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00:00Last time on MasterChef Canada.
00:09Your challenge is to make a duet of MasterChef-worthy fish dishes.
00:14Be cool.
00:16Shrinks quite a bit.
00:18I am struggling right now.
00:20I can't see the vision.
00:22These dishes need to come together right now.
00:24I need to show the judges that I deserve to be here.
00:27Andres, this dish is a total mess.
00:30See ya.
00:33Yeah.
00:40Hello, hello.
00:42Hello.
00:43Welcome back, final four.
00:45How cool is this?
00:47Being in MasterChef Canada's top four, all-female.
00:51All right.
00:52Feeling good, yeah.
00:53I feel so powerful, so proud of us.
00:57We're part of MasterChef Canada history.
01:00It's a pretty badass moment.
01:03Being a MasterChef Canada semifinalist is bonkers.
01:09This journey is like the hardest thing that I have ever done.
01:12I'm feeling super proud, but I badly want a spot in the finale.
01:20Welcome to the MasterChef Canada semifinal.
01:24Woo-hoo!
01:26Next up, the finale.
01:27If you think getting this far has been a wild ride, then all I can say is buckle up.
01:33Uh-oh.
01:34I really want to be in the top three.
01:37I just need to push myself one last time to secure that spot.
01:42I'm going to need a bit of help.
01:44Craig, do you mind?
01:45Of course.
01:45Okay.
01:46BRB.
01:47Okay.
01:48Makes me nervous.
01:50The judges are kind of looking sneaky, so I'm trying to figure out what they have up their
01:54sleeves today.
01:58Whoa.
01:59Whoa.
02:01Okay.
02:03Is class in session right now?
02:05What's going on?
02:06So let's play a little game.
02:08I see words on the whiteboard like smoky, fiery, and creamy, and I'm thinking, these
02:16are all adjectives that can be used to describe dishes.
02:20Miriam, pick a word, any word, that speaks to you.
02:24I'm going to go creamy.
02:26There's absolutely no strategy in picking the word creamy.
02:29I just look at it, and I like creamy food, so let's go.
02:35This is fun.
02:36Okay, Liz, which word speaks to you?
02:39Citrusy.
02:41I'm dressed as a lemon today, so it's perfect.
02:43Veronica.
02:45Curse me.
02:46I just love the texture.
02:48It's amazing mouthfeel.
02:50And now, boo.
02:52Spiced.
02:53That's kind of my motto.
02:55I like to collect spices and stories, so of course I'm going to pick spiced.
03:00Things are happening back there.
03:02I do not know.
03:03Mad scientist.
03:04I have absolutely no idea what Miriam is doing right now.
03:09What is going on?
03:10I have no idea.
03:13Whoa.
03:14Whoa.
03:15Home cooks, this is a rave review of the show-stopping dish you're about to make.
03:21This MasterChef Canada semifinal was fire.
03:27The winning dish was creamy and citrusy with a crispy twist.
03:31And that spice touch was just wow.
03:34Wow.
03:35Hmm.
03:36This challenge can definitely be subjective.
03:39There's a lot of different ways that you can play on these.
03:42Something can be like hot, spicy, or it could just be like a nice, warm kind of spice.
03:47Creamy, citrusy, crispy, and spice.
03:52These are your parameters and your inspiration.
03:54The only thing missing is your imagination.
03:58Use it to create a dish that matches this glowing praise.
04:02You'll have full access to the pantry, and you'll be judged on how well your creation hits all four of these flavor notes.
04:08The 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.
04:18The thought of having to fight my way into the finale is so nerve-wracking.
04:23Do two cooks in one day is really hard.
04:26I want to avoid that at all costs.
04:28You have 45 minutes.
04:31And game on, because your time starts now.
04:34Oh, my gosh.
04:35Woo!
04:35My head's going for it.
04:36Okay.
04:38Oh, I need a basket, I guess.
04:40Tons of lemons for citrus.
04:43So this challenge is kind of like reverse engineering a dish.
04:47You're getting a description of what it is, and now you have to make something that matches that description.
04:52Okay, grapefruit.
04:54Where are the carrots?
04:55I feel a lot of pressure on my shoulders.
04:58Sorry.
04:58It's okay.
04:59I think I'm getting all the elements that I need, and I hope they come together on the plate.
05:04Go, go, go!
05:05I'm so happy.
05:10I'm super excited about semifinals.
05:12I mean, I can't believe we're here, and, you know, a lot of pressure as well.
05:16Just visualizing the title of MasterChef Canada, I'm thinking about, of course, my family, my kids, my husband.
05:23So excited for what my future holds.
05:26I'm going to get there by cooking the way that I always cook, balancing flavors, and just, like, drawing from the things that I know.
05:36Hi, Mary Ann.
05:37Oh, hi there.
05:38What are we making today?
05:39I'm going to do a spiced pork.
05:41A creamy celery.
05:42A creamy coconut curry.
05:44Okay.
05:45I was going to do a crispy leek as my crispy element, and I forgot it in the pantry.
05:49Oh, no.
05:50Yes.
05:50I don't have flour either.
05:51I don't know if y'all are like this, but on my season, if someone had flour, I would ask for it.
05:57Does anyone have flour?
05:58I do.
05:59You can...
05:59Look at that.
06:00This is the energy that I like.
06:03Little girl power.
06:04These three women beside me are amazing.
06:08Every one of them can cook, so I need to bring my A-game.
06:12Boom!
06:13Nice.
06:15Thanks, girl.
06:16No worries.
06:18Steaks are incredibly high.
06:19We're fighting to be in the finale, so just hoping that we make it through.
06:23I really want everything to be in one bite, so I'm going for a dumpling.
06:28The filling contains beets, kimchi, and whipped feta.
06:32More spice.
06:33This is the semifinals, so I'm trying my best to deliver.
06:37By continuing to play with unconventional flavors together and seeing how they can take different shapes and forms.
06:45I actually think there's a lot of me in this dish.
06:47I'm putting spice.
06:48I'm putting texture.
06:50There's the new things I've learned.
06:51There's the old bow in here.
06:52There's everything in here.
06:54So they've got 45 minutes to get them into the finale, and this is an opportunity for them to be really, really creative.
07:01The criteria is only four words.
07:03Exactly.
07:04You could go savory.
07:05You could go sweet.
07:06I have a feeling no one's going to go sweet.
07:08Oh, maybe Veronica.
07:10It looks like Veronica is going that route.
07:12That's exciting.
07:1345 minutes is not a lot of time to make a dessert.
07:16I've been consistently performing well, but never the winner.
07:21I'm done being good, but not good enough.
07:25I really want to win now.
07:26I'm making a Chinese five-spiced tart with a Christian layer and also chocolate ganache and an orange sorbet.
07:37That's a lot of things I knew I'd make in 45 minutes, so I've got to hurry up.
07:40All those elements have to be hit.
07:42I can't mess this up.
07:43It could go really well, or it could go really wrong.
07:45I am making an eggplant schnitzel, so like a traditional schnitzel, but using a whole roasted eggplant instead.
07:56First task is I need to get those eggplants cooked.
08:00Cooking a whole eggplant takes time.
08:03I want to show the judges my creativity.
08:05I think this is a really creative, interesting, vegetarian dish.
08:09Coming into today with some wins under my belt and some great feedback from the judges, it feels good.
08:17I've had a lot of self-doubt throughout this competition, but being here has given me the confidence I need to get to that final.
08:26And the closer I've come to it, now I want to go all the way.
08:29I love to cook vegetarian at home, so I'm really excited about this.
08:32Home cooks, you have 30 minutes left.
08:35I'm wondering if anyone's regretting their decision.
08:38Creamy, citrusy, crispy, spiced.
08:40I'm looking forward to seeing something really fun.
08:42Me too.
08:43I think these home cooks do really well with like a little bit of a parameter.
08:47And then they just get to fly.
08:50Ooh, somehow has her dough done.
08:52And it already looks pretty nicely kneaded.
08:53She got the fire.
08:54She got the fire.
08:56So I've just recently been cleared to kind of return to everyday activities from my injury.
09:01And today I'm feeling the weight of that.
09:04But there's like no time to second guess what I'm doing today.
09:07I'm just going to keep going.
09:12I'm adding five spice powder to my pie tart dough.
09:15So my spiced component, it's in the tart.
09:18I think I could use a little bit more.
09:20And I just hope there's enough five spice powder.
09:22Five spice is commonly used in a lot of like savory dishes in Chinese cooking.
09:27Spice to me doesn't necessarily mean chili spice.
09:31No.
09:31I think there's so many different layers that we could take this.
09:33Completely.
09:33Everything is going to be spice.
09:36The spices that I'm working with today are all kind of in that North African realm.
09:41My family took a trip to Morocco several years ago.
09:45And it just awakened this whole new style of food that I absolutely loved and adored.
09:50Woo, look at that.
09:52It's cool.
09:56Today's challenge, we got to hit all those elements.
09:59I think of like a Thai curry.
10:01I mean, there's always the creamy element.
10:03There's the acid element.
10:04And there's the spice element.
10:05So there's already three elements in one sauce.
10:08So I feel like it's a good starting point.
10:11With this challenge, I feel like there's so many ways you could interpret these four words.
10:14Like creamy, you don't necessarily have to add cream to make something creamy.
10:18This is my celery rat.
10:20When celery rat cooks down, it gets super nice and creamy.
10:23I'm just trying to check the boxes.
10:25Not once, but twice.
10:26One creamy element done.
10:29I am making a creamy labneh, which is like a strained Greek yogurt.
10:34In order to get it really creamy, I have to strain out all of the water from that yogurt.
10:38And I don't have a lot of time.
10:40Okay, okay.
10:41I can do this.
10:42So I tie it up in a cheesecloth to try to get gravity to pull the liquid.
10:48And then out of the yogurt.
10:49Liz is doing some sort of like labneh.
10:51Usually I hang it for a lot longer than 20 minutes.
10:56I'm just getting my herb chili oil.
10:59My citrus element is going to come from my lemon herb chili oil that will be served with
11:04the dumplings.
11:06But citrusy scares me the most.
11:08I use citrus more to kind of add acid or brightness.
11:12But I don't necessarily focus on the citrusy portion of that.
11:16So I know that's going to be a struggle for me.
11:18The citrusy element's good.
11:20There's tons of different options.
11:23My citrusy is going to be in my grapefruit salad.
11:26I do have the citrus in the Thai curry.
11:29And now I'm trying to create this grapefruit salad.
11:33And I'm just thinking, like, is this enough citrus in this dish?
11:3715 minutes left, home cooks, to get into the finale.
11:40I'm tasting my orange sorbet.
11:44Veronica is making an orange sorbet to go with her tart.
11:48It's a pretty limited amount of time.
11:50The fear is that she's going to put something on the plate that's not properly set up and
11:54it's going to melt into a puddle.
11:57I'm feeling maybe this tart is just too ambitious.
12:01I have too many components and there's just not enough time.
12:04I need to make a chocolate ganache.
12:07Veronica's really pushing the time limit on this.
12:10If these components don't set, then there's zero chance that I'm getting a spot into the finale.
12:16CIBC is helping Canada's next master chef realize their dreams with $100,000.
12:2415 minutes left, home cooks, to get into the finale.
12:28I'm feeling maybe this tart is just too ambitious.
12:31My biggest challenge is to make sure all my components have enough time to set.
12:36My ganache needs to set.
12:37My sorbet needs to set.
12:38Okay, fingers crossed.
12:40I'm under a lot of pressure.
12:42I'm just going.
12:43I really want this to be my last cook today.
12:47I'm giving it 120%.
12:50I won't have anything left after this.
12:52So this dish has to get me to the finale.
12:55Okay, you need to chill in the blast chiller.
13:03Okay, I need to get working on my pork soon here.
13:06The pork chop is a major component that has my spice element in it.
13:12So I need to make sure that this pork chop is juicy.
13:15It's a fat piece of meat, so I'm hoping I have enough time to cook it.
13:19Pork chops can be tricky.
13:21I think everyone has had an experience with a shoe textured pork chop before.
13:25Or is that just me?
13:26No one else?
13:27Sorry, Myra Berg.
13:29Putting you on blast.
13:32Home cooks, there's 10 minutes left.
13:3410 minutes.
13:35Come on, speed up.
13:36Get it done.
13:38Smells amazing.
13:39I love the smell of labneh.
13:41Hey, Liz.
13:42Hi.
13:43What's going on?
13:44Got some labneh.
13:44Oh, you're making labneh.
13:46Very Middle Eastern.
13:48This is great.
13:48These are flavors I really like to work with.
13:50And crispy is the schnitzel, I would assume.
13:52Crispy better be the schnitzel, yes.
13:53Better be the schnitzel.
13:54Better be.
13:55So it's going to have the schnitzel base and then all these elements nicely built on top.
13:59I'm still considering the plating.
14:02How do I make a schnitzel look elevated?
14:04I really haven't come up with a solution.
14:06I would almost treat it like a plate.
14:09Yes.
14:10But don't let me cloud your judgment.
14:12Good luck.
14:14Boo.
14:15Yes, Chef.
14:16What is going on?
14:17I am...
14:17You keep your eyes on your fingers.
14:18I am making creamy beet, kimchi, whipped feta dumplings.
14:24Beet dumplings.
14:26Okay.
14:27This is the one to get into the finale.
14:30The key is meeting those criteria.
14:32Yes.
14:33Keeping your composure.
14:34Yep.
14:34And getting it done.
14:36I feel like I'm hitting all the notes, but putting everything into one bite is a big risk.
14:40It's either going to be really good or really bad.
14:43Boo, keep it going.
14:45Trying to crisp up, do like some spiced puffed rice, and I got my crispy shallots.
14:52You can't just do one element in these challenges.
14:54You got to do a few, so I'm being quite ambitious.
14:57I think it's super important to nail each of these flavor descriptions.
15:01So I'm going to fry up some shallots and rice puffed cereal.
15:05That is crispy, done.
15:06Yeah, I'm super happy about it.
15:09I still need to make my crunchy layer.
15:11For my dish, my crispy element is the cristian layer with walnut praline and cornflakes.
15:17Hot, sticky sugar.
15:19I want a crispy texture.
15:22Okay, I'm making my dumplings.
15:24Here we go.
15:25Boo, she's got a pretty crazy dish.
15:28Okay.
15:28She's making crisp beet dumplings with feta and kimchi, which is a battle of a lot of regional flavors.
15:37Mm-hmm.
15:38Sounds like she's taken some big swings to impress us today.
15:41I'm just flipping these dumplings over so that they can get fried up on both sides,
15:45because the element is to be crispy.
15:47We don't want one side to be soggy.
15:51So the pork chop, I just pull it a little bit under to where it needs to be,
15:56because I know it's going to rest up to that temperature that I want it at.
15:58How's this pork chop looking?
16:00It's good.
16:00Hopefully it's not overcooked.
16:02All right, you got a nice sear on this one side.
16:04I would consider doing just a little bit of a sear on the sides.
16:07Sure, thank you.
16:08Yeah, you want to get that nice caramelization all over.
16:10Okay.
16:11What chef wants to get.
16:12Marianne, you got to be super fast.
16:14Don't overcook it.
16:15Okay, okay, okay.
16:16I don't feel like I have time for this.
16:18I cannot put that on a medium pan, or else it's going to cook too much.
16:21I have to be a sharp sear, so I got to get that pan to the right temp.
16:24I am feeling definitely under pressure.
16:26My next thing I have to do is get that eggplant out.
16:29I'm hoping it's ready to go.
16:30I'm really worried about getting my eggplant cooked properly all the way through.
16:35It's feeling good.
16:37I have to bread it, and then fry it.
16:39Okay.
16:40My eggplant is my crispy element, and I really don't know if this is going to be enough.
16:45Oh my God, I've never been so nervous.
16:47Home cooks, you have five minutes left.
16:51That's a nice size to Liz's schnitzel.
16:54She's got to make sure that schnitzel is crispy.
16:58Time will tell if I finish today.
17:00I am feeling a lot of pressure.
17:03I really don't want to go into a pressure test.
17:05I'm starting to plate.
17:07I'm adding my crunchy layer.
17:10One step at a time.
17:12It's a nice smooth ganache.
17:14Hopefully it sets up.
17:16It needs as much time as possible in the fridge.
17:18I underestimated the amount of cooling time that's required for this dessert.
17:23Three minutes left, home cooks!
17:26It's just not getting hot enough.
17:27There's a lot of pressure on this pork chop.
17:30If I don't nail the cook on this, then I'm doing the pressure test.
17:35It's looking really good.
17:38Two minutes left.
17:39Get it done.
17:40Come on.
17:41Sorry.
17:41I think everyone has their plate.
17:44I don't know if Boo does.
17:47So much pressure.
17:50I'm thinking there's not enough elements on this plate.
17:53This plate looks naked.
17:55Putting everything into one bite, and if I don't achieve a perfect balance, it could send
18:00me into that pressure test.
18:01One minute.
18:02One minute.
18:02Get everything onto the plate.
18:04Come on, guys.
18:05Oh, my gosh.
18:06I'm literally down to the wire, and I'm still trying to make something that looks like a tennis
18:11racket elegant on a plate.
18:13Come on.
18:13Get everything on the plate.
18:14Veronica, get that tart.
18:17Five, four, three, two, one.
18:21Time's up.
18:22Hands up.
18:24Good job.
18:25Oh, my God.
18:28It was a whirlwind.
18:29I literally just started throwing stuff on the plate.
18:31It's very contemporary.
18:32Hopefully, they can appreciate this kind of art form.
18:35I am a little emotional, because, yeah, I just don't want to be in that pressure test.
18:38I really want to be in that finale.
18:42Veronica, you're up first.
18:45I'm trusting my flavors.
18:47I think each component is actually well-thought, cooked, and I hope it gets me a spot into the
18:52finale.
18:53I made a Chinese five-spice tart with a cornflake Christiane layer.
18:59And a chocolate ganache, and an orange sorbet.
19:03Pretty crispy.
19:09Where is the spiced element?
19:11It's in the tart.
19:13Oh, that's the five-spice.
19:14So that's just in the tart shell?
19:16Yes.
19:17I think the five-spice may have been washed out a little bit in the flavor.
19:20You could have added a lot more.
19:23Five-spice unto itself, it has a very deep, dark base note to it.
19:27The chocolate fights against that five-spice, and it doesn't really jump out as much.
19:33Okay.
19:34But you really encapsulated that citrus with that sorbet, where I'm tasting that bright
19:38cara-cara orange, and it really packed a punch.
19:41Overall, I'm astounded that you pulled this off in 45 minutes.
19:45We were all saying, oh, it would be a smart idea to go sweet, but then all of us were
19:49like, oh, there's not enough time.
19:51And you did it.
19:52The first thing I thought of when I ate this was crispy.
19:55You could hear it when you were cutting it.
19:56I could hear it through, like, most of the chewing.
19:59Like, it didn't stop being crispy.
20:01The spice element is too subtle, but the chocolate ganache is lovely.
20:05It's silky smooth.
20:06It's beautifully set.
20:07I think there's definitely some tweaks, but that was a really creative and risky interpretation
20:11of that review.
20:13Thanks, Veronica.
20:17Marianne, bring up your dish.
20:19I am hoping that this dish can just give me a smooth pass right into the finale.
20:26I made a spiced pork chop with a creamy salirat puree and a citrus salad on top with a Thai curry.
20:36All right, let's take it.
20:42Marianne, I've never tasted a pork chop with this flavor combination.
20:46I was a little confused with the seleriac, but then also the Thai green curry and those
20:52things coming together, but they really worked.
20:54And I love a little bit of cereal on my plate.
20:57Good.
20:58Pork chop is a very easy protein to overcook, and that's not what you did at all.
21:04You had a really nice sear on there, and it's exactly the way that I like to eat pork.
21:09The grapefruit element, it didn't quite add the bright and citrusy that I was looking for.
21:15It was more like almost an afterthought, just kind of placed on the top.
21:19The pork does have a good amount of spice to it.
21:23It could have used a little more salt.
21:25It's okay.
21:26The plating, it was a little harried.
21:29I don't know, but in this day and age of contemporary cooking, sometimes it's very intentional that it
21:35looks that way.
21:36So I think you should be like, I meant to do that.
21:38But overall, this works.
21:41Thank you very much.
21:44Good job, everyone.
21:48Boo, please bring up your semifinal dish.
21:51If this bite under delivers, it's a fail.
21:55There's four components that I need to balance, and if they don't, it could send me into that
21:59pressure test.
21:59So today, I have crispy dumplings that has been stuffed with a whipped feta kimchi beet
22:06filling, and then it is served with a herb lemon chili oil.
22:12I wanted all four elements to be in one bite, and so hopefully it does that.
22:20Well, there's a lot riding on this one bite.
22:21Boo, my dumpling is, unfortunately, it's pretty empty.
22:51Oh.
22:53When you actually shaped it, I think you filled it, and then there's a good amount of steam,
22:58obviously, coming off of those beets and that kimchi, so it just puffed up that dumpling
23:02and kind of left like a cave.
23:04Oh, jeez.
23:05The actual dumpling dough you made, it's really nice.
23:10It's crispy, it's light, it's got a little bit of a chew to it.
23:13Kimchi is such a beautiful thing, and it's such a wonderful ingredient, but it can be dominant,
23:18and it kind of drowned everything out.
23:21Really, all I was tasting was kimchi and chili oil, and those are two very big flavors.
23:26One thing about the dumpling is that the citrus, it's very much missing.
23:31With a dish like this and not showing the citrus the way that we asked, that's 25% of the criteria.
23:39I'm worried for you.
23:40Thank you, Boo.
23:41Thanks, Boo.
23:43This feels like I'm disappointing the judges.
23:46It's not the classic dough that we know and love, eh?
23:49It's true.
23:50My biggest goal is to show them that I'm still capable.
23:54I'm still pushing.
23:55But at this time, I'm feeling like I have to fight again.
24:00Luz!
24:01Come on now!
24:02I'm feeling pretty unsure.
24:04There have been some really excellent comments about my fellow home cooks' dishes today.
24:09I didn't get to try it, so it's all in the judges' hands at this point.
24:14I made for you today an eggplant schnitzel with a labneh dressing on the side
24:20and a spicy cucumber and pomegranate salad.
24:25It cuts like butter.
24:34That eggplant is so crispy.
24:36The sesame, it's nutty, it's fragrant, and it got toasted perfectly when you were searing your eggplant.
24:43Spice-wise, I see that you're going more with those kind of North African kind of spices.
24:48Yeah.
24:48This is not amateur dish.
24:51Like, this is something that is next level.
24:54Your citrus notes are subtle, but there.
24:57You've got that labneh.
24:59And juxtaposed with that crispy sesame coating, it's really, really fun to eat.
25:04The flavors are really clean, and you definitely get the spice.
25:08This is the first dish that I can see at a very nice restaurant easily.
25:14It would be a dish that the reviews would be taking pictures of it, because it looks pretty.
25:20You killed it.
25:21You really did.
25:23I 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.
25:33It just means the world to me.
25:34It's a tough decision, because we've got to make sure that everybody who's getting into the finale is walking the walk and doing the work.
25:43Mm-hmm.
25:43It's super nerve-wracking standing here, knowing that there's a possibility that I need to fight my way into the finale.
25:51We definitely saw a high.
25:53I think there's a low.
25:54Mm-hmm.
25:55I'm disappointed in myself right now, but I want the judges to know that, like, I'm still capable.
26:00I'm worried that my execution could be my downfall, so I'm telling myself, prepare yourself for another test.
26:11Y'all had wildly different interpretation of the dish review, but I really love seeing that diversity in your food.
26:20Your place in the finale is at stake, but we're looking for the cooks who have that ambition and want to be there.
26:30Liz, congratulations.
26:35You are in the finale.
26:37Good job.
26:38Good job, Liz.
26:40Thank you so much.
26:41You deserve it.
26:42Absolutely never in my wildest dreams did I think that I would be a finalist on MasterChef Canada.
26:49I feel relieved.
26:50I feel proud.
26:52And I also feel exhausted.
26:56Veronica, you took a really big risk making that tart.
27:00And your creative interpretation really impressed us.
27:04That's exactly the kind of bold move that gets you a spot in the finale.
27:09Yeah!
27:10Congratulations!
27:12Thank you!
27:14I'm going to the MasterChef Canada finale.
27:17I'm genuinely shocked.
27:19Well done to both of you.
27:20Go have a seat in the gallery.
27:21Good job, Liz.
27:22Taking big risks is worth it.
27:25That means I am going into a pressure test with Marianne.
27:32This is my last fight to get into the finale, and I hope it's enough.
27:37Boo and Marianne, there's only one spot in the finale left.
27:41To claim it, you'll have to face our most daunting pressure test yet, and prove that you have the skill, time management, and precision to master one of nature's most perfect ingredients.
27:53Okay.
28:01Boo and Marianne, there's only one spot in the finale left.
28:05To claim it, you'll have to face our most daunting pressure test yet, and prove that you have the skill, time management, and precision to master one of nature's most perfect ingredients.
28:20The egg.
28:22Oh, wow.
28:24Okay.
28:24For this pressure test, we want you to make eggs five ways.
28:28Over easy, scrambled, French omelet, soft-boiled, and poached.
28:33All of them ready at the same time.
28:36Okay.
28:36Eggs five ways.
28:38This is very intense right now.
28:41I cannot believe that eggs is going to be the determining factor of whether or not I go into the finale.
28:46This is not easy, not even for a professional chef.
28:49But you're in luck, because I'm going to show you how to do it.
28:52Oh, cool.
28:53So, Chef Craig is showing us how to get it all done, and the proper techniques, and also what's expected.
29:01Egg cookery is all about precision, multitasking, and execution.
29:06Mary, are you going to count me in?
29:07Sure am.
29:08In three, two, one, go.
29:11All right.
29:12So, in this pan over here, I'm going to be doing a soft poach.
29:16So, first thing I'm going to do is add a little bit of vinegar to this water.
29:19And so, you give that a stir, and what this is going to do is it's going to really help that egg to form into a nice, round shape.
29:27I feel like Chef Craig could probably do this in his sleep.
29:30You need to be able to multitask, and there's no room for flaws.
29:34Soft-boiled eggs.
29:35Chef Craig is as cool as a cucumber.
29:37This is going to be my over-easy egg.
29:39Not an ounce of sweat.
29:41He's moving so gracefully.
29:44I hope I look like that.
29:45I have a little bit of time to start my scramble.
29:47Scramble, I like to give a little bit of cream, a little pinch of salt into the pan.
29:53I want to keep this on the heat, and I want to form those medium curds.
29:57I'm in control of these eggs.
29:59The eggs are not in control of me.
30:01All of the egg methods that Chef Craig is showing us, I've cooked before.
30:05My poach.
30:06So, I know them really well.
30:08I'm going to pull my soft.
30:10But all of them together?
30:13Over-easy.
30:14Done.
30:14At the same time?
30:16Soft scramble, just like that.
30:18I hope I can do it.
30:20Now, for the big show.
30:22This is for the French omelet.
30:24The omelet is the most technical of all the egg preparations.
30:28The one preparation that I'm most nervous about is probably the French omelet,
30:31because they're super technical.
30:33I'm trying to move the edge of that omelet over.
30:37Eggs are finicky.
30:38They're so temperamental, so there's so many things that can go wrong in this challenge.
30:42If you mess up, there is nowhere to hide.
30:46And then I'm going to flip it out.
30:49We add a little bit of butter and a little bit of herbs to finish.
30:52All right, Mary, you can stop that clock.
30:54Stop the clock?
30:55Well, Craig, it was 8 minutes and 47 seconds.
30:59All right.
30:59Well, I'm feeling generous, so I'm going to give you 9 minutes to do these eggs.
31:05All right, head to your stations.
31:08You called this.
31:10There's only two of us.
31:12One of us is going home, so the pressure is real.
31:17There's a lot sitting on my shoulders.
31:19Last fight.
31:20Let's go.
31:21All right, home cooks, you've got 7 eggs, 9 minutes.
31:25Your time starts...
31:26now.
31:29Good luck.
31:31I've got this, guys.
31:32I have 9 minutes on the clock.
31:35My strategy is just to be focused and calm.
31:38If I start being frantic, I'm going to lose control of all these different egg situations.
31:44And so I just keep telling myself, be calm, be calm.
31:48All right, we've got a teacher versus a mom.
31:51Both of these people, I feel like, know a lot about multitasking.
31:54That one's good.
31:55The key to this task is really just time management and making sure that all the eggs are being accounted for.
32:01It's almost like being an octopus.
32:06You're so calm and collected.
32:09The swirl in the egg is so important to help coat that egg white around the egg yolk.
32:15The egg white wants to settle down, but swirling it around just encapsulates the whole thing.
32:21Does it matter if you go clockwise or counterclockwise?
32:24Depends on which hemisphere you're in.
32:26My strategy is to go in the same order that Chef Craig went in.
32:29Starting off with my soft boil, then my poached, moving over to my over easy, then saving my scrambled and French for last.
32:37And so I need the temperature to be spot on.
32:40Their temperature is going to play a big role.
32:43Nine minutes is not a long time to do this.
32:45No.
32:52Watch you, Mary.
32:53I think it's scary.
32:55Like, I don't want to go up against her.
32:57She's very, very focused.
33:00This challenge is insanely technical.
33:03I know the steps that I need to do, and I'm just focusing all my attention on these eggs.
33:11This is a challenge for myself.
33:13Yeah, Mary Ann is standing beside me, but I feel like I have a lot to prove to myself.
33:18Four minutes left.
33:19Four minutes.
33:21I hope Boo's going to go for the flip of that over easy.
33:28Oh, don't wreck it.
33:29She's working a lot.
33:33Gentle, gentle.
33:33She got it over.
34:03Good job, Boo.
34:04Good job, Boo.
34:05Good job.
34:07Three minutes left.
34:08You got this.
34:10There is nowhere to hide in this challenge.
34:13If you mess up, it's going to be obvious.
34:20Boo is checking her poached egg.
34:22Nice.
34:23Now, your poach took a little longer than you thought it would.
34:25Yeah.
34:26But it depends on how cold that egg is when it goes into that water, how much the water
34:29temperature drops.
34:30Mary Ann finished her poached egg.
34:32Okay.
34:33See that Mary Ann's over easy egg is still in the pan.
34:36You don't want that to overcook as well as the scramble.
34:40That looks like a nice scramble.
34:42That looks like a nice one.
34:42Yeah.
34:43Got this, guys.
34:44Good job.
34:45Great job, ladies.
34:47Two minutes, guys.
34:48Two minutes left.
34:49You've got this.
34:49Check the poach, check the poach, check the poach.
34:56Okay, she's checking the poach.
34:58Boo, yeah, get that poached egg out.
35:03Oh, Boo doesn't look happy.
35:05My eggs aren't looking the best.
35:08Somehow I've managed to lose the white part of my poached egg.
35:12But I just try to focus on getting the French omelet perfect.
35:19One minute, one minute left.
35:24Now she's going for the French omelet.
35:26This is going to be the real test.
35:29The heat is just not high enough for this French omelet to properly set.
35:33So I'm shifting my pots around.
35:35I'm going to the back burner, hoping that I can get the heat that I need for this egg omelet to set.
35:4230 seconds left, guys.
35:4330 seconds.
35:44You got this.
35:45You're almost there.
35:45I think they need at least 30 seconds to roll it.
35:51The time is ticking, and at this point, I'm just folding it in.
35:54I hope this French omelet is not too gooey on the inside.
35:58Get the omelet perfect.
36:01Butter and herbs, butter and herbs.
36:0310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
36:13Time's up!
36:14Oh, my God!
36:15Oh, my God!
36:16Oh, wow.
36:19I think you're going.
36:20I got everything onto my plate, but I'm worried.
36:23I'm looking at my plate and looking at Marianne's, and it looks different.
36:29Boo and Marianne, that was thrilling.
36:33You both rocked it and matched Craig's timing.
36:36So huge congratulations on that.
36:38Now it's time for us to take a closer look.
36:40In this challenge, I had a lot of limiting factors.
36:44There was a limited amount of eggs.
36:45There's a limited amount of time.
36:47So all I could do is hold my head up high and own what I just put on my plate.
36:58Egg white is a little bit undercooked.
37:01Kind of that snotty texture.
37:03That's what I try to avoid.
37:04Okay.
37:07So your poach is missing the coverage of all that egg white.
37:11Your temperature was a little bit low.
37:13It's low.
37:14Egg yolk is nice and soft, but just really missing all that egg white.
37:19Over easy egg, that's as picture-perfect as you can get.
37:23That's wonderful.
37:25Well done for that.
37:26Scramble looks very nice.
37:29Medium curds.
37:31That's definitely a scramble that I would love to eat.
37:33Only thing that's inconsistent is that you put the herbs on your scramble instead of on your French omelet.
37:41Now your French omelet, this is the toughest one to make.
37:46This is just a little bit too runny.
37:50And this just comes down to temperature control.
37:53Really impressive though, getting all five done.
37:56The scrambled eggs and the French omelet gave me the most trouble.
38:01They just weren't coming together as quickly as I wanted them to.
38:04Marianne, nine minutes.
38:06Very well done.
38:08So I'm thinking, is this going to be the difference between having a shot at $100,000 or going home?
38:15Let's check your soft-boiled egg.
38:18That's a nice jelly egg.
38:22No raw egg white.
38:25Very nice.
38:27Poached egg surrounded by the white.
38:31Nice flow to that egg yolk as well too.
38:34That's beautiful.
38:35Thanks.
38:39Scramble.
38:39If I had to say, it is a little bit small.
38:44Like, your temperature might have been a little bit low.
38:48Over easy egg.
38:50That's picture perfect.
38:52And your omelet.
38:54You've really got that nice football shape.
38:57Let's see what it looks like inside.
39:07Your omelet.
39:09Let's see what it looks like inside.
39:10Inside is very nicely cooked.
39:18Small curds.
39:20Easy throughout.
39:21You got that butter on top so it's glistening.
39:23This is a stellar representation of the five ways to cook eggs.
39:28I gave that pressure test everything that I had.
39:33Every egg turned out and I'm stoked.
39:37This is a make or break moment for me.
39:40I'm thinking I'm in trouble.
39:42Boo and Marianne, if we had to decide this pressure test on heart and effort alone, it would be a straight up tie.
39:49Like an impossible decision.
39:50Sadly, though, only one of you can advance to the MasterChef Canada season finale.
40:02Marianne?
40:04You really excelled in this challenge.
40:08You get that last spot.
40:13Love you.
40:14Love you.
40:14Great job, Marianne.
40:17I'm going to the finale.
40:18Like, crazy.
40:20I can't, I'm like, this is just crazy pants.
40:23I am one step away from $100,000.
40:25Like, pinch me.
40:27Like, is this real?
40:28I am just so stoked.
40:30This is absolutely the hardest thing that I've ever done, but also the most amazing thing that I've ever done.
40:37Boo, 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.
40:47So this time last year, I had sustained a spinal injury, and I lost the ability to teach, to dance, and most importantly, cook.
40:56I took a big loss.
40:57I took a big loss, but walking out of here today, it's a win.
41:04Way to go, boo!
41:06Thank you, guys.
41:08Coming here to MasterChef Canada has been something I needed.
41:11I won challenges.
41:13I got $10,000.
41:14Boo?
41:15Congratulations.
41:16Yeah!
41:17Boo!
41:18To win the immunity pin.
41:20Switch!
41:21Freaking love doing tag team.
41:22Your 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.
41:43All right, boo.
41:44We've got three great home cooks over there.
41:45Who do you think is going to take home the title of Canada's next MasterChef?
41:46I'll be rooting for you, Veronica.
41:47Thank you, boo.
41:48Boo's the best.
41:50I love you, guys.
41:51I love you.
41:52I had a fantastic time here.
41:53There's no regrets going out these doors.
41:56Way to go, boo.
41:57We love you.
41:58I loved being here every single day.
41:59Everything you've dreamed of since you first walked into this kitchen is now within reach.
42:00Time to trade in those aprons.
42:04I loved being here every single day.
42:08Everything you've dreamed of since you first walked into this kitchen is now within reach.
42:25Time to trade in those aprons.
42:27Congratulations.
42:29Madame.
42:30Oh, very nice.
42:32Thank you, Chef Q. There you are.
42:34This is my name.
42:35Chef Liz here.
42:37How do you feel?
42:39It feels great.
42:42Dream come true.
42:43Maryam, what are your kids thinking right about now
42:45when they see this?
42:46I don't know.
42:47I think they're going to be so excited.
42:49I think they're going to be proud of me.
42:51Sorry.
42:52Great job, you three.
42:54But the next time we see you, it'll be the finale.
42:57So go get some rest and get ready.
43:00It feels surreal that I'm wearing this Chef jacket.
43:03I'm just, like, vibrating a little bit.
43:05Can you guys believe this?
43:06Like, starting out with 15 people, and now here we are.
43:10Top three.
43:13Next time, it's the finale.
43:15Tonight, only one of you can win the ultimate prize.
43:19This is my opportunity.
43:21I'm going to win because I'm a risk taker.
43:24I want to prove to the judges that I've got
43:26the best food in this kitchen.
43:28I'm going to win MasterChef Canada for my kids.
43:31I want to show them what they can do because of what I can do.
43:34The winner of Canada's MasterChef is...
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