This year David Crichton takes on Masterchef, cooking and competing through a variety of heats, quarter finals and knockouts until the ultimate winner is crowned. Greg Wallace and John Trorode judge the dishes being served – with all the action, tantrums, successes and burning disasters caught on camera. The winner goes away with a trophy and the prestige of being THE Masterchef of the series.
What was the reason in taking part on Masterchef?
Cooking has always been my hobby, and it’s always evolving. Hence, I always wanted to try my luck on Masterchef for some reason I got in this year and did OK.
Is there a way to handle the criticism from the judges?
Yes and no. John and Gregg just want you to make great plates of food. Essentially you are cooking to two people’s palates. Sometimes, not often, they may criticise when you’re correct the 3 guests judges didn’t like my beetroot sorbet. I’ve now served this to over 500 people and the only complaint I had was that it should be served with a spoon. Sometime critics are just wrong, you have to work out for yourself when it’s good advice or not.
What is the atmosphere like in the kitchen cooking alongside other chefs?
I didn’t really pay attention to the atmosphere. I had no interest in what anyone else was doing. I just concentrated on cooking my food on time. Easy than at home actually. No distractions, apart from Gregg.. haha.
What is your cooking style and what can people expect from the food on your menu?
My style is generally modern British/European with challenging flavour combinations-sometimes!
What was your greatest accomplishment during your time on Masterchef?
My greatest accomplishment on the show by a country mile is the careless wispa. Although the Mille Feuille made John cry, the careless wispa is technically much harder to make. If that chocolate didn’t come out of the mould I had no dessert. Believe me, they don’t always come out. Ask any pastry chef to testify how difficult they are to get right.
Were there any down sides during your time on Masterchef?
No downsides at all to my time on the show.
Would you take part again if the opportunity was to come around & would there be anything you would change?
I’d definitely do it again. Why wouldn’t anyone not want to.
How would you describe Nurtured in Norfolk’s produce?
Nurtured in Norfolk’s produce is literally the icing on the cake. Not only do micro herbs look amazing, they also add the extra dimension to dishes like fresh herbs do. They’re just such an underused and misunderstood part of our food lives now.