A refined Auberge anniversary cook-off demands elegance, balance, and classic fine-dining mastery from Canada’s top home cooks. One of the most beautiful plates wins the day.
#MasterChefCanada #FineDining #AubergeChallenge #CulinaryArt #ChefShowdown #GourmetPlates #FoodCompetition #KitchenHeat #CanadaCooking #CineWorldHubFX
#MasterChefCanada #FineDining #AubergeChallenge #CulinaryArt #ChefShowdown #GourmetPlates #FoodCompetition #KitchenHeat #CanadaCooking #CineWorldHubFX
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00:00Last time on MasterChef Canada, Alice returns.
00:04Hi, guys.
00:05To compete in a grueling series of pressure tests.
00:08Alice is trying to whip her weights,
00:10and they are not stiffening up.
00:11But her MasterChef Canada dreams were dashed once again.
00:16Good luck, guys.
00:17Tonight, the top six compete in a classic restaurant takeover.
00:22Four arichokes salads, and I need them right now.
00:25I'm overwhelmed.
00:25And one team's dreams could go up in smoke.
00:28That's a waste of good steak.
00:29I'm feeling like we're drowned.
00:37As the sun sets over Toronto,
00:39the top six home cooks prepare to face
00:41their most demanding challenge yet.
00:43Today is restaurant takeover.
00:47We're walking up towards a beautiful building.
00:50This is a pretty posh place.
00:54We're at Auverge de Premier,
00:56and I'm happy to see that it's a French restaurant.
00:58It's kind of a big deal for a kid from Quebec.
01:00At a young age, I worked in restaurants as a dishwasher,
01:03but nothing as high-caliber as this place.
01:06This is a dream come true.
01:07Welcome to the site of your next team challenge.
01:13The Auverge de Premier.
01:15The Auverge de Premier.
01:17It's beautiful.
01:18It is classy, elegant, sophisticated.
01:23It is stunning.
01:25This French fine dining restaurant has been providing North Toronto with exceptional cuisine for 30 years.
01:33Wow.
01:33Wow.
01:34Today is your job to keep that tradition alive.
01:38If you don't, Chef Michael will be very disappointed with you.
01:43Because he owns the place.
01:45It's a really big responsibility to uphold Chef Michael's reputation.
01:51Barry and Aaron, because you two made the best Scotch eggs in the last challenge,
01:57you're today's captains.
01:59This is an elegant restaurant.
02:03The plating is going to be very important, so I want the strongest platers.
02:10I'm pretty excited to be team captain again.
02:12Last time at the burger challenge didn't work out so well, so this is an opportunity at Redemption.
02:17Barry, your Scotch egg was the best, so that means you get first pick.
02:23I've worked with just about everybody that's still in the top six, and there's one person in particular that the communication was just natural.
02:30So I'm taking my man Trevor.
02:34I feel amazing.
02:35That's the third team challenge in a row that I've been picked first.
02:38I guess people think highly of me.
02:40Aaron.
02:42This home cook shines in the face of adversity.
02:45Hey.
02:46Having worked with Aaron before in the burger challenge, I know he can be quite opinionated,
02:52so I'm hoping he just lets his ego down a little.
02:57Barry.
02:58Who do you choose?
02:59May.
03:01I'm looking at my team.
03:02I have the two strongest home cooks at plating.
03:04How can you go wrong with this?
03:07Miranda.
03:08Please join the blue team.
03:09Surprise, surprise, I'm picked last.
03:12All I can do is just prove to people that I shouldn't have been picked last.
03:17Now, during service, we'll get feedback from my valued guests.
03:23But in the end, it will be Alvin, Claudio, and I that decide which team wins.
03:29And which team goes to the pressure test.
03:32Please change into your chef whites and meet Michael in the kitchen.
03:37Chef Michael will now demonstrate the two appetizers and two entrees the home cooks will be making.
03:46The first appetizer that I'm going to show you is a duck consommé en croute.
03:51In goes this rich broth.
03:54It's made from the bones of roasted duck legs.
03:57We're going to be adding foraged mushrooms, some cinnamon caps, duck leg dumplings.
04:03Watching Chef Michael, it's like watching a mystical creature.
04:06A little diced mirepoix of vegetables.
04:09It's like he's a kitchen unicorn.
04:11And you have to make sure you've got a good seal.
04:14Once that's cooked, out it goes.
04:16The second appetizer I'm going to show you is an artichoke parigoul salad.
04:23Here I have some grilled artichokes.
04:25We're just going to give these a little toss in a light lemon vinaigrette.
04:30Olive oil.
04:31And we start to build our dish.
04:34There's a lot of components in this salad.
04:36A little sprinkle of fleur de sel.
04:38This is a difficult dish to assemble.
04:41And that is a salad parigoul of artichoke.
04:45The first entree that I'm going to show you is our beef dish.
04:50A good amount of salt, pepper, and into a pan.
04:54And you're going to have to work that pan on the stove and get a good sear on it.
04:58Chef Michael's standards are the highest of the high.
05:02There is no room for error.
05:04If I can have every steak go out like that tonight, I'll sleep well.
05:08Oxtail stuffed onions, carrots, and a sauce.
05:13And that is our beef tenderloin.
05:17The second entree I'm going to show you is our monkfish.
05:21This is a beautiful fish.
05:23We wrap that in bayon ham.
05:25So into a pan with a little olive oil and butter.
05:29There are so many different components.
05:31I had no idea that this would be so hard.
05:34I'm freaking out a little.
05:35Take a little of our sauce.
05:37And there we have our second entree.
05:42I won't send out appetizers or main courses until everything is at the pass to go.
05:46And if it sits too long, it gets redone.
05:49Do not let me down.
05:50Yes, Chef.
05:51Good luck and bonne chance.
05:53Let's go, Red.
05:56Let's figure out that monkfish.
05:58Before service starts, the teams must fillet their monkfish and prep their duck consomme.
06:03We need to chop up these mushrooms.
06:05How are you girls doing?
06:06Portioning going well?
06:07Yes.
06:08For home cooks, there's nothing tougher than a restaurant takeover challenge.
06:12There is a tremendous amount of steak here.
06:14How's that fish coming, Trev?
06:16It's coming good, buddy.
06:17Barry is a little slow when he moves, but he's very without it.
06:20So I think at times he will struggle with the pressures of pushing the volume of food out.
06:27Okay, we need to get those in there, Barry.
06:29Yeah.
06:30Don't wait for me.
06:31Aaron, on the other hand, moves more like a chef.
06:33Dash of olive oil.
06:34Saute, saute, saute.
06:35If you need any help, please holler at me.
06:42The dining room is filling up.
06:44Orders will be coming in soon.
06:46Pick up the pace on the prim.
06:49How you doing, boss?
06:50I'm doing great.
06:51How you doing, Trev?
06:52I'm good, buddy.
06:53I'm good.
06:54Don't fraternize with the enemy.
06:55Can I start egg washing your good?
06:57The restaurant is full.
06:59We have 52 guests out there.
07:01Don't let go of this for me.
07:03Yes, chef.
07:04Service is starting now.
07:05All right.
07:06Let's rock and roll.
07:07Red team, order in.
07:08Two artichoke salad, two consomme.
07:10Heard, chef.
07:11For the appetizer service, Barry and Trevor are building the artichoke salad.
07:15Okay, so we'll go artichoke, chef, green.
07:17Let's build them.
07:18And I'm on duck consomme watch.
07:20Blue team, ordering two consomme and two salad of artichoke.
07:24Yes, chef.
07:25Yes, chef.
07:26Miranda is doing all our soup.
07:28Five minutes on the consomme.
07:30Five minutes on the consomme.
07:31I'm cooking the artichoke salad, and Aaron is plating.
07:34Chef, there's order number one, two artichoke salad.
07:36Barry, that looks great.
07:37Well done.
07:38Keep it up.
07:39Blue team, order in.
07:40Two consomme, two artichokes.
07:41Two more artichokes.
07:42Heard.
07:43Chef Michael's expediting, and I'm relaying orders to my crew.
07:45Toss them in a bowl.
07:46Give them to me, please.
07:47Okay.
07:48We're rolling like a well-oiled machine.
07:49Coming out with consommes.
07:50Bring it up.
07:51Artichokes ready in 30 seconds.
07:53Got to be careful.
07:54No communication, and your service is going to break down.
07:57Two consommes to the pass.
07:59This looks good.
08:00All right.
08:01All right.
08:02All right.
08:03All right.
08:04All right.
08:05This looks good.
08:06Thank you, Chef.
08:07Service.
08:08I need more artichokes in here.
08:10Red team, two salad, two consomme.
08:12Two more salad, two more consomme.
08:14When the orders start coming in, I'm listening to Chef Michael,
08:17but I'm waiting for Barry to call to me.
08:19Red team, new order in.
08:20One artichoke salad and three consomme.
08:25Can I get a yes on that?
08:26Yes, Chef.
08:27Thank you, Trevor.
08:28Are you the team captain?
08:30Barry.
08:31Yes, Chef.
08:32Yes, Chef.
08:34All right, Barry.
08:35Two of those salads ASAP.
08:36Working on it.
08:37I can't believe how hard it is to keep track of what goes with what.
08:40Come on, Barry.
08:41I need artichokes salads, and I need them right now.
08:44What is going on?
08:45I'm overwhelmed at this point.
08:47Those two are good.
08:48Barry, behind.
08:49Okay, the two consomme.
08:50Finally.
08:51Service.
08:52Just communicate, eh, Barry?
08:53All right.
08:54Aaron, I'm behind with two more consommes.
08:57Lovely.
08:58Thank you very much, Miranda.
08:59I think Aaron's doing a good job as team captain.
09:02Blue team.
09:03I need four salads to go with these two consommes.
09:05They're coming right up, Chef.
09:06Less than one minute.
09:07We're working really well as a team, and our orders are flying out the door.
09:12Service.
09:13It's a rush in this kitchen.
09:14The adrenaline is pumping.
09:15Order back up, Chef.
09:17I feel like I'm in my element.
09:19Service.
09:20Okay, red team.
09:21Last order here.
09:22One artichoke salad and three consomme.
09:24One salad coming right up, Barry.
09:26Even though this is chaos, I am loving it.
09:29We need those soups as fast as we can.
09:31Soup coming.
09:32Okay, Barry.
09:33These can go to the window.
09:34Wipe those plates, Barry.
09:35Wipe those plates.
09:36Chef, one artichoke salad, three of soup in the window.
09:39I want to do this every day.
09:40I'm quitting my job when I get home.
09:42Last table up here.
09:43Service.
09:44Hello.
09:45Enjoy.
09:46Hello, ladies.
09:47How are you?
09:48I'm good.
09:49So, how are you enjoying the red team's soup?
09:52So, this is really delicious, very flavorful.
09:54I love the pastry presentation on the top.
09:57Being able to pop into it was definitely fun.
10:00All right.
10:01Enjoy the rest of your meal.
10:03So, you had the blue team's artichoke salad.
10:05Yes.
10:06Some bites were very salty and some were not seasoned at all.
10:10There's like an earthy flavor in the sauce that is really nice.
10:14I got the consomme.
10:16Everything was full of flavor.
10:18The broth was very warm and very rich.
10:20It was amazing.
10:22As the appetizer service winds down, the judges take a moment to taste each team's dish.
10:30Let's try the red team's consomme.
10:33Wow.
10:34That pastry, it's nice and flaky.
10:38It's perfectly cooked.
10:39That is beautiful, isn't it?
10:40But broth needs a bit of salt.
10:42I agree with Claudio that it could be just seasoned a touch more just to hit that peak.
10:48Hey, let's try the blue team's.
10:50All right.
10:54It's just a little more seasoned, which just rounds it out pretty darn close to perfection.
10:59I think the blue team take it on the seasoning.
11:01It's a great start.
11:02Now let's try the artichoke salad.
11:05I see a difference in the way that they plated both salads.
11:07Immediately.
11:08The red team seems to have a more of a clean, concise look.
11:12The blue team, on the other hand, it's much wider.
11:15Okay, we'll taste the red team first.
11:21I really like the combination of flavors.
11:23Beautiful.
11:24Nicely seasoned.
11:25I would be happy eating this salad at Auberghe, in the south of France, or just about anywhere.
11:30Now let's try the blue team's artichoke.
11:34The artichoke could be in the pan just a little bit longer because, you know, I'm not getting that right caramelization.
11:39They didn't evenly distribute the salt, and I noticed that when they were seasoning it, they were right here seasoning.
11:45You need to be above it so that those flakes just naturally fall over the entire salad.
11:50The red team seems to have the edge here.
11:53I think, all in all, they did a great job getting the appetizers out.
11:56Let's see how we do with the main courses.
12:00We need to hurry this up.
12:01Yeah, hustle, hustle.
12:03Appetizers were a huge success.
12:05Hopefully we can keep this momentum rolling into the entrees.
12:09For the entree course, guests will choose between a beef tenderloin and a seared monkfish.
12:16The entree orders are coming in.
12:18The beef?
12:19Medium rare.
12:20The beef medium rare.
12:21Yeah.
12:22All right.
12:23Are you ready?
12:24Yes, chef.
12:25All right.
12:26Blue team, two filet, medium rare.
12:27Yes, chef.
12:28Make sure you season those steaks well, huh?
12:30Yes, chef.
12:31I'm cooking steaks.
12:32Taya's working the veg.
12:34Miranda's working the fish.
12:35How far out are you, Aaron?
12:37Nine minutes on the first two.
12:38Heard.
12:39Red team, four beef.
12:41Two medium, two medium rare.
12:43Heard, chef.
12:44Trevor's responsibility for the main service is the beef filet.
12:48Join the fish.
12:49I am responsible for the monkfish dish, and it will be plated by Barry.
12:53How long out on those first order of steaks, Trevor?
12:55Four or five minutes, Barry.
12:57I feel the beef tenderloin dish is the most difficult to nail on this menu, and I really want that to be on me.
13:02I feel that I could handle it all on my own.
13:04Blue team, new order in.
13:08You've got four steaks, all medium rare and two monkfish.
13:12Heard, chef.
13:13Followed by two beef medium rare and two more monkfish.
13:17The main orders are coming in so fast.
13:19Blue team, four more filets, all medium rare and two monkfish.
13:23Two filets, both medium rare and two monkfish.
13:26This is freaking intense.
13:27Immediately, we're frazzled.
13:29How far out are you, Aaron?
13:31Uh, where did my ladle go?
13:34Okay, blue team, I need some food up here, please.
13:39How long out on those first order of steaks, Trevor?
13:41Give me one minute.
13:42You got one minute, exactly.
13:43Come on, guys, you're gonna have to focus now.
13:45Coming out right now.
13:47That's medium.
13:48That's not medium.
13:50That's rare.
13:51I need a medium steak, and I need it now.
13:53The hardest thing about the beef dish is definitely nailing the cook on the beef.
13:57I'm having a hard time gauging it just by touching the outside.
14:01Red team, what's holding things up?
14:03Undercooked steak, chef.
14:04Come on, red team, I need this order.
14:06Yes, chef!
14:07We do not want Chef Michael coming into the red kitchen.
14:11If that happens, we're done.
14:13Dine on a medium steak.
14:15While Trevor is struggling with undercooked steak,
14:18over in the blue kitchen...
14:20Watch that pan, it's looking a little too hot for my liking.
14:23Aaron seems to have the opposite problem.
14:26I want it seared, not burnt.
14:28Regulating the temperature on these induction burners,
14:30it's a juggling act.
14:32I do not want to get back in there, okay?
14:34Yes, chef.
14:35Take them off the pan if you feel like they're gonna burn.
14:37Yeah, hold on.
14:38I've never seen Aaron look so stressed ever.
14:41Watch your pan again there, Aaron.
14:43Look at it, it's smoking.
14:44Aaron, do you need help?
14:45What?
14:46Do you want me to get on some steaks?
14:48No.
14:49Aaron.
14:50Yes, chef.
14:51Look at all that smoke.
14:52This one is burnt.
14:53You can't serve a steak that is black on the edges like that.
14:56That's a waste of good steak.
14:58I've lost four steaks, and I'm gonna have to refire.
15:01Don't let that happen again.
15:02Yes, chef.
15:03This isn't the time to panic.
15:05It's time for us to rise to the occasion.
15:07Sorry I'm letting you down on these steaks.
15:09It's okay, Aaron.
15:10Let's just pick it up.
15:12Barry, I need that first order of steak up with me.
15:16It's coming, chef.
15:17Come on, Trevor.
15:20The steaks are taking longer than I'm expecting.
15:23Everything that's coming out is rare at best.
15:26That's rare.
15:27Like, these have been in the oven.
15:29Longer on the pan.
15:30I need the steak.
15:31My fish is dying up here.
15:33Barry, Barry, what do you think?
15:35Medium rare.
15:36Maybe just.
15:37Is the steak on the plate yet?
15:39Plating right now, chef.
15:41Chef, two fish, two medium rare.
15:43That looks very good.
15:44All right.
15:45Table 25.
15:46Trevor, are you still in the weeds, or are you good?
15:48No, I'm good.
15:49I'm good now.
15:51Guests at the red team tables are receiving their entrees.
15:54I ordered medium rare, and it's exactly medium rare.
15:57The steak is delicious.
15:59The blue team's customers are not so lucky.
16:04Okay, blue team, when can I get some food from you?
16:06Uh, two minutes, chef, followed by the second one in five.
16:11Shit.
16:12This is rare.
16:13I can't send that up.
16:14It's rare.
16:15It's not medium.
16:16I'm getting really worried for our team.
16:18Do you want me to get on some steaks?
16:20Ah.
16:21Aaron, what do you need from me?
16:23Aaron doesn't have to be a hero.
16:25I can come in and help.
16:27Aaron, I need an answer.
16:28You cook me four medium.
16:30You cook me four medium.
16:31I'll take care of all the medium rare.
16:33Okay, four medium.
16:37I got these.
16:38You need to finish those plates.
16:39We need to get them out.
16:40Yeah, we're finishing them right now.
16:41How far out, Aaron?
16:42Coming right up.
16:43I'm right behind.
16:44Heard plating right now.
16:45You have potatoes coming for me, yes, Taya?
16:47Yeah.
16:48You're amazing.
16:50Wind fell out of my sails for a minute there, but still got a handle on this.
16:52Four medium rare.
16:53Fish are following, chef.
16:54Service, please.
16:55Nice looking plates here, Aaron.
16:57Thank you, chef.
16:58Table 27.
16:59Thank you very much, Miranda.
17:00I'm sorry that I put you in that spot.
17:02Yeah.
17:06Now, both teams are sending out entrees at a steady pace.
17:10Hello, ladies.
17:11Hello.
17:12So, you order medium rare?
17:14Yeah, I'm very happy with it.
17:15Cooked perfectly.
17:16The potatoes were great.
17:17The presentation was really well done.
17:19I think it's perfect.
17:20And you?
17:21I really am enjoying how the meat is cooked.
17:24It's very tender.
17:25Yeah.
17:26It's just a wee bit under-salted for my taste.
17:27Under-salted.
17:28Yeah.
17:29So, a little slightly under-season.
17:30I'm having the mung fish from the red kitchen.
17:33The taste is very good.
17:34From the blue kitchen, I had beef.
17:36It was peppery.
17:37The flavor was exquisite.
17:39Loved it.
17:40Hi.
17:41You're not touching the beef here.
17:42No, it's not quite the temperature I ordered.
17:45You think it's a little bit too rare, right?
17:47I think it's a little too rare.
17:49I'm gonna get you a num right away.
17:51Thank you so much.
17:52I appreciate it.
17:53Hey, Michael.
17:55Michael.
17:56They ordered medium, and look at that.
17:58Mary, come here.
18:00This was medium.
18:01What color is that?
18:02That's rare.
18:03Okay, I'll fix it right away.
18:04Fix it medium, and make sure it doesn't happen again.
18:06Yes, Chef.
18:07Yes, Chef.
18:08The steak comes back, and it's undercooked.
18:11This is my fault.
18:12Come on, Trevor.
18:13I need that re-cooked steak.
18:14Just let it rest.
18:15It's coming right out, Chef.
18:16Give me one minute here.
18:17If I can't figure out the doneness of these steaks,
18:19we're gonna lose this challenge, and I'm gonna be the cause.
18:26Perfect.
18:27Chef, order up.
18:28Re-fired medium.
18:29Sorry, Chef.
18:31All right, let's go.
18:32Service.
18:33All right.
18:34Here you go.
18:35How's that?
18:36That looks great.
18:37Enjoy the rest of this.
18:40Two and two, Chef.
18:42Service.
18:43Table 23.
18:44Service.
18:45Table 29.
18:46Thank you very much, Antonio.
18:47There's a couple of hiccups, but we're in some kind of a zone, and we're just doing it.
18:52Service.
18:53Let's go.
18:55Red team.
18:56Blue team.
18:57Service is over.
18:58Good job.
18:59Good job.
19:00That was so good.
19:01So good.
19:02Service is done, and I feel fantastic cooking that line, working with Chef Michael.
19:07I haven't felt that alive in a long time.
19:09The guests will now fill out comment cards, which the judges will take into consideration
19:14when deciding which team wins, and which team faces the pressure test.
19:19So, Michael, that was intense.
19:21It's always a rollercoaster ride, but you love every moment of it.
19:26Okay, we've got two monkfish dishes here.
19:28Let's try the red team's fish.
19:35Wow.
19:36Oh, my goodness.
19:37That is delicious.
19:39Cooked on the fish is perfect, and in order to fry on the prosciutto, that nice color.
19:43Nicely done.
19:44Now, let's try the blue team's fish.
19:46Look at the prosciutto on this.
19:48The ham is drier.
19:49It's charred here.
19:50They didn't get even caramelization.
19:53Flavors are still very good on the blue team, just not as nicely cooked as the red team.
19:57Safe to say, on this particular main course, the red team's got it.
20:00Absolutely.
20:01Now, let's try the filet.
20:02The cook on the meat on the blue team, it's uneven.
20:07It's blood rare in the middle and overcooked on the outside.
20:10That's a sign that the pan was too hot.
20:12Look at that.
20:13It's charred.
20:14It burns.
20:15Look at that.
20:16Where you look at the cook on the red team, it is cooked perfectly.
20:20Let's taste the red.
20:23Steak needs a little salt and pepper.
20:26And the seasoning.
20:27I think so.
20:28It needs more salt, for sure.
20:29Now, let's try the blue team's filet.
20:35Aaron, even though he was struggling with his pan and getting the right cook on the steaks,
20:40the seasoning is spot on.
20:42The red team looks better.
20:44The blue team tastes better.
20:46I've got to tell you, I've got a complete U-turn here.
20:49Right now, I think the blue team has the edge.
20:55It's the morning after the restaurant takeover, and the home cooks return to the MasterChef Canada
21:00kitchen to find out which team has won yesterday's challenge.
21:04I know my team is winning today.
21:06We just rocked that service.
21:07I haven't done a single pressure test, and I plan to keep it that way.
21:11Everybody cooked their heart out.
21:14We left it all on that line.
21:16I'm confident.
21:20Welcome back, home cooks.
21:22Yesterday, you took over one of my most cherished restaurants, and you all did a great job.
21:29Thank you, Chef.
21:30Thank you, Chef.
21:31Deciding a winner was not easy.
21:33Blue team, you burnt more than just a few steaks, and I had to send some back at the pass.
21:39Red team, you had one undercooked steak sent back, which is one steak too many.
21:48The team that is safe from elimination is...
21:56The red team.
21:58Boom!
21:59Red team, baby.
22:00Oh, my God, we're top five.
22:01Red team, and head up to the gallery.
22:06Thank you, Chef.
22:07Thank you, Chef.
22:08We're top five now, and we don't have to go into a pressure test.
22:11It feels amazing.
22:13Now, I've won three challenges in a row.
22:15If I'm not seen as a front runner at this point, I'm dealing with idiots.
22:19You guys rock.
22:22Blue team, you did a good job.
22:24And I know that this is a bitter pill to swallow.
22:28Aaron, what happened with those steaks?
22:30There were four steaks right off the top, that there was too much color on them.
22:35And those were the four steaks that, ultimately, Miranda helped me to catch up on.
22:41Miranda, what do you feel went wrong?
22:43We had a little hiccup at the beginning, but I thought we bounced back really well, and then we were moving like a well-oiled machine.
22:49Miranda was a rock in that kitchen.
22:52She didn't deserve to have been chosen last.
22:55She is owed an extraordinary amount of respect and gratitude.
23:01I've earned my spot.
23:03Aaron recognizes that, and I'm just really grateful that he kind of said it out loud.
23:11Blue team, please come up and grab your black aprons.
23:14This is the hardest pill to swallow yet.
23:19Good luck.
23:20Thank you, chef.
23:21I never want to put on the black apron of death.
23:23But when I wear it, it kind of just motivates me to take it off and not place it at my workstation.
23:32Now, in order to be Canada's next master chef, you have to have a superior palate, incredible technique, and impeccable timing.
23:43Tonight's pressure test requires all of these and more.
23:53This is a tagine with a side of herped couscous.
24:02What the frick is a tagine?
24:03I've never seen one.
24:04I've never heard of it.
24:06I live in Edmonton.
24:07If it doesn't moo and eat grass, I have no idea what this is.
24:12It's a North African dish named after the pot it's cooked in.
24:16Now, Moroccan cuisine is all about spice and texture.
24:19I know it's very humble when you look at it, but this is one of the most sophisticated dishes you can find.
24:26This tagine does not have meat.
24:29So your vegetables are the main event.
24:32They have to steal the show.
24:35All right, time to go to your station.
24:41Being in the bottom with these two amazing home cooks makes me very, very scared.
24:49Miranda's a very strong cook.
24:52Aaron is very technical and he's confident.
24:54We're giving you 45 minutes for this pressure test.
24:59The vessel for your tagine is at your station, along with all your vegetables and premium German-made Miele appliances.
25:07You'll also find 28 spices that are not labeled.
25:13At the end of this challenge, the home cook who serves as the least successful vegetable tagine will be leaving the MasterChef Canada kitchen.
25:22Home cooks, are you ready?
25:25Yes, Chef!
25:27Your 45 minutes starts now!
25:34This is like beyond meat, beyond meat.
25:38I grew up in a primarily Moroccan Jewish neighborhood, so I've had the opportunity to taste these flavors quite a bit in my life.
25:45So the tagine dish, it's an unusual shape to it.
25:52It traps that steam inside of it and it almost creates like a convection.
25:55That steam drops down and all those flavors and aromas get trapped inside of that pot and they drop back down on top of that tagine.
26:02Why is this so freakin' hard?
26:07The first step would be choosing the vegetables that I want to put into my tagine.
26:12Because that would then help me make the decision of which spice combinations would work best with the vegetables I've chosen.
26:18I know nothing about tagines, but I'm pretty sure I'm gonna use some peppers, some tomatoes.
26:24I'm probably gonna use some pumpkin for a bit of earthiness.
26:28The tagine, it's kind of making me feel like the stew my mom used to make.
26:33It would feel like a warm, cozy hug, so I will make it an ode to my mom.
26:38I'm just gonna give it my best and do what I gotta do to stay.
26:44The amount of spices and vegetables are messing with my head.
26:47The more selection I have, the harder it is to pick.
26:51This is an opportunity for the home cooks to really show us who they are with the way that they combine all of those spices.
26:58By smell and taste and a little bit of luck with a pinch of this and that, I will hope it works out.
27:05I'm gonna work on a harissa that I'm gonna make myself.
27:08It's gonna be tight making my own harissa, but it's a risk that I'm willing to take.
27:12I like what Aaron's got going on. He's definitely doing that harissa.
27:15Aaron, that smells dope, man.
27:20How much time do I have?
27:24Chef Michael.
27:25Did you fry off this mix in the bottom of the pan?
27:26I did, yes.
27:27I wanted to kind of get a good cook on the onions, and then I added honey, and then I added my potatoes, carrots, and then I'm gonna throw some chickpeas in at the end.
27:35Is there an overall taste that you have in your mind that you think you'll be able to achieve?
27:39Definitely bold, definitely bold flavors.
27:41I'm just going with some flavors that I know, and then seeing what it needs and adding from there.
27:45Good luck in this pressure test.
27:52Miranda.
27:53Hi, Chef Claudio.
27:54How are you doing?
27:55I'm pretty confident. I know my flavors in my tagine are good.
27:58I thought I had a good idea with my pumpkin seeds, so I'm happy.
28:04Are you cooking with instinct right now, or experience?
28:07Instinct.
28:08Instinct.
28:09So far in this kitchen, I've cooked with a lot of things I've never done before, and this is no different, so I'm just trying to do my best.
28:17I wish you luck, but I don't think you're gonna need it.
28:19Thank you, Chef Claudio.
28:20Aaron, what are you doing in the blender here?
28:29I made my own harissa, Chef.
28:30What's in that?
28:31Uh...
28:32Coriander seed, fennel seed, lemon, a whole bunch of nice stuff.
28:37Wow.
28:38That is delicious.
28:39Thank you, Chef.
28:40Why did you decide to make your own paste instead of using the spices that we provided for you?
28:45There's no cutting corners in delicious food. It'll make a big difference at the end of the day.
28:50You ate up a big chunk of time to make your own harissa.
28:53I'm hoping that it'll pay off, Chef.
28:55Hurry up, eh?
28:56Yes, Chef.
28:5815 minutes! You have 15 minutes left!
29:01Remember, get your lid on!
29:06Time is of the essence, you know? Just time, time, time, time, time.
29:10Aaron is overthinking every single step that he makes, and now he's behind.
29:15And he keeps fiddling with the tagine. He should already have that tagine covered.
29:20It's gotta be perfect. Once that lid goes on, that's it.
29:26There's no steam coming out of his pot. No steam.
29:30He better turn on that heat very quickly, or else we're not gonna have a vegetable tagine.
29:36We're gonna have a salad.
29:37Ten minutes left!
29:41Oh, it's too much.
29:43I have no idea what he's doing. He's putting things in, he's taking things out.
29:47The vegetables may not cook in time.
29:50I'm confident that there's enough time for those vegetables to cook.
29:58I don't eat rice or couscous.
30:00The trick of couscous is, unlike rice, you have to pour the boiling hot water onto couscous, give it a stir, okay, and cover it.
30:09Aaron's doing it right, he's steaming it.
30:12Every couple minutes, you have to check on it, you have to fuck it up, because if you don't, it's gonna be one hard cake of couscous.
30:18I think it tastes fine. I have no bloody idea.
30:21Tell you that, couscous is only about a couple of minutes, eh?
30:24Guys, I'm down here.
30:27One minute, you have one minute left.
30:31Come on, guys, final push.
30:33Good job.
30:35Mother of God.
30:36Ten, nine, eight, seven, six, five, four, three, two, one.
30:47Hands up!
30:49Way to go, guys.
30:54The sajine is kind of like cooking an egg.
30:57You have no idea what's gonna happen on the inside, and you just hope for the best.
31:00So, home cooks, the hot air trapped in your tagine vessels is still circulating.
31:08So, to make sure that all your tagines stop cooking at exactly the same time, we're gonna release that steam.
31:26Wow.
31:27Chef Cuadio lifts up my tagine lid, and this incredible aroma comes my way.
31:33Wow.
31:34That smells really good.
31:36I'm getting a nice, earthy, cinnamon aroma.
31:40I'm feeling confident at this point.
31:46Okay, home cooks, it's time to taste.
31:48So, tell me what vegetables you have in here.
32:00Some pumpkin, carrots, celery, chickpeas, zucchini.
32:12Miranda, you really captured the essence of a tagine.
32:15Oh.
32:19That tells me that you have intuition.
32:21You understand flavors, you understand how to work with heat.
32:24You understand when something's too sweet, too sour, which is a very powerful tool to have as a professional chef.
32:31Incredible.
32:32Thank you so much.
32:34Miranda.
32:36Hi, Chef Alvin.
32:38I assume in Edmonton you don't see a lot of these things, right?
32:42Yeah, I don't see tagine, Chef.
32:44Well, it smells great.
32:51You did a great job.
32:54This is cooked perfectly.
32:55It's not mushy.
32:56It's not soft.
32:57It's got a little bit of crunch.
32:58And the flavors, sights.
33:00Couscous and the tagine.
33:02It's like a marriage.
33:03They complement each other.
33:05And you did that just right.
33:07Thank you, Chef Alvin.
33:08I'm amazing myself every single day I cook in this kitchen.
33:12What vegetables did you use, Tay?
33:13I did some potatoes, carrots, red peppers, chickpeas, some apricot.
33:27It's got a bright, eye-catching color to it, but it doesn't have an aroma to it that says it's a tagine.
33:35Tell me some of the spices you used.
33:37Chipotes, some tumeric, honey, cumin, I added cinnamon too.
33:45I think, Taya, your spice choices seem to just fall short.
33:51You could have gone just a little bit more forceful.
33:56Your palate was leading you down the right avenues in terms of taste.
34:01And then you put the brake on.
34:07Taya, how are you feeling?
34:11Uh, I know I'm going home.
34:15You know you're going home?
34:16Yeah.
34:17Why?
34:18Because you have to be perfect in a pressure test, and I wasn't.
34:21No one has to be perfect in a pressure test.
34:25You just cannot be the worst.
34:27Do you think you are the worst?
34:28Yes.
34:29That's not the white attitude.
34:32You lack confidence.
34:34And Taya is getting a little boring.
34:37You do deserve to be here.
34:39Don't give up.
34:40Yeah.
34:47Taya, vegetables may be slightly undercooked, but it's rich and tasty.
34:53Spices are there to make things exciting.
34:56A little bit more, and that would make this better.
35:00Thank you, Chef.
35:10Tell me what vegetables you have in here.
35:12Caramelized onions and carrot, chickpea, acorn squash, preserved lemon, and I finish it with the eggplant.
35:19Well, you managed to cook that squash, and I was very worried about that, because you kept opening and closing your lid.
35:28How many cloves did you put in here?
35:30I added four cloves to the grinder.
35:33It's very overpowered by clove.
35:37With the couscous, it mellows out some of those raw spices, but I'm not sure this is your shiny moment.
35:45Hey there, Aaron.
35:48Hello, Chef.
35:50Taking a look at your tagine.
35:52I like the size of which it's cut, so you can identify the vegetables that you've used.
36:03Give it a little taste there, Aaron.
36:05Yes, Chef.
36:06Was that the taste profile that you were looking for?
36:12I was looking for it to be slightly sweeter.
36:15The clove has gotten a little more pronounced than I would have preferred it to be.
36:19It definitely has positive notes of Morocco.
36:23I like the choice of your vegetables.
36:24I think the harissa is good.
36:26I find that some of the spices, particularly the clove, gives a bitter aftertaste.
36:34It's borderline unpleasant.
36:38Sometimes, Aaron, I think you've got to cook slightly simpler, slow things down.
36:44Do you think you can do that?
36:46Absolutely, Chef.
36:47I hope you have the chance to show us more.
36:49Thank you, Aaron.
36:52I just let my dreams slip between my fingers.
36:55All three of you just tackled a dish that you've never cooked before.
37:03But only one of you achieved the textures and tastes of an authentic Moroccan tagine.
37:10And that home cook is...
37:13Miranda.
37:15Good job, Miranda.
37:17Yay!
37:19My tagine's the best tagine.
37:20Black apron of death.
37:21Ah!
37:26Taya and Aaron, this was a really tough decision for us.
37:32We have said this many times, you're only as good as your last dish.
37:38And tonight, the worst tagine was made by...
37:49Aaron.
37:52Oh, my God.
37:56Holy smokes.
38:01Aaron, before you say goodbye, we need to feel confident that we've made the right call here.
38:08And Taya, that comes down to you.
38:12What?
38:14Taya, your star continues to rise in this kitchen, but your confidence, it just hasn't caught up.
38:23We were disturbed by your willingness to throw in the towel.
38:27Taya, if you feel that you're not ready for this, you can actually decide to leave right now and give your spot in the top five to Aaron.
38:39Don't do it.
38:40Unfortunately, as much as I love Aaron, I would never ever give up my opportunity to be here.
38:50I know I need to be more confident in myself, and I don't want any of you to doubt that.
38:55Taya, it's very important that you back up those words of your action. No more tears.
39:05No more tears.
39:07Now, take off your apron and head up to the gallery.
39:12Aaron, I'm so sorry.
39:15I let the challenge get the best of me.
39:17The next time the judges see me, I'm going to cook with my heart and show them that I am confident.
39:28Aaron, you have the heart and soul of a chef, and all you lack is experience.
39:35And that's something that I'd love to give to you.
39:38Oliver and Bonaccini are opening up a new restaurant in Montreal next year, and it would be my honor to offer you a job in that kitchen.
39:55I would love to pursue your offer, chef.
39:58Well, come on up here, and let's shake on it.
40:00MasterChef Canada has been a chance for me to reclaim my passion.
40:11Your audition starts now!
40:15I came here to do something for me.
40:18Sexy, sexy, sexy.
40:20It really felt good.
40:22It really felt good to do it.
40:24What do you do for a living again?
40:25I manufacture valves.
40:27You've just created the best dish I've had in four seasons.
40:31You don't know how much you could do until you accept being pushed outside of your comfort zone.
40:38Two and two, chef.
40:39Service, please.
40:41Nice looking plates here, Aaron.
40:42Thank you, chef.
40:43I feel alive.
40:47Chef Michael told me that I belong in a kitchen.
40:50Love you, man.
40:52And that's all I needed to hear.
41:00Next time, the top five gets schooled on the subject of salmon.
41:05Jeez Louise, this is a huge fish.
41:08Ah, your teeth are chomping me.
41:10It looks like she'd been using a chainsaw on that salmon.
41:13Wow.
41:14Then...
41:15What can you do with five ingredients?
41:17Ha, ha, ha.
41:19A bare bones elimination challenge turns one home cook's dream into a nightmare.
41:23If I go home on this tramp, I will be devastated.
41:53That's not true.
41:55This is a huge issue.
41:56But, if you get caught, you have a knife.
41:57You can miss you.
41:58You could smell the knife.
41:59This is a huge issue.
42:00Theumenheart's next door.
42:02Theumenheart.
42:03Theumenheart is quite hot.
42:05This is a huge issue.
42:07Theumenheart's next door...
42:09...and this is the main thing.
42:11Theumenheart is a huge issue, and it's a huge issue.
42:14You can also take a bajoon.
42:16It's a huge issue.
42:17You
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