Mumbrella video Hangout with MasterChef’s Matt Preston and Marco Pierre White

I want to see a programme, which is part Biggest Loser and part Master Chef, perhaps called ‘Faster Chef’?

The temptation of food to the gluttons, would be fun to watch. Imagine caving in when baking a sponge cake and “nom, nom, nom,nom…” The cake bowl would certainly get a good licking I am sure.

Treadmills and exercise bikes would be mandatory when preparing food; “whisk, whilst you walk” (they rarely get up to running speed.) Perhaps a bit of rowing machine whilst the food is in the oven?

I think it has legs, although OH&S would probably have something to say; fricken nanny state we live in….”You can’t dice tomato’s on a cross trainer” – Nazi’s!!

If it were based up at Dream World, then all contestants (well a few of them, re the weight) could go on a roller coaster, drinking milk and eating chips – just for amusement; (perhaps when the food is in the oven too)?

Any producers out there interested?

Why is Marco holding an iPhone in this picture?

Hi Marco…we are loving this season and love seeing a true reflection of a commercial kitchen. My question…
on the fb page many people have commented about poor hygiene on the show…what is your opinion of blowing on zucchini flowers, no gloves worn when handling food and a hat being worn in the kitchen?
keep it up xo

Touche Tim

Where are Gary and George?

Sam Simmons had a great rant on Triple J about food snobbery and the hype around “pulled pork”, which is basically offered in every restaurant and pub at the moment. What does Marco think about food trends? Should chefs be original or go with what’s hot?

I love the show but is it going to follow the same format as MC (ie: eliminations, team challenges, cook-offs)? Or will we see some of the high pressure rounds used in the UK version, where cooks have a certain amount of time to cook a dish based on a very brief demonstration, and the winner then cooks it at the judge chef’s restaurant in real time with real customers?

Gday Marco and Matt, Marco in your opinion what traits are common in Aussie chefs
What should we be proud of and encouraged and what should we work towards “fixing”?

Hi again Marco…what are you favourite restaurants in Australia?
Cheers!

Matt; will there be “masterclass” in this series?

Thank you so much for answering my question! xo

Good afternoom gentlemans, Thanks very much for finally showing professionals cooks to Australia…..
Marco, i would like to ask if we will see the beatiful pig’s trotter with sweat bread from the days in Harvey’s and the old classics or the menus will be created for the competion? What sort of cooking skills, technics, and products Master Chef is standing for?
Thank you very much
All the best

Why does chefs don’t wear hat anymore ,despite been a health regulation?The hat does absorb the sweat around the fore head during cooking and plating.