• MasterChef 8.Ana, the "exemplary" winner that no one saw as a rival
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Talking to Ana , the winner of MasterChef 8, is talking to a being of light. It may sound corny or a movie, but it's the truth. She does not lose her smile at any moment, does not show an iota of arrogance, does not have a single bad word for anything or anyone. It is as if the trophy that she deservedly won this Monday at dawn did not matter to her, as if she only cared about having been herself , having won with nothing more than that smile and her talent, and having taken great friends and colleagues. In fact, for her what she would not change for anything is the friends she has made. Of the 100,000 euros of the prize, as if they did not exist .

Talking to Ana , the winner of MasterChef 8 , is to ask her to greet an 8-year-old girl who always saw her as a winner, and to see an embarrassing smile between her lips, a blush on her cheeks. Because Ana , Ana still doesn't believe it.

Talking to Ana , the winner of MasterChef 8 , is like talking to Merlí, Nemo's father, who tirelessly sought the current that would take him to his son, to his dream. "I love it," he says when you tell him. Because Ana has been that little fish that from the first program paddled against the current, who moved away from battles, rivalries and "pullitas" and who focused, "even if he was in the shade", on achieving what he so longed for.

Talking to Ana , the winner of MasterChef 8 , makes you believe that behind a talent like MasterChef there are great dreams, but above all great people. That reality is not as it seems. She is ashamed to be told that she has been the "exemplary" winner, she even doubts it. But, the truth is that the trophy that this Monday lifted with emotion and pride Ana , our Anita , the Anita from MasterChef , was not the trophy that weighed the most. Because Ana has won by being herself, "because I am like this", because "I wanted to be me". And Ana is an example.

How does it feel to win MasterChef and become the chicken that beat all the cocks? (Laughs) Is that what they call me? I did not expect. I am super happy to have won and I am happy. And above all that I have been recognized for the effort being there, a little in the shade, which seems to be the other way around, that you do not stand out . I have been recognized, so I can not be more grateful. You have achieved one of your dreams, which is the next? Now my challenge is the challenge of the Basque Culinary Center , which I have not managed to go yet, and take advantage of it and get notes because I really like it, so that is the next challenge I have in mind and we are going for it . And after the Basque Culinary Center, would you like to set up your restaurant or combine the metalworking and cooking? I want to do something that allows you to do both stuff. Luckily I have a team behind, in Dos Primeras, which is the brand of my jewelry, and that gives me such great support that I have the possibility of cooking. My challenge is to be able to do both without having to abandon either of them. How does it feel to have been described as the "exemplary" winner? Well, imagine, your own pride ... a whole. I couldn't be happier. It's a dream. Do you think there was too much testosterone in this edition? There was everything. There have been such strong profiles that have made this so much of a stir, but they are all great and you have to stay with that and not with the program's pullitas , which is very easy to have pullitas. How would you describe having always been in the shade, That your teammates did not consider you such a strong rival and have achieved victory without going into those little shits, testosterone, roosters ...? I do not know if they would consider me a strong rival or not, but the truth is that indeed I did not want to get into any trouble . I have always wanted to be me and I am not like that, so I am very proud because in the end I have succeeded as me, which is the most important thing . And although my classmates have had their things and some pullitas, in reality, they are great and we got along great. They have not gone beyond the simple conflicts of kitchens. Of everything lived in this edition, what has been the hardest, the most difficult, the best and what you would not change for anything The hardest has been being so far from my family , from my boyfriend, from my friends ... Wanting to tell them something and not being there, not being able to give them a hug has been tremendous. The hardest thing has been getting to where I have come . It has been a path full of traps, that in any of them you could fall. The best thing to have known all the people I have met , who are wonderful. The entire Shine Iberia production team , my colleagues, who have taken care of us. I talk to people, especially. And what I would not change for anything ... to the great friends I have made at home, who have made it so easy for me. Come on, I do not change them (laughs). When you saw MasterChef as a spectator, did you imagine that it would be how you lived it? Well, I did not think it would be so hard. I knew it was going to be moving, but not so much . Many times I said it, that if I came to know that this was going to be like that, maybe I would not show up. Obviously, in the end yes, because they were silly things that were passed, but it is very hard and you have to be up to it at all times. What is it like to live a talent as hard as MasterChef in full confinement? It has been very hard to be away from the family with so many horrible news from those days. But it was necessary to look for the positive side and we did not stop practicing at any time and supporting each other. Inside the bad we did something nice. Was the conviviality good or were there also his cockfights? The conviviality was very good. The cockfights stay in kitchens and the coexistence was phenomenal. In the end you get together with who you get along best and if you don't get along with someone, you don't get together and that's it. How did you manage to keep the smile even when what you really wanted was to cry? I don't know why, but the smile is something that I do not lose. I'm like this. It is a good thing that I have, that I never lose the desire to smile at life and even crying they make me lose it. If you opened your own restaurant today, what would be the first dish on your menu? Without a doubt, the dish that made me succeed yesterday, which as Joan Roca said was a three Michelin star dish. It would be the main dish of my menu, that pigeon that everyone liked so much . A phrase that describes your MasterChef (Silence) There are no small dreamers or too big dreams . And ... I did it!

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