Another episode without the stern judge Jorge Raushbut with double replacement by renowned chefs Christopher Carpentier and Adrian Escardothe latter offered one master class during tonight’s episode of Master Chef Ecuador (Teleamazon).

In today’s chapter seven of the nine chefs who remained in the league faced each other in a pressure challenge with two slogans: create a dish that integrates a family memory with the flavors of all regions of Ecuador, and that above all produces the least amount of waste.

Two black aprons were provided for those not meeting the targets. With a remarkable difference between his peers, Jamil He was the first to wear the garment when he presented a cebiche inspired by the Jipijapa recipe, plus a yuca puree that was hotly criticized for its chewy texture. While placing his waste on a scale, the businessman registered waste in front of his plate at 4,260 kilograms.

Again, Jamil based his preparation on one of his many travels, which Judge Carpentier reported with disappointment. “I came with the illusion of all your travels, Marco Polo is too small for you,” snapped the Chilean.

Behind Jamil’s black apron he was followed by a participant who, on the contrary, was positively assessed without scruples. Johanna He called his proposal Oloncito, which he formed with fish in a toasted corn crust, foam of leche de tigre, crispy with French fries and sweet potato puree, as a kind of deconstructed cebiche.

His recipe fascinated the judges who agreed it was the best dish of all in this episode. In addition, it received the least amount of waste, weighing less than a kilogram (0.890). The option earned him the coveted affectionate pinch on the cheek, which Rausch usually gives, though this time it was provided by Chef Carolina Sánchez in his absence.

However, the housewife’s excitement took its toll when Carpentier discovered a hair on her plate, an unforgivable mistake in the kitchen. The black apron was immediately assigned to him.

A third apron was distributed at the discretion of the jury, because his dish did not exceed expectations, it lacked added value, nor balance in taste. That’s how it was qualified Santiago, who made a tuna, fish and melon cebiche that failed to impress tonight’s harsh critics. In addition, it generated 3,340 kg of waste.

The performances of the rest of the chefs were not entirely memorable to the judges.

sonia it was notable for its limited waste, 1,220 kilograms, but its roast with red wine sauce did not receive the same praise because the meat was “dry”.

The same Henry, with 1,190 kilograms of waste. His prawns in sango de choclo sauce plus a chimichurri-like dressing failed to convince, it was a “flat” dish.

For his part, Raul He also left barely a kilo of leftovers, but failed in his attempt to prepare vistiraditos. The fillets, bathed in tiger’s milk and while tasty, were too thick for him.

Finally, to Alexandra he missed the cooking point in the fish he prepared on his plate he called ‘My Walks to Manta’. He also produced 3.5 kilograms of leftovers.

The two chefs who did not participate in this challenge, Sarah and VictoriaThey competed for the chief’s pin. This was one of the most complete recipes to replicate in the competition, as it contained no protein and had to include three culinary techniques: duck confit, siphon foam, and vegetable ashes.

It was the first time in this dispute for Sara, but the third for Victoria, and as the saying goes “The Third Time Is the Charm”. Victoria is playing with the chef’s pin in her favor this week.