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00:30Judges, I would like to ask if you would accept me as your elimination today.
00:34I need to go home and take care of myself.
00:45I think it's going to be a good one today.
00:47Top six.
00:50Hello.
00:52Hello.
00:53Hello, everyone.
00:54It feels surreal to be part of the top six.
00:57That finish line is getting closer and closer.
01:01Being here is the scariest thing I've ever done.
01:04And I'm so proud of myself for making it to this point in the competition.
01:08Pantry's open.
01:09What are we doing today?
01:11Maybe it's a skill test.
01:13Maybe it's another mystery box.
01:15I really have no idea.
01:19Homecooks, today is going to be a really fun one.
01:21We're talking takeout.
01:22We want you to deliver a fun, creative spin on your favorite takeout.
01:29Pizza, sushi, noodles, fried chicken.
01:33Really, the only limit is your imagination.
01:35I love takeout.
01:37I order sushi, sullaki, tacos.
01:40And we have a surprise for you.
01:45You only have to beat one home cook today.
01:49It's a head-to-head showdown.
01:51Oh, wow.
01:52Win, and you'll be safe from elimination.
01:54Lose, and you'll place a pressure test that could send you home.
01:59The person with the better dish goes straight through to the top five.
02:03This is big.
02:03I've watched past seasons.
02:06The pressure tests are no joke.
02:08But here's the catch.
02:10You won't know who your opponent is until it's time to taste.
02:16I don't like any MasterChef Canada surprises because I've never prepared for them.
02:21You're going to be secretly matched up against each other.
02:25Koichi, as the winner of the cake challenge, you're going to be playing matchmaker.
02:30This challenge is, I think, a little evil.
02:35Join us in the pantry.
02:36Everyone else, head to your station.
02:40That's an awesome advantage because he can choose who he goes up against in a really strategic way.
02:49It feels pretty overwhelming to have this kind of power at the stage of the competition,
02:55but one that I don't know how I want to use.
02:58So, Koichi, it's a hard competition.
03:02It is a hard competition, and everybody's so great.
03:04Yeah, you become so close, and you learn so much from everybody, I know.
03:08Yeah, absolutely.
03:09Can I be strategic?
03:10Do I go at my heart?
03:12What do I do?
03:13On the one hand, I can make decisions that will help me move forward in the competition.
03:17On the other hand, I'm setting somebody else up for failure.
03:20Um, this does not feel like an advantage to me.
03:25Who can you beat?
03:27And even more than that, who do you want to eliminate from here?
03:32Okay, add at her.
03:33Um, so I think I'd like to pair Boo and Veronica.
03:39Mm-hmm.
03:40I pick Boo and Veronica because they're my biggest competitors.
03:43This is a powerhouse matchup.
03:45Um, Andres and Marianne.
03:49So I'm pairing Andres and Marianne because I think that they are pretty equally matched,
03:54and I'll be paired with Liz.
03:56Liz and I have a creative approach to food.
04:01Liz had that amazing schmaltz pie, and I won the tortilla challenge, so I think it'd be interesting.
04:07I think everybody is matched well.
04:10It's not strategic.
04:12In terms of strategy, it's definitely not smart.
04:14I'm just a fair guy.
04:15All right.
04:16Yeah.
04:16Let's get out there.
04:17I wouldn't want to be in Koichi's shoes today because any pairing that you make,
04:29somebody is going to think some way about it.
04:32You have 60 minutes to cook us some innovative takeout in this secret showdown.
04:38The three that come out on top will be safe.
04:41The three that flop will face a pressure test.
04:44Your time starts.
04:47Now.
04:49Go, go, go!
04:51The mad dash into the pantry.
04:56Corn starch.
04:57I think this should be my challenge.
04:59I am creative.
05:00I love takeout.
05:01I'm doing my own spin on tacos, and I'm pretty excited about it.
05:05Rice vinegar.
05:07It's really difficult to come up with an innovative idea for a takeout dish because I like my takeout
05:15as is.
05:15I don't want to change anything about it, but it's MasterChef, and you have to make something
05:20unique about your dish.
05:22Whoa.
05:23Takeout coming out quick.
05:25This is a lot of food.
05:27Koichi's got the whole Hershey story.
05:29The time crunch is hard right now.
05:39I'd be lying if I'm not tripping.
05:44Presentation is very important today, and we just want good, beautiful, clean food, but
05:49not your standard takeout.
05:51Mm-hmm.
05:51I can't wait to see what everybody puts out today.
05:53I'm going to be making a Thai green curry today, which is my favorite.
06:02One second.
06:05But I'm going to be elevating it and kind of plating it in a way that hopefully is going
06:10to impress the judges.
06:10I feel so nervous in this kitchen every single day, so honestly, it's like I have one person
06:16to beat or I have five people to beat.
06:18I'm just going to do my best no matter what.
06:20So I'm making a karaage taco.
06:25Karaage is a Japanese fried chicken.
06:28So this is a creative approach to tacos.
06:30They really represent who I am.
06:32The level of difficulty for this challenge is incredibly high.
06:35I am going with the chicken breast.
06:37Hopefully I can marinate it long enough so it doesn't dry by the time I cook it.
06:42I am definitely taking a risk.
06:43We're trying to make the tortilla by hand.
06:45Hopefully it beats Liz.
06:46When you guys are getting takeout, what are you getting?
06:51Shawarmas, hummus, and really fresh pita.
06:53That type of stuff is great.
06:55What do you like, Ray?
06:56I do love a sushi, but also, not going to lie, I love a crispy fish sandwich.
07:01Ooh, very nice.
07:02Craig, what about you?
07:03Wax, stir-fried dishes, crispy noodles, fried rice.
07:07I think it's all about that craveability factor, right?
07:10Yeah.
07:11You want that comforting vibe when you're getting takeout.
07:16People are focused.
07:22This top six means business.
07:24It's probably also because they really don't know who they're up against.
07:27Mm-hmm.
07:29It feels strange being the puppet master.
07:30Honestly, there is no bad pairing.
07:32Everybody's so strong.
07:34I'm making a dough for pizza.
07:36I like getting pizza, but I like making it as well.
07:39So, this is kind of like my wheelhouse.
07:43I make pizza at least once a week.
07:46Instead of using a tomato sauce, I'm making a tomatillo sauce.
07:51Instead of putting pepperoni, we're putting a little bit of chorizo in there.
07:55Things that you don't usually see on pizza.
07:58I'm a big pizza guy, so I hope this gets me a win.
08:01First thing that does come to my head is, of course, my family.
08:08I'm thinking, what do my kids love to eat?
08:10And it's pizza.
08:12I mean, there's only really one way to eat pizza, but today, I'm gonna change it up.
08:19Hey, Mary Ann.
08:20Hi.
08:20How are you guys doing?
08:21What you got going on?
08:22The most common takeout in our household is pepperoni pizza.
08:26So, are you making a traditional pizza in a sense?
08:28No, I don't think I'm allowed to do a traditional pizza at MasterChef.
08:31So, I'm doing a pepperoni stuff tortellini.
08:34Oh.
08:35Okay, so, little tiny tortellini that tastes like a pepperoni pizza?
08:38Yeah, exactly, with like a spicy marinara sauce.
08:42Mary Ann, I saw you working on your dough.
08:43How are you feeling about it?
08:44I've never made this before, and I'm hoping I can get it done in time.
08:46Okay.
08:47Thanks, Mary Ann.
08:48Okay, see you later.
08:49No problem.
08:51I'm definitely scared, for sure, because, you know, like, Boo's next to me, and she's a beast.
08:57I do not want to be paired up with Boo.
09:01I know she did so well in all the savory challenges, and she's got 10K in her pocket.
09:07That says a lot, so...
09:09Hey, Boo.
09:12Hey, Chef.
09:13What's happening?
09:14I am doing a take on Dainpuri, which is similar to Fanipuri.
09:20Okay.
09:21If I want an ultimate guilty pleasure, I would want Fanipuri.
09:25The Kuri, which is the crispy outer shell of this dish.
09:29They're so tedious to make, so we always order them out.
09:32So I'm going to go with a elevated version of that.
09:35So we're going to do a cucumber gazpacho with a agar-agar tamarind jelly.
09:41Wow.
09:42I hope it's done in time.
09:43Well, good luck with it.
09:44Thank you.
09:45We've got 60 minutes to make this dish.
09:47I've got to work.
09:48This is why I always order it out.
09:56When I think of takeout, I want comfort food.
09:59I want food that has a lot of flavors.
10:02What are you making, Veronica?
10:03I'm making a plate that literally translates to big plate chicken.
10:06Big plate chicken.
10:07Yeah, it's a Xinjiang-style big plate chicken with hand-pulled noodles.
10:11Okay.
10:12I'm elevating it by infusing some of the Thai flavors
10:15because Thai is my favorite takeout after Chinese soup.
10:18Okay.
10:19I hope the judges appreciate that change of flavor profile,
10:23and I'm a little concerned with the hand-pulled noodles.
10:26How often do you make hand-pulled noodles?
10:28Not often.
10:28Okay.
10:29Oh, okay.
10:29The dough needs to be rested before you can get that really nice pull.
10:33So, with the time that we have, I can't make any mistakes.
10:39Home cooks, you are halfway through.
10:42There's 30 minutes left on the takeout challenge.
10:44At this point in the competition,
10:46every one of us has a chance to be Canada's next master chef.
10:49So, at some point, I'm going to have to beat all of them.
10:53So, bring on whoever.
10:56Oh, goodness gracious.
10:58I still have to finish my pepperoni breadcrumbs and my sauce,
11:02and I haven't made my stuff past it yet.
11:05I'm going to try my best.
11:06I've got to still make my pasta.
11:07She hopefully has enough time to get these twirling knees done.
11:10We're pushing at this point.
11:12Time's creeping up on her.
11:13I've got this.
11:14Behind you, behind you.
11:15Sorry.
11:16It's cutting it a little close.
11:18I need to hustle.
11:22CIBC is helping Canada's next master chef
11:24realize their dreams with $100,000.
11:26Home cooks, there's 30 minutes left
11:31until we want our meals delivered.
11:34Pick it up.
11:36The challenge today is takeout food,
11:39but we have to put a twist on it,
11:41and it's a shadow showdown.
11:43Two cooks going up against each other,
11:46except we don't even know who we're going up against.
11:49Koichi's the one deciding.
11:51We've got to push through.
11:52The winner gets to go to top five,
11:54and the loser has to do the dreaded pressure test.
11:58I just don't know if I can handle a pressure test right now.
12:06Takeout is, like, usually a little bit of a special occasion.
12:09It's relaxing.
12:10It's chill.
12:11Nobody has to cook.
12:12Nobody has to clean.
12:14But this is intense.
12:16We're going to have pizza in 18 minutes.
12:19We have two different people that are inspired by pizza.
12:23Andres is doing his Detroit-style pizza.
12:26Mary Ann is doing a tortellini
12:28that's inspired by a pepperoni pizza.
12:31We was putting together a puri platter,
12:33so we're going to assemble everything
12:35with all the sauces, with everything.
12:36I love that.
12:37Fun.
12:37So fun.
12:38We also checked out Veronica,
12:40who's doing her rendition of hand-pulled noodles.
12:43I need to finish frying this chicken
12:45and make the noodles still.
12:47I mean, it's very tight.
12:48Uh-oh.
12:51I'm in garlic.
12:54Doing the lotus leaf chips.
12:57My green curry is pretty much done.
12:59It's just finishing off here.
13:01Just working on my scallops,
13:03which is a major element.
13:04I hope by taking some risks
13:07and showing the judges
13:08some unexpected elements in my green curry,
13:10like scallops, some charred onion petals,
13:13and some grapefruit,
13:15they're going to be like,
13:16whoa, she's willing to take some risks
13:18and maybe that will be enough
13:21to earn my dish the win
13:23against my competitor.
13:25And how is the grapefruit being used?
13:27Just to elevate it a little bit,
13:28make it maybe a little bit more interesting for you.
13:30Are you going to make sense?
13:31I think it's going to make sense.
13:32Okay.
13:32Yeah.
13:33Who do you think you're paired up against?
13:35I'm not focused on what everyone else is doing today.
13:38I am just paying attention to what I'm doing.
13:40You know what? I would get that out of my mind, too.
13:41You just make good food.
13:43That's the goal.
13:43And I'm going to try to see
13:47what it tastes like with the ube powder.
13:49I am making a karaage tortilla
13:51with a yuzu mayo
13:53and a lotus furikake chips.
13:56I'm going to explore
13:57a little bit of my Latin side,
14:00but it feels so vulnerable
14:01to put yourself on a plate.
14:03Koichi tacos is your favorite takeout?
14:05Yes.
14:06But now it's the time to take a risk
14:10because it's top six,
14:11and I need to prove
14:13that my creative approach to food
14:16earned me this spot in the kitchen.
14:19Pretty good.
14:21Fifteen minutes left, everybody.
14:24Fifteen minutes.
14:25Behind.
14:26A lot of things are going to be done
14:28in the next quarter of an hour.
14:33Pizza's good now.
14:34It's a little thick,
14:35but it's not always a bad thing.
14:37I overheard Mary Ann talking about
14:39a pasta pizza?
14:41Whoa, that's cool.
14:43I should have thought about that.
14:45Oh my God, I need to start cooking
14:47these puris right now.
14:49They take a couple minutes in the fryer
14:51because you need to do both sides,
14:53but then I need to roll out more.
14:55Keep rolling them out, boo.
15:00All I hear are noodles swapping.
15:03A handful of the noodles.
15:04Please don't break.
15:05It's a tough technique to master.
15:09I'm going to get it a little bit thinner
15:10so that it's got a nice chew on it.
15:13These pulled noodles are going to be
15:14pretty stellar by the looks of it.
15:17Home cooks, there's ten minutes left.
15:21And close.
15:23There's a lot of smoke going on,
15:25but that's what I'm going for.
15:26I want a really good hard sear
15:27on the first side.
15:29I am here to win.
15:30Yeah, I mean, Liz is doing a green curry.
15:33So it sounds like a really nice dish,
15:34but is green curry enough?
15:37And funny thing,
15:39I see Koichi making a taco,
15:41but one single taco.
15:43It's got to be the best taco we've had.
15:45I'm being so bit shaky.
15:48Nervous.
15:50Seven minutes left.
15:51Still rolling out pasta.
15:52They only take three minutes,
15:53so we're pushing at this point.
15:56Marianne is making little tortellini.
15:57She is motoring.
15:59I'm making my salsa verde.
16:05Seeing if it's good.
16:07It's good.
16:08It's awesome.
16:11I hope they're delicious,
16:12because nothing scares me
16:14more than a pressure test.
16:15Three minutes, everyone.
16:16Start assembling your plates.
16:19You've got to get stuff on the plate.
16:21You guys got it.
16:23Hot, hot, hot, hot.
16:24Oh, my God.
16:24Oh, it's so quiet.
16:29There's so much focus
16:30and so much concentration
16:31going on right now.
16:34Stressed?
16:36I think I've done enough.
16:38I don't want to miss
16:39a single component.
16:42Ten, nine, eight, seven,
16:46six, five, four, three,
16:50two, one.
16:52Time's up!
16:53Oh, my goodness.
16:54One is a light.
16:56Woo!
16:56Good job!
17:00I looked at my plate,
17:01and I'm feeling good about it.
17:03I know my flavors are good.
17:04I got everything done
17:06that I intended to get done.
17:08Making noodles by hand
17:09is no joke.
17:11I give it all,
17:13and I don't know
17:14if I can do another challenge.
17:17I'm looking around,
17:18and everyone showed up today,
17:20and I don't feel confident
17:22going up against
17:23in just any single one
17:24of these dishes.
17:30We asked for your spin
17:32on your favorite takeout.
17:34That much you know.
17:35The unknown
17:36is who your opponent is
17:38in this head-to-head battle.
17:40Only one person
17:41in this kitchen
17:41knows what's about
17:42to go down.
17:43Koichi,
17:45the mastermind
17:45who secretly paired you all up.
17:48Well, let's end this mystery,
17:50shall we?
17:51Craig,
17:51will you do the honors?
17:52Yeah.
17:52Yeah.
17:53The first home cook is...
17:59Andre's...
18:02versus...
18:04Marianne.
18:08The battle of pizzas.
18:12Please bring your dishes up.
18:13The battle of pizzas.
18:18It's always a bit nerve-wracking
18:19when you make a dish
18:21that's similar
18:21to another competitor's,
18:23because then
18:24there is comparison
18:25that's happening.
18:26Looking at her dish,
18:27it looks so good.
18:29I've got my work
18:29cut out for me.
18:31The winner of this showdown
18:32will be determined
18:33by majority vote.
18:34Andres,
18:35you're number one.
18:36Tell us what you made.
18:38I made an elote
18:39Mexican street corn pizza.
18:42It's not quite deep dish,
18:44but I like thicker crust.
18:46And Marianne,
18:47what'd you make?
18:47A pizza-topping-stuffed
18:49tortellini
18:50with pepperoni,
18:52nutmeg,
18:53lemon,
18:53matzah,
18:54parm.
18:56We're gonna taste both dishes,
18:57and then we'll vote
18:58on which one we like best.
19:00Okay, should we dig in?
19:01Let's do it.
19:01Let's do it.
19:07They're eating.
19:09They're quiet.
19:10I'm wondering in my head,
19:11what's happening.
19:13Do they like it?
19:15Now let's try
19:17Marianne's dish.
19:28The winner of this showdown is...
19:33Marianne.
19:37Good job.
19:39Wow.
19:40Marianne.
19:41It tastes exactly
19:42like a pepperoni pizza.
19:44I love the nutmeg
19:45in that ricotta filling.
19:46Really, really good job.
19:47Thank you.
19:48It's innovative,
19:48and it's fun,
19:49but you really nailed
19:50those flavors.
19:51It's delicious.
19:52I want to take another bite.
19:54I'm shocked
19:54that you pulled that off
19:55in an hour.
19:56Thank you.
19:56Thank you.
19:57Andres,
19:58I voted for your dish.
20:00Technically spot on.
20:01And the pizza was good.
20:03Thank you.
20:04Marianne,
20:04you're the winner
20:05of this showdown.
20:06Please take a seat
20:07in the gallery.
20:08Andres,
20:08please head back
20:09to your station.
20:10I feel this huge,
20:12like, wave of relief
20:13to not have to do
20:14the pressure test.
20:16Not only that,
20:16but the fact
20:17that I'm in top five,
20:18it's amazing.
20:20I mean,
20:20really, really disappointing.
20:22And now,
20:23the dreaded pressure test.
20:25Okay,
20:28our second secret duel
20:30is going to be...
20:35Veronica.
20:38And up against Veronica
20:39is...
20:42Boo.
20:45I knew it.
20:47Bring up your dishes.
20:48Let's go.
20:49Ding, ding.
20:50This matchup
20:51is a little scary
20:52because Boo has been winning
20:55and no one wants
20:57to go up against her.
20:59I'm actually quite
21:00intimidated by Veronica.
21:02She's been consistently
21:03on the top.
21:05So...
21:06it's going to be a battle.
21:08All right, Veronica,
21:09what did you make?
21:10I made you...
21:12Or a big plate chicken.
21:15That's the literal translation.
21:17It's a Chinese Thai fusion.
21:18So it's stir-fried Thai noodles.
21:20It's a lot of chicken
21:21with bian-bian noodles.
21:23And Boo,
21:23what did you make?
21:24So I made a take
21:25on bani puri
21:27and they write
21:28the cucumber gazpacho
21:30to pour on top of it.
21:31Let's take in.
21:37I can smell Veronica's dish
21:39and it's amazing.
21:41And so...
21:42here's hoping.
21:45Let's try Boo's dish.
21:46There's some assembly required.
21:48So you're going to take
21:49to put a little bit
21:50of the chickpea mixture
21:52inside
21:53and then pour in
21:54some of the
21:55raita gazpacho.
22:03The winner of this duel is...
22:06Veronica!
22:15That was a close,
22:18close one.
22:20Veronica,
22:21you took a huge risk
22:22with those hand-pulled noodles
22:23and that paid off.
22:24They were perfect texture.
22:26There's big, bold flavors
22:28with the sauce that you made.
22:29It's very umami,
22:31but rich and deep in flavor.
22:32It's about that balance.
22:34Veronica,
22:34you say this dish
22:35is a little bit of a mash-up
22:36between Chinese and Thai.
22:38It's a really good combination.
22:40Thank you, Mary.
22:41Boo, I really loved yours.
22:42I thought the sauce
22:43was a really refreshing
22:44take on the puri
22:45and they integrated well
22:47with everything going on.
22:48Good job.
22:49Thank you.
22:50Thank you.
22:50Thanks, guys.
22:51It's my first win.
22:53I'm feeling good
22:55because winning this challenge
22:56means I'm top five now
22:58and I don't have to do
23:00a pressure test.
23:01Veronica takes the win
23:02and I'm very proud of her.
23:05But that means I'm heading
23:06into a pressure test.
23:08Today could be my day.
23:12Now we know, obviously,
23:13who's in this final duel,
23:15but Craig, do the honors.
23:18Number one, Koichi.
23:21Number two, Liz.
23:23Please bring up your dishes.
23:24I think that Koichi
23:26may be picked to go against me
23:28because perhaps he sees me
23:30as less of a threat.
23:31but I haven't had my chance
23:32to play all of my cards
23:33in the kitchen yet,
23:34especially when it comes
23:36to savory food.
23:39I see her dish
23:40and it looks amazing.
23:42I'm starting to get
23:43a little bit worried.
23:46Koichi, picker of teams,
23:48what have you made?
23:49I made a chicken karaage taco
23:51with a lotus root
23:53furikake chip.
23:54Liz, what did you make?
23:56I made my take
23:57on a Thai green curry
23:58with scallops,
23:59pickled enoki mushrooms,
24:01and then there are
24:02some grapefruit segments
24:03hiding in there.
24:04Okay, let's dig in.
24:16They're making
24:17no reactions whatsoever.
24:19There's no nodding.
24:20There's no looking around.
24:21It is silence.
24:22I'm totally at a loss.
24:26The winner of this battle
24:27is...
24:33Liz.
24:34Thank you.
24:35Thank you.
24:36You know, Liz,
24:37I think your curry
24:38has just so many levels
24:39of beautiful flavor,
24:41and the scallops
24:42worked really, really well.
24:44It all made sense.
24:45This is really unlike
24:46any green curry
24:47I've ever had.
24:49You put pink grapefruit.
24:51It wasn't quite necessary
24:54to be in there,
24:55but it was just delightful.
24:57Koichi, your tortillas
24:58were delicious.
24:59But the chicken,
25:00I do find a tad dry
25:02and a little under-seasoned.
25:04Koichi, back to your station.
25:06Thanks, Koichi.
25:06Thanks, Liz.
25:07I'm thrilled.
25:08I'm thrilled, obviously.
25:10I'm not going forward
25:11to the pressure test.
25:12Thank goodness.
25:13And then the reality
25:15of the situation sets in.
25:17Koichi had the advantage today,
25:19and I kind of stripped
25:20that away from him.
25:21but it's a competition.
25:25The judges unanimously
25:26voted against my dish.
25:28It's definitely hurtful.
25:30I feel like I failed,
25:32and now I'm having
25:33to go into pressure test,
25:34just looking within myself
25:36and really try to channel
25:37that well of energy
25:39and strength.
25:41Koichi, Andres, and Boo.
25:49You each lost your showdown
25:51and now face a pressure test
25:53to determine which of you
25:54are staying in the
25:55MasterChef Canada kitchen
25:56and who's going to be
25:57leaving us for good.
25:58You'll be making...
26:01six identical cake donuts
26:09in any flavor you'd like.
26:12Your donuts must fit
26:13inside the box.
26:14But this is not
26:15a replication challenge,
26:16so we want you to think
26:18outside the box.
26:21I have never made a donut,
26:23so I am so scared.
26:27You have 30 minutes
26:28on the clock.
26:29Two stay, one goes.
26:31Time starts now.
26:39Come on, guys.
26:39You've got this.
26:40Come on.
26:41You got it.
26:41You got it.
26:42You got it.
26:45As soon as the judges said,
26:47bring your innovation,
26:48I tell myself,
26:49I'm very adventurous
26:50in my kitchen,
26:51and I do enjoy
26:53taking risks in the kitchen.
26:55Wait a hustle.
26:56Boo's like, I'm on it.
26:57Okay, Boo.
26:58Do it.
26:59Innovate.
27:01Putting on that black apron
27:04means someone's going home.
27:06Can I do this in my head?
27:08Yes.
27:09In practice?
27:12We'll find out.
27:15Donuts.
27:16I'm pretty terrified
27:17of doing donuts in 30 minutes.
27:20This is a do-or-die moment.
27:23Stay calm.
27:24You guys are doing great.
27:25Just stay calm.
27:26You got it.
27:27I'm making a cake donut.
27:28What are you looking for
27:29in that texture?
27:30The cake donut is more similar
27:31to, like, an old-fashioned donut
27:33or a sour cream donut.
27:34It's a little bit more tender,
27:36really good flavor,
27:37and it also often has, like,
27:38a bit more of a crisp
27:39on the outside,
27:40which I absolutely love.
27:42I almost put sugar
27:43in instead of flour.
27:44Let's, uh,
27:45switch gears.
27:48I'm feeling focused.
27:49Just want to get
27:50started on my dough.
27:52When I bake,
27:52I take a long time
27:53because I really make sure
27:55that all the ingredients
27:56are right
27:56and that I understand
27:57the process.
27:58Two.
28:02You have to mix that up
28:03nice and quick.
28:03You don't want to let it
28:04go too long
28:05because you don't want
28:06to develop that gluten.
28:10So I'm making the dough
28:11right now.
28:13This is very important
28:14that this gets done
28:15before I do everything else.
28:17You need to rest
28:17for at least 10 minutes.
28:20Boo, way to hustle.
28:21Boo's going.
28:22Boo's going.
28:22Look at you go.
28:23I am cooking
28:26for my life right now.
28:27No!
28:30Oh, hi, Mary.
28:31What are your flavors?
28:31What are you making?
28:32I'm making pistachio rose.
28:33Okay, okay.
28:34With a sweet paneer.
28:35It's a type of cheese.
28:36Okay, with a sweet paneer.
28:38We always make
28:39our paneer at home.
28:40This is a skill
28:40that my mom has taught me,
28:42so I wanted to bring
28:44that to the kitchen today.
28:45Good luck.
28:46Thank you.
28:46Have you ever made
28:46a donut before?
28:47No.
28:48Well, today's the day.
28:49It's happening right now.
28:50We're doing it.
28:50Thank you, Chef.
28:53Keeping a cool head
28:54and trying to get
28:55everything done.
28:56That's probably
28:57the most important thing.
28:59Making the donuts,
29:00I'm just telling myself
29:01that I can't go home yet.
29:02So I'm going to make
29:03an Earl Grey infused donut
29:05with a miso chocolate glaze
29:07and topped with
29:09a caramel pear.
29:10How did you get
29:11the tea into the dough?
29:11So I infused
29:12the buttermilk in it.
29:13Okay.
29:14So chocolate, miso,
29:15caramel pear.
29:16Have you ever had
29:16these flavors combined before?
29:18Yes, I do a poached
29:19Asian pear at home.
29:20Okay.
29:21So I'm kind of getting
29:22a bit inspired by that.
29:23Okay, great.
29:23Awesome.
29:24Good job.
29:25Everything's fine.
29:27Everything's fine.
29:28Hey, Andres.
29:29Hi.
29:30What flavors
29:30are you talking about?
29:31Orange for the actual donut.
29:33Okay.
29:34And we're going to have
29:35some chocolate toasted
29:36pecans with some dry caramel.
29:39We're going a little classic
29:40with the orange pecans.
29:41We're doing classic.
29:42Okay.
29:43My wife loves
29:44those chocolate oranges.
29:46My family,
29:46they might not be here
29:48right now with me,
29:49but I'm bringing them
29:50to the MasterChef kitchen
29:53with my flavors.
29:54If donuts save me,
29:56it's going to become
29:57my new favorite food.
29:5915 minutes left
30:01for your donuts.
30:03Donut, disappoint us.
30:07You need to figure out
30:08what size to cut your donuts.
30:10You really have to calculate
30:11for the expansion
30:12as it grows in that fryer.
30:14Oh my gosh,
30:15I'm getting nervous.
30:16Careful, careful.
30:17You got 13 minutes left.
30:19You're not seeing
30:20fried donuts going on.
30:23Remember,
30:23you got to get them
30:23fried and cooled.
30:26Boo is going in the fryer.
30:28Careful, Boo.
30:29Good job.
30:29Careful.
30:30You know,
30:31I see them adding
30:32several donuts in
30:33at a time.
30:34You know,
30:35like it's always ideal
30:36to put less food
30:37into the fryer
30:38so it doesn't drop
30:39that temperature.
30:40I wouldn't do
30:41any more than
30:42two or three donuts
30:44at a time.
30:44Yeah.
30:45Yeah.
30:45Oh.
30:48Yeah.
30:50As I'm frying my donuts,
30:52I realize
30:53the key component
30:54to a donut
30:55is the hole.
30:57Where's the hole?
30:59No donut hole.
31:00I forgot.
31:02Oh.
31:03It's got so many
31:04things on the go.
31:05Without the hole
31:06in the middle,
31:07it takes a lot longer
31:08to fry
31:08and it might end up
31:09with that really
31:10kind of doughy center.
31:12I might be in trouble.
31:13You got it.
31:17Come on, guys.
31:20Good job.
31:20Good job.
31:22McNamisa, please.
31:24What's boo doing?
31:25I have no idea.
31:27Is she the water
31:27out of something?
31:28This is paneer.
31:30It's a type of cheese.
31:31Oh, she's making cheese.
31:32Cheese.
31:33Paneer has quite
31:34a neutral flavor to it.
31:36You can take it
31:36sweet or savory.
31:38We're going sweet.
31:39I'm going to bring it
31:40into my glaze
31:41to lighten up
31:42the sweetness.
31:43It's going to be tough.
31:45Boo is literally
31:46making paneer.
31:47That is a swing.
31:49If that works out,
31:50whoa.
31:51Boo is not messing around.
31:54This is okay.
31:56Sweet cheese chocolate
31:57looks a little rough.
31:59Is that where
31:59the miso is?
32:00Yeah.
32:01My glaze
32:02is just not thinning
32:03and I don't know why
32:04and the taste of miso
32:07isn't strong enough in it.
32:08I'm worried.
32:10Okay, great work.
32:11Great work.
32:12Everything's fine.
32:13Oh, donuts are coming out.
32:21Watch that sugar, Andres.
32:24I'm making my caramel
32:25and you need to be
32:27really careful.
32:28It can burn so quickly
32:29and once it's past
32:31a certain point,
32:32there's no going back.
32:35I really want this caramel
32:37to work.
32:38My caramel is not
32:39caramelling.
32:40I'm running out of time
32:41and there's still
32:42a lot to do.
32:43Oh, watch out
32:43of the caramel.
32:44Koichi!
32:46Koichi just burnt
32:47his caramel.
32:50Oh, no.
32:52It's just all crumbling.
32:56I feel like
32:57I'm about to give up.
33:00Oh, watch out
33:05of the caramel.
33:05Koichi just burnt his caramel.
33:11You've got time.
33:12You've got time.
33:13Yeah.
33:15Part of me just wants
33:16to stop.
33:18I don't think I'll have time.
33:18but I can't stop.
33:23I deserve to at least
33:25try for myself
33:26and go present something.
33:29Who knows?
33:31Or at least I tried.
33:33Guys, you've got
33:34two minutes left.
33:35We want those
33:36six perfect donuts.
33:37Andres is giving us
33:415,000 milligrams
33:42of vitamin C
33:43in one donut.
33:46Good job.
33:47Good job.
33:51This looks terrible.
33:53The time's almost up.
33:55I just start decorating
33:57my donuts
33:58in the box.
34:00Time.
34:015, 4, 3, 2, 1.
34:06Time's up.
34:07Hands up.
34:12I did it.
34:13I got six donuts
34:13in the box.
34:14I hope
34:14the judges like them.
34:17I think this is one
34:18of the most beautiful
34:18things I've ever made.
34:20I'm proud.
34:22Happy I got them done.
34:24I'm looking at Boo's
34:25beautiful donuts.
34:27I started second-guessing
34:29everything I just did.
34:31Hopefully it tastes good.
34:33None of them look alike,
34:34but I hope they think
34:35it's delicious.
34:38We put you to the test
34:39asking you to make
34:40six identical donuts
34:42under extreme pressure.
34:46Koichi, we'd love
34:47to try your donuts.
34:50I hope that the judges
34:51see that I didn't give up
34:52and I pushed through.
34:53Yeah, I hope that they see
34:54that I tried my best.
34:55So, Koichi,
34:56tell us about the donut
34:58that you made today.
34:58I made a
34:59Earl Grey tea-infused donut
35:02with some miso
35:03chocolate glaze.
35:04There was supposed
35:05to be a caramelized pear
35:06to decorate the donut,
35:08but that did not make it.
35:09The appearance
35:10is a little rough.
35:11The shine on your glaze
35:12is nice.
35:13Okay, let's give them a go.
35:22Koichi.
35:24The glaze itself
35:25is really good.
35:27And all the little divots
35:28and stuff gives that glaze
35:29somewhere to go
35:30so you get extra of it.
35:31The main issue
35:32with the donut
35:33is I think you overloaded
35:34your fryer.
35:37Do you see how
35:37it almost looks like
35:38it's been soaked
35:39in that oil?
35:40That batter just absorbs it
35:42and you get really,
35:43really kind of a heavy,
35:45heavy bite.
35:46It's really unfortunate
35:47because I enjoy
35:49the outside crispiness
35:50of that donut.
35:52The oil temperature
35:52wasn't high enough
35:53that it was forcing
35:55that steam out
35:56and so that oil
35:57got inside the food.
35:59You can really clearly
36:00see it here.
36:02Big mistake.
36:05You've got some
36:06big, bold flavors
36:08in the description of it,
36:09but they kind
36:11of disappear.
36:13The chocolate
36:14really masks
36:14the miso
36:15and the Earl Grey
36:16just doesn't really
36:17come through.
36:18It was a tough challenge,
36:19Koichi.
36:19You did an admirable job
36:21getting this up
36:21in 30 minutes.
36:22Thanks, Koichi.
36:23Thank you.
36:24Thank you.
36:24Feeling pretty deflated.
36:28Even though I had good ideas,
36:29it didn't show up
36:30on the plate.
36:33Boo, please bring
36:34your box of donuts
36:35to the front.
36:38I'm walking up
36:39and I'm just thinking
36:40about two things.
36:41I'm hoping that
36:42it's not too perfumey
36:43and I'm hoping that
36:44the texture of the donut
36:45is correct.
36:46All right, Boo,
36:46tell us what you made.
36:48So I made a pistachio rose donut
36:50that has a sweet
36:51cardamom paneer glaze.
36:53Boo, you know
36:54these look stunning, right?
36:56You look worried,
36:58but you know
36:58that these look stunning.
36:59They look the part.
37:02These belong
37:03in the window
37:03of one of those
37:04gourmet donut shops.
37:06Wow.
37:07Thank you.
37:09Let's give them a try.
37:10Yeah, let's go for it.
37:18Uh, Boo?
37:20I love this donut.
37:24Thank you.
37:26I love a pistachio.
37:27Like, it's so creamy
37:29and buttery
37:29and delicious.
37:31And the rose water
37:32in it is like
37:33the perfect amount.
37:35It's there,
37:35it's present,
37:36it's a little floral,
37:38but just in a way
37:39like you walk
37:39by a beautiful garden.
37:41The crumb on your donut
37:43is soft,
37:43it's tender.
37:44I get the crunch
37:45of those pistachios
37:47and that paneer
37:48in the icing,
37:49that's incredible.
37:50The paneer
37:51was just smart.
37:53You just have
37:53this uncanny ability
37:54to play
37:56in this amazing
37:57Indian cupboard
37:59that you play with.
38:01And it's always exciting.
38:03Thank you.
38:04You know,
38:04when we're talking
38:04about an innovative challenge
38:06and you're meeting
38:07all those criteria,
38:09I'm proud of you.
38:10Oh, thank you, chefs.
38:12Great job.
38:13I'm here in 30 minutes.
38:18I know.
38:19They're stunning.
38:20To hear Chef Hugh
38:22say that he's proud of me,
38:24I'm so shocked.
38:27Thank you.
38:30Andres,
38:30please come on up
38:31with your half dozen donuts.
38:35I'm way too close
38:37to mess this up now.
38:39This needs to be good.
38:40So, Andres,
38:41what are the flavors going on?
38:42We've got orange-infused
38:44chocolate ganache.
38:46I put some orange liqueur
38:47in there, too.
38:48We have some candied pecans.
38:50And in the dough itself,
38:52it's infused with orange as well.
38:54And why did you choose
38:55to go wholeless?
38:57Uh, to be honest,
38:59I...
39:00I forgot.
39:02Full donuts are trickier to cook
39:04because they have
39:04less surface area,
39:06less oil hitting them,
39:07so we'll see how they went.
39:09going home on a pressure test
39:23would be really,
39:24really disappointing.
39:25Please, please, please,
39:27please like it.
39:28Andres?
39:43Mine's a little
39:44undercooked
39:47right in the center.
39:49I did find it tough, though.
39:51It had a really nice texture.
39:53It looks like it would be
39:55overtly sweet,
39:56and it's not.
39:56Mm-hmm.
39:57It is overtly orangey.
40:00It is a zesty little critter.
40:04Great flavors that you got there,
40:06but when it came to the visuals,
40:08you didn't quite hit
40:09all of those.
40:10You can get back
40:11to your station.
40:11I don't know
40:18if I've done enough.
40:20Those were some
40:21great donuts.
40:23We've got some
40:24big decisions to make.
40:27It's sad to see
40:28anyone go
40:28at this point,
40:29but Selma has to go home.
40:31That, uh,
40:31was a difficult challenge.
40:36We gotta decide.
40:38All right,
40:39let's get out there.
40:41They call it
40:44a pressure test
40:45for a reason,
40:46and this was
40:47not an easy challenge.
40:49It all came down
40:50to creativity,
40:52flavor,
40:53and precision.
40:54Boo.
40:57Your rose pistachio
40:59and paneer donuts
41:00ticked all the boxes.
41:02Congratulations.
41:03You made it
41:04to the top five.
41:05Woo!
41:06Thank you.
41:07Thank you.
41:07Thank you.
41:08Please head to the gallery.
41:10I'm so happy.
41:11but now I'm looking
41:12over at Koichi Andreas,
41:14and I may physically
41:16be in the gallery,
41:18but my heart
41:18is with them both.
41:22Andres,
41:23your donuts
41:23were really tasty,
41:25but this was
41:26an innovation challenge,
41:28and you might have
41:29just played it too safe.
41:31Koichi,
41:32you had a really
41:34innovative idea,
41:36but time management
41:37and technique
41:38just seemed
41:39to get the best of you.
41:39Koichi,
41:46today was a real
41:51rollercoaster for you,
41:53and unfortunately,
41:54the ride ends here.
41:55It's okay.
41:55Thank you.
41:58Koichi,
41:59you have won
42:00three times
42:01in this kitchen,
42:02and you've left
42:03such a beautiful mark
42:05on this competition.
42:07Thank you.
42:08Come on up
42:08and say bye.
42:10Woo-hoo!
42:12I'm so proud
42:12of my journey.
42:14This was amazing.
42:15Oh my God,
42:15the logo!
42:17Me and this competition,
42:18I have been guiding
42:19myself with my heart.
42:21It's a workout.
42:22And I go home
42:22with all these
42:24amazing new friends.
42:25Blue team.
42:26Oh my God!
42:28And I leave
42:30the MasterChef Canada
42:31kitchen knowing
42:31that I can.
42:32That tastes
42:33exactly like a gyoza.
42:35Man,
42:36this is one
42:36of the best things
42:37that I've tasted
42:38in this whole season.
42:39Oh my God,
42:40thank you.
42:41We're looking out
42:41at these amazing
42:42home cooks.
42:43Who do you think's
42:44going to be Canada's
42:44next MasterChef?
42:47Boo,
42:48you have such
42:49a wonderful heart
42:50and equally good palate.
42:51You've got this.
42:54Oh, thank you.
42:55Thanks, Koichi.
42:56I have that passion
43:00for food again.
43:02I'm so excited
43:03to see where
43:04that's going to take me.
43:05This is all just
43:06such a dream come true.
43:07Thank you.
43:08Thank you.
43:09Bye.
43:13Lift!
43:14Next time.
43:15Okay.
43:17Who here knows
43:18how to fillet a fish?
43:20Well, you're in luck
43:21because today
43:21I'm going to show you.
43:23It's a MasterClass
43:25with Chef Hugh.
43:26Oh, no.
43:27I am not comfortable
43:28with fish.
43:30Be cool.
43:32I hope this is okay.
43:33Cooking is so punk rock.
43:36Let's break the rules a bit.
43:37Let's break the rules a bit.