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00:06Last 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.
00:31See 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.
01:28If 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.
02:09I 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.
02:19Mary Ann, 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.
02:37Okay, Liz, which word speaks to you?
02:39Citrusy.
02:41I'm dressed as a lemon today, so it's perfect.
02:43Veronica.
02:45Crispy.
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.
03:05I have absolutely no idea what Mary Ann 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.
03:23This 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.
03:57Use it to create a dish that matches this glowing praise.
04:01You'll have full access to the pantry, and you'll be judged on how well your creation hits all four of
04:08these flavor notes.
04:09Okay.
04:09The two cooks with the best dishes will advance directly to the finale, while the bottom two will have to
04:16fight 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!
04:35Harriet'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.
04:46You're getting a description of what it is, and now you have to make something that matches that description.
04:52Okay, grapefruit.
04:53Where are the carrots?
04:55I feel a lot of pressure on my shoulders.
04:58Sorry.
04:59Sorry.
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!
05:06So heavy!
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.
05:22My kids, my husband.
05:24So excited for what my future holds.
05:26I'm going to get there by cooking the way that I always cook.
05:31Balancing 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.
05:44I was going to do a crispy leek as my crispy element, and I forgot it in the pantry.
05:49So, yeah.
05:50I don't have flour either.
05:52I don't know if y'all are like this, but on my season, if someone had flour, I would ask
05:56for 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.
06:05These three women beside me are amazing.
06:08Every one of them can cook, so I need to bring my A-game.
06:12Boo!
06:13Nice.
06:15Thanks, girl.
06:16No worries.
06:18Stakes are incredibly high that we'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 boo in here.
06:52There's everything in here.
06:54So they've got 45 minutes to get them into the finale.
06:57Mm-hmm.
06:57And 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.
07:10Looks like Veronica is going that route.
07:12That's exciting.
07:1345 minutes is not a lot of time to make a dessert.
07:17I've been consistently performing well, but never the winner.
07:21I'm done being good but not good enough.
07:24I 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.
07:36That's a lot of things I knew I'd make in 45 minutes, so I've got to hurry up.
07:39All of 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.
07:47I am making an eggplant schnitzel.
07:50So, 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
08:24to get to that final.
08:25And 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, and then they just
08:48get to fly.
08:50Who somehow has her dough done?
08:51And 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, and today I'm feeling
09:03the 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 fire spice powder to my pie tart dough.
09:16My spiced component, it's in the tart.
09:18I think I could use a little bit more.
09:19And I just hope there's enough fire spice powder.
09:22Fire spice is commonly used in a lot of, like, savory dishes in Chinese cooking.
09:27Spice to me doesn't necessarily mean chili spice.
09:30No.
09:31I think there's so many different layers that we could take this.
09:33Completely.
09:33Yeah.
09:34Everything is going to be spice.
09:35The 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, and it just awakened this whole new style of food
09:49that I absolutely loved and adored.
09:51Whew, look at that.
09:52It's cool.
09:56Today's challenge, we've got to hit all those elements.
09:59I think of, like, a Thai curry.
10:01I mean, there's always the creamy element, there's the acid element, and 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.
10:10With 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, not 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, and
10:38I don't have a lot of time.
10:40Okay, okay, I can do this.
10:42So I tie it up in a cheesecloth to try to get gravity to pull the liquid out of the
10:48yogurt.
10:49This 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 the dumplings.
11:05But citrusy scares me the most.
11:08I use citrus more to kind of add acid or brightness.
11:12They 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, and 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.
11:41I'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 it's going
11:55to melt into.
11:56A sauce.
11:56A puddle.
11:57Mm-hmm.
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 a finale.
12:18CIBC 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.
12:44I really want this to be my last cook today.
12:47I'm giving it 120%.
12:49I won't have anything left after this, so this dish has to get me to the finale.
12:55Okay, you need to chill in the glass chiller.
13:04Okay, I need to get working on my pork soon here.
13:07The pork chop is a major component that has my spice element in it, so I need to make sure
13:13that 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.
13:20I think everyone has had an experience with a shoe-textured pork chop before, or is that
13:25just me?
13:26No one else?
13:27Sorry, Myra Berg.
13:29Putting you on blast.
13:32Home cooks, there's 10 minutes left.
13:3510 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've got, you're making labneh.
13:46Very Middle Eastern.
13:47This is great.
13:48These are flavors I really like.
13:50And crispy is the schnitzel, I would assume.
13:52Crispy better be the schnitzel, yes.
13:53Better be, yeah, better be the schnitzel.
13:55Better 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.
14:10Yes.
14:10But don't let me cloud your judgments.
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.
14:46I'm trying 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.
14:55So 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 Christiane layer with walnut praline and cornflakes.
15:17Hot, sticky sugar.
15:18I 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.
15:37Sounds 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 because the element is
15:46to 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 because I
15:56know 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, what chef wants to do, yes.
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.
16:31I'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.
17:01I 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 stuff at a time.
17:12It's a nice smooth ganache.
17:14Hopefully it sets up.
17:15It 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.
17:28There's a lot of pressure on this pork chop.
17:30If I don't nail the cuck on this, then I'm doing the pressure test.
17:36It's looking really good.
17:38Two minutes left.
17:39Get it done.
17:40Come on.
17:41Sorry.
17:43I 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,
17:59it could send me into that pressure test.
18:01One minute.
18:02One minute.
18:02Get everything onto the plate.
18:04Come on, guys.
18:05Oh, my gosh.
18:06And I'm literally down to the wire,
18:08and I'm still trying to make something that looks like a tennis racket elegant on a plate.
18:13Come on.
18:13Get everything on the plate.
18:14Veronica, get that tart.
18:17Five, four, three, two, one.
18:21Hands up.
18:23Hands up.
18:23Good 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.
18:46I think each component is actually well-thought, cooked, and I hope it gets me a spot into the finale.
18:53I made a Chinese five-spice tart with a cornflake Christiane layer and 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.
19:22Five-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 cara cara orange, and it really
19:40packed a punch.
19:41Overall, I'm astounded that you pulled this off in 45 minutes.
19:46We 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, and 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 of that review.
20:13Thanks, Veronica.
20:17Marianne, bring up your dish.
20:20I 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 celery wrap puree and a citrus salad on top with a
20:34Thai curry.
20:35All right, let's take it.
20:42Marianne, I've never tasted a pork chop with this flavor combination.
20:47I was a little confused with the celereac, but then also the Thai green curry and those things coming together,
20:53but 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.
21:10The 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.
21:25The plating, it was a little carried.
21:28I don't know, but in this day and age of contemporary cooking, sometimes it's very intentional that it looks that
21:36way.
21:36So I think you should be like, I meant to do that.
21:39But 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 pressure test.
21:59So today, I have crispy dumplings that has been stuffed with a whipped feta kimchi beet filling, and then it
22:08is served with a herb lemon chili oil.
22:12I wanted all four elements to be in one bite, and so hopefully it does that.
22:19Well, there's a lot riding on this one bite.
22:47Boo, my dumpling is, unfortunately, it's pretty empty.
22:53When you actually shaped it, I think you filled it, and then there's a good amount of steam obviously coming
22:58off of those beets.
22:59And that kimchi, so it just puffed up that dumpling and kind of left like a cave.
23:04Apologies.
23:06The 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
23:38criteria.
23:38I'm worried for you.
23:40Thank you, Boo.
23:42Thanks, Boo.
23:43This feels like I'm disappointing the judges.
23:46It's not the classic boo 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.
24:13I made for you today an eggplant schnitzel with a labneh dressing on the side and a spicy cucumber and
24:22pomegranate 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 they are.
24:57You've got that labneh.
24:59And juxtaposed with that crispy sesame coating, it's really, really fun to eat.
25:04The flavor's really clean, and you definitely get the spice.
25:07This is the first dish that I can see at a very nice restaurant easily.
25:15It 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.
25:24I feel so relieved to know that they liked my dish, and I feel really proud to have put something
25:30together that they like and that they understand.
25:32It just means the world to me.
25:36It's a tough decision, because we've got to make sure that everybody who's getting into the finale is walking the
25:42walk and doing the work.
25:43Mm-hmm.
25:44It's super nerve-wracking standing here, knowing that there's a possibility that I need to fight my way into the
25:50finale.
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.
26:03I'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.
26:19Your place in the finale is at stake, but we're looking for the cooks who have that ambition and want
26:26to be there.
26:33Liz, congratulations.
26:35You are in the finale.
26:37Good job.
26:38Good job, Liz.
26:39Thank you so much.
26:42Absolutely never in my wildest dreams did I think that I would be a finalist on MasterChef Canada.
26:48I feel relieved, I feel proud, and I also feel exhausted.
26:56Veronica, you took a really big risk making that tart, and your creative interpretation really impressed us.
27:04That's exactly the kind of bold move that gets you a spot in the finale.
27:09Yay!
27:10Congratulations!
27:12Thank you!
27:14I'm going to the MasterChef Canada finale.
27:16I'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.
27:28That 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,
27:48time 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,
28:12time management, and precision to master one of nature's most perfect ingredients.
28:20The egg.
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.
28:40I cannot believe that eggs is going to be a determining factor of whether or not I go into the
28:46finale.
28:46This is not easy, not even for a professional chef, but you're in luck, because I'm going to show you
28:51how 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.
29:15So, first thing I'm going to do is add a little bit of vinegar to this water, and so you
29:19give that a stir, and what this is going to do is it's going to really help that egg to
29:24form 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.
29:48Scramble, 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?
30:12Over-easy.
30:14Done.
30:14At the same time?
30:16Soft scramble.
30:17Just like that.
30:18I hope I can do it.
30:20Now, for the big show.
30:22This is for the French omelette.
30:24The omelette is the most technical of all the egg preparations.
30:27The one preparation that I'm most nervous about is probably the French omelette, because they're
30:32super technical.
30:33I'm trying to move the edge of that omelette over.
30:37Eggs are finicky.
30:38They're so temperamental, so there's so many things that can go wrong in this challenge.
30:43If you mess up, there is nowhere to hide.
30:46And then I'm going to flip it out.
30:48We 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.
31:06All right, head to your stations.
31:09You got 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.
31:20All right, home cooks, you've got 7 eggs, 9 minutes.
31:24Your time starts...
31:28Now.
31:30Good luck.
31:31Glad this, guys.
31:33I 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.
31:47All 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
32:01for.
32:02It's almost like being an octopus.
32:06You're so calm and collected.
32:08The 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?
32:23Depends 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
32:35French for last.
32:36And so I need the temperature to be spot on.
32:41The temperature is going to play a big role.
32:43Nine minutes is not a long time to do this.
32:52Watch Marianne, 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.
33:13Well, yeah, Marianne is standing beside me, but I feel like I have a lot to prove to myself.
33:18Four minutes left.
33:19Four minutes.
33:20Oh, Boo's going to go for the flip of that over easy.
33:28Oh, don't wreck it.
33:30She's worked at it a lot.
33:33Gentle, gentle.
33:39Oh, Boo's going to go for the flip of that over easy.
33:47Oh, don't wreck it.
33:49She's worked at it a lot.
33:51Whatever you do, don't break that yoke.
33:53Whatever you do, do not break that yoke.
33:56Gentle, gentle.
34:02She 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 temperature
34:29drops.
34:31Marianne finished her poached egg.
34:32Okay.
34:33See that Marianne'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.
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.
34:52Check the poach.
34:53Check the poach.
34:53Check the poach.
34:55Okay, she's checking the poach.
34:57Boo, 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.
35:20One minute.
35:21One 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
35:40to set.
35:4230 seconds left, guys.
35:4330 seconds.
35:44You got this.
35:45You're almost there.
35:48I think they need at least 30 seconds to roll it.
35:50The time is ticking.
35:52And 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.
36:00Butter and herbs.
36:02Butter and herbs.
36:0210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
36:13Time's up!
36:14Time's up!
36:14Time's up!
36:15Oh, my God.
36:16Oh, wow.
36:19I think you're going.
36:19I 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.
36:32You both rocked it and matched Craig's timing, so huge congratulations on that.
36:38Now it's time for us to take a closer look.
36:41In this challenge, I had a lot of limiting factors.
36:44There was a limited amount of eggs, there's a limited amount of time, so all I could do
36:48is 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.
37:07So, your poach is missing the coverage of all that egg white.
37:11Your temperature was a little bit 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.
37:24Well done for that.
37:27Scramble looks very nice.
37:29Medium curds, that's definitely a scramble that I would love to eat.
37:33The only thing that's inconsistent is that you put the herbs on your scramble instead of
37:38on your French omelette.
37:41Now your French omelette, this is the toughest one to make.
37:47This is just a little bit too runny, and this just comes down to temperature control.
37:53Really impressive, though, getting all five done.
37:58The scrambled eggs and the French omelette gave me the most trouble.
38:01They just weren't coming together as quickly as I wanted them to.
38:04Mary Ann, 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?
38:14Let'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.
38:41If 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.
38:53And your omelette.
38:54You've really got that nice football shape.
38:58Let's see what it looks like inside.
39:08Your omelette.
39:09Let's see what it looks like inside.
39:15Inside is very nicely cooked.
39:18Small curds, easy throughout.
39:21You've got that butter on top, so it's glistening.
39:24This is a stellar representation of the five ways to cook eggs.
39:30I gave that pressure to test everything that I had.
39:34Every egg turned out, and I'm stoked.
39:38This 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,
39:48it would be a straight-up tie, like an impossible decision.
39:51Sadly, 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.
40:13I love you.
40:14I love 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?
40:28Well, I am just so stoked.
40:30This is absolutely the hardest thing that I've ever done, but also the most amazing thing
40:34that I've ever done.
40:37Boo, you burst into this competition just thinking outside the box and just bringing creativity
40:43and your love of food 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,
40:55and most importantly, cook.
40:57I took a big loss, but walking out of here today, it's a win.
41:03Way to go, boo!
41:05Thank you, guys.
41:08Coming here to MasterChef Canada has been something I needed.
41:12I won challenges.
41:14I got $10,000.
41:16Boo, congratulations.
41:18Yeah, boo!
41:19To win the immunity pin.
41:21Fresh!
41:23Freaking love doing tag team.
41:25Your skills as teachers really came in handy today.
41:29I represented my heritage in so many ways.
41:34You just have this uncanny ability to play in this amazing Indian cupboard.
41:40And it's always exciting.
41:43I realize I'm capable of so much more than I thought I was.
41:49All right, boo.
41:50We've got three great home cooks over there.
41:52Who do you think is going to take home the title of Canada's next MasterChef?
41:56I'll be rooting for you, Veronica.
41:57Thank you, boo.
41:59Boo's the best.
42:02We love you.
42:03I love you.
42:04I had a fantastic time here.
42:06There's no regrets going out these doors.
42:11Way to go, boo.
42:11We love you.
42:13I loved being here every single day.
42:19Everything you've dreamed of since you first walked into this kitchen is now within reach.
42:25Time to trade in those aprons.
42:28Congratulations.
42:29Madam.
42:30Oh, that would be nice.
42:32Thank you, Chef Q.
42:33There you are.
42:34This is my name.
42:35Chef Liz here.
42:37How do you feel?
42:39It feels great.
42:42Dream come true.
42:43Mary Ann, what are your kids thinking right about now when they see this?
42:47I 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.
43:00Thank you, folks.
43:00It feels surreal that I'm wearing this chef jacket.
43:03I'm just, like, vibrating a little bit.
43:05Everybody believe this?
43:07Like, starting out with 15 people, and now here we are.
43:11Top three.
43:13Next time, it's the finale.
43:16Tonight, 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 the best food in this kitchen.
43:29I'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...
43:43The winner of Canada's MasterChef Canada is...
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