perfect david you're sweating i swear i put this pressure on myself my son's birthday today wow so there's two of you with uh with birthdays today it's amazing excellent so you're making a peanut butter cake peanut butter and chocolate standard vanilla icing cover the whole thing with pretzels my favorite part is dipping in the batter yeah it's the best part of the cake isn't it that tastes good already thank you good luck thank you chef [Music] ten minutes we are low on time i'm putting so much pressure on myself my internal temperature is just roaring i'm trying to concentrate oh my god i've burnt the peanuts i have to push forward i'm not failing on this challenge for jj i work where's the piping bags i love a great cake nice and moist tasty but it's the icing i look forward to the beauty of having icing is that you can actually cover a lot of your mistakes baker's trick what they don't know never happened you know david's cake looks absolutely amazing he handles that spatula like a pro well it's very similar to concrete it is like traveling my secret weapon is the fact that i am a talented concrete guy one minute oh no they don't have much time actually though i'm gonna make this work no matter what ten nine eight seven six five four three two one hands off your cakes tonight the judges are choosing two mystery box winners this is the best cake that i've ever made i think i nailed it both will receive a huge advantage in the upcoming elimination challenge what i'm most proud of is i was able to channel being a dad on his cake today we've been so impressed with your creations we're going to be calling up four of you please come up david [Applause] the chocolate birthday cake philadelphia cream cheese peanut butter layers and then i covered the whole thing with pretzels and the roasted peanuts it's my little boy's birthday today so i put everything into it [Music] it's really hard to get a cake that perfect rigid smooth construction you got the peanut butter you got the cream cheese all these comfort things that your son loves this cake is about love thank you [Music] beautifully cooked sponge enough sweetness a little saltiness from the peanut and pretzels the fact that flavors is quite sophisticated and you can't go wrong with peanut butter top marks all around for a stunning cake but when it comes to spelling yeah i'm not known for my spelling i think that says hap it made us all very happy today we were left with an even more difficult decision than usual all of you surprised us but two cakes stood out and those cakes belong to christopher and david congratulations it feels really good because i've won a challenge to be able to dedicate it to jj is so awesome we're going to the west coast people the last home cook of the day is david a concrete worker and family man from surrey vc well master chef canada boys lazy jeggings my wife and kids are everything to me my four-year-old and my six-year-old are absolutely everything i'm a better person because of them when dad cooks him i'm always in competition mode even at home i'm competing my wife's my high school sweetheart i've spent more time with her on this earth than without her and she's strong supporter i may be a concrete worker but my passion my love and what makes me happiest is cooking hello chefs what's your name my name is david hi david what dish you're going to be cooking for us uh black cod sable fish and dutchess crab potato salad wow so david why are you here i want to have this opportunity change where i'm what i'm currently doing and i'm a concrete contractor so i do concrete work i started doing concrete at 17 years old i made some poor decisions i actually uh didn't finish school i only have a grade 10 education so when an opportunity like this came up to compete in something that i absolutely love at my age i signed up who inspired you to cook your best my wife my little boys four and five they're amazing 30 seconds what are you putting on now i smoked an egg you smoked a hard-boiled egg i i smoked the yolk hey david chef how you doing very good thank you presentation is terrific really nice good sense of style thank you where did you learn to cook cod like that i've been cooking it for some time it's very important to keep that skin crispy it is yeah absolutely right david thank you your boys do you like your food they love my food can they eat crab i'm four and five you know i think they're still on carrots when i eat oysters i actually hide them because they love eating raw oysters my car's nicely done flakes smoked egg yolk yes [Music] this is the miso sauce here it is miso sable fish they love each other [Music] those are concrete mason hands and those hands did this you think working with concrete is your calling in life you know unfortunately i was young and had no choice is this your time to turn it around you think this is it this is validation that i can turn things around [Music] david you said you made some poor choices but clearly getting married and starting a family or not poor choice is worth it can you introduce your family to us please okay yes there's a lot of capability there i think all of us the presentation the flavor nicely done [Music] what a beautiful family thank you my wife tanis and this is nuno far end that's jj jj how old are you i'm five i'm turning six in eight days wow what do you think of your dad's cooking is he better with concrete or with pasta pasta well let me tell you what i think of what your dad made today we have tasted a lot of food it's the best dish i've had so far incredible i've never seen anyone that is a bricklayer they're laying cement put food on a plate the way you did it so elegant it's a yes for me thank you david you have a beautiful family and your food is beautiful so it's a yes for me as well thank you jj can you come on up here and help me with something you're better dressed than us [Laughter] we think your dad is an excellent cook and we'd like you to give him something do you think you can go down and give him that [Applause] i think my dad's the best cook in the whole wide world of course choice to have a family was the best choice but this has been the best choice in a long time today's mystery box is about turning those stunning petite ingredients into a delicious work of art that will impress us and chef graham elliott being a big guy my specialty is not attention to fine detail it's not pleating i'm gonna have to get out of my comfort zone i'm working with these itty-bitty ingredients i have six kids at home i am used to cooking large portions so trying to figure out what i'm gonna do with these tiny little veggies is gonna be a challenge you have 60 minutes to prep cook and plate your breathtaking dishes are you ready yes your time starts now [Music] the vegetables are too tiny i'm just scraping by right now no more scraping by it is a big deal that it's only eight of us left so i hope to prove my worth today so green this is an incredibly interesting mystery box tell me what would you do with these ingredients sardines they're more forgiving you could do something really quick like a grill or sear or even throw a quick pickle you know like you would do a herring i am making today a sardine a kruit which is like a beef wellington but i'm stuffing it with sardines instead i think i'd grill the sardines and i would do a vegetable crudo like a little vinaigrette with all these raw vegetables but i let the vegetables really sing this challenge is almost like the acoustic version if you were in a band quail so unforgiving but it's the one that could give you the most reward if they can nail that temperature on it it just shows they have that technique i'm gonna do a little spin on chicken and waffles with a quail and potato salad on the side i want everything to be proportional but keep it cool and trendy at the same time it's all what i'm about 30 minutes you have 30 minutes left john how are you doing good welcome to canada thank you so much it looks like you are in a whirlwind you've got like 10 feet of stuff all over the place yeah i'm just trying to make a little pretty plate i got some uh quail i split in half i'm gonna put it on the grill it's got some sumac on i put some butter under the skin i've never worked with something so so tiny there's not a lot of fan in it so just make sure that you do not try to get it crispy but then overcook it at the same time yeah i'd rather have perfectly cooked quail than well done coyle with crispy skin you know what i mean yeah for sure thanks all right good luck thank you sabrina how are you hi oh boy i'm starstruck what do you have going i've got a vegetable medley pickle quick little pickle i love this idea i'm soaking some beautiful sardines with some salt and lime wow so have you done this before i've done grilled sardines the fact that you scored these and not only scored them but i mean look at that they're perfectly spaced apart you look like you know what you're doing thanks chef good luck graham elliott what david how we doing good chef how are you i'm doing awesome tell me what the dish is i'm doing a quail stuff with the tops from all the veg and then i'm gonna roast them together with the legs and then plate it with all the beautiful veg that you provided you're the only one so far that's doing something stuffed and has deboned the legs so that's like showing me that you have a ton of skill and that you also are like driven to getting it to the next level now it's do you have the wherewithal to make it happen i do all right they look good i'm excited thank you five minutes you have five minutes left i want to see some really fantastic playing my presentation normally sucks so i gotta really focus the one thing that can really lead them down the wrong path is by putting too much on the plate less is more it's restraint and that is a tough thing when you're a young enthusiastic home cook one minute the judges are gonna be impressed by my plating it should be as close to gram-esque as possible i hope the judges want to taste this ten nine eight seven six five four three two one heads up now it's customary for us to taste three dishes in a mystery box challenge but we're gonna try one more dish i'm 100 sure they're gonna call my name they have to please step forward [Music] david david of course it's a stuffed quail with seasonal roast veg and parsley aioli i love this plate it's very very natural and organic where'd you get the idea for this i actually love working with whole animals it's a small one but i just like doing that type of preparation [Music] i love the sauce nice roast on the vegetables nice color on the skin this is a dish that not only is it delicious but it's one that you want to photo and like you know tweet to everybody good job [Music] now we're going to take a moment to discuss the four best dishes [Music] standing up there i have butterflies in my stomach i would love to have an advantage finally to think that none of them get paid to do this these guys could easily be in a restaurant it was a lot of stand-up dishes okay so we know who it is absolutely i want to win this mystery box challenge more than anything just to show graham elliott what type of home cook i am the person that made the best dish in this mystery box challenge big congrats david [Applause] you should be very very proud of being able to put that dish together in my cooking life i've never been so happy because graham elliot actually noticed how much passion i put into that dish in the pantry lin was presented with four pieces of premium cooking equipment you will have to use the equipment lin gives you to create a stunning master chef quality dish are you ready to find out what she chose for you yeah sure they've all given me stuff to cook that they thought i couldn't do well it's my turn now to return the fever lynn the crepe pan cody making a crepe is simple however cody tends to over complicate things in his head cody how do you feel about getting the crepe pan could not be happier creatively you can do anything savory sweet [Music] lynn what did you choose to give the ice cream maker to david david is a savory cook this might not be in dave's comfort zone i'm scared about this ice cream maker i don't know what i'm gonna do this could send me home blueberries blueberries i'm going to italian let's do this you know this is a fascinating elimination challenge because instead of being inspired by ingredients they're being inspired by equipment the piece of equipment forces you to think outside the box you've got to make that dish exciting and fresh and innovative i think lynn has chosen very wisely she has been figuring out what their strengths are their weaknesses and all of these pieces of equipment present very high levels of difficulty if in the wrong hands a little bit of milk i've made ice cream before but not in an hour i want to make sure i solidify myself in the top four ice cream is the most difficult thing in this challenge because of the time you have 60 minutes you have to make your ice cream base eggs sugar scalding your cream infusing the flavors cooling it down and then churning it in the ice cream church it is a tricky process david what flavor of ice cream are you making i'm doing a vanilla bean thyme and lemon we're gonna do it over top of a blueberry cake that sounds very interesting who do you think presents the biggest threat for lynn right now the guy doing the ice cream i'm not gonna go out without a fight good luck thank you chef i'm gonna need to focus to get this done i'm making three kinds of crepes today which are caramelized banana and roasted hazelnut strawberry and chocolate and also bacon and maple syrup it is risky but i'm passionate about the way i cook and i'm here to make an impression i'm just glad that i didn't get the ice cream maker because i feel like that's the biggest challenge 30 minutes you only have 30 minutes left david he's behind at this point the ice cream has to be churning but he's running back and forth [Music] david is my biggest competition so it's nice to see him on the edge i'm so frantic this is definitely not how i rock it i am truly freaking out it's feeling pretty intense in here right now five minutes you're five minutes left david's taking his ice cream out it's still a little bit soft wow it looks a bit loose it looks a little thin i have to start freezing this darn ice cream gotta get into the freezer it's gotta work looking pretty good look at sabrina she's still with the pasta we are either about to taste the freshest pasta we've ever had oh no pasta come on now one minute get one minute left you better start playing now david's got everything on his plate except the ice cream he's leaving it down to the wire ten nine eight seven six five four three two one heads up it's time to taste what each of you have pulled off with the instruments that you were assigned david please bring your dish to the front what you call this dish this is a vanilla bean lemon thyme ice cream on a blueberry cake with candied thyme and a blueberry coulis that's a lot to pull off in 60 minutes is this the toughest challenge you've had yet or without a doubt [Music] david that is spectacular the richness of that perfectly formed scoop of ice cream beautiful silky smooth the thyme does come through there are little thyme leaves in there genius the sponge cake warm it's absolutely a heart-warming dish and these little blueberries what did you do to these blueberries i made a simple syrup and coated them to give them a nice little glaze i bet you lin's dying to taste this yes i am actually one word sublime it's extraordinary i wish your family was here to watch what you've done me too incredible please go back to your station one thing's for sure i'm not afraid of an ice cream maker anymore [Music] today linda signed each of you a tool she thought would trip you up and in more than one case she was right but one home cook rose to the challenge and that home cook was baby best dish with an ice cream machine in 60 minutes it's cool man i just can't believe i can win on dessert this feels incredible i'm going to beat lynn this round i'm elevating this classic simple portuguese dish by using the wild boar cooking it called feed in duck fat and gooey duck from the west coast my favorite clam actually [Applause] he's taking a technique which takes hours and hours to prepare properly how is he going to pull that off also he's taking guitar which is tougher than normal clamps when they're overcooked they're like rubber bands there is no margin for error [Music] got 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 i'm 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 you have 30 minutes left [Music] the star of this plate is going to be the wellbore oh goodness david you got this man yeah baby one minute you have one minute left come on one minute this plate is so important this is everything 10 9 8 7 6 5 4 [Music] [Applause] [Music] 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 [Music] david you're taking the inspiration from kramen park i mean that's just right up my alley you know asians we love to make seafood with meat doing the 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 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 thank you 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 [Music] 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 and i have 60 minutes hi there david chef walk me through each component of desserts so the crust will be a sponge cake and that's the foundation the base that will 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 and 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 i'm working on lemon curd every move i make needs to be intentional i don't have the time to make mistakes 15 minutes there's 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 going to make it david just realized he can buy the cook this lemon curd you've got to whisk everything and let it set in the fridge and that takes time 10 minutes to 10 minutes up here we go this is very very key is really cutting this close i see nothing nothing on the plate but lynn is almost finished five minutes you have five minutes left oh my goodness this is unbelievable so finally david is now starting to plate he's starting to put together his dessert [Music] he's got it oh my god he's still running around lynn is already finished one minute get one minute he's still got to put his meringue on it's gonna be within seconds if he pulses off [Music] ten nine eight seven six five four three two [Applause] i'm this close to the title of masterchef canada now it's time for the most important tasting of your culinary lives 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 pulled this off no i wasn't gonna 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 there's so many textures happening here you have crunchy from the meringue soft from the moose the cake is sensational flawless you know david i am impressed you really elevated your wife's lemon dessert here the star of the show really is this lemon curd because the sharpness and the sweetness that balances perfectly this to me is heaven in the spoon the mousse is 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 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 win tonight let's start with david's manual it's taken 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 he finished off with a very light lemony classic but elevated dessert exactly what i would look for at the end of a delicious meal 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] [Music] you did it i am the best home cook in canada right now and nobody can take it [Applause] lynn brought it big time i truly truly am inspired by the work that lynn did tonight i'm not gonna give up because there's always another role to the finish line watch out canada you haven't seen the last of me [Music] i'm a blue collar concrete guy from surrey and i won master chef canada it happened to me thank you [Applause] [Music] [Applause] you

Channel: MasterChef World

Views: 3,382,949

Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, masterchef world, masterchef best dishes, best masterchef dishes, masterchef canada, masterchef canada season 2, masterchef canada compilation, david masterchef canada compilation, masterchef canada david finale, masterchef canada david audition, masterchef canada david jorge, masterchef canada david moments, masterchef canada david birthday cake, david jorge, david jorge masterchef canada

Id: umpyv9-NUK8

Length: 34min 7sec (2047 seconds)

Published: Sat Feb 27 2021