Entering Master Chef has led to such exciting challenges. It pushed me and surprised me of my creative talent.
My favourite challenge was cooking for the food critics, this challenge pushed me to my limit as we were under such time pressure to produce eight plates of food. But the thrill of completing it was immense, my emotions took over but it was such a good feeling and to get the feedback that I did was incredible.
Being on the show is like a roller coaster of emotions there were great highlights and bad lows where you question your abilities. But this is the thrill of being a creative chef and every low is a learning curve and I found it a way to strengthen my skills.
One of the highlights was being flown to Barcelona and cooking at ‘El Celler De Can Rocca’ this is any chef’s dream. To take over the restaurant was so incredible. The food they produced there was stunning and to have the privilege to work along side these chefs was a once in a life time opportunity. As there is such pressure on the show this can affect the way you cook sometimes, from my experience on the show it was a case of making silly mistakes but as long as you do not crumble under the pressure just keep a clear head and they can be overcome. I learnt that organisation is an essential part of producing great food, this really helps with timings and keeping focused.
I learnt so much on the show about myself and my cooking skills. I learnt how to cope under immense pressure. I also learnt that anything is achievable if you want it and work hard for it. I think the most valuable peace of advice I would pass on is that if you have a passion for something do not hold back go for it as it is the best feeling in the world.