Masterchef SA boot camp – Day 1.
When I first saw the helicopter carrying a container my first thoughts were, “Masterchef USA” copy. “It must be onions?” and sure it was. I didn’t really have a problem with that but reading some of the comments left on this site from our fans on Masterchef SA episode 2 about the originality of the South African version I thought, oh know, we are coping the USA.
The point of boot camp is to whittle down the numbers from 50 to 18 and to test some of the basic cooking skills. Yes, only 18 will enter the Masterchef SA kitchen. The first elimination saw 10 leave so we were left with 40.
Then came the second elimination which was to whisk 12 egg whites into stiff peaks and then turn the bowl upside down over your head for ten seconds. There was a great incentive for the first 5 to complete the task as they would be immune from participating in the third elimination and go straight through to day 2 of boot camp. Whisking egg whites is no joke at the best of times but whisking 12 is certainly a challenge.
Elimination three was all about the humble potato. It had to be the star of the dish. The contestant had 45 minutes to create a dish making the potato the star. Wow, come on, this is Masterchef South Africa, who makes cheesy baked potato or mince and mash. I wouldn’t even order that in a restaurant. Would you?
So, we are left with 25 to compete on day 2 of boot camp. In the trailer they mention the good old South African braai. Yeah, a bit of SA flavour at last. I’m really looking forward to seeing episode 3.
Anyway all in all I thought it wasn’t all that bad. Again, the Judges are a little OTT especially Andrew Atkinson in my opinion but they all seem to be easing into it and generally looking more relaxed. Benny Masekwameng is by far the most natural.
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