Eric Chong's MasterChef Journey | MasterChef Canada | MasterChef World

eric

eric

eric sometimes it's hard to find something bad in such a good dish. Is this dish going to be amazing? Although I personally think it's the best dish I've made so far, you tend to underestimate yourself, sometimes you have to pat yourself on the back, can you give me more? 100 chef do you know who I am? You're Alvin love You're a chef You're an engineer You're living my dream Whatever the outcome Today you need to cook Save this just in case The next home cook who will try to put on an apron is one of the youngest in the competition.

Eric, 21, is a recent chemical engineer graduate and has Asian parents. You have three options: Doctor Engineer or be defeated. I ended up being an engineer. This is the only chance I have. to escape from what I studied and do something that I'm passionate about and what are you going to do today eric my dish is called this is amazing duck I'm making a braised duck breast on a bed of rice whether it's my opinion on a red curry sauce Thai has five minutes so tell me your dad doesn't want you to be a chef. No, why don't you see a future in it?

Do you want to know something. I also have a degree in engineering. Really Eric. What is your dream? My dream. It's opening a restaurant that I just want to get away from, like what they forced me to do, be my own man, it seems like you have this burning desire to do this, this is a great opportunity for me to do that duck look. burnt this is what I usually cook my duck dish has to be on top how many times have you cooked rice I don't know a billion what this sauce is oh that's a plum sauce try that duck it has a good flavor what's in the egg roll it up so that duck inside uh no, there's no duck inside you put a little duck at least you know there's some connection to the fat you say it's crispy yeah, I say it's burnt, it doesn't taste I promise you Eric Yeshua I don't like it when people tell me I'm wrong eric you're a smart guy and you have a great story but it's the food that really caught my attention so I say yes thank you chef eric I think you know the food and I think you're a pretty decent cook but I don't think you're ready for this yet my answer is no eric the chef tells you it's burnt it's burnt understand chef don't argue because if you argue we don't want to teach you be humble learn You're smart, right, yes, I'm smart, But if I'm going to give you a yes, I need to see more.

Can you give me more? 100 chef. Do you know who I am? You are Alvin, you love, you are a chef. you're an engineer you're living my dream it's an amazing feeling and I don't know if I'll ever feel this again this is just fantastic feeling the pressure for sure what's going on here eric this is all this mess is you oh yeah wow I'm not used to working in such a small space. It's quite disastrous. My job. I need my dough for my ravioli right now. I'm making chicken ravioli with herb cream sauce. Okay, well-made ravioli, yes, smart, yes.

It will take a long time, although I know, yes, Eric, I am very worried. It's a little messy right now. Another hour and he took out the pasta. That's an impressive person. No, he hasn't achieved it yet. What are you doing here? I'm making a fruit pie and I'll fill it with bananas and top it with some strawberry brulee using crunchy or smooth peanut butter. I'm using crunchies for the filling and then gently mixing them into the chocolate. Because? I decided to go for sweet instead of savory. I thought it was more out of the ordinary.

I thought everyone could use a pork tenderloin. A little risky. Yes, I like taking risks. How do you think you're doing? I am very, very worried right now. pinot because it has raw muffins, they came out of the oven but too early and they are raw in the middle, that's not good, how do you feel about Eric? He is also making a dessert, now he chose it to try to impress us, taking risks as often as he can. be rewarded, so I'm very interested to see how that goes. It smells like these home cooks squirm like little casts.

I've never heard of it, I've never seen it, I've never tried it, I've never cooked with it, I'm screwed, I'm going home, marita and Brooke is safe from elimination. They don't have to create an incredible Masterchef-worthy dish with smelts, but you do. Today I'm going to make a fish soup with soba noodles topped with a little stew smell and a little crunchy felt. I'm going to try frying it. I'm extremely worried, it smells putrid, it's slimy, it's disgusting, I really don't want to work with it eric eric, come on, it's a banana and peanut butter pie topped with strawberries and a chocolate and peanut butter sauce that smells like broth with Soba noodles topped with a stewed smell and fried smell the flavor goes together very well it's just a touch dry I would serve it with some ice cream or a very nice sauce thank you fantastic thank you it's very well balanced nice slightly golden crust and uniform thickness throughout moment My favorite is the smell of braces because I find it very innovative and even I wouldn't think of something like that, thanks chef, delicious, lemony, a little spicy, took a big risk.

It smells three ways here and they are all good. The peanut butter, the chocolate. The strawberries cut through the richness. Sometimes it's hard to find anything wrong with such a good dish. Thank you so much. I don't think the other shelters in the house know I can cook now. Cats have a bag. They know I'm a top contender. I am a threat to be reckoned with. I need someone in the kitchen who works as hard as I do and that's why I chose Eric. I thought I was floating under the radar, but when I was first picked for Dale's team I was really surprised. and I knew I had to step up the white team is struggling with the fish choice of give it so many bones damn how's the fish going guys brutal brutal eric and I essentially got the short end of the stick there's like 57 servings of fish that's a lot of deboning how many do you have I only made two so far only I just started oh this one looks a lot like I was the first one to choose and it put me on the stupid task of removing the bones from a fish, it was definitely a waste of skill, hurry up with that, but taking too long, okay, and then the other person I'm going to save is the weakest link on the team and the person I feel like I can kick out later, which is why I choose Danny. wow wow fantastic, I love it Eric, what do you think of Dale's choice?

What do I think of Dale's choice? He wasn't part of our team. How is that fair? Yes, it's a competition, but that's absolutely ridiculous. He's not even cooking. he definitely should have chosen kayla you think anyone is weaker than kayla this is unacceptable i can't wait to win this danny dale rise up you are safe from elimination for your first pressure test you will do something that seems very simple but is actually quite complex pasta I'm excited as a challenge to pass I pass all the time I have this I'm not going home the cooks in the house are fighting for their lives in the first pressure test of

masterchef

canada

you must already be filling your ravioli and eric needs a perfectly separated egg yolk for your pasta filling, squeeze the whites between your fingers, but so far you've managed to leave them all out now you must try to save your last yoke intact from its container of discarded shells oh no, it's saved, no it's broken. there you go beautiful eric eric please bring your plate.

I can feel that it's good pasta, I mean, just with a knife, that's all that needs to be in this dish. Here regarding ingredients, Yeshua, where is the parmesan cheese? So the only thing I notice here is that What worries me is the amount of onion and sage you have as a garnish, which would overpower the dish. I'm right in thinking you've mastered something so delicate that it tastes more like onion ravioli. Eric, please step forward, your raviolo was perfect, no. no, but it was good, you're safe, take off your plane, get on, i feel a lot better, it relieved some stress, but i got overconfident and that's not going to happen again eric, tell me what's here on the boat , I'm boring a duck and I haven't seasoned it yet, so what will be your secret seasoning, something like a salty spicy.

I'm going to cover it with a little bit of sweetness, so I'm going to roast some pineapple and I'm candiing bacon right now spicy. sweet salty yeah interesting you always panic at the last minute ah just the way they handle that knife just makes me look at that oh god doctor great doctor oh my god dude I just slipped oh god oh god that looks serious so much with the thumb inwards like index dripping blood everywhere that's the most humiliating thing in a cooking competition i can't finish now no, i can't finish now eric welcome back as you can see kayla won the last mystery box challenge is everyone else going? did they cut?

I didn't expect. I'm not too worried because I'm up here and he's down there. I think this person shot himself in the foot with his comments, so I choose Eric because he thinks things are too scattered in the kitchen. and maybe he can't make a dessert in the allotted time eric gets under my skin a little bit hit a good pie once that was a total fluke i don't think i can do it twice eric how are you feeling? I'm not a baker I'm not a big fan of desserts I haven't made many desserts I feel absolutely helpless Eric is running around the kitchen at 100 miles an hour at simulated speed with the most irritable expression on his face Eric is okay, so what? are?

So for today, this is just an apple pie filling and how sure are you that you can pull it off? Not too confident, but you had a great run during the round. I think it's a coincidence. Yes, I'm worried about Eric. We left it very, very late. I'll pull it out like at the last second because it's crunch time. One minute left, oh my god, it looks raw. Ten seconds left nine eight seven six five four three two one hands up, yes, Eric, please bring it. Prepare your plate, I'm sorry for poor Eric, what's on his plate, Eric, tell me about your plate, please, it's an apple, beer and caramel pie seasoned with cinnamon, nutmeg, a little beer, honey, Well, the flavors are in the apple, that's for sure because the dough is undercooked.

Yeah, not a great dish, eh, very disappointed. It shows the layers and how flaky it is. Yes, it takes a lot of experience to try to understand that the only thing you did wrong is that you underestimated how long it would take to bake it. Make calculated moves. Slow down instead of 100 miles per hour, try 90. It's really embarrassing because they think I'm careless and rushing too much. It is simply unacceptable to master chef Dora, who is the second member of the blue team that she has decided to save. man alive let's save eric eric please take off your apron and head to the gallery please I'm super relieved but at the same time there's a huge feeling of guilt, we all work so hard and I feel so guilty that I'm not down there cooking with They the red team is very smart they chose pinot and eric because they are the two weakest lakes that were left standing they will be the ten finalists in

masterchef

canada

top 10 canada is huge are you kidding me? top 10 masterchef canada yes, it's a big deal eric what would you like to see under that box next to a first aid kit?

I really like to show that the judges are really looking at me now that I didn't finish the last mission box, they think I'm careless, I cut my finger, so I'm doing chassis tango, which is basically barbecue pork and noodles for soup, and then I'm going to make a pork broth with some spinach, okay, hello chef, this is a typical Chinese cuisine and then You know, the pressure cooker doesn't use a lot of good Chinese things. What's in the broth? My grandfather always makes pork and spinach broth. Well, I've never had French stain, so it's a very unusual combination for Chinese accessories.

He always does it and I love it. Make sure. You got my chopsticks ready, okay, thanks Eric, this is absolutely the dish I'm most proud of. It represents my background, showcases my abilities, and fantastically honors my grandfather. Hey Rick, what's the inspiration? This is a classic dish that my grandfather always made for. he and I are mainly my inspiration is a chassis tong well, which is Chinese barbecue pork soup, noodles, grandpa taught you well, you made all this from scratch in an hour, wholesale, wholesale, it is the type of broth that my mother would say would warm the cockles of your heart this you learn from your grandfather you say yes barbecue pork recipe says next time you see your grandfather I would like you to tell him that he should be very, very proud of your grandson thank you very much chef well done thank you chef thank you Eric, thank you very much chefs, I won the biggest challenge of this competition so far, so I am very excited Eric to win the mystery box.

You will receive a huge advantage in the next elimination challenge. Follow us in the Masterchef Canada pantry a little disappointed. It wasn't me, obviously, I really wanted to win, but then I look at Eric and, um, he's a great cook. Eric gives me beef cheeks. He didn't even know you cooked with cheese, so I think he was pretending to be nice to me. He loves beef cheeks, if I were cooking, I would like to use beef cheeks,health at the same time start the venison right now I need food the next chef how much time do we need we need 12 minutes chef we have to cook everything again we're out of time I don't know how we're going to get through this dinner service I need you on the pass I have to get in here they are coming down they need my help okay get in there jeff claudio takes over the kitchen we just screwed it up it really stunk your box must include at least three different types of donuts who will fly too close to the sun and make four eric we want to see perfectly risen donuts, delicately fried and finished with different glazes of your own invention.

I'm definitely terrified that her donuts I really hate baking not helping her these are the five best eric walk me through your donuts how many donuts are you making? I'm going to do eight different types, eight different types, yeah, I'm not just going to do. three because I never want to do the minimum, it seems too easy give me a bacon one a coconut one cinnamon sugar vanilla one play with a mole chocolate and spicy citrus one filled with blueberry jelly one and candied walnuts so what's your backup plan? Eric's strategy isn't even a strategy anymore you can screw up three why would you rub eight eric is making eight different varieties what eight doesn't think the pressure test is already hard enough by having to make three donuts he's making it harder for himself we have a flaming cream has a cranberry sauce has something yes, everyone must push themselves and challenge themselves to make it to the top five if he makes it I will be incredibly surprised and very impressed, you will eat humble donuts if he achieves this with humble donut poses.

I'm opening a donut shop with him in charge. You call it eight lucky donuts, yeah, and you can work there too. cardio, what's in this box? Did you follow the plan to do eight or did you take my advice and do three? There could be a variety of eight in there, so these two are my Bacon Donuts, Drunken Pecans, Cinnamon Sugar Donuts, Candied Peppers with Chocolate Glaze. There seem to be a couple hits and a couple misses, this is the classic bourbon and pecan combination, yes I like this one, thanks chef, nice texture, the flavors make sense to me, so what is this?

There is a jammy bacon glaze. bacon on top nice texture thank you I'm not too sure about this fat did you eat this did you like it yes I don't quite understand it means wealth in Chinese yes, but it also means greed and when you get too greedy I can tell you What can happen? You can get a big fat zero, so remember that, sure, okay, my favorite has always been the sugar donut, nice and soft, this looks good, you know, I don't like my donut too sweet, but this one is Perfect, not too sweet. nice beautiful texture now, don't you wish your 12 donuts were these?

The chef. I am in no way happy with this last dozen donuts. Looks like I'm an idiot because I tried to make eight donuts and the chef even warned me. I shouldn't have done eight eric your mother father and grandfather eric how do you feel seeing your family? uh I really didn't expect them to be here and I definitely didn't expect my grandpa to be here, he doesn't like leaving the house because he only speaks Chinese a lot of teamwork on the blue team, especially very surprisingly between kayla and eric I need more carrots and garlic Eric and sometimes I don't work fantastic together but I just have to put on my game face I'm not worried about Kayla because her family is here she is super pumped and super motivated these are awesome you guys Eric is doing mason plus for kayla and mike , so he is the human food processor, yes, and he is actually making the most complicated dish, fried egg. roll and duck fat wow, that's going to be really tasty, I like it, well listen I'm really impressed with Eric right now, he's actually making handmade egg roll wrappers, I think he's doing it for his father and his grandfather, I am very nervous for my The family and the judges will eat my rolls.

Many people. I want to impress that room. Chef Alvin and my dad and my grandpa. I want to show that I have evolved and that I really have what it takes. Eric. You know, I see you. working like a hare, but this time I see the control speed, which is good, you know you're learning, you're making egg rolls, but don't you have spring roll dough ready in the pantry? Oh, it's too easy, so chef, are you cleaning your own filling there are only vegetables, yes, because normally we always eat meat because my dad doesn't eat meat, but in this circumstance, as a side dish, I think it's appropriate to have only vegetables, he He doesn't eat any vegetables at all, no. vegetables you are returning to your heritage, which is very important, you are doing it right.

I'm happy to see my family enjoy the food and see them experience this

journey

with me, but there is a feeling inside of me that just knows the egg. The rolls were not perfect. I know they are probably the weakest dish. I'm just disappointed. I will miss you. Seeing my family definitely adds extra pressure. I really don't want to disappoint them. They have seen me come this far. and not coming home with a big prize is absolutely unacceptable eric starts crying and i didn't expect that from him so it was a cool moment to see him have emotion eric chef perfect steak crispy fruit and pomegranate sauce which one is the hardest for you, huh , the banana sauce is definitely the most difficult.

I cook steak all the time. I'm pretty comfortable with fries. Chinese fries are famous for making things very crispy. Crispy pork skin. Crispy duck skin. So you better do well with this, okay, because I'll be watching. for this, are you sure? I'm pretty confident with this one. I'm a pizza dessert for sure, good luck, thanks, good cooking. You have 10 minutes left. Eric's tasting is impeccable. Is incredible. He's cooking that steak like he's a professional chef. I'm just praying it browns well. I hear the sizzling, so that's a good sign, like music to my ears, so Eric, what am I going to see when I cut into your steak?

Perfect, medium cooked. Chef who is quite confident. Shiny, beautiful, very pleasant. Thank you. Chef and I look around the stake on the outside and see the color differences around the edge when it reaches the center. It's a much darker, richer pink, perfect, thank you chef, and very well seasoned, it's as good as it looks. on a steak eric looks very impressive that came to me in the restaurant I would be a happy man thank you chef fries that's good that consistency is uniform but then we are the expert on crispiness chef right basically I can almost you know hear the crunch I would give it to this a very good pass thank you chef maybe a little more you know when this dish is done correctly it has complete harmony there is nowhere to hide, although here I am talking about fries, steak and gravy, what happened here, I don't know. chef, it's so thick, you couldn't even pour the brene sauce, it's not brene sauce, it's brene mayonnaise, it would really suck if I went home and disappointed my family, I hope it tastes better than it looks right now, I'm thinking. my sauce could definitely send me home eric your fries were the best of the bunch your sauce was the worst and your steak was cooked perfectly to order while every element of steak freak is important the steak is the crown jewel and i think you two I know what that means for sure Mike you're going home today for your steak yeah sure go upstairs your top four Masterchef Canada finalists congratulations thank you chefs it feels good to get here but the first four are still enough.

Super excited and nervous at the same time I'm going to go straight to Italian cooking today fresh pasta tomato sauce freshly chopped basil make a fresh pasta for an Italian okay how are you okay how are you chef today? I'm going to try to make it a little simpler. I don't want to be super chaotic in front of Joe. What's in tomato sauce? Just the tomatoes. Just the dawn in the tomatoes. No, I'm going to have the infused flavor of the sausage and you're going to put in the garlic. there's a vampire convention going on are you going to sauté the onion and all that pork fat yeah, a little heavy now all I was doing for my sauce you asked are you going to put some wine in it now it's too late, it's never too late, my friend, I think Eric will have trouble keeping it simple and I think he will go home Eric, please bring your plate.

Passing on the tomato sauce may seem overly simple and underwhelming and could definitely send me home. Tell me about the dish. It's hand-shredded homemade fettuccine sausage. Tomato sauce topped with basil is pretty simple, but did you want to keep it simple or are you trying to impress? I usually complicate things too much today. I thought about sticking with clean flavors. It comes together like a pasta dish. It tastes good. Test it. What do you think? You say you're in my restaurant. How much would you pay for that? 15 15. I need 28 Are you overvaluing yourself? Look what they say.

I am very happy this time. You kept it simple. Yes, but you go. to charge 20 bucks for that overlooked pasta it better be right and I mean from the sauce to the consistency of the texture of the noodles you nailed it I would say it's a very good fish thank you Dungeness Crab There is nothing like the sweet meat that comes from a West Coast crustacean, only about a quarter of the crab is meat, so each piece is precious and be careful, cook them too long because they will become rubbery and inedible. A chef who had never cooked with razor clams before having cooked many crabs. sometimes my strategy is simple eric is a great cook take the damn crab don't let eric keep that crab it's so complicated chef i chose the razor clan thank you very much i may have given eric a hundred thousand dollars that's how you feel oh god I have a perfect dish for that perfect dish eric hello chef tell me about your dish what are you making we are going to make a green thai curry with a creamy curry do you think a curry could overpower the taste of the crab I think Korean crab goes well with this no It will be a super spicy curry, it will be sweeter and more herbaceous with the lime leaves, kefir and lemongrass, I like the citrus notes with a crab, who do you think could go home today?

I think Rita is a stronger cook, so I would like her to go home. Good luck, stay tuned for the conversation. Eric, please bring your plate. Tell me what flavors are in the sauce and the crab. Fresh cilantro, lemongrass, garlic, onion, jasmine rice cooked in coconut. milk and then a crab broth I made, nice little presentation, quite innovative, the only concern I have is the big lime slices, they are big, I just think if you take a bite of sweet, delicate crab, you get this great touch of sour lime, it's nothing. I would have done it the flavors of that sauce are very good there is a subtle spiciness the richness of the coconut milk is all there it is very well balanced however that lime bothers me in the top three it is an incredible achievement for everyone here and you are only 21 years old yes amazing chef this dish is going to be amazing although I personally think it is the best dish I have made so far so is the thai dish authentic thai or is it eric thai eric thai tell me about the rice oh , it's just jasmine. rice cooked in coconut milk is delicious thank you chef I don't think I've ever met a 21 year old who cooks this weight thank you that means a lot it's amazing winston you haven't always agreed with eric on his food what do you think now?

I am extremely proud of him. His determination. I would like to say that he is like me. Maybe he's better than me. Which is great. Your father supports you and he is proud of you. He feels like he's already beaten Jeff. Since I didn't win the dim sum challenge and my grandpa is here this time, I can't let him down and I have to do it with these dumplings. These dumplings are made from scratch and taste amazing. This is like the first dish my grandfather taught me. me, except I'm adding a little more flavor, a little more of me, eric sticks with very asian influences, his braised pork, his soy aromas, although ketchup is the one that is traditionally used indefinitely, yes, really, believe me, it's eric.

I see your father up there. His eyes glued to this station, have you made this pork before? uh no, you didn't learn how to cook pork belly from your grandpa, are you kidding me? No, he doesn't use pork belly, what does that pork shoulder use? Why not? You use that Master Chef pork belly, it's definitely more elevated and I think he tastes better personally, oh my goodness, keep focusing, okay, good luck, okay Eric, your turn, bring it. I made a crispy pork belly with a vegetable dumpling and a wasabi mayonnaise with soy reduction, this is a very ambitious dish, making a crispy pork belly in an hour is not easy, eric, first of all, you have put a lot into this dish, pork belly absolutely tender inside and crispy, so the dumpling is perfect. this is restaurant quality this is something I would love to serve at my restaurant pork belly is not the easiest thing in the

world

to cook and you have been able to maintain those tender, moist succulents that I love and look for in a meatreally excellent pork belly thank you chef, the meatballs are delicious, I think you did a great job, you can see how the vegetables were cut with such precision, the dish was incredible, it looks like he is about to start working on his noodles.

I am almost a pasta master. He loves working with noodles and the fact that he's using a guitar, which is a special little device and an Italian device to make those noodles, shows that he's very confident and comfortable because he can make some really cool noodles, I think. I'm being ambitious enough in doing these techniques for my main dish because it's all figured out and I know I can execute it 30 minutes you have 30 minutes left now you're halfway through cooking the lobster has to be perfect lobster is a family favorite and definitely I can't let them down because I feel like I let them down in the lobster challenge earlier.

How are you, Eric? What do you have here? Lots of herbs, spices, uh, cilantro, I'm grass, your lobsters are getting cold, how are they? They were cooked over medium heat right now they are a little under, oh look what did you cook these lobsters for? Eight minutes, chef, eight minutes, yes, Chef Claudia thinks I overcooked my lobster. I just have to move on and love this lobster. dish I can't go home unless I'm Canada's first master chef. Yes, can I ask that Eric has already cooked his lobster almost to the brim? If you sauté that lobster on top of the poaching, I'm worried it may be overcooked.

Maria is definitely playing it safe doing what she knows very well, which could be a very smart move, but only time will tell one minute, your last minute, come on, bring it to the plate, come on, come on, come on, I'm happy to have a real walk and just cook some Asian food. I'm back in my element and sautéing these noodles. The lobster has to be perfect because I overcooked it last time, if I cook it again then what kind of redemption is that Eric? Please bring your main dishes, they are homemade egg noodles with lobster sauce, aromatic spices and then lime wedges, Eric, you have already learned how. to cook lobster in tea, the noodles are amazing, the sauce is not too creamy and very rich, but has a subtle flavor, it is a great dish that I would serve in a great restaurant, definitely one of mine, thank you, it is impressive, eric using the guitar, you have the perfect thing, what we call Shanghainese noodles, you know, you have that nice smoky and burnt flavor, this is when you mix the east and the west and do it right, very, very clever, thank you chef, yes You look at the cook. what were you when you first entered this competition and do you compare that person that skill level with what you are now is day and night thank you very much chef whatever the result is today you need to cook I always say how much I hate desserts I thought of a dessert that required no baking, so it's an Asian plant, a banana split, it's going to be red bean and green tea ice cream and a banana tempura, it's going to be the best banana tempura you've ever had.

Eric is now doing two different ones. ice creams I wish he made one that was right. I'm worried he's taking on too much right now. You know, that may be the accuser of him, that's before my mango snow, Eric is really stretching, so I think that might impress the judges. a little more I try to make mango snow and it doesn't grind in the grinder very calm and cool eric seems to be almost falling apart here don't worry I need to show these judges that I can improve the mistakes and I learned from them to be able to make ice cream in such a short time While home cooks are using liquid nitrogen here we come, the temperature of this clear fluid is so low that it instantly freezes the ice cream ingredients as soon as it comes into contact with them if you don't stir them in quickly enough while pouring in the nitrogen you will end up with a rock. .

Wow, you're doing two at the same time. You are ambitious. You have it at high or medium speed. No, it needs to be on. low or I'll just regret it depends on how fast you add the nitrogen yes I'm adding it pretty slow okay good luck thanks chef oh wow look at that thank you egg what else do you have to fry? bananas and plate I saw some chocolate in your cart, there you will use it, yes, there is no banana split without chocolate, so I am going to grate some fresh chocolate on top, let me give you some advice, okay, chew your plates, okay, chili dishes, it's Asian. banana split banana tempura ice cream with red beans and green tea and fresh grated chocolate because there is no banana split without chocolate homemade Asian banana split juices you have taken all the comfort of the good thing about banana spinn and you have put it in this red bean dish which is Consuelo for the Chinese because we love red beans and green tea, that's universal, you have to hit the nail on the head.

You've done an amazing job too. I think the red bean has a little bit of sweetness, which I expect with a red bean, tempura batter. It's light and airy, so it doesn't really hide that banana flavor. I think it's a very innovative and powerful dish that you've prepared very successfully, Eric. I think the dish is very dynamic on many levels and, in fact, both ice creams taste amazing. They are very creamy, the only flaw, although I wish there was more fresh fruit in the dish to highlight the richness of the ice cream and the richness of the batter, but overall I think it is an amazing dish that I have never had so much. game I'm definitely going to do something big this is guns blazing this is my future down the line eric you know he's always going to offer you dinner that'll take you on an adventure here he used nitrogen he made it uh double cooked pork it's moved a lot De Either way, I would be proud to put any of those menus in any of my restaurants.

There is no plan B. I am not going to resort to engineering. I'm meant to be in the kitchen and I hope my dad sees that today. Maria and Eric. After their incredible

journey

in this kitchen, they have both proven that they are much more than just home cooks and have earned their place on this stage. Please swap places with the three of us, one of you will win 100,000 this magnificent trophy and the right to call yourself Canada's first masterchef the winner of masterchef canada is eric thank you very much you have no idea what it feels like to realize your dream I got the approval from my dad and he is very proud of me candace chris masterchef you