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After two hit seasons on CTV, MASTERCHEF CANADA is back to give a new batch of home cooks a once-in-a-lifetime opportunity to demonstrate their skill and passion as they compete for $100,000 and the title of Canada’s next MasterChef. Following a cross-Canada search with thousands of applicants, 40 of the best home cooks are invited to Toronto to present their signature dishes to MASTERCHEF CANADA judges Michael Bonacini (O&B restaurant empire), Alvin Leung (Bo Innovation in Hong Kong), and Claudio Aprile (Origin Restaurants). To receive a coveted MASTERCHEF CANADA apron, the home cooks need a ‘yes’ from each judge making it harder than ever to make it into the Top 14. If a home cook receives ‘no’s’ from all three judges they will be heading home, while those who get at least one ‘yes’ will be given the opportunity to cook again – earning a second chance at a White Apron and a place in the Top 14. Each week the home cooks will fight for survival – facing a series of Mystery Box, Pressure Test, and Team Challenges. Designed to test their creativity, knowledge, passion and skill, these culinary challenges will push them to their limits. At the end of each episode one home cook is eliminated until there are only two left vying for the life-changing MASTERCHEF CANADA title.
Season 3 - Episode 301
“Yes, No, Maybe So”
In the Season 3 premiere, 40 gifted home cooks from across the country audition for Michael Bonacini, Alvin Leung, and Claudio Aprile with their signature dish. With the home cooks requiring a ‘yes’ from each judge to receive an apron this season, it’s harder than ever for finalists to make it into the coveted Top 14 Those who get a ‘no’ from each judge will be sent home, while those who earn at least one ‘yes’ will have a second chance, and the opportunity to cook again for a White Apron and a place in the Top 14.
Season 3 - Episode 302
“A Cut Above”
The 18 home cooks who earned a second chance at the auditions face two gruelling culinary challenges. Their ability to chop, prep, and manage their time creatively will either send them home or propel them forward into the Top 14. In the end, the judges choose the most talented home cooks to advance in the competition.
Season 3 - Episode 303
“At Home and Abroad”
The home cooks face their first Mystery Box Challenge with 13 ingredients from each of Canada’s 10 provinces and three territories. The winner of the Mystery Box gets to select one of three International cuisines that are near and dear to the judges’ hearts – and some of the home cooks get lost in translation.
Season 3 - Episode 304
“Trial by Fire”
The red and blue teams honour Canadian firefighting heroes as they face off in a rib cook-off that sends one team down in flames. Back in the MASTERCHEF CANADA Kitchen, the losing team members tackle a Pressure Test that has both sweet and sour results.
Season 3 - Episode 305
“Off The Hook”
The Top 12 home cooks are encouraged to find their better half in a Mystery Box Challenge that requires excellent team work. The pair who makes the best dish must collaborate again in the MASTERCHEF CANADA pantry, where they assign different fish to each of their fellow home cooks.
Season 3 - Episode 306
“Feast Your Eyes”
In the beautiful gardens of Casa Loma in Toronto, the red and blue teams feast their eyes on Pink Tartan’s Spring 2016 collection, and use it to inspire a stylish lunch for Canada’s leading fashionistas. Back in the MASTERCHEF CANADA Kitchen, the losing team faces a two-pronged surf and turf Pressure Test that sends at least one of them home.
Season 3 - Episode 307
"From The Heart"
The Top 10 must dig deep to bake sweet treats inspired by love. The winning home cook is empowered with a versatile mystery ingredient, and must choose a competitor to cook with the ingredients fresh or canned version.
Season 3 - Episode 308
Outside of Munich, Canada’s Greatest Bavarian Festival is the second-largest Oktoberfest in the world. The Top 9 are split into three teams as they face off by selling handmade sausages and sides at an Oktoberfest celebration. The team who sells the most orders wins, while the two losing teams face a fearsome Pressure Test challenge.
Season 3 - Episode 309
“Head and Shoulders, Knees and Toes”
The remaining Top 8 home cooks are divided into teams, and tackle a set of intimidating ingredients inspired by a nursery rhyme. Members of the losing team must fight to save themselves by mastering a world-class pastry.
Season 3 - Episode 310
“Out of this World”
Canadian Astronaut Colonel Chris Hadfield inspires the home cooks to make dishes that are out of this world with a Mystery Box containing some of the foods available to him during his time in space. The winning home cook gets a huge strategic advantage: the opportunity to pair their fellow home cooks together for a classic MASTERCHEF CANADA Tag Team Challenge.
Season 3 - Episode 311
“Demon at the Pass”
The Top 6 must master upscale Asian cuisine when they take over R&D, the popular Toronto restaurant owned by judge Alvin Leung and MASTERCHEF CANADA Season 1 winner Eric Chong. To make things even more stressful, the diners are all alumni from the series’ first two seasons. The home cooks on the losing team must then fight for survival by mastering a show-stopping dessert.
Season 3 - Episode 312
“Cooking with Cocktails”
The Top 5 are pushed to raise the bar during a Mystery Box Challenge inspired by judge and Chef Michael Bonacini’s world-class cuisine. Then, in a difficult Elimination Challenge, the home cooks must create both sweet and a savoury dishes inspired by classic cocktails.
Michael Bonacini, Chef and Restaurateur
Celebrity chef Michael Bonacini is the co-founder of one of Canada’s leading fine dining restaurant companies, Oliver & Bonacini Restaurants, operating 11 unique and innovative restaurants in Ontario. Born and raised in Tenby, South Wales, his North Italian father and Welsh mother both had a huge impact on their children’s culinary upbringing – his sister is also a chef. Bonacini spent his youth helping out with the family-run hotel business, where he learned the ins and outs of the hospitality industry.
Bonacini trained classically under Chef Anton Mosimann at London’s Dorchester Hotel, before immigrating to Canada in 1985 and partnering with veteran restaurateur Peter Oliver in 1993. His first restaurant collaboration with Oliver was a New York style bistro named Jump. Nineteen years later, their operations have grown to include à la carte dining, quick service, catering, group dining, and special events, as well as an artisan bakery and chocolate shop.
Bonacini was among the first chefs to showcase regional Canadian cuisine with his ground-breaking restaurant Canoe. In 1996, he was awarded the Ontario Hostelry Institute’s first ever Gold Award in recognition of his significant contribution to culinary excellence in Ontario. He was the host of COOK LIKE A CHEF and has been a recurring guest chef on daytime talk shows including CTV’s THE MARILYN DENIS SHOW. Bonacini is also the host of the new four-part series 24 HOURS OF FOOD available on Fibe TV1, channel 1, and the Fibe TV app where he discovers and experiences the best places to eat in Toronto, Ottawa, and Montreal. In 2010, Michael released his first cookbook, 3 Chefs: The Kitchen Men, a collaborative effort with fellow television chefs Massimo Capra and Jason Parsons.
Michael’s restaurants include Jump, Canoe, Auberge du Pommier, Biff’s Bistro, Oliver & Bonacini Café Grill (four locations), Luma, O&B Canteen, Bannock, and the all-new America Restaurant (in collaboration with INK Entertainment). The company’s private dining and events division, Oliver & Bonacini Events, manages a number of large scale event facilities, including Malaparte at TIFF Bell Lightbox, Toronto Region Board of Trade, Arcadian at Hudson’s Bay Queen Street, Windermere House on Lake Rosseau in Muskoka, and the Trump International Hotel & Tower Toronto. Oliver & Bonacini credits its success to the development of a strong corporate culture, where excellence of food quality and service are valued above all else.
Alvin Leung, Chef and Restaurateur
With his trademark blue-streaked hair, cross earrings, and revolutionary approach to the culinary art, Chef Alvin Leung is the enfant terrible of Hong Kong’s dining scene. As owner of the acclaimed modern Chinese restaurant Bo Innovation, Leung has single-handedly created a new taste sensation and established himself as one of the world’s top culinary innovators. Born in London, England, Leung grew up in Scarborough, Ont. He remains a dedicated hockey fan and Toronto Maple Leafs supporter.
The self-proclaimed ‘Demon Chef’ began cooking professionally in 2003 at a private restaurant, which evolved into Bo Innovation. Contrary to his ‘rock and roll’ image, Leung is a professionally trained engineer who takes a methodical approach to every dish he presents. Bo Innovation features unique “X-treme Chinese” cuisine and has retained its three Michelin stars for three straight years in 2015. The restaurant has wowed diners and critics by re-inventing centuries old traditional ingredients and recipes with modern techniques and flavours.
In addition to Bo Innovation, Alvin owns a second Michelin star restaurant in Hong Kong called MIC Kitchen, offering a unique twist on modern comfort food. In 2015, Alvin, along with MASTERCHEF CANADA Season 1 winner Eric Chong, opened R&D (Rebel & Demon) in the heart of Toronto’s Chinatown.
In Asia, Leung is known for his 2011 food show, THE MAVERICK CHEF and WOK STAR. Canadian viewers may also be familiar with Leung for his guest appearances on shows such as ANTHONY BOURDAIN’S NO RESERVATIONS, RHODES ACROSS CHINA with Gary Rhodes, THE HAIRY BIKERS, and TOP CHEF MASTERS.
Claudio Aprile, Chef and Restaurateur
One of Canada’s most celebrated and visionary chefs, Claudio Aprile is the owner and creative force behind the growing Orderfire Restaurant Group, which includes Toronto’s acclaimed Origin brand restaurants. Aprile was born in Uruguay, grew up in Toronto, and has travelled, lived, and worked internationally. He has spent his professional life in kitchens working through the ranks becoming the successful restaurateur that he is today.
Throughout his 30+ year career, Aprile has passed through some of the most renowned kitchens around the globe. Bali Sugar in London earned him outstanding reviews as a young executive chef, where he received local and international critical acclaim. Upon returning to Toronto in 2000, Aprile cemented that reputation at Senses in Toronto, where he wowed critics and diners alike with his innovative use of experimental cooking techniques.
Aprile’s first restaurant, Colborne Lane, opened to immediate success. Colborne Lane was lauded as one of the best restaurants in the world, and Aprile was named one of the most innovative chefs working in Canada. Central to Aprile’s success is his dedication to creativity, and drive to expertly deliver the unexpected. With Colborne Lane offering beautifully crafted, precisely plated cuisine, he switched gears with Origin restaurant. Launched in 2010, Origin offers fast, fresh, and accessible food, delivered to guests sitting right across from the chef in the open kitchen. Toronto Life magazine and Now magazine voted Origin the #1 restaurant in Toronto. Origin restaurant has two locations throughout Toronto, and Aprile has created a brand of cuisine recognizable by expertly crafted, culinary combinations.
April Lee Baker
April Lee Baker is a homemaker from Mundare, Alta., currently residing in Calgary, Alta. After moving in with a friend when she was 15-years-old April Lee started cooking because she didn’t want to live on frozen and processed food. She taught herself to cook using a BBQ, and to this day meat is her favourite thing to prepare and tongs are her favourite cooking utensil. Growing her own food and cooking for the people she loves is what inspires April Lee. Because it’s a favourite in her home, slow roasted lamb is one of her preferred dishes to make. April Lee can be found in the kitchen cooking to Vance Joy’s “Rip Tide.” Thrilled to be cooking in the MASTERCHEF CANADA kitchen, April Lee is hoping to elevate and refine her cooking skills and take her talent to the next level.
David Young is a carpenter from Moncton, N.B., and his love of food and experimentation is what sparked his passion for cooking. David started cooking when he was young with his Pépère, who inspired him to continue the tradition. His favourite kitchen tool is a chef’s knife and in the kitchen David listens to “Mack the Knife” by Satchmo. David is looking to learn and evolve as a cook on MASTERCHEF CANADA and ultimately with the experience, create a bright future for himself and his family.
Jacqueline Clark is an accountant from Brandon, Man., currently residing in Abbotsford, B.C. After learning to cook from her parents and Grandma, Jacqueline continued the tradition because it was a great way to spend time with her family. She is inspired by the ones she loves and refuses to be bored with the food she is eating. Creating new dishes every day, Jacqueline’s go-to cooking music is anything by Andy McKee and her favourite cooking utensil is a spatula. While in the MASTERCHEF CANADA kitchen, Jacqueline hopes to become a better cook and is looking forward to making lifelong friendships with people that love food as much as she does.
Jennifer Baglione is a salon manager from Thornhill, Ont., currently residing in Maple, Ont. Jennifer started cooking because she felt her hardworking father deserved a good meal to come home to. Through trial and error, and by also watching her Nonna Maria, she learned to cook and continued to become inspired as her love for food grew. Jennifer prepares food for her family and friends, and loves to make lasagna. Her go-to song in the kitchen is “Pour Some Sugar on Me” by Def Leppard, and her favourite cooking utensil is her chef’s knife. Jennifer is looking to grow her cooking talent and is determined to become the first female winner of MASTERCHEF CANADA.
Jeremy Senaris is a building plan examiner from Winnipeg, Man. Jeremy started cooking after his mom was diagnosed with cancer, and after she passed away Jeremy threw himself into learning how to replicate her dishes. Jeremy initially learned to cook from his mom, dad, and sister, all of who continue to inspire him. His specialty is Asian fusion and his favourite ingredient to cook with is fish. Jeremy can be found in the kitchen listening to Tupac’s “Ambitionz Az a Ridah,” while preparing food with his favourite kitchen tool, his pressure cooker. Jeremy is looking to learn and earn the title of Canada’s next MasterChef.
Julia Mark is a makeup artist from Richmond, B.C., currently living in Burnaby, B.C. Julia was inspired to cook at a young age by the amazing food her mom would prepare for the family. Knowing she wanted to be as good in the kitchen as her mother, Julia learned everything she could from her mom who remains her biggest inspiration. Julia also learned a lot from watching great chefs on TV, as well as from her boyfriend, who is also a great cook and her influence and collaborator in the kitchen. Julia’s favourite thing to cook is fish due to the endless options it provides, and she wants to show the world how to make both healthy and glamorous food. Julia can be found in the kitchen listening to “Drunk in Love” by Beyoncé and Jay-Z with her favourite cooking utensil, a sharp knife. Julia auditioned for MASTERCHEF CANADA because she wanted a challenge. She is looking forward to a fun experience and seeing how far she can go in the competition, and hopes to show people that hard work and persistence pays off.
Mary Berg is an insurance broker from Pickering, Ont., currently residing in Toronto, Ont. Growing up in a single parent household, everyone had to do what they could to help out and Mary started in the kitchen. Learning to cook through experimentation, watching cooking shows, and following her nana, Mary is inspired by the people she loves and enjoys cooking for her boyfriend, friends, and family. Her favourite things to cook are Sunday roast dinners and tea-time treats, while her top ingredients to cook with are butter, salt, and cheese (not necessarily in that order!). Mary can be found in the kitchen listening to Louis Prima, armed with her favourite cooking utensils, her spatula, whisk, and onion goggles. Mary is entering the MASTERCHEF CANADA kitchen looking to learn as much as she can.
Matthew Astorga is a digital design consultant from Scarborough, Ont., currently residing in Pitt Meadows, B.C. Matthew discovered his love for cooking after making his first dish, an omelette, when he lied to his babysitter and told her he was allowed to use the stove. Completely self-taught in the kitchen, Matthew has a love for cookbooks and is inspired by ingredients, letting them dictate what he is going to cook that day. Matthew enjoys cooking with fresh produce and ingredients and spends time at farmers’ markets because he enjoys seeing where his food comes from. If Matthew can source something locally, that’s his preference. In the kitchen, Matthew can be found listening to “Sleepless” by Flume, and cooking with his cast iron skillet. Matthew is looking to experience and learn as much as he can while in the MASTERCHEF CANADA kitchen, and ultimately hopes to become a better cook.
Michelle Nault is a teacher and mother of two from Woodbridge, Ont., currently residing in Bolton, Ont. Michelle started cooking at an early age and enjoys creating new dishes and playing with flavours. She learned to cook from both of her parents and is inspired by her family. Michelle enjoys baking, as it allows her to experiment the most, but Michelle can deliver both sweet and savoury dishes. In the kitchen, Michelle can be found listening to classic rock, folk songs from the 1970s, and modern indie rock. Her favourite ingredient to cook with is wine, and her go-to cooking utensils are her knives. Michelle is most looking forward to being in the MASTERCHEF CANADA kitchen with other people who share her passion for creating good food.
Sean Hickey is an auto worker from London, Ont., and a lover of food which kick started his passion for cooking. Sean learned to cook from his family, but he also developed his skills over time through trial and error. Bacon is his main inspiration when it comes to cooking, but all types of meat comes a close second. He loves to prepare food for his wife, who he loves more than anything in the world, as well as his family and friends. Sean’s favourite thing to cook is Chicken Cordon Bleu and garlic is one of his preferred ingredients. In the kitchen Sean can be found listening to “Heartache Tonight” by the Eagles, while working with his favourite kitchen utensil, his knife. Sean is hoping that his experience on MASTERCHEF CANADA will propel his food dream of owning his own food truck.
Shawn Karls is a doctor from Montreal, Que. who specializes in nuclear medicine. Shawn spent his childhood living in Vancouver, B.C. and developed a passion for food at a young age. He began watching cooking shows at the age of 12 and never looked back. Shawn owes most of his skills to cooking shows, the Internet, and lots of practice and believes in learning through trial and error. Seeing other people enjoy his food is what inspires Shawn to cook, and he enjoys sharing his talent with friends, family, and to impress the occasional date. Shawn’s favourite ingredient to cook with is Ahi Tuna, so it’s no surprise his favourite dish to “cook” is Ahi Tuna Tartare. In the kitchen Shawn can be found listening to EDM with his go-to cooking utensil, his chef’s knife. Shawn is looking to bring his culinary skills and knowledge to the next level in the MASTERCHEF CANADA kitchen and to see what he is truly capable of.
Terry Adido is a PhD law student from Lagos, Nigeria, currently living in Edmonton, Alta. Terry grew up around food and amazing cooks, and with his mom as his teacher, his passion for creating incredible meals ignited. He enjoys cooking for himself, friends, and family, and steak is his favourite thing to prepare. Terry can be found in the kitchen listening to “Jagged Little Pill” by Alanis Morissette with his favourite cooking utensil, his rubber spatula. Terry is most excited about developing his skills while in the MASTERCHEF CANADA kitchen.
Veronica Cham is a lawyer from North York, Ont., currently living in Toronto, Ont. Veronica developed her passion for cooking while attempting to reproduce the flavours of her childhood using techniques she learned from her mom. When it comes to cooking, Veronica is inspired by tradition. Her favourite thing to prepare is dim sum and her favourite ingredient to cook with is leftover rice. Veronica can be found in the kitchen listening to 90’s Cantopop with her favourite cooking utensil, her grandfather’s cleaver. During her time in the MASTERCHEF CANADA kitchen Veronica is most looking forward to getting her food critiqued by the judges.