A compilation of the most intense food battles from MasterChef Canada, featuring lobster risotto, crispy pork belly dumplings, Asian banana split, and more. Watch as bold Asian dishes take on Italian classics under the eyes of Canada’s toughest judges.
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I don’t think I’ve met a 21-year-old that cooks this way thank you that means a lot it’s incredible pork belly absolutely tender inside and crispy so spot on Perfect The Dumpling this is restaurant quality this is something I would love to serve in my restaurant the noodles are amazing the sauce not too creamy and over-the-top Rich but is subtle with flavor it’s a fine dish that I’d serve in a fine restaurant my favorite is the bra smell because I find it very Innovative and even I would not think of something like that thank you Chef delicious lemony a little bit of [Music] heat took a massive risk here smelts ways and every way is good ready yes chef Alvin grabs the top dramatically it falls down and then bam oh yes yes I love Lobster I cook it like once a week I used to eat a lot of lobster when I lived in New Brunswick that’s something I’m familiar with for sure I’m thinking I’m going to crush it Lobster is one of my favorite ingredients the one thing you have to be very worried about though is overcooking an overcooked Lobster is [Music] inedible Eric hello Chef what you doing poaching the lobster and butter I’m cooking a lobster Roto anything in there in terms of aromatics I’m going to put most of the aromatics in my stock so you’re going to make a quick stock you think you’ll have enough time uh cuz that flavor of that Lobster is key success it better be good yes sir I’m getting a little worried I still have to cook it for it’s got a ways to go I’m shocked three rotos I think peno’s in trouble he’s cooking roro with a vegetable stock you should fully utilize all the lobster all the flavors that’s what Eric has done he’s got all the shells the inits from the head which are your favorite part and I think he’s going to do quite well in it one minute 1 minute left come on guys push push push I’m running out of time can get the knuckles out I’m not sure what the judges are going to say about this yeah my result done I should be able to pull this off come on [Music] plate dig deep you can do this almost there 10 seconds left 9 8 7 6 5 4 3 2 1 hands up stop cooking that was tough four of you decided to go Italian on your Lobster today I definitely want these judges to taste and know that I can cook more than Asian food one of those dishes stood out come on I really think this is one of my best dishes I’m hoping they see that I took a risk to get this Advantage is huge it was made by Eric nothing againsts Eric but I really want it to be called up there I use the body in the shells to make my stock and I only use the tail claw and knuckle meat in my risotto there’s some Kini mushrooms parmesan cheese the rice I think has all the characteristics of an outstanding risoto you used the shells and increase the flavors by various aromatics you can taste Lobster in it and that’s the key with Rosato very [Music] good how does that look to you slightly overcooked Chef I would say slightly overcooked I tried butter poaching It For the First Time Chef it’s a bad mistake but I must say the roro is perfect and is delicious very nice thank you Chef if they over complicate it I think that could be a big problem for them you got to keep things pure and simple with great classic Italian ingredients like this it’s often a case of less is more less is more super excited and nervous at the same time I’m going to go straight Italian today fresh pasta tomato sauce freshly chopped basil make a fresh pasta for an Italian you know there’s always been a sentury debate about who invented the pasta the Chinese or the Italians that’s not much of a debate you know since you guys copy our pasta we just copy your handbags but uh you know for for me it would just be pasta just Pasta Pasta nice tomato sauce simple all right how you doing good how are you Chef today I’m going to try and go a little more simple I don’t want to be super chaotic in front of Joe what’s in the tomato sauce just the tomatoes just the Samons on the tomatoes no I’m going I have the infused flavor from the sausage uh-huh and you’re going to put the garlic is there a vampire convention happen you’re going to soate the onion and all that pork F yes a little heavy no everything I was doing for my sauce you questioned you’re going to put some wine in it it’s too late now never too late my friend I think Eric’s going to have a problem with keeping it simple and I think that he’s going to go home Eric please bring you a dish up pass and tomato sauce could seem too simple and underwhelming and it could definitely send me home tell me about the dish it’s homemade fetuccini sausage hand crushed tomato sauce top fo basil it’s pretty simple though did you want to stay simple or you trying to impress um I usually over complicate things today I thought I’d stick with clean flavors it does kind of come together as a pasta dish it has good flavor try what do you think say you were in my restaurant what would you pay for that $15 15 are you overvaluing yourself uh see what they say I’m really happy this time you kept it simple but you’re going to charge 20 bucks for that pass up that pass up better be right on and I mean from the sauce to the Noodle texture consistency you hit it right on I would say it’s a very nice fish thank [Music] you baked Alaska a magestic classic that when conquered is truly the mark of a Master Chef what no idea what it is the base is a moist Airy layer of sponge cake brushed with the essence of a syrup or lure the center of the dessert is a dome of Rich ice cream surrounding the sponge and ice cream is thick pillowy mering brown to Perfection Eric looks frazzle no I have no clue who’s going home could be any of us commas levels alltime low hate desserts never had one of these before I’m pretty good at kulinary engineering uh when it comes to constructing things you pretty much have to slop a bunch of mering on and just even it out smooth it out and take a spoon and start dolloping to get those nice Peaks please bring your baked alasas up to the front to be tasted compared to the beginning I definitely thought I was going home taking out my baked Alaska I think I have a pretty good chance of winning this I know inside this mering my ice cream is soft right now I’m not hoping to be the best I’m hoping somebody screwed up more than I did now the judges will taste each Baked Alaska and decide which Cooks stay and which Cooks will leave the Master Chef Canada kitchen once and for all [Music] Che I tell you Cuts beautifully sponge nice and fluffy mering nicely [Music] crisp that cake to me it’s beautiful you tell me you cannot make desert eh that doesn’t say it you tend to underrate yourself sometimes you have to Pat yourself on the back thank Eric Chef it is very good thank you [Music] Chef what are you making here I’m making a fruit tart and I’m going to fill it with bananas and top it with some BR a strawberries are you using crunchy or smooth peanut butter I’m using crunchy for the filling and then I mix some smooth with the chocolate why did you decide to go sweet instead of savory I thought it was more outside the box figured everybody would do porin a little bit risky yeah I’m all about taking risks the second person who made it into our top three chose to do a sweet dish this was definitely the best looking we saw today and the person who made this dessert is [Music] Eric my strategy is showing the judges my potential my versatility and my ambition it’s a banana peanut butter tart pop with strawberries and a chocolate peanut butter sauce The Taste Blends very nicely together it’s just a touch dry I would serve this with some ice cream or a sauce very nice nice thank you fantastic thank you it’s very well balanced nice lightly golden brown crust and even thickness all the way around the peanut butter the chocolate the strawberries cut the richness sometimes it’s just hard to find something wrong with such a great dish thank you so much job I don’t think the other homecooks know I can cook now the cats of the bag they know I’m a top Contender I’m a threat to be reckoned with so today I’m making a chocolate mousse and an Amo tart I never like doing desserts I never like baking so I’m definitely stressing 30 minutes you have 30 minutes left Eric slow down the judges told me to slow down but I just think it’s more efficient to Sprint there like I’m I’m wasting time I’m walking close that blast chiller Eric is someone burning something oh my God somebody’s station is smoking what the hell is burning that’s my station oh my God it’s a caramel I’m definitely screwed 5 minutes left you have 5 minutes to put together a beautiful dessert for us or it will be your last 5 minutes in the Master Chef Canada kitchen Eric you’re burning [Music] again damn it actually burn I think it’s his caramel again burn he’s almost in tears 1 minute final one minute everything on the plate they’re running out of time I don’t see any pling come on [Music] 10 9 8 7 6 5 4 3 2 1 head up I’m pretty happy about my dessert cuz like at the end I just did a quick caramel really hot I I try to do a lot how’d you [Music] do walk me through it what is is it the top is supposed to represent like the custard of the n Bar it’s flavored the same as the vanilla and iced sugar the inside’s filled with uh chocolate mousse so you make caramel not once not twice three times yeah Chef uh I made a quick caramel at the end just to Candy my nuts did you have time to taste it no Chef I want you to tell me if you recovered from that mistake tastes pretty good I think you’re right steaks aren’t always a bad thing than you Che I always say how much I hate dessert I totally thought of a dessert that didn’t require baking so it’s an Asian plan a banana split it’s going to be red bean and green tea ice cream and a banana tempura better to be the best banana tempura they ever has Eric now is doing two different ice creams I wish he would just do one that was right I’m concerned that he’s taking on too much right now you know that may be his ACC here let’s for my mango snow Eric’s uh really stretching himself so I think that might impress the judges a bit more I try to make mango snow and it’s not grinding up in the grinder off very calm and cool Eric seems to be almost unraveling here no uhoh no worries I need to show these judges that I can improve for mistakes and I learned from them 10 minutes in order to make ice cream in such a short time frame the home cooks are using liquid nitrogen here we go the temperature of this clear fluid is so low that it instantly freezes the ice cream ingredients as soon as it comes in contact with them if you don’t won’t incorporate it fast enough while you’re pouring the nitrogen in you’re going to end up with a rock wow you’re doing two at the same time you’re ambitious you have it on high speed or medium speed no no it needs to be on low or else it’ll just like get destroyed depends how fast you add the nitrogen yeah I’m adding it pretty slow all right good luck thank you Chef oh wow look at that nice you got this girl Eric what else you got to do deep friy bananas and plate I saw some chocolate on your trolley there you going to use that yeah there’s no banana split without chocolate so I’m just going to grate some fresh chocolate over it let me give you some advice okay chill your plates okay chill your plates your [Applause] plates 30 [Music] seconds oh look at so B [Applause] 10 9 8 7 6 5 4 3 2 [Music] 1 it’s an Asian Banana Split banana tempura red bean and green tea ice cream and fresh grated chocolate because there’s no banana split without chocolate [Music] Asian Banana Split you have taken all the Comfort the good of banana spit and you have put it into this dish red bean that is Comfort to Chinese because we love red beans and green tea That’s Universal you half hit it spot on you too have done an amazing job I find the red bean one has a little sweetness to it that I expect with a red bean the tempora batter it is light and Airy so it really does not hide that banana flavor I think it’s a very Innovative and high reaching dish that you’ve done very successfully Eric I think the dish is very Dynamic on many levels and actually the ice creams both taste incredible they’re very creamy the one flaw though I wish there was some more fresh fruit on the plate to cut through the richness of the ice cream and the richness of the batter but overall I think it’s an incredible dish thank you Che [Music] smells these home cooks are squiring like little smelts smell or is it schmelt this even got a dumb name schmelt who named that fish smells thank man Portuguese fish so I’m pretty happy I am absolutely ecstatic I know what to do with smells I’ve never heard of it never seen it never tasted it never cooked with it I’m screwed I’m going home Marita and Brooke are safe from elimination they don’t have to create an incredible Master Chef worthy dish with smelts but you [Music] do today I’m making a fish soup with SOA noodles topped with some bra smell and some crispy smell I’m going to try to fry it I’m extremely worried it smells putrid it’s slimy it’s gross I really don’t want to work with it Eric come on up what is this smelt broth with soapa noodles topped with a bra smell and deep fried smell [Music] my favorite is the bra smell because I find it very Innovative and even I would not think of something like that thank you Chef delicious lemony a little bit of heat [Music] took a massive risk here smelts three ways and every way is good your final and toughest elimination challenge is a shell game under each of these cles is an incredible ingredient that will be the Cornerstone of the dishes that you’ll make in this challenge are you ready to see what’s underneath these yes chef razor clamps these fresh clams have a unique shape and are found on Canada’s east and west coast it’s easy to overwhelm the delicate flavor dungeon is crab there’s nothing quite like the sweet meat that comes from a West Coast crustation only about one qu of the crab is meat so every piece is precious and be careful cook them too long and they will become rubbery and inedible [Music] a chef I’ve never cooked with Razer clams before I have cooked crab many times my strategy is one that’s simple Eric is a great cook take the freaking crab do not let Eric have it that crab is so tricky Chef I pick the razor Clan yes thank you thank you so much I may have just given Eric $100,000 there it is how do you feel oh God I have a perfect dish for it perfect dish Eric hello Chef Tell me about your dish what you making I’m going to do a uh green Tha curry with a curry you think a curry might overpower the flavor of the crab I think Curry and crab go well together it’s is not going to be super spicy curry it’s going to be sweeter and like herbaceous with the lemongrass cir lime leaves I like citrus notes with uh crab who do you think think uh might be going home today I think Rita is a stronger cook so I’d like her to go home good luck keep an eye on the clock Eric please bring your dish [Music] up tell me what flavors went into the sauce and the crab fresh cilantro lemongrass garlic onion jasmine rice cooked in coconut milk and then crab broth that I made nice little presentation quite Innovative the only concern I have is the large line wedges they’re large I just think if you take a mouthful of sweet delicate crab do you have this huge hit of sour lime not something I would have done the flavors of that sauce are very good there is a subtle heat the richness of the coconut milk it’s all there it’s nicely balanced however that lime troubles me top three it’s an incredible achievement for everyone here and you are only what 21 years old yes sure it’s incredible is this dish going to be incredible though I personally think it’s the best dish I’ve put up so far so it’s a tie dish is it authentic tie or is it Eric thae Eric Ty tell me about the rice uh it’s just jasmine rice cooked in coconut [Music] milk it’s delicious thank you Chef I don’t think I’ve met a 21-year-old that cooks this way thank you that means a lot it’s incredible since I didn’t win the dimsum challenge and my grandpa’s here this time I can’t let him down and I got to bang it out with these dumplings these dumplings are from scratch and they taste amazing and this is like first dish my grandpa taught me except I’m adding a bit more flavor a bit more me in it Eric staying with very Asian influences is braced pork his soy flavorings although ketchup is that traditionally used in defin yes it is believe me it is Eric I see your father up there his eyes Glu to this station have you done this pork before uh no you have not learned how to cook pork belly from your grandfather are you kidding no he doesn’t use pork belly what does he use that pork butt pork shoulder like why didn’t you use that it’s Master Chef pork belly is definitely more elevated and I think it tastes better personally M you got to keep Focus all right good luck you got the I can see the pork belly coming out a funny that looks amazing Eric oh yeah it looks good the color looks [Music] beautiful one minute you have one minute [Music] left come on guys you got 10 9 8 7 6 5 4 3 2 [Music] [Applause] [Music] 1 you had a chance to see these amazing dishes but only Alvin Michael and I will be lucky enough to taste them let’s go I’m pretty confident in my flavors this dish is like my grandpa on a plate he taught me like this traditional Chinese barbecue pork and dumplings all right Eric your turn bring it up I made a crispy pork belly with a vegetable dumpling and a Wasabi Mayo with a soy reduction this is a very ambitious dish to get a crispy pork belly done in an hour is not easy [Music] Eric first of all you have put a lot on this plate pork belly absolutely tender inside and crispy so spot on Perfect The Dumpling this is restaurant quality this is something I would love to serve in my restaurant pork belly it’s not the easiest thing in the world to cook and you’ve been able to maintain that moist tender succulence that I love and look for in a really great pork belly thank you Chef it is delicious the dumplings I think you did a great job you can see the vegetables how they’ve been cut with such Precision through it the dish was amazing so I’m making chassi Tango which is pretty much barbecue pork and soup noodles and then I’m going to make a pork broth with some spinach hi r hi Che now this is a typical Chinese Kitchen and then I see you know pressure cookers not use a lot of Chinese cuines what’s in the broth my grandpa always does pork and spinach broths well I never had pork and spin FR so that’s a very unusual combination for a Chinese frog he always does it and I love it make sure you have my Chopsticks ready okay thank [Music] you 1 minute the home Cooks have just moments to spare in a mystery box inspired by their childhood photos finishing touches should be going on the plates wiping down and final checking 8 7 6 5 4 3 2 1 head [Applause] up I’m really happy with how my dish turned out I’m actually for once like super proud and just super confident with my dish the third dish was exactly what we have been waiting for from this home cook it shows where they’re from and what they have learned and we hope it’s the beginning of more great things from this person please step forward Eric this is absolutely the dish that I’m most proud of it represents my background shows my skill it it honors my grandpa fantastically Eric what’s the inspiration this is a classic dish my grandpa always made for me and he’s mostly my inspiration it’s a chass Tongan which is Chinese barbecue pork noodles grandpa taught you well you did all this from scratch in 1 hour [Music] yeah whole s whole s go side it’s the kind of broth that my mother would say would warm the cockles of your heart this you learned from your grandfather you say yeah bar progress P his when you see your grandfather next I’d like you to tell him that he should be very very proud of his grandson thank you so much Chef well done thank you Chef thank you the cooking time for your entree starts [Applause] now one of my family’s favorite dishes but I’m going to put an Asian spin on today because I’m trying to keep it with an Asian theme I’m going to use aqara and make egg noodles looks like he’s just about to start working on his noodles he is to me almost the past to master he loves working with noodles and the fact that he’s using a guitara which is a special little device an Italian device to make those noodles shows that he’s very confident and comfortable that he can make a really great noodle I think I’m being the right amount of ambitious doing these techniques for my entree because it’s all calculated and I know I can ex he 30 minutes you have 30 minutes remaining you’re now at the halfway mark the cooking of the lobster has to be perfect Lobster is family favorite and I definitely can’t let them down because I feel like it disappointed them in the lobster challenge before how you doing Eric what do you have in here a lot of herbs uh spices coriander um grasses your lobsters are chilling how they cook that they medium rare right now they’re slightly under oh look at that how long did you cook these lobsters for uh 8 minutes Chef 8 minutes yeah Chef CLA thinks I overcook my Lobster I just have to push through and execute this Lobster dish I can’t go home unless some Candace first Master Chef yeah can I have some Eric already cooked his Lobster almost to the edge now if he stir-fries that Lobster on top of the poaching I’m concerned it might be overcooked Marita is definitely playing it safe doing what she knows really well which might be a very smart move but only time tell one minute your final minute come on get him on the plate PL them up let’s go let’s go let’s go I’m happy to get a real walk and just cook some Asian food I’m back in my El stying these noodles Seconds come on yes beautiful 10 9 8 7 6 5 4 3 2 1 the lobster has to be perfect cuz I overcooked it last time if I overcook it again then what kind of redemption is that Eric please bring up your Entre it’s uh homemade egg noodles with uh lobster sauce aromatic spices and then lime segments [Music] Eric you’ve learned how to cook lobster to a tea the noodles are amazing the sauce not too creamy and over the top rich but is subtle with flavor it’s a fine dish that I’d serve in a fine restaurant certainly one of mine thank you it’s impressive Eric by using theara you have the perfect what we call the shanghan noodles you know you got that nice Smoky burnt flavor here is when you’re mixing East and the West together and you do it right very very smart thank you Chef if you look back at the cook that you were when you first entered this competition and you compare that person that skill level to where you are now it’s night and day thank you so much Chef whatever the outcome is today you need to cook Alvin L the demon Chef you can cook raised in Scarboro he came to Fame in Asia there are only two selftaught Mission star chefs in the world and I’m one one of them your mom may think you’re a great cook but Amateur hour is over good is not good enough you’ll have 1 hour to prepare your signature dish and present it to us so cook as your life depends on it and we’ll see you inside sweet and sour that’s a Chinese combination everybody say I have poker face [Music] try to beat this [Music] face yeah W oh is that the noise you make after you drink this it needs a little bit more there’s not enough in the sauce I’m sorry Eric yes sure I don’t like it when people tell me I’m [Music] wrong Eric the chef tells you it’s burnt it’s burnt I understand Chef don’t argue because if you argue we don’t want to teach you be humble learn you’re smart correct yes I’m smart but if I’m going to give you a yes I need to see more can you give me more 100% Chef do you know who I am you’re Alvin L you’re a chef you’re an engineer you’re living my dream you’re not going to win with an empty plate sounds good Chef an empty plate sounds good I appreciate your uh your advice Chef it’s not advice get the damn thing on the plate I can’t help but notice that you are pretty frazzled it’s just that I’m scared of you’re scared of demon Chef yeah didn’t work for me you should come back next year you should come back prepared next year I hope to see you back you were not prepared if you were prepared you would have gone through you guys don’t understand goodbye thank you I can taste the chadon stingy on the beef here give me the bottle I get a bigger portion in church I’ve made a similar version for my rats so you’re feeding as rat food did you mix those spices yourself yes I did good bought them okay so you must be an incredible cook I think I am and my family sure thinks I am they love my food let me tell you something there it only matters what we think picro it has a lot of Bones did you remove every single one every single one Dale you don’t seem at all intimidated but you want to know something I am going to intimidate you I am going to look at every single one of your dishes looking for bones looking for Flaws and if I’m impressed like I am with this dish you may have a good chance to win come on up here and get your apron oh watch I don’t want to mess up your hair here you know just slowly get it [Music] through I’m looking forward to this because you made it yourself yes the sauce it’s horrible I would never serve that to you sauce yeah sorry sauce sorry Chef sauce [Music] sauce I was looking forward to that beer and mustard sauce that sauce would have made this dish perfectly but unfortunately you blew the sauce [Music] but you know something I like the ches sace and that’s good it’s a yes F I love you I love you too I just don’t love you dish my answer is no Alvin L scares me to death what do you think are the big concerns here you know Danny’s making a croquet I can see the smell doesn’t have a lot of flavor being lost in the potato in the seasoning who do you think is going to go home not me somebody else I’m sticking around man I got more bad jokes to make in front of you guys I want to try to make you laugh especially Eric come on up what is this smelt broth with SOA noodles topped with a bra smell and deep fried [Music] smell my favorite is the brace smell because I find it very Innovative and even I would not think of something like that thank you Che Danny saw you out there arms folded like this you’re very cool always let’s see is this a joke I mean this is Master Chef Canada and you give me this Megan can you please come up here with your dish this is a smelt caramelized onion kiche with mushrooms and asparagus first thing I would do get rid of this you know I call it a spicy red curry with Jasmine rice and TKO fried smelt whoo you like very spicy food don’t you yes I don’t Danny you seem to be cooking for yourself not us I screwed up um won’t happen again but I really want to stay hey and finally it’s demon Chef Alvin [Applause] [Music] L what was nice about seeing him on skates is it really put you into the reality that he’s a real person you know and skating is not one of his strong suits that was awesome better not there than there less is more agreed chef I hope that I can get my nerves under control and show you what I can really do in the kitchen you only have one chance unfortunately it’s dead so what do you do with the bread I personally do not eat a lot of carbs is that how you keep your girlish figure no carbs definitely it’s going to be the black sheep Burger so I’m going to use the leg of lamb I’ve got some Rosemary in fresh oregano goat cheese spread some back on the war you putting wine in as well yeah yeah I want good acidity with the lemon for you you finished with this yeah you can take it for sure bye popping sour pork pouch pork and Kangaroo Burger baby cherry tomatoes and slices of the Apple kangaroo would it been of the proteins that I would have skipped but who knows well the flavors jumps out at you in a good way thank you I hope this knife is big enough I need a bigger Fork I tell you where you come from everything must be big well I got big appetites out now baa where I come from this can feed the whole city this is scar Shak your hand that’s a good sign oh no that okay don’t do that to me those pork chops are beautiful thank you they’re moist thick and that’s how pork chop should be done thank you so much oh thank Christ you know you’re like a roller coaster you go up you go down you go up this is down you think that’s Innovative it’s inspired by the art we saw yesterday it’s a little postmodern you know aside from that the flavors are where the Innovation is the flavor what was it tropical tropical I want tropical absolutely I think all of my food has been Innovative creative and delicious I certainly think this is the same I think the plating uh just got away from me in the last minute there the only thing tropical about this it’s a typhoon hidden I think I should do this the right way on the Roy right yes that’s right which is nicely done no Forks Allowed no Forks allowed that’s [Music] right well I’m in love yes thank you Chef it’s such a big compliment this is absolutely the dish that I’m most proud of it represents my background shows my skill it it honors my grandpa fantastically hey Rick what’s the inspiration this is a classic dish my grandpa always made for me and he’s mostly my inspiration it’s a chasu Tongan which is Chinese barbecue pork soup noodles grandpa taught you well you did all this from scratch in 1 hour yeah [Music] whole SEC whole SEC [Music] go how do you feel standing here now extremely nervous even though it looks like an ugly duckling I think the flavors are going to be good the salmon looks very nice but that’s looks taste is more important right absolutely definitely undercooked past texture not bad but you know the comment about this looking like a ugly duckling yes chef it certainly is no Swan nine is an important number in Chinese culture It’s associated with the dragon a symbol of magic and power so let me give you a Word of Wisdom being complex and being Innovative it’s not the same thing you got the form right but maybe the content’s a little bit mixed up who’s going to go home then who do you want to go home oh really Kayla I heard that Julie someone’s got to go home car Chef Elvin if that was served in a restaurant they would send it back and say what the hell was wrong this is the custard [Music] right this is Master Chef Canada and you said you hope to win well with that you don’t have a hope [Music] you want to know something what’s that Chef I would serve it in my restaurant thank you Chef I must say that actually looks very professional but then your grandfather had a dim some restaurant right looks like he passed a lot of that to you well Mike definitely you put two cats in the cage and they definitely came out fighting but I don’t think you got the result you wanted no but at one point though Eric did get a bit frazzled you bloody lost it you lost it completely sh and you want to know she got you back she Cal you down thank you Kayla we both did great so let’s see the H go you can see it’s a little bit loose that’s not what a proper hotal should [Music] be severely under seasoned the shrimp is overcooked and quite Bland did you actually taste any of the filling no shf you didn’t you have to I hope you all pay close attention because tonight we will be watching your every move the beach is cooked to Perfection look at that absolutely perfect I couldn’t tell the difference if one of my Cooks played this you guys look too much you should be eating because this tastes absolutely perfect well eight means wealth in Chinese but it also means greed and when you get too greedy I can tell you what can happen you can get a big fat zero so remember that yes sure okay my favorite has always been sugar donut nice and plump soft this looks good you know I don’t like my dut too sweet but this one it’s just right it’s not too sweet nice texture beautiful now don’t you wish all 12 for your Donuts were these this Eric how do you feel to see your family uh I really didn’t expect them to be here and I definitely didn’t expect my grandpa to be here he doesn’t like leaving the house cuz uh he only speaks [Music] Chinese hi Mike hey Chef how you doing how’s your soup coming it’s coming along my mirror paw is almost caramelized down there I’m getting good color and then it’s going to get probably that whole bottle of bourbon a whole bottle of bourbon well it’s going to reduce right down it’s going to get a good sweetness and then you see the pairis been Carmelite so just going to pop the skins off at the end they’re going to get ped with the butternut squash that’s in here next time get a big a [Music] bottle Eric first of all you have put a lot on this plate pork belly absolutely tender inside and crispy so spot on Perfect The Dumpling this is restaurant quality this is something I would love to serve in my restaurant here are the rules of engagement each team will have 2 hours to prepare and cook a delicious 12 O Canadian ribeye steak served with the beautiful sauce and two side dishes the soldiers will taste both teams dishes and vote for the best one thing that I was thinking is that we’re going to do the Brussels sprouts with the balsamic glaze I want to cut the potatoes into quarters we could roast them off with some shallots olive oil and the bacon and the Bacon Fat we have beautiful Liquid Smoke in there also that that Liquid Smoke is JK okay so we know what we’re doing guys you’re on potatoes you’re on marinating steaks go should I put this whole bottle no we should have waited on that anything acidic should go into the onions I never do it that way but everything I suggest did Danielle denied I’m putting some soy sauce in there no because we got brown sugar and masses I just don’t think she knows how to make a good barbecue sauce Kayla what’s up the sauce needs some flavor like I feel like it needs a little acid or even the Dijon would nice in there Dijon I think I’m okay with that but let me get a group opinion Dale what a little bit of Dijon in the sauce is that okay yes dijon’s fine Julie are you okay with that um yeah very little though very little Danielle a little bit I can’t agree to put Dijon in a barbecue sauce okay then we’re not doing it if we can’t get a group consensus we’re not doing it come on because one person didn’t want it it didn’t go in come on guys stay focused all right what do we have in here a barbecue sauce that tastes raw wow I would speed this up higher heat divide it into two pans going at the same time and reduce that right down otherwise you’re going to have just tomato sauce on top of a steak and I wouldn’t want to eat that claudo told us what we already knew we were not off to a good start Danielle how are you doing hun morale is up you beta wooo okay what’s happening here we’re just starting to cook off our steaks Bo idea was to dip this in hot sauce and then Grill it was that your original idea no and so why did you change it because the barbecue sauce was not cooking down quick enough so we are actually grilling it all you don’t have a lot of time yes chef I tilt my head up and I see this long line of troops and I want to bomb it 10 9 8 7 6 5 4 3 2 1 go go I got this i got this i got this service starts now 151 soldiers will receive a steak dinner from both the red and blue teams and vote for their favorite H afternoon there you are if either team runs out of any food their vote automatically goes to the other team There You Go sir thank you the red team is serving roast potatoes and a Brussels sprout and bacon hash with their steak pan so which one do you prefer the taste of the red team did an amazing job on the steak I like medium rare and they absolutely nailed it but what I really like on the blue side is what they did with the couscous and the beans I I think overall they did a great job because they put out 151 stakes in a very short period of time it was a difficult challenge you know working in a small kitchen like that equipment that you’ve not used to sure they they pulled a rabbit out of the hat to some extent well I think they really spent way too much time on a barbecue sauce I was surprised they got it out but you want to know something the trip like it that’s most important say hello to our special guest an Alberta beef cow wow a big culinary Trend today is nose to tail eating that means using every part of the animal the brain the most difficult to work with if undercooked totally mushy and inedible the tongue the challenge here is removing the skin bone marrow one of my personal favorite the tomahawk steak bone in riye every Chef would like to get their hands on this but sometimes simple things can be tricky the flank steak if you cut this piece piece of meat when it’s still hot it will bleed everywhere let it rest kidneys easy to mess up oxtails you’ll find in many many different cultures the wonderful thing about oxtails is that they absorb flavor liver slice it thin classic liver and onions sweet breads if overcooked can turn bitter beef cheeks my favorite moist tender and succulent when cooked to Perfection you have 90 minutes to make us a dish featuring the cut that Eric chose for you your 90minut start now Eric gives me beef cheeks I I didn’t even know you cooked with the cheeks of a cow I think he intended to be good to me bet you he loves beef cheeks if I was cooking I would want to use the beef cheeks Eric gives me the Tomahawk Steak I think it’s a gift I grew up on a farm and grew up cooking steak so it’s kind of in my blood Dale is probably going to overthink this I don’t think I’m going home on this today for sure and I would be very embarrassed if I did I’ve worked with bone marrow before just making sure that I manage my time wisely Eric gave me the flank steak which is probably like the easiest cut of meat to cook normally I’d cook like chicken livers at home but like that’s a big freaking piece of liver some people people are actually butchering the meats Mike come on man he was cutting like Stakes of liver and you should never do that you know for me just like a Chinese sh we are famous for nose to tail I would eat everything I practically have eaten everything I would love to do the sweet bread what would you do to elevate it what I do in Hong Kong is actually I serve it with oyster so it’s like a Chinese surf and turf today I am making a beet salad and I’m serving it with a beef tongue I’m going to cook it in a pressure cooker I’ve made a bit of a broth here with some onions carrots celery cherry and a little bit of beef froth I have no clue what tongue tastes like and I’m assuming because I tried to get this peel off I can’t get it off so I think I have to cook it that was going to be working with the tongue it’s going to take a while to cook lift it out peel it whilst it’s hot because that’s the best way the best chance to get that skin off I would take some of the poaching broth simmer it down add a little bit more of the fresh herbs and create a little bit of sauce and just serve it warm 45 minutes I’m going to make a cheeky beef stew today I don’t have hours of time to do it so I’m going to use a pressure cooker Danielle how are you hello you look nervous I am I’ve never cooked a beef tongue and I’ve never used a pressure cooker I don’t know what it tastes like I don’t know anything about it I’m hoping what’s under here is absolutely amazing sounds like you might be going home I don’t know Eric probably got me on this one to be quite honest well you still have time to turn this around good luck thank you I’m very concerned about Danielle she lost a lot of time on on trying to peel the underside of the tongue which didn’t need it one minute you should be plating finishing touches on those plates please 9 8 7 6 5 4 3 2 1 head up [Music] Danielle please come up here with your plate beef tongue that was cooked in a beef and Cherry broth and I paired it with a roasted beet salad why didn’t you integrate the tongue into the salad I don’t know I was a little stumped honestly I’ve never planned on cooking tongue ever tongue is delicious thank you I think that you don’t have any real confidence if you change that I think you’ll do really well 1 2 3 lift yes yes only one thing in your boxes today a classic meat grinder I know that we’re putting protein in there I don’t really care what kind but we’re dealing with me today I got a smile on my face powered by good oldfashioned elbow grease oh crap I got my meat grinder as a wedding gift it’s still in the box you’re going to use that grinder to prepare the ultimate Canadian crowd pleaser a burger Burgers awesome I come from beef country but we’re not talking about your everyday Backyard Burgers we want you to make something creative and unexpected the most delicious thing we’ve ever tasted between two buns to do that you get to use this you have bison wild boore muscar lamb pork shoulder kangaroo turkey and duck breast where is my beef man your time starts now behind guys behind sorry watch you back I had my choice I would choose bison cut with a little bit of pork to give it that nice fat content it’s not too gy I think it works really well with the burger me I would be going for the lamb I love lamburger I would add a little bit of goat cheese to it be looking for some mint an apple gastri type relish fresh and crisp Kayla can you tell me what kind of burger you plan to make duck and pork burger crispy fried onion rings warm mushroom salad and a homemade roasted garlic aoli any concerns I want to make sure that I have enough flavors it’s not too simple of a burger as long as I get it done in time you have 15 minutes remaining 10 seconds left 9 8 7 6 5 4 3 2 1 hands up stop cooking after observing and sampling throughout the challenge the judges will now take one final look to select the top dishes for tasting tastes better than it looks Kayla please bring your oink and duck Burger to the front I’m just praying to God that they love it hi chefs tell me about the burger meat a whole duck breast pork shoulder crispy fried onion melted age cheddar and a warm mushroom salad perfect the way the fat came through here oh good so tell me about the inspiration for this beautiful Burger creation my boyfriend’s obsessed with Burgers so I really channeled my burger instincts today that makes me weak in the knees thank you Kayla you’re up here again I am there a lot of meat how many boyfriends do you have just one I promise it’s quite aoo but it’s a great mouthful thank you Chef I am on Cloud9 right now on account of three lift your box ready I have no idea what’s in that mystery box one could be chocolate could be Tomatoes it could be beef two three lift [Music] oh some beautiful ingredients here an Exquisite porkloin the highest quality peanut butter crunchy and smooth banana semi sweet chocolate honey and shisso I’m thinking what the pork loin and peanut butter my eyes lock onto the pork tenderloin like a homing missile I know I’m going right for that that’s a star of my dish ready your 60 Minutes starts [Music] now can’t find a grater I’m going to wing a cake over here we’ll see what happens I’m going to make a marinated pork tenderloin with a noodle stir fry I’m going to make a peanut vinegret a little bit of sweet and I added a little bit of me some spice you have 15 minutes left [Music] I just have to put my meat under the broiler it’s just a matter of getting it all together at the last minute you have 15 seconds time’s almost up on the first Mystery Box challenge and the home cooks are scrambling with finishing touches thank God this is not an elimination test 5 4 3 2 1 hands up they had just 1 hour to create a superb sweet or savory dish our third pick showed a surprising level of sophistication for a home cook a few of you made similar things but this really stood out I want to be the first one to win the first Mystery Box challenge on the first ever Master Chef Canada and the dish we’re talking about belong to they just need to call out Josh [Music] Marita What’s this called noodle Stow fry with a sweet and spicy vinegret and a cilantro salad on [Music] top you certainly nailed it with the hot and sweet I thought the seasoning was perfect [Music] what I really admire about this dish is the Scotch bonnet have you worked with that ingredient before yes I use it all the time I don’t think anyone else even used that [Music] pepper you know those flavors are strong bold that heat just pushes you right to the edge but then that sweetness brings you right back it’s that fine balance that you managed to [Music] achieve oh my God oh my God it is Joe Bastian hi guys an idol of mine I’m super intimidated to C for him pretty amazing but pretty cool pretty cool he’s poised he’s elegant I think I’m a star struck for the toughest Mystery Box challenge yet we’ve invited the toughest judge from MasterChef us you have made it to the final four of Master Canada and that is a testament to your ability to cook great food and to partake in one of the greatest culinary challenges in the entire world so congratulations to you all Joe came out of the big mystery box now it’s time to find out what’s in yours 1 2 3 lift everything contained in your mystery box has been handpicked by me I’ve given you the king of all Italian cheeses Grana Pano tender Veil calamari pork sausage and ponchetta fresh Bata and from my Vineyard a wine I make myself in northeastern Italy called vesa biano that’s for cooking not drinking these ingredients are like Top Dog ingredients like best of the best very Italian simple but they have to be done the right way your time starts now I am absolutely cooking for my life today somebody’s going home and it’s not going to be me that’s for sure hi Kayla so what are you making I’m making a stuffed F loin stuff with what the parmesan cheese barata basil some render down Panetta and a little bit of chili flake where’s your ve one did you I just stopped it in the oven yeah it’s stopped it’s in in the oven I butter basted it very Frenchy very fancy you think Italian food you think simple all of a sudden you’re like butterflying a VIN and filling it and stuffing it seems very ambitious you know I just really want to impress you somebody’s going home and there’s only four of us I mean those odds aren’t good at the end of the day that Bal has to deliver absolutely Chef you can talk to talk I hope you can walk to walk 10 minutes remaining so some very interesting things happening out there at this point I think Kay if she can pull off the stuff feel and if it’s still pink and moist in the middle that would be very impressive but very very very ambitious last touches want to see goodlooking plates 9 8 7 6 5 4 3 2 1 Stop hands in the air everybody good job there’s always a chance in top four to go home and I took a risk I hope it paid off Kayla could you please come with your dish this dish could either shoot me up into top three or it could send me home tell me about your dish stuffed ve loin with cheese Olive toonot crispy fried Capers very tricky to get a stuffed ve loin perfect how did you want to cook it medium rare medium uh medium medium medium yeah see not bad it’s a medium true medium so you nail the temperature you’re able to get a nice seasoned crust on the outside the filling i’ take it or leave it the pinkness of the ve in the center is spot on and it’s moist and tender and really quite [Music] flavorful you think you made any mistakes here the fact there’s no starch anywhere to be found I think that it was a risk and I think if you conceptualize a dish correctly you don’t always need stch you nailed the cooking here the color is perfect it’s rested based it properly you think this dish is going to take you to the next level I hope so Chef I don’t want to be too confident but I think I have impressed them raviola should be in the water cooking by now you should be finishing off your sauce and getting ready to Plate if they overcook the new noodle that means the egg inside will be solid and that defeats the entire purpose of this dish cuz the wow factor lies in that egg being very liquidy oh my God I wonder how many have actually made a crispy fried sage leaf 10 9 WIP the fleet 7 wi the fle 5 come on 4 3 2 1 head up up hands up I am crossing my fingers crossing my toes crossing my little nose hairs I’m crossing everything that my egg is perfectly cooked and it’s running in the middle you’ve just completed your very first pressure test we will taste all five [Music] ravioli Kayla bring your raviolo Al wovo up to the front please overall I’m pretty confident about the pressure test because Kayla’s in there I honestly believe that she’ll be the worst Kayla hello Chef nice presentation and I see you have some shaved arm on top yes well done how did the crispy Sage turn out for you I get a little crunch well done let’s try the big [Music] test does that make you happy that makes me really [Music] happy m the egg was very nice so was the pasta but not bad for a first time out these people who say you cannot cook these guys up there you’re wrong you can cook thank you watch out I can cook and I’m going to kick all your butts Kayla can you tell me what kind of burger you plan to make duck and pork burger crispy fried onion rings warm mushroom salad and a homemade roasted garlic aoli any concerns I want to make sure that I have enough flavors it’s not too simple of a burger as long as I get it done in time hi chefs tell me about the burger meat a whole duck breast pork shoulder crispy fried onion melted age cheddar and a warm mushroom [Music] salad perfect the way the fat came through here oh good so tell me about the inspiration for this beautiful Burger creation my boyfriend’s obsessed with Burgers so I really channeled my burger instincts today that makes me weak in the knees thank you Kayla you’re up here again I am there a lot of meat how many boyfriends do you have just one I promise it’s quite a mouthful but it’s a great mouthful thank you Chef I am on Cloud9 right now all four burgers were fantastic there was one however that stood out from the herd and that burger belonged to Kayla thank you good for her for winning the challenge but I’m not worried about Kayla I definitely don’t think she’s going to be coming after me or anything so for winning today’s Mystery Box challenge you get to join us in the Master Chef Pantry follow us a lot of people underestimated me when I came into this I think I’m really showing the other Home Cooks I have what it takes and I’m here to win it Eric welcome back as you can see Kayla won the last Mystery Box challenge did everyone else cut [Music] themselves H wasn’t expecting that I’m not I’m not too concerned because I’m up here and he’s down there and Kayla has one final advantage that we have yet to reveal to her you get to choose two home Cooks who must use these apples and the Cascade hop ale to make us a delicious dessert I can’t bake so I’m trying to smile at Kayla really pleasantly so she doesn’t pick me to bake when it comes to desserts and baking on a scale of 1 to 10 I’m probably around a six who is your first choice my first choice is Josh Bring it on I don’t really want to bake today but she wants to drop the bomb on someone she sees his competition so hey I’ll take that Kayla you can choose one more home cook who must make a dessert think this person just shot themselves in the foot with their comments so I’m picking Eric because he overthinks things is very scattered in the kitchen and may not be able to get a dessert done in the allotted time Eric gets under my skin a little bit he knocked at a good tart once that was a total fluke I don’t think he can do it twice Eric how do you feel about that I am not a baker I’m not too big on desserts I haven’t made many desserts I absolutely feel powerless Kayla Julie how do you feel about being the last two to be picked I haven’t got the best reviews in the kitchen I’ll change everyone’s mine today Kayla how about you you’ve had great reviews I’m a little bit surprised but I think I’m going to blow this one out of the water I haven’t really got to know Danielle but I haven’t really gotten along with her thus far and I don’t feel like she’s going to give us a chance to shine so I’m really hoping that I’m on Dora’s team Dora you have the final pick all right well I know who I’m going for you can’t have two Italians in one kitchen too much stuff gets done Julie you’re my girl thank you I’m always last pick I’m actually very happy to have Kayla on my team I do know that Kayla was a server for several years and she has proved herself in the kitchen so welcome aboard thank you I’m very excited to be on your team thank you maybe people still underestimate me which really plays into my strategy anyways because the more people underestimate me the more I can kick their butt our intentions were to have a nice crisp little cup well I see Pino putting the pruto in a little muffin mold and they’re going to bake that off I guess to get it crispy I wouldn’t advise that maybe in a tailgate but not in a gallery and the failing Point could be that they are very salty and bitter P aren’t you concerned that pruto when you cook it becomes a little salty we want a little bit of a crunch greasy fingers maybe for the guests afterwards this is a bit of a problem here guys Danielle sorry this is leathery and it is salty it could be the biggest problem so what can we do that could go well with a sea scallop these Pudo cups are bad food and art lovers aren’t going to appreciate this I don’t think anyone’s going to appreciate this it’s just not edible let me think about it let me think about it right now what about a potato chip like a thin potato chip Kayla steps up to the plate she grabs the purple new potatoes and we have a play on Fish and Chips we’re going to be serving a Bas scallop on a beautiful purple potato chip chips are so much better they’re delicious awesome all of a sudden one of our worst ideas turns into one of our best chef so you’re making potato chips I am making purple potato chips originally our plan was to make uh Pudo crisps did I hear Josh in the background I thought this was a great backup I’m really happy with it I like it see Fish and Chips good idea you can name it fish and chips now thank you Chef you my friend need to come up with your own ideas but thank you for loving my idea so much that you wanted to take it I really appreciate it I hope you’re going to enjoy it I hope I do a rich creamy filling a crisp sweet crust perfect balance of texture and flavor one ingredient overused and the Beautiful balance will be destroyed I’m not a Baker I’ve made it once before once and it didn’t really turn out so I’m freaking out 5 minutes before you should have the cheese cakes in the oven baking holy holy right guys Kayla has just pulled out some chocolate so my concern would be it’s starting to get a little too sweet too heavy everyone else is just going to do their standard cheesecake and I really think that taking this risk is either going to make me or break me it’s go oh lordy I’m super stressed out because it doesn’t look as pretty as I thought it did and something as small as that could literally send me home wow wow you did a nice marbling effect you missed a little bit of crust though yes chef but I give you marks for definitely standing out from everyone else only I’m concerned about here is that you didn’t really honor the main ingredient which is cheese I just wanted to do something a little bit different well if different was your gold you achieve that in a bad way in a good way thank you Chef I got a brain I want to see Kayla cook brains I want to see if she has what it takes I make him cook dessert he gives me brains we are not even at all you know the the biggest thing about brains I think is probably cleaning them well so I’ve cleaned them and now I’m soaking them in some buttermilk Eric assigns me the brain it just fuels me to get through this challenge whenever you underestimate Kayla and you give her something difficult she really steps up to the bar and really proves herself I’m going to kill it today and then I’m going after him so he better watch out looks like a little brain surgery going on here I’ve never cooked it before um I’ve never eaten it before tell me how you’re preparing it what the plan is so what I did is I soaked it in buttermilk for about 20 minutes then I’m going to deep fry it and dust it with a bit of salt buttermilk will help draw out that blood it also helps keep it nice and white so you’re going to toss them in W before you fry them some flour that has a little bit of cayenne a mustard powder garlic powder salt pepper sounds like you know what you’re doing well let’s hope maybe you’re going to have to thank Eric yeah no kiding your brain Rin nuggets M I am feeling really good everything on the dish is looking pretty damn good Kayla can you tell me all that’s in your dish please crispy fried cow’s brains with grilled palenta uh sauteed mushrooms and then a little bit of [Music] arugula sounds good so nervous personally I think you had the toughest ingredient to work with this is not a perfect dish the penta is underseasoned the brains though are cooked to a tea thank you Chef you continue to raise the bu so what I am expecting is crisy calf brain with velvety smooth Center do you know that’s what I get Eric chose the brain especially for you because I think he thinks you lack some you can tell him from me you’re wrong you’re wrong so [Music] there no she’s not going to be in the bottom which is unfortunate I am absolutely the cook to be because I can make brains perfectly I probably have a Target on my back because I’m honest cuz I’m honest yeah big time time but that’s okay I’m not too concerned about it because I’m just going to cook my food and do my very best and that makes me go home then I go home after losing 10 minutes to have her cut tended to Danielle’s been gone a long time she’s screwed Danielle returns to the challenge I think Kayla is going to struggle I think she’s really puzzled I would disagree I think she’s the one to watch she’s very confident she deals well when she works on her own not a great team leader but when she’s in a Solo situation she performs very very well Kayla how are you well I’m not great I’m in a pressure test so and what do you have on your fish here uh some sumac some white pepper salt it’s very strong though sumac part of the classic preparation for this no it is not why would you add that then because I like the flavor of it think that’s a wise decision you have 15 minutes left all your salmon better be in the oven oh my God Kayla stop rubbing your hot hands on it 15 minutes I’m still busting with my puff pastry and I’m freaking out right now I’m freaking out D and Kayla is still messing around wrapping their fish there’s only 15 minutes left what am I doing confidence yep it’s going in the oven now it just looks awkward keep an eye on your salmon that’s in the oven the single most difficult challenge is the cooking of that fish because you can’t see it can’t touch it it’s encased in pastry is it Browning very little Danielle D Willington is beautiful you have 2 minutes left final 2 minutes D I’ll just leave it to the last 10 seconds it’s not enough time how much time do we have 1 minute 1 minute come on Julie it’s going to be hot so be careful oh baby I’ll burn my hands don’t you worry 30 [Music] seconds 15 seconds Dale what are you thinking a puff past is not even cooked and you’re setting it on top of wet sauce 10 9 8 7 last 5 seconds I go to squirt the saw on top of the Wellington 3 2 1 head up good job the dish I’m making is a stuffed squab with a uh roast of chiellini onions I’m totally going to butcher him and he’s going to be looking pretty in about 2 minutes I’m thinking about stuffing and roasting it I’m not going to be able to do that in an hour Gayla a whole pigeon that is ballsy Kayla looks worried very worried and why would she do that 1 minute final minute come on Kayla looks worried very worried why would she do that they cut it open and it’s bloody and it’s still squawking I will definitely not make a good impression I want to see the finishing touches going on those plates you need to be finishing them up 30 seconds time to panic 10 9 8 7 6 5 4 3 2 1 head up woo today because the dishes were so good we’ve decided to try four I’m thinking that’s me that’s me for sure I hope they’re going to call my name the cook who made the fourth and final dish took a calculated risk but it’s going to take a closer look to see if it paid off please step forward Kayla [Music] so I did a whole roasted squab and then I made a Jew with the pan drippings from the squab what I’m most interested in is if the pigeon is cooked medium to medium rare let’s [Music] see it looks good it looks nicely cooked I’m salivating already and surprisingly tender the pigeon is [Music] outstanding I think it’s safe to say that this is probably the riskiest thing anyone’s done so far to roast an entire squab on the bone in 1 hour and serve it perfectly cooked overall very good job [Music] first person I’m going to pick is really a no-brainer he’s a wizard when it comes to Italian food my first pick is Pino Pino is going to be the key to winning this challenge I picked Mike I hate team challenges cuz I’m always in the bottom I choose Danielle I don’t want to be picked last again I’m always picked last so tomorrow who’s going to complete your team so this is strategic Eric and Kayla don’t get along so I definitely pick so Eric how do you feel now that you have Kaylor on your team feel perfectly great having Kayla on my team I’m absolutely nervous having Kayla on my team but I’ll try to make it [Laughter] work italio on it this is mobile food it can’t be fussy food it has to be food that’s not going to get all over you the ideal is a handheld snack so a nice meatball sandwich a taco would be something that I would do my role is to do the real Penta Julie’s doing the sauce Eric is helping with the meatballs and Danielle is a swing I’m really excited about our menu but oh my God Eric is all over the freaking Place jumping into the truck jumping out of the truck this is me as Eric I need garlic in here P cuz we’re brazing anyways do you know how long it’s going to take me to get all that garlic did Julie caramelize onions first yes she is as a team captain Eric is afraid to delegate I think this is a real problem guys where’s Eric Eric huh Michael’s calling you what you making guys uh so we are doing uh stuffed meatballs with crispy fried Penta and marinara sauce stuffed meatballs this Penta Penta to me that sounds like it’s getting a little bit complicated you’ve got to get as many of these out as possible I would get rid of the penta it’s just one other thing you got to worry about yeah okay I’m not very gung-ho about the idea because I love grilled Penta but we have to listen to the chefs when they give us advice we listen come on guys let’s do this morale in the red truck is really high we’re ready to get this going cheese cheese and basil there you go I’m shocked right now how well everyone’s working together Eric has actually started to calm down he’s doing a really good job keep the speed up Eric you’re doing awesome extra extra Kayla and Eric working side by side not fighting keep it going $5 can make the difference I’m proud of Kayla because she put her differences aside we worked great together but like honestly I don’t see us ever being best friend loaded it’s a officially a craft people Awesome every single $5 counts today we need some more people we have the idea to try and Coach a couple of their customers hey guys I see you’ve been waiting a little while you want to come over to our line we’re going quick we first send out Kayla and she recruited quite a few customers good can we direct you over to this line she got people from the crowd got people from the blue teams line some mini meatballs some beautiful fresh mozzarella fresh basil dig right in there people are walking over from the blue line to our truck food is looking awesome people are loving our subs like we are winning this today I guarantee you I’m most worried about ice cream I’ve never made ice cream I sure as hell I’ve never baked ice cream so worried yeah I’m pants Kayla hi so I see you preparing some strawberries so you’re not sticking with a classic uh no I’m actually going to do a riff on a Neapolitan ice cream so I’ve done a chocolate sponge cake a vanilla ice cream and I’m going to do a strawberry sauce well I’ve never seen your hand tremble quite so much as it is today so I’m going to leave you with that and make sure to uh watch the time they all look really scared not only that they have to make this hard dessert but someone’s going to be going homeo I’m okay I see Kayla go up and then go down okay I’m okay you’re safe oh my God that girl will cook even if she has a broken arm I start to mold my sponge cake and it’s mushy it is brown Globs of Goo trying to salvage it and put it in a mold and cross my fingers 5 minutes start picking your Alaska when I put it in the oven I’m actually a little bit proud that I’ve actually pulled this off my ice cream is solid and my mering is perfect I put my baked Alaska in the oven I feel like got a little bit of help everyone’s doing awesome but Kayla is behind everybody a little bit worried about Kayla right now she’s got to get her baked Alaska in the oven 2 minutes 2 minutes left Kay’s got the torch going that’s probably a smart idea MH if you don’t have enough time just [ __ ] sear it that’s what I would do yeah so my mering isn’t crisping up as much as I would like it to so I’m just going to blow towards the top of it really quickly don’t know what it will do to the mering but looks pretty nice very smart Caleb 10 9 8 7 6 5 4 3 2 1 heads up great job I know inside this mering my ice cream is soft right now I’m not hoping to be the best I’m hoping somebody screwed up more than I did now there’s just one more tasting to go before the judges decide who keeps their aprons and who goes home for good nice three layers thank you what’s the flavor of the sponge on the bottom uh the flavor of the sponge is chocolate are you happy with the way the sponge turned out uh it was a little bit fudgy or more than spongy but the flavor is really good you’re right it’s it’s fudgy yes almost like a brownie if you wish thank you I saw you using a b Arch where did you learn that trick from I just wanted to get a little bit darker I thought it would be a good idea it was a good idea it definitely got it darker it’s different where is the sponge cake that brown thing M look at that it’s doesn’t look very peeling does it no chef flavor’s nice took some risks here unfortunately some of them don’t pay off too well yes [Music] chef the water’s boiling for the bamboo shoots Kayla why are you making so much seems like you’re making enough to do 30 dim some um check your shrimp Eric I don’t want it to be broken down mush off come on Eric come on no we have no shrimp rinse the shrimp okay these are things there’s nothing been in that sink you need more shrimp don’t let the pressure get to you you got this full of water I’d get a colander get a colander get a colander Chef just said I have made himself a little bit of water for God sake get the colander not to take pleasure in anyone’s misery but if there’s a little bit of water is fine I’ve done this before no it’s not okay that will send us home it looks like they’re done before what will a little water do when you’re steaming a dumpling please call us out on it I swear to God there we go and we’re going to win this okay so which one is the toughest to shape hwo definitely how are you at the the hawo which one’s that one shrimp with the rice wrapper I can fold it those are my toughest I can do everything else okay then I’ll do those no I’m doing the hot out right now okay what’s the skill needed well I think you get the nice thin skin to form that nice shell like dumpling just try and make him very pretty nobody wants an ugly dumpling [Music] Eric has just gotten this Shoei in the steamer and now he’s moving on to spring rolls great freaking job you know how to do spring rolls I don’t know how to fold them perfectly I can walk you through it yeah I’ll roll it no problem how many you got so far I got three done nice see if you can make those up before we switch pump it out darling pump it out now if I get switched in you there won’t be a switch there can’t be a switch Yeah there will be you just tell me what to do okay switch are you okay you just tell me what to do do not forget about the spring wheels that are here I’m not going to trust me I cannot make another spring roll Eric and Kayla they’re like two separate teams completely they want it so much the emotion is getting the better of them they’re perfect multitask when the oil’s hot you need to put the pot stickers in I think this is working perfectly for Mike you made a right decision very strategic spring rolls are coming out right now good yes Tamara just put everything on this plate you got this Marita good job Eric those are done 2 minutes left I need to sue my CED I can’t do anything don’t forget to put the caviar on top remember little bit of too on top for your grandfather 1 minute pass me on the platter this is all you girl good job Rita you got this 30 seconds yes Tamara I want beautiful presentation I can’t watch this 10 9 8 7 6 5 4 my three we never got those 2 1 Stop I must say that actually looks very professional but then your grandfather had a dim some restaurant right looks like he passed a lot of that to you well Mike definitely you put two cats in the cage and they definitely came out fighting but I don’t think you got the result you wanted no but at one point though Eric did get a bit frazzled you bloody lost it you lost it completely the sh and you want to know she got you back she calmed you down thank you Kayla we both did great who’s responsible for the spring roll that was both of us but he gave great leadership on what to do do you agree that it was a collaboration the spring roll absolutely Chef uh she did the Mison plast and then I finished wrapping it that’s perfect great flavor great texture exactly what I expect from a spring roll thank you Chef very nice and Kayla your mother and father are here all the way from BC I want to win this today for my parents they’ve given me so much drive and they’ve made so many sacrifices for me I miss you Daddy I want to win this so bad for them this is for them today how many onions Kayla six team consensus we yeah yeah that’s perfect I’ll a lot of teamwork in the blue te especially very surprisingly between Kayla and Eric I name warm carrots and garlic Eric and I sometimes don’t work fantastic together but I just got to get my game face on I’m not worried about Kayla cuz her family’s here she’s super pumped and super driven these are gorgeous you guys you got the onions yeah I’m getting the carrots ready we’re working fast efficient and making sure the flavors are fantastic Kayla right now is getting the short ribs Brown we just got to make sure we get all that veg ready for it cuz it’s got to cook in the beef fat there’s one bowl you almost ready to start braiding those yeah okay I’m making braid short ribs because it’s an Ode to my parents my dad loves meat and potatoes some of them you can get a bit more caramelization on one side but the main part is getting them in there you don’t have time to caramelize more you got to get that thing brazing or it’s going to be tough as nails that amount of wine will take 20 minutes to cook down I hope she cooks it down before to put the lid on just get them boiling just get them boiling I think she’s got to get that lid on that pressure cooker I mean she’s going to run out time we got to close them up oh they’re going to be closed up in five we just put a it on it just get them boiling it looks like Kayla’s having a hard time getting the pressure cooker sealed up that one’s on that one’s not the back two aren’t swap swap no swap get I got it you got it they’re good Kayla you’re working on the brace beef short rib yes chef terrific and this is a home favorite obviously it absolutely is I’m going to try and elevate it what’s in the pot right now we have red wine beef stock thyme garlic rosemary onion carrot sounds delicious do you want to get that flavor of that wine into that beef absolutely so you have to cook off that alcohol I hope you’ve done that sufficiently it’s going to be reduced enough time is ticking thank you Chef Kayla which component are you most worried about right now the frats H why is that cuz I’ve never made fruits before they’re blanched and they’re ready to get put in you sure they’re cooked enough yes chef they will be they’ll be perfect for you guys why are you making uh your bernes off the heat uh I’m actually off off on off on so I don’t scramble the eggs what happens if you scramble this I’m screwed good luck thank you Chef you have 10 minutes left Eric’s basting is Flawless it’s amazing he’s cooking that steak like a professional chef steak goes in and I’m just praying is getting a good sear I hear the sizzle so that’s a good sign like music to my ears I look down at what should be my hot Skillet and the freaking pan isn’t seing hot and like that’s rule number one for your state you want like a searing hot pan so I’m kind of in the weeds at this point about my steak so I’m thinking put it in the oven the oven’s at 325 right now if you give it 5 minutes and then it should cook all the way through Mike has his steak now in the oven the steak’s not thick enough to be in an oven I would have it on top of the stove where you can see it watch it carefully I’m basing the steak with butter and all I’m thinking is do not freaking over base the steak five minutes remaining get those fries in the basket guys oh my God I am so stupid I put my fries in the 300° fryer not the 375 they’re not bubbling if one thing could s Kayla it’s going to be her fries she is behind everybody and if she doesn’t really pull it together I honestly think she’s going home fin No 2 minutes you should be plating there’s only three components on the plate they all have to be perfect everything has to kind of come together in harmony in order to be a delicious experience otherwise you’re going to have cold frats hot steak Bern sauce which is thick and gloopy you don’t want want [Music] that 3 2 1 heads [Music] up time’s up and I’m like yes got it all down it was really close to get those fries down but I’m actually feeling pretty good about it I have no idea how my steak is cooked on the inside it could be raw it could be overcooked I’m not overly confident right now I don’t know if I’ve done enough to make it to the top four I finished everything my sauce tastes great my fries are perfect and I believe my steaks a perfect medium rare I can’t go home I really can’t it’s time to taste your steak fre and find out who will be leaving the Master Chef Canada kitchen please bring your plates to the front Kayla we asked for steak to be cooked perfect medium rare what am I going to see when I cut your steak open um nice and crisp on the outside and a beautiful medium rare on the inside you’re confident of that never too confident it certainly is a little darker on the outside than I might expect okay okay that is a nicely cooked medium rare steak yes see it quite nicely it’s a little dark in some areas which would lead me to believe maybe the pan was a little too hot yes but the cook is perfect medium Ray the difference of color from the Searing from the outside edge to a richer deeper Pink as it moves to the center beautiful thank you Chef it’s very very good the seasoning is spot on also thank you Chef I was very concerned that you were putting too much [Music] on Kayla hi chef you happy um I’m very happy with my steak and my bernes these are french fries try one [Music] what do you think I think they’re cooked I think they need more color on the outside though I definitely agree with you that it needs a lot more sun I think looking at my fries all I’m thinking is where is my purse I need my bronzer right now these fries are Pasty [Music] I would pay for that thank you so much it’s delicious it’s well balanced great acidity how did you master a bernes in one hour you made it before uh third time’s a charm uh this is my my third time but I um I I eat a lot of it so I know what it’s supposed to taste like it took me hundreds of times to master the basic humble hollay sauce which is the mother of this sauce and you’ve done that three times thank you Chef had you name nail the fries you’d probably have one of the best steak freets with bernes that I’ve ever had so close yes [Music] chef hi Kayla so what are you making I’m making a stuff F loin stuff with what the parmesan cheese barata basil some rendered down Panetta and a little bit of chili flake where’s your V one did you I just stopped it in the oven yeah it’s stff it’s in in the oven I butter basted it very Frenchy very fancy you think Italian food you think simple all of a sudden you’re like butterflying a ve loin and filling it and stuffing it seems very ambitious you know I just really want to impress you somebody’s going home and there’s only four of us I mean those odds aren’t good at the end of the day that be has to deliver absolutely Chef you can talk to talk I hope you can walk to walk 10 minutes [Music] remaining so some very interesting things happening out there at this point I think Kaleb you can pull off the stuff feel and if it’s still pink and moist in the middle that would be very impressive but very very very ambitious this dish could either shoot me up into top three or it could send me home tell me about your dish stuffed ve loin with cheese Olive toonot crispy fried Capers very tricky to get a stuffed V loin perfect how did you want to cook it medium rare medium uh medium medium medium yeah let see not bad it’s a medium true medium so you nailed the temperature you were able to get a nice seasoned crust on the outside the filling i’ take it or leave it the pinkness of the ve in the center is spot-on and it’s moist and tender and really quite [Music] flavorful you think you made any mistakes here the fact there’s no starch anywhere to be found I think that it was a risk and I think if you conceptualize a dish correctly you don’t always need sturch you nailed the cooking here the color is perfect it’s rested based it properly you think this dish is going to take you to the next level I hope so Chef I don’t want to be too confident but I think I have impressed them the person who made the best dish in this last Mystery Box challenge who is about to be become a top three finalist in Master Chef Canada is Kayla congratulations so very much thank you a great dish I absolutely love scallops it’s my favorite ingredient of all time the key today is keeping the flavors very clean and delicate and letting this beautiful scallop shine I’ve never cooked with live scallops before or broken them down so this is a big risk again just got to get my scallop open for a home cook who’s never opened up a CA scallop before it could be a delicate and timec consuming process as we can see these scallops are taking forever I need to hustle Kayla what are you making I’m making a seared scallop crispy parsnip chips. confu potatoes a sweet pea puree and some pickled uh cucumber sounds ambitious I got to be honest I’m a little concerned about the fact that it’s taking you 20 minutes to open those scallops do you think that you should have made a different choice no Chef I’m confident with my dish Kayla has nine lives in this competition that girl is like a cat 15 minutes you have 15 minutes remaining those are ready those are pickling so Eric is super confident with what he’s cooking he says he’ll be able to get the balance between Curry and the sweetness of the crabs it sounds great I think Kayla right now is playing ketchup her dish is incredibly ambitious I mean there’s a ton of stuff going on sounds like too many elements in one plate chewing up a ton of time it could be the downfall [Music] oh fire fire fire I just feel like everything’s going wrong my scallops took so long I’m trying to act calm but I’m not and it’s not good fire I could be going home I’m already behind I need to hustle because I’m not going to have anything on the plate under this much pressure I just really need to stay focused 2 minutes I want beautiful seafood dishes Eric’s tasting his sauce yeah it’s good now the read is plating Kayla I can’t see any components of her dish she’s going to run out of time just got to get this PE per perfect I’m cooking for my life my hands are just shaky 30 seconds put those garnishes on come on 10 9 8 7 6 5 4 3 2 1 Stop tell me about the dish I did a seared sea scallop on a sweet pea puree with a comfy potato and a pickled cucumber bit of micro Greens on top and then um for some crunch I did the parsnip chips before I try your dish I just want to let you know that I think it’s incredible what you’ve achieved here cuz you’ve been in so many pressure tests and you continue to dig deep find a way to get through you’re a fighter thank you sh I hope your dish represents that me too try that you think that’s cooked on the inside properly I think it’s a little over actually tad bit over yeah overall though I think the dish has balance I like the acidity in it I wish the scallops had maybe 10 15 seconds Less in the pan it’s a very admirable dish thank you chef [Music] and this here is the ComEd potato yes sure and you comi that in duck fat have you done that before one Chef they’re cooked I was concerned that they wouldn’t be cooked in the 1 hour time and this is the P pure you see yes sure you can tell the mint it’s the last flavor that I get in my palette lots of elements on that dish adventurous thank you my scallops were in the pan for literally 15 seconds too long and this could send me home Kayla there are a lot of valuable lessons to have been learned in the master chef kitchen and one of those was not to underestimate you thank you you worked hard for your success here and when you encountered challenges that would have defeated someone else you survived because you are smart you listened you tasted and you took risks please come up and say goodbye thank you so much for everything you been an amazing home it has been a lifechanging experience we think yes I just really want to win this challenge I’ve really learned that I can push harder than I ever thought I could push I can’t let my team down this is for the truth The Runaway winner was Kayla Kayla Kayla thank for you’re very inspiring Kayla Canada’s first ever Master Chef who’s that going to be this person’s food and plates are as beautiful as they are and R you’re going to win it for your daughter congratulations you two okay I will take away the most amazing skills for life and for cooking it was a good ride and I’m going to miss it a lot now each team has to come up with two dishes that meet the Leaf’s dietary requirements a fish dish with two sides and a pasta dish okay pick a fish what’s Best Way fish C okay sock cabit and on the sides I’m thinking like a sweet potato and like green beans I’m thinking in my head we need a pasta that has a lot of protein in it we’re going to do pasta with the petta and then we’re going to cook the pasta inside the sauce we have those big bowls and that’s going to stay good inside of there and it’s hearty and healthy so that’s going to give the players nutrition and energy where’s those beans let’s get this organized kids the blue team gets their halib pasta and side vegetabl started but the white team still can’t on their menu where are the tasting spoons right over here Peno all right blue team we have 45 minutes left we’re laughing good job team we’re going to put the fish in at half an hour because it takes 12 minutes yep perfect are you concerned you’re overcrowding the pen I’m definitely worried but we have four slots and they want all 50 cooked while the blue team is on schedule with their cook the white team is struggling with Dale’s choice of fish so many bones hell how’s the fish going guys brutal brutal Eric and I essentially got the short end and the stick there’s like 57 portions of fish that’s a lot of De boning how many you got I just did two so far only I just started this one has a lot like I was first pick and he put me on a stupid task of taking bones out of a fish it was definitely a waste of skill hurry up with that it’s taking too long okay D who chose the fish I chose the trout we had a choice between trout or pick roll the pick roll bones are very hard to get out we don’t have enough time did did you check the the pic roll was there any bone did you check it Chef it might have been filet get me a piece of piic roll get me a piece of piic roll here Dale made a horrible pick in going with a trout and all of a sudden we’re in a death spiral we’re really struggling at this point the fish is a lot bonier than we could have ever imagined I made a mistake this isone look it’s FY Deone it’s a fet so next time check always check okay go yes chef with only 30 minutes to go before the home Cooks serve lunch to the leaves it’s too late to replace Dale’s choice of fish so the white team is stuck with deboning the trout he should have checked the products he should have used the picro because it was filet it was skin he could have used it he lost complete control of his kitchen right now oh my God as the white team tries to get a handle on their fish help them work on those potatoes they got to go in the oven Pino is running the blue team’s kitchen like a well-oiled machine my fish is going morning we are on top of the world everything is coming together we just got a few things to take care of follow through check on this is easy street now yeah don’t worry I’m watching I’m watching it Chef while things heat up in the white team’s kitchen the leaves finish their morning training and head for the showers this is your 15minute warning 15 minutes to go before you have to serve lunch hell man hey get those fish in the oven get them in the oven all of them all of them wow we need oh God be careful be careful our kitchen is chaos they sound a very good leader when you’re catering an event like that you got to work with your team but Dale kind of just seem to like run around and like yell at people please do not throw me under the bus come on guys we do not want to go home let’s do this I feel like everybody’s going to let me take the fall for this if it goes down don’t worry baby we got you nobody’s going home not today medic what’ you do go go go next thing you know Kayla split her finger down the middle and she disappears this is really going to hurt us in the kitchen it’s not very hard to slice a tomato this should be the simplest task in the kitchen I can’t let my team down I need to get back in there with only 5 minutes left before the Leafs arrive the white team is racing to finish with one cook down while the blue team is already setting up for service in the ringside dining room we got the pasta P we got our sweet potato green beans be we got our hel ofet we’re looking good green beans got to go over there put the pasta here and the salad at the end okay you’re the boss P pitted against the blue team’s pasta Fel is the white team’s penet pasta in an herb puree make sure everything’s pretty guys okay and for the fish entree the white team’s serving up a baked trout with carrots and asparagus while the blue team is plating a halit poached in oil with sweet potatoes and green beans the Leafs are on their way get it done come on we are about to serve 51 people if we don’t pull this off we’re losing we’re going to the pressure test let’s just do this not losing it guys here they come once a leaf player chooses a Fisher pasta dish from the blue team they must take the same dish from the white team and then vote for their favorite after lunch okay we need a new tray of fish okay this is hot on my fingers girls Thank God I’m a plumber let’s move it if either team runs out of food or slows down they could lose a vote that could cost them the challenge gra Sal one second I understand that I’m sorry to make you wait I have no clue what Kayla’s [ __ ] doing at this point I could tell you a joke but I’m not very funny so [Music] um with a blue and white dish in front of everyone the challenge now boils down to a question of taste give me some commentary early on I was leaning towards the blue team but in the end trout won me over so I’m going white you’re going white I’m going team white with lunch now over it’s time for the leavs to cast their boat here we go each Diner must drop the puck for either the white team or the blue team and their decision will make sure one team faces a pressure test that will eliminate at least one home cook another one for the blue yeah God I can’t take this yeah another fck another fck another fck pucks on pucks on pucks God those kids man they shouldn’t play with FS emotions like that it’s becoming a landslide we were just getting crushed another one for the blue one more vote the blue team will win it blue blue blue [Music] 2611 blue have won it team blue is taking this puppy home we earned it we earned it congratulations blue team you are the winners well done I am absolutely ecstatic just made a meal for the Toronto Maple Leafs and I brought my team to Victory it’s the greatest feeling ever you will be catering an exclusive event at Thompson Landry art gallery and the food has to look as good as it tastes I have no experience with fancy artwork so I’m definitely a little bit concerned you’ll be serving over 100 guests including some of the country’s most prominent artists needless to say their expectations are extremely high I’ve got to serve a 100 fancy you know who’s in an art gallery hello hello how spicy do we want the sosis not too spicy not crazy okay I was a little surprised at some of the choices that Dora made to be honest with you she had the option of choosing someone like Dale someone like Josh who can pull out the rabbit from the Hat as far as the refined cooking style I think Dora took it personal and Danielle was very strategic she chose people that have certain skills in different areas and I think that’s going to give her a great result I’m feeling pretty good about this we’ve got more of a refined style we love nice plating and I think we’re a little more familiar with can ofes than the red team’s going to be okay so Dora yes tell me what’s going on we’re doing an inside out Samosa Tom’s in charge of that bad boy why are you making inside out because we want it to be one bite a big S had too much wrapper and it’ be too doughy so we just want to make it so light and presentable wow fantastic so you’re doing the potatoes I am I’m doing the fillings are you going to remove the peel no we’re not going to remove the peel today why not because that is going to eat up a lot of time these potatoes are super small and very weirdly shap oh I don’t know it’s not going to be as refined you know you leave the PE on Chef told us our dish is not refined so I will peel every single baby potato if I have to aren’t you concerned that pruta when you cook it becomes a little salty we want a little bit of a crunch greasy fingers maybe for the guests afterwards this is a bit of a problem here guys Danielle sorry this is leathery and it is salty it could be the biggest problem I leave it with you good Lu appreciate the inut I think that’s going to be salty enough with the rest of the component it’s going to be way too salty I’m sorry but that grossed me out we’re not going to be able to get rid of the salt so I say scrap it they better figure something out quick hello there red team hi chef so what have we got here Chef Michael comes by to taste the samosas this here is extremely overpowered I know that I have the same concern too when he’s reiterating my concern about these flavors being too strong that would scare me to be eting that I’m starting to freak out Tamar look at me that’s very strong for me so is that going to tone down a bit oh yeah yeah I got a lot of trust in Tam but if a guest eats this thing and they spit it out we’re done that Samosa filling is way over the top it’s something I do not want to eat I don’t even want to serve and it won’t go out of this kitchen if they don’t fix it over on the red team Tamara continues to adjust the flavors on the Samosa filling I need you to taste this it’s hot [Music] Polly I’m starting to feel a little bit better about the Samosa there’s a little ray of sunshine I hope those are delicious come on you’re late come on finally the red team is out the door with their caviar and creme fresh on end dive while the blue team is already in the gallery serving their tuna tartar on a crispy won we are a hot mess but guess what this hot mess is putting out some good food but they unexpectedly run out of serving options for their hot canop Dora what do you want the samosas on could you just please make a choice the only vessel left is a small wine glass what do you think of this it’s a little weird and in this challenge presentation is as important as taste I cannot put a samosa inside a cup if it’s inside they have to reach their hands we yeah and so I just start putting the cups upside down and plating them on top that’s perfect it’s an inside out upside down Samosa they’re going to love it it’s Innovative Inside Out Samosa on an upside down cup and they are vegan that’s fantastic this is the one that you worry [Music] about I see big smiles everywhere that’s my kind of dish it’s just balance human coriander seed chili everything is just working all together it’s all balanced damn it was good that is a restaurant quality dish absolutely hey guys I need a hand on this dessert with a final push the sweet canipes from both teams are on their way we’ got to get that last tray out guys come on push push blue team is serving a chocolate raspberry Petty for and the gallery patrons give it rave reviews oh yeah I love that it’s delicious sweetness perfect very moist perfectly done there’s only one thing wrong with it there’s not enough of it I need more of that that’s delicious and finally the red team is presenting a spiced orange Petty [Music] for the contrast of the orang orange and the chocolate that’s such a classic yeah that’s a win really nice floral notes with the orange combo I like the fact they have some edible flowers on here it’s pretty it’s a nice way to end a cocktail reception sweet ending our decision came down to just two canopies and tonight in this Gary the best team is the red team [Music] oh my God are you freaking kidding me this plumber girl just made a room full of a hundred of the fanciest people happy oh my God it was your Samosa I was s congratulations red team your samosas were edible masterpieces your two hours Starts Now in today’s Team Challenge the home Cooks have to prepare a hearty steak dinner for 151 troops but first they have to master an entirely new cooking environment the military field kitchen what’s this I need help here somebody there’s no kettles with boiling water there’s a pot in a locked oven that you pull out full of water it’s giant it’s nothing like the Master Chef Canada kitchen guys behind you with the knife so they’ve got the real deal here these are real Canadian field kitchens I mean this is not luxury by any stretch of the imagination so really I think at the end of the day the exercise here is really to bring out who has the strongest leadership Hey where’s my team 60 Minutes has elapsed you have now 60 minutes left to cook 151 steaks for some very hungry troops all right what do we have in here a barbecue sauce that tastes raw wow I would speed this up higher Heat divide it into two pans going at the same time and reduce that right down otherwise you’re going to have just tomato sauce on top of a steak and I wouldn’t want to eat that AO told us what we already knew we were not off to a good start hey what’s going on guys what was the feedback Danielle can we fix this yes or no or are we watching it I don’t know if we can fix it but we’ll try work with each other come on guys this is for the truth along with the sauce each team is prepping two sides to serve with their steaks after I blanch brussels sprouts throw them in a bin that is soap in it oh my God and I’m thinking ooh boy so it turns out our bin had soap in it what what half of my brussels sprouts are now in soapy water can’t believe we lost those Brussels sproat I’m so worried that we just prepped all these brussels sprouts and there’s not enough brussels sprouts there’s a whole thing of potato still over there I need to get those potatoes out we have enough potatoes Julie okay Kayla has made the choice to no longer prep potatoes I’m going to keep doing them no done on potatoes you’re done on potatoes and I know this is a mistake let’s get this going get those Brussel spouts in the oven we don’t have that many pre yet Peno okay hold on we don’t have enough brussels sprouts what could we throw in the Brussels sprouts some kale kale quickly I’m thinking beans let’s put beans in it I need to add beans yeah May one more scoop you have now 30 minutes left so the steak better be on the grill soon let’s get those steaks on Danielle how are you doing hun moral is up you bet you woo okay guys how many Stakes you got cooked ready to go uh I have a not too many by the looks of it no not yet barely any guys just when I think we’re doing really well Pino get down here man yes chef so I run down look you’ve got 15 Stakes done get going we got to get him going Chef understood Chef don’t waste time in this moment I’m thinking there’s definitely a chance that we might not finish cooking all 151 steaks load up those grills 10 minutes you have 10 minutes left 151 troops need to be fed okay Eric get them on the man Eric and I get those steaks loaded up as best we can and we’re just moving we’re flipping we’re feeling we’re smelling we’re grilling and it is like meat a flying there’s this line line up that doesn’t seem to end and I was nervous I’m like are we going to have enough to serve all these people know going to Ser I tilt my head up and I see this long line of troops and I want to bomb it 10 9 8 7 6 5 4 3 2 1 go go go I got this i got this i got this service start now 151 soldiers will receive a steak dinner from both the red and blue teams and vote for their favorite H afternoon there you are if either team runs out of any food their vote automatically goes to the other team There You Go sir thank you the red team is serving roast potatoes and a Brussels sprout and bacon hash with their steak good afternoon afternoon meet again while the blue team is pairing their steak in barbecue sauce with brussels sprouts and beans and a couscous salad couscous salad thank you very much you are enjoy Blue’s the way to go woo go Blue go Blue while The Blue Team service is fast and confidence thank you very much have a Kayla is giving her Stakes a last minute Sear on the flat top get it a little hot for you and it’s holding up the line can we speed this along Kayla we need the line to move so no more grilling just do it yeah you got it they’re slowing you down over there a little bit a little bit oh boy they still down let’s go Blue once the troops receive meals from both teams they head into the dining area this Russel Sprout bacon thing is delicious I’m really enjoying the steak medium rare you got it it’s partway through service and the red team has gotten their speed under control thank you Kayla yeah I’m worried this is all we have left you have three more plates my stomach is sinking because I know that every single troop member that does not get brussels sprouts on their plate is an automatic boat to The Blue Team if you’re not a Brussels sprout eater we won’t be offended brussels sprouts out brussels sprouts are out I know that this is going to cost us the challenge can we give you guys extra potatoes um Kayla that’s not a great idea I knew we weren’t going to have enough potatoes and we told kayb that we’re almost out of potatoes too by the way Hi how are you and she just said just keep smiling that extra pen would have been perfect Julie portioned them so Julie was completely 100% responsible for the potatoes Kayla when I wanted to do the extra potatoes this is why the last of the potatoes Kayla were done I’m very sorry sir I don’t have any more slides to give you I apologize come on through guys don’t be shy come on through oh they’re finished all their sides oh they ran out I really hope you guys enjoy our sides yeah they’re lovely oh what the they R out of sides choose the team who has some sides in my opinion the red team had hit the steak bang on I’m going to have to say the Blue Plate thought overall had a lot of flavor I hear that there was a little problem choose the team who has some sides I’ll be right back excuse me Blue’s the way to go Blue’s the way to go just when I started getting some confidence Pino Pino I need you down here right now I run down I’ve had a complaint it’s cold it should not be served cold replated fresh vegetables fresh couscous very sorry Chef ASAP okay hustle hustle hustle this is one cold steak that’s come back but how many did we send out like this is that hot enough we’re going to lose this competition because we’re sending out cold steaks it’s embarrassing thank you P excuse me one fresh hot steak thank you very much please enjoy it and accept our apologies [Music] we’re very confident with what we did but there’s a chance that red could win this we got a steak sent back to us that was cold who knows maybe a lot of our steaks could have been cold I am dreading another pressure test so I’m hoping a miracle happens red team blue team it’s time to find out which team’s dish most impressed a Canadian heroes will it be the red team steak with potatoes and Brussels sprout hash or the blue teams with cousu salad and a Brussels sprout Bean mixture the votes have been counted the winning team with the7 of 151 votes is come on come on blue [Music] this is mobile food it can’t be fussy food it has to be food that’s not going to get all over you the ideal is a handheld snack so a nice meatball sandwich a taco would be something that I would do my role is to do the grilled Penta Julie’s doing the sauce Eric is helping with the meatballs and Danielle is a swing I’m really excited about our menu but oh my God Eric is all over the freaking Place jumping into the truck jumping out of the truck this is me as Eric I need garlic in here per it cuz we’re brazing anyways do you know how long it’s going to take me to get all that garlic did Julie caramelize onions first yes she is as a team captain Eric is afraid to delegate I think this is a real problem so glad we picked Mexican it was a great choice Tamar give me a couple minutes tell me what you working on what’s on the menu we’re going to do a flank steak taco with a red and a green sauce and some charred corn we’re also going to do a shrimp ceviche you’re going to do a Ceviche yes chef personally I would say drop the shrimp stick to one make it delicious okay all right you can to do that yes chef Pino you hear that no shrimp Chef Michael suggests to scrap the ceviche great idea now our menu is more focused and right away we get to work salt salt salt yeah yeah yeah yeah 60 Minutes has gone by there’s a big crowd building up and you’ll be feeding them in 60 minutes 60 Minutes come on guys we got to move a little bit faster here my money is on the Italian right now it’s simple people understand it it seems like the uh the blue team is complicating things with all these different ingredients they got to remember that two people are serving two of them will not be actively preparing food start to complicate any of the dishes they’re going to fail miserably but even with their new paired down menu the red team still has over 400 meatballs to make the home cooks are kneed deep in their most public Team Challenge yet there can see the crowd oh massive running their own food trucks in Toronto’s Nathan Phillips Square but while a huge crowd gathers the red team is still struggling under Eric’s frenzy leadership Eric how long were these in for I I don’t know uh oh this is burning what the dude what happened if us ladies don’t take control and calm them down we’re screwed I’m really worried that there’s no organization in terms of how we’re going to get these Subs out the baskets are going from here to over there to here you have to be organized you’re absolutely right Danielle okay then move all the to the left Danielle’s making crucial decisions and I’m agreeing yes Danielle’s helping me stay calm I don’t want to be frantic in a team situation cuz that’ll just make the whole team frantic just before service we all pull it together so just take out like this load it up with the meul that’s right one minute see this big crowd behind me they’re going to be attacking the food truck in one minute okay let’s start putting St together right now where are the taco shells 10 9 8 7 pie of let’s go right now mix them 2 1 now time’s up I see a huge gigantic line coming over to our truck so now I’m even panicking more hi there sure one taco one behind let’s go we want order two what the hell our lineup’s not moving because we’re not getting food out there quick enough nine total nine tacos now we need a station to be clear it’s just a mess in the food truck at this point [ __ ] it’s pandemonium my is slow gently placing meat on the cheese putting a nice dollop of sauce it’s cute for at home but not a food truckar I think you should be here Mike should be there okay’s like Mike just just get in the freaking window and I was like okay good that’s where I want to be I want to talk to the customers anyways everyone’s just working their tails off where is the onion it’s the red teams meatball sub versus the blue teams steak taco 15 minutes 15 minute service will be finished the blue team is struggling with their service time here we are sorry about the wait but over at the red truck Eric yes we have a major problem here a raw meatball has ground service to a complete halt that is raw we’re screwed that is unacceptable I could just see Eric’s heart like Drop I’m absolutely devastated this meatball could be the reason I get eliminated okay I need one replated right away so I can take it back to the lady I don’t want to keep her waiting yes sir you give her an EXT for meatball yes keep an eye on those meatballs we cannot allow them to go out RW that freaks me out we have to give that money back and it could make or break us it’s bottom line today how much money can we bring in you guys we need to get that line it’s all about money I know but we need to be a lot more careful cooking meatballs there’s ground pork in it so 100% I’m worried about raw cers so I have to make sure the insides are cooked these are all perfectly cooked these are all cooked while the red team loses time double-checking Eric’s meatballs The Blue Team takes the opportunity to steal back some customers this is my big chance the red team put on a plate that’s raw and I think that’s great this is our time to step ahead we need someone to go work the crowd P know do some magic so I quickly grab a dish and I start working the crowd showing people other customers who who bought food from the town truck look what we have how you doing over there have we tried the Mexican yet Mexicana we have a marinated flank steak in there this is just what comes on the side we have two different types of craft chees one’s spicy one’s not I’m I’m the Italian who’s converted today so I tell him I’m Italian but I’ve gone Mexican tell him Peno sent you and they’ll take good care of you 1 minute you have 1 minute left right here we go onay under one more one more guys we’re rocking it Eric we’re rocking it can you just ask them if they want spicy or not spicy cheese we’re using the craft cabanero cheese and the text mix sure here we’ll give you two subs and an extra meatball each in the dying moments of the food truck challenge both teams are fighting to win over over the final few customers there’s no waight in our line over here no wait come over here our Line’s moving way faster thank you very much they are [Music] hustling over service is over close to cash box [Applause] now and a service and we know we did well but I think did we as a team do enough my confidence was blown the minute I saw that ra meatball I feel like I 100% let my team down and we don’t deserve to win now it’s time to find out who sold more the red team with their meatball sub or the blue team with their steak taco the team with the lowest sales will face the pressure test the winning team is the blue team [Music] makes me sick to my stomach that we are literally $15 short $15 I was a leader I let my team down and I let a raw meatball out tree tacos at the end at the end three tacos you’re going to be doing the a hell of it who can sear Scout and you can be fast on that okay today is the day Flo every stop want everything perfect we have plenty of time just execution let’s do this guys take your fish out let’s go you’re going to take your time and you’re going to do it perfectly right let’s go let’s go let’s go you just need to work a little bit faster okay the key to a great service is a case of delegating planning organization get rid of your board go get rid of your board clean up and then do this come on you got to have the right people doing the right job how many times you make Koli Mike uh Lots exactly you know the two team captains have to be able to delegate who’s going to do which job and check in with him routinely all right guys that’s it get on the Move we got our groove now guys that’s it Groove we know what we’re doing here okay you guys let’s go get that fish done right now you need to get that in that thing right now okay get rid of anything that is not service related yes chef we got all under control set we’re not going to disappoint you as the teams finalize their prep the restaurant starts to fill up with patrons all right listen up the restaurant is open Showtime is about to begin at any moment you will have your first order for the appetizer course the customers can choose either the beet salad with walnuts yogurt and pickled onion four the seared scallops with smoked row and Squid in aoli chefs New Order In Blue Team three beats one scallop three beats one scallops yes chef red team yes chef two beats two scallops let’s get going how are we on scallops I’m just about to flip just finishing the SE the red team gets their beat salad up first service Chef why isn’t it beat in the center of the plate not good enough yes chef come on guys details call me tomorrow wow farita that looks amazing excellent thank you Chef let’s go guys come on that’s it guys very nice thank you Chef perfect service two scallops two beats table four as the blue team’s appetizers hit the table on the red team Tamara struggles with her plating service Chef it looks dry more dressing more olive oil let’s go give me a beat salad that you’re proud of okay yes chef another beat three more scalps blue team let’s go that’s beautiful Marita that’s that’s the Marita I know thank you Chef fantastic order Chef all right let’s check out these plates y Tamara yes chef these beats look beautiful finally we have a competition here you’re starting to Plate like you mean it right yes chef Eric is on the scals the scals are being cooked to Perfection are those scallops cold Peno no Chef they feel warm Chef coming up for [Music] scallops nice looking scallops thank you Chef four scallops table one we’re doing great I’m feeling pretty good with appetizers we seem to have our groove going 30 seconds guys we’re starting ordering blue team five halban three venison yes chef I’m cooking both stars of the dishes so if I screw it up there is no dish Red Team yes chef six venison two halib yes chef that was six vent uh the broccoli goes with the halut right yeah no yeah guys I don’t hear any food cooking and the kale and the the the mushrooms go with the venison you don’t have to do it right now you have lots of time you don’t have you don’t have a lot of time actually you have very little time yes chef I understand in dinner service it becomes really real the the mood is very tense the tricky part is now you have to synchronize halit and they both take different times to cook right so I’m on the Venison and it’s not the easiest protein to cook [ __ ] that’s hot Kayla’s going to cook the H bit I’m dropping no we need to get his venison on First and Tam’s going to Plate both dishes you’re both quiet leave Kayla not yet I got to drop it or it’s going to be a dead pan then leave the pan move it off the heat Kayla don’t do it I feel like I can’t breathe and I just have to pump out these dishes let me drop let me no not yet I don’t want you putting that hel ofet in until he’s put the benison in the oven you got it but despite Tamara’s instructions Kayla decides to start the halan how far is this away this is 6 minutes away Chef you sure about that yes chef 6 minutes and 6 minutes here yeah so if this is 6 minutes away and your venison’s 6 minutes away what about resting so your V’s 10 minutes away yeah so in 10 minutes this fish will be overcooked okay right Kayla what did I tell you about the fish Kayla if you’re not going to listen you’re going to be off the station dead fish dead fish get a new one over on The Blue Team Eric has his proteins under control and the first dishes are ready to leave the kitchen some nice looking plates here service but the red team continues to struggle and one of their tables is getting restless can I talk you into staying just 5 more minutes to give us another chance to try and get your food out 5 minutes 5 minutes we have to go thank you appreciate it I’m using my appetite I’ve just had table 7 grab me and tell me that if they cannot get their main courses in 5 minutes they’re going to leave Tamara yes table s is you yes this table is leaving the restaurant if the food is not there in 1 minute how did that happen we need those fish now we need them plated now I’m totally overwhelmed I’m not trying to yell at her because I’m a put them on the plate I’m trying to yell at her so we can win yes guys honestly we’ve got tables that are going to walk out any minute get PL yes I got to get one sec if they leave because of your dishes there going be huge consequences they left they couldn’t wait any longer table s tomor has walked out walked out table 7 is you that’s never ever happened in this restaurant let’s go yes work together as a team I need you to help her with signs and me plating we have enough V okay we lost one sucks brutal so we just got to be focused service but just as the red team starts to hit their Rhythm the blue team loses theirs I need you on the pass I’ve got to go in here they’re going down they need my help all right get in there Chef Claudio takes over the kitchen we just blew it it really sucks he comes in with so much confidence and just nails like seven venison at once okay next we’re doing them at the same time okay nice hot pen we’re almost there guys guys we can do this with Claudio’s help the blue team gets back on track clo how long you’re going to have everything up in 6 minutes 6 everything okay start plating let’s go and the red team continues to pump out orders order some nice looking plates here team service let me kind of just get the groove going CET are ready service table eight let’s go guys we got a rhythm now let’s push it out mine’s good I like the halib it and I like this coconut broth it’s kind of the best thing I’ve ever had oh my really good service come on service service the last plate goes out are we done yeah we’re done being here and working in a professional kitchen makes me want to have a restaurant more than ever my father passed away when I was young and he was a restaurant tour you did such a good job my dad would have been so proud of me running this Kitchen tonight red team your plating was beautiful your appetizers were excellent but you had a hard time getting your Entre out one group of diners even left something that’s never happened in my restaurant the table that walked out could cause us this challenge for sure blue team you also created gorgeous plates your food looked and tasted delicious but your teamwork broke down to such an extent I had to go into the kitchen and completely take over we have a very difficult decision to make the team that won last night’s challenge the team that will be safe from elimination is the red team yes oh my God such a huge wave of relief and not only are we not cooking but we’re in the freaking top five oh I’m so happy not being in to fres your test holy [ __ ] congratulations thank much Chef thank you I’m so happy you three are now in the top five of the biggest culinary competition in Canada please head up to the gallery with Chef claudo having to come in and save our butts I’m not surprised that we’re the losing team we’re going to give you an important choice who would you like to cook with today you can choose to cook with just one partner or you can build yourself a team of three think carefully group dynamics can be complicated Chef I will be only picking one person to today my choice is going to be someone I know will work as fast as I can and we be on the same page as I am and that person is Tamara maybe she should pick a third person because if we do go to a pressure test then it should be somebody that we can beat the two of us are two moms nobody knows how to cook for a family better than two moms who do it every day moms get it done so tomorrow joins the red team and Kayla Eric and Mike you become the blue team I’m a little worried about Kayla and Eric getting along but they seem to be working together better and I’d like to think I’m a pretty good cook too cuz I’m still here and there’s only five of us right Marita your sister your partner and your daughter Tamara your husband and two kids hi Mike your wife Lauren Eric your mother father and grandfather and Kayla your mother and father are here all the way from BC seeing my family hi sweetart this is the best surprise the judges could have given us today mama’s been cooking I have missed my family so much it’s been heart-wrenching and when I saw them it just got those fires going inside of me just making me want to work harder this is why I’m here it’s for them I miss it’s so good to see my wife Lauren after so long but at the same time I’m like I know I’m about to cook probably the most important meal of my life so I got to try and keep my emotions in check but it’s like impossible right so proud of you I’m going to cry oh so I see my mom my dad my grandpa and it blows me away yeah I really want to prove to my dad that I don’t belong as an engineer and I do belong working in the kitchen I want to win this today for my parents they’ve given me so much drive and they’ve made so many sacrifices for me I missed you Daddy I want to win this so bad for them this is for them today fire them up how many onions Kayla six team consensus we yeah yeah that’s perfect a lot of teamw work in the blue team especially very surprisingly between Kayla and Eric I name warm carrots and garlic Eric and I sometimes don’t work fantastic together but I just got to get my game face on I’m not worried about Kayla cuz her family’s here she’s super pumped and super driven these are gorgeous you guys can you get me all the spices see my family I am ready to win this challenge I’m making the CED chicken curry from scratch there’s a lot of things that can go wrong curry in a hurry I’m roasting all my spices into a curry paste I’m really worried that I don’t have enough time to make the flavors really come out like how I would at home Marita and Tamara could be at a potential disadvantage because there’s only two of them in that team if they had the third person they could be doing what the blue team is doing and having someone do a lot of the prep because they’re having to cook for 12 individuals today you got the onions yeah I’m getting the carrots ready we’re working fast efficient and making sure the flavors are fantastic Kayla right now is getting the short ribs browned we just got to make sure we get all that veg ready for it cuz it’s got to cook in the beef fat there one bowl I need the ginger paste and the garlic paste okay well let me turn down the heat I put the garlic and ginger and they burn within a couple seconds my pans are too hot and I have to start over there’s a deep concern with right now she burnt her Curry I put on a second pan of garlic and it does the same it burns right off the bat I burn one little speck of it the whole flavor of the curry will be ruined if this next Curry Burns and we just serve plain chicken honestly I think I’m going home Marita this is almost done I want you to just taste this okay oh my God delicious finally I get it right than Marita you almost ready to start brazing those yeah okay I’m making Bray short ribs because it’s an Ode to my parents my dad loves meat and potatoes some of them you can get a bit more caramelization on one side but the main part is getting them in there you don’t have time to caramelize more you got to get that thing brazing or it’s going to be tough as nails that amount of wine will take 20 minutes to cook down I hope she cooks it down before she put the lid on just get them boiling just get them boiling I think she’s got to get that lid on that pressure cooker I mean she’s going to run out of time we got close them up oh they’re going to be closed up in five we just put it in on it just get them boiling it looks like Kayla’s having a hard time getting the pressure cooker sealed up that one’s on that one’s not the back two aren’t swap swap no swap them so hot I got it you got it they’re good you know what we got to get that corn on Michael Alin what do you think’s happening to the red team right now look like Panic is starting to settle in oh this is too fresh corn you know what I’m just taking all the husks off it’s yeah yeah do it whatever it’s easy toara time’s running out we need to be able to at least put something on the plate tomorrow’s actually charring the corn on top of the burner it’s a bad idea that’s a really bad idea that so that comes off the flame is disgusting me 10 minutes you have 10 minutes left very easily right now this could all slip away from The Blue Team the soup isn’t really finished you okay yeah Eric still hasn’t started rolling his egg roll wrapper yet when are those egg rolls going in I got to roll those out soon man I’m making my egg roll wrappers from scratch and I’m definitely starting to panic this is going to take me longer than I thought I don’t know where the time went and I I spent way too much time helping my team Mike what are you working on uh making the chips now that’s garnish I need the mushrooms in strips like these the king oysters one chance to impress my family and I really don’t want to let them down Eric wo wo wo wo no no like they need to be match this might take a while I really want to prove to my dad that I don’t belong as an engineer and I do belong working in a kitchen this is the only chance I have fin no man come on okay I’m going to start plating these I need that last pressure cooker now come on on Eric wow these look ugly I have to cut them in half can’t get 12 plate that soup and we need the short ribs on I’ve just got to finish the soup I got to season it 10 9 bring it over eight seven Pop It On 6 hold this 5 4 3 2 one heads up holy moly the home Cooks have just barely managed to plate a family style meal for their loved ones last 30 seconds I’m cutting eggs in half and just throwing them on the plate it’s not how I wanted to finish my plate I wanted more garnish I wanted with some finesse and this is like another chance I just blew just really sucks I’m happy enough with my soup but at this point I should be like this is the best freaking soup I’ve ever made in my life and I just don’t know if I’m at that point because I didn’t get to taste it the judges now join the families to sample the red team’s Cor Fri chicken cassava and plantain with tomato relish and roasted corn with chili lime butter and the blue teams short ribs with parsnip chips and figs butternut squash and pear soup and vegetable egg rolls please serve yourselves it looks wonderful doesn’t it yes the judges will take the family’s feedback into account but ultimately they will choose the winning team right now they’re tasting our food and that is so scary it’s really scary walking into the dining room I want to look at everyone’s plates to see what they’ve eaten but then I noticed that our corn wasn’t eaten so right away I think oh poop I’m not too sure if we’re going to win this challenge or not I’m happy to see my family enjoy the meal and to see them experience this journey with me but there’s like a feeling inside me that just knows the egg RS weren’t perfect I know they were probably the weakest dish I’m just disappointed it’s a super proud moment but I’m worried about the SE [Music] going miss you seeing my family definitely has added pressure I really don’t want to let them down they’ seen me get this far and to not come home with a grand prize it’s absolutely unacceptable good luck sweetie okay my husband’s last words were you’re not coming home until you have the title and today gives me motivation today the first day that I actually believe that I can win I love you okay love you Papa I love you too she just told me she’s like just keep cooking you’ve made it this far like come on you’re so [Music] close love you bye love you love you Eric starts to cry and I did not expect that from him so it was a very cool moment to see him have emotion you all did yourselves proud but one team had a slight edge with their presentation and flavors and that team was the red [Music] team congratulations Marita and Tamara thank you Chef thank you you’re safe from elimination and automatically have a place in the final fall the first to audition is Danny a proud Portuguese Canadian food is a huge deal in a Portuguese house no daddy my dad is a European Chef he taught me everything I got some crazy knife skills I’m going to blow everybody out of the water each home cook has only 5 minutes to finish plating their signature dish if two of the three judges think they’ve got what it takes They will receive the coveted Master Chef Canada apron and the chance to move ahead in the competition how are you guys excellent so what’s your name my name is Danny great you have 5 minutes thank you and what are you making today I’m making pan seared shisso with a spicy Portuguese rice and a beer mustard reduction sauce what do you do I’m a high-rise construction worker wow how high do you go 60 floor sometimes and that doesn’t scare you uh no not at all I do not do Heights that’s a lot of butter you put in the pan what’s the plan there just going to put some beer in there okay mustard also mustard in a plastic bottle you know a bit skeptical did you make that cheso yourself yes it takes me 3 days how’s your sauce doing yeah it’s a little buttery just put more mustard in put more salt and pepper in that’s not hard taste as you go right taste it again all right we got to close this deal you happy with that no I’m not so I think I’m just going to leave it off I don’t want to give you something that I’m not happy with so was this hand cut all the meat here yes thank you [Music] Chef look looking forward to this because you made it yourself yes sauce it’s horrible I would never serve that to you sauce yeah sorry sauce sorry Chef sauce sauce that’s the game winner there you already proud of your sausage aren’t you yes very proud it’s old recipe it came from my grandmother thank you [Music] Chef Danny for me the dish fell short so it’s a no but thank you for what you did Portuguese families they’re very tight yes you have any supporters here yes we’ll go get them follow you come [Music] in this is my family this is why I’m here the chizo was awesome apparently that’s a recipe that’s been passed down yes my mother-in she says yes yes it is very good well if she says yes then I say yes thank you [Music] Chef I was looking forward to that beer and mustard sauce that sauce would have made this dish perfectly but unfortunately you blew the sauce [Music] but you know something I like the chos and that’s good it’s a [Music] yes this is what I’ve wanted all my life dream big it’s my model keep this just in case the next home cook to try for an apron is one of the youngest in the competition 21-year-old Eric a recently graduated chemical engineer with Asian parents have three options doctor engineer or get beaten I end up being an engineer this is the one chance I have to escape what I studied for and actually do something I’m passionate about and what are you making today Eric my dish is called this is ducking awesome I’m making a pansier duck breast on a b of rice with my take on a red tii curry sauce Got 5 minutes so tell me your dad don’t want you to be a chef no why doesn’t see a future in it you want to know something I also have a degree in engineering really Eric what is your dream my dream is to open up a restaurant I just want to get away from like what I was forced to do be my own man seems as if you have this burning desire to do this this is a big chance for me to actually do that that duck looks burnt this is how I usually cook my duck plate has to be up how many times have you cooked rice I don’t know a billion what’s a sauce oh that’s a plum sauce me try that duck it’s got some good flavor to it what in the egro is there duck inside uh no there’s no duck inside you put some duck on that at least you know there’s some connection fat you say it’s crispy yeah I say it’s burnt it doesn’t taste burnt I promise you that Eric yes sure I don’t like it when people tell me I’m [Music] wrong Eric you’re a smart guy and you have a great story but it’s the food that really spoke to me so I say yes thank you Chef Eric I think you know food and I think you’re a pretty decent cook but I don’t think you’re ready for it yet my answer is no Eric the chef tells you it’s burnt it’s burnt I understand Chef don’t argue because if you argue we don’t want to teach you be humble learn you’re smart correct yes I’m smart but if I’m going to give you a yes I need to see more more can you give me more 100% Chef do you know who I am you’re Alvin L you’re a chef you’re an engineer you’re living my [Music] dream from the Canadian land the sea and sky the ingredient Marita chose was [Music] smells these home cooks are squirming like little old smelts smelt or is it schmelt this even got a dumb name schmelt who named that fish smells thank man Portuguese fish so I’m pretty happy I am absolutely ecstatic I know what to do with smells I’ve never heard of it never seen it it never tasted it never cooked with it I’m screwed I’m going home Marita and Brooke are safe from elimination they don’t have to create an incredible Master Chef worthy dish with smells but you do ready your 60 Minutes Starts Now one thing you got to be careful smell it doesn’t carry a lot of flavor a very mild fish what would you be making with smells well I would just simply bread it bit of flour deep fry get a bit crispy and seasoning I would probably go down the same route I would be definitely deep frying I might even add a little bit of ground cornflour cuz a nice bit of crunch and texture exactly so what are the pits here it’s got to be quick fast direct heat you’re limited with the cooking methods exactly they get very soggy and mey if you st them in the oven or bake them in the oven let me guess smelts and shisso no no shisso in this one really you’re doing smelt cett is that a Portuguese dish usually is done with Cod figured I’d try a little risk and switch it up you’re pretty confident aren’t you absolutely Danny just threw all his fish into a blender pureed smelts is a no no what do you think of the big concerns here you know Danny’s making a croquet I can see the smell which doesn’t have a lot of flavor being lost in the potato in the seasoning I’m in my zone if they’re all nervous crap crap crap I’m cool as cucumber 30 minutes left Danny how those croats doing uh almost there I would have killed that fish you should be glad I’m up here she talks a lot she’s pretty darn cocky Kayla’s got a lot of garbage on her station man 15 minutes you have 15 minutes left there’s some very interesting dishes coming out very creative don’t you think I am absolutely surprised very much so Dale’s doing the guer looks like shoe pastry he’s trying to stand out that’s his strategy 10 9 8 7 6 5 4 3 2 1 head up W good job we gave you a beautiful ingredient from the Canadian oceans and lakes let’s see how you did Danny please come up here with your dish what’s going on here smell Croquettes with chili lime [Music] sauce where are the smelts I pureed them and then you ped them why why would you puree a beautiful fish like that and turn it into mush you it’s pretty bad Danny I saw you out there arms folded like this you’re very cool always let’s see is this a joke I mean this is Master Chef Canada and you give me this I’m pretty much screwed I could be going home for a cool [Music] catch D would you please the home cooks are racing to finish a classic beastro dish steak fre with bernes sauce the person with the weakest dish will be going home final 2 minutes you should be pling there’s only three components on the play all have to be perfect everything has to kind of come together in harmony in order to be a delicious experience otherwise you’re going to have cold frats hot steak Bern sauce which is thick and gloopy you don’t want that 3 2 1 head up time’s up and I’m like yes got it all down it was really close to get those fries down but I’m actually feeling pretty good about it I have no idea how my steak is cooked on the inside it could be raw it could be overcooked I’m not overly confident right now I don’t know if I’ve done enough to make it to the top four I finished everything my sauce tastes great my fries are perfect and I believe my steaks a perfect medium rare I can’t go home I really can’t Kayla we asked for a steak to be cooked perfect medium rare what am I going to see when I cut your steak open um nice and crisp on the outside and a beautiful medium rare on the inside you’re confident of that never too confident it certainly is a little darker on the outside than I might expect okay [Music] that is a nicely cooked medium rare steak yes see it quite nicely it’s a little dark in some areas which would lead me to believe maybe the pan was a little too hot yes sir but the cook is perfect medium rare the difference of color from the Searing from the outside edge to a richer deeper Pink as it moves to the center beautiful thankk you Chef it’s very very good the seasoning is spot on also thank you Chef I was very concerned that you were putting too much on Kayla hi chef you happy um I’m very happy with my steak and my bernes these are french fries try one [Music] what do you think I think they’re cooked I think they need more color on the outside though I definitely agree with you that it needs a lot more sun I think looking at my fries all I’m thinking is where is my purse I need my bronzer right now these fries are [Music] Pasty I would pay for that thank you so much it’s delicious it’s well balanced great acidity how did you master a bernes in 1 hour you made it before uh third time’s a charm uh this is my my third time but I um I I eat a lot of it so I know what it’s supposed to taste like it took me hundreds of times to master the basic humble hollay sauce which is the mother of the sauce and you’ve done that three times thank you Chef had you nailed the fries you’d probably have one of the best steak freets with bernes that I’ve ever had so close yes [Music] chef so Eric what am I going to see when I cut your steak open perfect medium rare Chef that’s pretty confident glistening beautiful very nice thank you chef and nice to see her on the steak on the outside and all the way around see the color differences around the edge as it comes to the center it is much darker and richer pink perfect thank you [Music] chef and very nicely seasoned that’s about as good as it gets on a steak Eric looks very impressive that came to me in the restaurant I would be a happy man thank you Chef friendch fries that’s nice that’s consistency that’s uniform but then we the crispy expert right yes sure I can basically almost you know hear the crunch I would give this a very good pass thank you Chef maybe a bit more you know when this dish is made properly it has complete Harmony there’s nowhere to hide though here talking about fries steak and a sauce what happened here I don’t know Chef it’s very thick you could even pour the BR sauce out it’s not uh BR sauce it’s B it would really suck if I just went home and disappointed my family I hope it tastes better than it looks me too Chef I am taking the biggest breath I think I have a good chance to win this [Music] challenge at this point I’m thinking my sauce could definitely send me home Mike boy hey Chef we asked for steak to be cooked perfect medium rare is that what I’m going to find when I cut into the steak I sure hope so [Music] shf oh God it’s blue as soon as Michael cut into that I’m like I’m going home for sure that is not medium rare I know Mike steak is still moving it’s really tough but Mike could be going home on a blue steak [ __ ] I just didn’t get the sear I needed on it before I got in the oven there you were the only one that took it to the oven yeah you think was in the oven and out of uh out of your mind no usually like if I get a good sear in a skillet in 5 minutes in the oven at 3:25 will usually do it right for me but I just didn’t have the residual Heat going into the oven nicely seasoned though thank you very nicely seasoned are you happy with the result I’m really kicking myself over that steak I would be too yeah hi Mike hello Chef french fries what do you think about them uh there’s a bit of couple uneven Cuts there chef would have been nice if I had a moment to definitely pick out some of the couple larger scraggs got in there with french fries tastes pretty good crispy soft right consistency nice size Chef how are you had better afternoons for sure that blue steak there’s no excuse that cow steel mooing wow yeah you know it’s not a perfect medium rare but it is a perfect rare hair which is not a bad thing for some people who like rare meat the bernes is now nice consistency you can Chef I like the shine to it it’s beautiful this looks pretty textbook I made a few bres in my time well I like the way it coats the back of the spoon which is one of the tests for all apprentices when they make a bernes and It Coats it beautifully how does it taste it’s delicious thank sh for their first Team Challenge the home cooks are at the Air Canada Center making lunch for the Toronto Maple Leafs the Leafs alumni and their families but Dale’s choice of fish is being challenged by his team members so many bones [ __ ] hell and by Chef Alvin who chose the fish I chose the trout get me a piece of picro get me a piece of picro here we’re really struggling at this point the fish is a lot bonier than we could have ever imagined I made a mistake this is look it’s FY Deone it’s a fet so next time check always check okay go yes chef with only 30 minutes to go before the home Cooks serve lunch to the leaves it’s too late to replace Dale’s choice of fish so the white team is stuck with deboning the trout [ __ ] [ __ ] he should have checked the products he should have used the pig because he was filet it was skin he could have used it he’s lost complete control of his kitchen right now oh my God as the white team tries to get a handle on their fish help them work on those potatoes they got to go in the oven Pino is running the blue team’s kitchen like a well-oiled machine my fish is going in we are on top of the world everything is coming together we just got a few things to take care of follow through check on this is easy street now dad don’t worry I’m watching I’m watching a chef well things heat up in the white team’s kitchen the leaves finish their morning training and head for the showers this is your 15minute warning 15 minutes to go before you have to serve lunch hell man hey get those fish in the oven get them in the oven all of them all of them wow oh God be careful be care our kitchen is chaos Dale’s not a very good leader when you’re catering in an event like that you got to work with your team but Dale kind of just seem to like run around and like yell at people please do not throw me under the bus come on guys we do not want to go home today let’s do this I feel like every everybody’s going to let me take the fall for this if it goes down don’t worry baby we got you nobody’s going home not today with the Maple Leaves now on their way the blue team’s perfect facade is starting to crack it’s going to be tight with those potatoes keep the doors closed and if need be put some foil over the top okay okay the potatoes are going to be tight on time I just checked them heate these are coming out perfect they’ve already got the fish cooked which I think is a little too soon the potatoes should be we the fishes and vice versa hey guys let’s go let’s get get some foil paper here and start foiling it I don’t think Pino even has the pasta on yet P are you not blanching this no you’re just going to put it right in the put him in the sauce doesn’t get starchy and heavy Chef clydewood doesn’t think it’s a great idea to cook the pasta in the sauce I am really concerned that I’m taking a little bit of a risk here but Pino isn’t the only home cook who’s stressing about his pasta over in the white kitchen Kayla’s herb puree is getting the thumbs down that is salty as my op it’s too and we need to brighten it up I’ll prep some lemons Kayla is definitely impressing Me by how easily she can screw things up Kayla yes start chopping these Tomatoes okay I’m I get blamed for it now I’m on to chopping Tomatoes I hate Tomatoes medic what’ you do go go go next thing you know Kayla split her finger down the middle and she disappears this is really going to hurt us in the kitchen it’s not very hard to slice a tomato this should be the simplest task in the kitchen I can’t let my team down I need to get back in there with only 5 minutes left before the leaks arrive the white team is racing to finish with one cook down while the blue team is already setting up for service in the ringside dining room we got the pasta P we got our sweet potato green beans we got our helis we’re looking good green beans got to go over there put the pasta here and the salad at the end okay you’re the boss you don’t know how these things work you keep it hot in one and cold in another there’s no clear organization and Dale’s just screaming like a girl in the background and nobody really knows what we’re doing so we’re screwed who’s plating what guys I’ve already been over this you should have been paying attention get I was getting it done okay that’s not my fault no when we get onto the floor there’s still a few hiccups happening but I don’t have time to keep going over it okay because Kayla had cut herself in the kitchen she doesn’t know what to do and Dale is being really mean to her no the other way around quit changing stuff please we want this together okay so they have a choice of which one to pick please go back to the station I assigned you to I have this I don’t have a station and I’m going to snap okay don’t get moody with me because you messed up okay that’s not my fault I did not mess up I wasn’t told what to do you couldn’t handle it that’s why I switched you okay there’s not it’s not time for this we all good we got what do you want me to do like really guys let’s grow up like we’re adults let’s just serve some food okay I’m just going to stand here 30 minutes the home cooks are feeling the pressure in a nose to tail Elimination Challenge I’m not cooking I’m going to be immune from elimination I can’t believe that I actually made top 10 feels fantastic they have just 90 minutes to create a stunning dish using a variety of Alberta beef cuts no s tail cooking nothing goes to waste not even the brain hello Chef tail so Eric gave you the plum cut tell me how you’re cooking it I made my own spice mixture here you did what’s in the spice mixx salt black black pepper white pepper garlic powder uh Rosemary and Thyme fairly generic uh it’s it’s very generic but I don’t like to mess with meat I like to actually taste the flavor of meat and just enhance it a little bit and the cooked degree I am hoping for medium rare you’re hoping for medium rare I’m hoping for medium rare and what’s in the pan um it’s going to be red wine bra leaks good luck with it and watch the time thank you so much keep an eye on that chop [Music] hello Marita hi chef how are you today what are you doing I am making a masala kidney what are you doing here I’m just testing out a piece to see how it Cooks that’s a good idea is all all Curry spices well with the kidneys I figured you know it needed something kind of strong you’re looking more and more like a onetick [Music] pony you have 15 minutes left Julie has one of the easiest proteins to cook here and she’s struggling with it she looks lost she’s looking at things proding poking it’s as if she’s doubting her every single move should I be cutting my meat I’m not trying to send her home but she just gets frazzled by anything Dora is the one who is really struggling here she was standing around pacing up and down waiting for her cheeks to cook waiting on my pressure cooker I’m freaking out right now this she seem to have nothing else to work on cook you bastard cook I’m very concerned about Danielle she lost a lot of time on on trying to peel the underside of the tongue which didn’t need it one minute you should be PL shoot shoot shoot I have so much going on I think the steak is good enough to get me into the top 10 finishing touches on those plates please now 9 8 7 6 5 4 3 2 1 head [Music] up I decided to go a little on the rarer side compared compared to the medium RAR side I don’t know what the judges are going to say about it but I’m happy with it I’m making it in top 10 I’m not going anywhere I’m staying for sure Dale you’re up next the dish today is spiced tomaha steak with parip stuffed leaks and tricolor french fries Dale you told me you were going to cook this medium rare this is raw it is blue Roar it registered 127 in three different places I don’t care what it registered that is raw the top four home cooks are facing their toughest challenge yet battling to impress guest judge Joe banic you can talk to talk I hope you can walk to Walk in a surprise twist the home cook with the weakest Mystery Box dish will be eliminated who’s going home today here 10 minutes [Music] remaining so some very interesting things happening out there at this point I think Kay if she can pull off the stuff feel and if it’s still pink and moist in the middle that would be very impressive but very very very ambitious I’m really interested in trying Marita’s Roti she’s frying it off in a little Skillet pan right there and by the look on her face she seemed to be quite pleased with it so far Eric who’s gone the traditional route I think he’s a little bit confused of what Italian simple Italian pasta means like I seen a lot of raw garlic you have just one minute left 9 8 7 6 5 4 3 2 1 Stop hands in the air everybody good job the first dish we would like to try is you Marita please bring your dish up everything’s riding on the calamari I’m so nervous okay Marita tell me about the dish I did a Mediterranean calamari doew a little bit of Capas and a roe with olives and fresh [Music] parley the calamari is cooked perfectly still very very moist very delicate the tomato stew has very nice fresh flavors you taste the olives you taste the onions you taste garlic a lot of garlic for me it’s a very very good expression of ingredients and I think quite frankly it comes together really really strong good job thank you well the dish looks beautiful thank you [Music] Chef I think you’ve honored Italian ingredients really well here I like the fact that you added something that’s from you which is the Roy very strong dish thank you thank you sh I am so relieved that it’s cooked right Eric please bring your dish up pass and tomato sauce could seem too simple and underwhelming and it could definitely send me home tell me about the dish it’s homemade fucini sausage hand crushed tomato sauce top basil it’s pretty simple though did you want to stay simple or were you trying to impress um I usually over complicate things today I thought I’d stick with clean flavors it does kind of come together as a pasta dish it has good flavor try what do you think say you were in my restaurant what would you pay for that $15 15 $50 are you overvaluing yourself uh see what they say I’m really happy this time you kept it simple Che but you’re going to charge 20 bucks for that pass up that pass up better be right on and I mean from the sauce to the Noodle texture consistency you hit it right on I would say it’s a very nice FH thank you Kayla could you please come with your dish this dish could either shoot me up into top three or it could send me home tell me about your dish stuffed ve loin with cheese Olive toonot crispy fried Capers very tricky to get a stuffed ve loin perfect how did you want to cook it medium rare medium uh medium medium medium yeah see not bad it’s a medium true medium so you nailed the temperature you were able to get a nice seasoned crust on the outside the filling i’ take it or leave it the pinkness of the ve in the center is spot- on and it’s moist and tender and really quite [Music] flavorful you think you made any mistakes here the fact there’s no starch anywhere to be found I think that it was a risk and I think if you conceptualize a dish correctly you don’t always need starch You’ nailed the cooking here the color is perfect it’s rested basted it properly you think this dish is going to take you to the next level I hope so I don’t want to be too confident but I think I have impressed them okay tomorrow would you please bring your dish up Tamara tell me about it yolin boiled and pan fried some spatel tomato uh reduction and a tomato salad so what do you think of this challenge I think it was a really tough challenge I’m a bit creative and I like to kind of go outside the box and today I had to stay within the Box this is a very very ambitious showing off a little bit here right uh no I wanted to you’re not showing off no if you’re not going to show off now when when are you going to show off I’m a bit of a poker player I wanted to do something that is going to set me apart from the rest of them you have a perfectly cooked me loin thank you what is that with you Canadians we know how to cook our meat you know how to cook your meat what did you season it with just some salt and [Music] pepper I think that this dish shows your ambition but also at the same time shows a bit of your inexperience mhm thank you you’re [Music] welcome I see the tomato salad super simple super straightforward and super safe which is a little unlike you and then on the other side it is far more gutsy and [Music] adventurous ve nicely cooked I think you could have put considerably more white wine with that tomato base that you had there more olive oil and had a much more luscious sauce it’s not perfect but it’s a decent dish thank you please join the [Music] others we’ve tasted all your dishes and now we need a moment to [Music] discuss everyone has a really good dish I do not see a clear front runner I think overall they they honored Italian ingredients really did really well absolutely I definitely wasn’t expecting top four to become top three I’m super worried about going home the level was high overall I me say very impressive everyone had high points and low points and I think this one was close it was a little simplistic right you get that arrest be very happy absolutely that was fantastic so let’s go break the news Joe bionic will announce the winner of the Mystery Box challenge but it will be up to the judges to announce who is going home overall I was extremely impressed the way that you Canadian home Cooks handled my favorite Italian ingredients the person who made the best D in this last Mystery Box challenge who is about to become a top three finalist in Master Chef Canada [Music] is Kayla congratulations so very much thank great dish should I put this whole bottle no we should have waited on that anything acidic should go into the onions I never do it that way but everything I suggested Danielle Deni I’m putting some soy sauce in there no because we got brown sugar masses I just don’t think she knows how to make a good barbecue sauce Kayla what’s up the sauce needs some flavor like I feel like it needs a little acid or even the Dijon would be nice and there Dijon I think I’m okay with that it but let me get a group opinion Dale what a little bit of Dijon in the sauce is that okay yes dijon’s fine Julie are you okay with that um yeah very little though very little Danielle a little bit I can’t agree to put Dijon in a barbecue sauce okay then we’re not doing it if we can’t get a group consensus we’re not doing it come on because one person didn’t want it it didn’t go in come on guys stay focused all right what do we have in here a barbecue sauce that tastes Rock wow I would speed this up higher heat divide it into two pans going at the same time and reduce that right now otherwise you’re going to have just tomato sauce on top of a steak and I wouldn’t want to eat that cladio told us what we already knew we were not off to a good start hey what’s going on guys what was the feedback Danielle can we fix this yes or no or are we watching it Danielle comments please be honest with me I need the it’s not how I would have cooked a barbecue sauce and I said that the whole way through can we fix this yes or no or are we watching it I don’t know if we can fix it but we’ll try work with each other come on guys this is part of the truth there’s a whole thing of potato still over there I need to get those potatoes out we have enough potatoes Julie okay Kayla has made the choice to no longer prep potatoes I’m going to keep doing them no done on potatoes you’re done on potatoes and I know this is a mistake let’s get this going get those brussels sprouts in the oven we don’t have that many PR yet Pino okay hold on we don’t have enough brussel sprouts what could we throw in the Brussels sprouts some kale kale quickly I’m thinking beans let’s put beans in it I need to add beans yeah May one more scoop you have now 30 minutes left so the steak better be on the grill soon let’s get those steaks on D Danielle how are you doing hun morale is up you bet you woo okay what’s happening here we’re just starting to cook off our steaks whose idea was to dip this in hot sauce and then Grill it was that your original idea no and so why did you change it because barbecue sauce was not cooking down quick enough so we are actually grilling it off you don’t have a lot of time yes chef what are you making I’m just making a quick little bourbon sauce Kayla I don’t think we should bother too late to do this already if comes together it comes if it doesn’t it doesn’t okay it’s not going to you started it 5 minutes ago you have to move one of these so I can get gloves yeah you can ask nicely you can listen to me the first time I’m in the grill tent and all I can hear is bickering you haven’t been listening to me this whole thing I have actually no you haven’t it sounds like an old married couple in there cuz what happened to that sausage you were making I threw it out cuz we right cuz it wasn’t finished we’re trying to get something done and that something is feeding 151 people 10 9 8 7 6 5 4 3 2 1 I got this i got this i got this start now 151 soldiers will receive a steak dinner from both the red and blue teams and vote for their favorite hello there you are if either team runs out of any food their vote automatically goes to the other team There You Go sir thank you the red team is serving roast potatoes and a Brussels sprout and bacon hash with their steak good afternoon afternoon meet again while the blue team is pairing their steak and barbecue sauce with brussels sprouts and beans and a couscous salad couscous salad thank you very much you are enjoy Blue’s the way to go go Blue go Blue while The Blue Team service is fast and confident thank you very much have Kayla is giving her Stakes a last minute sear on the flat top get it a little hot for you and it’s holding up the line can we speed this along Kayla we need the line to move so no more grilling just do it yeah you got it Kayla y I’m worri this is all we have [Music] left you have three more plates my stomach is sinking because I know that every single troop member that does not get brussels sprouts on their plat is an automatic vote to The Blue Team if you’re not a Brussels sprout eater we won’t be offended brussels sprouts out brussels sprouts are out I know that this is going to cost us the challenge can we give you guys extra potatoes um Kayla that’s not a great idea I knew we weren’t going to have enough potatoes and we told Kayla that we’re almost out of potatoes too by the way Hi how are you and she just said just keep smiling that extra pan would have been perfect Julie portioned them so Julie was completely 100% responsible for the potatoes Kayla when I wanted to do the extra potatoes this is why the last of the potatoes scale were done I’m very sorry Sirah I don’t have any more slides to give you I apologize okayy let’s clean up minute 30 guys this is amazing she’s looking confident very confident [Music] seconds oh so 10 9 8 7 6 5 4 3 2 1 head [Music] you got all the [Music] girls this is it this is my best and if I don’t win then there’s no one better to lose you than Marita I lasted till the end I am feeling proud of myself Marita and Eric it’s time for the most important tasting of your life please bring your desserts to the banquet room let’s go [Music] [Applause] [Music] all right Eric it’s your turn please bring up your dish it’s an Asian Banana Split banana tempura red bean and green tea ice cream and fresh grated chocolate CU there’s no banana split without chocolate [Music] Asian Banana Split H you have taken all the Comfort the good of banana split and you have put it into this dish red bean that is Comfort to Chinese because we love red beans and green tea That’s Universal you have hit it spot on you too have done an amazing job I find the red bean one has a little sweetness to it that I expect with a red bean the tempora batter it is light and Airy so it really does not hide that banana flavor I think it’s a very Innovative and high-reaching dish that you’ve done very successfully Eric I think the dish is very Dynamic on many levels and actually the ice creams both taste incredible they’re very creamy the one flaw though I wish there was some more fresh fruit on the plate to cut through the rich of the ice cream and the richness of the batter but overall I think it’s an incredible dish thank you Chef Marita and Eric please go back to the kitchen the next time we see you both we will be crowning one of you Canada’s first ever Master Chef thank you both making a decision it’s going to be incredibly difficult they were two amazing men menus two very different approaches I think both home Cooks just cooked us the meal of their lives I feel like I just did something incredible I am going to win I am going to be Canada’s first Master Chef Marita has this wonderful gift her dishes really speak about where she comes from herself taste is very important and what we taste is sweet sour bitter hot salty she is an exper with those flors I’ve never had so much at stake I’m definitely going out big this is guns Blaze I’m it’s my future on the line Eric you know he’s always going to provide you a dinner that takes you on an adventure here he used nitrogen he did uh double cooked pork he has moved a long way either of those menus I would be proud to put on any of my restaurants you know we have a tough job ahead of [Music] us this is next to Impossible [Music] there can only be one winner that’s [Music] [Applause] it I am extremely glad to be standing next to Eric and I do wish him all the best but this Chef code represents the person I always wanted to be there’s no plan B I’m not going to fall back in engineering I meant to be in a kitchen and I hope my dad sees that today Marita and Eric after your incredible journey in this kitchen you have both proven that you’re much more than just home cooks and you’ve earned your place on this stage please trade places with the three of [Music] us you two have been on a grueling culinary Journey you’ve both fought hard to be here and you’ve grown not only as Cooks but as people this is just the beginning of your food Journey this decision tonight is one of the toughest we’ve ever had to make you’ve both performed so well that it literally came down to the smallest of details but as you know there can only be one winner one of you will win $100,000 This Magnificent Trophy and the right to call yourself Canada’s very first Master Chef the winner of Master Chef Canada [Music] is Eric [Music] [Applause] thank you so much fantastic job thank you so much you have no idea how feels to actually realize your dream I gained my dad’s approval and he’s really proud of me nice to see you amazing first up is Tamara a home cook from Calgary Alberta who likes to spice things up I grew up in a very Multicultural area I learned a lot of my cooking from tasting a lot of my dishes are uh Indian and Asian based because a lot of my friends parents were a first generation Canadian I got to learn from the best I take this so seriously I’m a teacher in my day job and I gave up my career to be able to come here and do something different I need to win this apron so bad I want to prove it to myself my family I want it each home cook will have 5 minutes to Plate their signature dish oh my goodness she sounds feisty if their dish gets a yes from at least two of the three judges they will win a white apron and move on to to the next stage of the competition hello there what’s your name Tamara what are you cooking for us today traditional samosas vegan Style with h potato pea and cashew Masala wow you’ve got 5 minutes to get it all done time starts now thank you very much so if you’re from Alberta I’m surprised you’re not cooking beef I wanted to go a little bit outside the box we got a gambling gal rist taker absolutely I actually put myself through University playing poker you like poker I love poker perfect why are you tasting those sauces are they store bought something absolutely not if I don’t taste it before I plate it how am I supposed to know that exactly the seasonings are correct I want to make sure that it needs enough salt it needs enough whatever and if it doesn’t I can adjust it on the plate did you grow up in a household full of food food to me is a motion and if you don’t show in Motion in your food then I don’t think you’re succeeding I like how clean you work thank you very much Chef very important it is where did this dish come from my parents weren’t around a lot my father passed away at a young age and my mother was incapacitated one of the friends houses I lived at was an East Indian family from Pakistan she taught me everything I know it’s not overly hot it’s nice aromatic flavors the dough is good and crisp thank you thank you chef are you nervous with you yes chef poker play don’t show if they’re nervous so you got two sauces here I did The Tamarind with a bitter flavor and the mango is sweet so I personally blend both but depends on your palette sweet and sour that’s a Chinese [Music] combination everybody say I have poker face [Music] try to beat this face last one in which means I can use my hands please it’s the way they’re meant to be eaten absolutely what sauce is this sweet spicy Green Mango it’s not authentic yes to bring something of myself to the plate not sure how I feel about that tomorrow for someone to come from Alberta where they have the best beef in Canada and do a vegetarian Samosa it’s either stupid or brilliant yes chef in your case it’s clearly brilliant it’s a yes for me I’m known as a chef who takes tremendous risks with food yes chef and I’m known to get incredible returns from those risks I was blown away by the flavors for that reason I’m a [Music] yesara come on up here absolutely yes thank you so much what is the greatest feeling in poker having the world flush when everyone is all [Music] in I definitely have what it takes to be Canada’s first Master Chef oh my goodness this is just the best experience in the whole entire world Tamara tell me what your dish is I’m doing a take on a Vietnam spring roll I’m marinating some mil in Saki and I’m also crisping some up in corn starch I’m going to try some and see which one turns out better you think that was a wise decision I’m going to T in Press today I’m not playing it safe that’s for sure good luck thank you very much Chef 1 minute here we go you should be plating finishing touches on those plates please don’t even care 10 9 8 7 6 5 4 3 2 1 head up good [Music] job what do we have here I did my take on a Vietnamese salad roll with SOA noodles Sesame oils chili paste marinated the fish and some saki and fried them I noticed you keep pulling the Asian card yeah first I did Indian Asian then I did Chinese Asian and then I did Vietnamese Asian again I’m trying to go around the world maybe skip Asia Next time they’re delicious thank you I wish there were more the smelts though thank [Music] you tomarrow I like the presentation it looks very nice I was trying to go big and not go home sounds like a good [Music] strategy I really like the flavors I think it’s a very smart dish well done thank you very much I am not just a onetick pony I can do other things other than Asian and I’m definitely going to bring it okay so what do you want to do we could do a hot balini dill and caviar like total traditional I’m not looking for traditional we are in an art district right now food as art as a challenge is kind of scaring the crap out of me right now okay let’s not argue about this [ __ ] let’s just figure it out the menu plan I actually thought in my head it was going to be a lot smoother yeah we don’t got ton but then immediately we all kind of start buing hits we have the Smoking Gun SM let’s not fiddle with the Smoking Gun please no okay you guys let’s not lose it in the very first beginning this is my neck on the line I’m the captain of this ship and I don’t want to go down with nothing what about um the SAS do we have t do an inside out Samosa where you have just a piece of dough and the topping on top okay that’s a great idea okay eventually red team decides on caviar and creme fresh on end dive an inside out Samosa and a spiced orange Petty for how spicy do we want the samosas not too spicy not crazy okay okay so Dora yes tell me what’s going on we’re doing an inside out Samosa to in charge of that bad boy why are you making inside out because we wanted it to be one bite a big SMO had too much wrapper and it’ be too doughy so we just want to make it still light and presentable wow fantastic so on The Blue Team I did notice they are tasting by committee Dale Danielle Kayla and Josh seem to be doing all the tasting which is interesting approach perfect it’s good right it’s going on the tuna yeah I it’s going to be perfect for the tuna over on the red team all the tasting has fallen to Captain Dora go to taste the Samosa and it’s really overpowering like all I’m getting is garlic and ginger my throat’s on fire that’s pretty spicy I can’t screw this up door is kind of freaking out but none of the filling or other components are in it you have 1 hour left in this cook 1 hour of cook time okay so where are we at who needs what I’m worried that we’re not going to get these things on the plate team we got to take a deep breath this is where we can hoop ourselves just let’s get focused let’s do this hello there red team hi chef so what have we got here Chef Michael comes by to taste the samosas this here is extremely overpowered I know that I have the same concern too when he’s reiterating my concern about these flavors being too strong that would scare me to be eating that I’m starting to freak out Tamar look at me that’s very strong for me so is that going to tone down a bit oh yeah yeah I got a lot of trust into Tamar but if a guest eats this thing and they spit it out we’re done that Samosa filling is way over the top it’s something I do not want to eat I don’t even want to serve and it won’t go out of this kitchen if they don’t fix it over on the red team Tamara continues to adjust the flavors on the Samosa filling I need you to taste this it’s hot [Music] Polly I’m starting to feel a little bit better about the Samosa there’s a little r of sunshine I hope those are delicious 30 minutes left 30 minutes before you present your first dish you should be thinking about final details presentation garnish have you got it yes because the food must keep on rolling out the pressure in the kitchen does not let up we got to get our bets in gear let’s go let’s start plating right now guys and the red team is catching up we are a hot mess but guess what this hot mess is putting out some good food but they unexpectedly run out of serving options for their hot canop Dora what do you want the samosas on you just please make a choice the only vessel left is a small wine glass what do you think of this it’s a little weird and in this challenge presentation is as important as taste I cannot put a samosa inside a cup if it’s inside they have to reach their hands yeah and so I just start putting the cups upside down and plating them on top that’s perfect it’s an inside out upside down Samosa they’re going to love it it’s Innovative Inside Out Samosa on an upside down cup and they RV again that’s fantastic this is the one that you’re worry about [Music] I see big smiles everywhere that’s my kind of dish it’s just balanc cumin coriander seed chili everything is just working all together it’s all balanced damn it was good that is a restaurant quality dish absolutely my restaurants feature the best seasonal ingredients from across the country yellowfoot shantell found East Coast and West Coast chipollini onions delicious sweet Italian onions quinoa very healthy grain mustard a classic Italian fruit mustard from Northern Italy squab deliciously gy and just in case you didn’t know it’s pigeon I’ve eaten almost all these ingredients except for the pickle cherry mustard thing the pitfall with using the squab it is very very lean need to build on those flavors of that squab it’s got a mild gaminess to it but the overcooking is the key for them I am going to make pigeon soup or pigeon broth with some uh Asian cell noodles and some mushrooms hey tomorrow hi chef fresh noodles fresh broth yes chef a pigeon broth that’s delicious thank you Chef incredible looks like you’ve been kind of flying under the radar is this your chance to really come out this is exactly my chance to come out and shine very very impressive so far I love this 5 minutes you have 5 minutes left your final 5 minutes it’s not a time to be in confusion now is a time to get ready I’m shaking too bad wow there’s some very interesting looking dishes happening out there everyone’s raising their game here I think it’s my yelling Tamara is making a soup with fresh cut noodles where’s she getting noodles from she made them oh wow she wants to win my noodles turned out perfect and the broth is super so this dish is for the judges can you tell me a little about your dish please an Italian Asian fusion dish with Italian noodles and Asian broth the broth I love the color that rich Golden [Music] Brown It’s amazing thank you Chef if I would change one thing on this dish I would look for a little of that pigeon meat nestled under the noodles or in between that just popped out every once in a while very nicely done thank you looks very [Music] nice the richness and the city de perfect balance that to me it’s a very very nice dish thank you Chef the the Nar I’ve had one or two back in the day when I was a kid never really liked them that’s right the anoa is the inspiration for the dessert that you’ll be making today we want you to elevate this everyday Suite by taking all the elements of the Nimo bar and reconstructing them I’ve never made a Nimo bar before I’ve know where to even begin I have no clue how to make them that’s fine I come from rural Alberta and there’s nothing better to do but B and get fat today I’m uh going to hopefully impress my grandma and I’m making a deep fried Deno bar parois I’m here to the end man there’s no way I’m going home the home Cooks have 60 Minutes to elevate the classic Canadian Nimo bar to a restaurant quality dessert what the hell is burning on Care at the end of this challenge at least one home cook will be sent home this challenge is going to be really difficult for these cooks and I’m happy that I’m watching from the gallery do you have any cream Peno yeah can i b just a smidge I just need a touch thanks H you’re welcome how didn’t make that Soft custardy Stuff eggs cream milk sometimes we help each other out but step by step how do I do this how do I do this how do I do that I found that very strange Samar what do you think honestly Cari has to ask Tamara in top nine how to make a custard add cornstarch to cold water and then mix it in the mixture you’re doing something that you don’t know how to do it’s I what I would have done it just more making sure that you’re doing it the right way Samara yes chef tell me what you’re working on uh today I am making uh two types of deep fried proats and what kind of dough is that uh it’s a chocolate cocoa you think this is the winning dish absolutely Chef suitable for high class restaurant I can guarantee it Chef this is down to the final few and this is when I want to really shine well I wish you the best of luck with it thank you Danielle chooses Nimo bars thinking that that would be the most difficult thing but she doesn’t know that I have these aces up my sleeve and they’re starting to come out my grandma always makes perogies and she also always makes Nima bars I wanted to do a recreation of a Nima bar into a proi [Music] form I like the texture you got the chocolate inside the coconut wow presentation it’s light-hearted and fun the pries are good you should be very proud thanks if she keeps pulling out dishes like she did today she very well could be my [Music] competition there were two standout desserts today the home cook who made the best one reinterpreted the Nimo bar in a clever and inventive way Tamara today you played your cards right congratulations I’ve been totally waiting for this dat there’s only seven people in my way to win $100,000 and most importantly the first Master Chef Canada title Kamara you also get First Choice in choosing your team this person cooks with spice and I need double to spice I pick Marita being the first pick is flattering it shows that she thinks that I’m some someone who could help her team win Eric who are you going to choose first person I’m going to pick is really a no-brainer he’s a wizard when it comes to Italian food my first pick is penino penino is going to be the key to winning this challenge I picked Mike I hate team challenges cuz I’m always in the bottom I choose Danielle I don’t want to be picked last again I’m always picked last so tomorrow who’s going to complete your team so this is strategic Eric and Kayla don’t get along so I definitely pick Julie so Eric how do you feel now that you have Kaylor on your team feel perfectly great having Kayla on my team I’m absolutely nervous having Kayla on my team but I’ll try to make it work Tamara yes chef we’re giving you one more Advantage perfect you have the option of trading a member of your team for someone on the red team perfect think carefully I am a poker player so I have a lot of strategy I really like to plan every move so I would like to switch uh Pino for jul dear decides to take penino from my team yeah it does suck a bit but it surprises me that she gives me another Italian it’s a good move trust me I think we’ll work fine together I’m still confident so now I’m on the Italiano team and I’m happy cuz I do not like Mexican food okay guys start start talking Tam okay for sure we’re going to do a taco right AB Taco this is a big challenge for me this is the first time I’m team captain this is where I want to shine I’m thinking a steak taco and we can either braze it Grill it or whatever we have to put on a plate that’s worth $5 and make it delicious I’m thinking on the side a Ceviche with a tortilla chips Tam decides to do you might be a little ambitious here there’s so many components too much let’s just do one taco I I don’t think that’s enough you guys the all that arguing what to do what to do the less time we’re going to have making it we need to make a decision now what do you guys think I think that’s good yeah okay so glad we picked Mexican it was a great choice Samara give me a couple minutes tell me what you’re working on what’s on the menu we’re going to do a plank steak taco with a red and uh green sauce and some charred corn we’re also going to do a shrimp ceviche you’re going to do a cich yes chef personally I would say drop the shrimp stick to one make it delicious okay all right you can do that yes chef P you hear that no shrimp Chef Michael suggests to scrap the ceviche great idea now our menu is more focused and right away we get to work salt salt salt yeah yeah yeah yeah 60 Minutes has gone by there’s a big crowd building up and you’ll be feeding them in 60 minutes 60 Minutes come on guys we got to move a little bit faster here come on get out here yes chef look you got one guy you got cutting by himself somebody should be helping him yes sir okay Mike you’re here okay use your team efficiently or else you’re not going to be able to get the food out on time okay yes sir we’re going to run out these things could take us down well The Blue Team struggles to get caught up on their meat prep the red team has a sub finished and ready to [Music] sample that’s good I like the Basel on it Eric one thing you cannot afford to have is raw meatballs today abely Che I do not want to get one complaint one minute see this big Crow behind me they’re going to be attacking the food truck in 1 minute okay let’s start putting stuff together right now where are the taco shells 10 9 8 pie of let’s go right now let make some right now 2 1 now time’s up I see a huge gigantic line coming over to our truck so now I’m even panicking more hi there sure one taco one behind let’s go two want order two what the hell our lineup’s not moving because we’re not getting food out there quick enough nine total nine tacos now we need this station to be clear it’s just a mess in the food truck at this pointu pandemonium Mike is slow gently placing meat on the cheese putting a nice dollop of sauce it’s cute for at home but not a food truckar I think you should be here much you need it yeah okay is like Mike just just get in the freaking window and I was like okay good that’s where I want to be I want to talk to the customers anyways everyone’s just working their tails off where is the onion these are all perfectly cooked these are all cooked while the red team loses time double-checking Eric’s meatballs The Blue Team takes the opportunity to steal back some customers this is my big chance the red team put on a plate that’s raw and I think that’s great this is our time to step ahead we need someone to go work the crowd Pino do some magic so I quickly grab a dish and I start working the crowd showing people other customers who who bought food from the town truck look what we have how you doing over there have we tried the Mexican yet Mexicana we have a marinated flank steak in there this is just what comes on the side we have two different types of craft cheese one’s spicy one’s not I’m I’m the Italian who’s converted today so I tell him I’m Italian but I’ve gone Mexican tell them Peno sent you and they’ll take good care of you 1 minute you have 1 minute right here we go underlay underlay one more one more guys we’re rocking it Eric we’re rocking it can you just ask them if they want spicy or not spicy cheese or ising the craft cabanero cheese and the Tex Mex sure here we’ll give you two subs and an extra meatball each in the dying moments of the food truck challenge both teams are fighting to win over the final few customers there’s no weight in our line over here no wait come over here our Line’s moving way faster thank you very much they are hustling service over service is over close to cat foox now blue [Music] team makes me sick to my stomach that we are literally $15 short $15 I was a leader I let my team down and I let a raw meatball out three tacos at the end at the end three tacos when I run into that pantry I think of two dishes not one and I get the ingredients for [Music] both feeling good about lster not feeling good about time it’s very easy to overcook I want to make sure I don’t do that today I’m really interested in seeing how Tamara pulls her dish together so far in her basket I saw white asparagus green asparagus feno I saw mangoes bloody hell I don’t know what she’s doing Tamara hi chef so you’ve picked out lots of ingredients on the pantry keeping your options open yes chef so what are you preparing I am doing a Caribbean agent infusion with a little bit of Curry and butter poach Lobster any concerns with the delicate flavors of the lobster using Curry how big and robust it can be yes chef I’m just using Curry as an accent I’m not actually currying anything so a subtle background you got it Chef thank you 5 minutes perfect if I’m having a hard time so is everybody else cuz I know I move a lot faster than everybody [Music] tell me about your dish a butter poached Lobster with Thai mango Salo with fresh peas and some red onion and some celery Leaf if you overcook a lobster it is tough it is rubbery this should be moist succulent tender if cooked just to the point do you think it’s cooked to the point yes Che doesn’t disappoint thank you Chef the mango the pink grapefruit the shredded sugar snap peas crisp Citrus refreshing simple but very tasty thank you Chef every time you go in the pantry you have two baskets with you I like to see you have one basket and plan it out and focus a little bit [Music] more the lobster is perfect you could have just had this on a plate to basically show us how well you cook lobster thank you [Music] Chef come on up I have a taste pork dumpling suai Haka shrimp dumplings spring rose crispy but not greasy I’m ecstatic it’s dim some like Yay first thing I do like any Kitchen Chinese Kitchen western kitchen Mason plus cut up the shrimp cut up the meat cut up the vegetables get that all the way P they need to be like Square match sticks okay then you work on the filling you need to chop the pork ASAP and get it whipping you got it you got to move got to move moving no you could leave a couple do you think with these tag team challenges that there is one leader that emerges well that’s the only way it’ll work take half the carrots and I want you to put sugar and rice wine vinegar in it taste it taste it it’s good my game plan is listen to Tam she knows a lot more about dimon than I do I think tomara is the strong one in that team switch kidding me cut that pork we’re just going to get everything ready what have you done we’ve done the filling we’ve done now we’re going to prep the spring roll so do I have to slice them this way first straight straight down thin slices thin slices yes thin exactly like the Cabbage when they’re all done sliced prepped what you going to do with them you need to have a vision you need to know what you’re working towards in order to get this done yes chef you’re the one who’s guiding Pino you’re the one who knows what they’re doing is it a one-man show no Chef you sure yes chef switch switch okay move move move my turn my turn move move you have 30 minutes remaining your final 30 minutes we can’t taste anymore we just got to make them your fillings should be done you should be making dumplings Pino’s pacing like he’s in a delivery room I think it’s twins that’s so which one is the toughest to shape hwow definitely how are you at the hwow which one’s that one trimp with the rice wrapper I can fold it those are my toughest I can do everything else okay then I’ll do those you know how to do spring rolls I don’t know how to fold them perfectly I can walk you through it yeah I’ll roll it no problem how many you got so far I got three done nice see if you can make those up before we switch pump it out darling pump it out good yes dump them out here and salt them done y just salt it okay done done just leave them switch F come on 5 minutes left 5 minutes left yeah it’s really hard to tell who’s doing the best right now Eric this is the biggest 5 minutes of your life I think the final couple minutes is going to be very important remember they still have to put it together in the platter Tam just put everything on this plate you got this Marita good job Eric those are done two minutes left I need to sue my here I can’t do anything don’t forget to put the caviar on top remember little bit too on top for your grandfather 1 minute pass me on the platter this is all you girl good job Rita you got this 30 seconds yes Tamara I want beautiful presentation I can’t watch this 10 9 8 7 6 5 4 3 we never got those 2 1 Stop looks impressive who did what it was pretty much a joint effort Tamar did a lot more of the seasoning cuz she has a cener sense on what to make and the dim some Peno was able to do all the other stuff when we’re switching off that I’m not able to there was a time to lead and a time to follow and this time for me was definitely a time to follow spring roll out color is nice I must say it’s very good thank you Chef season nicely deep frying crispy and not greasy now Haka shrimp dumpling is the hardest one pastry and also the thickness I think you got it right thank you very much unfortunately seasoning little bit Bland but un that very impressive coming from you that’s amazing thank you Chef so tell me what you put into the sumay we have some pork we have sugar sesame oil and ashaki mushrooms so I should be able to taste all those flavors yes chef did you taste it yourselves we did actually you know what those flavors came through thank you very much chefs order Chef all right let’s check out these plates yes Tamara yes these beats look beautiful finally we have a competition here you’re starting to Plate like you mean it right yes chef good Chef it’s better than good it’s really amazing thank you Chef I’m I’m beyond impressed I’ll be honest with you the Red Team rocks rocks rocks rocks the appetizer around like we are killing it and according to the diners both teams are knocking it out of the park yum man I’ve had many beef salads but none quite presented like this the presentation’s Beautiful the texture is great it’s cooked to Perfection honestly everything is like a party in my mouth that’s really good I’m loving this customer feedback will be taken into account but ultimately the judges will choose the winning team both these plates are beautiful I would have to agree that the plates look stunning the blue team’s plating was a little messy it wasn’t as refined hey hey stop talking tast I’m hungry the blue team that’s beautiful I mean that is to me Perfection little bit rare on the inside now let’s compare the red team to the blue team I would say this sea scallop is a little salty kayb was a little heavy-handed I think okay guys let’s move on to the next appetizer when you put the two side by side you really notice how the presentations differ the red team here seems to really have the edge on the presentation it’s plated properly the proportions are all correct The Blue Team unfortunately it’s very sparse it’s very light on the dressing that’s the only flaw though let’s try The Blue Team blue okay you know I really love the textures you know you got the crunchy Walnut you got the hydrated beetroot juice they pulled it off now the red team here the Beet is cooked to Perfection look at that absolutely perfect I couldn’t tell the difference if one of my Cooks played this you guys look too much you should be eating because this tastes absolutely perfect the tricky part is now you have to synchronize halit and V they both take different times to cook right so I’m on the vanison and it’s not the easiest protein to cook [ __ ] that’s hot Kayla’s going to cook the hell a bit I’m dropping no we need to get his venon on First and Tamar’s going to Plate both dishes you’re both quiet Le Kayla not yet I got to drop it or it’s going to be a dead pan then leave the pan move it off the heat Kayla don’t do it I feel like I can’t breathe and I just have to pump out these dishes let me drop let me drop no not yet I don’t want you putting that hel ofet in until he’s put the venison in the oven you got it but despite Tamara’s instructions Kayla decides to start the hban how far is this away this is 6 minutes away Chef you sure about that yes 6 minutes and 6 minutes here yeah so if this is 6 minutes away and your venison’s 6 minutes away for what about resting so your’s 10 minutes away yeah so in 10 minutes this fish will be overcooked okay right Kayla what did I tell you about the fish Kayla if you’re not going to listen you’re going to be off the station [ __ ] dead fish dead fish get a new one over on The Blue Team Eric has his proteins under control and the first dishes are ready to leave the kitchen some nice looking plates here service but the red team continues to struggle and one of their tables is getting restless can I talk you into staying just 5 more minutes to give us another chance to try and get your food out okay 5 minutes we have to go thank you appreciate it I’m using my appetite I’ve just had table 7 grab me and tell me that if they cannot get their main courses in 5 minutes they’re going to leave Tamara yes table seven is you yes this table is leaving the restaurant if the food is not there in 1 minute how did that happen we need those fish now we need them plated now I’m totally over elmed I’m not trying to yell at her because I’m a put him on the plate I’m trying to yell at her so we can win yes chef guys honestly we’ve got tables that are going to walk out any minute getting yes I got to get the venison in one sec here if they leave because of your dishes there be huge consequences they left they couldn’t wait any longer table s tomorrow has walked out just walked out table 7 is you that’s never ever happened in this restaurant let’s go yes work together as a team I need you to help her with signs and me plating okay we have enough V okay we lost one sucks brutal so we just got to be focused service but just as the red team starts to hit their Rhythm the blue team loses theirs okay next we’re doing them at the same time okay nice hot pen we’re almost there guys we can do this with Claudio’s help the blue team gets back on track how long you’re going to have everything up in 6 minutes okay start plating let’s go and the red team continues to pump out orders order some nice looking plates here the red team service let me kind of just get the groove going hit are ready service table eight let’s go guys we got a rhythm now let’s push it out mine’s good I like the H it and I like this coconut broth kind of the best thing I’ve ever had oh my really good service come on service service the last plate goes goes out are we done yeah we’re done being here and working in a professional kitchen makes me want to have a restaurant more than ever my father passed away when I was young and he was a restaurant tour you did such a good job my dad would have been so proud of me running this Kitchen tonight Marita yes chef because you had the best dish in the last pressure test we’re going to give you an important choice who would you like to cook with today you can choose to cook with just one partner or you can build yourself a team of three think carefully group dynamics can be complicated Chef I will be only picking one person today my choice is going to be someone I know will work as fast as I can and will be on the same page as I am and that person is Tamara maybe she should pick a third person because if we do go to a pressure test then it should be somebody that we can beat the two of us are two moms nobody knows how to cook for a family better than two moms who do it every day moms get it done Samara how is it to have your family here it’s amazing to see my husband and my kids and the first thing they asked was what’s for supper so I can’t wait to cook for them today can you get me all the spices seeing my family I am ready to win this challenge I’m making the cry chicken curry from scratch there’s a lot of things that can go wrong curry in a hurry I’m roasting all my spices into a curry paste I’m really worried that I don’t have enough time to make the flavors really come out like how I would at home Marita and Tamara could be at a potential disadvantage because there’s only two of them in that team if they had the third person they could be doing what the blue team is doing and having someone do a lot of the prep CU they’re having to cook for 12 individuals today I need the ginger paste and the garlic paste okay well let me turn down the heat I put the garlic and ginger and they burn within a couple seconds my pans are too hot and I have to start over there’s a deep concern with tomorrow right now she burnt her Curry I put on a second pan of garlic and it does the same it burns right off the bat if I burn one little speck of it the whole flavor of the curry will be ruined if this next Curry burn and we just serve plain chicken honestly I think I’m going home Marita this is almost done I want you to just taste this okay oh my God delicious finally I get it right thanks Marita the red [Music] team congratulations Marita and Tamara thank you Chef thank you you’re safe from elimination and automatically have a place in the final [Music] four just think about my kids and why I’m here and and what I’m supposed to be doing here just trying to do my best there’s so much good stuff in that box between the ve the sausage the cheese the ground of Pano you could make fresh pasta you could do a classic F dish the opportunities are Limitless I’m making ve loin medallions with a spatel fried Capers a little tomato salad and I’ll be right back if they over complicate it I think that could be a big problem for them you got to keep things pure and simple with great classic Italian ingredients like this it’s often a case of less is more less is more I’m just most worried about the dish tasting good it’s just how everything will come together My Pan is smoking because I overheated it too long so I get rid of it I’m dying inside I’m going crazy inside I’m thinking okay next step Next Step Next Step okay tomara what do you got going on what are you going to make uh I’m going to do a de uh Loy medallions with a spatel chef I do Fusion you do Fusion yes chef Fusion without confusion absolutely Chef where’s your V Line hopefully that’s cooking already in about 5 minutes I’m going to put it on so you haven’t started cooking the ve ve on yet no Chef I’m from Alberta so I’m very familiar with proteins I think that’s definitely one of my strong points I’m a very positive person but you know one dish will send you home good luck Tamara tell me about it Vin boiled and pan fried some spatel tomato uh reduction and a tomato salad so what do you think of this challenge I think it was a really tough challenge I’m a bit creative and I like to kind of go outside the box and today I had to stay within the Box this is a very very ambitious dish showing off a little bit here right uh no I wanted to you’re not showing off no if you’re not going to show off now when when are you going to show off I’m a bit of a poker player I wanted to do something that is going to set me apart from the rest of them you have a perfectly cooked me loin thank you what is that with you Canadians we know how to cook our meat you know how to cook your meat what did you season it with just some salt and pepper I think that this dish shows your ambition but also at the same time shows a bit of your inexperience mhm thank you you’re welcome I see the tomato salad super simple super straightforward and super safe which is a little unlike you and then on the other side it is far more gutsy and adventurous ve nicely cooked and I think you could have put considerably more white wine with that tomato base that you had there more olive oil and had a much more luscious sauce it’s not perfect but it’s a decent dish thank you please join the others Tamara my God Tamara you used to be a professional poker player and for a long time it was hard for us to get a read on you recently however you showed us your hand with a series of excellent dishes that’s a big big flavor it’s a very very nice dish it was enough to show us and the rest of Canada what your husband and two little girls already know you are an excellent cook please come up and say goodbye thank you very much je it’s been a pleasure I cooked with soul and I cooked with my heart every single time I’m going to try to impress today I’m not playing it safe that’s for sure I came here as a mom and teacher I was blown away by the flavors I’m a yes and I’m leaving as an educated proud home cook my dad would have been so proud of me he’s the one that introduced me into the culinary world [Music] I’m going to make a marinated pork tenderloin with a noodle sow fry I’m going to make a peanut vinegar a little bit of sweet and I added a little bit of me some spice you have 15 minutes left I just have to put my meat under the broiler just a matter of getting it all together at the last minute [Music] Marita What’s this called noodle Stow fry with a sweet and spicy vinegret and a cilantro salad on top [Music] you certainly nailed it with the hot and sweet I thought the seasoning was [Music] perfect what I really admire about this dish is the Scotch bonnet have you worked with that ingredient before yes I use it all the time I don’t think anyone else even used that pepper you know those flavors are strong bold that heat just pushes you right to the edge but then that sweetness brings you right back it’s that fine balance that you manag to [Music] achieve awesome what is that in front of you is an array of raw ingredients some are exotic and some may be more familiar just like you’d find in the kitchens of any quality restaurant but these ingredients are not just from any restaurant they’re from our restaurants it’s really cool to see what these chefs are inspired by so my contribution to these box is taro a basic Staple in all Asia just treat it like a potato Kimi something spicy sea urgent it’s treasure from the sea it’s something you either love or hate and we love it oh boy daring frood in case you haven’t noticed it stinks it’s the King of Fruit in Asia if you can use this you will really impress me Marita so tell me what you’re cooking monk fish what are the flavors in the pot mostly Asian inspired I’ve got that garlic the ponzu a little bit of fish sauce some miso I even put in a piece of that kimchi in there for that spice and you have an idea how it’s all going to come together on the plate it’s in my head sounds like you got a lot going on I definitely [Music] do I’ve made a little bit of a glaze for the monk fish and I have a sweet and spicy Kim cheese SL on the bottom fish looks quite nice wow that’s a lot going on in my mouth you got the fish nicely cooked it goes nicely with the kimchi and I’m glad you didn’t overseason it because kimchi it’s very salty that was smart and I like it it’s good to see you thinking outside the box and your repertoire is growing you continue to impress it’s really hard while the Dough’s raising they need to get all their toppings ready I would actually stick to the classics something that’s filled great chocolate top doughnut I might add a little bit of sea salt to the top of that I wouldn’t try to reinvent the doughnut here R yes chef so what other Donuts you making I’m making a strawberry lemonade a vanilla brulee and a coconut donut that sounds very tropical to me I’m interested in the strawberry lemonade how is that going to get into a dut I’m going to make this into a compost and I’m going to put it a little bit in the middle ah I see in the center yes keep an eye on that clock yes y my money right now is on Marita I think Marita cooking her Donuts now is a good strategy now she can then focus on just the toppings and the fillings only Eric is doing eight different varieties what eight he doesn’t think the pressure test is tough enough already with having to make three Donuts he’s making it more difficult for himself 15 minutes at this time I will be removing all your Donuts from the fire and letting it cool it’s so crazy to look down and you think that Pino or Marita or Erica is going home today those are three really good home Cooks come on Marita you got this girl look at that oh my God oh my God it’s not a good idea at all [Music] holy you only have a couple minutes Marita last 5 minutes 10 9 8 7 6 5 4 3 2 1 head up nice job guys please bring your box up to the front Okay let’s open this up wow these look perfect you’re married to a policeman right okay tell me what we have here first I’ve got a vanilla brulee a strawberry lemonade and a fairy coconut donut let’s do the coconut because I love coconut love it I can taste all the components the glaze is just perfect that to me is a very coconut donut thank you Chef there we go hi chef these look beautiful thank you chef little jewels in a box me try the strawberry lemonade sounds wonderful that hint of lemon it always makes that fruit come alive and that’s exactly what happens with this donut thank you Chef that strawberry is upfront that lemon is a second flavor you are the donut Diva today thank you Chef well done wow Marita’s Donuts were stunning they were beautiful they look like they came from a shop hi Marita hi chef so what are you making Mediterranean stew mm with calamari and I’m going to do a Roy Trinidadian bread a Roy are you from Trinidad I am from Trinidad yes Che I hope that I can impress you today with a little Trinidadian Italian Fusion do I want Fusion or do I want like pure Italian food I think you want to see a little bit of us an important mystory box someone’s going home as well you a number one or you number four I like to say that at number one good luck thank you Chef so some very interesting things happening out there at this point I think Kayla if she can pull off the stuff feel and if it’s still pink and moist in the middle that would be very impressive but very very very ambitious I’m really interested in trying Marita’s Ro she’s frying it off in a little Skillet pan right there and uh by the look on her face she seem to be quite pleased with it so far Eric who’s gone the traditional route I think he’s a little bit confused of what Italian simple Italian pasta means like I seen a lot of raw garlic y just one minute left worried about overcooking the calamari it’s my biggest concern I need to make sure that that calamari is cooked perfectly because if I don’t I may be leaving the Master Chef can in the kitchen last touches want to see goodl looking plates 9 8 7 6 5 4 3 2 1 Stop hands in the air everybody good job there’s always a chance in top four to go home and I took a risk I hope it paid off I kept it simple today I don’t want to seem very frantic in front of Joe he doesn’t know I’m like crazy yet so I don’t usually cook Italians we’ll see how it goes I’m hoping that it was cooked well you never know the first dish we would like to try is you Marita please bring your dish up everything’s riding on the calamari I’m so nervous okay Marita tell me about the dish I did a Mediterranean calamari stew a little bit of Capas and a roe with olives and fresh parley the calamari is cooked perfectly still very very moist very delicate the tomato stew has very nice fresh flavors you taste the olives you taste the onions you taste garlic a lot of garlic for me it’s a very very good expression of ingredients and I think quite frankly it comes together really really strong good job thank you well the dish looks beautiful thank you chef [Music] I think you’ve honored Italian ingredients really well here I like the fact that you added something that’s from you which is the Roy very strong dish thank you thank you Chef I am so relieved that it’s cooked right Marita you had the second best dish in the Mystery Box challenge that means you get the next pick the razor clams or the dungeon is crab I’m thinking about something that’s going to be difficult for Eric I’ve never cooked with razor clams before I have no clue what I’d do with razor clams if she’s smart she would choose the crab because Eric wants the crab so badly I know he does I can see it in his eyes a chef I’ve never cooked with Razer clams before I have cooked crab many times my strategy is one that’s simple Eric is a great cook take the freaking crab do not let Eric have it that crab is so tricky Chef I pick the Razer Clan yes thank you thank you so much I may have just given Eric $100,000 I chose razor clams because it’s something I’ve never worked with before if I’m going to move on to the finale I need to do it big it’s going to be tomato base sauce fresh hibs garlic Scotch bonnet lime juice some nice mango in there for sweetness this dish is going to take the judges to the beach of Trinidad the razor clam is one of my favorite steamed with garlic little bit of oil that to me is simple delicious the real Pitfall for her would be to overcook hi Marita hi chef you have never cooked razor clams before for wise choice I grew up on an island where a shellfish was readily available came fresh to my door I mean honestly you know Eric was over the moon crab is a very tricky thing to cook who do you think is going home I would say Eric this is my moment I like your confidence thank you Chef 2 minutes I want beautiful seafood dishes Eric’s tasting his sauce yeah it’s good now the re is pleading Kayla I can’t see any components of her dish she’s going to run out of time just got to get this PP perfect I’m cooking for my life my hands are just shaky 30 seconds put those garnishes on come on 10 9 8 7 6 5 4 3 2 1 Stop cook for my heart today that’s going to get me to the finale for sure this is the biggest moment of my life and this dish is the biggest dish of my life I just hope it’s enough right now I’m very nervous I’m hoping and praying I make it to the finale Marita please come up I sauteed a little bit of garlic and some olive oil I’ve got Sweet Mango crunchy peppers and cucumbers a sweet tomato and a little bit of the razor clam juice to toss it all in I like the fact that you’ve used the shell great way to present and it gives people an idea of what a razor clam looks like yes chef [Music] those flavors are wonderful they work together well they have good lengths to them clean crisp I do wish there was a little more clam in it because there’s a lot of [Music] garnish the clam spot on I can still taste the sweetness I’m really happy you didn’t put too much heat in because razor clam is very delicate and you respected that I like that I like that very much thank you [Music] Chef I’m making a curry shrimp Roy sliced avocados and a pepper Chutney definitely reminds me of my twin sister what are you making here I am making CED shrimp with Roy have you cooked with shrimp before yes that’s delicious wow that is hot yes I didn’t put that much in it holy 10 minute time check 10 minutes remaining I got to get some color in here I got to get my noi in and into the pan there’s a few things that could go really wrong here how is peno’s noi prefer a bit more sauce but other than that I think he’s doing well I can’t wait for you guys to try Marita’s dish so it looks like a very small portion so I hope I’m going first Marita please bring your plate up while I cooked this dish I put a lot of love into it I really thought of my family Curry and seafood is what I grew up on and it reminded me of my sister cuz she cooks like a Trinidadian Grandma also like my mom the avocado I guess is uh designed to cool everything down a bit yes nice and creamy it works this is to date the best dish I’ve had it’s really it’s incredible you could have this in a restaurant anywhere oh wow I want the recipe yes thank you I think I should do this the right way on the Roy right yes that’s right which is nicely done no Forks Allowed no Forks allowed that’s right well I’m in love thank you Chef it’s such a big compliment almost a case of the uh tortoise under the hair Eric he’s always running around and Marita she tends to be sort of cool Cal and collected it’s an interesting pair you got this Mar I’m like a sledgehammer and she’s like a sword Sledgehammer is pretty risky to bring in battle but if it it lands it’s definitely more painful I’m going to cook a lot cuz that’s what I do with my speed and she’s going to cook simple refined food and probably smaller portions I am the total opposite of Eric he does everything with brisk in it I Am Naturally clumsy so I like to take my time I’m making a soup inspired by my favorite meal uh for my Sunday lunch all fresh ingredients and it’s absolutely delicious I think you can tell a lot about a cook in the way that they make a soup she’s actually very gifted when it comes to layering all those Caribbean Trinidadian flavors a soup to me is just too simple and plain for finale dish is got to be really good to impress me is your soup here sorry Chef oh my God I am so sorry Chef claudo is wearing my soup this is definitely not a good start today all over his jacket oh my God I must say it’s quite delicious actually really come steady girls steady girls I’m cooking with salted pigtail it’s a very cheap cut of meat but it’s packed with flavor and lots of fat so it’s delicious Marita looks like she’s falling behind here is her pigtail fried that’s what she’s just been cutting up [Music] now I can see the pork belly coming out a funny that looks amazing Eric oh yeah it looks good the color looks [Music] beautiful 1 minute you have 1 minute left guys [Music] come on guys you got 10 9 8 7 6 5 4 3 2 [Music] [Applause] [Music] 1 you had a chance to see these amazing dishes but only Alvin Michael and I will be lucky enough to taste them let’s go I’m pretty confident in my flavors this dish is like my grandpa on a plate he taught me like this traditional Chinese barbecue pork and dumplings the portions may be small but the flavor is [Music] Big well done you only had an hour to cook some very complicated appetizers well we’re looking forward to tasting both your dishes Marina yeah ladies first please bring your plate up I wanted to take something that’s traditional Trinidadian and take it up a notch I have a pumpkin callaloo soup a coconut lime crem fresh a nice bread fruit chip on top and some lime pepper sauce Rita I quite like what you’ve done presenting the garnish and then serving the soup separately on the side it’s a nice way to help Elevate the service of a soup so well done on that thank you chef Marita the flavors are absolutely delicious the gentle heat the creaminess and then garnishing it with these wonderful jewels of pumpkin the crispy fried pork tail the flavors of the cooked down carrots and onions the little Shadow Benny the contrasts this is an elevated Caribbean soup your presentation has improved dramatically I mean this is restaurant presentation The Taste absolutely spot on I mean I would come back again again and again for the soup it’s a beautifully balanced soup what I find extraordinary about it is that you’ve taken ingredients from your Homeland and you combine them so brilliantly with some Western ingredients as well you just left me wanting more it’s it’s stunning thank you Chef this dish is Trinidadian and Canadian Meat so I’ve got the black pod and I’ve got some pigeon peas I love fish and I love it with fresh mango and cucumber Chutney this flavor right here there’s the Scotch bonnet I love my Scotch bonnet okay it’s delicious it’s spicy and it’s got flavor just like me oh that smells good Marita you smell it up there yeah girl Marita what you working on I’m working on my cucumber Chutney they’re all telling you it smells good yes Che sure it does it sure does absolutely I can smell the heat in that [Music] too it’s got a good solid base looking great Marita have you worked with black cod before the good thing about the black a it is kind of forgiving it’s going to be I’m so sure about that myself because it is a white fish that is very flaky and become overcooked very quickly and when it’s overcooked it is dry and nobody wants to eat a dry piece of fish keep it nice and moist thank you I have to make sure I cook that card perfectly or else I’m done like dinner 30 seconds wo come on [Applause] yes beautiful Beau 10 9 8 7 6 5 4 3 2 1 in tonight’s second course of the Master Chef Canada Finale Marita has plated black cod and pigeon P puree while Eric has prepared egg noodles with poached Lobster let’s find out if they taste as good as they look please bring them to the banquet room [Music] I hope they brought their passport cuz we’re going to Trinidad with this meal the lobster has to be perfect cuz I overcooked it last time if I overcook it again then what kind of redemption is that Marita please bring up your entree I have black pods steamed in a ter rela with pigeon pee puree a fresh mango chutney on top and fresh cucumber sauce on the side [Music] Mar the pigeon P puree very nice the tomato sweet concentrated very strong flavor the mango bit of sugar you added to remove a little bit of the acidity you have elevated this very simple dish from chadad you’ve created a dish in my opinion that is a destination dish a dish that people would travel for which is a huge accomplishment thank you Chef this piece of black cod see how moist that is how it glistens that is exactly how to cook one of the most beautiful delicate white fish that we serve in restaurants today thank you Chef this is it this is the final dish of the day it’s or Make It or Break It I have a lot of L ments in this dessert ice cream coconut a rum sauce a crumble it’s just a lot to do slow and steady wins the race Marita she’s not feeling her apples which I think is a bad idea yeah it’s not going be a fre fine D I see you’ve left the skin on I think it looks beautiful for the presentation they’re so thin that it doesn’t even affect you good luck keep an eye on the time this is amazing she’s looking confident very confident 30 [Music] seconds 10 9 8 7 6 5 4 3 2 1 [Applause] [Music] got all the [Music] girls this is it this is my best and if I don’t win then there’s no one better to lose you than Marita I lasted till the end I am feeling proud of myself Marita and Eric it’s time for the most important tasting of your life please bring your desserts to the banquet room let’s go [Music] [Applause] [Music] Marita please bring up your [Music] plates can you tell us about your dessert please I have apple crumble with coconut ice cream a warm rum sauce and some coconut dust on the plate looks good let’s [Music] taste lots of good flavors there the ice cream itself it is that big hit of coconut the rum sauce you get that hit of rum it’s not too sweet the crumble itself crisp crunchy nuts toasted beautifully the skin on the Apple I think it would had a lot more finesse had you removed it the ice cream is textbook it has a great mouth feel it’s Rich the apples have a wonderful wonderful flavor absolute winner so great job thank you you seem to have this uh fence here and I’m saying are you doing a two desserts does it work it does it certainly does coconut dust provides a nice texture ice cream bang on I love this dessert thank you Chef beautiful welcome to Master Chef Canada this is something I would make for my husband to woo him and to just make him even more in love with me than he already is thank you I came here to cook everybody under the table hello chefs how are you very well thanks what’s your name my name is Megan and what you cooking for us a paret puree with arugula salad and goat cheese warm beets and a lamb chop with a mint grum on top so all I’m doing is just making the gala it’s got the zest it’s going to have the juice it’s going to have what it needs to give it that really fresh fresh taste the way you rattled off the flavors in that galada you just sounded like a professional chef thank you are you competitive I do not lose I’m very tough I’m here to win I like your confident thank you Megan how this slam supposed to be go to medium rare almost medium [Music] rare very tender well [Music] seasoned what all this oil that’s a lot of oil that is a lot of oil so who’s going to be your cheerleader my husband is my biggest [Music] fan you’re willing to leave them behind for a while yeah absolutely I have two girls so I can’t tell them to go after their dreams and be what they want to be if I can’t go after this for [Music] myself I think the lamb is great I’m not so sure about the gulata for me I think a wonderful pen gravy with that might have been the way to go okay Megan I wasn’t a big fan of the cremolata I just found it a little bit too acidic but I thought overall it was a very nicely presented dish so as far as I’m concerned it’s a yes thank you very much thank you thank you so much Michael I actually disagree the crala went nicely with the lamb but the solid oily soggy P too heavy it’s a no thank you Chef I hold that one last boat that can take you through or send you home do you really have what it takes to leave your family behind I absolutely do I’ve said goodbye to my kids I am in it to win it not coming home without the [Music] title well there were a few mistakes on the plate but I thought you nailed that lamb my answer is yes thank you so much come on up here thank [Music] you congratulations thank you so so much is your husband out there yes he is great we go say hi to him okay thank you [Music] [Applause] big in the house first to audition is Danny a proud Portuguese Canadian food is a huge deal in a Portugese house no daddy my dad is a European Chef he taught me everything I got some crazy knife skills I’m going to blow everybody out of the water each home cook has only only 5 minutes to finish plating their signature dish if two of the three judges think they’ve got what it takes They will receive the coveted Master Chef Canada apron and the chance to move ahead in the competition how are you guys excellent so what’s your name my name is Danny great you have 5 minutes thank you and what are you making today I’m making paner shiso with a spicy Portuguese rice and a beer mustard reduction sauce what do you do I’m a high-rise construction worker wow how high do you go 60 floor sometimes and that doesn’t scare you uh no not at all I do not do Heights that’s a lot of butter you put in the pan what’s the plan there just going to put some beer in there okay mustard also mustard in a plastic bottle you know a bit skeptical did you make that cheso yourself yes it takes me 3 days how’s your sauce doing yeah it’s a little buttery just put more mustard in put more salt and pepper in that’s not hard taste as you go right taste it again all right we got to close this deal you happy with that no I’m not so I think I’m just going to leave it off I don’t want to give you something that I’m not happy with so was this hand cut all the meat in here yes thank you [Music] Chef I’m looking forward to this because you made it yourself yes sauce it’s horrible I would never serve that to you sauce yeah sorry sauce sorry Chef sauce sauce that’s the game winner there you’re very proud of your sausage aren’t you yes very proud it’s old recipe it came from my grandmother thank you chef [Music] tny for me the dish fell short so it’s a no but thank you for what you did Portuguese families they’re very tight yes do you have any supporters here yes we’ll go get them follow you come in [Music] this is my family this is why I’m here the chizo was awesome apparently that’s a recipe that’s been passed down yes my mother-in-law she says yes yes it is very good well if she says yes then I say yes thank you chef [Music] I was looking forward to that beer and mustard sauce that sauce would have made this dish perfect but unfortunately you blew the sauce but you know something I like the chos and that’s good it’s a [Music] yes this is what I’ve wanted all my life three big it’s my model the string of nose has left Carly a 30-year-old Boutique owner from Vancouver feeling a little nervous I want it really bad I want to be Master Chef Canada the food dream is to own a restaurant and my 20-year plan is to own a bed and breakfast how your sace doing girls great her mother Anna has flown thousands of miles to support her today works best Under Pressure I love you on a scale of 1 to 10 my competitive number would be about a 9.5 I’m Carly so what are you cooking for us today I saage an apple turkey meatball on a pars P with a ball reduction oh you got 5 minutes [Music] spatula my garlic it’s my oil did you applied first thing when you heard about Master Chef actually my mom applied for me oh your mom she flew in from Vancouver yet wow would you have applied yourself of course 100% so Carly what’s the time do I have a timer sir how bad do you want to win this I want to win it so bad so bad I on the verge of crazy when you cook at home do you breathe that’s right have a time anybody have a time 30 [Music] seconds time someone get Carly some water there it is gentlemen I’m sweating like [Music] crazy let me tell you the meatball perfectly moist well seasoned P smooth yes and the bomic goes perfectly thank you I can feel your nerves from over there what do we have here that’s a paret puree really simple I just boiled it in the milk and ped it seasoned it with a balom reduction on [Music] top any special seasoning in the meat ball um a special seasoning yes my mom’s covered she had this Cajun mix that she gets when she goes down that’s the mistake I think I’m getting from this is that you ended up using a packaged seasoning thank you thank you Carly I like what’s on the dish it’s simple it’s a definite yes thank you I thought the dish was a decent dish I’m concerned about your confidence level in a competition that is going to be extremely Fierce I have to say no so Cari I hold that one last vote that can and take you through or send you home so Cari do you think that you have what it takes to win this competition yes do you think your mother thinks the same absolutely what do you go get her bring her out here we’ll do what’s your name my name is Anna so Anna yeah I don’t think anyone knows your daughter better than you I love her to Pizza she’s my star does Cari have what it takes and does she have the confidence absolutely she does because I believe in her Anna can you come up here [Music] please so Anna I want you to give this to your daughter hell yeah I’m doing this for us I’m doing for this love doing it for the [Music] love and for the trophy oh I got a sweat on the last home cook of the day is Dora oh look how fancy this sucker is a certified plumber and single mom from Rocky Mountain House Alberta I had my son when I was a third-year plumber I miss him pretty good this is too much of an opportunity to say no to I’d like to have a bakery get whatever I’ve got out there feed it to the masses bring it on life we’re ready you can bet your ass I’m getting an apron today what’s your name my name is Dora what are you making for us today deconstructed blueberry pudding cake deconstructed I got to give you something a little fancified I think what do you do for a living I’m a journeyman plumber gas fitter Red Seal certification you know I can draw a lot of parallels between plumbing and cooking they both require your hands Focus lot of goes down the drain a lot of it goes down the drain 2 minutes left you guys make me nervous a bit I’m really interested in who you’re cooking for today I’m cooking for my son his name is Devon J wow we’re done please P your dish forward oh goodness here she comes this looks beautiful I’m quite surprised by how elegant this is oh God don’t make me cry what would it mean to win everything I don’t think anything can stop you I get that feeling thank you nothing can why are you crying I am just so emotional right now it’s crazy what’s triggering that being away from my son and how long have you been away long about a week so I’m starting to go a little squirly I see you know if if you were to move forward in this competition you know it’s going to be a lot longer that’s okay you can take that on you bet you I can take anything you’re a plumber I’m a fighter you’re a fighter to the Destroyer it’s very light how do you cook on the other side of the kitchen the Savory heck that’s what I most is that right you bet you demon meet the Destroyer [Music] Dora yeah you have made a major major mistake you should not be a plumber that cake was so elegant so light it’s a no-brainer it’s a yes that cake was just complete Harmony [Music] two it’s a yes thank you Dora I love the way it tasted it was slightly lemony Citrus flavor light delicate the blueberry balance was amazing toughest thing you’re going to have to deal with is being it without your son for a while longer it’s a yes you so much come up here and get your apron oh thank you there you go big thank you I’m a little sweaty all right you want to hug me too I want a big plumbers hug thank you so much you guys all righty I want you to go tell you some the good news okay right away I will thank [Music] [Applause] [Music] you guess what baby what Mommy got her white apron but it does mean I’m not going to see you for a little while baby okay I know you know I sure love you I miss you so much love you too this is a life-changing thing absolutely from here on and my life has changed it’s great keep this just in case the next home cook to try for an apron is one of the youngest in the competition 21-year-old Eric a recently graduated chemical engineer with Asian parents you have three options doctor engineer or get beaten I end up being an engineer this is the one chance I have to escape what I for and actually do something I’m passionate about and what are you making today Eric my dish is called this is ducking awesome I’m making a pansier duck breast on a bed of rice with a my take on a red Thai curry sauce we got 5 minutes so tell me your dad don’t want you to be a chef no why doesn’t see a future in it you want to know something I also have a degree in engineering really Eric what is your dream my dream is to open up a restaurant I just want to get away from like what I was was forced to do be my own man seems as if you have this burning desire to do this this is a big chance for me to actually do that a duck looks burnt this is how I usually cook my duck plate has to be up how many times have you cooked rice I don’t know a billion what’s the sauce oh that’s a plum sauce let me try that duck it’s got some good flavor to it what’s in the EG R is there duck inside uh no there’s no duck inside you put some duck on that at least there you know there’s some connection fat you say it’s crispy yeah I say it’s burnt it doesn’t taste burnt I promise you that Eric yes sure I don’t like it when people tell me I’m [Music] wrong Eric you’re a smart guy and you have a great story but it’s the food that really spoke to me so I say yes thank you Chef Eric I think you know food and I think you’re a pretty decent cook but I don’t think you’re ready for it yet my answer is no Eric the chef tells you it’s burnt it’s burnt understand Chef don’t argue because if you argue we don’t want to teach you be humble learn you’re smart correct yes I’m smart but if I’m going to give you a yes I need to see more can you give me more 100% Chef do you know who I am you’re Alvin L you’re a chef you’re an engineer you’re living my dream [Music]