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00:06Last time on MasterChef Canada.
00:09We have some hungry athletes here.
00:11I need two plates for table one right now.
00:14Holy smoke.
00:15Rise is, like, all over the place.
00:17We don't have a clear vision.
00:18There's space. It looks good.
00:20It looks good.
00:20Guys, let's stop arguing. Let's start plating.
00:22Buy a landslide vote.
00:27The red team!
00:30Geraldine, you have the immunity pin.
00:32I do.
00:32Would you like to trade it in to be safe?
00:34No. I'm going to stick with my team.
00:37The home cook leaving us
00:41will be decided next time in a pressure test.
00:44Oh, my God.
00:46You're kidding.
00:54Here they come.
00:58Pressure test day.
01:00Someone's going to be going home.
01:03Because the blue team lost last time,
01:05the five of us are going to be in a pressure test,
01:07and one of us are going to go home.
01:10I'm going to do my best to make sure it isn't me.
01:13It looks like the kumbaya of them all
01:16lovey-doveying each other maybe has worn off.
01:18They look ready for battle.
01:20They probably feel that they're there because of me.
01:23I was the captain, and we lost.
01:27I feel a little bit of tension.
01:29I'm pissed off.
01:30I'll be real.
01:30I don't deserve to be fighting to stay in this competition right now.
01:33I'm a nice guy, but you poked the bear.
01:37Welcome back, home cooks.
01:39Last time, you were divided into two teams.
01:42Well done, red team.
01:44You walked away with the W, which means your team is safe.
01:49Blue team, you lost, and you all face elimination now.
01:54To show us that you have what it takes
01:57to move forward in the competition,
01:59today you are all going to be tested on your technical skills.
02:03For the first challenge, the five of you
02:05will face the dreaded pressure test,
02:08and one of you will be eliminated.
02:11I'm really avoiding ever having to be in a pressure test.
02:15I can literally feel their hearts pounding
02:17all the way from up here.
02:20Geraldine, the immunity pin is still in play.
02:24And if you run into trouble during this pressure test
02:27and want to save yourself,
02:28you can surrender the pin before time runs out.
02:32I am absolutely ready to tackle this challenge.
02:35I love everyone that I'm cooking against,
02:37but right now they are standing in the way
02:39of me staying or going home.
02:43You're making...
02:47Chicken lollipops with a sauce of your choice.
02:51Made from a chicken wing,
02:53chicken lollipops deliver big flavor in a single bite.
02:57The chicken farmers of Canada have provided us
03:00with our hero ingredient today.
03:02Canadian chickens are raised with a strict standard of care,
03:06free from the added hormones since the 1960s.
03:09Please head to your stations where you'll find
03:11your chicken drumettes already waiting for you.
03:15Back home on Haida Gwaii, we butcher a lot of game.
03:18So I think I got this one in the bag.
03:21Okay, you're going to French along with me.
03:23Let me show you what we're doing.
03:25I'm going to go to the rounded end.
03:28We're cutting down to flatten it
03:32so it stands upright.
03:34You can shave a little bit more off if you need to.
03:37Just be careful and mindful of where your fingers are.
03:40Two beans are standing straight up.
03:42Okay, so next step, I'm going to lay this on its side
03:45and I'm going to pinch right towards the end
03:49and I'm going to cut directly down
03:51and then angle my knife away.
03:55So Frenching is the whole process of taking all this skin
03:58and cleaning that bone.
04:01Hugh's been a chef since the 80s.
04:04He has the skills.
04:05He's showing us why he's an old head
04:07and he's been in this game for a while.
04:09And then we're just pushing down
04:10and that's how they should arrive.
04:14So clean.
04:15You have five minutes to French the rest of your chicken wings.
04:19Nice and clean, crew. Nice and clean.
04:21You guys got it.
04:22I am being minute about the amount of bone
04:25because a really good Frenching is about a clear bone.
04:29I'm Frenching for my life right now.
04:33Down and pull.
04:35Nice, Geraldine. Pristine. Really good.
04:38Damn.
04:39Stay calm. You got it.
04:41If I don't do these chicken lollipops right,
04:43I'm going home.
04:44If somebody needs to be going home today,
04:47it's Riza.
04:48Riza, how are you feeling right now?
04:50Nervous.
04:51These pressure tests are really not racking
04:54because the times are pretty short.
04:56I'm very nervous that something goes wrong.
05:00You got it, Riza.
05:01Just get on the plate and take a deep breath.
05:04Child, Riza is a mess.
05:06That knife is a little bit too loosey-goosey for my liking.
05:10Oh my gosh.
05:11It's close to your fingers.
05:14You guys have 30 seconds left.
05:18Final stretch. Come on.
05:20Deep breath. Deep breath.
05:21Almost there. Almost there.
05:23Nice, Akate. Last one.
05:25Ten.
05:25Here we go. Here we go.
05:27Nine.
05:27Eight.
05:28Seven.
05:29Six.
05:30Five.
05:31Four.
05:32Three.
05:33Two.
05:34One.
05:35Time is up.
05:36Good work.
05:37Good knife work.
05:38Okay.
05:40You now have what you need
05:41to make six perfect chicken lollipops.
05:44We're giving you 20 minutes to get them done.
05:47This is a pressure test
05:49and one of you will be going home.
05:51And your time starts now.
05:55Come on, guys.
05:56This is a lot.
05:56Oh my gosh.
05:58On your right.
05:59On your right.
06:00Go, go, go.
06:01I feel like that was like wind.
06:03We almost got mowed over.
06:04100%.
06:06Brendan's moving.
06:07Behind, behind.
06:08This pressure test is to prove something.
06:11Everybody here was on my team last challenge
06:13and nobody here wanted to listen to me.
06:16Well, I'm going to show you what I can do.
06:18Sorry, sorry, sorry, sorry.
06:19I'm not trying to throw Ryza under the bus,
06:22but last week we were let down.
06:24I don't think the four of us
06:25should have been put in this position right now.
06:27Oh, Lord.
06:29Things are feeling a little bit tense,
06:31but at the end of the day,
06:33I feel like it's a team.
06:35It's not just one person's fault.
06:38I deserve to be here.
06:40I need to start cooking.
06:42Jay's got a full basket too.
06:43You got it, Jay.
06:44Oh, Brendan's ready to go.
06:45The success or fail of this dish
06:47really starts with that technique
06:49that Hugh showed them.
06:5020-minute cook, that's a lot of ingredients.
06:52I'm really excited about this challenge.
06:54A chicken lollipop uses that beautiful dark meat
06:56of that drumette,
06:57so it's going to stay juicy.
06:58It's going to be beautiful,
06:59and it's going to really carry the flavors
07:02of whatever sauces they're choosing.
07:07I'm making Achari Ghost chicken lollipops
07:09with a carrot top and radish micro green chutney.
07:12I'm just putting my all into this dish.
07:16I've seen some maple syrup on Brennan's station.
07:19He's got a waffle iron out.
07:21Okay.
07:22Today, I'm taking a little bit of a risk
07:24because I am doing a completely separate element
07:28from my chicken lollipop.
07:30Today, I'm making chicken and waffles.
07:32I'm doing a waffle
07:33just so I can stand up the chicken
07:35and show off my frenching skills.
07:38Definitely a little risky.
07:40Making another element outside of the brief
07:41could backfire.
07:43If he does successfully make a waffle
07:45and a sauce and really good chicken,
07:48that's a lot he's getting done.
07:53I'm actually going to make something
07:55that I lived off at the restaurant
07:57that I worked at in Vancouver.
07:59I don't want to be trying to figure something else
08:01outside of the box right now.
08:02I want to stick to flavors
08:03that I know that work well together.
08:05I'm going to make teriyaki wings
08:07with a bacon ranch.
08:09This was my go-to snack
08:10when you are a server bartender.
08:13I mean, I worked in restaurants
08:14for like 15, 20 years of my life
08:17and every shift is pressure.
08:19So I do think I excel in pressure.
08:21This is what I came here to do.
08:24I'm making jerk chicken wings.
08:27I never made a jerk spice before.
08:31I'm intrigued.
08:31Rice is going outside of her comfort zone.
08:33I'm seeing soy sauce.
08:34I've never seen these flavors from her before.
08:37With only 20 minutes,
08:38it's a really risky thing
08:40to go outside of your comfort zone.
08:42I'm looking for redemption.
08:43So I'm taking this risk.
08:4814 minutes left.
08:51Ooh, Geraldine, you bacon wrapping?
08:53Yes, a bacon wrap, deep fried.
08:56I like your style.
08:58I like it.
08:59Yeah, yeah, yeah.
09:00Today I'm making a chicken lollipop
09:03with a mustard velouté.
09:05The velouté is a French gravy.
09:07It's really tricky
09:09because you can over or under-season it
09:11and then if I put too much wine in it,
09:14it kind of ruins the whole sauce.
09:17Salt.
09:17Salt, salt, salt, salt.
09:19You feeling confident?
09:20Uh, nope.
09:21I don't think the velouté
09:23is coming together the way I want it to.
09:25I would loosen it up a little bit
09:26with a little bit of stock.
09:27Okay.
09:28You just need to reclaim yourself
09:30and your confidence.
09:31Yes.
09:31Take a breath.
09:33Okay, simmer.
09:35I have about six minutes left
09:38on my fried chicken
09:39and that was my waffle iron
09:40being ready right there.
09:42So I'm making really good time right now.
09:45Need to get going on the trindle.
09:47How do you feel about being in this pressure test?
09:49Not great, to be honest,
09:50but I am here,
09:51so I just got to make sure
09:52that I'm putting something together
09:53to impress you guys.
09:54Why do you think your team
09:55lost the last challenge?
09:56To be honest,
09:57I think we lacked a little bit of leadership.
09:59I think we came together as a team,
10:00but there could have been a lot more
10:01we could have done
10:02if we had a little bit more direction.
10:03It's nice to be part of a team,
10:05but one person's going to win this thing.
10:07100%,
10:07and I'm hoping that's me.
10:08There you go.
10:09Okay, good luck.
10:12Eight minutes left.
10:14Come on, Ryza.
10:15Come on, Ryza.
10:16I don't want to be the last.
10:17Come on, baby.
10:21Oh, God.
10:23That's not good at all.
10:24Things are not coming together
10:25like the way I want.
10:27I am freaking out.
10:28There's too much wine in my velouté,
10:31and it's too loose.
10:33I don't think I could fix this.
10:35The time is really ticking.
10:38I'm pulling my pin.
10:40Judges?
10:41She's putting her pin in.
10:43Oh, my gosh.
10:44Oh, my gosh.
10:45I'm pulling my pin.
10:51There you go.
10:52Oh, my God.
10:54I'm super nervous now
10:55because Geraldine has used the immunity pin,
10:58and now there's only four of us
10:59that are going to be judged.
11:00I need to plate.
11:01I need to glaze these wings.
11:04Home cooks, you've got five minutes left.
11:06Five minutes.
11:08Oh, no.
11:09This is...
11:10I'm feeling frantic.
11:11I have so much to do.
11:13My sauce has not started yet,
11:15and the time is running.
11:17Pineapple.
11:17I'm going to do pineapple ginger.
11:19You don't have the time, Reza.
11:20Yes, I do.
11:21She's the swig of sauce.
11:23Ay!
11:26Oh, no.
11:27Me corté.
11:29Oh, s**t.
11:30Oh, my God.
11:31Medic?
11:31Medic.
11:33I need to wash.
11:34I want to put me gloves.
11:35I need to go.
11:36I need to continue.
11:37I want to continue.
11:38I need to look at it, Chef.
11:40Oh, dear God.
11:41It's deep.
11:42It's deep, Chef.
11:43So Reza just cut herself,
11:44and that was immediate.
11:46Guys, I'm feeling insecure
11:48about what to do here.
11:49The contamination has gone everywhere.
11:51There's blood everywhere.
11:53Stop the clock.
11:54What?
11:58CIBC is giving Canada's
12:00next MasterChef
12:01personalized financial advice
12:02and a cash prize of $100,000.
12:06I...
12:07Oh, jeez.
12:07The contamination
12:08has gone everywhere.
12:10Stop the clock.
12:12How are you feeling?
12:13Okay.
12:14Does he know there's anything like that?
12:15No, no, no, no, no.
12:16I'm feeling really bad
12:18for Reza.
12:19Like, she cut her finger
12:20pretty badly.
12:22That was scary.
12:23This can happen
12:23to any of us.
12:25Okay, Reza,
12:25you can go back in.
12:29Are you okay?
12:30Yeah, I'm okay.
12:32Home cooks,
12:32please come to the front.
12:35This is crazy.
12:37Reza cuts herself.
12:38Geraldine plays her immunity pin.
12:41I don't know what's gonna happen next.
12:44Reza, are you okay?
12:46Yes, I am okay.
12:48Because of the severity
12:49of Reza's cut,
12:51there's a possibility
12:52that the food
12:52has been contaminated
12:53and we can't taste
12:55any of your dishes.
12:57Sorry, guys.
12:58I don't think
12:59this has ever happened
13:00in MasterChef,
13:01like, history.
13:02Does that mean
13:03that four of us
13:04are safe now?
13:05Or does that mean
13:06that we're all doing
13:07this all over again?
13:10This pressure test
13:11is over.
13:13No one will be eliminated
13:15this round.
13:18Home cooks on the gallery,
13:19please come down
13:20down to the front.
13:21You four
13:23and Geraldine
13:24change into a white apron.
13:26Are you gonna be okay to talk?
13:29We're all on edge,
13:30anticipating,
13:31what are they gonna say?
13:32What are they gonna do?
13:33You are all about
13:35to face another challenge,
13:36but because no one
13:38went home
13:38in the pressure test,
13:41this will be
13:42a double elimination.
13:46And one of you
13:47from the blue team
13:48is guaranteed
13:49to go home.
13:51This time,
13:52you're making
13:57chicken roulade.
13:59Oh.
14:00What?
14:01This culinary school classic
14:03is grounded
14:04in French technique,
14:06but we want you
14:07to make your own version
14:08stuffed with delicious
14:10and innovative flavors.
14:12Chicken roulade,
14:13awesome,
14:14old school.
14:15I've made it
14:15a few times at home.
14:16It's a fun technique,
14:17so, yeah,
14:19bring it on.
14:19To achieve
14:20a perfect swirl,
14:22you'll need
14:22to expertly execute
14:24horizontal butterfly cuts.
14:27That looks complicated.
14:29I've never eaten a roulade.
14:30I've never made a roulade.
14:32It's not really
14:32my style of cooking.
14:33Everything you need
14:34to make your roulade
14:35is in the pantry.
14:36In the fridges,
14:37you'll find chicken breast
14:39stamped with the
14:40Raised by Canadian
14:41Farmers logo.
14:42That sticker
14:43lets you know
14:44that the chicken
14:45that you're using today
14:45is raised
14:46with the highest standards.
14:48Geraldine,
14:49you handed in
14:50your immunity pen.
14:51I did.
14:52So you are also
14:53at risk of elimination
14:55with the rest of your team.
14:56I have never made
14:59a chicken roulade before.
15:00I'm completely
15:02out of my element
15:03right now.
15:03I wish I didn't
15:05use my pen today.
15:06You have 60 minutes
15:08to show us
15:09just how skillful
15:10you really are.
15:14And your time
15:15starts now.
15:16Go, go, go, go, go, go.
15:20Don't forget
15:20your chicken, everybody.
15:22Chicken roulade.
15:24It's a classic
15:25for a reason.
15:26Chicken breast
15:26stuffed with deliciousness.
15:27What's not to love?
15:29I am far.
15:31Technically,
15:31it's really demanding,
15:32but it's also
15:33really cool looking.
15:34You got to get
15:35that swirl.
15:35Perfect.
15:37What am I missing?
15:38Chicken.
15:38I haven't even
15:38got my chicken.
15:40Corner.
15:43Okay.
15:45Let's get this
15:45roulade going.
15:51Ooh.
15:52That hurts.
15:52You okay, mama?
15:53I'm okay.
15:55I'm just trying
15:55to stay calm.
15:59Okay.
16:00Let's get this
16:00pesto made,
16:01shall we?
16:02Now, if you were
16:02tackling this challenge,
16:03would you tackle
16:04the filling first
16:05and then work
16:06on getting your chicken
16:07nice and flat?
16:08Absolutely.
16:09I would start off
16:09on the filling
16:10so that it has time
16:11to cook
16:11while you're
16:12pounding out
16:13your roulade.
16:18What I'm making
16:19is an eggplant choka
16:21filled chicken roulade
16:22with a mint
16:24and mango chutney.
16:25I'm trying to create
16:26something that is
16:27flavorful,
16:28unique,
16:29and going to
16:31impress the judges.
16:32There's two people
16:33going home today,
16:34which is crazy.
16:35So I just got to make
16:36sure that I'm at the
16:37top of my game.
16:38My cut is good.
16:39It hurts a little bit,
16:40but I'm here to give it
16:42all because I don't
16:43want to leave.
16:44I'm making chicken roulade
16:46with cranberries
16:48and chorizo
16:49and walnuts.
16:51Even though this is
16:52a French technique,
16:53back in Colombia,
16:55we have something similar.
16:56We call it rollo de pollo.
16:58Even though I'm injured,
17:00I'm feeling confident
17:01that I can do this.
17:05Hey, baby.
17:06Let's do it.
17:08For a successful roulade,
17:10it's important to get
17:11a good butterfly cut on it
17:13so you have a good amount
17:14of surface area
17:15and that will increase
17:16the nice radiuses
17:17that you see.
17:18Smash away all of my
17:20aggression from this morning.
17:22Where's my smasher?
17:23Smash, smash, smash, smash, smash.
17:27Okay, pound this bad boy down.
17:30I am making a chicken roulade
17:33stuffed with fig,
17:34prosciutto,
17:36walnuts,
17:36and dried cherries.
17:39I'm worried about
17:41the technical aspect
17:42of roulade.
17:43It's really tough to make.
17:45But if I can nail that,
17:47I think I'm going to be good.
17:49Brenda's being nice
17:49and gentle, I think.
17:50Yeah, he's got that technique
17:51down where it's like
17:53not just pounding down
17:54but pounding out.
17:56Down and out.
17:57Down and out.
18:00I'm making a jeera chicken roulade.
18:02So jeera chicken is like
18:03a classic Indian dry curry.
18:06I grew up in the Middle East.
18:07My parents are
18:08East African Indian.
18:10So yeah,
18:11let me go back to my roots.
18:15I will say,
18:16a leon seems to just
18:17be going straight down.
18:18Like hammering a nail.
18:20That's an easy way
18:21to put a hole
18:21into your chicken.
18:22100%.
18:23I am pounding my roulade
18:25and all of a sudden,
18:26what the hell?
18:27I realize I may have done it
18:29a little bit too hard.
18:31Ah, no.
18:32Because as soon as
18:33I pick it up,
18:35boom,
18:36it splits.
18:39I'm just going to make
18:39a smaller one.
18:41Allian is only
18:43cooking
18:44one half
18:45of one chicken breast.
18:47He has a whole other
18:48chicken breast right there.
18:49I just don't think
18:50he's seeing it.
18:51Oh,
18:52it's good anyways.
18:54Hey, let's roll
18:55this bad
18:59definitely high stakes,
19:01high pressure,
19:02but I'm also feeling
19:03really excited
19:03to bring Albanian flavors
19:05to this kitchen.
19:06I moved to Canada
19:07when I was about
19:08six years old
19:08from Albania.
19:09Albanian food
19:10is really underrepresented.
19:12Stir this up.
19:13I want to show
19:14more of my heritage,
19:15where I come from
19:16and how that's
19:17shaped who I am.
19:17So,
19:18I'm making
19:19an Albanian-inspired
19:20chicken roulade
19:21stuffed with
19:22Ivar
19:23with some
19:23smashed potatoes
19:24and an herby
19:25white wine sauce.
19:27Lindsay, hello.
19:29Hello.
19:29I see we're working
19:30on our torsion right now.
19:31Indeed,
19:31how the sausage
19:32is made per se.
19:33What flavors
19:34have we got
19:34going on in there?
19:35I've gone Albanian
19:36today.
19:37The base
19:38is an Ivar spread,
19:39which is roasted
19:40red pepper.
19:40Okay.
19:42Eggplant dip
19:43that we grow up
19:44eating all the time,
19:45breakfast, lunch,
19:46and dinner.
19:46Now,
19:46I see you're using
19:47a jar of this.
19:48Did you think
19:49about making it today?
19:50Yes,
19:51but it takes three days.
19:52Interesting.
19:53You beefed it up
19:54just a little bit
19:55with some stuff?
19:56Breadcrumbs,
19:57Aleppo pepper,
19:57pomegranate molasses,
19:58lots of flavorings.
19:59Okay.
20:00Yeah.
20:01I'm feeling confident
20:02that I have
20:03some good flavors here,
20:04some good building blocks,
20:05and some nice color.
20:06Lindsay is using
20:08basically just
20:10an array of jars.
20:11Okay.
20:11And mixing those jars
20:12together and putting it
20:13on the inside of her chicken.
20:14That worries me,
20:16because this is
20:16the MasterChef Canada kitchen.
20:18Is that up to snuff?
20:19I'm not sure.
20:20Stay calm, Lindsay.
20:21Stay calm.
20:31Be pretty for me.
20:34Home cooks,
20:34you've got 31 minutes.
20:36You're almost halfway
20:37through this cook.
20:39Oh, God.
20:41You're almost making,
20:42like, a rolled sausage
20:43out of that chicken.
20:45And then just torque it up
20:47in plastic wrap
20:48to really get a firm cylinder.
20:51Oh, my God, no.
20:54Come on, eat you nice and tight.
20:57Let me tell you something
20:58about roulade.
20:59It's hard.
21:00This is not easy.
21:02If you don't roll it tight enough,
21:03you're screwed.
21:07So once they get this roulade done,
21:10you want to be
21:10at a poaching temperature
21:11and cook a little more slowly.
21:14Hot tub.
21:14Mellow out in that water.
21:16Enjoy your hot tub, sir.
21:19The next step is to figure out
21:21what the rest of your elements
21:22are on the plate.
21:23So that's really
21:24what they need to be thinking of.
21:26We're going to dry up
21:27my potatoes.
21:28Oh, nice.
21:29That is really nice.
21:31Oh, no.
21:34This broke.
21:35It broke.
21:36It broke.
21:37It broke.
21:38It's just a disaster.
21:40It's a disaster.
21:41Now I have to make
21:42another roulade.
21:43Raisa's having a lot of trouble
21:45with her chicken.
21:47Oh, my God,
21:48that chicken should have been
21:49already in the water.
21:51I'm not sure
21:53if I'm going to have enough time
21:55for my roulade
21:56to cook through.
21:58Let's hope it works.
22:02So today for you,
22:03we have our house, Red.
22:07Hi, Hekate.
22:08Hi.
22:09Now what do you have
22:10going on in this pot over here?
22:11I'm going to be doing
22:12a Southeriak root puree
22:13with my roulade.
22:15Okay.
22:15My mother-in-law
22:16is French-Canadian.
22:17Yes.
22:17And I don't know
22:19anything about this,
22:20but I know it's a French dish.
22:21Okay.
22:21And she's inspiring
22:22all of these flavors
22:23for me today.
22:24So you're cooking a dish
22:25that you've never done before
22:26in the MasterChef Canada kitchen.
22:28Yes.
22:29Okay.
22:30My mother-in-law Nancy
22:31is quite literally
22:33the living version of love.
22:35I craved that
22:36from my own parents
22:37for so long.
22:38And it wasn't really
22:40until Nancy
22:42where I feel like
22:44I experienced that
22:45just unwavering love
22:48and support.
22:49My mother-in-law
22:50has saved me
22:51from so many things
22:52in life,
22:53but if her inspiration
22:54can get me in the top,
22:55it would be extra special.
22:57Ten minutes left.
22:59Ten minutes.
23:03That'll be the last thing
23:04we get in.
23:07How's it going?
23:07Very good, thanks.
23:08What's in your chicken?
23:10Inside, there is
23:11walnut, sun-dried tomato,
23:12a little porcini powder,
23:13anchovy paste,
23:14and prosciutto.
23:16Okay, and where are you
23:17taking us?
23:18Tuscany, specifically.
23:19So in the other pan,
23:20we got the beginnings
23:20of a classic ribollita.
23:22I spend a lot of time
23:24traveling and tasting wine
23:25around Tuscany,
23:26and one thing
23:27that I can never miss
23:28is the ribollita.
23:29It is a rustic Italian
23:32overnight dish.
23:33So you have carrots,
23:34celery, onions, kale,
23:36sometimes beans,
23:37held together
23:38with days-old bread.
23:40We're not going to get
23:41to eat it the next day.
23:42That's when ribollita
23:43is the best.
23:44That's true.
23:45Good luck.
23:47We should be good.
23:48Good.
23:56Looks cooked to me.
24:00Done.
24:00It's not done.
24:01Riza, we've got
24:02just under five minutes.
24:04How are we feeling?
24:05I'm feeling really stressed out.
24:06Okay.
24:07What temp are we at
24:08with the roulade?
24:09Uh, 140.
24:10140, okay.
24:11Uh, okay.
24:12We've got four and a half minutes.
24:13Hi.
24:15I'm so frazzled.
24:16Someone from blue
24:17is guaranteed to go home,
24:18and it better not be me.
24:22I'm concerned
24:23that my spiral
24:25isn't clear enough.
24:27It's very monochrome.
24:29There is two minutes left.
24:32Come on, baby.
24:37Piccata is searing
24:38the individual pieces,
24:40which could really dry it out.
24:42Oh.
24:43This better be stunning.
24:47No.
24:47That's not good.
24:49No.
24:50Allianz is falling apart.
24:52Allianz falling apart,
24:53and Allianz chicken
24:54is falling apart.
24:55Oh, my God.
24:59Is her chicken out?
25:01Oh, my God.
25:04Looking a little pale
25:06on the outside.
25:07Oh, my God.
25:08Home cook,
25:0930 seconds left.
25:10Make sure it's all
25:11on the plate.
25:12On the plates,
25:13on the plates.
25:15I don't even know
25:17if she's going to get
25:17any on the plate.
25:19My relapse
25:20does not cook through.
25:22I'm really devastated.
25:24Nine,
25:26eight,
25:27seven,
25:28six,
25:28five,
25:30four,
25:31three,
25:32two,
25:33one.
25:34Time's up.
25:35Time's up.
25:39Oh, my God.
25:42Good job.
25:42Good job.
25:43Bring it in.
25:45I think I did enough,
25:47but Blue Team
25:47is double at risk,
25:48and it looks cute,
25:50but it all comes down
25:51to flavor.
25:53Looking down at the dish,
25:54it matches kind of
25:55the vision that I had
25:56for this,
25:56so I like it.
25:57You fought.
26:00It's true.
26:02I think if I didn't ruin
26:04the first chicken breast,
26:06I would have made it.
26:07It is what it is.
26:11Before we taste your dishes,
26:12we're going to take
26:13a closer look.
26:14I think this was
26:15a hard challenge
26:16for a lot of cooks
26:17in this kitchen.
26:18For some of the more
26:19modern or younger cooks
26:20on here,
26:21it's like they may have
26:21never even seen it before,
26:22much less made it.
26:25It's not the plate
26:25that I envisioned
26:26when you described it to me.
26:31Looking down at my plate,
26:33I'm definitely concerned
26:35about the collapsed roulade.
26:37Looks like your chicken
26:38fell apart.
26:39Yeah, a little bit
26:40at the end.
26:41Nice spiral.
26:46Okay.
26:48Oh, my God.
27:00You seared the roulade?
27:02I did.
27:03That's a bold choice.
27:05Everything in the room
27:06right now just feels tense.
27:08This is going to bring us
27:10from top ten to top eight.
27:12There's a lot riding on this.
27:14The one piece on the plate,
27:17and it's raw.
27:18Yeah.
27:19You know?
27:26We know that somebody
27:27from the blue team
27:28has to go.
27:32I'm feeling super nervous.
27:35We know what happens
27:36when there's raw chicken.
27:43Home cooks,
27:45this is a high-stakes elimination
27:48with two people leaving us today.
27:53Based on what we sampled,
27:55we've decided that the first home cook
27:57to be eliminated is...
28:03Riza.
28:06Riza, your injury today
28:08really set you back,
28:09and your chicken was raw.
28:11Riza, it's been such an inspiration
28:13to see your passion for cooking.
28:15You brought so much energy,
28:17so much flavor,
28:18and you are a fighter.
28:20And I think you proved that today,
28:22for sure.
28:23Thank you so much.
28:25I'm feeling extremely sad.
28:28My dream of being a MasterChef,
28:31it's over.
28:33Thanks, Riza.
28:35But just the fact that
28:36I made a top ten
28:38is huge for me.
28:41I'm happy with this experience.
28:52Now that a home cook
28:53from the blue team
28:54has been eliminated,
28:55you are all on an even playing field.
28:57Anyone can go home,
28:59and anyone can win.
29:01Some of your chicken roulades
29:03stood out to us,
29:04and we're going to dig in
29:05a little deeper.
29:07The first dish
29:08we would like to taste
29:09was ambitious
29:10and put their culture
29:12on a plate.
29:13Please come to the front.
29:15Alian.
29:16I'm not surprised
29:17that I'm getting tasted.
29:18There are definitely flaws
29:19on my plate.
29:20I'm just really hoping
29:21that my flavors pull through.
29:25Inside the roulade
29:26is a coriander, mint,
29:27and coconut chutney
29:28with bagarra patita,
29:30which is essentially
29:31like a dry potato curry.
29:34Your roulade
29:35seems much smaller
29:36than everybody else.
29:37Yeah.
29:37And your spiral
29:38is kind of falling apart.
29:39What happened?
29:41When I was pounding it,
29:43it kind of split in half.
29:44So I just made a mini one.
29:47You had another chicken breast
29:49on your station,
29:50so you never thought
29:51about starting over.
29:53I didn't think
29:54I had enough time.
30:03The chicken,
30:04it's over.
30:05The other flavors,
30:07spot on.
30:09The potato dry curry
30:11is sensational.
30:13Awesome.
30:14It's full,
30:15it's bright.
30:16We've never seen
30:16something like this
30:17from you yet.
30:18Yeah.
30:19And it's tasty.
30:21Definitely more to work on,
30:22but good job.
30:29The next home cook
30:31made of roulade
30:32that had a lot
30:33of different textures
30:34going on.
30:35Please come to the front.
30:37Jason.
30:39Presenting this dish
30:40to the judges,
30:41I think they'll recognize
30:43that there was great technique
30:44on the roulade.
30:45The ribollita is rustic.
30:47I love that I get to show off
30:48that side of my cooking.
30:50I'm feeling confident.
30:52I made a roulade
30:53stuffed with sun-dried tomatoes,
30:55walnuts, anchovy,
30:57lemon, and parsley,
30:58and then surrounded that
30:59with one of my favorite
31:00Tuscan dishes,
31:00which is ribollita.
31:02Are you happy
31:03with the appearance?
31:03I took it pretty rustic
31:05on this one.
31:07You took it pretty big.
31:08Mm, okay.
31:10The plating is clunky,
31:11but I love the idea,
31:13so we'll try.
31:15Okay.
31:17Okay.
31:17Okay.
31:22The chicken is
31:24nicely cooked.
31:25That being said,
31:26the filling in areas
31:27is too thick,
31:28and that spiral,
31:30it's not even,
31:31it's not consistent.
31:32Mm.
31:33The filling,
31:35it's packed.
31:36It could really use
31:37some more moisture
31:38in that stew.
31:39It just was dense.
31:40The sun-dried tomato
31:41was really crying out
31:42for some more olive oil
31:44or something
31:45to break up
31:45some of those flavors
31:46as well.
31:47You have exhibited
31:49finesse
31:50more than any other
31:51home cook.
31:53This is not it.
31:56I completely lost
31:58the target of this challenge.
31:59My mindset was locked into,
32:02let's make a rustic dish.
32:04I don't want to go home
32:06for this.
32:09The third dish
32:11we'd like to taste
32:12had a filling
32:13that left us wanting more.
32:16Please come to the front.
32:18Jay.
32:19I am crumbling
32:21on the inside.
32:22I'm worried the judges
32:23are going to send me home
32:24because I don't have
32:25that classic roulade spiral,
32:27but I'm just trying
32:28to keep it together.
32:29I made a choka
32:31charred eggplant mix
32:33that I stuffed
32:34in the chicken breast
32:35with curried parsnips
32:36and Fiji-style chips.
32:40You can't see the filling.
32:43It's the same color.
32:44I realize that.
32:45Yeah.
32:46Did you know that going in
32:47that it was going to be
32:47the same color
32:48as the chicken?
32:48No.
32:50That kind of
32:51took me for a loop.
32:52It almost looks like
32:53raw chicken,
32:54and it really doesn't
32:56leave me wanting
32:57to go and try it.
33:00But I'm going to give it a go.
33:10Jay, did you taste this?
33:13Yes.
33:14Do you mind giving it
33:15another go?
33:21I think it needs
33:22a little more salt.
33:26You think it needs
33:27more salt?
33:37I think it needs
33:38a little more salt.
33:43Okay, I'll tell you
33:44what I think.
33:45I think it slaps.
33:48Like, really good.
33:50The eggplant on the inside
33:52is just smoky enough.
33:54There's so much flavor,
33:56and it freaked me
33:57because it looks like
33:58nothing's going on in there.
34:00The initial appearance
34:01really freaked me out,
34:02but those flavors
34:04were bomb, man.
34:07The parsnip
34:08had a gentle sweetness
34:10to it,
34:10and those little
34:11black mustard seeds
34:13just popped.
34:14Keep doing more of this,
34:15but really just take
34:16into account the way
34:17that the appearance
34:18is going to look.
34:19Really, overall,
34:21a great dish.
34:22That green sausage.
34:25I'm never playing poker
34:26with you guys.
34:29These sneaky judges.
34:31Sneaky judges.
34:32I feel like a weight
34:33has been lifted
34:34off my shoulders right now.
34:37Please come to the front.
34:39Lindsay.
34:41I'm happy about my dish.
34:43I'm feeling confident
34:44in the flavor
34:44and confident in the cook,
34:45but only one of my slices
34:47has a pretty swirl.
34:49Lindsay, tell us
34:50what you made.
34:51I made an Albanian-inspired
34:53chicken torsion
34:54stuffed with avar,
34:56which is a traditional
34:57roasted red pepper
34:58and roasted eggplant
34:59fermented spread.
35:00There's a herbaceous
35:02white wine sauce underneath
35:04and some garlicky smash potatoes.
35:06What did you actually make
35:09in the filling itself?
35:10I put it all together.
35:11I can't make avar from scratch
35:12because it takes time
35:13to ferment.
35:15The potatoes are tasty.
35:16And I like that little
35:17hit of raw garlic.
35:19While you did get
35:20a bit of a swirl,
35:21the roulade aspect of this
35:23wasn't the most successful here.
35:25Yeah.
35:26I think Mary's being
35:27a little kind.
35:31Okay.
35:32The filling is clunky
35:35and it is not something
35:37that feels good on the palate
35:39or tastes delicious.
35:41The donness of the potatoes
35:42is really nice
35:43and I like the smash
35:44that you did.
35:45Yeah.
35:45I just wish that
35:46the mastery that you showed
35:48with that one
35:49carried itself
35:50into that roulade.
35:52It's a stab at a dish
35:53that could be great,
35:55but when you are
35:57putting together
35:58things you just grabbed
35:59off a shelf
36:00into a filling,
36:01it's less cooking
36:02and more assembling.
36:03Got it.
36:06I absolutely feel
36:07like I'm in trouble.
36:08I know what it's like
36:10to execute correctly
36:11on your plate
36:12and I don't think
36:12that I executed
36:13correctly today.
36:16Hakate,
36:17please come to the front.
36:19My heart is pounding,
36:21but I'm proud
36:22that I made something
36:23I have never made before
36:25and I made a dish
36:26that looks quite nice.
36:27I'm just hoping
36:28that I've done enough
36:29to not be in the bottom.
36:31Okay, Hakate,
36:33tell us what you made.
36:34A duck cell stuffed
36:36chicken roulade
36:37with an herb pesto,
36:39celery yak root puree
36:41and some glazed carrots.
36:43My mother-in-law
36:44is French-Canadian,
36:45so I wanted to just
36:47put her on a plate.
36:48It's nicely presented.
36:50Everything came together.
36:52The roulade,
36:53it's really nice.
36:54It's tight,
36:54which was important
36:56to retain its shape.
37:03It tastes comforting
37:04and familiar,
37:05but not boring.
37:07That chicken is juicy.
37:08The filling
37:09is really nicely seasoned.
37:10But can we talk
37:12about this celery yak puree?
37:14It's like a cloud.
37:16Really, really good.
37:17This is going to sound cheesy,
37:19but I can taste the love
37:20that you have
37:20for your mother-in-law
37:21on this plate.
37:24The chicken,
37:25nice and juicy.
37:26The one thing
37:27that I would recommend
37:28is sear the entire roulade
37:30as opposed to searing
37:32the single sides.
37:33They could have toughened up,
37:34but today,
37:35your timing was spot on.
37:37They were delicious.
37:38The pesto,
37:39it's great.
37:40It counteracts
37:41the base notes
37:42of the mushroom
37:44and the chicken
37:45with a nice punctuation point.
37:49Thanks for feeding us.
37:51Thank you so much.
37:54Great job.
37:54I'm so proud of you.
37:56Thank you, my mom.
37:58We need a moment to discuss.
38:02I really want to win this challenge.
38:04I have been waiting
38:05for a moment of validation
38:06in this entire competition,
38:08and I feel like
38:09this could be an opportunity
38:10for that to happen.
38:13That was a big day.
38:15Yeah.
38:15There were some real surprises.
38:16Some people that I thought
38:17that would really excel
38:18didn't do so well.
38:20This challenge
38:21was not for the faint of heart.
38:24I came in with confidence,
38:26and then everything
38:27just crashed and burned
38:28in the last minute of the cook.
38:30Some food looks good,
38:32tastes bad.
38:33Some food looks bad,
38:34tastes good.
38:35I'm so happy
38:36that I made something
38:38the judges enjoyed.
38:39Now I'm just hoping
38:40that I can win.
38:41We agree?
38:42I think so, yeah.
38:44Shall we?
38:50One of you
38:52made a chicken roulade
38:53that checked all the boxes.
38:55Great technique,
38:57delicious flavor,
38:58and tender, juicy chicken.
39:01The winner tonight is...
39:07Pecate.
39:14Yes, queen!
39:16Huge congratulations.
39:18You are safe,
39:20but that is not all.
39:22The chicken farmers of Canada
39:24are giving you...
39:27a $5,000 cash prize.
39:34I just won $5,000
39:36of all the chicken
39:38I bought in my life.
39:39I am finally getting
39:40a payback.
39:42The chicken farmers.
39:44And there is more.
39:46What?
39:47You've also earned...
39:49the immunity pin.
39:51Oh, my God!
39:55It's back, baby.
39:59I just want the immunity pin.
40:02Nothing can break this high
40:03right now.
40:05I think this moment for me
40:07is validation
40:08in a thousand different ways.
40:10It's validation
40:10that I can take up space.
40:12It's validation
40:13that I can cook.
40:14It's validation
40:15that the judges
40:16are seeing me.
40:17This means that
40:18that I'm here to win.
40:20I'm okay.
40:23Now for the home cooks
40:24who fell short
40:26of our expectations
40:27and are at risk
40:29for elimination.
40:32I'm not the most proud
40:33of what I put on the plate.
40:34It definitely looks like a mess.
40:36I'm very scared.
40:39Lindsay and Jason.
40:46Now for the home cooks
40:47who fell short
40:49of our expectations.
40:52Lindsay and Jason.
40:54Please come to the front.
40:58What the f***?
41:00I am shocked.
41:02That is not what
41:04I was expecting at all.
41:06Each of your chicken roulades
41:07came undone
41:08for a variety of reasons.
41:11Lindsay,
41:12you assembled
41:13more than you cooked.
41:15Jason,
41:16your plate
41:16lacked finesse.
41:18I am so nervous
41:19that I could be going home
41:21from cooking something
41:23that is so dear to me.
41:28The home cook
41:29leaving us today is...
41:39Lindsay.
41:42Jason,
41:43that means you're safe.
41:44please return to your station.
41:46I love you.
41:50Great job.
41:52Everyone goes to Mary first.
41:54I'll go to you first.
41:56Going home
41:57is bittersweet.
41:59I obviously wish
42:00I could stay longer,
42:02but I've grown
42:03in so many ways.
42:05My confidence
42:06has grown
42:06in my skill set.
42:08Making the top ten
42:09is huge.
42:10I'm so proud of myself.
42:12I just wanted to say
42:13that this has been
42:14a tremendous privilege.
42:15I didn't want to cry
42:16because my primary feeling
42:18is gratitude.
42:20Oh, um...
42:21Walking through the world
42:22with diabetes
42:23is not an easy walk.
42:26And this has been
42:28a tremendously safe space.
42:30And I'm so thankful
42:31for that.
42:32When I was diagnosed,
42:34the first question was,
42:35can I still cook?
42:37I'm so...
42:38I never dreamed of this.
42:41I'm just so thankful
42:43for every day that I get.
42:44And what a treat
42:46to spend my days
42:47in the toughest
42:48culinary competition
42:49in the country.
42:50I'm humbled
42:51and so proud of myself
42:53to have gotten this far.
42:55My journey in this kitchen
42:56is fuel for me
42:57to keep going
42:58and keep chasing my dreams.
43:02Love you guys!
43:03We love you!
43:05And I'm not done yet.
43:11Next time...
43:12Oh, my God,
43:13it's the wall challenge!
43:14You and your partner
43:15will each make
43:16a restaurant-caliber dish
43:17from opposite sides
43:18of this massive wall.
43:20I got it!
43:22Stop!
43:23Can you repeat?
43:24I'm already deaf as is.
43:25They are gonna fly together.
43:26Three, two, one!
43:28Or they're gonna be
43:29a complete car wreck.
43:30Rectangle!
43:31Just so sticky!
43:32You're cutting it close.
43:33Time's up!
43:34I don't like the wall.
43:38You