Jamie Oliver visits the MasterChef Canada house, inspiring and intimidating contestants as they push themselves to impress a global food icon.
#JamieOliver #MasterChefCanada #CelebrityChef #KitchenSurprise #FoodShow #CineWorldHubFX #ChefInspiration #CulinaryArt #TopEpisode #CookingStars
#JamieOliver #MasterChefCanada #CelebrityChef #KitchenSurprise #FoodShow #CineWorldHubFX #ChefInspiration #CulinaryArt #TopEpisode #CookingStars
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00:00Last time on MasterChef Canada...
00:02The spikers are arriving!
00:04Bring it on!
00:05A punishing team challenge forced four home cooks
00:08into an intense dessert pressure test.
00:11This, Milfoy, it's a disaster zone.
00:14And caused Alicia's culinary dream to crumble.
00:19Tonight, one of the biggest names in the biz...
00:22Jamie Oliver.
00:24This is so exciting.
00:25It's so nice to meet you.
00:26Inspires the top eight to reach new heights.
00:30Come on, give us a hug.
00:31Switch!
00:32But a grueling tag-team ordeal...
00:34Oh, my God.
00:35...sends some home cooks plummeting.
00:37Ah, trying is not good enough.
00:39Oh, my God.
00:50I've won pretty much everything!
00:52And people still don't see me as a threat.
00:55Yes, I'm bubbly, I'm nice, but bring it on!
00:58I came out of the gate with 100% confidence.
01:00I still have that confidence.
01:02But I haven't wowed the judges yet.
01:04This is going to be my time to shine.
01:10All I see is this ginormous box in the front of the kitchen.
01:13That's huge!
01:14Welcome back, everybody.
01:16We know all of you hope to turn your passion for food
01:19into a full-time career.
01:21You should dream big!
01:23Two of Canada's master chefs have gone on
01:27to open their own restaurants.
01:29Are you ready to find out what's under your mystery box?
01:32Yes, Chef!
01:33I think you're going to like what you see.
01:36On the count of three, lift that box!
01:44I'm thinking maybe someone's under there.
01:47One, two, three, lift!
01:51Ooh!
01:52Oh!
01:53Here you have tomatoes, Brussels sprouts, eggplant,
01:57and patty pan squash, a mixture of full fruits and greens.
02:01You also have an assortment of cheeses, sausage,
02:06and two different types of delicious sweet clams.
02:10Your job is to take these ingredients
02:13and make an appetizer for a classic Italian restaurant.
02:17I like this.
02:18When I go out to eat, I only order appetizers.
02:21And your dishes better be restaurant quality
02:25because the winner of this mystery box challenge
02:28is going to see their winning appetizer
02:30featured on the menu of Jamie Oliver's restaurant,
02:34Jamie's Italian.
02:35Oh, my God!
02:36What?
02:37Oh, my God!
02:38Wow!
02:39Hands up, home cooks.
02:40Who has been influenced by Jamie Oliver?
02:44Wow.
02:45I grew up watching Jamie Oliver on TV.
02:48It was one of his shows that first got me into cooking.
02:51The most inspiring thing about Jamie Oliver for me
02:54is the fact that he wants to actually change the world
02:56and change the way we see food.
02:58Are you ready to earn a spot on Jamie Oliver's menu?
03:04Yes, Chef!
03:05Your time starts!
03:08Wait, wait, wait.
03:11Come on.
03:12Don't start yet.
03:13No idea what's going on at this point.
03:15This is weird.
03:17We need to be sure that the winning dish
03:20is exactly what Jamie Oliver's looking for.
03:23Please help us welcome internationally renowned chef...
03:27Oh, my God.
03:28Jamie Oliver.
03:29Hey, guys!
03:30Oh, my God.
03:32Oh, my God!
03:34Oh, my God!
03:36Oh, my God!
03:37Jamie Oliver.
03:38He's right here and he's in front of me.
03:41This is so cool.
03:42This is so exciting.
03:43It's so nice to meet you.
03:44Jamie, with your restaurants opening all across Canada,
03:47your new series on Gusto,
03:48and everything else you've got going on,
03:50you're a very busy man.
03:51I wouldn't have missed this for the world.
03:52I can't wait to see what you're gonna do for my restaurant.
03:54This is Jamie Oliver.
03:55If I'm gonna oppress anybody in this industry,
03:57I want it to be this guy.
03:58I have to win this.
03:59You have just 45 minutes to prepare a world-class appetizer
04:01using these spectacular ingredients.
04:02Okay.
04:03Home cooks!
04:04Are you ready to make Jamie proud?
04:05Yes, Chef!
04:06Jamie, would you like to do the honors?
04:08I would love to.
04:09Guys, your time starts now!
04:11Now.
04:12Let's go.
04:13Let's go.
04:14Let's go.
04:15Let's go.
04:16Let's go.
04:17Let's go.
04:18Let's go.
04:19Let's go.
04:20Let's go.
04:21Let's go.
04:22Let's go.
04:23Let's go.
04:24Let's go.
04:25Let's go.
04:26Let's go.
04:27Let's go.
04:28Now!
04:33Whoo!
04:35Don't take all of it.
04:36I'm trying not to.
04:37So, Jamie, tell us your thinking behind these ingredients.
04:40Obviously, we're celebrating the Italian and the Mediterranean kitchen.
04:43Stingy nettles.
04:44Careful, guys.
04:45We've got those bitter veggies, you know, the chicories, the radicchios.
04:48These all have bitter notes that will require some balancing of acidity or sweetness.
04:53I need some pecorino, please.
04:55We've got some nice, big, spicy, smoky flavors with the onduya.
04:58Clams and razor clams.
05:00I love.
05:01Every chef loves those.
05:02There's so much opportunity in that box.
05:04There's really no excuses.
05:05No.
05:06There's a lot of options out there.
05:08I love this so good.
05:09It's so nerve-wracking that Jamie Haver is here watching me cook.
05:18Cooking for your idols?
05:19Pretty terrifying.
05:20I'm not going to let this opportunity slip between my fingers.
05:23Jamie, these are your ingredients.
05:25Mm-hmm.
05:26So what would you do?
05:27I'd be feeling a warm salad.
05:28It could be really, really nice.
05:30But at the same time, I mean, clams and smoky onduya is so good.
05:35That speaks to me.
05:36Tempting, tempting.
05:37Ah, that hurts.
05:41Jamie Oliver's menu is Italian, so I'm going to do a little bit of a play on an eggplant parmesan.
05:46I'm going to try and do a nice parmesan crisp sticking out of it to make it look really pretty.
05:53I'm going to, you know, be ballsy and do a pasta.
05:56It is incredibly risky to make a tortellini in 45 minutes.
06:00God.
06:01But if you play it safe, you may not get noticed.
06:04I always forget it's such a bloody workout.
06:09All right, let's do this.
06:11Most of my cooking skills and techniques come from watching celebrity chefs on TV.
06:15I would say, to date, this is the most important dish of my life.
06:18Jamie Oliver's, like, massive.
06:20He's an idol of mine.
06:21Trevor.
06:22Mr. Oliver, bring it in here, buddy.
06:23Very, very excited to see you, brother.
06:25What is going through your head?
06:26So what I'm going to do for you today is a roasted fall vegetable medley.
06:31Yeah, like your thinking, like your thinking.
06:33I mean, to be honest, I base a lot of my cooking after you.
06:36I like your approach to very simple but elevated food.
06:40I, like, shave your cheese from up here and it falls all over the plate.
06:44They all think I'm doing that for style.
06:45It's not.
06:46It's not.
06:47Even distribution.
06:48There you go, chef.
06:49You crack on.
06:50I don't want to stop you.
06:51It was an honor to meet you.
06:52Beautiful.
06:53Well, it's going to be an honor to try your food.
06:54Enough said.
06:55I need to witness.
06:57Come on, cook, boys.
06:58Barry.
06:59Chef.
07:00I think me and you are the oldest in the room today.
07:01I think I've got you by a couple of years.
07:03Okay.
07:04Well, I'm chasing you behind.
07:05So what have we got?
07:06I am going to simply braise some clams with this andouille sausage.
07:10Yeah.
07:11And I'm going to serve all of that together with some herb ricotta gnocchi.
07:13Right.
07:14Confit heirloom cherry tomatoes, patty pan squash.
07:18And I'm going to work in some rapini, some escarole, and the stinging nettle.
07:23Do you think there might be a few extra bits here?
07:26Feel the conviction in a smaller cluster of flavors.
07:29Okay?
07:30That's all I'll say.
07:31I'm very excited.
07:33I'm equally worried.
07:34Good luck.
07:40Big time pressure.
07:41It's not every day that you get to cook for Jamie Oliver.
07:43For a guy that's wanted to be a restaurateur since he was 15 years old, it's a pretty big
07:48deal.
07:49Come on in, Aaron.
07:50Chef, what's going on?
07:51In the flesh.
07:52How's it going, Chef?
07:53Yeah.
07:54Very, very good.
07:55I can see a few things, and that kind of makes me happy.
07:57I'm going to do a little bit of a play on surf and turf with razor clams, some andouille,
08:02and play the sweet and bitter route by going with some of the punterelle.
08:05I'm trying to keep it simple.
08:07I think that that's the spirit of Italy and Italian cooking, really honoring the produce.
08:12Go for it, brother.
08:13Thank you very much, Chef.
08:14I'm feeling the love.
08:15These clams are friggin' gorgeous.
08:1920 minutes!
08:20You have 20 minutes left!
08:2220 minutes.
08:23So short on time, which seems to be my downfall.
08:25I am very much under the gun and alive.
08:28Why did I do this to myself?
08:30How do you do this every week?
08:32This is a lot of stress.
08:34I haven't even stuffed my tortellini yet.
08:36I don't think I'm going to finish.
08:38Young Taya.
08:39Hi.
08:40What's going on?
08:41I'm making a tortellini.
08:42So I've got like a ricotta sausage, and then I'm going to do a peach sauce.
08:47But I'm running out of time right now.
08:49You all right?
08:50Remember those rabs only take a couple of minutes to cook.
08:52Only tip I would say is remember when you're doubling this pasta up, it swells in the water.
08:56Right.
08:57So just maybe question thickness of pasta.
08:59Right.
09:00But don't freak out.
09:01Okay.
09:02Thank you, Chef.
09:03Don't freak out.
09:04Be confident.
09:05I'm going to try to do a couple thinner ones, take what he said.
09:08And hopefully I don't hyperventilate.
09:16Saved me.
09:17Jamie Oliver is like my culinary superhero.
09:20I was bullied a lot when I was younger, so I can sometimes be a pretty anxious person.
09:24But when I'm in the kitchen cooking, it all just kind of fades away.
09:27Matt, how are you doing, brother?
09:28I'm fangirling out so hard right now.
09:30That's okay.
09:31You take your time.
09:32So what's going on?
09:33So I'm just trying to do my take on a little bit of a lemon tarragon for Blanc here.
09:36Yeah.
09:37I'm going to do some cauliflower tirade.
09:38I'm going to do some razor clams and lay those nicely over that.
09:41Very, very nice.
09:43I always feel wrong.
09:44It's like going through someone's underwear drawer.
09:45Do you know what I mean?
09:46It's like I should behave myself.
09:47Good luck, brother.
09:48Thank you so much.
09:49Very exciting.
09:50Great to talk to you.
09:51Five minutes.
09:52You only got five minutes left to impress our VIP guests.
09:57You know who.
10:00Doing this show is new for me.
10:02I'm properly scared for them.
10:04So, Jamie, you think they're overthinking it and maybe biting off more than they can chew?
10:08I think some of them are definitely making their life more complicated.
10:11Young Barry over there had really good principles, but then never stopped talking.
10:15And it went on and on and on and on.
10:17And you're like, wow.
10:18He's just making it more difficult for himself.
10:19And he needs to.
10:20We've got Taya making tortellini in 45 minutes.
10:23It's kind of brave.
10:24She could absolutely pull that off, although she's quite nervous.
10:27I need to hustle a little.
10:29What about Aaron?
10:30What do you think of his dish?
10:31He's gone for real simplicity.
10:33Technically, it tells me that he's very clear about what he wants.
10:36He's sexy.
10:38There's so much at stake here.
10:40They want to impress.
10:41Schmutz on my plate.
10:42Actually, no.
10:43I'm not going to do that.
10:45One minute.
10:46You have one minute left.
10:48One minute.
10:49I want to see beautiful plate.
10:51I need it to be perfect.
10:54Why am I shaking?
10:5510, 9, 8, 7, 6, 5,
11:005, 4, 3, 2, 1.
11:04Hands up!
11:05Woo!
11:06Woo!
11:07Good job, man.
11:10Lovely.
11:11All four judges have been observing throughout the challenge.
11:18They now take one final look before selecting the three most promising contenders
11:23for a spot on the menu at Jamie's Italian.
11:27The first dish we're calling up was made by a home cook who grabbed a lot of ingredients
11:33and found an enticing way of bringing them all together.
11:37Please bring up your dish.
11:40Barry.
11:41Wow.
11:42Good job, Barry.
11:43Jamie Oliver wants to taste my dish.
11:46It sounds trite to say that it's awesome, but it's awesome.
11:52I've got manila clams braised with anduja sausage and pan crisp greens.
11:57Here we go, bro.
11:59You look surprised when we called you out there.
12:02It's my first time being called up.
12:03Oh, really?
12:04Yes.
12:05Mmm.
12:07Delicious.
12:12Good flavours, good seasoning.
12:16I like the char on the greens here.
12:18The clams are not overcooked.
12:19I think you've done a great job.
12:21But what I would do here is I would try and amplify that natural broth that comes out of
12:26the clam.
12:27I'd probably go in a bowl and keep it hot and steamy.
12:30But I think all around it's celebrating loads of elements there that are delicious.
12:34Well done, Barry.
12:35Well done.
12:41You cook the clam with respect.
12:43It's still tender and moist and deliciously sweet.
12:46The anduja sausage starts to come through so you get that wonderful smokiness to it.
12:50It's a dish that is definitely restaurant worthy.
12:53Thank you, chef.
12:54Good job, Barry.
12:55I have finally shown the judges the level to which I can cook.
12:59The next home cook we like to call up deliver a beautiful concept.
13:06Not too simple, not too complicated, but just right.
13:10Please bring up your dish.
13:16Trevor!
13:17Yes!
13:21Yes!
13:22Win or lose, this is an achievement on its own.
13:24This is a dream come true.
13:26What you have in front of you today is a warm fall vegetable salad with a roasted garlic
13:33lemon aioli and then some toasted squash seeds and some pecorino cheese.
13:38Let's get in there.
13:39The plating is very nice.
13:40So what do you do for a living?
13:41I'm a plumber gas fitter, chef.
13:45Your pipe work must be beautiful.
13:48I wouldn't disagree with you.
13:53You know, here's the thing.
13:55Vegetables are always secondary in a lot of restaurants.
13:58And what you've done here is you've made them numero uno.
14:02Seasoning very nice and helped along with that pecorino.
14:05Very good dish.
14:07Means a lot, chef.
14:09Trevor!
14:11Chef Alvin.
14:12This is beautiful.
14:14Thank you, chef.
14:19This is good food.
14:21The techniques you have here, you've got grilling, you've got some saute, and you did the right things for the right vegetable.
14:27That's very intelligent.
14:29I would say the seeds, it's a bit hard.
14:32Maybe you shell them.
14:33Other than that, this dish is perfect for any restaurant, including mine.
14:39Thank you so much, chef.
14:41Good job.
14:43This is wicked.
14:44It validates exactly what I came here to prove, and I couldn't be half here.
14:49The last dish we like to taste was made by a home cook who took a big risk.
14:54And it looks like it paid off big time.
14:57One more person is getting called, and it needs to be me.
15:03Taya.
15:05Oh, my God.
15:07Oh, my God.
15:08Oh, my God.
15:09It feels like I just won the lottery.
15:11It better be good.
15:13I did a endoya ricotta stuffed tortellini with white wine peach sauce and warm peach salsa.
15:21Oh, man.
15:22I can't believe you're going to eat my food right now.
15:24Let's do it.
15:31I mean, for me, it looks cute.
15:33It looks pretty.
15:34But then you eat it, and it's like, pow!
15:38Big flavor.
15:39You've got the big, smoky flavor of the endoya and the lightness that kind of comes with the ricotta.
15:44And then the sauce.
15:45I've never had anything like that.
15:47I like the introduction of peach.
15:49And actually, across Italy, they use peaches in many interesting savory ways.
15:53So, good job, girl.
15:54Very impressive.
16:05The filling is, it's good.
16:09The sausage has that heat component, and the peach just cools it right down.
16:12But I think the sauce is a little bit heavy.
16:15But the dish is very ambitious, and you're showing that you're here to push yourself.
16:21Yes, chef, I am.
16:22Great work.
16:25I had no idea if these flavors would work, and they did, and Jamie Oliver likes it.
16:31Oh, man.
16:32That was so good.
16:33They were all really good, and they're actually very different dishes.
16:38Which is great to see.
16:39I 100% feel like I've got this.
16:41This dish would be a great addition to the menu at Jamie's Italian.
16:45I think all three of these could easily become fantastic appetizers on the menu.
16:50I definitely don't see myself as the strongest here, but I'm learning that I might actually be stronger than I think.
16:57It was one of those three that I felt was just a little stronger than the others.
17:01This is a once-in-a-lifetime opportunity.
17:03All I want to do right now is win this challenge and get my dish on Jamie Oliver's menu.
17:08So I think we made a decision.
17:10The stakes are huge.
17:16All four of us loved what you served, but one appetizer stood out above all others.
17:23Jamie, will you tell them which dish would be appearing on your menu?
17:27I had to choose one that I think people would keep coming back for.
17:31And the home cook that made that dish was...
17:38Taya!
17:39Oh, my God!
17:42Oh, my God!
17:44This is crazy.
17:46I'm gonna faint.
17:47Sorry.
17:48I'm a home cook from Vancouver, and now my dish is gonna be on Jamie Oliver's menu.
17:53Wow.
17:54Jamie, thank you so much for being here.
17:56It's been a privilege to have you here.
17:57My pleasure.
17:58You are amazing, guys.
17:59Thank you so much.
18:00Thank you so much.
18:01Big love.
18:02Take care.
18:05I'm so excited.
18:06Thank you so much.
18:07Oh, God.
18:08Speak.
18:10Taya, normally we'd invite you into the pantry to decide what everyone else will be cooking with.
18:15This time, we've already made that decision for you.
18:19Can you all please join us at the front?
18:21Oh, my God.
18:23I have no idea what's coming up.
18:26Now, this challenge is a replication.
18:30And we must warn you, the dish that you're about to prepare has several tricky components.
18:36You'll all be making...
18:38A Japanese bento box.
18:44I know bento boxes in and out. This is a challenge for me.
18:48Simple, right?
18:49Not really.
18:51Way too simple.
18:52Oh, no.
18:53You are gonna have to think outside the common bento box and make one of these...
18:59An ultra-modern bento box.
19:04Oh, my God.
19:06I've never had a bento box in my life.
19:08Every component has been revolutionized and reinvented.
19:13This is my nightmare.
19:16Here, we have perfectly round salmon domes.
19:21Wanton noodle wrapped shrimp and a variety of exotic tempura, enoki mushrooms, purple cauliflower, and lotus fruit.
19:29Red miso soba noodles with encrusted wagyu beef.
19:34And one perfectly marinated cube of tofu.
19:38The common vibe in the room is, holy crap.
19:42Now, coming up, have a closer look and a little taste.
19:45I'm comfortable with Asian flavors, but if we're gonna have to replicate exactly what we're seeing, it's gonna be tough.
19:53So, pay close attention to the seasoning. That is critical.
19:56Very overwhelmed.
19:58I'm trying to memorize everything that I see on there.
20:01I just don't know how I'm gonna do this today.
20:06You will have only one hour to replicate this high-end bento box.
20:11But, don't worry, you won't have to do it alone.
20:16That's because this is a classic MasterChef tag team challenge.
20:22Tag team? No, I hate it. It's not gonna work out.
20:25Only one of you will be cooking at any given time, while your partner watches from the sidelines.
20:32My ass is on the line. I want it to be me that sinks his ship, not somebody else.
20:37Taya, your advantage is that you get to make the teams, starting with your own.
20:41Oh!
20:42Wow!
20:44This is a no-brainer for me.
20:45I choose Mae.
20:46Yes!
20:48She's Asian. She knows Asian food.
20:51All right, who is next?
20:54I'm thinking, make the teams even.
20:57One, I'm not gonna piss anyone off.
21:00I'm picking Miranda with Erin.
21:02Two, if it's more of an even playing field, chances of a strong person going home are higher.
21:07I choose Justine with Matt.
21:10That leaves Trevor and Barry.
21:13Best man wins.
21:16Taya, you have one more advantage.
21:20Yes!
21:22I'm the only home cook here that's done every single cook.
21:26Give me something. Throw me a bone.
21:28You and your partner do not have to cook in this challenge.
21:32What?
21:33Oh, my God.
21:34Oh, my God.
21:35That's the best news.
21:38Taya and Mae, please head to the gallery.
21:40Everyone else, to your stations.
21:44My only concern with Barry is his plating.
21:48But if I can tackle that part of this, we'll be fine.
21:52Erin and I are both really assertive.
21:54I don't think there'll be any unvoiced opinions going on today.
21:57I've never cooked Japanese, but Matt knows Asian flavors.
22:03Justine's going to be looking to me, so there's a lot of pressure on my shoulders in this challenge.
22:09At your stations, you'll find everything you need to replicate the state-of-the-art bento box.
22:14Teams, at the end of this challenge, at least one of you will be going home.
22:24Are you ready?
22:26Yes, Chef!
22:28Your one hour starts now!
22:31No!
22:32Okay, Barry.
22:33All right, Miranda.
22:34Here you go, Matt.
22:35I'm getting the oil on.
22:36Barry, I would just clean that rice until it runs clear.
22:39Equal parts rice to water?
22:40Yeah, two and two.
22:41Two and two?
22:42What would be your point of attack?
22:44Obviously, the rice.
22:46It has to be washed, getting rid of all the starches.
22:48Almost there.
22:49It's the foundation to any great sushi.
22:51Is it rinsed enough?
22:52Rinse it again.
22:53Rinse it again.
22:54Okay, fine, fine, fine.
22:56The rice goes on.
22:57You put your oil on, so it starts to warm up.
22:59Things that take a long time.
23:01Then you can start doing some of the more finer detail work.
23:04So let's break down this veg.
23:06Yeah.
23:07I couldn't have asked for a better teammate.
23:10Looking good, Barry.
23:11Nice job, buddy.
23:12I'm a workhorse.
23:13I can do things quickly.
23:14We need to chiffonade some bok choy.
23:16That goes in there as well.
23:17And Trevor's attention to detail.
23:19This is my dream team.
23:21Beautiful.
23:22Nice.
23:24Okay, so are you comfortable with the mandolin?
23:26Yep.
23:27Erin is definitely more OCD with the details.
23:30The slightest hair thicker.
23:32The slightest hair.
23:33I know it's good.
23:34Don't you worry.
23:35Okay, cool.
23:36And I'm more of a let's just throw it together kind of gal.
23:40Careful of your fingers, please.
23:41I know.
23:42I need all of your fingers for this.
23:43I know.
23:44I can't stand sitting on the sidelines
23:46while somebody else touches my food.
23:48Can I see it?
23:49Bring it here.
23:50I'm gonna taste everything.
23:55We got white sesame seeds, black sesame seeds.
23:58People in Japan apprenticed for years
24:00to do some of these techniques.
24:02We have to do all of them in an hour.
24:04Soba noodles take like two minutes, right?
24:06Matt and Justine are falling apart
24:08right in front of us.
24:09Okay, that's good.
24:10I'm absorbing the sugars into the vinegar
24:11so it doesn't get grainy.
24:12You guys need to get started on your veggies.
24:14I want to help because they saved me
24:16and I want to pay it forward.
24:18Thin little circles.
24:24Those are nice and tight, right Barry?
24:25Tight as I could get them.
24:27Tag team challenge is one of the most difficult challenges
24:30a home cook will face in this kitchen.
24:32You have to know your partner
24:34and you have to give great information and advice.
24:36Corn goes in the pickle.
24:37Corn goes in the pickle.
24:38Are you sure?
24:39Corn goes in the pickle.
24:40And you cannot go and help your companion cook.
24:42It's going to be incredibly frustrating.
24:46Switch!
24:47Check the rice.
24:48Yo, yeah, go, go, go, go.
24:49Do you mind if I redo these prawns?
24:51You feel free if you think it's necessary.
24:53Trevor is far more artistic than me.
24:55Don't take too much time on those, Trevor.
24:59I want you to get on the salmon and the shrimp
25:01because it looks like you're going to have to peel
25:03and devein those.
25:04And I want you to cut the salmon.
25:05Not a problem.
25:06Okay?
25:07Those are the jobs I need you to do.
25:08My job on the sideline is to coach Aaron along.
25:11There was no skin on it, Aaron.
25:13No, no, I know.
25:14We also have to consider our soba noodles, Aaron.
25:16Yeah.
25:17I don't think the communication is going to be our problem.
25:21Clean up that fish and then get on the tofu marinade.
25:24I will.
25:25I will.
25:26Okay, what do you want me to do now?
25:28Take your rice.
25:29Take your rice now.
25:30Take your rice.
25:31Take it off.
25:32Just take it off.
25:33You know, all that instruction coming from the gallery
25:35might just be confusing her.
25:37Do you want me to do more than two or just two?
25:39Do three just in case.
25:40Don't panic, guys.
25:41Don't panic.
25:42You also need to sear your tofu.
25:44She seems to have a total lack of focus.
25:46They're distracting her.
25:47Justine?
25:48Justine?
25:49Justine?
25:50Hey, guys, stop.
25:51Give me it, please.
25:52Justine.
25:53Switch.
25:54Okay, switch.
25:55Good job, buddy.
25:56Good job, Mai.
25:57Thank you for helping me.
25:58Japanese is not my strong food.
26:01Let me taste.
26:04Sorry.
26:05More sugar?
26:06No, no, no, no.
26:07Hey there, Aaron.
26:08Chef Michael.
26:09You're the only team that's tasting like this.
26:11Why do you think that is?
26:12It's important that we're both on the same page,
26:13that we're tasting everything, that we're happy with the balance.
26:15Is the relationship here that Miranda has to give you everything to taste
26:18and you sign off on the taste profile of everything?
26:20And vice versa.
26:21We have to be sure of our flavors and, you know, hopefully we come out of this one alive.
26:26Thank you, Chef.
26:27Thanks, Aaron.
26:28You put in a tablespoon of cornstarch?
26:30Yes, sir.
26:31Lovely, dear.
26:32Lovely.
26:33We need to sashimi the salmon.
26:35Yeah, I was just thinking that.
26:37Trevor is very fast and that's very important in the time challenge.
26:42Whereas Barry, he's a little bit more steady as she goes.
26:45It's got to be like paper thin.
26:46One smooth motion.
26:48I would prefer to, you know, take my time making this meal.
26:51Sit back and have a glass of wine.
26:53I'm gonna leave this for you.
26:54Okay, yeah.
26:55It's like working with my dad.
26:57Where's my asparagus?
26:58Where'd I put it?
27:02Tempura is a very important part of Japanese cooking.
27:06It makes you a flour and cornstarch.
27:08Flour to give it consistency.
27:09The cornstarch gets nice and crispy.
27:11Some recipes for tempura ask that you put soda water into it to help it be light and airy.
27:15You're gonna put the whole can or are you gonna...
27:17I'm gonna do it till it's right.
27:18No, no, don't mix it too much.
27:19Don't mix it too much.
27:20The consistency of a tempura batter is very important.
27:23You want those lumps in there.
27:25It's a true art form, tempura.
27:26Careful not to burn yourself.
27:28Justine nailed it when she mixed that batter.
27:30I could feel it when I was battering all the vegetables.
27:32Hold it, hold it, and then drop it.
27:34Hold it, then drop it.
27:35Yeah, that's good, that's good.
27:37This is so stressful.
27:38Switch!
27:39Good job, buddy.
27:41It's not, it's not hot.
27:44The oil's not to temperature.
27:45I'm panicking.
27:46You gotta get the tempura in.
27:48At some point, we're just gonna have to pull the trigger and drop this in oil that isn't hot enough and hope for the best.
27:54Ten minutes!
27:55You have ten more minutes left!
27:57Aaron, you gotta drop some tempura.
27:59You gotta get the tempura in.
28:00It's not hot enough.
28:02I'm pushing it to the last second.
28:04I think that's good, eh?
28:05Yeah.
28:06So now they need to be double checking that they've got everything done, thinking about their plating, getting their dips and their sauces.
28:11Trevor, don't forget the tofu and the cucumber slice, man.
28:14We're getting it all on the plate, Barry.
28:16Major components all have to be there, then make it pretty.
28:19The shrimp out?
28:20Look, the noodle around Justine's shrimp just exploded when it hit the oil.
28:25And I tell you why, because it's not wrapped tight.
28:27Pretty much we're in panic mode at this point.
28:29We gotta start plating too, Justine.
28:31We gotta get something on that plate.
28:32Yeah, yeah, yeah.
28:33I know, I know, I know, I know.
28:34Ah!
28:35Switch!
28:36Pressure is on.
28:37Soba noodle.
28:38Soba noodle.
28:39Where's my soba noodle?
28:40It's already quitted.
28:41Oh, it's already there.
28:42Is it frying?
28:44No.
28:45Oh my God.
28:46I know, I know.
28:48It's not skin.
28:49I know I have to take the skin off the salmon here.
28:52I literally just don't have the time.
28:54Switch!
28:55It's all on you.
28:57Get the beef!
28:58Trevor is redoing the plating of the tempore.
29:01That's Trevor.
29:02Is it crispy enough?
29:03I have no choice, hun.
29:05One minute!
29:06You have one minute left!
29:07Come on!
29:08One minute!
29:09You have one minute!
29:10You can make it crispy!
29:11Where's the spice for on top of the salmon?
29:13Just a light sprinkling!
29:14Light sprinkling!
29:15Light sprinkling!
29:16Light sprinkling!
29:17Just a light sprinkle!
29:18Absolutely insane here.
29:19Come on, we got this, Justine.
29:20We can take it home.
29:21God, I'm freaking shaking.
29:22Ten!
29:23Nine!
29:24Eight!
29:25Anything!
29:26Clean it up!
29:27Clean it up!
29:28Season, clean it up!
29:29Five!
29:30Four!
29:31Three!
29:32Two!
29:33One!
29:34Hands up!
29:35Wow!
29:41We forgot the lotus root.
29:43Oh shit!
29:45The lotus root is not on the plate.
29:48I'm...
29:49I'm about to cry.
29:52It's now time to taste your tag team dishes.
29:56Justine and Matt, please bring up your bento box.
30:00I'm really nervous about how our bento box looks.
30:05You know, you're only as good as your last dish and I'm hoping this isn't my last dish.
30:11I gotta tell you, if this tastes the way it looks, you're in trouble.
30:17What happened to the shrimp in particular here?
30:19I mean, they look like a sea monster.
30:21Yeah, definitely.
30:22I take full responsibility for that.
30:26Are you comfortable with Justine taking the heat for this?
30:28Nope.
30:29I was the one who dropped them in the oil.
30:31She was the one who wrapped them and deveined them and she did a great job of that.
30:35You're aware this is an elimination challenge, right?
30:39Someone's going home.
30:42I don't want Matt or Justine to be going home.
30:44I tried my best to help them, but I may have distracted them instead.
30:49If this tastes the way it looks, you're in trouble.
30:55Okay.
30:57Who made the batter?
30:58I did.
30:59Justine did.
31:00Let's try this.
31:01That's awesome.
31:02Perfect seasoning, great texture, and the tempura batter, it is as light as a cloud.
31:17It's like air.
31:18That's very difficult to do.
31:19And you've got every single component.
31:23You've got everything.
31:25But you're not out of the woods yet.
31:26No, I know.
31:30Who cut the salmon?
31:31I cut the salmon.
31:33Do you know what's wrong with the salmon?
31:34It's the skin.
31:37The skin simply should not be on the salmon.
31:40That's my fault.
31:41I take full responsibility for that.
31:43Let me cut this in half and give it a try.
31:45But after I remove a little bit of that skin.
31:55Not the best sushi rice I've had.
31:58I do find it a tad undercooked.
32:01I want that rice to form almost little pearls in my mouth.
32:05This is a little crunchy.
32:06Who cooked the rice?
32:07It was really a group effort for both of us.
32:09Disappointing.
32:10Yes.
32:11I'm disappointed in myself.
32:12Justine.
32:14Matt.
32:15Chef Alvin.
32:16These are very unevenly cut.
32:21Well, tell you what.
32:23Beef tastes great.
32:25But this is wagyu beef.
32:27I mean the beef is speaking for itself.
32:29Absolutely.
32:30Not for you guys.
32:31Searing.
32:32Can't see it.
32:33Can't find the crust.
32:34You were asked to replicate.
32:37Have you done that?
32:38We tried really hard.
32:39At this point, trying is not good enough.
32:45Good job.
32:47Shh.
32:49Miranda and Aaron?
32:51This is a replication challenge and we forgot a component of it.
32:56It's gonna be a rough one.
32:58Miranda, at the end of this crook, I couldn't help but notice that you were looking pretty upset.
33:03I realized we were missing the lotus root.
33:07Whose fault was that?
33:08It's a team effort.
33:10We succeed as a team or we lose as a team.
33:12Who assembled this portion of the plate?
33:14Aaron assembled that portion of the plate.
33:18That's unfortunate.
33:19Indeed.
33:20The shrimp look a little bit on the wilder side.
33:24Maybe not quite wrapped as well as you'd hoped.
33:26I was responsible for wrapping the shrimp and I take full responsibility for their appearance.
33:32Let's give it a taste.
33:39This is delicious.
33:42Really beautiful.
33:44Maybe not the prettiest shrimp, but it made up for in taste.
33:47Thank you, chef.
33:48In any good sushi, the rice, it's always very important.
34:01But you wanna know something?
34:03You gotta bite.
34:05Once it enters my mouth, it separates.
34:08So it's not sticking together.
34:09Slice on the fish, I think it's a nice replication.
34:13But that rice, that rice is good.
34:15Damn.
34:18This is the problem.
34:25The beef is not cut with a really deft hand.
34:29There's some tears in the meat.
34:35Flavor is your saving grace.
34:38Tagarashi is used very wisely.
34:41Not too much, not too little.
34:42Perfectly seasoned.
34:43Only if it was cut properly.
34:46This challenge was all about details.
34:49And I hope this does not cost you.
34:54This is the closest I've ever felt to elimination.
34:57And I'm not ready for that.
35:02Trevor and Barry, please bring up your bento box.
35:06They're gunning today.
35:07They're going after the smallest details.
35:09It's making me really nervous.
35:13At first glance, I'm very impressed.
35:15These are round.
35:16Very nice.
35:17Beef, well cut.
35:18Everything's there.
35:20Right?
35:21Wrong.
35:22What's not there then?
35:23We missed the lotus root.
35:24Oh, you missed the lotus root.
35:25I missed the lotus root.
35:26Oh, you missed the lotus root.
35:28Now, wonton noodle crusted shrimp.
35:32It certainly looks better than everyone else.
35:36But taste is king.
35:43Now that is delicious.
35:46Good season on it.
35:48Cooked perfectly.
35:49I'm very impressed.
35:51Thank you, Chef.
35:53Who made the sushi?
35:57I did the rice.
35:58Trevor sliced the salmon.
36:00Looks pretty textbook.
36:01Thank you, Chef.
36:02Thank you, Chef.
36:09The rice is perfectly cooked,
36:11but it's not perfectly seasoned.
36:14He is mirin.
36:15Rice wine is what you use with sushi rice.
36:18This is the most beautiful bento box
36:21we've seen in this challenge.
36:23But it looks a lot better than the taste, unfortunately.
36:26Sorry, buddy.
36:27No worries.
36:28No worries.
36:30What a beautiful piece of beef, huh?
36:31Yes, Chef.
36:32So who actually cooked it?
36:34I did, Chef.
36:35You did.
36:36Look, it looks nicely cooked.
36:37The encrusting of it.
36:38Looks like you have a little of the togarashi on the top here.
36:41Here goes.
36:42You barely have to chew.
36:43It is so tender, somehow.
36:44That little searing on the outside,
36:45the heat that comes in from the togarashi seasoning,
36:47just a plate of that on its own,
36:48and I'd be a happy man.
36:49Me too, Chef.
36:50Very nicely done.
36:52That was very tough.
37:10I see a lot of nice replication.
37:15But quite a few mistakes.
37:16a few mistakes.
37:17I hope so.
37:18The main negative comments
37:19were on things that I did myself.
37:21So if it comes down to
37:22Barry and I in the bottom,
37:23I think I'm going home.
37:25It doesn't make it easy
37:26to pick a winning team.
37:29This is the hardest thing
37:31I've ever done in my entire life.
37:33I can't go home.
37:34When you're at this level
37:35with the top eight,
37:36it's never easy to say bye
37:37to any of them.
37:38I don't know what to think.
37:39I don't know either.
37:41I think I know what we have to do.
37:42Let's go.
37:42Let's go tell them.
37:46There is no clear winner here.
37:49I feel like all of us
37:51messed it up.
37:55The bento box
37:56that you attempted
37:57to replicate tonight
37:58was a delicious sum
38:00of many intricate parts.
38:02And while your teamwork
38:03was impressive
38:04across the board,
38:06one team stood out
38:07due to their visual finesse
38:09and attention to detail.
38:12And that team is...
38:16Trevor and Barry,
38:20congratulations.
38:22Barry and Trevor
38:23had the best dish of the day.
38:25Yeah!
38:26Thank you, chefs.
38:27I honestly thought
38:28I'd be on the bottom.
38:29Very relieved.
38:33Aaron and Miranda,
38:35Justine and Matt,
38:37after careful deliberation,
38:38we decided
38:39that one team
38:41put slightly more care
38:43into their presentation
38:44and flavors.
38:47And that team
38:48is...
38:50Aaron and Miranda.
38:58Oh, no.
39:00Are the skin of our teeth...
39:01Please go back
39:02to your stations.
39:04I just feel like
39:05I let Justine down,
39:06and she doesn't deserve that.
39:08She's a good cook.
39:09I really, really
39:10don't want to send someone home
39:12because of my mistakes.
39:13Justine and Matt,
39:15throughout the challenge
39:17and throughout your tasting,
39:18you stood strong as a team.
39:21You shared credit
39:22for what worked,
39:23and when we criticized
39:24elements on your plate,
39:26you shared the blame.
39:28And now,
39:29the three of us
39:29share a very difficult task.
39:32Oh, my God.
39:33This isn't what I wanted.
39:34As hard as this is,
39:37and taking everything
39:38into consideration,
39:39we feel
39:40we have no choice
39:41but to say goodbye to...
39:44both of you.
39:49Oh, my God.
39:58It's just like it.
39:59It's okay.
40:00It's okay.
40:02It's okay.
40:03Matt,
40:06you proved
40:07to be a fierce competitor,
40:09which is why
40:09everyone in this kitchen
40:11wanted to cook with you.
40:13And you proved
40:13to be a gentleman,
40:15which is why
40:15we will all miss you
40:17very, very much.
40:20Justine,
40:21anyone that brings
40:22as much choix de vivre
40:24and raw talent
40:25into the kitchen
40:26should never stop pursuing
40:28their culinary dreams.
40:30Now, both of you,
40:32come on up
40:33and say goodbye.
40:38It's been surreal.
40:40I've grown a lot
40:42as a person
40:42and as a cook.
40:44Look at that.
40:45Tastes delicious.
40:46Yes.
40:47You should be very proud
40:48of this.
40:50I'm so proud
40:52that I took a risk.
40:53And you know what?
40:54It paid off.
40:55Doretti!
40:57Yeah!
40:57Best experience
40:59of my entire life.
41:08This journey
41:08has been so amazing.
41:10All right, chums,
41:11let's do this.
41:13I'll never forget
41:13the people I met here.
41:14I'll never forget
41:15the things I did.
41:16Flavor's awesome.
41:17Really awesome.
41:18Thank you, chef.
41:19Coming here
41:19gave me the realization
41:20that cooking makes me happy.
41:22It is terrific.
41:24And that's what I'm going
41:25to do with the rest of my life.
41:25I'm going to chase it down
41:26and I'm going to keep going.
41:27This season on MasterChef Canada...
41:35Pick it up, Tia.
41:38...a succession
41:39of grueling challenges...
41:41Switch!
41:42...has eliminated
41:43six home cooks.
41:46...but next time,
41:47one will return...
41:49Please help us
41:49welcome back.
41:50Oh, wow!
41:52...for the most
41:52pressure-filled elimination yet.
41:54Just going to stay focused
41:55and not panic?
41:56I don't care
41:56who's going home today
41:57as long as it ain't me.
41:59Everyone is on
42:00the chopping block tonight.
42:02This is insane.
42:04I am not going home today.
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