A blindfolded team challenge tests communication, trust, and instinct as chefs cook without seeing, relying only on each other.
#MasterChefCanada #BlindChallenge #TeamCooking #TrustTest #KitchenPressure #FoodShow #CineWorldHubFX #CulinaryBattle #TopEpisode #ChefTeamwork
#MasterChefCanada #BlindChallenge #TeamCooking #TrustTest #KitchenPressure #FoodShow #CineWorldHubFX #CulinaryBattle #TopEpisode #ChefTeamwork
Category
😹
FunTranscript
00:00Last time on MasterChef Canada...
00:02Pick it up, Tia.
00:03...a patriotic team challenge spun into chaos...
00:06Medic, medic, medic, medic!
00:09...and a pressure test...
00:10What happened to the salt?
00:11I forgot the salt.
00:12...dashed Kimberly's MasterChef dream.
00:16Tonight, a team challenge leaves the home cooks in the dark...
00:21Blindfolded.
00:22...testing their top ten palates...
00:24Ew!
00:25Whoo!
00:26...and a champion returns...
00:28Mary Berg.
00:29Hi!
00:30Hi, everybody!
00:31...for a game-changing elimination...
00:33Is this a joke?
00:43Top ten feels incredible.
00:45This is something that I've worked so hard and thought so much about...
00:48...and to actually be living it is insane.
00:50At 22 years old, this competition has shaped my future.
00:55I want to pursue a career in food one step closer.
00:59I see just one box sitting up there with the three judges...
01:03...and I'm not really sure what's underneath it.
01:06I definitely want it to be something baking that's obviously my wheelhouse.
01:10Welcome back, everyone.
01:13It's an exciting time to be part of this country's biggest culinary competition...
01:18...because this year, Canada is celebrating a major milestone.
01:22It's the country's sesquicentennial, which means Canada is 150 years old.
01:29Whoo!
01:30Whoo!
01:31Happy birthday, Canada!
01:32And to celebrate it, we have created...
01:36...a big birthday cake!
01:38Whoo!
01:39Whoo!
01:40This is, I think, the biggest cake I've ever seen.
01:52This cake has four delicious layers and three layers of icing.
01:58Each one a different flavor.
02:01And we want you to replicate it.
02:05Because this is a really big job, you're going to be working in pairs.
02:10And without knowing it, you already chose your partner.
02:13Look beside you.
02:14Whoever shares your cooking station today is the person you're going to be baking with.
02:19Baking is my absolute weakness.
02:21I'm hoping Mae is more experienced than me in this.
02:24Bring it in.
02:25I'm actually pretty thrilled to be paired up with Miranda, because she's a strong baker.
02:32For starters, we're not telling you the flavors of the four layers of this cake.
02:39Or the three layers of the icing between them.
02:43Awesome.
02:44This is impossible.
02:46More importantly, we're not going to let you see anything.
02:50That's right.
02:51You are going to taste this cake blindfolded.
02:55Oh, geez.
02:56Oh, my God.
02:57Come on.
02:58I've never tasted food without seeing it first.
03:04I have to figure out four different flavors of cake, three different flavors of frosting.
03:10With this song.
03:11You now have ten minutes to engage all of your senses, except for your sight.
03:20Your time for tasting starts now.
03:25Let's keep our voices down so nobody can hear us.
03:29This bottom, because this is icing on top.
03:32Seven taste profiles they have to pick out.
03:34Every single layer here presents different levels of difficulty.
03:38This is chocolate.
03:40I take chocolate.
03:42Easy.
03:43Coconut?
03:44Maybe a little bit more difficult.
03:45I taste coconut.
03:46I taste coconut.
03:47If I have one thing going for me, it's definitely my palate.
03:50I know a lot of flavors.
03:51I'm able to pick up tastes really well.
03:54It's orange.
03:55Two minutes!
03:56You have two minutes left!
03:59The sashio, that's going to give people trouble.
04:01Because it tastes like a lot of nuts.
04:04I think it's almond.
04:05Let's not forget, by the time you get through to the third or fourth flavor,
04:09your palate starts to get a little confused, right?
04:12Vanilla.
04:13Chocolate chocolate.
04:15Chocolate chocolate.
04:16Hands up!
04:21That's bright.
04:22I hope you enjoyed Canada's birthday cake.
04:25Now, it's up to you to replicate it.
04:27You will have full access to a specialty pantry,
04:30where you'll find everything you need.
04:33You'll also find a lot of things in that pantry that you don't need.
04:38I'm confident in Alicia and my palates that we have all of the flavors.
04:42I've been working on my baking skills,
04:44and I'm hoping that puts us over the top.
04:46You have 60 minutes to make a beautiful birthday cake.
04:50The pear that does the best job replicating the cake that you just tasted will earn a huge advantage in the upcoming elimination challenge.
05:02Your 60 minutes starts now!
05:08I got coconut.
05:10I got orange.
05:11Did you get vanilla?
05:12I did have coconut.
05:13Let's go back in.
05:14This is one of the most exciting challenges we have ever seen in MasterChef Canada.
05:19Even if you had all your senses at your disposal, it would still be difficult.
05:26I trust my palate.
05:27I felt like I tasted the flavors I felt, and we're gonna roll with it.
05:31We're gonna go with a chocolate base, with a coconut frosting, some sort of citrus zest.
05:36We definitely tasted a maple bacon frosting.
05:38I'm liking the fact that Trevor, as a partner, he's strong and he's fat.
05:42He's gonna keep us on time.
05:43We need to have these in at, like, the 30-minute mark.
05:47So it looks like they're all starting off by making their sponge batter.
05:55I want to show them that Matt and I can work a good team together, and that we can have fun while doing it.
06:02And, uh, we're gonna win this!
06:04Justine is doing all the scaling and measuring.
06:06Matt is doing the oiling and the coating of the cake pans.
06:10We're gonna knock this cake out of the park and say happy birthday to Canada.
06:13Baking powder and flour in this, is that cool?
06:18Salt.
06:19Barry's a baker.
06:20I'm following his lead, and I just want to help him.
06:23Do you think it's toasted coconut?
06:24I'm toasting a little bit off.
06:25Toast it off a little bit, otherwise it's just raw and yucky.
06:27We have something to prove.
06:28Yeah.
06:29And the view from up there is real nice.
06:31Yeah.
06:32Barry has told me that he is an accomplished baker.
06:34Well, telling is one thing, doing is another.
06:37You got that right.
06:3854, perfect.
06:40Do you want to add any orange zest in the cake?
06:42Do it.
06:43I think it'll be absolutely fascinating to see how many of them get the correct flavours of both the icing and the sponge cake.
06:50The top was, I think it's, I think it's maple.
06:52The top is maple.
06:53Um, do we not think it was hazelnut?
06:54How about maple coffee?
06:56Just a tiny bit of coffee in there.
06:58Yeah.
06:59Let's do it.
07:00Jordan and May seem to be utterly confused with the flavour profiles that we are looking for in this replication challenge.
07:05What flavour is that?
07:06That one, I don't know yet, because we thought it was banana, but there's no banana.
07:09What are you working on right now, Jordan?
07:12Um, I did almond.
07:14We thought it was banana.
07:16We couldn't figure it out quite, so we just went with the next closest option in our opinion.
07:21Are you sure about that?
07:22We're not absolutely sure.
07:23Would it be safe to call you the underdogs in this challenge?
07:26I think so.
07:27I really think so.
07:28Neither of us are bakers.
07:29I mean, we've just got to kick this out of the park nonetheless.
07:32I wish you well.
07:33Thank you so much, Chef Claudio.
07:3530 minutes!
07:38You have 30 minutes left!
07:40Your cake should be in the oven now!
07:46Icing is no piece of cake either.
07:49It's a thing that glues the layers together, so the proportion must be right.
07:53And the consistency, I want it smooth.
07:55I don't want it lumpy.
07:56Icings are my thing.
07:58We're getting along really well.
08:00You know, she's a great baker, and I'm happy to let her take the lead where I'm a little bit weaker in the kitchen.
08:05I'm absolutely sure I'm gonna win it.
08:07I have the baking skills.
08:09He's got the palate.
08:10That's smooth as satin bedsheet.
08:12That's what that is.
08:13That's sexy.
08:14Disgusting.
08:15That's sexy.
08:16Can you envelope me in this?
08:17This is a family show, Miranda.
08:19You have 10 minutes left!
08:22Cakes should be out of the oven.
08:24How's our cakes doing?
08:25Did you check?
08:26Yeah, they're all rising really nicely.
08:28How's it look?
08:29It's a little underdone.
08:30These cakes are still looking a bit jiggly to me.
08:33Barry looks stunned.
08:35Well, Alicia, we're either gonna have soup or we're gonna have a really tall cake.
08:39Get them out of the oven.
08:40Okay.
08:41Take it out!
08:42Take it out!
08:43Go!
08:45So one of the moments of truth right now is being able to get those cakes perfectly out of those pans without having any damage to the cake.
08:52See if we can get at least one thin layer out of the chocolate.
08:55Yeah, no, we're good.
09:00Yeah, it's just, it's garbage.
09:03It looks like it had been only baked for 15 minutes.
09:07Chocolate's garbage.
09:08And I'm thinking, it's over.
09:09That looks like pudding.
09:11That's not good.
09:12I don't know how they can recover from that.
09:14We can't do anything about it now.
09:16This chocolate cake is not going into our final product.
09:19Screw it.
09:20We're doing a three layer cake.
09:23Five minutes left!
09:24Five minutes!
09:25Come on, get that icing on!
09:27Okay.
09:28Look at the teamwork with Justine and that.
09:30Just be careful now.
09:31Let's get it nice and even.
09:32Those are two cake bosses.
09:34Yeah, that's good.
09:35That's good.
09:36That's good.
09:37It's not turning out.
09:39Our cake is kind of slanted and all the pieces are even.
09:43May and Jordan, look at the icing.
09:44It's way too thick.
09:46Oh, this is a true disaster.
09:47Yes.
09:49One minute!
09:50You have one minute left!
09:51Get all the icing on!
09:52Spread, spread.
09:55Okay, leave it.
09:56Don't touch it.
09:57Ten.
09:58Nine.
09:59Eight.
10:00Seven.
10:01Six.
10:02Five.
10:03Four.
10:04Three.
10:05Two.
10:06One.
10:07Hands up!
10:16Not being a baker, I am super stoked on the cake that we just made.
10:20It is what it is, sweetie.
10:21It is what it is.
10:22Chocolate cake fell.
10:24Good work, everybody.
10:26We spent the last hour trying to replicate something you never got to see.
10:31Luckily for you, we still have some of the original.
10:39Visually, I'm pretty confident.
10:43We got the second layer wrong.
10:45The bottom is chocolate.
10:47The first layer of icing is toasted coconut.
10:51The second layer is orange, topped with a pistachio icing.
10:55The third layer of the cake is maple.
11:00And it has a caramel bacon icing.
11:05And finally, the top layer is white cake with real blueberries.
11:10I'm at a loss for words.
11:12I didn't taste one hint of blueberry.
11:15Matt and Justine, please bring up your birthday cake.
11:19I know our cake looks good.
11:21I know it's going to present well.
11:23And I need this advantage.
11:29Looks quite amazing.
11:32You've got great height.
11:34There are a couple of little bubbles and imperfections.
11:38But a lot is going to be revealed when I cut myself a slice.
11:42Now, the moment of truth.
11:49Look at that.
11:52A good amount of icing between each layer.
11:55Good thickness on the sponge.
11:57Now, walk me through each layer.
12:00We have chocolate.
12:02Toasted coconut.
12:03Yes.
12:04Orange, even though the color is...
12:06It's a little bit yellow.
12:08Then it's a pistachio icing.
12:10Almond sponge cake.
12:12Icing is candied bacon.
12:14And the last one is just plain vanilla.
12:17Overall, you made two mistakes.
12:20Your almond layer should have been maple,
12:22and you missed the blueberries.
12:23Let's give it a taste.
12:33Tastes delicious.
12:36That orange is subtle enough that it just sort of comes into play.
12:40And then, who doesn't love a good old-fashioned chocolate cake?
12:44Lovely. Well done.
12:47I'm really feeling good.
12:48We hit 85% of those flavors.
12:53Miranda and Erin, please bring up your birthday cake.
12:58I know there's a few appearance flaws with it,
13:01but I'm walking up with confidence.
13:08I think you know you got the shape right, but...
13:11what's inside?
13:18Read me through the layers.
13:19First layer is chocolate with a toasted coconut icing.
13:23Orange cake.
13:24Hazelnut frosting.
13:26A lemon cake with a maple almond.
13:29And then the white vanilla cake on top.
13:33Overall, you made four mistakes.
13:36Your lemon cake should have been maple.
13:38You missed two of the icings.
13:40And also, you missed the blueberries.
13:42All right.
13:43Well, I'll tell you the most important thing is what?
13:47Taste.
13:50Nice taste on the chocolate.
13:56Very, very delicate.
13:59You know, chocolatey.
14:01Feel, I can sense that essence of coconut.
14:04Got that right.
14:05You, too, can bake.
14:08Barry and Alicia, please bring up your birthday cake.
14:11This is so ugly, and I'm so embarrassed that I have to show this to the judges.
14:15In terms of the replication, looks like you've come up a little short.
14:30Tell me what happened, guys.
14:31The chocolate didn't turn into cake.
14:34It turned into soup.
14:36Even though that chocolate layer may not have come through, hopefully your palates came through for you.
14:41A good amount of icing on the top and the sides.
14:47That is the orange sponge here.
14:50I believe so, chef. I got a little frazzled in the assembly.
14:53And the next layer?
14:54It appears that I may have switched the maple and the lemon.
14:57Well, let's see how it tastes.
15:07It seems to me that the multiple layers and the details of this challenge may have gotten the better of you.
15:13You didn't give up, and I appreciate it.
15:18I appreciate it.
15:20Alicia and I are both really bummed.
15:22But what are you gonna do?
15:24Trevor and Taya, please bring your cake up to the front.
15:28I'm feeling great. I think our cake is the one to beat.
15:35It looks spectacular. It's beautiful.
15:38But what matters, it's what's inside.
15:43This is the coconut, obviously?
15:49Yes.
15:51And what is the icing in between here?
15:53We did maple.
15:55Maple? And you know that should have been pistachio, right?
15:58Yes.
15:59Which flavor is this cake here?
16:00Maple.
16:02Wow, bang on.
16:03A few little missteps.
16:04You had maple icing instead of pistachio, and you missed the blueberries.
16:14Fantastic flavor.
16:16Amazing teamwork.
16:18Because if you can do that blindfolded, imagine what you can do when you have access to all of your senses.
16:23Please go to the front.
16:24We're hoping that the judges will overlook the overall appearance of the cake and hopefully just taste the deliciousness inside.
16:39It might be a bit of an ugly duckling here, but inside might be a swan.
16:46We're hoping so.
16:47Well, let's see.
16:55Wow.
16:56Look at that.
16:57It is actually a very happy looking cake.
17:02Pistachio.
17:03What happened?
17:04We couldn't really taste pistachio, so we thought it was like a mix between almond and hazelnut.
17:09And very interesting, this pink maple.
17:17Overall, you made three mistakes.
17:20Your almond layer should have been maple.
17:22Your hazelnut icing should have been pistachio.
17:25And you also missed the blueberries.
17:28What layer should I try?
17:31Vanilla sponge with the maple bacon frosting.
17:36Well, here it goes.
17:37It's delicious.
17:44Icing.
17:46Smooth.
17:48Light.
17:50Delicate.
17:51I get the maple.
17:52I get the bacon.
17:53I get everything.
17:55Cake.
17:56Moist.
17:57Airy.
17:59Next time, just make sure you get it nicer looking.
18:03Although we didn't nail the replication, our flavors in our cake were still delicious nonetheless.
18:08This was not an easy task, was it?
18:11No, Chef.
18:12We really have to chew this one over, so please excuse us.
18:18That was one of the toughest challenges we've ever seen here.
18:20I agree.
18:21Now, even though there were a number of list steps across the board, there were a great deal of bullseyes in terms of them nailing their tastes and flavors.
18:31I think it's between Justine and Matt and me and Taya.
18:35They got the most flavors right, but their construction wasn't as good as ours.
18:40As you all know, only one cake can win this challenge.
18:50Because this was a replication, accuracy was essential.
18:54We went on to consider taste, structure, and of course beauty.
18:59The home cooks that made the best cake were...
19:05Matt and Justine.
19:07I push myself every time I'm in the kitchen, and this was no exception.
19:18I'm so excited.
19:20Matt and Justine, for winning, you're gonna get a huge advantage in the very next challenge.
19:27Helping us present that challenge is someone that we know has been a huge inspiration to all of you.
19:34I love surprise guests. I mean, who could it be?
19:39Please welcome Canada's reigning MasterChef Season 3 winner, Mary Berg.
19:49I'm a little starstruck. She did so well on her season.
19:53Hi, everybody!
19:54A year ago, Mary Berg was standing in my shoes. Maybe a year from now, I'll be in her shoes.
20:03So, Mary, what has your life been like since winning MasterChef Canada?
20:07Unbelievable. I've opened up my own catering business, and it's just going so well.
20:12I love cooking, and getting to do it every day is just, like, life-affirming.
20:15Mary is living her food dream, and that itself is an inspiration.
20:19Mary!
20:21Justine and Matt just won the taste challenge.
20:24And I think you have something to tell them.
20:27I do. You are safe from elimination.
20:32Good job. You guys don't have to cut.
20:34We're so happy.
20:37We made it to the top nine.
20:38Nice.
20:39On her way to becoming Canada's reigning MasterChef, Mary impressed us again and again with her fresh take on old favorites.
20:49That's why we asked Mary to whip up three classic family dishes for this challenge.
20:54But this time, the reinvention is up to you.
20:58First up, my personal obsession, tuna casserole.
21:02Here we've got the noodles for the starch, the tuna fish for the protein, and then you've got the nice baby green peas for that nice little pop of freshness that you're looking for in a casserole.
21:14Cheese, fish, I don't know. That doesn't seem to go together.
21:18Next up, chicken pot pie.
21:20Chicken pot pie is kind of just a classic.
21:23You need to have the nice vegetables.
21:25The pastry is nice and flaky.
21:27It's got a really good egg wash on it, so it's shiny, and it just looks inviting.
21:30I have no worries about making chicken pot pie.
21:34Last but not least, a traditional shepherd's pie.
21:38This is the classic English version, made with lamb as opposed to ground beef.
21:42My family absolutely loves lamb, and they love this classic winter comfort food.
21:49I'm using all of my mind power to give me shepherd's pie.
21:52Justine and Matt, your fellow home cooks will have to turn one of these homespun classic dishes into an elevated MasterChef Canada-worthy dish.
22:05And you get to decide which dish they all have to cook.
22:10Out of the three dishes, I'm definitely hoping they don't choose the tuna casserole.
22:14I can work with the other two.
22:16As much as I sweat in the kitchen, I want to try and see some other people sweat today.
22:20I think we're going to go with the tuna casserole.
22:26There hasn't been much fish done in this competition yet, so the tuna casserole's probably going to be a bit of a curveball.
22:34Are you ready?
22:36Follow Mary's footsteps and blow us away with your creativity.
22:41Yes, Chef!
22:43Your time starts now!
22:45The home cooks now have 45 minutes to put an elevated twist on Mary's tuna casserole.
22:51The judges have yet to see my repertoire.
22:53I think that I'm so good at creating really complex, unique flavors.
22:57I'm looking for miso, mirin, yes.
23:00Comfort home cooking will never go out of style.
23:03Dishes are simple, are perfect dishes to elevate.
23:07So if I had to cook a dish like this, I would be doing my spin on a dikello tonnata.
23:12A wonderful smoked tuna, tomato sauce on the bottom.
23:16Lovely little light fluffy pasta sheets.
23:18A little bit of lemon to it. Light, fresh and tasty.
23:21My sort of M.O. is doing classics with a twist.
23:25I'm going to try and get a pie velouté done with some tortellini stuffed with celery puree
23:30and some seared tuna.
23:33When I think tuna, I think the Mediterranean and I think sushi.
23:37And I can't make sushi, so I'm going Mediterranean.
23:40I think I've barely scratched the surface of what I have to show.
23:44What is it about that tuna casserole that could trip up these home cooks?
23:50In a tuna casserole, it's often canned tuna.
23:52It's also a strange combination.
23:54You have cream and fish and cheese and noodles.
23:57There's so many things going into it that don't make sense together.
24:05Hot, hot, hot.
24:06So many things going on.
24:08I've never had tuna casserole before.
24:10I have to elevate into something more modern.
24:14We're just making some sort of mixture here.
24:17I'm trying to wrap my head around cheese and tuna.
24:19So I decide to just put them together quite literally and hope for the best.
24:24This looks so interesting.
24:29Pa-ching!
24:31I decided to do a Asian twist on the tuna casserole.
24:36I've never had tuna casserole.
24:38I've only ever had tuna from the can.
24:41Today I'm going to be bringing in my unicorn power so that I can cook with love and rainbows.
24:46I'm actually going to crust my tuna steak with chopped up almonds and black sesame.
24:53Chopping so fun. Chopping so fun.
24:55I love chopping. Yeah, yeah, yeah.
24:59I'm making a deconstructed tuna casserole because it's going to showcase my strong ability to make pasta.
25:05I've made handmade pasta more than I can count.
25:08I'd say it's the thing that I'm the best at.
25:10I'm going to be using a variety of chilis that isn't necessarily traditional.
25:14I feel like I'm one of the stronger competitors here and I'm going to nail this.
25:20Aaron's right underneath us.
25:21We can see that he's doing these beautiful pasta from scratch.
25:25Aaron, that dough is sexy.
25:27Thanks, brother.
25:28This competition is the only thing that matters right now.
25:30My food dream is to be a restaurateur.
25:33I'd really love to own my own joint.
25:35And every day that I'm here is a step closer to making that a reality.
25:39Allo, allo, allo, allo. Let's go.
25:41Jordan!
25:43Hi.
25:44Tuna casserole, Mary's favorite dish.
25:46How are you going to elevate it?
25:47I'm going to take an Asian twist on it.
25:50I'm going to do a tuna tutaki.
25:51You, like, literally read my mind. That is where I would go.
25:54Oh, shut up.
25:55I was thinking I would do a tutaki and the Japanese flavor.
25:58Yeah.
25:59Who is going to have the most trouble?
26:01Honestly, before the challenge, I did see Taya struggling a little bit to conceptualize an idea.
26:04So maybe her, but honestly, she always pulls it out of the bag, so I don't even know.
26:08Is it going to be you?
26:09Hell no.
26:10Yeah, that's the attitude.
26:11We'll let you get back to work.
26:12Thank you so much, you guys.
26:13Amazing. I love your shirt.
26:14Oh, thanks.
26:16Thanks, guys. See you later.
26:20Oh, my God. Taya, where's your pasta?
26:23I've been so busy working on my sauces, my purees, my breadcrumbs.
26:28I need to start making my ravioli.
26:3020 minutes. You have 20 minutes left.
26:33My ravioli is so thick, but I had no time to change it.
26:38Oh, my God. Taya.
26:40I'm going to do the best that I can and push through.
26:46Hi, Mae.
26:47Hi, Chef Alvin. Hi, Mary.
26:48Hi, Mae.
26:49What's happening over here?
26:50That is going to be the glaze for my yellowfin tuna.
26:53Amazing.
26:54Yeah.
26:55Where's the pasta?
26:56The pasta is sitting right here.
26:57The pasta is sitting right here.
26:58You're not making your own pasta.
26:59I want the other components to really shine through.
27:01That can be a good strategy.
27:08Trevor.
27:09Hi, Trevor.
27:10Hi.
27:11Did you grow up eating tuna casserole?
27:12No, I did not, unless it was a microwave version after hockey practice.
27:16Can I taste that?
27:17Of course.
27:18There's a chili cream sauce with a bit of cheese in it.
27:21Chili cream sauce.
27:22Some jalapenos, some habaneros.
27:23Yeah.
27:24There's some garlic, some shallot, a little bit of olive oil.
27:27That's spicy.
27:28That's what I'm going for, Mary.
27:29And they may overpower something delicates of tuna.
27:33Okay.
27:34Well, Trevor, you got a lot going on here, so I'm going to let you do it.
27:36Thank you very much.
27:40I'm doing something that's kind of out of my comfort zone.
27:42It's super important that my next dish prove to the judges that I have a lot of potential.
27:47Five minutes.
27:49How is this coming along?
27:51Let's get this reducing.
27:52Oh.
27:53Jordan, he has a lot going on.
27:57What's that, like, purple thingy?
28:00Hopefully this works.
28:01I'm going to be taking purple potato and spiraling it around a wooden spoon to substitute as pasta noodles.
28:08Hope I don't set the kitchen on fire.
28:15May seems calm.
28:16She's keeping to her zone and not running around as much as really anybody else.
28:20Trevor seems like a confident dude, and I think that's a great thing, but that can only take you so far in this kitchen.
28:26The cream sauce was tasty, but quite spicy.
28:29I'm not sure how that plate's going to come together.
28:33Ooh, perfect.
28:35I am doing the best that I can.
28:37One minute!
28:39You have one minute to make beautiful plates!
28:43Wow, they are all cutting it close.
28:46Go, guys!
28:47It was great!
28:48You got less than 20.
28:50Come on, guys. You can do it.
28:52Come on, get it together.
28:5410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
29:06Heads up!
29:07Woo!
29:09Wow, good job, guys.
29:10Good job.
29:11Good job.
29:14I'm really excited to finally show something that I'm proud of to the judges.
29:18Mary, on behalf of everyone at MasterChef Canada, thank you so much for being our guest.
29:26Thank you so much for having me.
29:28You guys did amazing!
29:31Good luck!
29:32Thank you, bye!
29:33It was absolutely lovely to have Mary come today and remind us why we're all here.
29:39Before we taste, we have one more piece of business to take care of.
29:48Matt and Justine can save one of you.
29:51Oh, my God.
29:53I had this great idea to elevate the tuna casserole and...
29:58Save me! Throw me a bone, please!
30:01They shouldn't save me. I want the judges to see my dish.
30:04I think my dish is gorgeous.
30:07We choose...
30:12Taya.
30:15Thank you guys so much!
30:17Justine and I both know that Taya has cooked in every single cook, and she deserves a break.
30:23Thank you so much.
30:25Miranda, please bring up your dish.
30:27Everything on that plate, I've never worked with before, so I think this dish has balls just like me.
30:35It's an albacore tuna, encrusted with black sesame and toasted almond.
30:42So, an Asian-inspired version of tuna casserole.
30:46Yes, chef.
30:53Wonderful, rich, full flavor, a touch of heat, fresh flavors of that ginger, the background of the garlic.
30:59It's lovely.
31:00It's lovely.
31:01I think it could have done with a few more of the peas snaps to add just a touch more crunch to it.
31:07Are you happy with the way the tuna turned out?
31:09Yeah, I think I got a good sear.
31:16It's good. I find it just a little dry on the outside.
31:21Please head on back to your station.
31:23Alicia, please bring up your dish.
31:32It's a seared tuna and gnocchi with confit garlic.
31:36I can actually see every element of the classic tuna casserole dish, but you've transformed it into something that is so relevant looking.
31:46I mean, it looks like a modern version.
31:49What's the crust on the tuna?
31:50We've jizzled some of the confit garlic oil on top.
31:51It's fantastic.
31:52This is an incredible dish.
31:53Maybe this is the turning point for you in this kitchen.
31:55At this point, I'm thinking that this could be a winning dish.
32:10Trevor!
32:11Uh, so I have a seared albacore tuna, habanero cream sauce, and a handmade pasta.
32:27It's beautiful.
32:28It's visually stunning.
32:30It's a nice cook on the tuna.
32:33You kept it rare.
32:34You have a nice sear on it.
32:36Pasta, the consistency, the thickness.
32:39Very nice.
32:49Wow.
32:50It's too hot.
32:51You can't get over that heat.
32:53That is a mistake.
33:00You know, from the outside, you seem like a very, almost arrogant.
33:05But I think on the inside, you're terrified.
33:08I really feel that.
33:21Wow.
33:22Hot.
33:23Damn, that is hot.
33:24Wow.
33:25Did you use scotch bonnets?
33:27I was under the assumption it was a habanero.
33:29So you don't know.
33:31You use an habanero, which is also known as a scotch bonnet, which happens to be one of the hottest peppers on planet Earth.
33:39And all I think about now is that pepper.
33:41I don't really think about the tuna dish.
33:49Aaron, bring up your dish.
33:52It's a tuna stack with celery root tortelloni with mint and pea velouté.
34:02It's very sophisticated.
34:04It's intelligent.
34:05What is inside your tortelloni?
34:07It's a celery root puree.
34:09I tried to keep it simple.
34:11I wanted to mimic the idea of the cream of celery soup.
34:14You sound like a pro.
34:15Far from it, chef.
34:24You've just created the best dish I've had in four seasons.
34:29It's amazing.
34:32It's extraordinary praise, chef.
34:35There's nothing wrong with it.
34:36It's amazing.
34:37You've got sauce.
34:38It just pops with flavor.
34:39Your tortelloni are perfect.
34:41Perfectly cooked.
34:42You can tell they're handmade.
34:44What a shame it would be if you don't quit the job that you have now and become a chef.
34:49It would be a real shame.
34:58May, please bring your dish up to the front.
35:01I'm feeling a little bit nervous.
35:03Everybody went a total different direction than I did.
35:07So it is an Asian-inspired casserole flavored with bonito pan-fried tuna and spinach and then made pureed peas.
35:15It is an interesting little presentation.
35:18It's almost as if there are two worlds here.
35:21The classic homey-inspired tuna casserole and then the modern interpretation of the tuna portion of it.
35:28And then the green sauce is your pea and spinach.
35:31This gives that a try.
35:32An interesting combination.
35:39Very rich and savory.
35:45Again, a nice savory background.
35:46Has that little creaminess from the cream sauce.
35:48It's a nice nod to the tuna casserole.
35:54Jordan, please bring up your dish.
35:55I want to do this because I want to show the judges that I can create elevated food.
36:00I don't want to just take something and make casserole in a really boring, lame way.
36:05This is a tuna tataki with a Japanese-inspired velouté with a toasted cashew sand and taro swirls with a pea and lemon puree.
36:20You know the problem here, Jordan?
36:24You were asked to elevate the tuna casserole.
36:27I mean, this is, to me, more of a simplification.
36:31And I eat this very way.
36:33You know why?
36:34Before it all evaporates.
36:35Jordan, you have a lot of passion.
36:49I see that somewhere in this plate.
36:53But you dropped quite a few things.
36:56Dropped the noodles.
36:57You dropped the cheese.
36:59That's the problem.
37:00There are some beautiful tasting elements in there.
37:04But you were asked to elevate a tuna casserole.
37:09Not just tuna.
37:10Yes.
37:11That may cost you.
37:12We saw a lot of innovation in this last challenge.
37:22But, unfortunately, at least one of you will be leaving the MasterChef Canada Kitchen tonight.
37:28So, if you please excuse us, we need a chat.
37:31Wow.
37:36There were some incredible dishes.
37:38But also a couple of very weak ones.
37:41We had the full gamut.
37:43There was overreaching.
37:44There was complexity.
37:46There were some disastrous elements on plates.
37:48There were things that shouldn't have been there.
37:50I gave the judges a dish that, ultimately, they didn't like.
37:54So, I'm feeling pretty down on myself.
37:55I know that this isn't my best dish, but there are some redeeming qualities that the judges did point out.
38:01It's a shame, but for one of these home cooks, their journey is going to end.
38:05Let's go tell them.
38:06Let's go.
38:08Well, you really managed to elevate a very humble dish.
38:12And that forced us to get very picky in our assessments.
38:16The best dish of the night was...
38:21Aaron's.
38:23That dish just blew me away.
38:28I've had fire in my eyes since I got here.
38:31I'm winning this competition.
38:33And the second best dish of the night was made by a home cook,
38:37who's not flying under the radar anymore.
38:40Congratulations.
38:42Alicia.
38:44I'm so relieved that I finally showed the judges that I have what it takes to be here.
38:49There was a third home cook whose dish impressed us.
38:54May.
38:55Well done.
38:57All three of you will be captains in the next team challenge.
39:02It feels so good to be one of the top three dishes of the night.
39:07Unfortunately, some of you did not achieve the success that you were looking for tonight.
39:13Would the home cooks, who were disappointed in what they served us tonight, please come up to the front.
39:21I am not disappointed with my dish. I am happy with it. I'm staying put.
39:34Honestly, I think it's pretty clear that I have the worst critique.
39:39They didn't like my dish. I owe it to myself and to the judges to walk up there.
39:55Trevor and Jordan, we really appreciate your honesty.
40:00Trevor, you hold yourself to a very high standard.
40:06Yes, Chef.
40:08And tonight, you didn't reach it.
40:10Well, your dish was too hot.
40:13It had many redeeming features.
40:17You're safe. Go back to your station.
40:19Thank you, Chef.
40:20Jordan, we know that you were deeply disappointed with your dish.
40:26And sadly, so were we.
40:29And there's absolutely no doubt in our minds that you have more to offer.
40:34Please leave here with your head held high.
40:39We can't wait to see where you go from here.
40:41Now, come on up and say your goodbyes.
40:45I am so proud of myself.
40:47I am so happy that I have competed in this competition.
40:49Don't you ever stop cooking.
40:51It's in your heart.
40:53This competition has reaffirmed that I want to pursue a career in food.
40:57And that is the only path I'm going to take in life.
41:00At 22 years old, I am one of the top 10 home cooks in this country.
41:06That in itself is an accomplishment.
41:10Oh!
41:12Next time, a punishing team challenge forces the home cooks to go full throttle.
41:16Oh, you hear that, guys?
41:17Hear those bikes?
41:18The spikers are arriving!
41:20Oh, my God!
41:21And pushes the top nine into high gear.
41:24Oh!
41:26What are you?
41:28Bunsbury Buns!
41:29I'm freaking out.
41:31Now it's getting intense here.
41:33This is a nightmare.
41:48We're trying to talk to you.
41:49Let's go.
41:50No.
41:51We're trying to think of it.
41:52Just because of it.
41:54It's a nightmare.
41:55It's a nightmare.
41:56We're trying to make it to go.
41:57We're trying to keep the pain.
41:58We're trying to do the pain.
41:59We're trying to keep the pain.
42:01We're trying to get punches.
42:03We're trying to make it easier.
Be the first to comment