Returning once to the MasterChef kitchen and going all the way to win the top spot, Emelia Jackson knew coming back for a third time had its risks, but the pressure she felt wasn’t living up to her own legacy.
“I felt a lot of pressure to prove myself among all these pastry chefs because I don’t have formal training or anything like that,” she told 10 Play. “I wanted to prove that I could work alongside them and not embarrass myself.”
But having two seasons under her belt, Emelia was able to use her experience on MasterChef to hone in on what she has loved doing and built a career out of. Where, in the past, she has had to split her focus between savoury and sweet challenges, the Dessert Masters kitchen welcomed her to do exactly what she loves.
“It was heaven,” she said, “I’m so used to running into the pantry and seeing a lobster or a side of pork. Running in and seeing all the incredible, highly technical pastry ingredients was so fun.
“Dessert Masters was almost fantastical, it was almost like being in Willy Wonka and the whole thing was very exciting,” she continued.
“Even for me, who has done it three times and has been judged hundreds of times, having Amaury be a judge was also incredible because he knows everything to know about pastry and desserts. It felt like a real opportunity for learning and growth.”
Coming into the grand finale, standing alongside Christy Tania and John Demetrios, competing for the title and cash prize of $100,000, Emelia had a strategy when it came to the final challenge. “I just wanted to be authentically myself,” she said.
With five hours on the clock, the chefs had to create five servings of a two-course menu inspired by Australia – one dish themed green and the other gold.
The gold dish was a no-brainer for Emelia, she made a Paris Brest which she also made during Back To Win. “I knew I wanted to do a Paris Brest and had been saving it. It’s still, to this day, my favourite thing to make and my favourite thing to eat. I just love and connect with it so much that I wanted to do myself justice.”
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A green dish eluded her for the most part, but she planned to make a green apple entremet with flavours of apple, lemon verbena, pistachio and mascarpone. “I was a little bit – not lost, but I didn’t have as clear of a strategy going into the grand final with my first dessert.
“I definitely felt the pressure, I felt the stress,” she admitted. “There were a few wobbles in my cook and it’s always a hard thing to pull yourself back but if you don’t, it’s all over.”
Sacrificing a few minutes to stop, recenter and recalibrate, Emelia powered through, adding, “When the wheels are falling off you can’t just let it all turn to custard. I knew if I didn’t pull it back together it was all over.”
Returning for Back To Win, Emelia said winning was the clear goal, but this time around things had changed. “I think having my two little kids has changed that perspective for me a little bit.
“Obviously I wanted to win, what an amazing thing to achieve, but it was also about the experience and proving to myself what I can do, what I’m capable of and also showing my kids that it’s really important to put yourself first sometimes. I’m not just a mum, and it’s good to show. It’s important to my kids that you can do whatever you want and achieve your dreams,” Emelia said.
“I went in thinking it would be nice to win, but I didn’t feel like if I didn’t win I was a failure.”
Looking back at the doubts she had when the season began, Emelia reflected on the idea that she had to prove herself and not embarrass herself.
“You know, I feel like I have proved myself inside of that kitchen and now, with my books and everything I’m working on, I’ve proven myself outside of that kitchen as well.
“I’m so grateful for everything that Dessert Masters and MasterChef have afforded me, especially after the last four or five years.”
Watch full seasons of Dessert Masters on 10 Play.
