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MasterChef Canada Season 8 Episode 10
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Reality Realm US
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Short filmTranscript
00:01Lift!
00:02Last time on MasterChef Canada.
00:04Your challenge is to make a duet
00:06of MasterChef-worthy fish dishes.
00:09Be cool.
00:11Shrinks quite a bit.
00:13I am struggling right now.
00:15I can't see the vision.
00:17These dishes need to come together right now.
00:19I need to show the judges that I deserve to be here.
00:22Andres, this dish is a total mess.
00:27See ya? Yeah!
00:30Hello, hello!
00:37Hello!
00:38Welcome back, Final Four.
00:40How cool is this?
00:42Being in MasterChef Canada's top four, all-female.
00:46All right!
00:47Feeling good? Yeah!
00:49I feel so powerful, so proud of us.
00:53We're part of MasterChef Canada history.
00:55It's a pretty badass moment.
00:58Being a MasterChef Canada semi-finalist is bonkers.
01:04This journey is like the hardest thing that I have ever done.
01:07I'm feeling super proud, but I badly want a spot in the finale.
01:15Welcome to the MasterChef Canada semi-final.
01:19Woo-hoo!
01:21Next up, the finale.
01:23If you think getting this far has been a wild ride, then all I can say is buckle up.
01:29Uh-oh.
01:30I really want to be in the top three.
01:32I just need to push myself one last time to secure that spot.
01:37I'm gonna need a bit of help.
01:39Craig, do you mind?
01:40Of course.
01:41Okay.
01:42BRB.
01:43Okay.
01:44Makes me nervous.
01:45The judges are kind of looking sneaky, so I'm gonna figure out what they have up their sleeves today.
01:54Whoa.
01:55Whoa.
01:56Okay.
01:57Okay.
01:58Is class in session right now?
02:01What's going on?
02:02So let's play a little game.
02:04I see words on the whiteboard like smoky, fiery, and creamy, and I'm thinking these are all adjectives that can be used to describe dishes.
02:15Maryann, pick a word, any word, that speaks to you.
02:19I'm gonna go creamy.
02:21There's absolutely no strategy in picking the word creamy.
02:24I just look at it, and I like creamy food, so let's go.
02:30This is fun.
02:32Okay, Liz, which word speaks to you?
02:34Citrusy.
02:36I'm dressed as a lemon today, so it's perfect.
02:38Veronica.
02:40Crispy.
02:41I just love the texture.
02:43It's amazing mouthfeel.
02:45And now, boo.
02:47Spiced.
02:49That's kind of my motto.
02:50I like to collect spices and stories, so of course I'm gonna pick spiced.
02:55Things are happening back there.
02:57I do not know.
02:59Mad scientist.
03:01I have absolutely no idea what Mary is doing right now.
03:04What is going on?
03:05I have no idea.
03:09Whoa.
03:10Homecooks, this is a rave review of the show-stopping dish you're about to make.
03:17Okay.
03:19This MasterChef Canada semifinal was fire.
03:22The winning dish was creamy and citrusy with a crispy twist, and that spice touch was just wow.
03:29Wow.
03:30Mmm.
03:32This challenge can definitely be subjective.
03:35There's a lot of different ways that you can play on these.
03:38Something can be like hot, spicy, or it could just be like a nice, warm kind of spice.
03:43Creamy, citrusy, crispy, and spice.
03:47These are your parameters and your inspiration.
03:50The only thing missing is your imagination.
03:52Use it to create a dish that matches this glowing praise.
03:57You'll have full access to the pantry, and you'll be judged on how well your creation hits all four of these flavor notes.
04:04Okay.
04:06The two cooks with the best dishes will advance directly to the finale, while the bottom two will have to fight their way into the final three.
04:14The thought of having to fight my way into the finale is so nerve-wracking.
04:18Do two cooks in one day is really hard.
04:21I want to avoid that at all costs.
04:23You have 45 minutes.
04:26And game on, because your time starts now.
04:29Oh, my gosh.
04:30Woo!
04:32I need a basket, I guess.
04:35Tons of lemons for citrus.
04:38So this challenge is kind of like reverse engineering a dish.
04:41You're getting a description of what it is, and now you have to make something that matches that description.
04:47Okay, grapefruit.
04:49Where are the carrots?
04:51I feel a lot of pressure on my shoulders.
04:54It's okay.
04:56I think I'm getting all the elements that I need, and I hope they come together on the plate.
05:00Go, go, go!
05:02So heavy!
05:06I'm super excited about semifinals.
05:07I mean, I can't believe we're here, and, you know, a lot of pressure as well.
05:12Just visualizing the title of MasterChef Canada, I'm thinking about, of course, my family, my kids, my husband.
05:19So excited for what my future holds.
05:22I'm gonna get there by cooking the way that I always cook.
05:26Balancing flavors and just, like, drawing from the things that I know.
05:30Hi, Marianne.
05:32Oh, hi there.
05:33What are we making today?
05:34I'm gonna do a spiced pork.
05:36A creamy celery.
05:38A creamy coconut curry.
05:39Okay.
05:40I was gonna do a crispy leek as my crispy element, and I forgot it in the pantry.
05:44So, yes.
05:46I don't have flour either.
05:47I don't know if y'all are like this, but on my season, if someone had flour, I would ask for it.
05:53Does anyone have flour?
05:54I do, you can...
05:55Look at that!
05:56This is the energy that I like.
05:59A little girl power.
06:01These three women beside me are amazing.
06:04Every one of them can cook, so I need to bring my A-game.
06:08Boo!
06:09Nice.
06:11Thanks, girl.
06:12No worries.
06:14Stakes are incredibly high.
06:15We're fighting to be in the finale, so just hoping that we make it through.
06:19I really want everything to be in one bite, so I'm going for a dumpling.
06:23The filling contains beets, kimchi, and whipped feta.
06:28More spice.
06:29This is the semifinals, so I'm trying my best to deliver.
06:33By continuing to play with unconventional flavors together, and seeing how they can take different shapes and forms.
06:41I actually think there's a lot of me in this dish.
06:43I'm putting spice, I'm putting texture, there's the new things I've learned, there's the old boo in here, there's everything in here.
06:49So they've got 45 minutes to get them into the finale.
06:52Mm-hmm.
06:53And this is an opportunity for them to be really, really creative.
06:56The criteria is only four words.
06:58Exactly.
06:59You could go savory, you could go sweet.
07:01I have a feeling no one's going to go sweet.
07:04Oh, maybe Veronica.
07:05Looks like Veronica is going that route.
07:07That's exciting.
07:0945 minutes is not a lot of time to make a dessert.
07:12I've been consistently performing well, but never the winner.
07:17I'm done being good but not good enough.
07:20I really want to win now.
07:21I'm making a Chinese five-spiced tart with a Christian layer and also chocolate ganache and an orange sorbet.
07:31That's a lot of things I knew I'd make in 45 minutes, so I gotta hurry up.
07:35All those elements have to be hit.
07:37I can't mess this up.
07:38It could go really well or it could go really wrong.
07:42I am making an eggplant schnitzel, so like a traditional schnitzel, but using a whole roasted eggplant instead.
07:52First task is I need to get those eggplants cooked.
07:56Cooking a whole eggplant takes time.
07:59I want to show the judges my creativity.
08:01I think this is a really creative, interesting vegetarian dish.
08:04Coming into today with some wins under my belt and some great feedback from the judges, it feels good.
08:12I've had a lot of self-doubt throughout this competition, but being here has given me the confidence that I need to get to that final.
08:21And the closer I've come to it, now I want to go all the way.
08:25I love to cook vegetarian at home, so I'm really excited about this.
08:28Home cooks, you have 30 minutes left.
08:31I'm wondering if anyone's regretting their decision.
08:33Creamy, citrusy, crispy, spiced.
08:36I'm looking forward to seeing something really fun.
08:38Me too.
08:39I think these home cooks do really well with like a little bit of a parameter, and then they just get to fly.
08:45Ooh, somehow has her dough done.
08:47And it already looks pretty nicely kneaded.
08:49She got the fire.
08:50She got the fire.
08:52So I've just recently been cleared to kind of return to everyday activities from my injury.
08:57And today I'm feeling the weight of that.
09:00But there's like no time to second guess what I'm doing today.
09:03I'm just going to keep going.
09:08I'm adding fire spice powder to my pie tart dough.
09:11My spiced component, it's in the tart.
09:14I think I could use a little bit more.
09:16And I just hope there's enough fire spice powder.
09:18Fire spice is commonly used in a lot of like savory dishes in Chinese cooking.
09:22Spiced to me doesn't necessarily mean chili spice.
09:26No.
09:27I think there's so many different layers that we could take this.
09:28Completely.
09:29Yeah.
09:30Everything is going to be spice.
09:32The spices that I'm working with today are all kind of in that North African realm.
09:36My family took a trip to Morocco several years ago.
09:41And it just awakened this whole new style of food that I absolutely loved and adored.
09:47Woo, look at that.
09:48It's cool.
09:50Today's challenge, we've got to hit all those elements.
09:55I think of like a Thai curry.
09:56I mean, there's always the creamy element, there's the acid element, and there's the spice element.
10:01So there's already three elements in one sauce.
10:03So I feel like it's a good starting point.
10:06With this challenge, I feel like there's so many ways you could interpret these four words.
10:09Like creamy, you don't necessarily have to add cream to make something creamy.
10:14This is my celery rat.
10:15When celery rat cooks down, it gets super nice and creamy.
10:18I'm just trying to check the boxes.
10:20Not once, but twice.
10:22One creamy element done.
10:24I am making a creamy labneh, which is like a strained Greek yogurt.
10:30In order to get it really creamy, I have to strain out all of the water from that yogurt,
10:33and I don't have a lot of time.
10:35Okay, okay.
10:36I can do this.
10:37So I tie it up in a cheesecloth to try to get gravity to pull the liquid out of the yogurt.
10:44Liz is doing some sort of like labneh.
10:46Usually I hang it for a lot longer than 20 minutes.
10:52I'm just getting my herb chili oil.
10:54My citrus element is going to come from my lemon herb chili oil that will be served with the dumplings.
11:01But citrusy scares me the most.
11:03I use citrus more to kind of add acid or brightness.
11:07They don't necessarily focus on the citrusy portion of that.
11:11So I know that's going to be a struggle for me.
11:13The citrusy element's good.
11:15There's tons of different options.
11:18My citrusy is going to be in my grapefruit salad.
11:21I do have the citrus in the Thai curry, and now I'm trying to create this grapefruit salad.
11:27And I'm just thinking, like, is this enough citrus in this dish?
11:3215 minutes left, home cooks, to get into the finale.
11:36I'm tasting my orange sorbet.
11:39Veronica is making an orange sorbet to go with her tart.
11:43It's a pretty limited amount of time.
11:45The fear is that she's going to put something on the plate that's not properly set up,
11:49and it's going to melt into a puddle.
11:52Mm-hmm.
11:53I'm feeling maybe this tart is just too ambitious.
11:56I have too many components, and there's just not enough time.
11:59I need to make a chocolate ganache.
12:01Veronica's really pushing the time limit on this.
12:05If these components don't set, then there's zero chance that I'm getting a spot until the finale.
12:11CIBC is helping Canada's next master chef realize their dreams with $100,000.
12:1815 minutes left, home cooks, to get into the finale.
12:23I'm feeling maybe this tart is just too ambitious.
12:26My biggest challenge is to make sure all my components have enough time to set.
12:31My ganache needs to set.
12:32My sorbet needs to set.
12:33Okay, fingers crossed.
12:35I'm under a lot of pressure.
12:37I'm just going.
12:39I really want this to be my last cook today.
12:42I'm giving it 120%.
12:45I won't have anything left after this, so this dish has to get me to the finale.
12:51Okay, you need to chill in the blast chiller.
12:59Okay, I need to get working on my pork soon here.
13:02The pork chop is a major component that has my spice element in it,
13:07so I need to make sure that this pork chop is juicy.
13:10It's a fat piece of meat, so I'm hoping I have enough time to cook it.
13:14Pork chops can be tricky.
13:16I think everyone has had an experience with a chew-textured pork chop before.
13:20Or is that just me?
13:21No one else?
13:22Sorry, Myra Berg.
13:24Putting you on blast.
13:26Home cooks, there's ten minutes left.
13:29Ten minutes?
13:30Come on, speed up.
13:31Get it done.
13:32It smells amazing.
13:34I love the smell of labneh.
13:36Hey, Liz.
13:37Hi.
13:38What's going on?
13:39Got some labneh.
13:40Oh, you're making labneh.
13:41Very Middle Eastern.
13:42This is great.
13:43These are flavors I really like to work with.
13:45And crispy is the schnitzel, I would assume.
13:47Crispy better be the schnitzel, yes.
13:48Better be?
13:49Yeah, better be the schnitzel.
13:50Better be.
13:51So it's going to have the schnitzel base and then all these elements nicely built on top?
13:54I'm still considering the plating.
13:57How do I make a schnitzel look elevated?
13:59I really haven't come up with a solution.
14:01I would almost treat it like a plate.
14:04Yes.
14:05But don't let me cloud your judgment.
14:07Good luck.
14:09Boo.
14:10Yes, Chef.
14:11What is going on?
14:12I am...
14:13You keep your eyes on your fingers.
14:14I am making creamy beet kimchi whipped feta dumplings.
14:19Beet dumplings.
14:21Okay.
14:22This is the one to get into the finale.
14:25The key is meeting those criteria.
14:27Yes.
14:28Keeping your composure.
14:29Yep.
14:30And getting it done.
14:31I feel like I'm hitting all the notes.
14:33But putting everything into one bite is a big risk.
14:35It's either going to be really good or really bad.
14:38Boo, keep it going.
14:40Trying to crisp up, do like some spice puffed rice.
14:45And I got my crispy shallots.
14:47You can't just do one element in these challenges.
14:49You got to do a few.
14:50So I'm being quite ambitious.
14:52I think it's super important to nail each of these flavor descriptions.
14:56So I'm going to fry up some shallots and rice puffed cereal.
15:00That is crispy, done.
15:01Yeah, I'm super happy about it.
15:03I still need to make my crunchy layer.
15:06For my dish, my crispy element is the Cristian layer with walnut praline and corn flakes.
15:12Hot, sticky sugar.
15:14I want a crispy texture.
15:17Okay, I'm making my dumplings.
15:20Here we go.
15:21Boo, she's got a pretty crazy dish.
15:23Okay.
15:24She's making crisp beet dumplings with feta and kimchi.
15:29Oh.
15:30Which is a battle of a lot of regional flavors.
15:32Mm-hmm.
15:33Sounds like she's taken some big swings to impress us today.
15:36I'm just flipping these dumplings over so that they can get fried up on both sides because the element is to be crispy.
15:42And we don't want one side to be soggy.
15:46So the pork chop, I just pull it a little bit under to where it needs to be because I know it's going to rust up to that temperature that I want it at.
15:53How's this pork chop looking?
15:54It's good.
15:55Hopefully it's not overcooked.
15:57All right, you've got a nice sear on this one side.
15:59I would consider doing just a little bit of a sear on the sides.
16:02Sure, thank you.
16:03Yeah, you want to get that nice caramelization all over.
16:05Okay.
16:06What chef wants, yes.
16:07Mary Ann, you've got to be super fast.
16:09Don't overcook it.
16:10Okay, okay, okay.
16:11I don't feel like I have time for this.
16:13I cannot put that on a medium pan or else it's going to cook too much.
16:16I have to be a sharp sear, so I've got to get that pan to the right temp.
16:19I am feeling definitely under pressure.
16:22My next thing I have to do is get that eggplant out.
16:24I'm hoping it's ready to go.
16:26I'm really worried about getting my eggplant cooked properly all the way through.
16:30It's feeling good.
16:32I have to bread it and then fry it.
16:35Okay.
16:36My eggplant is my crispy element.
16:38And I really don't know if this is going to be enough.
16:40Oh my God, I've never been so nervous.
16:43Home cooks, you have five minutes left.
16:46That's a nice size to Liz's schnitzel.
16:50She's got to make sure that schnitzel is crispy.
16:53Time will tell if I finish today.
16:55I'm feeling a lot of pressure.
16:58I really don't want to go into a pressure test.
17:00I'm starting to plate.
17:01I'm adding my crunchy layer.
17:04One step at a time.
17:07It's a nice smooth ganache.
17:08Hopefully it sets up.
17:10It needs as much time as possible in the fridge.
17:13I underestimated the amount of cooling time that's required for this dessert.
17:18Three minutes left, home cooks.
17:21And it's just not getting hot enough.
17:23There's a lot of pressure on this pork chop.
17:25If I don't nail the cook on this, then I'm doing the pressure test.
17:30It's looking really good.
17:33Two minutes left.
17:34Get it done.
17:35Come on.
17:36Sorry.
17:38I think everyone has their plate.
17:40I don't know if Boo does.
17:42So much pressure.
17:43I'm thinking there's not enough elements on this plate.
17:48This plate looks naked.
17:50Putting everything into one bite, and if I don't achieve a perfect balance, it could send me into that pressure test.
17:56One minute.
17:57One minute.
17:58Get everything onto the plate.
17:59Come on, guys.
18:00Oh, my gosh.
18:01And I'm literally down to the wire.
18:03And I'm still trying to make something that looks like a tennis racket elegant on a plate.
18:08Come on.
18:09Get everything on the plate.
18:10Veronica, get that tart.
18:11Five, four, three, two, one.
18:16Hands up.
18:17Hands up.
18:18Hands up.
18:19Good job.
18:20Oh, my God.
18:23It was a whirlwind.
18:24I literally just started throwing stuff on the plate.
18:26It's very contemporary.
18:28Hopefully they can appreciate this kind of art form.
18:30I am a little emotional because, yeah, I just don't want to be in that pressure test.
18:34I really want to be in that finale.
18:38Veronica, you're up first.
18:40I'm trusting my flavors.
18:42I think each component is actually well thought, cooked, and I hope it gets me a spot into the finale.
18:49I made a Chinese five spice tart with a cornflake Christiane layer and a chocolate ganache and an orange sorbet.
18:58Pretty crispy.
19:05Where is the spiced element?
19:07It's in the tart.
19:08Oh, that's the five spice.
19:09So that's just in the tart shell.
19:11Yes.
19:12I think the five spice may have been washed out a little bit in the flavor.
19:16You could have added a lot more.
19:18Five spice unto itself, it has a very deep, dark base note to it.
19:23The chocolate fights against that five spice and it doesn't really jump out as much.
19:28Okay.
19:29But you really encapsulated that citrus with that sorbet where I'm tasting that bright cara cara orange and it really packed a punch.
19:37Overall, I'm astounded that you pulled this off in 45 minutes.
19:41We were all saying, oh, it'd be a smart idea to go sweet, but then all of us were like, oh, there's not enough time.
19:46And you did it.
19:47The first thing I thought of when I ate this was crispy.
19:50You could hear it when you were cutting it.
19:51I could hear it through, like, most of the chewing.
19:54Like, it didn't stop being crispy.
19:56The spice element is too subtle, but the chocolate ganache is lovely.
20:00It's silky smooth.
20:01It's beautifully set.
20:02I think there's definitely some tweaks, but that was a really creative and risky interpretation of that review.
20:08Thanks, Veronica.
20:09Marianne, bring up your dish.
20:14I am hoping that this dish can just give me a smooth pass right into the finale.
20:21I made a spiced pork chop with a creamy celeriac puree and a citrus salad on top with a Thai curry.
20:31All right, let's take it.
20:38Marianne, I've never tasted a pork chop with this flavor combination.
20:42I was a little confused with the celeriac, but then also the Thai green curry and those things coming together.
20:48But they really worked.
20:49And I love a little bit of cereal on my plate.
20:52Good.
20:54Pork chop is a very easy protein to overcook, and that's not what you did at all.
21:00You had a really nice sear on there, and it's exactly the way that I like to eat pork.
21:05The grapefruit element, it didn't quite add the bright and citrusy that I was looking for.
21:10It was more like almost an afterthought, just kind of placed on the top.
21:15The pork does have a good amount of spice to it.
21:18It could have used a little more salt.
21:20It's okay.
21:21The plating, it was a little harried.
21:24I don't know.
21:25But in this day and age of contemporary cooking, sometimes it's very intentional that it looks that way.
21:31So I think you should be like, I meant to do that.
21:33Right.
21:34But overall, this works.
21:36Thank you very much.
21:39Good job, everyone.
21:43Boo, please bring up your semi-final dish.
21:47If this bite under delivers, it's a fail.
21:50There's four components that I need to balance, and if they don't, it could send me into that pressure test.
21:55So today I have crispy dumplings that has been stuffed with a whipped feta kimchi beet filling.
22:02And then it is served with a herb lemon chili oil.
22:08I wanted all four elements to be in one bite.
22:11And so hopefully it does that.
22:14Well, there's a lot riding on this one bite.
22:27I wanted all four elements to be in one bite.
22:30And so hopefully it does that.
22:34Well, there's a lot riding on this one bite.
22:36Boo, my dumpling is, unfortunately, it's pretty empty.
22:47Oh.
22:49When you actually shaped it, I think you filled it, and then there's a good amount of steam, obviously, coming off of those beets and that kimchi.
22:56So it just puffed up that dumpling and kind of left like a cave.
23:00Oh, jeez.
23:01The actual dumpling dough you made, it's really nice.
23:05It's crispy.
23:06It's light.
23:07It's got a little bit of a chew to it.
23:08Kimchi is such a beautiful thing.
23:10It's such a wonderful ingredient, but it can be dominant.
23:14And it kind of drowned everything out.
23:17Really, all I was tasting was kimchi and chili oil.
23:19And those are two very big flavors.
23:22One thing about the dumpling is that the citrus, it's very much missing.
23:26With a dish like this and not showing the citrus the way that we asked, that's 25% of the criteria.
23:34I'm worried for you.
23:35Thank you, boo.
23:37Thanks, boo.
23:38This feels like I'm disappointing the judges.
23:41It's not the classic boo that we know and love, eh?
23:44It's true.
23:46My biggest goal is to show them that I'm still capable.
23:49I'm still pushing.
23:51But at this time, I'm feeling like I have to fight again.
23:53Luz, come on down.
23:57I'm feeling pretty unsure.
23:58There have been some really excellent comments about my fellow home cooks' dishes today.
24:04I didn't get to try it, so it's all in the judges' hands at this point.
24:08I made for you today an eggplant schnitzel with a labneh dressing on the side and a spicy cucumber and pomegranate salad.
24:18It cuts like butter.
24:22That eggplant is so crispy.
24:27The sesame, it's nutty, it's fragrant, and it got toasted perfectly when you were searing your eggplant.
24:38Spice-wise, I see that you're going more with those kind of North African kind of spices.
24:43Yeah.
24:44This is not amateur dish.
24:46Like, this is something that is next level.
24:50Your citrus notes are subtle but there.
24:53You've got that labneh.
24:54And juxtaposed with that crispy sesame coating, it's really, really fun to eat.
24:59The flavors are really clean, and you definitely get the spice.
25:02This is the first dish that I can see at a very nice restaurant easily.
25:10It would be a dish that the reviews would be taking pictures of it because it looks pretty.
25:15You killed it.
25:16You really did.
25:19I feel so relieved to know that they liked my dish, and I feel really proud to have put something together that they like and that they understand.
25:27It just means the world to me.
25:32It's a tough decision because we want to make sure that everybody who's getting into the finale is walking the walk and doing the work.
25:39It's super nerve-wracking standing here knowing that there's a possibility that I need to fight my way into the finale.
25:47We definitely saw a high.
25:48I think there's a low.
25:49Mm-hmm.
25:50I'm disappointed in myself right now, but I want the judges to know that, like, I'm still capable.
25:58I'm worried that my execution could be my downfall.
26:01So I'm telling myself, prepare yourself for another test.
26:06Y'all had wildly different interpretation of the dish review, but I really love seeing that diversity in your food.
26:14Your place in the finale is at stake, but we're looking for the cooks who have that ambition and want to be there.
26:27Liz.
26:29Congratulations.
26:30You are in the finale.
26:32Good job.
26:33Good job, Liz.
26:35Thank you so much.
26:36You deserve it.
26:37Absolutely never in my wildest dreams did I think that I would be a finalist on MasterChef Canada.
26:45I feel relieved, I feel proud, and I also feel exhausted.
26:52Veronica, you took a really big risk making that tart, and your creative interpretation really impressed us.
26:59That's exactly the kind of bold move that gets you a spot in the finale.
27:04Yes!
27:06Congratulations!
27:08Thank you!
27:10I'm going to the MasterChef Canada finale.
27:12I'm genuinely shocked.
27:14Well done to both of you.
27:15Go have a seat in the gallery.
27:17Good job, Liz.
27:18Taking big risks is worth it.
27:24That means I am going into a pressure test with Marianne.
27:27This is my last fight to get into the finale, and I hope it's enough.
27:33Boo and Marianne, there's only one spot in the finale left.
27:37To claim it, you'll have to face our most daunting pressure test yet,
27:42and prove that you have the skill, time management, and precision to master one of nature's most perfect ingredients.
27:48Okay.
27:49The egg.
27:50Boo and Marianne, there's only one spot in the finale left.
28:01To claim it, you'll have to face our most daunting pressure test yet
28:04and prove that you have the skill, time management, and precision
28:08to master one of nature's most perfect ingredients.
28:15The egg.
28:17Oh, wow.
28:19Okay.
28:20For this pressure test, we want you to make eggs five ways.
28:23Over easy, scrambled, French omelet, soft-boiled, and poached.
28:28All of them ready at the same time.
28:31Okay.
28:32Eggs five ways.
28:33This is very intense right now.
28:36I cannot believe that eggs is going to be the determining factor
28:40of whether or not I go into the finale.
28:41This is not easy, not even for a professional chef.
28:45But you're in luck, because I'm going to show you how to do it.
28:47Oh, cool.
28:48So, Chef Craig is showing us how to get it all done
28:53and the proper techniques and also what's expected.
28:56Egg cookery is all about precision, multitasking, and execution.
29:01Mary, are you going to count me in?
29:02Sure am.
29:03In three, two, one, go.
29:06All right.
29:07So, in this pan over here, I'm going to be doing a soft poach.
29:11So, first thing I'm going to do is add a little bit of vinegar to this water.
29:14And so, you give that a stir.
29:15And what this is going to do is it's going to really help that egg to form into a nice,
29:21round shape.
29:22I feel like Chef Craig could probably do this in his sleep.
29:25You need to be able to multitask, and there's no room for flaws.
29:29Soft-boiled eggs.
29:30Chef Craig is as cool as a cucumber.
29:33This is going to be my over-easy egg.
29:34Not an ounce of sweat.
29:36He's moving so gracefully.
29:39I hope I look like that.
29:40I have a little bit of time to start my scramble.
29:43Scramble, I like to give a little bit of cream, a little pinch of salt.
29:47Into the pan.
29:48I want to keep this on the heat, and I want to form those medium curds.
29:52I'm in control of these eggs.
29:54The eggs are not in control of me.
29:56All of the egg methods that Chef Craig is showing us, I've cooked before.
30:00My poach.
30:01So, I know them really well.
30:03I'm going to pull my soft.
30:05But all of them together?
30:08Over-easy.
30:09Done.
30:09At the same time?
30:11Soft scramble, just like that.
30:13I hope I can do it.
30:15Now, for the big show.
30:17This is for the French omelet.
30:19The omelet is the most technical of all the egg preparations.
30:23The one preparation that I'm most nervous about is probably the French omelet,
30:26because they're super technical.
30:28I'm trying to move the edge of that omelet over.
30:31Eggs are finicky.
30:33They're so temperamental, so there's so many things that can go wrong in this challenge.
30:38If you mess up, there is nowhere to hide.
30:41And then I'm going to flip it out.
30:44We add a little bit of butter and a little bit of herbs to finish.
30:48All right, Mary, you can stop that clock.
30:49Stop the clock?
30:50Well, Craig, it was 8 minutes and 47 seconds.
30:54All right.
30:54Well, I'm feeling generous, so I'm going to give you 9 minutes to do these eggs.
31:01All right, head to your stations.
31:04You got this!
31:05There's only two of us.
31:07One of us is going home.
31:08So, the pressure is real.
31:12There's a lot sitting on my shoulders.
31:14Last fight.
31:15Let's go.
31:16All right, home cooks.
31:17You've got 7 eggs, 9 minutes.
31:20Your time starts...
31:22now.
31:25Good luck.
31:26Glad this, guys.
31:28I have 9 minutes on the clock.
31:30My strategy is just to be focused and calm.
31:33If I start being frantic, I'm going to lose control of all these different egg situations.
31:40And so, I just keep telling myself, be calm, be calm.
31:43All right, we've got a teacher versus a mom.
31:46Both of these people, I feel like, know a lot about multitasking.
31:50That one's good.
31:51The key to this task is really just time management and making sure that all the eggs are being accounted for.
31:57It's almost like being an octopus.
32:01They're so calm and collected.
32:03The swirl in the egg is so important to help coat that egg white around the egg yolk.
32:10The egg white wants to settle down, but swirling it around just encapsulates the whole thing.
32:16Does it matter if you go clockwise or counterclockwise?
32:19Depends on which hemisphere you're in.
32:21My strategy is to go in the same order that Chef Craig went in.
32:24Starting off with my soft boil, then my poached, moving over to my over easy, then saving my scrambled and French for last.
32:31And so, I need the temperature to be spot on.
32:36The temperature is going to play a big role.
32:38Nine minutes is not a long time to do this.
32:40No.
32:40No.
32:41Watch you, Marianne.
32:49It's scary.
32:50Like, I don't want to go up against her.
32:52She's very, very focused.
32:54This challenge is insanely technical.
32:58I know the steps that I need to do, and I'm just focusing all my attention on these eggs.
33:06This is a challenge for myself.
33:08Yeah, Marianne is standing beside me, but I feel like I have a lot to prove to myself.
33:12Four minutes left.
33:14Four minutes.
33:16Oh, Boo's going to go for the flip of that over easy.
33:23Oh, don't wreck it.
33:25She's working it a lot.
33:28Gentle, gentle.
33:35Oh, Boo's going to go for the flip of that over easy.
33:37Oh, don't wreck it.
33:44She's working it a lot.
33:46Whatever you do, don't break that yoke.
33:48Whatever you do, do not break that yoke.
33:51Gentle, gentle.
33:57She got it over.
33:59Good job, Boo.
33:59Good job, Boo.
34:00Good job.
34:02Three minutes left.
34:03You got this.
34:04There is nowhere to hide in this challenge.
34:08If you mess up, it's going to be obvious.
34:15Boo is checking her poached egg.
34:17Nice.
34:18Now, your poach took a little longer than you thought it would.
34:20Yeah.
34:21But it depends on how cold that egg is when it goes into that water, how much the water temperature drops.
34:26Marianne finished her poached egg.
34:27Okay.
34:28I said Marianne's over easy egg is still in the pan.
34:31And you don't want that to overcook as well as the scramble.
34:35That looks like a nice scramble.
34:37That looks like a nice.
34:37Yeah.
34:38Got this, guys.
34:39Good job.
34:40Great job, ladies.
34:42Two minutes, guys.
34:43Two minutes left.
34:44You've got this.
34:47Check the poach.
34:48Check the poach.
34:48Check the poach.
34:51Okay, she's checking the poach.
34:53Boo, yeah.
34:53Get that poached egg out.
34:58Oh, Boo doesn't look happy.
35:00My eggs aren't looking the best.
35:03Somehow, I've managed to lose the white part of my poached egg.
35:07But I just try to focus on getting the French omelet perfect.
35:15One minute.
35:16One minute left.
35:19Now she's going for the French omelet.
35:21This is going to be the real test.
35:22The heat is just not high enough for this French omelet to properly set.
35:28So I'm shifting my pots around.
35:30I'm going to the back burner, hoping that I can get the heat that I need for this egg omelet to set.
35:3630 seconds left, guys.
35:3830 seconds.
35:39You got this.
35:40You're almost there.
35:43I think they need at least 30 seconds to roll it.
35:46The time is ticking, and at this point, I'm just folding it in.
35:49I hope this French omelet is not too gooey on the inside.
35:53Get the omelet perfect.
35:56Butter and herbs.
35:57Butter and herbs.
35:5810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
36:08Time's up.
36:09Time's up.
36:10Oh, my.
36:11Oh, wow.
36:14I think you're going.
36:14I got everything onto my plate, but I'm worried.
36:18I'm looking at my plate and looking at Marianne's, and it looks different.
36:24Boo and Marianne, that was thrilling.
36:28You both rocked it and matched Craig's timing, so huge congratulations on that.
36:33Now it's time for us to take a closer look.
36:36In this challenge, I had a lot of limiting factors.
36:39There was a limited amount of eggs.
36:40There was a limited amount of time.
36:42So all I could do is hold my head up high.
36:44And own what I just put on my plate.
36:53Egg white is a little bit undercooked.
36:56Kind of that snotty texture.
36:58That's what I try to avoid.
37:00Okay.
37:02So your poach is missing the coverage of all that egg white.
37:06Your temperature was a little bit low.
37:08Too low.
37:09Egg yolk is nice and soft, but just really missing all that egg white.
37:14Over easy egg, that's as picture perfect as you can get.
37:18That's wonderful.
37:20Well done for that.
37:22Scramble looks very nice.
37:24Medium curds.
37:26That's definitely a scramble that I would love to eat.
37:28The only thing that's inconsistent is that you put the herbs on your scramble instead of on your French omelet.
37:36Now your French omelet, this is the toughest one to make.
37:40This is just a little bit too runny.
37:45And this just comes down to temperature control.
37:49Really impressive though, getting all five done.
37:53The scrambled eggs and the French omelet gave me the most trouble.
37:56They just weren't coming together as quickly as I wanted them to.
37:59Mary Ann, nine minutes.
38:01Very well done.
38:02So I'm thinking, is this going to be the difference between having a shot at $100,000 or going home?
38:10Let's check your soft boiled egg.
38:13That's a nice jelly egg.
38:17No raw egg white.
38:20Very nice.
38:22Poached egg surrounded by the white.
38:25Nice flow to that egg yolk as well too.
38:29That's beautiful.
38:31Yes.
38:34Scramble.
38:36If I had to say, it is a little bit small.
38:39Like your temperature might have been a little bit low.
38:43Over easy egg.
38:45That's picture perfect.
38:48And your omelet.
38:49You really got that nice football shape.
38:53Let's see what it looks like inside.
38:55Your omelet.
39:04Let's see what it looks like inside.
39:11Inside is very nicely cooked.
39:13Small curds.
39:15Easy throughout.
39:16You got that butter on top, so it's glistening.
39:19This is a stellar representation of the five ways to cook eggs.
39:25I gave that pressure test everything that I had.
39:29Every egg turned out, and I'm stoked.
39:33This is a make or break moment for me.
39:35I'm thinking I'm in trouble.
39:37Boo and Marianne, if we had to decide this pressure test on heart and effort alone,
39:43it would be a straight-up tie, it would be a straight-up tie, like an impossible decision.
39:46Sadly, though, only one of you can advance to the MasterChef Canada season finale.
39:57Marianne?
40:00You really excelled in this challenge.
40:02You get that last spot.
40:08Love you.
40:09Love you.
40:10Great job, Marianne.
40:12I'm going to the finale.
40:14Like, crazy.
40:15I can't, I'm like, this is just crazy pants.
40:18I am one step away from $100,000.
40:20Like, pinch me.
40:22Like, is this real?
40:23I am just so stoked.
40:25This is absolutely the hardest thing that I've ever done, but also the most amazing thing that I've ever done.
40:30Boo, you burst into this competition just thinking outside the box and just bringing creativity and your love of food, and it was awesome to see.
40:43So this time last year, I had sustained a spinal injury, and I lost the ability to teach, to dance, and most importantly, cook.
40:53I took a big loss, but walking out of here today, it's a win.
40:57Way to go, Boo!
41:01Thank you, guys.
41:03Coming here to MasterChef Canada has been something I needed.
41:07I won challenges.
41:09I got $10,000.
41:11Boo, congratulations.
41:14To win the immunity pin.
41:17Freaking love doing tag team.
41:20Your skills as teachers really came in handy today.
41:24I represented my heritage in so many ways.
41:29You just have this uncanny ability to play in this amazing Indian cupboard, and it's always exciting.
41:38I realize I'm capable of so much more than I thought I was.
41:44All right, Boo.
41:45We've got three great home cooks over there.
41:47Who do you think is going to take home the title of Canada's next MasterChef?
41:51I'll be rooting for you, Veronica.
41:52Thank you, Boo.
41:54Boo's the best.
41:56I love you.
41:59I had a fantastic time here.
42:01There's no regrets going out these doors.
42:06Way to go, Boo.
42:07We love you.
42:08I loved being here every single day.
42:10Everything you've dreamed of since you first walked into this kitchen is now within reach.
42:20Time to trade in those aprons.
42:23Congratulations.
42:24Madam.
42:25Oh, that would be nice.
42:27Thank you, Chef Hugh.
42:28There you are.
42:29This is my name.
42:31Chef Liz here.
42:32How do you feel?
42:34It feels great.
42:35Dream come true.
42:38Mary Ann, what are your kids thinking right about now when they see this?
42:42I don't know.
42:42I think they're going to be so excited.
42:44I think they're going to be proud of me.
42:46Sorry.
42:47Great job, you three.
42:49But the next time we see you, it'll be the finale.
42:52So go get some rest and get ready.
42:55Thank you, folks.
42:56It feels surreal that I'm wearing this chef jacket.
42:59I'm just, like, vibrating a little bit.
43:00Everybody believes us?
43:02Like, starting out with 15 people, and now here we are.
43:06Top three.
43:09Next time, it's the finale.
43:11Tonight, only one of you can win the ultimate prize.
43:14This is my opportunity.
43:16I'm going to win because I'm a risk taker.
43:19I want to prove to the judges that I've got the best food in this kitchen.
43:24I'm going to win MasterChef Canada for my kids.
43:27I want to show them what they can do because of what I can do.
43:30The winner of Canada's MasterChef is...
43:32The winner of Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's MasterChef Canada's Master
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