pressure, and it’s good to have passions outside of work where one can express oneself in different ways.” Preparing Under Pressure Dr. Worndl submitted multiple audition videos to the TV show, including an introductory segment and a cooking demonstration, followed by interviews over the course of about two months. Because contestants are not allowed to disclose that they are participating in the show, she completed the process in secret. “I snuck into my office one weekend to film there, as a way to introduce myself and who I am,” she says. For her audition main dish, Dr. Worndl created homemade stuffed pasta that echoed traditional pierogi flavours. Her Ukrainian grandmother, she explains, grew up in a large family where cooking was both a responsibility and a tradition. “One of my favourite dishes she made was pierogi,” Dr. Worndl says. Her MasterChef version was a personal adaptation: handmade filled cappelletti pasta paired with a sauce flavoured with onions and garnished with pancetta and dill. Once selected for the show, Dr. Worndl knew she would have to step away from her dental practice for many weeks. Because she could not tell colleagues where she was going, she created a cover story. “I ended up having to fabricate this huge lie,” she admits. “I told my colleagues I was going on a trip with my husband to Thailand. I found that exceedingly difficult; I’m usually such an honest person.” On Set at MasterChef Filming took place in Markham, Ontario, not far from where Dr. Worndl lives and works, but contestants were required to stay on site for the duration. “We lived out of a hotel,” she says, “because the filming days were extraordinarily long and stressful. I have a whole new appreciation for the people who work in the TV industry.” Each day began early with make-up and hair, being wired for sound, lighting tests and staging, all before the cooking started. “There’s a crew of 65 hardworking people that you don’t see when you are watching the show at home,” she explains. Dr. Worndl says that dentistry prepared her for the competition more than she expected. The pressure of cooking in front of cameras, judges and a full production crew reminded her of the demands of clinical work. “Being a dentist, we’re used to high-pressure situations every day,” she says. (L. to r.) Dr. Worndl at U of T with Dr. Dani Meyerson and Dr. Loretta D’Ambrosio. Dr. Worndl travelled to Uganda to provide dental care. 21 Issue 4 | 2026 | News and Events
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