I love how the Canadian Masterchef seems to have continued on with the Australian version's tradition of being positive, supportive and generally nice. Nobody told anybody they were worthless and nobody's food was thrown dramatically into the garbage!
@@tehubermarcus Yep : - It's more entertaining. - How much of a chef are you if you can't handle bad attitudes and constant pression ? - They are nice when the candidate does good work.
I don't think that's a good idea, that would be cheating... This is a show where home cooks get a chance to show the skills they have with no professional training, whereas a professional 'already' has much more training and recognition so it's not fair for them to take the spot of a home cook contestant who would benefit much more from the competition. I think the show has a rule to make sure they are not taking in professionals, because if the audience/contestants found out, most of them would be angry. In the Australian version (maybe other versions have them too idk) there were cooking challenges where 1 cook would get to go head to head with a professional chef (many of them were celebrity chefs) with the same time limits for both, and many times the cook won, so I think that's similar to your idea, but more suitable imo. But yeah I get what you mean, it's fun to see a professional to cook well, without all the stress. So I like it when there are demonstrations from the chefs.
There's Masterchef Professional if you're interested. They still do get a lot of stress though. Probably because they are competing about other professionals
@@ryanrandolph6193 They do. A former student of mine tried to apply for MasterChef in Colombia and he wasn't allowed to participate because he works as a chef in a hotel
I'd like to see something like- "MasterChef Boss Battle" where a team of all home cook contestants work together against a team of 2 very professional chefs. Same time limits, but both teams need to have good teamwork morale to win.
I love how they all act and say "I've never done this before" "oh this is outside my expertise" but then they are doing textbook jobs. I swear they show them how to make it before they start filming.
The funny thing is that in France this kind of tart is one of the cheapest cakes you can find at a supermarket. It's considered something average and not high-class at all.
Honestly it has the minimum amount of technical requirement needed if you are talking about pastry skills and knowledge - just a simple tart crust, vanilla custard cream and sugar glaze; the fruits are give and take, it depends on the season
Felt the same. I mean, there are pretty much supermarket-butchered versions of all kinds of bakery, but I don't think this was "special" in the slightest. Then again, common in one place can be high-class in another. Like lasagne is made to sound special and fancy in Asian countries, but let's face it, it's nothing special to us. Vice versa, Asians make rice like it's nothing, but apparently in the west someone needs to hold your hand and do it step by step to make sure it's cooked properly. Also, I think the real challenge here isn't the product, it's time. 45 minutes is very tight. Mess up the pastry once (and it is the most difficult part, despite not very) and you've barely got time to do everything else.
In case anyone is wondering: David and Line did the best Cody forgot raspberries (thus was eliminated) Jon's was very close to the original Andrew's sauce was too bland (thus was eliminated)
Melanie Lindberg bruh racist is saying something bad or stereotypical (in an insulting way) about a race, they said nothing bad. It’s like you guys hear the word “Asian” or smthn and assume that is racist...
I remember when I made my first French fruit tart for my dad's birthday. Worth it, I am picky with them because that is my favorite dessert. I remember that I was so hard on myself to make it perfect.
I always laugh when "Chefs" get snooty that Baking is below them and never do it and then act like 5 yr olds when they have to actually measure ingredients and making dough is somehow hard. Like "I don't do pastry" seems to be a common quote. A chef that dosn't have skill in baked goods isn't a chef in my opinion, its simply not that hard to do this and is just as useful a skill as cooking meat or grilling vegetables
That is why there are chefs inside a kitchen, each specializes on a particular station. Measuring is for recipes to follow for consistency, because even a slight change could affect the dish
Uhm you do realized that each chef specialize in different aspect in cooking, even experienced chef will have a hard time cooking dish that they don't cook often or are first time cooking, i.e you can't expect an Italian chef to cook mexican, american and Asian dishes as well as cooking italian dishes except if they themselves train to cook those types of dishes.
@Bryan Ouellet yeah because "meh" show how much you know on the subject, restaurants have themes and many chefs only need to cope with that theme, if its italian then chefs need to be skilled in italian cooking, lets not kid ourselves of thinking that all chefs need to cook different styles of cooking on a daily basis. for fuck sake even gordon ramsay fails some asia dishes both simple and complicated ones, does that mean he is not a good chef? of course not, does that mean he needs to practice asia cooking? absolutely not, because its not the style of food he commonly serve on his restaurants.
I wanted to eat that right after I saw it and I clicked it right after I saw the thumbnail It was like heaven I love fruit tarts and she never seen one in her life Good luck
Tart in 45 minutes? Doesn't the shortcrust pastry need to rest in the fridge? How will it be made, rested, rolled out, baked, cooled and then filled with the pastry cream and fruit. I mean of course it can always be baked off without chilling the dough. But will that really not pose any problems?
literally takes 3 min to do it in a machine, 20 min rest (if you are generous), 3 min to roll, 7 min bake, 5 min in the blast freezer, you still have 7 min to plate up
@@shadowremorse hmm true. I've always made my shortcrust pastry by hand (don't own a food processor or stand mixer). I also have a terrible microwave and oven combination thing which takes over 25 minutes to bake a single batch of cookies. So I was pretty confused. Thanks for clearing that up for me.
From what i have learned, there is no real point of resting it before rolling out the pastry, just do it in food processor, bring it together, roll it out to your mold (5 min all in all), rest it in 15-20 min in freezer and bake it for approx 10 min max, pastry cream literally only take 5 min to do and while the pastry is baking you can rewhip your pastry cream and prep your fruit
nope, you only know when you eat the right one, which doesnt come that often, there is so much "try hards" out there you dont know is it right or not. there is way to make the pastry stay crispy after 2 days, fruits to stay fresh cause its coated with jelly even you had a mediocre one, its not that bad, much like a pizza
If chef Micheal talks about every plate of food like that, I will eat anything he says! The way he says it I can't comprehend how delicious it sounds...
Masterchef Canada is making a fruit tart, Masterchef Australia had to make a dessert with a banana brownie, topped with hazelnut mousse, chocolate ganache, swiss meringue, passion fruit curd, covered in a mirror glaze, decorated with milk chocolate, topped with a chocolate orange sable, topped with a white chocolate plate topped with a decorative chocolate sphere, that's pierced with chocolate shards. Australia would probably give this challenge to Masterchef Junior. Even I can make a fruit tart. But, there's no way I could go head to head with these people on anything else.
I started laughing when an ad pop up, the ad was an instant ramen ad and this video is about difficulties and technicality. I’m dying from laughter 😂 😂 help
“Hi Line, how are you?”
“I’m good, chef. How are you?”
“That design is beautiful”
*Big Chungus*
Tired Taurus oblivion npc be like
They never reply to the question 'how are you?' urgh
Sadly rejected
Its just a way of saying hello basically
David is that classmate who doesnt study but gets the highest score lol
indeed..
@@MR-rh2tt way to flex there son, weird and shitty attempt too
Ong Jun Yi wonderful personality you have there bud
@@dailydoseofeuphoria8660 thx
Wookie Cookie You just devoured that sushi😂
Am I the only one that watches these when I cant sleep?
No, i do too!
It’s 4am. I’ve not slept yet
Miguel Jimenez Omg I am relating so bad , they are too addicting 😅😂
no but thx for the idea
Miguel Jimenez omg yes! but then i just get super hungry for things i couldn’t ever possibly make. lol
I love how the Canadian Masterchef seems to have continued on with the Australian version's tradition of being positive, supportive and generally nice. Nobody told anybody they were worthless and nobody's food was thrown dramatically into the garbage!
I prefer the american way.
@@amirboutabaa9028 You prefer watching people being horrible to eachother?
@@tehubermarcus Yep :
- It's more entertaining.
- How much of a chef are you if you can't handle bad attitudes and constant pression ?
- They are nice when the candidate does good work.
Guess which version of Masterchef is the most watched? Hint: it's not the one with fairies for judges
Idk why some of u r coming after this person, it’s THEIR opinion. Exit🤦♀️😂
If it was USA, at least half of them would bake raw tarts
ITS F*CKING RAAAW
It's one of the easiest french desserts. It's delicious.😚😚
These guys are the special ed version of Masterchef USA
@@DM-td7td yes
@@aveaillium8754 even though it's easy, please watch some of the pressure tests from MasterChef USA
I felt so bad for david. His hands were genuinely shaking.
But he did well
In fact, he won Season 2 MasterChef Canada...
Cody’s hands were shaking every round? How come u dont feel bad then-
@@divyasethuraman4121 cuz most people remember David so they feel more sympathetic, he was a lovable guy and great cook who touched people's hearts
*“strategy here is to not make any mistakes”*
*dudE-*
STREAM MONO
lmao i thought that as soon as i heard it
Tbf to him if he sticks to the strategy he can’t lose 🤷🏼♂️
LMAO I AM PEEING MY FUCKUNG TEARS SKSKJZKSZKJABSMSNSS
OOF lmao
I’d like to see a head chef come on the show pretending to be a bad home cook and then just wow the whole show with his amazing cooking
I don't think that's a good idea, that would be cheating... This is a show where home cooks get a chance to show the skills they have with no professional training, whereas a professional 'already' has much more training and recognition so it's not fair for them to take the spot of a home cook contestant who would benefit much more from the competition. I think the show has a rule to make sure they are not taking in professionals, because if the audience/contestants found out, most of them would be angry. In the Australian version (maybe other versions have them too idk) there were cooking challenges where 1 cook would get to go head to head with a professional chef (many of them were celebrity chefs) with the same time limits for both, and many times the cook won, so I think that's similar to your idea, but more suitable imo. But yeah I get what you mean, it's fun to see a professional to cook well, without all the stress. So I like it when there are demonstrations from the chefs.
There's Masterchef Professional if you're interested. They still do get a lot of stress though. Probably because they are competing about other professionals
The show probably runs some sort of check to see if they have been to culinary school or something like that
@@ryanrandolph6193 They do. A former student of mine tried to apply for MasterChef in Colombia and he wasn't allowed to participate because he works as a chef in a hotel
I'd like to see something like- "MasterChef Boss Battle" where a team of all home cook contestants work together against a team of 2 very professional chefs. Same time limits, but both teams need to have good teamwork morale to win.
1:40 probably one of the hardest woahs ever performed
Nathan Gordon underrated comment
I don't get it
im wheezing-😂
Lmfaoooo
HAHAHA
Art in a tart
Henry Ramen strips )
Bad one.
Barf in a scarf
Art in a fart
Starlet Abraham queef on a leaf
Alvin said “ 🙅♂️👉 NOW”
Aids Anator LMAOOO
Lol 😂
Felt that 😔
xng same 😰😰😫
Aids Anator 😂😂
7:14
“No sir cause it taste yummy”
Why am I laughing so hard 😂😂😂
7:13
the most canadian sounding sentence i have ever heard
Bro she’s acting like he’s a 5 year old-
cringe
🦄
I love how they all act and say "I've never done this before" "oh this is outside my expertise" but then they are doing textbook jobs. I swear they show them how to make it before they start filming.
Hollow Kanti they let them taste it
I think they are given recipes cause the Australian masterchef is given recipes during their challenges
It's commendable if they were taught just before filming and are able to do it well already. I would take days to do a recipe properly lol
I can't even make boxed cake properly. Your criticism seems extremely harsh to me.
And I thought bowling water was hard...
the judges are so nice on the canadian masterchef compared to the american one hahahaha. Even the criticism is said so politely
they are canadian what do expect wolverine?
btw i just remembered that wolverine is canadian.
@@ahmadazizuddinahmadazmi8242 🤣 what a polite criticism
I mean that is one of the reasons why I like the Canadian one more.
Masterchef Australia is better
Kaitaku agreed.
4:07 he sounds like squidward from spongebob
OH MY GOSH HAHAHAHAHA
"Spongebob another order of crabby in two minutes"
I'm actually laughing😂😂😂😂
Fr
Lol im dead
The funny thing is that in France this kind of tart is one of the cheapest cakes you can find at a supermarket. It's considered something average and not high-class at all.
Honestly it has the minimum amount of technical requirement needed if you are talking about pastry skills and knowledge - just a simple tart crust, vanilla custard cream and sugar glaze; the fruits are give and take, it depends on the season
Felt the same. I mean, there are pretty much supermarket-butchered versions of all kinds of bakery, but I don't think this was "special" in the slightest.
Then again, common in one place can be high-class in another. Like lasagne is made to sound special and fancy in Asian countries, but let's face it, it's nothing special to us. Vice versa, Asians make rice like it's nothing, but apparently in the west someone needs to hold your hand and do it step by step to make sure it's cooked properly.
Also, I think the real challenge here isn't the product, it's time. 45 minutes is very tight. Mess up the pastry once (and it is the most difficult part, despite not very) and you've barely got time to do everything else.
I guess the time is the challenge here, you cant mess up any step or else
I wish I could work in master chef..
I'll be the one who eats the scraps
😛
zιкσ how bout a partner?
@@macadamianut1196 sure but i get to eat most of da desserts. u for take da main course
BLS. BAHA
@@macadamianut1196 i want to join
boredAsFkeroo what if someone makes barf?
In case anyone is wondering:
David and Line did the best
Cody forgot raspberries (thus was eliminated)
Jon's was very close to the original
Andrew's sauce was too bland (thus was eliminated)
I thought Cody reached top 4
there's mo raspberries in the recepie...
@@sweetdaydreamer8868 They're in between the kiwi and blueberries
@@a.n9796 he got a second chance
@@shroom736 oh okay thanks
I like Masterchef world's vids but it's really annoying when u don't get told who's out
SPOILERS
It was Cody and Andrew.
Andy and codrew
Thank you for telling us
@@somerandomdude9676 um you kinda mixed them up a bit
@@khushiagarwal2068 That was the joke 😂.
When people smile at other people’s failure , they’re evil
aka julie
Hit my vape
Have you seen fail videos lol
Yr ryt
McUSA: Your challenge is to make a fresh French TART!
Contestant: yoo wtf is a french?
gaelio bauduin, that’s just plain racist...
@@melanielindberg7057 how?
Melanie Lindberg bruh racist is saying something bad or stereotypical (in an insulting way) about a race, they said nothing bad. It’s like you guys hear the word “Asian” or smthn and assume that is racist...
These people are Special ed compared to the ones in the US lmao
I like how the contestants are like “i’m not a baker” but then recreate it almost perfectly
2:51 when your sitting in the middle and both your friends are talking to right through you
Lmfao🤣🤣🤣
I still think that season 2 had the best cooks compared to every other season. The level was just so high.
Season 5
I think 6 has the best talent wise
Season 7 is crazy man
My logic is simple: Christopher won season 7. He got 5th place in season 2. He beat a countless amount of 2nd place finishers.
6:33 i like this asian man, he always takes the biggest bites of the food.
@@marchelapocopio8636 :DD
He reminds me of those coffee, and wine experts where they slurp really big mouthfuls.
7:48
“Keep doing that and you might land the biggest surprise.”
- 9 months later-
New born baby arrives
🤣🤣 Oh my god
jesus christ
Chef Claudio is the nicest person I’ve seen, his smile is contagious
Not really BETTER know him in real life rather than in television alone
4:40 THAT VOICE CRACK 😂😂😂😭😭😭
Imagine if someone dropped their tart lol
Claudio: "So... Line. How are you doing?"
Line: "Good, how about you chef?"
Claudio: *HOW EXACT THAT IS.*
Did anyone notice
Glen- “Good, how are you chef”
Chef - “look how even that is”
It's Line not Glen🤷🏻♀️
they always do that
The Chinese Elton John swallows like Elton John as well
Lol...😂😂
@@bao668 fuckin hilarious comment
@@bao668 this is funny...but wouldn't it be the other war around if Elton John was swallowing?
I knew that Chinese dude reminded me of someone 😂
Hoiiiiii hahhaah
"Your time starts...
🙅♂️🙆♂️🙇♂️
NOW!"
I remember when I made my first French fruit tart for my dad's birthday. Worth it, I am picky with them because that is my favorite dessert. I remember that I was so hard on myself to make it perfect.
4:25 he sounds autotuned lmao
Oh my god I'm dying 🤣🤣
Travis scott
4:26 Me trying to change my F to an A+
Its awkward whem Alvin Leung is always silent whenever the two chefs discuss while the homecooks are cooking HAHAHAHHHAA
she hasn't seen a fruit tart. wtf. I'm not a white girl but I've seen and eaten many. they have them even in supermarkets and cafés.
She doesnt leave the house.
go back to 0:54 and rewatch it a bit
Proatheris she said that she’s never seen one before...
@@dysfunct1on4l Oh. My bad guys, my bad.
I also haven’t had it in my entire life
He attac
He protec
But most importantly
He use them arm hacks
0:48 me when i know I did good on a test
I'm here like: "David, boy, don't worry about the mess 😂 you're the one that wins !" 😂😊
Nicoleta Andreea Tudor do you know which season and episode it is?
@@sylviaa5646 nope, sorry
Nicoleta Andreea Tudor it’s alright
Why does jon looks like his planning something at 0:47 😂
“You did not skimp on the pastry cream, did you?”
“No sir ‘cause it tastes yUmMy”
I always laugh when "Chefs" get snooty that Baking is below them and never do it and then act like 5 yr olds when they have to actually measure ingredients and making dough is somehow hard. Like "I don't do pastry" seems to be a common quote. A chef that dosn't have skill in baked goods isn't a chef in my opinion, its simply not that hard to do this and is just as useful a skill as cooking meat or grilling vegetables
Pâtissiers are here for a reason you know.
As Kathy said bakers and chefs are different
That is why there are chefs inside a kitchen, each specializes on a particular station.
Measuring is for recipes to follow for consistency, because even a slight change could affect the dish
Uhm you do realized that each chef specialize in different aspect in cooking, even experienced chef will have a hard time cooking dish that they don't cook often or are first time cooking, i.e you can't expect an Italian chef to cook mexican, american and Asian dishes as well as cooking italian dishes except if they themselves train to cook those types of dishes.
@Bryan Ouellet yeah because "meh" show how much you know on the subject, restaurants have themes and many chefs only need to cope with that theme, if its italian then chefs need to be skilled in italian cooking, lets not kid ourselves of thinking that all chefs need to cook different styles of cooking on a daily basis. for fuck sake even gordon ramsay fails some asia dishes both simple and complicated ones, does that mean he is not a good chef? of course not, does that mean he needs to practice asia cooking? absolutely not, because its not the style of food he commonly serve on his restaurants.
I love how David had to restart his pastry and he still beat Cody to the front
7:13
"no sir coz it tastes yummy!"
I've always found Line a tad bit mean but for some reason she's so adorable here 😭
Am I the only Asian here that totally cringe with that Asian judge.
cringed me out too. but damn it made me laugh
Lol me too
Asian here and I find him disgusting
Mr. XTeOX asian and ive never cringed as much in my life until I saw him on this show
No I'm here to buddy
Me in high school as a :
Freshman - 1:54
Sophomore - 3:41
Junior - 3:04
Senior - 7:46
I wanted to eat that right after I saw it and I clicked it right after I saw the thumbnail
It was like heaven I love fruit tarts and she never seen one in her life
Good luck
Same, I went and got some fruit haha
im not white, but tarts are sold at any pastry place where im from
one u make u self tast better tho
well not everyone is from your fucking country dickhead
What does it have to do with your skin color ?
Jenna Hachem well you are white
Nathan Boot i’m not white sir
Tart in 45 minutes?
Doesn't the shortcrust pastry need to rest in the fridge?
How will it be made, rested, rolled out, baked, cooled and then filled with the pastry cream and fruit.
I mean of course it can always be baked off without chilling the dough. But will that really not pose any problems?
literally takes 3 min to do it in a machine, 20 min rest (if you are generous), 3 min to roll, 7 min bake, 5 min in the blast freezer, you still have 7 min to plate up
@@shadowremorse hmm true. I've always made my shortcrust pastry by hand (don't own a food processor or stand mixer). I also have a terrible microwave and oven combination thing which takes over 25 minutes to bake a single batch of cookies. So I was pretty confused.
Thanks for clearing that up for me.
use sablage method with cold soft butter. should cut the resting time to a few mins.
@@joztics ohh okay. Yeah I've use this to make shortbread.
From what i have learned, there is no real point of resting it before rolling out the pastry, just do it in food processor, bring it together, roll it out to your mold (5 min all in all), rest it in 15-20 min in freezer and bake it for approx 10 min max, pastry cream literally only take 5 min to do and while the pastry is baking you can rewhip your pastry cream and prep your fruit
Tarte Aux Fruits in french. It's one of the most saught after deserts in the world. And an immensely tough desert to get right.
nope, you only know when you eat the right one, which doesnt come that often, there is so much "try hards" out there you dont know is it right or not.
there is way to make the pastry stay crispy after 2 days, fruits to stay fresh cause its coated with jelly
even you had a mediocre one, its not that bad, much like a pizza
Yooo bro ur profile pic is my desktop wallpaper
Is it? ;)
Yea man batman 4 lyfe
One of the most saught after deserts in the world? Haha what planet does your wikipedia text come from?
Contestants: “I’ve never seen a french fruit tart”.
I guess they don’t have Carrefour in Canada.
Nope we don't. I visited a Carrefour in the middle east (Qatar) & that's the only time I ever saw one 😅
7:30 Claudio's flirting with Line.
Oh noo...
“The strategy here is to not make any mistakes” oh yes a genius
"keep doing that and you might land the biggest surprise"
Hmmm after tasting a slice of her fruit tart
0:48 When my mom says we goin to a buffet for dinner.
1:40 DID HE JUST DO THE WOAH?!
1:40 when u try speaking sign language but summon a demon alvin
Cody always has such intellectual things to say like “my strategy is not to make mistakes” or “my strategy is to play to my team’s strengths”
Idk if people are just better cooks in Canada or if the master chefs are just hella nice 😂
Suited to the audience
It looks sooo delicious, with all the fresh fruit on top of it.
If chef Micheal talks about every plate of food like that, I will eat anything he says! The way he says it I can't comprehend how delicious it sounds...
I like Andrew’s quote of “I’m going to need a miracle, luckily I believe in miracles.”
When Claudio doesn’t find any faults you know ur gonna win this challenge.
Claudio is 😍
Exactly, his eyes are so sharp
lol the judge describing the tart making it sound even harder while all the contestants are freaking out
The asian judge reminds me of the guy on spongebob who lied about pickles.
I'm wheezing HAHAHAHA
Bubblebass
"still no pickhuuuuuuls"
U mean Bubblebass?
chef claudio looks at you like he's solving a rubix cube in his mind while he eats your food
"The strategy here is to not make any mistakes"
Yes, this floor is made of floor.
Cody's face is much more clearer than my grades
“Baked in a buttery flakey crust” - golden corral
I'd find it even hard to break and eat because of how beautifully layered and colourful it is. It looks delicious.
Damn most appetizing plate I've ever seen. So beautiful
Alvin is trying so hard to be the Chinese Gordon Ramsay but instead he's the Chinese Elton John
This episode always brings here, it's the French tart that looks so BEAUTIFUL and I want to watch this again
I love when he sais its ganna be "Art ... in a tart"
"line how are you"
"good how are you chef"
"wow look how exact it is, it's beautiful"
0:47 Me looking at all the food in the fridge at 4am
What chef says: Let’s see how it tastes
What chef really means: Let’s see how you’ll go home
0:48 LOL this guy look like a kid planning something devious
That judge is the Asian version of Elton John...
he wishes
1:42
When you're the one on the show and from the pressure, you try to start the mixer like a lawn mower.
"Have a taste" *continues eating the the plate*
David and Line were my favorites. Line just kinda came off as a younger grandma and David was just a great guy all around.
“The crust is like...its like a machine did it”
Me:...That’s a compliment? Lol
Because it's so uniform and precise.
David is that one dude that has no experience professionally but he's better than most of the pros.
1:40 did he just hit the woah 😂!?
0:09 when your math teacher shows you a new lesson...
That one judge with the glasses looks like that one character from Incredibles like seriously
Edna?
I'm sorry but I can't get over chef Alvin's voice crack at 4:40 🤣
SeVen
I love how Christopher said it was going to be a dog fight, lol
Masterchef Canada is making a fruit tart, Masterchef Australia had to make a dessert with a banana brownie, topped with hazelnut mousse, chocolate ganache, swiss meringue, passion fruit curd, covered in a mirror glaze, decorated with milk chocolate, topped with a chocolate orange sable, topped with a white chocolate plate topped with a decorative chocolate sphere, that's pierced with chocolate shards.
Australia would probably give this challenge to Masterchef Junior. Even I can make a fruit tart. But, there's no way I could go head to head with these people on anything else.
I started laughing when an ad pop up, the ad was an instant ramen ad and this video is about difficulties and technicality. I’m dying from laughter 😂 😂 help
1:40 ... did he just hit the woah?
Oml amazing
Am I the only one thinking every time Jon is in the kitchen his looks like he’s going to beat up someone
The people on the balcony are like : "Haha lmao, at least I'm not them"
Damn, That "Your time starts Now" from that Asian judge 1:40 is all NiNja... 😅
David looked like he would cry the entire time, I was worried that one wrong word and he’d burst into tears
Most of them said that they can't do pastry, one of the most important part of culinary.
Well, then why are you here?
Claudio: How are you?
Line: Good how are you?
Also Claudio: Ignores her and proceeds to examine the tart