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READ MORE: An interview with MasterChef 2016 semi-finalist Liz Cottam Can we expect a cookbook? After COVID I will open a Nepalese fine dining restaurant in central London. I didn’t want to win a title, I wanted to put Nepalese food on the culinary world map and I think I achieved that. It’s a great opportunity to promote the restaurant. It’s better to win or get to the semi-final with Nepalese food because not many people know it. But then I changed my mind and decided to go with Nepalese food. My plan was to open a Nepalese fine dining restaurant and go on MasterChef with Indian food. So I came back to Vivek Singh and went on MasterChef.Ī post shared by Santosh Shah How do you think MasterChef has changed things for you? My focus was to get a Michelin star in Baluchi restaurant, but there were management issues and changes. I got the chance to work in The LaLiT as executive chef. After that I went to Cinnamon Group and worked as a head chef for Vivek Singh. I wanted to learn French cuisine so I went to Raymond Blanc's Brasserie Blanc. I got a chance to work in Michelin-starred Benares in Mayfair. I began looking for another and got a job at Dishoom three months later. Then in 2010, I came to England and started at a curry house in Croydon, which wasn’t a satisfying job. I learned different cuisines – Mexican, Italian, Thai – while I was working in India. I asked “How do you become an executive chef? How do you become a sous chef? What do you need?” and if I could have admission to the college. He called another chef and said “From tomorrow you take him in the kitchen”.Ī post shared by Santosh Shah worked for one year in the kitchen as a commis chef then I had the chance to work in another hotel which had a college. I was very passionate, humble and proud of what I did and he liked my attitude. My mind was blown – it was like something in a movie.Īfter three months as a kitchen porter, I asked a chef “Can I work as a chef in the kitchen if you give me a chance?”. It was a big hotel with 40 to 50 chefs in chef jackets, hats and aprons. I chose to go to India and started as a kitchen porter in a 5-star hotel.
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I'm from a poor background and didn’t have the money to afford school after a certain point. What I show on MasterChef is only the trailer. It’s amazing and different to other cuisines. But this technique is thousands of years old and typical Newari cuisine. Here we make it with lamb, beef or deer, fenugreek seed, mustard oil and mustard. We also eat raw meat, similar to beef tartare. We have similar techniques to French cooking: fermentation, slow-cooking and smoking – we smoke raw bananas. Those kinds of things I never forget and now when I get the chance, I cook in a modern way. I cooked hotpot for her – rice, lentils and vegetables all together. When I was young, between 10 and 15 years-old, I was living with my mother who was old and sick.
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LoveFOOD caught up with the standout chef a few days after the final aired on TV in December 2020, to find out how he learned to cook, what it's like to get down to the last four on the competitive cooking show and when we can expect a Nepalese restaurant from him.Ī post shared by Santosh Shah What are the first dishes you remember eating? His kind nature and exciting creations impressed judges and viewers and he was hailed the people’s champion despite missing out on the winning spot. Until recently, Nepalese food hasn't got much airtime on cooking shows and the cuisine of the small country between India and the Tibet region of China, on the slopes of the Himalayas, isn't widely represented in the mainstream food scene. That was until season 10 of MasterChef: The Professionals which saw spice-loving Santosh, head chef at Indian restaurant group Cinnamon Collection, prepping ingredients such as black stone flower, a mountain moss and aphrodisiac for monkeys. MasterChef finalist Santosh Shah talks to us about his childhood in Nepal, what it's like to cook in 5-star hotel restaurants and how he plans to introduce his home country's cuisine to the world.