Discussion
RobGT81 said:
Some of them have mentioned spending a fortune on the fancy ingredients while practising.
Indeed. One also mentioned nearer the start that they'd practised a specific recipe that they had to produce for the show. So they know many of the 'exercises' in advance.This explained a lot, for me.
iphonedyou said:
RobGT81 said:
Some of them have mentioned spending a fortune on the fancy ingredients while practising.
Indeed. One also mentioned nearer the start that they'd practised a specific recipe that they had to produce for the show. So they know many of the 'exercises' in advance.This explained a lot, for me.
At least they just practise. In the American MasterChef, they give them tuition on the various techniques they'll be expected to use.
I think the practising makes it interesting. Juanita is a cracking chef when it comes to stuff she can practise at home, but when she's in someone else's kitchen cooking someone else's recipes, she seems to struggle a bit.
Speaking of American MasterChef - talk about compare and contrast! The other day Jane in the UK version was dealing with sea urchins, she got stuck in and did her prep perfectly well. They did sea urchins in one episode of US MasterChef too - cue lots of hands held aloft and plaintive cries of "medic!".
I think the practising makes it interesting. Juanita is a cracking chef when it comes to stuff she can practise at home, but when she's in someone else's kitchen cooking someone else's recipes, she seems to struggle a bit.
Speaking of American MasterChef - talk about compare and contrast! The other day Jane in the UK version was dealing with sea urchins, she got stuck in and did her prep perfectly well. They did sea urchins in one episode of US MasterChef too - cue lots of hands held aloft and plaintive cries of "medic!".
Turquoise said:
Yeah, I remember that. Was a fish dish. Thought it was a slip of the tongue, but it got through editing. Bit of a con if you ask me.
Thought the same at the time, actually. Felt like it shouldn't have made the cut.I don't see it as a con, though. There's just no way amateur chefs, no matter how good, could continually produce food of that quality across 12 series without some prior warning.
The tests on these are weeks apart. One of them gave it away, saying they had spent fortunes on coming up with the dishes they have.
In other words, don't be fooled. Enough resource and half an idea these things can be produced quite easily. Remember they are also given pointers off camera.
In other words, don't be fooled. Enough resource and half an idea these things can be produced quite easily. Remember they are also given pointers off camera.
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