Hello! I hope you all enjoyed last night’s two hour MasterChef extravaganza. The local Los Angeles contestants held a Final Fourteen Party at the Parlor in Hollywood. Faruq, Lee, Mike, Sharone, and Sheena were all there, as was our amazing production crew. It was such an electric experience to watch the show together; the energy in the room was off the charts!

Creating the MasterChef kitchen, equipment room, and bad-ass pantry was a significant part of being the culinary producer, but by no means did I do it alone. An army of grips, gaffers, electricians, set builders, production designers, set decorators, and of course the culinary department, all work together to create something this grand scale.  The art department was key in creating the pantry: Heidi, Beth, Nancy, & Mark are amazing! Our set was downright gorgeous, and the well-appointed pantry one of my proudest achievements. It took 2 days to build and set up the pantry, styling everything out in baskets, boxes, and loading up the refrigerators. Our Executive Producer, J.D. Roth gave me culinary license to stock it anyway I wanted to spend what it cost for quality. The words “food porn,” were uttered more than once! If only I had that at home!

The stage we shot in was massive, several football fields long. Unlike most other cooking shows I’ve done, the final fourteen contestants had the benefit of each having their own cooking station, equipped with identical cookware and tools. No one had to share anything! The mountain of pots, pans, dishes, appliances, and tools that needed washing up after a challenge was staggering.

THE DEVIL IN THE BOX
Ah, I’ll always remember my first MYSTERY BOX. Deciding on what to put in it is always a challenge for me. Once I create the list of ingredients, I then make a dish list of what I would or could make from the box. This is helpful so the other producers can review and we can tweak the contents as needed. All of the challenges are collaborations with the producer team.

For the first one, we really wanted to get a sense of who they were by giving them both savory meat (pork) and a sweet confection (chocolate.) Judge Joe called the chocolate, “the devil in the box,” it was meant to tempt and tease. The fourteen ingredients were: a pork chop, bread, cabbage, Granny Smith apple, tomato, lemon, flat-leaf parsley, cinnamon stick, chocolate, eggs, sugar, butter, cream, and a little bottle of brandy. I’m lucky to sneak a taste of the dishes and I was impressed with their execution and flavor combinations these guys came up with in 45 minutes. Pork dries out really easily and the contestants had never used our professional Viking ranges before, so I was really thrilled when they all pulled it off in time.

Whitney’s win granted her the advantage of choosing the main ingredient for the INVENTION TEST. Deciding on the cuisine theme (in this case Chinese,) AND the three ingredients to feature were pretty painstaking. Myself, as well as all of the producers, would go back and forth, changing our minds, as we began to learn more about the contestant’s cooking-style and abilities. We wanted each test to be credible and unique to MasterChef and not resort to gross-out ingredients like live eel or lamb brains. Don’t get me wrong, visual impact is mandatory when putting food on television, but we are keeping it real! As a jumping off point, we always include a protein, something sweet, and then a wild-card, usually a vegetable. For the Chinese Invention Test, we chose an array of Chinese mushrooms, Mandarin oranges, and head/feet on ducks. I was fighting for lychees but lost that one. I would have chosen the mushrooms without hesitation. We had several varieties—enoki, straw, shiitake, oyster, wood ear, and black trumpet, in fresh and dried. I think I would have made a deep, earthy mushroom broth as a shot and then Mu Shu Beef with Shiitake Mushrooms.

Since we do not know which ingredient the contestant is going to choose, culinary must order ample enough of each item for 14 contestants to cook with; that’s a lot of food! The unfortunate part is, we ultimately have an overabundance of two of the exotic ingredients. For this Invention Test, Whitney picked Mandarin oranges, so 2 dozen whole ducks and 10 pounds of assorted wild mushrooms we had no use for. We donated leftover food to Angel Harvest Food Bank, they picked up from the MasterChef kitchen on almost a daily basis. I’m a stickler for donating food on every show I work on. Operating as a link between abundance and need, Angel Harvest reduces the waste of good food while helping feed the hungry men, women, and children of Los Angeles. They are a terrific organization.

With every Invention Test, culinary would add additional indigenous ingredients to the pantry, so the contestants had lots of authentic choices to choose from. The judges want to see diversity in the dishes.

The following is a list of what we added to the standard pantry for the Chinese-Theme Invention Test:

*Ginger, garlic, scallions, cilantro, lemon grass, soy, sambal, Sriracha, green tea powder, sesame oil, peanut oil, rice noodles, cornstarch, miso, wasabi, mirin, rice vinegar, dried chilies, star anise, Chinese Five-Spice always in MC pantry.

Added Produce
Baby bok choy, napa cabbage, Chinese broccoli, Chinese greens (tongho), Chinese long beans, bean sprouts, snow peas, fresh lotus root, dried lotus leaves, water chestnuts (fresh & canned), bamboo shoots (canned), baby corn (canned), pineapple, Asian pear, lychee (canned) I got them in there 🙂

Added Dry Goods

Hoisin, char siu, plum sauce, Chinese hot mustard (powdered & prepared) , black vinegar, fish sauce, oyster sauce, black bean sauce, Shaoxing, black & oolong tea, rice flour, tapicoa flour

Added Starch
Bean thread noodles, Shanghai flat noodles (fresh), egg noodles (fresh), canton noodles, shu mai wrappers, wonton wrappers, eggroll wrappers

Added Protein
Firm tofu

FOOD FOR 400
In the pre-production stage, we would have would have weekly creative producer meetings to discuss challenges, locations, and food. FIELD CHALLENGES needed to be big and have a purpose with real soul. To cook for someone is one of the most loving things you can do.

Early on, we were all bantering ideas back and forth in the conference room at Three Ball Productions, when the idea of cooking for an army was born. “You want us to prepare to feed 400 hungry Marines? Seriously?,” I said. We all loved the idea but the reality of making it happen was a whole other story. Our awesome challenge producers, Yas & Lauren were the backbone of handling every detail of setting up all of the Field Challenges, no small task. Yas & Lauren are not only great fun and the best at what they do, but they both are from England and have a groovy accent and infectious laugh.

Being in a Marine kitchen is a very special privilege. The structure of living the life of an American Marine is built on discipline, with respect and great care for all. The kitchen at Camp Pendelton was immaculate and everyone on staff was tremendously helpful. The Marine base is a couple of hours south of Los Angeles, close to San Diego. So, Alesha, Lauren, Scott & I went down there, while Michele and our able production assistant, Abel, handled setting up the challenge for the following day at the MasterChef kitchen home base.

Honestly, we ordered thousands of dollars of food to give the red and blue teams choices in what to cook for these guys. When it became apparent the red team did not prepare enough food, all of us wanted to help and shout, “hey, take more, these guys like to eat!” But of course we can’t, that would be unfair. So we stood by, biting our nails. It was really unfortunate that the red team did not do the math and over compensate, making more than they think they need. Three trays of vegetables for 400 hungry men?! I’m Italian, so I always cook too much food; I’d rather have leftovers than someone not taste what I made. This mistake cost the red team a member of the squad.

IT’S GETTING CHILI
The PRESSURE TEST is where the black aprons come out. You know someone is going home and that always sucks.

For the first Pressure Test, the losing Red Team from the Marine’s challenge are required to identify the twenty ingredients used in chef Graham’s Texas-Style Chili by sight, smell, and taste only. Facing elimination are Whitney, Faruq, Jenna, Dave, Slim, and Sharone.

Gordon introduces the challenge, “This is Graham Elliot’s homemade chili, the youngest ever four-star chef in America. You must identify what’s in that pot because today’s pressure test is a taste test. Today your palate will be getting you eliminated or bringing you to the next level.”

Graham continues, “A lot of thought and love went into making my chili; I put in twenty well-chosen ingredients. You have to name as many of those ingredients as possible. If you guess wrong, then your turn is over. If you guess right then you can keep guessing. The person who gets the fewest number of ingredients correct will be eliminated. Now the pressure is really on.”

First up was Whitney who took her time, listing one correct ingredient after another. Her pressure test finally came to an end when she guessed chili powder. Whitney “set the bar” with twelve correct answers.

Next was Faruq, who listed five correct ingredients before he even tasted the chili. He guessed nine in a row, but wavered when he couldn’t decide on a “leafy ingredient.” He lost out on parsley, sending Whitney upstairs to safety and putting him on the chopping block.

A nervous Jenna was the next to go. Jenna, a native of Texas, should have had a leg up in a chili-tasting, but was only able to guess seven correct ingredients before she chose the same one that knocked Whitney out—chili powder.

Dave’s swagger appeared to have returned as he confidently guessed his way past Jenna and upstairs to safety. Slim was on edge because she almost never eats meat and admitted she dislikes the taste of chili. “You don’t like chili? Maybe it’s time to start. This is Graham’s chili,” joked Joe. She was torn between choosing beef or pork at one point but because she said beef first, she was committed to that choice. Luckily for her, beef was correct. Despite her inexperience, Slim’s instincts carried her through to the next round.

Sharone was the final member of the Red Team to face the pressure test. Gordon reiterated the stakes. “You’re the last up. The pressure is really on. You can’t afford a single mistake before number seven.” “I’m screwed. I’m going home. I’ve only got seven. He’s going to do better than that,” said Jenna.

Sharone appeared confident, moving quickly through the ingredients until he was tied with Jenna. Gordon reminded him, “This is the only ingredient that matters!” Sharone’s choice of cumin was correct, sending him to the next round and eliminating Jenna. Although stoic at first, Jenna’s eyes welled up and tried to hold back her tears. Gordon sent Jenna off with some words of encouragement. “You have been amazing. Your performance at Camp Pendleton was extraordinary. We’re all incredibly proud of you. You have done exceptionally well. Those three stunning children of yours are going to be incredibly proud.”

Like Agatha Christie, and then there were 11 little Indians left. Avis, Sheena, and Jenna are all doing well and taking their experience on MasterChef and running with it.

TUNE IN NEXT WEDNESDAY 8:00 TO 10:00 p.m. FOR ANOTHER TWO HOUR EPISODE OF INTENSE COOKING CHALLENGES, DIFFICULT DEADLINES, AND THE HEATED PRESSURE OF WORKING AGAINST THE CLOCK.

I am fortunate to have a unique perspective into MasterChef being the person in charge of all things culinary related on a food show is possibly one of the most difficult departments to run. I’m not going to sugar-coat it—prepping for the auditions was absolutely insane! Fifty semi-finalists cooking their signature dish for judges, Gordon Ramsay, Graham Elliot, and Joe Bastianich. Only thirty will make it through and receive an apron—no pressure!

Production flew in people from all over the country—Dallas, Atlanta, Boston, Mississippi, and Chicago—just to name a few. The home-cook hopefuls were given one hour to prepare their signature dish for the discerning judges: this takes some planning.

My amazing culinary team, Michele and Alesha, and I orchestrated the contestants shopping trip to purchase the ingredients for their dish. I’ve been producing food television for a long time, but fifty home cooks nervous and excited about cooking for Gordon is a whole other level of intense responsibility. Not to mention what is at stake for the winner: a chance to win $250,000 and publish their very own cookbook. As a cookbook author, having your name on the cover of a book is a coveted honor and indeed quite a prize.

This was no joke to them. For real, people were smuggling-in ingredients and believe-it-or-not, even planting specialty items, such as beer cheese, in our selected grocery store that did not carry it. But we have ways of finding out everything 🙂

Because this is a competition series, certain measures must be taken so all is fair in love and war. The show, and Fox, takes rules seriously, so all is legit. The parameters were: every contestant must shop at the same market and allotted the same time limit, which was one hour. They could bring up to five specialty items from home, either a non-perishable ingredient or cooking equipment—for instance, Tamar brought her homemade Jamaican spice mix and Tracy brought her mother’s well seasoned cast-iron skillet. Two passenger vans, fifty coolers, and a coffin freezer stocked with ice later, we got cooking!

The contestants rotated into judging every hour. Culinary set up three individual cooking stations and turned each over ever hour on the hour, which was no small task. All equipment was cleared, traded out, washed, sanitized, and reset in a matter of minutes. Every station was outfitted with identical kitchen tools and cookware. Again, fairness and competing on an equal playing field is given the utmost detail by everyone involved with the show.

Just so you get an idea of the sheer volume, the following is a list of what all of the cooks had available to them in the MasterChef Kitchen:

Refrigerator & Freezer
4 Gas Burners
1 Oven
1 Sink with hot water
Olive Oil cruet
Kosher salt
Peppermill

Tableware: Plates, Bowls, and Utensils
Pots – all sizes with lids
Pans (including sheet pans, glass baking dishes, wok, and grill pan)
Mixing Bowls – Glass and Stainless
Standard 7-piece Knife Set with steel
Cutting Boards – Wooden and Plastic
Measuring Cups – Dry and Liquid
Measuring Spoons
Colander/Strainers
Standard Blender
Immersion Blender
Food Processor with multiple blades
Standing Mixer
Hand-held Beater
Rice Cooker
Pressure Cooker
Juicer
Wooden spoons
Slotted Spoons
Wok Strainer
Tongs
Spatula – Flat and Rubber
Whisks
Ladles
Potato Masher
Vegetable Peeler
Grater
Zester
Rolling Pin
Pastry Brush
Wine Opener
Can Opener
Meat Thermometer
Frying Thermometer
Aluminum Foil
Plastic Wrap
Wax Paper
Kitchen Twine
Cheesecloth

As the culinary crew reset the stations on the main stage, I was in the “chamber”, standing on the sideline as hopefuls presented their signature dish to the judges. The energy in the judging room was seriously intense. To see the passion in these cooks’ eyes made me appreciate working in the food industry even more. I felt so bad for some of the people who did not make it through. There were a lot of tears, but the judges were steadfast in only selecting the cream of the crop; no pun intended, to compete for the title of MasterChef.

As of mid-afternoon, sadly, no one had yet received an apron; the judges were hungry and irritable to be sure. Finally, when Mike Kim received the first apron from Gordon and was ushered out to the floor to provide example, I had chills up my spine. Mike’s smile lights up the room, so I was really happy he made it through. I did manage to sneak a little taste of Mike’s Duck Ssam with Orange-Miso Sauce and it was mind-blowing.

Being in the room when David Miller served his Bouillabaisse was an incredible experience. To watch the three judges knock this cocky kid down to desperate tears was really emotional. The show is obviously cut down from real time, so in reality, David’s judging lasted for a good ten minutes, which at the time felt like eternity. Even watching it again on the show that aired last week, I got all choked up. I hear from lots of folks that they did too.

And then there was Faruq, I had been chatting with his wife, Jennifer, as their 3-year-old son Sylas napped on one of the couches on set. They are such a beautiful family, and Faruq is honestly dedicated to the craft of cooking. I secretly hoped his Mac and Cheese would knock the judges socks off. After Gordon brought his wife and son in the room, I swear, I almost lost it. I get so into caring about these people from the very beginning. Food is love! There I was, standing behind camera trying not to sob too loudly. What you see on the screen is really how it all unravels, which is one of the reasons working on MasterChef has been the most satisfying show of my career.

On tonight’s episode, I admit I was rooting for Darryl Pierce and was thrilled he got an apron. I was the judge on the road during the open call auditions and fortunate to taste his dish in Denver, which ultimately got him the opportunity to come to Los Angeles and cook for the judges. To cook as well as he does with his handicap provides such inspiration and love for the human spirit.

Truth be told—construction worker Jake Gandolfo rubbed me the wrong way at first. He storms in like a bull in a china shop, asking me a million questions about cooking equipment and stove top btu’s (British Thermal Unit). I’m was like, dude, you’re stressing me out. But I have to say, he is really focused, down-to-earth, and a really good cook.

The final thirty contestants who received aprons have no idea what is in store for them next week. You won’t want to miss my blog following the show; it will be a truckload!