Who Will Make The Final Two in MasterChef Canada | S05 E11 | Full Episode | MasterChef World

this season on Master Chef Canada guess who the nation's best home Cooks got a huge surprise you are a finalist of Master Chef Canada we're the Master Chef Canada kitchen after a nerve-wracking audition if we call your name please step forward only 12 moved forward week after week they battled to survive what they cooked for comedy Legends it's a pleasure to be here with you today Canadian VIPs and some of Claud Pray's most Discerning clientele claudo is counting on you make him proud nine home Cooks have been eliminated now only three remain Michael g a mathematician from Richmond Hill Ontario it's full of flavor just the way I love it thank you very much Becky a tile Setter assistant from Sherwood Park Alberta this shows a tremendous amount of skill it's really sophisticated and Andy a small business owner from Dartmouth Nova Scotia that is fantastic wow wow thank you Chef tonight they will fight for a spot in the Master Chef Canada Finale I am top three and I feel strong I feel like I'm a big threat and those other two home Cooks better watch out cuz I'm coming to win this I'm only 19 but I've totally proven myself I want to be the youngest ever master of Canada no one from the East Coast has ever won this competition it's a very elite club I want to be part of that this is down to the wire the finale is like within grasp and I want it I want to win this walking into the kitchen it's a completely different setup the master Che kitchen looks like a restaurant what is this the kitchen has a bunch of chairs and tables in it no one knows what's going on right now welcome to op three notice anything different about the place a little bit yeah one of the most exciting Trends in food these days is the popup restaurant look around the Master Chef Canada kitchen is now home to three of them cool and let me tell you the buzz on these places is through the roof and when you see the driving forces behind them we think you're going to be excited [Music] too welcome to Andy's Halifax Hawker house oh my God that's amazing oh my god wow I have my own popup Andy's Halifax Hawker house to see the brand the logo is really a dream come true Becky's UK gastro p H this poster really reflects the type of food that I want to do today it's cool and Michael's Canadian Comfort Lodge this is so cool that's right you are designing the menu tonight Andy's Halifax Hacker House serves Asian street food with an East Coast flare beautiful Becky's UK gastro pub celebrates the best of yesterday and today by taking a approach to some time honor dishes that's so cool and Michael's Canadian Comfort Lodge it's all about rustic opulence that is me that's so awesome so inspired that's so cool there's nothing like a popup restaurant to give a rising star a chance to shine and guess what we have invited some highly influential people to your popups 30 food influencers and bloggers are going to taste your food tonight # no pressure it's crazy each of you will have 90 minutes to plan prep and present an onay for these taste makers during service we'll get feedback from the diners but the final decision rest with us and the home cook who creates the best entree in terms of flavor and presentation will not just win this pop-up restaurant battle they will advance directly to the Master Chef Canada Finale yeah here we go incredible the remaining two will compete in the final pressure test of the season please go to your stations right now there's two young incredibly talented home cooks that stand between me and the finale it's incredibly close I'm just going to work harder than the boys and concentrate more than them during the cook you will have full access to the specialy pantry to bring your culinary Vision to life I can win this I can be the next Master Chef Canada the champion and I'm going to go out and do just that are you ready to create the hottest new popup restaurant in the country and earn your spot in the finale yes the world is waiting your time [Music] starts [Music] no here we go this is cool let's do this guys I can only imagine the level of excitement and adrenaline that must be going through those homecooked veins right now they all knew they had to cook today but they had no idea they were going to be fronting their own popup restaurant they still have a lot of work in front of them 90 minutes that's all they have to come up with 12 dishes this is an opportunity for one home cook to jump straight into the finale of Master Chef Canada I think I deserve a spot in the finale because I'm different than the two other homecooks my food is really playful that's completely unpretentious it's just accessible but really delicious we're going to go for a Korean flavored Nova Scotia halet tartar with some kimchi puree and a Yuzu custard it's the flavors from my travels in Asia using Nova Scotia produce a play on kind of all my life experiences here I'm caramelizing this kimchi to bring up the flavors more oh my God that smells good I know Mike and Becky are going to go very traditional so I'm going to go the other way much more Bolder deeper spicier flavors okay what do we need as I'm cooking this dish I'm thinking of my family back in England who I never really get to see I'm going to do like a northern roast dinner squab two carrots potatoes Russel Sprouts you your put in so squab is a beautiful game bird often eaten in northern England it is wild there's a hunting season for it also squat presents a lot of challenges it's very easy to overcook I'm making squab today because it's the last thing that my granddad made me before he died so this dish is completely my flavors and [Music] Heritage I'm going to be making a herb crusted rack of lamb with roasted butternut squash and a creamy palenta presentation and taste are the two biggest components of every dish going forward I cannot win this competition if I don't raise my PL in game I want to make this look outstanding so that the people here eating today are Vision inspired to want to talk about me Michael G knows that Andy and Becky have been singled out for their plating he's going to have to up his game here stop wasting my time with my cuts Becky hi how does it feel you know Becky's gastro pup it's pretty cool most of the time you are as cool as a cucumber but this challenge must make you a little nervous eh yeah it's like the biggest challenge yet pretty much I'm just concentrating what I have to do not worrying about the boys it's not a bad strategy keep focused thanks when I started this competition I never thought I'd make it this far and now it's getting super close [Music] oh no you know this challenge is a microcosm of the real world they do well today not only are they proving to themselves that they're ready but they're proving to the world that they are ready to take on that next big opportunity possibly opening up a real restaurant of their own I absolutely adore street food any type of street food but specifically Asian street food so to be able to do this in a pop-up restaurant is really dream come true hey there andy Che Michael how we doing I'm doing well thanks how about you doing well doing well pushing into high gear now so what is it about the Asian world of flavors that appeals to you Andy I think was my travels there just woke me up to food I cooked a little bit was never that passionate about it but after going there and tasting all the flavors and foods that I never tried before changed my life and you think this dish is going to get you into that finale absolutely these two are incredibly technical I'm not going to beat them on the technical skills but where I think I can Edge them out is just playful creativity some fun flavors and just have some fun best of luck with it I look forward to seeing and chasing the dish appreciate it good luck all right 45 minutes have 45 minutes left got to clean up these rack of lamb cuz I want them to be perfect for the diners it's taking me a while because I want all those nasty fibers off I want clean bones and really be something that is a showstopper come on I want to make sure that they're beautiful bite-sized pieces of tartar so just making sure that they're all even as as much as possible and uh yeah just got to get through as much as I can as quick as I can you know when you're making a tartar I really believe that it separates the home Cooks from the real chefs you have to have impeccable technique those knife skills have to be very sharp very clean cuts A Nice Dice not chopped come on come on squab is like red meat it has to be like blushing red still all game meats super lean so you need to make sure that you cook it very gently medium rare but now she's left her squab in the pan unattended she's ran into the equipment room squab overcooks in seconds 20 minutes you have 20 minutes left time is uh not on my side right now 20 minutes left and all hell has hit the fan I have way too many things I have not finished Chalin how are you I'm always fine I'm on this side how do you feel nervous I feel great about the dis I'm presenting but it's a matter of getting it done on time I have a lot of things I suppos have to do you want me to get out of here sure good luck I took on way too much for this task and I'm worried I'm not going to get it done I am a bit worried about Michael CH I tell you why I think he spent too much time Frenching those Lambs he did not do his math properly this is going to be tight I'm not even in the weeds I'm in the actual swamp I am struggling to swim out of this I need to get back on track the stakes of the semi-final are incredibly High beautiful you got to make sure these influencers are impressed and like your dish because what they say can make or break you okay home Cooks the bloggers and Tac makers are arriving holy cow pressure do not stop cooking even though all these people are arriving right now I just need to not pay attention to them and do what I need to do I have a swop spot for yor sh putting and they look perfect I can't wait to taste it the end goal is to work in a restaurant start at the bottom in the kitchen and work my way up until become the best there's less than 3 minutes to go before the servers begin to pick up their plates and deliver them to the influencers it is wildly intense in this kitchen right now I can hear commotion going on in front of me I'm legitimately pouring sweat my plates are not not done yet and I'm not ready for the service to come I don't have time for this you should all be playing right now slippery sorry I have to refocus get organized and start pumping out plates he's pushing himself really hard push it folks push it push it push it 20 seconds in 20 seconds the servers we'll be picking up come on Michael come on Andy come on push push push push push service starts now it's the grand opening of the home Cooks popup restaurants they better hope their food is ready for its closeup I'm happy the way mine looks May the best person win this is my type of food it's my family like merging into one I took on a lot with this but um I know it's going to taste amazing at Andy's Halifax Hawker house the guests have been served his Korean spice Nova scotian hbit tartar with carmalize kimchi and Yuzu kurd let's dig in well I can tell you one thing it does look like something that you would get from a hacker stand but you know this is a popup restaurant I would like to see a little bit more refinement in the presentation he loves to work with Asian flavors I think he's nailed the halit I love the flavor of it however I think the caramelized kimchi was a mistake it overpowers the delicate flavors of the Hal he was a little heavy-handed he needs to pull back a little bit and find the balance I thought it was very creative absolutely beautiful PL the balance between all the texture the sweet the salty the spiciness was amazing we took pictures we're definitely going to share on our blogs so I think it was great I would give it a 9.5 the influencers at Becky's UK gastro pub are eating her Squad two ways with carrot puree shredded brussels sprouts and Yorkshire pudding I really admire Becky's plating it's elegant I like the fact that the sauce is not too heavy-handed looks like somebody that has a lot of skill plated this let's see the cook on the squab I would like to see a nice medium rare that is perfect incredible perfectly cooked doesn't need much more than just a little bit of salt it still has great flavor look at this she's had a yor Shure pudding here she has some of the Jew inside of it very smart I think it's a great idea but I find the Yorkshire pudding a little dense felt like a homecooked meal which is what we liked about it I think uh so the meat I liked it a lot it had a nice gaminess to it but it wasn't as seasoned as I hoped for it to be the the bloggers at Michael's Canadian Comfort Lodge are feasting on his crusted rack of lamb cheesy Penta butternut squash Cofe and P puree you know plating for Michael has always been his Achilles heel but with this dish he has improved immensely however some of the influencers did not get the P puree and that's a big misstep pop-up restaurant is all about First Impressions you cannot be sending dishes out that are missing elements curious to see this lamb I'm going to cut out this lamb and see if he was able to give us a medium rare well it's not medium rare that is a rare piece of lamb I think we were unfortunate to get one that was just a bit too rare because looking at the cook on the guest slam they were perfect medium rare well let's see how it tastes to see if he seasoned the lamb properly wonderful depth of flavor parsley the thyme the pistachio work beautifully with the lamb well let's try the penta and see if that is seasoned and cooked properly that cheesy Penta is the star of the show it just changes it up it's a little bit of the unexpected but a nod to great canadiana comfort it's presented really well and the colors pop out the green the orange and something that I want to eat right away it's so delicious kind of like a little Canadian Forest it is if we could all have had the PPR that would have been nice we have a tough decision to make here Andy's dish is almost too many flavors too powerful Becky's dish slightly underseasoned in general and Michael G he struggled with time management who do you think delivered the best that is the question who do you think deserves to be in the finale I don't want to go on the pressure test I've never wanted anything more in my life than this definitely took a risk on the flavors and I hope it worked but it does make me a little bit nervous every scratch the surface with my cooking abilities nothing's going to stop me your pop-up restaurants gave you a sense of what it's like for a chef to put their reputation on the line overall the reviews were very positive Becky the squab was perfectly cooked however a few elements slacked seasoning and your yorkis were a bit dense Michael G this was your best looking dish today good work good work unfortunately you were not able to get all your components on every plate and the cook on the lamb was inconsistent Andy you created a true original it featured some big bold Punchy elements but it suffered from a lack of balance overall there was one home cook whose technique and plating gave them the edge the finale is within grasp it's there to take and I want to win this the winner of the popup challenge who will advance immediately to the Master Chef Canada Finale is Becky a shark I'm so happy my name just got called I'm in the finale this is the best thing that's ever happened to me you're one step closer to $100,000 and the lifechanging title take off your apron and come come on up and get your Chef's jacket ready go girl I'm so proud it doesn't seem real I've worked so hard to get this Chef's coat the title of MF Canada is super [Music] close Andy and michaeli you will now go head-to-head in the most daunting pressure tests you have ever faced it will determine whether you join Becky in the finale or leave the Master Chef Canada k Kitchen tonight yes chef this is the Battle Royale I'm going to have to bring every single ounce of effort that I've got there is only one Chef coat left I am going to work so much harder than I ever have in my life and just at work Andy that's all I can do this pressure test follows the rule of three three elevated Canadian desserts three exact replications and the last time there will be three of you in the running for the master of Canada title Michael G how many pressure tests have you cooked in too many to count what about you Andy I've managed to avoid quite a few of them I've only been in the one omlet challenge feel my wrath absolutely am well let's not keep you in suspense any longer the first sweet classic you must recreate is no ordinary Nimo bar this deconstructed Delight is made with coconut jell flowless chocolate cake and a vanilla creme Bru lace smear next up it's a treat that is Iconic and all Canadian the BART a perfectly baked Pat suc provides a pastry vessel for rum soak fakes buttery brown sugar custard and a ginger mering I'm very intimidated these desserts are not easy and they have a ton of working components the third and final dish is definitely not your grandmother's blueberry grunt our take on this East Coast Classic is cornmeal cake wild blueberry jam salted chantilli cream masconi lemon cream and Teragon it's no secret that I'm not a baker in the slightest they all terrify me equally there's no room for error Perfection is [Music] required you have 1 hour and 15 minutes to replicate The Taste and presentation of these classic desserts 75 minutes is all I get I'm crossing my fingers that I can pull this one out are you ready Chef your time starts now this is the most difficult baking challenge we've done in Master Chef Canada so far this is intense this is about as intense as it gets three iconic Canadian desserts elevated in 75 minutes I wouldn't want to be in this pressure test come on to me it is the amount of elements that they have to create each one has its own degree of difficulty complexity and they must perfect every single one of these woo this is a big cook this is uh to make it into the finale and uh I want this this is seriously intense I've been in a lot of pressure tests I've handled them all very well I want that chest coat more than I ever wanted anything in my life I thrive off pressure so I'm going to harness that today and use it to my advantage I'm going to prove to everyone that I'm not a floater that just cuz I haven't been in pressure tests doesn't mean I don't deserve to be here with pressure tests the dials are turned up a little bit but I can do this I'm a legitimate threat I might not be a baker but I can pull this off it's my turn to shine here first thing they have to do is the blind baked their cart shell I'm rolling out my pastry dough and it's sticking to the table it's breaking apart I flower the surface I flower the top it just sticks tears rips I don't know what's happening with it this is just going to be tough but I do not have time to make another P cray oh God I'm going to take bits and pieces and fill in the holes and make it work with Pio everything's B tough and it doesn't feel perfect to me so I just cross my fingers wo almost there Michael G so far so good everything going uh as per the plan it is yeah I'm uh I'm on track I noticed you had some trouble with your pastry crust what happened you know what could be the nerves how do you feel about going head-to-head right now with Andy he's got a very similar style to me which is hard work that's definitely someone that's going to be tough to battle with but I'm here here for the battle you think you have what it takes if you beat Andy to beat Becky definitely all right well I'm going to let you focus can't wa to see what you do thank you Chef I appreciate it you know I came in on route to being a PhD mathematics guy and then really finding out what I truly truly love this is me and to be here at cooking is the greatest accomplishment of my life come on baby let's go 1 hour three elevated classics so with Savory cooking it's easy just to eyeball and taste if something's off you can kind of readjust with baking if you're off by a gram it can change the whole dynamic of what you're baking so those cornmeal cakes for their blueberry grunt should be going into the oven right about now so in order to make the corn cake essentially you fold everything together with whipped egg whites need more my egg whites are just not stiffening up I don't know if I have some yolk in there that's causing some issue I don't know why these things aren't stiffening up so I pour it out and start over I'm going to push through it no matter what giving up is not an option Becky how does it feel to be up here it feels great I don't not want to be down there right now so you got to tell me which home could would you rather face off in the finale I don't know I think they'll both be good competitors tell me which one do you think you can beat I think I can beat both of them thanks Becky keep an eye on the competition everyone is a threat remember [Music] that Michael G has started his flowerless chocolate cake for his Nimo bar he's ahead right now come on come on come on come on come on Andy is compensating for his missteps with speed I'm just looking for what to do next try to keep moving okay how's this looking Andy's Pat C CR just came out of the oven and doesn't look good I look at the tart that it almost looks just like a flat cookie and frankly I think I'm screwed I don't think there's anything that I can do to come back from this I just gave this competition to Mike G 30 minutes 30 minutes my only strategy for this challenge is just keep pushing no matter what come on come on come on I have a little bit of the pastry dough left I roll it out put it back in the T shell and get it back in the oven he is really working double time get this challenge done I got to admire him though when he knows it's not right he takes a step back and fixes it this can completely change my life I left a job I didn't really like and I'm chasing my culinary dream I want to be able to show my daughter that yes you can make big changes in your life and Chase Big Dreams hi there Randy hi chef how you doing I couldn't help but notice that you have had a rocky start you think you've caught back up I haven't I I don't have time to turn around I know Mike's going to be moving at light speed too head down work hard hope for the best that's all I can do fingers crossed so what are you working on now working on the curd made this in the competition earlier today it was Yuzu instead of lemon juice comfortable with the curd feel like this is my moment to calm down and then kick it into high gear stay focused good luck I will thank you Chef I am the most driven I've ever been in this competition during this challenge come on I'm thrilled to my task I know it's going to take a ton of work just got to do it I'm gaining there Mikey boy huh I'm coming this Nima bar is all about shapes and textures if that coconut jell is too firm they're going to have a real tough time getting it out of that mold these two are moving at lightning speed come on I've never seen anything like it so right now both home cooks are making their blueberry Cloud a blueberry cloud is a puree that has gelatin and then air Incorporated so it's light fluffy but it's just almost like a a beautiful Cloud both of them are using all their strength to irate that mixture I need to whisk like no tomorrow to make this happen I'm exhausted watching them they are feeling the heat right now God my arm nice guys oh God I'm 10 minutes you have 10 more minutes left I don't want to see any missing element I get that second T shell to of the oven and it's actually looking pretty good that looks a lot better Andy come on get your Custard in there and get it in the oven at this point I have 10 minutes left to bake this tart out get it plated and get it up there keep pushing keep pushing Andy's going to have to leave his to in the oven to the very last second come on Andy's getting through this with sheer brute determination you got this Andy you can do it I don't know there is not a second to spare not minutes not a second I am moving faster than I've ever moved in this kitchen and in my life Michael G is having a hard time removing his coconut milk jelly out of the mold I don't know how to get the jelly out in a perfect square other than try and pull it out from the actual form itself and I'm able to fry this sucker out keeping its shape looks great Michael there are so many elements that they need to cut assemble and dress on plates before they can present the three classic Canadian desserts I am plating the blueberry jam that goes on the bottom of the blueberry grunt there's a lot of juice and liquid left in it and I know it's not exact but it's something so I just get it on the plate in order to finish the rest of the plating it's all good I'm most worried about my tart I think that my filling might not be entirely set I'm worried that when the judge is cut into it my feeling is going to ooze out 5 minutes you have five more minutes push Mike push one of these home Cooks is going to find their way into the finale going head-to-head with Becky if that doesn't motivate them nothing will serve it in the tin if you have to just get it on the plate a moment of truth right now how is Andy going to get that hot tart out of that case yes good job Andy one minute remember all your desserts have to be on the black pop one minute come on keep going get your merang on come on it's I can't I can't I have no time and I don't have mering right now I don't know what you would call this but but it's not merine but there's nothing I can do at this point I just put it on top of the butter tart and just hope for the best oh no Andy it's not there Andy's struggling with his mering you know I'm here to help him out he's a very good friend of mine here you go dude here you go 10 9 8 7 6 guys 5 4 3 2 1 hands up tell you I'm proudy I don't even know what to say I feel that was a complete blur I don't know if I've ever worked that hard in my entire life they're not the most beautiful things I've ever plated but they're probably the dishes I'm most proud of I'm either going home or I'm going to the finale holy crap I can't believe it well that was incredible to watch now let's taste your desserts Michael G that was uh quite the challenge I think the hardest one in this competition how do you feel about the naob Barb I think I got pretty close to Perfection of replication I feel good I'm looking for a coconut jelly that really holds its Integrity when I cut into this I wanted to really stay on top of the flowerless chocolate Tor and it does beautiful thank you Chef how does it taste if the Fig tart and the blueberry grunt are anything like than an IMO bar you're in very good shape the texture in the Coconut jelly is perfect the flowless chocolate Tor is very rich very deep in flavor you really nailed it thank you very much now I'm going to try Andy's Nimo bar all right Andy Chef I couldn't help but notice that you redid every mistake step yeah I don't think I've ever in my entire life worked as hard as I just did to produce these so I hope you enjoy them let's see if the coconut jelly is set perfectly it looks amazing good work that's the best anima bar I've ever had amazing thank you Chef this is next level as close as you get to replicating the Nimo bar that we showed you so guys we have a real horse race here you guys are neck and neck you have a fight ahead of you a very big fight M M M Michael outside this tart this looks fantastic I mean that's almost a perfect replication thank you chef but this is the Moment of Truth the cut well the filling it's a little wet I'm just going to check what the bottom is [Music] like it's a tied underd done what you say well I must say the flavor is there okay I can taste the rum I can taste the fak okay since sometimes that's not easy to do to get that right balance the merine the ginger there it's not overpowering good replication thank you Chef it's not the perfect butter top but overall you did a very nice job thank you very much chef with a replication it has to look identical and I know that this one doesn't look perfect maybe more of a distant cousin Andy tell me what I want it's kind of the theme of the day I had to do everything twice so it was a Sprint to the Finish but I'm just happy to have something up here well are we going to get a runny feeling like mine ooh perfect interesting wow I am impressed thank you so life let's see the bottom well it's actually it's actually not bad okay maybe a little bit too thin let me taste it [Music] you nailed it on the filling thank Chef the flavors all there nice caramelization on the sugar it may not look good but I must say tastes very good thank you Chef I feel really confident about my blueberry grunt I think it looks amazing at first glance it looks like you've got all the elements there let's give it a taste the the ultimate test the cloud I find not quite as light an Aira as I think it could be your corn cake is decent a tad on the dry side I would say the crem chantilli has a good flavor to it the blueberry jam fresh flavor overall it looks quite beautiful thank you thank you Michael y Andy time to try your blueberry grunt look the obvious element here that failed to meet the Mark is the jam the consistency of it just needed a few more minutes to reduce yeah it's all down to time your corn cake I think is about as perfect as it gets wow thank you the moisture and the density and the lightness of it is delicious the blueberry cloud is probably one of the toughest uniquest elements on this plate yes you nailed it it's not an exact replication and it wasn't the prettiest but there were some elements within this dish that you truly delivered thank you Chef Becky have you been taking it all in oh yeah no matter who wins you are going to be up against one tough competitor you know that right oh yeah thank you gentlemen thank you chef chef good [Music] work well that was a tight race to the finish these were two of the most competitive home Cooks we have ever seen in my mind there's no hands down one winner here it is about the details I'm hoping that my flavors Edge Mike out I think I put the work in I've tried ride my hardest and I hope it's enough to get me to the finale it's going to be real tough I don't think anybody nail every dessert so our job is to decide who nail the most elements I am one judgment away from making it to the finale and I want this so so badly it's not going to be easy but we know what we have to do let's tell them my decision sadly only one of you can advance to the Master Chef Canada Finale I want to win this so badly just to prove to myself my family that I deserve this we felt we had to give it to the home cook whose flavor tempted us to come back for more I worked so hard to get here pushing myself every second and that home cook [Music] is Andy oh my god well done Andy please come on up and get your Chef's jacket I did it I fought tooth and nail and pushed to get here I put on the chef's jacket and it just fits perfectly I'm just so proud to have finally pushed myself to the Limit I don't think I've ever done it before God feels like a dream come true I I can't believe it Michael G you came into this competition as a PhD math student with a big dream and brains to match your skill was unmistakable and so was your confidence but what emerged over time is your big heart we saw it tonight when you took up a torch to lend a hand to a fierce competitor you're a scholar and a gentleman and one incredible cook now come on up and say goodbye I am so so honored and humbled to have lived out this journey this is amazing you should be very proud of yourself thank you very much Chef it was something I will never ever forget there's no ion team here but there's an ion win and that's what we're after I have met some incredible people along the way people that are true at the heart I've grown huge as a homecook and I'm going to go out and become a chef now I can do it and I'm good at it it's not the end of my cooking dream if I'm going to lose I want to be beat and I was beat but um I'm happy I did a really good job next time it's Andy versus Becky in the culinary Showdown the country has been waiting for the Master Chef Canada Finale with $100,000 and the title up for grabs all bets are off I'm willing to fight tooth and nail to win this I think I've proved the age doesn't matter I've never wanted anything more than this Canada's new Master Chef is [Music] for

Channel: MasterChef World

Views: 44,887

Keywords: 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, masterchef canada, masterchef canada season 5, masterchef canada full episodes, alvin leung, michael bonacini, claudio aprile, masterchef full episodes, masterchef canada season 5 episode 11, masterchef canada season 5 full episodes, masterchef pressure test, masterchef canada steak

Id: KdRIanBfX1Y

Length: 42min 13sec (2533 seconds)

Published: Wed Jul 03 2024