Auberge Anniversary in MasterChef Canada | S04 E08 | Full Episode | MasterChef World

MasterChef Canada S04 E08 Full Episode: The Top 6 faced the annual restaurant takeover in Auberge du Pommier, an Oliver & Bonacini restaurant. The teams had to prepare two appetizers, an artichoke salad and a duck consommé en croute, and two entrees ,a beef tenderloin dish and a ham-wrapped monkfish dish. The judges received feedback from their valued guests during service, and in the end, they decided that the Red team was the winning team. Subscribe: https://www.youtube.com/MasterChefWorld

As the losing team, Aaron, Thea and Miranda were given 45 minutes to create a Moroccan-inspired Vegetable Tajine served with herbed couscous, using an array of vegetables and 28 unmarked spices. Miranda made the best dish and she was sent to safety. Thea’s dish lacked spices, while Aaron’s dish suffered the opposite from being overpowered with a heavy use of cloves. To everyone’s surprise, the judges gave Thea, who had been struggling with self-confidence issues throughout the season, the opportunity to hand her spot in the Top 5 to Aaron if she felt she was not ready to move forward in the competition. When Thea affirmed her desire to stay, Aaron was eliminated.

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Last time on Master Chef handed up Alice returns hi guys to compete in a grueling series of pressure tests Alice is trying to whip her whites and they are not stiffening up but her Master Chef Canada dreams were dashed once again good luck guys tonight the top six compete in a

Classic restaurant takeover four ay choke salads and I need them right now I’m overwhelmed and one team’s dreams could go up in smoke that’s a waste of good Stak I’m feeling like we’re drowning as the sun sets over Toronto the top six home Cooks prepare to face their most demanding challenge yet today

Is restaurant takeover we’re walking up towards a beautiful building this is a pretty Posh place we’re at oier and I’m happy to see that it’s a French restaurant it’s kind of a big deal for for a kid from Quebec at a young age I worked in restaurants

As a dishwasher but nothing as High Caliber as this place this is a dream come true welcome to the site of your next Team Challenge the O the pomier it’s beautiful it is classy elegant sophisticated it is stunning this French fine dining restaurant has been providing North Toronto with exceptional

Cuisine for 30 years wow wow today is your job to keep that tradition alive if you don’t Chef Michael will be very disappointed with you because he owns the place it’s a really big responsibility to uphold Chef Michael’s reputation Barry and Aaron because you two made the

Best Scotch eggs in the last challenge you’re today’s captains this is an elegant restaurant the plating is going to be very important so I want the strongest plers I’m pretty excited to be team captain again last time the burger challenge didn’t work out so well so this is an opportunity at Redemption

Barry your Scotch egg was the best so that means you get first pick I’ve work with just about everybody that’s still in the top six and there’s one person in particular that the communication was just natural so I’m taking my man Trevor I feel amazing that’s the third

Team Challenge in a row that I’ve been picked first I guess people think highly of me Aaron this home cook shines in the face of adversity T having worked with Aon before in the burger challenge I know he can be quite opinionated so I’m hoping he just lets his ego down a

Little Barry who do you choose May thank you I’m looking at my team I have the two strongest home Cooks at plating how can you go wrong with this Miranda please join The Blue Team surprise surprise I’m picked BL all I can do is just prove to people that I

Shouldn’t have been picked last now during service we’ll get feedback from my valued guests but in the end it will be Alvin cladio and I that decide which team wins and which team goes to the pressure test please change into your Chef whites and meet Michael in the Kitchen Chef Michael will now demonstrate the two appetizers and two Entre the home Cooks will be making the first appetizer that I’m going to show you is a duck consum on cruit in goes this Rich broth it’s made from the bones of roasted duck legs we’re going to be

Adding for GED mushrooms some cinnamon caps duck leg dumplings watching sha Michael it’s like watching a mystical creature a little diced Mira vegetables it’s like he’s a kitchen unicorn then you have to make sure you got a good seal once that’s cooked out it goes the second appetizer I’m going to

Show you is a arti choke barul salad here I have some grilled Ary chokes we’re just going to give these a little toss in a light Lem vinegarette olive oil and we start to build our dish there’s a lot of components in this salad little sprinkle

Of FL toel this is a difficult dish to assemble and that is salad parul of ATI the first entree that I’m going to show you is our beef dish good amount of salt pepper and into a pan and you’re going to have to work that pan on the

Stove and get a good sear on it Chef Michael standards are the highest of the high there is no room for error if I can have every steak go out like that tonight I’ll sleep well oxtail stuffed onions carrots my sauce and that is our beef tendero the second entree I’m going to

Show you is our monk fish this is a beautiful fish we wrap that in Bayon ham so into a pan with a little olive oil and butter there’s so many different components I had no idea that this would be so hard I’m freaking out a little

Take a little of our sauce and there we have our second entree I won’t send out appetizers or main causes until everything’s at the pass to go and if it sits too long it gets redone do not let me down hey Che good luck let’s go red let’s figure out that monfish before

Service starts the teams must fillet their monk fish and prep their duck consume we need to chop up these mushrooms how you girls doing portioning going well yes for home Cooks there’s nothing tougher than a restaurant takeover challenge there is a tremendous amount of steak here how’s that fish

Coming TR it’s coming good buddy Barry is a little slow when he moves but he’s very methodical so I think at times he will struggle with the pressures of pushing the volume of food out okay we need to get those in there Barry yeah don’t wait for me Aaron on the other

Hand moves more like a chef dash of olive oil sauté sauté sauté if you need any help please holler at me the dining room is filling up orus will be coming in soon pick up the pace on the pr how you doing boss I’m doing great

How you doing tra good buddy I’m good don’t fraternize With the Enemy can I start egg watching you’re good the restaurant is full we have 52 guests out there don’t let go of this for me yes service is starting now all right let’s rock and roll red team order

In two a choke salad two cons per Che for the appetizer service Barry and Trevor are building the artichoke salad okay so we’ll go artichoke chip green let’s build them and I’m on Duck cons watch blue team ordering two cons and two salad of aie Choke yes Miranda is

Doing all our soup 5 minutes on the consumate 5 minutes on the consumate I’m cooking the artichoke salad and Aaron is plating Chef there’s order number one two aroke salad very that looks great well done keep it up blue team order in two consumate two aroke two more artia chokes Chef

Michael’s Expediting and I’m relaying orders to my crew toss them in a bowl give them to me please we’re rolling like a well-oiled machine coming out with consumes bring it up arti chok’s ready in 30 seconds got to be careful no communication and your service is going

To break down two consumes to the pass look good thank you Chef service I need more AR chokes in here red team two salad two consumate two more salad two more consumate when the order start coming in I’m listening to Chef Michael but I’m waiting for Barry to call to me

Red team New Order in one a choke salad and three cons me can I get a yes on that yes chef thank you Trevor are you the team captain Barry yes chef him yes chef thank you Barry two of those salads ASAP working on it I can’t believe how hard

It is to keep track of what goes with what come on Barry I choke salads and I need them right now what is going on I’m overwhelmed at this point those two are good Barry behind Okay the two cons me finally service just communicate a Aaron I’m behind with two more

Consumes lovely thank you very much much Miranda I think aon’s doing a good job as team captain blue team I need four salad to go with these two they coming right up Chef less than 1 minute we’re working really well as a team and our orders are flying out the door service

It’s a rush in this kitchen the adrenaline is pumping order back up Chef I feel like I’m in my element service okay red team last order here one a choke salad and three consum one salad coming right up bar even though this is chaos I am loving we need those soups as

Fast as we can soup coming okay Barry these can go to the window wipe those plates Barry wipe those plates Chef one art choke salad Tre soup in the window I want to do this every day I’m quitting my job when I get home last table up here service hello

Enjoy hello ladies how are you so how are you enjoying the red team’s soup so this is really delicious very flavorful I love the pastry presentation on the top being able to pop it into it definitely all right enjoy the rest of your meal so you had the blue team’s oke

Salad yes some bites were very salty and some were not seasoned at all there’s like an earthy flavor in the in the sauce that is really nice I got the consumate everything was full of flavor the broth was very warm and very rich was amazing thank you as the appetizer service winds down

The judges take a moment to taste team’s dish let’s try the red team’s cons wow that past it’s nice and Flaky it’s perfectly cooked that is beautiful isn’t it but broth needs a bit of salt I agree with clao that it could be just season a touch more just to hit that

Peak hey let’s try the blue teams all right it’s just a little more seasoned which just rounds it out pretty darn close to Perfection I think the blue team take it on the seasoning it’s a great start now let’s try the aroke salad I see a difference in the way that

They plated both salad immediately the red team seems to have a more of a clean concise look The Blue Team on the other hand it’s much wider okay we’ll taste the red team First I really like the combination of flavors beautiful nicely seasoned I would be happy eating this salad at o in the south the France or just about anywhere now let’s try the blue team’s OT choke the otoke could be in the pan just a little bit longer because you know I’m

Not getting that right carbonization they didn’t evenly distribute the salt and I noticed that when they were seasoning it they were right here seasoning you need to be above it so that those flakes just naturally fall over the entire salad the red team seems

To have the edge here I think all in all they did a great job getting the appetizers out let’s see how we do with the main courses We need to hurry this up yeah H hustle appetizers were a huge success hopefully we could keep this momentum rolling into the Entre for the entree course guests will choose between a Beef Tender Loin and a seared monkfish the entree orders are coming in medium the beef

Medium are you ready yes Che all right blue team two filet medium rare yes chef make sure you season those steaks well H yes chef I’m cooking steaks ta’s working the veg Miranda’s working the fish how far out are you Aaron 9 minutes on the first two red team four beef two medium

Two medium rare her Chef trev’s responsibility for the main service is the beef fillet doing the fish I responsible for the monk fish dish and it’ll be plated by Barry how long out on those first order of steaks Trevor four or five minutes Barry I feel the beef

Tenderling dish is the most difficult to nail on this menu and I really want that to be on me I feel that I could handle it all on my own Blue Team New Order in you got four steaks all medium rare and two monkfish her Chef followed by two beef medium

Rare and two more monk fish the main orders are coming in so fast blue team four more filets all medium rare and two monk fish two filets both medium rare and two monk fish this is freaking intense immediately were frazzled how far out are you Aaron uh where did my

Ladle go okay blue team I need some food up here please how long out on those first order of staks Trevor give me one minute you got 1 minute exactly come on guys you’re going to have to focus now coming out right now that’s medium that’s not medium that’s rare I

Need a medium steak and I need it now the hardest thing about the beef dish is definitely nailing the cook on the beef I’m having a hard time gauging it just by touching the outside red team what’s holding things up undercooked steak Chef come on red team I need this order yes

Chef we do not want Chef Michael coming into the red kitchen if that happens we’re done dying on a medium steak while Trevor is struggling with undercooked steak over in the blue kitchen watch that pan it’s looking a little too hot for my liking Aaron seems to have the

Opposite problem I want it seared not burnt regulating the temperature on these induction burners it’s a juggling act I do not want to get back in there okay yes chef take him off the pan if you feel like they’re going to burn yeah hold on I’ve never seen Aaron look so

Stressed ever what’s your pan again there Aaron look at it it’s smoking Aaron do you need help what do you want me to get on some staks no Aaron yes chef look at all that smoke this one is is burnt you can’t serve a steak that is

Black on the edges like that that’s a waste of good steak I’ve lost four stakes and I’m going to have to refire don’t let that happen again yes chef this isn’t the time to panic it’s time for us to rise to the occasion sorry I’m letting you down on

These Stakes okay Aaron let’s just pick it up Barry I need that first order of Ste up with come on Trevor the stakes are taking longer than I’m expecting everything that’s coming out is rare at best that’s rare like these have been in the oven longer on

The pan I need the steak my fish is dying up here Barry Barry what do you think medium rare maybe just is the steak on the plate yet plating right now Chef thank you Chef two fish two medium rare that looks very good all right table 25 Trevor are you still in the

Weeds are you good no I’m good I’m good now guests at the red team tables are receiving their Entre I ordered medium rare and it’s exactly medium rare the steak is delicious the blue team’s customers are not so Lucky okay blue team when can I get some food from you uh 2 minutes sta followed by the second one in five this is rare I can’t send that up it’s rare it’s not medium I’m getting really worried for our team do you want me to get on some

Stakes Aron what do you need from me Aaron doesn’t have to be a hero I can come in and help Aaron I need a answer you cook me four medium I’ll take care of all the medium rare okay four medium I got these you need to finish

Those plates we need to get them out yeah we’re finishing them right now how far out Aaron coming right up I’m right behind H plating right now you have potatoes coming for me yes ta yeah you’re amazing thank you wind fell out of my sales for a minute there but still

Got a handle on this four medium rare fish are following Chef service please nice looking plates here Aaron thank you Chef table 27 thank you very much Miranda I’m sorry that I put you in that spot yeah now both teams are sending out Entre at a steady Pace hello

Ladies so you order a medium rare yeah I’m very happy with it cooked perfectly the potatoes were great presentation was really well done I think it’s perfect and you I really am enjoying how the meat is cooked it’s very tender it’s just a wee bit undersalted for my undersalted a little slightly under

Season I’m having the monk fish from the red kitchen The Taste is very good from the blue kitchen I had the beef it was peppery the flavor was Exquisite loved it hi you’re not touching your beef here no it’s not quite the texture I ordered you think it’s a little bit too rare

Right a little too rare I’m going get you another right away thank you so much appreciate it hey Michael Michael they order medium and look at that Barry come here this was medium what color is that that’s rare okay I’ll fix it right away fix it medium and make

Sure it doesn’t happen again yes chef yes chef a steak comes back and it’s undercooked this is my fault come on Trevor I need that recooked steak just let it rest it’s coming right out chef give me one minute here if I can’t figure out the dness of these Stakes

We’re going to lose this Challenge and I’m going to be the cause perfect Chef order up re fired medium sorry Chef thank you all right let’s go service all right here you go how’s that that looks great enjoy the rest of this thank you you two and two Chef service table 23

Service table 29 thank you very much Antonio there’s a couple of hiccups but we’re in some kind of a Zone and we’re just doing it service let’s go thank you red team blue team service is overo good job good job that was so good so good service is done and I feel fantastic

Cooking that line working with Chef Michael I haven’t felt that alive in a long time the guests will now fill out comment cards which the judges will take into consideration when deciding which team wins and which team faces the pressure test so Michael that was intense it’s always a roller coaster

Ride but you love every moment of it okay we’ve got two monkfish dishes here let let try the red team’s fish wow oh my goodness that is delicious cooked on a fish is perfect and no to fry on a bro that nice color nicely done now let’s try the blue team’s

Fish look at the Bruto on this the ham is drier it’s charred here they didn’t get even caramelization flavors are still very good on the blue team just not as nicely cooked as the red team safe to say on this particular main course the red team’s got it

Absolutely now let’s try the fillet the cook on the meat on the blue team it’s uneven it’s blood rare in the middle and overcooked on the outside that’s a sign that the pan was too hot look at that is CH burns look at that where you look at

The cook on the red team it is cooked perfectly let’s taste the red steak needs a little salt and pepper under season I think Sal needs more salt for sure now let’s try the blue teams Filet Aaron even though he was struggling with his pan and getting the right cook on the steaks the seasoning is spot on the red team looks better The Blue Team tastes better I got to tell you I’ve done a complete U-turn here right now I think the blue team has the

Edge it’s the morning after the restaurant takeover and the home Cooks return to the Master Chef Canada kitchen to find out which team has won yesterday’s challenge I know my team is winning today we just rocked that service I haven’t done a single pressure test and I plan to keep it that way

Everybody cooked their heart out we left it all on that line I’m Confident welcome back homecooks yesterday you took over one of my most cherished restaurants and you all did a great job thank you Chef thank you chef chef deciding a winner was not easy blue team you burned more than just a few staks and I had to send some back at the

Pass red team you had one undercooked steak sent back which is one stake too many the team that is safe from elimination Is the red team yes boom red team baby oh my God we’re red team and head up to the gall thank you chefs thank you Chef we’re top five now and we don’t have to go into the pressure test it feels amazing now I’ve won three challenges in a row if

I’m not seen as a front runner at this point I’m dealing with idiots you guys rock loot team you did a good job and I know that this is a bitter pill to swallow Aaron what happened with those staks there were four staks right off the top

That there was too much color on them and those were the four Stakes that ultimately Miranda helped me to catch up on Miranda what do you feel went wrong we had a little hiccup at the beginning but I thought we bounced back really well and then we were moving like a well

Oiled machine Miranda was a rock in that kitchen she didn’t deserve to have been chosen last she is always an extraordinary amount of respect and gratitude I’ve earned my spot Aaron recognizes that and I’m just really grateful that he kind of said it out loud blue team please come up and grab

Your black aprons this is the hardest pill to swallow yet good luck thank you Chef I never want to put on the black apron of death but when I wear it what kind of just motivates me to to take it off and not place it at my

Workstation now in order to be Canada’s next Master Chef you have to have a superior pallet incredible technique and impeccable timing tonight’s pressure test requires all of these and more this is a tajine with a side of herbed couscous what the freak is a tajine I’ve never seen one

I’ve never heard of it I live in Edmonton if it doesn’t moo and eat grass I have no idea what this is It’s a North African dish named after the pot it’s cooked in now Moroccan Cuisine is all about spice and texture I know it’s very

Humble when you look at it but this is one of the most sophisticated dishes you can find this to genene does not have meat so your vegetables are the main event they have to steal the show all right time to go to your stations being in the bottom with these

Two amazing home Cooks makes me very very scared Miranda is a very strong cook Aaron is very technical and he’s confident we’re giving you 45 minutes for this pressure test the vessel for your tajine is at your station along with all your vegetables and premium german-made melee appliances you’ll also

Find 28 spices that are not labeled at the end of this challenge the home cook who serves us the least successful vegetable tajine will be leaving the master of Canada kitchen home cooks are you ready if 4 five minutes starts no it’s like Beyond me Beyond me I grew

Up in a primarily Moroccan Jewish neighborhood so I’ve had the opportunity to taste these flavors quite a bit in my life so the tajine dish it’s an unusual shape to it it traps that steam inside of it and it almost creates like a convection that steam drops down and all

Those flavors and Aromas get trapped inside of that pot and they drop back down on top of that tajen why is it so freaking hard the first step would be choosing the vegetables that I want to put into my tajine because that would then help me make the decision of which Spice

Combinations would work best with the vegetables I’ve chosen uh I know nothing about Tajin but uh I’m pretty sure I’m going to use some peppers some Tomatoes I’m probably going to use some pumpkin for bit of earthiness the tajine it’s kind of making me feel like the stew my

Mom used to make it would feel like a warm cozy hug so I will make it in Ode to my mom I’m just going to give it my best and do what I got to do to stay the amount of spices and vegetables are messing with my head the more

Selection I have the harder it is to pick this is an opportunity for the home Cooks to really show us who they are with the way that they combine all of those spices by smell and taste and a little bit of luck with a pinch of this and that I

Will hope it works out I’m going to work on a hares that I’m going to make myself it’s going to be tight making my own hares but it’s a risk that I’m willing to take I like what Aron’s got going on he’s definitely doing that Hara yeah Aaron that smells dope

Man how much time do I have t Michael did you fry off this mix in the bottom of the P I did yes if I wanted to kind of get a good cook on the onions and then I added honey and then I added my potatoes carrots and then I’m

Going to throw some chickpeas in at the end is there an overall taste that you have in your mind that you think you’ll be able to achieve definitely bold definitely bold flavors I’m just going with some flavors that I know and then seeing what it needs and adding from

There good luck in this pressure test thank you thank You Miranda hi chef clo how are you doing uh I’m pretty confident I know my flavors um and my tajer good I thought I had a good idea with my pumpkin seeds so I’m happy are you cooking with Instinct right now experience Instinct Instinct so far in this kitchen I cooked with a

Lot of things I’ve never done before and this is no difference so I’m just trying to do my best I’d wish you luck but I don’t think you’re going to need it thank you chef Claudo Aaron what are you doing in the blender here made my own hares Chef what’s in that uh coriander seed fennel seed lemon whole bunch of nice stuff wow that is delicious thank you Chef why did you decide to make your own paste instead of using the spices that

We provided for you there’s no cutting Corners in delicious food it’ll make a big difference at the end of the day you ate up a big chunk of time to make your own Arisa I’m hoping that it’ll pay off Chef hurry up eh chef 15 minutes you 15 minutes left remember

Get your lid On time is of the essence you know just time time time time time Aaron is overthinking every single step that he makes and now he’s behind and he keeps fiddling with the tajine he should already have that Tajin covered it’s got to be perfect once that lid goes on that’s

It you no steam coming out of his pot no steam he better turn on that heat very quickly or else we’re not going to have a vegetable the Jean we’re going to have a salad 10 minutes left oh it’s too much I have no idea what he’s doing he’s

Putting things in he’s taking things out the vegetables may not cook in time I’m confident that there’s enough time for those vegetables to cook I don’t eat rice or couscous the trick of couscous is unlike rice you have to pour the boiling C water onto couscous give it a stir okay

And cover it Aaron’s doing it right he’s steaming it every couple minutes you have check on it have to fluff it up because if you don’t it’s going to be one hard cake of couscous I tast mine I have no bloody idea tell you that couscous is only about a couple of

Minutes he you guys down here one minute you one minute left come on guys final push good job Mother of God 10 9 8 7 6 5 4 3 2 1 hand up way to go guys this aene is kind of like cooking an egg you have no idea what’s going to

Happen in the inside and you just hope for the best so home Cooks the hot air trapped in your Tajin vessels is still circulating so to make sure that all your Tajin stop cooking at exactly the same time we’re going to release that Steam wow Chef quao lifts up my tajine lid and this incredible Aroma comes my way wow that smells really good I’m getting a nice earthy cinnamon Aroma I’m feeling confident at this Point okay home Cooks it’s time to taste so tell me what vegetables you have in here some pumpkin carrot celery chickpeas Zuccini Miranda you really captured the essence of a Tajin that tells me that you have intuition you understand flavors you understand how to work with heat you understand when something’s too sweet too sour which is a very powerful tool to have as a professional chef incredible thank you so much mirenda hi chef Alvin I assume in

Edmonton you don’t see a lot of these things right yeah don’t see Tajin Chef well it smells great did a great job thank you this is cook perfectly it’s not mushy it’s not soft it’s got a little bit of crunch and the flavor sight couscous and taen it’s

Like a marriage they compliment each other and you did that just right thank you Chef Alvin I’m amazing myself every single day I cook in this kitchen what vegetables did you use T I did some potatoes carrots red peppers chickpeas some apricot it’s got a bright eye-catching color to it but it doesn’t

Have a an aroma to it that says it’s a tajine tell me some of the spices you used chipotes some turmeric honey cumin I added uh cinnamon too I think TAA your spice choices seem to just fall short you could have gone just a little bit more forceful your pallet was leading you

Down the right Avenues in terms of taste and then you put the break on hey how you feeling uh I know I’m going home you know you’re going home why cuz you have to be perfect in a pressure test and I wasn’t no one has to be

Perfect in a pressure test you just cannot be the worst do you think you are the worst yes that’s not the white attitude you lack confidence and TAA is getting a little boring you do deserve to be here don’t give up yeah ta you vegetables may be slightly

Undercooked but it’s rich and tasty spices are there to make things exciting a little bit more and that would make this better thank you Chef Tell me what vegetables you have in here caramelized onions and carrot chickpea acorn squash preserved lemon and I finished it with the eggplant well you managed to cook that squash and I was very worried about that cuz you kept opening and closing your lid how many cloves did you put in here

I added four cloves to the grinder it’s very overpowered by clove with the couscous it Mellows out some of those raw spices but I’m not sure this is your shiny moment hey thereon hello Chef taking a look at your Tajin I like the size of which it’s cut so you can identify the

Vegetables that you’ve used Used give it a little taste there yes chef was that the taste profile that you were looking for I was looking for it to be slightly sweeter the clove has gotten a little more pronounced than I would have preferred it to be it definitely has positive notes of Morocco I like the

Choice of your vegetables I think the hares is good I find that some of the spices particularly the clove gives a bitter aftertaste it’s a borderline Unpleasant sometimes Aon I think you’ve got to cook slightly simpler slow things down do you think you can do that absolutely Chef I hope you have the chance to show us more thank you eron thank you I just let my dream slip between my fingers All three of you just tackled a dish that you’ve never cooked before but only one of you achieved the textures and tastes of an authentic Moroccan tajine and that home cook is Miranda Miranda yay my tajine the best tajine black apron of death TAA and Aaron this was a really tough decision for

Us we have said this many times you’re only as good as your last dish and tonight the worst tjen was made By Aaron my God holy smokes Aaron before you say goodbye we need to feel confident that we’ve made the right call here and TAA that comes down to you what ta your star continues to rise in this kitchen but your confidence it just hasn’t caught up we were disturbed by your willingness

To throw in the towel TAA if you feel that you’re not ready for this you can actually decide to leave right now and give your spot in the top five to Aaron don’t do it unfortunately as much as I love Aaron I would never ever give up my opportunity to be

Here I know I need to be more confident in myself and I don’t want any of you to doubt that ta it’s very important that you back up those words with your action No More Tears No More Tears now take off your apron and head up to the gallery Aon I’m so

Sorry I let the challenge get the best of me the next time the judges see me I’m going to cook with my heart and show them that I am confident Aaron you have the heart and soul of a chef and all you lack is experience and that’s something that I’d

Love to give to you Oliver and Bonacini are opening up a new restaurant in Montreal next year and it would be my honor to offer you a job in that kitchen I would love to pursue your offer Chef well come on up here and let’s shake on

It the Master Chef Canada has been a chance for me to reclaim my passion your audition Starts Now I came here to do something for me sexy sexy sexy it really felt good it really felt good to do it what do you do for a living again I manufacture valves

You’ve just created the best dish I’ve had in Four Seasons you don’t know how much you could do until you accept being pushed outside of your comfort zone two and two Chef service please nice looking plates here Aon thank you Chef I feel [Applause] Alive Chef Michael told me that I belong in a kitchen love you man and that’s all I needed to hear next time the top five gets schooled on the subject of salmon jeez Louise this is a huge fish ah your teeth is chomping me it looks like she”s been using a

Chainsa on that salmon wow then what can you do with five ingredients a Bare Bones Elimination Challenge turns one home Cook’s dream into a nightmare if I go home on this I will be Devastated