Opportunity Knocks in MasterChef Canada | S05 E01 | Full Episode | MasterChef World

MasterChef Canada S05 E01 Full Episode: The twenty-one finalists were approached in their hometowns by one of the three judges and tasked with selecting a specific ingredient to showcase in their signature dish. Once the challenge began in the MasterChef Canada kitchen, another announcement was made: at any time during the hour-long cook, contestants could be eliminated; this was the case for Dawn and Oyakhire. While sampling the nineteen dishes, Beccy, Jonathan and Andy immediately received aprons. After some consideration from the judges, eight more competitors were called forward – Jen, Kaegan, Marissa, Melissa, Michael G., Michael V., Nadia and Reem – and given spots in the Top 12. Of the remaining cooks, Sienna, Mike, Layla, Claudia, and Nikita were eliminated, while Eugene, Felix and Peter were given a second chance to star the same ingredient in a new dish. Felix’s dish was criticized, while Eugene and Peter received both praise and criticism; in the end, the judges decided that Eugene’s dish the most redeeming and awarded him the final apron. Subscribe: https://www.youtube.com/MasterChefWorld

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Canada’s biggest culinary competition is
back and once again thousands of Home
Cooks
supplied they came out to auditions held
across the country to present a dish
showcasing their skill and hopefully win
the opportunity to cook for the Master
Chef Canada
judges Michael Bonacini claudo ail and
Alvin L and this season the finalists
will meet their culinary Idols sooner
than they ever
dreamed the judges are traveling from
coast to coast to surprise the top 21
and they’re bringing a key part of the
first challenge with them I have a
surprise for them and it’s in this
cooler the selected home Cooks have no
idea they’ve been chosen to move forward
or that chefs Michael claudo and Alvin
are personally delivering the
news the judges are about to knock on
doors all over the country and behind
one of them is Canada’s
next Master
shed hello hey oh my SM what’s for
supper oh my
goodness oh my
goodness
Becky Chef Michael Bonacini hi which one
of you guys is my
D wow N Guess
Who
hi well hello there oh my
God Che Michael bonini nice to meet you
you have made it to the final you’re
going into the Master Chef Canada
kitchen you are now a finalist in Master
Chef
Canada
yeah
yes boys yes
yes I you scared my cat
amazing you are a finalist for season
five of Master Chef
[Applause]
Canada
bu inside there you will find some
instructions that I need you to follow
very carefully the beginning of your
journey starts right now good luck good
luck thank you for very much sir now see
you at the kitchen
okay this this a dream come true I’m so
proud of
you what’s in there what’s in there it’s
an envelope dear Master Chef Canada
[Applause]
finalist please use this cooler to bring
one very special ingredient to the
Master Chef Canada kitchen oh I’m going
to lose it guys this ingredient should
tell us something about you your
background your cooking style your
hometown or your Province choose
carefully choose carefully choose
carefully this ingredient will be a key
part of your audition dish and help the
judges decide whether or not you deserve
a white apron do I deserve a white apron
Good Luck Good Luck oh my
gosh yes yes yes yes beo beit Ro is
going to be the the ingredient you think
yeah Nova Scotia bluebery Capital Canada
I’m going to be using the ghost refer
I’m bringing ghost Atlantic Cod and my
inspiration with my dad I found the PTO
Bellos perfect found it all right I’m in
the market for some scallops I think
scallops are totally Nova scotian thank
you Dave appreciate it full pork
shoulder butt uh it’s going to give me
the best sausage ever see E fresh nov
COA Lobster thank you this Lamb’s the
one eggplant it’s my Grandma’s favorite
dish hopefully it’s going to win me the
white
apron
it’s audition day and the top 21 home
Cooks have each brought their signature
ingredient to the Master Chef Canada
Kitchen in
Toronto I open the glass doors and I see
the master chef kitchen my whole entire
world has now lit up we’re in the Master
Chef Canada the kitchen
W the Big M oh my God like I can’t
believe I’m in here right now we’re here
yeah I can’t can’t believe that a truck
driver from kitchen or Ontario is in the
Master Chef Canada kitchen oh my God
last week I was studying my mathematics
and right now I am here and I’m ready to
[Applause]
cook
wow
[Applause]
amaz the Master Chef judges are food
gurus to me and I’m going to do
everything I can to impress
them welcome to the Master Chef Canada
kitchen we’d love seeing you in your
homes and your workplaces but now you’re
in our world yeah oh baby each one of
you is here to beat every other home
cook in this
kitchen win
$100,000 and become Canada’s next Master
chea it’s a title with a power to change
your life but if you want to stick
around the next thing you have to do is
earn one of
these the coveted white
apron and there are only 12 of them up
for
grabs seeing the white aprons that’s
what I want that’s what I’m here for
thinking about actually getting one of
those white aprons is suddenly becoming
a reality think one of them has your
name on
it well you have to prove it in the
upcoming cook you have 60 Minutes To
Blow us away with with a signature dish
using the special ingredient that you
brought from home you’ll have access to
premium german-made mea appliances the
equipment room and the specialty Pantry
after the cook only those with the
strongest dishes will move forward but
if we don’t think you cut it we’re going
to cut you
oh that’s right if one of us gives you a
tap on the shoulder during the cook
we’re very sorry but that means your
Master Chef Canada journey is
over this is a shocker to get tapped and
leave before the plate is done would be
devastating I’m not scared and the more
Taps the
better are you ready to break free from
the pack and set the standard with your
signature
dish your 60 minutes
start
[Music]
now my ingredient is Portell mushrooms
they’re round they’re brown they remind
me of myself so I love to use
them my star ingredient today is f
because it’s the king of meats and I’m
going to make it taste as delicious as
possible I am getting that white apron
you better believe it we have everything
everything happening in this kitchen
right now it is a mosaic of
ingredients I’m from Nova Scotia
blueberries are huge there I’d like to
make them the
star my signature ingredient is Atlantic
Cod and I’m using it today to make beer
battered fish and chips I’m getting the
apron today
[Music]
absolutely the diversity of the
ingredients they’ve chosen is equal to
the diversity of the individuals we have
in the kitchen right now I want to see
concept I I want to see elevation I want
to know who they are and it’s going to
speak to us through their
food my key ingredient is red wine my
husband’s a somal so I wanted to get
more wine in my life so I started
incorporating into my cooking I cook
with red wine every single day I drink
red wine every single day Melissa and
wine are like two peas in a pod so and I
can’t deny
it my main ingredient is duck breast I
grew up in Vancouver and I just got back
from spending a year in mun all and I
ate a ton of duck breast while I was
there and I’d like to draw from my
travels when I cook I don’t want the tap
I want the
apron today my S ingredient is the
capicola part of the pork shoulder butt
and I am going to use it to make a
homemade Italian style sausage there’s a
lot of mathematics behind making a dish
like this proper ratios with fat to meat
everything to do with this dish as well
as a risotto that I’m adding to it is
technical it shows complex skills that
I’m going to perform simply everything
to do with cooking is a science the
ability to get in into the scientific
realm of food that excites me that that
gives me goosebumps I’m giving this
competition 100% of my energy more than
100% and there is nothing more than 100%
look at these
puppies but you can see the focus on
Becky’s face she’s only 19 and that
makes her the youngest home cook we’ve
ever had in this kitchen my key
ingredients beetroot my family really
loves it it’s a fall type of thing my
sister eats it like candy I’m not a
typical 19-year-old cook people totally
underestimate me I’m not stuck in my
ways at all like I don’t really have
ways yet cuz
[Music]
only9 my main ingredient are eggs I’m
making my spin on a eggs benedict my
betting the apron it’s not an option I’m
not getting tapped out
today I see a couple there having a
little bit of difficulty medic these are
things I don’t want to see yeah the
nerves are bursting I can feel them
moving through my
pores even a good cook can be
intimidated by having to cook in this
very kitchen it’s going to be hard for
us to tap a cup of them out I’m not too
too worried about tap out yet feeling
good but you never know I got to stay
[Music]
focused Chef Michael what you doing what
are you working on we’re doing some
scallops here keep an eye on that cook
yes we’ll do
I’m doing stuffed eggplants bua G and uh
shle bisha I feel very honored to be
here representing Muslim women I think
people assume a lot of stuff about me by
the way I look in Master Chef Canada
what matters most is how you cook your
food the way it tastes my hijab doesn’t
matter in the
kitchen I’m not getting tapped out my
dish is special
and I’m sure the judges are going to see
them 30 minutes you have 30 minutes left
beautiful Jeff claudo Michael I smell
lamb is that correct yes I’m going with
a Moroccan flare to it Moroccan flare
I’m making a uh a homemade Dua this is
going to be like a North African risoto
is this what you cook in the fire hall I
try to that smells I appre inredible
already thank you very much
Chef jenan what did you bring ghost
pepper ghost pepper today I’m making a
West Indian Ghost Pepper stew chicken
but I’m going to make it very balanced
so it’s not going to be overwhelming it
better be good for sure thank you yes sh
Eugene my special ingredient is seaweed
I’m making seaweed in three states gas
liquid and solid there’s a lot of fine
ey attention to measurements sounds very
sophisticated thank you
time
D we have to make some tough decisions
and I’m afraid that bluebery grunt is a
little bit too of a simple concept it’s
time for you to leave the Master Chef
Canada kitchen F you I look to my left
and I see that Dawn gets Tapped Out by
Chef Michael this is real they weren’t
fooling
around sorry o Yak you’re taking a
simple ingredient rice and you’re having
trouble you had a bad day I’m really
sorry I see Oak walking away this happen
rule is real you know this is happening
if I’m not pushing myself that’s going
to be me
[Music]
next Sia hi what’s in here I’m making my
Lobster stock right Lobster B pressure
cooker yep you’re cooking blind you know
I know so how you know that’s going to
work I’m just hoping and praying hoping
and praying all right
[Music]
well good luck
[Music]
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
used chestnuts and the cook on the
Wellington is going to be what uh medium
m 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 5 minutes you 5 more minutes left
keep on
moving you can feel the tension you can
feel the pressure mounting on them oh
here come the shakies everybody’s
cooking for the
life
work with speed handle the pressure down
to the wire have one more minute left
come on 1
[Music]
minute 10 9 8 7 6 5 4 3 2 one hands
up
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 flavors that you’ve
incorporated into this dish the mix of
spices work incredibly well with a 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
[Music]
chef oh
yeah you nailed it thank you that’s
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 Portell mushroom
okay okay so let’s give it a
[Music]
taste you know I love the texture
combination it’s well balanced the only
problem is I’m not getting a lot of
poell that’s a
shame Claudia my signator 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
[Music]
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
to 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 in there is there
cream in there oh there’s Marone cheese
Marone
cheese are you trying to test the demon
Chef no you know yourself
definit oh my
God I think it’s cooked nicely the
seasoning it’s right on but I think
there’s a little bit too much cheese
okay remind me of your signature
ingredient Becky uh be it has a
monochromatic look that feels modern and
how did you wish to cook the tender
medum rare
hopefully very
nice the Beats you have respected and
elevated their
flavors
Becky we have a problem here
[Music]
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 Bey 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 to go back
girl 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 intriging 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 the 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 the
Tuscany I was there on my honeymoon you
got the W 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 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 am thinking is don’t cry don’t
cry
cry don’t pass out Sienna hi you’re
looking very
nervous tell me about your dish I made a
lobster bisque I made my own stock and
made a r and I 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 sien 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 maybe has
a little crunch to it or adding some
texture to
[Music]
it I’m very proud of what I’m going to
be presenting to the judges it comes
from my home country from Trinidad so
I’m very excited for them to try it
Jonathan what was the signature
ingredient ghost peppers ghost pepper
yeah I don’t see any sweat coming from
the forehead Jonathan
[Music]
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 balish a flavor
like this
deserves oh my goodness oh my goodness
thank oh my goodness thank you so much I
Jonathan 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 tender line and I made biker basil
Beef Wellington out of it biker basil
Beef Wellington and the SAU is of brown
mushroom gravy very nice cook on the
one
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 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
there’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
Chef 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 Felix tell us about your
signature ingredient my signature
ingredient today is Atlantic Cod and it
brings me right back to a memory of
discovering the deliciousness of fish
and chips with my dad sounds nice looks
nice too I think we’ll be the judge of
that sorry sir Chef I’m concerned that
this is a little too simple hearing too
simple I think is banana
cakes thanks Felix you’re
welcome you green my special ingredient
is seaweed served in three states solid
liquid and gas it’s got some very
ambitious techniques to it but not
without its issues the seaweed has a
salty Edge to it to me it’s almost
pushing it a little too much maybe I
think you are trying too hard to achieve
something that I’m not sure you’re quite
ready for just yet I was quite excited
about my dish but as they walked away
I’m uh
I’m quite disappointed in
myself as you know three of you knocked
it out of the park but for the rest of
you the results were a little more mixed
if we call your name please step forward
oh my God it’s about to happen I’m
either going home or I’m going on the
balcony
Marissa I’m still feeling really good
about my dish I knew that I had things
to work on but I’m I’m confident that
they’ll give me the opportunity to show
them a bit more
Jen
Kagan
whim Michael
Griffith Michael vager best case
scenario I’m going upstairs
nalia I’m nervous I just want to know
like what is going on and Melissa
God this is so
nerve-wracking those of you in the front
row we’ve seen all that we need to
see and it’s enough to convince
[Music]
us that you all deserve a white
[Applause]
[Music]
apron I got a white apron I made it to
the top
12 woo white apron on me please come get
your aprons and head on up to the
gallery thank you thank you I’m in the
top 12 I’m in the top 12 I’m in the top
12 we’re going up the stairs I feel like
I’m dreaming this real pinch
me as for the rest of you your signature
dishes were not the
best but a few of them were good enough
to earn you a second chance I know my
dish tastes great I hope that’s enough
to get me through to the next round
there’s only one white apron left and
three of you will fight for
it if you hear your name please return
to one of the cook stations directly
behind you I want a white apron so badly
Eugene a boy Eugene I will cook a
thousand times 10,000 times a million
times this apron’s going to change my
life
Peter yeah to
goer
[Music]
and
Felix
yes
yes
that means Claudia Nikita Mike Lea and
Sienna It’s Time to Say Goodbye and
leave the Master Chef Canada
[Applause]
kitchen this has been a whirlwind
experience this isn’t the end of my
cooking I’m walking to the master chef
kitchen standing High standing
proud did this for the East
Coast Eugene Peter and Felix your first
dish fell short of the standard set by
the Home Cooks in the gallery you can’t
be Canada’s next Master Chef if you’re
one trick
pony now you have a second chance to
create a completely new dish using your
signature
ingredient I’m ready to compete again
I’m going to be stronger than ever I’m
standing behind my stove top and I’m
like okay have plan a plan B I’m ready
I’m ready are you ready to claim the
final white apron yes chef your 45
minutes starts
[Applause]
[Music]
now go guys get it get it get it so this
really is a test of their creativity
thinking on their feet and they’re going
to buy in for one
apron my star ingredient is Atlantic so
I’m doing a poached cod that I’m going
to wrap in potatoes and then bake it’s a
reinvention because I am using the
potatoes in an interesting way this is a
white apron worthy dishh because it’s
elevated it shows I’ve learned from my
mistakes I did not realize I would have
to cook with this much seaweed the chefs
think I need to do something more homey
so I want to do a pasta I’m also uh
doing a noric crusted steak and then I’m
going to have a seaweed ciar on top I
deserve this last
apron
my signature ingredient is a beef tender
line I’m going to make a surf and turf
this time so I’m going to make some
scallops today so Peter did an old
school classic a beef wellington which
he tried to elevate and make interesting
by using a chestnut puree and I think he
pulled it off reasonably well it was the
sauce that he’ served with it that
really dragged it down my sauce was a
little off-putting to them so with this
dish I’m going to go in a totally
different direction and make a cream
mushroom
sauce yeah this is how bikers he garlic
[Applause]
I drive a truck in Southern Ontario you
know I’m ready to change things up a
little bit some people want to you know
retire and go golfing every day I want
to retire and get a food truck I love
driving so I can’t wait to drive my food
truck from place to place and feed
people it’s going to be the Best of Both
Worlds so Felix original dish was fish
and chips the fish was cooked nicely but
I really want to see a reinvent Ed use
of that beautiful East Coast card the
judge’s critique was my dish was too
simple now it’ll be elevated Felix just
love dipping his fish in oil first one
he’s doing a deep fry and second one
he’s approaching in the oil he just
cannot get away from the oil Get It
Felix couch
better Eugene’s plate was very stylish
and I would say it was elevated but we
didn’t find substance I think Eugene was
really suffering from over comp
application so let’s see if he can learn
from his last little mistake and give us
a dish that’s going to blow our minds I
put a lot of pressure on myself I love
the competitive atmosphere I grew up
rowing since I was 12 in rowing you have
to empty the tank to get to the finish
line and in Master Chef Canada you have
to do the exact same thing Peter and
Felix are not the reason why I’m going
to lose this if I lose the apron it’s
only because of myself he’s scary you
got to watch he is scary
yeah you doing good
[Music]
Peter Felix hey buddy how’s it going so
you have one apron up for grabs what are
you cooking I’m going to try to Pou a my
Atlantic Cod and you said I’d like to
try and poach yes that doesn’t give me a
lot of confidence try yes cuz I try very
hard at everything I do and when I try I
have a tendency to succeed work on that
poaching and by the way it’s Chef not
buddy sorry Chef now I’m really sweating
just stay focused you got
this I’m cooking for anyone who has had
a struggle when I was seven I knew that
I was a male I’m a trans guy that means
that I have transitioned from female to
male if I can take all of my struggles
with being trans and push it
Forward everyone should be able to do
that if you really want
something you have to believe in
yourself that you can do
it
I think Eugene’s RI has failed the noi
is just falling apart as I drop it into
the
water okay calm down my brain’s just
running all these ideas through my head
and the only thing I can think of is to
incorporate more flour I think he’s
redoing it again he’s adding more flour
to it AB which is actually not always a
good thing if you add too much flour
it’s going to taste like raw cake which
is not a good thing I have to get this
apron right
[Music]
now I wonder if that oil is too hot yeah
yeah yeah yeah it’s way too hot it’s not
poaching it’s it’s
frying i trash it it’s gone is he going
to do it again start
over I’m watching him this time oh yeah
that looks way better Bud yeah W I’m
very confident in my beef this is my
wheel hose lots of smoke coming from my
station 5 minutes come on guys come on
crispy
wo my car at P it’s not happening but as
long as it tastes good it’ll be
okay I don’t see any sauce in Peter’s
H one minute you have one more minute
left come on one minute guys let’s go
get it plated get it
[Music]
plated 5 4 3 2 one head
up nicely done guys well done guys well
[Applause]
[Music]
done Peter you’re up first
as I’m walking up with my disc it’s like
going to the principal’s office when I
was younger very
nerve-wracking we have a shadow Bon
steak scallops and a beet tin you know
the presentation here for me is
definitely moving in the right direction
you love your beef Seafood cheese I love
the way that you have sear the sea
scallop the steak is a little over I
think you really wanted a medium rare
yes let’s give this a taste
[Music]
the steak was seasoned really well a
good caramelization to the outside of
that steak I think the source that I’m
looking for I don’t quite see
it it’s not that difficult to make a
very quick easy source and I think you
had it in your head to do it lots of
good stuff lots of potential thank you
sir let’s see where we
go I still have faith in my dish I have
a really good chance of getting this and
getting that last white
apron Eugene please bring your dish to
the front this dish showcases seaweed in
a different way I’m so proud of this
dish right
now I have a noric crusted sirloin with
a KP cavar on top and then I also
accompanied it with a ricot nooi with a
seaweed as well nice cook on that beef
it’s actually not nice it’s
amazing the seaweed crusted steak add a
really unique flavor thank you Chef
thei the noi to me tastes
heavy it has um raw flour flavor profile
to
it walking away from the podium I have
mixed feelings Anything Can
Happen Felix would you please bring your
dish to the front I’m seeing an apron
when I look at my plate and I’m saying
to myself I deserve this I deserve this
I deserve
this so today I have Atlantic Cod over a
lemon sauce with hash of carrots and
crisp potato this presentation is quite
nice thank you Chef it’s much more
elevated this is still fish and chips
that’s what it ended up being yes as
long as it’s delicious and cook
perfectly that’s what I’m looking
for
but it’s a good fish thank you
beautifully
cook per this is a hash so was it
supposed to be per eight but you know
you didn’t Branch it enough and now
becomes a hash
110% unfortunately this one hasn’t quite
gone in your favor tastes a little bit
raw you know I’m not getting the
carrots not the the
best Peter Eugene Felix all three of you
pushed yourselves to reinvent your dish
with your signature ingredient
unfortunately only one of you will have
the chance to keep pursuing your Master
Chef Canada dreams please excuse
us the stakes couldn’t be any higher cuz
there’s one apron l and three home Cooks
I got a one in three chance of getting
that apron really hope it’s going to be
me he may not have the refinement but
the flavors they’re definitely there
I’ve never been so mentally exhausted in
my life before my body is shaking inside
right now I need that apron we asked him
for improvements and by leaps and bound
he improved it with that dish I have
done everything I can do I have left
nothing behind I’ve done my very best
and I’m saying to myself I deserve this
let’s do it let’s go tell them
[Music]
news the final white apron will go to
the home cook who demonstrated the most
Talent versatility and
potential and that home cook
[Music]
is
[Music]
Eugene
bu thank you you’re welcome I’m in the
top 12 this feels
amazing billion things are going through
my head right now I did I made it to the
Finish
Line I earned this apron twice as hard
as anyone
[Music]
[Applause]
else Peter and
Felix I know this is not the result that
you’d wanted
[Music]
but please take pride in what it is that
you’ve achieved you have made your
families and your hometowns very
proud thank you
guys man good job good job Peter it’s
hard not to feel disappointed but I’m
really proud of what I did here this has
been an incredible journey I’m going
home but it really isn’t a failure it’s
just that you know got this far wow the
whole experience is just out of this
world love you
guys the rest of you get down here yes
Che yes Che top
[Music]
12 the Journey Begins it’s time to ride
or die and go for it there is no limit I
will push myself to I’m not losing this
white apron congratulations everyone you
are the country’s top 12
[Applause]
W one of you is Canada’s next Master
Chef I’m one step closer to my food
dream and there’s only 11 home Cooks in
my
way I’m getting
there this season on Master Chef Canada
get ready for the fight of your lives
the best home Cooks in the country rev
up their engines welcome the cast of cor
of gas oh my God for a series of amazing
challenges I love the inspiration of the
group of s and all of this cheers th
lovers are you ready for thut now come
the team right they will be pushed
harder than ever before get it on the
pan right now go go hello service are
you just giving up on me in an Epic
Quest for the Ultimate Prize this
season’s winner will be following in the
footsteps of four very accomplished
Champions I’m focused I’m determined and
I’m going to win this thing I’m ready
for anything there’s very little that
can stop me when I’m in the kitchen I’m
in my element I can do this I am so
ready I’m so so
ready
[Music]