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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, so I know what it's like to chase big food dreams.
00:26I do set high standards and I don't sugarcoat things.
00:30You don't learn for your wins, you learn for your losses.
00:34We just can't wait to meet Canada's next MasterChef.
00:38Welcome everyone to season eight of MasterChef Canada!
00:44Let's do this!
00:46Everything worries me in this kitchen.
00:49Wish me luck.
00:50This season has twists, turns,
00:52and advantages that Canada has never seen before.
00:55The Immunity Pin.
00:57The 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!
01:16Who was the weakest link?
01:18Cindy, I was completely ignored.
01:20Please 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.
01:44I'm here to win.
01:45I'm gonna do it.
01:46The winner of Canada's MasterChef is...
01:57Oh, my goodness.
02:00We are here.
02:01What a star.
02:03Oh!
02:04We are in the MasterChef kitchen.
02:06Let's go!
02:07MasterChef Canada is back.
02:10So excited.
02:11Oh, my goodness.
02:13Whoa!
02:14This is so, so cool.
02:16The kitchen is absolutely beautiful.
02:19Whoa!
02:20There's the Wall of Champions.
02:22It's very cool to see.
02:24I have to use other words other than cool.
02:26Like...
02:27Oh!
02:28Oh, my...
02:29Hey.
02:30Being on MasterChef Canada is the biggest deal.
02:33I am, like, buzzing 10 out of 10.
02:35Oh, my gosh.
02:36What?
02:37Is this actually happening?
02:38Yes.
02:39Anybody weak in the knees?
02:40Who's up?
02:41What?
02:42Oh, my God!
02:50I know.
02:51I'm excited, too.
02:52I'm excited, too.
02:53Hello and welcome, everyone.
02:55Right in front of me is Mary Berg.
02:58Season 3 winner.
03:00Oh, my God.
03:01Oh, 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 8 of Masters of Canada!
03:23Yeah!
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,
03:32and international chef and restaurateur Craig Wong.
03:35Amazing!
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.
03:54Thank you so much, Craig.
03:57She was still scared in that picture.
03:59I'm not going to lie.
04:00Yeah.
04:01The MasterChef Canada experience
04:02completely changed my life,
04:04and I'm so thrilled to be on this journey with you.
04:07And we're not kidding when we say life-changing.
04:09In addition to the coveted title of MasterChef Canada,
04:13CIBC wants the winner of Season 8
04:16to realize their culinary dreams with $100,000.
04:22Let's go, baby!
04:24The $100,000 could really change your life.
04:28My dream is to go to a culinary school
04:30or a pastry school and 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.
04:4115 of the country's best home cooks
04:43stand in front of us,
04:45but only 12 will survive
04:47the battle of the black aprons.
04:50Here we go.
04:51Now, if you know MasterChef,
04:53you know a black apron means
04:55you are about to face a dreaded pressure test.
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!
05:15Bring it!
05:16This will be your first of two chances
05:18to snag a white apron.
05:20I really want to earn a white apron
05:23to 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,
05:31chomping at the bit.
05:33I can hardly wait to get started.
05:35Thank you, sir.
05:36You're welcome.
05:37All right.
05:39Under this cloche
05:40is 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.
06:00Very 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 I'm very excited.
06:10Are there any guesses
06:12on what's going on under this cloche?
06:14Lemon meringue.
06:16I've been a longtime fan
06:18of MasterChef Canada.
06:19I know that dish.
06:21Lemon meringue.
06:22Okay.
06:23Now, this deconstructed version
06:25of a lemon meringue tart
06:27has all the things that I'm looking for.
06:29We've got that sweet, silky smooth tart,
06:31lemon curd,
06:32a delicious buttery sable base,
06:35and a toasty, marshmallow-y meringue topping.
06:38Now, only five of you
06:41will have to recreate this dish.
06:44To find out who,
06:45we're going to leave that up to chance.
06:48All right?
06:49Okay, so everybody, reach into the bag,
06:52grab an apple,
06:54but don't look at the color, okay?
06:56If you get a green apple,
06:57you'll have to recreate my lemon meringue tart.
07:00If you get a red apple,
07:01you're off the hook.
07:02For now.
07:03I'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 presence will ruin them.
07:13All right, everyone.
07:14Let's see those apples.
07:15Okay.
07:19Boom.
07:20I see red.
07:21I'm not going to be replicating this dish.
07:25So, Ashley, Veronica M., Andres, Koichi, and Liz are up first.
07:35The rest of you, head on over to the gallery.
07:37You are safe for now.
07:42All right, home cooks,
07:43head to your stations for pressure test number one.
07:45Whoo!
07:46Whoo!
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.
07:55Your time starts...
07:59Now.
08:05I'm feeling under pressure.
08:07Very nervous.
08:08Very excited today.
08:09First cook!
08:10Aside from time,
08:12I think I'm just worried about
08:14making this look as beautiful as possible
08:17and just making it taste
08:18the way it's supposed to taste.
08:20So, Mary,
08:21you went the deconstructed
08:23lemon curd tart route.
08:25Why did you go that route?
08:27I feel like we're working on
08:28a bunch of different things here.
08:30I want them to make
08:31a sable cookie base,
08:32a lemon curd,
08:33and a meringue.
08:34Testing their fundamentals.
08:35Yeah, 100%.
08:36Mm-hmm.
08:37What if it's a lot better than yours?
08:38Then they're going to get
08:39that white apron.
08:40Whoa.
08:41Whoa, whoa, whoa.
08:44Baking in 30 minutes is so hard.
08:46I'm feeling super excited
08:48and super nervous.
08:49Does that go in there?
08:50No.
08:52So, Mary,
08:53you got to have a strategy.
08:54What's the order?
08:55I definitely think
08:56I would work on the sable base first.
08:58That way you can get it out of the way
08:59in 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.
09:06Just zest the lemon.
09:08Because you need that curd to set.
09:10The thing I do not want
09:11is little soup puddles on the plate.
09:13Yeah.
09:14Yeah, yeah, yeah.
09:15Okay.
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.
09:31Blast chiller, blast chiller.
09:32Oh, we're going to the blast chiller with Liz.
09:33That is nice.
09:34Wow.
09:35Liz is actually perfectly on schedule.
09:36Well, she's a dentist.
09:37Yeah.
09:38It's going still.
09:39This black apron right off the hop is really scary,
09:41but I would say that I am a high achiever.
09:43In dental school, I won the Dean's gold medal.
09:46I was the president of the student council.
09:49When I set my sights on something,
09:50I'm going to achieve it.
09:51And so I could win this competition.
09:53Woo.
09:54It's up.
09:55Home cooks, you have five minutes.
09:57Oh.
09:58Adding a little excitement.
09:59I'm sorry.
10:00Okay.
10:02So now I got to do my meringue.
10:03This is like the whole thing that I'm going to do.
10:05It's fun.
10:06It's fun.
10:07It's fun.
10:08It's fun.
10:09It's fun.
10:10It's fun.
10:11It's fun.
10:12I'm so excited.
10:13It's fun.
10:14It's fun.
10:15It's fun.
10:16It's fun.
10:17It's fun.
10:18It's fun.
10:19It's fun.
10:20It's fun.
10:21It's fun.
10:22This is, like, the hard part.
10:25Andres is making some telling facial expressions
10:28that are a little worrisome.
10:30I 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.
10:45We're just gonna try and piece this together, but we'll see.
10:49My 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! You got one minute!
11:07We're just gonna try and piece this together, but we'll see.
11:13You've never done this before?
11:16Oh, yes.
11:18It's gonna be a bit more deconstructed than I anticipated.
11:22Ten seconds, home cooks! Ten seconds!
11:24Whoo!
11:26Five, four, three, two, one!
11:31You're done and got a great job!
11:34Wow!
11:40That was so hard.
11:42Time's up.
11:43Time's up.
11:44I 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.
11:56Let's see how you do.
11:57Okay.
11:58I'm really nervous.
12:11Tart curd.
12:12I'm certainly a nervous giggler.
12:14I'm having an out-of-body experience at this point.
12:23Mary is standing a few short feet away from me, eating 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.
12:37I'm feeling pretty disappointed.
12:47Thank you so much.
12:49All right, that was no easy task.
12:55One of you made a lemon tart that had a perfect fluffy meringue, a lemon curd that was spot-on, and the plating was gorgeous.
13:10Liz, this is for you.
13:14You're welcome, Liz. I'm so excited for you.
13:18Really great job.
13:20I really appreciate it.
13:21I have the first white apron of season eight.
13:26Looks good on you.
13:27You did it.
13:28I feel so alive.
13:30I 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 ten home cooks, come on down.
13:47Knowing 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.
14:01And open them.
14:08Daniel H.
14:09Paul.
14:10Rainy.
14:11Boo.
14:12And Marianne.
14:13You all have green apples and that means you're up now.
14:17Craig Wong.
14:18He's a fusion master.
14:19I 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.
14:25But I'm a little scared to 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 that put my restaurants on the map.
14:45Head to your stations.
14:53Now you have 30 minutes to make one better than mine to nab yourself a white apron.
14:58Your time starts now.
15:00I'm feeling a little bit stressed out, but I'm doing okay.
15:01First pressure test.
15:02Right out of go.
15:03Having a pressure test as my first challenge is a bit of a shock, but I'm here for it.
15:17I need to win.
15:19Let's put this in order.
15:20You've got your jerk sauce.
15:21You've got your vegetables.
15:22You've got your shrimp.
15:23You'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.
15:35I 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, B.C.
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.
15:53I would love to open a farm-to-table restaurant at our farm.
15:58So I need one of those white aprons.
16:01Flavor is everything.
16:06I think that basket that we need to make is definitely going to be a challenge, but we'll give it a go.
16:14I've never seen one before.
16:15It looks intricate and complex.
16:16So 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!
16:32Still lots to do.
16:34Going to be down to the wire here.
16:36Daniel H. is the first one to get his stir fry going.
16:38Okay, okay.
16:39But 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.
16:56I've watched all seven seasons of MasterChef Canada, some of them twice.
16:59I've seen the mistakes that people make and the wins that people have had, and 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 route.
17:16And it's holding bowl shape.
17:19All right, something quite turned 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.
17:32Definitely not like Craig's.
17:35Final minute left, let's go home cooks!
17:37Let's go!
17:39I 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.
17:47Come on, Randy, you got this!
17:49Ten, nine, eight, seven, six, five, four, three, two, one!
17:58Oh, my gosh!
18:03Photo finish for Randy.
18:05Oh, boy.
18:09I left my beautifully cooked shrimp off the plate and 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.
18:28Hi, Chef.
18:44Was it your first time making a taro basket?
18:46Yes, it was.
18:51I'm scared.
18:53I need this apron so badly.
18:56Nice amount of spice.
19:00Hi, Chef.
19:04Your taro's a little bit thicker than others.
19:05Feeling very nervous.
19:06I've been waiting for years for the white apron, and I'm here to win.
19:22I'm feeling a bit nervous.
19:24I need one of those white aprons.
19:25Marianne, this is for you.
19:33Thank you so much.
19:37I can't believe it.
19:40I am so excited to be wearing this white apron.
19:44It is such a relief.
19:46It feels so good, and I also just feel so proud of myself.
19:48So I'm doing the last pressure test.
19:56I'm doing Hugh's pressure test, and 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, and I know that he's about classical French cooking.
20:09And that's actually a big part of my repertoire.
20:11This is an expertly plated dish of grilled medium lamb, rich and creamy polenta, mint chimichurri, and 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.
20:34I've never seen it or cooked it before.
20:36But I want this white apron with my whole heart and soul because this competition is just getting started.
20:40You'll have 30 minutes to replicate this dish.
20:44Your time starts now.
20:49Come on, come on, come on, you got it, let's go!
20:52Pressure's on.
20:54Not gonna lie, a little nervous, but I think that's normal, so just gotta put our head down and try our best.
20:59Every couple of minutes will come together.
21:02With this dish, what is, like, the big thing you're looking to test for?
21:05Time management, is it the cookery, knife skills, what are we feeling?
21:09I mean, there's four components.
21:10You've got polenta, you've got your lamb, you've got your chimichurri, and you've got your pickled veg.
21:16So I would do the polenta first, and then the chimichurri, then I would butcher down and french the lamb, and 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 gonna cook itself.
21:34Okay, I got nobody listening to me.
21:37You yelled so loud.
21:38Okay, okay, okay, come on, we're heating, we're heating the morning, heating the morning.
21:50Doing well, I'm doing well, I'm feeling good, I'm feeling comfortable where I'm at, got my polenta going now.
21:54This is my first time working with a lamb shop.
21:57Very stressed, I'm very stressed right now.
21:59Medic!
22:00Oh.
22:01Oh, shoot.
22:02Oh, medic's in, medic's coming.
22:04Oh.
22:06Oh, she's like, I don't keep...
22:07Oh, she's still going.
22:08Way to go, Veronica.
22:09Good job, girl.
22:11She don't care, she's just hanging.
22:13Take care of this.
22:14All right, it looks like we're starting to work on Frenching the lamb.
22:22Hugh, what are you looking for?
22:23Frenching means literally pulling off all the sinew and fat from that bone to 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, and having to do that for the first time is obviously intimidating,
22:40but being an engineer student, you 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, but 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.
23:00I feel a little bit behind.
23:09It's only 12 minutes left, I 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 if I were to win MasterChef Canada.
23:36Five minutes till your grilled lambs are up.
23:38Whoo!
23:41Oh, I hardly have any color on that.
23:43There's not a lot of time left, and it's bra,
23:47and it has to be exactly medium to medium rare.
23:50I'm freaking out.
23:52We're starting to sweat here now.
23:54Five minutes till your grilled lambs are up.
23:56Oh, I hardly have any color on that.
23:57That has to be exactly medium to medium rare,
23:59and there's no way I'm going to achieve that on that pan.
24:01So I decide I'm just going to pivot.
24:03Sung's got the torch out.
24:04Whoo!
24:05I got this.
24:06He's blue torching in a frying pan,
24:07so he's not using the griddle pan.
24:08I don't think Sung is.
24:09Yeah.
24:10Put it on a shell.
24:11Dinner and a shell.
24:12Three minutes.
24:13Let's go.
24:14Let's go.
24:15Let's go.
24:16That's spicy.
24:17Oh, is that okay?
24:18Watch your hair.
24:19Sung started a trend.
24:20These home cooks are making me want a blow torch right now.
24:22And there's no way I'm going to achieve that on that pan.
24:24So I decide I'm just going to pivot.
24:26Sung's got the torch out.
24:28Woo!
24:29I got this.
24:30He's blue torching in a frying pan,
24:31so he's not using the griddle pan.
24:32I don't think Sung is.
24:33Yeah.
24:34Put it on a shell.
24:35Dinner and a shell.
24:36Dinner and a shell.
24:37These home cooks are making me want a blow torch right here.
24:40Other way.
24:41One minute left.
24:42Okay, guys.
24:43Get her on the plate.
24:47Okay, 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.
25:09Hmm.
25:10I'm feeling nervous,
25:11because I have no idea what's to come.
25:13I 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.
25:31It's perfectly pink, and I feel a huge wash of relief.
25:43Good cook.
25:44Thank you, Daniel.
25:46Your hair will grow back.
25:47I hope so.
25:48I hope so.
25:49Overall, pretty good job.
25:50But who secured that white apron?
25:53Yeah.
25:54Good cook.
25:56Thank you, Daniel.
25:58Your hair will grow back.
25:59I hope so.
26:00I hope so.
26:01Overall, pretty good job.
26:05I hope so I hope so
26:11Overall pretty good job, but who secured that white apron?
26:26Sung this one's for you
26:28I got chef Hughes white apron
26:38Getting the white apron means it's the first step on the journey to being MasterChef Canada. I feel pretty badass about that
26:48Sung you can head on over to the gallery everyone in the gallery in a black apron coming out to the front
26:55Only nine white aprons remain
26:58This is your last shot
27:01In the pressure test you got to know a little bit about us, but now we want to know something about you
27:07It's time for you to make us your signature dish
27:10If I don't pull this off, I'm not gonna get a white apron and I don't want to go home. It's too soon for me to go home
27:19You have 60 minutes in your time starts
27:21Now
27:28Let's go
27:30Good luck. Go, go, go.
27:37A little nervous.
27:38Well, there's a lot to do in 60 minutes.
27:40Live in the MasterShark 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 personalities.
27:54I want a story and a connection.
27:56Yeah, I 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.
28:13Today 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 nod 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
28:43that this dish is going to get me a white apron.
28:45My 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.
29:01The dish is something my daughter loves.
29:03I definitely want to make her proud.
29:04I 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.
29:28I became a nurse practitioner.
29:31I'm a PhD candidate,
29:32and I'm a really good cook.
29:34You're going to rock it.
29:36Yeah.
29:39So I'm doing a take on butter chicken.
29:41I think a lot of people know me
29:43for my butter chicken sauce.
29:46My 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 cook
29:58with a seared cod and crispy bacon.
30:01I really want to show my heritage,
30:02my cultural background.
30:04It's a play on a number of different Acadian dishes.
30:08When I was younger, I was just a picky eater.
30:10You know, bologna sandwiches, white rice,
30:12white pasta with butter.
30:14Like, it was like, that was my diet.
30:17And now I just absolutely love cooking.
30:19I went from eating nothing
30:20to being very adventurous with food,
30:23and now I made it to the MasterChef kitchen.
30:25Oh, it smells good.
30:31Home cooks, you have 30 minutes left.
30:34I am making a play on steak and mushrooms.
30:38I call the dish Dr. Ward's rich ribeye.
30:42Keep producing, baby.
30:43I am Dr. Cindy Ward.
30:46I worked my butt off.
30:48I earned my PhD.
30:50Starting at 37, graduating at 47,
30:52and raising a baby in the process.
30:55I've done a lot in life.
30:57But 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?
31:05So what I'm doing is my retake
31:13on 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.
31:21When 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,
31:36bacon, 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.
31:43Home 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
31:53because 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
32:01to support indigenous groups.
32:04I love harmony
32:05and just being together with people.
32:08Yes, I can be kind
32:09and friendly and joyful with others,
32:13but this is a competition.
32:15I want to test myself to see what I'm made of,
32:18and 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!
32:46Oh, my gosh.
32:46Time's up!
32:525, 4, 3, 2, 1!
32:56Hands 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,
33:10but overall, I'm pretty happy.
33:13I think I got all the stuff I wanted on the plate.
33:17Step 1, check.
33:20Looking around, there's a lot of good cooks.
33:22I think that I hope the duck is enough to get me the white apron.
33:25I just, the plating might hold me back.
33:29Really, really great job, everyone.
33:32Let's take a closer look at your creations.
33:37Senior Paul.
33:39Chef.
33:43Mm-hmm.
33:46Is that jam?
33:47That is, has bacon in it.
33:55This is terrifying.
33:57They're not saying anything.
33:58They're just looking at my dish and nodding,
34:00so I have no idea what they're thinking.
34:06I'm really nervous.
34:07This dish is very comfort food.
34:10It's not hoity-toity at a high-end French restaurant.
34:12I'm looking at the judges' faces,
34:23and 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.
34:32That 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.
34:48Paul.
34:49Ida.
34:50Boo.
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?
35:03At this point, I'm thinking whether or not
35:05I'm one of those nine white aprons.
35:09After reviewing your plating
35:11and sampling elements from your signature dishes,
35:14the 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.
35:32Bye, black apron.
35:33Now, 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,
35:46I think, is a risk.
35:47People expect to have protein on their plate,
35:49and when it's not, the bar is just elevated.
35:53Today, I prepared for you charred cabbage
35:55with a kabocha squash puree,
35:58some fondant sweet potatoes,
36:00and a herb salad.
36:05Oh, my goodness.
36:06I love a cabbage.
36:07I also love the fact that you use kabocha squash.
36:09Because you blended it with creamy ingredients,
36:12it really had a nice texture
36:14and held up really well.
36:15You didn't do a protein.
36:17And then you also didn't do
36:19what is very typical in vegetarian food,
36:22which is take a vegetable
36:23and try and mimic it to being a meat.
36:25There's actual character to this food.
36:27I love how you took the cabbage
36:29and then really thought about
36:31not just caramelization,
36:33but also the texture and the doneness.
36:35Something that you really only see
36:36in somebody that really knows
36:38how to cook vegetables.
36:40You nailed it.
36:42Thanks so much, Daniel.
36:43Thanks.
36:47Rainy, come on up with your dish.
36:53Today I made you a sweet and smoky,
36:56spicy corn puree
36:57with seared scallops,
36:59roasted potatoes,
37:00and a bacon beer jam.
37:04Rainy, I think your balance of sweetness
37:06in this dish is really nice.
37:08That creamy, sweet corn,
37:09that delicious kind of smoky bacon,
37:11and that really nicely seared scallop,
37:13it's quite nice.
37:15I think what I want to see
37:16in this competition overall
37:17is 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
37:25are really well cooked overall,
37:26so yeah, kudos.
37:27Thank you, chef.
37:28I think you seasoned
37:29the scallop perfectly.
37:30I would caution that
37:32I think the potatoes
37:33are a little bit under-seasoned,
37:34but overall, as a whole dish,
37:36it's very composed.
37:38Thanks so much.
37:38Appreciate it.
37:39Thanks.
37:39Thanks.
37:39Ashley, we'd like to taste
37:47your dish next.
37:49I am freaking out.
37:51I hope the judges love
37:52that I took a risk
37:53and that I made pasta
37:55in 60 minutes,
37:56but in the MasterChef kitchen,
37:58there's no room for error.
38:00Today, I've made
38:01a squid ink fettuccine
38:03with pan-seared scallops,
38:05Argentinian shrimp
38:06with beurre blanc.
38:10Ashley, your shrimp
38:11is cooked perfectly.
38:13I will say that the scallops
38:14could use a bit of a higher heat
38:17in your pan.
38:18Your sauce, though,
38:19is very acidic.
38:21I could pick out that vinegar.
38:24Vinegar has this harshness
38:26that really just takes away
38:28from the umami flavors
38:29of that fresh seafood.
38:30It was punchy,
38:33but I loved the amount
38:34of pepper you had
38:35on your scallops
38:36in particular.
38:37I thought that really helped
38:38to balance that high acidity.
38:40I thought the noodles
38:41were nicely cooked as well.
38:43You can work a pasta like that
38:45in that amount of time,
38:46but you're never gonna get away
38:47from the fact that
38:48it's just going to have
38:49a pull to it.
38:51It's a good conception
38:52of a dish,
38:54but don't push your ideas
38:55until you've whittled them down
38:56to something that really works.
39:00Daniel H.,
39:05please bring up
39:07your signature dish.
39:08If I don't present
39:09a plate to the judges
39:11that, you know,
39:12is immaculate,
39:13like, I'm out.
39:14We have a frico o'cock,
39:16which is, like,
39:17a hearty meat
39:18and potato soup
39:19with a seared cod
39:22and crispy bacon.
39:24Daniel,
39:24I love the combination
39:25of the flavors
39:26that you've got
39:26going on in here.
39:27You're saying this is
39:28four different
39:28Unicadian dishes?
39:29Yes.
39:30They work really well
39:30as one.
39:31Yeah.
39:31I think your cod
39:32is nice and juicy.
39:34The potatoes themselves,
39:35of that little square,
39:36they feel a little under-seasoned.
39:37They feel a little bit
39:38like an afterthought.
39:40I don't think the broth
39:41came out
39:42how you wanted it to
39:43because the viscosity's wrong.
39:45Okay.
39:45I find that the mashed potato soup
39:47is so gluey
39:49that it's really
39:49overshadowing
39:50that clam juice.
39:51But I can tell
39:52that you put a lot of heart,
39:54you put a lot of soul,
39:55and you feel this dish,
39:57and I feel your soul.
39:59Thanks, Daniel.
40:04Cindy,
40:04we would love to taste
40:05your signature dish.
40:06Come on up.
40:09I'm a little worried
40:10about what might come next
40:12for me.
40:12All right,
40:14you ready to carve it up?
40:15Let's do it.
40:19I'm just keeping
40:20my fingers crossed
40:22that I might have gotten
40:23to a, you know,
40:24at least a medium rare.
40:32Cindy,
40:33we would love to taste
40:34your signature dish.
40:38It's a pan-seared ribeye.
40:41I call it
40:41Dr. Ward's rich ribeye.
40:44Cindy,
40:45um,
40:46you're not a heart doctor.
40:49No,
40:50I am a social psychologist.
40:52It's a good thing
40:52I'm not a heart doctor.
40:53Yeah.
40:59Now that
41:00is a nice medium rare.
41:01Um, so I'm actually
41:07very happy with your cook
41:09on it in the end,
41:10but when you get
41:11something this large,
41:13you don't need
41:13to serve it all.
41:15I'm getting worried
41:16about my heart
41:17halfway through.
41:19Now, richness,
41:20I don't mind.
41:21My issue is,
41:22I feel like the acidity
41:24in the mushroom sauce
41:25and in the Bernays
41:26are kind of clashing
41:27a little bit.
41:28Basically,
41:30a Bernays
41:30is kind of like
41:31butter mayonnaise
41:31with tarragon in it.
41:33I do agree with Craig.
41:34I think it fought
41:35a little bit
41:36with that demiglase.
41:37I liked both sauces.
41:38I just don't think
41:39you needed both.
41:43Way to go.
41:44You nailed the cook.
41:45Way to go.
41:47Veronica M,
41:48it's you.
41:49Come on up.
41:50The judges
41:50catch everything.
41:52Nothing gets by them.
41:53I hope that I've done
41:55what it takes
41:55to make it
41:56to that top 12.
41:58Today, I made for you
41:59beer-battered cod
42:01with homemade corn tortillas
42:03with some tangy salsa.
42:06Veronica,
42:07I really loved
42:08this beer batter
42:09because it gives
42:09that little element
42:10of extra flavor.
42:12Now, the salsa verde,
42:13I love the heat level
42:15on that sauce.
42:16Perfect.
42:17Veronica,
42:17did you have salt
42:18on your station?
42:19Yes, I did.
42:20Okay.
42:20I'm getting under seasoning
42:23throughout the whole thing
42:24pretty stridently.
42:26Okay.
42:27I like all the different
42:29applications to it.
42:30I just wanted there
42:31to be some salt.
42:33I agree with you.
42:34It could definitely
42:35use some salt.
42:36And I'll say,
42:37I think you played
42:38very safe.
42:40Veronica,
42:41thank you.
42:42You're welcome.
42:47Could the six of you
42:48come forward?
42:50I look over
42:53at the gallery
42:53and I see nine
42:55white aprons.
42:56There's only three left.
42:58There's six of us
42:59standing here.
43:00Half of us
43:01are going home
43:02right now.
43:04This decision
43:05was not an easy
43:07one to make.
43:12Daniel E.
43:13and Rainey,
43:14your dishes
43:16were outstanding.
43:20Welcome
43:21to the top 12.
43:26Good 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
43:34feels so good.
43:36It's such a compliment.
43:40Emotional day.
43:42Yeah.
43:44We only have
43:46one apron left.
43:48The four of you
43:49are such talented
43:51home cooks.
43:52But one of you
43:53made a dish
43:54that just showed
43:56enough potential
43:57to edge out
43:58the others.
43:58Cindy?
44:10It's you.
44:13Cindy.
44:14Give me some
44:15hug.
44:16Give me a hug.
44:16Oh, my God.
44:18I'm elated
44:19that my signature dish
44:20has landed me
44:21a white apron.
44:22At 57 years old,
44:24it's go time.
44:25Food is my future.
44:26Ashley, Veronica
44:29and Daniel,
44:31we know this isn't
44:32the result
44:32you were hoping for.
44:34But you'll always
44:35be a part of
44:36the MasterChef Canada
44:37story.
44:38Come on up
44:38and say goodbye.
44:44Obviously,
44:44I'm disappointed
44:45at the outcome.
44:46But I'm still proud
44:46that I made it
44:47to this kitchen.
44:50The fact that
44:51I was able to make it
44:52got to share
44:53a little bit
44:53of my story,
44:54cook a couple times
44:55in the kitchen,
44:56get some feedback.
44:57It's something
44:58that I will remember
44:59for the rest of my life.
45:01I feel very honored
45:03to have been
45:04a part of the top 15
45:06because those competitors
45:07are serious.
45:09I mean,
45:10they are next level.
45:11They're MasterChef competitors.
45:17Hello, everybody.
45:18Top 12.
45:19Feeling it?
45:20Woo!
45:20Next time.
45:21Oh, my God.
45:22This mystery box
45:24has some beautiful
45:25ingredients in it.
45:26Oh, never shucked
45:27an oyster.
45:28Proteins I'm
45:28very comfortable with.
45:30Oh, fire.
45:32There's a lot
45:33of pressure today.
45:34It's going to be
45:34down 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?
45:41Oh, my God.
45:42願
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