![masterchef the professionals adam masterchef the professionals adam](https://www.my-vb.com/sites/default/files/styles/image_art/public/ebiz/fra_adam-handling.jpg)
What will help is firstly the kitchen, which in my opinion has to be one of the nicest equipped kitchens I?ve ever worked in and secondly my team. It?s all about where I am able to take the food, and overall dining experience at Aviator, forward with my experience, ideas and vision. I?m looking forward to putting my mark on the food here and transforming the Brasserie especially, into a leading food and beverage destination in North Hampshire. Since MasterChef, I?ve always looked to the future and working at Aviator is very much part of this. Would I do it again? Never! The reason being, I got so far last time, if I didn?t do as well this time, I?d be absolutely gutted, especially after eight more years? experience. I was a 21 year old lad and so happy to get to where I did. A couple of years older than me, the winner really deserved it. So I got to the finals and as I always say, I was beaten by the winner. The one comment that I remember vividly was Michel Roux, who said my pork was cooked to perfection, rosé pink, but that it was my sauce that let me down. I don?t think there?s any other cooking programme like it. They are not there to destroy people, they are there to encourage, grow and make chefs better. Especially as these judges are world renowned.
#Masterchef the professionals adam tv
The judges comments you see on TV are streamlined to less than half of the feedback you get on the day, which is fantastic for a chef. It doesn?t stop there there is a lot of footage that is edited out where the judges provide a lot more constructive feedback. The difference with some cookery programmes and MasterChef is that the other programmes will only pick out the harsh comments for television for pure entertainment purposes, whereas MasterChef includes a lot of the positive points too. What also helped and was a great eye opener, was having the opportunity to stage in a few restaurants with some amazing Michelin Star Chefs as part of the process.
![masterchef the professionals adam masterchef the professionals adam](https://www.realitytitbit.com/static/uploads/26/2019/11/19246041-low_res-masterchef-the-professionals-1024x576.jpg)
In that month or two months of filming, I improved significantly. I knew that if I didn?t improve my cooking really, really quickly, I?d be going home. It was a great competition process and it pushed me and my development to lengths I had never previously reached. What also put me at ease was that the studio set was exactly how you see it on the TV. Turning up at the studio on the first day, in fact the first time I?d ever walked onto a television set, was daunting but everyone was friendly and it was all very relaxed. After four interviews including presenting a dish to some initial judges, of which I chose to prepare locally sourced hot smoked trout, I was taken through to the first televised stage with some other contestants. Back then I was really young and naïve and never in a million years did I think I?d get to the television side of things, let alone the finals. It?s nearly 10 years ago now that I took part in MasterChef. Another exciting project that I was involved in was reaching the finalist stages of BBC?s MasterChef the Professionals. After four months in the position, we obtained our two AA rosette award, which was a huge achievement for me and for the hotel.īeyond my formal career, I?ve catered for personal weddings up to 250 guests on my own and I?ve taken part in many cooking challenges and food demonstrations. This was my first fine dining role and one which was extremely successful. Especially as after he left Hotel du Vin, I was promoted to his position of Head Chef, a role in which I was able to practice everything I learnt and one that I stayed in for a further two years.Īlways open to a challenge, in the Summer of 2011 I joined the Audleys Wood Hotel to launch The Simonds Room restaurant. He has worked with some really good Chefs in his time so working for him for the three years really boosted my confidence, knowledge and career. He was someone who I looked up to and really taught me the way.
![masterchef the professionals adam masterchef the professionals adam](http://thetalentzone.co.uk/musictv/wp-content/uploads/2013/11/monicaandgregg.png)
It was here where I met and worked with Matt Sussex, the Head Chef there at the time. After my stint in the US, I worked as Head Chef at a restaurant back in my home county of Hampshire for a couple of years before I became Sous Chef at Hotel du Vin in Winchester.