Master Chef TV Series

Last weekend, I watched the latest Australian Junior Master Chef Season 2. Yes, I a fan of Australia MasterChef Series. It really shows how great their progress in the culinary world compare to others. All the foods that were being cooked are using the techniques that emphasize on texture and taste. These type of cooking widely used at the top restaurant in the world. From there people start knowing the word SOUS VIDE ect.

Index 1

What is Sous Vide? It is a technic to cook the ingredients using vacuum bag in the temperature control water hot. This type of cooking is not being exposed to common malaysian yet even the one in the industry. We are sooo far behind from the rest of the world. My proof is the Malaysia 1st Master Chef Series.

As usual like all malaysian, we love to copy from others compare to invent something new. Even we are trying to copy the concept of the episode by episode from the Australia Version, we still fail miserablely as we lack the knowledge in the latest cooking techeque and ideas of food presentation. The best part is even the our judges are lack in the basis of cooking. The  Basic of BOLOGNESE SAUCE, we never used flour to thicken the sauce, we reduce it in the tomato sauce and stock until it become thick.

Index 2

So no wonder la that the contestants become blur with the answer from the judges because I also believed that the contestants have done their homework before join the show.In the other words, our contestants have a cooking knowledge also la.


From the masterclass, just see the picture of  index 1&2. Do our MASTERCHEF know that the flower have a bitter taste? it is will enhance the taste of the desserts that they did? Many people think that it is OK because it give color but the most important thing about  food is the taste and as a Chef, we should know better that food is to taste not to just to see.

Index 3

 If you check and compare all the 4 dishes from the pictures(index1 to 4), you can see the differences in between Malaysia Masterchef (Index 1&2) and Australia Masterchef (Index3&4).

The difficulties to create the dish in Index 3 & 4 is far more complex  as there are more technical and texture.

Index 4

Our Masterchef series need to get someone that is know how in traditional or local cuisine that can presenting it into modern way plus can interpratating the tradiational cooking to new cooking with texture, taste & technique in mind.