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Master Chef - A Show Full of Rotten Beef Manure

28/04/2009

Comments: 20 readers have left a comment

Master Chef - A Show Full of Rotten Beef Manure

What does it take to become a master chef....?

Apparently the ability to put together a few good dishes in a couple of weeks with the opinion of 3 different people is all it takes to become a great chef.

Well, I'm here to tell you that the only way to become a master chef is to do your time and learn from professional like-minded people. A master chef can not be achieved by a television show, nor can it be obtained by serving up one or two edible dishes.

You need to do an apprenticeship for 3-4 years working 10 hours a day 5-6 days a week being taught by a number of different chefs and establishments then being moulded through a ranking system over the next 5-10 years.

Cooking is not just the only thing you need to become a master chef. You need to know how to manage a kitchen, manage people, create and manipulate budgets, control stock and create profitable menus by costing dishes and pricing them according to the ingredients and labor involved to present it to customers.

This show gives the general public the idea that anyone can become a master chef. This is an insult to people that have put in the passion and hard work to make cheffing their career.

If you can become a master chef through a television program in 3 months then I would have 10 Michelin stars with 20 restaurants worldwide. In fact, I could probably cut my qualification out from the back of a cereal box. If people really wanted to be a chef all their life, why didn't they become one years ago.

After you win Master Chef you are still only a cook. You will not have the professional and legal qualifications to run your own kitchen or train apprentices.

You will not have the speed and stress control to manage 150 customers in an evening service nor will you have the knowledge of food and labor costs, recipe costing, budget control or even the simple troubleshooting that comes with 10 years experience.

Remember, success is a journey, not a quick destination from a television show.



Matt Clark Culinary Consultant, Native Australian Cuisine and Creative Cooking


Matt Clark Culinary Consulting, Native Australian Cuisine and Creative Cooking
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Reader Comments

Joe Camilleri

29/04/2009 at 20:11

Well written Matt, I couldn't agree more, as a chef trained the traditional way and former restaurant owner with more than 30 years of experience, they will get a real wake up call IF they ever make it to the real world and a real restaurant service...

Diane Bartlett

03/05/2009 at 08:26

I read your blog and would like to comment on how much you didn't think of the positives that the show has to offer. Sure, there are many things these people have to learn, but what if these people haven't had a chance until now to show of what they already know naturally. A mother of 3. (always just a mother, but has a great flair in the kitchen because she LOVES it ) just like you do. A man who want's to own a restaurant some day. ( just because he LOVES the great taste of food and want's to share it with other people.) People can go place's when they have a natural talent. If they don't know certain things they can get people around them to help with the things that they are not so confident in. Great story tho. Loved reading all your other postings, you are one naturally talented man.

Matt Clark

04/05/2009 at 20:32

Thanks for you comments, Diane. I completely agree with you. However, should the show be called "Australia's First Master Apprentice" instead. Some cultures regard the title of "Masterchef" as a highly worked for title and often an ambition on eventually being called one. Something that takes years of work, not three months on a television program. A point of mine is that this show might be down-playing the hard work involved in a busy kitchen and making our career look like a walk in the park. If people really wanted to be a chef, it doesn't take a tv opportunity to become one. It simply takes applying for job opportunities. If you show enough interest and passion at a job interview you will be more than accepted for a position.

Fran

05/05/2009 at 10:48

I think the whole 'big break' thing actually undermines the show. What's wrong with a competition of gifted amateurs? I like that side of the show, but it's obvious it won't actually lead to any of them being master chefs. Same with Australian Idol. They may be able to carry a tune, but you can't say that a stint on a reality show makes them akin to seasoned professionals.

Rachael

06/05/2009 at 09:47

I Agree With you totally Matt, I think this show undermines the people that have worked hard to get where they have, it just shows that these days you can have a title of just about anything if you go on a t.v program to start off with, Apprentices that start on $6.00 an hour that always try and get there foot into the door of a Well know Establishment Eg. Rockpool ect. To Learn from the Best Hardly Ever get the chance to show what they can do. Now Some one thats woke up one day decided they wanted to be a chef signed up for a t.v program and one will be laybelled a masterchef...Its appalling!
As for Diane's Comments.. You may have a flair, But do you honestly think you could handle a busy kitchen? Doing 1000+ Covers a day? Having people yell orders at you? By the sounds of it you dont work in hospitality... because if you did You'd Understand how Stressful the job is. If you do work in hospitality.. I doubt its a REAL kitchen. Cafe Maybe?

Bruce Millar

06/05/2009 at 21:20

Could not agree more Matt. I too am a Chef who has done it the hard way. I worked for Telstra for 19 years then, like these people, had similar thoughts. But, unlike them I found somene who wuld take me on and I put myself through TAFE and worked the bad hours etc. to do what I wanted to achieve. I built up my speed culinary knowledge and due to my age found people management skills and came easier to me. I have worked in fine dining and in clubs for the last 12 years and to watch these wanna be's is gauling. Yes, they might produce a nice plate, now do it 30 times exactly the same under pressure. And send em out Hot. How about a show called "Reality Chef"? where you work 13 hr days on split shifts with mondays off so you can't see your friends because they're at work and all for a fairly average pay packet. Ready to leave your day job now folks?

Arles

07/05/2009 at 11:06

Matt:
You are absolutely right. And I also agree with Bruce.
You could be born with an ability to dream of and put together ingredients, but you are not born with the skill to run a kitchen; You can have a very good ear and be good playing a musical instrument, say the violin, your fingers are not fast enough, your body doesn't do things automatically, you need to train yourself, same way for being a chef.
I know I'm not there, I cannot be called a chef just yet, I don't freak out during 60+ people anymore, but I'm not sure I can do 150... I need to train myself.

But as this show makes people think, In their simple world I will so be able to get a Michelin star with my happy meal!

Diane Bartlett

10/05/2009 at 08:04

Hey Everyone, It's been good reading everyone's comments, and at the end of the day it's a TV Program. It has to be entertaining. But try and look at the positives and say it might be a beginning for some of these people and maybe it's a foot in the door. To a world that they love, just like you guys.
Happy eating and Happy Mothers day to all the mum's out there.

Anth

12/05/2009 at 20:13

I think it is just about allowing people who live lives like mums, lawyers to give it a REAl start etc.. who want to try something new...
I love it and am learning some new things a long the way... Master Chef is simply the name of the show - not a "terminology" for their career lol!
Love it love it!

john

13/05/2009 at 19:10

yes Mike you are right I think Diane must be the producer of the show
The show in it's self needs to change,but first season,They need to next season the format is all over the place ...especailly that when they go up to cook with a professional what crap....Manu one of Australias top chefs .......what can i say

bignanna

18/05/2009 at 12:56

I don't mind watching it, beats all those crime, murder and stupid American comedy shows. Watched the English series and that was good.

BigW

25/05/2009 at 21:04

Well does the title meanthat we wont have to spend top dollar and line up outside one of Ramsay's Resteraunts to experience the foods prepared by a Master Chef???? Now we will be able to go and spend a few bucks at a local cafe run by an ex sailor and his wife and experience the same style and quality as Ramsay's resteraunt????
If not then the whole thing is a fraud then isn't it? Why doesn't the industry that does use the termanolagy Master Chef ect do something about it? Maybee all you so called propper Masters of your trade have just wasted your lives. Seriously like an untrained pilot they are sure to crash. I would be real dirty if i spent 30 years earning the title of Master Chef to have 2 pro chefs and a food critic cheapen my industry.
I feel sorry for the real chefs being underminded in this manner and think ll you licenced chefs should band together and protect your industry before its gone forever!

dean

29/05/2009 at 10:40

No one is stopping anyone from applying. These people may have been in the business for 15 years before they went on the show. And so be it if a chef cooks a 5 star meal thats only been in the business for a year, some people are naturals, just like anything...

Matt Clark

29/05/2009 at 16:50

DEAN....Thank you for your comment. In fact, you are not supposed to have had any professional training or have worked in a commercial kitchen to be able to apply.

And, I realise that some people have natural talent but my my point is...and quote "A master chef can not be achieved by a television show, nor can it be obtained by serving up one or two edible dishes...
You need to do an apprenticeship for 3-4 years working 10 hours a day 5-6 days a week being taught by a number of different chefs and establishments then being moulded through a ranking system over the next 5-10 years.

Cooking is not just the only thing you need to become a master chef. You need to know how to manage a kitchen, manage people, create and manipulate budgets, control stock and create profitable menus by costing dishes and pricing them according to the ingredients and labor involved to present it to customers."

I can grow some great herbs in my backyard but I am far from a horticulturist.

Ben

08/06/2009 at 07:45

The show highlights all that is wrong with contemporary Aussie culture: it is totally FAKE. Try serving this tepid garbage revolving around a cast of average cooks in the shape of various annoying mother figures, a snobbish trilby wearing wanker, the usual token minorities, aussie blokes both thin and fat, in TRUE food cultures such as Japan, Italy or France and watch the soggy mix of ingredients burn.
It is entirely insulting to people who have made the effort in acquring a lifetime of real skills that can be used in a professional kitchen not a northshore studio! Prima donnas the lot of em!!

Robin

25/06/2009 at 00:41

There are only two things I like about MC. First - I enjoy learning techniques from the demonstrations. Second - it may encourage people to consider training to become chefs. I don't like the long drawn out competitive part of the program - or the "clever" editing used to create apparent tensions. I do understand that Ten believes it is good for their ratings (advertising revenue) and that money is the only motivation behind running yet another reality/competition . I would like to see a program which demonstrates cooking and nutrition - starting with simple things such as how to judge if an egg is fresh, through to how to present a healthy, safe, appetising restaurant-style meal. Sadly, that wouldn't rate, so it is back to watching MC and other cooking programs for the occasional jem of information amongst the dross.

Lindsay Short

25/07/2009 at 09:29

Now that "Master Chef" has finished, the winner, well, she would not be employed in my kitchen, organisational skills are non existant, did anyone see the Today Tonight follow up where the winner cooked for a family in Qld. I think, I don't dish food like that up to my family, if I did they would not give me the feedback that the Master Chef got in fact I think my kids could do better, what a joke, the best outcome is the increased interest by young people looking at careers development in hospitality, Lindsay

Paul Shapiro

03/05/2010 at 16:18

Master Chef is anything but reality TV. I suspect the contestants harbor life-long dreams of becoming TV personalities rather than "master chefs". There are hundreds of chef apprentice positions advertised around Australia every week and there is a genuine skills shortage in the industry so its not hard for a "passionate person" to land a job if they want. Rockpool Melbourne advertises nearly every second week this shows two things 1. a good opportunity is available and 2. the job is a tough gig and has high turn-over. Unless they are lucky enough to land a book or TV deal most of contestants will quit their kitchen jobs within a few months.

elle

25/06/2010 at 13:12

Now that you mention it your right but the show is supposed to be a family show, that is light entertainment that a family can watch on the couch every night, but it seems now because it has become so popular it is becoming more competitive. Now on Facebook is a anti-Joanne page. she may not be my fav contestant but she still as person with a life also it is actually great entertainment and i get heaps of recipes from it yum yum even though they may become a famous cook really easily, they can even do well or are not heard of anymore havent heard of anyone except Poe and Julie form last years season
see ya

Barry

26/07/2010 at 11:30

Its amazing the prize should be a 4 year apprenticeship, working in a commercial kitchen, if and when you win you get gift vouchers and some cash to get you started. When you have been cooking as a professional for over 18 years 10 to 14 hours per day no breaks solid work one stint 3 years one day off and no overtime paid burnt cut tired and beat down you then can try and have the tag of attempting to be a masterchef.
All the chefs that are out there this show is a insult to our profession. Its making a mokery of what we all have worked so hard for. Why dont they make a master lawyer or master doctor or master engineer for a three month competiotion and at the end you get the title and your ready for industry. You know why you have to go to uni there is more importance on this than going to tafe anyone can cook right. The only winners in this are channel 10 and all the companies marketing the brand 80 million revenu is not bad for a show.

Baaaaaaa Baaaaaaaaaaaa Baaaaaaaaaaaa

Sarah Maric

30/07/2010 at 19:14

Vet Hosp Chef

I've done 25 years at the coal face with all of you and I understand the pleasure and pain of are profession.
But at the end of those 10 hour days 6 days a week I got the satisfaction
of knowing that i've achieved something to day and got gratification from that.
You look at most of the people on that show they come from dry boring professions like lawyers or accountants big ''yawn''.
So can you see why they are so desperate to get the sense of achievemnt we have at the end of the day falling into bed exhausted.

I teach students who are year 11/12 they don't see that they are fake chefs...
What they notice are the amasing dishes that the proffessional chefs bring on for the challenges and they are awe inspired to think that such things are possible.

So yes the idea of amateur maskarading as chefs is distasteful.
But you need to see it through the eyes of are next generation of chefs they are in awe of you...............

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