MasterChef Response
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Today the episode of MasterChef Australia aired where I was the Celebrity MasterChef, So now I can finally talk about it!
I would like to first start by saying how much of a pleasure it was to work with such a professional and friendly crew! I have done Tv all over the world yet I have never felt so at ease from the very first moment like with the cast and crew of MasterChef!
The lady I cooked against (Claire) did an amazing job at being able to follow the recipe I gave her to prepare and I take a little bit of pride from the fact she was able to complete the dish in the set time. This took some amazing focus from Claire and had she not been such an articulate person the job would of been much harder.
When I was first approached by MasterChef to do this Celebrity challenge I was unsure how I could find one of my dishes which was able to be prepared in less than 90 minutes from start to finish. So I started looking back over my previous years of work and I found one I was preparing 5-6 years ago which would fit the task (with a few minor modifications). What I create these days can take up to 7 days in preparation, or there are other that can be prepared in just moments, I believe the Green Peas and Egg dish was the most educational and controversial which is why I chose it, to incite conversation.
So as you may of seen today, the dish we prepared was a “Simple” dish of Peas and eggs.
Eggs and Peas to me is an obvious combination and not one which requires much debate, but after today I will never use the word obvious again as there seem to be an amazing amount of people commenting on this combination all over the internet.
I chose to try and show the viewers of MasterChef as well as my competitor that the same base can be made into many different variations. It is also a great lesson about texture and the use of balancing temperatures and accuracy.
I am very happy at the outcome of the episode, there really seems to be an outpouring of support and more importantly intrigue towards my style of Cuisine.
Remember, all great things start from Curiosity. If you are too afraid to venture out of your comfort zone then you will miss all of the best experiences in life!
Guess I won’t be able to watch that since it won’t air here in Brazil
I really enjoyed the show – and you made an excellent celebrity chef. A deceptively simple concept dish with loads of processes and techniques; helpful in mentoring Claire without taking over and doing it for her; cheerful and comfortable. And it looks like you were a hit with the Twitter fans for your looks as well !!! I’m glad you had fun, you certainly looked as if you did.
If the show does end up on iTunes I’d love to watch it Adam.
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Hey Adam,
Loved your guest appearance on MasterChef.
I am a casual watcher of the program, but glad I watched the evening you appeared!
I thought your graciousness toward Claire was lovely, a bit of advice here and there.
I must confess I hate cooking and get nervous whenever I pass the kitchen, however I am fascinated by the molecular aspect of your style of cuisine.
You’re kinda like a scientist aren’t you?
Anyway, keep up the excellent and ( Im sure ) fun, work you do.
The Spanish are lucky to have you!
Peace and Love
Lizzie
Hi Adam, I am amazed with your food approach. All your energy and passion to food was energising from the screen of TV
. I am myself in a process of creating new recipes for a vegan cousine ( which I hope, one day will end up as my own vegan recipe book.) Thanks for inspiration and advice for not to be afraid to experiment with food.
Hi Adam, I found this test intriguing and couldn’t help wondering what a dish like this would to order in a restaurant? With so many techniques and intricacies I could not begin to estimate cost.
Thanks!