At the Discovered Culinary Competition, the ingredients the chefs were required to use in each dish were revealed only when they opened the mystery box on the cooking stage. With the clock ticking, they had only a few seconds to come up with a recipe that would "wow" the judges.

Here's what Chef Nash served up:

Appetizer round ingredients: Blood orange, Camembert, prosciutto and white wine.

Nash wrapped the prosciutto around asparagus and stuffed it with the Camembert cheese, then served it with a blood orange and white wine butter sauce.

Entrée round ingredients: Cilantro, flat iron steak, fresh corn and instant coffee.

Nash rubbed instant coffee and grainy mustard into the flat iron steak and created a boiled corn salsa with cilantro, red onion, green pepper, vinegar, salt, pepper and fresh garlic. To go alongside, she made a hash with caramelized onions, potatoes and prosciutto, and added poached asparagus with butter, salt and pepper.

Dessert round ingredients: Buttermilk, dried apricots, ground clove and mint.

Chef Nash pureed buttermilk with boiled apricots, strawberries, honey and a pinch of the ground cloves. She marinated strawberries, blueberries and sliced dried apricots with honey and ground cloves, and served the whole dessert with a whipped mint and honey cream.

Other finalists and judges
Other competitors in the final round were Dan Craig, chef at Ebo at the Delta in Burnaby, BC; William Serre, cook at Acadia Restaurant in Toronto; and Alejandro Winzer, chef at Ristorante Verdicchio in Sudbury.