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00:00MasterChef Canada completely changed my life.
00:15Now, I get to help other home cooks realize their own dreams.
00:21My whole life revolves around food,
00:23so I know what it's like to chase big food dreams.
00:26I do set high standards, and I don't sugarcoat things.
00:31You don't learn for your wins, you learn for your losses.
00:34We just can't wait to meet Canada's next MasterChef.
00:39Welcome, everyone, to season eight of MasterChef Canada!
00:45Let's do this!
00:47Everything worries me in this kitchen.
00:49Wish me luck.
00:50This season has twists, turns...
00:52Oh, sorry, corners!
00:53...and advantages that Canada has never seen before.
00:56The Immunity Pim.
00:57Whoa!
00:58The ultimate game-changer.
00:59Immunity is the best thing ever.
01:01It's time for your first team challenge.
01:04For dessert, please help line up the place first.
01:06Time versus ingredients.
01:07I'm good.
01:08Oh!
01:09This is the 100th episode of MasterChef Canada.
01:12Wow!
01:13Tag team challenge!
01:15Swish!
01:17Who was the weakest link?
01:18Cindy, I was completely ignored.
01:21Please bring up your dish.
01:22We have to be nitpicky.
01:24Oh!
01:25That was the best save I've ever seen.
01:27I loved this dish.
01:29It looks like a train wreck.
01:31Your shrimp is raw.
01:32Bit of an unholy mess.
01:34Big mistake.
01:35Did you have salt on your station?
01:37So good.
01:38You nailed it.
01:39I'm proud of you.
01:41I want to be in the finale more than anything.
01:44We're here to win.
01:45Probably do it.
01:46The winner of Canada's MasterChef is...
01:57Oh.
01:58Oh.
01:59My goodness.
02:00We are here.
02:01What a star.
02:02Oh.
02:03We are in the MasterChef kitchen.
02:06Let's go!
02:07MasterChef Canada is back.
02:09So excited.
02:10Oh my goodness.
02:11Whoa.
02:12This is so, so cool.
02:13The kitchen is absolutely beautiful.
02:14Whoa.
02:15There's the wall of champions.
02:16It's very cool to see.
02:17I have to use other words other than cool.
02:18Like...
02:19Oh.
02:20Oh my...
02:21Hey.
02:22Being on MasterChef Canada is the biggest deal.
02:23I am, like, buzzing 10 out of 10.
02:24Oh my gosh.
02:25What?
02:26Is this actually happening?
02:27Yes.
02:28Anybody weak in the knees?
02:29Who's up?
02:30What?
02:31Oh my gosh.
02:32Oh my gosh.
02:33I know I know I'm excited too.
02:34I'm excited too.
02:35I'm excited too.
02:36Miss Jonathan, congratulations!
02:40Oh my gosh!
02:42Oh my gosh!
02:43Oh my God!
02:45I know I'm excited too.
02:48I'm excited too.
02:51We'll have to go.
02:52I'm excited, too.
02:53Hello and welcome, everyone.
02:55Right in front of me is Mary Berg, season three winner.
03:00Oh, my God.
03:02I see Craig Wong, one of the greatest chefs in Canada,
03:05and then I see Hugh Atchison,
03:07one of the most famous food personalities in the world.
03:10I'm blown away.
03:11They are some of Canada's forefront chefs,
03:14and 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 eight of Masters of Canada!
03:25We are so excited to be here.
03:27I am Mary Berg, and my fellow judges are
03:30James Beard award-winning chef Hugh Atchison,
03:33and international chef and restaurateur Craig Wong.
03:39We invited you here today
03:40because you're the best home cooks in Canada,
03:43and each of you has a big dream
03:45to change your life through food.
03:47Which one of you will join Mary
03:49and the other winners on our Wall of Champions?
03:52That's a great photo, Mary.
03:53Oh, my gosh. Thank you so much, Craig.
03:57She was still scared in that picture, I'm not gonna lie.
03:59Yeah.
04:00The MasterChef Canada experience
04:02completely changed my life,
04:04and I'm so thrilled to be on this journey with you.
04:06And we're not kidding when we say life-changing.
04:09In addition to the coveted title of MasterChef Canada,
04:12CIBC wants the winner of season eight
04:15to realize their culinary dreams with $100,000.
04:20Yeah!
04:22Let's go, baby!
04:24The $100,000 could really change your life.
04:28My dream is to go to a culinary school or a pastry school
04:31and open my own cafe.
04:33The last time I was this excited,
04:35I was getting married the second time.
04:37I was excited for the second one.
04:39Eww.
04:40Fifteen of the country's best home cooks
04:43stand in front of us,
04:45but only twelve will survive
04:47the battle of the black aprons.
04:50Whoa!
04:51Now, if you know MasterChef,
04:53you know a black apron means you are about to face
04:56a dreaded pressure test.
04:58Oh!
05:00We're jumping right into a pressure test.
05:02This is not what I expected,
05:04so I am feeling really nervous.
05:07Each of you will face one of three pressure tests
05:10where you need to replicate one of our signature dishes.
05:14Amazing!
05:16Bring it.
05:17This will be your first of two chances
05:18to snag a white apron.
05:20I really want to earn a white apron
05:22and to prove to myself
05:24that I can cook at the highest level.
05:26We're not exactly sure what's coming down the line,
05:29but I am so ready, chomping at the bit.
05:33I can hardly wait to get started.
05:35Thank you, sir.
05:36You're welcome.
05:38All right.
05:39Under this cloche is a version of the dish
05:42that earned me my spot
05:43in the MasterChef Canada kitchen.
05:45Now, you will need to replicate this baby
05:49in just 30 minutes.
05:51Okay.
05:5230 minutes?
05:53To make something first challenge?
05:56That is very scary.
05:59Very scary.
06:01The home cook that fares best
06:03will trade in their black apron
06:05for a white apron
06:06and a guaranteed spot in the top 12.
06:09So we're very excited.
06:12Are there any guesses
06:13on what's going on under this cloche?
06:14Lemon meringue.
06:16I've been a longtime fan of MasterChef Canada.
06:20I know that dish.
06:22Lemon meringue.
06:23Okay.
06:24Now, this deconstructed version
06:26of a lemon meringue tart
06:27has all the things that I'm looking for.
06:29We've got that sweet, silky smooth tart lemon curd,
06:33a delicious buttery sable base,
06:35and 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?
06:49Okay.
06:50So, everybody, reach into the bag,
06:52grab an apple,
06:54but don't look at the color.
06:55Okay?
06:56Okay.
06:57If you get a green apple,
06:58you'll have to recreate my lemon meringue tart.
07:00If you get a red apple,
07:01you're off the hook.
07:02For now.
07:04I'm not a baker.
07:06My sister tells me to get out of the kitchen
07:08when a batch of chocolate chip cookies
07:10are about to be baked
07:11because my presents will ruin them.
07:13All right, everyone.
07:14Let's see those apples.
07:16Okay.
07:20Boom.
07:21I see red.
07:22I'm not going to be replicating this dish.
07:28So, Ashley, Veronica M., Andres,
07:32Koichi, and Liz are up first.
07:35The rest of you head on over to the gallery.
07:37You are safe for now.
07:38All right, home cooks,
07:43head to your stations for pressure test number one.
07:45Whoo!
07:46You got it.
07:47You got it.
07:48You got it.
07:49You got it.
07:50You got it.
07:51You got it.
07:52All your ingredients are at your station.
07:54You got 30 minutes.
07:56Your time starts...
07:59now.
08:00Whoo!
08:05I'm feeling under pressure.
08:07Very nervous.
08:08Very excited today.
08:09First cook!
08:12Aside from time,
08:13I think I'm just worried about making this look
08:15as beautiful as possible
08:17and just making it taste the way it's supposed to taste.
08:20So, Mary, you went the deconstructed
08:23lemon curd tart route.
08:25Why did you go that route?
08:27I feel like we're working on a bunch of different things here.
08:30I want them to make a sable cookie base,
08:32a lemon curd, and a meringue.
08:34Testing their fundamentals.
08:35Yeah, 100%.
08:36What if it's a lot better than yours?
08:38Then they're gonna get that white apron.
08:40Whoa.
08:41Whoa, whoa, whoa.
08:44Baking in 30 minutes is so hard.
08:46I'm feeling super excited and super nervous.
08:49Does that go in there?
08:51No.
08:52So, Mary, you gotta have a strategy.
08:54What's the order?
08:55I definitely think I would work on the sable base first.
08:58That way you can get it out of the way in the oven,
09:00getting a little bit golden.
09:01Again, nice and toasty.
09:02Then I would move on to the lemon curd.
09:05Don't zest my fingers.
09:07Just zest the lemon.
09:08Because you need that curd to set.
09:10The thing I do not want is little soup puddles on the plate.
09:13Yeah, yeah, yeah.
09:14Okay.
09:15Whoo!
09:16Feeling the pressure.
09:18I'm a French immersion teacher,
09:20and I play guitar in a hardcore punk band.
09:23It's all about being yourself,
09:25going against the grain.
09:27And you know what?
09:28That's kind of how I cook.
09:29I just riff.
09:30All right, let's go.
09:36Blast chiller, blast chiller.
09:38Oh, we're going to the blast chiller with Liz.
09:39That is nice.
09:40Wow.
09:41Liz is actually perfectly on schedule.
09:43Well, she's a dentist.
09:44It's going still.
09:45This black apron right off the hop is really scary,
09:50but 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,
10:03I'm going to achieve it.
10:04And so I could win this competition.
10:07Whoo!
10:08It's hot.
10:09Home cooks, you have five minutes.
10:12Oh.
10:15Oh!
10:16Adding a little excitement.
10:19I'm sorry.
10:20Okay, so now I've got to do my meringue.
10:22This is, like, the hard part.
10:25Andres is making some telling facial expressions
10:29that are a little worrisome.
10:31I didn't make my meringue properly.
10:34I'm supposed to heat up water and sugar,
10:39and I didn't do that.
10:41Everything's going wrong.
10:43Nothing's going my way at all.
10:46We're just going to try and piece this together,
10:48but we'll see.
10:50My heart just sinks.
10:53CIBC is helping Canada's next MasterChef
10:56realize their dreams with $100,000.
11:00I didn't make my meringue properly.
11:04One minute!
11:05You got one minute!
11:06Whoo!
11:07Whoo!
11:09We're just going to try and piece this together,
11:11but we'll see.
11:14I've never done this before.
11:16Oh, yes.
11:18It's going to be a bit more deconstructed
11:20than I anticipated.
11:2110 seconds, home cooks!
11:2310 seconds, home cooks!
11:2410 seconds!
11:25Whoo!
11:27Five, four, three, two, one!
11:31You're done!
11:32And that's a great job!
11:35Wow!
11:41That was so hard.
11:43Time's up.
11:44I have a beautiful sablé,
11:47but I'm missing my meringue and my curd.
11:52I asked you to make a spin on the dish
11:54that got me into this competition.
11:56Let's see how you did.
12:04Okay.
12:08I'm really nervous.
12:10Tart curd.
12:11I'm certainly a nervous giggler.
12:21I'm having an out-of-body experience at this point.
12:23Mary is standing a few short feet away from me,
12:26eating my food.
12:28I'll be really crushed if she doesn't like it.
12:33There's a couple things missing.
12:34Yeah.
12:35Time got the best of me.
12:38I'm feeling pretty disappointed.
12:41Thank you so much.
12:43All right.
12:44That was no easy task.
12:45One of you made a lemon tart
12:46that had a perfect fluffy meringue,
12:47a lemon curd that was spot on,
12:49and the plating was gorgeous.
12:51Liz, this is for you.
12:54You're welcome, Liz.
12:55I'm very excited for you.
12:58Really great job.
13:02I really appreciate it.
13:03I have the first white apron of season eight.
13:07Looks good on you.
13:08You did it.
13:09I feel so alive.
13:10I feel so proud.
13:12This is just such a perfect moment that I will literally never forget in my life.
13:15It's time for pressure test number two.
13:16The remaining 10 home cooks, come on down.
13:17The remaining 10 home cooks, come on down.
13:18The home cooks, come on down.
13:19I'm so excited for you.
13:20I'm so excited for you.
13:21I'm so excited for you.
13:24Really great job.
13:26I really appreciate it.
13:27I have the first white apron of season eight.
13:28Looked good on you.
13:29You did it.
13:30I feel so alive.
13:31I feel so proud.
13:33This is just such a perfect moment that I will literally never forget in my life.
13:41It's time for pressure test number two.
13:43The remaining 10 home cooks, come on down.
13:46Knowing Craig's vibe is Caribbean and Chinese fusion, I want that green apple.
13:53This style of food is a style of food I can cook.
13:56Last one.
13:59All right.
14:00Hold out your hand and open them.
14:08Daniel H, Paul, Rainy, Boo, and Marianne.
14:14You all have green apples and that means you're up now.
14:17Craig Wong, he's a fusion master.
14:20I mean, we've got the Caribbean and Asian roots coming together.
14:23And your girl thinks that she's a little bit of a fusion queen, but I'm a little scared
14:27to be dodged by the fusion king.
14:30For 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
14:44that put my restaurants on the map.
14:46Head to your stations.
14:48Now 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.
15:09First 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.
15:17I need to win.
15:18Let's put this in order.
15:20You've got your jerk sauce, you've got your vegetables, you've got your shrimp, you've got your taro basket.
15:24What's your build?
15:25You know, they have to get started with all the big jobs.
15:27So for me, that's creating their jerk paste.
15:29And 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.
15:37This dish is completely unfamiliar to me.
15:39I don't know a lot about Chinese or Jamaican cooking.
15:42I'm from Fort St. John, BC.
15:45I grew up on a cattle ranch and now my husband and I are trying to recreate that lifestyle.
15:52Everything is just from scratch.
15:54I would love to open a farm to table restaurant at our farm.
15:57So I need one of those white aprons.
16:00Flavor is everything.
16:04I think that basket that we need to make is definitely going to be a challenge.
16:11But we'll give it a go.
16:13I've never seen one before.
16:15It looks intricate and complex.
16:17So 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.
16:25Oh no.
16:27All right, home cooks, you have five minutes left.
16:30Woo-hoo!
16:31Still lots to do.
16:33Going to be down to the wire here.
16:35Daniel H.
16:36You're the first one to get his stir fry going.
16:39Okay, okay.
16:40But you want a little hotter, don't you?
16:42Yeah, I would.
16:43In my restaurant, that walk would be turbo jets.
16:48The pressure test, it is anxiety inducing.
16:51A lot of nerves, but I persevere at everything I do.
16:54I 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've just got to focus, just cook and focus on what I'm doing.
17:09Two minutes, two minutes left.
17:12I'm just getting the basket out for my taro root.
17:16And it's holding bowl shape.
17:18All right, it's not going to quite turn out.
17:22It looks like Randy might be having some trouble back there with his basket.
17:25And we are cutting it close, two minutes left.
17:28This basket is greasy, soggy.
17:33Definitely 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.
17:41But I'm just going to do what I can and move on and focus on the rest of my dish.
17:46Come on, Randy, you got this.
17:4810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
17:573, 2, 1.
17:59And go!
18:00Oh, my gosh.
18:03Photo finish for Randy.
18:09Oh, boy.
18:11I left my beautifully cooked shrimp off the plate.
18:16And my taro basket did not get crunchy.
18:20Where's the star of the show?
18:22The star of the show is back there on a pan.
18:24The clock beat me today.
18:26I'm so embarrassed to see what I put up on the plate.
18:39Hi, Chef.
18:45Was it your first time making a taro basket?
18:47Yes, it was.
18:48I'm scared.
18:49I need this apron.
18:50So badly.
18:51Nice amount of spice.
18:53Hi, Chef.
18:54Your taro's a little bit thicker than others.
18:55Yeah.
18:56Feeling very nervous.
18:57I've been waiting for years for the white apron.
18:58And I'm here to win.
19:02I'm feeling a bit nervous.
19:03I need one of those white aprons.
19:05And I'm here to win.
19:06I'm feeling a bit nervous.
19:07I need one of those white aprons.
19:10Mary Ann, this is for you.
19:13Thank you so much.
19:14Yes, thank you.
19:20I can't believe it.
19:34I am so excited to be wearing this white apron.
19:43It is such a release.
19:45It feels so good.
19:47and I also just feel so proud of myself.
19:55So 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.
20:12Ooh.
20:16This is an expertly plated dish of grilled medium lamb,
20:20rich and creamy polenta, mint chimichurri,
20:23and some fresh pickled vegetables
20:25just to balance out the richness.
20:28I know how to cook meat,
20:30so this lamb chop 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's just getting started.
20:40You'll have 30 minutes to replicate this dish.
20:43Your time starts now.
20:46Oh my God!
20:48Oh my God!
20:49Oh my God!
20:50Come on, come on, come on!
20:51We got it! Let's go!
20:51Way to go!
20:52Pressure's on.
20:53I'm not gonna 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 them needs to come together.
21:02With this dish, what is like the big thing
21:04you're looking to test for?
21:05Time management, is it the cookery, knife skills?
21:08What are we feeling?
21:09I mean, there's four components.
21:10You've got polenta, you've got your lamb,
21:13you've got your shimmy shuri,
21:14and you've got your pickled veg.
21:16So I would do the polenta first,
21:18and 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,
21:31that polenta is not gonna cook itself.
21:34Okay, I got nobody listening to me.
21:37You yelled so loud.
21:45Okay, okay, okay, come on, we're heating,
21:46we're heating the warning, heating the warning.
21:49Doing well, I'm doing well, I'm feeling good,
21:51I'm feeling comfortable where I'm at,
21:52got my polenta going now.
21:53This is my first time working with a lamb chop.
21:56A lamb chop, very 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.
22:07She's still going.
22:08Way to go, Veronica.
22:09Good job, girl.
22:12She don't care, she's just hanging.
22:14Take care of this.
22:19All right, it looks like we're starting to work
22:21on Frenching the lamb.
22:22He, what are you looking for?
22:23Frenching means literally pulling off
22:26all the sinew and fat from that bone
22:28to leave it to be a clean, roasting bone.
22:31Mm-hmm.
22:32It's coming off, wow, it's really flying.
22:34I've never Frenched a lamb before,
22:36and having to do that for the first time
22:39is 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
22:46in all aspects of my life.
22:48I think, based on my age,
22:50it'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
22:55that is a disadvantage.
22:56I think it's honestly a strength of mine.
22:59Yes, I've got this.
23:07I'm feeling a little bit behind.
23:09It's only 12 minutes left.
23:10I don't have my lamb on.
23:12I love cooking.
23:13I am obsessed with food.
23:15This tattoo I got very recently.
23:17I'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.
23:30And so that's something that I would love to do
23:33if I were to win MasterChef Canada.
23:36Five 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.
23:50I'm freaking out.
23:52We're starting to sweat here now.
23:54Oh, yeah.
23:55Five minutes till your grilled lambs are up.
23:59Oh, I hardly have any color on that.
24:01It has to be exactly medium to medium rare,
24:04and there's no way I'm going to achieve that on that pan.
24:07So I decide I'm just going to pivot.
24:11Sung's got the torch out.
24:13Woo!
24:14I got this.
24:15He's blue torching in a frying pan,
24:17so he's not using the griddle pan.
24:18I don't think Sung is.
24:20Yeah.
24:21Put it on a shabby.
24:22I don't think Sung is.
24:23I don't think Sung is.
24:24Yeah.
24:25Put it on a shell.
24:26Dinner and 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 OK.
24:33Watch your hair.
24:35Sung started a trend.
24:37These home cooks are making me want
24:38a blowtorch right here.
24:40Other way.
24:41One minute left.
24:42OK, guys.
24:43Get her on the plate.
24:47OK, Veronica has nothing on her plate,
24:49but 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.
25:09Hm.
25:10I'm feeling nervous because I have no idea what's to come.
25:14I want a white apron.
25:15That means that you're safe and 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.
25:30You're a little blue on these.
25:32It's perfectly pink and I feel a huge wash of relief.
25:54Hm.
25:55Good cook.
26:03Thank you, Daniel.
26:05Your hair will grow better.
26:06I hope so.
26:07I hope so.
26:12Overall, pretty good job.
26:14But who secured that white apron?
26:26Sung, this one's for you.
26:28Oh.
26:30Thank you, Chef.
26:35I got Chef Hugh's white apron.
26:39Getting the white apron means it'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.
26:56Only nine white aprons remain.
26:59This is your last shot.
27:00In the pressure test, you got to know a little bit about us.
27:05But now we want to know something about you.
27:08It's time for you to make us your signature dish.
27:11If I don't pull this off, I'm not going to get a white apron.
27:15And I don't want to go home.
27:16It's too soon for me to go home.
27:19You have 60 minutes and your time starts...
27:27Now.
27:28Let's go.
27:29Let's go.
27:33Good luck. Go, go, go.
27:37A little nervous.
27:38Well, there's a lot to do in 60 minutes.
27:41Live in the MasterChef Canada kitchen.
27:43I deserve to be here.
27:45100% I'm going to show it.
27:48I'm feeling awesome.
27:50What are you guys hoping for?
27:51I want to get to know them and their personality.
27:54Yeah.
27:55I want a story and a connection.
27:56Yeah.
27:57I 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 with me.
28:06I'm making a braised pork belly on a potato puree.
28:11Today I am making a kombucha squash puree, some fondant sweet potatoes with a char braised cabbage.
28:19You know, my wife's been a vegetarian for 30 plus years.
28:24And 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.
28:33It's sustainable.
28:34It's the way that food is moving.
28:35We're seeing more vegan restaurants and vegetarian restaurants.
28:37And that's the type of food that I make.
28:40So I'm feeling really confident that this dish is going to get me a white apron.
28:44My signature is the shrimp and grits.
28:54I'm making a little bit of a play on duck a l'orange, but it's with Asian inspired flavors instead 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 with beurre blanc and seared scallops.
29:12I think making fresh homemade pasta in this kitchen like 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, but I'm in the MasterChef kitchen because I can prove time and time again,
29:27don't underestimate me.
29:29I became a nurse practitioner, I'm a PhD candidate, and I'm a really good cook.
29:35You're gonna rock it.
29:36Yeah.
29:37So 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.
29:52This is the kind of cooking I do at home all the time.
29:55So I'm making a frico o cuck 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 Acadian dishes.
30:07When I was younger, I was just a picky eater.
30:10You know, bologna sandwiches, white rice, white pasta with butter.
30:13Like, that was my diet.
30:16And now I just absolutely love cooking.
30:19I went from eating nothing to being very adventurous with food.
30:23And now I made it to the MasterChef kitchen.
30:26Whoo! Smells good!
30:32Home 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.
30:50Starting at 37, graduating at 47, and raising a baby in the process.
30:55I've done a lot in life.
30:57But being on MasterChef Canada, this 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?
31:08So what I'm doing is my retake on an East Coast classic of a corn boil on a plate.
31:18I'm a maritime boy through and through from St. John, New Brunswick.
31:21When I moved to Toronto, I was able to explore the world through cooking.
31:25This signature dish is so important to me.
31:28Last time in the pressure test, I forgot an element.
31:31So it's my last chance to earn a white apron.
31:34There's nothing better than corn, bacon, beer, and scallops.
31:38So I'm really excited to put that on a plate.
31:40And it's a really good reflection of me.
31:43Homecook's 10 minutes left.
31:45Woo-hoo!
31:46You're doing great.
31:47Thanks, cheer team.
31:49I'm making fish tacos.
31:51This is my signature dish because 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 to 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.
32:20Oh, my gosh.
32:22Homecook's, you have one minute left.
32:25Woo!
32:26Last minute.
32:30Get everything you want on there.
32:3210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
32:44Hands up.
32:45Oh, my gosh.
32:46Time's up.
32:52Great job.
32:53You guys did it.
32:54Yes!
32:55That was awesome.
32:56I'm happy with it.
32:57I wish I had a little bit more time for plating, but overall, I'm pretty happy.
33:13I think I got all the stuff I wanted on the plate.
33:15Step one, check.
33:17Looking around, there's a lot of good cooks.
33:20I think that I hope the duck is enough to get me the white apron.
33:25I just, the plating might hold me back.
33:28Really, really great job, everyone.
33:31Let's take a closer look at your creations.
33:37Senor Paul.
33:38Chef.
33:39Mm-hmm.
33:40Is that jam?
33:41That is.
33:42Has bacon in it.
33:43This is terrifying.
33:44They're not saying anything.
33:45They're just looking at my dish and nodding, so I have no idea what they're thinking.
34:02I'm really nervous.
34:07This dish is very comfort food.
34:10It's not hoity-toity at a high-end French restaurant.
34:21I'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.
34:31That first pressure test did not go that well.
34:39I need to absolutely redeem myself right now.
34:43But I don't know if I've done enough.
34:49Paul.
34:50Ida.
34:51Boo.
34:52Veronica W.
34:53Guichi.
34:54And Andres.
34:56Please come to the front.
35:01What 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, the six of you have made it to the top 12.
35:19I made it.
35:20I'm here.
35:21I'm excited about it.
35:22Having a white apron is a dream come true.
35:25I've been thinking about this moment forever.
35:26Bye, black apron.
35:27Now there are only three aprons left and six of you.
35:40It's time to taste.
35:42Daniel Lee, you're up.
35:43My signature dish not having a protein, I think, is a risk.
35:48People expect to have protein on their plate.
35:50And when it's not, the bar is just elevated.
35:53Today, I prepared for you charred cabbage with a kabocha squash puree, some fondant sweet potatoes, and a herb salad.
36:02Oh my goodness, I love a cabbage.
36:07I also love the fact that you use kabocha squash.
36:09Because you blended it with creamy ingredients, it 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, which is take a vegetable and try and mimic 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 not just caramelization, but also the texture and the doneness.
36:34Something that you really only see in somebody that really knows how to cook vegetables.
36:40You nailed it.
36:42Thanks so much, Daniel.
36:43Thanks.
36:49Rainy, come on up with your dish.
36:52Today, I made you a sweet and smoky spicy corn puree with seared scallops, roasted potatoes, and a bacon beer jam.
37:05Rainy, I think your balance of sweetness in this dish is really nice.
37:08That creamy sweet corn, that delicious kind of smoky bacon, and that really nicely seared scallop.
37:13It's quite nice.
37:15I think what I want to see in this competition overall is the story of where you're from.
37:19And I think this really spells it out.
37:22There's flavor clarity.
37:24I think the scallops are really well cooked overall.
37:26So, 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.
37:38Thanks so much.
37:39Appreciate it.
37:40Thanks.
37:41Ashley, we'd like to taste your dish next.
37:49I am freaking out.
37:51I hope the judges love that I took a risk and that I made pasta in 60 minutes.
37:56But in the MasterChef kitchen, there's no room for error.
38:00Today, I've made a squid ink fettuccine with pan-seared scallops, Argentinian shrimp, with
38:07beurre blanc.
38:08Ashley, 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 from the umami flavors of that fresh
38:30seafood.
38:31It was punchy, but 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.
38:43You can work a pasta like that in that amount of time, but you're never gonna get away from
38:48the fact that it's just going to have a pull to it.
38:51It's a good conception of a dish, but don't push your ideas until you've whittled them down
38:57to something that really works.
38:59Daniel H., please bring up your signature dish.
39:08If I don't present a plate to the judges that, you know, is immaculate, like, I'm out.
39:14We have a frico au coq, which is like a hearty meat and potato soup.
39:20With a seared cod and crispy bacon.
39:23Daniel, I love the combination of the flavors that you've got going on in here.
39:27You're saying this is four different Acadian dishes?
39:29Yes.
39:30They work really well as one.
39:31Yeah.
39:32I think your cod is nice and juicy.
39:33The potatoes themselves, of that little square, they feel a little under-seasoned.
39:37They feel a little bit like an afterthought.
39:40I don't think the broth came out how you wanted it to because the viscosity's wrong.
39:44Okay.
39:45I find that the mashed potato soup is so gluey that it's really overshadowing that clam juice.
39:52But I can tell that you put a lot of heart, you put a lot of soul, and you feel this dish.
39:57And I feel your soul.
39:58I thank you.
39:59Thanks, Daniel.
40:04Cindy, we would love to taste your signature dish.
40:06Come on up.
40:07I'm a little worried about what might come next for me.
40:12All right, you ready to carve it up?
40:15Let's do it.
40:16I'm just keeping my fingers crossed that I might have gotten to a, you know, at least a medium rare.
40:25Cindy, we would love to taste your signature dish.
40:38It's a pan-seared ribeye.
40:40I call it Dr. Ward's rich ribeye.
40:43Cindy, um, you're not a heart doctor.
40:48No, I am a social psychologist.
40:51It's a good thing I'm not a heart doctor.
40:53Yeah.
41:00Now 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, you don't need to serve it all.
41:15I'm getting worried about my heart halfway through.
41:18Now, richness, I don't mind.
41:21My issue is I feel like the acidity in the mushroom sauce and in the Bernays are kind of clashing a little bit.
41:28Basically, a Bernays is kind of like butter mayonnaise with tarragon in it.
41:33Yeah.
41:34I do agree with Craig.
41:35I think it fought a little bit with that demi-glace.
41:37I liked both sauces.
41:38I just don't think you needed both.
41:41Way to go.
41:42You nailed the cook.
41:43Way to go.
41:44You nailed the cook.
41:45Way to go.
41:46Veronica M., it's you.
41:48Come on up.
41:49The judges catch everything.
41:51Nothing gets by them.
41:53I hope that I've done what it takes to make it to that top 12.
41:58Today I made for you beer battered cod with homemade corn tortillas with some tangy salsa.
42:05Veronica, I really loved this beer batter because it gives that little element of extra flavor.
42:11Now, the salsa verde, I love the heat level on that sauce.
42:16Perfect.
42:17Veronica, did you have salt on your station?
42:19Yes, I did.
42:20Okay.
42:21I'm getting under seasoning throughout 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.
42:41You're welcome.
42:42Could the sixth view come forward?
42:52I look over at the gallery and I see nine white aprons.
42:56There'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 Rainy, your dishes were outstanding.
43:21Welcome to the top 12.
43:27Good job, brother.
43:28I am ecstatic.
43:30I am relieved.
43:31I am in the top 12.
43:32It's official.
43:33Here we go.
43:34Earning a white apron feels so good.
43:37It's such a compliment.
43:40Emotional day.
43:42Yeah.
43:45We only have one apron left.
43:49The four of you are such talented home cooks.
43:53But one of you made a dish that just showed enough potential
43:57to edge out the others.
43:58Cindy?
43:59It's you.
44:00Oh, Cindy.
44:01Give me something.
44:02Give me a hug.
44:03Oh, my God.
44:04I'm elated that my signature dish has landed me a white apron.
44:09Well, at 57 years old, it's go time.
44:10Food is my future.
44:11Ashley, Veronica, and Daniel, we know this isn't the result you were hoping for.
44:20But you'll always be a part of the MasterChef Canada story.
44:21Come on up and say goodbye.
44:23Obviously, I'm disappointed at the outcome, but I'm still proud that I made it to this kitchen.
44:24The fact that I was able to make it.
44:25Got to share a little bit of my story.
44:26Cook a couple times in the kitchen.
44:27Be sure.
44:28I can't wait for the next one.
44:29I could add some food to it.
44:30I can't wait for it.
44:31I can't wait for it.
44:32You know?
44:33You need a whole bunch of food.
44:34I can't wait for it.
44:35You'd be like, oh, I can't wait for it.
44:36You're not going to be a good one.
44:37You're not going to be able to cook.
44:38And then you're going to be able to cook.
44:39Goodbye.
44:44Obviously, I'm disappointed at the outcome,
44:46but I'm still proud that I made it to 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, get some feedback.
44:57It's something that I will remember for the rest of my life.
45:01I feel very honored to have been a part of the top 15
45:06because those competitors are serious.
45:09I mean, they are next level.
45:12They're MasterChef competitors.
45:17Hello, everybody.
45:18Top 12, feeling it?
45:20Next time.
45:21Lift!
45:23This mystery box has some beautiful ingredients in it.
45:26Never shucked an oyster.
45:28Proteins I'm very comfortable with.
45:30Oh, fire.
45:32There's a lot of pressure today.
45:34It's gonna be down to the wire.
45:35Stop the clock.
45:37A mystery box within a mystery box?
45:39Lift!
45:39Oh, my God.
45:40What is that?
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