Raised on food as love, local cook primed for MasterChef

When MasterChef Canada slipped off the air in 2021, Daniel Ebanks was certain he had missed the chance to fulfil a dream.

“For a very long time, I wanted to be on the show, so it was a little bit of a heartbreaker when I realized they weren’t making any more seasons,” says the Winnipeg home cook.

It turns out the heartbreak was short-lived. The reality cooking competition is back after a three-year hiatus and Ebanks is one of 15 contestants vying for the $100,000 grand prize and the distinction of being dubbed one of the best home cooks in the country.

Ebanks, 38, grew up in a household where food was shorthand for love.

“My mom definitely showed her love through food. I recognized cooking as a way to share memories with my friends and family, so that’s where I got my passion for food,” he says.

Cooking has also become a creative outlet. During his downtime, the IT salesman can often be found in the kitchen learning new skills and trying new recipes. Ebanks describes himself as a well-rounded cook who can make a mean jerk chicken and elevated plant-based dishes for his vegetarian wife.

“If I’m not thinking about work or family, it’s food. I’m thinking about the next ingredient I’m going to use, my next dish, how I’m going to plate something,” he says.

When Ebanks got the MasterChef call, he channelled all of his excitement and anxiety into preparation.

“I spent a lot of time in the kitchen, perfecting basic techniques that I could use for the show. I thought it was really important to be able to cook every type of protein and really understand how to build sauces,” he says.

So far, the training appears to have paid off. Ebanks was one of 12 contestants to receive a white apron and move on during the show’s Oct. 2 première.

The judges for this season are chef and former Top Chef judge Hugh Acheson, chef Craig Wong and former MasterChef Canada winner Mary Berg.

Ebanks eked past the pressure test, in which contestants had to recreate one of the judge’s notable dishes, and received high marks for his vegetarian signature dish of charred cabbage, kabocha squash, sweet potato and herb salad.

“It was such an honour to cook in that kitchen. There’s definitely a lot of stress, a lot of pressure for sure, but I had such a sense of gratitude as well,” he says.

While his friends and family are big supporters of his cooking, getting feedback from professional chefs was a new and gratifying experience.

His advice for others interested in auditioning for a cooking competition? Get outside your comfort zone.

“Really explore different ingredients, different techniques. It’s very important to be well-rounded because this competition will test every part of your culinary knowledge,” Ebanks says.

“Also, it’s very important to show your perspective on food: who are you as a cook and how do you show that on a plate?”

New MasterChef Canada episodes air Wednesdays on CTV and are available to stream on Crave.

eva.wasney@winnipegfreepress.com