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The grand finale, which is sold out, raises funds for three causes benefitting young Canadians — B2ten, which bolsters amateur sport, MusiCounts, which supports music education, and Community Food Centres Canada, which assists low-income communities through food.

Thanks to photos on Instagram and detailed descriptions, Lepine was able to size up this year’s grand finale entrants. The edited conversation below is his take on the field and the competition.

Photo by Wayne Cuddington / jpg

Q: What’s the first thing that strikes you about these dishes?

A: Everything is just more artistic-looking. People are putting a lot more attention to detail in their presentations. There’s flow to some of these plates, and they’re colourful.

It’s not like it used to be. Previously, people didn’t put quite as much emphasis on the way the plate looked. It was more about making sure all the flavours were working really well together. And then once you had all those ingredients put together, presentation always seemed like the last thing. It was almost more like an afterthought.

Q: I blame Instagram.

A: It’s possible. That’s definitely a factor.

Q: The dish from Montreal looks a little more casual and rustic.

A: That’s very Montreal, I guess. That one does stand out.

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Q: What other priorities do you see?

A: What struck me was how complex everything is, how complicated and how many techniques and ingredients are being used. It’s just wild. Nobody’s showing up and trying to make just a killer risotto and win the competition. They’re really going for it, from every angle, I think.