Cooking outdoors on the range pushes contestants to deal with wind, heat, and rough conditions while still plating restaurant-quality food.
#MasterChefCanada #OutdoorCooking #RangeChallenge #ChefSkills #KitchenPressure #FoodShow #CineWorldHubFX #SurvivalCooking #TeamBattle #TopEpisode
#MasterChefCanada #OutdoorCooking #RangeChallenge #ChefSkills #KitchenPressure #FoodShow #CineWorldHubFX #SurvivalCooking #TeamBattle #TopEpisode
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00:00Last time on MasterChef Canada...
00:03Special delivery.
00:04...24 home cooks stormed the kitchen...
00:07Oh, my God, look at the aprons are there!
00:09No!
00:10...to battle for a spot in the top 12.
00:15Tonight, they face their very first mystery box
00:18and start things off with a bang.
00:22Are you okay?
00:23Then, a sweet and salty twist leads to a bitter defeat.
00:27This is not a big enough pot.
00:30I'm concerned that she's not going to get that cooked in time.
00:44Being one of the top 12 home cooks in Canada is insane.
00:48I left my business, my family at home.
00:51I'm not here to slack off.
00:53I'm here to win.
00:55I am a doctorate student,
00:57but I'm willing to put my PhD aside
01:00to be here on MasterChef Canada.
01:02I am the oldest guy here,
01:04but old age and treachery
01:06always defeats youthful enthusiasm.
01:08Hello, everyone, and welcome back to the MasterChef Canada kitchen.
01:15Think you look good in that white apron?
01:17Yes!
01:18Chef!
01:19Don't get too comfortable.
01:21Winning an apron is hard,
01:23but hanging onto one is even harder.
01:27Here in the MasterChef Canada kitchen,
01:30you'll find everything you need to succeed.
01:32A fully stocked equipment room
01:34and premium German-made Miele appliances.
01:39Your home kitchens might not be as awesome as this one,
01:42but it is the place where you all learn to cook,
01:45and it's the work that you did there that got you here
01:49to your very first mystery box challenge.
01:54Are you ready to find out what's under your first mystery box?
01:58Yes, Chef!
01:59I have no idea what's in there.
02:02I just want to lift it up and look.
02:04On the count of three, lift those boxes.
02:08One, two, three, lift!
02:14It's a knife sharpener from my house.
02:18Oh my gosh.
02:19Oh, it's Pierre the pig.
02:21All of the things that could have been under this mystery box,
02:24this guy is not one of them.
02:27The items that you see in front of you should all look familiar,
02:30because they're all from your home kitchens.
02:32Canton extract is a common flavour in Southeast Asian desserts.
02:36It's a flavouring from my childhood.
02:38This is a cross-section of a tree from my grandfather's farm.
02:43It represents a lot of memories.
02:46Justine, what did you find under your mystery box?
02:50It's my first ever pastry bag that my dad bought me that I still use today.
02:57Trevor, what did you find under your mystery box?
03:00Uh, this bad boy here is a pepper grinder
03:03that I stole from my mother when I first moved out of the house.
03:06It's pepper. I'm a spicy guy.
03:09This is my wheelhouse. I'm so stoked.
03:11We want these items from home to really inspire your dishes
03:15and show us who you are as a cook,
03:18and more importantly, as a person.
03:20For this mystery box challenge, you'll only have one hour.
03:25You'll also have a well-stocked specialty pantry
03:28just waiting to be rated.
03:30And at the end of the challenge, we'll taste the top three dishes.
03:35And the home cook with the best dish
03:37will be given a huge advantage in the upcoming elimination challenge.
03:42Are you ready to make us a mouth-watering taste of home?
03:47Yes, Chef!
03:49Your time starts... now!
03:53Ready to do this thing?
03:59I'm ready to do this thing, bro!
04:01Sorry, sweetie.
04:02This is the first mystery box,
04:04so it sets the tone for all the other ones to come.
04:07What are you looking for?
04:08I don't know the word in English!
04:11What? No, this and then with that.
04:13You know the other stuff.
04:14Oh, thank you so much!
04:16You're so nice!
04:17Thank you!
04:18Oh, nice!
04:22I want this advantage more than anything.
04:24I'm not going home today.
04:25Not. Definitely not.
04:26I need to prove to the judges right now that I'm someone to watch.
04:29We're asking them to draw inspiration from an object
04:31from their very own kitchens at home
04:33that they found under that mystery box.
04:35These meals are going to be infused with a lot of love, family, and emotion.
04:41Woo!
04:44I finally know what I'm making.
04:49Today I'm going to do a pork wellington.
04:51I'm going to try and do it all in cast iron.
04:53This cast iron pan has been passed down from generation to generation.
04:56It reminds me of my Bobby.
04:58She would just light up watching us eat our food.
05:00It's the people and the places.
05:02That's the reason why I cook.
05:03I just got to do this for them, and I'm going to try and kill it.
05:10I am cooking a tart with custard and lemon tart for my dad.
05:14Because he loves, loves, loves lemon.
05:17I really want to impress my dad.
05:19He want me to be this businesswoman,
05:21but I want to prove that I can make my dream come true.
05:25I am part of this competition, and I'm not planning on going home.
05:28I'm going to be making a seared cod in a little bit of a play on the clam chowder.
05:38I always wanted to be a cook, and then my grandfather passed away,
05:43and my grandmother needed somebody to run the business.
05:4611 years down the line, I'm still there.
05:49All right, let's go.
05:50This is my opportunity for me to reclaim my passion.
05:53We'll get her done, we'll get her done.
05:5545 minutes!
05:57You have 45 minutes left!
05:59I'm going to make a version of the chocolate cake I made for my wedding,
06:05and I'm going to do it with my mom's famous frosting.
06:09Recently, my mom has been diagnosed with early onset Alzheimer's.
06:13To see the woman that you've learned from and admired slowly fade away,
06:20it's tough.
06:22All the more reason I have to win this.
06:24I've got to bring it home for my mama.
06:26All right.
06:30Mei!
06:31Hi, Chef Alvin, how are you?
06:33What's in this green bottle?
06:35This is candan extract flavor.
06:37It's used mostly in desserts from Vietnam born there,
06:41so my favorite was flan.
06:43It's about tradition.
06:45Yeah.
06:46Family. Good luck.
06:51I can't believe I'm top 12.
06:53This is freaking awesome.
06:55Last week, I was driving a Zoom boom at my construction job.
06:58Now I'm cooking in the Master Chef Canada kitchen.
07:00I am doing a seared chicken breast, a cauliflower puree,
07:05roasted carrots, and a blue cheese Mornay sauce.
07:08My mom means a lot to me.
07:10I'm dedicating this dish to her.
07:12I love you, Mom.
07:13This was the first thing I used to eat with.
07:18These chopsticks are really important to me.
07:21It takes me back to my childhood.
07:23The very first dish that I cooked was dumplings.
07:27I wouldn't trade this for anything in the world,
07:29and I'm so happy to be here.
07:3130 minutes!
07:32You have 30 minutes left!
07:33Come on, come on!
07:34The energy in this kitchen right now is incredibly intense.
07:38How lot is at stake?
07:39The huge advantage that they get if they produce the best mystery box.
07:44I smash my heavy cast iron plate right into the front of my glass oven.
07:57Are you okay?
07:58For fuck's sakes!
07:59The oven is completely shattered.
08:02I literally destroyed my oven.
08:05How am I going to cook chicken?
08:07There's no way I can recover from this.
08:09I've never seen this happen in this kitchen.
08:11These ovens are state-of-the-art quality pieces.
08:14I don't know if he's being reckless or just careless.
08:16You cannot cook without equipment.
08:20Alice, can I borrow your oven?
08:22Go for it! Go!
08:25Alice really helped me out.
08:26I went from feeling totally crushed to now motivated.
08:29I can do this.
08:30I mean, I know it's a competition and everything,
08:32but it just shows what kind of person she is,
08:34and I'm very thankful.
08:39Okay, so I'm going to be making a poached lobster.
08:43I've eaten lobster several times,
08:45but I have never actually ended up cooking it.
08:48Get in there.
08:51Oh, my God.
08:52Go in!
08:53Oh, my God.
08:54I don't know what the hell I'm doing.
08:55Hey there, Jordan.
08:56Hi, Chef Michael.
08:57One of the top 12 has got to be feeling good.
09:00What was the object of inspiration under your mystery box?
09:03Under my mystery box was a scale.
09:05To me, what that says to you is you're a man about precision.
09:09Is that true?
09:10Absolutely.
09:11I don't really know how this is going to go in this case, but...
09:17I think you should just take a deep breath.
09:18Yes.
09:19Calm down.
09:20Take your time.
09:21You'll get it done.
09:22Thank you, Chef Michael.
09:23All right, good luck with that.
09:24Thanks, Jordan.
09:25Why would I pick a protein I don't know how to cook?
09:27Oh, my God.
09:31Pierre is my kitchen supervisor.
09:33He's overseeing the whole operation.
09:35I'm doing a pan-roasted rainbow trout with a spicy carrot velete, butter poached leeks.
09:42My cooking style now is French Bistro.
09:45I like the good things of life.
09:47The best food, the best wine, the best golf courses.
09:50Out of everyone I know, I'm the best home cook.
09:52Come on.
09:53Get that.
09:54I'm cooking these because my daughter loves chicken wings.
10:01Kimberly.
10:02Hi.
10:03What are you making here?
10:04I am making some fried chicken wings.
10:07Chicken wings?
10:08They'll be good, I promise.
10:10The dish towel was your inspiring object, right?
10:13Is it a good luck charm?
10:14It really is.
10:15I've always cooked with that.
10:16I have a feeling, Kimberly, that everything you do in this kitchen is about your daughter.
10:20Yes, she comes first for everything and, you know, I miss her so much and that's why I have to bring it home.
10:26Good luck.
10:28Five minutes!
10:30Five minutes!
10:35Look how Aaron is working with tweezers.
10:38He's a very meticulous guy.
10:40Sexy.
10:41One minute!
10:43You have one minute left.
10:45We want to see beautiful plates.
10:47I just need to get that fennel oil on this damn plate.
10:50Ten!
10:51Nine!
10:52Eight!
10:53Seven!
10:54Six!
10:55Five!
10:56Four!
10:57Three!
10:58Two!
10:59One!
11:00Hands up!
11:02Woo!
11:03Woo!
11:04Oh, my God.
11:06The judges have been observing and tasting throughout the challenge.
11:11Now, they take one final look before choosing the three most promising dishes.
11:17The winner of this mystery box will receive a huge advantage in the upcoming Elimination Challenge.
11:27The first home cook we like to see impressed us with their refined plating.
11:33And the home cook is...
11:38Aaron!
11:40Bring your dish up to the front, please!
11:43I'm feeling all the feels, you know?
11:45I need the judges to understand how important this is to me.
11:50Here we have a little bit of an upscale play on a clam chowder.
11:54Sweet potato, chive oil, and a piece of pan-roasted cod.
11:58I gotta tell you, in three seasons, I've never seen someone so serious when their name is called for doing such a great job on a mystery box.
12:05I'm just taking the competition very seriously, and I hope that I've chosen my work.
12:11Here's what we're gonna do.
12:13You're gonna unbutton that first button on your shirt.
12:15You're gonna loosen up a little bit.
12:17Yes, sir.
12:18You're gonna smile a lot more.
12:25What do you do for a living again?
12:26Um, I manufacture valves, chef.
12:30And you cook this way.
12:32Those flavors pop.
12:34That sauce is divine.
12:35It really is.
12:36Thank you very much.
12:37Why aren't you a chef?
12:39It is my dream, chef.
12:47It is delicious.
12:49Beyond delicious.
12:51Sweet clams.
12:52You can taste that ocean water.
12:54That wonderful cream sauce.
12:56Could do with a little bit more of an acidic balance, in my opinion.
13:00But that fish?
13:01Oh so tender.
13:02Oh so moist.
13:03Nicely done.
13:08The next dish that we'd like to taste may not be the most elegant in the room, but it sure looks extraordinarily tempting.
13:15Miranda, please bring your dish to the front.
13:21I just got called up second.
13:24I'm so excited.
13:25I did a little...
13:26Ow!
13:28I made an orange and chocolate mini cake with toasted orange scented coconut topped with dark chocolate buttercream.
13:36And the inspiration for this cake came from where?
13:40So I made a version of this chocolate cake for my wedding.
13:44Let's have a little taste.
13:45That icing is sublime.
13:55It is absolutely delicious.
13:58Soft, creamy, subtle hints of that bitter orange.
14:03Great balance.
14:05Chocolate cake with the coconut.
14:06Delicious.
14:07A little on the dry side.
14:09But the two together are heaven.
14:12Thank you, chef.
14:13Your husband is a very lucky fella.
14:15I think so.
14:17Miranda.
14:18Hi, chef Alvin.
14:19Tell me.
14:20What is the best part of this cake?
14:22Uh, the icing.
14:23You know what's the best way to eat icing?
14:25And just take this.
14:29Okay.
14:34Wow!
14:35I almost bit off my finger.
14:37That is one of the nicest, smoothest, chocolatiest, loving icing I've ever had.
14:43You will go far.
14:44Thank you, chef.
14:45I am master chef woman Miranda.
14:48Hear me roar.
14:52The third and final dish that we like to call up was surprisingly sophisticated and refined.
14:59And the home cook I'm talking about is...
15:05Trevor.
15:07I can't believe I made the top three.
15:10When I broke that oven, I thought I was done.
15:15So what you have before you there is a pan-roasted chicken breast, a cauliflower puree, carrot done two ways, and a blue cheese Mornay sauce.
15:23It's a work of art, against all odds.
15:26I'm curious, what's your reputation?
15:28I think people think I'm sort of a goofball, but I mean, I'm here to play. I'm here to play hard.
15:34The flavors are so intelligent, so well put together. I'm struggling to find an imperfection here, but there's one.
15:50You need to use a little bit more sea salt if you have it.
15:54Trevor, you got a lot of fancy stuff here. Tell me, who taught you all this?
16:00I was trained to cook as a young boy, and I sort of developed this plating technique by watching chefs among your stature on television.
16:08This is rich. This is sophisticated, you know? I was not professionally trained either.
16:15One of the few self-taught Michelin star chefs in this world.
16:18And being here in this kitchen is the best opportunity that you will get that I did not get.
16:25Thank you, chef.
16:33I want to win this mystery box because this sets the tone for all the other challenges.
16:39It's going to be an amazing competition this year.
16:42They are a very strong group of home cooks.
16:44It's crucial that I win this mystery box. I only have one chance to make a first impression.
16:50I don't think we've seen dishes of such high quality this early on.
16:55I feel that everybody kind of takes me seriously now, and I'm a force to be reckoned with.
17:00Trevor, Miranda, and Aaron. One of you created a dish that stood out a little bit more than the rest.
17:14And that home cook is...
17:23Trevor.
17:24Yes!
17:27I couldn't be happier getting the very first advantage in this entire competition.
17:31Trevor, you are now the cook to beat. Let's go!
17:35This is crazy. I'm the first home cook to walk into this pantry.
17:42It blows my mind. There's every vegetable, every fruit, every dried good. It's beyond my wildest dreams.
17:51Wow.
17:53Trevor, congratulations. You're in the driver's seat for this first elimination challenge.
17:58I couldn't be happier to be here.
18:00So Trevor, let's get right to it. Your first advantage is under one of these boxes.
18:05You get to pick the core ingredient that everyone will have to cook with.
18:10And you've got three choices.
18:13Beautiful tropical fruits.
18:17Succulent stone fruits.
18:19Or...
18:21Gorgeous seasonal berries.
18:23I think I need a minute to ponder this.
18:25When I see all the fruit, I'm thinking that fruit's more for baking.
18:30And I'm definitely not a baker.
18:32This is sort of out of my element right now.
18:34Well, your second advantage is you don't have to cook.
18:39Great.
18:41So Trevor, is it going to be the tropical fruits, the stone fruits, or the seasonal berries?
18:47I feel that I have a great idea of what's going to throw the largest proportion of them for a loo.
18:53I want to make this elimination challenge as hard as possible.
18:57I choose...
19:04All right, the games are about to begin.
19:07Trevor will not be cooking in this challenge.
19:10But in the pantry, you've got to choose the ingredients that all of you will be working with.
19:13We showed him three beautiful ingredients.
19:19And he chose...
19:21Stone fruits.
19:23I see peaches, plums, and I think, am I going to have to bake?
19:28This is good for me because I would love to bake.
19:31Now, if any of you have visions of desserts dancing through your heads, you might just have to think again.
19:41Because Trevor's next advantage is that he gets to decide what type of dish you'll be making.
19:48Savory or sweet?
19:49You'll be making your decisions with these.
19:55If you hand a home cook a sugar bowl, that means they need to make a sweet dessert.
20:02And if you hand them a salt shaker, they have to make a savory dish using stone fruits.
20:08Everybody's fate is in my hands. I'm going to make it count.
20:11Okay, Trevor. It's time to hand these out.
20:15Thank you, chef.
20:17Please do not give me sugar.
20:19Hey, Kim.
20:24Thanks for not doing me dirty, bro.
20:26Hey, Jordan. Hi, Trevor.
20:28If Trevor gives me a bowl of sugar, I'm going to throw it back in his face.
20:33Hi, Taya. Hi, Trevor.
20:34Let's see what you can do with the sugar.
20:36I'm not happy at all.
20:39You just made my day.
20:41I guess I chose wrong then.
20:42You did.
20:43Hey, Alicia.
20:44Hey.
20:45Two options left. I'm not sure what to do.
20:47Please, Trevor. Save some sugar for me.
20:50I'm going to go with sweet.
20:52Ah.
20:54Hey, Alice. I guess there's only one option left.
20:57Salt.
21:02Now that you've wrapped your heads around this challenge, there is one final twist.
21:07Trevor has another advantage he doesn't even know about.
21:13Trevor has way too many advantages right now.
21:17He gets to save roughly half of you from cooking.
21:22Oh, my God.
21:24Either all of the men or all of the women.
21:27Oh, my God.
21:28That's ridiculous.
21:30Jeez.
21:31I don't know what Trevor's going to do, but I know he has a soft spot for the ladies.
21:36Trevor, who's it going to be?
21:39The man or the woman?
21:42I hope that Trevor saves me. After all, I shared my oven with him.
21:46Chef, I'm going to decide to save the men in this challenge.
21:52Yes.
21:55Oh, my God.
21:57At this point, the strongest competitors in this competition are women, and I'd like to see him duke it out head to head.
22:03I don't believe that.
22:05He just wanted his bro to go up with him.
22:09It's bro town all the way.
22:12We'll just rock it out in the kitchen without you.
22:14No.
22:16Okay, home cooks.
22:18You now have 60 minutes to transform your stone fruit into a sweet or savory dish.
22:24At the end of this challenge, at least one of you will be going home.
22:31Your 60 minutes start now.
22:35Come on, Kim. You got this.
22:36Come on, guys.
22:37Let's go, Kim. Come on.
22:39Go, go, go, go.
22:40Let me eat oxtail.
22:42Spices, spices, spices.
22:44I'm excited to have the salt shaker.
22:46I feel very comfortable working with savory food.
22:49Duck, no, I don't want duck legs.
22:50Maybe a lamb.
22:51This is so heavy.
22:53I need eggs.
22:55I like to eat baking.
22:56I just suck at it.
22:58Oh, my dear Lord.
22:59This is just ridiculous.
23:00I'm just not a baker.
23:02I'm just not a baker.
23:04I love stone fruit.
23:08If I could, I could eat some right now.
23:12Trevor chose the man.
23:14He's a boy boy.
23:15He likes his men.
23:17Enjoy the rest because I'll take over.
23:23Sweet is my forte.
23:24I'm making peach gazpacho, sweet cheese ravioli, and some bacon marmalade.
23:32I love to play those sweet, salty flavors.
23:36This is a workout, man.
23:41Which would be more difficult, making sweet or savory?
23:45I think when you think of stone fruit, peaches, plums, automatically you think sweet.
23:50For me, savory, of course.
23:52Duck, plums, perfect match.
23:54I think as a chef, though, you need to be able to do both really well.
23:58My man Trevor there gave me the salt.
24:01I'm excited.
24:03I want the judges to see that I am more than just a baker.
24:07Miranda!
24:08Hi, Chef Alvin.
24:09What dish is up your sleeve here?
24:11Bison tenderloin with a tomato plum gratte and a roasted chili and mustard seed radish and peach.
24:19Hear that? Trevor, do you regret giving her the salt shaker now?
24:22We'll see if she can pull it off.
24:23I'm confident in my flavors.
24:25I'm really looking forward.
24:27Alright, let's get this going.
24:31Let's go, Kim. You got this, girl.
24:33I am making a sweet potato puree with a pan seared trout, and I'm going to make an amazing glaze.
24:40I want to show the judges that I can create a beautiful glaze.
24:45It's not to be cocky or anything, but I don't think I've ever made a bad sauce.
24:51There's a lot going on in the kitchen.
24:56I feel bad about Alice giving her that salt. She really helped me to get to where I am right now.
25:01Alice, what are you making?
25:02I am making a lemon herbal cod with a nectarine ratatouille and a peach-infused cauliflower puree.
25:11Sounds like a lot of flavors.
25:13Would you have preferred a sweet dish?
25:15Maybe a little, but I still have to prove to you guys that I can do this.
25:19Good luck.
25:20If there is no room for mistakes, somebody is going home, and I better make sure it's not me.
25:25I am doing okay.
25:27Thirty minutes! Thirty minutes left!
25:31So I'm going to be doing a sweet dish today.
25:33I'm making a peach and nectarine crumble with a pecan and toffee garnish.
25:39I want to show the judges that despite my lack of baking experience, that I can still put something tasty in front of them.
25:46I know how to put flavors together, and hopefully the judges will be able to see that.
25:51Well done, Alicia. Good job.
25:53Trevor, why'd you do this to me, man?
25:56I gave Taya sugar because I know she's a contender.
25:59I wish I had way more baking experience.
26:02I've decided to make a nectarine sponge cake with a caramelized peach thing.
26:09I'm making way too much. I screwed up my measurements.
26:13I've never made a cake. I'm totally taking a risk right now.
26:17The stress is totally getting to me.
26:20I'm really scared for Taya. She just needs to stay focused.
26:23If this does not work, I am going home.
26:25Well, without the men down there, it's a little quiet in the kitchen, right?
26:28Watch out, Trevor! Time in for you!
26:31You know the guys up there, they may think it's an advantage to be up in the gallery, but the women down here are getting more practice in this kitchen.
26:39I'm trying to get all the bear bubble out.
26:42She's making a dessert ravioli.
26:43Yeah.
26:44Oh, my God, that's intense. Just seeing his...
26:47Oh, God, I love her.
26:49Whoa!
26:51Set the kitchen on fire.
26:55I still have to cook my lamb and grill my fruit and my tomatoes.
26:58May is, like, laser-focused right now. It's crazy.
27:02This dish needs to be perfect, because I know what I'm capable of, and when I can't produce that, I get really upset.
27:09Hi there, May.
27:10Hi, Chef Michael.
27:11You've got given a salt shaker.
27:12Yes.
27:13I actually prefer to cook savory.
27:14I'm making a marinated lamb, and then I'm going to be doing some grilled stone fruits on the side.
27:20So the lamb, you're going to be cooking to which color?
27:23I will be going for a medium rare, and pretty much I'm just kissing it onto the pan, and then straight to the oven.
27:29I'll let you focus.
27:32That sounds awesome, May.
27:3415 minutes! You have 15 minutes left! 15 minutes!
27:41Okay, that's done.
27:42Look, guys, I made a cake!
27:44Nice job, Taya.
27:45Way to go, Taya.
27:46I am so proud of my cake. It is cooked perfectly.
27:50It's good, guys! It's good!
27:52I turned you into a baker.
27:56May still hasn't started cooking her lamb.
27:59I'm looking at the clock, and I'm running really low on time.
28:01I really need to get my lamb on.
28:03I see May has just put her lamb into the pan.
28:06I'm concerned that she's not going to get that cooked in time.
28:09May, you have seven minutes!
28:11May's in the weeds now.
28:13I am so mad at myself right now.
28:15I wish I had started on my lamb a lot earlier.
28:18My fruit could have waited.
28:20Go in!
28:22Five minutes! You have five minutes left!
28:25I need to pop it back in.
28:27You better be thinking about beautiful plating.
28:29I can do this. I can do this, guys!
28:32If this fish is not done correctly, I'm going home.
28:36Looks like Miranda's bison has a nice cook on it.
28:39Yeah.
28:40But she needs to start plating.
28:46Look, May has just taken her lamb out of the oven.
28:49She hasn't let it relax, and now it is being cut.
28:51Oh, my.
28:53It's completely raw.
28:55I'm so desperate to get this lamb cooked.
28:58Start searing it on the pan.
29:01I don't think May's going to make it.
29:03May is not going to make it in cardio.
29:06Didn't I just say that?
29:08One minute!
29:10You have one minute left.
29:12Start plating now!
29:14Hot, hot, hot.
29:16No, my peaches are too hot.
29:18It's just going to melt.
29:20You got this, girls.
29:22Ten, nine, eight, seven, six, five, four, three, two, one.
29:30Hands up!
29:32Good job, guys. Good job!
29:34Good job!
29:35I made a cake. It just doesn't look pretty.
29:37Such a great job, everyone.
29:39Now it's time to find out just how successful you were.
29:43Miranda, would you please bring your dish to the front?
29:46I'm just hoping that they see that I can put savory flavors together.
29:52I made a seared bison ribeye steak with a plum cherry port sauce on top of a tomato plum graté.
29:59Miranda, you've kept the bison medium to medium red, eh?
30:03Yes.
30:04Nice.
30:09Delicious flavors.
30:11The freshness of the fruit, the tomatoes, the peach, the cherries, they work really, really well together.
30:19It makes the bison shine.
30:22It is tender, it is nicely cooked, and I think the seasoning is close to spot on.
30:26Thank you, chef.
30:29Nice job, Miranda.
30:30Today I've proved that sweet or savory, watch your back, because I'm here to stay.
30:37Alice, please bring up your dish.
30:40I'm hoping that the peaches are the star of the dish.
30:44I have here a lemon herbal cod with a peach ratatouille, and some scallop peaches, and a cauliflower puree.
30:52What's going on with you?
30:53I'm nervous.
30:54I'm really nervous.
30:55Is there oregano in that?
30:56Yes, a little bit of it.
30:57A lot of oregano.
30:58That's pretty intense.
30:59What's the seasoning on the fish?
31:00I've got some fennel, margarine, thyme.
31:01I've got some fennel, margarine, thyme.
31:03Fennel, margarine, thyme, oregano.
31:05There's a lot going on here, Alice.
31:06You know, the fish is perfectly cooked.
31:07But you went overboard here with all of these ingredients on one plate, and I hope it doesn't
31:08cost you.
31:09You know, the fish is perfectly cooked, but you went overboard here with all of these ingredients
31:13on one plate, and I hope it doesn't cost you.
31:18Alice?
31:19Look, I have to be honest with you.
31:21You know, the fish is perfectly cooked, but you went overboard here with all of these ingredients
31:32on one plate, and I hope it doesn't cost you.
31:38Alice?
31:39Look, I have to be honest with you.
31:48I wanted to taste that beautiful, ripe, slightly sweet peach.
31:52It gets lost with the big, herb flavor.
31:56The cauliflower puree, I think it's misplaced.
31:59I think you overthought this.
32:01There's, it's a little bit too much of everything.
32:03Sigh.
32:04Alicia, would you please bring your dish up to the front for tasting?
32:13I think for somebody who doesn't usually bake, I did a pretty damn good job.
32:18So here I have a peach and nectarine crumble with a dark rum cream and caramelized pecans and walnuts.
32:31You know something? I bite into that.
32:33The crumble was crispy. It was light. Underneath that, the fruits come together. They bind.
32:41And the best thing about this, it's not too sweet. But just like me, sweet enough.
32:48Thank you, Chef.
32:50Good job, Alicia.
32:55May, would you please bring your dish to the front?
32:58This plate does not represent fully what I can do in the kitchen.
33:02I feel so disappointed in myself.
33:05I did a lamb marinated in garlic, thyme and dill, a plum gastric, and a celery root puree.
33:14The overall plate presentation, I think, looks terrific.
33:19Let's see how that lamb looks. The moment of truth.
33:22In my gut, I know this lamb is not cooked enough.
33:25I feel like I want to turn around and run out of this kitchen.
33:34Is that what you'd expect in me?
33:41I would like it to be a little less pink.
33:44I would have to agree with you.
33:45Let's have a taste.
33:52Taste-wise, it's great.
33:55Well-seasoned.
33:57And the bright flavors on the gastrique emphasizes the plum.
34:00This has come down to time management on your behalf.
34:04I think so, too.
34:05It was a mistake.
34:06But was it a tragic flaw?
34:09I really don't know.
34:15Justine, you're up next.
34:17Please bring up your dish.
34:18I'm proud of the dish I put out, but you never know what the judges are going to say.
34:24I did a peach gazpacho, and I did a dessert cheese ravioli.
34:34Look at that.
34:35That's fully loaded.
34:36This really works.
34:47This is incredible.
34:49You have achieved so many different flavors and textures in one dish.
34:52Wonderful balance of sweet and savory.
34:54It's an original.
34:55I've never had anything like it.
34:57You should be very proud of this.
35:02Hi, Justine.
35:03Hi, Chef Michael.
35:04Delicious.
35:12Delicious.
35:14Light, true to the taste of beautiful ripe peaches.
35:17You can almost taste the sunshine in those.
35:20It's astonishing what you've done in 60 minutes.
35:23I feel good.
35:25I'm really, really proud of myself.
35:30Taya, please bring up your dish.
35:32I know it tastes good, but it's not pretty at all.
35:36Oh, man.
35:37I am even having a hard time looking at it.
35:41I did a nectarine lemon sponge cake with a caramelized peach in amaretto and mint.
35:50Oh, man.
35:52It's a hot mess, just like me.
35:54You know that expression, my dog ate my homework?
35:58That's what that looks like.
35:59No, it looks like your dog attacked it.
36:04Well, the good thing is, I can't make this look any worse.
36:07You know what?
36:17It's good.
36:18It tastes really good.
36:20Good flavors, good acidity, but is this MasterChef quality?
36:25Do you have that technique to be in this kitchen?
36:28I do, Chef.
36:29I do.
36:30Well, it's not on this plate.
36:32Thank you, Chef.
36:33Kimberly, please bring up your dish.
36:44I made a pan-seared trout with a peach glaze, sweet potato puree, and a peach salsa.
36:53I think you should know that this is one of the nicest plating techniques that I've seen
36:57in this competition so far.
37:00Let's have a taste.
37:03The fish, it's a little on the dry side.
37:09Beautiful piece of trout like that could have done with maybe a minute less in the pan.
37:14The peach glaze that you seem to painstakingly make, it tastes delicious.
37:20It really does.
37:22Nice job, Kimberly.
37:23Beautiful plate.
37:24Thanks.
37:25I hope that I've done enough.
37:27That was intense.
37:35A few very strong dishes.
37:38Also, a couple of very weak ones.
37:41It's so tough to make these decisions so early on in this competition.
37:44So, are we in agreement?
37:47We are.
37:48Shall we go?
37:53Thanks to Trevor, you all had to use stone fruit in either a sweet or savory MasterChef
37:59quality dish.
38:00The top two dishes of the night made a real statement.
38:05The second best dish belonged to a home cook who's already proven she's got range.
38:11And that home cook is...
38:15Miranda, congratulations.
38:17I am so happy.
38:24I proved it to myself.
38:25I proved it to Trevor.
38:26I proved it to everyone in this kitchen that I am not just a baker.
38:32The best dish of the night was wildly ambitious and totally original.
38:38The home cook who made it is...
38:44Justine!
38:47I think it sends a message to all the other home cooks.
38:54I'm a fierce competitor.
38:55They better watch out.
38:57You and Miranda will be team captains in the first team challenge.
39:02Yay!
39:03I get to be a team captain.
39:05This day has been the best day ever.
39:09Now, for the bad news.
39:11There were three dishes that failed to achieve the standard that we were looking for.
39:17May, Alice, Taya, please come up to the front.
39:24I'm standing beside two extremely talented home cooks.
39:33I'd say there's a good shot I'm going home.
39:36One of you three home cooks will be asked to leave the MasterChef Canada kitchen tonight.
39:42Taya, please step forward.
39:46Oh, my God.
39:50Your cake was tasty, but it was nowhere near MasterChef Canada quality.
39:55Please take your apron.
39:58Oh, my God.
39:58And head back to your station.
40:03Oh, my God.
40:05You're safe.
40:06You got lucky this time.
40:07Thank you so much.
40:10I'm in trouble.
40:11I'm just not ready to go home.
40:14Alice and May, you both came here brimming with talent and potential.
40:22While we still see that in both of you, your stone fruit dishes didn't live up to that promise.
40:29The home cook whose dish just showed enough skill to keep them in this competition is...
40:37...May.
40:46I'm sorry.
40:49May, please head back to your station.
40:55Alice, you are an impressive young cook.
40:59Trading in your white lab coat for a white apron showed courage and skill.
41:04Now, I want you to come on up here and say goodbye to us.
41:08You should be very proud.
41:10I have no regrets coming here.
41:13This experience has been life-changing.
41:18I'm walking out here with my head held high.
41:22I loved every second of it.
41:25Good luck, everyone.
41:28So, everybody, that was really tough.
41:31And unfortunately, it's not going to get easier.
41:35So, feel good about what you've achieved and go get some rest.
41:44Next time...
41:45Pick it up, Tia.
41:46...the top 11 face their very first team challenge.
41:49You'll be creating a MasterChef Canada feast for these new Canadians.
41:53But when both teams spin out of control...
41:56Medic, medic, medic, medic!
41:57...the judges are forced to intervene.
42:01Put it in one area, okay?
42:03Everything in the oven!
42:05That's enough!
42:05Go!
42:06Let's get those shrimps on!
42:07I am so embarrassed.
42:08Ben McEacher!
42:15The Theta FM
42:17The Theta FM
42:18The Theta FM
42:19The Theta FM
42:20The Theta FM
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