- il y a 3 heures
Watch MasterChef Canada, Season 9 Episode 4 on Dailymotion (2026).
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06:00Ça a été impacté, et je me sens très bien.
06:04Riza, qui est la première personne que vous choisissez ?
06:07Je veux choisir des gens qui sont gentils, qui ont des énergies, et qui ont des skills.
06:13La première personne que je choisisse, il aime sport, et il a une très forte énergie.
06:20Brandon.
06:21Nice.
06:25Riza me choisisse parce que je aime sport.
06:27J'ai hâte de me choisir parce que mes skills dans la cuisine, mais on va avec sport.
06:33La deuxième personne que je choisisse peut prendre direction et ne pas avoir des sentiments.
06:39C'est Harli.
06:42All right.
06:44Il me semble vraiment bien à être second pick.
06:47Il me semble que Manka a beaucoup de confiance en moi et je ne veux pas qu'elle douce.
06:51La deuxième personne, j'ai seen her cooking.
06:55Et elle a vraiment de très bons flavors.
06:59J'ai hâte.
07:03Je suis feeling ecstatic.
07:06Oh, what a healing journey.
07:07Je pense qu'il y a une petite fille qui peut relate à ce qu'il y a une petite
07:11fille.
07:11Donc, il y a une petite partie de ma mère qui est en train d'être maintenant.
07:15Teammates.
07:16Woo!
07:18Manka, it's your turn again.
07:20Lindsay.
07:22Good job, Lindsay.
07:25She's been on the top during this competition.
07:29Geraldine.
07:30Oh!
07:31Yay!
07:35Rikki, mistake.
07:37Je meurais.
07:41All right, Manka.
07:43This is your last pick.
07:44You have to pick between Jay and Alyaann.
07:48I am feeling let down by both Ryza and Manka because I was in the top four in the last
07:55challenge.
07:56And now I'm here.
07:58The next person I'm choosing...
08:05Allianne.
08:06Let's go, baby!
08:08Let's go, baby!
08:13I think Allianne is an underdog,
08:16and with good leadership,
08:17he's gonna be a great asset to the team.
08:20Jay, you're the last one.
08:22Best for last.
08:23All right, you're on the blue team.
08:27I'm the one that no one wanted,
08:28but I just have to move past it.
08:30We're still in a competition.
08:32I'm on this team now, and I'm all in.
08:35During service, Craig and I will be expediting
08:39and making sure that the athletes get their food on time.
08:43Okay.
08:44And I'll be checking in on our guests
08:46to get the live feedback on your dishes.
08:49You each have your own specialty pantries
08:52where you'll find a selection of fun
08:54and unexpected ingredients
08:55to help you take your menu over the top.
08:57You have two-and-a-half hours
08:59to prepare a two-course menu
09:00for professional athletes.
09:02Now get your heads in the game,
09:04and your time starts...
09:06Now!
09:07Go, go, go, go, go, go!
09:08Let's go, guys!
09:10Uh-uh.
09:10Fast, fast, fast, fast, fast.
09:14Can we do, like, chili-loaded tater tot fries?
09:18That's really heavy for an appetizer.
09:19They said over-the-top appetizer.
09:21It's a platter, so keep that in mind.
09:24People think I'm quiet,
09:26but I'm ready to step to the plate
09:28and be stern if I need to.
09:30People love finger foods for game day.
09:32Yeah, and people...
09:32But we have to make four.
09:34Sorry, don't talk.
09:34Sorry, sorry.
09:36For appetizer,
09:37what if we did crab ragoon-like nachos?
09:40Crab ragoon nachos.
09:42Yeah.
09:42Hell yeah.
09:42But it needs to be over-the-top.
09:44No, we're gonna make our main over-the-top.
09:45But they literally said over-the-top app
09:48and hearty main.
09:50Lizzy's very vocal.
09:51Girl, I hear you,
09:53but my executive decision is gonna be final.
09:56For our appetizers,
09:57we're gonna make a crab ragoon nachos.
09:58Yeah.
09:59Yep.
09:59We have dumpling wrappers.
10:00We have daikon.
10:01We can do pickled daikon.
10:02Okay.
10:03Okay, let's go to mains.
10:04Oh, we can do sliders.
10:05Yeah.
10:06You wanna do oven meatballs?
10:07It's gonna be easier.
10:08I think meatballs too,
10:09and we can sauce them.
10:10Yeah, meatballs-y.
10:12That sounds delicious.
10:12That's really good.
10:13For the red team's appetizer,
10:15we are making crab rangoon-inspired nachos.
10:18And for the main course,
10:19we are making tangy soy-glazed
10:21meatball sliders
10:22with fried tots
10:23and a sour cream dip.
10:25It's really good.
10:26Yeah, it is pretty good.
10:27But is it over-the-top?
10:29Let's start with the appetizer.
10:31Appetizer?
10:32Okay, let me think.
10:33Let me think. Let me think.
10:34Let's play to Ryza's strengths.
10:35She's the captain.
10:36She knows what she's doing.
10:37Can you just tell us,
10:37and we'll kind of execute it?
10:39Yeah.
10:39Yeah, but you guys also need
10:40to help me a lot.
10:42Yeah.
10:42I agree.
10:43Being a captain is hard.
10:45I want to be a leader,
10:47but I also want to take in account
10:50what my teammates want to do.
10:52My initial idea,
10:53deep-fried cauliflower.
10:55Cauliflower?
10:56Yes.
10:56We want that as crispy as possible.
10:58Tempura.
10:58Tempura.
10:59Tempura. Okay, perfect.
11:00There's so much involved
11:02in planning a meal.
11:03We need to make sure
11:04each dish is MasterChef-worthy.
11:06For the main dish,
11:07how about we do
11:08a flank steak tacos
11:10and the corner with orchid.
11:12Oh, a low cake!
11:13Elote.
11:13Elote, yes.
11:14For the blue team's appetizer,
11:16we're going to be making
11:17tempura cauliflower wings
11:19with nacho waffle fries
11:20and a dipping sauce.
11:22And for our main,
11:23we're going to be making
11:24flank steak tacos
11:25with a side of elote.
11:27Ryza's got a vision.
11:28I just want to execute it.
11:30Okay, let's get this done, guys.
11:31Okay.
11:31Let's stay organized.
11:33We have to win this, guys.
11:35Now look, there's game day,
11:36and then there's game day
11:37in the MasterChef Canada kitchen.
11:39I think that's two
11:40totally different things.
11:41These home cooks
11:42probably haven't cooked
11:43for 45 people before,
11:45so to approach this challenge,
11:47they're going to have
11:47to change our mindset.
11:48Remember, guys,
11:49you're focusing on your one task
11:51until it's done,
11:52and then we're going
11:52on to the next.
11:53Yeah.
11:54They're going to have to make
11:55good, hearty food.
11:56These are athletes.
11:57These are people who actually
11:58use their calories.
12:00Yes, they want to impress us,
12:01but the real judges today
12:03are these athletes,
12:04so they've got to do
12:04some fan favorites for sure.
12:06Not pulling punches here today.
12:08The cutting can go quicker.
12:09Yep, I got you.
12:10Thank you.
12:11I'm running a strict program,
12:12very much strict.
12:13I just want everything
12:15to be about time management
12:16and being able
12:16to work together as a team.
12:18What do we think
12:18of Manka's choice
12:19of captain for the blue team?
12:21I can't tell
12:21if that was a strategic choice
12:24to maybe find somebody
12:25who's been a bit of an outlier,
12:27but I think that Ryza
12:29can rise to the occasion.
12:30She always has great flavors.
12:32I'm feeling a lot of pressure.
12:34I'm going to win.
12:35I don't want to be in the bottom.
12:37I'm feeling confident
12:38with my team.
12:39We're all very different,
12:40but I know everybody
12:41can nail a dish.
12:42But at the end of the day,
12:44when you're the captain,
12:45responsibility is on you.
12:47Right now here,
12:47I'm marinating the steak
12:49for the tacos.
12:50Maybe Manka thinks
12:51that I'm not a good competition
12:53for her,
12:54or maybe team just wants me out.
13:00Manka?
13:01Yeah?
13:01The whole thing?
13:02Of what?
13:03Soy sauce?
13:04For that much meat?
13:05I'm going to reduce the sauce.
13:06I trust you.
13:09I'm in charge of creating
13:10the glaze for our sliders.
13:12It has to be tangy, salty, sweet.
13:15Mmm, mmm, mmm.
13:16Sugar.
13:17If we don't have the right sauce,
13:19this is going to be
13:19a very mediocre main dish.
13:21I think I'm going to hit it
13:22with some more rice vinegar.
13:26I'm tasting Lindsay's glaze,
13:28and I just don't like
13:29the taste of it.
13:30That's really salty.
13:31But I'm going to add
13:32a bit of acid.
13:33I really think we need
13:34a bit of acid.
13:35Thank you.
13:36The sauce is not up to standard
13:37at this point.
13:39Lindsay's going to have to go back,
13:40fix it, round it out,
13:42and make it make sense.
13:43I don't care about
13:44people's feelings.
13:45I don't care about
13:46people's egos.
13:47You just need to get it done
13:48and execute.
13:50Lindsay, the sauce has to be it.
13:51Girl.
13:52Like, I don't want to do that, but...
13:58CIBC is proud to offer
13:59Canada's next MasterChef
14:00personalized financial advice
14:02and a cash prize of $100,000.
14:06Home cooks, you have 60 minutes
14:08until the athletes arrive
14:10and service begins.
14:11Lindsay, the sauce has to be it.
14:13Girl, I hear you.
14:15Like, I don't want to do that, but...
14:16No, but that's why
14:17we're going to keep tasting.
14:18Team challenges can be
14:19really intense,
14:20and we're cooking for more
14:21people than most of us
14:22have ever cooked for before.
14:24Manka is anxious,
14:26and I think she's
14:26taking it out on the sauce.
14:28Why is there so much zest?
14:29That's a lot of zest.
14:30Look at this sauce,
14:31how much sauce I've made.
14:31Okay, then don't reduce it
14:33like this,
14:34because it's just going to build...
14:34But I don't want to reduce it yet.
14:35It's going to be too salty.
14:36Okay. Not yet.
14:37Not yet.
14:39Manka, the sauce needs time.
14:41Trust and believe.
14:43Mmm.
14:43Okay, better.
14:44Better.
14:45It's better.
14:47Okay, how are we doing there, guys?
14:48The cauliflower is blanching right now.
14:51I've just done the first round,
14:52so we're just going to toss it
14:53into the oven.
14:54Okay.
14:55As captains,
14:56you've got to organize your team,
14:57you've got to ascertain strengths,
14:59but you've got to lead as well.
15:01So they kind of have to have eyes
15:02on everything that's going on
15:04with their team.
15:05Manka, want to try this?
15:06Say, ah, here comes the airplane.
15:09Yeah, it's perfect.
15:09Thank you.
15:10I think it's a decent tactic to,
15:12if you're the team captain,
15:13almost give yourself the easiest dish,
15:15because then you're available to help out
15:18as your teammates need it.
15:20Oh, my God.
15:21I'm making the salsa here, guys,
15:23and I'm going to put two on the steaks, huh?
15:25No, Raisa.
15:25Don't cook the steak yet.
15:26Let those marinate.
15:28How long are we marinating the steak for?
15:30Uh...
15:31When are we starting cooking it?
15:32I think I'm going to start it at, uh,
15:36when we start serving the...
15:38The apple?
15:39The apple?
15:40I'm going to put the steaks.
15:41Where's Harley?
15:43Harley, what are you doing?
15:44I'm testing this wrapper for you.
15:46See if you like the size here.
15:47Okay, perfect.
15:48Thank you.
15:48Before this appetizer round,
15:50I am working on frying all the wonton wrappers
15:53so that we can use those as nacho chips.
15:55Quite an assembly line of rice paper.
15:58You better not burn on me.
15:59I'm dropping, like, eight wontons,
16:01moving to the next fryer,
16:01dropping another eight.
16:02Whoa, careful, careful, careful.
16:04Harley is doing the Lord's work
16:06frying those little guys, though.
16:07He has four deep fryers going,
16:10and he's just motoring between all four of them.
16:12Back and forth.
16:12And somehow I'm not worried.
16:15This is a lot of...
16:16A lot of rice paper.
16:20I'm, uh, a little bit overwhelmed
16:21in this challenge right now.
16:23I've got 80 meatballs to make and roll
16:25and, uh, cook perfectly,
16:27and, uh, I feel a bit behind.
16:29I am in charge of the meatballs for the main course.
16:31Do we need breadcrumb?
16:32I don't know.
16:34Maybe.
16:35What makes me nervous is being able to produce
16:3780 consistent meatballs.
16:40Let's taste it together.
16:41Let me just try it.
16:42Garlic.
16:43Onion.
16:44I need salt.
16:45Okay.
16:45You need a lot more salt.
16:47Yep.
16:48Oh, gosh.
16:49Okay.
16:49Okay, guys.
16:50Salt to me.
16:50So, are we frying now?
16:52I'm frying.
16:52I'm frying.
16:53I'm doing it right now.
16:55So far in this challenge,
16:57we've already seen some team dynamics start to play out.
17:00On the red team,
17:01it seems like Manka is running a tight ship.
17:03She's letting everybody do their thing,
17:05not micromanaging,
17:06but she is checking in.
17:07Yeah, it's good.
17:08Yeah?
17:08Yeah, it's really good.
17:09Fire, fire, fire.
17:10It's very clear to find rolls on the red team right now,
17:13whereas on the blue side,
17:14it's looking more disorganized.
17:16We need to be doing a test batch of tempura
17:19in the next five minutes, okay?
17:20I'm just doing that right now.
17:21Perfect.
17:22It's really important that we win this challenge.
17:24because we have Geraldine on our team,
17:26and she has an immunity pin.
17:28So if we lose, it's down to the four of us.
17:32This for the slaw, correct?
17:34No, no.
17:36The slaw is just gonna go...
17:37What are you doing with these tomatoes?
17:39That was for the nacho fries.
17:41Okay, and what...
17:43This is...
17:43No, I need to burn this one.
17:45Okay.
17:46For the sauce.
17:47Okay.
17:48Ryza is team captain,
17:49and I want to make sure
17:50that she has her voice heard.
17:52but she seems flustered,
17:54and I'm just starting to get nervous.
17:57Ryza is really salty.
17:58I would add a little bit of a...
17:59Salty?
18:00Lime juice.
18:03It's not salty.
18:08Hi, Monka.
18:09We are here to taste what you got.
18:11Yeah, for sure.
18:12So this is gonna be our crab rangoon nachos,
18:14and the sauce, we have a green onion mayo,
18:17and then we also have a sriracha honey.
18:19Ooh.
18:19Ooh.
18:20Who made the sauces?
18:21So Alian was in charge of making sauces.
18:23I like that face.
18:25Where are your meatballs,
18:27and how many do you have ready?
18:29We have no meatballs ready right now.
18:31Okay.
18:32Okay.
18:33Time is ticking.
18:34You should have all of your meatballs
18:35rolled and ready in the next 20 minutes.
18:3720 minutes, sir.
18:38Okay.
18:38Thanks so much.
18:39Yeah.
18:40Wait.
18:40I thought meatballs were doing them, like,
18:42a bit smaller.
18:43Or, like, is it, like, potty?
18:45Meatball.
18:45Meatball?
18:45Oh, like a big one.
18:46This size?
18:47And we'll sear, sear, and then bake in the sauce.
18:49Okay, okay.
18:49I'm gonna come help you guys after.
18:50So you're happy with that?
18:51Yeah, I am. Thank you.
18:54Ryza, what's going on?
18:55What's going on?
18:56What do you have ready for us to taste?
18:58Uh, I have the cauliflower.
19:00Guys?
19:02Can I have your sauce?
19:03The sauce for the...
19:04We haven't done it yet.
19:05Okay.
19:06There is the sauce.
19:06There is, uh, nacho sauce.
19:09Okay.
19:10I will say, the cook on the cauliflower that Jay did,
19:12really nice, really nicely blanched,
19:14and then the crisp on the outside is really good.
19:16You just have to maintain that consistency.
19:18Okay.
19:19Okay?
19:19Yeah.
19:21So, Geraldine, you are working on a bit of a batter
19:23for this cauliflower.
19:24So is it, like, a tempura cauliflower?
19:26It is.
19:26To go on top of those waffle fries or next to the waffle fries?
19:29Next to the waffle fries.
19:30And we're also doing corn ribs?
19:31Yes.
19:32That's actually for the main.
19:33We're working on all things at once.
19:35So we're kind of, like, all pulling it all together.
19:37I hope it gets a little bit more cohesive once you're back.
19:42Okay, perfect.
19:42Yeah, it will.
19:48Where is the sauce?
19:49The sauce for the...
19:51The nacho sauce?
19:52Where are we doing the sauce for the cauliflower?
19:54Uh, I'm just getting the garlic ready.
19:56The pavlan already started going,
19:58so I'm just gonna start getting that done
19:59as soon as the garlic is done and the pavlanos are ready.
20:01I don't really have a grasp on what's going on with the blue team.
20:05They are working on things for the main.
20:07They're working on things for the appetizer.
20:09Everything's a little bit here and there.
20:11I'm genuinely a little confused.
20:13Smell this.
20:15What's for?
20:16Pickling.
20:17Oh.
20:17Yes or no?
20:18Ryza's, like, all over the place.
20:20We're trying to get, like, definitive answers out of her.
20:23How much red honey and Ryza?
20:25I don't know.
20:25I'm confused with the sizes.
20:28We don't have a clear vision,
20:29so it feels like a car with no driver.
20:32Estas bien, chica?
20:33Si, si, si.
20:34Si, si, si.
20:36Bueno, bueno, bueno.
20:38Oh, my God.
20:46I just felt everything went so freaking fast.
20:49It's okay. Take a deep breath.
20:51There's a very clear lack of direction with our team,
20:54and it's tough to watch.
20:55Ryza, what are you on right now?
20:57Um, on my sauce, my second sauce.
20:59Okay, sounds good.
21:01I don't want to step on Ryza's toes,
21:02but I think in this team right now, we're missing a central voice.
21:06Ryza, watch those steaks.
21:07Check those steaks right now.
21:09I am, I am. Okay.
21:09Geraldine, you're on plating with me, correct?
21:12I am, I am, I am, I am.
21:13Hekate, Hekate, you're on plating.
21:14Remember, we all have to be loud.
21:16We all have to communicate with each other.
21:19Pump Hooks, the MasterChef Canada Sports Bar is officially open.
21:25Oh, my God.
21:26Okay, okay.
21:27Holy moly.
21:27And here come our athletes.
21:30Wow.
21:30Oh, my goodness.
21:31Hi.
21:31Hello.
21:33Ooh.
21:34Wynton McManus, Hamilton Tigers.
21:37Hey.
21:38Savannah Shamoon from Team Canada Martial Arts is here.
21:41No big deal, but she also has the world record for speed kicking.
21:46I'm excited.
21:47Hi, how are you?
21:48Hi.
21:48How are you?
21:50Wow.
21:51It's getting really real.
21:53These are people that we need to be feeding in the next couple minutes.
21:56No pressure, no pressure.
21:58Smells amazing.
22:00Hi.
22:00Hi.
22:00How's it going?
22:01Good, how are you guys?
22:02I am so amped to talk curling.
22:04Yeah.
22:04Awesome.
22:06The athletes are walking into the MasterChef Canada kitchen, and we are not ready.
22:13Home cooked, 20 minutes until service.
22:17Holy smokes.
22:18First plates are up in 20 minutes, under 20.
22:21Who's making the pico?
22:22Uh, I think that's supposed to be me.
22:24Sorry.
22:25Okay.
22:25I'll make it.
22:27Service for the appetizer begins soon.
22:29Teams should really be thinking about their plating style and how they're going to present their dishes.
22:35Okay, we need to figure out a better assembly line, so go quicker.
22:39Okay.
22:39So you start putting out the trays with parchment, and I'm going to start doing this.
22:43Okay.
22:43Thank you.
22:44Service is about to start.
22:45It's high stakes.
22:46Adrenaline is rushing, and I'm stressed out.
22:49Go quicker, Alyan.
22:50Like, come on.
22:51Make sure that there's, like, some in the crevices, like, under it.
22:55Jay, the sauce.
22:57Jay, we need your sauce.
22:58We need your sauce.
22:58We need your sauce, buddy.
22:59I'm feeling so annoyed.
23:02This sauce needs to be on point, but I don't have enough time to experiment.
23:06It's not what it needs to be for a MasterChef level quality dip.
23:10I'm just pouring it into a bowl, and I'm passing it along.
23:13There needs to be more fries on there.
23:15Pump it up.
23:15Like, make it high.
23:16We eat with our eyes, right?
23:18Things are getting crazy.
23:19There is hands everywhere touching these plates.
23:22We definitely need to get ourselves more organized.
23:24That's too much.
23:25That's too much.
23:26That's too much.
23:26It's gonna look messy with that, mama.
23:28It's gonna look messy.
23:29Jay, can you keep going with this sauce?
23:31Yes?
23:31Yeah.
23:32You need it on top of the fries.
23:34Okay.
23:34Just go on top of the fries, okay?
23:36Okay, remember, as soon as we're done this, we should start on the mains.
23:38Yes.
23:39The rice that keeps running away.
23:42Service!
23:44We have some hungry athletes here.
23:46We need to make sure that we're starting to serve, and now.
23:49Mama, can you go through and just check each place?
23:52Wait, it's clean and neat?
23:52Yep, yep.
23:53Literally just take them, like, out of your way so you have more space after.
23:56Cool.
23:57Check the edges.
23:58Cool.
23:58This was, like, ugly as .
24:00Quicker.
24:00We can finish this and start working on our mains.
24:03It looks like we need a little bit more stuff on there.
24:06It needs to look cool.
24:06I just want to make it look pretty.
24:08Okay, these all done?
24:09Yes.
24:09Yes, chef.
24:10Okay, you guys are taking one of each.
24:12This is the first one.
24:14That is your second.
24:16That was chaotic.
24:17We really need to dial it in and focus for our mains to make sure that it's more organized
24:21than the appies were.
24:23Here we go.
24:25Thank you very much.
24:27These athletes are hungry.
24:28They are ready for some damn good food.
24:30So I hope we can deliver.
24:36That looks perfect.
24:43Mmm.
24:44Oh, that's really good.
24:46I really prefer Red Team's nachos because Asian nachos is not something I've ever seen
24:50ever, so these guys pulled it off really, really well.
24:53Blue Team tasted great.
24:55I'm not a big cauliflower fan, but I like that cauliflower.
24:57Hey, guys.
24:59Hi.
24:59Two empty plates.
25:00Feeling pretty okay?
25:01Yeah.
25:02I think so, yeah.
25:02Where are we sitting right now, red or blue?
25:05Blue.
25:05Oh!
25:06Red.
25:07Red.
25:08Yeah, I think it's a split table at the moment.
25:10Okay.
25:10But we're on the blue side.
25:11Ooh, we have teams at the table already.
25:13Yup.
25:14Yeah.
25:15Cauliflower was tasting lots of crunch compared to the Team Red dish.
25:19It was a clear winner.
25:21Everyone has tried their appetizers.
25:22Now it's our turn.
25:24The Red Team made crab rangoon-inspired nachos with green onion mayo, sriracha,
25:29honey, and there's a bit of daikon pickles on the side.
25:32A lot of flavors going on.
25:33It's super bountiful.
25:35There's lots of cheese.
25:36I want to get a mix of everything.
25:37I think it's got a calorie count of three million.
25:46That's a nice one.
25:49They really played with texture.
25:51The effort was there to really give that crunch and that cream cheese that's melted and coating
25:56all of those nachos.
25:57The daikon's a little bit of an outlier.
25:59Just doesn't seem to be really inclusive in the taste experience.
26:03But overall, it's a good plate of food.
26:04Mm-hmm.
26:05Now, let's try the blue team.
26:07They made tempura cauliflower wings and waffle chips with cheddar nacho sauce.
26:15Good crunch.
26:17This sauce has less flavor than I thought it would.
26:20The sauce didn't really complement it for me either.
26:23And the dish overall is monochromatic.
26:26The fry job on the cauliflower is really nice.
26:28And I like the fact that they blanched the cauliflower first to give it a little bit more softness
26:32before they fried it.
26:34Let's see what happens with the mains.
26:36Yeah.
26:36I love these fries.
26:38The sauce is great.
26:39The red team, oh, my God.
26:41I've never had anything like this.
26:42This is amazing.
26:43We're trying to make up our minds by writing our favorite things about each one.
26:49We are lacking the protein on the blue team.
26:51Yeah, this is definitely hitting the macros a little bit better.
26:54Hello, gentlemen.
26:55We've tackled some plates.
26:57Oh, yes, we did.
26:58Would we say it's a touchdown?
27:00I would say that is a touchdown, great business, everything.
27:04Okay, what can I help with?
27:05That appetizer round was messy.
27:08So for this entree round, we really need to hone it in.
27:11We need to torch, to torch this one.
27:13Where are they all?
27:13No, no, no, no, no.
27:14Right here.
27:14These ones are the ones right there.
27:15They need to be torched?
27:16Those need to be torched, yeah.
27:18Okay, so you guys, you need to know how many elements you've got and how they're being built.
27:23I need to see plates on this table sooner than later.
27:29Take a look at the clock, guys.
27:31That's how much time you have.
27:33Jason, how are we doing for time for the meatballs?
27:35We're about halfway there for the meatballs.
27:37Oh, you're behind, man.
27:39You're behind.
27:39Let's go, let's go.
27:40And if you need help, speak up about it.
27:42You got it, thank you.
27:43This challenge is testing me on knowing when I need to ask for help.
27:48Okay, Lindsay, watch these and shake them a little bit, please.
27:51Thank you.
27:51Watching, heard.
27:55Excited for dish two.
27:56Yeah, I'm just waiting.
28:00Team, make sure that your burgers are cooked.
28:03There's ground pork in there, correct?
28:04Correct, yes.
28:05I'm looking up at the clock.
28:07I'm looking down at these meatballs.
28:09They're not even really close to being there.
28:11Those are not done.
28:12They need to go in the oven.
28:13Get them in, get them in.
28:14I've got to throw them into the oven and hopefully the glaze doesn't start to burn.
28:19Turn all the ovens higher.
28:20Higher?
28:21Yep.
28:21At this point, it's kind of a hope and a prayer to say, will these meatballs make it?
28:26Come on.
28:33Lindsay, I've got to check these right now.
28:34Okay.
28:35Red team, no one touch the ovens.
28:36Jason and I are setting them, okay?
28:38Okay.
28:38Trust the heat.
28:39Okay, where are the burgers right now?
28:41Where are you baking them?
28:42One, two, three.
28:43Okay.
28:44Just make sure that you have time to rest as well, too, right?
28:46Yes, can someone take this and put it in the oven?
28:49Thank you.
28:49Up there, guys.
28:50In the oven?
28:50Is this enough char on a corn?
28:52I've never made this before.
28:53No.
28:54It could use a little bit more brown, actually, in some spots.
28:56Okay.
28:57Hern?
28:58Okay.
28:58You need to figure out who's doing what.
29:01Okay, who's cutting the steak?
29:02I'm cutting the steak, Riza.
29:04Make sure that you carve it thin.
29:07Most people enjoy their steak medium rare.
29:09But as I cut further down, I realize, oh, shoot.
29:13Okay.
29:14The steak is a little bit rare.
29:16Okay.
29:16That's getting rarer.
29:17So I want you to get this all sliced into the oven pretty soon.
29:21Okay.
29:21Sounds good.
29:22Hey, guys.
29:23Can someone preheat an oven?
29:24Because I need to cook up this steak a little bit more.
29:27Five minutes till service.
29:29Guys, I've got sliders.
29:30Make sure you're putting enough and put them off to one side a little bit.
29:33Yep, yep.
29:34We've got to pick this up.
29:35We've got to go, go, go.
29:37Harley, start putting the coleslaw on, please.
29:39Okay.
29:40We've got to make sure that all the plates look exactly the same,
29:43because one deviation could cost us this challenge,
29:47and we could be up for elimination.
29:49I need two plates for table one right now.
29:51Let's go.
29:52Let's go.
29:53You got it?
29:53Yep.
29:54Okay, put the tops on this.
29:55Make them beautiful.
29:56Okay, yeah, sorry.
29:57You're in my way.
29:57Go, go, go, go.
29:59Okay, we're going to go one elote.
30:01Pass it on.
30:02We need a tortilla next, okay?
30:04Okay, servers are coming in about four minutes.
30:07Let's get this plating underway.
30:09Those green ones are not going on the plate.
30:11They're not going on the plate?
30:13Why are they up here then?
30:14Because somebody won.
30:15Ryza next.
30:17Nobody knows what we're supposed to be doing.
30:19I wish Ryza would be a little bit more confident as a leader right now.
30:22I swear that you said that you also wanted it on the side.
30:25There's space.
30:25There's space.
30:25It looks good.
30:26It looks good.
30:27Guys, let's stop arguing.
30:28Let's start plating.
30:29I told you.
30:30Okay, okay.
30:31Ryza.
30:31It doesn't matter.
30:33One minute.
30:34Time to get those mains out.
30:35Servers, come and get them.
30:37Ryza.
30:37You need to go faster.
30:38Ryza, next.
30:39Faster, faster.
30:39Come on.
30:40I need first.
30:41Yeah, we're coming.
30:42Servers are here.
30:43I need two plates for table one right now.
30:45Let's go.
30:46Let's go.
30:47Trying to serve the main course is so hectic.
30:50Wait, wait, wait, wait, wait.
30:50Munkun, I don't feel like she's delegating properly.
30:53There's no assembly line in the front.
30:55Now that's going to table one, please.
30:56Here, push it.
30:57Wait, wait, wait.
30:58Dill seasoning.
30:58Dill seasoning.
30:59Dill seasoning.
31:00Thank you.
31:00Don't forget the top bun.
31:01But somehow, we are getting food out.
31:04Thank you very much.
31:05Keep it coming.
31:06Keep it coming.
31:07Okay, guys.
31:08We need to keep on moving plates.
31:10Servers can keep on coming.
31:12Take one of those, match it up with the red.
31:14Table two.
31:16Table two.
31:17How many do we need more?
31:19Until the plates are done.
31:20Until the plates are done.
31:21Until the plates are done.
31:24All right, last plate.
31:26Wait, wait, wait.
31:27Let me go.
31:28They all got to look perfect.
31:29Don't fall.
31:30Put it, put it.
31:31Okay, there we go.
31:33I'm too excited.
31:37Good job, good job, good job.
31:45I think this is the biggest slider that I've ever seen.
31:48I think if you left beef there, it'd be a regular burger.
31:51We put in a lot of work.
31:52I just couldn't be more proud of my team, honestly.
31:54I couldn't have done it without them.
31:56You think we did enough?
31:58Yes.
31:59But better than them?
32:01Yes.
32:01How do you know?
32:02Because I believe in our food and I believe in our team.
32:04I think athletes are gonna appreciate, like, a taco
32:07with things that will actually give them energy,
32:09then it's lighter.
32:10It does look very rare.
32:12It's still chewy.
32:13I'm still trying to get through it, to be honest.
32:15So that's not great.
32:16I think we did well.
32:18I feel good about planning of the dishes.
32:21I feel good about planning flavors.
32:23And I want our team to win.
32:25We worked really hard.
32:26I'm just hoping right now for the best.
32:28Oh, please like it.
32:38Talk to us.
32:40That looks delicious.
32:41They both look really good.
32:42Bon appetit!
32:44Cheers!
32:49That is so good.
32:50Yeah, really nice.
32:51Team Red really hit it out of the park with whatever sauce
32:54they put on the slider.
32:55It tastes really, really good.
32:57The blue team dish, the corn is amazing,
33:00so leaning really hard towards the blue.
33:02What are we thinking?
33:03How was dinner?
33:04We are, like, divided amongst what's going on with both.
33:08Okay, tell me, highs.
33:09What are the highs on each?
33:10I do like the red team burger.
33:12If it was a little bit smaller, that would be better.
33:14But I loved the corn on this side.
33:16Okay, the blue corn.
33:17Yeah, the blue corn is, like, top tier.
33:22Our lovely guests have tried their main,
33:24so now it's our turn.
33:25Red team made tangy soy glazed meatball sliders
33:29with potato tots and sour cream dip.
33:31I'm going for a tot first.
33:33It's very unwieldy.
33:35My mouth is not that big.
33:37You can do it.
33:37It's a big mouth.
33:43Manka chose to keep the slider that thick.
33:46I said, it's going to be challenging to cook it through
33:48while keeping it juicy.
33:49Mm-hmm.
33:50It's juicy.
33:51Potato tots, passable side,
33:53with that little sauce of mayonnaise and sour cream.
33:56I wish that they had ranchified that dip.
34:01I think that would have been really, really fun.
34:02Overall, though, I'm worried that red team played it a little too safe.
34:06The red team started out very organized,
34:09and they got out their first course,
34:12and then I think they kind of lost it a little bit
34:14and got fractious
34:15and ended up with something simpler
34:17than I think they could have achieved.
34:20All right, let's try the blue team's dish.
34:22You've got a flank steak taco with a simple slaw,
34:26some pickled red onion,
34:28and a lotte corn finished with feta.
34:34I'm a little surprised at how little char there is on that steak.
34:40That's a flavor that I thought I would get that I'm missing.
34:43The flavor is nothing surprising,
34:44and the steak's a little on the chewy side.
34:49These red onion pickles are fantastic.
34:52A lot of crunch.
34:53You know, it's seasoned well.
34:55Mm-hmm.
34:56And I really like the flavoring on the corn.
34:58The kind of consensus in this room
35:00was the corn was definitely the standout of this dish.
35:03I'll also say that cooking anything
35:06for this number of people for the first time is tricky,
35:08and picking a protein-like steak
35:11where people are very particular about how it's cooked
35:13is a pretty ambitious move.
35:16I'm wondering how these diners are going to rate it.
35:19It is all in their hands now.
35:21It's kind of fun not having to judge.
35:26I'm pretty indecisive,
35:27but I feel like I'm leaning towards the red.
35:29The flavors are really good.
35:31The blue one, the meat's not great.
35:33The sauce is really good, however, and the corn,
35:35so that's kind of saving it,
35:36and it's making me kind of question my decision.
35:39They're going to like it. They're going to like it.
35:41I just hope, you know?
35:42You get just mine.
35:44Trust our flavors, though.
35:45Amazing athletes of Canada,
35:47thank you so much for joining us.
35:50Today, you have the power to decide
35:52which team's menu should win this challenge.
35:55To vote for the blue team's meal,
35:57you will throw a blue dart at that dartboard.
36:01If the red team's dishes were your favorite,
36:04you'll throw a red dart.
36:10Team red, there was an explosion of flavors,
36:13where I found team blue was just a little bit
36:16too bland for my taste buds.
36:19I'm going to go with the team blue dish.
36:20Personally, it feels much more game-day-y.
36:25For me personally, team red takes it.
36:29Team blue, lots of flavor, had some zing to it.
36:32If you're looking for a pop, team blue had the pop.
36:39Pro athletes, we are so excited to introduce you
36:43to the talented home cooks who made your game-day feast.
36:48Bye, guys!
36:57Blue team and red team, that was hard,
37:00and you all did a really great job.
37:06But there can be only one winner.
37:10The votes are in, and it's time for the moment of truth.
37:15My heart is pounding.
37:17I'm trying to not throw up.
37:19There's a lot going through my head right now.
37:21I am crossing my toes, my fingers, and my hair.
37:24We win the challenge, because that will validate
37:26our cooking and our teamwork.
37:29This balloon contains the results of today's challenge.
37:33By a landslide vote of 29...
37:38Oh, my gosh.
37:39...to 16.
37:40The winning team is...
37:58The red team!
38:05I am gobsmacked.
38:07Like, we not only won, we conquered.
38:13Winner, winner, chicken dinner.
38:15Winner, winner, crab rangu dinner, baby.
38:17Ay, ay, ay, ay, ay, ay, ay.
38:21I don't know if I've ever seen a landslide
38:23of that proportion in MasterChef Canada history.
38:26Monca, you really impressed us with your leadership skills.
38:30Thank you, guys.
38:32Crushed it.
38:33Your win means all of the red team is safe.
38:36Oh!
38:40Athletes, thank you all so much for joining us.
38:42You made some excellent judges.
38:48Thank you so much!
38:51I feel responsible because I was the leader.
38:54I don't want to go home.
38:55I don't want any of my teammates to go home.
38:58It's just a terrible situation to be in at the moment.
39:02Now, blue team, you were outplayed,
39:05and one person from your team will be eliminated.
39:09But first, Geraldine, you have the immunity pin.
39:12I do.
39:13If you'd like to use it,
39:15now is the time to hand it in,
39:17and you will be safe from elimination.
39:21If Geraldine uses her pin,
39:23it goes from one in five to one in four.
39:25That just means my odds got a little bit worse.
39:28So, who knows?
39:31Geraldine, what do you want to do?
39:38I didn't have a bad cook today,
39:40so I don't really want to use it.
39:43But I want to stay in this competition,
39:45so I might have to.
39:55Geraldine, you have the immunity pin.
39:58I do.
39:59Would you like to trade it in to be safe?
40:01Or will you put yourself at risk of elimination
40:04alongside your teammates?
40:07Um...
40:11No. I'm going to stick with my team.
40:15Are you sure?
40:16Mm-hmm.
40:17You should use it.
40:19Bold choice.
40:21I know this is a competition,
40:23but I don't want to use my pin today,
40:25because I want it to be a fair playing ground.
40:28I'm not going to leave my team behind.
40:30It's just not who I am.
40:32Right, so as team captain,
40:34what do you think went wrong?
40:35I thought we presented a good plate, like,
40:38and it looks good, it looks fresh.
40:40The beef was cooked right.
40:42The beef was a little underdone.
40:44It was a little kind of tough.
40:47Both the appetizer and the main were ordinary.
40:50Okay.
40:52Brandon, what would you say went wrong?
40:55There wasn't a ton of direction,
40:57and I think that, um,
40:59a little bit stronger of a voice
41:02would have been needed.
41:04I think that Ryza,
41:06who was tasked with leading this team,
41:09should probably go home.
41:12Blue Team, you've given us a lot to think about.
41:14We need a moment to deliberate.
41:20I'm worried that I am going to go home,
41:23because I am the leader of this team.
41:29Wow, that was tough results.
41:31Mm-hmm.
41:32Teamwork did not make the dream work today.
41:34No.
41:37I'm proud that we completed the challenge,
41:39but I'm obviously quite stressed,
41:42because one of us is going home.
41:45Somebody eventually needs to get eliminated
41:47from that team.
41:48Mm-hmm, true.
41:53Should we all agree?
41:55Yep.
41:55I think so.
42:06The home cook leaving us.
42:20will be decided next time in a pressure test.
42:23Oh, my God.
42:26Oh, my God.
42:26Oh, my God.
42:26Oh, my God.
42:27You're kidding.
42:29We're giving you all a chance at redemption.
42:32Oh, man.
42:35All right.
42:36But sharpen your knives,
42:37because you're going to need those skills
42:39if you're going to stay in the competition.
42:41Okay.
42:42All teams dismissed.
42:44Thank you.
42:45I feel really bad,
42:47because I'm the leader of this team,
42:49and I send them to failure.
42:52I'm safe for now,
42:54but it's MasterChef Canada,
42:55and we have no idea what's coming at us,
42:58so I need to bring my A game to this pressure test.
43:01I'm super relieved that I get another chance
43:03to prove myself,
43:04and prove myself is what I'm going to do.
43:14I feel like this is a lot.
43:15Oh, my gosh.
43:16Next time on MasterChef Canada.
43:18This will be a double elimination.
43:21Oh, God.
43:23Smash, smash, smash, smash, smash, smash.
43:25No.
43:26Oh, no.
43:28This is crazy.
43:29There's blood everywhere.
43:31Blood?
43:31Stop the clock.
43:32I don't think this has ever happened
43:34in MasterChef, like, history.
43:36Oh, my...
43:36Medic!
43:37Oh, sh...