1 00:00:02,502 --> 00:00:02,569    ♪                             2 00:00:02,569 --> 00:00:02,635    ♪♪                            3 00:00:02,635 --> 00:00:07,207    ♪♪♪                           4 00:00:07,207 --> 00:00:10,677    Mary Berg: Tonight, an epic      journey comes full circle.    5 00:00:10,677 --> 00:00:12,512    ♪♪♪                           6 00:00:12,512 --> 00:00:15,849   Daniel: We are in the           Master Chef kitchen! Let's go!  7 00:00:15,849 --> 00:00:17,584  Master Canada is back!          8 00:00:17,584 --> 00:00:19,619    Mary: Hailing from            all parts of the country,        9 00:00:19,619 --> 00:00:21,788  15 of Canada's best home cooks  10 00:00:21,788 --> 00:00:23,056   showed up to compete.          11 00:00:23,056 --> 00:00:25,291  Hugh Acheson: Time starts now!  12 00:00:25,959 --> 00:00:27,761   Mary: Whooo!                   Marianne's going for it!         13 00:00:27,761 --> 00:00:29,462 Hoping to turn a                   passion for cooking,           14 00:00:29,462 --> 00:00:30,897   into culinary glory.           15 00:00:30,897 --> 00:00:33,633 Andres: Cooking is so punk rock! 16 00:00:33,633 --> 00:00:36,036  Koichi: It's my dream.            And I'm here to win!           17 00:00:36,036 --> 00:00:38,004   Mary: New power plays             and sky high stakes           18 00:00:38,004 --> 00:00:40,040 kept the kitchen on edge.        19 00:00:40,040 --> 00:00:42,042  Bhu: Iwould like to use         my Immunity Pin.                 20 00:00:42,042 --> 00:00:44,210  While strategic                   gameplay cranked up the heat.  21 00:00:44,210 --> 00:00:45,445    Craig Wong:                   Who is the weakest link?         22 00:00:45,445 --> 00:00:47,847 Daniel: Cindy.                   Cindy: I was completely ignored. 23 00:00:48,715 --> 00:00:51,451    Mary: Every dish faced the    judges intense scrutiny.         24 00:00:52,252 --> 00:00:54,054   Craig: There's a lot           riding on this one bite.         25 00:00:54,054 --> 00:00:56,189 Mary: I think you                 overloaded your fryer.          26 00:00:56,189 --> 00:00:58,058    Hugh: I don't like              the star of the show.          27 00:00:58,058 --> 00:01:00,260   Craig: Big mistake.              Mary: And one by one,          28 00:01:00,260 --> 00:01:02,162  talented cooks were sent home.  29 00:01:02,162 --> 00:01:04,130  Ayda...                          Craig: Raynie, Daniel.          30 00:01:04,130 --> 00:01:05,799   Hugh: Cindy.                     Craig: Paul.                   31 00:01:05,799 --> 00:01:07,367   Liz: Great job, Sung!          32 00:01:07,367 --> 00:01:09,269   Mary: Koichi,                     the ride ends here.           33 00:01:09,269 --> 00:01:11,237 Craig: Andres...                 Andres: Yeah!                    34 00:01:11,237 --> 00:01:14,140   Bhu: I'm walking out of here      today. It's a win.            35 00:01:14,140 --> 00:01:15,675   Liz: Way to go, Bhu!           36 00:01:15,675 --> 00:01:17,343 Mary: Now, three remain,         37 00:01:17,343 --> 00:01:19,612  but only one can win and become 38 00:01:19,612 --> 00:01:21,614 Canada's Next MasterChef.        39 00:01:21,614 --> 00:01:23,516    ♪♪♪                           40 00:01:23,516 --> 00:01:34,094    (cheering/applause)              ♪♪♪                           41 00:01:34,094 --> 00:01:35,128   Craig: Isn't this incredible?  42 00:01:35,128 --> 00:01:36,696  Mary: Amazing!                  43 00:01:36,696 --> 00:01:39,866    Welcome, everyone,            to the MasterChef Canada         44 00:01:39,866 --> 00:01:41,801   Season Eight finale!           45 00:01:41,801 --> 00:01:44,671    ♪♪♪                              (cheering/applause)           46 00:01:44,671 --> 00:01:46,806    It all comes down to this.    47 00:01:46,806 --> 00:01:49,142   Canada's three top home cooks  48 00:01:49,142 --> 00:01:51,544  battling it out in the          culinary showdown                49 00:01:51,544 --> 00:01:53,213  of their lives.                 50 00:01:53,213 --> 00:01:55,048   Only one will take their spot  51 00:01:55,048 --> 00:01:56,649 on our Wall of Champions,        52 00:01:56,649 --> 00:01:58,751 claim the CIBC cash prize        53 00:01:58,751 --> 00:02:00,887    of $100,000                   54 00:02:00,887 --> 00:02:04,224 and get the life changing          title of Canada's MasterChef!  55 00:02:04,224 --> 00:02:07,827    ♪♪♪                              (cheering/applause)           56 00:02:07,827 --> 00:02:10,497 And now, for the moment,            we've all been waiting for.   57 00:02:10,497 --> 00:02:12,932   Let's welcome our finalists,   shall we?                        58 00:02:12,932 --> 00:02:14,501    (cheering/applause)           Koichi: Let's go!                59 00:02:14,501 --> 00:02:15,702    ♪♪♪                           60 00:02:15,702 --> 00:02:17,904  Mary: First up, a data            engineering manager,           61 00:02:17,904 --> 00:02:21,107    whose dream is to make food      part of her everyday life.    62 00:02:21,107 --> 00:02:22,942 From Toronto, Ontario, everyone, 63 00:02:22,942 --> 00:02:24,544 please welcome Veronica.         64 00:02:24,544 --> 00:02:27,914    ♪♪♪                              (cheering/applause)           65 00:02:27,914 --> 00:02:29,983    ♪♪♪                           66 00:02:29,983 --> 00:02:33,086  Veronica: I'm competing in the  MasterChef Canada Finale.        67 00:02:33,086 --> 00:02:35,455  I'm one step away from             achieving my dream.           68 00:02:35,455 --> 00:02:38,358    ♪♪♪                           69 00:02:38,358 --> 00:02:41,628 I've always been on top,            but never like the top-top.   70 00:02:42,162 --> 00:02:43,496 But today is the finale,         71 00:02:43,496 --> 00:02:46,766    and I really hope that this   is my chance to win this.        72 00:02:47,700 --> 00:02:50,136 Craig: Next up, a dentist           who wanted to fill bellies    73 00:02:50,136 --> 00:02:51,571   instead of cavities.           74 00:02:51,571 --> 00:02:52,739    (laughter)                    75 00:02:52,739 --> 00:02:54,073    Also from Toronto,            76 00:02:54,073 --> 00:02:55,341 it's Liz!                        77 00:02:55,341 --> 00:02:59,112    ♪♪♪                              (cheering/applause)           78 00:02:59,112 --> 00:03:01,181  Liz: A year ago today,           I was probably                  79 00:03:01,181 --> 00:03:04,350    extracting a tooth,              or doing a filling.           80 00:03:04,350 --> 00:03:07,620    And here I am today, in the   MasterChef Canada finale.        81 00:03:07,987 --> 00:03:10,156 This is the ultimate goal        82 00:03:10,156 --> 00:03:13,359  and I want to win it so badly.  83 00:03:15,528 --> 00:03:16,596  Whooo!                          84 00:03:16,596 --> 00:03:19,766 Hugh: And finally, a mom            and a cattle farmer           85 00:03:19,766 --> 00:03:21,768    from Fort Saint John, B.C.    86 00:03:22,468 --> 00:03:23,503 Marianne!                        87 00:03:23,503 --> 00:03:26,673    ♪♪♪                              (cheering/applause)           88 00:03:26,673 --> 00:03:28,975   Marianne: Top three,             being in the Finale.           89 00:03:28,975 --> 00:03:30,510  Like, it's just crazy!          90 00:03:30,510 --> 00:03:34,447    ♪♪♪                           91 00:03:34,447 --> 00:03:36,049   This journey has been          92 00:03:36,049 --> 00:03:37,617    the scariest thing              that I've ever done.           93 00:03:37,617 --> 00:03:40,320   And I've learned that             I'm a lot stronger            94 00:03:40,320 --> 00:03:41,921    than I give myself             credit for it.                  95 00:03:41,921 --> 00:03:45,358   And I'm going to win            MasterChef Canada for my kids.  96 00:03:45,858 --> 00:03:48,761   I want to show them what they  can do because of what I can do. 97 00:03:49,929 --> 00:03:51,231  Mary: Veronica,                 Liz and Marianne,                98 00:03:51,231 --> 00:03:53,533 I know firsthand                    what it means to have your    99 00:03:53,533 --> 00:03:55,835    nearest and dearest              here in the kitchen. I can    100 00:03:55,835 --> 00:03:58,805  fully see it on all of            your faces. (giggles)          101 00:03:58,805 --> 00:04:01,908  But we can't forget about your  MasterChef Canada family.        102 00:04:01,908 --> 00:04:04,177  Hello, Season Eight home cooks! 103 00:04:04,177 --> 00:04:06,212    ♪♪♪                             Welcome back!                  104 00:04:06,212 --> 00:04:07,981    ♪♪♪                           105 00:04:07,981 --> 00:04:09,215  Cindy:                             It's gonna be fun to watch.   106 00:04:09,215 --> 00:04:10,650    Ayda: Yeah.                      Koichi: Absolutely!           107 00:04:10,650 --> 00:04:12,252    ♪♪                            108 00:04:12,252 --> 00:04:13,853    Craig: Home cooks, tonight,   109 00:04:13,853 --> 00:04:16,489  only one of you can win            the ultimate prize,           110 00:04:16,889 --> 00:04:18,691   the MasterChef Canada trophy,  111 00:04:18,691 --> 00:04:21,361    $100,000 from CIBC            112 00:04:21,361 --> 00:04:23,329   to go towards                    your culinary dreams,          113 00:04:23,696 --> 00:04:26,199 and the title of                   Canada's MasterChef.           114 00:04:26,199 --> 00:04:31,204    ♪♪♪                              (applause)                    115 00:04:31,204 --> 00:04:33,172 Home cooks, your final challenge 116 00:04:33,172 --> 00:04:35,074   is to make us                    a three course meal.           117 00:04:35,375 --> 00:04:36,976 Your menu should                 tell us a story,                 118 00:04:36,976 --> 00:04:40,146 and it could be about who          you are or where you're from,  119 00:04:40,146 --> 00:04:42,448 or even your own journey            as a cook.                    120 00:04:42,448 --> 00:04:44,350  Mary: Marianne,                   what's your concept?           121 00:04:44,350 --> 00:04:47,253  Marianne: My concept is          elevated farm to table,         122 00:04:47,253 --> 00:04:49,622 and just letting                  the ingredients shine.          123 00:04:49,622 --> 00:04:51,724    Mary: I love that!               Marianne: Thanks!             124 00:04:51,724 --> 00:04:54,827   The women that I am competing   with, they are strong.          125 00:04:54,827 --> 00:04:56,562   But you know,                     I'm gonna put my head down.   126 00:04:56,562 --> 00:04:59,165   I'm gonna focus in on          what I need to do                127 00:04:59,165 --> 00:05:01,534    and may the best cook win.    128 00:05:02,268 --> 00:05:04,470   Hugh: Liz, what's the             theme of your menu?           129 00:05:04,470 --> 00:05:07,106   Liz: I'm gonna be taking you     on my culinary journey today,  130 00:05:07,106 --> 00:05:09,075 so how I started cooking,        131 00:05:09,075 --> 00:05:10,810 where I get my inspiration from, 132 00:05:10,810 --> 00:05:13,980  and finally, where I'd          like to go in the future.        133 00:05:13,980 --> 00:05:16,115  Three dishes stand between me,  134 00:05:16,115 --> 00:05:19,385  realizing my hopes and dreams.  135 00:05:19,385 --> 00:05:23,156  I am going to put my everything   into the cook today.           136 00:05:23,589 --> 00:05:26,492 Craig: Veronica, tell us           about your menu for tonight.   137 00:05:27,360 --> 00:05:30,496   Veronica: My menu for tonight    represents who I am,           138 00:05:30,496 --> 00:05:33,766   where I started with cooking.  139 00:05:33,766 --> 00:05:35,868   Craig: Can't wait to try it.     Veronica: Thank you.           140 00:05:35,868 --> 00:05:38,571  It's so close.                    It feels like I just have to   141 00:05:38,571 --> 00:05:40,540    push myself one last time,    142 00:05:40,540 --> 00:05:43,042 to get that Finale prize.        143 00:05:43,643 --> 00:05:46,045   Hugh: You'll have three hours    from start to finish.          144 00:05:46,045 --> 00:05:47,580 The clock will not stop.         145 00:05:48,481 --> 00:05:51,517    Each course is due            at the top of each hour.         146 00:05:51,517 --> 00:05:53,453 Craig: Here we go. You got this. 147 00:05:53,453 --> 00:05:55,254 Three hour cook.                 148 00:05:55,254 --> 00:05:57,256  Your appetizers                    due in 60 minutes.            149 00:05:57,256 --> 00:05:58,725 (dramatic clack)                 150 00:05:58,725 --> 00:06:00,593    ♪♪♪                           151 00:06:00,593 --> 00:06:02,795  And your time starts...         152 00:06:02,795 --> 00:06:03,730   NOW!                           153 00:06:03,730 --> 00:06:08,468    ♪♪♪                              (cheering/applause)           154 00:06:08,468 --> 00:06:11,104 Veronica: What do I need?          What do I need? Uh...          155 00:06:11,104 --> 00:06:14,073   All the aromatics, garlic...   156 00:06:14,073 --> 00:06:15,475  Liz: Some spices here.          157 00:06:15,475 --> 00:06:17,577  Okay. Definitely these.         158 00:06:17,577 --> 00:06:19,278    Raynie: I'm rooting for Liz    in the finale.                  159 00:06:19,278 --> 00:06:21,047  She's always been adventurous.  160 00:06:21,047 --> 00:06:22,382   I think she continued to peak  161 00:06:22,382 --> 00:06:24,083 throughout the entire            competition,                     162 00:06:24,083 --> 00:06:25,418 and I'm really                   excited to see                   163 00:06:25,418 --> 00:06:27,420 what she puts on                 the plate today.                 164 00:06:27,420 --> 00:06:28,988 Marianne:                         Chives, chives, chives.         165 00:06:28,988 --> 00:06:30,223 Cindy: I'm Team Marianne,        166 00:06:30,223 --> 00:06:32,425 because Marianna is              a beautiful                      167 00:06:32,425 --> 00:06:33,893 farm-to-table chef.              168 00:06:33,893 --> 00:06:35,161   I just love her style          169 00:06:35,161 --> 00:06:37,530    and she really knows how to   bring flavours together.         170 00:06:37,530 --> 00:06:39,766  Mary: Okay, here we go!          Here we go! Here we go!         171 00:06:39,766 --> 00:06:41,868    ♪♪♪                              (cheering/applause)           172 00:06:41,868 --> 00:06:44,604 Daniel: I think they are         all great chefs,                 173 00:06:44,604 --> 00:06:47,673 but Veronica has amazing talent! 174 00:06:47,673 --> 00:06:49,542 She is somebody                     who uses                      175 00:06:49,542 --> 00:06:51,377 creative and unique               flavours.                       176 00:06:51,377 --> 00:06:52,879    That's what sets her apart.   177 00:06:52,879 --> 00:06:54,380 Her attention to detail.         178 00:06:54,614 --> 00:06:56,082 Veronica:                        I'm a little bit nervous.        179 00:06:56,082 --> 00:06:57,784  Raynie: This is already          so stressful to watch.          180 00:06:57,784 --> 00:06:59,652    ♪♪♪                           181 00:06:59,652 --> 00:07:01,120  Mary: This finale cook          182 00:07:01,120 --> 00:07:03,122    is so special and different     from any other thing           183 00:07:03,122 --> 00:07:05,024    they've done in the              MasterChef Canada kitchen.    184 00:07:05,024 --> 00:07:07,560  Hugh: I mean, this is a            continuous three hour cook,   185 00:07:07,560 --> 00:07:09,028   doing three different plates.  186 00:07:09,028 --> 00:07:12,632    It's more akin to a            real restaurant service         187 00:07:12,632 --> 00:07:15,401    than most of the challenges      we've seen so far.            188 00:07:15,401 --> 00:07:16,903 Craig: Planning, strategy        189 00:07:16,903 --> 00:07:19,005    and time management             are gonna be so key.           190 00:07:19,005 --> 00:07:20,840    ♪♪♪                           191 00:07:20,840 --> 00:07:22,542  Liz: I'm starting on my         appetizer course                 192 00:07:22,542 --> 00:07:24,644 and it's all about onions today. 193 00:07:24,644 --> 00:07:26,312 Mary: All right,                   Liz is doing something with a  194 00:07:26,312 --> 00:07:28,448   whole bunch of yellow onions.  195 00:07:28,448 --> 00:07:30,650 Liz: Three hours                    sounds like a lot of time.    196 00:07:30,650 --> 00:07:33,586    But knowing everything that   I have to get done today,        197 00:07:33,586 --> 00:07:36,722   I know it is going to fly by.  198 00:07:36,722 --> 00:07:39,459    My appetizer course             is an ode to onions.           199 00:07:39,459 --> 00:07:41,160 Onions are really                 the first thing                 200 00:07:41,160 --> 00:07:42,695 that I ever learned how to cook. 201 00:07:42,695 --> 00:07:44,697    Believe it or not,              I would come home from school  202 00:07:44,697 --> 00:07:47,700    and make myself caramelized    onions as a after school snack. 203 00:07:48,034 --> 00:07:49,936 I've got an onion sauce,         204 00:07:49,936 --> 00:07:51,270    a caramelized onion           205 00:07:51,270 --> 00:07:53,005 and dill and apple salad.        206 00:07:53,005 --> 00:07:54,774    ♪♪♪                           207 00:07:54,774 --> 00:07:57,777   I came into this competition    really strong.                  208 00:07:57,777 --> 00:08:00,480 I immediately won                the first Pressure Test.         209 00:08:00,480 --> 00:08:02,548    Mary: Liz, this is for you.      (cheering)                    210 00:08:02,548 --> 00:08:04,350  Liz: And then,                   I won the Immunity Pin.         211 00:08:04,350 --> 00:08:06,085  Mary: Really great job!          Liz: Thank you.                 212 00:08:06,085 --> 00:08:07,553 And ever since that cook,        213 00:08:07,553 --> 00:08:10,623 I think my food has been         on an upward trajectory.         214 00:08:10,623 --> 00:08:12,859 Craig: This is something            that is next level.           215 00:08:12,859 --> 00:08:15,461   Mary: It is buttery,             it's velvety.                  216 00:08:15,461 --> 00:08:17,029    Bananas, how smooth it is!    217 00:08:17,029 --> 00:08:18,698    Hugh: This is a MasterChef     type of plate.                  218 00:08:18,698 --> 00:08:20,333  You killed it. You really did.  219 00:08:21,033 --> 00:08:23,936    Liz: When I set my mind to    something, I get it done.        220 00:08:23,936 --> 00:08:26,272 Daniel E.: You got this.            You got this, Liz!            221 00:08:26,272 --> 00:08:27,773   Liz: I miss you guys!          222 00:08:28,975 --> 00:08:31,944    ♪♪♪                           223 00:08:31,944 --> 00:08:34,947   Mary: Veronica is getting to      work on some sort of dough.   224 00:08:34,947 --> 00:08:36,883 I wonder if we're getting         another noodle.                 225 00:08:36,883 --> 00:08:38,684   I think we're getting             a dumpling.                   226 00:08:38,684 --> 00:08:40,186    Veronica: My theme,             I'm cooking something          227 00:08:40,186 --> 00:08:43,356 I'm familiar with, taste           that I grew up eating          228 00:08:43,356 --> 00:08:44,824   with a slight twist.           229 00:08:44,824 --> 00:08:45,725    ♪♪♪                           230 00:08:45,725 --> 00:08:48,427    Today, I'm cooking             northern Chinese food,          231 00:08:48,427 --> 00:08:49,829  because that's where I'm from.  232 00:08:49,829 --> 00:08:51,330    ♪♪♪                           233 00:08:51,330 --> 00:08:52,665 Throughout this journey,         234 00:08:52,665 --> 00:08:54,467   I've learned to trust myself.  235 00:08:54,467 --> 00:08:56,869  I realized if I cook something  that I truly love                236 00:08:56,869 --> 00:08:59,138  and actually enjoy it,          that's when I get                237 00:08:59,138 --> 00:09:00,239  good feedback from the judges.  238 00:09:00,239 --> 00:09:02,475 Craig: All those flavours           are really coming through.    239 00:09:02,475 --> 00:09:04,877 Mary: It's silky smooth.           It's beautifully set.          240 00:09:04,877 --> 00:09:07,346   Hugh: You understand flavours   and you are on                  241 00:09:07,346 --> 00:09:09,181 the right path. Continue.        242 00:09:09,949 --> 00:09:12,618   Sung: Hey, Veronica, are you   making dumplings for us?         243 00:09:12,618 --> 00:09:14,320   Veronica: Not for you, guys.     For the judges only.           244 00:09:14,320 --> 00:09:16,255    (laughter)                    245 00:09:16,255 --> 00:09:17,657   Koichi: Yes!                   246 00:09:18,457 --> 00:09:19,759    Hugh: Hi, Veronica.           247 00:09:19,759 --> 00:09:22,395  How does it feel to be          out here in this finale?         248 00:09:22,395 --> 00:09:25,798 Veronica: It feels pretty        amazing that I've come this far. 249 00:09:25,798 --> 00:09:28,100 Hugh: So you're making dumplings   for the first course?          250 00:09:28,100 --> 00:09:29,869  Veronica: Yeah.                 Dumplings will be seared.        251 00:09:29,869 --> 00:09:33,139   It's pork and shrimp           with a homemade chili oil        252 00:09:33,139 --> 00:09:34,640    and a lemon cream.            253 00:09:34,640 --> 00:09:35,841  Hugh: Oh, cream. Okay.           Veronica: Yeah.                 254 00:09:35,841 --> 00:09:37,176  Because traditionally,           dipping sauce,                  255 00:09:37,176 --> 00:09:39,779   you get a little bit              like black vinegar.           256 00:09:39,779 --> 00:09:41,881  But I think lemon cream           could be really nice.          257 00:09:41,881 --> 00:09:43,516   Hugh: That sounds very cool.     Veronica: Yeah.                258 00:09:43,516 --> 00:09:44,750    Hugh: You're changing it up     a little bit.                  259 00:09:44,750 --> 00:09:47,286   What are your things              that you're worried about?    260 00:09:47,286 --> 00:09:49,855 Veronica: Mostly timing.           So definitely tight on time.   261 00:09:50,656 --> 00:09:54,026    It's very ambitious to make   dumplings in 60 minutes.         262 00:09:54,026 --> 00:09:57,196   So I'm just gonna push myself  to get the dumplings out.        263 00:09:57,196 --> 00:09:58,497    I'm there pressed on time.    264 00:09:58,497 --> 00:10:02,468    ♪♪♪                           265 00:10:02,468 --> 00:10:05,838 Mary: Classic Marianne...        focused. Focused!                266 00:10:05,838 --> 00:10:08,174 Marianne:                          So it is, uh, farm-to-table.   267 00:10:08,174 --> 00:10:10,610   Not over-complicated,           no bells and whistles,          268 00:10:10,610 --> 00:10:12,445   but just really good flavour.  269 00:10:12,445 --> 00:10:14,814 The inspiration for this menu is 270 00:10:14,814 --> 00:10:16,482  elevated farm-to-table.         271 00:10:16,482 --> 00:10:18,050  That's the way that I grew up.  272 00:10:18,050 --> 00:10:20,252  My mom was, everything          was from scratch.                273 00:10:20,252 --> 00:10:23,389  And I've just continued to cook   like that into my adulthood.   274 00:10:23,389 --> 00:10:24,991   Right now, I'm doing           my beef tartare.                 275 00:10:24,991 --> 00:10:26,659  I'm doing a little bit           of a sourdough,                 276 00:10:26,659 --> 00:10:29,762   like crispy sourdough on the   side, keeping it classic.        277 00:10:29,762 --> 00:10:32,598   It's got some of that          good wagyu in it.                278 00:10:32,598 --> 00:10:34,400    (cheering)                    279 00:10:34,400 --> 00:10:36,202  Mary: What do you guys look for in a great beef tartare?         280 00:10:36,202 --> 00:10:38,804 Craig: The proper amount           of pickles, mustard,           281 00:10:38,804 --> 00:10:40,506 and what I really want to taste,    is I want to taste            282 00:10:40,506 --> 00:10:41,774  that raw beef.                   Mary: Mhm.                      283 00:10:41,774 --> 00:10:43,275  Craig: I really                 look for texture.                284 00:10:43,275 --> 00:10:45,244 I always appreciate a hand-chop. 285 00:10:45,244 --> 00:10:48,247  Hugh: And Marianne has            definitely hand-chopped hers.  286 00:10:48,247 --> 00:10:50,116    It's a wagyu, which I mean,   287 00:10:50,116 --> 00:10:52,852    she knows more than anybody     about Wagyu,                   288 00:10:52,852 --> 00:10:55,621   seeing as she and her husband     are Wagyu farmers.            289 00:10:55,621 --> 00:10:57,723    ♪♪♪                           290 00:10:57,723 --> 00:11:00,259    Marianne: I left my family      back home to be here.          291 00:11:00,259 --> 00:11:01,927   Awww, I'm gonna cry,           292 00:11:01,927 --> 00:11:03,963 I miss my family so much!        293 00:11:04,196 --> 00:11:05,398 It was a huge sacrifice.         294 00:11:05,398 --> 00:11:06,899  But I've gotten                 better and better                295 00:11:06,899 --> 00:11:08,467    and better with every cook.   296 00:11:08,467 --> 00:11:10,670  Mary: That rosti is so pillowy  297 00:11:10,670 --> 00:11:12,304   and beautiful on the inside.   298 00:11:12,304 --> 00:11:15,241   Craig: Your hot sauce is just   spicy enough to tingle.         299 00:11:15,241 --> 00:11:16,709 I love this dish.                300 00:11:16,709 --> 00:11:18,744 Hugh: I like that                   you break out of your norms   301 00:11:18,744 --> 00:11:20,946 and give us something different. Marianne: Thank you.             302 00:11:21,480 --> 00:11:23,249 My food dream is to open         303 00:11:23,249 --> 00:11:25,851    a farm-to-table restaurant      at our farm,                   304 00:11:25,851 --> 00:11:28,521    and it is so close,            I can taste it.                 305 00:11:28,521 --> 00:11:30,122 - You got this, Marianne!        306 00:11:30,122 --> 00:11:31,490  Looks awesome.                  307 00:11:31,490 --> 00:11:34,260  Hugh: 20 minutes left!          308 00:11:34,260 --> 00:11:36,562    See your appetizers in 20!    309 00:11:36,562 --> 00:11:37,963 Liz: Appetizer's                    going really well.            310 00:11:38,364 --> 00:11:40,399    I've got all of my elements   311 00:11:40,399 --> 00:11:42,568 working...and on the go.         312 00:11:43,169 --> 00:11:45,504    Craig: Liz has a lot of big     flavours going on right now.   313 00:11:45,504 --> 00:11:47,006    She has a soubise.            314 00:11:47,006 --> 00:11:50,242   A soubise is like an             onion-based sauce. It's rich.  315 00:11:50,242 --> 00:11:52,545 Mary: Liz is celebrating          the onion in this dish.         316 00:11:52,545 --> 00:11:55,715   It's gonna be onion forward,     but it's got to be balanced.   317 00:11:55,715 --> 00:11:56,882    ♪♪♪                           318 00:11:56,882 --> 00:11:59,885 Craig: So I see Veronica         hand-chopping the shrimp         319 00:11:59,885 --> 00:12:01,987 that she's using                  for her pork dumplings.         320 00:12:01,987 --> 00:12:03,489    It makes all the difference     in the world,                  321 00:12:03,489 --> 00:12:07,493    because it has this bouncy      texture that is really prized  322 00:12:07,493 --> 00:12:08,794    in Chinese cuisine.              Mary: Mhm.                    323 00:12:08,794 --> 00:12:10,863  Craig: But it's tedious            and time consuming.           324 00:12:10,863 --> 00:12:12,398  Veronica: I still need            to make my dumplings.          325 00:12:12,398 --> 00:12:13,566 I'm very pressed on time.        326 00:12:13,566 --> 00:12:15,167    ♪♪♪                           327 00:12:15,167 --> 00:12:17,002   Mary: Okay. Veronica           is just starting                 328 00:12:17,002 --> 00:12:18,704    to stuff her dumplings now.   329 00:12:19,472 --> 00:12:20,840   Craig: We're at nine minutes.  330 00:12:20,840 --> 00:12:23,242  It's gonna be very, very tight. 331 00:12:23,242 --> 00:12:26,278 If she doesn't get her dumplings  into the pan very soon,         332 00:12:26,812 --> 00:12:28,481    I'm really gonna be           worried for her.                 333 00:12:29,515 --> 00:12:31,283 Veronica: I have to make           12 of these,                   334 00:12:31,283 --> 00:12:33,419 and I am falling behind,         335 00:12:33,786 --> 00:12:35,154   and I'm feeling very anxious.  336 00:12:35,154 --> 00:12:36,188    ♪♪♪                           337 00:12:36,188 --> 00:12:38,791   Mary: CIBC is helping          Canada's Next MasterChef         338 00:12:38,791 --> 00:12:41,160   realize their dreams            with $100,000.                  339 00:12:42,361 --> 00:12:42,428    ♪                             340 00:12:42,428 --> 00:12:42,495    ♪♪                            341 00:12:42,495 --> 00:12:43,395    ♪♪♪                           342 00:12:43,395 --> 00:12:45,397 Mary: Home cooks,                  you have nine minutes          343 00:12:45,397 --> 00:12:46,966  until your first course is due! 344 00:12:46,966 --> 00:12:51,070    ♪♪♪                           345 00:12:51,070 --> 00:12:52,404   Craig: If she doesn't          get her dumplings                346 00:12:52,404 --> 00:12:54,340  into the pan very soon,         347 00:12:54,340 --> 00:12:56,442    I'm really gonna be           worried for her.                 348 00:12:57,243 --> 00:13:00,246 Veronica: I really took a           big risk with my dumplings,   349 00:13:00,246 --> 00:13:02,248   but I will definitely           challenge myself a lot          350 00:13:02,248 --> 00:13:03,549    throughout the competition,   351 00:13:03,549 --> 00:13:06,085  and I think the judges            can see that.                  352 00:13:06,085 --> 00:13:08,154 Mary: Veronica's got her          dumplings in the pans.          353 00:13:08,154 --> 00:13:10,623    They're steaming...           cutting it close.                354 00:13:10,623 --> 00:13:12,424  Craig: She's definitely         cutting it close.                355 00:13:13,192 --> 00:13:15,327 Three minutes, everyone!         356 00:13:15,327 --> 00:13:18,197    Get the food on the plate!       Mary: Come on!                357 00:13:18,197 --> 00:13:19,865  Marianne: I don't know           what it is about bread,         358 00:13:19,865 --> 00:13:21,734    but I struggle with bread.    359 00:13:21,734 --> 00:13:22,935    It seems so simple.           360 00:13:22,935 --> 00:13:24,303    ♪♪♪                           361 00:13:24,303 --> 00:13:26,806    Craig: There's two minutes      until we start our tastings.   362 00:13:26,806 --> 00:13:28,073   Two minutes!                   363 00:13:28,073 --> 00:13:30,442    ♪♪♪                              (cheering/clapping)           364 00:13:30,442 --> 00:13:32,178 Mary: Get to plating, everybody! 365 00:13:32,178 --> 00:13:34,980    ♪♪♪                           366 00:13:34,980 --> 00:13:38,050   All right, we are moving into    the restaurant for a tasting.  367 00:13:38,050 --> 00:13:39,885  And, Veronica,                  you're up first.                 368 00:13:39,885 --> 00:13:41,353  Raynie: You got it! You got it! 369 00:13:41,353 --> 00:13:43,622 - Final push, final push.        - Whoo!                          370 00:13:43,622 --> 00:13:46,158    ♪♪♪                           371 00:13:46,158 --> 00:13:47,593 - Got it.                        372 00:13:47,593 --> 00:13:48,727  - Yeah!                         373 00:13:48,727 --> 00:13:54,300    ♪♪♪                           374 00:13:54,300 --> 00:13:56,435    Veronica: I hope the judges      like my appetizer,            375 00:13:56,435 --> 00:13:58,170   because it's who I am          376 00:13:58,170 --> 00:13:59,905    and the dish represents me.   377 00:13:59,905 --> 00:14:01,207   Koichi: Careful, be careful!   378 00:14:01,207 --> 00:14:03,509    ♪♪♪                              (cheering)                    379 00:14:03,509 --> 00:14:07,446    ♪♪♪                           380 00:14:07,446 --> 00:14:10,115   Veronica: I've made a          pork and shrimp dumpling,        381 00:14:10,115 --> 00:14:12,952  with a chili oil and a            lemon cream.                   382 00:14:13,953 --> 00:14:15,721   Mary: Head back out there,     you've got more cooking to do!     Veronica: Okay, thank you!     383 00:14:15,721 --> 00:14:17,256    ♪♪♪                           384 00:14:17,256 --> 00:14:18,824    Craig: I like the plating.    It's very simple.                385 00:14:18,824 --> 00:14:20,326    It's very straight-forward.      Mary: Mhm.                    386 00:14:20,326 --> 00:14:21,760  Craig: All right, let's dig in. 387 00:14:21,760 --> 00:14:27,366    ♪♪♪                           388 00:14:27,366 --> 00:14:31,003   It's certainly not a typical      thing to do a lemon cream,    389 00:14:31,003 --> 00:14:33,606    to pair with the dumplings,    but I kind of like it.          390 00:14:33,606 --> 00:14:35,574  I was actually kind of            mixing the chili oil           391 00:14:35,574 --> 00:14:36,976  into that lemon cream.           Mary: Yeah.                     392 00:14:36,976 --> 00:14:39,345  Craig: And then dipping         the dumplings into that,         393 00:14:39,345 --> 00:14:41,013   and I found it really tasty.   394 00:14:41,013 --> 00:14:44,016  Mary: The filling is beautiful.  It's soft, it's punchy,         395 00:14:44,016 --> 00:14:47,152   it's got really, really nice    kind of classic flavours to it. 396 00:14:47,152 --> 00:14:48,921    Hugh: Yeah. I mean,              the dumpling dough            397 00:14:48,921 --> 00:14:51,123 is really, really great.         398 00:14:51,123 --> 00:14:52,491    It's seasoned well.           399 00:14:52,491 --> 00:14:55,060    I do like the lemon cream.     I find it interesting,          400 00:14:55,060 --> 00:14:57,863    but mostly I like it there    because it's cutting this        401 00:14:57,863 --> 00:15:00,165  insanely hot chili oil.         402 00:15:00,165 --> 00:15:02,568  It's got probably about           a tablespoon                   403 00:15:02,568 --> 00:15:04,803    too much of it on the plate      in my mind.                   404 00:15:04,803 --> 00:15:08,140  Craig: Overall, I think this is    a very well-conceived dish.   405 00:15:08,140 --> 00:15:09,608 Mary: Good job, Veronica.          Strong start.                  406 00:15:09,608 --> 00:15:12,411    ♪♪♪                           407 00:15:12,411 --> 00:15:13,979    (cheering)                      Daniel: Looking good!          408 00:15:13,979 --> 00:15:16,115  Careful. Careful, looking good! 409 00:15:16,115 --> 00:15:18,350  Koichi: Looks amazing!          410 00:15:18,350 --> 00:15:20,185    ♪♪♪                           411 00:15:20,185 --> 00:15:21,787  Liz: Hello!                      Mary: Hi, Liz!                  412 00:15:22,554 --> 00:15:24,723 Mary: Thank you.                 Liz: Mhm.                        413 00:15:24,723 --> 00:15:25,691 Craig: Beautiful.                414 00:15:25,691 --> 00:15:27,993    ♪♪                            415 00:15:27,993 --> 00:15:29,161  Mary: That's beautiful.         416 00:15:29,161 --> 00:15:31,096  Liz: I made my                    ode to onions today,           417 00:15:31,096 --> 00:15:32,898    so I have an onion             soubise sauce,                  418 00:15:32,898 --> 00:15:36,068    some braised leeks, pickled     pearl onions,                  419 00:15:36,068 --> 00:15:37,903   and an apple and dill salad.   420 00:15:37,903 --> 00:15:39,438           Thank you.               Craig: Thank you, Liz.         Mary: Thank you.                 421 00:15:39,972 --> 00:15:42,908   Hugh: Without knowing          that this is Liz's plate,        422 00:15:42,908 --> 00:15:44,610    I know it's a 'Liz plate.'    423 00:15:44,610 --> 00:15:49,315    ♪♪♪                           424 00:15:49,315 --> 00:15:51,317  Craig: This is                  a restaurant style dish.         425 00:15:51,317 --> 00:15:53,285 It's thoughtful.                 All the elements                 426 00:15:53,285 --> 00:15:54,720    really play well together.    427 00:15:54,720 --> 00:15:58,290  Hugh: I think it's remarkably,  nicely seasoned overall.         428 00:15:58,290 --> 00:16:00,459  The apple's really refreshing.  429 00:16:00,459 --> 00:16:02,428  Mary: The thing that surprised  me most about this plate         430 00:16:02,428 --> 00:16:04,563   was how soft all the             onion flavours were.           431 00:16:04,563 --> 00:16:06,966  Everything is balanced           really nicely.                  432 00:16:06,966 --> 00:16:09,068    If I have one tiny little,    433 00:16:09,068 --> 00:16:10,336    little speck of criticism,    434 00:16:10,336 --> 00:16:11,870  it's the dill is pretty strong. 435 00:16:12,404 --> 00:16:14,807 Overall, this is                    a classic Liz dish,           436 00:16:14,807 --> 00:16:16,809   and can't wait to see             what else she does.           437 00:16:16,809 --> 00:16:22,247    ♪♪♪                           438 00:16:22,247 --> 00:16:25,551  Marianne: So today, I prepared    just a simple wagyu tartare,   439 00:16:25,551 --> 00:16:28,954 with a horseradish egg-yolk mayo   in the middle. Enjoy!          440 00:16:28,954 --> 00:16:30,656    Mary: Perfect. Get back to       cooking. Thanks, Marianne!    441 00:16:30,656 --> 00:16:31,824    ♪♪♪                           442 00:16:31,824 --> 00:16:34,593    It looks really beautiful.      The colour on it is stunning.  443 00:16:34,593 --> 00:16:36,929  I think this looks like         a classic steak tartare.         444 00:16:36,929 --> 00:16:39,031   Hugh: Let's taste it.            Mary: All right!               445 00:16:39,031 --> 00:16:42,868    ♪♪♪                           446 00:16:42,868 --> 00:16:45,571 Hugh: I think Marianne's         done a good job overall.         447 00:16:45,571 --> 00:16:48,741  The tartare has                  very classic overtones.         448 00:16:49,041 --> 00:16:51,276 I like it, but...                449 00:16:51,276 --> 00:16:53,012   it is under-seasoned.            Mary: Mhm.                     450 00:16:53,012 --> 00:16:56,048   And it's rather dramatically    under-seasoned.                 451 00:16:56,048 --> 00:16:57,950    Craig: I definitely agree.    But even more than that,         452 00:16:57,950 --> 00:17:01,387  I think that the bread             was unseasoned too.           453 00:17:01,387 --> 00:17:03,522 Mary: Yes, could it have         more salt? 100%.                 454 00:17:03,522 --> 00:17:05,624 But, I don't find it too pickly. 455 00:17:05,624 --> 00:17:08,127  It has a nice balance.          You're tasting the wagyu.        456 00:17:08,127 --> 00:17:10,863 You're tasting that beef.         She raises these cows.          457 00:17:10,863 --> 00:17:13,399   She wants to showcase            what it tastes like,           458 00:17:13,399 --> 00:17:15,534    and I think she did              a really good job with it.    459 00:17:17,803 --> 00:17:20,506    ♪♪♪                           460 00:17:20,506 --> 00:17:22,641 Mary: Home cooks,                  you now have 40 minutes left   461 00:17:22,641 --> 00:17:25,344  to serve us your main courses.     You got it!                   462 00:17:25,344 --> 00:17:27,413    (cheering/applause)           463 00:17:28,914 --> 00:17:30,549 Veronica: I'm working on          the duck wrap.                  464 00:17:30,549 --> 00:17:32,484   It's inspired by Peking Duck.  465 00:17:32,484 --> 00:17:34,486   For my entree, I'll be making  466 00:17:34,486 --> 00:17:37,056 a pan-seared smoked duck           with fried eggplant.           467 00:17:37,056 --> 00:17:39,491   I will be using the dumpling   468 00:17:39,491 --> 00:17:41,994  dough and turn that into wraps. 469 00:17:41,994 --> 00:17:44,763 Craig: Veronica took inspiration from Peking Duck,                470 00:17:44,763 --> 00:17:48,300  a classic Chinese wrap,         prized for its crispy duck skin. 471 00:17:48,300 --> 00:17:50,302  But she's working with            duck breast.                   472 00:17:50,302 --> 00:17:52,137   That's not easy to get right.  473 00:17:52,137 --> 00:17:53,572  And there's nothing worse than  474 00:17:53,572 --> 00:17:55,507    an overcooked duck breast.    475 00:17:55,507 --> 00:17:56,909  Let's hope that                   she gets it nice and           476 00:17:56,909 --> 00:17:58,744  medium-rare throughout.          Mary: Mhm.                      477 00:17:59,511 --> 00:18:02,347 Veronica: It's finale and         the judges already know         478 00:18:02,347 --> 00:18:04,650 that we can cook,                 so I can't just                 479 00:18:04,650 --> 00:18:07,086  put out a plate that's normal.  480 00:18:07,086 --> 00:18:08,353 I have to do a lot more.         481 00:18:08,353 --> 00:18:10,456    ♪♪♪                           482 00:18:10,456 --> 00:18:12,858 (pressure cooker hissing)        483 00:18:12,858 --> 00:18:15,661    Marianne: This is the pork    that I did. It's tender!         484 00:18:15,661 --> 00:18:18,797 For my main, I am doing          an apple cider braised           485 00:18:18,797 --> 00:18:22,034 pork stuffed pasta               with a apple slaw.               486 00:18:22,034 --> 00:18:24,837  It's a play on                  pulled pork and coleslaw.        487 00:18:24,837 --> 00:18:28,440   Hugh: Marianne is taking pork  shoulder and cubed it up,        488 00:18:28,440 --> 00:18:31,210  and pressure-cooked it            with stock and herbs,          489 00:18:31,210 --> 00:18:35,314    and now pulverizing it down     into a finer filling.          490 00:18:35,314 --> 00:18:36,949  Craig: The consistency          has to be right.                 491 00:18:36,949 --> 00:18:39,017  There can't be                     too much moisture.            492 00:18:39,017 --> 00:18:41,820 And if it's too dry, then you're just going to end up with        493 00:18:41,820 --> 00:18:44,723  that meaty fibre in your mouth. 494 00:18:44,723 --> 00:18:47,893  Marianne: This dish is,            it's simple food made well.   495 00:18:47,893 --> 00:18:50,863  Right now, my kids are starting   to be in the kitchen with me,  496 00:18:50,863 --> 00:18:53,365    and they love making pasta,     so I knew that pasta           497 00:18:53,365 --> 00:18:55,100  had to be in my Finale.         498 00:18:55,100 --> 00:18:57,436    One step at a time.            Hopefully it works out.         499 00:18:57,436 --> 00:19:00,139    ♪♪♪                           500 00:19:00,139 --> 00:19:02,407   Liz: My second course             is my octopus dish.           501 00:19:02,407 --> 00:19:03,675  The cook on it                     has to be perfect,            502 00:19:03,675 --> 00:19:06,245 so I've been braising it now for 503 00:19:06,245 --> 00:19:09,014  probably...45 minutes.          504 00:19:09,615 --> 00:19:10,816    For my main course,           505 00:19:10,816 --> 00:19:14,353 I will be serving octopus         with chorizo and beans.         506 00:19:14,353 --> 00:19:17,289 This particular dish             is inspired by a time            507 00:19:17,289 --> 00:19:19,057 when my husband and I            508 00:19:19,057 --> 00:19:21,059    were between jobs.               We went to Europe,            509 00:19:21,059 --> 00:19:23,395  we ate our way                     through everything.           510 00:19:23,395 --> 00:19:26,231 This is the type of dish           that we loved                  511 00:19:26,231 --> 00:19:28,100 when eating in Spain and         512 00:19:28,100 --> 00:19:30,302    I'm really making this dish    for him today.                  513 00:19:31,036 --> 00:19:32,938   Mary: Liz is                     working with octopus,          514 00:19:32,938 --> 00:19:36,008 which is not your average         everyday, easy protein.         515 00:19:36,008 --> 00:19:37,676    It's not what you reach for    when you're looking for         516 00:19:37,676 --> 00:19:40,345   a quick cook.                   Now, octopus is tricky          517 00:19:40,345 --> 00:19:41,847 'cause it can be                 kind of rubbery,                 518 00:19:41,847 --> 00:19:44,149    but it also can go             kind of mushy,                  519 00:19:44,149 --> 00:19:45,584    if you don't cook it right.   520 00:19:45,584 --> 00:19:46,718 Liz: Everything's                  just gotta get going.          521 00:19:46,718 --> 00:19:48,587  I have a lot of elements to do. 522 00:19:48,587 --> 00:19:50,589 Hugh: And there's                ten minutes left,                523 00:19:50,589 --> 00:19:53,392  before we taste                 main course food!                524 00:19:53,392 --> 00:19:54,526  Mary: You've got this!          525 00:19:54,526 --> 00:19:56,662    ♪♪♪                           526 00:19:56,662 --> 00:19:58,463  Marianne: It's starting to get    a little bit frantic.          527 00:19:58,463 --> 00:20:00,699 That's how it progresses.         It's all right.                 528 00:20:00,699 --> 00:20:01,833 Craig: The finesse of this pasta 529 00:20:01,833 --> 00:20:03,669    is gonna be really,           really important.                530 00:20:04,670 --> 00:20:06,338 Mary: She's gotta roll it          really nice and thin.          531 00:20:06,338 --> 00:20:07,806   Anytime you're doing           a stuffed pasta,                 532 00:20:07,806 --> 00:20:09,841    essentially you're               doubling the sheet            533 00:20:09,841 --> 00:20:11,043    any time you roll it over.    534 00:20:11,043 --> 00:20:12,578 So you have to make sure            it's nice and thin,           535 00:20:12,578 --> 00:20:14,479  so you're not ending up          with that kind of like,         536 00:20:14,479 --> 00:20:17,082    uncooked pasta dough chew.    537 00:20:17,816 --> 00:20:19,585  Marianne: My concern is getting this pasta done in time.         538 00:20:19,585 --> 00:20:21,620    ♪♪♪                           539 00:20:21,620 --> 00:20:24,089    My biggest concern             right now, is my pasta.         540 00:20:24,089 --> 00:20:26,458   It's so crucial that            there's no air bubbles,         541 00:20:26,458 --> 00:20:28,193    or else your pasta            is gonna explode.                542 00:20:29,061 --> 00:20:31,630 And I'm worried.                 I need the pasta to work.        543 00:20:31,630 --> 00:20:34,132    ♪♪♪                           544 00:20:37,369 --> 00:20:37,402 Hu                               545 00:20:37,402 --> 00:20:37,436 Hugh                             546 00:20:37,436 --> 00:20:37,469 Hugh:                            547 00:20:37,469 --> 00:20:37,502 Hugh: An                         548 00:20:37,502 --> 00:20:37,536 Hugh: And                        549 00:20:37,536 --> 00:20:37,569 Hugh: And th                     550 00:20:37,569 --> 00:20:37,603 Hugh: And ther                   551 00:20:37,603 --> 00:20:37,636 Hugh: And there'                 552 00:20:37,636 --> 00:20:37,736 Hugh: And there's                553 00:20:37,736 --> 00:20:37,769 Hugh: And there's                 10                              554 00:20:37,769 --> 00:20:37,803 Hugh: And there's                 10 m                            555 00:20:37,803 --> 00:20:37,836 Hugh: And there's                 10 min                          556 00:20:37,836 --> 00:20:37,869 Hugh: And there's                 10 minut                        557 00:20:37,869 --> 00:20:37,903 Hugh: And there's                 10 minutes                      558 00:20:37,903 --> 00:20:37,936 Hugh: And there's                 10 minutes l                    559 00:20:37,936 --> 00:20:37,970 Hugh: And there's                 10 minutes lef                  560 00:20:37,970 --> 00:20:39,238 Hugh: And there's                 10 minutes left                 561 00:20:39,238 --> 00:20:41,940   before we taste main courses!  562 00:20:41,940 --> 00:20:43,175    Mary: You got this!           563 00:20:44,309 --> 00:20:46,278  Marianne: My concern is getting    this pasta it done in time.   564 00:20:46,278 --> 00:20:47,846    ♪♪♪                           565 00:20:47,846 --> 00:20:50,582   Craig: Marianne! Wow.             You are not joking!           566 00:20:50,582 --> 00:20:52,251   You're bringing your A-game!   567 00:20:52,251 --> 00:20:54,353   That's a finale pasta            right there!                   568 00:20:54,353 --> 00:20:56,788  The shape is beautiful.          We're cheering for you.         569 00:20:56,788 --> 00:20:58,724   I'm very excited.                Marianne: Thank you.           570 00:20:59,658 --> 00:21:01,526 I need the pasta to work.        571 00:21:01,827 --> 00:21:03,729 I'm just hoping for the best.    572 00:21:03,729 --> 00:21:05,097    ♪♪♪                           573 00:21:05,097 --> 00:21:06,331  - Hey, we don't                    want this to break.           574 00:21:06,331 --> 00:21:08,567 Pray for momma right now          that this pasta stays.          575 00:21:09,468 --> 00:21:11,169    You got this, babe!           576 00:21:11,169 --> 00:21:13,939    Marianne: Having my husband     and my kids in the audience,   577 00:21:13,939 --> 00:21:15,007   it means everything.           578 00:21:15,007 --> 00:21:17,242   Because I'm not just             doing it for myself,           579 00:21:17,242 --> 00:21:18,744  I'm doing it for them as well.  580 00:21:18,744 --> 00:21:20,345    ♪♪♪                           581 00:21:20,345 --> 00:21:23,282 Craig: Two minutes left,           two minutes left, everybody!   582 00:21:23,282 --> 00:21:24,449   Mary: All right, home cooks,   583 00:21:24,449 --> 00:21:26,518 we're gonna go get ready           to taste your mains!           584 00:21:26,518 --> 00:21:29,688   We're really looking            forward to 'em.                 585 00:21:29,688 --> 00:21:32,424    ♪♪♪                              (clapping)                    586 00:21:32,424 --> 00:21:33,692 - Come on, guys,                   you're almost there!           587 00:21:34,393 --> 00:21:36,261 Liz: I hope that they see         I took a risk.                  588 00:21:36,261 --> 00:21:37,696   As I'm plating up this dish,   589 00:21:37,696 --> 00:21:39,464 I really want the octopus        590 00:21:39,464 --> 00:21:41,033  to kind of have                    some height to it.            591 00:21:41,433 --> 00:21:43,835    So I decide to use             some broccolini                 592 00:21:43,835 --> 00:21:45,637 as a prop for my octopus,        593 00:21:45,637 --> 00:21:47,105   to make it look a little bit   594 00:21:47,105 --> 00:21:49,074  more beautiful for the judges.  595 00:21:49,074 --> 00:21:50,742   And I hope that they            really like it.                 596 00:21:50,742 --> 00:21:52,544    ♪♪♪                           597 00:21:52,544 --> 00:21:54,046  Marianne: Just get my sauce on     and then I'm done.            598 00:21:54,046 --> 00:21:56,048    ♪♪♪                           599 00:21:56,048 --> 00:21:57,582    Raynie: Come on, Veronica.     Finish strong!                  600 00:21:57,582 --> 00:21:59,751 Veroonica: I'm trying!           Raynie: You got it, girl!        601 00:21:59,751 --> 00:22:04,222    ♪♪♪                              (cheering/clapping)           602 00:22:04,222 --> 00:22:05,290   Liz: Thanks, thanks!           603 00:22:05,290 --> 00:22:07,626    ♪♪♪                              (cheering/clapping)           604 00:22:07,626 --> 00:22:08,927   Koichi: You made it!           605 00:22:08,927 --> 00:22:11,330    Liz: Hello...'kay.               Mary: Hi, Liz!                606 00:22:11,330 --> 00:22:13,298   Mary: Thank you.                 Liz: You're welcome.           607 00:22:13,298 --> 00:22:15,767   Today I made for you           grilled octopus,                 608 00:22:15,767 --> 00:22:17,569    with Bravas sauce,            609 00:22:17,569 --> 00:22:18,904    chorizo and beans.            610 00:22:18,904 --> 00:22:20,172   And then a little chimichurri  611 00:22:20,172 --> 00:22:21,807   to go on top as well.          612 00:22:21,807 --> 00:22:23,008   Mary: Very exciting.             Liz: Enjoy!                    613 00:22:23,008 --> 00:22:24,976   Mary: Head on back out there.    Liz: Thank you!                614 00:22:24,976 --> 00:22:27,846  Hugh: I mean, Liz is giving us   a really pretty plate of food.  615 00:22:27,846 --> 00:22:29,147    It's very vibrant.            616 00:22:29,147 --> 00:22:33,585   ♪ (dramatic music) ♪           617 00:22:33,585 --> 00:22:36,688  The octopus is actually          very, very well cooked.         618 00:22:36,688 --> 00:22:39,291   It's still got a little trace  of a chew, which I like.         619 00:22:39,291 --> 00:22:41,159   It's, you know, it's octopus.    Mary: Mhm.                     620 00:22:41,159 --> 00:22:42,928   Hugh: Everything else             on the plate works,           621 00:22:42,928 --> 00:22:45,163   except for one thing,          the broccolini...                622 00:22:45,163 --> 00:22:47,966  Mary: I feel like it's           structural broccolini,          623 00:22:47,966 --> 00:22:49,434   like it holds everything up.   624 00:22:49,434 --> 00:22:51,670  It's a structural shim.          Hugh: It's a crutch.            625 00:22:51,670 --> 00:22:53,972    Mary: It's a-there you go!       Hugh: A broccoli crutch.      626 00:22:53,972 --> 00:22:56,441   I just don't think it             needs to be there.            627 00:22:56,441 --> 00:22:58,910 Mary: I think it's a tasty dish.    It's vibrant, it's punchy.    628 00:22:58,910 --> 00:23:01,113  It tastes like                  I've traveled somewhere,         629 00:23:01,113 --> 00:23:03,181    on vacation. No jetlag too.   630 00:23:04,282 --> 00:23:06,618 Craig: It's a tasty dish.          It's bright. It's beautiful.   631 00:23:06,618 --> 00:23:08,587    If I really needed               to narrow it down,            632 00:23:08,587 --> 00:23:10,822 I find that it's                 just a little bit acidic.        633 00:23:10,822 --> 00:23:13,225  And I think it might be          a little bit of sherry vinegar, 634 00:23:13,225 --> 00:23:15,127  but overall, very strong dish.  635 00:23:17,996 --> 00:23:19,798    Mary: Hi, Veronica.              Thank you so much.            636 00:23:19,798 --> 00:23:20,899    Craig: Thank you, Veronica.   637 00:23:20,899 --> 00:23:22,200    ♪♪                            638 00:23:22,200 --> 00:23:23,835 Veronica: I made pan-seared duck 639 00:23:23,835 --> 00:23:26,138 with fried eggplant and a        640 00:23:26,138 --> 00:23:28,039    black garlic soy reduction     sauce.                          641 00:23:28,039 --> 00:23:30,842   Mary: Okay, perfect.            And you made pancakes?          642 00:23:30,842 --> 00:23:32,244    Get out there, keep going!       Veronica: Ok. Thank you!      643 00:23:32,244 --> 00:23:34,012   Mary: Good luck!                 Veronica: Thank you!           644 00:23:34,012 --> 00:23:35,347    Mary: Nicely rendered duck!   645 00:23:35,347 --> 00:23:37,349 Craig: Mhm. Look how thin           these pancakes are!           646 00:23:37,983 --> 00:23:39,017   I love that!                   647 00:23:39,017 --> 00:23:44,289    ♪♪♪                           648 00:23:44,289 --> 00:23:46,658   The duck is cooked perfectly.  649 00:23:46,658 --> 00:23:48,360  It's that nice medium.          650 00:23:48,360 --> 00:23:50,695    And it's impressive           that she pulled this off,        651 00:23:50,695 --> 00:23:52,464   in the amount of time            that she did.                  652 00:23:52,464 --> 00:23:53,932   Mary: I think this is            a classic, Veronica,           653 00:23:53,932 --> 00:23:56,568  where everything tastes            purposeful.                   654 00:23:56,568 --> 00:23:58,603   And I think if you're             just looking at this dish,    655 00:23:58,603 --> 00:24:00,505 if you didn't see                   what went into it,            656 00:24:00,505 --> 00:24:02,207   you wouldn't fully appreciate  657 00:24:02,207 --> 00:24:04,476  how beautifully cooked            that duck is,                  658 00:24:04,476 --> 00:24:06,378   how wonderful                     those pancakes are,           659 00:24:06,378 --> 00:24:07,879 the depth of this sauce.         660 00:24:07,879 --> 00:24:10,949   Hugh: All the other elements   are extremely technical,         661 00:24:10,949 --> 00:24:13,285  and they're not                 easy to pull off.                662 00:24:13,285 --> 00:24:16,621 I think my only, if I can         find a complaint on it,         663 00:24:16,621 --> 00:24:19,791  I've got one piece of eggplant    that's a little oily.          664 00:24:19,791 --> 00:24:21,193 It's not really a big complaint. 665 00:24:21,193 --> 00:24:22,427    Mary: Yeah. (laughs)             Hugh: I love the flavours.    666 00:24:22,427 --> 00:24:24,629    I could eat this every day.   667 00:24:24,629 --> 00:24:26,431    ♪♪♪                           668 00:24:26,431 --> 00:24:28,467    Mary: Hi, Marianne!              Marianne: Hello.              669 00:24:28,467 --> 00:24:30,535 Here you are.                    Mary: Thank you!                 670 00:24:31,336 --> 00:24:33,638   Marianne: Farm-to-table food   is always risky.                 671 00:24:33,638 --> 00:24:35,607  When you take something         that's so simple,                672 00:24:35,607 --> 00:24:36,575  you can't hide.                 673 00:24:37,242 --> 00:24:39,044  Everything needs to be perfect. 674 00:24:39,044 --> 00:24:41,446    ♪♪♪                           675 00:24:43,915 --> 00:24:43,982    ♪                             676 00:24:43,982 --> 00:24:44,049    ♪♪                            677 00:24:44,049 --> 00:24:44,916    ♪♪♪                           678 00:24:44,916 --> 00:24:47,953    (applause/cheering)            - You got this.                 679 00:24:48,453 --> 00:24:50,355    Mary: Hi, Marianne!              Marianne: Hello.              680 00:24:50,355 --> 00:24:52,858 Here you are.                    Mary: Thank you!                 681 00:24:52,858 --> 00:24:56,695   Marianne: So this is a apple      braised pork-stuffed pasta,   682 00:24:57,195 --> 00:25:01,600   with a apple and cabbage slaw     underneath.                   683 00:25:02,133 --> 00:25:03,768 Mary: Nice. Thanks, Marianne!    Marianne: Enjoy. You're welcome! 684 00:25:04,369 --> 00:25:05,937  Mary: What a fun shape!         685 00:25:05,937 --> 00:25:07,038 Craig: I love the shape.         Mary: Mhm.                       686 00:25:07,038 --> 00:25:08,840    Craig: It's almost like the   MasterChef logo.                 687 00:25:08,840 --> 00:25:10,809    Mary: A little bit.              (laughter)                    688 00:25:10,809 --> 00:25:12,744   Craig: But, I do wish          that she'd taken                 689 00:25:12,744 --> 00:25:15,714  a little bit more time            to plate more clean.           690 00:25:15,714 --> 00:25:17,182  Mary: Let's see if it delivers. 691 00:25:17,182 --> 00:25:22,654    ♪♪♪                           692 00:25:22,654 --> 00:25:25,190   Hugh: I think Marianne's dish   is really good.                 693 00:25:25,190 --> 00:25:27,158   The pasta, really well done.   694 00:25:27,158 --> 00:25:29,761   The fill is a little             on the looser side...          695 00:25:29,761 --> 00:25:31,563 Mary: Mmm.                       Hugh: ...but the sauce is great. 696 00:25:31,563 --> 00:25:33,064  It's a really refreshing dish.  697 00:25:33,064 --> 00:25:34,766    You'd think it'd eat a lot       heavier than it is?           698 00:25:34,766 --> 00:25:37,435  Mary: The sauce                 on this pasta is so good!        699 00:25:37,435 --> 00:25:38,937 It almost tastes                 like someone made                700 00:25:38,937 --> 00:25:41,840 a delicious apple and pork stew,  cooked that sauce down,         701 00:25:41,840 --> 00:25:44,142    added a bit of cream to it,    and then put it on this pasta.  702 00:25:44,142 --> 00:25:47,078    This tastes like something     you would want to eat,          703 00:25:47,078 --> 00:25:49,614   after coming in after           a long day of farming.          704 00:25:49,614 --> 00:25:52,851 Craig: It's rich,                 it's sweet, it's meaty.         705 00:25:52,851 --> 00:25:56,054  I didn't know that she had some  crispy fried pancetta in there. 706 00:25:56,054 --> 00:25:58,290  Apple and some                     cabbage underneath.           707 00:25:58,290 --> 00:26:00,592  Almost like layers of surprises 708 00:26:00,592 --> 00:26:02,260  that I kept finding throughout. 709 00:26:02,594 --> 00:26:04,729 For me, this is somebody that is 710 00:26:04,729 --> 00:26:07,566 here to dominate                 this competition,                711 00:26:07,566 --> 00:26:08,934 playing to her strengths.        712 00:26:08,934 --> 00:26:11,770 And really, we've tasted           everyone's appetizers          713 00:26:11,770 --> 00:26:13,538   and everyone's mains.          714 00:26:13,538 --> 00:26:16,541  It is a very, very close race.  715 00:26:16,541 --> 00:26:19,144   It's really gonna be telling,    when we taste these desserts.  716 00:26:19,144 --> 00:26:23,214    ♪♪♪                           717 00:26:23,214 --> 00:26:25,517 Mary: Home cooks,                 you are at 30 minutes!          718 00:26:25,517 --> 00:26:28,320    ♪♪♪                              (cheering/clapping)           719 00:26:28,320 --> 00:26:30,155  - Let's go!                      - Keep pushing!                 720 00:26:30,989 --> 00:26:32,591  Andres: It's cornflakes.         Daniel: Cornflakes once again.  721 00:26:32,591 --> 00:26:34,993  Andres: Cornflakes!              Oh, I'm excited to see          722 00:26:34,993 --> 00:26:37,162 what you do with that, Veronica! 723 00:26:37,162 --> 00:26:40,699    Veronica: It's a cornflake     crumble on the dessert!         724 00:26:40,699 --> 00:26:43,034   Andres: Oh!!                      (cheering/clapping)           725 00:26:43,034 --> 00:26:44,102    ♪♪♪                           726 00:26:44,102 --> 00:26:46,371    Veronica: Eight is a really   lucky number in Chinese.         727 00:26:46,371 --> 00:26:48,607 It represents, like, prosperity. 728 00:26:48,607 --> 00:26:51,843   That translates to me            as the colour yellow.          729 00:26:51,843 --> 00:26:54,379 And corn is the first thing      that came to mind.               730 00:26:54,379 --> 00:26:56,781 So, my dessert is                731 00:26:56,781 --> 00:27:00,051  corn ice cream                   on a cream puff crust,          732 00:27:00,051 --> 00:27:04,122 with corn flakes,                  miso caramel, and a uni foam.  733 00:27:04,122 --> 00:27:05,724    Uni is sea urchin.            734 00:27:05,724 --> 00:27:08,360  It's kind of out there,          to have uni on a sweet,         735 00:27:08,360 --> 00:27:09,594 but I don't know,                736 00:27:09,594 --> 00:27:12,864   some voice is telling me that   they might just work together.  737 00:27:12,864 --> 00:27:14,566 Craig: Have you ever had          sea urchin for dessert before?  738 00:27:14,566 --> 00:27:17,068    ♪♪                            739 00:27:17,068 --> 00:27:19,304 Hugh: No, I don't think I have.  Craig: Neither have I.           740 00:27:20,238 --> 00:27:22,173 Veronica: I'm definitely           taking a risk with this dish   741 00:27:22,173 --> 00:27:23,608  because that uni foam.          742 00:27:24,275 --> 00:27:25,944  I just hope the judges           really like it.                 743 00:27:25,944 --> 00:27:27,212    It is the last impression,    744 00:27:27,212 --> 00:27:30,415   and I have to end it            on a high note.                 745 00:27:30,415 --> 00:27:31,549   (short laugh)                  746 00:27:31,549 --> 00:27:35,487    ♪♪♪                           747 00:27:35,487 --> 00:27:36,655 Liz: On the dot.                 748 00:27:36,655 --> 00:27:38,189 My food dream is to              749 00:27:38,189 --> 00:27:41,660 reinvent my old blog,             Three Little Figs,              750 00:27:41,660 --> 00:27:43,962    and reimagine that              to something so much bigger.   751 00:27:43,962 --> 00:27:46,965 So the key to my dessert           is the figs.                   752 00:27:46,965 --> 00:27:49,567   I'm making a                    goat cheese cheesecake,         753 00:27:49,567 --> 00:27:51,936    with fresh and bruléd figs.   754 00:27:51,936 --> 00:27:54,506 This dessert, it's the last part of my three course meal,         755 00:27:54,506 --> 00:27:56,141 it's a huge deal.                756 00:27:56,141 --> 00:27:58,176   Mary: How do we feel            about figs in dessert?          757 00:27:58,176 --> 00:28:00,178    Craig: I love figs.           It's one of those fruits         758 00:28:00,178 --> 00:28:02,547    that you don't want to mess    too much with.                  759 00:28:02,547 --> 00:28:04,249  You don't want to over           manipulate it.                  760 00:28:04,249 --> 00:28:07,419    I definitely think that the      simpler the dessert           761 00:28:07,419 --> 00:28:08,920  with figs, the better.          762 00:28:08,920 --> 00:28:10,355 Liz: This is so important to me. 763 00:28:10,355 --> 00:28:13,491    ♪♪♪                           764 00:28:13,491 --> 00:28:17,162   Mary: Oh, what are we smoking   on Marianne's station?          765 00:28:17,162 --> 00:28:18,863   Is it cream?!                  766 00:28:18,863 --> 00:28:19,898   Craig: I don't think           she turned it on.                767 00:28:19,898 --> 00:28:21,466    Hugh: No! Marianne!              Marianne: What?               768 00:28:21,466 --> 00:28:22,867  Hugh: Turn it on first!         769 00:28:22,867 --> 00:28:24,836   Marianne: Oh, you know what,      that's so-                    770 00:28:24,836 --> 00:28:26,304 I appreciate you!                771 00:28:26,304 --> 00:28:27,372    ♪♪♪                           772 00:28:27,372 --> 00:28:28,606   Hugh: Yep, I'm here for ya'.   773 00:28:28,606 --> 00:28:29,908    ♪♪♪                           774 00:28:29,908 --> 00:28:31,409  Marianne: My dessert is an ode  775 00:28:31,409 --> 00:28:33,078   to an old-fashioned cocktail.  776 00:28:33,078 --> 00:28:35,380  This dessert is for my husband. 777 00:28:35,380 --> 00:28:37,449    His favourite drink             is an old-fashioned,           778 00:28:37,449 --> 00:28:41,086   and so it has a smoky           component of the barrel         779 00:28:41,086 --> 00:28:44,055 in the ice cream,                with candied orange peel.        780 00:28:44,055 --> 00:28:46,091 I'm working on my                ice cream base right now.        781 00:28:46,091 --> 00:28:49,027   It's gonna have rye,             some bitters,                  782 00:28:49,027 --> 00:28:52,430   all the good things that you    would find in a old-fashioned.  783 00:28:53,298 --> 00:28:55,400    Craig: Marianne is making a      really interesting            784 00:28:55,400 --> 00:28:58,336   type of dessert that            I haven't seen before.          785 00:28:58,336 --> 00:29:00,105   Mary: It's a simple cocktail,  though. There are                786 00:29:00,105 --> 00:29:02,140   some key ingredients             that you're expecting to see.  787 00:29:02,140 --> 00:29:03,408  Marianne: Everything's           on the line right now.          788 00:29:03,408 --> 00:29:08,046    I've got two strong            competitors beside me.          789 00:29:08,046 --> 00:29:10,582  They're bringing their A-game,    so everything's fine,          790 00:29:10,582 --> 00:29:13,184  everything's good, everything's    fine, everything's perfect.   791 00:29:13,184 --> 00:29:14,486    ♪♪♪                           792 00:29:14,486 --> 00:29:15,887  Craig: 21 minutes left,         793 00:29:15,887 --> 00:29:18,523  21 minutes until the desserts!  794 00:29:18,523 --> 00:29:19,891    ♪♪♪                              (cheering/clapping)           795 00:29:19,891 --> 00:29:21,059  Liz: Oh my God!                 796 00:29:21,059 --> 00:29:23,027 Veronica: It's the choux pastry, it needs at least                797 00:29:23,027 --> 00:29:25,263  20 minutes in the oven.          I'm very tight on time.         798 00:29:25,263 --> 00:29:26,131    ♪♪♪                           799 00:29:26,131 --> 00:29:28,032 Craig: Now, it's 21 minutes left 800 00:29:28,032 --> 00:29:30,368  and Veronica is piping          her choux paste.                 801 00:29:30,368 --> 00:29:31,369   Mary: (gasps)                  802 00:29:31,369 --> 00:29:32,403    ♪♪♪                           803 00:29:32,403 --> 00:29:35,240 Craig: Does she have time        to complete her dessert?         804 00:29:35,240 --> 00:29:36,174  Mary: Oh, gosh!                 805 00:29:36,174 --> 00:29:37,876   Veronica: Yeah, I still have     a lot to do,                   806 00:29:37,876 --> 00:29:40,445  and then I know                    I'm falling behind.           807 00:29:40,445 --> 00:29:44,549  Choux pastry is                    the vessel for my dessert,    808 00:29:44,549 --> 00:29:46,151 but it takes 20 minutes to bake. 809 00:29:46,151 --> 00:29:48,586    I'm really cutting it close    with the time,                  810 00:29:48,586 --> 00:29:51,055   but I don't want to give up.   811 00:29:51,956 --> 00:29:54,325 My food dream is to open a cafe, 812 00:29:54,325 --> 00:29:57,195  and winning the                  MasterChef Canada title         813 00:29:57,195 --> 00:29:59,297  will just be a big step forward 814 00:29:59,297 --> 00:30:00,865   in helping me                    achieving that goal.           815 00:30:00,865 --> 00:30:02,700    ♪♪♪                           816 00:30:02,700 --> 00:30:06,337    ♪♪♪                              (cheering/clapping)           817 00:30:06,337 --> 00:30:09,607    Liz: My gelatin didn't seem    to like bloom properly.         818 00:30:09,607 --> 00:30:11,676    If it doesn't set properly,      I don't have a cheesecake.    819 00:30:12,343 --> 00:30:15,046 Craig: So I see that Liz         is having some difficulty        820 00:30:15,046 --> 00:30:17,816 with her cheesecake?             Mary: Yeah, it's no bake.        821 00:30:17,816 --> 00:30:19,250 So Liz really has                  to strike a balance.           822 00:30:19,250 --> 00:30:20,819    If you put too much           gelatin in there,                823 00:30:20,819 --> 00:30:22,821    it's gonna be like             half of a rubber ball.          824 00:30:22,821 --> 00:30:24,355    And if there's not enough,    825 00:30:24,355 --> 00:30:26,891  then it's just gonna be           a sauce essentially.           826 00:30:26,891 --> 00:30:28,459  Not what we're                     looking for today.            827 00:30:28,459 --> 00:30:29,928   Liz: There's nothing           you can do at this point.        828 00:30:29,928 --> 00:30:32,063    I have to just hope            that it works.                  829 00:30:32,063 --> 00:30:33,665  I'm gonna say a little prayer.  830 00:30:33,665 --> 00:30:35,200    ♪♪♪                           831 00:30:35,200 --> 00:30:37,001 Mary: Home cooks,                ten minutes left                 832 00:30:37,001 --> 00:30:39,304    in your final cook            833 00:30:39,304 --> 00:30:40,905  of this season!                 834 00:30:40,905 --> 00:30:43,408 You've got this!                 Get those desserts done!         835 00:30:43,408 --> 00:30:45,610 Marianne:                        Where did the time go? Honestly. 836 00:30:45,610 --> 00:30:47,779  I decide, last minute,          837 00:30:47,779 --> 00:30:49,948  just to do like a nice caramel. 838 00:30:49,948 --> 00:30:53,017    Something creative,             that will impress the judges.  839 00:30:53,017 --> 00:30:55,920    But I've kind of struggled    with caramel in the past.        840 00:30:55,920 --> 00:30:57,522  Whoa, this is burning!          841 00:30:57,522 --> 00:30:59,757 I leave it on my burner,           I completely forget about it.  842 00:30:59,757 --> 00:31:01,860  And I look over and it's black. 843 00:31:01,860 --> 00:31:03,962   I... yeah. I-                  844 00:31:03,962 --> 00:31:06,664   Apparently, I just can't do a  845 00:31:07,532 --> 00:31:08,499    a caramel.                    846 00:31:08,499 --> 00:31:11,469 Hugh: Her dessert dreams          might be up in flames.          847 00:31:11,469 --> 00:31:14,272    ♪♪♪                           848 00:31:17,041 --> 00:31:17,108    ♪                             849 00:31:17,108 --> 00:31:17,175    ♪♪                            850 00:31:17,175 --> 00:31:17,275    ♪♪♪                           851 00:31:17,275 --> 00:31:17,308    ♪♪♪                              (c                            852 00:31:17,308 --> 00:31:17,342    ♪♪♪                              (che                          853 00:31:17,342 --> 00:31:17,375    ♪♪♪                              (cheer                        854 00:31:17,375 --> 00:31:17,408    ♪♪♪                              (cheerin                      855 00:31:17,408 --> 00:31:17,442    ♪♪♪                              (cheering/                    856 00:31:17,442 --> 00:31:17,475    ♪♪♪                              (cheering/cl                  857 00:31:17,475 --> 00:31:17,508    ♪♪♪                              (cheering/clap                858 00:31:17,508 --> 00:31:17,542    ♪♪♪                              (cheering/clappi              859 00:31:17,542 --> 00:31:17,575    ♪♪♪                              (cheering/clapping            860 00:31:17,575 --> 00:31:18,476    ♪♪♪                              (cheering/clapping)           861 00:31:18,476 --> 00:31:21,212 Hugh: Five minutes 'til dessert! 862 00:31:21,212 --> 00:31:22,680  Mary: Come on!                  863 00:31:22,680 --> 00:31:25,383   Marianne: Apparently,            I just can't do a...           864 00:31:26,150 --> 00:31:27,252    ...caramel.                   865 00:31:27,252 --> 00:31:28,586 Every time that something        doesn't go right                 866 00:31:28,586 --> 00:31:31,022  in this kitchen, you're         definitely feeling the pressure. 867 00:31:31,022 --> 00:31:34,492   But you need to know when to    let something go, and move on.  868 00:31:34,492 --> 00:31:37,128  And just make it work.          I'm gonna pivot.                 869 00:31:37,128 --> 00:31:40,064  I'm just gonna toast my            hazelnuts with some butter.   870 00:31:40,064 --> 00:31:41,366    ♪♪♪                           871 00:31:41,366 --> 00:31:42,734  Mary: These home cooks          have been cooking                872 00:31:42,734 --> 00:31:46,337  literally nonstop, for the past    almost three hours.           873 00:31:46,337 --> 00:31:48,006  We are in crunch time!          874 00:31:48,006 --> 00:31:49,741    Craig: They must be             exhausted right now.           875 00:31:49,741 --> 00:31:52,677 Mary: A 100%. We're still          kind of in the weeds,          876 00:31:52,677 --> 00:31:54,112    but I've got faith              they can pull it out.          877 00:31:54,112 --> 00:31:55,313    ♪♪♪                           878 00:31:55,313 --> 00:31:57,749 Liz: I am feeling                so much pressure.                879 00:31:57,749 --> 00:32:00,885 Everything is on the line today. 880 00:32:00,885 --> 00:32:02,720  Mary: I think Liz did turn out   one of her cheesecakes.         881 00:32:02,720 --> 00:32:04,122    I think she's good.            I think it set.                 882 00:32:05,123 --> 00:32:06,691    Liz: Okay. (sighs)            883 00:32:06,691 --> 00:32:08,693    Craig: One minute,            one minute left!                 884 00:32:08,693 --> 00:32:11,195  Mary: Come on!                     (cheering/clapping)           885 00:32:11,195 --> 00:32:14,299   It's your last minute in this   kitchen! Make it count!         886 00:32:14,299 --> 00:32:15,767    - You got it, girl!           887 00:32:15,767 --> 00:32:18,770   Mary: And Veronica is down to  the wire with that choux pastry. 888 00:32:18,770 --> 00:32:19,938 Come on!                         889 00:32:19,938 --> 00:32:21,406    ♪♪♪                           890 00:32:21,406 --> 00:32:23,808  Mary/Craig: Ten! Nine!          891 00:32:23,808 --> 00:32:25,743   Eight! Seven!                  892 00:32:25,743 --> 00:32:27,812    Six! Five!                    893 00:32:27,812 --> 00:32:29,714   Four! Three!                   894 00:32:29,714 --> 00:32:31,683 Two! One!                        895 00:32:31,683 --> 00:32:33,685  Time's up!                       Mary: Hands up!                 896 00:32:33,685 --> 00:32:36,421   Yeaaaah! You did it!             (cheering/clapping/laughter)   897 00:32:36,421 --> 00:32:41,059    ♪♪♪                              (cheering/applause)           898 00:32:41,059 --> 00:32:43,027    Craig: I'm so proud             of all three of them!          899 00:32:43,928 --> 00:32:46,831  Liz: That was the hardest thing    I've ever done in my life.    900 00:32:46,831 --> 00:32:48,466    ♪♪♪                           901 00:32:48,466 --> 00:32:50,535 Veronica:                          I did my best for every dish.  902 00:32:50,535 --> 00:32:52,270    I'm happy with my dessert.    903 00:32:52,270 --> 00:32:53,771  I cooked with my heart,         904 00:32:53,771 --> 00:32:56,574 and I really hope that             this is my chance.             905 00:32:56,574 --> 00:32:58,576    ♪♪♪                              (cheering/applause)           906 00:32:58,576 --> 00:32:59,877 Marianne:                        I feel a sense of peace.         907 00:32:59,877 --> 00:33:02,547  I mean, top three,              being in the finale,             908 00:33:02,547 --> 00:33:04,048 it's absolutely amazing!         909 00:33:04,048 --> 00:33:05,950    Winning would just open up    910 00:33:05,950 --> 00:33:07,719  a massive door for me.          911 00:33:07,719 --> 00:33:10,755   Liz: (sobs) This was so hard!   But I'm really proud of myself. 912 00:33:11,723 --> 00:33:15,660   - Oh, you did great.           So proud of you!                 913 00:33:15,660 --> 00:33:17,128  Liz: Everything                   that I've worked for,          914 00:33:17,128 --> 00:33:19,464   my whole food dream,           915 00:33:19,464 --> 00:33:20,898    it all comes down to this.    916 00:33:20,898 --> 00:33:23,368   But I've put my                absolute everything              917 00:33:23,368 --> 00:33:24,769 into these plates today.         918 00:33:24,769 --> 00:33:25,870    Hugh: Liz!                    919 00:33:25,870 --> 00:33:27,238    ♪♪                            920 00:33:27,238 --> 00:33:31,976    ♪♪                               (cheering/applause)           921 00:33:31,976 --> 00:33:35,079   Mary: Liz, this dessert looks     so colourful and inviting.    922 00:33:35,079 --> 00:33:36,814   But before we begin,            we're gonna talk about          923 00:33:36,814 --> 00:33:38,416  your first two courses.          Liz: Okay.                      924 00:33:38,416 --> 00:33:40,451   Mary: That appetizer             was delicate,                  925 00:33:40,451 --> 00:33:42,120   and just beautifully plated.   926 00:33:42,787 --> 00:33:44,922    The one critique we'd give,   927 00:33:44,922 --> 00:33:46,791   is that the addition              of the fresh dill,            928 00:33:46,791 --> 00:33:50,361  kind of took over that           delicate onion flavour          929 00:33:50,361 --> 00:33:54,032  Mar: Now for your main,          the octopus was done perfectly. 930 00:33:54,032 --> 00:33:55,700 The one thing is,                931 00:33:55,700 --> 00:33:57,435   you could've left off            the broccoli.                  932 00:33:57,435 --> 00:33:59,637    ♪♪                            933 00:33:59,637 --> 00:34:02,540   Now, this beautiful dessert,   though. Tell us about it.        934 00:34:02,540 --> 00:34:04,542  Liz: So I have prepared          for you today,                  935 00:34:04,542 --> 00:34:06,244   figs in a few different ways.  936 00:34:06,244 --> 00:34:09,480  I've got a goat cheese          cheesecake in the center,        937 00:34:09,480 --> 00:34:12,016   on a pistachio base.           938 00:34:12,016 --> 00:34:13,418   Bruléed fig, and then          939 00:34:13,418 --> 00:34:14,752   a Dukkah spice blend           940 00:34:14,752 --> 00:34:16,587  around the plate there.         941 00:34:16,587 --> 00:34:17,555   Craig: Let's give it a taste.  942 00:34:17,555 --> 00:34:25,263    ♪♪♪                           943 00:34:25,263 --> 00:34:26,998    Is that Thai basil?              Liz: Yes.                     944 00:34:27,632 --> 00:34:29,834    I've never had figs             in Thai basil before.          945 00:34:29,834 --> 00:34:32,203 Very, very tasty!                 When it comes to figs,          946 00:34:32,203 --> 00:34:35,039   I find that it's almost like      the perfect fruit.            947 00:34:35,039 --> 00:34:37,375  And it's like the less          that we do to it,                948 00:34:37,375 --> 00:34:38,810  the better the results.         949 00:34:38,810 --> 00:34:40,912  And you didn't                  over-manipulate the figs.        950 00:34:40,912 --> 00:34:42,780  Liz: Thank you.                  Hugh: The cheesecake is great.  951 00:34:42,780 --> 00:34:46,818    It's got a really nice sort   of citric-y acid quality         952 00:34:46,818 --> 00:34:48,386 to lighten it up almost.         953 00:34:48,386 --> 00:34:51,756 It's a nice foil against some of the other richness on the plate. 954 00:34:51,756 --> 00:34:55,093    The Dukkah's great.             I would've put a lot less on.  955 00:34:55,093 --> 00:34:57,862   It wants to take over             everything.                   956 00:34:57,862 --> 00:34:59,931  But great job.                   Liz: Thank you.                 957 00:34:59,931 --> 00:35:01,799 Mary: I love the addition           of the pistachios on there.   958 00:35:01,799 --> 00:35:03,935 They give a really good texture.  Great job, Liz!                 959 00:35:04,769 --> 00:35:07,738    ♪♪♪                              (cheering/applause)           960 00:35:07,738 --> 00:35:09,640  Liz: The judges                 really liked my dessert.         961 00:35:09,640 --> 00:35:12,376  Maybe there's a chance             that I've got this.           962 00:35:12,376 --> 00:35:14,078   I don't know. I'm so nervous.  963 00:35:14,078 --> 00:35:17,548  Hugh: Marianne,                    bring up your dish!           964 00:35:17,548 --> 00:35:19,083  - Good luck, Marianne!             (cheering/applause)           965 00:35:19,083 --> 00:35:21,586 Marianne: I am presenting         this dish to the judges         966 00:35:21,586 --> 00:35:23,554    as a old-fashioned.           967 00:35:23,554 --> 00:35:24,889  And I think when they taste it, 968 00:35:24,889 --> 00:35:27,058    they're gonna taste           an old-fashioned,                969 00:35:27,058 --> 00:35:29,760   but they're gonna be              nit picking at everything,    970 00:35:29,760 --> 00:35:31,529    and it needs to be perfect.   971 00:35:31,529 --> 00:35:33,364 Craig: Marianne,                   your dessert looks beautiful.  972 00:35:33,364 --> 00:35:34,899   But before we get into this,   973 00:35:34,899 --> 00:35:37,034 we really liked your take          on the beef tartare.           974 00:35:37,034 --> 00:35:39,637  The wagyu was the star,            but the dish needed           975 00:35:39,637 --> 00:35:41,472    more salt overall.               Marianne: Okay.               976 00:35:41,472 --> 00:35:44,942  Craig: Your stuffed pasta main     was succulent, it was rich.   977 00:35:44,942 --> 00:35:46,777  The pasta was perfectly rolled, 978 00:35:46,777 --> 00:35:49,614   and it was the perfect vessel  for the filling.                 979 00:35:50,047 --> 00:35:52,650 Now, tell us about your dessert. 980 00:35:52,650 --> 00:35:55,453   Marianne: So this is           an old fashioned.                981 00:35:55,453 --> 00:35:58,189    So rye and bitters mousse.    982 00:35:58,189 --> 00:36:00,925 And then there's a smoked           vanilla ice cream.            983 00:36:00,925 --> 00:36:03,294 And then we have a spiced        984 00:36:03,294 --> 00:36:04,996  cookie to play on the bitters.  985 00:36:04,996 --> 00:36:06,230 Craig: I'm really                  excited to try this.           986 00:36:06,230 --> 00:36:14,572    ♪♪♪                           987 00:36:14,572 --> 00:36:16,240    Hugh: I think the flavours    are really clear.                988 00:36:16,240 --> 00:36:19,143    I really get the overtones    of old fashioned.                989 00:36:19,143 --> 00:36:22,113   I love the smoked ice cream.      The mousse is good.           990 00:36:22,113 --> 00:36:25,016    The spiced cookie's great,     candied orange is good.         991 00:36:25,416 --> 00:36:28,219    The only thing that             an old fashioned has usually,  992 00:36:28,219 --> 00:36:30,421   that I would've liked            to see on this plate,          993 00:36:30,421 --> 00:36:31,889 is a cherry.                     Marianne: Cherry.                994 00:36:31,889 --> 00:36:33,157    ♪♪                            995 00:36:33,157 --> 00:36:36,227   But it's got crunch,            it's got smoothness, richness.  996 00:36:36,227 --> 00:36:39,096   Good ode to an old fashioned.    Marianne: Okay. Thank you.     997 00:36:39,096 --> 00:36:41,699    Craig: That smoked             ice cream - incredible.         998 00:36:41,699 --> 00:36:43,134   You really nailed it.          999 00:36:43,134 --> 00:36:45,770    I love the texture               of that rye mousse.           1000 00:36:45,770 --> 00:36:47,638   Had you not even told us that  1001 00:36:47,638 --> 00:36:49,106  it was inspired                   by an old fashioned,           1002 00:36:49,106 --> 00:36:50,441   I would have thought             that already.                  1003 00:36:50,441 --> 00:36:52,109  So I love this dessert.         1004 00:36:52,109 --> 00:36:53,711  Mary: The spiced cookie          on the outside,                 1005 00:36:53,711 --> 00:36:55,446   as soon as this plate landed,  I was just like,                 1006 00:36:55,446 --> 00:36:58,316 oh, spicy and wonderful!         1007 00:36:58,316 --> 00:36:59,850  And it smelled toasty.          1008 00:36:59,850 --> 00:37:02,820   I think this is a really fun      dessert. Great job!           1009 00:37:02,820 --> 00:37:03,821  Marianne: Thank you very much.  1010 00:37:03,821 --> 00:37:04,789    ♪♪♪                              (cheering/clapping)           1011 00:37:04,789 --> 00:37:06,424  I did my absolute best          1012 00:37:06,424 --> 00:37:08,659   and I am proud of what I did.  1013 00:37:08,659 --> 00:37:10,795 In hindsight, I should've        added the cherry,                1014 00:37:10,795 --> 00:37:11,996 but it's out of my hands.        1015 00:37:11,996 --> 00:37:13,864   It's up to the judges           now to decide.                  1016 00:37:14,498 --> 00:37:15,499 Craig: Veronica.                 1017 00:37:15,499 --> 00:37:17,735    (cheering/applause)           1018 00:37:17,735 --> 00:37:19,570 Veronica:                        I'm very nervous, because        1019 00:37:19,570 --> 00:37:21,405 the judges have not tried        1020 00:37:21,405 --> 00:37:24,775 that flavour combination          of uni and corn before.         1021 00:37:24,775 --> 00:37:26,644 I'm a risk taker,                1022 00:37:26,644 --> 00:37:29,714  but taking risk has not           gotten me a win yet.           1023 00:37:29,714 --> 00:37:31,282  Hugh: Veronica,                    this looks amazing!           1024 00:37:31,282 --> 00:37:33,117  But before we try this,         1025 00:37:33,117 --> 00:37:35,386  we're gonna just recap           your first two courses,         1026 00:37:35,386 --> 00:37:38,322   and tell you what we thought.    Veronica: Okay.                1027 00:37:38,322 --> 00:37:39,624 Hugh: For your appetizer,        1028 00:37:39,624 --> 00:37:42,827   the pork and shrimp dumplings     were just perfectly cooked.   1029 00:37:42,827 --> 00:37:46,163  Did feel that maybe the            sesame and the oil            1030 00:37:46,163 --> 00:37:48,499  could have been toasted           a lot longer,                  1031 00:37:48,499 --> 00:37:50,768  just to really get flavour out  1032 00:37:50,768 --> 00:37:53,104 of those chilies and the sesame. Veronica: Okay.                  1033 00:37:53,104 --> 00:37:56,474    Hugh: Now the Peking duck,       on the other hand, was just   1034 00:37:56,474 --> 00:37:59,944 simple in a lot of ways,            but so technically complex.   1035 00:37:59,944 --> 00:38:02,913   But it just shows your story   and who you are,                 1036 00:38:02,913 --> 00:38:06,417    and it was just an            excellent plate of food.         1037 00:38:06,417 --> 00:38:08,653  Hugh: Tell us all about           this dessert. A little wacky.  1038 00:38:08,653 --> 00:38:10,588 Veronica: (nervous sigh)         1039 00:38:10,588 --> 00:38:12,923  So, the idea is                    a little out there.           1040 00:38:12,923 --> 00:38:15,459   It's a corn ice cream            with uni foam on top.          1041 00:38:15,459 --> 00:38:17,461   And then there's miso caramel   at the bottom.                  1042 00:38:17,461 --> 00:38:20,531 And also some corn flakes         baked with milk powder.         1043 00:38:20,898 --> 00:38:22,466  Hugh: We can't wait to jump in. 1044 00:38:22,466 --> 00:38:30,041    ♪♪♪                           1045 00:38:30,041 --> 00:38:33,311  Mary: Veronica, I've never had    uni in a sweet course before.  1046 00:38:34,045 --> 00:38:36,747  And with the corn and the miso, 1047 00:38:37,114 --> 00:38:40,618    it could really air            toward savoury.                 1048 00:38:40,618 --> 00:38:43,020   But it works so well!          1049 00:38:43,921 --> 00:38:48,125   And that miso caramel             is smooth and salty           1050 00:38:48,125 --> 00:38:50,227    and sweet, and just           the perfect combination.         1051 00:38:50,227 --> 00:38:52,863 This is a really,                 really strong dessert.          1052 00:38:52,863 --> 00:38:54,332 Veronica: Thank you.             Thank you Mary.                    Mary: Mhm.                     1053 00:38:54,332 --> 00:38:57,935 Hugh: The dessert works. The uni  integrates well with the corn.  1054 00:38:57,935 --> 00:39:00,905   I like the crispies.              The puff is great.            1055 00:39:00,905 --> 00:39:03,374 I don't think the niblets           needed to be there,           1056 00:39:03,374 --> 00:39:06,277  but it is technical. There's a   lot of technique going on here. 1057 00:39:06,277 --> 00:39:07,812    ♪♪♪                           1058 00:39:07,812 --> 00:39:09,947 Craig: Veronica,                  not only did you hit it         1059 00:39:09,947 --> 00:39:12,783  with different layers of corn,  1060 00:39:12,783 --> 00:39:15,386 you topped it off with something  I've never had.                 1061 00:39:15,386 --> 00:39:17,588   A sweet, uni dessert.          1062 00:39:18,222 --> 00:39:20,024 When I think about this dessert, 1063 00:39:20,024 --> 00:39:22,993  you're not just cooking          a sweet plate.                  1064 00:39:22,993 --> 00:39:25,196   You're creating experiences.   1065 00:39:25,963 --> 00:39:28,232   This is greatness on a plate.  1066 00:39:28,232 --> 00:39:29,700 Veronica: Thank you. Thank you.  Craig: Thank you.                1067 00:39:29,700 --> 00:39:30,701   Veronica: Thank you, judges.   1068 00:39:30,701 --> 00:39:33,137    ♪♪♪                              (cheering/applause)           1069 00:39:33,137 --> 00:39:34,638    ♪♪♪                           1070 00:39:34,638 --> 00:39:39,243   Veronica: I think I nailed my    dessert, but I, I don't know.  1071 00:39:39,243 --> 00:39:41,612 Everyone is such                 an amazing cook,                 1072 00:39:41,612 --> 00:39:43,814  so it's really                     hard to tell like,            1073 00:39:43,814 --> 00:39:45,349   what the judges are thinking.  1074 00:39:47,218 --> 00:39:48,853  Mary: Veronica, Liz, Marianne,  1075 00:39:48,853 --> 00:39:51,355 you just gave us                 1076 00:39:51,355 --> 00:39:52,623   three amazing meals.           1077 00:39:53,591 --> 00:39:55,659  We've got a lot to chat about,  1078 00:39:55,659 --> 00:39:58,429   so please excuse us, we'll be   back as soon as we can.         1079 00:39:58,429 --> 00:40:04,935    ♪♪♪                           1080 00:40:04,935 --> 00:40:06,370    Craig: This is not            an easy decision.                1081 00:40:06,370 --> 00:40:07,338 Mary: No.                        Hugh: No.                        1082 00:40:07,338 --> 00:40:08,973    Mary: Well,                    I feel like you see on          1083 00:40:08,973 --> 00:40:10,875 every single one                 of their plates,                 1084 00:40:10,875 --> 00:40:12,676  lessons they've learned          throughout the season.          1085 00:40:12,676 --> 00:40:14,178  They've taken notes...          1086 00:40:14,178 --> 00:40:16,113    Craig: When we look at the     three different menus,          1087 00:40:16,113 --> 00:40:17,782    I think we need to look at    1088 00:40:17,782 --> 00:40:20,351    who gave us the most heart,     and showed us                  1089 00:40:20,351 --> 00:40:22,686    who they are on the plate.       Mary: Mhm.                    1090 00:40:22,686 --> 00:40:24,121    Hugh: Look, this is           a tough decision.                1091 00:40:24,121 --> 00:40:27,057  We've got three extraordinarily   qualified home cooks,          1092 00:40:27,725 --> 00:40:30,861   and we just need to come down     to figuring it out.           1093 00:40:30,861 --> 00:40:37,968    ♪♪♪                           1094 00:40:40,771 --> 00:40:40,838    ♪                             1095 00:40:40,838 --> 00:40:40,905    ♪♪                            1096 00:40:40,905 --> 00:40:41,005    ♪♪♪                           1097 00:40:41,005 --> 00:40:41,038    ♪♪♪                              (c                            1098 00:40:41,038 --> 00:40:41,071    ♪♪♪                              (che                          1099 00:40:41,071 --> 00:40:41,105    ♪♪♪                              (cheer                        1100 00:40:41,105 --> 00:40:41,138    ♪♪♪                              (cheerin                      1101 00:40:41,138 --> 00:40:41,172    ♪♪♪                              (cheering/                    1102 00:40:41,172 --> 00:40:41,205    ♪♪♪                              (cheering/ap                  1103 00:40:41,205 --> 00:40:41,238    ♪♪♪                              (cheering/appl                1104 00:40:41,238 --> 00:40:41,272    ♪♪♪                              (cheering/applau              1105 00:40:41,272 --> 00:40:41,305    ♪♪♪                              (cheering/applause            1106 00:40:41,305 --> 00:40:51,282    ♪♪♪                              (cheering/applause)           1107 00:40:51,282 --> 00:40:53,751    Craig: Liz,                    Marianne and Veronica,          1108 00:40:53,751 --> 00:40:55,519    you three came into             this kitchen,                  1109 00:40:55,519 --> 00:40:58,622   wondering if you had           what it takes to compete.        1110 00:40:58,622 --> 00:41:01,158 Each with a dream                of following your passion        1111 00:41:01,158 --> 00:41:03,461  and changing your life            through food.                  1112 00:41:03,461 --> 00:41:05,262 Marianne:                        Winning MasterChef Canada        1113 00:41:05,262 --> 00:41:06,630    would be a dream come true.   1114 00:41:06,630 --> 00:41:09,099 But at this point, I don't know. 1115 00:41:09,099 --> 00:41:10,234   I don't know                     what's gonna happen.           1116 00:41:10,835 --> 00:41:13,971  Hugh: The confidence you gained  in this kitchen is undeniable.  1117 00:41:13,971 --> 00:41:16,540    It's there in those stellar      menus you created.            1118 00:41:16,540 --> 00:41:19,009   Whatever the outcome,            your culinary journey          1119 00:41:19,009 --> 00:41:21,712    does not end here.               This is just the beginning.   1120 00:41:21,712 --> 00:41:23,781 Veronica:                        I think I've worked really hard. 1121 00:41:23,781 --> 00:41:26,283    I really hope that              this is the time that          1122 00:41:26,283 --> 00:41:27,518 all my effort...                 1123 00:41:28,285 --> 00:41:29,553   is worth it.                   1124 00:41:29,553 --> 00:41:32,990  Mary: The winning menu          was technically ambitious        1125 00:41:32,990 --> 00:41:37,027    and told a beautiful story       from concept to execution,    1126 00:41:37,027 --> 00:41:38,863 that simply blew us away.        1127 00:41:39,597 --> 00:41:42,233   Liz: I want to win so badly.   1128 00:41:42,233 --> 00:41:44,401 I really poured my heart          into this cook,                 1129 00:41:44,401 --> 00:41:46,971  and I hope the judges see that. 1130 00:41:46,971 --> 00:41:48,839    And maybe there's a chance    1131 00:41:48,839 --> 00:41:51,141 that they loved the food           that I put out today.          1132 00:41:51,842 --> 00:41:54,845 Mary: The winner of this         beautiful trophy,                1133 00:41:54,845 --> 00:41:55,880    ♪♪♪                           1134 00:41:55,880 --> 00:41:58,782    $100,000 from CIBC,           1135 00:41:59,517 --> 00:42:01,352    and the life changing title   1136 00:42:01,352 --> 00:42:03,687   of Canada's MasterChef is...   1137 00:42:03,687 --> 00:42:13,864    ♪♪♪                           1138 00:42:13,864 --> 00:42:14,832 Veronica!                        1139 00:42:14,832 --> 00:42:20,571    ♪♪♪                           (loud cheering/applause)         1140 00:42:20,571 --> 00:42:22,239    ♪♪♪                              Marianne: Congratulations!    1141 00:42:22,239 --> 00:42:24,742    ♪♪♪                           1142 00:42:24,742 --> 00:42:26,977  Craig: Congratulations!          Veronica: Thank you!            1143 00:42:26,977 --> 00:42:30,447    I just won                     MasterChef Canada Season Eight! 1144 00:42:30,447 --> 00:42:32,983    My face is gonna be             on that wall!                  1145 00:42:32,983 --> 00:42:34,251 Mary: Come on up!                1146 00:42:34,251 --> 00:42:37,721    ♪♪♪                              (cheering/applause)           1147 00:42:37,721 --> 00:42:39,623 Veronica:                           This journey has taught me    1148 00:42:39,623 --> 00:42:41,692  that I am a great cook,         1149 00:42:41,692 --> 00:42:43,861  and winning the                  MasterChef Canada title         1150 00:42:43,861 --> 00:42:47,131  will just make it a lot easier  to pursue my food dream.         1151 00:42:47,131 --> 00:42:48,465 There's nothing stopping me now! 1152 00:42:48,465 --> 00:42:50,501    Cindy: Ooooh, yay!            1153 00:42:50,501 --> 00:42:52,670 Congratulations!                 1154 00:42:52,670 --> 00:42:55,606  Liz: I may not have taken home   the title of MasterChef today,  1155 00:42:55,606 --> 00:42:58,809 but I still feel                 so accomplished.                 1156 00:42:58,809 --> 00:43:00,544   I have gained                     so much inspiration           1157 00:43:00,544 --> 00:43:02,146    from my fellow home cooks.    1158 00:43:02,146 --> 00:43:03,647  I'm just really happy.          1159 00:43:03,647 --> 00:43:05,316   Thanks so much!                  Raynie: Really put together!   1160 00:43:05,316 --> 00:43:08,218    Marianne: I've proven that    small town girls                 1161 00:43:08,218 --> 00:43:10,154  can do big things too.             (chuckles)                    1162 00:43:10,588 --> 00:43:12,523  Life is too short to be scared. 1163 00:43:12,523 --> 00:43:15,159   And sometimes you just go and  you give it all you have.        1164 00:43:15,159 --> 00:43:17,294 And whatever the outcome may be, 1165 00:43:17,294 --> 00:43:18,462    it's gonna be good.           1166 00:43:18,462 --> 00:43:20,664    (cheering/applause)              ♪♪♪                           1167 00:43:20,664 --> 00:43:22,666   (all chanting) Season Eight!   1168 00:43:22,666 --> 00:43:25,336  Veronica: There's only             one winner for this season    1169 00:43:25,336 --> 00:43:28,305 and like, I'm still trying to    process that                     1170 00:43:28,305 --> 00:43:30,007 I'm the winner of                  Season Eight!                  1171 00:43:30,007 --> 00:43:31,241 Producer: It's you.              1172 00:43:31,241 --> 00:43:33,043 Veronica: It is me!              (chuckles)                       1173 00:43:33,043 --> 00:43:36,213   (all chanting) Season Eight!   1174 00:43:36,213 --> 00:43:38,515 (loud cheering/clapping)            ♪♪♪                           1175 00:43:38,515 --> 00:43:40,017    ♪♪♪