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00:07tonight an epic journey comes full circle we are in the master chef kitchen let's go
00:16master chef canada is back hailing from all parts of the country 15 of canada's best home cooks
00:22showed up to compete your time starts now whoo marianne's going for it hoping to turn a passion
00:29for cooking into culinary glory cooking is so punk rock it's my dream i'm here to win new power plays
00:37and sky high stakes kept the kitchen on edge i would like to use my immunity pen while strategic
00:43gameplay cranked up the heat who was the weakest link cindy i was completely ignored every dish
00:49faced the judges intense scrutiny there's a lot riding on this one bite i think you overloaded
00:55your fryer i don't like the star of your show big mistake and one by one talented cooks were sent
01:01home ida rainy daniel cindy paul great job son koichi the ride ends here andres yeah walking out of here
01:12today it's a win ready to go boo now three remain but only one can win and become canada's next
01:20master
01:31chef
01:33isn't this incredible amazing welcome everyone to the master chef canada season eight finale
01:44it all comes down to this canada's three top home cooks battling it out in the culinary showdown of
01:52their lives only one will take their spot on our wall of champions claim the cibc cash prize of
01:59one hundred thousand dollars and get the life-changing title of canada's master chef
02:07and now for the moment we've all been waiting for let's welcome our finalist shall we
02:15first up a data engineering manager whose dream is to make food part of her everyday life
02:20from toronto ontario everyone please welcome veronica
02:30i'm competing in the master chef canada finale i'm one step away from achieving my dream
02:37yay i've always been on top but never like the top top but today's the finale and i really hope
02:45that
02:45this is my chance to win this next up a dentist who wanted to fill bellies instead of cavities
02:52also from toronto it's liz
02:59a year ago today i was probably extracting a tooth or doing a filling and here i am today
03:05in the master chef canada finale this is the ultimate goal and i want to win it so badly
03:16and finally a mom and a cattle farmer from fort st john bc marianne
03:26top three being in the finale like it's just crazy
03:34this journey has been the scariest thing that i've ever done and i've learned that i'm a lot stronger
03:40than i give myself credit for and i'm gonna win master chef canada for my kids i want to show
03:46them
03:46what they can do because of what i can do veronica liz and marianne i know firsthand what it means
03:53to
03:53have your nearest and dearest here in the kitchen i can fully see it on all of your faces but
03:59we can't
03:59forget about your master chef canada family hello season eight home cook welcome back
04:07it's gonna be fun to watch yeah
04:12home cooks tonight only one of you can win the ultimate prize the master chef canada trophy
04:18a hundred thousand dollars from cibc to go towards your culinary dreams and the title of canada's
04:25master chef
04:31home cooks your final challenge is to make us a three-course meal your menu should tell us a story
04:37and it could be about who you are or where you're from or even your own journey as a cook
04:42marianne what's
04:43your concept my concept is elevated farm to table and just letting the ingredients shine
04:49i love that thanks the women that i am competing with they are strong but you know i'm gonna put
04:56my
04:56head down i'm gonna focus in on what i need to do and may the best cook win liz what's
05:03the theme of
05:04your menu i'm gonna be taking you on my culinary journey today so how i started cooking where i get
05:10my inspiration from and finally where i'd like to go in the future three dishes stand between me
05:16realizing my hopes and dreams i am going to put my everything into the cook today veronica tell us
05:25about your menu for tonight my menu for tonight represents who i am where i started with cooking
05:33can't wait to try thank you it's so close it feels like i just have to push myself one last
05:40time
05:40to get that finale prize you'll have three hours from start to finish the clock will not stop
05:48each course is due at the top of each hour here we go you got this three-hour cook your
05:55appetizer
05:56is due in 60 minutes and your time starts now
06:08what do i need what do i need uh all the aromatics garlic some spices here okay definitely yes
06:17i'm rooting for liz in the finale she's always been adventurous i think she continued to peak
06:22throughout the entire competition and i'm really excited to see what she puts on the plate today
06:27chives chives chives i'm team marianne because marianne is a beautiful farm-to-table chef i just
06:34love her style and she really knows how to bring flavors together okay here we go here we go
06:39i think they are all great chefs but veronica has amazing talent she's somebody who uses creative
06:50and unique flavors that's what sets her apart her attention to detail a little bit nervous this is
06:56already so stressful to watch this finale cook is so special and different from any other thing
07:03they've done in the master chef canada kitchen i mean this is a continuous three-hour cook doing
07:08three different plates it's more akin to a real restaurant service than most of the challenges
07:14we've seen so far planning strategy and time management are going to be so key
07:21i'm starting on my appetizer course and it's all about onions today
07:24all right liz is doing something with a whole bunch of yellow onions three hours sounds like a lot of
07:30time
07:30but knowing everything that i have to get done today i know it is going to fly by my appetizer
07:38course
07:38is an ode to onions onions are really the first thing that i ever learned how to cook believe it
07:43or not i would come home from school and make myself caramelized onions that's an after-school snack
07:47i've got an onion sauce a caramelized onion and dill and apple salad
07:55i came into this competition really strong i immediately won the first pressure test liz this is for you
08:02and then i won the immunity pin really great job thank you
08:06and ever since that cook i think my food has been on an upward trajectory
08:10this is something that is next level it is buttery it's velvety bananas how smooth it is
08:17this is a master chef type of play you killed it you really did
08:21when i set my mind to something i get it done
08:24you got this you got this liz i've missed you guys
08:32veronica is getting to work on some sort of dough i wonder if we're getting another noodle i think we're
08:37doing a dumpling my thing i'm cooking something i'm familiar with taste that i grew up eating with a
08:44slight twist today i'm cooking northern chinese food because that's where i'm from throughout this
08:52journey i've learned to trust myself i realized if i cook something that i truly love and i truly enjoy
08:58that's when i get good feedback from the judges all those flavors are really coming through it's silky
09:03smooth it's beautifully set you understand flavors and you are on the right path continue
09:09hey veronica are you making dumplings for us not for you guys for the judges only
09:17guys hi veronica how does it feel to be out here in this finale it feels pretty amazing that i've
09:25come this far so you're making dumplings for the first course yeah dumplings will be seared
09:30it's pork and shrimp with a homemade chili oil and a lemon cream oh cream okay because traditionally
09:37dipping sauce you get a little bit like black vinegar but i think lemon cream could be really
09:41nice that sounds very cool yeah you're changing it up a little bit what are your things that you're
09:46worried about uh mostly timing so definitely tight on time it's very ambitious to make dumplings in 60
09:53minutes so i'm just gonna push myself to get the dumplings out i'm very pressed on time
10:02classic maryanne focused focused so it is a farm to table not over complicated no bells and whistles
10:10but just really good flavor the inspiration for this menu is elevated farm to table that's the way that i
10:17grew up my mom was everything was from scratch and i've just continued to cook like that into my adulthood
10:23right now i'm doing my beef tartare i'm doing a little bit of a sourdough like crispy sourdough on
10:28the side keeping it classic it's got some with that good wagyu in it so what do you guys look
10:35for in a
10:35great beef tartare the proper amount of pickles mustard and what i really want to taste is i want
10:40to taste that raw beef i really look for texture i always appreciate a hand chop and marianna's definitely
10:47hand chopped hers it's a wagyu which i mean she knows more than anybody about wagyu seeing as she
10:53and her husband are wagyu farmers i left my family back home to be here oh i'm gonna cry in
11:02this my
11:02family so much it was a huge sacrifice but i've gotten better and better and better with every cook
11:08that roasty is so pillowy and beautiful on the inside your hot sauce is just spicy enough to tingle
11:15i love this dish i like that you break out of your norms and give us something different thank you
11:21my food dream is to open a farm to table restaurant at our farm and it is so close i
11:28can taste it you
11:29got the spirit looks awesome 20 minutes left so your appetizers in 20. appetizers going really well um
11:38i've got all of my elements working and on the go liz has a lot of big flavors going on
11:45right now
11:45she has a soubise a soubise is like an onion based sauce it's rich liz is celebrating the onion in
11:52this
11:52dish it's going to be onion forward but it's got to be balanced so i see veronica hand chopping the
11:59shrimp that she's using for her pork dumplings it makes all the difference in the world because it has this
12:05bouncy texture that is really prized in chinese cuisine but it's tedious and time consumer i still
12:11need to make my dumplings i'm very pressed on time okay veronica is just starting to stuff her
12:18dumplings now we're at nine minutes it's uh going to be very very tight if she doesn't get her dumplings
12:25into the pan very soon i'm really going to be worried for her i have to make 12 of these
12:31and i
12:32i am falling behind i'm feeling very anxious cibc is helping canada's next master chef realize their
12:39dreams with one hundred thousand dollars home cooks you have nine minutes until your first course is due
12:51if she doesn't get her dumplings into the pan very soon i'm really going to be worried for her
12:57i really took a big risk with my dumplings but i've definitely challenged myself a lot throughout
13:02the competition and i think the judges can see that veronica's got her dumplings in the pans they're
13:08steaming cutting it close you're definitely cutting it close three minutes everyone get the food on the
13:16plate come on i don't know what it is about bread but i struggle with bread it seems so simple
13:24there's two minutes until we start our tastings two minutes
13:30get to plating everybody
13:34all right we are moving into the restaurant for tasting
13:38and veronica you're up first got it got it final push final push
13:46got it
13:54i hope the judges like my appetizer because it's who i am and the dish represents me
14:07i've made a pork and shrimp dumpling with a chili oil and a lemon cream
14:13head back out there you got more cooking to do
14:17i like the plating it's very simple it's very straightforward all right let's dig in
14:27it's certainly not a typical thing to do a lemon cream to pair with the dumplings but i kind of
14:33like
14:33it i was actually kind of mixing the chili oil into that lemon cream and then dipping the dumplings
14:38into that and i found it really tasty the filling is beautiful it's soft it's punchy it's got really
14:45really nice kind of classic flavors to it yeah i mean the dumpling dough is really really great it's
14:51seasoned well i do like the lemon cream i find it interesting but mostly i like it there because it's
14:57cutting this insanely hot chili oil that's got probably about a tablespoon too much of it on the plate in
15:04my mind overall i think this is a very well conceived dish good job bronca strong start
15:13looking good careful careful looking good
15:16looks amazing hello hi liz thank you beautiful
15:27that's beautiful i made my ode to onions today so i have an onion soubise sauce some braised leeks
15:34pickled pearl onions and an apple and dill salad thank you thank you thank you without knowing that
15:41this is liz's plate i know it's a liz plate this is a restaurant style dish it's thoughtful all the
15:53elements really play well together i think it's remarkably nicely seasoned overall the apple's really
15:59refreshing the thing that surprised me most about this plate was how soft all the onion flavors work
16:04everything is balanced really nicely if i have one tiny little little speck of criticism it's the dill
16:11is pretty strong overall this is a classic liz dish and can't wait to see what else she does
16:20all right so today i prepared just a simple wagyu tartare with a horseradish egg yolk mayo in
16:28the middle perfect joy get back to cooking thanks marianne it looks really beautiful the color on it
16:34is stunning i think this looks like a classic steak tartare let's taste it all right
16:42i think marianne's done a good job overall the tartare has very classic overtones
16:48i like it but it is under seasoned and it's rather dramatically under seasoned
16:56i definitely agree but even more than that i think that the bread was unseasoned too yes could it have
17:02more salt 100 but i don't find it too pickly it has a nice balance to it you're tasting the
17:08wagyu you're
17:08tasting that beef she raises these cows she wants to showcase what it tastes like and i think she did
17:14a
17:14really good job with it home cooks you now have 40 minutes left to serve us your main courses you've
17:25got
17:29i'm working on the duck wrap it's inspired by pecking duck for my entree i'll be making a pan seared
17:35smoked duck with fried eggplant i will be using the dumpling dough and turn that into wraps veronica took
17:43inspiration from peking duck a classic chinese wrap prized for its crispy duck skin but she's working
17:49with duck breast that's not easy to get right and there's nothing worse than an overcooked duck breast
17:55let's hope that she gets it nice and medium rare throughout it's finale and the judges already know
18:02that we can cook so i can't just put out a plate that's normal i have to do a lot
18:08more
18:13this is the pork that i did it's tender for my main i am doing an apple cider braised pork
18:19stuffed pasta
18:20with a apple slaw it's a play on pulled pork and coleslaw marianne has taken pork shoulder and cubed it
18:28up and pressure cooked it with stock and herbs and now pulverizing it down into a finer filling
18:35the consistency has to be right there can't be too much moisture and if it's too dry then you're just
18:41going to end up with that meaty fiber in your mouth this dish is it's it's simple food made well
18:48right now my kids are starting to be in the kitchen with me and they love making pasta so i
18:53knew that
18:53pasta had to be in my finale one step at a time hopefully works out my second course is my
19:01octopus
19:02dish the cook on it has to be perfect so i've been braising it now for probably 45 minutes for
19:10my main
19:10course i will be serving octopus with chorizo and beans this particular dish is inspired by a time when
19:18my husband and i were between jobs we went to europe we ate our way through everything this is the
19:24type of dish that we loved when eating in spain and i'm really making this dish for him today liz
19:31is
19:32working with octopus which is not your average everyday easy protein it's not what you reach for when
19:37you're looking for a quick cook now octopus is tricky because it can be kind of rubbery but it also
19:42can go kind of mushy if you don't cook it right everything's just got to get going i have a
19:47lot
19:47of elements to do hey there's 10 minutes left before we taste main core food you've got this
19:56it's starting to get a little bit mefrantic that's how it progresses it's all right the finesse of this
20:01pasta is going to be really really important she's got to roll it really nice and thin anytime you're
20:07doing a stuffed pasta essentially you're doubling the sheet anytime you roll it over so you have to make
20:12sure it's nice and thin so you're not ending up with that kind of like uncooked pasta dough chew my
20:18concern is getting this pasta done in time my biggest concern right now is my pasta it's so crucial that
20:25there's no air bubbles or else your pasta is gonna explode and i'm worried i need the pasta to work
20:37and there's 10 minutes left before we taste main courses you got this my concern is getting this pasta
20:45done in time marianne wow you are not joking you're bringing your a game that's a finale pasta right there
20:54the shape is beautiful we're cheering for you i'm uh very excited thank you i need the pasta to work
21:01i'm just hoping for the best hey we don't want this to break pray for mom right now that just
21:07passes
21:08stays you got this babe having my husband and my kids in the audience it means everything because i'm
21:16not just doing it for myself i'm doing it for them as well two minutes left two minutes left
21:22everybody all right home cooks we're gonna go get ready to taste your mains we're really looking
21:27forward to them come on guys you're almost there i hope that they see i took a risk as i'm
21:37plating up
21:37this dish i really want the octopus to kind of have some height to it so i decide to use
21:42some broccolini
21:43as a prop for my octopus to make it look a little bit more beautiful for the judges and i
21:50hope that
21:50they really like it let's get my sauce one and then i'm done come on veronica finish strong i'm trying
21:58you got it girl
22:04thanks thanks
22:08amazing hello hi liz okay thank you you're welcome today i made for you grilled octopus
22:15with brava sauce chorizo and beans and then a little chimichurri to go on top as well very exciting
22:22enjoy head on back out there thank you i mean liz is giving us a really pretty plate of food
22:28it's very
22:32vibrant the octopus is actually very very well cooked still got a little trace of a chew which i
22:39like it's you know it's octopus everything else on the plate works except for one thing the broccolini
22:45i feel like it's structural broccolini like it holds everything up it's a structural shim it's a crutch
22:52it's a broccoli crutch uh i just don't think it needs to be there i think it's a tasty dish
22:57it's
22:57vibrant it's punchy it tastes like i've traveled somewhere on vacation no jet lag too it's a tasty
23:05dish it's bright it's beautiful if i really needed to narrow it down i find that it's just a little
23:10bit
23:10acidic and i think it might be a little bit of sherry vinegar but overall very strong dish
23:17good
23:18hi veronica thank you so much thank you veronica i made panseared duck with fried eggplants and a
23:26black garlic soy reduction sauce okay perfect and you made the pancakes yes fantastic get out there
23:31keep going thank you good luck thank you nicely rendered duck look how thin these pancakes are i love that
23:44the duck is cooked perfectly it's that nice medium and it's impressive that she pulled this off
23:50in the amount of time that she did i think this is a classic veronica where everything tastes
23:56purposeful and i think if you're just looking at this dish if you didn't see what went into it you
24:01wouldn't fully appreciate how beautifully cooked that duck is how wonderful those pancakes are
24:06the depth of this sauce all the other elements are extremely technical and they're not easy to pull
24:13off i think my only if i can find a complaint on it i've got one piece of eggplant that's
24:18a little
24:18oily it's not really a big complaint yeah i love the flavors i can eat this uh every day
24:26hi marianne hello here you are thank you farm to table food it's always risky when you take something
24:34that's so simple you can't hide everything needs to be perfect
24:44you got this
24:48hi marianne hello here you are thank you so this is a apple braised pork stuffed pasta
24:57with a apple and cabbage slaw underneath nice enjoy thanks marianne you're welcome
25:04what a fun shape i love the shape it's almost like the master chef logo a little bit but uh
25:11i do wish that she'd taken a little bit more time to plate more clean let's see if it delivers
25:22i think marianne's dish is is really good the pasta really well done the fill is a little on the
25:29looser side but the sauce is great it's really refreshing dish you think it'd eat a lot heavier
25:34than it is the sauce on this pasta is so good it almost tastes like someone made a delicious apple
25:40and
25:40pork stew cook that sauce down added a bit of cream to it and then put it on this pasta
25:44this tastes like
25:45something you would want to eat after coming in after a long day of farming it's rich it's sweet
25:51it's meaty i didn't know that she had some crispy fried pancetta in there apple and some cabbage
25:58underneath almost like layers of surprises that i kept finding throughout for me this is somebody that
26:04is here to dominate this competition play into her strengths and really we've tasted everyone's
26:11appetizers and everyone's mains it is a very very close race it's really going to be telling when
26:18we taste these desserts home cooks you are at 30 minutes go guys it's cornflakes
26:32cornflakes oh i'm excited to see what you do with that veronica it's a cornflake crumble on the dessert
26:43eight is a really lucky number in chinese it represents like prosperity that translates to me
26:50as the color yellow and corn is the first thing that came to mind so my dessert is corn ice
26:57cream on
26:58a cream puff crust with corn flakes miso caramel and a uni foam uni is sea urchin it's kind of
27:06out there
27:06to uni on a sweet but i don't know some voices telling me that they might just work together you
27:13ever had sea urchin with a dessert before
27:17no i don't think i have neither have i i'm definitely taking a risk with this dish because
27:22that uni foam i just hope the judges really like it it is the last impression and i have to
27:28end it
27:29on a high note on the dot my food dream is to reinvent my old blog three little figs and
27:42reimagine that
27:42to something so much bigger so the key to my dessert is the figs i'm making a goat cheese cheesecake
27:49with fresh and bruleed figs this dessert it's the last part of my three-course meal it's a huge deal
27:56how do we feel about figs and dessert i love figs it's one of those fruits that you don't want
28:01to
28:01mess too much with you don't want to over manipulate it i definitely think that the simpler the dessert with
28:08figs the better this is so important to me
28:13oh what are we smoking on marianne's station is it cream i don't think she turned it on no
28:20marianne turn it on first oh you know what that's so i appreciate you yep i'm here for you
28:29my dessert is an ode to an old-fashioned cocktail this dessert is for my husband his favorite drink is
28:37an
28:37old-fashioned so it has smoky component of the barrel in the ice cream with candied orange peel
28:44i'm working on my ice cream base right now it's gonna have rye some bitters all the good things
28:50that you would find in a old-fashioned now marianne is making a really interesting type of dessert that
28:57i haven't seen before it's a simple cocktail though there are some key ingredients that you're
29:01expecting to see everything's on the line right now i've got two strong competitors beside me
29:08they're bringing their a-game so everything's fine everything's fine everything's perfect
29:1421 minutes left 21 minutes until the desserts oh my god it's the shoe pastry it needs at least 20
29:23minutes
29:23in the oven i'm very tight on time now it's 21 minutes left and veronica is piping her shoe paste
29:32does she have time to complete her dessert oh gosh yeah i still have a lot to do and then
29:38i know i'm
29:39falling behind shoe pastry is the vessel for my dessert but it takes 20 minutes to bake i'm really
29:47cutting it close with the time but i don't want to give up my food dream is to open a
29:54cafe and winning
29:55the masterchef canada title will just be a big step forward in helping me achieving that goal
30:06my gelatin didn't seem to like bloom properly if it doesn't set properly i don't have a cheesecake
30:12so i see that liz is having some difficulty with her cheesecake yeah it's no bake uh so liz really
30:18has to strike a balance if you put too much gelatin in there it's gonna be like half of a
30:22rubber ball
30:23and if there's not enough then it's just gonna be a sauce essentially not what we're looking for today
30:29there's nothing i can do at this point i have to just hope that it works i'm gonna say a
30:33little prayer
30:35home cook 10 minutes left in your final cook of this season you've got this get those desserts done
30:43where did the time go honestly i decide last minute just to do like a nice caramel something creative
30:51that will impress the judges but i've kind of struggled with caramel in the past well this is
30:56burning i leave it on my burner i completely forget about it and i look over and it's black
31:02i yeah i apparently i just can't do a caramel her dessert dreams might be up in flames
31:18five minutes till dessert come on apparently i just can't do a caramel every time that something
31:28doesn't go right in this kitchen you're definitely feeling the pressure but you need to know when to
31:32let something go and move on and just make it work i'm gonna pivot i'm just gonna toast my hazelnuts
31:39with some butter these home cooks have been cooking literally non-stop for the past almost
31:45three hours we are in crunch time they must be exhausted 100 we're still kind of in the weeds but
31:53i've got faith they can pull it out i am feeling so much pressure everything is on the line today
32:01i think liz did turn out one of her cheesecakes i think she's good i think it's set
32:05up okay one minute one minute left come on it's your last minute in this kitchen make it count you
32:14got it girl oh veronica is down to the wire with that shoe pastry come on
32:41i'm so proud of all three of them that was the hardest thing i've ever done in my life
32:48i did my best for every dish i'm happy with my dessert i cooked with my heart and i really
32:55hope
32:55that this is my chance i feel a sense of peace i mean top three being in the finale it's
33:03absolutely
33:03amazing winning would just open up a massive door for me this was so hard but i'm really proud of
33:10myself you did great so proud of you everything that i've worked for my whole food dream it all
33:20comes down to this but i've put my absolute everything into these plates today liz
33:32liz this dessert looks so colorful and inviting but before we begin we're going to talk about your
33:37first two courses okay that appetizer was delicate and just beautifully plated the one critique
33:44we'd give is that the addition of the fresh dill kind of took over that delicate onion flavor a little
33:49bit okay now for your main the octopus was done perfectly the one thing is you could have left off
33:57the broccoli now this beautiful dessert though tell us about it so i've prepared for you today
34:04figs in a few different ways i've got a ghost cheese cheesecake in the center on a pistachio base
34:11roulette fig and then a dukkah spice blend around the plate there let's give it a taste
34:25is that thai basil yes i've never had figs and thai basil before very very tasty when it comes to
34:31figs i
34:32find that it's almost like the perfect fruit and it's like the less that we do to it the better
34:38the
34:38results and you didn't over manipulate the figs thank you the cheesecake is great it's got a really nice sort
34:44of
34:45citric acid quality to lighten it up almost it's a nice foil against some of the other richness on
34:51the plate the dukkah's great i would have put a lot less on it wants to take over everything
34:58but great job thank you i love the addition of the pistachios on there they give a really good texture
35:03great job liz the judges really like my dessert maybe there's a chance that i've got this
35:12i don't know i'm so nervous marianne bring up your dish
35:19i am presenting this dish to the judges as a old-fashioned and i think when they taste it they're
35:25gonna taste an old-fashioned but they're gonna be nitpicking at everything and it needs to be
35:31perfect marianne your dessert looks beautiful but before we get into this we really liked your
35:36take on the beef tartar the wagyu was a star but the dish needed more salt overall okay your stuffed
35:42pasta main was succulent it was rich the pasta was perfectly rolled and it was the perfect vessel for
35:48the filling now tell us about your dessert so this is an old-fashioned so rye and bitters mousse and
35:58then
35:59there's a smoked vanilla ice cream and then we have a spiced cookie to play on the bitters i'm really
36:05excited to try this i think the flavors are really clear i really get the overtones of old fashions i
36:19love the smoked ice cream the mousse is good the spice cookie is great candied orange is good the only
36:26thing that an old-fashioned has usually that i would have liked to see on this plate is a cherry
36:33but it's got crunch it's got smoothness richness good oh to an old-fashioned okay thank you that
36:39smoked ice cream incredible you really nailed it i love the texture of that rye mousse had you not
36:46even told us that it was inspired by an old-fashioned i would have got that already so i love
36:51this dessert
36:51the spiced cookie on the outside as soon as this plate landed it was just like spicy and wonderful
36:58and it smelled toasty i think this is a really fun dessert great job thank you very much i did
37:05my
37:05absolute best and i am proud of what i did in hindsight i should have added a cherry but it's
37:11out of my hands
37:12it's up to the judges now to decide veronica i'm very nervous because the judges have not tried
37:21that flavor combination of uni and corn before i'm a risk taker but taking risk has not gotten me
37:28a win yet veronica this looks amazing but before we try this we're gonna just recap your first two
37:35courses and tell you what we thought okay for your appetizer the pork and shrimp dumplings were just
37:41perfectly cooked did feel that maybe the sesame and the oil could have been toasted a lot longer
37:48just to really get flavor out of those chilis and the sesame okay now the peking
37:54duck on the other hand was just simple in a lot of ways but so technically complex but it just
38:00shows
38:01your story and who you are and it was just an excellent plate of food thank you tell us all
38:07about
38:07this dessert a little wacky so the idea is a little out there it's a corn ice cream with uni
38:15foam on top
38:15and then there's miso caramel at the bottom and also some corn flakes baked with milk powder we can't wait
38:28to jump in veronica i've never had uni in a sweet course before and with the corn and the miso
38:37it could really err toward savory but it works so well and that miso caramel is smooth and salty and
38:48sweet
38:49and just the perfect combination this is a really really strong dessert thank you thank you mary the
38:54dessert works the uni integrates well with the corn i like the crispies the puff is great i don't think
39:01the niblets needed to be there but it is technical there's a lot of technique going on here
39:08veronica not only did you hit it with different layers of corn you topped it off with something i've
39:14never had a sweet uni dessert when i think about this dessert you're not just cooking a sweet plate
39:23you're creating experiences this is greatness on a plate thank you thank you thank you judges
39:34i think i nailed my dessert but i i don't know everyone is such an amazing cook so it's really
39:42hard to tell like what the judges are thinking veronica liz marianne you just gave us three amazing
39:52meals we've got a lot to chat about so please excuse us we'll be back as soon as we can
40:05this is not an easy decision no no i feel like you see on every single one of their plates
40:11lessons they've learned throughout the season they've taken notes when we look at the three
40:15different menus i think we need to look at who gave us the most heart and showed us who they
40:21are on
40:21the plate look this is a tough decision we've got three extraordinarily qualified home cooks and we just
40:29need to come down to the degree that
40:51liz marianne and veronica you three came into this kitchen wondering if you had what it takes to
40:58compete each with a dream of following your passion and changing your life through food
41:03winning match of canada would be a dream come true but at this point i don't know i don't know
41:09what's
41:09going to happen the confidence you've gained in this kitchen is undeniable it's there in those stellar
41:15menus you created whatever the outcome your culinary journey does not end here this is just the beginning
41:21i think i've worked really hard i really hope that this is the time that all my effort is worth
41:29it the
41:30winning menu was technically ambitious and told a beautiful story from concept to execution that simply
41:38blew us away i want to win so badly i really poured my heart into this cook and i hope
41:46the judges see
41:46that and maybe there's a chance that they love the food that i put out today the winner of this
41:53beautiful
41:54trophy a hundred thousand dollars from cibc and the life-changing title of canada's master chef is
42:23i just won master chef canada season eight my face is gonna be on that wall
42:33come on up
42:37this journey has taught me that i am a great cook and winning the master chef canada title will just
42:44make it a lot easier to pursue my food dream there's nothing stopping me now oh yay congratulations
42:52i may not have taken home the title of master chef today but i still feel so accomplished i have
42:59gained so much inspiration from my fellow home cooks i'm just really happy thanks so much i've proven
43:06that small town girls can do big things too life is too short to be scared and sometimes you just
43:13go
43:14and you give it all you have and whatever the outcome may be it's gonna be good
43:22there's only one winner for a season and like i'm still trying to process that i'm the winner of season
43:29eight it's you it is me
43:33you
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