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00:06Last time on MasterChef Canada.
00:09There's blood everywhere.
00:10This pressure test is over.
00:13This will be a double elimination.
00:16Oh, God.
00:18The winner tonight is...
00:21Hekate.
00:23You've also earned the immunity pin.
00:26No way!
00:28Now for the home cooks who fell short of our expectations.
00:33Rise up.
00:34Lindsay.
00:38Love you guys!
00:53Things look a little different today.
00:55This one's going to be a test of trust and communication.
00:59Gotta level up.
01:00Here they come.
01:02What the...?
01:03Whoa!
01:04Okay.
01:05It is not the kitchen that I have walked into before.
01:08Oh, my God.
01:09It's the wall challenge.
01:10I'm familiar with the wall challenge from MasterChef globally.
01:14This challenge is going to be intense.
01:15Oh, boy.
01:17It's like twice the size of my height.
01:19What is happening?
01:25Welcome top eight.
01:2716 of you entered the MasterChef Canada kitchen.
01:31And now only half remain.
01:34Today, for the first time in MasterChef Canada history, you will be facing the wall.
01:42Whoo!
01:43What does that mean?
01:45Working in pairs, you and your partner will each make a restaurant caliber dish from opposite
01:52sides of this massive wall.
01:59You're going to have to rely solely on verbal instructions to create your matching dishes.
02:10I like screaming when I'm at the club, I like when I'm doing karaoke, but I do not like
02:15screaming at a giant wall of equipment.
02:18Now, when it comes to your partner, the person choosing that is you.
02:26Right now, pick your partner.
02:27Go.
02:29Jolene.
02:30Kay!
02:31The last time I worked in a team challenge, it didn't go well.
02:34I'm just hoping Jay is able to communicate.
02:37Harley?
02:37Yeah?
02:38Let's do it, baby.
02:38All right.
02:39Harley's a really good cook.
02:40He focuses on sweets, whereas I focus on savory.
02:43So we're going to have a very well-rounded profile.
02:47Come here.
02:47It's me and you, honey.
02:48We got this.
02:49Put on your team aprons.
02:51Jason and I both see each other as strong competitors.
02:53That's why we just gravitated towards each other.
02:56Real recognized real.
02:57Now, before you start cooking, you'll go to the pantry together
03:01to plan and gather all the ingredients you need for your dishes.
03:05That is the only time you'll get to talk to each other face to face.
03:09Oh, my gosh.
03:10And your only time in the pantry.
03:13Oh, my gosh.
03:14Make it count.
03:15You'll have 60 minutes to make two versions of the same main dish that look and taste identical.
03:22Home cooks, the only thing standing in your way to top seven is that wall.
03:28If the two of you can rise above it, you will both be safe.
03:31But if you and your partner fall short, one of the home cooks from the losing team will be going
03:37home.
03:37The immunity pin is still in play.
03:42Hakate, if your team ends up on the bottom, you can save yourself after the bottom teams are announced.
03:50Okay.
03:52Hakate's become like a big sister to me, but I am screwed.
03:55If we are the bottom team, I am basically guaranteed to go home because Hakate has the immunity pin.
04:01I got you.
04:01We got this.
04:02Your five minutes in the pantry starts now.
04:10Okay.
04:11Keep it simple.
04:12Okay.
04:12Okay.
04:12You're Mr. Sweet or Mr. Savory.
04:14Okay.
04:14So, I'm thinking a protein.
04:15We do a protein.
04:16Okay.
04:16Venison, tenderloin.
04:17Okay.
04:17I have a butter chicken recipe memorized.
04:20Oh, oh, my God.
04:21I love that.
04:21Okay.
04:22And I have a really good butter chicken recipe, too.
04:23Okay.
04:24I'm assuming that the majority of the other teams are going to go for very Eurocentric flavors,
04:29but Hakate and I are branching out into Asia, and we hope that'll help us stand out.
04:33We can use any protein.
04:34I like prawn.
04:35You like prawn?
04:35Slow roasted salmon.
04:37This is in the oven for nine minutes.
04:38Okay.
04:38I trust Jason 100%.
04:40He's a visionary.
04:41I'm more than open to allowing him to take reign on this challenge today.
04:46What are you thinking protein?
04:47Uh, so, no, I was looking at you for protein.
04:49Okay.
04:49So, I'm picking lamb.
04:50I need you to help me with that.
04:52Jay doesn't eat beef or pork, so we have to go with lamb.
04:56I have actually never made lamb before.
04:59I have no idea what to expect.
05:01What kind?
05:01Maybe parsnip puree.
05:02Parsnip.
05:03That's exactly where I was going.
05:03And we add, like, onion, lemongrass, and garlic.
05:05Okay, okay, okay, okay.
05:06A roasted butternut squash puree with brown sugar in it.
05:09Okay.
05:09I've never made venison before, but because venison is gamey, it goes very well with sweet ingredients.
05:16So, there's a little bit of savory, a little bit of sweet everywhere.
05:19A normal person would probably be like, Harley, you're going to cook venison for the first time
05:24in the MasterChef Canada kitchen while you're in the top eight.
05:27But I'm not afraid to take risks and playing it safe isn't always the answer.
05:31So, yeah, call me an idiot.
05:33I'm cooking venison today.
05:34These home cooks have five minutes.
05:36They need to plan and shop.
05:37They are not going back into that pantry.
05:39Three lamb shanks, bone to the bones, touching each other.
05:42This is definitely a place for simplicity, and I don't think it's a time to get overly complicated.
05:48I have a really easy nat bread recipe that we can do in an hour.
05:51Excellent.
05:51Mashed potatoes, confit fennel, and the fennel we've sauteed up with a little bit of squared peas.
05:56How do I cut it to square?
05:58I'll show you.
05:59Two minutes left home cooks.
06:00Go, go, go, go.
06:01Get the protein bro.
06:02Get the protein.
06:02Give me a squash.
06:03You have to give me a squash.
06:04No, we only have one squash here.
06:06We need butternut squash, and there is only one in the pantry.
06:11We only have one butternut, so we'll cut it in half and throw it over.
06:13Yeah, yeah, yeah, yeah.
06:14Let's go with it.
06:15Look, look, look, look.
06:16Oh, car steps.
06:16Oh, yes.
06:17Home cooks, you've got 30 seconds left.
06:20Lemons.
06:20Lemons.
06:21We need yeast.
06:22We need yeast.
06:22We need yeast.
06:23It's back there.
06:23Grab it, grab it, grab it, grab it, grab it.
06:25Grab the carrots.
06:26Home cooks, time is up.
06:29Pantry's closed.
06:30Everybody out.
06:31Okay, home cooks, your time starts now.
06:39This is crazy.
06:41Allianne, we'll start making the dough.
06:43On the orange team, we've got Hakate and Allianne.
06:47Who do you think is the leader in that dynamic?
06:49I think Hakate is a bit more vocal than Allianne.
06:53We only have enough instant yeast for one tablespoon.
06:55Okay.
06:56The fact that these dishes have to be identical is wild.
07:00Bread is very precise and without having the visual aspect
07:05of being able to see each other's dough consistency,
07:07it's very, very difficult to make sure our breads are similar.
07:12I'll also say Hakate has been kind of on an upward trajectory
07:15and Allianne could learn a lot from her for sure.
07:18I recognize a lot of myself in Allianne,
07:21so I don't want to be at the bottom.
07:24I don't want to have to play an immunity pin.
07:27We're going to be loud.
07:28We're going to communicate.
07:29Monka, you hear me?
07:30So we're going to start, just boil the potatoes
07:32and then get the fennel cut into matchsticks or like finger size.
07:36Matchstick?
07:37Two thirds of your pinky, about that much.
07:39Okay, so matchstick.
07:41Purple team has two of our stronger cooks, Jason and Monka.
07:46We'll see how they do together.
07:48They're both kind of alpha-y.
07:50Monka, set your oven to 415.
07:54415?
07:55415.
07:56I am confident stepping into the role of leader and instructor.
08:00I have this dish idea in my mind,
08:01and I just need to lay it down like this is what we're doing.
08:04Jason, I'm cutting the bottom of the fennel.
08:07Can you repeat?
08:08I'm cutting the bottom of my fennel.
08:10One more time, please.
08:11I'm cutting the bottom of my fennel.
08:13Let's get butternut squash going first.
08:15Absolutely.
08:16I'm going to cut the squash in half.
08:18There is only one butternut squash in this entire kitchen,
08:20so we have to yeet the squash over the wall.
08:24Okay, Harley.
08:25Yeah, Brendan, do it.
08:26Okay.
08:29I got it.
08:30I can't hear.
08:31I'm already deaf as is,
08:32and now you want me to hear over like these people?
08:34Let's talk about Brendan and Harley.
08:37Sorry, I couldn't hear you there.
08:38Over Brendan and Harley.
08:39I have like five cubes.
08:41You have five cubes?
08:43It's really hard to ignore Harley and Brendan because their voices are literally shooting everywhere.
08:47Wait, can you cut more?
08:48Why do you only have five?
08:50This is a combination that they are going to fly together or they're going to be a complete car wreck.
08:55Being loud doesn't necessarily mean being efficient.
08:58We can see they don't have enough squash for their puree.
09:01My side of the squash is not very large.
09:03Okay, okay, we'll make it work.
09:04We'll make it work.
09:05We are making parsnip puree.
09:08I think this is insane, but I love it.
09:13Because I have 13 kids, I'm really good at tuning things out, even if they're loud.
09:18There's a lot of very strong voices in this kitchen, but in this challenge,
09:21the key is to have one leader and one follower.
09:24Because if you're trying to have two people making the decisions,
09:27you are going to end up with two completely different dishes.
09:30It's like having two drivers for the same car.
09:32Same car.
09:32Deraldine.
09:33Yes.
09:33Put one quarter of the onion and two garlic cloves into the water that we're going to poach the
09:38parsnips in.
09:39We got the green team, Jay and Geraldine.
09:42Feels like they have a real connection between the two of them.
09:44Yeah.
09:44I think flavor-wise, Jay is kind of running this.
09:47Geraldine is kind of following along.
09:49Are we salting the milk?
09:50No, no.
09:51When we make the puree, we'll add a quarter cup of milk and like two tablespoons of butter to the
09:56puree.
09:56Okay.
09:57But if Jay is leading, he needs to communicate really clearly.
10:00It looks like Geraldine is cooking her parsnips in milk, while Jay is cooking his in water.
10:05My parsnips are fork tender.
10:07They're fork tender, mine too.
10:09Okay, so let's take them out and we'll just let them sit.
10:12Okay, now what?
10:13Sauce?
10:14Yeah, I think we start the sauce.
10:16Let's go with about a tablespoon of...
10:18Grapeseed.
10:19Heard.
10:20You have all the shallots.
10:22I'm throwing them.
10:23One.
10:24Okay.
10:25Two.
10:26Yeah.
10:27Three.
10:27No!
10:30Oh, excellent.
10:31She's tall.
10:32She's tall.
10:33How's your confit looking?
10:36It's just kind of bubbling away.
10:38Okay, same.
10:39We should achieve the same results.
10:40Okay.
10:42This cook really exposes the challenges that these home cooks have with inconsistency in their cooking.
10:49You want to make sure these are nice and pretty.
10:51Fine dining is all about eating with your eyes.
10:53You want to make sure you're not taking too much skin off the carrots.
10:56I shaved them all down.
10:58Sorry, sorry.
11:00How do we want to treat this venison?
11:02We can just go classic salt pepper, right?
11:05Salt?
11:05Just salt pepper with the venison.
11:07Exactly.
11:07I feel like I understand police sketch artists more than I've ever have in my whole entire life.
11:13And we can butter baste it at the end with some time and stuff for flavor, yeah?
11:17Let's go check.
11:23So Geraldine, what is Jay working on?
11:26Is he doing the same thing with you at the same time?
11:27He's doing exactly the same thing.
11:28We're just like going back and forth.
11:30Because he said he was making chicken.
11:33Don't you dare.
11:34Don't you dare.
11:36We're going to cut our venison before we sear it into steaks.
11:40Steaks?
11:41Venison?
11:42Yeah.
11:42Oh, steaks!
11:43Steaks.
11:44Okay, gotcha, thank you.
11:46So I hear you're doing venison.
11:47We are doing venison.
11:48And I hear you're going to do it in steaks.
11:49Tenderloin steaks.
11:50Have you ever worked with venison before?
11:52I have not worked with venison before.
11:54Is there a reason you're cutting it into the steaks?
11:56Do you suggest against that?
11:57Bigger cut of meat, easier to not overcook.
12:00Should I...
12:00Would you...
12:01Hold on, Harley.
12:02Before you cut it, hold on.
12:03I already cut it!
12:04Okay.
12:05You already cut it.
12:05I guess you're doing steaks, my man.
12:10C.I.B.C. is proud to offer Canada's next MasterChef personalized financial advice
12:15and a cash prize of $100,000.
12:20Have you ever worked with venison before?
12:21I have not worked with venison before.
12:24It's the first time in MasterChef Canada history that there's a wall challenge.
12:28It's the first time in Brendan history that he's seen the wall challenge.
12:32Venison is really, really tender.
12:34Okay.
12:34Bigger cut of meat, easier to not overcook.
12:37But since Harley has already started cutting his into steaks,
12:40you're going to have to go that route.
12:42You got to go for it.
12:42Just make sure you do not overcook it.
12:44That's the key, and that is a tricky line.
12:47Yep.
12:47I am going to do my best to make sure that this venison is not overcooked.
12:52We have to be extremely careful.
12:54Yes, okay.
12:56In this challenge, these home cooks need to make two identical plates
13:01in flavor and looks, but they are divided by this eight-foot wall, so they can only communicate
13:06verbally.
13:07I'm going to start searing the lamb soon, okay?
13:09Okay, you tell me when.
13:11Learning to cook the perfect lamb is hard enough.
13:14I have to teach her how to do it for the first time through the wall.
13:18Am I putting salt on the lamb?
13:20Uh, yes, put salt on the lamb.
13:21Thank you for reminding me.
13:23I forgot about that too.
13:24It's a lot.
13:25This challenge is actually bananas.
13:28Hello.
13:29Hi, Carol Dean.
13:30Coat the mustard and the breadcrumbs, and then cut it up.
13:33Say it again, say it again.
13:33I'm going to coat the mustard and the breadcrumbs, and then slice it into one-inch thick chops,
13:37okay?
13:38I thought, well, I thought you want to do that after.
13:40Right, you're right, you're right, you're right.
13:42Sorry, sorry, sorry.
13:42Because you want to rest it whole, and then the internal temperature has to be...
13:47130.
13:48I've actually never made one of those before.
13:50You've never done lamb.
13:50I've never done lamb, so I'm really hoping it all turns out.
13:53Okay, just make sure you listen to that internal temperature.
13:56Good luck.
13:59Jason.
13:59Hello, Hugh.
14:00Okay, that's your fennel?
14:01That's fennel, yeah.
14:02Okay.
14:02Now, how are you cooking the salmon?
14:04The salmon's going to go in the oven for about nine minutes.
14:06And you think you're going to get crispy skin?
14:08No, this will be a nice, luxurious salmon overall.
14:11So we'll pull the skin off, and the salmon should just flake and melt away.
14:14Make sure she knows that.
14:15Okay.
14:16Honey, you have the ghee.
14:18Okay, ghee is coming to you.
14:19Ready?
14:20Yeah.
14:21Hi, Alya.
14:22Hi.
14:23Tell me about your dish.
14:24What are you making?
14:24So we're making butter shrimp, then we're doing naan, and we're doing a kachumba salad,
14:29which is like a chunky Indian salad.
14:30Have you made the naan already?
14:31Yeah, the naan is resting over there.
14:33Okay.
14:34Is that the texture you're going for?
14:36That's very loose.
14:37Are you sure you're putting that flour in there?
14:39I need more flour.
14:40Yes.
14:40My dough looks super duper wet.
14:42I have to add a ton more flour.
14:45I need to fix this now.
14:47Home cooks, 30 minutes left.
14:49You're halfway through.
14:51Geraldine.
14:51Yep.
14:52I tasted the lamb sauce that we added cumin to.
14:54It's too much.
14:55It's bad.
14:55Oh, let me taste.
14:56I didn't even check it.
14:57It's bad.
14:58Okay.
15:01This sauce can't go on the plate.
15:04That's gross.
15:05It is not MasterChef Canada worthy.
15:08We got to start it again.
15:09Okay.
15:09How about paprika and then maybe like two teaspoons of balsamic vinegar?
15:13Try splashes.
15:15I'm actually not measuring with a tablespoon.
15:18My nani said we need to measure with our hands.
15:20I know he's yelling out the measurements, but I think I got to take charge because I want to make
15:26sure this is executed perfectly.
15:28It's not tasting great to me.
15:30I think I might have put too much vinegar.
15:32Mine tastes okay.
15:33When there's not a clear leader and a clear follower, things start to break down.
15:39Like with the green team, even though Jay started off as the leader,
15:42it looks like Geraldine may be keeping the ship on course.
15:45Did you do a pinch of salt, sugar in your sauce?
15:48Uh, sugar.
15:49I'll add the sugar.
15:50Got to make sure that this comes together.
15:53I've got a blackberry puree.
15:55I need to add my stalk or it's going to burn.
15:57What?
15:57I have to add my stalk or it's going to burn.
16:00Add it, add it, add it.
16:01Harley and Brandon, it seems like they're barking orders at each other
16:05and they really just aren't on the same page.
16:07Definitely two liters.
16:09I'll actually add in the stalk first.
16:11Add in salt first.
16:12Stalk, stalk.
16:13I already did.
16:14Half a teaspoon of coriander.
16:17Okay, do you want chili as well?
16:19Mine has no heat.
16:21There's no heat?
16:22Yeah, I've got no heat in mine.
16:23Okay, we can do another quarter of chili.
16:25Katja and I are like taking turns in charge.
16:27I'm leading the sauce recipe.
16:28When I make Indian food, it's all about what feels right to me
16:32and what my ancestors tell me to put into the dish.
16:34But during a wall challenge, my ancestors aren't speaking to Hekate.
16:37So all of the teaspoons are out and we are communicating exactly
16:42how much of every single spice we're putting into this dish.
16:44We have to nail this.
16:46So what about the lamb now?
16:48We can put it in.
16:49Okay.
16:50I'm setting a timer for eight minutes and we'll check.
16:52So you know how we always talk about how you shouldn't do something
16:54for the first time in this kitchen?
16:55Yes.
16:56Geraldine doesn't work with lamb and that's just what they're going for today.
17:00Three cracks of pepper per side.
17:03One, two, three.
17:06One, two, three.
17:07Harley and Brendan are doing, also for the first time, venison loin.
17:12We're going to temp our first steak.
17:16Count it down when you're dropping.
17:18Three, two, one.
17:20Yep.
17:21I'm in.
17:21What are we thinking?
17:22Like two, three minutes for a flip?
17:24It's like one minute.
17:25One minute.
17:26Copy that.
17:26One minute flip.
17:27Timing is everything on these steaks because they're pretty small.
17:30A measure of 10 seconds could be the difference between cooked and overcooked.
17:34Three, two, one, go.
17:38Wow, that's beautiful.
17:41I mean, I flipped it too, but sure.
17:47Put salt on your salmon, both sides.
17:50Okay.
17:51All right.
17:51The purple team are literally doing a ballet right now, seasoning their salmon at the exact same time.
17:56Ready, one, two, three, go.
18:00What Jason said was that he was going to cook it skin side down in a really hot oven,
18:04and then he would peel the skin away.
18:06So as long as that's communicated, maybe they can pull it off.
18:11And then we're going to work on our sauce.
18:13I'm going to mount the sauce with butter, okay?
18:15Are you whisking it?
18:16Kind of on and off the heat until it's rich.
18:18Okay.
18:19Just make sure it's not too hot so it doesn't split, okay?
18:21Okay.
18:22I'm hyper fixated on the instructions on how to make beurre blanc
18:25because I've only read about it, tasted it.
18:27Are you continuously whisking?
18:29Yes.
18:3223 minutes to go.
18:3423 minutes.
18:37Okay, we've got to get our naan bread in.
18:39You're going to take one eighth of your dough, okay?
18:44One eighth.
18:44It's still really loose.
18:45It's supposed to be really sticky.
18:47Well, it's sticky, but you should be able to like knead it.
18:50This dough is not looking good.
18:52This looks like naan pudding.
18:54I'm overwhelmed.
18:55Pecate does have that immunity pin, so honestly, I would not want to be Elyon.
19:00Ali, we've got to get these on.
19:02I know, it's just so sticky.
19:10Ali, is it on your pan?
19:11No, it's not.
19:13We're having some troubles with the dough.
19:15I'm looking at the clock and we need to fix this ASAP because we're starting to run out of time.
19:20I would not want to be Elyon.
19:23Yes.
19:23If their team loses, Elyon's going home.
19:26Ali!
19:27Yeah, it's on.
19:28If I have perfect naan and Elyon doesn't come together, this could be something that possibly sends him home.
19:33It should be kind of puffing up.
19:35Not yet.
19:37Home cooks, 15 minutes left.
19:40Hey, my puree is a little bit loose.
19:43A little loose?
19:44Yep.
19:45So what is the consistency of yours?
19:47It's like, um, it takes about five seconds to drop from the spoon.
19:52Mine's kind of like a fluid.
19:54My parsnip puree is kind of like soup, but apparently Jay's isn't.
19:59We can fix it with plating.
20:00Don't worry.
20:01Okay.
20:03Jason?
20:04Yeah?
20:05We're taking out the salmon?
20:06Yes, take it out now.
20:07Okay.
20:08It should be nice and pink.
20:09Sorry, is your salmon medium?
20:11It is.
20:12It should be pale pink.
20:13Yeah, it is.
20:14Great, perfect.
20:15What's your internal?
20:16Internal?
20:17I don't know exact temperature, but it works every time.
20:19And you guys are talking?
20:21Yes, yes.
20:21It's going to be the same?
20:22It's going to be the same, Chef.
20:23All right.
20:24One second drizzle of olive oil into your puree.
20:26Done.
20:27Do I blend?
20:28Blend.
20:29Okay.
20:29The blender blades are spinning because I don't have enough.
20:32All the puree is underneath the blades.
20:35What's the color of yours?
20:37Uh, orange.
20:38Okay, yeah, mine's like a light orange.
20:40Harley, I don't have enough to strain.
20:42Oh, yeah, me neither.
20:43There's like minutes to go and there's not enough puree to really strain it.
20:48And so I'm very stressed that this puree might cost us the challenge,
20:51but you just got to keep going.
20:53God, why did I sign up for this kitchen?
20:58Monica, do you have your plate?
20:59Yes, I have my plate.
21:00Great.
21:00Okay.
21:01Can I taste your potatoes?
21:02Yeah, for sure.
21:04So we put it through a ricer and then sifted it.
21:06Okay, I would definitely taste, definitely season.
21:09Yeah, for sure.
21:10Monica, I'm going to add my cream and butter to the potatoes.
21:12Okay.
21:13And then I'm going to make a well in the middle where I'm going to put the fennel and peas.
21:16Is your well going to be circular?
21:19No, it'll be rectangle.
21:20Just make a rectangle.
21:21Wait, can we make it circular?
21:23No, like an oval.
21:24Make sense?
21:25An oval well.
21:27An oval well.
21:29Jason, we need to make sure our plates are identical.
21:31So rectangle, oval, square, triangle.
21:35We need to figure out what shape this palm puree is supposed to be.
21:38Now, Monica, have fun.
21:39Jason, is it an oval or a rectangle?
21:41It's kind of in between.
21:42Huh?
21:43It's kind of in between.
21:44I'm going to make an oval.
21:45An oval, okay.
21:47Ten minutes remain, everybody.
21:49We're going to drop the prawns with tongs.
21:51Ready?
21:52Okay, I'm putting my prawns in.
21:53Cooking with shrimp can be a little bit intimidating.
21:56They can't be under and they definitely can't be over or they get super chewy.
21:59Our entire dish is kind of riding on the fact that we both have to perfectly cook the shrimp.
22:05Okay, I'm immediately flipping.
22:07Is your naan bread still cooking?
22:09Yeah, it should be done by now.
22:11Mine is a little bit thick, so I might leave it on for a couple minutes.
22:17Okay, my lamb is good.
22:19I'm taking it out.
22:20I'm covering it with foil and letting it rest, okay?
22:22Mine is still at 105.
22:24How is Geraldine's temp under when we put it in at the same time?
22:28With lamb, timing is key.
22:30Keep going.
22:30Okay, just keep, just keep waiting for it.
22:33We're really cutting it closer, buddy.
22:36Let's plate.
22:37Plating is one of my favorite aspects of cooking.
22:40This is where I want to shine.
22:41We're going to do one, two, three pieces of steak on the puree.
22:50Okay, but where is the steak placed?
22:52The steak is placed in the middle of the Jayhawk.
22:56I don't know what direction.
22:58When we are designing plates in restaurants for actually final plate up,
23:02I'm always like, you know, off center at three o'clock, sauce at six o'clock.
23:06Yeah, it's a clock.
23:07One inch away from edge of plate.
23:09I'm just not hearing them really identify any location.
23:13No, we do not have a bunch of cartographers in this kitchen.
23:17We're going to pour our sauce in the nestle of the Jayhawk.
23:22That doesn't make sense to me, dude.
23:25I make a well, so I shouldn't be able to see the blackness of the plate, right?
23:28Yes.
23:29Okay, put your fennel inside.
23:31Yeah.
23:31Place the prawns on the left-hand side in a half moon.
23:35Facing which way?
23:36It is so hard to plate identical dishes, ovals, half moon shapes.
23:41They're just praying that you are using enough adjectives that the other person
23:45is doing the same thing as you.
23:47Make sure your tails are facing up.
23:50I didn't mind the other way around.
23:54Two minutes left, home cooks.
23:57Talk to me.
23:57What's your lab temperature at?
23:59130, it's done.
24:00Yeah, that's good.
24:00Take it out.
24:01No, I'm resting it now.
24:03Yeah, rest it for like a minute.
24:04We'll get the plating done and we'll slice and plate, okay?
24:08Okay, then the salmon take the skin off
24:11and put the same direction to the sky, okay?
24:13Okay.
24:14The dishes need to look very similar or identical.
24:18There's thousands of decisions that go into making the plate what it could be,
24:22so there's a lot of opportunities for them to go astray.
24:26Did you pour all your bourbon?
24:28No, just about a tablespoon over top.
24:30Oh, I put more.
24:32Okay, I'll add a bit more.
24:34I'm placing the first carrot.
24:36It's a purple carrot.
24:36Which color?
24:37Purple?
24:37Purple with the green top away.
24:39Okay.
24:40Geraldine is plating on the wall so she can hear Jay to make sure she gets everything right.
24:46Four carrots?
24:47Four carrots?
24:47Yeah.
24:48Ah.
24:49Do you pour it over the meat?
24:50Not over the meat, no.
24:53One minute left.
24:55All the salad?
24:56No, no, no.
24:57Do like half.
24:58Okay, I'm cutting my lamb.
25:00We're waiting to the very last minute to carve this lamb.
25:04I'm kind of freaking out.
25:05I don't think I let mine rest long enough either.
25:07There's a bit of blood coming out.
25:08The clock is saying 20 seconds left right now and we haven't even got the lamb onto the plate.
25:14We're gonna have to stand the bones against each other.
25:1610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
25:26The time's up.
25:27Hands up.
25:30Bucca, great job.
25:31Great job.
25:32Good job, Jason.
25:35I don't like the wall.
25:36I don't even remember what you look like anymore.
25:39I think Geraldine's plate might look a little bit better than mine.
25:42I'm a little bit concerned about the consistency of mine on compared to Hekate's.
25:46If we are in the bottom today, I could very well be going home because Hekate has that immunity bit.
25:54Time for the moment of truth.
25:58Please bring your dishes to the front with the clothes shoes on.
26:16Separated by this massive wall, you and your partner had to make two dishes that look and taste identical.
26:23Time to see how close he came to a perfect match.
26:27First up is the orange team, Hekate and Allian.
26:31I'm a little bit nervous. My place in the competition is on the line here.
26:40When we lift these cloches, what are we gonna see?
26:43Hopefully two identical dishes.
26:49Moment of truth.
27:02Moment of truth.
27:11Okay.
27:12Oh, not bad.
27:15You both did remarkably similar dishes.
27:19I mean, the salads look virtually identical, like they came out of the same salad bowl.
27:23And the shrimp look, consistency-wise, about the same.
27:28Tell us what you made.
27:29We made butter chicken-inspired shrimp with fresh naan and a kachumber salad.
27:36Let's see if it tastes the way it looks.
27:38Whew.
27:52Who conceived this dish?
27:54Hekate came up with the butter chicken idea, which I was already thinking about before anyways.
27:59Mm-hmm.
27:59And then Hekate had the naan recipe, and then I decided to do the salad.
28:02First, let's get the global big macro view.
28:05The dishes are remarkably similar.
28:08Hekate, the sauce is great.
28:11Allian's sauce tastes identical.
28:13And the shrimp are pretty much identically cooked.
28:17Allian's, there may be a hair more cooked.
28:20The salad, both lack salt.
28:24Biggest difference is the naan.
28:26I had a lot of concerns when I came to your station, Allian, and I saw how liquidy your dough
28:32was.
28:33You can really see that underdone-ness when you look at that translucence.
28:38The thing you did really well as a team was you did measurements that make sense.
28:45You cut the cucumber into quarters, and then you diced it.
28:48You halved the tomatoes.
28:50Hekate, I saw you measure a tablespoon of oil to put in your pan, and I do not remember the
28:56last time I measured a tablespoon of oil.
28:59So I think that was really smart, and the use of the ghee was really tasty.
29:03Did I see you throwing ghee over top as well, too?
29:07We threw a lot, actually.
29:10We threw a lot of things.
29:23It could actually be something that puts us in the bottom.
29:25And I know Allian's pretty terrified of me using this immunity pen.
29:28Next up, Team Purple, Jason and Monka.
29:32The wall honestly put me outside of my comfort zone as a chef, so I definitely valued Jason's leadership.
29:42I'm so nervous.
29:48Oh my gosh.
29:53Oh my gosh, wow.
29:56Are you surprised at the similarity?
29:58Yeah, I'm a big guy.
30:00Tell us about your dishes.
30:01This one's got an oven-baked salmon with palm puree, confit fennel, and a beurre blanc sauce.
30:08Obviously, from looks alone, we can tell that one beurre blanc was more successful than the other.
30:15It's my first time making beurre blanc.
30:17Whoa.
30:18Wow.
30:18Beginner's luck.
30:19He explained it very well.
30:20He's a great teacher, good teacher, bad doer, bad executor.
30:24Jason?
30:24Yes?
30:25I'm going to taste yours first.
30:26Certainly.
30:28Now, as I'm slicing into the salmon, it feels a little rare to me.
30:35That's a nice cook on your salmon, soft and tender.
30:39Monka.
30:47Very consistent.
30:48Great job.
30:50You nailed the cook.
30:51What temperature did you cook it at?
30:53Uh, 415.
30:54That's just a nice technique that I learned every time it comes out with a beautiful tenderness.
30:58Both of the salmon were cooked very nicely.
31:01That's good communicating.
31:16The flavor's really nice.
31:17It's sharp, it's punchy, but it's still nice and rich and creamy.
31:20The main area where there was a little bit of a disconnect between the two of you is that you
31:26don't have the same quantity of vegetables on your plate.
31:29Jason, you were heavier on the fennel.
31:32Monka, you were heavier on those snap peas.
31:35Mmm.
31:35Other than that slight difference though, I think these are two remarkably similar plates.
31:41Wow.
31:41The similarities between the potato purees is great.
31:45Drop of the ball was the veg.
31:47Other than that, you guys nailed it.
31:48Great job.
31:50Monka is an incredible teammate, an unbelievable student, and I could not have envisioned a way
31:56that that partnership would have gone any better.
31:58Heck yeah.
31:59That was good.
32:00Amazing.
32:01Thanks for trusting you with that one.
32:02Of course.
32:03Come on up, green team.
32:06Jay and Geraldine.
32:07I'm really worried.
32:09We were so last minute.
32:11I don't feel confident that our plating is the same.
32:15When we lift these closures, what are we going to see?
32:19Possibly two dishes that look different, but hoping fundamentally taste the same.
32:24I had trouble getting my lamb rack standing up.
32:28Let's see if you did.
32:41When we lift these closures, what are we going to see?
32:44Possibly two dishes that look different, but hoping fundamentally taste the same.
32:49I had trouble getting my lamb rack standing up.
32:52We'll see if you did.
32:53We'll see if you did.
33:03When?
33:04When?
33:05I knew it fell down.
33:06Mm-hmm.
33:09Had you approached it with a more simple presentation, you might have been a bit more successful.
33:15You know, not everybody can get that perfect geometry.
33:18Tell us what you made.
33:20A mustard crusted lamb rack with glazed carrots and a parsnip puree.
33:26Jay, you really did get some of that bleeding out, and it looks a little under.
33:31All right, let's taste.
33:48Okay, Jay, so just as I expected, the lamb rack
33:52was a little bit under, and it rubber band-like kind of consistency where the fat hasn't been fully
33:58rendered, not the most pleasant of textures.
34:01Geraldine, the lamb had a better cook to it, but I found that the puree that you have,
34:07plus the sauce and the crust, all three of those were under-seasoned.
34:12So while your plate might have looked a little bit nicer, Jay's plate tasted more seasoned,
34:18more harmonious.
34:19The purees are both very good.
34:21They're slightly different.
34:22Did you add milk, Geraldine, to yours?
34:25I actually boiled my parsnips in the milk.
34:28I boiled it in water with the onion and the garlic, but then added the milk afterwards.
34:33You ended up with a really tasty puree.
34:36You ended up, Geraldine, with the puree that's got the better texture,
34:39and that's where the milk is coming into play.
34:42The carrots are virtually identical.
34:44It's like they came out of the same pan.
34:45Pretty good job.
34:47For me, the main flavor difference is actually the crust.
34:51Geraldine, I thought you were more heavy-handed on mustard.
34:55My piece that I cut was mainly just mustard on the outside,
34:58as opposed to that crumb as well on there, and even if you look at the bones,
35:04your crust is on the bone side, which means we're not really going to get that flavor.
35:10I liked the crumb.
35:11I liked the crunch.
35:12And I would have liked more of that in a place where I could have eaten it.
35:15Okay.
35:16Thanks.
35:16You can head down.
35:18The critique is really fair.
35:20Our dishes are fundamentally different.
35:23I think I'm going well.
35:28Great team of Brendan and Harley.
35:30Please bring your dishes up to the front.
35:31Brendan and I really tried our best.
35:33We really tried to communicate.
35:35So I hope all our work wasn't for nothing.
35:39Let's take a look.
35:51Huh.
35:56Well, at least you got the same plate.
36:00Fair.
36:01All right.
36:02What did you make?
36:03Seared venison tenderloin steaks with a butternut squash puree and a blackberry red wine reduction.
36:11So let's talk about the visuals.
36:13They're very different in a lot of ways.
36:15The puree that you've made, they're very different.
36:19Then the sauce consistency, this is much thinner on Brendan's plate than on Harley's plate.
36:27All right.
36:27Brendan, I'm going to start with your plate.
36:29Sure thing.
36:38That's cooked a nice medium rare.
36:45Pearlies.
36:47Much more dense.
36:52But it's still cooked nicely.
36:53Oh my gosh.
37:11I'm going to jump on the texture train.
37:13Brendan, your sauce was really smooth, but your puree is a little bit chunky.
37:18Yeah.
37:18Harley, your puree was smooth and your sauce was textural.
37:22It had some of those blackberry seeds still in it.
37:24I err more toward the side of having a smooth puree and a little bit of texture in the sauce.
37:29It's just a bit more purposeful feeling.
37:31Both of you used a half butternut squash for your puree.
37:36That's the problem.
37:37You should have each had your own squash so that it would actually puree well.
37:41Mm-hmm.
37:42And you just put too little into a blender where it's just not spinning, giving you this chunky result.
37:48You know, the communication through the wall is meant to be not just loud, but smart.
37:55And how much?
37:56What consistency?
37:57How much am I pureeing my puree?
37:59Which are very different.
38:02The venison, the heat time in the pan was quite different, resulting in a softer consistency on yours, Brendan, and
38:10a firmer consistency on Harley's plate.
38:13Overall, despite being loud, you produced some decidedly different results.
38:18Yeah.
38:19Shows a remarkable, like, failure in technique.
38:23Thanks so much, guys.
38:24Thank you, guys.
38:25We didn't use measures of consistency.
38:27We didn't use timing correctly.
38:30I don't think we communicated smartly today.
38:33I skimmed on the puree.
38:34I didn't have enough.
38:35I know.
38:36Well, I looked for, um...
38:39Butternut squash yet there just wasn't any.
38:41Yeah.
38:41Oh, I don't know.
38:42I don't know.
38:43Home cooks, that was a really difficult challenge.
38:45Some of you made dishes that were identical in almost every way, while others didn't quite deliver.
38:52The stakes are clear.
38:54One member of the losing pair is going home.
38:57Based on what the judges have said to Geraldine and me, I'm concerned.
39:01Please, God, I just don't want to be in the bottom.
39:04I just really don't want to go home.
39:06Oh, my gosh, I don't know.
39:12Overall, they really did a good job, and they conquered the wall.
39:15Yeah.
39:16Yeah.
39:17I'm really impressed.
39:19That was tasty food.
39:20The flavors were good.
39:22These home cooks are really good.
39:23We're getting down to that part where we have eight solid cooks, but one of them has to go.
39:30The minor details.
39:32Minor, minor details, yeah.
39:33I'm sweating.
39:35My heart is pounding.
39:37Anything could happen in the MasterChef kitchen.
39:39If we had, like, an extra minute to run it through, it would have been perfect.
39:43The fact of the matter is, we both didn't present the same dish.
39:47I could be going home.
39:48So, what do you think?
39:49Do we all agree?
39:50Yeah.
39:51Okay.
40:01There were two teams that had us seeing doubles.
40:04Their dishes looked and tasted like they came out of the same kitchen.
40:09And the teamwork and leadership skills and communication were top notch.
40:15Please step forward.
40:20Hikate and Alian.
40:22Jason and Monka.
40:31Congratulations.
40:33Head up to the gallery and celebrate your spot in the top seven.
40:40I'm so proud of you.
40:42Alian and I conquered the wall today.
40:44This is a challenge that is feared by even the most renowned cooks.
40:49And we came out on top.
40:51Good job.
40:54Both of your team's plates were mismatched.
40:57And you both took a gamble on proteins that you've never really cooked before.
41:07But Jay and Geraldine,
41:11you have a slight edge.
41:15Because the execution of your individual components was really stellar.
41:20Your team is safe.
41:22Head on up to the gallery.
41:26We're the bottom pair and it's scary.
41:29I'm hoping the judges keep me in the competition because I'm not done yet.
41:33Brendan and Harley, there's a lot of shouting, but not a lot of listening.
41:40Although your plates look similar, Harley, your seasoning and elements were better.
41:48Brendan, your puree was a fail.
41:52And unfortunately, it's brought your MasterChef Canada journey to an end.
42:01Harley, you've just squeaked into the top seven.
42:04Head up to the gallery.
42:10Brendan, we love your energy and enthusiasm.
42:13To leave behind your career as an electrician, take a risk, come into the MasterChef Canada kitchen is admirable.
42:23So don't stop cooking, because you might have found your true calling.
42:27Yes.
42:27Yes.
42:29Bye, buddy.
42:30What an honor.
42:32Thank you all so much.
42:34You're a class act.
42:37When I first started my cooking journey at 12 years old, if you were to tell me that 14 years
42:41later,
42:41I would be in this kitchen, I would have said that you were dreaming.
42:44So this is just the beginning, and I could not be more grateful for the experience.
42:54It's going to be so quiet in there now.
42:58You guys, don't take your foot off the gas.
43:00There's a lot of competition to go.
43:02Go and get some rest.
43:03Thank you, Chuck.
43:04Maybe we should leave this wall up.
43:11Next time on MasterChef Canada.
43:13Close your eyes.
43:14Hey, sorry I'm late.
43:15Mary is the queen of desserts.
43:18Let's go.
43:18For your next challenge, you have to step out of your comfort zone.
43:22Do not spill over.
43:24What the heck is going on here?
43:26I am covered in custard.
43:27Oh, my gosh.
43:31That's completely raw.
43:33Oh, my gosh.