The season kicks off with a high-energy Mystery Box that forces contestants to think fast, adapt, and prove they deserve a spot in the competition.
#MasterChefCanada #MysteryBox #SeasonPremiere #FoodChallenge #KitchenHeat #CulinaryBattle #FoodShow #CineWorldHubFX #TopChefs #CookingShow
#MasterChefCanada #MysteryBox #SeasonPremiere #FoodChallenge #KitchenHeat #CulinaryBattle #FoodShow #CineWorldHubFX #TopChefs #CookingShow
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00:00It's the biggest culinary competition in Canada and for three seasons the
00:09country's best home cooks have been invited to Toronto to make their
00:13signature dish for the MasterChef Canada judges Michael Bonaccini delicious so
00:19it's a big yes from me Alvin Long say yes from me as well
00:26and Claudio Aprile it's an absolute yes but this year everything has changed
00:38and it all starts with a box inside is one of the world's most popular
00:46ingredients rice it's a staple found in every country every culture and every
00:54cuisine receiving this special box of rice will be 24 finalists selected from
01:01thousands of applicants for the first time ever the audition won't start in
01:05the MasterChef Canada kitchen instead this season's debut challenge is coming
01:11directly to them each home cook will have to decide on a rice dish that showcases
01:16their creativity and skill
01:28the quest for Canada's next MasterChef has now begun
01:35the selected home cooks have no idea that this first and very decisive challenge is on the way
01:47it will be the first step towards achieving their dream and it will determine whether or not they earn
01:53the coveted white apron
02:00the messengers are about to knock on doors all across the country and behind one of
02:06them is the next MasterChef Canada special delivery
02:17hi Miranda yes this is for you from MasterChef Canada wow hi Chris I was surprised for you from
02:24MasterChef Canada this is for you from MasterChef Canada oh my goodness
02:29really this is for you from MasterChef Canada oh wow thank you I have a surprise for you what is this
02:44oh my god what oh wow this is for you oh my god what is it
02:51I'm kind of nervous right now let's open it up what oh my goodness oh my god
03:02dear home cook congratulations you have been selected oh my god I'm going to throw
03:09congratulations you have been selected from thousands of applicants from across the country
03:12to audition for the MasterChef Canada judges and surprise your audition starts now
03:17now what like right now stop it the judges want to see what you can do with one of the world's most
03:25popular ingredients rice rice rice it's a staple found around the globe in almost every home and
03:31every culture the possibilities are endless you'll cook your rice dish in the MasterChef Canada kitchen
03:36but today you have to decide what you will make and you'll only have 20 minutes to gather all your
03:42ingredients wow i'm in a school i'm in a machine shop where am i going to find ingredients you can get them from your cupboard your fridge
03:50a neighbor or your local grocery store but don't waste a single second because your
03:54MasterChef Canada journey starts now now now good luck whoa oh my god
04:04what am i gonna make i'm gonna make uh i can make risotto am i really supposed to decide right now
04:09this is crazy oh my god hurry up hurry up for only 20 minutes garlic onion let's take it all go go go grab
04:20everything you can go go go go to add some acidity let's get some citric acid in here
04:31we have an emergency i have to get all my ingredients in 20 minutes do you have any
04:35meat because i don't have any mushrooms i'm sorry dude carrots something that i can quick pickle oh my god
04:41you're a lifesaver there's no ginger how much time do i have love oh my god
04:50got everything i need i think that's it we got this we got that was like insane time is up and it's time to go
05:05the country's top 24 home cooks have brought their ingredients to the masterchef canada kitchen in
05:15toronto this kitchen is huge i see all the stations the gallery the m it's bonkers they're here to cook
05:26their rice dishes for the judges and earn a coveted white apron oh my god look at the aprons are there
05:34the aprons are at the front and i definitely want one of those i've come from my little kitchen in
05:42ikelewik nunavut it's time for an indigenous woman to win the title i was on a construction site and now
05:50i'm standing in the masterchef canada kitchen it's go time
05:52the masterchef judges are such idols of mine and i am like 10 feet away from them it is crazy
06:08these are rock stars of canadian cooking they're the best of the best
06:12welcome to the masterchef canada kitchen you're all here because you have one thing in common you're
06:24the best home cooks in the country but you're not here share recipes you're here to beat every other
06:33home cook in this kitchen to win one hundred thousand dollars and become canada's next masterchef
06:48i absolutely know i have what it takes to be masterchef canada i've been training for this my whole life
06:5324 of you made it this far but in order to go any further
06:58you must earn one of these white aprons and this year there are only 12 of them up for grabs
07:07i'm a numbers guy 50 of us are going home that's not good odds and the battle for them has already
07:13begun with the rice dish that you conceived of back home there you had 20 minutes to gather the
07:20ingredients now you have 60 minutes to use those ingredients to cook us the best rice dish we've
07:29ever tasted after the challenge only those with the strongest dishes will move forward in this
07:35competition you have two burners at your station premium german-made milla appliances and a small
07:42staple pantry are you ready to make us a rice dish that shows us that you deserve to be here
07:52your 60 minutes start now oh my god
07:59okay this got real real fast this is right there oh my gosh measuring cups measuring cups anyone seen
08:07them where are the bowls does anyone wear the bowl bar okay this kitchen is completely buzzing
08:13everyone is freaking out my heart is exactly 224 beats right now pre-heart attack we've never seen
08:2324 home cooks in this one kitchen at the same time it's absolutely astonishing they really had to set
08:29themselves apart here and really shine for us to take notice of who they are i'm doing a korean bibimbap
08:35there's only 12 aprons there's a lot of great chefs here but i know i deserve that apron the other
08:39home cooks need to look out for me as the oldest person in the room i got the most experience i'm
08:44gonna be the next master chef canada winner right here there's just 12 aprons to give away so much
08:52riding on this one rice dish this apron is everything this is uh gonna set the rest of my life right out of
08:59high school i had the opportunity to go to culinary school i opted to go and make money in the
09:04construction business i regret that decision every single day of my life i need this because this
09:10could launch my dream of opening my own restaurant i'm a cancer survivor i know life is short and now
09:17i know i really need to do this for myself i really want to make it to the top 12 and win the title of
09:23master chef canada rice is that blank canvas i'm looking for ingredients that are going to elevate that rice
09:31fish to take it from the normal to the extraordinary today i'm going to make a squid ink risotto i want
09:38my risotto to stand out amongst the rest and be bold and unique just like me my mom and i had always
09:42talked about having our own restaurant those plans have changed she was diagnosed with early onset
09:48alzheimer's i definitely want to win master chef canada and be able to open my own restaurant and kind
09:54to live out what me and my mom always wanted oh you know i'm getting that apron today
10:01i am doing a asian inspired lobster risotto my dish requires so many steps i'm so behind already
10:07i know i have to go faster than i usually do medic
10:12oh may's cut her finger it looks bad this is the worst cut that i've ever had
10:25kim how you doing hi chef claudio you all right hi there jason hey it's an honor to meet you delighted
10:31to hear that chris chef alvin how are you you're cooking for the demon chef are you nervous i am a
10:37little flustered i don't want to let you down tell me about your dish i am making a deconstructed
10:41cabbage roll sounds interesting and different i'm making curry pork with onion bhaji and a saffron
10:48rice hey uh what are you making curry rice dish with a seared scallops which is the inuit word for
10:56arctic char what does this dish go to tell us about you playing with food and spices and flavors
11:01that's how i travel coming from winnipeg manitoba there are cold party winters and you need something
11:06like this to warm you up i'll be presenting the char as close to how inuit eat it traditionally this
11:12kind of represents me as a chef i tell you trevor you're not a chef yet you're a home cook
11:17justine your station looks a little messy i am overwhelmed i have a lot of things going on
11:23but all amazing things that i hope will impact you how are you going to impress me with this fish
11:28when faced with adversity that's where i shine i'm actually allergic to shellfish so i thought i'd push
11:33myself a little bit further i never cook with it you're sure that's a smart move for your first
11:37challenge in this kitchen go bigger go home i'm excited i look forward to trying nice to meet you
11:41sheila oh my goodness he just spoke to me ten minutes we're seeing canada on 24 plates whether
11:50you live in the east coast west coast up in the north territories or the prairies rice is a part of our
11:57culinary fabric we're seeing so many different diverse cultures it is beautiful to watch i am
12:04making rice and peas with chicken i'm cooking a jamaican dish that's inspired by my grandma i want
12:11to bring a little of my culture into the mix to me it's just a comfort food it reminds me of my family
12:17and you know that's who i'm here for i'm a makeup artist but food is my greatest love i'm going to be
12:25making a chicken biryani my food dream is to build my brand i want to have restaurants i want to have
12:29cookbooks i want to do it all i need that apron i am making a pineapple seafood fried rice i am a
12:37doctorate student in critical care medicine switching that white lab coat into that white apron
12:43is going to mean the world to me the biggest obstacle to come here happened two weeks ago my dad
12:49actually just had a heart attack i had to make a decision of whether or not i continue to come
12:54here or i stay by my dad's side family is really important to me but my dream is also equally
13:02important and my dad said just pursue whatever makes you happy this is what masterchef is all about
13:08it's no play time it's game time
13:10i'm freaking out feeling great feeling excited feeling pumped my food dream is to win masterchef
13:19canada and open a restaurant in montreal today i'm making a seafood paella this dish means
13:24everything to me i'm director of operations for my family business but i'd like to be a restaurateur
13:30you know i gave up my passion for my family responsibilities about 12 years ago and this is
13:35my chance to reclaim that you better believe i'm gonna get an apron today two minutes you have two
13:41minutes left here we go oh my rice burns that's not good running out of time i'm gonna do the best i can
13:51a little bit overdone oh well i burnt my salad which is not good oh man this is way harder than i
14:00thought you have one minute left let's do this finish strong people finish strong i can't wait to
14:07start tasting some of these rice dishes sexy sexy sexy okay jordan you got this stay together 10 9 8 7 6 5 4 3 2 1
14:25good job brother nice job everyone we're excited to taste every one of your dishes
14:42but before we do that please cover your dish with the cloche at your station and leave the kitchen
14:50i'm definitely a little anxious and worried but i do as they say
14:55walking out of this kitchen i feel like i've done just enough to get a white apron here today
15:03this rice dish is now the most important thing in my life
15:10the judges will now taste all 24 dishes and decide the fate of 24 very nervous home cooks i made chicken
15:19biryani the flavors are there and i know that the judges will love it
15:24i am thrilled with my paella the colors are popping the seafood looks lovely i couldn't be prouder
15:33i don't know i'm on the fence it's got some good elements to it
15:39i'm worried about the lack of rice on the plate but i hope beyond all hopes that i get a white apron
15:45i don't get this the rice is really bland yeah i want to see more it would be so great if this dish
15:53gets me through to the next level it's a damn good result though everyone has put their best foot forward
15:57and we're just gonna have to see what happens
16:05i walk into the kitchen and i see cloches on some stations and none on some stations
16:14welcome back everyone there's no cloche at my station is my food that bad that they had to throw it in the
16:20garbage is the cloche a good thing is it a bad thing what is going on right now seriously you've just
16:30participated in a truly original masterchef canada audition if you see a cloche on your station do not
16:39touch it if your station has been cleared please come up to the front my heart is beating out of my chest i am
16:50freaking out being chosen to compete against the best of the best is something you should all be very
16:59proud of every year home cooks raise the bar making it that much more difficult to succeed
17:09i'm going home this is the bottom eight your dishes
17:17were the very best
17:21so relieved and so happy
17:28it feels so good you have each earned a spot in the top 12.
17:34top 12. i did it this is my apron you need to step out of the way because miranda is here to stay
17:45in the top 12. i came here to get a masterchef canada white apron now i need to keep moving
17:53forward i want to make it all the way to the end
18:00those of you still at your stations the rice dishes you made were not the best
18:05but some of them were good enough to earn you a second chance to win a white apron
18:11your fate in this competition lies under the cloche in front of your station if your rice dish is
18:19still there you have the opportunity to move forward however if there's nothing underneath your
18:25cloche we're sorry but your journey here is over i'm a paramedic i'm used to pressure but this is
18:31insane i want to pick up that cloche and i want to see my plate at the count of three lift your cloche
18:39one my gut is telling me that my plate is there two i'm hoping that the judges will say yes to sheila
18:47three i am shaking i feel my dream is slipping out of my fingers lift
19:09those of you whose dishes have been cleared away we're sorry but it's time to say goodbye
19:14please do remember how far you've come and please keep cooking
19:19i'm gonna hold my head up high and i know i'm still a warrior in the kitchen
19:27i am so proud of myself to have followed my passion
19:30and i hope it inspires other inuit women to do the same
19:39congratulations to the eight of you still standing but you still need to convince us
19:46that you deserve a white apron and a place in the top 12. please come up to the front
19:53i'm still here i'm getting one of those aprons there are four aprons left i love this opportunity
20:03that i have a second chance but i'm pissed off that i didn't get it on the first chance
20:08everything is riding on this next cook
20:13if you think it's been a roller coaster so far you should know this ride is far from over
20:19the last cook you chose your own ingredients for this next challenge we have done the shopping for
20:27you over here are three sets of portable pantries each has been stocked with ingredients that speak to
20:35our particular culinary passions huge boxes with their names on it i'm just thinking what's gonna
20:43be in there we're giving you 60 minutes we want you to choose one of our pantries and cook us a dish
20:50that beautifully showcases our favorite flavor profiles if you're excited by bold south american
20:56flavors i suggest you choose mine if you enjoy the fresh market flavors of italy and france and let's
21:04face it who doesn't then you'll be very happy with my european pantry as your inspiration if you don't
21:11choose my asian pantry i might get upset and you don't want me upset are you ready to choose your
21:19pantry and earn yourself the covenant white apron yes your 60 minutes sucks now
21:36jay and matt chose my pantry i love elvin he's like an inspiration at the same time he freaks me out
21:42i see gooseberry i see fish sauce and things that i use a lot but then the duck breast and the
21:48prawns and i'm thinking to myself great what have i got myself into this is absolutely do or die for
21:53me right now i gotta figure out what i'm doing and i gotta get it on plate i chose chef michael's pantry
21:59because i'm a french canadian so french cuisine has always been very big in my family chef michael's pantry
22:05suits my cooking style to a team i see veal chop langoustine pancetta parmesan ricotta blue cheese
22:14more than half picked my pantry pancetta michael you won this time it was a landslide
22:21what is this i should have picked alvin's pantry i would have knocked duck out the box i'm a hunter i cook
22:28with it every week this isn't stressful at all thaya was the only home cook brave enough to take
22:38on my pantry i see mango and pineapple i'm starting right now on a mango salsa and then i think i'm
22:44going to use pork belly these are exciting ingredients to work with but maybe a little
22:49bit intimidating as well it's definitely a risk but i'm hoping that i will stand out of the rest
22:55of the dishes wasn't up to par it means so much to me to have a second chance i feel like i do well
23:00with second chances when i was 23 i got married we were married a very short amount of time i essentially
23:07just walked away from everything and i had no financial help i just pushed through i think it
23:12gives me more drive and more fuel to just succeed more i know this dish is enough to get me a white apron
23:18i'm feeling inspired by chef michael's pantry i'm going to make quiche with lovely spice in it
23:26and the judges are going to love it i am the proud father of six children for me doing this is to show
23:33my children and family that nothing is too late i'm totally getting the white apron here there are so
23:39many choices wonderful ingredients that you could make any number of dishes i'm going to make an herb
23:46ricotta gnocchi and serve it with that lovely veal chocolate i like the good things of life the best
23:51food the best wine the best golf courses i got this now in my asian pantry there is good old duck breast
23:59you know looks simple difficult to cook especially under a time crunch i never really cooked with duck
24:06before but like i know the basics so i'm gonna have to hustle hustle hustle and figure this out as i go
24:12my son is the main reason i'm here when he says daddy no one cooks as good as you maybe he's lying
24:18but i don't care i love it and i believe him he's got the knife skills wow jay do it for the motherland
24:26you know what i mean i have chef michael's pantry i am making a pasta puttanesca this is the most nervous
24:37i've ever been in my entire life i've been trying to figure out what i want to do for my whole life
24:43i had an office job i was an event planner i keep coming back to food over and over again
24:47and i need to pursue it the career of my dreams is riding on this 30 minutes you have 30 minutes left
24:56i'm feeling pretty good now that i know what i'm doing with my life i'm gonna do a pomegranate apple
25:01fennel slaw with my pork i'm gonna win master chef canada for alberta hey there chris hello chef michael
25:09how are you today i am well how about you i started off a little flustered why were you flustered i don't
25:13really eat a lot of pork i'm more of a game guy uh where's the pork this is a pork chop no no no that is
25:20veal i should know that that changes absolutely everything i gotta figure out a game plan fast or
25:32there is no white apron in my future you're a hunter you know how to work with me use your instinct use
25:40your gut and pull the rabbit out of the hat thank you chef good luck with that i am coming out of this
25:45battle with a white apron when bonaccini gives you lemons you make a veal cutlet 15 minutes you
25:5415 minutes you guys having fun up there you want to switch places take off that apron it's making me
26:00nervous because these are our competitors they're good they're very good all of them jay how are you
26:08how are you doing i'm good sir i'm happy you chose my pantry i've been a big fan of yours my son always
26:13ask about you when he's like that guy's mean your son's think i'm mean am i supposed to be nice to
26:18you now i sure hope so tell me what you're making well i've decided to sear that duck breast and then
26:24okay i'm gonna let it warm up somewhere in the oven near the end so it won't be overcooked
26:29so what's in here ginger scallions gooseberry and soy
26:36i like that i like that it's got good flavor and i'm saying that not just to be nice
26:41thank you thank you good luck wow that was scary
26:48justine how are you hi what are you making here i'm doing a crepe whipped cream with blue cheese
26:54do you have some langoustines yes butter poached out sounds ambitious you don't seem very nervous
26:59at all how come no this is what i make at home i hope you can back that confidence up i will
27:03i am getting god apron there's no doubt about it man chef elvin tell me why my pantry well when
27:12i was in grade 11 i went with my best friend to hong kong for three weeks completely opened up my
27:17culinary pantry for me and that's how i've cooked ever since then fantastic tell me what are you doing
27:22sesame crust duck breast can umami dressing for that with some apricot a little bit of the fish sauce
27:27sounds impressive can i taste what's in that blender absolutely
27:35you know i like that i like that thank you chef elvin appreciate that good luck chef elvin
27:40liked the sauce so it's good five minutes you have five minutes left i'm just really trying to hold off
27:47i'm pulling out my pork because i want to make sure that it's cooked all the way
27:56have a look over at justine's station she seems to be taking on a lot of different techniques
28:01i'm putting everything on the line i'm cooking for my life jay sauce beautiful only problem is i
28:09am suspicious that the duck looks a little bit overcooked matt on the other hand duck nicely cooked
28:16he knows what he's doing he's very confident i'm gonna try and get this nicely plated here down to
28:22the wire two minutes whoa okay that should come out you should be plating now my biggest concern is the
28:35time right now it's really ticking i haven't even thought about plating shoot it's still chewy it's
28:41because it's not cooked all the way if i cut it up right now and toss it in the sauce i might be okay
28:47one minute beautiful plate show us you deserve that white apron they're not moving fast enough they
28:55need to hustle i'm the alberta boy if i screw up this protein it's all over for me 10 9 8 7
29:056 5 4 3 2 1 hand pump
29:22i missed out on my sauce that i wanted to go with the duck i'm pretty disappointed in myself
29:29i'm not too confident in my plating but i'm pretty sure i cooked that veal to be perfect
29:35during the challenge we watched we discussed and we learned a lot about what each of you bring to
29:41this kitchen matt and justine we're not gonna taste your dishes i have no clue what's going on
29:49they're not gonna taste our dish based on what we've seen we've already decided
29:56that you both deserve a spot in the top 12
30:06please come up and get your aprons and in the top 12 of masterchef canada everything i worked for just
30:15paid off top 12 master chef canada i did it this is the catalyst to the rest of my life and i'm so
30:22so excited for that now there's six of you left buying for only two coveted spots there is a lot
30:31riding on these tastings jay please bring up your dish the sauce is supposed to be the best part of
30:39my dish just knowing that i messed up it's tough what do you have here it's fried duck breast on uh
30:47chow mein you sound a bit nervous what's wrong i forgot to put my sauce over it you forgot the sauce
30:55that is going to make a big difference how did you do the noodles i boiled it and then
31:02fried it with uh sesame oil and a marin and some soy kind of like a braised noodle right
31:12great texture nice flavor good balance cooked perfectly thank you
31:18it's dry you should never slice the duck breast open and let it rest because all that juice
31:34is gonna bleed away and that's exactly what happened unfortunately with the sauce not around
31:41it lacks a bit of taste it's gonna be a hard one for me thank you chef
31:51jillian please bring up your dish
31:58what do you have here i have a pine nut and herb veal chop with putinesca pasta
32:04how many times have you cooked a veal chop never i'm really hoping i didn't jump the gun
32:11and pull it out of the oven too soon what's your instinct telling you right now it's a little under
32:16done what does it mean to you to be in this kitchen it belongs everything to me this is my dream well
32:23there's a lot riding on this dish
32:37that's what i call perfection
32:38you like garlic i love garlic wow you know that garlic just seems to overpower the entire dish
32:55unfortunately everything else is just hiding yes chef
33:03barry please bring up your dish
33:05chef i have for you a pine nut and herb crusted veal chop and ricotta gnocchi
33:17have you made gnocchi before once before
33:22i'm not loving those gnocchi a little on the dense side
33:26what is the cook that you're hoping for on the veal chop medium rare
33:29i like that i would definitely call that medium rare right on the money
33:43the sauce is actually very good thank you could do with just a little bit more balance because cream
33:49based sauces are very very rich but all in all not a bad effort thank you chef
33:56the star of the dish is cooked properly but i'm no longer 100 confident
34:06me please bring up your dish
34:11chef i have here on my plate quiche couscous salad with pine nut and then i have a veal with thyme sage and
34:19uh steamed apple there's a lot on this plate i'm from a big family and i've always cooked for my six
34:26beautiful kids you have six kids beautiful kids you've been so busy how do you find time to cook
34:33it's my passion making kids or cooking cooking cooking cooking is my passion chef have you ever cooked veal before
34:39never sure the veal knife flavor it's good it's not great let's do the couscous
34:58this is just very dry very bland yes did you dress it with anything not at all chef none at all the time
35:07was you ran out of time you ran out of time well that's the problem i rather see one or two things
35:16done beautifully less is more thank you chef chris please bring up your dish i am excited this is a dream
35:30come true but also i could be going home i did a lemon tarragon uh veal chop apple and roasted root
35:39vegetables with uh lard on and we're sure as a veal chop this time we are absolutely did that throw
35:47you off somewhat a little bit but once i knew what i was cooking with i got i got a lot more confident
35:53because you know meat you're a hunter i am i'm not afraid to handle protein chef on the plating
35:59it does look a little bit a little rustic a little rustic is a good way to describe it i think had you
36:04done a little bit of a little pile and had that chop sitting up on it get a little bit of elevation
36:09it would have enhanced the presentation you know i'm hoping that this is going to be cooked
36:15nice rosé pink on the inside yes chef
36:19you happy with that no i'm not it's a little overdone see how it tastes
36:35surprisingly very good with a simple seasoning that you put on there for me it's all about the
36:40presentation where you have fallen flat i'm here to learn that's my primary focus here i hope so
36:54taya please bring up your dish i would be mortified if i disappointed chef claudio with his
37:01own ingredients walk you through this dish well i was trying to go for a testada i wanted to do a
37:08spicy pork belly mole have you made mole before i've never made mole before i think mole is the
37:15most difficult sauce to make you took a huge risk i did you know the plating needs work it needs to be
37:21more refined it's felt like i didn't have enough time to really think it through
37:35for me this dish
37:39is a complete knockout it is next level extraordinary it's incredible i can't believe you pulled that off
37:48in such a short period of time thank you it is succulent it is very juicy and wonderful flavor profile
37:57oh my god thank you so much
38:02i am freaking out i'm freaking out
38:11unfortunately only two of you will have a chance to keep pursuing
38:14your master chef canada dreams and now we have to make that difficult decision please excuse us
38:24this is my moment to soak in everything about the master chef kitchen because this very well could
38:31be the last time i see it there are some that i think overstretched themselves with trying to do too
38:36much on a plate and there are others that kept it a lot simpler and true to the vision of the pantry
38:41i really think i deserve one of those aprons i've tried really hard to get here at the end of the day
38:46sometimes passion isn't quite enough i agree we need skill drive and the belief that you can go to the next
38:52level this cook was a struggle for me i am terrified i could be going home
39:01calling 24 home cooks down to 12 has not been easy
39:06you should all be very pleased with yourselves for making it this far but now as you know there are
39:15only two white aprons left those aprons will go to the two home cooks that demonstrated the most skill
39:23creativity and potential and those two home cooks are
39:36barry and tayo
39:43i got an apron congratulations this is the best moment of my life i can't even get this grin off
39:48my face i have always believed in my ability to cook and now three of the best chefs in canada
39:55have agreed oh my gosh the rest of you i know that this isn't the result that you hope for but please
40:03think about what it is that you've achieved coming this far is not to be taken lightly
40:10you've made your families and your hometowns very very proud thank you guys
40:23this was an unbelievable experience for me that i will remember for the rest of my life
40:31i never lived a dream before and i lived it
40:34everybody up in that gallery get down here this is the cream of the crop i'm going to cook my heart
40:44out i'm going to show these judges that i deserve to be not only top 12 but top 10 top 8 top 3 and
40:50then number one congratulations everyone you are the top 12. one of you is canada's next master chef
41:00this season on master chef canada the best home cooks in the country will reach for the stars
41:14please help us welcome jamie oliver
41:20with a series of amazing challenges are you guys hungry you're running out of time let's go pick it
41:27up get them on the page right now that will push them harder than ever before look at it it's
41:32smoking i'm not happy with it send it back in an epic quest for the ultimate prize everyone has dreams
41:38everyone has a reason to be here i know what it takes to win i came here to accomplish a goal
41:43i'm gonna be the next master chef
41:57the next master chef
41:59and
42:01the next master chef
42:03is
42:05is
42:07the
42:09the
42:11the
42:13the
42:15the
42:17the
42:19the
42:21the
42:23Transcription by CastingWords
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