The final three compete in a French-style cook-off, showcasing refinement, sauces, and classic techniques in one of the most elegant battles of the season.
#MasterChefCanada #FrenchCooking #Top3Finals #FineDining #CulinaryArt #ChefShowdown #FoodCompetition #CineWorldHubFX #GourmetPlates #KitchenDrama
#MasterChefCanada #FrenchCooking #Top3Finals #FineDining #CulinaryArt #ChefShowdown #FoodCompetition #CineWorldHubFX #GourmetPlates #KitchenDrama
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00:00This season on MasterChef Canada.
00:03Special delivery.
00:04Opportunity knocked for the nation's best home cooks.
00:07Yay!
00:08This is for you from MasterChef Canada.
00:10Woo!
00:11Oh, my God, the aprons are there!
00:14No!
00:15But after a grueling audition...
00:16If there's nothing underneath your cloche,
00:19we're sorry, but your journey here is over.
00:23Only 12 moved forward.
00:26Week after week, they battled to survive.
00:29Woo!
00:30They cooked for a culinary legend.
00:33For 105 new Canadians.
00:36Pick it up, Tia.
00:37And for 50 of Michael Bonaccini's discerning clientele.
00:41Can I get a yes on that?
00:43Yes, sir!
00:44Nine home cooks have been eliminated.
00:49Bye, everybody.
00:51Now, only three remain.
00:54Barry, a businessman from British Columbia.
00:57You cook the clam with respect.
00:59It's a dish that is definitely restaurant-worthy.
01:01Trevor, a plumber from Edmonton.
01:04This is beautiful.
01:05I'm struggling to find an imperfection here.
01:07Thank you, chef.
01:08And Tia, a broker from Vancouver.
01:12You've got the big, smoky flavor.
01:15Good job, girl.
01:16Tonight, they will fight for a spot in the MasterChef Canada finale.
01:20The bears coming crashing out of the woods.
01:23The campers better watch out.
01:24I cannot go back to plumbing.
01:26My food dream is to open up a restaurant, and now that's actually in grasp.
01:30I never in my wildest dreams thought I would be top three.
01:33But now I want to be in the finale.
01:35I am going to be in the finale.
01:44There's really only one thing left, and that's to win.
01:47Whatever we're going to be cooking, this is going to be difficult.
01:50Holy crap.
01:51What the heck's going on here?
01:53There's, like, this checkered floor.
01:55There's all these chairs and tables.
01:57Holy moly.
01:58It's a very French theme going on.
02:00The judges have espresso.
02:02They're looking very casual.
02:03I kind of want to be in their position right now.
02:05Bonjour, mon cousineur.
02:07Bonjour, chef.
02:08Bonjour, chef.
02:09The MasterChef Canada kitchen has been transformed into a French patisserie.
02:14The only thing missing in here is a beautiful assortment of baked treats.
02:20And that's where you come in.
02:22You'll be working individually to fill these gorgeous display cases.
02:27This pastry case, it's massive.
02:29This is crazy.
02:31This is, like, borderline impossible.
02:33Trevor!
02:34You're going to be pretty in pink.
02:36Thank you, chef.
02:37Pea, mint green for you.
02:39Thank you, chef.
02:40Very baby blue.
02:47Very, very cute.
02:49But make no mistake, the pressure is still on.
02:53We want to see five different selections.
02:56Five pastries that show your range, technique, and creativity.
03:01We have to do five?
03:02I was thinking one.
03:04I love French pastries.
03:06Never cooked one in my life.
03:09There's just one more thing.
03:11Forty-five pastry experts are on their way.
03:16Oh, my God.
03:17Forty-five pastry experts?
03:19They're going to call me on the smallest mistakes.
03:22This is the hardest challenge to date.
03:24The winner of this bake-off will have a huge advantage in that final elimination challenge.
03:30I am praying to God that I win this one today.
03:33Please, go to your stations.
03:35I am so close to the finale.
03:38I need that advantage.
03:40To pull this off, I really have to dig deep.
03:44Okay, home cooks, you have two and a half hours.
03:47You'll have access to a specialty pantry designed to inspire the sweetest of sweet tooths.
03:53Are you ready to make pastries that are magnifique?
03:56Yes, chef!
03:57Your time starts now!
04:02A little bit of a jump.
04:06So not only does this challenge have a huge amount riding on it, it is extraordinarily difficult.
04:11Blackberries.
04:12How many do you need?
04:13We don't want to see muffins and cupcakes, okay?
04:16I want to see sophistication, variety, and hopefully some creativity.
04:22Icing sugar.
04:23Now, here's where it gets really tricky.
04:25Barry, Taya, and Trevor are not pastry inclined.
04:30Flour.
04:31Woo!
04:37I'm not a baker, but I'm going to try to bake to the best of my ability.
04:40I am making a raspberry cheesecake, a mango and vanilla panna cotta, poached pear galette,
04:46coffee liqueur creme brulee, and a pink peppercorn chocolate ganache.
04:50So right now I'm working on my raspberry cheesecake.
04:52It's a little scary.
04:53I've never made a cheesecake before.
04:54I want to show what I've become and doing something new that's kind of out of my comfort zone.
04:59Come on, scald for God's sakes.
05:05This is a daunting task for a professional pastry chef.
05:08I am not a professional pastry chef.
05:10I'm making my spin on chocolate bars, lemon tartlets, raspberry shortcake, French pastry tart, and tarragon creme.
05:17You know, pastry cream is one of the mother custards in French pâtissier.
05:23One little error, and it's ruined.
05:25This tarragon creme takes precisely 13 minutes.
05:28It's the combination of heat, time, and constant whisking.
05:32If I'm a little under, it's sweet milk.
05:34If I'm a little over, it's the most disgusting scrambled eggs you've ever seen in your life.
05:38My strategy is just to work as hard as I possibly can and get the more time-consuming things done first.
05:45To fill my pastry case, I'm making a lemon lavender cake, a chocolate cayenne tart crepe cannoli with pistachio cream,
05:53Earl Grey tea cream puff, and blackberry basil milfoy.
05:57I don't want to get this too warm, otherwise it's not going to pop.
06:01Now, we've done a milfoy in a previous challenge, so I think Taya is leveraging her expertise because she won that challenge.
06:08Hopefully, she'll pull out another milfoy that matches, if not exceeds, that one.
06:13I have the most experience in MasterChef Canada Kitchen with baking.
06:16I'm feeling pretty confident that I might get this advantage.
06:19Okay, let's see if this works.
06:24So think about the journey that these cooks have come on with.
06:26Take Trevor.
06:27He started strong.
06:28He was the first to win a mystery box.
06:30However, he's not done a whole lot of baking.
06:32So this, I think, is going to be a huge challenge for him.
06:35This is testing his medal.
06:36I've never been to Paris before.
06:38I haven't even been to Montreal, for that matter.
06:40I've never been to a real patisserie in my life.
06:43Now, Taya, she almost talked herself out of this competition early on.
06:47And now look at her.
06:48She's a major contender.
06:49She has a confidence in her that we have never seen before.
06:52I'm just going to push through, stay focused,
06:55not get frazzled.
06:56Barry, on the other hand, is cool as a cucumber.
07:00Barry's been saved a lot.
07:01He's shown that he's a good team player.
07:03Now it's time for him to see how he can cook on his own.
07:06And this challenge is really going to put him through his paces.
07:09The biggest thing that this journey has given me is belief.
07:14I'm thinking that these chocolate cakes are the bomb.
07:16My wife tells me every day she loves me and is proud of me.
07:19And this is the first time that I feel proud of me too.
07:23Friggin' excellent.
07:28Trevor, I won't take up too much of your time because I see you're busy running around.
07:31So what is it you're working on? Tell me.
07:33My chocolate truffle chef.
07:34And what's in the chocolate truffle?
07:35It's a pink peppercorn cream that I use to make my ganache and about 60% cocoa.
07:41So you ground down the pink peppercorns?
07:42I did not. I just steeped the cream in it.
07:44But when I top it on top, I'm going to ground them a bit.
07:47Any concerns that that might be a little overpowering?
07:49I tasted it and it didn't seem overpowering to me.
07:52But as you know, I'm not a pastry guy.
07:54So all of this is sort of out of my boundaries.
07:57All right. Well, I'll let you get on.
07:58Thank you, chef.
08:00I'm definitely the underdog in this challenge.
08:02And I need to win.
08:03I cannot go back to plumbing.
08:05I have come so far as a person and a home cook.
08:14Pastry making is so precise.
08:19That puffed up way too much.
08:21It's either right or wrong. There's no in between.
08:24It's too puffed up.
08:25Typically, a milfoy is really nice and crispy,
08:28and it's thin.
08:30But it's still going to taste good.
08:32I'm just going to have to make do.
08:34One little error in making a pastry and it's ruined.
08:38Unfortunately, undercooked.
08:4125% of my shortcakes are dead.
08:45They collapsed in the middle.
08:47I can't serve them.
08:49Barry's throwing tarts in the garbage.
08:53I could be going home today.
08:54Damn it.
08:55I've got 24 shortcakes left.
08:58I've got 45 people that are coming.
09:00Hopefully, only half of them like shortcakes.
09:02Where there is a will, there is a way.
09:08They have to work like machines right now.
09:10They have to have exact movements, laser focus.
09:13Come on.
09:15I still have a crap ton of stuff to do.
09:17You know, I'm a bit worried about Taya.
09:19She just doesn't have the time to be creating as many variations of dessert as she is.
09:24This is very intense.
09:26She could be running out of time fast.
09:28Okay.
09:29I realize that my ideas are way too ambitious.
09:32I don't think I'm going to be able to do my one dessert.
09:35Hey, Taya. How are you doing?
09:36You know, not as good as I was hoping.
09:38What happened? What happened?
09:39I was going to make a pistachio cannoli.
09:42I got my dough ready, but I just don't have time.
09:44Okay, so tell me, what's plan B?
09:46I have extra tart shells, so I'm doing pistachio little tarts.
09:51Okay, I'm not going to bother you anymore.
09:52Good luck. You'll need it.
09:5830 minutes!
10:0030 minutes left!
10:02I go to pull my cheesecake out of the oven, and it looks amazing.
10:05Thank God.
10:06This is going to set me apart from the other home cooks.
10:10That's awesome.
10:12Everything is a process.
10:14I've got my chocolate cakes.
10:16I've got the cups for my tarragon creme.
10:19I guess that's the end of that.
10:21Things are coming together.
10:24I have grown a lot since the first cake I've made until today.
10:28So I want to show the judges that I can make a cake that stands out.
10:32Of course you did that.
10:37Oh, my goodness.
10:3910 minutes!
10:40You have 10 minutes left!
10:42Oh, yes.
10:43Come on.
10:46Trevor is working on his creme brulee.
10:48His top don't look brown enough.
10:51They may not be crispy.
10:52You know, raw sugar on creme brulee, nasty.
10:55I am looking pretty damn good here.
10:57I've just got a plate.
10:59In savory cooking, plating is extremely important.
11:01But when it comes to desserts, you want that big, beautiful, spectacular finish.
11:06I've got to bust my butt to get everything to that display case.
11:10Look at Taya's cake.
11:11That looks like you're in a French bakery.
11:14Sensational.
11:16That's right.
11:17That was close.
11:19One minute.
11:20Come on, fill those cases!
11:22Behind you, Barry.
11:23They're cutting it close.
11:26Oh, God.
11:28Trevor almost lost his creme brulees.
11:30Get in there.
11:32My heart's pounding under my chest right now just watching them.
11:34Jesus.
11:35Come on, guys.
11:36All of you can do this.
11:3710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:48Hands up!
11:50That was intense.
11:53I can't believe they did it.
11:56Barry's Patisserie features five desserts, including raspberry shortcakes,
12:01tarragon cream with passion fruit, and homemade chocolate bars.
12:04Taya's offerings include blackberry basil milfoy, pistachio cream tarts, and a lavender lemon cake.
12:12Trevor's display case includes coffee liqueur creme brulee, pink peppercorn chocolate truffles, and a raspberry cheesecake.
12:21Are you ready to open for business?
12:24Yes, Chef.
12:25Please welcome our 45 experts.
12:27Uh, children?
12:33Eleven of them are some of the most accomplished pastry chefs in Canada.
12:38The rest are passionate pastry eaters.
12:44My God, do like six buses of kids get unloaded?
12:48Oh, and these look like hungry experts.
12:50What would you like to have?
12:52All righty.
12:53Who's first?
12:54Me!
12:55Which one would you like, ma'am?
12:56The chocolate.
12:57Chocolate, of course.
12:59When I was a kid, sugar fiend.
13:01I was that kid going bonkers off the walls.
13:04What would you like to have?
13:06The cake.
13:07The cake as well?
13:09I love serving children.
13:11They're so cute.
13:12Do you guys want to try the little cream puffs over there?
13:14You want to try that?
13:16And they're also brutally honest.
13:18If you don't like the crust here, we'll get you something else then, okay, sweetie?
13:21Little kids are dessert experts.
13:23I'm above the glass now.
13:24This is fun.
13:26But it's so gratifying to also be serving a dessert to a professional.
13:30This is actually the very first cheesecake I've ever made in my life.
13:33Nice!
13:34I'm definitely going to try the lavender cake.
13:36The lavender cake? Okay.
13:37I am praying that they look at my case and think I did a good job.
13:40Thank you!
13:46So this is Barry's platter.
13:48I think it's got very eye-catching qualities to it.
13:51So here we have the tarragon cream with passion fruit.
13:59That is the money.
14:01He created something really unique here.
14:02I've never had anything like that before.
14:04I like the passion fruit cup.
14:08I like the sourness.
14:09It would be really nice to have that after a happy meal.
14:13Yeah, very refreshing.
14:15I thought it had this really intense acidity and tarragon, and this was really interesting when you ate it.
14:19Now Barry said this would be his signature.
14:22Shortcake with the lemon cream and raspberry.
14:25Now cutting into it, I see a problem already.
14:28Yeah.
14:29Shortbread, it's got a hole right in the middle.
14:31It's probably from the lack of resting the pastry properly.
14:36The enemy of great is good, and this is good.
14:39I think that for shortcake, a little drier than it could be.
14:44But other than that, it's very nicely executed.
14:46I like about it because of raspberries.
14:49Look at this chocolate, guys.
14:51Barry was excited about this.
14:53Look at that.
15:00I like that.
15:01That, to me, is the business.
15:03The perfect balance of sponge and chocolate.
15:06That ganache is to die for.
15:08Because it's light, it's velity.
15:10Overall, great performance.
15:12There you go, boss.
15:14You enjoy that?
15:16Hi. What would you like to have?
15:18Buy another chocolate.
15:20So here we have Taya's dessert platter.
15:22I mean, if you look at all the different techniques, it's extraordinary.
15:24I'm gonna serve the lavender lemon cake because it's probably the most colorful, the most inviting.
15:30Cake, moist, soft, lavender light.
15:34She did a great job.
15:35Along with the buttercream, which I think is just simply divine.
15:38Wow.
15:40I really enjoyed the cake.
15:41I love lavender.
15:42To see it paired with lemon, it's amazing pairing.
15:44Like, you can't go wrong with it.
15:46I thought the presentation of the cake was wonderful.
15:48The colors pop, so vibrant.
15:50So I think she did a wonderful job with it.
15:52Mmm.
15:54I'm gonna try the meal foie.
15:59You know, the problem with this pastry is, and it's simple, it has too much chew on it.
16:04Yeah.
16:05It is spongy, soggy.
16:07Unfortunately, very undercooked.
16:09This is a very common mistake with meal foie, because you see the color.
16:13You think it's cooked, but it's not cooked inside, so soggy.
16:17So I'm gonna try Taya's pistachio tart.
16:19And remember, she had to change gears with this dessert.
16:22See what plan B tastes like.
16:26The pistachio cream is beautiful.
16:28Nutty, creamy.
16:30If that was plan B, I can't imagine how good plan A would have been.
16:33She really honored the spirit of an eclectic French patisserie.
16:38Here you go, partner.
16:40No problem. Enjoy.
16:41So here we have five different items from Trevor's Pink Patisserie.
16:46Trevor's ganache, on the appearance, it looks really expensive.
16:51Because he's got probably an ounce of gold, and I think that's way too excessive.
16:59Smooth, velvety.
17:00It almost feels like very soft fudge, just melting in your mouth.
17:05And then you get a tickle of that heat from the peppercorns.
17:08Really super delicious.
17:10From a chocolatier's perspective, the texture is extremely exquisite.
17:15That silken quality I look for in a ganache.
17:18I like the chocolate and it's so good.
17:21I'm going to try the crème brûlée because it's one of my favorite desserts.
17:24When I hit this, I want to hear that crunch.
17:26When you go into it, it's too thin.
17:30The taste is very important.
17:37The crust on the top is missing, for sure.
17:40Otherwise, it is rich, creamy, delicious, and silky.
17:44Unfortunately, the crunch on the top disappeared, but the texture has been cooked properly.
17:50Try this cheesecake.
17:52Nice, even crust.
17:54Smooth.
17:55Let's give it a taste.
17:59That's a really good cheesecake.
18:01The jelly on top is perfectly set.
18:03Great balance of flavor.
18:05I love the consistency. It's a baked cheesecake.
18:07I mean, remember, this pipe fitter, plumber, it's not a baker.
18:11I mean, can you believe he did this?
18:13Here you are, buddy.
18:16No, this guy, you've already had like 17 chocolates.
18:20I desperately want this advantage.
18:22All three of us did an amazing thing today, but I'm at the top of my game right now, and I want to take it even higher.
18:28I'm not a pastry guy, and I poured my heart into this cook. I need this one. I deserve it.
18:34Hi! Did you eat enough?
18:35I would say Trevor and Barry definitely think that there's only two people left in this competition.
18:41But I'm feeling pretty confident that I might get this advantage.
18:45Well, congratulations, home cooks. The MasterChef Canada Patisserie, which is a huge success.
18:51Unfortunately, we can only choose one winner.
18:57And the home cook who made the strongest impression on us and our guests is...
19:06Barry.
19:10Touchdown! Boom!
19:13The friggin' bear came out of the bush again.
19:16Campers are running everywhere.
19:18Are you surprised?
19:19Overwhelmed.
19:21This is the single largest accomplishment, other than getting my wife to say yes, that I've ever accomplished.
19:27Barry, congratulations. You have earned a significant advantage in the upcoming Elimination Challenge.
19:33Cool.
19:35Now, we would like all three of you to change into these three-way aprons.
19:40Thank you, Chef.
19:41I wanted that advantage.
19:43But to get into the finale, I have to have the best cook of my life.
19:47I am so close to the finale, I don't like the fact that Barry has influence on my fate.
19:52Now, join us in the pantry.
19:56Going into this Elimination Challenge, I have all the power.
20:02Game on, folks.
20:05This is it.
20:07It's time for the final Elimination Challenge of the season.
20:12This time around, there is no Express Pass to the finale.
20:17All three of you must compete in one last battle to determine who will face off for the ultimate prize.
20:25There is no Express Pass. I guess I'm gonna cook.
20:28The Canadian ingredients that we're about to show you are three of the finest proteins on the planet.
20:35Tonight, each one of you will be assigned one of these proteins.
20:39And we want you to showcase it in three different ways.
20:42That's three interpretations on one single plate.
20:47It's almost like this challenge is tailored for me.
20:50They're asking us to make three tasting menu-style dishes.
20:53That's what I like to cook.
20:54The first luxury protein that we're going to show you is one of my favorites.
21:00Canadian Wagyu beef.
21:03Sweet.
21:05Wagyu is world-renowned for its intense marbling that results in that delicate melt-in-your-mouth texture.
21:12Every Friday night in our house is steak night.
21:16And Wagyu beef is like butter.
21:19It's beef up here.
21:22Next is something that I love working with.
21:26Succulent Nagano pork.
21:29This Quebec pork was developed for its exceptional flavor and its tenderness.
21:35It's beautiful. Bone-in. This is the cream of the crop. I want to cook this.
21:39Finally, my vote for most valuable protein.
21:43Chanticleer chicken.
21:45This Canadian breed is prized for its succulent and substantial meat.
21:49I've never heard of this chicken.
21:51I thought a chicken was a chicken, but apparently not.
21:54And right now, Barry, you hold all the power.
21:59Winning the French Patisserie Challenge has given you a major advantage.
22:05Not only do you get the first choice of the proteins,
22:08you get to assign the last two to your fellow competitors.
22:12So think about this very carefully, Barry.
22:16If I'm going to the top two, this is about doing what I think is best for Barry so that I can get my hands on that trophy.
22:23Have you made your decision?
22:25I have, Chef. I can't wait to work with that Wagyu beef.
22:27Well, all right Barry, so tell us which proteins you want Trevor and Taya to work with.
22:34I keep looking over at Barry like, please give me the chicken.
22:37Taya's getting the pork.
22:39And I think from her reaction, it's perfect.
22:42Trevor gets the chicken.
22:43One of the things Trevor has been critiqued on is flavor.
22:47Pork fat equals flavor.
22:49So I'm not giving Trevor pork fat.
22:51Flavor is king, so...
22:53I believe its taste is king.
22:55So Barry, in this challenge, who presents the biggest threat to you?
23:00I think Taya presents the biggest threat.
23:04Taya has shown throughout this competition that she can create elegant, flavorful dishes.
23:10You're trying to get Taya out of this competition.
23:13Yes, I am, Chef.
23:15So you feel that you can't beat Taya, but you can beat Trevor.
23:18If I get to the finale, I feel I can beat both.
23:21But I think my odds are better, based on flavor, against Trevor.
23:26Barry's been sort of a mentor to me this entire process, but the gloves are off.
23:30I'm taking his old butt out today.
23:32You won't win this competition thinking like a home cook.
23:36You need to unleash that inner chef.
23:39You only have one hour to wow us with your personal vision.
23:45If you don't blow us away, it could be the last meal you cook in this competition.
23:52Are you ready to earn your spot in the finale?
23:57Yes, Chef!
23:59Your time starts now!
24:04Sorry, mate. I don't know what to do with you.
24:06All I can think about with this pork is my mom's kitchen and having home cooked meals.
24:10She makes the best pork schnitzel, so why not do a schnitzel?
24:15Yikes.
24:17Spiceless.
24:18First thing that pops into my mind is the seasons of the year.
24:21Flavors of fall.
24:23I'm going to create a tribute to my three favorite seasons.
24:26Winter sucks.
24:30This is like a chef's dream.
24:32I mean, to take a luxury protein and then to do it three-way.
24:35I mean, it's going to show every ounce of skill they have.
24:37It could be a dream. It could also be very tricky to find three different ways to turn one protein into three different dishes.
24:46Trevor is starting with a Chanticleer chicken. It's been grain-fed. It's been cared for.
24:51It is just a kind of chicken that any chef in any kitchen across Canada would love to be cooking with.
24:57I'm definitely the most creative out of the three of us. This is great. I could do a hundred different things with this one chicken.
25:02I have dark meat, white meat, bones, skin. I've got a variety of stuff to work with. This is my wheelhouse.
25:08My goal today is to seek and destroy. Taya, boom, Barry, boom.
25:13I'm here to fight and I'm not going home today. I'm going to the finale.
25:19Barry picked the beef. He chose probably one of the most beautiful products, but the least versatile.
25:23I have a bit of an advantage because my wife and I eat beef at least twice a week.
25:29I'm going to create a plate that flow through spring, summer and fall.
25:33The seasons are going to be represented with the seasoning on the beef and the side dishes.
25:38Spring, summer, fall.
25:41I'm confident I can nail the protein.
25:43I'm making the Wagyu beef olive oil poached to a perfect medium rare.
25:48First time ever doing it this way. Big risk. With big risk, hopefully comes big reward.
25:59The pork that Taya got, now that's a big joint. There's a little bit of a fat cap to it. The bones are there.
26:06It's very difficult to get the cook right on pork.
26:09You really want it to be moist and tender.
26:11I need to get these cooking.
26:12My first element of my dish is going to be pan-seared pork chop.
26:17Second element is Brussels sprouts.
26:20And I'm also working on pork schnitzel on a bed of schpatzel.
26:25My mom is German. I've got a lot of German background in food.
26:30I haven't made schnitzel in years.
26:32So I might as well use it.
26:35Trevor, how you doing?
26:36Chef. I'm doing good.
26:37So walk me through these three Chanteclair chicken dishes that you're making.
26:40I am going to be making a pomegranate molasses glazed drumette.
26:45I'm going to be doing a prosciutto-wrapped chicken breast.
26:48And a tower of crispy chicken skin.
26:51So it's down to the three of you right now.
26:53Who do you think is going to be in the finale?
26:55I think Taya and myself, Chef.
26:57Why not Barry?
26:59I think Barry's overconfident.
27:01Overconfident?
27:02He's got the flavors down sometimes.
27:04But I think he's been helped through this competition quite a bit.
27:07By who?
27:08Well, I mean, I saved him in one challenge.
27:10He's been on, let's say, my team a couple times when we win.
27:13So is that him or me that's making the victories?
27:16Stay focused.
27:21Hey, Chef Alvin.
27:22You're at the park.
27:23Yes.
27:24I mean, this fits though.
27:25Does that reflect your family background?
27:27Well, yeah, my family's German.
27:28Mm-hmm.
27:29So we used to eat a lot of schnitzel growing up.
27:31Okay.
27:32Who do you think you're going to face in the finale?
27:34Um, I think I'll probably end up facing, um, Trevor.
27:38He's creative.
27:39He thinks outside the box.
27:40And that's what you need to get into the finale.
27:42Good luck.
27:43Thanks.
27:4730 minutes.
27:48You have 30 minutes left.
27:50Your protein, three distinctive ways.
27:55One of the great techniques with chicken is taking the skin right off the bird and then frying it very, very slow and low.
28:03He's burning it right now, though.
28:05There's black smoke coming out of my skillet.
28:08I go and check it and it's all completely black.
28:11I just burnt one of my three elements.
28:13Are we watching Trevor's hopes of getting into the finale go up in smoke?
28:17I gotta think of something fast.
28:19There's still a bit of skin left on one of my drumettes and thighs.
28:23Rip it off, I get it into the pan, start cooking it from scratch.
28:27Plan B, here we go.
28:29The dangerous thing about poaching beef is that your hand's off.
28:36It's a mystery what's going on under the surface of the oil.
28:40I have to trust that the beef is going to cook.
28:43Hey there, Barry.
28:44Hello, Chef.
28:45So you had a huge advantage in choosing your preferred premium protein.
28:49You went for the beef, so what is on the menu?
28:51Olive oil poached wagyu beef three ways, to reflect spring, summer, and fall.
28:55So each will have a slightly different preparation, different spicing, and different side dishes for each.
29:00So you're only cooking the beef in one particular way?
29:03Uh, one cooking method, three variations with different spicing.
29:07Well, it sounds like you've got an interesting combination of ingredients.
29:10And I look forward to seeing how it all comes together.
29:12I do too, Chef.
29:13Thanks, Barry.
29:15I think that choosing to cook the beef exactly the same way shows more skill.
29:19Spring, summer, fall.
29:20Taya is actually from a German heritage.
29:27She is working on her spetzel.
29:29Very sort of German-inspired dumpling.
29:32Cooking with her family heritage.
29:33Yeah, that's really smart.
29:34Everything's on the line right now.
29:36I need to make sure I can get everything done.
29:39I have grown so much in this competition.
29:42But being in the top two, that's going to be life-changing.
29:45Five minutes left.
29:50Three protein on that plate.
29:53I'm trying to figure out how I'm going to plate my dish.
29:56I go with this cast iron on a wooden board.
29:59I'm loving it.
30:00Barry has cooked the beef one single way.
30:04Is that really achieving what we'd asked?
30:06Hopefully those sides and esteem takes it to the next level.
30:09I'm not going home today.
30:10It's so big.
30:12Maybe I'll put the schnitzel on the bottom.
30:14I'm trying to make everything look a little bit tighter and cleaner,
30:17but I ain't got no time.
30:20Two minutes.
30:21You have two more minutes left.
30:23Two minutes.
30:24Come on.
30:25Beautiful plate.
30:26Oh, jeez.
30:27I think Taya's just burned herself.
30:29Jeez.
30:30Ow.
30:31She's going to have to push through that pain to get through this.
30:33All I can think about is my hand.
30:35It hurts so much.
30:37Oh.
30:38Horse burn.
30:40She's going to tough it out.
30:41I want to fight.
30:42One minute.
30:43You have one more minute left.
30:45Oh, jeez.
30:46One of you is going home and two are going into the biggest battle of your lives.
30:51Oh, fuck.
30:52Ten, nine, eight, seven, six, five, four, three, two, one.
31:01Hands up!
31:02Wow.
31:03That was a very exciting cook, and now it's time to see how you all did.
31:13Barry, please bring up your plate.
31:17Everything that's needed for a good dish is on this plate.
31:20This is deserving of a spot in the finale.
31:23The Wagyu beef is poached and then spiced three ways to represent my three favorite seasons, spring, summer, and fall.
31:31What was the cook you were looking for on your beef?
31:33Medium rare.
31:34And do you think you've achieved that?
31:36I hope so, chef.
31:37You know, the tenderness of that beef is unquestionable.
31:48But the cook on all three pieces of this beef, it's rare, borderline raw.
31:56The seasoning, it is fabulous.
31:59I love those mushrooms.
32:00Beautiful, fresh chanterelles, slightly sautéed.
32:03But the star has to be the protein.
32:06Yes, chef.
32:08Barry.
32:09Chef Alvin.
32:11Poaching in olive oil, that is a big, big risk.
32:15Yeah.
32:16And you know the consequences.
32:22The seasoning on this, you know that.
32:25I can taste that thyme and sage.
32:28And that, to me, that's fall seasoning.
32:30It's this puree.
32:31It's well seasoned.
32:32It's nice and smooth.
32:34The meat, honestly, it's a miss.
32:37But I see something out of the box.
32:39And tell you, it's not over till it's over.
32:42Thank you, chef.
32:43The star of the dish was undercooked.
32:45But they like the flavors.
32:47I'm hoping it's enough.
32:48Knock them dead.
32:50Hey, please come and bring your dish to the front.
32:54Good luck, sweetie.
32:56Thanks, Barry.
32:57I know my flavors taste good.
32:59But I have no idea if it's gonna be enough.
33:03I made a pork schnitzel with spatzel,
33:06a pork chop with a blueberry red wine reduction.
33:10And then I took the trimmings
33:12and sautéed a bunch of Brussels sprouts.
33:15You know, when I look at this dish,
33:17I have a lot of doubts.
33:20The only thing that can save you
33:22is if this dish tastes a lot better than it looks.
33:25Yeah.
33:33Wow.
33:34This tastes amazing.
33:37It's spatzel.
33:38It's delicious.
33:39I like the fact that you decided
33:40to put a different starch on the dish.
33:43Here's the thing, Taya.
33:44It just looks hideous.
33:46When you get that rare opportunity
33:48and privilege to cook in a finale,
33:50you have to do things that are gonna blow everyone away.
33:54Do you think you have that in you?
33:55I know I can do it.
33:56And I know I can blow people away.
34:01Taya!
34:03I'll be very honest with you, okay?
34:04Yeah.
34:05It's not the prettiest.
34:06So, you have the blueberry.
34:08First thing I see, the coconut pork.
34:10Okay, is that what you wanted?
34:12I wanted it just to have, like,
34:13a hint of pink to it.
34:26Wow.
34:28You have to cook right on.
34:30But not only do you have to cook right on,
34:32I think season-wise, it's on the dot.
34:34You know?
34:35Sometimes it's what's inside that counts.
34:43All right, Trevor.
34:44I'm feeling like a winner.
34:46This is a finale-worthy dish.
34:49I prepared a romesco sauce crostini
34:53with the chicken breast, crispy chicken skin,
34:55and crispy purple potatoes.
34:57And, uh, chicken drumette glazed
34:59with pomegranate molasses and honey.
35:02Looks beautiful.
35:03Doesn't mean anything if it doesn't taste good, Chef.
35:05Absolutely.
35:14Delicious.
35:16Wonderful texture.
35:17The peppers, the almonds, olive oil,
35:19and it has great depth of flavor.
35:21The great utilization of this wonderful chicken.
35:24Thank you, Chef.
35:25It's amazing to see how far you've come
35:27in such a short time.
35:31I don't know how it tastes,
35:32but the way it looks, it's world-class.
35:36I noticed you burnt the first batch of chicken skin.
35:38I did, Chef.
35:39But you saved enough to get through.
35:41Very smart.
35:46It's delicious.
35:47Where is all the sauce?
35:49There's almost none here.
35:50There's a small amount.
35:51I guess I could've put some more on there for you, Chef.
35:55I'm glad you didn't.
35:57The sauce is not balanced.
35:59It's very acidic and harsh.
36:02This looks great, but it's not a winner.
36:04Three big dreams hang in the balance.
36:14We're gonna need some time to consider this.
36:19This is a finale.
36:20A lot is at stake.
36:21We have to choose the right two.
36:23I'm a good cook.
36:24And I'm a creative cook.
36:26I belong in the top two.
36:27And I hope that comes true.
36:28We were looking for innovation, technique, creativity,
36:32always taste.
36:33And we found all of it.
36:34Unfortunately, not in one person.
36:35I want this so bad.
36:36This is gonna change my life.
36:38I know that I belong in the finale.
36:40You know, to want it is one thing.
36:42Everybody wants it.
36:43But do they have the skill to deserve it?
36:45I know that I belong in the finale.
36:47You know, to want it is one thing.
36:48Everybody wants it.
36:49But do they have the skill to deserve it?
36:51I don't have the best dish.
36:53But I've grown more than any other home cook here.
36:57I deserve to be in the finale.
37:04Each of you impressed us in different ways.
37:07But only one home cook embraced the spirit of this challenge
37:11and showcased their protein in a beautiful, eclectic way.
37:15And that home cook is...
37:21Trevor.
37:28Congrats, man.
37:29Well done.
37:30I did it!
37:31I'm in the finale!
37:32You deserve it.
37:33Yeah!
37:34Come and get your chef's jacket.
37:40Wow, thank you very much.
37:41You deserve it.
37:42This chef's coat is exactly what I wanted to achieve coming here.
37:45And now I'm wearing it.
37:46Looks good on you, son.
37:47Thanks, Daddy.
37:48Thanks, Daddy.
37:49I'm forever grateful.
37:51This is one of the best moments of my lifetime.
37:53Good luck, Trevor.
37:54Good luck, sweetie.
37:55You too.
37:57Now, to find out who Trevor will be competing against in the finale.
38:07Barry and Taya, you surpassed nine other finalists to get where you are right now.
38:17It's so difficult to say goodbye after everything you've both achieved.
38:22But only one more home cook can make it to the finale.
38:30And that home cook is...
38:35Taya.
38:39Congratulations, sweetie.
38:40Oh, my God.
38:41Oh, my God.
38:45Please take off your apron and come and get your chef's jacket.
38:50I feel like I'm having an out-of-body experience.
38:52I'm actually going to be in the finale.
38:55There are so many people who would die to have this spot.
38:58And I am here.
38:59I battled my way.
39:01And I'm now at the top.
39:02Barry, we're very sorry.
39:14In the latter half of this competition, you unleashed the bear.
39:19And the bear not only has sophistication, he has extraordinary vision and heart.
39:26At the Orchard Challenge, we got to see the source of some of that heart.
39:31Your lovely wife, Jennifer.
39:37Oh, my God.
39:45I was fine until you mentioned her.
39:51Barry, she's well aware of your gifts.
39:54And now Canada is too.
39:56Come on up here.
39:57Thank you, chef.
39:58Come on, Barry.
40:02You're a gentleman.
40:03Pleasure to have gotten to know you.
40:04Pleasure is all mine.
40:06This has been the most rewarding journey I've ever taken.
40:09I came in full of swagger, full of confidence.
40:13But I'm leaving humbled.
40:16I think me and you are the oldest in the room today.
40:18I think I've got you by a couple of years.
40:20I had to dig deep and find out who I really am.
40:24It's a dish that is definitely restaurant worthy.
40:27What's it going to take for the bear to come out?
40:30You're the first person that's called me that here.
40:32Through this journey, I've met amazing people who will be lifelong friends.
40:36Trevor and Barry, congratulations.
40:38I'm disappointed.
40:40But I'm going to walk out the doors, head held high, feeling like a champion.
40:53Next time, it's Trevor versus Taya in the biggest culinary showdown this country has ever seen.
40:59The MasterChef Canada finale.
41:02With $100,000 and the title at stake.
41:06I'm putting everything I got into this finale.
41:08I'm going to win this.
41:10Trevor, your plates may be pretty, but my flavors are beautiful.
41:15Canada's new MasterChef is...
41:28All of that have come in.
41:56Transcription by CastingWords
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