Auditioning for Master Chef
I recently attended an open casting call for Master Chef, the reality TV show on which amateur cooks and home chefs compete for $250,000 and the chance to publish their own cookbook.
I’d never done anything like that before so I had no idea what to expect but it seemed like a fun idea and a great way to realize my dreams. Until the day of the auditions, that is, at which point I was a bundle of nerves and totally freaking out!
In an effort to reduce my stress, I arrived at the the Lowes Hollywood Hotel an hour early and was happy when I found what I thought was a prime parking space close to my destination. I then proceeded to get totally lost, wandering around Hollywood Blvd. in a much-too-high and inappropriate but super cute pair of strappy sandals while dragging my mini mobile kitchen behind me.
I eventually made it to check-in (on time!) with my heart pounding and a smile of sheer terror plastered on my face.
After receiving a group number, I was ushered inside where I joined a vast array of people: some low-key, others very casual in sweats and T-shirts chatting like it was happy hour, and then there were those who brought their own cheering sections complete with flashy outfits and pom poms. Yup, that’s right. Pom poms. It was a little like Let’s Make a Deal meets the Superbowl. And did I mention the super models? I couldn’t help wondering if they were contestants from America’s Next Top Model who had perhaps stumbled into the wrong studio by mistake.
Eventually, we were sorted into groups and given instructions about what to do when we entered the kitchen.
It’s important to note here that the audition process for Master Chef does not actually involve cooking of any kind on set. Instead, contestants prepare a signature dish at home which they bring with them to the audition, the process of which officially begins with the plating of your dish… in 3 minutes or less.
Plating a dish in three minutes is nerve racking but I somehow managed to get a perfectly symmetrical portion of my delicious STOVETOP SWEET POTATO SALAD onto the plate. Now, the only thing left to do was pretty it up with a little mango chutney glaze which I’d practiced over and over, so how difficult could it be? All I had to do was softly squeeze the bottle to deliver just the right amount alongside my beautiful dish. No problem. That is, until it splattered all over the side of my plate turning the whole thing into a hideous mess. The contestant next to me kindly offered up her paper towels (so nice) which allowed me to clean up and finish on time.
Once your dish has been plated, a judge comes around, takes a picture of the dish and then another of you holding it. The next judge inquires about your background: experience, training and source of inspiration. The third judge is the one who does the tasting, although we were told “Don’t be surprised if the judges don’t actually taste your dish since they will have tasted so many beforehand.” Not exactly reassuring.
So, imagine my excitement when I realized I was first in line to meet with the tasting judge and his clean palate. Could my luck get any better? He approached, engaged and commented on the “lovely presentation” as he leaned in, fork in hand.
I was thrilled. I knew my dish was a winner: unique and tasty. The day was looking bright. At that moment, however, another judge tapped him on the shoulder and said, “Dude, no, you start from over there.” pointing across the room, whereupon my judge immediately turned and walked away, taking his clean palate with him. The bearer of bad news then looked at me, inquired about the name of my dish, complimented me on how beautiful it was, and moved on.
Oh, despair. I had been so close I could almost taste the $250,000.
After the judging was over, we engaged in a contestant meet and greet. I then learned that several of the super models had already participated in two or more of the yearly auditions and, in two cases, had actually received calls from the producers inviting them to audition because of their modeling careers. I get it. Bear in mind that this is, after all, Hollywood and the entertainment business where looks are important and ratings reign supreme.
At long last, the casting director announced that a few people had been selected to continue on while the rest were not to be discouraged if their name wasn’t called. I don’t think anyone was surprised when those who were asked to stay behind (and no, I was not one of them) turned out to be repeat contestants and/or looked like they belonged on People magazine’s most beautiful people list.
Not that I harbor any bitterness. Seriously, those people have put themselves out there time and time again, hungry for success and willing to be persistent in their pursuit of it, so I say, good for them and wish them all the very best.
As for me, even though I know I won’t be the next Master Chef, I’m satisfied with having had the courage to audition in the first place. Would I do it again? You know, I just might. Although next time, I’ll maybe choose a flashier outfit to go with my strappy sandals. And maybe add some pom poms too.
