Challenges Are Conquered And a Champion is Crowned on MASTERCHEF CANADA: BACK TO WIN

By BILL HARRIS Special to The Lede The season finale of MASTERCHEF CANADA: BACK TO WIN was a three-cook, three-judge, three-course, three-ring circus! Under the most intense pressure of their cooking lives, each of the remaining competitors was completely on their own to create a three-course meal that would impress judges Claudio Aprile, Michael Bonacini, and Alvin Leung. Nothing less than the MASTERCHEF CANADA title, along with the biggest prize ever awarded in the MASTERCHEF CANADA Kitchen, was on the line. The season had started with 12 competitors, all of whom were “back to win.” But the three survivors – Andy Hay, a food content creator from Dartmouth, N.S., who finished second in Season 5; Christopher Siu, a bakery owner from Markham, Ont., who finished fifth in Season 2; and Thea Vanherwaarden, a recipe developer and content creator from Vancouver, who finished second in Season 4 – had shown incredible skill and stamina just to get here. So who took home the trophy? SPOILER ALERT: Specific details of what occurred are about to be revealed. The episode began with some touching video messages for the three cooks from their families, who couldn’t be part of the cheering gallery in person this year due to pandemic protocols. But then it was time to get down to business. Andy, Christopher, and Thea faced three straight hours of cooking: an hour for an appetizer, an hour for an entrée, and an hour for a dessert. The judges tasted the appetizers and entrées in private, but then tried the desserts in front of everyone. “Each one of these cooks in any previous season would have won the title with those dishes,” Aprile observed. But only one of them could win. “After a long and difficult discussion, we decided that one cook left a more lasting impression,” said Leung. Then Bonacini delivered the big news: “This year’s winner, and Canada’s new MasterChef, is … Christopher!” The so-called “mad scientist” of the MASTERCHEF CANADA Kitchen, Christopher delivered a three-course masterpiece: Spot prawn ceviche, with tom kha gai ice cream, tomato tuile, and calamansi chili marinade for the appetizer; seared duck breast, with smoked egg, taro nest, beet jus, and celeriac purée for the entrée; and mango pomelo sago with mango cheesecake foam, coconut snow, and passion fruit meringue for dessert. Here’s what Christopher had to say as he pondered his tremendous achievement: Q: Congratulations! “Christopher Siu, MASTERCHEF CANADA champion.” How does that sound? What was going through your mind when you heard your name? CHRISTOPHER: “It’s the sound of dreams coming true. Honestly, I felt disbelief, joy, and pride in my hard work. Disbelief that I made it this far and stood out among all the talented cooks, but also overjoyed that I finally accomplished this giant goal in my life. I remember leaving Season 2 and thinking back on all the things I would’ve done differently. I used that feeling to push myself into the culinary industry and continuously learn. The incredibly proud feeling I had when my name was called is a moment I will never forget.” Q: Did you think you were finished back in the episode when your fellow competitors voted you last? How do you describe the roller-coaster journey from that low moment, to holding the trophy? CHRISTOPHER: “I honestly wasn’t sure what was about to happen. I felt hurt that my competitors voted me last, but at the same time I understood that I had taken a risk and created something that was very polarizing. However, even at that moment, I didn’t regret what I made, because I was confident in my own dish and flavour combinations. The MASTERCHEF CANADA journey is just like a roller-coaster. Sometimes you don’t live up to your own expectations and are disappointed in yourself, but other times things go exactly how you want them to go. Almost being eliminated in that episode fueled my desire to win and redeem myself.” Q: The finalists are tasked with creating their own menus. That’s obviously liberating, but in another way does that also make it harder, as opposed to working within the confines of specific challenges? CHRISTOPHER: “I think this depends on the situation. For a time-limited challenge, I definitely prefer to work with limitations, as I tend to overestimate my time and plan out far too much to do. But if I am given more time, I love to brainstorm and slowly create a menu that is innovative and inspiring. I believe that a great chef shouldn’t only create delicious things, but also create concepts and ideas that help turn food into a culinary experience.” Q: What do you have to say about fellow finalists Thea and Andy? CHRISTOPHER: “I have so much respect for Thea and Andy. They are both super strong competitors and I was honoured to be competing in the finale with them. They each have their own unique style of cooking and they are proud to show it. Thea really has an eye for food aesthetics and her plating is just phenomenal. Not only is her food beautiful, but it is also incredibly delicious, especially her hand-rolled pasta. Andy is one of the nicest and most hilarious people I know. In the kitchen, he brings this incredible energy and passion. No matter how hard the challenge seems, he is always able to push through and come out with something amazing and delicious. I was truly honoured to be cooking beside both of them in the finale.” billharristv@gmail.com @billharris_tv