JOIN US'I'm loud, messy and colourful'
There may be times when one is busy with one’s schedule, but as soon as the clock strikes 9 pm, cosying in front of the television and watching ‘Masterchef Australia’ on Star World becomes a must-do activity. With Season 7 showing a tough battle between the top 24 contestants, the audience are anxious to know who will take home the title. The contestants too are pretty nervous about their tasks.
Rose Adams from South Australia, one of the contestants, has faced many elimination rounds but has always proven herself to be worthy to stay back on the show. The former Workplace Trainer spoke to ‘Metrolife’ about life in the kitchen and outside.
Your ‘Masterchef’ journey so far...
It’s been pretty crazy but it’s going really well. There’s a lot of fun, excitement and nervousness. It’s an emotional game and knowing that you have to walk into the kitchen the next day and not know what’s going to happen is
pretty nerve-wracking.
You’ve been in a lot of elimination rounds but you’ve always made it. How does it feel to be known as the ‘eliminator’ of the elimination challenge?
(Laughs) I’ve never thought of it that way! But I guess every time I’m put in that situation, I tell myself that I’m just not ready to leave the kitchen. I’ve given up way too much to be where I am and I’ve worked really hard for it. I guess that’s the motivation I have that’s kept me going so far.
Your favourite moment in the kitchen...
The best moment that tops all the others is when I received my apron. I didn’t think I would get to be a part of this amazing journey and I just couldn’t believe it. It was a sign where I proved to myself that I could do something great.
And your worst moment...?
To have cooked the worst dish for Maggie Beer (Australian cook, author and restaurateur) for one of the challenges. I let the pressure get to me, I forgot how to cook for a moment and I just can’t believe that I served such a terrible dish to her.
Your favourite food memory...
I come from a big family and the Lebanese culture that I grew up in is known to have a lot of food on the table. So all the women would get busy in the kitchen and the whole family would sit down in front of the 20 odd dishes prepared. That’s the memory I have when I cook — to be surrounded by the people you love.
When did you know you wanted to be a chef?
I think it’s when I first cooked for my family many, many years ago. I don’t remember what I prepared, but I remember everyone was very happy after. That made me realise that it’s a nice feeling to make others happy and I would love to do this everyday.
If you were a box of cereal...
I would be a box of ‘Fruit Loops’ because it has a lot of different colours and flavours and when it’s mixed together, it makes a whole lot of mess. That’s me — loud, messy and colourful. I like to believe that I’m a very exciting person and not just plain.
If you were stranded in an island and could take only three things with you, what would they be?
A pot or frying pan, a bag of spices and oil.
Your ‘last supper’ meal?
My mom’s barley rice that’s mixed with cooked meat, lime juice and water.
A song that best describes you...
It depends on the situation. Once during an elimination round, someone asked me what was going in my head and I had to tell them that I’m singing ‘Eye of the Tiger’.
So I guess it could be that because the song is about never giving up and keep fighting which I was doing at that point.
The next big thing in the food world?
Most probably to use the whole vegetable than throwing what you think is not needed. Like using the leaves and skin of a carrot in a dish you’re cooking.
Any advice to other home cooks?
Never give up and keep experimenting. It’s amazing what you can do when you keep
trying. So take your time, make mistakes, but eventually you’ll get better at it.
Your future plans?
To open a cafe with my family that serves modern Lebanese food.