Best of MasterChef Canada Season 5 | MasterChef World

This season’s top Canadian amateur cooks compete in complex culinary challenges judged by a team of seasoned chefs to be crowned MasterChef Champion and win $100,000. See everything from their worst dishes to the best team challenges in this sizzling compilation!
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Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs!

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How did you wish to cook the tenderloin needing R hopefully very nice the beets you have respected and elevated their flavors seasoned well but we have a problem here the battle for 12 white aprons continues and two home Cooks have already been tabed and sent home it was

Hard to send o Yak home but the rice was way overcooked I had to tap out gone because she was making a blueberry Grunt and I just felt it was too simple for the Master Chef Canada Kitchen in the Tapout world you do not get any second

Chances so I am working my butt off to make sure they stay away from me S hi what’s in here I’m making my Lobster stock right Lobster BK pressure cooker y you’re cooking blind you know I know how you know that’s going to work I’m just hoping and praying hoping and

Praying all right well good luck if uh one of those three gentlemen up there came and tapped me on the shoulder it would be an extremely big disappointment Peter what are you working on I’m working on Beef Wellington how do you plan to elevate a good old classic dish like beef

Wellington instead of the mushroom uh I use chestnuts and the cook on the Wellington is going to be what uh medium R you’d better nail it thank you very much sir good luck I quit drinking and smoking a couple years ago and I have all this time in my hands and cooking

Just seems to make it all that much easier five minutes you have five more minutes left keep on moving you can feel the tension you can feel the Press at mounting on them oh here come the shakies everybody’s cooking for the life work with speed handle the pressure down

To the wire yeah one more minute left come on one Minute 10 9 8 7 6 5 4 3 2 one head up [Applause] woo [Applause] I feel like I’ve achieved a small step in the right direction to then get me to that point where I’m up there with a white apron I think it’s beautiful I

Think it’s earthy and I think they’ll be able to taste all of the portabello through my entire dish it’s uh unique and it’s got some heat and lots of flavors feeling like this is a $100,000 dish nice job everyone and under a lot of pressure now we need to taste your

Dishes and make some life-changing decisions it’s a pretty amazing feeling to see these cooking icons coming up to my station to try my food Michael can you tell us what your signature ingredient was my signature ingredient was rack of lamb my mother’s family is from Egypt so

A lot of those Middle Eastern Moroccan spiced flavors remind me of my nanis kitchen growing up it’s a pretty sophisticated lamp dish for a fire Station I love the flavor that you’ve incorporated into this dish the mix of spices work incredibly well with the lamb the presentation just feels a little old hat a little dated so Jen tell me about the signature ingredient that you chose to use today eggs I’ve actually never seen an eggs

Benedict quite like this looks beautiful thank you very much so I’m going to see that liquid Center when I cut into this egg yes chef oh yeah you nailed it than you incredible hope it tastes as good as it looks I feel confident my egg was perfect Nadia what ingredient did you

Bring I brought the portella mushroom okay so let’s give it a Taste you know I love the texture combination it’s well balanced the only problem is I’m not getting a lot of Pell that’s a shame Claudia my signature dish is Peruvian Ceviche and Ceviche is probably my favorite food how many times have you eaten Ceviche million times Chef is it

Ever raw like that in the middle no Chef h i used uh eggplants and then I did the charcoal be please be good please there’s a a lot going on in this plate a lot of technique but I find the Baba Gan too garlicky too pungent the charcoal it’s a beautiful Innovative

Touch and I like Innovation it’s really hard to impress yourself and and he was impressed so like there’s hope all right Kagan what was your signature ingredients duck breast it’s a nice presentation very very colorful what’s that cheese right cheese no those are uh little strands of uh lemon zest

No there’s cheese not is there cream in there oh Sor there’s Marone cheese Marone cheese are you trying to test the demon Chef no you know your St definitely oh my God I think it’s cooked nicely the seasoning is right on but I think there’s a little bit too much cheese

Okay remind me of your signature ingredient Becky uh beetroot it has has a monochromatic look that feels modern and how did you wish to cook the tenderloin rare hopefully very nice the beets you have respected and elevated their flavors seasoned well but Becky we have a problem

Here the problem is that there’s one less apron to fight for this is your express pass to the top [Applause] 12 I’m so excited to get a white apron job Becky to go Becky I’m the youngest person ever to get a white apron it’s crazy my parents are going to be so

Proud go back now the judges continue to taste the homecooks dishes to see who else might join Becky in the top 12 Michael and you made a sausage in 1 hour I decided to take the capicola cut cuz it has the best marbling of meat to Fat the sausage is Sensational wow thank

You I mean it tastes like it came from a butcher shop Lea uh my signature ingredient is Apples the plating has a fairly intriguing look I kind of wanted to capture the flavor of Nova Scotia apples well I’m not getting much Melissa my signature ingredient was red wine this steak with the purees

Works really well I see some potential there Nikita my ingredient was tofu I taste vanilla but the rest of the spices it’s not quite there Mike my signature ingredient is wild boore this dish brings me back to Tuscany I was there on my honeymoon you

Got the Wild boore on this side a tuskin salad on the other side they’re not coming together Rissa can you tell me about your special ingredient special ingredient today was flaming out pan seared and then oven roasted cooked to a medium rare nicely seared but more of a sauce you could just

Enhance this dish just finish it off always work to improve on I like that attitude thank you Chef I see the judges walking towards me and all I’m thinking is don’t cry don’t cry don’t pass out Sienna hi you’re looking very nervous tell me about your dish I made a

Lobster bis I made my own stock and made a grew and we made it with love and sorry I’m trying not to be the first person to pee on national TV I’m so nervous I’m glad you told me that sorry SI it has a richness to it that I

Almost expect with a lobster beast but for me I would look for something that has a little bit of a garnish that maybe has a little crunch to it a little adding some texture to it I’m very proud of what I’m going to be presenting to the judge it comes from

My home country from Trinidad so I’m very excited for them to try it Jonathan what was the signature ingredients ghost peppers ghost pepper yeah I don’t see any sweat coming from the forehead Jonathan yeah wow taste is amazing I get that very sharp heat from the ghost pepper but

It’s being neutralized by the sweetness of the sauce right very bounce dish a flavor like this deserves oh my goodness oh my goodness thank oh my goodness thank you so much Jan head on up to the gallery okay thank you very much thank you I got a white apron that’s

Incredible I’m already advanced the top 12 right away that’s huge good job thanks guys Peter my signature ingredient was beef line and I made biker basil Beef Wellington out of it biker basil Beef Wellington and the source is of brown mushroom gravy very nice cook on the

Wellington Peter I love the idea of a beef wellington that is reinvented I find the source to be lacking as the support player in this particular dish thank you I appreciate that Andy chefs my signature dish is seared scallops it’s all about being in Nova Scotia in

The summertime being able to be be on uh the Bay of Fundy where that tide his way out you can come across little pools where it could be filled with seaweed it could have crabs and sometimes if you’re lucky they’ll be be scallops in there the scallops are incredible thank you

Chef and you wanted to tell a story with your dish right that’s right and here’s the next chapter I can’t believe it final 12 I’ve been cooking for a long time and to have Chef claudo tell me that this is a delicious dish it’s just ultimate validation the demand is there and we’re

Running out of donuts so we’re going to get you some fresh ones whipped up right here Eugene let’s build these buddy let’s build these ones those no those ones are not good do not use those I see the lineup and all I know is that we

Need to get these Donuts done and ready and served to these people immediately I’m thinking of a cake donut but we’re going to make it look like Bagel we need to be Innovative so it’s going to look like breakfast but it’s going to taste like a donut candy bacon bacon a fake egg

And then we’re going to also use the glaze on the inside of the cake so it looks like it’s bit round there is just too many things going on with this doughnut and I think to myself all these elements are not happening so that’s four layers I’m extremely organized I’ve

Planned out everything we need to do from the first minute the time starts so you’re the high concept guy first you gave us a vegetarian bone marrow so now you’re going to give us the breakfast bagel I noticed that all three of you are working on the bacon right now

Should you be doing other things as our game plan is solid we need to rest the dough for 30 minutes and during those 30 minutes we have everything planned out remember okay get those sales thank you Che push really hard now as each team scrambles to make 200 Donuts a crowd of

Hungry dog owners has assembled keep pushing keep pushing keep pushing the home Cooks only have 15 minutes left to fill glaze and decorate their Donuts are you ready for donut all right let’s go let’s do this let’s go guys now the red team haven’t even started to assemble Donuts okay you know okay demo we’re still missing the yolks and we’re still missing another glaze yep can you move that and we still have not seen a demo

Of what this dut needs to look like assembled I knew this was going to happen we have a very hungry crowd behind us I can tell you right now I see the Green Team the table is full of donuts I can see some going on in The

Blue Team nothing whatsoever on the red team when I release the hounds I can tell you one thing they’re going to be in trouble 1 minute get those donuts out we decided to for go to the Yol just cuz we don’t have enough time okay Eugene seriously he should have had everything

Prepared for quality control are you doing this yes I’m I he pass it over be nice be kind I am so proud of my team right now Becky recovered from that early mistake with the dough and she’s pounding out those donuts can you run these up please

Okay you going to need that Big Bowl here Eugene we need tops all right dogs tell your owners to fetch now who wants bacon come on everybody over to te who want bacon the dog lovers will now choose between the red teams play on a breakfast bagel with

Orange whipped cream and candied bacon Hi how are you okay Yugi the demand is there and we’re running out of donuts so we’re going to get you some fresh ones whipped up right here Eugene let’s build these buddy let’s build these on no those ones are not good do not use those

I see the lineup and all I know is that we need to get these Donuts done and ready and served to these people immediately we were told to come back and get the one that he likes the best oh it just happens to be this one this

Is amazing keep it going keep it going after a costly delay in their assembly process the red team is back in business we had some donuts put in the oil and I got forgotten about we’ll taste them make sure that they’re not burn and the bottom

Bottom good job guys good job guys okay there we go all right thank you so Much hi love your hair thank you which one do you like the best I chose the red team and I think it’s pretty fantastic I chose a red dut and no I’m not satisfied it’s not really a dut it’s more like a bagel yeah the red flavors are they’re

Really good yeah red donut is too sweet Blue Team Green Team red team okay service is over yay guys good work good job Becky I want that pie to jump don’t listen to a thing he just said just ignore it welcome to the biggest Mystery Box challenge ever woo tonight’s theme is

Elevated diner food and to help you we’re providing an extraordinary source of inspiration some very special guests have you ever had mac and cheese Burg and Fries BLT these people know diner food they’re sitting in the giant Mystery Box the diner aspect it’s still not really ringing any specific Bells

Who’s behind there to help you get in touch with your inner greasy spoon the cast of the Smash Hit comedy franchise corag gas what no way Brent butt Brent Brent butt is one of my favorite comedians Tera spencon hi guys Lauren cardino oh my God and Nancy Robertson I can’t believe they’re right

In front of me it’s pure Canadian comedy at its finest you can’t wipe the grin off my face it’s a pleasure to be here with you today it’s actually just a pleasure to be let out of that box I don’t know I don’t know why we had to

Spend the night in there right now we’re all doing Voice work on our new series Corner Gas animated but let me assure you I’ve maintained a rigorous diner food schedule he’s not kidding for every chili cheese dog you saw me eat on screen I’ve eaten countless more in real

Life the thing that I’ve learned about diner food is that if you give the diner its due you will achieve greatness good luck thank you thank you good luck you guys good luck everybody for this fine Diner challenge we want you to take a simple Comfort dish and turn it into something

Extraordinary you will have access to the equipment room and a specialty Pantry packed with diner food Delights you have 1 hour to create an elevated Diner dish and at the end of the cook we will taste the top three dishes and the home cook who produces the winning dish

Will receive a huge advantage in the upcoming Elimination Challenge are you ready yes to catch me yes you’re one our start no I really like french fries just saying some ginger some garlic I haven’t been in here in a while I don’t know where anything is I’m drawn right away

To the fish look at look at all so EXC oh you dropped you’re a trout and I need that I’m going to elevate the crap out of fish and ships oh that poor fish it’s already dead most of the home Cooks came out with baskets full of food but Becky she

Had nearly a handful of ingredients in her basket I think four grapefruits and half a dozen eggs she’s obviously going sweet I don’t want to see a apple pie I don’t want to see plain burger and fries this is not the time to be safe I’m

Going to elevate Pie by not just making the traditional m old it’s pretty much a deconstructed pie I’m going to make like a grapefruit pie with Basel jelly and merang it is pie and it’s core it’s just completely elevated I want to bring Asian flavors

To diner food my wife and I did a trip spent 6 months in Southeast Asia it’s my favorite food I am making a Thai inspired burger with tempura root vegetables this burger isn’t just salt and pepper this is using fresh herbs garlic ginger different sauces and vinegar

What do you have on the go Kagan hi um well you know I’m just thinking of uh a little flustered sorry Brent butt here to visit me I’m doing a Japanese play on steak and eggs I’m also going to do an omelette that’s like a little wrapped like a little present and

There’s going to be a little sushi roll inside it’s going to be it’s I mean Japanese food is inherently elevated I’m terrified and a little bit maybe too excited I think just having that lightly sewered steak with a a sesame crust and a really tasty sauce so it’s like

Steaking eggs yeah but in heaven that’s how I picture Heaven I think you put it best riding an elephant naked through the center of town throwing my own bits back at me this is fantastic it’s hard for me not to cheer for this guy I got to be pulling for him

Well thanks K you so much pleasure to meet you Brent it’s hard to do nice iif Cut when you’re shaking I’ve never had great from basil before but it’s think it’ll work basos are most fruit hi Becky Hi how are you good thanks are you good no what are you

Making a pie a pie could you settle down the excitement is overwhelming pie what kind of a pie are you making I’m going to make a grapefruit code with grapefruit and basil jelly and a mering that’s not your average Diner pie the baked pie in 1 hour do you think it may

Be a risk instead of a crust I’m going to do a crumble instead I baked a pie years ago and it took less than an hour Albin so show a little face yeah go get him sister thank you Becky I want that pie to jump don’t listen to a thing he

Just said just ignore it I am most worried about my little egg package got one chance at this if I mess this up I won’t have any eggs on my steak and egg dish 1 minute you one more minute left I hope my flavors are going to get me c up

Today I’m looking at my dish and it’s looking really really good but I know it needs one more element I’m trying to get the merang a golden brown color without burning it 20 seconds she orders up 10 9 9 8 7 6 5 4 3 2 1 head

Up wow I know the flavors are there he seasoned perfectly it is out of my comfort Z but I hope I get my name called up all right great job everybody Brent Tera Lauren Nancy on behalf of everyone at Master Chef Canada thank you so much for being here today

And congratulations on your new series corag gas animated thank you thank you this was a lot of fun and I’d like to take a little bit of everything to go if that’s all right goodbye everybody good luck everybody thanks [Applause] guys the judges must now decide which

Three of these diner food dishes are the most elevated and worthy of tasting I want this Advantage because I want to start now by winning all the way through the finale Becky it was really good to hear my name I’m just hoping that they like

It I made graef fruit and basil pie with Italian merang and a crumble this is no Humble Pie the presentation is beautiful an Italian mering why not French mering Italian merang goes like marshmallowy and has a different Texture I like that marshmallow and that beautiful candy grapefruit jelly it Balan out the tart from that grapefruit are you sure you’re 19 yeah you’re making me Proud where did you learn how to Plate like this well I’m pretty much selftaught it’s really sophisticated a lot of layers of flavor going through there this shows a tremendous amount of skill you have a lot of talent thank You I’m so proud of myself I bet you’re wondering what it is definitely then take a look inside Michael G come on up here and join us Mike is looking pretty comfortable up there almost too comfortable as the winner of the mystery box you will not be cooking tonight as for your next

Advantage I believe I have it right Here isn’t it cute it is it’s cool what could possibly be in there that would be useful to us don’t let the size fool you inside this tiny crate is the remarkably flavorful and versatile ingredient that everyone else will be working with I I bet you’re wondering what it is

Definitely and take a look inside what is it what is it what is it what is it what is it as you can see this ingredient can be used in a variety of ways and we’re supplying three versions of it fresh dried and Canned your second Advantage is that you get to decide who will cook with each type I can see it with his math brain he’s calculating stuff right now I can tell this is a game of chess in front of me are nine moving pawns I can play to

Some of their strengths and weaknesses and maybe throw a few curve balls along the way Michael G please hand them out and then head up to the gallery thank Chef Professor Mike is completely drunk with power I’m not playing favorites I’m not playing friends I want to know what

Their strengths are what their weaknesses are I’m just gain more knowledge on the home Cooks I’m competing with which one do you want uh let’s try the fresh I think I’m going to give you the dried nobody would want a canned item I know that I’m going to get the Cann

Thank you I think the canned is going to throw you a bit of a curve ball cool enjoy do you get fresh thanks buddy all right enjoy your cook everyone I can’t wait to see how this P out remember this is an elimination challenge after we taste all your dishes

At least one of you will be leaving the competition you will have full access to the pantry and only 1 hour to create a master chef quality dish with the ingredient that you’ve been assigned and keep in mind your mystery ingredient for fresh dried or canned

Must be the star of the dish are you ready to find out what the ingredient is head to the pantry because your time starts no it looks like we just stepped into a forest yes yes yes mus I knew it I knew it I knew it I see all types of fresh FR

Mushrooms there’s King oysters crini there’s some beautiful shitake there’s everything I never even seen these before can Mushroom okay nothing creative is coming to my mind this Pro is working with DED mushrooms because you can add a lot of flavor to things but it takes a bit of

Time to hydrate I am grabbing every Mushroom in here just want the mushrooms to Shine Eugene’s got all sorts of equipment happening I’m sure he’s doing this convolute dish I’m making a vegetarian mushroom buo can mushrooms are a little bit slimy and a little bit wet similar to bone marrow where it’s fatty and gelatinous I’m shaping comfy potatoes similar to Bones my idea is

Pretty creative I know that I’ve got this in the bag Michael G gave me the dried mushrooms and once you rehydrate them you can really put them into just about everything I am making a pistachio and mushroom crusted pork tenderloin with mushroom paret puree and a mushroom FR

Salad mushroom is going to every single component of my dish I haven’t had a defining moment yet I think that this is it I’m going to make a winning dish I’m really missing home today so first thing that comes to my mind is a home homey dish I’m making a macaroni

With Bal and mushroom Fu Mac and bashal my baby loves it so much I want to make mushroom the start of my dish so I’m doing it to Rice look at Eugene he seems to be taking a long time with those potatoes I need to get the potato shaped

Like bones as soon as possible we’ve seen him do complicated before and it just doesn’t work out for him it’s taking too long I won’t have time to redo these potatoes if I don’t get the proper structure I’m screwed this might end up being his ultimate distraction I’m not sure if the flavors

I’m adding are going to make it the star or hide the flavor and the texture of the mushroom in the dish it’s really tricky re’s pan is almost un fire it is smoking sounds like she’s struggling she is struggling Eugene hi chef Alvin you got the canned mushroom is that bummer no

I’m very used to canned mushrooms you know Chinese cuisine we always I know Chinese cuisine well okay and I’ve used a lot of caned Mushroom in my life what are you doing with it so can mushrooms are a bit wet they’re slimy so I’m doing abouta bone marrow it’s a very similar

Texture you are doing bone marrow with mushrooms yes chef you can’t can you hopefully when you taste it it’ll blow your mind I don’t know which way it’s going to blow that’s a problem I understand that Chef don’t disappoint me yes chef that’s the flavor that I

Want 1 minute left and at least one of you is going home is Andy going to run out of time he has even started plating yet okay okay it’s coming together time is not my friend today my Salsbury steak just doesn’t want to come out come on Out 10 9 8 7 6 6 5 4 3 2 1 way to go guys wa to go yes good job baby looks beautiful home Cooks it looks like you’ve taken the mighty Mushroom in some incredibly diverse directions Andy please bring up your dish I was given a tricky ingredient to

Cook with and I stood up and delivered I’m super proud of this dish what kind of mushrooms were you assigned I was assigned graciously the canned mushrooms I decided not to go with any protein and just focus on the mushrooms so on bottom I’ve got a roasted purple cauliflower on

Top of that I smoked an oyster mushroom and then on top a roasted creamy sauce using some of the mushrooms and then poached and smoked an egg the cauliflower is acting like a protein would act on a plate like this exactly I like that wow looks nice incredible flavor bold great texture

Honestly I couldn’t tell that it was a canned mushroom by the way you treated it it’s an original dish you are one to watch keep it up thank you Chef we’ll do I feel like I’m starting to get my Swagger in this kitchen I told the chefs

I’m here to compete Eugene please bring up your dish I feel pretty pumped I think nobody else will be as creative and Innovative as I am and I wanted the dish to look kind of like a forest in Fall the bones I made from a potato comi the marrow is the

Star of the dish for a classic shoe pastry something that pastry chefs work relentlessly at to perfect for years yeah I just did it by eye right behind you I’m hoping the judges are hungry for breakfast my parents Diner used to be a breakfast joint my parents restaurant

Was called The Den when I was 6 years old I was in potatoes and pouring coffee for people so I’m making coffee infused pork breakfast sausage patties with soft poached eggs and a coffee mle sauce I’m calling it The Den 2.0 10 minutes y 10 more minutes left 10

More minutes great coffee dish oh God I don’t know if I’m going to make it now it’s just matter of putting it all together Becky looks like she’s done finished she is unfl flappable it seems like nothing rattles Becky she’s always in the zone Becky might have enough time

To actually make herself a cup of coffee not quite that ice cream is still not set this ice cream needs to speed up oh man he cutting it close one minute you one more minute left one minute oh this is going to be close there we

Go yeah baby that’s good oh my God my plating looks awful 10 9 8 7 6 5 4 3 2 1 and up amazing job incredible we did it the judges have been observing and tasting throughout the challenge now they take one last look before choosing the three most promising dishes the

Winner of this Mystery Box will receive a huge advantage in the upcoming Elimination Challenge top 12 they say you will always remember your first mystery box and by they I mean we all we need to know about how you work under pressure is right there on your

Plate the first dish we’d like to call up was made by a home cook who found an ingenious way to infuse coffee into every single element on their plate that plate belongs to Kagan bring your dish up to the front Kagan I mean the first Challenge and I’m going

Up and the judges are going to taste my food like what I’ve got a coffee crusted steak puree celeriac coffee and a little uh condensed milk Kagan how do you think you made out I think it’s one of the nicer plates I’ve ever plated well so do we that’s why you’re

Here what cook were you going for here I was going for medium rare this is a little closer to medium I think but I I believe it’s going to be a nice cook let’s see if you hit the target that’s beautiful this makes me really happy this makes me really happy more

Importantly though how does it taste those flavors work so well together the smoked jerus aroke the seasoning on the beef competition has Begun Kegan the dry rub tell me what’s in there you’ve got coffee we’ve got Starin and we’ve got fennel let me try that what I’m seeing here is genius I mean you have quite a invasive spice on steak but you know something that P with the condensed milk

Neutralize it I would be very proud of that being your first Mystery Box I feel like the happiest person alive Jeff Alvin called me a genius only my mom does that the next home cook that we’d like to call P up took an ambitious Suite that required a lot of skill and we

Can’t wait to see if it paid Off [Applause] Becky don’t really get excited about things but I’m shaking on the inside it’s coffee and dark chocolate OFA the recipe you used was right off the top of your head yeah for a classic shoe pastry something that pastry Shar work relentlessly at to perfect for

Years yeah I just did it by eye that’s pretty impressive I would say let’s take one of these open it up and see how it looks from the inside look at that pretty full in There the pastry cream is incredibly soft and you have a good balance of coffee in there and that dark bitter chocolate works really really well with it I think you could have cooked the shoe pastry buns a little longer yeah but it is very

Good which is why I had to have a second Bite let taste watch out behind you incredible the coffee flavor just pops the pastry cream is beautiful smooth and velvety it really is incredible thank you [Applause] the third and final dish that we like to taste was made by home cook who impressed us with a perfectly composed plate that dish was made

By Mich G I can’t believe that I’m walking up I’m Goosebumps my heart is racing I’m actually on the verge of crying uh today I’ve made for you a coffeee incrusted spice sirloin steak with a yam puree we’re fellow mathematicians I must say this equates to a very very nice looking plate thank

You very much the steak is perfectly done thank you the P very very rich but you cut into that richness with the pomegranate it all adds up thank you great cook on the steak seasoned well it’s so easy to overcook it and you were able to cook it get a good

Caramelization to it introduce that coffee flavor but still have it moist and tender not easy simple bean salad lovely little vinegarette maybe just a little sweet having said that a lot of great elements came together on this plate thank you Chef I hope it’s not beginner’s luck thank

You this is amazing to hear these judges and what they’ve said to me that’s a huge huge Honor we’ve tasted all three of your dishes and now we need a few moments to discuss I thought there were three terrific dishes showing great depth skill maybe a little bit of luck my confidence level is high I know that I can win they did an incredible job with

Their first Mystery Box challenge and that ingredient coffee was very very strong and they were given instruction to make that the star of the pl and you want to know something all three of the plates they were the star my main focus is just the win I mean I feel like I’m

Doing pretty good but that can all change it’s a very tough one so close one cook had a slight Edge if I win that will set the stage for this entire Competition all three of you impressed us with your unique take on coffee but only one home cook left us wanting a Phil that home cook is [Applause] Kagan they loved my food I feel like the happiest person alive you are now the homecooked a beat in this competition amazing my plates are not done yet and I’m not ready for the service to come I don’t have time for this you should all be playing right

Now slippery sorry I think he spent too much time Frenching those Lambs he did not do his math properly this is going to be tight I’m not even in the weeds I’m in the actual swamp I am struggling to swim out of this I need to get back on

Trash the top three home Cooks have been given their very own popup restaurants 10 minutes you only have 10 minutes left their guests will be 30 of Canada’s most influential food bloggers and the judges the winner of this challenge will earn the first spot in the finale the stakes of the semi-final are

Incredibly High beautiful you got to make sure these influencers are impressed and like your dish because what they say can make or break you okay home Cooks the bloggers and tast makers are arriving holy cow pressure do not stop cooking even though all these people are

Arriving right now I just need to not pay attention to them and do what I need to do I have a swap spot for York fing and they look perfect I can’t wait to taste it the end goal is to work in a restaurant start at the bottom in the

Kitchen and work my way up until become the best there’s less than 3 minutes to go before the servers begin to pick up their plates and deliver them to the influencers it is wildly intense in this kitchen right now I can hear commotion going on in front of me I’m legitimately pouring

Sweat my plates are not done yet and I’m not ready for the service to come I don’t have time for this you should all be playing right now slippery sorry I have to refocus get organize and start pumping out plates he’s pushing himself really hard push it folks push

It push it push it 20 seconds in 20 seconds the servers will be picking up come on Michael come on Andy come on push push push push push service starts now it’s the grand opening of the homecooks popup restaurants they better hope their food is ready for its closeup I’m happy

The way mine looks May the best person win this is my type of food it’s my family like merging into one I took on a lot with this but um I know it’s going to taste amazing at Andy’s Halifax Hawker house the guests have ins served his Korean

Spice Nova scotian hbit tartar with caramelized kimchi and Yuzu kurd let’s dig in well I can tell you one thing it does look like something that you would get from a hackers fan but you know this is a pop up restaurant I would like to see a little bit more refinement in the

Presentation he loves to work with Asian flavors I think he’s nailed the Hal but I love the flavor of it however I think the caramelized kimchi was a mistake it overpowers the delic flavors of the halet he was a little heavy-handed he needs to pull back a little bit and find the

Balance I thought it was very creative absolutely beautiful pling the balance looking on the texture the sweet the salty the spiciness was amazing we took pictures we’re definitely going to share on our blog so I think it was great I would give it a 9.5 the influencers at Becky’s UK gastro

Pub are eating her Squad two ways with carrot puree shredded brussels sprouts and Yorkshire pudding I really admire Becky’s plating it’s elegant I like the fact that the sauce is not too heavy-handed looks like somebody that has a lot of skill plated this let’s see

The cook on the squab I would like to see a nice medium rare that is perfect incredible perfectly cooked doesn’t need much more than just a little bit of salt it still has great flavor look at this she’s got a y shirt pudding here she has

Some of the Jew inside of it very smart I think it’s a great idea but I find the Yorkshire pudding a little dense felt like a home-cooked meal which is what we liked about it I think uh so the meat I liked it a lot it had a nice gaminess to

It but it wasn’t as seasoned as I hoped for it to be the bloggers at Michael’s Canadian Comfort Lodge are feasting on his crusted rack of lamb cheesy Penta butternut squash CI and pea puree you know plating for Michael has always been his Achilles heel but with this dish he

Has improved immensely however some of the influencers did not get the PE and that’s a big misstep pop-up restaurant is all about First Impressions you cannot be sending dishes out that are missing elements curious to see this lamb I’m going to cut to this

Lamb and see if he was able to give us a medium rare well it’s not medium rare that is a rare piece of lamb I think we were unfortunate to get one that was just bit too rare because looking at the cook on the guest lamb they were perfect medium

Rare well let’s see how it tastes to see if he seasoned the lamb properly wonderful depth of flavor parsley the thyme the pistachio work beautifully with the lamb well let’s try the penta and see if that is seasoned and cooked properly that cheesy Penta is the star

Of the show it just changes it up it’s a little bit of the unexpected but a nod to great canadiana comfort it’s presented really well and colors pop out the green the orange and something that I want to eat right away it’s so delicious kind of like a little

Canadian in Forest it is if we could all have had the PPR that would have been nice we have a tough decision to make here Andy’s dish is almost too many flavors too powerful Becky’s dish slightly underseasoned in general and Michael G he struggled with time management who do you think delivered

The best that is the question who do you think deserves to be in the finale I don’t want to go on the pressure test I’ve never wanted anything more in my life than this definitely took a risk on the flavors and I hope it worked but it does make me a little bit

Nervous I’ve only scratched the surface with my cooking abilities nothing’s going to stop me the first pop-up restaurant challenge in Master Chef Canada history is now over thanks guys much appreciate it having consulted the food bloggers the judges will soon reveal their final decision your pop-up restaurants gave

You a sense of what it’s like for a chef to put their reputation on the line overall the reviews were very positive Becky the squab was perfectly cooked however a few elements lacked seasoning and your yorkis were a bit dense Michael G this was your best looking dish today good work good work

Unfortunately you were not able to get all your components on every plate and the cook on the lamb was inconsistent Andy you created a true original it featured some Big B bold Punchy elements but it suffered from a lack of balance overall there was one home cook whose technique and plating gave them

The edge the finale is within grasp it’s there to take and I want to win this the winner of the popup challenge who will advance immediately to the Master Chef Canada Finale is Becky a shock I’m so happy my name just got called I’m in the finale this is the best thing

That’s ever happened to me you’re one step closer to $100,000 and the lifechanging title take off your apron and come on up and get your Chef’s jacket girl I’m so proud it doesn’t seem real I’ve worked so hard to get this Chef’s coat the title of mass Chef Canada is super Close what is going on and I’m just seeing Silhouettes I don’t know who they are tonight we want you to make something that shows off what you’ve learned over the course of this competition you need to blow us away so we have decided to give you some expert

Help what is going on I’m just seeing Silhouettes I don’t know who they are we scour the country in order to pay each of you with someone who knows your cooking style inside and out please help us welcome your families and loved ones oh my

God I see my wife and I’m so happy we’ve been together since we were kids she’s the most supportive person I’m so fortunate to have her it’s amazing seeing my dad in the mash Canada kitchen it doesn’t feel real seeing my sister it means a lot When We

Were Young my older brother got in a car accident so my parents had to really focus in on him my sister and I we became more independent yeah but if you went through all of that and you’re still a family nothing can tear you apart I love you

I’m very fortunate to have nav deep he’s the most loving and supporting and encouraging person anybody could ever have in their life I can’t believe that I have my sister here Sarah loves life and she’s taught me to love life through I’m excited this is cool home Cooks

Can’t wait to meet your loved ones nav how does it feel to see Nadia after all this time it feels like an eternity has gone by but well worth it Nadia is he going to be okay with you bossing him around a little bit today yeah she can

Boss me around any day Michael G you’re very choked up right now yeah I get to have my uh my coach my sister Sarah she’s uh my biggest supporter and inspiration so Sarah when did you realize that Michael G was a really Talent talented cook he’s kind of that

Geeky guy who just loves math but when I started to see his passion and his ability to just bring people together with food that’s when I knew he has to be a chef so Andy who is that lovely woman in your arms Chef I’d like to introduce you to my beautiful wife my

Best friend and my baby mama this is this is Jeff Jessica have you been missing Andy so much like we miss him so much we’re so proud of him so Chris Becky works with you in your tiling business is that right yeah she’s my helper if Becky wanted to

Pursue cooking would you support that absolutely this is what she wants to do she was always going to do this so Eugene are you inspired having Edith here I’m not sure if inspired is the right word I haven’t seen her cook recently and the last time I did it was

Not that successful I’m not as bad as he said you have 60 minutes and full access to the equipment room after the cook we will select the three most promising dishes for tasting and the winner will receive a big advantage in the upcoming Elimination Challenge are you ready your time starts

Now no this way do you want these yeah grab them what kind of vegetables zucchini yeah sir do you know what CA asparagus looks like the what CA asparagus you probably don’t know what it looks like that’s okay my parents when they watch this I think they’re going to laugh really

Hard okay let’s get the ingredients out you know it’s one thing to cook for your family but it’s a whole different thing to cook with your family I can’t believe you’re here I can’t believe I’m here either they’re working with the same ingredients that they use the first day

In this kitchen I’m really excited to see the evolution of these home Cooks I want to show Jess how my knife skills have improved Andy those look beautiful you’re only have 40 minutes to reduce that it’s either me or my dad who does all the cooking at home going to do a

Chicken mulad beetroots two ways roasted rut squash puree I’m going to do the chicken he’s going to do kind of the vegetables and the je look at that look at the girl she moves like a chef these days she’s just a little baby but she’s all doing all this stuff it’s amazing

Unbelievably proud don’t stop un oh sorry unbelievably proud okay onion’s done peel some celery is that just for fun or takes the fibers out of it my signature ingredient is the pork shoulder butt we’re going to be making a bra pork shoulder and lamb shank ravioli with a tomato basil sauce

I am being very ambitious with this dish but I’ve got someone with me that I trust and that can handle this this what you want yeah we’re going to crush this together how you feeling good you good good good 30 minutes we have 30 minutes left 30 minutes I’m using the flavors

From comu seaweed we’re making a comu and Dashi Seafood miso soup 2 tbsp of the soy sauce a little more more more more more more more more more more Eugene definitely has a higher standard that’s good that’s more than two tablespoons he’s very independent headstrong if he thinks he’s right he’ll

Convince you for a long period of time it’s not what I think is right is what is actually right yes see but I think if this is what he’s passionate about and what he loves he will make it happen I’m I’m super proud of him and I know that my parents are

Too hi there Jessica hi nice to meet you nice to meet you so how long has Andy been trying to impress you with his cooking Andy and I have been together for almost 16 years since we were only 15 years old once I realized that uh cooking could impress her I started

Really pouring it on it works doesn’t it it really does so what are your plans today uh Citrus coconut Ceviche use the beautiful sea scallops and Jess actually has a cracker built on top of that to play with some texture and then we’re going to have some height and some

Beautiful colors with a salad on top of it let you both carry on cuz I can see you got a lot to get done good luck thank you Chef beautiful Under the Skin I’m going to put butter the secret to every beautiful meal you know it I think he starving to

Death last time we spoke he said that there’s no food in the house oh wow this smells so good hi then have nice to meet you it’s a pleasure and an honor to meet you pleasure is mine n what’s your big plan with these beautiful pmell mushrooms today you know what today I

Just wanted to honor the mushrooms but most importantly I want you to taste them nav loves chicken so I thought since he’s here I would do a stuffed chicken suprem with a beautiful broccoli and potato puree and crini gravy NAB did you ever think Nadia would make it

Through to the top five in my heart I knew that she would definitely go the distance because the first time I ever met her I saw a spark in her that I haven’t seen in anyone I’ve ever met in my life well I’m going to let you guys

Concentrate good luck thank you this is very frantic having you here 10 minutes you have 10 more minutes left 10 minutes are you going to start stuffing you’ve got 10 minutes yeah I’m doing it right now there’s no time and Sarah and I still have to make and cook

The ravioli finish off blitzing the sauce and bring the entire plate together getting nervous now Michael G and Sarah have a whole lot going on but not a lot of time okay this is burning this is burning the Mir paw is burnt they might have taken on too much

I don’t want to blow it in front of my sister the sauce is burning I’ll do the carrots and the celery get rid of it then immediately I just said let’s start again I can use Sarah at my side every time I’m in the Kitchen do you want to taste this ché does it taste me I like it you know what Jess I think this is done I think so too she nailed it a bit Bland or salt yeah it’s nice to get a second opinion on your seasoning

Salt or anything do you think no I don’t think so it’s coming together really well like I knew he was going to do good just put some shes in there too no one minute you have one more minute left come on get everything on the plate one minute that look that looks nice

Beautiful what else do you need me to do the caviar on the chip can you spread the caviar on I mean it looks beautiful you should be proud you should be proud there’s a lot of teamwork happening in this kitchen right now it’s a beautiful

Thing to watch fast fast fast f try I don’t want to 10 9 8 7 6 5 4 3 2 1 and up I love you I love you so [Laughter] much I’m very concerned about the red team they need to start cooking this chicken in the next 20 minutes otherwise

They’re never going to have it ready good morning welcome to your first Team [Applause] Challenge the houses going up here are being built by Habitat for Humanity the sole purpose of this amazing organization is to build safe decent and affordable housing for families in need it’s an honor to support them today and

You’ll do so by providing a hearty meal are you ready to create an unforgettable Feast yes your time starts now with 2 hours to go until the volunteers get a well-earned lunch Michael V’s blue team plans a menu for their dark meat kind of flares you want

To go do you want to Indian Italian Greek I like the Moroccan style I was thinking we could do like a Moroccan spiced chicken what kind of rice are you doing rice I’m going to on B with garc green pepper we can do we need a we have cauliflower and what are

You going to put on the cauliflower you sa lemon cumin paprika we’ll roast it and then we’re going to add some fresh parsley to like finish it off this dish has a lot of accents from like the Middle East and the Mediteranean I’m going to do chicken with you and you’re

Going to wear cauliflower I’ll be Rover there’s definitely a huge task ahead of us it’s nuts all right let’s go thinking if we go like a southern style flavor throughout the whole thing we have a smoke gun in the other kitchen Jonathan’s red team needs to make white

Meat the star so we’re going to make it juicy what we’re thinking is a stuffed chicken breast stuffed yeah okay I know the chicken breast can get dry so we need to add moisture and the best way to do that is by stuffing it what are we

Stuffing our chicken with Okay so let’s put like a cottage cheese cuz that again adds moisture keeps it will that be too wet though uh we’ll mix it with something like I’m thinking maybe mushroom and we could do a duck cell in the middle what’s a duck cell Becky

Speaks up and she says why don’t we make a duck sell and I said that sounds amazing what is that it’s chopped to mushrooms really fine garlic thyme salt and pepper I love that you guys want to do a sweet potato and a white potato yes we 5050 sweet and white

What about like a collored green or Like A swi Shard swis Shard could be kind of interesting with like garlic and stuff like that we want to give the volunteers something homey stick to their ribs so we’re going a little bit more southern style Swiss chard with a really nice

Gravy let’s go let’s go there is a contrast in the leadership between the blue team and the red team good Mike V is very vocal the way he’s leading his team he’s encouraging them yeah rinsing it you’re rinsing it okay you’re getting the stock going good good

Good Jonathan on the other hand I don’t think that he is actually really showing them who’s in charge Becky what’s the ratio what are you thinking for ratio for the duck out you need to put the garlic in with the mushrooms I’m going to throw it in we’re going to put this

In there too no no too much moisture let be to onioning oh yeah but how many do you need do we need any onions no onions no onions in this one to be quite honest contribution on the whole dish she’s almost a team captain needs a lot more

Corn starch corn starch yeah okay let’s uh let’s get it another the slurry going walk walk walk getting the spice up going for the chicken it’s really important that we get the spice rub developed get the chicken marinating so we can get it on the grill got some smoked paprika some

Sugar some salt mustard cinnamon tumeric the risk of this menu is that maybe not everybody is into the the spice profile that we have ooh that smells good but we know it’s going to be great with the big potot I got the muscle to pound out 120 chickens so do I you guys need some help pounding process with this chicken is one flattening it out getting it nice and thin we need to stuff it with the dixel roll it up bread it and fry it and get it in the oven it’s time consuming I’m stressing about us not finishing

Time while The Blue Team makes progress on their rice and cauliflower the red team is spent so much time on their chicken that they’re falling behind on their sides you know what I’m going to get the Swiss chard at least chopped up our Swiss Chard is something that I

Thought would be a really interesting addition to the dish the worry about the Chard is just how do you know that there’s enough for 101 people I’m very concerned about the red team they need to start cooking this chicken in the next 20 minutes otherwise they’re never going to have it ready I’m

Going to start rolling Becky’s going to start rolling okay Jonathan hey chicken cooking it’s going to be in there in just a minute just a minute you only have 1 hour left okay okay 1 hour left the chicken is not cooking CH Elvin is shocked and quite concerned that there

Is no chicken cooking at this point I’m feeling a little anxious do not feed these people raw chicken it’s taking too long come on you got to go Faster come on faster faster we have a lot to do we got to start breading and frying are we

Baking these first no we’re pan frying them first in a competition like this we need our leader to push us forward uh has anyone seen parchment paper I think what’s rattling Jonathan the most is the sheer number of components that we have to work with we need 60 60 it’s kind of

Hard to keep track of but he’s the one with team captain written on his apron who Whoa get them in get drumsticks on one side what are our temperatures like K huh in the oh dude like 155 160 I’m extremely sure of all the chicken that I’m cooking but someone’s going to leave a burner and then run away to go check something else I’m on it peppers and

Then some of it burns they flip it over think it’s done so there’s not enough quality control hean how are your how are your drums there buddy ah they’re fine keep an eye on they the skin crisp quick hey dude I know I know but re’s

Okay she’ll call for help what she needs I’m the floater man I got to float the workload is unbalanced there are three people working on the chicken I am working on the rice on the tahini the pressure is too much for me 30 minutes you have 30 minutes

Left let’s get it done you guys are doing awesome let’s keep it up okay the servers are coming in 30 minutes we need to have it ready you know Kagan continues to leave a mess just an absolute disaster Zone wherever he goes That’s now leaving the blue team with

Way less space to do their plating guys as soon as soon as we’re all done let’s tidy up so we can just pump the plates out clean that front station if we can I turn around and it looks like a Tasmanian devil has run around our kitchen it looks

Disastrous the lunch Bell Rings for the volunteers and their families as the red team finally pulls out their first batch of chicken breasts you and Eugene and Jenna front plating okay keep it going meanwhile the blue team is already starting to Plate their dark meat like

This okay smear I don’t like the smear let’s just follow no let’s follow what kagan’s doing okay kagan’s our our plating guy and we’re going to do what he does sure okay I like this power 10 minutes you have 10 minutes left come on let’s go get plating look look how

They’re mashing the potatoes here Jen is using the bottom of a bowl desperation is the mother invention come on come on come on come on let’s go let’s go let’s go guys this needs to be more organized are you doing the smear what you I’m doing the smear but I’m I’m going back

And forth blue team red team the servers are coming your plate has to be ready come on guys it’s looking great keep it going keep it going we have any more from this end please from this end please it’s getting real now the servers are here it’s pretty crazy come on guys

Push K Kagan we got to push man okay we need more of these greens where the I know I’m trying I’m trying I’m looking at the Swiss CH and I’m starting to think we might not actually have enough they’re slipping behind if we don’t make more sides one of us are going home

Tomorrow the server’s to the front we’re running at a Swiss Shard and there isn’t any more in the kitchen we’re going to have to improvise here I’m going to have to go kale try not to be too messy guys service is up thank you just take a deep

Breath we’re doing all right there’s no rice on that finish hard here guys I know it’s not perfect but let’s finish Hard done was that ever fun all 101 red and blue plates have been served we did it we finished in time good that job guys welcome volunteers today you’ll be sampling the red team’s stuffed chicken breast with white and sweet potato mash and garlic Swiss Shard and the blue teams Moroccan

Spiced chicken with Egyptian red rice and spiced roasted cauliflower B appetites Hi there guys so I see you’ve all had a chance to try some of the chicken from both the blue team and also the red team any preferences the Blue Plate I like the spiciness of the cauliflower the cauliflower had the spice I was expecting that in the chicken but it

Wasn’t there flavor-wise I like the red plate it’s got a little bit more depth in the flavor in the chicken with the mushroom uh stuffing in there I like the blue plate a bit more has a lot more flavor cauliflower was good blue winds red has my vote blue team blue team how

Come the red team was a little Bland what do you think of the two plates which one do you like more I prefer the red one cuz it’s more cooked yeah it’s more cooked and this one is a little bit undercooked yeah that is undercooked yeah I’m going to show it to

The blue team captain do you want to show this one oh I’m totally sorry this is completely unacceptable I’m going to fix this hey hey hey he Michael Michael Michael come here look at this I warn you to un finished dishes they’re raw chicken it’s clear’s day there’s there’s

Blood in the bone it’s not cooked well they were enjoying it but they can’t finish it my stomach is in knots he can’t serve undercooked chicken this is unacceptable can we bring these people more chicken what do you think yes what do you think love clean the plat I don’t

Want us to be in the pressure test it was two plates and it’s horrible and it’s unacceptable but I feel confident that the rest of it is going to be cooked perfectly all right all right we in the blue kitchen I apologize immensely and hope that this one is more to your

Liking much better right much better good job good job good job we’re good guys that’s beautiful nice job brilliant how ingenious is that the apple jelly is not set enough so the pine nuts keep floating back up it’s like a whacka Mall what is that Andy it’s going to be a crumb I know Becky is is going to go very high concept with her dessert so what I’m going to do is go homey and gooey and delicious hey Mama hi boo since I was a kid mom would always

Make this thing that they call a new flet out basically do fried in a pan with a bunch of butter and served with baked beans what I’m doing here is incorporating molasses and sugar and going to turn into a dut this is for my mom and my whole family in New Finland

She’s really pleased to see me do this the panacotta I would say is probably the most difficult element of Becky’s dish the key is to make sure that you don’t put too much gelatin into the mixture for your panacotta otherwise it’ll make it way too stiff I have to get the moled pastry

Cream out of the way cuz it has to cool in the fridge what is happening just take it out and use a knce this is ridiculous breathe dude breathe this should be incredibly easy to just put plastic wrap over this pastry cream and I’m battling with it lots of time don’t lose it

Now good job Andy yes ni hustle I think I’m just exhausted 30 minutes you have 30 minutes left I want to show the judges a completely different type of dessert I can never afford culinary school so the only food knowledge that I had was through cookbooks and now this

Experience has opened up a whole new world for me yeah I don’t think Becky’s future is in construction anymore and Becky so what are you making for pudding as you know pudding that’s what we Brits call dessert what are you making for dessert I’m going to do a

Fallen Apple so it’s a apple panado with an apple jelly core with some toasty pine nuts in it nice and then this is going to be like the ground the soil yeah wonderful is there anything a little extra that you’re going to do to this dessert I’m going to do a gel glaze

And the glaze is going to be going onto the Apple itself yeah sounds like the perfect ending to your Apple themed three course menu smells good Becky thank you thank you you got this Becky you got this Becky I have to start working that dough and incorporating the molasses and brown sugar mixture I have fold it over as many times so you have those layers and then just let the dough rest a little bit to get softer Annie Chef what’s going on with dessert I’m going to do uh

A New Finland donut New Finland Donuts is that the one which DRS the hole I’ve been to New Finland I’ve never had a new Finland donut so tell me what is a Newan donut it’s one of my favorite memories of having this fried piece of bre bread

They call it a ton and dipping it in baked beans okay I love baked beans this one is a molasses kind of folded into a doughnut dough fried with some bruleed rhubarb there’s going to be a nice crumb I’m going to try to make this more homey

Make it remind you guys of your childhood and just make it feel ooey gooey don’t mess up it won’t yeah keep it going Andy got this keep it Going I took some pine nuts and put them in the jelly core and they represent the seeds in a natural apple brilliant how genus is that the apple jelly is not set enough so the pine nuts keep floating back up it’s like a wacka mall I have no idea if this dessert is

Going to work until like the last Minute 5 minutes left this will be your last 5 minutes in the Master Chef Canada kitchen they’re perfectly golden brown if you have extra Donuts throw a couple of them up here she’s just taken a small piece of her panata and doing a little test of

Her glaze this dessert has to be perfect I’m going to ditch the glaze I don’t really like it look look Becky just threw away her apple glaze she’s just thrown it out wow no more Apple syrup no it just looks too fake like the color and everything she has a lot of

Discipline coming from a 19-year-old if something doesn’t work she takes it out of the picture 2 minutes you only have 2 minutes left 2 [Applause] minutes I know my daughter she’s focused she knows what she’s doing and she’s going to get it Done so close I can’t believe this is real I just a bag of nerves right [Applause] Now minute one minute left the best battle I’ve ever seen come on guys [Applause] [Applause] beautiful 10 9 8 7 6 5 4 3 2 1 up guys you guys did I’m so insanely proud of Andy and I think he nailed [Applause] it I can’t believe I actually just did that amazing guys you did it Andy Becky congratulations to you both really

Amazing it’s time to taste your third and final course please follow us into the banquet room I just have to leave it in the hands of the judges and hope that everything’s okay I did every single thing I could and I’m happy with the result I just

Hope that all the dishes tell the story of who I am and the direction I want to take food so as you can probably tell we’re very excited about the final leg of this journey I’m happy to present this dessert but it’s nerve-wracking getting the feedback Becky please describe your

Dessert my dessert is a fallen Apple it’s a apple panacotta with an apple jelly a soil a SAA twig and a Sugar Leaf where’s the glaze I just thought it would be too fake that red color from food coloring so I just wasn’t comfortable serving it nothing wrong

With that if it doesn’t belong there don’t put it there let’s dig again the flavors are somewhat familiar yet unique and different familiar as far as the panacotta with the apple jelly within it the soil has a deep rich flavor to it that is such a strong

Anchor to this dish this is one of the most original desserts I’ve had anywhere there’s a lot going on but you can sense what is going on so nothing is overpowering and I like the journey you have taking us on with the Apple all right Andy tell us about your

Desserts it’s a malt pastry cream with a molasses brown sugar rolled Newland ton some bruleed rhubarb and then wheat cereal and Ginger Snap crumb looking at it I would love to dig into that let’s try it Out that rich decadent molted milk pastry and that Familiar Taste of rhba which is slightly acidic but so complimentary and beautiful this is a Titan of Tans I didn’t think that rart would work with Port because one is very sweet and elegant and the other is very rustic but

That marriage does come together I think it’s one of your finest moments I do wish that there was maybe a sorbet to cut through the dense nature of the donut but it really delivers thank you chef however this turns out you should both be very proud of what you’ve done

Tonight I’m really worried about Kagan right now I don’t think he’s going to have enough time to finish his challenge he’s looking at the clock intensely I tell you he is really worried coconut the first macaron is a green tea Macho pistachio with a chocolate filling

My second one is a coconut lime Leaf macaroni I need to show the judges that I know what I’m doing and that I deserve to be here I have some ideas and if I can execute it’s going to be great I want to go big and bold with my flavors I’m doing

Coffee rum and chocolate and I’m doing lavender orange and I’m feeling like if I can pull off these flavor combinations it might overcome any technical difficulties that I have come on 240 hi there Becky what flavors are you doing for us today I’m going to do a

Pnut Prine and a bake w flavorite one ah the bakel tart is that an old favorite of yours when you uh live back in England yeah everyone loves bakel Tarts so just describe to me those flavors in your macaron that’s going to resemble the bake wal tart cuz there’s a lot of

Canadians out there will have no idea what you’re talking about I’m going to put almond extract in the uh buttercream I’m going to put a cherry in the middle and maybe some like flaked almond Becky I’ll let you focus on those macarons and I can’t wait to try the bakeel tart

Thanks carry on growing ouring on big old Tarts like a staple in you cook it like you just have them all time Hey Eugene hi chefin tell me about these flavors uh I have uh lime leaves here as well as lime rind and a coconut that I’ve uh dehydrated in the oven

Already this High Lime Leaf beautiful beautiful but okay it’s very very delicate when you get that combination make sure the coconut doesn’t overpower that I’ll be sure to taste everything okay your feeling better shine yes chef good luck thank you Chef Alvin when you pipe your macaron you

Want to make sure that it just slumps a little so you have that smooth top the quality that I look for is light little crust when you gently bite into it and then your filling has to be complimentary it has to add a pop I finally have my macarons in the

Oven and now I need to start making the filling You can feel the pressure building already right this is where one false move and you could go down in flames I run my filling to the fridge and when I’m coming back to my station I see the butter still sitting on the counter I forgot my butter in a butter

Cream so I need to get the butter in the buttercream I have like no time to spend be let’s go Becky’s having some trouble now her piping isn’t working my buttercream is too chunky to fit through the piping tip so I have to use a spoon I’m really worried about Kagan

Right now I don’t think he’s going to have enough time to finish this challenge he’s looking at the clock intensely I tell you he is really worried they’re coming they’re coming they’re coming all 10 have to fit snugly into that box Eugene’s macarons look very big very

The Filling they’re very thick yeah very very tall I’m not sure he’s going to get 10 in the Box go go keep going 10 9 8 7 6 5 4 3 2 one heads up close good job guys very close it’s time to taste your macarons Hey Eugene when I open this box

I want to see 10 uniform perfectly shaped macaron am I going to see that I don’t believe so Chef well the first one not bad second one not bad keep going oh oh oh yeah okay the flavors better knock me out because the shapes are little off this

Is a tii one right yes Chef wow I got the th flavors I got the tii Lime Leaf got a bit of coconut The Taste is great amazing Eugene hi all right I’m going to try the matcha and this is a chocolate and green tea and pistachio wow look at that nice little surprise what happened to the

Middle of it there might be a little pieces of butter in it because I actually forgot the butter and the buttercream after I I like where you were going great flavor profiles great combination just you failed in the Execution how many are in the Box Becky 10 well let’s see what they look like shall [Applause] We at first glance I see one that is definitely crushed and the one adjacent to it I have to try the Bako tart it would be rude not to that very gentle crust on the outside is there that soft moist center of the macaron itself beautiful and then it’s

That almond flavor that comes through that is Bal T Alam maon thank you Becky what is the second flavor that you made can you remind me Haz not Pring do you happy with this feeling no what happened I wanted the Prine crunchy and it was just like too crunchy I couldn’t pipe it and then I was just sping it On you missed the mark the filling kind of gets lost there’s not enough of it Kagan Chef Michael right out of the gate I’m a little disappointed I’m not getting a box that I can open up and see what the big surprise is inside so time really got the better of you didn’t it how many did you get in the Box G

There are 10 let me try one please let’s take one out of the box the first one there is orange fennel and lavender I have to be honest I think this is a winning flavor combination I love the creaminess the shades of lavender you don’t bake no you got ten in a

Box thank you Kagan thank you Chef L Kagan Chef Alvin Crush one here what what’s inside here the coffee that’s the coffee rum okay coffee rum that’s um that’s drunk because uh it’s melting pretty badly it’s too runny a macaron has to be pretty mhm first of all the macaron is slightly

Raw yeah you get that problem I’m not getting the most favorite part I’m not getting the rum I’m not getting the coffee but I’ll give you this you put in maximum effort but if that Enough the judges aren’t especially pleased with any of us I’m sick to my stomach right now thank you everyone now if you’d please give us a moment I feel like I didn’t do good enough I’m disappointed in the presentation because two of them were crushed all I can hope for is that the

Buttercream flavors save me I put it all at the table I put everything into this baking Challenge and I just want to stay so bad perfect macarons rely upon skill and a little bit of magic and sadly some of your was like both but there was one

Standout Becky you nailed your mering it was glossy perfectly domed and overshadowed the problems with your filling please take off your apron and head on up to the gallery thank you I’m super excited for this it’s pretty cool to be top five it honestly doesn’t feel real

Kagan Eugene at this point in the competition we have to hold you to an even higher standard there simply is no room for home cooks that can’t deliver Master Chef Canada quality which is why we feel we have no choice but to say goodbye To K we’re sorry your presentation and flavors were the weakest tonight Eugene you are lucky and your flavors gave you a slight Edge please take off your apron and head up to the gallery I’m really grateful for the second chance I could have gone home

Today I need to show the judges I can do better