Q& A

GARY YMEHIGAN ME­HI­GAN, MASTERCHEF AUS­TRALIA

Geelong Advertiser - TV Guide - - Q& A -

that group of 50. Be­cause peo­ple were mak­ing th­ese hor­ri­ble, Franken­stein-like dishes out of all th­ese mis­matched in­gre­di­ents. I re­ally think a lot of them just wanted to be on telly. You know, they’d show all this bravado, say­ing ‘ Oh, I’m a great cook’, and one taste of their cook­ing would prove oth­er­wise. With the au­di­tions for the sec­ond sea­son, the stan­dard has just gone through the roof. I think the suc­cess of the fi rst sea­son not only gal­vanised the gen­eral pub­lic, it also stirred the in­ter­est of some real chefs out there who didn’t ap­ply the fi rst time around be­cause they didn’t know how the show was go­ing to be. Then, of course, they fell in love with it!

Aside from the de­par­ture of for­mer host Sarah Wil­son, have there been many ad­just­ments to MasterChef Aus­tralia for­mat for its sec­ond sea­son?

Not re­ally. The big­gest ad­just­ment is prob­a­bly re­mov­ing the au­di­tion phase from the show – I think what works on MasterChef is the per­son­al­i­ties of the peo­ple who take part and the jour­neys that they un­der­take. And just looking at some of the footage from this sea­son at the launch not long ago, it’s clear that the bar has been raised and the stan­dard of the con­tes­tants has gone through the roof. We’re all feel­ing the pres­sure in com­ing up with chal­lenges for them.

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