My Kitchen Rules – Some Behind The Scenes Secrets
Each year there is an article about what actually does go on behind the scenes on My Kitchen Rules and this year it is Woman’s Day who has put it together. Some you will already know, but one particularly surprised me.
Women’s Day reveals:
They’re fed storylines
There’s really no difference between MKR and a soapie like Home And Away – there’s a script and contestants must follow it. “During post-production interviews, producers bring with them a script from which they prompt contestants what to say and how to react,” we’re told.
The final dishes are also cooked by chefs
A group of chefs cook copies of the finalists’ dishes so there is enough to taste-test.
“When the meals are served, you’re not advised which are original and which are replicas,” our source reveals. (Ed’s Note: this was the one that surprised me. I wonder if they undercook/overcook them like the contestants do!)
They don’t cook at their real homes
It’s no wonder some teams struggle to find their way around the kitchen – it’s not theirs. Teams cook in hired or borrowed homes that meet the producers’ strict criteria. “The kitchen must be separate from the dining room so guests don’t hear what is going on and vice versa,” reveals Woman’s Day insider. The bathroom also has to be well away from the action.
They get sent to cooking school
Yes, you read correctly. Teams don’t even have to know how to cook in order to be accepted on to the show. “They’re sent to weekly classes at Simon Johnson Cooking School,” says our source.
The door bell’s are fake
“It’s not real,” las years “supervillain” Sophia Pou has said.
Drama is the order of the day!
Do you sometimes think the casserole look like a watery mess but judges are raving about depth of flavour? There’s a reason. Despite what is served up, the judges are encouraged to heat up the drama. “They might overlook faults when needed and focus on positives,” our source tells. “This is to ensure viewers feel that it is a tight battle right up until the very end.
They don’t pick the food – they get given a menu.
The [teams] only find out their theme and menu at 6pm the night before. Producers pluck meals from three theme ideas and eight menus submitted by the teams at the audition stage. “The contestants are strongly encouraged to try unfamiliar techniques,” reveals a former MKR talent. We hear in season three Helen and Steve submitted their family moussaka but were told they had to deconstruct it. “Then they were slammed for not keeping it true to their family’s tradition format!”.
They’re won over with champers.
After every elimination, the departing contestants are invited to a briefing with the show’s creator and leading producer over a bottle of champagne. “This ensures you depart on ‘good terms’ so when they need you [for guest appearances], you are there.” [RR’s note: Maybe the champagne was not good enough for the captain or his lady as I did not see them in the Grand Final line up]
There are no surprises – they’re briefed about challenges.
It may look like the contestants are surprised by the exotic ingredients they have to cook with or the massive scale of a task, but the truth is they’re briefed in the days leading up to a challenge and “advised of the climate and parameters of it”.
They get help with their menus.
“Grand finalists are given a few days to design their menu and submit it for approval,” Woman’s Day are told. “The ‘food team’ then works with the teams to refine and modify the menus to satisfy both producers and contestants”.
The finalists can’t have friends.
“Over the two days, grand finalists are kept in lockdown from all other contestants,” says our source. “They stay at alternative accommodation so they’re unable to assist each other or communicate”.
They get long breaks
“Cooking timelines are formulated to ensure the day runs smoothly and the best possible results are obtained,” the source asserts. “After each dish is served, an interval takes place in which finalists are held in their dressing rooms and guests are given a break.