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

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

Channel: MasterChef World

Views: 62,016

Keywords: #masterchef, MasterChef challenge, MasterChef pressure test, best dishes on masterchef, best masterchef dishes, cooking competition, cooking show, how to cook, master chef world, masterchef, masterchef best dishes, masterchef world, recipe, masterchef canada, masterchef canada season 5, masterchef canada full episodes, alvin leung, michael bonacini, claudio aprile, masterchef full episodes, masterchef canada season 5 episode 1, masterchef canada season 5 full episodes, cooking

Id: ab2CRmNI76M

Length: 42min 35sec (2555 seconds)

Published: Wed Apr 24 2024