A seasonal harvest challenge celebrates fresh produce and forces chefs to build big flavors from farm-to-table ingredients with limited time.
#MasterChefCanada #HarvestChallenge #SeasonalCooking #FarmToTable #CulinaryArt #ChefCreativity #FoodCompetition #CineWorldHubFX #KitchenHeat #GourmetCooking
#MasterChefCanada #HarvestChallenge #SeasonalCooking #FarmToTable #CulinaryArt #ChefCreativity #FoodCompetition #CineWorldHubFX #KitchenHeat #GourmetCooking
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GamingTranscript
00:00Last time, a master class in salmon...
00:03Jeez Louise, this is a huge fish.
00:06Feels great.
00:08Gave Miranda the advantage.
00:10Miranda!
00:11But after a bend and switch, it was her big dream...
00:15This meat is a mistake.
00:17...that got away.
00:18Bye, everybody!
00:22Tonight...
00:22The stage is set for one last team challenge.
00:25...chasing a spot in the top three,
00:27the home cooks are shaken to the core.
00:30That's not what you want.
00:31Yeah, it's too light. Your hand's not hot enough.
00:33These are gonna be the death of me.
00:35I'm not ready to go yet.
00:36There's so much at stake.
00:38Top full.
00:39This is go hard or go home.
00:41This is full-on game mode right now.
00:43Failure's not an option.
00:49The home cooks have arrived at a picturesque apple orchard.
00:53It's the perfect setting for their final team challenge.
00:59The stakes are huge right now.
01:01Over the past eight, nine years, I've done every trade out there,
01:05but cooking is definitely my greatest love, my passion.
01:08This is full-on game mode.
01:10I have a 25% chance of turning my life around,
01:14and I'm gonna give it my all.
01:16Gloves are off.
01:18Home cooks!
01:21Welcome to paradise.
01:23You four are the cream of the crop.
01:27Getting this far has taken talent, drive, and sheer force of will.
01:32The stage is set for one last team challenge,
01:36and the table is set for some very special guests.
01:39Believe me, these are people that you definitely want to impress.
01:43I'm thinking there's going to be some local chefs that are going to be critiquing our food.
01:48We're out in farmland, so I can only imagine that it would be maybe farmers.
01:53Maybe we're going to feed a bunch of goats.
01:55I don't know.
01:57Are you ready to meet your VIP guests?
01:59Yes, Chef!
02:00Yes, Chef!
02:01Turn around and say hello to your families.
02:05Oh, my God!
02:09Oh, my God!
02:10My family's here!
02:13Oh, my God!
02:14I feel like I'm dreaming right now.
02:17My eyes go right to my mom, my best friend, my little brother, and my dad.
02:23I get to share this entire experience in this beautiful orchard.
02:26It's the definition of perfect.
02:28It's a haircut!
02:29Yeah!
02:30I'm just so happy to see familiar faces.
02:36My boyfriend's looking really thin because there's no one at home to cook for him right
02:43now.
02:44This is the longest my wife and I have ever been apart.
02:48Not being able to share every part of every day in this journey is...
02:53It's hard.
02:54It's really hard.
02:55Taya, please introduce us to your very important people.
03:00This is my boyfriend, Colin, and this is my mom, Donna, and this is my dad, Les.
03:08My parents divorced when I was 13, so I never get to see them together.
03:12It's wonderful to meet you all, and welcome.
03:16Seeing everyone that I love just come together, this is just amazing.
03:19Trevor, who is here for you today?
03:21So, to my left here, I've got my awesome dad, Dean.
03:25My younger, bigger, better-looking little brother, Justin.
03:30And my beautiful mom, Valerie.
03:32She's my biggest supporter.
03:34The ultimate goal is to eventually open up a place, and I'm going to name it Valerie's after my mom.
03:38Me!
03:39I have my two biggest supporters here with me.
03:41I have my sister, Nikki.
03:43Pleased to meet you.
03:45Nice to meet you.
03:46In 2011, I was diagnosed with stage 3 lymphoma.
03:50Nikki always took care of me.
03:52She kind of was like another mom to me.
03:54And my boyfriend, Dimitri, here.
03:56I've been with Dimitri for four years now, and he's a pretty good guy.
04:00Barry, tell us who this lovely lady is by your side.
04:03This is the most amazing person on the planet.
04:05My wife, Jennifer.
04:07She's the reason I'm here.
04:09She's the reason I do everything.
04:14Families, the three of us look forward to dining with you, and we'll see you back here in a few hours.
04:18Hi.
04:22Good luck to you.
04:23Good luck.
04:24I love you so much.
04:26There isn't a VIP out there more important than the VIPs that showed up today.
04:35Home cooks.
04:37We want you to showcase the beautiful Canadian harvest to make something that your families are going to absolutely love.
04:44But also, you need to elevate it so you can show them how much you've grown.
04:52We've hand-selected the perfect ingredients for your pantry.
04:55Magnificent fruits, gorgeous vegetables, and superb proteins.
05:03You'll be working in teams of two.
05:05Winning the last elimination challenge has given Barry an advantage.
05:11Barry, you get to choose your teammate.
05:15So effectively, you're choosing both teams.
05:21Here's your apron.
05:22Thanks.
05:23Good luck.
05:26Barry, before you make your choice, you should know how much is riding on this decision.
05:32The team that wins this challenge will be safe from the pressure test.
05:37That means both members of the winning team will automatically progress to the top three.
05:44That's crazy.
05:46I can choose someone who I know that if we don't have the best dish today,
05:52that I know that I can beat in an elimination.
05:54But then I think, who can help me get an automatic into the top three?
05:59My man, Trevor.
06:01We've worked together before in the past, and we've come out on top.
06:05Nothing can stop us.
06:07May and Taya, you're the blue team.
06:11I feel like me and Taya would make a great team.
06:14Trevor and Barry are known for plating nice, refined dishes.
06:18But Taya and I are known for having beautiful, bold flavors on the plate.
06:22We're flavor queens in this competition.
06:25All right, teams.
06:27You will have two hours to create magnificent plates for all your VIP guests.
06:33And that includes us.
06:35During the dinner, we will get feedback from your families.
06:39But we will decide who made the winning dish.
06:41Your time starts now.
06:42The first thing the home cooks must do is design a high-end menu inspired by the great Canadian Harvest.
06:56A Canadian Harvest is one of the most amazing opportunities any chef could ever ask for.
07:04These are so pretty. Look how cute they are. They're little babies.
07:08Look at these beautiful little potatoes though, right?
07:10Yeah. And these mushrooms.
07:11They've got some wonderful root vegetables. They have foraged mushrooms. They have some wonderful game meat like bison and venison.
07:18Look at this. Beautiful venison.
07:21Yeah, that's outstanding.
07:22Wow.
07:23There's an amazing selection of different proteins that we have to choose from. And we opt for the venison.
07:27These beautiful carrots. Roasted. We'll sort of go for like a hunter's meal.
07:31Oh yeah, totally a hunter's meal, yeah.
07:32Totally elevated hunter's meal.
07:34The story just makes sense already.
07:36Hunter's meal perfectly fits the setting that we're in.
07:40I think this is like a surf and turf.
07:42We have the ribeye, so this is the ribeye, right?
07:43Yeah.
07:44I can't be from Alberta and not choose the bison to work with today.
07:47Taya's from the west coast, so we see that scallops are available to us and we're like, what if we do a surf and turf?
07:53Alberta meets BC. Perfect, right?
07:55Do you want to go with figs? Figs and red wine.
07:58Yeah, figs, red wine. Good.
08:06What do you think Barry and Trevor are making over there?
08:09Probably something really pretentious.
08:13Now, there is no leader on either team.
08:16It has to be a collaborative effort between two home cooks.
08:20I think all four have matured.
08:21They've learned that in the kitchen, teamwork is more important than dictatorship.
08:27Cooking with Barry is a dream come true.
08:28It's like I'm back home in Vancouver cooking with my own dad.
08:31This is my master chef dad.
08:33Love you, buddy.
08:34Love you too, man. Let's rock this up.
08:36Yeah, we got this.
08:37We kind of split our duties 50-50.
08:39I'm handling all the veg and the garnish and Barry's handling the protein and the wine sauce.
08:44I'm not going to intrude on his area. He's not going to intrude on mine. Absolute trust over what the other one is doing.
08:50These are beauty, Trev. Look at this.
08:51Oh, man. They look delicious.
08:56I've never had fresh steaks before, really. I don't see them that often in Alberta.
09:00Well, we're going to have them today.
09:01Yay!
09:03May is my best friend in the competition, so I'm actually really excited to work with her.
09:07I need to get this red wine reduced.
09:10Remember to make more than less.
09:11Less.
09:12Yeah.
09:13Maybe you should use a saucepan. Use a big saucepan. Bigger surface area to reduce, right?
09:16Yeah.
09:18She can be a little bit too demanding sometimes.
09:22Do you think that'll be, like, if we do just a little scattered one of these, like, May?
09:26No.
09:27We need, like, a substantial amount on the plate, right?
09:30We're not feeding ants.
09:32We've all seen this happen in kitchens where there is no leader, and then what happens is you have a power struggle.
09:38That could spell disaster.
09:39Can you check my potatoes, please?
09:41Yeah.
09:43They're pretty hard still.
09:44Hey, you want to turn them back on?
09:46That's why you're here!
09:48Okay, girl, like, this is not how we talk to each other in a team challenge.
09:53Look, guys, can you imagine how much is at stake here?
09:57First, a spot in the top three, and the cooking for the family.
10:02When I was young, my mom would come home from work and find every dish in the kitchen used,
10:06and there's me sitting at the table eating whatever concoction I made that day.
10:11I really want to show my family the cook that I've become.
10:15I've never actually cooked with both my parents and my boyfriend.
10:19This is huge for me. Huge.
10:21I want to be a food critic one day, but my mom is a hardcore food critic already.
10:26I want to make sure absolutely everything is perfect.
10:28My dad is going to love this demi-glaze.
10:32Hi there, Mae.
10:33Hi, Chef Michael.
10:34So what is it you're working on?
10:35I'm working on a truffled potato puree right now.
10:37I'm going to mix in this really finely chopped truffle and then put it through a sieve.
10:41Good. So what else is going with those potatoes?
10:43Fives and ribeye, and then we're going to do a little play on surf and turf,
10:46and we're going to have a nice seared scallop on the plate as well.
10:49So who's going to be cooking those scallops and taking that big responsibility? Is that you?
10:52Yes.
10:53How are you going to time that sea scallop?
10:55I personally do 90 seconds per side.
10:57I like to do like three minutes on one side and then one minute on the other side.
11:03So we're just going to see what works the best and then go from there.
11:06Interesting.
11:07I'll let you carry on. Thanks, guys.
11:14You could hear a pin drop in this kitchen.
11:16You guys are in the zone.
11:18You have a lot of vegetable work happening here, right?
11:21Yes, Chef.
11:22Some beautiful chanterelles, really nice rainbow carrots.
11:24We're doing some baby red potatoes, roasted off in some duck fat.
11:27I'm going to be the veg guy, and Barry's going to take care of the meat and the sauce.
11:31Let me ask you something here.
11:32Are you going to cook the venison in individual portions or as a loin?
11:37As a loin.
11:39The cook on it's going to be perfect.
11:40I've cooked venison a couple of times before.
11:43Wow.
11:44Keep cooking.
11:45Absolutely, Chef.
11:46All right.
11:47Thank you, Chef.
11:49You can cook protein like nobody's business.
11:54When I went to visit Barry and Trevor, I noticed that they were cooking the venison loins whole.
11:59I would have rather cooked individual portions.
12:01I think it's so much easier to cook, manage, and get that perfect cook on it than having to slice and then plate slices.
12:08I would agree with you.
12:09You're going to get a much better result when you cut them into the portions that you want.
12:12I want the perfect cook on both the venison and that bison.
12:17Top four.
12:18I expect that.
12:19Mine has a sear on it.
12:20This one has a sear.
12:21One of the biggest challenges with the blue team, though, is they pick scallops and bison.
12:25Those two proteins cook at very different times.
12:28I tell you, this dish is not going to be simple to execute.
12:32Timing is going to be crucial.
12:33I need to get the steak seared.
12:35I need to sear the scallops, roast the cauliflower, and that's a lot to do.
12:40So I'm hoping I can finish my demi-glades in 20 minutes.
12:43I'm just going to add some herbs to it.
12:45How about we throw garlic in there?
12:46I don't think you should put raw garlic in there right now.
12:48I know what I want to put in it, but Mae disagrees with me.
12:53I think it can use some more raw wine to tell.
12:55Like, to be honest, we'll do some more red wine.
12:57I'll do it.
12:58I just, honestly, I think it needs some more, like, herbs and something, like, a little bit more flavorful than it just...
13:04I need to help her.
13:05I need to push her in the right direction.
13:07Yeah, just add a little bit of that.
13:09This?
13:10Yeah.
13:11I don't know.
13:12It's so hard to trust your gut when you have to talk to somebody else about it.
13:18Over in the red kitchen, Barry has no doubts about his wine sauce.
13:23I think I know more about wine than the average person.
13:26I truly believe I'm the right guy to be doing a red wine sauce.
13:33Now we're cooking.
13:34The wine sauce ties our entire dish together.
13:36Barry is nailing it.
13:37I wouldn't change a thing right now.
13:39The worst thing that could happen is, uh, old man Barry has a stroke or something and, uh, I gotta do the meat and the veggies.
13:45Thanks, man.
13:46Guys, guys, how are you doing?
13:49Good, Chef Alvin.
13:50Okay, what do you mean good?
13:51What do you mean good?
13:52You got the sauce?
13:57Let me give you a hint, okay?
13:58But sometimes, especially when you use wine, you get this really kind of dry aftertaste in your tongue.
14:04Are you getting that?
14:05A little bit.
14:06That's not what you want?
14:07Yes, Chef.
14:08You don't want that aftertaste?
14:09No, Chef.
14:10Use your mind.
14:11What would you do?
14:12You know?
14:13You have acids.
14:14You have base.
14:15How do you balance?
14:16Good luck.
14:17Thank you, Chef.
14:18Without the sauce, the plate is nothing.
14:20If I don't perfect this, we're going into the pressure test.
14:2315 minutes!
14:24You have 15 minutes left!
14:25You want to start on the scallop?
14:26I'm just testing one of the scallops first.
14:27Tay, I need you to drop more scallops because we need to start plating soon.
14:28You can't be practicing.
14:29Like, we need to have them cooked, like, now.
14:30We need to hustle.
14:31Do you think this here is a little too light on this one?
14:32Yeah, it's too light.
14:33Your pan's not hot enough.
14:34It's eight.
14:35It's at eight.
14:36It's the highest it is.
14:37I'm doing everything I possibly can to get these scallops cooked.
14:38We need to be plating, like, right now.
14:39Okay.
14:40There's so much at stake.
14:41If it doesn't meet our standards, it's not going on that plate.
14:44They're so raw in the middle.
14:45They're raw.
14:46Leave them.
14:47I just spent a bunch of time on the scallops, and the scallops are going in the garbage.
14:52I could have been using my time for something else.
14:53I could have been using my time for something else.
14:55I don't know.
14:56I don't know.
14:57I don't know.
14:58I don't know.
14:59I don't know.
15:00I don't know.
15:01I don't know.
15:02I don't know.
15:03I don't know.
15:04I don't know.
15:05I don't know.
15:06I don't know.
15:07I don't know.
15:08I don't know.
15:09I don't know.
15:10I'm still working on this bloody sauce.
15:13And I'm thinking, the sauce is not going to win.
15:17I'm going to win.
15:18Balsamic.
15:19Are you sure?
15:20A little bit.
15:21Just a hint.
15:22What is that?
15:23We'll add a quarter teaspoon at a time.
15:24I think we can cut the bitter aftertaste with acid.
15:28Just constantly just keep tasting.
15:30Keep tasting.
15:31The sauce situation is stressing me out.
15:34One more quarter.
15:35If we don't nail this sauce, we're not going to win this challenge.
15:39Now let's see where we're at.
15:45Beautiful.
15:46It's gold.
15:47Absolute relief.
15:48I like it.
15:49I do too.
15:50I like it a lot.
15:51Five minutes.
15:52You have five minutes left.
15:54And that went by fast.
15:55We want to see beautiful plates.
15:57Twelve of them.
15:59There's a lot of moving parts to the blue team and the red team's dish.
16:04And there's only two cooks on each team.
16:06It's going to be challenging.
16:08We're moving.
16:09We're moving.
16:10Our steaks are cooked nicely.
16:11All of our flavors taste really good.
16:13Our sauce worked out.
16:14I'm so glad we're not putting the scallop on the dish.
16:17No surf and turf for us.
16:19It is just turf.
16:20It's just going to be turf now, but it's still going to be delicious.
16:24Our dish is coming together exactly how we planned.
16:27Almost make like a half moon with the mushroom and the two potatoes, right?
16:30And then I'll follow in behind with the carrots.
16:32I'm really hoping that the families enjoy the meals that we put out for them.
16:37We really cooked with our hearts and our flavors are there.
16:41The fact that my family's tasting my food, it's crazy.
16:46I'm more nervous of our family trying the food than the judges.
16:51I have no regrets.
16:52This is the most pride that I've felt since I've been here.
16:55Various servers are coming.
16:57I've been together with my wife for 11 years,
16:59and this is the best meal I've ever made her.
17:02Take them away.
17:10MasterChef Canada families,
17:12I think you'll be impressed with how much you've been able to motivate your home cooks today.
17:20From the red team, we have a hunter style dinner.
17:24Venison with red wine plum sauce,
17:26baby potatoes cooked in duck fat,
17:28chanterelle mushrooms,
17:30and rainbow carrots.
17:32Sounds delicious, huh?
17:34And from the blue team,
17:36we have grilled ribeye of bison
17:38with fig demi-glaze served alongside a truffled potato puree
17:43and roasted cauliflower.
17:45Let's eat!
17:48The families have no idea which dish was cooked by their loved ones,
17:52and their feedback will help the judges decide the winning team.
17:58The one thing that pops out for me on the red team is the vegetables.
18:01They are done with so much care.
18:03Very elevated.
18:06The meat, on the other hand, has some challenges.
18:08There's two different thicknesses here.
18:10You have a thick piece, which is rare, and a thin piece, which is medium.
18:14That's not good.
18:15It's totally inconsistent.
18:16Look at the difference.
18:17You know, I don't want two layers of done-ness on the same plate.
18:21I want them to be exactly the same.
18:24The sauce, rich, full of flavor, has the right balance,
18:28and goes incredibly well with the venison.
18:32Now let's move on to the blue team.
18:37There's no sea scallop on this plate.
18:39We were promised a surf and turf, and we just got turf.
18:43I have a feeling that they didn't put it on the plate
18:45because it wasn't good enough.
18:47And we have told them that from day one.
18:49If it's not great, do not put it on a plate.
18:53Beautiful with tails, nice and smooth.
18:55It's not lumpy.
18:56It's got nice and...
18:57That's the money.
18:58Velvety.
18:59The cauliflower is wonderful.
19:00It's nutty.
19:01It's perfectly roasted.
19:02And that's not easy.
19:04How is the cook on your bison?
19:06Mine is rare.
19:07Yours is rare.
19:08Mine is well done.
19:09I do not like my bison cooked this way.
19:12I think all things considered,
19:13when it comes to the cook on both the venison and that bison,
19:17they're pretty even.
19:18So how do you feel about the food, families?
19:20It's amazing when both plates were put in front of us.
19:23The presentation was just magnificent.
19:26I thought they were both very well done.
19:28Usually the meat is the focus,
19:30but it seems that the vegetables almost stole a show.
19:33The mashed potato truffles on the blue plates is wonderful.
19:37Overall, to me, the meat on the red team and that sauce was to die for.
19:45My personal taste, I really thought the bison was really strong on the blue team.
19:50Families, I think we can all agree, that was one awesome meal.
19:54And here are the very talented cooks.
19:58Wow.
19:59You guys did it.
20:01Congratulations, home cooks.
20:03The stunning plates that you served us tonight show just how far you've come
20:07and how much you're all inspired by the people that have supported you on your culinary journey.
20:12So the winner of tonight's challenge is going to be revealed tomorrow.
20:25For now, savor this moment and enjoy some champagne with your lovely families.
20:29Thank you, Chef.
20:30Thank you, Chef.
20:31Thank you, Chef.
20:32This is such a great treat.
20:34Best day ever.
20:36I knew you were red.
20:37Did you?
20:38Yeah.
20:39Cooking this meal for my wife is the most important cook that I've done here.
20:44Oh.
20:45I do this so that I can share these skills with the people that I love
20:49and all three of them are right in front of me.
20:51This is perfect.
20:52Having seen my family, they gave me a new sense of confidence
20:56because to see them so proud of me just means so much.
20:59Cheers!
21:06The next day, the top four return to the MasterChef Canada Kitchen
21:11to find out the results of their final team challenge.
21:19The nerves are high.
21:20Pressure's high.
21:21I don't want to cook today.
21:22I really hope Barry and I won this challenge.
21:25This top four is a tough bunch, but if I have to cook again, so be it.
21:31Pressure tests tend to be when I'm at my best.
21:34Welcome back, home cooks.
21:37What an honor it was to share a wonderful meal with your families.
21:40They were so proud of what you achieved and how far you've come.
21:46Both teams served game meat.
21:48Some pieces were excellent, but the overall quality was not consistent.
21:54Barry and Trevor, you started with a strong vision and you followed through.
22:01Your vegetables and your plating show real finesse.
22:05Taya and May, your truffle potatoes, they were outstanding.
22:11And we applaud your decision to omit the sea scallops.
22:15It takes maturity and confidence to know when to leave something off the plate.
22:19As you know, the winning team moves immediately into the top three.
22:26The remaining two will face off in the most daunting pressure test in MasterChef Canada history.
22:33There's god-awful pressure tests that are getting harder and harder.
22:40All it takes is a pinch of sugar instead of a pinch of salt and it's over for you, you're going home.
22:45The two home cooks that impressed us the most are...
22:55Trevor and Barry.
22:58Congratulations, you are now in the top three in MasterChef Canada.
23:03Top three in Canada, yes.
23:05Thank you, Chef.
23:09It feels so good.
23:10I love you, man.
23:12Please take off your aprons and head up to the gallery.
23:14Thank you, Chef.
23:16Guys, good luck.
23:17Good job.
23:18Love you, Chef.
23:19Good job.
23:20You got this.
23:22I'm super proud of how far I've come, but it's not good enough for me.
23:25I mean, I came here to win and now that's actually in grasp.
23:28It's just amazing.
23:29May and Taya, yesterday you work beautifully as a team, but today you're going head-to-head in the highest stakes pressure test yet.
23:45Please put on these black aprons.
23:48Going into head-to-head with May is definitely the hardest part.
23:51She is my best friend in this competition and it'll be better sweet for either one of us.
24:02Tonight, your challenge is to replicate this show-stopping dessert.
24:11Just cotton candy?
24:12What?
24:14Come on up and take a closer look.
24:17It's called Hawaiian Mountain Cloud, or as they say in Hawaii, the Mona Lay.
24:25It's a little mystery on a plate.
24:28Now, the key to revealing all its irresistible elements is this beautiful passion fruit reduction.
24:37Pour it on and the cotton candy cloud dissolves
24:41to reveal a deliciously tropical landscape.
24:47It's not just cotton candy.
24:49It's the entire world of dessert in the middle.
24:54That's so awesome.
24:56The base is a Dutch ginger cookie topped with sponge and flambรฉed pineapple.
25:04Resting upon that is a mascarpone and creme cannelle.
25:07Plus...
25:08Oh my God, there's more stuff in there.
25:11A macadamia nut tuile.
25:13All this is surrounded by shards of frozen kiwi.
25:18Holy smokes, that's crazy.
25:20Have a taste.
25:22This is what I'm curious about.
25:24Oh, the pineapple is just laying on top, so like...
25:27Oh wait, is there something underneath it too?
25:29Whoa, there's too many things going on in this dessert.
25:31Like, I need a pen and paper to write all these things down in order to recreate it.
25:37All right, spoons down.
25:39Now please go to your stations.
25:41Oh God.
25:44Those ding-dongs in the balcony are so lucky.
25:48This is so much to do.
25:50As much as I love and respect Taya, I would love to knock her out of this competition.
25:55We're friends outside of this kitchen, but today we're competitors.
25:59May the best home cook win.
26:01At your stations, you have everything you need to replicate our Hawaiian Mona Lay.
26:08Including premium, German-made Miele appliances.
26:14You have one hour.
26:16The next 60 minutes will determine your fate.
26:20Whether you join Trevor and Barry in the top three,
26:23or your MasterChef Canada journey ends here tonight.
26:28Are you ready?
26:29Yes, chef.
26:31Time starts now!
26:39These are two very strong home cooks, and this is one audacious challenge.
26:45They cannot afford to make one mistake in terms of each element, the taste profile, and the plating.
26:52This is go hard or go home.
26:54Getting to top three is really important to me.
26:57I've worked really freaking hard for this, so I'm just going to fight.
26:59I'm going to keep fighting. That's all I can do.
27:01Good, good, good, good.
27:03I have scratched and clawed my way to top four,
27:06and I am going to nail this.
27:11I'm a fighter, and I fought my way throughout the last couple years of my life.
27:15I had to survive cancer.
27:17All my experiences made me exactly who I am today.
27:21And I deserve to be here.
27:23I want this. I want this. I want this.
27:25I met my family yesterday. They gave me a renewed sense of confidence.
27:28I came here to win, and I'm going to fucking win.
27:31This is a crazy challenge.
27:34This is unbelievable.
27:37How are you, too?
27:38Hey, Chef.
27:39Aren't you glad you're up here?
27:41Aren't you glad? What a deal.
27:43Tell me, who do you think has the upper edge?
27:46I think May is a natural baker.
27:47She memorizes the ingredients, because baking is a science.
27:51You can't vary, and May is very good at that.
27:54Taya approaches it a little bit differently.
27:56It's more about the feel of the dish.
27:58This is replication. This is not, you know, freestyle.
28:02Taya's showing time and time again that she prevails in stressful situations.
28:06I can tell you it's anybody's game right now.
28:09Guys, enjoy the view.
28:11Thank you, Chef. I'm glad I'm setting this one out.
28:13Yeah, like, so glad.
28:19If they want to stand a chance to survive this pressure test, it's really important that they make that perfect, light, fluffy, yet moist sponge cake.
28:28Notice that May filled her sponge cake over the top, which means now that that sponge will stick to the top, and then you're done.
28:38Muffin tops.
28:39Yeah, muffin tops.
28:41I don't want to put them too high, otherwise they'll go over.
28:44Taya, on the other hand, filled it just with about that much from the top. That's perfect.
28:51I overfilled my cake mold, but it's too late for me to do anything about it.
28:56I just need to focus on the other components of this dish.
29:01I am a fighter. I will never give up.
29:03There's a cookie.
29:05There's a mascarpone quenelle.
29:08There's lamb-baked pineapples.
29:10This dessert is so much for one person to do in 60 minutes.
29:1520 minutes!
29:17Fuck. Focus. Taya, focus.
29:20I am definitely not known for my time management.
29:22I need to multitask more than I ever have.
29:23I need to move faster than I've ever moved.
29:27I need to nail this.
29:31This is the most intense I've seen.
29:35Yeah, totally.
29:3715 minutes, ya! 15 minutes left!
29:40Holy cow.
29:41I'm most worried about May winning.
29:44No one is more focused, and no one is more of a perfectionist.
29:48I'd rather Taya go home. I think Taya's a stronger cook, and her flavors are hands down better than mine. I'll admit that.
29:55Making their tuiles now.
29:58The dough is rather like a thick batter on a tuile, and you have to spread it in a thin, even layer.
30:05Now that's a smart move by May. She made a couple in case the first does not work out.
30:10Always have an insurance policy when you're baking.
30:12Taya only made one trio. Very risky.
30:18I don't have time to do anything twice right now.
30:21There's 10 minutes left!
30:26I'm not letting this cake defeat me. I'm cutting off the top, but I'm losing all the pineapple pieces.
30:31So I'm just gonna take my flambรฉed pineapple and just shove them in.
30:36I'm gonna do this.
30:38She's gonna make it work. I like that spirit.
30:43Five minutes left!
30:45They better stop building those plates, cause that don't take a while.
30:50I'm like this close to a panic attack. There's just so many freaking components.
30:55This is neck and neck. Both May and Taya are starting their candy floss at the exact same time.
30:59Come on.
31:02You got this.
31:05This cotton candy is just so frustrating. It won't go as fast as I want it to.
31:11And I have like a million other things to keep doing.
31:17Perfect, perfect, perfect.
31:20This is intense. I mean, both Taya and May are going at full speed.
31:26Freaking chewy.
31:27I have never worked with liquid nitrogen before. I know it's cold.
31:33It's really fun to be taking these kiwis out and smashing them.
31:37It lets a lot of stress out.
31:4030 seconds left!
31:41The palms of my hands are sweating right now. This is crazy.
31:45If they make it, it'll be by the skin of their teeth.
31:48Let's go, ladies. Let's go!
31:5010, 9, 8, 7, 6, 5, 4, 3, 2, 1.
31:59Hands up!
32:01Wow.
32:03Incredible.
32:05Ben.
32:07Whoever wins this challenge better kill it and get top spot because she definitely deserves it.
32:13How do you feel you did, Taya?
32:19I think I did really good. A couple small things. My cotton candy got a little wet, so it's shrunk a little.
32:26But other than that, I'm pretty happy with it. It looks good to me.
32:29Well, at first glance, it looks as if it's only partly cloudy.
32:35A little bit of sunshine, too.
32:39Let's make it rain.
32:40I gotta say, pretty beautiful.
32:58I'm gonna try the sponge cake along with a little of that passion fruit reduction.
33:04The sponge looks really nice. I see you've got some pineapple in there that has a nice golden brown color to it.
33:09Thank you, chef.
33:17The pineapple, absolutely delicious.
33:20Thank you, chef.
33:21And your passion fruit reduction, nicely balanced.
33:25But I do find the sponge to be a little sweeter than I'd hoped for.
33:30It's a balancing act. Sugar in the sponge, sugar in the reduction.
33:35Overall, it is incredibly impressive to see you pull a dessert like this off in 60 minutes.
33:44Thank you, chef.
33:46There's so many components in this, and they all need to come together. This all comes down to the fine details.
34:05Did you only make one?
34:06I did. I had no time.
34:08Hmm.
34:10Well, let me tell you, it is perfect.
34:12Thank you, chef.
34:14You're either really lucky or you're crazy.
34:16Yeah.
34:20This is incredible.
34:22Thank you, chef.
34:23You know, Tay, I don't know what is more impressive, this dessert or how you have transformed yourself in such a short period of time.
34:34I have not seen that level of confidence in you yet.
34:38You've proven to yourself and everyone here that you belong here.
34:41Thank you, chef.
34:45Good job.
34:54How do you think you made out here?
34:55I think I did pretty well.
34:58Overall presentation looks pretty incredible here.
35:01It looks more cloudy, more generous than Taya's plate.
35:07I'm curious to see what's happening inside.
35:09Wow.
35:19May, are you happy with the way your sponge turned out?
35:22I overfilled my sponge cake and I had to cut off that layer and embed more plumbed pineapple in there.
35:29You took an obstacle and you went around it and you fixed it.
35:33You're really thinking like a winner right now.
35:39I hate it when this happens.
35:47What's that?
35:49I think that was from the butter.
35:54A little bit of aluminum.
35:56Wow.
35:58It pains me to see that.
36:00Listen, the sponge is actually, it's delicious. It's amazing.
36:05You know, May, overall, it's an incredible accomplishment what you pulled off here.
36:09May.
36:10How do you think you did here?
36:11I think I actually did really good.
36:12Like, it's nice and thin.
36:13Nice color to it.
36:15This was supposed to be macadamia flavored trio.
36:31Yes.
36:32Okay?
36:33So when I bite into it, it's supposed to be crunchy.
36:35Yes.
36:39Wow.
36:41That, you've done perfectly.
36:43I'm getting exactly that crunchiness, that nuttiness.
36:46Overall, you did a fantastic job.
36:49You made a little tiny mistake.
36:50Okay?
36:51But do not count yourself out.
36:52Never count yourself out.
36:53Thank you, Chef Alvin.
37:00Taya and May, you both pulled off an incredibly difficult dessert with just seconds to spare.
37:08You should both be very proud of yourselves.
37:10You've given us a lot to talk about, so we need a moment.
37:15How do you even make that decision?
37:18This is gonna be difficult.
37:19This is vying for that third spot in top three.
37:23So expectations continue to rise.
37:25I've come this far.
37:26I've worked really hard to be here.
37:28I'm not ready to go yet.
37:29There were more than a few errors, in my opinion.
37:31But there were some really amazing things on those plates.
37:35I don't want this to be the last time I cook in the MasterChef kitchen,
37:38because this was such an amazing cook for me, and I'm just gonna keep getting better.
37:42All right, let's go.
37:50Unfortunately, only one of you can join Barry and Trevor in the top three.
37:59As you both know, this was a replication challenge.
38:03So we had to get very specific in assessing each element on your plate.
38:08In the end, one home cook just inched ahead when it came to flavor and execution.
38:14And that home cook is...
38:27Taya.
38:29I knew it.
38:31I love you.
38:34Well done, Taya.
38:36You've made it into the MasterChef Canada top three.
38:39Thank you, Chef.
38:40Please join Trevor and Barry in the gallery.
38:45It feels so good to be walking up to this gallery because I earned it.
38:47I have not been sitting up in the gallery watching other people cook.
38:49I have cooked my way to top three.
38:50Well done.
38:52Good job.
38:54May, you lit up this kitchen right from day one with your talent, your passion and your drive.
38:55Your dream is to own your own restaurant.
38:56And you've shown us that you have the best way to do it.
38:57It feels so good to be walking up to this gallery.
38:58It feels so good to be walking up to this gallery because I earned it.
38:59I have not been sitting up in the gallery watching other people cook.
39:02I have cooked my way to top three.
39:05Well done.
39:07Good job.
39:12May, you lit up this kitchen right from day one with your talent, your passion and your drive.
39:20Your dream is to own your own restaurant.
39:23And you've shown us that you have the requisite skills and the confidence to make that happen.
39:30Now come on up here and say goodbye.
39:40This competition has made it so clear to me that cooking is what I want to be doing.
39:45This tastes great.
39:49Being in the kitchen just awakens all the positive things inside me.
39:52That just leaves me speechless.
39:57No matter how hard all the challenges have been, I enjoyed every second of it.
40:01I would not give up those moments for anything.
40:07So May, who do you believe is going to be Canada's next MasterChef?
40:11Canada's next MasterChef is going to be Taya.
40:13She's been doing so, so good and she's only been getting better.
40:18Thanks, May.
40:20Love you, May.
40:22I'm going to work in as many restaurants as I can, work with as many different types of cuisines, work with all these different ingredients that scare me, and get better.
40:30This journey of MasterChef has ended for me, but I still have the rest of my life going forward and now I know what I want to do with it.
40:40Next time, the MasterChef Canada Kitchen transforms.
40:49It's the French patisserie.
40:51And the top three face a tough crowd.
40:5445 pastry experts.
40:57Children?
40:58In an exciting semi-final.
41:00I'm fighting for number one.
41:01I'm going to the finale.
41:02Trevor and Barry think that there's only two people left in this competition.
41:05That will determine the creme de la creme.
41:07I don't care who's going home today as long as it ain't me.
41:28I'm playing with you.
41:46I'm coming in with you.
41:49I've been struggling in the tackling maioria for you everyใใ .
41:52I'm pulling in with you.
41:54Transcription by CastingWords
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