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Pork to the People
Top Chef Canada - S1 - E5
In this episode, the chefs go whole hog as they work with a favourite ingredient – PORK. For the Quickfire Challenge, the chefs must properly butcher a whole pig. In the Elimination Challenge, the chefs use the same pork they butchered to create dishes at George Brown Chef’s School for a cocktail party in support of Food Banks of Canada. Senior students from the Chef’s School at George Brown lend a helping hand.
Top Chef Canada: Season 1 - 13 Episode s
1x1 - Getting To Know You
April 11, 2011
In the series debut, viewers meet the 16 chefs who will compete for the title of Canada’s Top Chef. The first Quickfire Challenge of the season tests their kitchen prowess in a heated culinary skills tournament. In the Elimination Challenge, head judge Chef Mark McEwan challenges the competitors to create a dish that tells a story of who they are.
1x2 - Cheese, Glorious Cheese
April 18, 2011
In the high stakes Quickfire Challenge, the chefs must create an inspired breakfast dish using 100% cow’s milk cheese from the Dairy Farmers of Canada. For the Elimination Challenge, the chefs host an art gallery cocktail party where they serve hors d’oeuvres that use cheese to paint a picture of their teammate.
1x3 - From Russia with Vodka
April 25, 2011
The remaining chefs compete in the classic Top Chef Blindfold Taste Test for the Quickfire Challenge. Later, the chefs divide into teams to create a traditional Russian Zakusky – tapas style meal – using pure filtered vodka.
1x4 - Food From Around the World
May 2, 2011
With a focus on food from around the world, the chefs must create their own unique salad for the Quickfire Challenge.
1x5 - Pork to the People
May 9, 2011
In this episode, the chefs go whole hog as they work with a favourite ingredient – PORK. For the Quickfire Challenge, the chefs must properly butcher a whole pig. In the Elimination Challenge, the chefs use the same pork they butchered to create dishes at George Brown Chef’s School for a cocktail party in support of Food Banks of Canada. Senior students from the Chef’s School at George Brown lend a helping hand.
1x6 - The French Feast
May 16, 2011
In this episode, the chefs recreate their version of the classic Canadian snack food poutine for the Quickfire Challenge. Later, they dive deep into the world of classic French cuisine. Each must prepare a ten-course menu that features classic French proteins for an internationally-acclaimed French chef and restaurateur.
1x7 - Life's Little Milestones
May 23, 2011
In the Quickfire Challenge, the chefs must create a dish using the secret ingredient, All Bran Cereal. During the Elimination Challenge, the chefs must create a special occasion menu for a group of couples celebrating a special anniversary. The chefs are split into three different groups and must create a selection of appetizers, mains and deserts that are described as “Familiar Food with a Twist.”
1x8 - Restaurant Wars
May 30, 2011
In the signature Top Chef challenge, Restaurant Wars, the chefs are tasked with creating a restaurant concept, menu and performing a full service for a restaurant full of discerning diners. The remaining chefs are split into two teams of four and each given a section of Chef McEwan’s popular Toronto eatery Bymark to debut their menus. In the Quickfire Challenge, the chefs join forces to compete in the ever challenging Blind Fold Relay Race.
1x9 - The Numbers Game
June 6, 2011
In the Quickfire Challenge the chefs must create a dish using only a certain number of ingredients as determined by a knife pull. For the Elimination Challenge, the chefs must create an amazing dish that could easily be recreated by the everyday Loblaws customer using a specific number of President’s Choice™ signature products. The chefs serve their creations to a group of everyday Loblaws shoppers.
1x10 - A Day in the Life of Canadian Food
June 13, 2011
In this episode, the chefs draw inspiration from the Canadian landscape. For the Quickfire Challenge, the chefs create three distinctive Porter Airline snack boxes for the commuter airline’s consideration to serve in flight. For their Elimination Challenge, the chefs must choose a distinct region of Canada and create a day’s worth of meals from their chosen region. Regions featured include: BC Interior, Wild Rose Country, The Prairies, Ontario Greenbelt, La Belle Province, and the Maritimes.
1x11 - Surf and Turf
June 20, 2011
In this episode, the chefs are challenged to take haute cuisine to the street. For the Quickfire Challenge, the chefs create two distinctive dishes with international flair that can be served from a street cart in Toronto’s Nathan Phillips Square. In their Elimination Challenge, the chefs choose from a selection of seafood to create three distinct dishes in a very short period of time.
1x12 - Chef McEwan's Favourite Things
June 27, 2011
In this episode, the chefs start off with a Quickfire that challenges them to create a dish inspired by popular Canadian movies (Porky’s, My Big Fat Greek Wedding, Naked Lunch, Bon Cop/Bad Cop). For their Elimination Challenge, the chefs are invited to have breakfast with Chef McEwan and discuss his favourite foods. Later, the chefs must use that information to create a special family style meal for Mark and some very close friends.
1x13 - Finale
July 4, 2011
In the final episode, the remaining chefs are first challenged to create a BBQ beach picnic for a group of hungry volleyball players using Richard’s, Red, White and Dark Beers. In their final Elimination Challenge, the chefs must create a multi-course meal of their own design. The chefs are given a secret ingredient upon arrival at the restaurant. The winner of this very important meal is declared Canada’s Top Chef.