From savoury goodness in the crowd-pleaser round to the sweetness of chef Patrice Demers’ maple sugar, the contestants have their work cut out for them. Iqaluit, Nunavut-based supervisor of medical travels Nicole Giles finds it important to have access to Nunavut-influenced foods and sweets, while Purple Carrots Drama Studio director and owner Alana Perri takes a homestyle Italian approach to cakes and cookies. Bartender Kailash Nehru is a fan of zero-waste cooking and sugar alternatives, while butcher Elyse Chatterton uses her connection to the U.K. and her life on a dairy farm to create her pastries.