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Masterchef Australia – How Does This Show Work?

Channel 10 look like they are on a winner with Masterchef Australia with over 50,000 people applying to be on the show. This is a good sign for them as they are placing a lot of faith on the program as they will be screening it six days a week at 7.00pm. We know former Cosmopolitan Editor Sarah Wilson will be the host, and two chefs from Melbourne will be the judges and mentors, George Calombaris and Gary Mehigan.

But if you haven’t watched the english version how are you to know how this show works?

Well luckily TV Week gives a quick synopsis as they talked to the show’s producer Paul Franklin:

What is the concept?

In the local version of the hit UK show, up to 24 non-professional cooks battle it out for the title of Master Chef. “It’s amateur foodies – everyone from the tuckshop mum to lawyers – getting the chance to show what great chefs they can be.”

How does it work?

After completing a series of challenges two wannabe chefs will leave the show. One leaves via the judging panel and the other is eliminated by their peers, who tast the meals without knowing who cooked what.

What’s the twist?

There will be chances for contestants to fast-track through to the finals week, and they may go head to head with well-known celebrity chefs around the country.”

What does the winner get?

It will be a ‘money can’t buy’ reward rather than a cash prize. It will be something that sets them up on the road to being a great chef.

The prize sounds a bit suss? A year’s apprenticeship at one of the judges restaurants?

Round 2  of  the auditions are now taking place around the country where people who have been selected must take food in for the judges to taste it. Abstractgourmet has an entertaining account of the Masterchef audition process.

2 comments

1 Dolph Ziggler { 01.22.09 at 12:59 pm }

If the prize aint cash, but is instead a chance to experience the daily (or should that be nightly) physical drudgery of being restaurant cook, then these boys and girls should run a million miles in the other direction! I’d rather work the paddy fields than slave over cookers in a restaurant. With a recession now looming larger than life, you also wouldn’t rank restaurants as a priority industry to seek employment or business opportunities in.

2 Reality Raver { 01.23.09 at 10:04 pm }

Agree if the prize is not good enough people may not be as enthusiastic to apply as they have been this year.