MasterChef Talk: Part 1

Every week, FavorFlav publishes an interview with that week’s eliminated contestant.

The youngest member of the group was eliminated immediately in the first week. We spoke to Bart about his short but intense MasterChef adventure.

Have you recovered a bit from your MasterChef adventure? Have you received many responses?
Many people have asked me what it’s like behind the scenes and with the contestants. And whether everything you see on television really happens that way, or whether part of it is staged. Of course, I do tell them that taking part is an experience and that it isn’t just about cooking. Being able to handle a camera well is also useful.

You took a lot of risks right away on the first day by making gnocchi, which you had never made before. Did the jury’s reaction make you cook more cautiously for the rest of the week?
No, I didn’t start cooking more cautiously. I did think more carefully about what I wanted to make. Of course, everything had to be good. Looking back, I should have made things much easier for myself and thought more logically.

I soon bought knives that cut smoothly and were better quality than the seven-euro Ikea knives.

Your cutting techniques were the best in the group. Where did you learn them?
I once saw Jamie Oliver demonstrate how to apply various cutting techniques. He also showed how to position your fingers. I always enjoyed chopping and thought it was cool to be able to do it quickly, just like the ‘real’ chefs. After seeing Jamie Oliver do it, I started practising. Before long, I bought knives that cut smoothly and were better quality than the seven-euro Ikea knives.

And now? Will you go back to teaching or do something in the food business?
Actually, I’m not quite sure myself yet. I really enjoy teaching. But when I see chefs at work, I would much rather join in. I have two different dreams in the food business, completely different from each other.

Ideally, I would like to have a restaurant with good wine and good food. A small menu, with dishes that people come to enjoy over the course of an evening. Alongside the menu, I would like to serve changing dishes.

I would also love to open a food bar, ‘beer and burgers’. Only burgers and occasionally something else would be served here. And of course, a number of delicious beers on tap and in bottles. Basically a pub, but just a little different.

Never miss another MasterChef scoop? Follow FavorFlav on Facebook.

Do you have a tip for readers on how they can become just as good at chopping?
I started by looking for good knives. I always make sure my knives are sharp, otherwise the knife can slip when you put pressure on it. You could easily end up with a cut finger.

When I have a good, sharp knife, I calmly practise the techniques. Speed comes later; first get the basics right. First make sure your fingers are positioned correctly, then slowly make the cutting motion. Once that goes well, it will naturally become faster. Before MasterChef, I wasn’t at all aware that I could chop so quickly. It was only when I saw it back on TV that I realised it looked neat.

Never miss another episode of MasterChef? Watch every weekday at 6:30 p.m. on SBS6. 

Text: Marieke Migchelbrink
Images: SBS6 – MasterChef 2016