MasterChef contestants reveal off-camera tricks as the hit show returns to our screens

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MasterChef is back on our screens for another series – and with it the behind-the-scenes tips. What really goes on in the kitchen is a closely guarded secret, but over the years former contestants have lifted the lid on what goes on behind the scenes, The Mirror reports.

TV’s toughest cooking show sees amateur chefs battle it out to be crowned champions. Top chef John Torode and former greengrocer Gregg Wallace are back once again to cast their expert eye on this year’s batch of hopefuls.

Show bosses use a number of tricks to make sure what we see on screen is perfect and one of the biggest issues they have to overcome is food temperature. You may have noticed that judges never comment on food temperature and that’s because it’s usually cold when it comes to tasting.

Read more: Coventry chefs gear up for Masterchef-style cooking to decide price

Indeed, the production team must spend up to two hours obtaining incredible images of the meals. However, the judges have a clever way of making sure they taste the dishes the way they were meant to be eaten – piping hot.

John and Gregg start eating the food as it cooks, explained 2017 finalist Jack Layer. When the cameras aren’t on them, they have a little piece of shit in the pan as they walk around watching the contestants.

Jack, the brand’s project manager, said Stylist : “It’s not very hot. But John and Gregg are always walking around when they’re not on camera, trying little bits. They have a pretty good idea of ​​the dish beforehand, probably more so than when they all taste it together.”

While former MasterChef: The Professionals star Rosanna Moseley said birmingham live “The food stays there for a bit after you’re done so they can take good pictures of it. So it can be cold by the time the judges get there – especially if you’re the last to be judged – but they take this into consideration.”




Frozen food always comes out just before the judges come in, but it still often melts during the delay to take those shots.

Former contestant Billy Wright explained: “That’s why it’s always in separate dishes. Once the ice cream is spread, there’s a short delay while the team takes plate shots and since she is under the hot lights of the television, she can melt.”

It might only be an hour on our screens, but the contestants are there much longer in the studios.

The shooting day usually starts around 7.30am, so it’s a very early morning wake-up call and doesn’t end until 8pm.

Although there have been occasions where hopefuls don’t leave until 11pm at night when filming during finals week.

Birmingham chef Louisa, who qualified for Final 6 of MasterChef: The Professionals, explained: “Usually two challenges take place in the same long day and there’s a lot of anticipation.

“In Professionals, the aptitude test and the challenges of the signature flat of the rounds are filmed on the same day.

“There’s a lot of waiting. That’s the hardest part! It’s easy to think too much about what you’re going to do.”

The final episode of MasterChef airs tonight at 8pm on BBC One.


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