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00:00Last time on MasterChef Canada.
00:09Time to go.
00:10I probably should have waited one more box, and now I'm starting to panic.
00:13Oh, sorry, it's okay.
00:15Oh my God, the shakes.
00:16Liz, your schmaltz tart was utterly delicious.
00:19You are the winner.
00:21I've got this immunity pin.
00:23I am definitely worried about the amount of ingredients I have.
00:26I might be in trouble.
00:27I don't like the star of your show.
00:30It's not very exciting.
00:31It's just too dry.
00:32The home cook leaving us today is Cindy.
00:35Okay.
00:45Hello.
00:47Welcome back.
00:48Good morning.
00:49Hi.
00:50I'm Top 8.
00:51This is such an awesome place to be right now.
00:54But I walk into the MasterChef kitchen, and I'm not seeing any type of clues,
00:59or anything.
01:00It's definitely scary.
01:03What do you think we're doing today?
01:04In the MasterChef Canada kitchen, you just never know what's coming.
01:07But I won the last challenge, which means that I have the immunity pin now, so I have that
01:12extra bit of security.
01:13In the last few challenges, I've been kind of narrowly evading elimination.
01:18So there's pressure right now.
01:21The last week I was in the bottom two, second time for me.
01:24Things aren't going great.
01:25If I don't perform today, it's probably going to be me in the bottom again.
01:30Home cooks, we are at the halfway mark of this competition.
01:33Every cook brings you one step closer to your ultimate dream of becoming Canada's next MasterChef,
01:41a life-changing title that also comes with $100,000.
01:45$100,000 is a lot of money.
01:48That could be really helpful because my food dream is to own a cafe, and I know that can
01:53be very tough.
01:54So I just need to push myself to make it to the final.
01:57Before one of you can win it all, two of you are going to have to crush this next game.
02:04The MasterChef favorite tag team challenge.
02:08Yes!
02:10Oh my God.
02:11The tag team challenge is always the most dramatic one.
02:14A lot of yelling, sometimes fighting.
02:18Historically, the MasterChef Canada tag team challenge does not look like it goes well.
02:24So I am closing my eyes and hoping that I survive.
02:27You'll be working in teams of two, switching back and forth to make three different dishes.
02:33Three.
02:33Okay.
02:34This is a true test of timing, teamwork, communication, and culinary skills.
02:41Liz.
02:42Yes.
02:43Because you won an advantage in the last challenge, you get to make the teams.
02:48Okay.
02:50Come on up here.
02:51That's an awesome advantage because she can play the game in a really strategic way right
02:59now.
03:00Ooh.
03:01This is a game changer.
03:04This is a lot of pressure for me to pick the teams.
03:06All right, Liz.
03:07Let's start with Andres, who we paired him up with.
03:13Do I try to play strategically, maybe try to get out a really big competitor, or do I
03:20just try to kind of even the playing field?
03:22These advantages are there to help you move forward in the competition, but it's all dependent
03:28on how you use it.
03:30So today, I'm going to be pairing Andres with somebody I haven't had a chance to see him
03:34work with yet.
03:36So I will be pairing him with Boo.
03:39Ooh.
03:40Yes.
03:41I get partnered up with Boo.
03:44This is great.
03:45She has rocked it in the kitchen.
03:48And Boo's a teacher, too.
03:49But we haven't worked together, so there is an element that is completely unknown here.
03:56I'm super excited.
03:58We're going to be two teachers working together.
04:00Next.
04:01How about Paul?
04:03Who's going to be Paul's partner and why?
04:05I am going to be pairing Paul with somebody today who is a very, very strong cook in the
04:10kitchen.
04:11So I want to see how they complement each other and if they can work together.
04:15So I'm going to be pairing Paul with Veronica.
04:17I'm pairing Veronica and Paul together today.
04:21I know that they worked together on a team challenge in the past, and I know that there
04:26was maybe a little bit of a difference in communication style.
04:29And to be completely honest, I want a shot at winning today.
04:32I don't want to, like, stack another team.
04:35So I'm curious to see how they work together.
04:37We got this.
04:38We got this.
04:39Veronica, she's a little bit more vocal than I am, and I tend to be a little bit more
04:43quiet.
04:44But I think opposites attract.
04:46Now, who's going to be Sung's part?
04:47Sung is a wizard in the kitchen, as is his partner today.
04:53But again, I haven't really had a chance to see them work together.
04:57And I think that they might have slightly different kind of demeanors in the kitchen.
05:01Interesting.
05:02Sung is going to be working with Koichi today.
05:05Okay.
05:07I imagine what Liz meant was that where he might be quiet, I can be louder.
05:12Where he's sensitive, I might be just open to saying things a little bit more directly.
05:17And so I think we, well, I don't want to say we complete each other, but you know what
05:21I mean.
05:23So that means that Liz, you're going to be working with Marianne.
05:26Okay.
05:27Now, why did you choose Marianne?
05:28Uh, Marianne is such a strong, consistent cook in this kitchen.
05:33I'm choosing to cook with Marianne today.
05:35She is really solid.
05:37She's never been on the bottom.
05:38So I am picking Marianne, because I want to win this challenge today.
05:43Perfect.
05:44Ten.
05:46Liz has an immunity pin.
05:48And if we're on the bottom, and she could very well use it, then it's a guarantee that
05:53I'm going home.
05:54So we need to just knock this cook out of the park.
05:58All right.
05:59We have our teams.
06:00So here's what you'll be making.
06:02Crispy and cheesy arancini.
06:07Stuffed artichokes.
06:09Seafood linguine.
06:12Three gorgeous Italian restaurant classics.
06:16And you'll only have 60 minutes to make them.
06:19I love Italian food, but I don't know about making three Italian dishes in one hour.
06:24And also trying to talk to your partner.
06:26We want exact recreations of these dishes from each team.
06:32You'll make these dishes while taking turns.
06:35One of you cooks, while one of you waits on the side.
06:38At randomly timed intervals, we're going to yell switch, and then you have to switch
06:43places.
06:43The pair of home cooks that make the best dishes will both earn a huge advantage in
06:50the next challenge.
06:50Plus, CIBC will tag on a cash boost of $5,000 for each winner.
06:58Just to go toward that culinary dream.
07:01My food dream is to make my food blog a globally known brand.
07:06And $5,000 from CIBC is a huge boost, which is awesome.
07:12Victory can be pretty sweet with this one.
07:13One home cook from the most underwhelming team will be leaving the competition.
07:20Teams, think smart.
07:23Whoever goes first sets the foundation.
07:25But your teammate will have the crucial job of final plating.
07:30Okay.
07:30Head to your stations.
07:32Take a few minutes to strategize before we start the clock.
07:36So what should we do first?
07:37We should do the pasta needs to rest as long as possible.
07:39The pasta needs to rest.
07:39We have to make the pasta first.
07:41If it's fresh pasta, I can make it real quick.
07:43We decide that Marianne is going to start today for us because she is a wizard with pasta.
07:48And we know that we have to get that done and resting.
07:51That's our first thing.
07:52If I go first, I'm going to start with probably making the pasta dough and get the risotto started.
07:56If I have time when I'm doing it, depending on how much time, I'm going to start trimming those artichokes.
07:59It looks like it's a lot of artichokes.
08:02The weakest part is going to be the artichoke turning.
08:04Okay.
08:04Like getting those peeled and perfectly trimmed.
08:07The dishes are all very technical and finicky.
08:11And I don't want to disappoint Sung.
08:14So I'm just hoping for the best.
08:17Are we feeling ready?
08:19Good.
08:20Let's get 60 minutes on the clock.
08:26Because your time starts now.
08:28This one for the mariners.
08:29Go, go, go.
08:30Come on, Marianne.
08:30You got this.
08:31Stay focused.
08:32You know what you're doing.
08:33They got this done.
08:34Get started on the pasta dough.
08:36Pasta.
08:37Eight grams of salt.
08:40Oh, way too much salt.
08:42All right.
08:42I'm making the pasta dough.
08:43Okay.
08:44Tag team challenge is always going to be a little bit difficult because you have to work in tandem.
08:47We have to keep communicating.
08:49This is spicy.
08:51You know, it may seem like they're only making three dishes.
08:54But there's a lot of components to this.
08:56You know, they've got to make risotto.
08:58They've got to chill it down.
08:59They're making marinara.
09:00They're hand-making pasta.
09:02Go a little bit faster, Paul.
09:04Yeah, I'm going.
09:05Go fast.
09:06Amazing, Marianne.
09:07You're working like a machine.
09:09Keep going.
09:09Keep going.
09:10I'm just going to need this.
09:12Andres is making it into a workout routine.
09:15Stretch it.
09:16Side.
09:17And push it.
09:18Push it.
09:18Push it.
09:19Push it.
09:19Push it.
09:21That looks nice.
09:22This one for marinara?
09:25Got you.
09:25Okay, I'll get started on marinara sauce.
09:28Yeah.
09:28Are you making marinara?
09:29Three, two, one.
09:32Stretch!
09:33Woo!
09:35Good job.
09:36The tag team component of it seems a little difficult.
09:39You know, somebody's starting something and then somebody really has to pick up the pieces
09:43and figure out where they're at.
09:44Just bunch it up into a ball and you leave it and I'll continue after.
09:47Okay.
09:48This is going to be a real show of will and of teamwork.
09:53You're doing great, buddy.
09:54What's after pasta?
09:56You're good.
09:56You're good.
09:57You're good.
09:58What's after pasta?
10:00Now, let's chat about these teams that Liz picked out because maybe she didn't do exactly
10:06what we expected.
10:07Mm-hmm.
10:07I do think she paired people based on skill level.
10:11She wants to see how some people work together.
10:13I'm just thinking that maybe this still needs a bit of water.
10:15Give it a little drizz.
10:16Great communication between Sung and Koichi.
10:19That looks really good, man.
10:21Sung is really trying to make sure Koichi knows what's going on.
10:24I think that's really, really good.
10:25Super smart.
10:26Thank you for all the communication and being so awesome.
10:29Honestly, I think all the pairings are pretty strong.
10:31That means that we've got to really work hard and really communicate.
10:35Well done.
10:36Well done.
10:37But I am very excited to be paired with Sung.
10:39I think we have great synergy and the way that we're working right now, I think we're
10:43going to really do well.
10:44The knife is here.
10:45Be careful.
10:47Three, two, one, switch.
10:50High five, high five.
10:51Go, go, go.
10:52Rice in there.
10:52Close the rice.
10:53At this point, I do think we need to be getting broth heating up for that risotto, because
10:57you have to cook that risotto and then get it in the blast chiller.
11:00Risotto start to finish takes about 17 minutes.
11:03The old adage is that you have to stir it all the time, which would prohibit them from
11:07really doing anything else.
11:08But that's kind of an old lifestyle.
11:10You can let it go for a couple of minutes easily.
11:13Wine.
11:14Don't forget the wine.
11:15Yeah, I'm just waiting for that toast a little more.
11:17For the arancini, we're looking for perfectly round balls of risotto, stuffed with cheese
11:22and fried, served on a delish marinara sauce.
11:24I think risotto is fine.
11:26So, Q, what do you think about the pairing of Veronica and Paul?
11:29Yeah, I can't tell if Liz is trying to trip up Veronica because she sees competition.
11:34Paul has sort of been noticed that he's probably not the greatest team player.
11:39He's a lone wolf in the kitchen.
11:40He is.
11:41Nice.
11:42I like salt.
11:42Don't, don't, not too much salt.
11:45In this challenge, I'm a bit more vocal.
11:48Okay, is Mary and I good?
11:49I want to make sure that Paul and I are on the same page, but Paul is a bit quieter.
11:55Maybe he's just trusting me with my judgment and just going with whatever I'm saying.
12:01You're doing great, Paul.
12:03Lower the heat, baby.
12:04Okay, I'm lowering the temp on this just a bit.
12:09Something smells great.
12:10I think it's ours.
12:11Yeah.
12:12Boo and Andres are both teachers, and I feel like they've got some sort of, like, brain connection.
12:19All right, Boo, we got this.
12:21We got this.
12:22Because they're communicating.
12:22They're not being loud about it.
12:24Yeah, but there's a good chance somebody's going to be in timeout.
12:26How does it sound, the risotto?
12:29It needs a bit more time.
12:31Okay, no worries.
12:32Don't rush it.
12:32When I'm in my classroom, you want to be encouraging.
12:36Otherwise, your students are going to give up.
12:37You got this.
12:39I know that this is an incredibly stressful challenge, so it's really important that I keep encouraging Andreas.
12:46I'm proud of you.
12:48Thanks, Boo.
12:52There's a lot to do.
12:53We got lots to do here, so we're just rolling.
12:56I'm not sure Marianne was excited about being paired with Liz.
13:00Give it a quick taste.
13:01Check for seasoning.
13:01Because if they are in the bottom, Liz can save herself.
13:05That's a guaranteed elimination.
13:07It's good.
13:08It's good.
13:09I'm going to add perm.
13:09I'm going to add butter.
13:11Three, two, one.
13:13Swish!
13:15Yes.
13:15Pepper.
13:16A little bit of pepper in there.
13:17Okay.
13:17It's so much pressure today.
13:19I'm just trying not to think about it.
13:20I'm just trying to cook my best today.
13:22I want to win this challenge.
13:23I do not want to end up in the bottom here because I don't want to play my pin and throw my partner under the bus.
13:29Throw that in there.
13:30That looks great.
13:31It's killing me to be on the sidelines knowing that that pin is beside me because I don't want to go home.
13:38I'm not ready to go home.
13:39I didn't come this far to go home at this point.
13:43You've got this, girl.
13:45CIBC is helping Canada's next master chef realize their dreams with $100,000.
13:50Swish!
13:51Home cooks, you are at 30 minutes.
13:55We are halfway through the tag team challenge.
13:58You're doing good, Liz.
14:00If they are in the bottom, Liz can save herself.
14:02Absolutely.
14:03You've got this, girl.
14:05We need to ensure that we're not the bottom team and not even have to think about that.
14:10I mean, it depends.
14:10Doing good, Liz.
14:13Yeah, you're doing good.
14:14You're doing good.
14:14Take your time.
14:15Don't cut yourself.
14:16Three, two, one.
14:19Swish!
14:19Go ahead.
14:20All right.
14:23So add that in and get started on the artichokes next.
14:26You want me to start on the artichoke?
14:27Yes, please.
14:28Yeah, okay, got you.
14:29Be gentle with them because we can't redo them.
14:31A lot of them are starting to work on artichokes.
14:34I'm going to do as many as I possibly can.
14:36Yeah, if you can get as many of those leaves off.
14:38So the artichokes have to blanch, bake, and then broil?
14:40Yeah.
14:41Take your breath, Sonia.
14:42You got this.
14:43I feel like there's probably some people here who have never prepared an artichoke before.
14:46So true.
14:47Oh, I just broke that one.
14:48That's fine.
14:49That's fine.
14:49Just keep going.
14:50The artichokes are the biggest challenge for us because they're going to take so much time.
14:56I'm going to try and get one more done here.
14:58Okay, you got this.
14:59And we have so much to do, so we're really crossing our fingers here.
15:04Now, the trick with artichokes, they are really, really tough.
15:07So you have to remove all those outer leaves.
15:09You need to peel the outside because that tender heart is so delicious.
15:13And this might take a while because we're asking for a full plate of artichokes, baked and stuffed with a breadcrumb pine nut filling.
15:20Oh, it's hard.
15:21It's hard.
15:22It's hard, I know.
15:24Three, two, one, switch!
15:27Go, girl.
15:30Go, girl.
15:31Just going to clean these a little bit more because they look a little ugly.
15:35Veronica's got out a vegetable peeler.
15:37Okay, very unorthodox.
15:38I know.
15:39You know, there's such a thick peel that needs to be removed.
15:41Yeah.
15:42She's going to be spending all day.
15:44I've never peeled an artichoke before.
15:47I don't even know what artichoke is called in Chinese.
15:49It's just not a vegetable that we eat.
15:51So this has taken me forever to peel.
15:54Those artichokes are going to take more time than we thought.
15:57Waste too much time.
15:58Let's just get, like, a couple on there, like four, really nicely cleaned.
16:03Marianne is stressing.
16:05We need to get these things done.
16:08We cannot spend ten minutes just on these artichokes.
16:11Liz, girl, we gotta move.
16:13So you're doing good.
16:15Good job.
16:16I have, like, a sneaking suspicion that Boo and Andres are really going to kick it out of the park.
16:23It'll definitely hit it out of the park, not kick it out of the park.
16:26It's a baseball.
16:27What if you're playing soccer?
16:29There's no point in hitting it outside of the park.
16:31That would be out of bounds.
16:33What if you're playing soccer or baseball?
16:35Yep, that's a good point.
16:37Okay, do you think I should be making pasta after?
16:40I think we need to get started on the seafood prep.
16:44All right, let's do that.
16:45This challenge is all about trusting who you're working with.
16:48And we haven't worked together.
16:51But Boo's just a boss in a kitchen.
16:54She gets things done.
16:55So I trust Boo.
16:58I'm really happy.
16:59It's good.
17:00We got this.
17:00We really do.
17:01We got this.
17:04It's still a bit green here.
17:06How's that risotto?
17:08How's that looking?
17:10Yeah, it's looking good.
17:11It's getting nice and creamy.
17:12This is a really tricky cook because each of the home cooks is trying to do more than one job at a time.
17:18You know, they're tending towards what's going on in the pan.
17:21They're also trying to peel their artichokes.
17:23They're thinking about many different processes all at once.
17:27When I'm doing the artichoke, just coach me through it, okay?
17:29Yeah.
17:29I think the key to this one is just communication.
17:32And if that's not happening, it will definitely show in their food.
17:37Seems like it's a really quiet station between Veronica and Paul.
17:42Paul is watching intently.
17:43Veronica's head's down getting stuff done.
17:46It's been silent in their station.
17:47Yeah.
17:48Communication is very important because there are just a lot of things going on at the same time.
17:57Don't forget to eat the dough.
17:58Yeah, it's the first thing I'll do.
17:59I've been trying to communicate, like, can you check on this?
18:03Like, is the risotto good?
18:04Like, can you start on this?
18:06The pasta dough needs to be re-rolled.
18:08All right.
18:08But Paul is quiet, so it's making me a little nervous.
18:13Three, two, one, switch!
18:24Good job.
18:25All right.
18:26So, you were on this one?
18:28Cleaning away the green?
18:29Yeah.
18:30Okay.
18:31Sorry, Tros, it took you so long.
18:35Medic.
18:36Oh, God.
18:37Sun caught himself.
18:38This is going to cost them time.
18:40There's pressure right now.
18:41The competition's 100% stretching me.
18:44Sorry, Koichi.
18:45Don't worry.
18:45It's okay.
18:47I came in thinking I'm one of Canada's top 15 home cooks, but right now I'm not feeling
18:53confident and it feels terrible.
18:55I'm not really even living up to my expectation of my performance, and I know I have to do better.
19:01Talk to me.
19:02Artichoke.
19:03Artichoke.
19:03Artichoke.
19:04Three, two, one, switch!
19:08You need lemon in there.
19:09Yeah.
19:09Oh, please, put this in the blast chiller.
19:13I can run it for you.
19:15Going in the chiller, okay?
19:16Okay.
19:18Koichi, we're a little bit behind.
19:19Yeah.
19:20That risotto's just got to get turned out, and I got to get into the blast chiller, buddy.
19:23Okay.
19:23It looks like all the teams, apart from Sun and Koichi, have their risotto in the blast
19:27chiller.
19:28They have been working on the artichokes for, like, 20 minutes.
19:31Yeah.
19:31Sun, I love hearing you guys communicating together.
19:34Thanks, Chef.
19:35How do you feel like the cook is going?
19:36Well, maybe a touch behind, I think the artichokes, because of my nick.
19:40That risotto, is it, it's not even chilled yet?
19:42It's not chilled yet.
19:43Okay.
19:44Yeah.
19:44So we are, like, a step behind.
19:46Yeah.
19:46Maybe two.
19:47I know we're behind, but having Chef Craig standing there as he sees it too, it makes me realize
19:53we've really got to get ourselves into gear.
19:55Koichi, get me the risotto.
19:56Here you go.
19:59Switch!
20:00Oh, what the f***?
20:0130 hands.
20:03Pasta?
20:03Yeah.
20:04Roll it.
20:0515 minutes left, everybody.
20:07Woo!
20:08It's going to be tight, Koichi.
20:09We have 15 minutes left.
20:11Check the artichokes.
20:12I'm saying so many things.
20:1315 minutes.
20:16Andre's is starting up with rolling his pasta.
20:19Yeah.
20:20It's ready.
20:20It looks good.
20:21Lots of flour.
20:22Make sure that doesn't stick.
20:24Just got to get the pasta done now, okay?
20:26Okay, good job, Marianne.
20:27And Marianne's about to start too.
20:29After this, I think you should start on the pasta.
20:31Okay.
20:32Veronica, how's it going over here?
20:34Very stressful.
20:34Very stressful.
20:35I saw you got that risotto in the blast, so you're feeling good about it?
20:38I don't want it to be frozen.
20:40Okay, so that is good.
20:41Keep your mind on that, because you never know when the next switch is coming up.
20:44So what are we working on now?
20:45We're working on the pasta.
20:47Feeling good about it.
20:48All right, good luck, okay?
20:49Okay, bye.
20:50Flour, surface.
20:51Yep.
20:53Oh.
20:53Now, we're asking for a linguine, so we want this to have a really nice texture, obviously.
21:05They need to cook this fresh pasta and serve it with a mix of beautiful seafood, but they
21:10need to get started, because the key to cooking those shellfish is making sure they get enough
21:15time to steam and open.
21:17How's the pasta looking?
21:19Home cooks, there's ten minutes left.
21:24I think what we should do is get the pasta in.
21:27Good job, good job.
21:28Got lots to do here.
21:29Yeah, good job, good job.
21:30We're just rolling.
21:31We're getting really close to the finish line, and I'm not seeing anything done yet.
21:36I'm looking at our station, and we've got risotto that's come out of the blast chiller,
21:41not arancini.
21:42We've got uncooked pasta, seafood that needs to be cooked.
21:45Our artichokes are just boiling away.
21:48Just give them a quick check with a pairing.
21:51Okay.
21:51There's just stuff everywhere, and nothing is coming together yet.
21:55There's also pine nuts in the oven.
21:57Just take a quick look at them.
21:58That's all.
21:59Oh, they're burnt, girl.
22:01Oh, no.
22:03We'll take the best ones.
22:04Yeah, we'll take the middle ones.
22:05Oh, this is a mess.
22:07I am so uncertain if we are going to get these dishes up.
22:10I've never felt this frantic in the kitchen.
22:12The clams definitely need a bit longer.
22:14Oh, the pasta, the pasta.
22:17So we definitely should do the arancini.
22:19I'm just going to do it by eye, okay?
22:20Yeah, just do it by hand.
22:21Yeah.
22:21I'm going to eat so many arancini today, and I'm very excited about it.
22:26Cheese-stuffed risotto balls, breaded and deep fried?
22:28Yes, please.
22:31Oh, this is not holding together.
22:34Arancini is too soft, so we can barely even roll it.
22:37So putting something in it does not seem like a feasible idea.
22:41Honestly, let's just roll it and fry them.
22:43Just roll it and fry them?
22:44Okay.
22:45Arancini with no cheese is definitely better than an empty plate.
22:49We have to cut a corner someplace.
22:53You've got this.
22:54I don't know if we have time to stuff it.
22:56Okay, fine.
22:56Don't stuff them.
22:57Move on.
22:58Perfect.
22:58Good.
22:59It needs to be fried for three minutes, so you have to have them in.
23:01Yeah.
23:02Okay, all right, all right.
23:03The last few minutes, it's so chaotic, and Paul is slowing down.
23:09Just roll them.
23:10Roll them, dip them, and fry them.
23:11I want to just go in, pick up some pace, and just get things moving.
23:16Switch!
23:18Veronica is running.
23:22Veronica is so much faster than Paul.
23:24Remember on the last team challenge?
23:26She was doing 18 things at once.
23:28She's doing it again.
23:30We have to get the artichoke in the oven.
23:32They've got to be stuffed, though, no?
23:33I know, but we can't do stuffing right now.
23:35Can we drizzle at least?
23:36I'm drizzling now.
23:37Yeah.
23:37Koichi and Sung are doing an homage to the stuffing.
23:40We've got some lemon.
23:41I think there might be some breadcrumb.
23:42It is not stuffed.
23:43You know, if some of these teams don't get all their food onto the plates,
23:46it's going to make our decisions really easy.
23:49Just take them out.
23:49You're fine.
23:50These just really don't look...
23:51I know, they don't.
23:52These artichokes look nothing like the dish that we are meant to be replicating.
23:57So I am hoping that by some miracle, they taste okay when the judges taste them.
24:02Butter, butter, butter, butter.
24:03It's not going to be perfect, but we just want to get something on the plate for each of
24:06the dishes.
24:06Koichi.
24:07Now switch!
24:08Yes!
24:09Go, go, go!
24:09Let's go, guys!
24:10You got this!
24:11Get the artichoke stuffed.
24:13Get that in the oven.
24:13Oh, my God.
24:14Tagging in and out is becoming way more difficult right now.
24:18Because the time that I have to cook decreases significantly.
24:24I'm so proud of you.
24:26Switch!
24:28These switches are so stressful because they're coming so fast.
24:32Three, two, one, switch!
24:36Yeah, yeah, perfect, perfect, perfect.
24:38Two minutes left!
24:39Two minutes left, everybody!
24:41This pasta's done.
24:43Yes, good job, Marianne.
24:43Good.
24:44Like, we're just throwing things on.
24:46We're not even tasting at this point.
24:48We're just hoping that it comes out tasting good.
24:51You want these ones to go on here?
24:52It does not matter.
24:54No, the pasta first, Paul.
24:55All right, sorry.
24:57Where did you put the pasta?
24:58Pasta is in the bowl.
24:59Where's the bowl?
25:00Left, left.
25:01Oh, right here.
25:02Yeah, where's the marinara?
25:03They are all frantic right now.
25:05Yes, more.
25:07Who is doing jumping jacks again like a pogo stick?
25:10I'm so stressed.
25:12Three.
25:13Three, two, one, switch!
25:15Season it.
25:16Yeah, take this off, sorry.
25:17One minute left, everyone.
25:19One minute left.
25:20Quick, quick, quick, quick, quick.
25:21This is the part where it gets so stressful.
25:24Why are the clams not opening?
25:26I'm not sure.
25:28Our clams are not opening up.
25:30What is going on?
25:32Let's do this one.
25:33I don't think we should put the other ones on the plate.
25:35It seemed like we had everything under control,
25:38but we don't have clams,
25:39and that's arguably the best ingredient.
25:42I'm still just very stressed out.
25:45Paul, did you see that in the breading?
25:47No, I did not.
25:48Nine, eight, seven, six, five, four, three, two, one.
25:57Time to go!
25:59Good job.
26:00That was crazy.
26:05Eight, seven, six, five, four, three, two, one.
26:13Time to go!
26:15Good job.
26:17That was crazy.
26:18You did good.
26:19Good job.
26:20You did good.
26:21That was so hard.
26:23What the heck?
26:24I didn't get any cheese in the arancino, though.
26:27We got parmesan.
26:28We got parmesan.
26:29No, I don't think we had time.
26:32The tag team challenge is a trial by fire.
26:35Let's see how well you handled the heat.
26:37Koichi and Sung,
26:38please bring your dishes to the front.
26:41We don't have stuffing in the artichokes,
26:44and we're not sure if we had enough time to cook them,
26:47but it's a minor miracle that we got stuff on the plate.
26:52Sung, Koichi,
26:54how did you guys meld as a team?
26:57I thought it went great.
26:59Yeah, I think we communicated well,
27:01worked well together.
27:02Yeah, it's definitely us against time.
27:04Yeah, it was really time that got us.
27:06We did our best.
27:06Not each other.
27:08I noticed that the filling in the artichokes is missing.
27:10Yes.
27:11What happened?
27:12Time, really.
27:15Let's taste.
27:17So, the anchini,
27:27when you crack them open,
27:29it's just this nice, beautiful strand of cheese
27:31that you seem to have omitted.
27:33And that was my fault.
27:35Koichi did cut them.
27:36We were in such a rush,
27:37just trying to get the ball to hold together.
27:39So, if they don't have cheese,
27:40that's fully my fault.
27:42Not only was it missing the mozzarella
27:44and that stretchy pull,
27:45it's missing the parmesan.
27:47It didn't have as much flavor as I would really like.
27:50Tomato sauce, also under-seasoned.
27:52You've got to be really precise with your seasoning.
27:55The actual pasta is much better than I thought it would be.
27:57I think you did an admirable job on cooking the seafood.
28:01The clam was really nicely cooked.
28:03It was juicy.
28:05The thing that I love so, so much about shellfish and pasta like this
28:09is that they become these little bowls of all that liquor.
28:13So, mine came out,
28:14and there was just like this little treasure trove
28:16of basically bonus sauce.
28:18Really, really nice cook on those, for sure.
28:20The artichoke, they're very firm.
28:23When you take your knife,
28:25you should be able to poke right through that core very easily.
28:28This is definitely giving some resistance.
28:30The artichoke, I think it really needed
28:33that additional roast in the oven as well,
28:35because you're parboiling it, essentially,
28:37and you're finishing it off in the oven.
28:39That would give it a nicer texture.
28:41They're being really nice, aren't they?
28:44Because these are really horrible.
28:46They're completely underdog.
28:47This is a write-off.
28:49This is your Achilles heel right now.
28:51I will say, Koichi did a really great job
28:54picking up where I left off
28:55because I cut myself during the turning of the artichoke.
28:59So, if we have anything on the plate,
29:01it's only because Koichi did a really great job.
29:05Thanks so much, Red Team.
29:06Please go back to your station.
29:08I think Koichi's a hero,
29:10but I do think we might be in danger of going home
29:13because there were a bunch of faults,
29:15and that gets me worried.
29:17Liz, Mary Ann, Blue Team,
29:21please bring up your plates.
29:24The stakes today are so high.
29:26I know I have this immunity pin,
29:28but I can't be the one responsible
29:31for getting Mary Ann on the bottom.
29:33I need these dishes to taste okay
29:36because otherwise we could be in real trouble.
29:41Liz, you chose Mary Ann as your partner.
29:44I did.
29:45How did you guys work out as a team?
29:47I think we worked really well together.
29:49Mary Ann was such a hard worker today.
29:51And Mary Ann, how did you feel?
29:52Liz is a great cook.
29:54I felt like we worked well together.
29:56We did our best.
29:57You weren't worried that she just coasts through,
30:01tap that immunity pin.
30:03She put her heart and soul in it,
30:05so it is what it is.
30:08Shall we?
30:09Yeah.
30:09Okay.
30:09Did these artichokes,
30:18once you got that breadcrumb on,
30:19did they see the oven?
30:21They did go into the oven.
30:23Okay.
30:23I thought I had them on broil.
30:26Perhaps I didn't have the proper setting on.
30:29I don't know.
30:29The stuffing, it's almost like
30:31what I call shaky cheese.
30:33Do you know what I mean when I say shaky cheese?
30:34Like the parm not.
30:35Yeah, like the gross.
30:36The parm, yeah.
30:37Yeah.
30:38And that kind of texture
30:39is not really what we're going for.
30:40It's just that breadcrumb
30:41that really is kind of pulling back
30:43and giving them a bit of dryness.
30:45And to give you an idea
30:46of just how dry this breadcrumb is,
30:48I shouldn't be able to pick this up and...
30:51It's not what we're after.
30:56Yeah.
30:57Who formed the arancini?
30:59I did.
31:00How did the cheese get left out?
31:02You know, I...
31:03It was time.
31:04I looked up the clock
31:05and I just thought,
31:06I'm not going to be able
31:07to get everything done.
31:08The arancini, they're under-seasoned.
31:12The pasta is good.
31:13I mean, it's simple.
31:14It's straightforward, works.
31:16If these plates are indicating
31:17how you guys work together,
31:18this shows, I think,
31:19that you did work together pretty well.
31:22This seafood linguine,
31:23I think it's a nice dish.
31:25I think there's some struggle.
31:27The shrimp are overcooked.
31:28That being said,
31:29I think the noodles are good.
31:30I think you seasoned the pasta water nicely,
31:32so they've got a little bit of seasoning in them.
31:35And they've absorbed some of that sauce,
31:36so they do have nice flavor.
31:38Okay.
31:40Listening to the feedback from the judges,
31:43it was...
31:44It was tough.
31:45We could be the bottom team,
31:46and I could be going home.
31:48Next up, the green team.
31:53Paul and Veronica, come on up.
31:55I feel nervous.
31:57I feel tense.
31:58I know the flaws in our dishes,
32:01but I also know that
32:02we did get our artichokes stuffed,
32:04so maybe that's going to be,
32:06you know, one up for us.
32:08All right, green team,
32:10how was that for you?
32:12Very stressful.
32:13Yeah?
32:13It was hectic.
32:14We've worked together before,
32:16so I think we knew our rules for sure.
32:19Veronica, what about you?
32:20What do you think?
32:21I think I may be yelling a little bit.
32:24All right, let's taste.
32:31I haven't yet had an ooey-gooey piece of cheese,
32:33so I'm really hoping for that.
32:35Good luck.
32:36I haven't yet had an ooey-gooey piece of cheese,
32:50so I'm really hoping for that.
32:52Good luck.
32:56Oh, no.
33:00So which one of you forgot the cheese?
33:02I made the call to cut out the cheese.
33:04I understand.
33:05I'm disappointed that there's no cheese on the inside.
33:08I think that would have really helped
33:09kind of even just bind everything together
33:11as you're eating it.
33:12Yep.
33:13The actual artichoke is cooked through
33:15and not overcooked,
33:16and it's really not undercooked.
33:18But they were trimmed too much.
33:20What this lacks is love.
33:23The artichoke is cooked very nicely,
33:26but it's not saying very much, to be honest, guys.
33:29Like, you were successful at boiling an artichoke.
33:31When it came to the breadcrumb,
33:34I don't taste that it was particularly well-seasoned
33:38or particularly well-flavored.
33:40Definitely burnt.
33:43I thought that the seasoning on your pasta was nice.
33:46I can tell that you seasoned the water really well
33:47as you cooked it.
33:48The texture is a little over.
33:50Yeah, it stayed in a little too long.
33:51Yeah, but the flavor on the shrimp were really good,
33:54and the clams a tad over.
33:57The pasta itself, the noodles,
33:59were not the toothsome that I was hoping for.
34:02Flavor was passable.
34:05Of all the four teams,
34:06I was watching your team the closest the entire time.
34:09I noticed that you guys were very quiet,
34:12and unfortunately, that lack of communication
34:14showed in your food today.
34:16Thanks, Green Team.
34:17Our food did not have a lot of highlights.
34:21There was not a lot of praise,
34:23so I might be in danger of going home.
34:29Yellow Team, Boo and Andres,
34:31please bring up your dishes.
34:33We are last to be judged,
34:36and things are not going well up there.
34:39The nerves are just building and building and building,
34:42so now we're panicked.
34:44How was it getting two teachers in the kitchen together?
34:46I mean, educators are collaborators.
34:48Yeah, I think it was great.
34:49I'm just really happy that our jobs,
34:52our professions definitely shined through today.
34:55You think it's going to shine through on the plate?
34:58We hope so.
34:58We're hoping so.
34:59We're hoping.
35:05Oh, my God.
35:06It's the first team with cheese in the middle.
35:09Yes.
35:09Yes.
35:10Boo and Andres, I think you did a good job.
35:19I think the look of the plates is the closest we've gotten.
35:24The arancini themselves, I like the sauce.
35:27It's cooked down.
35:28It's a little on the thick side,
35:29but it has a nice flavor.
35:30It's nicely seasoned.
35:31The cheese.
35:32You got the cheese in.
35:34One out of four.
35:35I think you guys did the best job with the artichokes
35:38of all the teams that we saw today.
35:41I think you did a really good job
35:42leaving on some of those young, tender leaves,
35:45so we're getting that little bit of texture from them.
35:48Your seafood linguine,
35:50I'm a little worried about the clams not being cooked.
35:52Do you have the lid on?
35:53Yes.
35:54I don't know what happened.
35:55It's unfortunate that the clams were too shy.
35:58Yeah.
35:58If they don't open, you don't put them on a plate.
36:01Gotcha.
36:01You got to start it on a high heat
36:03and then I give that a couple of minutes
36:05and then you add your wine.
36:07Make sure you cover right away
36:08and you're going to get that large amount of steam going.
36:11Okay.
36:11Makes sense.
36:12From the get-go,
36:14I could see that you were working really well as a team.
36:17So maybe you guys should be teaching teamwork.
36:22It's a really stressful situation.
36:24I have students sometimes that are going through a hard time
36:27and you just really, you need to put that smile on.
36:30You need to be really energetic.
36:31I think we both did that.
36:33Yeah.
36:33In our careers, we do pick up a lot of pieces.
36:37You come in and you pick up where it was left off
36:40and you finish it.
36:41That's really beautiful.
36:42And it shows on the plates.
36:45Great job.
36:46Yo, get out of here.
36:47Thanks, guys.
36:50Woo-hoo!
36:50Good job, guys.
36:53I'm extremely happy right now.
36:55Like, our job's, like, thankless usually,
36:58but it's really important to get noticed.
37:00And a lot of the skills that I use in my day-to-day life
37:04really came useful today, and it really helped out.
37:08Good job.
37:10We've got a lot to discuss, so just give us a minute.
37:12I think there was a clear winner.
37:18Yeah.
37:19Yeah, I think so, too.
37:20But I don't know what to do about the other three.
37:24What are we thinking?
37:25They really struggled with this challenge.
37:27There was missing items.
37:28What's up with the arancini?
37:30Three of the teams just forgot to put the mozzarella cheese in it.
37:33Listen, I want a stuffing in my arancini.
37:35The one thing they didn't actually view badly on it overall
37:38was the seafood linguine.
37:41Well, one person does have to go home today,
37:43so I think this is going to be a tough one.
37:44Mm-hmm.
37:45Agreed.
37:48Okay.
37:53Before we reveal the two teams
37:55whose dishes have landed them on the bottom,
37:57there is the issue of the immunity pen.
37:59Liz, what are you going to do?
38:05Um, I'm not feeling safe.
38:08I think there's a very high possibility
38:10that Marianne and I could end up in the bottom today.
38:13So I'm feeling this mixture of emotions right now.
38:16I don't know what to do.
38:18This competition means everything to me.
38:22Liz would be stupid not to use this pen.
38:25And if she does,
38:27there's a pretty good chance I'm going home.
38:29Liz, you have the immunity pen.
38:39What are you going to do?
38:41I have sacrificed a lot to be here.
38:44I've put my career on pause,
38:46so I really, really want to win this.
38:49Um, but I don't think that Marianne
38:53should have to go home for mistakes
38:55that I might have made today in the kitchen.
38:57So if I was the worst cook in the kitchen today,
39:00um, I don't want Marianne to have to take the fall for that.
39:04I want to know that I can leave with my head held high
39:06and staying true to myself.
39:08So I will not be using my pen.
39:13That is very admirable.
39:16I'm shocked.
39:17I had no idea where she was going to go with this.
39:19I mean, it means everything.
39:20To have a teammate that's in it with you,
39:22it's amazing.
39:24Well, let's move on to our results then.
39:28Yellow team, Boo, and Andres,
39:31your skills as teachers and communicators
39:35really came in handy today.
39:36And you created the most impressive replication
39:40of the Italian restaurant classics.
39:43Huge congrats.
39:44We won!
39:50No way!
39:52This is the challenge
39:53that I have been dreading the most.
39:56And to win it?
39:57I cannot even tell you how I feel right now.
40:00Watching you two cook together
40:01was really, really lovely.
40:05It was fun.
40:06It's so awesome sharing this moment with Boo.
40:09We should just be really proud.
40:11As the tag team winners,
40:13you've earned a major advantage
40:15in the next challenge.
40:16And CIBC is giving both of your culinary dreams
40:20a boost with $5,000.
40:23Eat!
40:24Andres and I both won 5K each.
40:28This is crazy.
40:29Yeah.
40:30Yeah.
40:31Now, blue team.
40:33Not using the pin today is a huge gamble.
40:38There is a very good chance
40:40that I could end up going home today.
40:43Your pasta dish
40:44was
40:46just good enough
40:49to save you both today.
40:50Okay, love you.
40:52You are safe.
40:54Thank God.
40:56Oh, my gosh.
40:57My gamble paid off today.
40:59I didn't let my teammate down.
41:01I didn't throw her under the bus.
41:02And as a bonus,
41:04I still have my immunity pin.
41:06So that's another day of security for me.
41:08Well, the red team,
41:12Koichi and Sung,
41:13and the green team,
41:14Veronica and Paul,
41:15please come to the front.
41:18I feel scared.
41:19I feel scared for myself.
41:20I feel scared for Sung.
41:22We don't want to say goodbye.
41:23Both of your teams had some serious issues.
41:31Red team,
41:32your artichokes were highly undercooked.
41:36Green team,
41:37your ironcini was not even close.
41:41In the end,
41:42this was a teamwork challenge,
41:44and one team just seemed to work together
41:46a little bit better.
41:51Red team,
41:52you are safe.
41:57It's a bit nerve-wracking
41:59standing here
42:00knowing that you might go home.
42:03This could be it.
42:05Because I haven't fared well in the competition.
42:06I've been in the bottom two twice.
42:08But I know I don't want to be going home.
42:12Veronica,
42:12it was clear that you were all about communication.
42:16But Paul,
42:17you held back.
42:19As a result,
42:21your team just fell apart.
42:22And that showed in your food.
42:27Paul,
42:28your time in the MasterChef Canada kitchen
42:31has come to an end.
42:32Your competitive spirit is next level.
42:37You've shown so much drive in this competition,
42:40and it's clear you have a real passion for food.
42:43Keep pushing for your dreams.
42:47I'm disappointed in myself,
42:49but the experience is great.
42:51It's a lot tougher than it looks.
42:54And in any competition or anything you do in life,
42:56you have to compete against people that are better than you
42:58because they raise you to the next level.
43:00Being in the MasterChef kitchen,
43:01I've been around people that are better than me,
43:03and what I learned from them was incredible.
43:06And so I'm also feeling quite humbled.
43:09But I'm at peace with the experience.
43:13Next time...
43:14This is the 100th episode of MasterChef Canada.
43:17There are cakes.
43:19We're making MasterChef history today.
43:21Baking's really a science.
43:23Baking is tricky.
43:25I want to eat that one.
43:27I'm not a baker.
43:28I have to be perfect.
43:29I forgot to put my sprinkles in.
43:32Andres has forgotten his egg.
43:35I'm not sure you understood this challenge.
43:37I'm not sure you understood this challenge.
43:38I'm not sure.
43:40I'm sure you understood this challenge.
43:42Thank you for listening.
43:44I'm not sure.
43:45I'm sorry.
43:48You're not sure.
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