|Top Chef Canada|
|No. of contestants||11|
|Country of origin||Canada|
|No. of episodes||8|
|Original network||Food Network|
|Original release||April 19 –|
June 7, 2021
The ninth season of the Canadian reality competition show Top Chef Canada was broadcast on Food Network in Canada. It is the Canadian spin-off of Bravo's hit show Top Chef. The program takes place in Toronto and is hosted by Eden Grinshpan. Season nine features 11 chefs of various backgrounds considered to be the next generation of culinary stars in Canada. The season premiered on April 19, 2021. The season was won by Erica Karbelnik, who defeated runner up Kym Nguyen in the finale, which was shot at the Four Seasons hotel in downtown Toronto.
Eleven chefs competed in season 9. Contestants are listed in the alphabetical order of their surnames.
|Title||Original air date|
|84||1||"Phoenix Rising"||April 19, 2021|
The new crop of chefs get to know each other briefly in the Top Chef Canada kitchen before getting a short introduction from Host Eden Grinshpan and Head Judge Mark McEwan and being thrown directly into their first Quickfire Challenge.
Quickfire Challenge: The chefs were given thirty minutes to create a dish that showcased their personal brand. The winner received immunity from elimination.
Elimination Challenge: The chefs were tasked with creating a dish that showcased a component of fire using either a smoke, ash or flame element. The chefs cooked and served their dishes at the Casa Fuego restaurant in downtown Toronto.
|85||2||"Harvest Picnic"||April 20, 2021|
Quickfire Challenge: The chefs randomly picked a classic diner dish and were tasked to reimagine it using only plant based ingredients. The guest judges for the challenge were chef and restaurateur Suzanne Barr and Canadian radio personality George Stroumboulopoulos. The winner received immunity from elimination and got an advantage in the elimination challenge.
Elimination Challenge: The chefs were divided into groups of three and were tasked with creating a cohesive picnic meal with portable, outdoor friendly dishes highlighting either apples, corn or pumpkin. As the winner of the quickfire challenge, Galasa chose which team he wanted to work with. The chefs had time to shop at a local farm for their featured produce before serving the judges at Toronto's Botanical Gardens. The guest judges for the challenge were chefs and owners of Montgomery's restaurant Guy Rawlings and Kim Montgomery Rawlings.
|86||3||"Holiday Potluck"||May 3, 2021|
Quickfire Challenge: The chefs were tasked with making a Top Chef quality dish using Quaker Oats branded oat flour. Each dish also had to have either a baked, flipped (using the griddle) or fried element. The winner received immunity in the elimination challenge along with a $5000 dollar (CAD) cash prize from Quaker Oats. The guest judge for the challenge was chef and restaurateur Mandel Hitzer. This was the last challenge where immunity could be won from a quickfire challenge.
Elimination Challenge: The chefs were tasked to create a dish based on a holiday meal or food memory. The chefs served their dishes at the Old Mill Toronto restaurant, one of Toronto's longest running eateries. Guest judges included celebrity chef and TV host Christine Cushing and Quebecois entrepreneur and restaurant owner Stefano Faita.
|87||4||"Takeout Wars"||May 10, 2021|
Quickfire Challenge: The chefs were given thirty five minutes to create a restaurant concept and one supporting dish for judges Mark McEwan and Janet Zuccarini. Two winners, chosen by Mark and Janet would come to life in "Takeout Wars," a spinoff of the classic Top Chef challenge Restaurant Wars. The two chefs who won would get to select their teams and manage the service of their concept.
Elimination Challenge: Kym and Alex became team captains and chose the other chefs they would like to have on their team.
The teams were tasked with creating a menu that reflects their concept and conducting a ninety minute takeout service. The judges ate at resident judge Janet Zuccarini's house and were joined by guest judges Nuit and Jeff Regular.
|88||5||"Eat Local"||May 17, 2021|
Quickfire Challenge: The three losing chefs from last week's challenge (Erica, Alex and Emily) were tasked with competing against three previously eliminated chefs (Galasa, Siobhan and Jae-Anthony) in a mise-en-place challenge to stay alive in the competition. The challenge included peeling fifteen cloves of garlic, breaking down two heads of cauliflower and skinning and deboning three chicken legs. The two in competition chefs who complete the challenge first will be safe while the last in competition chef will be forced to complete a sudden death cook off against the winning eliminated chef.
Erica and Galasa were forced to cook against each other in a sudden death cook off. They had thirty minutes to use chicken legs, cauliflower and garlic to create a top chef quality dish to stay in the competition. The chef who won the cookoff received $5000 (CAD) and reentered the competition.
Elimination Challenge: The chefs were tasked with creating a dish inspired by a local dish or restaurant. The dish must be elevated and pair with Mill Street beers. The dishes were served at a Mill Street brewery pub in the distillery historic district of downtown Toronto. The guest judge for the challenge was restaurateur Paul Toussaint.
|89||6||"Indigenous Ingredients"||May 24, 2021|
Quickfire Challenge: The chefs were virtually paired with youth from across Canada and tasked to elevate their favorite dishes. The guest judge for the challenge was celebrity chef and Canadian food icon Anna Olson.
Elimination Challenge: The chefs were tasked with creating dishes to honor the indigenous peoples of Canada using traditional indigenous ingredients. The chefs were randomly paired with either beans, pheasant, wild rice, elk, artic char or Tuscarora corn to highlight in their dishes. The guest judge for this challenge was indigenous chef and restaurant owner Christa Bruneau-Guenther.
|90||7||"Game, Set, Match"||May 31, 2021|
Quickfire Challenge: The chefs were tasked to create dishes that pair perfectly with Stoneleigh branded Sauvignon Blanc wine. In a twist, head judge Mark McEwan would cook his own wine pairing dish. The time it took him to complete his dish would be the amount given to the chefs. After his cook the chefs received 14 minutes and 22 seconds for the challenge. The winner received a $3000 (CAD) cash prize from Stoneleigh wines and got an advantage in the elimination challenge.
Elimination Challenge: The chefs were tasked with creating a dish inspired by a tennis-related prompt they picked randomly.
Note: As the winner of the quickfire challenge, Josh got to pick any prompt he wanted. He chose love.
The chefs cooked and served their dishes at the Canada Tennis Center, home to the Canadian Open, where the judges would eat at half court. Guest judges for the challenge were tennis grand slam champion Daniel Nestor and Asian fusion chef and Canadian culinary icon Susur Lee.
|91||8||"A Winner Rises"||June 7, 2021|
The Final Challenge: The final four chefs were tasked with creating a cohesive five course tasting menu that included an amuse bouche, appetizer, two main courses and a dessert. In a twist, after the appetizer course two chefs would be eliminated based on the performance of their first two dishes and would become sous chefs to the remaining two chefs. The sous chef who aided the winning chef would get a cash prize of $5000 (CAD) dollars. All the chefs got to shop for ingredients at Toronto's famous Kensington Market before serving their meals at the Four Seasons hotel in downtown Toronto.
Andrea's Amuse Bouche and Appetizer:
Josh's Amuse Bouche and Appetizer:
Kym's Amuse Bouche and Appetizer:
Erica's Amuse Bouche and Appetizer:
Notes on the eliminations: While the judges enjoyed Josh's tartare and remarked on how fresh and vibrant it was, his appetizer "fell flat" and the flavor of the lobster and king crab were lost. As for Andrea, even though her appetizer was praised for its bold flavor, balance of acidity and technical excellence, her amuse bouche had a sauce that lacked acidity and overpowered the flavors of the seafood.
The chefs who were eliminated were pared with Kym and Erica and tasked to assist them in assembling their final three dishes. Josh was paired with Erica and Andrea was paired with Kym.
Kym's Main Courses and Dessert:
Erica's Main Courses and Dessert:
The judges deliberate on who of the two chefs should be crowned Canada's top chef.
TOP CHEF: Erica
Erica was named Canada's 9th Top Chef. The judges praised her for her continuous showing of powerful Middle Eastern flavors throughout the challenges and her consistency and technical skills in the final challenge. Erica marks the second women to win the competition in 9 seasons.