MasterChef Canada Season 8 Episode 1

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MasterChef Canada (2014) Season 8 Episode 1 - Black Aprons , MasterChef Canada Season 8 Episode 1 #MasterChefCanada #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TrailerBolt 👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

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.

00:30You don't learn for your wins.

00:32You 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!

00:44Let's do this!

00:46Everything worries me in this kitchen.

00:48Wish me luck.

00:49This season has twists, turns...

00:51Oh, sorry, corners!

00:52...and advantages that Canada has never seen before.

00:55The immunity pin, the ultimate game-changer.

00:58Immunity is the best thing ever.

01:00It's time for your first team challenge.

01:03The dessert, please help line up the place first.

01:05Time versus ingredients.

01:07I'm good. Oh!

01:08This is the 100th episode of MasterChef Canada.

01:11Wow!

01:12Tag team challenge!

01:14Switch!

01:15Whoo!

01:16Who was the weakest link?

01:17Cindy.

01:18I was completely ignored.

01:20Please bring up your dish.

01:22We have to be nitpicky.

01:24Whoo!

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.

02:03We are in the MasterChef kitchen.

02:06Let's go!

02:07MasterChef Canada is back.

02:09So excited!

02:11Oh, my goodness.

02:12Whoa!

02:13This is so, so cool.

02:16The kitchen is absolutely beautiful.

02:18Whoa!

02:19There'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!

02:29Oh, my...

02:30Hey!

02:31Chef 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 wake in the knees?

02:40Who's up?

02:41What?

02:42Oh, my God!

02:46I know.

02:47I'm excited, too.

02:48I'm excited, too.

02:49Hello, and welcome, everyone.

02:51Right in front of me is Mary Berg, Season 3 winner!

03:00Oh, my gosh.

03:01Oh, my gosh.

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 MasterChef 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,

03:32and 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 and the other winners

03:50on 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 gonna 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.

04:21Yeah!

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.

04:39Ew.

04:4015 of the country's best home cooks stand in front of us,

04:45but only 12 will survive the battle of the black aprons.

04:50Dang.

04:51There we go.

04:52Now, if you know MasterChef, you know a black apron

04:55means you are about to face a dreaded pressure test.

05:00We're jumping right into a pressure test.

05:03This is not what I expected,

05:05so 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

05:22to prove to myself that 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,

05:32I 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

05:41that earned me my spot in the MasterChef Canada kitchen.

05:44Now, 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

06:05for a white apron and a guaranteed spot in the top 12.

06:09So we're 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.

06:20I know that dish.

06:22Lemon meringue.

06:23Okay.

06:24Now, this deconstructed version of 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,

06:36and a toasty, marshmallowy meringue topping.

06:39Now, only five of you will have to recreate this dish.

06:44To find out who, we're going to leave that up to chance.

06:48All right?

06:49Okay, so everybody, reach into the bag, grab an apple,

06:54but don't look at the color, okay?

06:55Okay.

06:56If you get a green apple,

06:57you'll have to recreate my lemon meringue tart.

07:00If you get a red apple, you'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 are about to be baked,

07:11because my presence will ruin them.

07:13All right, everyone, let's see those apples.

07:16Okay.

07:18Boom.

07:20I see red.

07:21I'm not going to be replicating this dish.

07:28So, 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!

07:46You got it.

07:47You got it.

07:48You got it.

07:49You got it.

07:50You got it.

07:51You got it.

07:52You got it.

07:53All your ingredients are at your station.

07:54You got 30 minutes.

07:55Your time starts...

07:59Now.

08:00Whoo!

08:05I'm feeling under pressure.

08:07Very nervous.

08:08Very excited today.

08:09First cook.

08:10First cook.

08:12Aside from time, I think I'm just worried about making this look as beautiful as possible

08:16and 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?

08:26Why 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, a lemon curd, and 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 gonna get that white apron.

08:39Whoa.

08:40Whoa, whoa, whoa.

08:41Yeah.

08:42Whoa.

08:44Baking in 30 minutes is so hard.

08:46I'm feeling super excited and super nervous.

08:49Does that go in there?

08:50No.

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, getting 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 is little soup puddles on the plate.

09:13Yeah, yeah, yeah.

09:14Okay.

09:15Feeling the pressure.

09:17I'm a French immersion teacher.

09:20And I play guitar in a hardcore punk band.

09:23It's all about being yourself, going against the grain.

09:27And you know what?

09:28That's kind of how I cook.

09:29I just rip.

09:30All right, let's go.

09:36Blast chiller, blast chiller.

09:38Oh, we're going to the blast chiller with Liz.

09:40That is nice.

09:41Wow.

09:42Liz is actually perfectly on schedule.

09:43But she's a dentist.

09:44Yeah.

09:47It's going still.

09:48This black apron right off the hop is really scary.

09:52But 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.

10:08Oh, that's hot.

10:09Home cooks, you have five minutes.

10:16Oh.

10:18Adding a little excitement, I'm sorry.

10:20Okay, so now I've got to do my meringue.

10:22This is like the hard part.

10:23Andres is making some telling facial expressions that are a little worrisome.

10:31I didn't make my meringue properly.

10:34I'm supposed to heat up water and sugar.

10:40And I didn't do that.

10:42Everything's going wrong.

10:43Nothing's going my way at all.

10:46We're just going to try and piece this together, but we'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.

11:04One minute!

11:05You got one minute!

11:08We're just going to try and piece this together, but we'll see.

11:13You've never done this before?

11:16Oh, yes.

11:17It's going to be a bit more deconstructed than I anticipated.

11:22Ten seconds, home cooks!

11:23Ten seconds!

11:25Woo!

11:27Five, four, three, two, one!

11:31And you're done hands up!

11:32Great job!

11:35Wow!

11:40That was so hard.

11:43Time's up.

11:44I have a beautiful sablé, but I'm missing my meringue and my curd.

11:52I asked you to make a spin on the dish that got me into this competition.

11:56Let's see how you did.

11:57Okay.

12:08I'm really nervous.

12:10Tart curd.

12:12I'm certainly a nervous giggler.

12:13I'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.

13:04Liz, this is for you.

13:14You're welcome, Liz.

13:15I'm so excited for you.

13:17Really great job.

13:19I really appreciate it.

13:21I have the first white apron of season eight.

13:25Looks good on you.

13:26I 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.

13:55Last one.

13:58All right.

14:00Hold out your hand.

14:02And 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.

14:22And 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.

14:30For this pressure test, you'll be making jerk tiger shrimp in a crispy taro basket.

14:36Now, 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.

14:47Now, you have 30 minutes to make one better than mine to nab yourself a white apron.

14:58Your time starts now!

15:01I'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.

15:19You'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.

15:35I think it needs a little bit more salt.

15:36This 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.

15:58So 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.

16:12But we'll give it a go.

16:14I'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.

16:26Oh no.

16:28All right, home cooks, you have five minutes left.

16:32Still lots to do.

16:33I'm going to be down to the wire here.

16:36Daniel H is 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.

16:56I'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.

17:02And I'm ready to emulate that and become the MasterChef Canada champion.

17:05I've just got to focus, just cook and focus on what I'm doing.

17:09Two minutes, two minutes left.

17:11I'm just getting the basket out for my taro route.

17:15And 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.

17:27This basket is greasy, soggy, definitely not like Craig's.

17:35Final minute left, let's go home cooks!

17:38Let's go!

17:40I 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!

17:4810, 9, 8, 7, 6, 5, 4, 3, 2, 1.

17:59And jump out!

18:01Oh 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.

18:28Hi, Chef.

18:45Was it your first time making a taro basket?

18:47Yes, it was.

18:52I'm scared.

18:54I need this apron so badly.

18:57Nice amount of spice.

19:01Hi, Chef.

19:04Your taro's a little bit thicker than others.

19:05Yeah.

19:09Feeling very nervous.

19:11I've been waiting for years for the white apron.

19:14And I'm here to win.

19:22I'm feeling a bit nervous.

19:23I need one of those white aprons.

19:29Marianne, this is for you.

19:34Thank you so much, guys.

19:40I can't believe it.

19:41I am so excited to be wearing this white apron.

19:44It is such a relief.

19:46It feels so good.

19:47And I also just feel so proud of myself.

19:51Yes.

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.

20:01I 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.

20:14Oh.

20:16This is an expertly plated dish of grilled medium lamb.

20:20Rich 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 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, because this competition is just getting started.

20:39You'll have 30 minutes to replicate this dish.

20:43Your time starts now.

20:46Oh, my God!

20:49Oh, my God!

20:50Oh, my God!

20:52Oh, my God!

20:53Let's go!

20:54Way to go!

20:55Pressure's on.

20:56I'm not going to lie.

20:57A little nervous, but I think that's normal.

20:58So just got to put our head down and try our best.

21:00Every couple of them needs to 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?

21:09I 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.

21:20Then I would butcher down and French the lamb, and then cook the lamb and assemble your final dish.

21:27I don't see anyone working on polenta yet.

21:30Hey, home cooks, that polenta is not going to cook itself.

21:36Okay, I got nobody listening to me.

21:39You yelled so loud.

21:46Okay, okay, okay, come on.

21:47We're heating.

21:48We're heating the morning.

21:49Yeah.

21:50Heating the morning.

21:51Doing well.

21:52I'm doing well.

21:53I'm feeling good.

21:54I'm feeling comfortable where I'm at.

21:55Got my polenta going now.

21:56I got my lamb.

21:57Chop.

21:58Very stressed.

21:59I'm very stressed right now.

22:00Medic.

22:01Oh.

22:02Oh, shoot.

22:03Oh, medic's in.

22:04Medic's coming.

22:05Oh.

22:06Oh, she's like, I don't know.

22:07She's still going.

22:08Way to go, Veronica.

22:09Good.

22:10Good job, girl.

22:11She don't care.

22:12She just hands.

22:13Take care of this.

22:14Okay.

22:19All 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

22:29be a clean, roasting bone.

22:30Mm-hmm.

22:31It's coming off.

22:32Wow.

22:33It's really flying.

22:34I've never Frenched a lamb before, and having to do that for the first time is obviously

22:40intimidating, but 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.

23:07I feel a little bit behind.

23:09It'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.

23:17I'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.

23:35Five 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.

23:45And it's raw.

23:46And it has to be exactly medium to medium rare.

23:49I'm freaking out.

23:51And there's no way I'm going to achieve that on that pan.

23:54So I decide I'm just going to pivot.

23:58Sung's got the torch out.

23:59Whoo!

24:00I got this.

24:01He's blow-torching in a frying pan.

24:02So he's not using the griddle pan.

24:03I don't think Sung is.

24:04Yeah.

24:05Put it on a shell.

24:06Dinner in a shell.

24:07Three minutes left.

24:08And then, we'll be ready to go.

24:09And then, we'll be ready to go.

24:10Let's go.

24:11Let's go.

24:12Let's go.

24:13Let's go.

24:14Let's go.

24:15Let's go.

24:16Let's go.

24:17Let's go.

24:18Let's go.

24:19Let's go.

24:20Let's go.

24:21Let's go.

24:22Let's go.

24:23Let's go.

24:24Let's go.

24:25Let's go.

24:26Let's go.

24:27Three minutes.

24:28Let's go.

24:29Let's go.

24:30Let's go.

24:31That's spicy.

24:32Oh, it's okay.

24:33Watch your hair.

24:35Sung started a trend.

24:36These home cooks are making me want to blow towards right here.

24:39Other way.

24:41One minute left.

24:42Okay, guys.

24:43Get her on the plate.

24:47Okay, Veronica has nothing on her plate but the polenta.

24:50She's got to get stuff on her plate.

24:52Get it on your plate.

24:53Five.

24:54Four.

24:55Three.

24:56Two.

24:57One.

24:58Hands up.

24:59Good job.

25:00Wow.

25:04That was a fiery one.

25:06Oh, the lamb's fallen.

25:08Hm.

25:09I'm feeling nervous because I have no idea what's to come.

25:13I 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 and 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.

25:40It's perfectly pink and I feel a huge wash of relief.

25:44Good cook.

25:46Thank you, Daniel.

25:48Your hair will grow back.

25:49I hope so.

25:50I hope so.

25:51I hope so.

25:52Overall, pretty good job.

25:53But who secured that white apron?

25:54Who secured that white apron?

25:55Who secured that white apron?

25:56Thank you, Daniel.

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?

26:26Sung, this one's for you.

26:30Thank you, Chef.

26:34I got Chef Hugh's white apron.

26:38Getting the white apron means it's the first step on 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, come on out to the front.

26:53Only 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.

27:11If I don't pull this off, I'm not going to get a white apron, and 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...

27:23Now!

27:28Go, go, go, go!

27:32Good luck! Go, go, go!

27:37A 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 personalities.

27:54Yeah.

27:54I want a story and a connection.

27:56Yeah, I think we've got such a great representation of Canada here, so 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.

28:12Today, 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, and so this is a little bit of an homage to her and not to her.

28:27My 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, and 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.

28:51My signature is a shrimp and grits.

28:54I'm making a little bit of a play on duck a l'orange, but it's with Asian-inspired flavours instead of your traditional French.

29:00The dish is something my daughter loves.

29:02I definitely want to make her proud.

29:04I am making squid ink pasta with beurre blanc and seared scallops.

29:13I 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, don'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.

29:46My 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 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, it was like, that was my diet.

30:16And now I just absolutely love cooking.

30:19I went from eating nothing to being very adventurous with food.

30:22And now I made it to the MasterChef kitchen.

30:26Woo!

30:27Smells good!

30:31Home cooks, you have 30 minutes left.

30:34I am making a play on steak and mushrooms.

30:37I 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, and raising a baby in the process.

30:55I've done a lot in life.

30:56But 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?

31:11So 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.

31:20When 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.

31:43Home 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 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, but 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!

32:30Get everything you want on there.

32:32Ten, nine, eight, seven, six, five, four, three, two, one!

32:45Hands up!

32:46Oh my gosh, time's up!

32:52Five, four, three, two, one!

32:57Hands up!

32:58Oh my gosh, time'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, but 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, 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.

33:34Let's take a closer look at your hands.

33:37It's in your polo.

33:38Chef?

33:47Is that jam?

33:48That is.

33:49Has bacon in it.

33:55This is terrifying.

33:57They're not saying anything, they're just looking at my dish and nodding, so I have no

34:01idea what they're thinking.

34:06I'm really nervous.

34:07This dish is very comfort food, it'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.

34:48Paul.

34:50Ida.

34:51Boo.

34:53Veronica W.

34:55Guichi.

34:56And Andres.

34:57Please 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 I'm one of those nine white aprons.

35:08After 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.

35:26Buy black apron.

35:27Now, there are only three aprons left and six of you.

35:40It's time to taste.

35:41Daniel Lee, you're up.

35:42My 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.

35:53Today, I prepared for you charred cabbage with a kabocha squash puree, some fondant sweet potatoes, and a herb salad.

36:01Oh, 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.

37:04Rainy, I think your balance of sweetness in this dish is really nice.

37:07That creamy sweet corn, that delicious kind of smoky bacon, and that really nicely seared scallop.

37:12It's quite nice.

37:14I 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.

37:23I 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.

37:40Ashley, we'd like to taste your dish next.

37:49I am freaking out.

37:50I 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.

37:59Today, I've made a squid ink fettuccine with pan-seared scallops, Argentinian shrimp with bar 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 from the umami flavors of that fresh seafood.

38:30It 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 going to get away from the 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 to something that really works.

39:05Daniel 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.

39:15We have a frico au coq, which is like a hearty meat and potato soup, with 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.

39:39I don't think the broth came out how you wanted it to, because the viscosity's wrong.

39:44I find that the mashed potato soup is so gluey that it's really overshadowing that clam juice.

39:51But I can tell that you put a lot of heart, you put a lot of soul, and you feel this dish, and I feel your soul.

39:59Thanks, Daniel.

40:03Cindy, we would love to taste your signature dish.

40:06Come on up.

40:09I'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 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.

40:42Cindy, um, you're not a heart doctor.

40:47No, I am a social psychologist.

40:49It's a good thing I'm not a heart doctor.

40:50Yeah.

40:51Now that is a nice medium rare.

41:04Um, so I'm actually very happy with your cook on it in the end, but when you get something

41:11this large, you 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 and in the Bernays are kind of clashing a little bit.

41:29Basically, a Bernays is kind of like butter mayonnaise with tarragon in it.

41:32Yeah.

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.

41:43Way to go.

41:44You nailed the cook.

41:45Way to go.

41:47Veronica M, it's you.

41:48Come on up.

41:49The judges catch everything.

41:52Nothing 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.

42:06Veronica, 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.

42:22I'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.

42:47Could the six of you come forward?

42:52I look over at the gallery and I see nine white aprons.

42:56There's only three left.

42:57There'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.

43:07Daniel Lee and Rainy, your dishes were outstanding.

43:20Welcome to the top 12.

43:22Good job, brother.

43:24I am ecstatic.

43:25I am relieved.

43:26I am in the top 12.

43:27It's official.

43:28Here we go.

43:29Earning a white apron feels so good.

43:30It's such a compliment.

43:31Emotional day.

43:32Yeah.

43:33We only have one apron left.

43:34The four of you are such talented home cooks.

43:38But one of you made a dish that just showed enough potential to edge out the others.

44:03Oh, my God.

44:04Cindy?

44:06It's you.

44:10Cindy.

44:15I'm elated that my signature dish has landed me a white apron.

44:23At 57 years old, it's go time.

44:24Food is my future.

44:26Ashley, Veronica, and Daniel.

44:30And Daniel, we know this isn't the result you're hoping for.

44:34But you'll always be a part of the MasterChef Canada story.

44:38Come on up and say goodbye.

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.

45:11They're MasterChef competitors.

45:17Hello, everybody. Touch well. Feeling it?

45:20Next time.

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 going to be down to the wire.

45:35Stop the clock!

45:37A mystery box? Was it a mystery box?

45:39Lift!

45:39Oh, my God.

45:40What is that?

45:41A mystery box?

45:42There's a lot of pressure.

45:43There's a bunch of soft COVID-19 perceptions.

45:45Or a virus.

45:45There's a national prowess within a heroin store.

45:46A mystery box has everything over the penalBA's for preciseinsonies.

45:47I mean, I think it's a mystery box.

45:48And I'm looking forward to it.

45:49an outside of a suit.

45:50What do you know?

45:51Yeah, it's good to me.

45:52The Ministry Box has none of a combo of harm.

45:53This is a mystery box.

45:57Despite the issue of making an oyster sauce,

45:59you see його successfully��ated it.

46:01A plant of a species withiyorsun to theüssel,

46:03but it has 3이트닝 5 Semis

46:06and Tune left the�� Можно.

46:07It's really important to me personally.

46:07It's really important to me.

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