Tag Archives: Claudio Aprile

MasterChef Canada gets cooking with Season 6 on CTV

With the coming of spring (finally), so too was the return of MasterChef Canada (finally). And what a return it was! A jam-packed two hours kicked off Season 6 with, once again, the goal of awarding the top home cook in this fine land and giving them $100,000.

And, in a twist to the audition process, judges Claudio Aprile, Alvin Leung and Michael Bonacini personally sifted through a pile of audition photos to choose the Top 18 finalists to do battle. It’s always interesting to see how the finalists interact with the judges—and each other—this early in the competition. Nerves almost always come into play, as do egos and large personalities. Both can get you eliminated pretty quickly.

Once the hand-delivered messages from the judges were delivered, we had our Top 18.

  • Alyssa LeBlanc, Former Public Servant, from Tusket, N.S.
  • Andre Bhagwandat, Hospital Housekeeper, from Scarborough, Ont.
  • Chanelle Saks, Entrepreneur, from Calgary
  • Cliff McArthur, IT Support Analyst, from Scarborough, Ont.
  • Colin Buckingham, Car Salesman, from St. John’s
  • Cryssi Larocque, Former Airline Agent, from Thunder Bay, Ont.
  • Jamie Mayer, Healthcare Portfolio Manager, from Toronto
  • Jennifer Crawford, Senior Policy Analyst, from Kingston, N.S.
  • Jenny Miller, Stay-at-Home Mom, from Havre Boucher, N.S.
  • Josh Miller, Youth Care Home Manager, from Regina
  • Kimberly Fitzpatrick, Writer, from Ottawa
  • Laurie Dingwall, Retired, from Lac Saguay, Qué.
  • Lena Huynh, Lash Technician, from Burnaby, B.C.
  • Marie Le Bel, Entrepreneur, from Westmount, Qué.
  • Mark Hamilton, Firefighter, from Mission, B.C.
  • Rozin Abbas, Digital Marketer, from Toronto
  • Steven Lapointe, International Figure Skater, from Acton Vale, Qué.
  • Tony La Ferrara, Soccer Coach and Retired Teacher, from Whitby, Ont.

And, as has become the custom, those finalists were tasked with preparing a signature dish in hopes of sticking around and acquiring a white apron. Each group of six—chosen by Michael, Claudio or Alvin—took a turn cooking for the judge who signed their invitation. Alvin’s group went first, with the Demon Chef serving as coach. But, in a twist, the signature dish had to be made with chicken. That threw a wrench in the plans of any home cook expecting to make their special plate. I like the shakeup in gameplay, especially when Alvin took some potshots at Michael’s expense.

Cliff’s chicken and waffles landed him an apron, and Alyssa and Josh joined him. Sadly, the other three home cooks invited by Alvin were sent home.

Up next was Chef Michael’s six, preparing something with beef as the focus. Unfortunately, Tony nicked himself during prep and was sidelined for several moments, putting his future in jeopardy. He still finished it and received an apron. Marie was the lone home cook from Michael’s team who was not handed an apron.

Finally, Chef Claudio’s six home cooks took to the floor and prepared shrimp dishes. The standouts were Jennifer’s tart, Rozin’s shrimp and grits and Andre’s curry. Cryssi received the final apron of the episode, setting up the Top 12.

There was barely a moment to celebrate before Episode 2 kicked off with the Top 12 facing their first Mystery Box and Elimination Challenges of Season 6.

Root vegetables were the name of the game for the Mystery Box, testing each home cook to reveal their own roots with an original recipe. It was interesting to see how quickly home cooks like Andre and Colin settled into plating something celebrating their upbringing or background for the second episode in a row, with the former creating a spicy Cajun purée and the latter cod with root vegetables. The judges selected Jennifer’s trout with root vegetable “scales,” Cryssi’s roasted root vegetable soup and Jenny’s vegetables five ways. Jenny won the Mystery Box a test and was safe from elimination for the week.

The season’s first Elimination Challenge featured nine different proteins for 11 cooks. Jenny’s other advantage? Saving two compatriots; she picked Cryssi and Jennifer to stick around. While some home cooks were happy to select a protein they had experience with, others chose an item they didn’t, choosing to challenge themselves. Kudos to Chanelle for taking the octopus. Meanwhile, Colin was struggling over on his station and managed to burn his salmon and had to start again. Luckily, he had more to prepare but was running out of time. Rozin wasn’t so lucky and scorched some of his lamb ragu, and Cliff discovered his duck leg wasn’t cooked enough to pull away from the bone.

The Top 2 plates were prepared by Chanelle and Tony, who are captains for next week’s team challenge. At the other end of the spectrum were Colin, Steven, Alyssa and Cliff. Alyssa and Colin were given another chance, meaning Cliff and Steven’s time in the kitchen had come to an end.

MasterChef Canada airs Mondays at 9 p.m. ET/PT on CTV.

Image courtesy of Bell Media.

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MasterChef Canada: Michael Bonacini and Claudio Aprile reflect on five seasons and discuss key home cooks

While the contestants change every season of MasterChef Canada, one trio has stayed the same for the past four. Michael Bonacini, Claudio Aprile and Alvin Leung serve not only as judges on CTV’s culinary competition but mentors as well.

They’ve taken that job seriously since Episode 1 of Season 1. Now, with the first episode of Season 5 under our belts, we spoke to Bonacini and Aprile about five seasons on the show, their responsibility as mentors thoughts on two home cooks we’ve got our eyes on.

Congratulations on five seasons on MasterChef Canada. Does it feel like it’s been that long?
Michael Bonacini: It’s been an incredible journey and I’ve loved every part of it. I still find it as exciting today as the first day that I got the phone call that said, ‘You have been chosen to be one of the judges to be on MasterChef Canada.‘ It’s a wonderful feeling and to be five years in is pure magic. The cherry on the cake, so to speak.

Claudio Aprile: Yeah, 100 per cent. Listening to Michael it reminded me of the phone call that I also received. I went into it very cautious and unsure it was what I wanted to do with my career. And then the competitive gene in me kicked in and I went from being unsure to really sure I wanted it when I did the audition. I waited a few weeks and there was no call and when the call finally did come in it was a really exhilarating phone call. What made it very interesting for me is during the audition process, Michael, Alvin and myself spent a lot of time just hanging out off-camera and it was interesting that the three of us got picked. I often thought there was another camera off somewhere just capturing our interaction because the three of us got on. I’m very mindful that this is a rare opportunity and it’s also a time-sensitive opportunity that won’t last forever. When I’m on set with Michael, Alvin, the crew, the writers … we’re really lucky to be part of this family that we’ve made. When I’m on set I’m there and in the moment, in the zone, and it just feels great.

Claudio, this is the first season the three of you hand-delivered the good news to the Top 21 home cooks. What was that experience like?
CA: First of all, you never want to sneak up on a man with a bow and arrow. I’ll never make that mistake again. Don’t ever ambush a large man from the East Coast with a bow and arrow and a bottle of moonshine. He looked at me and grabbed me like a rag doll. Note to self not to do that again. [Laughs.] For many reasons, it was very exciting to actually take MasterChef Canada on the road and deliver this incredible, exciting message to these home cooks. And for me, it really underscored that MasterChef Canada has now become a brand that people recognize. It means something to a lot of people. During my travels, people would stop me on the street and say, ‘I love the show and I love what you’re doing on the show and the Canadian spirit that you really carry so proudly.’

One of the things I have loved about MasterChef Canada is the three of you. You are always so respectful of the contestants even when something doesn’t taste or turn out the way you thought it should. You’re enthusiastic, you coach them along and focus on the positive rather than the negative. How important is it for you to be that way rather than cut the home cooks down?
MB: It is so important to be a mentor on the show. The home cooks have so much respect for each of the three judges. This is something they are putting their lives on hold for, the opportunity to have a life-changing experience for themselves and not in a negative way. Yes, there are dishes that are good and great, and there are dishes that are—to be quite honest—not so great because of bad plating, under seasoning or bad decisions. But all three judges know they have seen that over the years in our own restaurants from our own individual selves and our own employees and it’s part of the course of mentoring, growing and developing people. Long gone are the days when you could scream and shout, throw something at someone and have a tantrum. That’s no way to mentor. It’s about being honest—and I’m not afraid to be brutally honest—it is about communicating clearly and concisely about what I feel is incorrect or could be improved or should have done to the dish to make it better. I think that’s important feedback to a home cook who may or may not have the chance to cook for you again. If that was my son appearing on such a show, I would expect the mentor to act the same way.

CA: When you’re reading someone the culinary law of the land, it serves us in a very poor way if we’re degrading or condescending. It’s not a good look whether it’s a television program or real-life, the optics on that don’t look good. When you can actually control your emotions and speak to someone with dignity and respect it captures people’s attention, both the home cooks and the audience.

I have to give the folks at Proper Television some kudos. Having that twist of eliminating home cooks during their audition dish prep was dramatic. Clearly, the point being driven home is that you can’t get comfortable in this competition.
CA: The word ‘comfort’ is not a word that I would think of when I think about MasterChef Canada. There is nothing comfortable about it. It is uncomfortable, it’s pressurized, it’s unpredictable. That’s for many reasons. The show is about entertaining first. We don’t want them to figure things out. We want it to be exciting and who doesn’t love the element of surprise? The cooks that watch the show think they have us decoded. And I have to say, you thought wrong. We switch it up a lot. Collectively, we have over 100 years of culinary experience. There is nowhere to hide. We will pick things out.

Let’s discuss two home cooks that caught my eye in Episode 1. Beccy is just 19 years old and made a beautiful beef and beetroot dish. What can you say about her?
MB: Beccy is an interesting young home cook. She has very few words to say and she’s fascinating to watch. She is the youngest home cook we’ve ever had on the show and that’s what makes her interesting. She comes from England and is a tile-setters helper. It’s a pretty humble job and she loves to cook at home.

Claudio, can you comment on Reem? A lot has been made of her Muslim background already, but I was wowed by her baba ganoush.
CA: I think Reem is a very, very talented home cook. There is the religious aspect to her story, but I feel she’s going to champion a different cause. She is very strong and a very kind person. But don’t mistake her kindness for weakness. Her food is incredible, like knockout dishes.

MasterChef Canada airs Tuesdays at 9 p.m. ET on CTV.

Images courtesy of Bell Media.

 

 

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MasterChef Canada returns with a shocking Episode 1 twist

After four seasons of a reality competition program, it’s easy to grow accustomed to the format. MasterChef Canada is, after all, about home cooks competing against each other (and themselves) for the chance to impress judges Michael Bonacini, Claudio Aprile and Alvin Leung on the road to winning $100,000. How different can that be going into Season 4? Very.

Returning on Thursday at 9 p.m. ET/PT on CTV, MasterChef Canada launches out of the gate with one heck of a twist to the audition process: 24 finalists receive a box of rice in the mail and have just 20 minutes to figure out what they’ll create. That happens before the contestants even set foot in the MasterChef kitchen. Once they get there the stress level only increases; this may just be the most dramatic and challenging season.

Here’s what Michael Bonacini and Claudio Aprile had to say about Season 4 of the show.

I was literally on the edge of my seat watching the first challenge.
Michael Bonacini: It was a great twist and it’s been fun unravelling these twists before the home cooks’ eyes and seeing the sheer shock on this faces and the vibe that you pick up from being in that kitchen in the moment. It is priceless.

Claudio Aprile: It really set the tone for the next 11 episodes because it was very intense, unpredictable … no one had any idea what was happening until it happened.

I loved the curveball in Episode 1 because, at this point, in the franchise’s history, contestants think they know what’s going to happen.
Michael Bonacini: It’s exactly that. Even you, as a viewer, think you know the rhythm and the routine. Every once in a while we’ll throw in a humdinger that turns it on its head and reinvents it, and leaves you gasping for breath.

What keeps you coming back as judges every season? You all have restaurants to manage, so why do it?
Claudio Aprile: I really enjoy it. I’m aware that it’s really rare to be on a show like this and when you arrive on set you realize just how special it is. I get to work with an amazing crew and have been a big fan of Michael and Alvin forever. We have a lot of fun. Sometimes we just pinch ourselves that we’re on this aspirational show which, I know it sounds cliché, has changed people’s lives.

Michael Bonacini: It’s a real joy to be a part of. I was scared to death the first time I showed up on set and saw the magnitude of the set and the number of cameras and the crew. I felt so small and insignificant. It put the fear of God into me. You push yourself to do a better job each time every time to do a tasting or visit a cook’s station. You really want to be able to communicate how things taste and the technique they’ve used and hope viewers latch on to that as well. It’s not just the road of excitement of the show but what is going on in the mind of the cook. It’s truly a joy to be a part of this and to hang out with a couple of dudes like Alvin and Claudio is a bonus.

Are you still looking for the same high bar from these home cooks? Has that changed in Season 4?
Claudio Aprile: For me, it always boils down to one thing and that is making food that is delicious. Nothing else matters to me. When I’m at that podium and the home cook presents their dish, all I’m looking for is deliciousness. Presentation and creativity is important but if it doesn’t taste good, the presentation and creativity become irrelevant.

Michael Bonacini: I think, as the seasons progress, there is this for me, the next group of home cooks to be that much better than the season before and so on. That’s tough to acquire and find and part of getting to that spot is part of our responsibility in terms of critiquing, the comments and the challenges. But there are definitely moments within every episode, every season, where home cooks exceed those expectations. There are disappointments, but when someone exceeds your expectations it just blows your mind.

MasterChef Canada airs Thursdays at 9 p.m. ET/PT on CTV.

Image courtesy of Bell Media.

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Who will win Season 3 of MasterChef Canada?

MasterChef Canada‘s Season 3 return date has been announced, and that means I can let you in on a secret: I know who’s going to win. Mary Berg, the insurance broker who nabbed a spot during the show’s auditions in Toronto last summer, is taking home the title and $100,000.

OK, yes, I am biased. I don’t have an inside track or suspect MasterChef Canada is fixed; I’m just rooting for the energetic redhead because I followed her through the audition process up until the point she earned a place in the Top 40. Bell Media offered journalists two options during the summer event: bring something for the judges to taste or trail behind someone trying out. I opted for the latter—I love to cook but would have been too stressed out having Alvin Leung, Claudio Aprile and Michael Bonacini judge me—preferring to watch another go through experience.

It didn’t take me long to be convinced Berg has what it takes to follow in David Jorge and Eric Chong’s footsteps. She oozes confidence and a girl-next-door quality that will connect with viewers, she has an inspirational back story that will tug the heartstrings and she can make damn fine food. The fact she’s a vegetarian won’t derail her plot to become Season 3 champion.

“I have no issue with meat,” she said in July. “I love cooking it so much. It smells good, it caramelizes, and when I was a kid I ate only bacon. I’d go to the breakfast buffet and eat four plates of bacon.”

Berg advanced to the Top 40 in the strength of her deconstructed lemon meringue pie, a stunning plate that impressed Aprile when he swung by to chat with her. The pie is a twist on a recipe passed down through Berg’s family

“My nana was Miss Canada during the Second World War, so I called it Miss Canada’s Lemon Meringue Pie,” Berg said. “My grandfather ran one of the oldest public houses in Canada in St. Catharines and on Friday nights she would make homemade mac and cheese and lemon meringue pie for him. I wanted to pay homage to her with this pie.”

MasterChef Canada returns Sunday, Feb. 14, at 7 p.m. ET/PT on CTV.

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