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Masterchef
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How can these judges eat all this food ?
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Does anyone know how it actually works when the contestants cook for past winners/runners up. They are all given one hour 15 minutes to cook two courses and allegedly start at the same time and yet it is all staggered at the end which implies as it goes on the later contestants have more time. Or do they begin cooking at different times? Just curious!
According to this,it's cool/cold when Wallace and Torode sample it...
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Looks like I need to to copy it...
RadioTimes
John Torode: the MasterChef food we taste is as cold as the "last five mouthfuls of a roast dinner"
So now you know...
John Torode: the MasterChef food we taste is as cold as the "last five mouthfuls of a roast dinner"
By Emma Daly
Thursday 1 October 2015 at 1:00PM
When MasterChef judges John Torode and Gregg Wallace tuck into the contestants’ food, it’s not as cold as you might think.
I’ve always assumed they put on a brave face as filming, and the number of contestants, surely means it takes a while to get to everyone’s dishes. A mouthful of cold soup: yum, yum.
However, while Torode confirms the contestants have to wait ages for their dishes to be tested, he says the food isn’t an unpleasant temperature.
“It’s not freezing cold. It’s room temperature, 21/22 degrees. So it’s probably the same as the last five mouthfuls of your roast dinner,” the chef explained to RadioTimes.com.
“Think about it: Christmas dinner, by the time you actually get it to the table, that temperature, that’s the food we’re going to have to taste.”
Torode, who returns to film the eleventh series of the BBC show in a couple of weeks, also says that he tucks into the meals with pleasure, and thinks about his waistline later.
“I don’t want to be conscious of it while I do it. I don’t think I should be because someone’s spent the time and I want to eat it with gusto. If I was doing it gingerly people would see.
RadioTimes
John Torode: the MasterChef food we taste is as cold as the "last five mouthfuls of a roast dinner"
So now you know...
John Torode: the MasterChef food we taste is as cold as the "last five mouthfuls of a roast dinner"
By Emma Daly
Thursday 1 October 2015 at 1:00PM
When MasterChef judges John Torode and Gregg Wallace tuck into the contestants’ food, it’s not as cold as you might think.
I’ve always assumed they put on a brave face as filming, and the number of contestants, surely means it takes a while to get to everyone’s dishes. A mouthful of cold soup: yum, yum.
However, while Torode confirms the contestants have to wait ages for their dishes to be tested, he says the food isn’t an unpleasant temperature.
“It’s not freezing cold. It’s room temperature, 21/22 degrees. So it’s probably the same as the last five mouthfuls of your roast dinner,” the chef explained to RadioTimes.com.
“Think about it: Christmas dinner, by the time you actually get it to the table, that temperature, that’s the food we’re going to have to taste.”
Torode, who returns to film the eleventh series of the BBC show in a couple of weeks, also says that he tucks into the meals with pleasure, and thinks about his waistline later.
“I don’t want to be conscious of it while I do it. I don’t think I should be because someone’s spent the time and I want to eat it with gusto. If I was doing it gingerly people would see.
It's a different scenario when they're cooking for John and Greg as to when they are cooking for the 'guests'. For John and Greg you can see that all 8 contestants cook at the same time and then wait to present their food but with the others, as I've said, it's staggered and yet they all appear to begin at the same time.
Something else that niggles me is when they take the 3 plates of food to the guests and can only carry two at a time. No-one holds open the doors for them or brings the third serving over to the door to hand to them. Why do they have to nudge open doors with their body while carrying, sometimes, delicate food.
Something else that niggles me is when they take the 3 plates of food to the guests and can only carry two at a time. No-one holds open the doors for them or brings the third serving over to the door to hand to them. Why do they have to nudge open doors with their body while carrying, sometimes, delicate food.
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