Masterchef Australia Updates – Neil Perry Says He was Taken Out Of Context
Neil Perry has told Matt Preston he was taken out of context in an article in the Sunday Telegraph. (See blog post about it here)
In a message on Matt Preston’s Face book Page he writes:
Just so you know that story in the Telegraph was bull today.
What I said was that I love Master Chef because it brings fresh food into the homes of Australians and that is amazing. Lots of young Australians’ are seeing food prepared from fresh ingredients and going out and trying to copy that. To me that is the best part of the show and it is in line with the message I always try to get out to the GP.
So at no stage did I say anything negative about the show, as I believe it is amazing to have food on mainstream network, especially a show that pushes real food being cooked in front of a huge audience. I told him I wanted to go on Master Chef Junior as that is what I have spent my whole life preaching about, young people realising how amazing fresh food is and hopefully cooking is the point of the whole thing.
They asked me if I was upset about Marion getting voted off, and I said you have to remember at its heart it is a game show and if you aren’t at the top of your game every day you can get voted off. To me the contestants aren’t important to what Master Chef is doing. The audience are the best thing. That is what I love about the show. They (the contestants) just happen to be in the middle of the nightly gold fish bowl. I’m not expecting you to unearth the next Robuchon or Ducasse.
I also said that people like Marion had to make the most of the fame the show gave them and really build a career as it could be over quickly if they didn’t get the momentum. By the way like Poh, I think she will really do it. However all 20 are going to find it hard to make it in the food world. I did say that there are heaps of talented young cooks out there that have done the hard yards who would really run the great restaurants of tomorrow.
I also said that they would need to work hard at it as making sauce ranges and writing cook books requires some skill. And in my experience it isn’t all that easy. Plus I hoped that those who want to open restaurants go and work for some really good people first and get to understand what it is like to cook for 50 or 100 people, or they are probably going to have a hard time realising their dream.
“Neil Perry can back track but I’ve got the notes and the recordings,” Moran said in a post on Twitter last night.
“It’s funny how people say they’ve been misquoted when they don’t like a story.”