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00:08The journey to the MasterChef Canada title starts here.
00:13Canada's best home cook.
00:16This is my one chance and like I'm ready to go.
00:19Handpicked from hundreds of applicants.
00:21I came to MasterChef to prove something.
00:23I don't want this. I need this.
00:24Definitely high stakes, high pressure.
00:27I'm scrambling, I'm not going to lie to you.
00:33The stakes are higher.
00:34Get your head in the game. I need you to cook.
00:36Start again. Just start again.
00:39Medic.
00:40We got to stop this clock.
00:42The challenges are bigger.
00:44Go.
00:46Close your eyes.
00:47And the competition.
00:49You will be facing the wall.
00:51Is fiercer than ever.
00:52Okay, next one.
00:54What? This is a nightmare.
00:56Come on guys, you're starting to fall behind.
00:58The sports bar is open.
01:01Guys, let's stop arguing, let's start plating.
01:03Oh no.
01:04Really scared.
01:07Every dish will be unforgettable.
01:10It's phenomenal.
01:11Those flavors were bomb, man.
01:13I think it slaps.
01:15So fire up the ovens.
01:18A lot of deep breaths.
01:19You need to have these on the plate and get ready.
01:22I'm losing it.
01:23Oh no.
01:24No, I don't care.
01:26Let's see what I can do.
01:27Let's do it.
01:30Canada's next MasterChef is...
01:34Bring him in.
01:42Oh my god.
01:44This is insane.
01:46This is so crazy.
01:48Come on.
01:48Oh my god.
01:49Oh my god.
01:51Yeah.
01:51This is crazy.
01:55Walking into the MasterChef Canada kitchen, like budget is through the roof.
02:00It's huge.
02:02Everything's on point.
02:03Like, that's it.
02:04Look at this pantry.
02:06I almost want to cry.
02:07Wow.
02:09Walking into the kitchen is the most surreal moment.
02:11I have watched this kitchen on TV for so long, and actually standing in it is absolutely wild.
02:19Can't believe we're here, man.
02:21Being a content creator, I'm meant to be here.
02:23The lights, the cameras, the kitchens, it's my home.
02:27Are you nervous?
02:28No.
02:29I'm not nervous.
02:32Oh my god.
02:33There they are.
02:34There they are.
02:35Oh.
02:39Hello.
02:41Welcome.
02:41Welcome, everyone.
02:43Looking ready.
02:45Okay.
02:46This is incredible.
02:48This is amazing.
02:49Oh my gosh.
02:50Mary Berg.
02:51She's the one I'm most excited to see, because it could happen to me.
02:55I could be in her position.
02:56I could win this.
02:57Cute.
02:58I'm most excited to meet Craig.
03:00He's the master of, you know, fusion, and I'm really the epitome of fusion.
03:04We connect.
03:06Chef Hugh is a legend in the food world, so it's like excited, nervous, scared.
03:11Welcome to MasterChef Canada.
03:18You are now a part of the biggest, toughest, most challenging cooking competition in the country.
03:25Brace yourselves, home cooks, because the heat in this kitchen is about to get cranked all the way up.
03:33More challenges, more cooking, higher expectations.
03:38Oh boy.
03:39I got this.
03:40We know it.
03:40We got it.
03:41We got it.
03:42Look around.
03:43Size each other up, because only one of you can be Canada's next master chef.
03:50I think I'm definitely a top contender.
03:52Once they see the way I can cook, they are going to be intimidated and see me as a threat.
03:57We should just cut to the chase right now and just give me the trophy.
04:01Brendan.
04:02Hey.
04:02What does your family feel about you giving your life up as an electrician to be here?
04:07I think they're so proud of me right now.
04:10They're not short-circuiting.
04:12My dad was an electrician.
04:14My grandpa was an electrician.
04:15I'm an electrician now.
04:17But I love cooking.
04:18It's my passion.
04:19So, you know, maybe it's time to break that chain.
04:22Jason, you're a sommelier in Vancouver.
04:25How does that influence your cooking?
04:27It means that I understand all the different layers of cuisine.
04:30Like, I understand all the different layers of some of the world's finest wines.
04:34Allian, what kind of, like, Gen Z energy are you bringing to the MasterChef Canada kitchen?
04:40These guys are going down.
04:41They do not know what's coming after them.
04:43Okay.
04:44People may think that I am an underdog, but the underdog always has the best story.
04:50Winning the competition will earn you the life-changing title and the MasterChef Canada trophy.
04:57Woo-hoo!
04:57Woo!
04:58Whoa!
04:59Woo!
04:59Woo!
05:00Woo!
05:01Woo!
05:01Woo!
05:21By winning $100,000, I would fulfill my lifelong dream of owning my own food truck.
05:27And I can't wait to involve my husband, my little girls.
05:30That $100,000 would change my life forever.
05:33We can tell you all brought your A-game, which is a good thing, because that's the kind of
05:38energy you're going to need to get your hands on one of these.
05:41Woo!
05:41Woo!
05:44Woo!
05:45Woo!
05:45A coveted white apron.
05:47Let's go.
05:48There are 16 of you, but only 12 white aprons.
05:54You're going to get two chances.
05:55Impress us, impress us, and you will get a white apron.
05:59But fail, and you go home.
06:02Getting a white apron means everything.
06:05I'm a indigenous, mixed race, six foot two trans woman with bright red hair.
06:11A white apron means that I get to be a representation for another day, and that's what I'm really here
06:17for.
06:17All right, okay, everybody, for your first challenge, you'll all be competing in teams
06:22of two.
06:24Oh, okay.
06:26Home cooks in the front row, turn around, and say hello to your partners.
06:33Working in pairs with people that we have no idea who we are, what are our strengths, what
06:38are our weaknesses, it's definitely throwing me off.
06:40And you don't know the other person's palate or their skills, so you're just going off blind
06:45trust.
06:46Four white aprons are up for grabs in this round.
06:50You'll all be making the same dish.
06:52The two teams that nail it will be part of the top 12.
06:57To find out what you're making, head to your stations.
07:01Woo!
07:01Woo!
07:02Hey!
07:02Come on!
07:03We got this.
07:04We got this.
07:04We got this.
07:06We got this, buddy.
07:08Let's do it.
07:09Let's do it.
07:10I'm not even thinking about what's under this cloche right now.
07:13I'm just trying to figure out how am I going to work with this guy I just met.
07:17Lift the cloche.
07:19Oh, okay.
07:21What?
07:22That's not food.
07:24Hello, talented home cooks of Canada.
07:27Woo!
07:28Oh, my gosh!
07:29No way.
07:30Let's go.
07:31Gordon Ramsay, I am pumped.
07:34You're all here because you want that incredible coveted white apron.
07:37So, listen up, because tonight, you'll cook a dish that will really reveal everything your
07:43judges need to know about your culinary skills.
07:46Trust me, it's the ultimate indulgence.
07:48It's a beef wellington.
07:51A perfect medium rare filet wrapped in mushroom duxelle, prosciutto, and flaky puff pastry.
07:58Gordon Ramsay asked us to make beef wellington, which is his specialty.
08:02I'm not going to let this guy down.
08:04Tonight, you've got 60 minutes to make the best beef wellington Canada has ever witnessed.
08:10Everything you need is already at your station.
08:13Right.
08:13Get ready, because your time starts now.
08:17Does it actually start now?
08:18Well, you heard the man.
08:19What are we waiting for?
08:20Let's go.
08:21Cook.
08:21Go, go, go.
08:23Okay, I'm on it.
08:25All right, let's go, let's go.
08:27Go, go, go.
08:28You got it, you got it.
08:29This is such a great challenge, because right off the bat, we are pairing them up with basically
08:34a stranger.
08:34They don't know each other, and they're going to have to figure out how to work as a team
08:38to get this one dish done.
08:39What do you want to do?
08:40Okay, so I got wellington.
08:41I'll do the duxelle as well.
08:43Yep.
08:43Start the puff.
08:43I'll start seasoning the wellington.
08:45So you're going to do the pastry dough?
08:46Yeah, I got pastry.
08:47I'm going to work on the meat.
08:48It's teamwork, communication, if I'm annoying, but make sure we communicate.
08:52So Dre, to me, seems like such a confident person.
08:55Out of the way!
08:56So I'm just hoping and praying that he has everything to back that up with.
09:00It's going to work out perfectly.
09:03Now, look at this beef wellington.
09:06That is crisp.
09:07You can tell that there's so many layers to this puff pastry.
09:11Oh, yeah.
09:12Looks great.
09:13Looks beautiful mid-rear.
09:15The duxelle's kind of evenly done.
09:16Now, this potato puree is smooth, perfectly done.
09:20And then with the glazed vegetables and this beautiful jus, really, it's just such a classic,
09:26but really technically challenging dish.
09:33This is a real challenge.
09:35They're making puff pastry from scratch.
09:37Definitely nervous.
09:38But you do your best when you're a little bit nervous, right?
09:40Beef wellington really is symbolic of traditional European cuisine.
09:44And I'm out of my element completely.
09:47I'm from Fiji.
09:48And I'm Indian.
09:49And I'm Canadian.
09:50And this dish is not me.
09:52But there are only four white aprons.
09:54I can do this.
09:56Do you have more butter?
09:58Freak.
09:59I've just used all of the butter that we had for this challenge.
10:02I screwed up a little bit because I put a little too much butter.
10:05Oh, I'm hearing somebody screwed up.
10:07I mean, no one really complains about too much butter, right?
10:12And you need to remember, season it, okay?
10:15That's a great point.
10:16I think one of the things the home cooks might not recognize is how much you need to cook that
10:21mushroom, that duxelle.
10:22Because mushrooms, they have a ton of moisture in them, and you need to cook that out,
10:25or else that pastry on the bottom is going to be soggy.
10:28And I do not want soggy pastry.
10:31Duxelles almost dry.
10:32Are you dialed in?
10:33I'm dialed.
10:33If you're not dialed in, you can tell me.
10:35Monica, I am both dialed and locked.
10:37Yeah?
10:37Yeah.
10:38Brendan's a blue-collar guy.
10:39I'm a blue-collar girl.
10:41We are vibing.
10:43Well, listen, we couldn't ask for more than that, my friend.
10:45Exactly.
10:45We couldn't ask for more.
10:46I worked in a male-dominated field.
10:48I was a construction project manager for 12 years.
10:52Dealing with 300 guys on a site, I can hold my own.
10:54So I can handle anything that these other home cooks are going to throw at me.
10:58This is so much fun.
11:00I'm having the best time.
11:02Pastry is very nice, coming together.
11:04Oh, nice.
11:05That looks perfect.
11:07Thank you, thank you.
11:08How's the pastry?
11:09Good, good, good.
11:12Soon get him in the oven.
11:13Yeah, I think we're almost there.
11:14We got this.
11:15Yeah, girl.
11:16Woo-hoo.
11:17All right.
11:18Hey, Mary.
11:19How's it going?
11:20It's going great.
11:20We're having a blast.
11:21I will say, I am loving this teamwork.
11:24We're having a really good time, and I think we're working really well together.
11:27We're like besties already.
11:28Exactly, but we're vibing.
11:30Are you worried about anything in particular right now?
11:32No.
11:32No.
11:32Just like, just guys looking to know each other and following the clock.
11:35Yes, trusting each other and trusting the process.
11:37I love it.
11:37I feel like I want to be in this team.
11:38Have a good time.
11:39Okay.
11:40White aprons are riding on this dish, and I really want my name to be on one of them.
11:44Mmm.
11:45Big yum.
11:48Now, have you ever made beef wellington before?
11:50I haven't.
11:51First time.
11:51Yeah, and sad confession, but mushrooms are the only food I don't like.
11:55Why?
11:56They're gross.
11:57They taste like little sponges.
12:00Is that enough?
12:01Hmm?
12:01Do I need to cover the whole thing?
12:03No, right?
12:04Or do I?
12:05Are you good at rolling?
12:06Um, I could be.
12:09Okay, we got to get this in the oven.
12:11Okay.
12:12Get that lettuce.
12:13This way or this way?
12:14This way.
12:16Do you like what you're seeing?
12:18Um, yeah.
12:20No, I think the jeans, vest, the shirt's great.
12:23Oh, I mean, are you talking about your pastry work?
12:25No, you're screwing that up royally.
12:27Am I?
12:27No, you're fine.
12:33The lattice is just breaking, man.
12:35It's just breaking?
12:36Yeah.
12:37It's, uh, I added too much butter, so it's just sticking to the lattice roller.
12:40Marshall is trying to roll out the dough, and the puff is too sticky.
12:43I knew that this was going to happen.
12:44Here, hold hard.
12:45Yep.
12:46Push, push, push, push.
12:47So, Marshall and Jay used all of their butter in their pastry, which is a bit of an issue.
12:52If the dough has too much butter, it just won't hold its shape, and the lattice is going to fall
12:57apart.
12:58Goddamn.
12:58I just want a white apron so badly, and I think we might be screwed.
13:04Yeah, it's just stuck to it.
13:06I already sloured it.
13:09CIBC is proud to offer Canada's next MasterChef personalized financial advice and a cash prize of $100,000.
13:17Home cooks, you've got 30 minutes left to make your dish.
13:20Screw the lattice.
13:21Yeah, yeah.
13:21Screw the lattice.
13:22Screw the lattice.
13:22We're just going to egg wash.
13:23Get the egg wash, and then I'm putting it in the oven.
13:25Yep, sounds good.
13:26Jay and Marshall don't have any lattice on their wellington.
13:30Oh.
13:35Did you taste the sauce?
13:36I did.
13:37And?
13:37I love it.
13:38Okay, we're not touching it.
13:39No, don't touch.
13:40How's your sauce going?
13:41It's tasting perfect.
13:42But I want you to try this, too, because it is, it's tasting correct.
13:46When it comes to this recipe, I'm the most confident about making a really delicious sauce.
13:51It is really concentrated.
13:53Gosh, it's so strong.
13:55It's too acidic.
13:56But it's, um...
13:57Do you want to offset with a bit of stock?
13:58This is sauce for Gordon Ramsay's Beef Wellington.
14:02He would never serve anything less than perfect.
14:06I need to figure out a way to fix this.
14:08I don't know if it's going to come together.
14:09We'll see.
14:10No, we're going to make it happen.
14:13Come on, baby.
14:14Come on.
14:14Tell me.
14:16114.
14:17Yeah, that's fine.
14:18That's fine.
14:18That's fine.
14:19Out.
14:19Okay, what temp are we looking for right now?
14:21We are looking for exactly that, 105.
14:24That was like it was made for a TV.
14:26Nailed it.
14:27Yes.
14:28Ten minutes left, home cooks.
14:31Ten minutes.
14:32The potatoes, the potatoes, like what's going on?
14:35They're still boiling.
14:35They just started boiling.
14:37Okay, just leave it, just leave the lid closed.
14:39The worst thing you can do is try and mash an undercooked potato.
14:44These potatoes aren't ready.
14:46I have to wait a second.
14:47The gluten impact, it's just going to be horrible.
14:50Starchy and gummy.
14:52We have time.
14:53Dre is making the sauce alongside the mashed potatoes.
14:56And I'm responsible for the Wellington and our vegetables.
15:00Potatoes are coming along.
15:01They're just cooking slowly at a time.
15:03Honestly, just start.
15:04Just start.
15:05And it's a disaster.
15:08Okay, you need to go quicker.
15:11Home cooks, you have two minutes left.
15:13You should be plating.
15:15Let me come help.
15:16I am pissed.
15:18At this level at MasterChef, if you can't do a sauce and potatoes, what are we doing here?
15:25Okay, can you help me come season this?
15:27Yep, absolutely.
15:29One minute left, everybody.
15:30You got one minute in your first cook.
15:32This is for your white apron, and only four of you are getting one.
15:37Sauce needs to go in here.
15:38Sauce needs to go in here.
15:39Sauce needs to go in here.
15:40Mountain butter?
15:41It is better.
15:42Okay, I trust you.
15:43Hold the parchment for me.
15:45Oh, you carried it like that?
15:47We're crushing it, Rebecca.
15:49Five, four, three, two, one.
15:53Time's up.
15:54Hands up.
15:58That was insane.
16:02I'm proud.
16:03We got it.
16:04I think we got it.
16:05Yeah.
16:06I'm so impressed.
16:09Everything is on the plate.
16:13It's now time to see which teams nailed their Beef Wellingtons.
16:17Rebecca and Lindsay.
16:19I am petrified.
16:21My hands are shaking.
16:22I am nervous.
16:27Let's take a look.
16:30Money shot.
16:31Now I hear this.
16:32Crispy.
16:33I hear the crispy.
16:34Feeling confident?
16:36Yes, Chef.
16:36Yes.
16:38Beautiful.
16:40Nice work.
16:42Beautiful.
16:44Wow.
16:48The sauce, although thick, has a good flavor to it.
16:53It was a really fantastic job on the pastry.
16:55And I think the cook on the meat was good and the duck so was good.
16:58Is there a British man yelling in your ear?
17:01No.
17:02No.
17:02That's because he did well.
17:05I'm so thankful.
17:06Thank you so much.
17:07Thank you so much.
17:09I think overall the judges liked our dish, and I'm really happy with the way that Rebecca
17:13and I showed up, worked together, and I'm really proud of what we did today in the kitchen.
17:19Geraldine and Jason.
17:20This is the first time that these judges are going to taste my food, and I am, I don't know,
17:25excited for the celebration.
17:27Here you go, chefs.
17:28You know, it looks really good.
17:33Thanks.
17:34I know you work as a sommelier.
17:36True.
17:37Yeah.
17:37Do you work in restrooms?
17:38What do you do?
17:39Um, I work, I have 13 kids, so.
17:41You, you have what?
17:4213 children.
17:43So I kind of know how to cook.
17:4513.
17:51Oh, pretty.
17:52Yeah.
17:53Your filet looks good.
17:54But you've got that undercooked pastry ring.
18:04The mushroom duxelle was definitely still very moist, and that's why you got that ring.
18:10While that pastry is kind of undercooked, it tastes golden, toasted, and in particular, the lattice.
18:16When you want that extra little hit, you get that little crunch.
18:18Super tasty.
18:20How are you, chefs?
18:20Thanks.
18:21All right.
18:21Good job.
18:22Nice.
18:24Drey and Manka, please bring up your beef wellington.
18:28There are some elements on this plate that obviously are not working, but one thing with
18:32me is I'm going to sell you on something that I made.
18:34So if they don't like my food, they're going to like the way that I sell it to them.
18:40Crust is nice.
18:41I hear it.
18:44Cook on the meat's nice.
18:45Yeah.
18:45Nice, medium rare.
18:47This sauce, however, that is just straight-up oil.
18:54There it is.
18:55So our sauce did break.
18:56Yeah.
18:57I think we put a lot of love into the wellington and maybe not enough into that sauce.
19:01You are very good at spinning, my friend.
19:03Yeah.
19:11The carrot and veg work is nicely done.
19:14Thank you, chef.
19:15The potato, not so much.
19:17It's grainy.
19:19It just has texture to it.
19:21That is not what I'm looking for in a pomme puree.
19:24The sauce was wild.
19:28I think we're all just flummoxed about that.
19:31Dre messing up our potatoes and our sauce does not equal a white apron.
19:38And you know what?
19:39It's all on him.
19:48The carrot and veg work is nicely done.
19:50Thank you, chef.
19:51The potato, not so much.
19:53I think it thoroughly lacks salt.
19:56I didn't think the potatoes were that bad.
19:58I think these judges like a lot of salt.
20:01You don't taste salt as much as you get older, so maybe they're just aging and not tasting how great
20:06it tastes.
20:07Raul and Hakate.
20:09Alyan and Ryza.
20:12Amanda and Harley.
20:13Jay and Marshall.
20:16Something's missing, guys.
20:18Unfortunately, we couldn't get the lattice cutter to work.
20:24This is the most stressful cut I've ever seen.
20:28You nailed the cook.
20:29Thank you, chef.
20:30I will say, do you see this line here?
20:33Yes.
20:34That's undercooked pastry.
20:36Okay.
20:42Everything within the pastry is under-seasoned.
20:45Everybody here needs to learn how to use salt.
20:49The sauce is weird.
20:50Okay.
20:51It's just a lot of butter.
20:52Who did that?
20:54I did.
20:56The Wellington's bad.
20:58Straight up bad.
20:59Okay.
21:00Cooking at home is amazing, and I'm sure you're absolutely fantastic home cooks.
21:05But this is the MasterChef Canada kitchen, and we've got to level up.
21:08Okay.
21:09Thank you very much.
21:12I'm not getting a white apron on this at all.
21:15I think I'm cooking for my life in the next challenge.
21:18It's all good.
21:19It's all good.
21:21Brendan and Monica, please bring up your Beef Wellington.
21:24Walking up to tasting, our biggest worry is that the Beef Wellington will be over.
21:46We're looking for a medium rare, but you're just a hair over.
21:49Looks like a medium.
21:56I think it's well-constructed.
21:57It's evenly cooked.
22:00The sauce has good consistency.
22:02The thing that I'm really jonesing for was the pastry.
22:06And the lattice work, it's nice and fine, so you're getting that crunch.
22:10Great teamwork.
22:12Thank you, Chef.
22:12You can head back to your station.
22:13Thank you, Chef.
22:15Good job, guys.
22:20Two teams demonstrated grace under pressure.
22:24Impressive skill, and most importantly, great teamwork.
22:29And for that, they have earned their spot in the top 12.
22:38Rebecca and Lindsey.
22:41Brendan and Monica.
22:43Come on up and get your white aprons.
22:46Oh, my God.
22:47They're running.
22:50We did it.
22:51We did it.
22:55Huge congratulations.
22:56Thank you so much.
22:57Oh, my gosh.
22:58Great job.
22:58I have a white apron.
23:00I'm ecstatic.
23:03This is incredible.
23:06To receive this white apron and to be the first Newfoundlander to make it to the top 12 is so
23:10exciting.
23:11Next step, winner.
23:13Oh, wow.
23:15So you've got to tell me.
23:16How's the view up there?
23:17Phenomenal.
23:20As for the rest of you, your Beef Wellingtons didn't cut it.
23:27But we're giving you a second chance to fight for a white apron.
23:31We want you to make a dish inspired by a restaurant meal that left a lasting impression.
23:36For me, it was the first time that I ate uni at a sushi restaurant.
23:40For me, it was as a young chef eating a roasted chicken at Zuni Cafe cooked by Judy Rogers.
23:46For me, it was having fajitas at a chain restaurant with my family.
23:51Inspiration can come from anywhere.
23:54So cook without fear and don't play it safe because four of you are going home.
24:01I have been dreaming about being in the top 12 for as long as I can remember, and this is
24:05my last chance.
24:07You have 60 minutes to make us something to remember you by.
24:11And your time starts now.
24:18Behind you.
24:19I'm a new man.
24:20I'm really excited about this challenge.
24:23Food and memory is so linked.
24:25Yeah, I mean, food's all about stories in so many ways.
24:28And we're going to get to know them through their cooking.
24:30I'm putting my heart, my soul, my everything into this dish.
24:39It's the last chance for a white apron.
24:41I'm feeling the stress and the pressure going really big.
24:44I'm making a tagliatelle bolognese with fresh pasta.
24:48I worked in an Italian restaurant where they actually taught me how to make pasta.
24:52The food dream is a little endless.
24:55I want to work in content, have a food podcast, a blog.
25:00I would love to have a restaurant one day.
25:02Into the oven they go.
25:05Just think of me as the trans Gordon Ramsay.
25:11Okay.
25:12Don't use up all the butter this time.
25:15Clean up Melonka's mess.
25:17Not at all.
25:18That's all you, bud.
25:21What's Harley working on?
25:22Like, I really want to see.
25:24Okay.
25:24Yep, we're getting some more.
25:25All right.
25:26I'm making a tuna quenilau, which is essentially a Filipino-style ceviche.
25:30This dish is inspired by the first time I was able to afford a nice, fancy meal for myself.
25:34And I saw beef tartare on the menu.
25:36And so I just wanted to kind of recreate raw preparation, but with my identity on it.
25:41I want to get a white apron so bad.
25:45You, baby, talk to me.
25:47Oh, Dre, are we at that point in our relationship already?
25:50You calling me, baby?
25:51I feel the connection already.
25:53Okay, you guys, gigante beans.
25:55You got peppers.
25:56You've got chocolate.
25:57What is going on there?
25:58Now I'm making a paella de entrecot con alma de chocolate, which is a steak paella with
26:04a dark chocolate sole.
26:05And so what restaurant is this inspired by?
26:08This is from a restaurant in the region of Murcia in Spain.
26:11Okay, well, good luck, Dre.
26:13I'll see you soon.
26:13You're gonna need it.
26:15I'm known for crazy viral food.
26:17You could give me gummies or you could give me saffron, and I'm gonna make something that's
26:21gonna taste excellent.
26:22I'm in my element.
26:23This is Spain, baby.
26:24Let's get it going.
26:25So I just got back when Dre and I talked.
26:27He did call me Hugh, baby.
26:28Oh, Mary and I call you that all the time.
26:30Yeah, that's your nickname.
26:31Did you know that?
26:32I'm not really getting used to that.
26:35Chocolaté.
26:39Plantains is a big staple in my culture, so I wanted to show them.
26:44I am from Medellin, Colombia, but then later we moved to a very rural area in Colombia.
26:50I'm making a trio of plantain baskets, shredded beef, pork belly, and then the other one with
26:57shrimp.
26:57One of the things I'm always worried about in this kitchen, and it's something that I fell
27:01victim to as well, is overcomplicating things.
27:04Absolutely.
27:05And using multiple different techniques, it's almost like throwing all your tricks into
27:10one single bag.
27:11They all think more is more.
27:12And that's wrong.
27:13Yes.
27:14Raul, how are you doing over there?
27:16I'm doing okay.
27:18Lots to do, lots of components, lots of elements.
27:21Today, I will be making a Nigerian pepper soup spiced lobster bisque with a fero tagliolini
27:27pasta.
27:28I grew up in the eastern part of Nigeria.
27:30I moved to Canada, and a lobster bisque was one of the first seafood dishes that I tried,
27:35and I was like, oh my God, we're on to something here.
27:38I'm nervous about that, though.
27:41Raul's pasta is looking a little bit tough.
27:44Something is wrong with my dough.
27:47Don't want to let it go.
27:48I'm just trying to see if I can save it.
27:51I'm already confused about the noodles.
27:53I feel like Raul could just leave them off the plate, and they won't be missed.
27:56Something is not going right here.
27:59Seems like Raul might have bitten off more than she could chew.
28:07Home cooks, 25 minutes left.
28:09Keep cooking.
28:10Something smells good.
28:11Oh, yeah.
28:12Let's see what happens if I run it through again.
28:16Her dough, her dough is too thick.
28:17I know.
28:18Oh.
28:19I have to scrap the pasta.
28:21I don't know what went wrong.
28:22My pasta's falling apart, so I've got to focus on my lobster.
28:25I'm just hoping that, you know, the flavors of this bisque is going to bring everything
28:29together, and the dish will still be beautiful.
28:36Okay, let's do this.
28:38I'm going to do a small one in case it decides not to set.
28:43I'm feeling unusually stressed.
28:45I'm making a blueberry muffin cream puff inspired by my childhood in my mother's bakery.
28:52There's a lot going on with this one.
28:54A lot of emotions, a lot of pressure.
28:57I'm making a stew egg benny with brown butter hollandaise.
29:02Stew is searchin in my language.
29:04My husband and I, we have 13 kids, and we don't carve out a lot of time together, so
29:10we decided to go on a date night, and I ordered this from the restaurant, and I was in love.
29:16I'm here from my tiny little island of Ida Gwai on the coast of BC.
29:20We live off the land, and that's really who we are.
29:25When I win $100,000, I'm going to be going all over Canada and introducing the world to
29:30indigenous cuisine.
29:31I want to showcase it everywhere.
29:34It's almost there.
29:37Hello, Jason.
29:38Hello, Mary.
29:38What is this inspired by?
29:39This is a Mediterranean tuna tataki with beautiful confit tomato and anchovy and caper sauce.
29:45Okay.
29:46That was inspired by an early restaurant visit.
29:48I was about 9 or 10 years old, and I ordered pasta.
29:52It shows up, and there's a bunch of stuff on it.
29:55Tuna is artichokes, capers, olives.
29:56You can imagine what my reaction was.
29:58Olives is a 9-year-old.
29:59It's a bold move.
30:00And so we're reimagining that.
30:02Now it's going to be a tuna tataki.
30:04You're going to get that nice ruby on the inside for everything.
30:07Make sure it stays nice, because it kind of is like a thermometer.
30:09It tends to happen really quickly.
30:10Heard.
30:10Okay, awesome.
30:13Ten minutes.
30:14You've got ten minutes left.
30:16Those chips look amazing, Harley.
30:18Hey, Marshall.
30:19How are you?
30:20What do you got going on?
30:20I am making a deep-fried pork and chicken dumpling.
30:24Okay.
30:24So what's the memory that you're tapping into for this?
30:26My university friends and I are trying to do an Asian restaurant in Toronto that served
30:30a pork dumpling that was stuffed inside a chicken wing and then deep-fried.
30:34So I've taken the idea to make that dumpling.
30:36Who taught you to cook, Marshall?
30:38My mom taught me how to make dumplings, so I'm doing this in honor of her.
30:41I think we're about to see some dumplings happening over here on Marshall's section.
30:45Are we stuffing dumplings?
30:47Marshall's bringing out those guns.
30:49Home cooks, you've got five minutes left.
30:52Make sure everything on the plate is delicious.
30:55Not there yet.
30:56Not there yet.
30:57Jokate is making bolognese.
30:59I did notice that she's adding tomato in there.
31:02Yeah, technically that's not a bolognese.
31:04A little tomato paste is okay, but tomato, no.
31:08Woo!
31:10Two minutes!
31:12Oh my goodness.
31:14I mean, not everything, but your dish.
31:16Oh God, I didn't taste it.
31:17Shoot.
31:18I hope the judges like flour flavors.
31:21Amanda's adding orange blossom water to her pastry cream.
31:24That flavor can be really overpowering.
31:27God damn it, that's good.
31:29Home cooks, one minute!
31:30One minute left!
31:32All right, the lobster is done poaching.
31:35I think it's under.
31:36I think it's under.
31:37Oh, it looks wet.
31:38Rally, you have to start plating.
31:40Count it down, gallery.
31:41Eight, seven, six, five, four, three, two, one!
31:49Time's up, hands up!
31:51Good job, everybody!
31:53Woo!
31:54Way to go, guys!
31:55Nice work, everyone!
32:00Woo!
32:01That was insane.
32:03I feel excellent.
32:04I have the plate that I designed perfectly in my head right here, and I have the cleanest
32:08station in the whole competition right now.
32:09So for me, this is a double win.
32:14All right, home cooks, before we taste, we're going to take a closer look at your plates.
32:22The tension of the room is absolutely palpable.
32:25It's utterly quiet.
32:32This is a steak paella with a dark chocolate soul.
32:39Bland.
32:41Oh.
32:51Assertive.
32:58It is so quiet in this room.
33:00Everybody's wondering what the judges are thinking.
33:02Do they love it?
33:03Do they hate it?
33:04Who knows?
33:06You made your own wrappers?
33:07Yes.
33:08Fresh tasting.
33:13Did you mean to put that much orange blossom water in there?
33:16Yeah.
33:16I love a floral flavor.
33:22Off-putting.
33:23Okay.
33:26No.
33:27I did not expect that at all.
33:30Hmm.
33:31Oñez doesn't have tomato in it.
33:38So the vein is still inside this lobster?
33:40So that one, yes.
33:42And this line?
33:43Okay.
33:50The judges are being cutthroat right now, and I'm looking down at my dish, and I'm thinking,
33:56oh my gosh, what's coming my way?
33:59Your dishes gave us a lot of insight.
34:04And we've made some decisions.
34:07If we call your name, please come join us at the front.
34:12Dre?
34:15Amanda?
34:17Jason?
34:19Harley?
34:21I'm thinking, is this the top four or the bottom four?
34:26I could be getting an apron or a one-way ticket back to Vancouver.
34:31Dre and Amanda, we sampled components from both of your plates.
34:40And we've decided.
34:51Dre and Amanda, we've decided.
34:57That we are not going to be offering you a white apron today.
35:00Oh, my God.
35:04Thanks so much.
35:05Bye, guys.
35:08My dish was supposed to be a journey and an experience, and I feel like they just, like,
35:13dipped their toe on the plane.
35:14I really did make myself proud.
35:17I'm going to keep on pursuing what makes me happy in life for sure, and that's food.
35:23Jason and Harley, we've seen enough from the two of you also.
35:29We know you worked really hard on your dishes, and you did not disappoint.
35:36Okay.
35:41Your dishes were spectacular, and they've earned you a white apron and a spot in the competition.
35:47My brother.
35:48Oh, dude.
35:48I have a white apron.
35:50Yes.
35:50That's what I came here to do.
35:51I am so excited.
35:53Head on up to the gallery, you two.
35:55With pleasure.
35:55Oh, yeah.
35:58I just got a white apron, and it has my name on it.
36:05This is so cool.
36:07All right, everybody.
36:08We have six aprons left, and we have eight dishes to taste.
36:11Let's get started.
36:13Geraldine.
36:14Come on up.
36:15You got this, Geraldine.
36:15You got it.
36:16Woo.
36:16This is the first time I'm actually giving the judges Haida Gwaii cuisine.
36:21I am so excited to have them taste everything that is Haida Gwaii.
36:26Here you go, chefs.
36:28You're welcome.
36:29I made a stew eggs benny with seurchin brown butter hollandaise, a crab cake, and fried bread.
36:36There's something about brunch that's bountiful, and this is definitely a bountiful plate.
36:43Oh, that's a nice runny yolk.
36:50The sea urchin brown butter hollandaise.
36:53It has a nice texture.
36:55You know, it's like very robust, and it has a nice emulsion to it.
36:58I like the crab cake, and I like the space element to it.
37:01The egg's really well poached.
37:03Overall, I think it's a great plate of food.
37:06Your fry bread is delicious.
37:07It's got the right level of sweetness to it.
37:09It's got a good chew.
37:10Really, really tasty.
37:12I can see why this is such a good memory for you and your husband.
37:15Great job.
37:16Thank you, chefs.
37:17Yeah!
37:18Let's go, mama!
37:21Marshall, please bring up your dish.
37:22Let's go, Marshall!
37:23Let's go.
37:24The dumplings look phenomenal.
37:26They look really crispy, and I'm really happy with them, and I really hope that they pull me through.
37:30I've made a deep-fried chicken and pork dumpling with an Asian slaw and a dipping sauce.
37:37I think your dumpling wrapper is really nice.
37:39It's crispy on the outside.
37:40There's still that little bit of chew.
37:43The filling isn't as punchy as I thought it was going to be.
37:46Did you put sesame oil in the filling?
37:48Yeah, just a little bit.
37:49I'm tasting mainly the sesame oil.
37:51Okay.
37:52Sesame oil is like tarot.
37:54I love a little bit of it.
37:55You give me a ton, I can't taste anything else.
37:58Okay.
37:59I see what you were going for.
38:01It just fell short.
38:02Okay.
38:08Manka!
38:09Alyon!
38:10Jay!
38:11Come on up!
38:15Manka, tell us what you made.
38:17I made a berberé UK with a puro lotus root and cassava chips.
38:22I made a frozen chocolate cremeux with a passion fruit gel and toasted coconut.
38:30I made matreya, which is a cross between Fijian matritirgari and Spanish paella.
38:39The fish that I had was really nicely cooked.
38:42I liked the coriander seed.
38:43It's almost like a savory sprinkle in the rice.
38:45It's really good, but it's not a paella.
38:49It's paella-ish.
38:50Ish.
38:51I mean, the texture of the cremeux is very nice.
38:54They're creamy, it's soft.
38:56That streusel, very nice.
38:58The thing I like the most is as you're eating it, you get that kind of like chewy, almost
39:02crispy coconut.
39:03Thank you so much.
39:05Yukwe is Korean beef tartare, and I'm always ordering it.
39:09And I was very happy with this one.
39:11Okay.
39:12Wow.
39:12It's a good dish.
39:13It shows a lot of skill.
39:15Thanks so much.
39:15Head back to your dish.
39:16Jamonka!
39:18Woo!
39:18Woo!
39:22Rao, please bring your dish up to the front.
39:25You got this, Rao.
39:29So in front of you here, you have a Nigerian pepper soup spiced lobster bisque.
39:35How long did you cook the lobster tails for?
39:37I glanced it for two minutes, and then I poached it in butter for four minutes.
39:43I think the presentation is really minimal, which I think is nice.
39:47The thing, as soon as Chef Hugh cut into it...
39:52This is raw.
40:02You see this translucency right here?
40:05This is raw.
40:08The undercooked lobster is tough.
40:12So this is what I can't look past.
40:14This is where the lobster's poop comes from.
40:17You don't want to eat that?
40:18Yes.
40:18I don't want to eat that.
40:19My apologies.
40:22Am I sad?
40:23Am I disappointed?
40:24Yes.
40:24I really wanted to impress the judges.
40:31I'm so scared that I could be going home.
40:37If I pass out, just leave me. I'll get up in a minute, okay?
40:42All right, tell us what you made.
40:43I made a tagliatelle with meat sauce, question mark.
40:48Rebrand.
40:49Rebrand, yes.
40:53Well, Hecate.
40:55I think it looks good.
40:56I like the parmesan crisp.
40:58It's very modern looking.
40:59The pasta looks really brilliantly thin.
41:01The meat sauce, while it's not a traditional bolognese, I think it's rich.
41:05I think there's a ton of flavor.
41:07The texture on the pasta, really nice.
41:10You did what should have taken three, four, five hours within 60 minutes.
41:14It's a tasty plate of food.
41:22Reiza, show us your plate.
41:25I'm feeling hopeful that they like what I cook.
41:29I made a trio of plantain cups, one with shredded beef, another one with shrimp, and another one
41:37with chicharron, pork belly.
41:41You have several standout components on this dish.
41:45Do you have a favorite of these three?
41:47The beef.
41:48And is there a reason you did more than just your favorite?
41:52I told maybe just doing one thing.
41:54It's just simple.
41:55It's okay to be simple.
41:57The flavors are good.
41:58It's just a lot.
41:59Okay.
42:00I want to eat the food that you love.
42:02I remember when I was in this kitchen, and I kept trying to cook for the judges.
42:06I was like, what are they going to be impressed by?
42:08But the times that people really succeed in this kitchen is when they cook what they love.
42:14Okay.
42:15I really want to get this white apron.
42:18I didn't come this far to go home.
42:26I think we have a few people who are definitely going to get that apron, but I think we've got
42:31to discuss.
42:32Marshall's dumplings, hmm, a little disappointing.
42:36Risa's dish maybe had too many things going on.
42:40A lot of them suffered from just trying to put too many ideas onto the plate.
42:44Sometimes it's better to keep it simple.
42:48So do we agree?
42:49I think so.
42:50Let's do it.
42:57When I call your name, please step forward.
43:03Marshall.
43:07Marshall.
43:08And Raul.
43:13Unfortunately, your dishes fell short.
43:16We're really sorry, but your MasterChef Canada journey ends here.
43:24I knew I was doing the most, but at the end of the day, simplicity might just be better.
43:29This is not going to be the end of my cookery.
43:32I wanted more time in the kitchen, and unfortunately, I don't have that opportunity, and that just,
43:37that really sucks.
43:40Now, for those of you who can do math, this means that the six of you are officially in
43:48the top 12 ambassadors of Canada.
43:55Oh my God, I feel amazing.
43:59Oh my gosh.
44:00White apron, A of A.
44:04Enjoy this moment and celebrate and let it all sink in.
44:08Because it's only getting harder from here.
44:12Okay, out you go.
44:13We'll see you soon.
44:14Great job, guys.
44:20This competition is only going to get more intense.
44:22It's only going to become more stressful.
44:24I think as we continue, personalities are really going to start to clash.
44:28Oh, well, now I have to worry about the rest of the competition.
44:31It is time to hit the books, do some stretches, and get ready for an absolute marathon.
44:38Oh my God.
44:40Bye.
44:44Next time.
44:45Welcome, top 12.
44:47We've got a special guest.
44:50Lance.
44:52Oh my God, it's our first mystery box.
44:55Six pans, go ahead.
44:56Six pans.
44:57No, not serving you.
44:59Oh my God, it's rub.
45:00This is burnt.
45:03It's really simple.
45:05It's something I'd rather shave with than eat.
45:07Oh my God.
45:15Bye.