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00:04.
00:05Let's go.
00:06Last time on MasterChef Canada.
00:08Hold your high.
00:09Sorry I'm late.
00:10Mary is the queen of desserts.
00:13What the heck is going on here?
00:15For your next challenge, you have to step out of your comfort zone.
00:19Oh, my gosh.
00:21I love the ricotta ice cream.
00:23Harley, you've won a $5,000 boost from CIBC.
00:28Crazy.
00:30It's pretty overpowering.
00:31The cheesecake, it's a fail for me.
00:34Jason and Jay, your dishes fell flat.
00:37Jay, unfortunately, your journey has come to an end.
00:42Bye, love.
00:51This competition has been an emotional, mental rollercoaster
00:56and I have worked so hard to be in the top six.
00:59I'm really proud of myself.
01:01We're walking into a restaurant takeover
01:04and coming from a small little island with, like, three restaurants,
01:08I'm not 100% sure what to expect.
01:10I am so nervous.
01:13I think this is the place.
01:14Nice.
01:16All right, top six.
01:18Let's go.
01:19Let's go.
01:20All right.
01:20Let's go.
01:21Top six.
01:22Woo.
01:23I see Patois.
01:25Isn't that Chef Craig's restaurant?
01:29Oh.
01:29Oh.
01:30Oh.
01:30Hello.
01:31Hello.
01:31Oh, my God.
01:33Come on in, top six.
01:35Seeing what Chef Craig has built, I know that this is exactly the footsteps that I want to follow in.
01:40You can just feel the essence of him and his love and his passion everywhere in this room.
01:46Welcome to Patois.
01:47All right.
01:52This restaurant is my pride and joy and it's also the setting for your toughest challenge yet.
01:59The MasterChef Canada restaurant takeover.
02:02Yes.
02:04Exciting.
02:05Exciting.
02:07I am not the kind of guy that gets stressed easily, but I've never worked in a professional kitchen before,
02:14so I am feeling quite nervous.
02:17Patois is the embodiment of my culinary goals and I'm placing it in your hands.
02:22Today, I'm not just your mentor.
02:24I'm the chef responsible for every plate that leaves this kitchen.
02:29I'm really excited.
02:30I'm ready to get in there and show the judges what I got because I don't play.
02:36I am scared.
02:37I like fusion, but Chef Craig Wong's fusion is a different kind of fusion.
02:43You're going to work in two teams of three and the captains are chosen by us.
02:48Oh.
02:49Crazy.
02:51We want to see two people step into leadership roles today.
02:57Harley, you're going to be captain of the red team.
02:59Okay.
03:00And Hekate, you're going to be captain of the blue team.
03:04Okay.
03:05This is my opportunity to show myself that I can find my confidence and I can do this.
03:12Being captain of the red team does terrify me.
03:15How do I lead a team into something that I've never done?
03:18Guess we're going to find out.
03:19Harley, because you won the last challenge, you get to go first.
03:23Okay.
03:23Tell us who you're going to choose first and why.
03:26Jason.
03:27He's a damn good cook.
03:28He knows how to follow direction.
03:29He knows when to step up and help the team.
03:31Okay.
03:32Let's go red.
03:33I'm pretty stable under all sorts of pressure.
03:36I have pretty good time management.
03:37So I think people see me as a great team player.
03:40Got this.
03:42Hekate.
03:43Who are you picking first?
03:44I'm going to pick Geraldine.
03:46Oh.
03:47Yay.
03:48Okay.
03:49Welcome to the blue team.
03:52Second person I'd like to join the red team is...
03:55I love Harley, but I know Harley can be like kind of chaotic sometimes in the kitchen.
03:59So I would rather be on Hekate's team.
04:02Allian.
04:05Allian, he's the underdog.
04:06But I know this guy's flavors and I think he's got something to prove.
04:10I need that kind of attitude on my team.
04:12With the girls.
04:13Yes.
04:14Oh, that was unintentional.
04:15I don't care that I was the last one picked.
04:20All I know is that I'm a good competitor and I've won every single team challenge to this point.
04:25So game on.
04:26Harley, did you intentionally do this?
04:29No, I did not.
04:30Okay.
04:30But this is going to be fun.
04:32It's girls versus boys.
04:34And if you know anything about women, we're not looking for problems.
04:37We find solutions.
04:38A team full of fierce women is definitely something to contend with.
04:42It is a little intimidating.
04:45Tonight you're cooking from a special menu created by Chef Craig.
04:49And the food coming out of the kitchen should taste like it's been made by a group of culinary professionals.
04:55Our guests tonight are some of our nearest and dearest.
04:59Our friends and family.
05:01Okay.
05:03You'll also be serving some VIP guests.
05:06CIBC advisors who are here to present a very special prize to the winning team.
05:12The team with the best dinner service will win a $10,000 CIBC boost to share.
05:21Everyone on my team has won challenges in the past and I want that 10,000 CIBC boost.
05:29So we're going to keep that momentum going for today.
05:31The three of us will determine the winning team.
05:34We'll also be taking the diners feedback into consideration.
05:37One home cook from the losing team will be going home.
05:42Tonight you'll be making two appetizers and two mains.
05:45And I'm going to show you how it's done.
05:47Go get changed into your Chef Whites.
05:49Meet me in the kitchen.
05:50Woo!
05:56I'm honestly feeling some imposter syndrome being in Chef Whites.
06:01I never thought I would be working in a professional kitchen in my entire life.
06:05First dish we're going to get started with is the king of all dumplings.
06:09The potsticker needs to be crispy and the other side needs to be pillowy soft and moist.
06:14All it takes is about 45 seconds to sear.
06:17This is Chef Craig's kitchen.
06:19There's no room for mistakes.
06:21I'm writing vigorously trying to make sure I don't miss anything.
06:25That's what we're looking for.
06:26Oh yeah.
06:26See how it's golden brown?
06:27Yeah.
06:28And it's ready for some steam.
06:29It's right underneath.
06:32Don't skip this step or else you're going to have tough dumplings.
06:36This is what we're looking for.
06:37Soft and pillowy over here.
06:39Brown and crispy over here.
06:41The fat top is a very important element to cooking these potstickers properly.
06:45And I know that Geraldine is a absolute beast when it comes to grilling.
06:50So I think this might be something that she would be good at.
06:52Next up is our signature crispy Brussels sprout salad.
06:56It has 10 different components.
06:58Brussels sprouts straight into the fryer.
07:00In the meantime, we're going to start to assemble our salad.
07:03This is pickled wakame.
07:05Bean sprouts for crunch.
07:07Pickled takuan.
07:08Pickled radish.
07:09Some jicama.
07:10And our fried Brussels.
07:12Now we add our shiro miso dressing.
07:15There's like a bajillion ingredients for this one salad.
07:18It looks kind of simple, but it is a gigantic balancing act to get it right.
07:23One of the key indicators of a properly dressed salad is that when you mix it all together,
07:28you don't have any extra dressing at the bottom of the bowl.
07:32And that's Patois' crispy Brussels sprout salad.
07:35Now I'm going to show you the two main courses.
07:38The first one is a Jamaican pepper shrimp with a green papaya salad.
07:42This one's a little bit more technique heavy.
07:45We're going to be making about 10 incisions, two millimeters deep.
07:49And then the skewer goes right through, and then your shrimp will lay down flat.
07:53Next up, I add my Jamaican pepper marinade.
07:57Get every inch of those shrimps coated, and then it's ready to go onto the flat top.
08:02I make shrimp like relatively often.
08:05It's one of my favorite proteins to work with.
08:08So I'm feeling pretty confident.
08:10While these shrimps are cooking, I'm going to start making the salad.
08:13We add a bit of bean sprouts and some carrot ribbons.
08:17Stir it all up together.
08:18And then I put a nice mound of that salad.
08:22Our shrimps are done, and we're going to plate these with the tail going up.
08:26Beautiful, beautiful.
08:28Next up, we have a showstopper of a dish.
08:30Jerk steak cooked on the rotisserie.
08:33These skewers are going to go inside.
08:35You're going to pull on it just like that.
08:37Trying to get that nice U-shape to the steak.
08:39It needs to hit about 120 degrees Fahrenheit.
08:43This is the signature dish at Patois.
08:46We need to make sure that is a perfect cook.
08:49This is what success looks like.
08:51Deep, dark caramelization.
08:53And I'm going to do a little bit of our jerk paste.
08:56So I'm brushing this on while the meat is resting.
08:59And while that hangs out, I'm going to start doing some of our jerk butter potatoes.
09:03All you got to do is flatten them out into an even thickness.
09:07And these go straight into our fryer.
09:10Here I have some jerk butter.
09:12This is going to coat those hot potatoes.
09:15Now's the time that we slice our steak.
09:17We're looking for a nice medium rare steak.
09:21Juicy, evenly cooked, end to end.
09:24I feel fairly confident in cooking red meat.
09:27But this is a piece of beef that I have never actually worked with.
09:31And I've never done it in a rotisserie style.
09:34Home cooks, every plate that leaves this kitchen is a reflection on me.
09:38Make sure that you're respecting our reputation.
09:41Yes, chef.
09:42Yes, chef.
09:43Those of you who get through this challenge will break through to the top five.
09:48Oh, yes.
09:49So don't let me down.
09:51I've worked at some very busy restaurants.
09:53So I know what kind of pressure and speed is required.
09:57I am ready for this challenge.
09:59All right, is there anything that you guys prefer?
10:01I would like to just not do the steak.
10:03I don't cook a lot of steak.
10:05So, okay, you okay with that?
10:06Give me the steak?
10:06Okay, do the steak.
10:07Perfect.
10:07Okay, great.
10:08For appetizers, can you do dumplings?
10:11Sure.
10:11Comfortable?
10:11Okay, can you do the salad?
10:13Okay, great.
10:13Perfect.
10:14Yes.
10:14For the appetizers section, I'm assigning Alian to the pot stickers.
10:17Then I've got Jason on the salads because he's very confident in salads.
10:21And then for me, I'm gonna be helping where needed.
10:23Okay.
10:23We just need you keeping control over what's next so that we know in what order we're giving you stuff
10:27in.
10:27Okay, yeah, perfect.
10:28I can do that.
10:28Great.
10:29Okay.
10:29Who feels comfortable on the flat top?
10:31I'm okay with the flat top.
10:32You feel good?
10:33You're good on fire?
10:34Yeah, I'm totally fine on fire.
10:35Okay, so you're gonna do the Brussels sprouts for the salad.
10:38Okay.
10:38Got it.
10:38You're gonna be working on the pot stickers.
10:40Okay.
10:41I will plate.
10:42Yeah.
10:42And then we'll stay on the same stations for mains.
10:44Okay.
10:44Okay.
10:45So you're gonna be working on the shrimp.
10:46Sure.
10:46You're gonna be working on the potatoes to go with the main.
10:50Okay.
10:50I think the hardest part of being captain for me is getting over my own fear of failure and my
10:54own self-doubt.
10:56Today, none of that can live in my head. I just have to be focused on execution.
10:59This is hard.
11:02This really is the toughest challenge so far this year.
11:06Home cooks taking over a professional kitchen, not a simple thing for them.
11:10No, and I can remember when I was on MasterChef Canada, our first time in a kitchen, we had to
11:14work a walk.
11:15I've never done that before, you know that.
11:17And also knowing that you're gonna serve a bunch of people like restaurant style, it's really intimidating.
11:22It's gonna be a totally different environment for these home cooks.
11:26Consistent thickness.
11:27Just make sure we're putting consistent plates up.
11:30There is a lot to get done.
11:31Still gotta crush potatoes.
11:33Still gotta skewer all this damn shrimp.
11:34And we got to get steaks ready as well.
11:36This is so finicky.
11:37Try to get them a little flatter.
11:39These skewers are definitely frustrating, but to win the 10K, gotta do what you gotta do, you know?
11:45Oh my God, it's so slippery.
11:48How are you on shrimp?
11:49I just wanna get them on there properly.
11:51I think the way to success in this challenge is really good leadership.
11:55Craig, this is your kitchen here.
11:56How would you be delegating the work?
11:58Well, organization is everything.
12:01There's several tasks that are gonna be very time consuming.
12:04So they need to understand they'll be doing several things at once, especially when orders start coming in.
12:09We're good to go.
12:10Steaks are complete.
12:11Put them in holding.
12:12I will salt them before they go on the grill.
12:14It's interesting, because we've actually chosen the leaders this time.
12:17We've got Harley and Hakate.
12:18We haven't really seen them step into that leadership role yet.
12:22So I'm really excited to see how they do.
12:24When you're done, Manka, can you help with shrimp if need be?
12:27Yeah, I'm gonna have to finish cutting my daikon.
12:29Hurt.
12:39All right, teams.
12:40We got diners in the house.
12:42Orders are gonna be coming in any moment.
12:45Red team, you are not ready.
12:47What's going on?
12:48We're just finishing the last year.
12:49Almost done, the shrimp.
12:50Where's your skewers?
12:51Right here?
12:52Yeah.
12:52The red team is looking like a mess.
12:54If this is how service is gonna start, then bet that $10,000 is ours.
12:59Hustle, hustle.
13:00How many more for shrimp?
13:01Four.
13:01How many more?
13:02Okay, let's go, let's go.
13:03You're running out of time.
13:04Let's go, let's go.
13:05We're not off to a good start.
13:07Team Blue's prep is done, and they're ready to start serving.
13:10And we still have some elements of our prep on our board.
13:14Orders are about to come in at any second.
13:16Let's go.
13:20CIBC is proud to offer Canada's next MasterChef personalized financial advice
13:24and a cash prize of $100,000.
13:30Hi, thank you so much for coming.
13:32I am so hungry, and this menu looks so good.
13:35My expectations are pretty high.
13:37They're high.
13:38Orders are about to come in any second.
13:40Let's go.
13:40That time went by like crazy.
13:42I know, I know, I know.
13:43Orders are about to be called any minute,
13:44so I'm just frantically trying to get all the stations in order.
13:47Every plate makes it to the right, okay?
13:50Jason?
13:50Every plate to the right.
13:51Your plate is gonna end up on the right,
13:52because I will take a look, clean it, finish it, and everything.
13:55You bet. Thank you.
13:55It's definitely making me nervous that we're falling behind,
13:58but it's still very early on into the challenge.
14:00I'm confident that we can bring it back.
14:02All right, Team Blue, we have our first order in.
14:04Two pot stickers, two brussel salad.
14:07Two pot stickers, two brussel salad.
14:08Yes, Chef.
14:09Red Team, you have your first order in.
14:11First order.
14:11You have one pot sticker, one brussel salad.
14:13One pot sticker, one brussel salad.
14:15Yes, Chef.
14:15Speed is good.
14:16Precision is even better.
14:18Yes, Chef.
14:18Probably that's good proportion, right?
14:20Maybe a little bit more.
14:21Splash more, yes.
14:23Overcommunication is going to be how we're gonna win this challenge.
14:25We need to line up our timing to have those plates hit the pass at the same time,
14:29and that is not possible unless we're constantly communicating.
14:32Make sure those brussels are crispy through and through.
14:36Yes, Chef.
14:36Yes, Chef.
14:37You see layers of crispy on there.
14:39You've got two salads pressed.
14:40Perfect.
14:41Okay.
14:42Allian, your plate is set, so you let me know when you're ready.
14:45Beauty, will do.
14:46I am working on my first set of pot stickers,
14:48and I'm noticing that they're taking a really long time to sear.
14:51Allian, how are you doing?
14:52They're taking their time.
14:53Add more oil.
14:54Add more oil.
14:55It's starting to get color.
14:55Don't move it, don't move it.
14:57It's starting to get color.
14:57We just have to let it go.
14:59Okay.
14:59Let's go.
14:59Let's go, guys.
15:00Are those nice and crispy?
15:02Yes, Chef.
15:03Geraldine, those pot stickers need to come up soon.
15:05These brussels are almost up.
15:07Okay.
15:07Okay.
15:08I hear you.
15:09The pot stickers are actually really temperamental.
15:12If you over-steam them, they pop open.
15:14If you under-steam them, they won't cook.
15:16So, it is so very intimidating.
15:19Yeah, you're good.
15:20You're good.
15:20You're good.
15:21Come on, baby.
15:22They're coming out.
15:22Gentle with them.
15:23Make sure not to pierce them, okay?
15:25We need to start moving faster, guys.
15:27We have another ticket in.
15:29All right, red team.
15:29Red team.
15:30Next order in.
15:31Three pot stickers, one brussel salad.
15:33Copy that.
15:34Three pot sticker, one brussel.
15:35Yes, Chef.
15:35Yes, Chef.
15:36We're still trying to get the first plate out,
15:38but we still got more orders coming in,
15:40and I'm like, oh, my gosh.
15:41We just started.
15:43Okay, we're getting color.
15:44You got to leave it.
15:44You got to leave it.
15:45Keep it.
15:45Yeah, but let's start the other three.
15:47Can you start the other three?
15:48Okay, perfect.
15:49Delivery.
15:50Delivery.
15:51Tell me if it's okay.
15:53Yeah, those look good.
15:54Okay.
15:54All right, blue team.
15:55We have one pot sticker, one brussel salad.
15:58Yes, Chef.
15:58Yes, Chef.
15:59You need to start pushing, team.
16:00I want to start seeing some food leaving this kitchen.
16:03Let's go.
16:03They're good.
16:04They're good.
16:04Okay, okay.
16:05Yeah, let's go.
16:06There is a huge expectation that we need to meet in order for these dishes to leave Chef Craig's kitchen.
16:11He's not going to let anything leave unless it is 100% perfection.
16:15Those pot stickers need to stand up nice and proud.
16:18Yes, Chef.
16:19Make sure those dumplings are nice and crispy.
16:22Service, please.
16:24All right, team blue, table one.
16:26Thank you, Chef.
16:27Brussels are down, yes?
16:29Perfect.
16:33Syrup salad?
16:35Pot stickers right here for you.
16:37Delicious.
16:38Blue team, you're getting your first abs up.
16:40Red team, you're starting to fall behind.
16:42Yes, Chef.
16:42Let's go.
16:43I want to see some food leaving this kitchen very soon.
16:46Yes, Chef.
16:46We haven't started setting out dishes yet, but I can't let that get into my head.
16:50I don't want to panic.
16:51I just want to stay calm because if I keep a level head, the rest of the team will keep
16:53a level head.
16:54Harley.
16:55Yes, Chef.
16:55Let's get your first plates out.
16:56Yes.
16:56Let's go.
16:57Nice-looking plates.
16:58Thank you, Chef.
16:59Just taking you way too long.
17:00Yes, Chef.
17:01Service here, please.
17:06Cheers.
17:09The red team's dumpling.
17:10Nice and crispy on the bottom, too.
17:11Yeah, they're fantastic.
17:12They're really good.
17:14Mmm.
17:15This is the blue team salad.
17:17Whoa.
17:17Too much dressing.
17:19Yeah.
17:20It's heavy.
17:22Manga, how long?
17:23I'm mixing the salad.
17:24Give me like 40 seconds.
17:26Third.
17:26Blue team, new order coming in.
17:28One pot sticker, one Brussels salad.
17:31Let's get a response, please.
17:32Yes, Chef.
17:33Yes, Chef.
17:33New order, Team Red.
17:35One pot sticker, one Brussels salad.
17:37Go get those down.
17:38One pot sticker, one Brussels salad.
17:39Heard, Chef.
17:39Thank you, Chef.
17:41Let's go, guys.
17:42We have hungry people waiting.
17:43Chef, service in 30 seconds.
17:45Kakate, I see two unsealed dumplings here.
17:49All that juiciness is going to be leaking out.
17:51Get me two more right away.
17:53Two dumplings on the fly.
17:54Okay.
17:55You're over-steaming it, Geraldine.
17:56Okay.
17:57And then they're opening up.
17:58Yes, Chef.
17:59Come on.
17:59Harley, check those Brussels, please.
18:01Yes, Chef.
18:01Check second round Brussels.
18:03Almost 30 seconds on the Brussels.
18:0530 seconds.
18:06Okay.
18:07Harley.
18:07Yup.
18:08I got two orders here.
18:09Pull them up.
18:10Pull them up.
18:10Pull them up.
18:11Put them on this tray.
18:12The Brussels.
18:13Oh, the Brussels.
18:14Pull them up.
18:15Pull them up.
18:17Brussels sprouts are burnt.
18:19I gotta start them again.
18:21Sorry.
18:22Harley.
18:23Get your head in the game.
18:24Yes, Chef.
18:25You have hot pot stickers here now waiting for salad.
18:27Yes, Chef.
18:28We're almost there.
18:28We're almost there.
18:29You can have hot food waiting on cold.
18:32Yes, Chef.
18:32Let's go, guys.
18:33Thank you so much.
18:35You're welcome.
18:36Full service.
18:37We have two of the red team's appetizers, but we're still waiting for the other two and
18:42it's a little disappointing.
18:43For any dining experience, even if the food is good, there's certain expectations in terms
18:48of wait time and when the food comes, so it's not a pleasant experience.
18:52Good.
18:53Oh.
18:54Oh.
18:55Finally.
18:57Oh, you gotta smell it.
18:58You gotta smell it.
18:59No, no, no.
18:59Come on, ladies.
19:00We gotta wait.
19:01We gotta wait.
19:02No, come on.
19:02Why haven't they gone their fourth dish yet?
19:04I'm excited.
19:05Everything smells really good, but I would really love to taste what I'm smelling.
19:10How are the salads?
19:11I wish this was a little bit crispier, I think is my only critique, but I really like
19:17the flavors.
19:17Hey, guys.
19:18How is everything?
19:19Good.
19:19How's the potsticker?
19:20The flavor is amazing of the filling, but it's a little bit undercooked to build.
19:24Okay, you know what?
19:25That's not okay.
19:26I'm gonna get you another one.
19:27Is that okay?
19:27Yeah.
19:28Okay, sounds good.
19:28Thanks so much.
19:30Geraldine, how long?
19:3130 seconds here.
19:32All right, 30 seconds.
19:33Craig, we've got an issue.
19:35Oh.
19:36The blue team's potstickers are nice and crispy, but they're not cooked on the other side.
19:40They're not steamed enough.
19:41All right, blue team.
19:42We have a potsticker that is not steamed enough.
19:45It's leathery.
19:46I need another potsticker order right now, please.
19:48Yes, chef.
19:49Right now.
19:49Express.
19:50Let's go.
19:51Geraldine is having a tough time with our potstickers.
19:54And I'm a bit frustrated because I have to keep throwing out my salads to make fresh ones.
20:00Guys, you need to redo these.
20:01They're too floppy.
20:03Do it again.
20:03I want two hot orders.
20:05I don't want one followed by another one.
20:08I need two right now.
20:09Okay, I hear you, chef.
20:09If we have to refire everything, that means that we're adding time to all of the tickets that are coming
20:14behind as well.
20:15So if we have to keep remaking them, we're gonna have a domino effect that leads us in the bottom.
20:19Why are these, like, opening?
20:21Geraldine, we're gonna start running out if we're messing up to you every order, okay?
20:24I'm sorry about that.
20:25You should have three orders.
20:27I feel like I'm struggling right now.
20:29Ah!
20:36I am famished.
20:38I am ready to eat.
20:41Where's that refire?
20:42Come on, Geraldine.
20:43Let's hustle.
20:44I need those potstickers.
20:45Come on, come on, come on.
20:46Okay, ready?
20:47I need them.
20:47I need them now.
20:48I need them now.
20:50They're not done.
20:50They're not done.
20:52It makes me feel a little bit overwhelmed that we have multiple dishes that need to go
20:56out, but as a leader, I need to step up.
20:59Take a deep breath.
21:00We're good.
21:00We got it.
21:01Thank you, honey.
21:02Nice deep breath.
21:02Let them steam.
21:03Let them steam.
21:04I believe in Geraldine, and I know that she wants this victory just as badly as I do.
21:09These are good.
21:10They're sealed.
21:11Chef, refire up.
21:12Service, please.
21:17Hi, I am so sorry about that.
21:19Don't worry.
21:19These ones should be cooked perfectly, but let me know if they're not.
21:21Okay.
21:24So much better.
21:25Yeah.
21:26Much better.
21:27All right, blue team.
21:28New order.
21:29You have one potstickers, two brussel sprouts.
21:31One potstickers, two brussel sprouts, chef.
21:33Come on, team bread.
21:34You're falling behind.
21:35Let's go.
21:36Start pushing, please.
21:37Okay.
21:38I see two nice-looking potstickers.
21:40Yes.
21:41And I see one dark one.
21:42That is not acceptable, guys.
21:44Allian, refire.
21:45I want top-notch quality food leaving this kitchen.
21:48Show me the branding.
21:48Show me the branding.
21:49Hey, not on the brown side.
21:50Not on the brown side.
21:50Sure, sure, sure.
21:51Okay, take a breath.
21:52We're good.
21:52We're good.
21:52Harley is starting to seem a bit overwhelmed because he is spending a lot of time with Allian
21:57at the flat top.
21:59Guys, behind.
21:59Allian, give me your rejects here.
22:00I'm so sorry.
22:01Give me your rejects here.
22:01Can we watch what we're doing, red team?
22:03The boy team is loud, and they're in my way.
22:06They need to just chill out for a minute.
22:08Sorry, you guys are in our station.
22:09Can you guys get off our station, please?
22:10Just chill out.
22:12I know if I lose my cool here, we're just going to start to become a sinking ship.
22:16So I need to make sure that we're going to stay focused and get these dishes up and
22:19served.
22:19I got you, girl.
22:21Yeah.
22:21Thank you for the help.
22:25Awesome.
22:27This is very pretty.
22:29That's really good.
22:30This is really worth the wait.
22:32It's really tasty.
22:34What do you like about it?
22:35I've never had Brussels sprouts fried this way.
22:38Salads?
22:39Myra's a fan.
22:40What about, what about dumplings?
22:41They were a little cold.
22:43All three were cold?
22:44Yes.
22:45Oh, okay.
22:45I'm really sorry about that.
22:47I'm going to make sure that your mane is perfect.
22:49You're going to get the best mane that this place has ever seen, okay?
22:53Aw, thanks.
22:54All right, team Brad, you're working on two pot stickers, one Brussels.
22:58That will finish it off for you.
22:59Tecate.
23:00Yes, chef.
23:01One last table for you.
23:02One and one, please.
23:03Yes, chef.
23:04They need to be perfect, okay?
23:05All right, Harley.
23:06Yes, chef.
23:06Is this your last table?
23:07Yes, chef.
23:09Service, please.
23:10Beauty.
23:11Knowing that we finished appetizer service ahead of Team Blue is a great feeling.
23:15You just need to bring that same energy into main service.
23:18Pausing, thank you.
23:19Yeah, pausing.
23:19Pod stickers coming, Geraldine.
23:21Pod stickers, done.
23:23All right, home cooks, you've completed your appetizer service.
23:27Good job, everyone.
23:28Woo!
23:29Team Red.
23:31While the judges and I taste your appetizers, let's get a good cleanup, and let's get ready
23:35for those mains.
23:39So, Craig, they got the appetizers out.
23:42What was the vibe?
23:43It was bananas, to put it lightly.
23:45How were Hakate and Harley as captains?
23:49Harley kept that energy and that momentum, and I think it's because of that that he powered
23:54through towards the end.
23:56Hakate started off strong, then that started to slow down, and that's when we saw the inaccuracies.
24:02Let's take a look at Red's pod stickers.
24:04I noticed that they're over steamed, and if you look closely, some parts are underdone.
24:09The blue team, on the other hand, the consistency of the sear is pretty even.
24:14This is what the dumplings should look like.
24:16Let's start with the red team.
24:23It's crispy, but it's just barely cooked.
24:26Mm-hmm.
24:27You can even see that little raw dough line right there.
24:30The filling is good.
24:31Who's in charge of this on the red team?
24:32That was Alian.
24:34He had some trouble with the heat on the flat top.
24:37Honestly, I think it was a good effort for a first time on a line.
24:39All right, let's try the blue teams.
24:47This is exactly how I showed them the pod stickers.
24:50Should be standing up proud, cooked all the way through.
24:53Good golden crispness on one side.
24:55Definitely a more even cook overall.
24:57I really love how the proper steaming gives that pulley chew to that steamed side of the dumpling.
25:03So I think the blue team did a really great job with this one.
25:05Let's try the second of the appetizers, which is the crispy Brussels sprout salad.
25:09The red team's plate looks pretty good.
25:14Mm.
25:15That is crunchy and crispy.
25:17It's a really good salad.
25:18Properly dressed.
25:20Is it up the snuff, chef?
25:21Tastes good.
25:22There's a nuttiness to that crispy Brussels sprout that you can tell that they caramelized it through and through.
25:27Overall, that's to the standard.
25:30Let's try the blue team salad.
25:34It was Manka who was in charge of the salad for the blue team and she way overdressed their salad.
25:41You can just see that there's a pool of dressing hanging out here at the bottom of the plate.
25:47The yellow radish is quite thickly cut on this one.
25:51It was very crunchy.
25:52I don't think it was as finessed as it was on the red team.
25:55Agreed.
25:56After the appetizer round, I'm feeling pretty even Stevens, but time's the ticket.
26:00We need those mains, right?
26:01Let's do it.
26:01It's not going to get out without you.
26:04Main courses, guys.
26:05How are we looking?
26:06We're getting set up right now, chef.
26:07You guys really need to step it up coming up for these mains, okay?
26:11Yes, chef.
26:11So Geraldine, you're on flat top duty again?
26:13Again.
26:14Again.
26:14I want precisely cooked shrimp.
26:17Yes.
26:18I feel kind of nervous about cooking the Jamaican pepper shrimp.
26:21Dropping the shrimp.
26:23I struggled so much on the flat top for the appetizer and I don't want to let my team down.
26:35Okay, all right, all right, all right.
26:36So you're going to do steaks.
26:38You're going to do the shrimp.
26:39I'm going to help with plating, but I'm also going to handle the beef with you, okay?
26:42We know that we made mistakes in the first half of the cook.
26:45I overheard that Team Blue also made some mistakes, so it's anyone's game.
26:50Geraldine doing the shrimp, chef.
26:51So Geraldine, you're on flat top duty again?
26:53Again.
26:54I want precisely cooked shrimp.
26:56Yes.
26:56We have Manka that's going to be working on dropping the potatoes and building the salad for the steak dish.
27:01Great.
27:01I'm going to be working on plating and slicing and temping all of the meat.
27:05Today, I'm going to find my voice.
27:06I want to make sure that Chef Craig knows that I'm here to lead.
27:09Feel confident?
27:10Yes, chef.
27:12We got lots of hungry diners.
27:14Expect some orders to be coming in any second now.
27:17Red Team.
27:17Yes, chef.
27:18I really want to see precise plates, nice and clean.
27:21But more than anything, the steaks have to be nice and medium rare.
27:25Yes, chef.
27:25So Alian, you're taking care of one whole dish by yourself.
27:29Yes.
27:29I don't want to see any shrimp's heads falling off.
27:32Yes, chef.
27:32Okay, you need to be delicate with it, Alian.
27:35My spot in the top five is on the line here, so we need to win this challenge.
27:41Perfect.
27:43First order's coming in.
27:45Yes, chef.
27:45Team Blue, you have one jerk steak, three pepper shrimp.
27:48Yes, chef.
27:49We'll drop potatoes, and then you can start on the mortar pestle.
27:52Yep.
27:53How many orders?
27:53Three orders of shrimp?
27:54Three all day.
27:55Fifteen total.
27:56Fifteen total.
27:57I hear you.
27:58Manka, one order of salad to go with the steak, yes?
28:00Yes.
28:01You want to open up those cells in the green papaya, but you also don't want to make a puree.
28:06Great, yeah.
28:07Geraldine, how are your shrimp looking?
28:09I'm pulling them off now.
28:10Manka, how long on the potatoes?
28:12The potatoes need 30 seconds.
28:15Team Red.
28:16Red, your first table.
28:18You have two jerk steak, two pepper shrimp.
28:20Yes, chef.
28:21Two steak, two shrimp, chef.
28:22Potato's going down.
28:22You got shrimp going down?
28:23Yep.
28:24Ten, right?
28:24Because it's two.
28:25What?
28:26It's two orders of shrimp?
28:27Yeah, you got two orders of shrimp, so you're going ten down, please.
28:29Make sure you keep an eye on those potatoes.
28:31I got the potatoes, yes.
28:32Thank you, thank you.
28:34.
28:36They're all falling apart.
28:37I am looking at the shrimp in front of me, and the heads of them are starting to fall off.
28:42Can we just do it without the heads?
28:45Chef's not going like that.
28:46I know.
28:46I am fully responsible for this dish, and I need to make sure that it goes out perfectly.
28:51Try not to use the tongs on the head.
28:53Try to use the, like, lift the stick.
28:55Yeah.
28:56There you go.
28:57Okay.
28:58First order.
28:59Can you salt them?
29:00With the flaky salt.
29:01Flaky salt.
29:01Yeah.
29:02Behind you.
29:03Grab, next time, grab some in a deli, please.
29:05Yep, I will.
29:05And keep it on your side.
29:06I'll do that right now.
29:06Sorry.
29:11That looks slightly on the rare side.
29:13Little bit rare.
29:15Almost verging on blue rare.
29:17Let's get it on a little bit longer.
29:18Yes, chef?
29:19Can you check these out?
29:20There, like, the heads are falling off.
29:22Like, what do we do?
29:23When you don't put the skewer in long enough, that's when your heads are falling off.
29:27I see.
29:27Oh, my God.
29:28I skewered all of these shrimp incorrectly.
29:31I need to readjust skewers on all of the shrimp.
29:34This is just gonna push us further back.
29:36Don't give me headless shrimp.
29:39All right, home cooks.
29:40It's been 23 minutes since I called these checks.
29:43It's taking way too long.
29:45Yeah.
29:46Yes, chef.
29:46I want faster plates, please.
29:48Yes, chef.
29:49That's too much salad on one plate.
29:51Yes, chef.
29:52Come on, guys.
29:53Oh, now that's a beautiful medium rare steak.
29:56Perfect.
29:56Thank you, chef.
29:57If you give them to me like that all night long, coccate, I'm gonna be a very happy man.
30:01Yes, chef.
30:01Service for blue, please.
30:03We're going to table 1B.
30:06Keep them coming, just like that.
30:08Okay, we're good, Harley.
30:08Ready to go.
30:09You're good to go?
30:09All right, here we go.
30:11We're going to table 1 red.
30:13First plates are starting to leave.
30:15Keep this momentum.
30:16Let's go.
30:17Let's go.
30:17You got this.
30:19Time to make an pepper shrimp right here for you.
30:23There we go.
30:24Hi.
30:24Are you ready?
30:26That's amazing.
30:28Next order.
30:29Yes, chef.
30:30Blue team.
30:30Yes, chef.
30:31We have two jerk steak.
30:32Two jerk steaks.
30:33I'm putting potatoes in right now.
30:36My first impression is the pork shrimps have been decimated.
30:40I'm an over-season type of person.
30:42The steak is very spicy.
30:44It's very spicy.
30:45Yeah.
30:46Very spicy.
30:47All right, red team, you have another order coming in.
30:50Careful, it's piling up now.
30:51Two steak, two pepper shrimp.
30:54Alian, get the more shrimp on the flat top.
30:56Yes, chef.
30:57Do not fall behind.
30:58You are scaring the crap out of me right now with that knife.
31:02I want nice, clean slices, okay?
31:04Yes, chef.
31:04And not gouged like that.
31:06Watch me, all right?
31:07See how I'm sliding it nice and evenly through?
31:09Yes, chef.
31:10All right, just like that.
31:11I've never had to cut steak so thin in my life.
31:15This is fine.
31:15This is gonna be fine.
31:17Here's your shrimp.
31:18Oh, yes.
31:19Right there.
31:20Little bit under.
31:21Just a little bit under there.
31:22There you go.
31:23I see that.
31:23Don't make me see it.
31:24If it's not to my standard, don't serve it.
31:27Yes, chef.
31:28Okay?
31:30Team Red, we're still waiting on two shrimp.
31:32I have the steak.
31:33Alian, raw shrimp away.
31:35Let's go.
31:36Get your head in the gate.
31:37I need you to cook.
31:38I need food to leave this kitchen now.
31:41Yes, chef.
31:41Harley?
31:42Yes.
31:42Your team needs to be way more organized.
31:45Yes, chef.
31:46Leave this team, please.
31:47Okay, Alian, where are you?
31:48One minute.
31:50Chef, may I?
31:52Service here, please.
31:53All right, hands here, please.
31:54We're gonna go to table two blue.
31:57Table two blue.
32:01Let's get this ready, ladies.
32:03Let's have the drink to take ready here for you.
32:05Here you guys go.
32:07Come right here.
32:09Use a spatula.
32:11Don't use the tongs.
32:12Support the heads of those shrimp.
32:14Make sure it's cooked all the way through.
32:16That's a raw tail.
32:18You see where it's gray?
32:19It's raw.
32:21Harley, I'm taking over on the shrimp.
32:22Let's go, let's go.
32:23And you see how I'm scraping it up?
32:25That's how we gotta treat it.
32:27Almost like supporting the head like a little baby.
32:29Chef Craig shouldn't have to be stepping in
32:31to help us out with the flat top.
32:33We should be able to hold our own ground here.
32:36Red team, you have a lot to catch up on.
32:38Yes, chef.
32:40Oh, that's sauce.
32:42I have the blue team steak entree.
32:44The presentation was great.
32:45My favorite part, though, is the sauce.
32:47I love heat and the sauce are really great.
32:49I think the blue team is doing great so far.
32:54The meat is cold.
32:57How are these?
32:58Steak is very cold.
33:00Cold?
33:01The potatoes were warmer than the steak.
33:03Ivy, I'm gonna replace your steak.
33:04Okay.
33:05I'm so sorry about that.
33:07Geraldine, how long on shrimp?
33:09Uh, three more minutes?
33:11Four more minutes?
33:12Service, please.
33:14Ah!
33:14Cold steak for your wife.
33:23There's been a plate that's been sent back...
33:25Yes, chef.
33:25...by my wife.
33:26Yes, chef.
33:27I have a new piece for her right now, chef.
33:28I want a perfect steak remade right away, please.
33:32As team captain, I'm in charge of making sure
33:34that the dish I put in front of him is perfect.
33:37So I need to be responsible for fixing anything
33:39before it even gets to him.
33:41I'm gonna have a new steak to her ASAP.
33:44This is for your wife, chef.
33:45Okay.
33:46Ducati, are you landing me in the hot seat tonight?
33:48I hope not, chef.
33:49Yes.
33:53My gosh.
33:55This is your re-fired steak.
33:56Thank you so much.
33:56I hope you enjoy this one.
33:57I don't wanna sleep on the couch tonight.
34:02It was quite a long wait.
34:04Like, we were getting pretty hungry,
34:06but I'm really pleased with the way it's cooked.
34:08It tastes good, but the shrimp are really mangled,
34:12so I don't know what's happening,
34:14but I hope everyone's okay in the kitchen.
34:18Allian, too much.
34:18Stop what you're doing.
34:19Yeah.
34:20Guys, look at this.
34:21Look at how much dressing there is left at the bottom of that.
34:24Right.
34:25I can't send this out.
34:26Make two new salads right away, please.
34:28You have hot food now waiting on salad.
34:31Captain Harley is being pounded with criticism.
34:34I can sense that he is totally getting off his game.
34:38I've gotta step in.
34:39I'm not letting this team lose.
34:41All right, let's plate it harder.
34:42Let's plate it, brother.
34:43Let's finish off this service strong, guys.
34:45Red team, we're gonna hit these plates the same time, all right?
34:47Yes, we are.
34:48All right.
34:49Chef, ready to serve.
34:50Proud of these plates?
34:51Yes, chef.
34:51All right.
34:52Service, please.
34:53We're gonna go to table four red.
34:55Okay, I'm gonna drop the next two potatoes, okay?
34:57You watch that steak, okay?
34:58Yep, yep, yep, yep.
34:59Geraldine, how long for that shrimp?
35:01Four, three minutes.
35:02I need it not now, but right now, Geraldine.
35:04I know.
35:05I can't make it go faster.
35:07Okay, you're good to go?
35:08Yeah, let's serve it.
35:09Serve it.
35:09Let's plate four now.
35:10All right, serve us here, please.
35:13I have the blue team's shrimp entree.
35:15The shrimp was a little overcooked.
35:17The texture was a little bit off.
35:19But the flavor is really great.
35:21The salad is really great.
35:22Just, yeah, a little bit less time on the heat, I think, for the shrimp.
35:26That's not the jerk steak.
35:27Thank you very much.
35:28You're welcome.
35:30All right, blue team, this is your last plate.
35:33You ready to serve?
35:34Yes, chef.
35:35You've completed dinner service.
35:37Whoo!
35:38Well done.
35:39Feeling good?
35:41I conquered the flat top.
35:44I'm so proud of myself.
35:47All right, red team, this is your last plate of the evening.
35:51Don't break that last shrimp.
35:53Be gentle, be gentle, be gentle.
35:54Make it perfect.
35:55Yes, chef.
35:56You might not win on time, but you've got to win on quality.
35:59Yes, chef.
35:59Pop it up top.
36:01Give me that shrimp if you're ready.
36:03All right.
36:04Red team, you are officially done service for the evening.
36:07Well done.
36:09Thank you, chef.
36:10That was not easy, and you all rose to the occasion.
36:14Great job, Brad.
36:15I'm really proud of you.
36:16Oh, my God.
36:16I'm sorry, guys.
36:17No, we're good.
36:17I'm sorry, guys.
36:18No, I'm so sorry.
36:19Oh, we did good, don't we?
36:20That was fun.
36:20I wish I stepped up more.
36:22I'm sorry, guys.
36:23It's awesome.
36:26For my team's sake, I thought they did a really good job.
36:30You know, I really like the sauce.
36:31It's seasoned well.
36:33It came out medium rare.
36:34The green sauce is outstanding.
36:36I like it.
36:37It's pretty mild to my taste.
36:39I like the tickle spice.
36:41The flavors are on point.
36:42Absolutely love the taste of it.
36:43I was a little bit underwhelmed with the blue team's first course,
36:47but I think they came back around very well with the second course.
36:50I really like this hot sauce here,
36:51and it works well with the crispy potatoes
36:53and then the tender steak,
36:54so I think at least it comes together really nicely.
36:58That was a wild service.
37:00Yeah.
37:00But these are home cooks, and I'm proud of them.
37:03Yeah.
37:03They gave it their all.
37:04Shall we dig in?
37:05Let's try it.
37:06Starting with red team.
37:08You gonna go after the mangled one first?
37:10It looks like it's already been eaten.
37:16Very conservative use of the herbs doesn't really bring out much.
37:21The salad had decent flavor.
37:22Harley was doing the salad.
37:24The shrimp is another story.
37:26Alian was in charge of the shrimp, and he really struggled.
37:29The shrimp are not caramelized.
37:31They're not marinated.
37:32I'm just plain disappointed on the red team's pepper shrimp dish.
37:36Mm-hmm.
37:36Shall we try the blue team?
37:37Yes.
37:44The blue team's shrimp is the opposite side of a coin.
37:48Nicely cooked, you get a lot of that caramelization.
37:51I think it really comes down to the herbs.
37:53The herbs really lifted it all up.
37:55Geraldine was cooking the shrimp, and Manka was making the salads.
37:58They got the right textures, and they pulled off the right flavors.
38:01Craig, are you saying this is a shrimp that you would be proud
38:05to have the Patois name on?
38:06Absolutely.
38:07Winner, winner, shrimp dinner.
38:09All right, let's move on to the steak dish.
38:11Looking at the red team plate, it looks pretty rare.
38:16Mm-hmm.
38:17Blue team, the temperature overall looks a little better.
38:20Shall we dig in?
38:21Let's try it.
38:22All right, let's go with the red.
38:23Red first.
38:29The red team really listened to you when you said to really fry those potatoes
38:33for a good long time, and they are ultra crispy.
38:36The meat, on the other hand, wasn't executed well.
38:38I think Jason was really steering the bus when it came to the steak plate.
38:43I'm getting a lot of unrendered fat because it's so rare.
38:47Overall, I mean, it's not a complete crashing of the bus,
38:50but I'm not sure if the wheels are going round and round.
38:54Let's move on to the blue team steak.
39:01Better cook on the steak.
39:03Hakate got better as the challenge went on.
39:06Classic Hakate.
39:07Each steak just got better and better.
39:08I will say the potatoes are less crispy.
39:11It doesn't have that crunch.
39:12And that's because they didn't press it thin enough.
39:15Still lacking the jerk compound butter.
39:17I don't know where that all went.
39:19But it is a better example of the plate we tasked them with.
39:23These home cooks really did give it their all today,
39:25and this was no easy task.
39:28One team definitely outshined the other,
39:31and they're in for a big prize.
39:33Mm-hmm.
39:33But on the losing team, one of the home cooks is gonna go home.
39:38I think we know who that is.
39:46Thank you all so much for coming out to Patois today.
39:50And of course, a big thanks to the wonderful Chef Craig,
39:54who invited us into his restaurant.
39:56Thank you, guys.
40:00Home cooks, there were some tense moments
40:03where both teams were in the weeds.
40:05But in the end, you both got all the dishes out.
40:07So good job.
40:09We are now just a couple steps away
40:12from getting to be a part of the finale.
40:14Everything is on the line in this moment.
40:15Both teams tackled this challenge head-on,
40:18but one team edged out the other
40:20with their flavors, execution, and teamwork.
40:23Here to help us deliver the good news,
40:26we have Cory, an advisor from CIBC.
40:32I am really nervous right now.
40:34I don't feel like I performed as well as I should have.
40:37The team that won the restaurant takeover challenge is...
40:47The blue team.
40:56Y'all, we won.
40:57Like, show me the money.
40:58We won, we won.
40:59Yeah, I told y'all.
41:01Girl power.
41:02Woo!
41:03Blue team, you have won a $10,000 CIBC boost
41:07to share amongst yourselves
41:08to help you get closer to your culinary ambitions.
41:11I am just emotional.
41:13I've just completed the biggest goal
41:15that I came in here with,
41:16which was making it to top five.
41:18I was team captain, which is very validating,
41:21and I proved that I am a force in this kitchen,
41:24and I'm worthy of the space that I take up.
41:27All right, everyone.
41:28Have a wonderful night.
41:30We really appreciate you coming.
41:31Thank you guys so much.
41:32It was so nice meeting y'all.
41:38I was the team captain.
41:39I called all the shots,
41:40and I feel incredibly guilty
41:42because I led the team to the big L,
41:45and now one of us is up for elimination.
41:47Red team, the fact that you've all made it this far
41:50is a testament of how passionate you are about cooking.
41:54The home cook, leaving us,
41:56had a hard time handling the pressure
41:58and struggled with both courses.
42:01The person going home tonight is...
42:10Alian.
42:16You came in here as the youngest competitor in the game,
42:20and you made Gen Z proud.
42:24This is just the beginning,
42:26and we can't wait to see what you do next.
42:28Thank you, chef.
42:29Being a part of MasterChef Canada,
42:30it means the world to be able to represent my family
42:34on, you know, Canada's biggest cooking show.
42:36I am putting my heart, my soul,
42:39my everything into this dish.
42:41I made it to the top six, which is insane.
42:43And if you told me that before this competition started,
42:46I would never have believed you.
42:47The potato dry curry is sensational.
42:51Awesome.
42:52And it's tasty.
42:54I'm really proud of myself for making it this far.
42:57It's been the experience of a lifetime.
43:00I feel a lot more confident about myself
43:03and what I want to do for the rest of my life.
43:06I want to keep telling stories through food.
43:08Love you, Alian.
43:09And this is just the beginning.
43:14Oh, yeah. Here we go.
43:16Next time...
43:17Your task is to create a dish
43:19that honors just one color.
43:21Everything's gonna be green.
43:23Nothing short of perfection
43:24will get you to the semifinals.
43:26Pressure is ten times more than it's ever been.
43:29This looks too strange.
43:30Please think in.
43:32Did I just make a stupid mistake?
43:34Harley is freaking out by the blast, Julie, right now.
43:37Oh, no.