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MasterChef Canada - Season 8 Episode 1 -
Black Aprons
Black Aprons
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03:02I see Craig Wong, one of the greatest chefs in Canada
03:05and then I see Hugh Atchison, one of the most famous food personalities in the world.
03:09I'm blown away.
03:11They are some of Canada's forefront chefs
03:13and that to me is where I want to be.
03:15I want to be on the forefront of the culinary industry, right?
03:18Welcome everyone to Season 8 of Masters of Canada!
03:25We are so excited to be here.
03:27I am Mary Berg and my fellow judges are
03:30King's Beard Award-winning chef Hugh Atchison
03:32and international chef and restaurateur Craig Wong.
03:35Amazing!
03:38We invited you here today because you're the best home cooks in Canada
03:42and each of you has a big dream to change your life through food.
03:46Which one of you will join Mary and the other winners on our Wall of Champions?
03:51That's a great photo, Mary.
03:53Oh my gosh, thank you so much, Craig.
03:56She was still scared in that picture, I'm not going to lie.
03:59Yeah.
04:00The MasterChef Canada experience completely changed my life
04:03and I'm so thrilled to be on this journey with you.
04:06And we're not kidding when we say life-changing.
04:08In addition to the coveted title of MasterChef Canada,
04:12CIBC wants the winner of Season 8 to realize their culinary dreams with $100,000.
04:20Let's go baby!
04:23The $100,000 could really change your life.
04:27My dream is to go to a culinary school or a pastry school and open my own cafe.
04:32The last time I was this excited, I was getting married the second time.
04:37I was excited for the second one.
04:3915 of the country's best home cooks stand in front of us, but only 12 will survive the battle of the black aprons.
04:49Whoa!
04:50Now if you know MasterChef, you know a black apron means you are about to face a dreaded pressure test.
04:57Whoa!
04:58We're jumping right into a pressure test.
05:02This is not what I expected, so I am feeling really nervous.
05:07Each of you will face one of three pressure tests where you need to replicate one of our signature dishes.
05:14Amazing!
05:15Bring it.
05:16This will be your first of two chances to snag a white apron.
05:19I really want to earn a white apron and to prove to myself that I can cook at the highest level.
05:25We're not exactly sure what's coming down the line, but I am so ready, chomping at the bit.
05:32I can hardly wait to get started.
05:34Thank you, sir.
05:35You're welcome.
05:37All right.
05:38Under this cloche is a version of the dish that earned me my spot in the MasterChef Canada kitchen.
05:45Now, you will need to replicate this baby in just 30 minutes.
05:50Okay.
05:5130 minutes to make something first challenge?
05:55That is very scary.
05:58Very scary.
06:00The home cook that fares best will trade in their black apron for a white apron and a guaranteed spot in the top 12.
06:08So I'm very excited.
06:11Are there any guesses on what's going on under this cloche?
06:14Lemon meringue.
06:15I've been a longtime fan of MasterChef Canada.
06:19I know that dish.
06:21Lemon meringue.
06:22Okay.
06:23Now, this deconstructed version of a lemon meringue tart has all the things that I'm looking for.
06:29We've got that sweet, silky, smooth tart lemon curd, a delicious buttery sable base, and a toasty, marshmallowy meringue topping.
06:39Now, only five of you will have to recreate this dish.
06:43To find out who, we're going to leave that up to chance.
06:47All right?
06:48Okay.
06:49So everybody, reach into the bag, grab an apple, but don't look at the color.
06:54Okay?
06:55Okay.
06:56If you get a green apple, you'll have to recreate my lemon meringue tart.
06:59If you get a red apple, you're off the hook.
07:02For now.
07:03I'm not a baker.
07:05My sister tells me to get out of the kitchen when a batch of chocolate chip cookies are about to be baked, because my presence will ruin them.
07:12All right, everyone.
07:13Let's see those apples.
07:15Okay.
07:19Boom.
07:20I see red.
07:21I'm not going to be replicating this dish.
07:27So, Ashley, Veronica M, Andres, Koichi, and Liz are up first.
07:34The rest of you, head on over to the gallery.
07:36You are safe for now.
07:41All right, home cooks, head to your stations for pressure test number one.
07:44Woo!
07:45You got it.
07:46You got it.
07:47You got it.
07:48You got it.
07:49You got it.
07:51All your ingredients are at your station.
07:53You got 30 minutes.
07:55Your time starts.
07:58Now.
08:05I'm feeling under pressure.
08:06Very nervous.
08:07Very excited today.
08:08First cook.
08:11Aside from time, I think I'm just worried about making this look as beautiful as possible and just making it taste the way it's supposed to taste.
08:20So, Mary, you went the deconstructed lemon curd tart route.
08:25Why did you go that route?
08:27I feel like we're working on a bunch of different things here.
08:29I want them to make a sable cookie base, a lemon curd, and a meringue.
08:33Testing their fundamentals.
08:34Yeah, 100%.
08:35Mm-hmm.
08:36What if it's a lot better than yours?
08:37Then they're going to get that white apron.
08:38Whoa.
08:39Whoa, whoa, whoa.
08:40Yeah.
08:41Whoa.
08:43Baking in 30 minutes is so hard.
08:45I'm feeling super excited and super nervous.
08:49Does that go in there?
08:50No.
08:51So, Mary, you got to have a strategy.
08:53What's the order?
08:54I definitely think I would work on the sable base first.
08:57That way you can get it out of the way in the oven, getting a little bit golden, again, nice and toasty.
09:02Then I would move on to the lemon curd.
09:04Don't zest my fingers, just zest the lemon.
09:07Because you need that curd to set.
09:09The thing I do not want is little soup puddles on the plate.
09:12Yeah.
09:13Yeah, yeah, yeah.
09:14Okay.
09:15Feeling the pressure.
09:17I'm a French immersion teacher, and I play guitar in a hardcore punk band.
09:23It's all about being yourself, going against the grain.
09:26And you know what?
09:27That's kind of how I cook.
09:29I just rip.
09:30All right, let's go.
09:34Blast chiller, blast chiller.
09:37Oh, we're going to the blast chiller with Liz.
09:39That is nice.
09:40Wow.
09:41Liz is actually perfectly on schedule.
09:42But she's a dentist.
09:43Yeah.
09:47Let's get on still.
09:48This black apron right off the hop is really scary, but I would say that I am a high achiever.
09:55In dental school, I won the Dean's Gold Medal.
09:58I was the president of the student council.
10:01When I set my sights on something, I'm going to achieve it.
10:04And so I could win this competition.
10:09Home cooks, you have five minutes.
10:18Adding a little excitement, I'm sorry.
10:20Okay, so now I got to do my meringue.
10:21This is like the hard part.
10:23Andres is making some telling facial expressions that are a little worrisome.
10:30I didn't make my meringue properly.
10:33I'm supposed to heat up water and sugar.
10:38And I didn't do that.
10:41Everything's going wrong.
10:42Nothing's going my way at all.
10:45We're just going to try and piece this together, but we'll see.
10:48We'll see.
10:49My heart just sinks.
10:53CIBC is helping Canada's next master chef realize their dreams with $100,000.
11:00I didn't make my meringue properly.
11:03One minute!
11:04You got one minute!
11:05Woo-hoo!
11:07We're just going to try and piece this together, but we'll see.
11:11We'll see.
11:13We've never done this before.
11:15Oh, yes.
11:18It's going to be a bit more deconstructed than I anticipated.
11:21Ten seconds, home cooks!
11:22Ten seconds!
11:24Woo!
11:26Five, four, three, two, one!
11:30Anna, you're done!
11:31And a great job!
11:34Wow!
11:35That was so hard.
11:42Time's up.
11:43I have a beautiful sablé, but I'm missing my meringue and my curd.
11:51I asked you to make a spin on the dish that got me into this competition.
11:55Let's see how you did.
11:56Okay.
12:07I'm really nervous.
12:09Tart curd.
12:11I'm certainly a nervous giggler.
12:20I'm having an out-of-body experience at this point.
12:22Mary is standing a few short feet away from me, eating my food.
12:27I'll be really crushed if she doesn't like it.
12:32There's a couple things missing.
12:34Yeah.
12:35Time got the best of me.
12:37I'm feeling pretty disappointed.
12:47Thank you so much.
12:48Thank you.
12:49All right, that was no easy task.
12:54One of you made a lemon tart that had a perfect fluffy meringue.
12:59A lemon curd that was spot on.
13:02And the plating was gorgeous.
13:09Liz, this is for you.
13:13Thank you.
13:14You're welcome, Liz.
13:15I'm so excited for you.
13:16Thank you.
13:17You did a really great job.
13:18Thank you.
13:19I really appreciate it.
13:20I have the first white apron of season eight.
13:25Looks good on you.
13:27I feel so alive.
13:29I feel so proud.
13:32This is just such a perfect moment that I will literally never forget in my life.
13:39It's time for pressure test number two.
13:40The remaining ten home cooks, come on down.
13:45Knowing Craig's vibe is Caribbean and Chinese fusion, I want that green apple.
13:52This style of food is a style of food I can cook.
13:54Last one.
13:55Last one.
13:58All right.
13:59Hold out your hands.
14:01And open them.
14:07Daniel H.
14:08Paul.
14:10Rainy.
14:11Boo.
14:12And Marianne.
14:13You all have green apples and that means you're up now.
14:15Craig Wong.
14:16He's a fusion master.
14:18I mean, we've got the Caribbean and Asian roots coming together.
14:22And your girl thinks that she's a little bit of a fusion queen, but I'm a little scared to be dodged by the fusion king.
14:29For this pressure test, you'll be making jerk tiger shrimp in a crispy taro basket.
14:37Now this spicy mashup is inspired by my proud Jamaican Chinese heritage and all the creativity that put my restaurants on the map.
14:46Head to your stations.
14:52Now you have 30 minutes to make one better than mine to nab yourself a white apron.
14:58Your time starts now.
15:06I'm feeling a little bit stressed out, but I'm doing okay.
15:08First pressure test, right out of go.
15:11Having a pressure test as my first challenge is a bit of a shock, but I'm here for it.
15:16I need to win.
15:18Let's put this in order.
15:19You've got your jerk sauce, you've got your vegetables, you've got your shrimp, you've got your taro basket.
15:23What's your build?
15:24You know, they have to get started with all the big jobs.
15:26So for me that's creating their jerk paste.
15:28And this is where they're going to get the majority of their flavors and the balances and the seasonings just right.
15:34I think it needs a little bit more salt.
15:36This dish is completely unfamiliar to me.
15:38I don't know a lot about Chinese or Jamaican cooking.
15:40I'm from Fort St. John, BC.
15:44I grew up on a cattle ranch and now my husband and I are trying to recreate that lifestyle.
15:51Everything is just from scratch.
15:53I would love to open a farm to table restaurant at our farm.
15:56So I need one of those white aprons.
15:59Flavor is everything.
16:05I think that basket that we need to make is definitely going to be a challenge, but we'll give it a go.
16:13I've never seen one before.
16:14It looks intricate and complex.
16:15So it looks like almost everyone has started on their taro baskets.
16:20Now the key to making sure that these are really nice and crispy is thin slices.
16:25Who knew?
16:27All right, home cooks.
16:28You have five minutes left.
16:32Still lots to do.
16:33We're going to be down to the wire here.
16:35Daniel H.
16:36You're the first one to get his stir fry going.
16:38Okay, okay.
16:39But you want a little hotter, don't you?
16:41Yeah, I would.
16:42In my restaurant, that walk would be turbo jets.
16:48The pressure test, it is anxiety inducing.
16:50There's a lot of nerves, but I persevere at everything I do.
16:53I don't give up.
16:55I've watched all seven seasons of MasterChef Canada, some of them twice.
16:58I've seen the mistakes that people make and the wins that people have had,
17:01and I'm ready to emulate that and become the MasterChef Canada champion.
17:04I just got to focus, just cook and focus on what I'm doing.
17:09Two minutes.
17:10Two minutes left.
17:12I'm just getting the basket out for my taro root.
17:16And it's holding bowl shape.
17:19All right, it's not done quite turn out.
17:21It looks like Randy might be having some trouble back there with his basket.
17:25And we are cutting it close.
17:26Two minutes left.
17:28This basket is greasy, soggy.
17:32Definitely not like Craig's.
17:35Final minute left.
17:36Let's go home cooks.
17:37Let's go.
17:38I don't have the time to fix it, but I'm just going to do what I can and move on and focus on the rest of my dish.
17:45Come on, Randy, you got this.
17:47Ten, nine, eight, seven, six, five, four, three, two, one.
17:57And jump!
17:58Oh my gosh!
17:59Photo finish for Randy!
18:00Oh boy.
18:01I left my beautifully cooked shrimp off the plate and my taro basket did not get crunchy.
18:20Where's the start of the show?
18:21The start of the show is back there on a pan.
18:23The clock beat me today.
18:25I'm so embarrassed to see what I put up on the plate.
18:28Hi, Chef.
18:31Was it your first time making a taro basket?
18:33Yes, it was.
18:34I'm scared.
18:35I need this apron so badly.
18:36Nice amount of spice.
18:37Thank you.
18:38Hi, Chef.
18:39Hi, Chef.
18:40Hi, Chef.
18:42Was it your first time making a taro basket?
18:46Yes, it was.
18:47I'm scared.
18:52I need this apron.
18:54So badly.
18:55Nice amount of spice.
18:57Thank you.
18:58Hi, Chef.
19:00Hi, chef.
19:04Your taro's a little bit thicker than others.
19:08Feeling very nervous.
19:10I've been waiting for years for the white apron,
19:13and I'm here to win.
19:22I'm feeling a bit nervous.
19:24I need one of those white aprons.
19:26Marianne, this is for you.
19:33Thank you.
19:34Thank you so much, guys.
19:36Thank you.
19:37Thank you.
19:38I can't believe it.
19:40I am so excited to be wearing this white apron.
19:44It is such a relief.
19:45It feels so good, and I also just feel so proud of myself.
19:51Yes.
19:51So I'm doing the last pressure test.
19:56I'm doing Hugh's pressure test.
19:58And what do I know about Hugh?
20:00Thank you, sir.
20:02I know that he's all about fine dining.
20:04I know that he's all about technique.
20:06And I know that he's about classical French cooking.
20:09And that's actually a big part of my repertoire.
20:12This is an expertly plated dish of grilled medium lamb.
20:20Rich and creamy polenta, mint chimichurri,
20:23and some fresh pickled vegetables just to balance out the richness.
20:28I know how to cook meat, so this lamb shop is not a problem.
20:32What is the problem is polenta.
20:33I've never seen it or cooked it before.
20:35But I want this white apron with my whole heart and soul
20:37because this competition is just getting started.
20:39You'll have 30 minutes to replicate this dish.
20:43Your time starts now.
20:48Let's go!
20:49Let's go!
20:50Let's go!
20:51Way to go!
20:52Pressure's on.
20:53I'm not going to lie, a little nervous,
20:55but I think that's normal,
20:56so just got to put our head down and try our best.
20:59Every couple of minutes, you still come together.
21:02With this dish, what is, like, the big thing you're looking to test for?
21:05Time management?
21:06Is it the cookery?
21:07Knife skills?
21:08What are we feeling?
21:08I mean, there are four components.
21:10You've got polenta, you've got your lamb,
21:13you've got your shimmy shuri, and you've got your pickled veg.
21:16So I would do the polenta first, and then the shimmy shuri,
21:20then I would butcher down and french the lamb,
21:22and then cook the lamb and assemble your final dish.
21:26I don't see anyone working on polenta yet.
21:30Hey, home cooks, that polenta is not going to cook itself.
21:33Okay, I got nobody listening to me.
21:38You yelled so loud.
21:46Okay, okay, okay, we're heating, we're heating the warning.
21:49Heating the warning.
21:50Doing well, I'm doing well.
21:51I'm feeling good, I'm feeling comfortable where I'm at.
21:53Got my polenta going now.
21:54This is my first time working with a lamb chop.
21:57Very stressed, I'm very stressed right now.
21:59Medic!
22:00Oh, shoot.
22:02Oh, medic's in, medic's coming.
22:04Oh.
22:06Oh, she's like, I don't know.
22:07Oh, she's still going.
22:08Way to go, Veronica.
22:09Good job, girl.
22:10She don't care, she's just tan.
22:13Take care of this.
22:19All right, it looks like we're starting to work on Frenching the lamb.
22:22What are you looking for?
22:23Frenching means literally pulling off all the sinew and fat from that bone
22:28to leave it to be a clean, roasting bone.
22:31It's coming off.
22:32Wow, it's really flying.
22:34I've never Frenched a lamb before,
22:36and having to do that for the first time is obviously intimidating.
22:40But being an engineer student,
22:42you have to learn how to problem solve, basically.
22:44And I think that's a lesson that I bring in all aspects of my life.
22:48I think based on my age, it's normal to underestimate me.
22:51I am the youngest, and it's just a fact.
22:53But I don't think it's something that is a disadvantage.
22:56I think it's honestly a strength of mine.
22:59Yes, I've got this.
23:07Feeling a little bit behind.
23:09There's only 12 minutes left.
23:10I don't have my lamb on.
23:11I love cooking.
23:13I am obsessed with food.
23:15This tattoo I got very recently.
23:18I've been meaning to get it for about 14 years.
23:20My food dream is to have a line of Korean foods.
23:24And so I started a little Korean chili sauce business,
23:28and I want everyone to have access to that.
23:31And so that's something that I would love to do
23:33if I were to win MasterChef Canada.
23:34Five minutes till your grilled lambs are up.
23:38Woo!
23:41Oh, I hardly have any color on that.
23:43There's not a lot of time left, and it's raw,
23:46and it has to be exactly medium to medium rare.
23:49I'm freaking out.
23:52We're starting to sweat here now.
23:54Okay.
24:00Five minutes till your grilled lambs are up.
24:03Oh, I hardly have any color on that.
24:04And it has to be exactly medium to medium rare,
24:08and there's no way I'm going to achieve that on that pan.
24:12So I decide I'm just going to pivot.
24:16Sung's got the torch out.
24:18Woo!
24:18I got this.
24:19He's blowtorching in a frying pan,
24:21so he's not using the griddle pan.
24:22I don't think Sung is.
24:24Yeah.
24:24Put it on a shell.
24:25Dinner in a shell.
24:27Three minutes.
24:28Let's go.
24:29Let's go.
24:30Let's go.
24:31That's spicy.
24:32Oh, it's okay.
24:34Watch your hair.
24:35Sung started a trend.
24:37These home cooks are making me want a blowtorch right here.
24:40Other way.
24:41One minute left.
24:43Okay, guys.
24:44Get her on the plate.
24:47Okay, Veronica has nothing on her plate,
24:50but the polenta, she's got to get stuff on her plate.
24:52Get it on your plate.
24:54Five, four, three, two, one.
24:59Hands up.
25:00Good job.
25:01Wow.
25:04That was a fiery one.
25:07Oh, the lamb's fallen.
25:09Hmm.
25:10I'm feeling nervous,
25:11because I have no idea what's to come.
25:14I want a white apron.
25:15That means that you're safe
25:16and you're part of the top 12,
25:18but these judges have such high expectation,
25:20and I don't know if what I did is enough.
25:22My heart's beating really fast.
25:24You're a little blue on these.
25:39It's perfectly pink,
25:41and I feel a huge wash of relief.
25:54Good cook.
25:56Thank you.
26:02Thank you, Daniel.
26:03Thank you.
26:04Your hair will grow back.
26:05I hope so.
26:06I hope so.
26:11Overall, pretty good job.
26:14But who secured that white apron?
26:17Sung, this one's for you.
26:28Oh.
26:30Thank you, Chef.
26:33Thank you.
26:34I got Chef Hugh's white apron.
26:36Getting the white apron means
26:40it's the first step
26:41on the journey to being MasterChef Canada.
26:44I feel pretty badass about that.
26:48Sung, you can head on over to the gallery.
26:50Everyone in the gallery in a black apron
26:52coming out to the front.
26:55Only nine white aprons remain.
26:58This is your last shot.
27:01In the pressure test,
27:02you got to know a little bit about us,
27:05but now we want to know something about you.
27:07It's time for you to make us
27:09your signature dish.
27:11If I don't pull this off,
27:13I'm not going to get a white apron,
27:14and I don't want to go home.
27:16It's too soon for me to go home.
27:19You have 60 minutes,
27:20and your time starts...
27:27Now!
27:28Go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go.
27:35A little nervous?
27:38Well, there's a lot to do in 60 minutes.
27:40Live in the MasterChef Canada kitchen.
27:43I deserve to be here.
27:45100% I'm going to show it.
27:47I'm feeling awesome.
27:49What are you guys hoping for?
27:50I want to get to know them and their personality.
27:54Yeah.
27:54I want a story and a connection.
27:56Yeah.
27:56I think we've got such a great representation of Canada here,
27:59so I'm really excited to taste, like, coast to coast to coast.
28:01So I'm making a saffron chicken.
28:03It's just a part of home that I really like taking it with me.
28:06I'm making a braised pork belly on a potato puree.
28:13Today I am making a kombucha squash puree,
28:16some fondant sweet potatoes with a char-braised cabbage.
28:19You know, my wife's been a vegetarian for 30-plus years,
28:23and so this is a little bit of an homage to her and not to her.
28:26My food dream is to be the Martha Stewart food boss, you know?
28:31I want to be on the forefront of vegetarian cuisine.
28:34It's sustainable.
28:34It's the way that food is moving.
28:36We're seeing more vegan restaurants and vegetarian restaurants,
28:38and that's the type of food that I make.
28:40So I'm feeling really confident
28:42that this dish is going to get me a white apron.
28:45Shh, shh, shh, shh.
28:51My signature is a shrimp and grits.
28:54I'm making a little bit of a play on duck a l'orange,
28:57but it's with Asian-inspired flavors
28:59instead of your traditional French.
29:00The dish is something my daughter loves.
29:02I definitely want to make her proud.
29:05I am making squid ink pasta
29:08with beurre blanc and seared scallops.
29:13I think making fresh homemade pasta in this kitchen
29:16like Ashley's doing right now is a bit of a risk.
29:18It's a little bit tricky in this time frame.
29:20To do pasta in 60 minutes is very ambitious,
29:23but I'm in the MasterChef kitchen
29:25because I can prove time and time again,
29:27don't underestimate me.
29:29I became a nurse practitioner.
29:31I'm a PhD candidate, and I'm a really good cook.
29:34You're going to rock it.
29:35Yeah.
29:39So I'm doing a take on butter chicken.
29:41I think a lot of people know me for my butter chicken sauce.
29:45My signature is a kabocha puree with a duck breast.
29:51I'm feeling pretty good.
29:53This is the kind of cooking I do at home all the time.
29:56So I'm making a frico o'coc with a seared cod and crispy bacon.
30:00I really want to show my heritage, my cultural background.
30:03It's a play on a number of different Akanean dishes.
30:08When I was younger, I was just a picky eater.
30:10You know, bologna sandwiches, white rice, white pasta with butter.
30:14Like, that was my diet.
30:17And now I just absolutely love cooking.
30:19I went from eating nothing to being very adventurous with food,
30:22and now I made it to the MasterChef kitchen.
30:26Whoo!
30:27Smells good!
30:31Home cooks, you have 30 minutes left.
30:35I am making a play on steak and mushrooms.
30:38I call the dish Dr. Ward's rich ribeye.
30:42Keep producing, baby.
30:44I am Dr. Cindy Ward.
30:46I worked my butt off.
30:48I earned my PhD.
30:49Starting at 37, graduating at 47,
30:52and raising a baby in the process.
30:55I've done a lot in life,
30:56but being on MasterChef Canada,
30:59this is my big dream,
31:00and I'm going there, baby.
31:03I'm going there.
31:04You can always use a little bit more butter, right?
31:11So what I'm doing is my retake on an East Coast Classic
31:14of a corn boil on a plate.
31:18I'm a maritime boy through and through
31:19from St. John, New Brunswick.
31:20When I moved to Toronto,
31:22I was able to explore the world through cooking.
31:25This signature dish is so important to me.
31:28Last time in the pressure test,
31:30I forgot an element,
31:31so it's my last chance to earn a white apron.
31:34There's nothing better than corn, bacon,
31:37beer, and scallops,
31:38so I'm really excited to put that on a plate,
31:40and it's a really good reflection of me.
31:43Home cooks, 10 minutes left.
31:45Woo-hoo!
31:46You're doing great!
31:48Thanks, cheer team.
31:49I'm making fish tacos.
31:51This is my signature dish
31:52because I like to bring cheer into people's lives,
31:55so this is my personality on a plate.
31:58I love people so much.
32:00I work in community engagement
32:02to support Indigenous groups.
32:04I love harmony and just being together with people.
32:08Yes, I can be kind and friendly and joyful with others,
32:13but this is a competition.
32:15I want to test myself to see what I'm made of,
32:17and I'm ready to win MasterChef Canada.
32:21Oh, my gosh.
32:23Home cooks, you have one minute left.
32:26Woo!
32:27Last minute!
32:28Get everything you want on there.
32:3410, 9, 8, 7, 6, 5, 4, 3, 2, 1!
32:45Hands up!
32:45Oh, my gosh!
32:46Time's up!
32:525, 4, 3, 2, 1!
32:57Hands up!
32:58Oh, my gosh!
32:59Time's up!
33:01Great job!
33:02You guys did it!
33:03Yes!
33:04That was awesome!
33:06I'm happy with it.
33:07I wish I had a little bit more time for plating,
33:11but overall, I'm pretty happy.
33:12I think I got all the stuff I wanted on the plate.
33:17Step one, check.
33:20Looking around, there's a lot of good cooks.
33:22I think that I hope the duck is enough
33:24to get me the white apron.
33:25I just, the plating might, might hold me back.
33:29Really, really great job, everyone.
33:32Let's take a closer look at your creations.
33:37Senor Paul.
33:39Chef.
33:42Mm-hmm.
33:46Is that jam?
33:48That is.
33:48Has bacon in it.
33:49This is terrifying.
33:55They're not saying anything.
33:56They're just looking at my dish and nodding,
34:00so I have no idea what they're thinking.
34:05I'm really nervous.
34:06This dish is very comfort food.
34:09It's not hoity-toity at a high-end French restaurant.
34:11I'm looking at the judges faces, and they have these poker faces on.
34:25They're not giving anything away.
34:27I'm just praying that this is enough to get me through.
34:30That first pressure test did not go that well.
34:39I need to absolutely redeem myself right now,
34:42but I don't know if I've done enough.
34:48Paul.
34:49Ida.
34:50Boo.
34:52Veronica W.
34:53Guichi.
34:54And Andres.
34:56Please come to the front.
34:57What does this mean?
35:02Do I still have a chance?
35:04At this point, I'm thinking whether or not I'm one of those nine white aprons.
35:09After reviewing your plating and sampling elements from your signature dishes,
35:13the six of you have made it to the top 12.
35:22I made it.
35:23I'm here.
35:24I'm excited about it.
35:26Having a white apron is a dream come true.
35:29I've been thinking about this moment forever.
35:31Bye, black apron.
35:36Now, there are only three aprons left and six of you.
35:40It's time to taste.
35:42Daniel Lee, you're up.
35:44My signature dish not having a protein, I think, is a risk.
35:47People expect to have protein on their plate,
35:49and when it's not, the bar is just elevated.
35:51Today, I prepared for you charred cabbage with a kabocha squash puree,
35:58some fondant sweet potatoes, and a herb salad.
36:05Oh, my goodness.
36:06I love a cabbage.
36:07I also love the fact that you used kabocha squash.
36:09Because you blended it with creamy ingredients,
36:12it really had a nice texture and held up really well.
36:15You didn't do a protein.
36:17And then you also didn't do what is very typical in vegetarian food,
36:22which is take a vegetable and try and mimic in it to being a meat.
36:25There's actual character to this food.
36:27I love how you took the cabbage and then really thought about
36:31not just caramelization, but also the texture and the doneness.
36:35Something that you really only see in somebody that really knows
36:38how to cook vegetables.
36:40You nailed it.
36:41Thank you.
36:42Thanks so much, Daniel.
36:43Thanks.
36:49Rainy, come on up with your dish.
36:53Today, I made you a sweet and smoky, spicy corn puree
36:57with seared scallops, roasted potatoes, and a bacon beer jam.
37:04Rainy, I think your balance of sweetness in this dish is really nice.
37:08That creamy, sweet corn, that delicious kind of smoky bacon,
37:11and that really nicely seared scallop, it's quite nice.
37:14Thank you.
37:15I think what I want to see in this competition overall
37:17is the story of where you're from, and I think this really spells it out.
37:22There's flavor clarity.
37:24I think the scallops are really well-cooked overall, so yeah, kudos.
37:27Thank you, Chef.
37:28I think you seasoned the scallop perfectly.
37:30I would caution that I think the potatoes are a little bit under-seasoned,
37:34but overall, as a whole dish, it's very composed.
37:37Thank you.
37:38Thanks so much.
37:38Appreciate it.
37:39Thanks.
37:45Ashley, we'd like to taste your dish next.
37:49I am freaking out.
37:51I hope the judges love that I took a risk
37:53and that I made pasta in 60 minutes.
37:56But in the MasterChef kitchen, there's no room for error.
37:59Today, I've made a squid ink fettuccine with pan-seared scallops,
38:05Argentinian shrimp with beurre blanc.
38:10Ashley, your shrimp is cooked perfectly.
38:13I will say that the scallops could use a bit of a higher heat in your pan.
38:18Your sauce, though, is very acidic.
38:21I could pick out that vinegar.
38:24Vinegar has this harshness that really just takes away
38:28from the umami flavors of that fresh seafood.
38:31It was punchy,
38:33but I loved the amount of pepper you had on your scallops in particular.
38:37I thought that really helped to balance that high acidity.
38:40I thought the noodles were nicely cooked as well.
38:42Thank you.
38:43You can work a pasta like that in that amount of time,
38:46but you're never going to get away from the fact
38:48that it's just going to have a pull to it.
38:51It's a good conception of a dish,
38:53but don't push your ideas until you've whittled them down
38:56into something that really works.
38:58Thank you.
39:05Daniel H., please bring up your signature dish.
39:08If I don't present a plate to the judges that, you know,
39:12is immaculate, like, I'm out.
39:13We have a frico au coq,
39:16which is, like, a hearty meat and potato soup
39:19with a seared cod and crispy bacon.
39:24Daniel, I love the combination of the flavors
39:26that you've got going on in here.
39:27You're saying this is four different Acadian dishes?
39:29Yes.
39:29They work really well as one.
39:31Yeah.
39:31I think your cod is nice and juicy.
39:33The potatoes themselves of that little square,
39:36they feel a little under-seasoned.
39:37They feel a little bit like an afterthought.
39:39I don't think the broth came out how you wanted it to
39:43because the viscosity's wrong.
39:45I find that the mashed potato soup is so gluey
39:49that it's really overshadowing that clam juice.
39:51But I can tell that you put a lot of heart,
39:54you put a lot of soul,
39:55and you feel this dish, and I feel your soul.
39:58Thank you.
39:59Thanks, Daniel.
40:03Cindy, we would love to taste your signature dish.
40:06Come on up.
40:07Come on.
40:08I'm a little worried about what might come next for me.
40:14All right, you ready to carve it up?
40:15Let's do it.
40:19I'm just keeping my fingers crossed
40:22that I might have gotten to, you know,
40:24at least a medium rare.
40:32Cindy, we would love to taste your signature dish.
40:38It's a pan-seared ribeye.
40:41I call it Dr. Ward's rich ribeye.
40:44Cindy, um, you're not a heart doctor.
40:49No, I am a social psychologist.
40:52It's a good thing I'm not a heart doctor.
40:53Yeah.
40:53Now that is a nice medium rare.
41:05Um, so I'm actually very happy with your cook on it in the end,
41:10but when you get something this large,
41:13you don't need to serve it all.
41:15I'm getting worried about my heart halfway through.
41:19Now, richness, I don't mind.
41:21My issue is I feel like the acidity in the mushroom sauce
41:25and in the Bernays are kind of clashing a little bit.
41:29Basically, a Bernays is kind of like butter mayonnaise
41:31with tarragon in it.
41:33I do agree with Craig.
41:34I think it fought a little bit with that demi-glyce.
41:37I liked both sauces.
41:38I just don't think you needed both.
41:40Thank you.
41:41Thank you.
41:42Way to go.
41:43You nailed the cook.
41:45Way to go.
41:47Veronica M, it's you.
41:49Come on up.
41:50The judges catch everything.
41:52Nothing gets by them.
41:53I hope that I've done what it takes
41:55to make it to that top 12.
41:57Today, I made for you beer-battered cod
42:01with homemade corn tortillas
42:03with some tangy salsa.
42:06Veronica, I really loved this beer batter
42:09because it gives that little element of extra flavor.
42:12Now, the salsa verde,
42:13I love the heat level on that sauce.
42:16Perfect.
42:17Veronica, did you have salt on your station?
42:19Yes, I did.
42:20Okay.
42:22I'm getting under seasoning
42:23throughout the whole thing pretty stridently.
42:26Okay.
42:27I like all the different applications to it.
42:30I just wanted there to be some salt.
42:33I agree with you.
42:34It could definitely use some salt.
42:36And I'll say, I think you played very safe.
42:40Veronica, thank you.
42:42You're welcome.
42:46Could the six of you come forward?
42:52I look over at the gallery
42:53and I see nine white aprons.
42:55There's only three left.
42:58There's six of us standing here.
43:00Half of us are going home right now.
43:04This decision was not an easy one to make.
43:12Daniel Lee and Rainey,
43:14Your dishes were outstanding.
43:20Welcome to the top 12.
43:26Good job, brother.
43:28I am ecstatic.
43:29I am relieved.
43:30I am in the top 12.
43:32It's official.
43:33Here we go.
43:33Earning a white apron feels so good.
43:36It's such a compliment.
43:40Emotional day.
43:42Yeah.
43:44We only have one apron left.
43:47The four of you are such talented home cooks.
43:53But one of you made a dish
43:54that just showed enough potential
43:57to edge out the others.
43:58Cindy?
44:10It's you.
44:13Cindy.
44:14Give me some.
44:15Give me your hug.
44:16Oh, my God.
44:19I'm elated that my signature dish
44:20has landed me a white apron.
44:22At 57 years old, it's go time.
44:25Food is my future.
44:26Ashley, Veronica, and Daniel,
44:31we know this isn't the result
44:32you were hoping for.
44:34But you'll always be a part
44:35of the MasterChef Canada story.
44:38Come on up and say goodbye.
44:44Obviously, I'm disappointed at the outcome.
44:45But I'm still proud that I made it
44:47to this kitchen.
44:50The fact that I was able to make it,
44:52got to share a little bit of my story,
44:54cook a couple times in the kitchen,
44:56get some feedback.
44:57It's something that I will remember
44:59for the rest of my life.
45:01I feel very honored to have been
45:04a part of the top 15
45:06because those competitors are serious.
45:09I mean, they are next level.
45:11They're MasterChef competitors.
45:13Hello, everybody.
45:18Top 12.
45:19Feeling it?
45:20Woo!
45:20Next time.
45:21Lift!
45:22Oh, my God.
45:23This mystery box
45:24has some beautiful ingredients in it.
45:26Oh, never shucked an oyster.
45:28Proteins I'm very comfortable with.
45:29Oh, fire.
45:32There's a lot of pressure today.
45:34It's going to be down to the wire.
45:35Stop the clock!
45:37A mystery box?
45:37Was it a mystery box?
45:39Lift!
45:39Oh, my God.
45:40What is that?
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