
In round one, the four home cooks make their Crowd-Pleasers, in round two, they create a dish using ricotta, leeks, and sriracha sauce, three staple ingredients in the home fridge of Chef Mark McEwan, and in round three, the last two home cooks standing must make a luxurious lobster dish inspired by Top Chef Canada alumni Chef Renée Lavallée’s infamous “crobster” roll.
In round one, the four home cooks make their Crowd-Pleasers, in round two, they create a dish using ricotta, leeks, and sriracha sauce, three staple ingredients in the home fridge of Chef Mark McEwan, and in round three, the last two home cooks standing must make a luxurious lobster dish inspired by Top Chef Canada alumni Chef Renée Lavallée’s infamous “crobster” roll.
Stymied by Chef Massimo Capra’s sun-dried tomatoes in the Chef’s Fridge round, the home cooks struggle for a fresh approach. And pride is on the plate as the home cooks seek to represent their cultural heritage by creating a pizza that is restaurant-worthy. A failed dough makes for an epic race to the finish line and in the end, it all comes down to a heated debate with The Wall trying to decide to whom is awarded the $10,000 prize.