If you can’t get enough of the MasterChef TV series, there’s a treat in store for you this Christmas. After venturing into several seasons of MasterChef Junior and a memorable season of MasterChef: The Professionals , the series now goes regional. MasterChef Asia will bring together 15 home cooks from Malaysia, Indonesia, Philippines, Singapore, Vietnam, Taiwan and China.
The competition will be judged by Hong Kong-born Chef Susur Lee, French Chef Bruno Ménard (whose Tokyo restaurant L’Osier has consistently received three Michelin stars since 2007), and Singapore-origin Audra Morrice, who was one of the strongest contenders on MasterChef Australia 2012.
Priya Barve lived in Mumbai for most of her life till marriage and work saw her shift base to Hong Kong and now to Singapore. Forty-year-old Barve, a marketing manager with Mondelçz (a multinational confectionery, food and beverage conglomerate) has for the past five years been resident of Singapore.
For Barve, MasterChef Asia happened quite by chance. “I often joke with my friends that it was mid-life crisis. On a more serious note, I saw the call for auditions and signed up as I was a bit bored and wanted something to do.” Cooking had always been an interest for her, but the biggest inspiration (and inclination) to cook came from her husband.
“My husband is Bengali, so he is naturally obsessed with food, which sparked off my interest as well.” Living in major food destinations such as Hong Kong and Singapore also played a big role in Barve’s culinary education.
She had two months to prepare before auditions for MasterChef Asia began. “I spent it reading recipe books, experimenting in my kitchen and teaching myself new techniques,” she says. Apart from Indian recipes, she also tried her hand at several international cuisines. For the auditions, however, she went desi, and was selected on the basis of the Bengali-inspired Prawn Malai Curry.
The Asia version of the series is modelled along the lines of MasterChef Australia , with a similar set, workstations, pantry, and of course the all-important giant clock. There are mystery boxes, team challenges and lots of drama. In true MasterChef style, the team challenges included manning stalls at Singapore’s famous Lau Pa Sat market, a fundraiser event for 150 guests, and even one that took place at Changi Airport. “The team challenges were testing; you are used to cooking for a few people, and suddenly you have to cook for a hundred.”
Since the reality show places a great deal of importance on the presentation of food, Barve had to work hard on her plating, especially with Indian food that is normally served in large plates. “Moving from that to single-serve, plated dishes is a challenge, something that I have become better at. Now, my friends and family expect me to serve everyday food in a MasterChef manner.”
If you have always wondered at the apparent bonhomie of the contestants on these shows, Barve tells you what it’s like behind the scenes. “Sure, it’s a competition, but backstage and at the house we contestants only had each other, so it was a friendly and supportive atmosphere. The judges were also encouraging, especially Audra (Morrice) since she had been a contestant herself,” she says. Barve also has newfound respect for people who participate in reality shows. “I used to be a couch critic, passing judgment on the contestants, but now that I have experienced the pressure first-hand, I know how tough it is on the set.”
Most contestants on MasterChef have a food dream, whether it’s starting their own restaurant or pastry shop, or going on to apprentice with renowned chefs. But Barve has other plans.
“I don’t want to get into the restaurant business, I’m not cut out for it”, she says. While she goes back to her day job, 2016 will see Barve setting up her Indian supper club in Singapore.
“I plan to serve Maharashtrian food, which is not very well known outside of Marathi homes. There will also be some Bengali, Gujarati, and Parsi dishes on the menu.”
MasterChef Asia premieres on Star World and Star World HD on December 25, 2015 at 9pm.
(Prachi Joshi is a freelance food and travel writer)
