When the chefs entered the kitchen they were met with several petri dishes containing pearls of different colors. Like something from Willy Wonka’s factory, the judges explained that the odorless balls were full of flavor, making our chefs try something unique but very difficult.
“It looked amazing, first of all,” Adi told 10 Play, “you couldn’t take your eyes off them when you walked in. It was an amazing science experiment on a table.
“The real pearls were like jelly, and it was amazing and difficult to know what you taste after removing the smell, texture, and appearance of what you eat,” he said.
Even though the judges told the chefs that the pearls did not have a distinct smell to them, most of the chefs went to their petri dish and struck a big blow. “I think we were too desperate, please give me something!” Adi said laughing.
Unfortunately, Adi was the first of the four to misidentify his pearls and, along with Rue, Brent and Declan, found himself in the second round of elimination where everyone was assigned a color and had to cook a dish that contained that color.
“It’s very difficult to stay positive and positive when you’re in the second phase,” admitted Adi. “Especially when you look around with Rue, Declan and Brent. They are strong cooks.
“I knew I had to bring my A-game but when you’re in such a high-pressure situation and going home is so close it makes you a little bit nervous,” he said. “MasterChef it’s a great mind game and that’s what happens on the day. “
https://www.instagram.com/p/Cs0vjQqxmqv/?hl=en Adi’s color was green and, as the second round began, he seemed to be struggling to decide on a clear path for his plate.
“I wasn’t happy with the plate I ended up plating, I knew the flavors could have been bigger, I knew I could have balanced them better and my plating was rushed,” said Adi. “My biggest enemy in the MasterChef The kitchen from the first day was a difficult time.
“I like to cook slowly at home, so trying to do it under a limited amount of time was difficult for me and my last cook was no different. I just struggled and rushed to get everything on the plate, and it ended up looking a lot messier than I wanted.”
Every time the chefs take a dish to the judges Adi said it is a “big risk” after trying to put all their love and passion for cooking into a dish, under the pressure of the challenge.
“It was really hard for me, and I think a lot of us just knew ourselves in food and that we’re chefs and we enjoy food… it’s always hard not to do your best work,” he added.
The pressure was great for Adi who really loved to cook MasterChef only. The endocrinologist said that in the Back to Win season of 2020, after being locked in Melbourne he wants to find something he likes.
“I was looking MasterChef and I thought I could do this! I have to cook dinner every night, why not turn it into a hobby project.
“Stopping my work was difficult but I also knew that I had to explore this part of me and this dream of mine because, if I didn’t, I wouldn’t be happy with medicine,” he said. “I had to do this so that I could face it and go back to medicine and know that I had done it. It was difficult for me to do that.”
Although it was only a few years between the seasons that inspired his food journey and travel in MasterChef kitchen himself, Adi said he immersed himself in the world of food at that time. “I would come home and read cookbooks and articles on the internet. I used to listen to podcasts about food… I used to take long breaks.
“When I went up I thought I was doing really well, they were testing hundreds of people so, to get top 18 was a big thing,” he continued. “Then, to get to the top 8, I’m very proud of myself and I was surprised at how far I’ve come and the dishes I ate in this competition that I don’t think I would have had.” you have managed to do it in the beginning. “
The turning point in the competition was when Adi cooked a Maharashtrian squid curry during Rick Stein’s show. During this difficult time he talked about the great stress he felt cooking dishes from his heritage.
“I cook Indian food at home, I was too scared to do it on TV,” she said. “I was like, what if I don’t do well? What if I get the wrong answers?
“Doing this and getting good feedback from the judges – and from Rick Stein who I know loves India and Indian food – was a great experience for me and I received a lot of messages from India, people from India. The government of Maharashtra in particular, and this was very reassuring for me and it was really fun for me.”
When he stopped his medical work so he could go to the hospital MasterChef in the kitchen, since hanging up her apron Adi said she’s back to medicine for a while.
“I still love medicine so doing a little bit of it has been good… and it’s given me time to think about food as much as I want. I’ve been creating things that I love to express by helping to teach people how to cook and I’m still writing my cookbook which I hope to publish one day,” she said.
“I taught myself how to cook in just a few years and I truly believe there is no big secret behind it. “There is nothing inherited that other people do not have,” said Adi. “I would love to teach people this so they can improve their cooking at home.”
MasterChef Australia airs Sunday – Thursday at 7.30 on 10 and 10 Play
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