NCEP .. MasterChef 6 Auditions

[pinkdutchtulips]

if anyone is interested in doing this ... let me know ... i just survived the SF audition yesterday !

[origami]

I love that show! So exciting! Can you tell us more?

[meshaliuknits]

Cool!

Sent from my EVO

[starlily]

How exciting!

When will you be able to dish about it?

[pinkdutchtulips]

Sept 14, 2014 19:54:45 GMT -5 origami said:

I love that show! So exciting! Can you tell us more?

I pre-registered back in August and the casting people called about a week and a half before the audition to see what time slot I wanted 12-2 worked. We had to bring our dish ready to plate.

I get there at quarter to 12 and wait in line for FIVE hours before we enter the hotel bar before we enter the tasting room. We can get out our stuff and have 3 minutes to plate. They have the tasters come around and then casting comes around and then they take 5 of the 20 in the tasting group for further interviews then take another 1-2 for callbacks.

They liked my dish- presentation and flavors but wished I had taken the chicken off the bone (I used bone-in thighs) and had taken off the skin and crisped it up and put it back into the dish. The casting folks seemed interested in me. Alas I didn't make the cut but I suspect I was on the bubble it was a really positive experience and I do plan on auditioning again next year if they hit nor cal ( SF, SJ, Oakland or Sacramento)

[pinkdutchtulips]

Sept 14, 2014 20:59:43 GMT -5 starlily said:

How exciting!

When will you be able to dish about it?

See above

[starlily]

It's insane to me that now contestants have to come up with something that will keep for hours! It seemed like previous seasons they were allowed to finish off at the audition, which makes so much more sense.

[meshaliuknits]

FIVE HOURS?! What did you make that kept for that long? Did you have/get to reheat during plating? Ain't no chicken skin gonna be crisp after that long a wait.

Sent from my EVO

[pinkdutchtulips]

Sept 14, 2014 22:06:33 GMT -5 starlily said:

It's insane to me that now contestants have to come up with something that will keep for hours! It seemed like previous seasons they were allowed to finish off at the audition, which makes so much more sense.

Keep by any means necessary - insulated bag, dry ice ( the woman ahead of me had a rhubarb consommé w buttermilk ice cream and chocolate almond bark - it held up !) you get to plate at the audition no cooking ! Thankfully the dont take food temp into account when tasting/judging !

I had my chicken in an insulated bag and the orzo and roasted tomatoes in separate containers in a separate bag.

[pinkdutchtulips]

Sept 14, 2014 22:44:52 GMT -5 meshaliuknits said:

FIVE HOURS?! What did you make that kept for that long? Did you have/get to reheat during plating? Ain't no chicken skin gonna be crisp after that long a wait.

Sent from my EVO

Greek marinated chicken thighs on a bed of herbed orzo w roasted tomatoes and Klamata olives ...

My chicken skin didn't have to remain crisp .. Thank god !

[origami]

Sept 14, 2014 21:46:27 GMT -5 pinkdutchtulips said:

Sept 14, 2014 19:54:45 GMT -5 origami said:

I love that show! So exciting! Can you tell us more?

I pre-registered back in August and the casting people called about a week and a half before the audition to see what time slot I wanted 12-2 worked. We had to bring our dish ready to plate.

I get there at quarter to 12 and wait in line for FIVE hours before we enter the hotel bar before we enter the tasting room. We can get out our stuff and have 3 minutes to plate. They have the tasters come around and then casting comes around and then they take 5 of the 20 in the tasting group for further interviews then take another 1-2 for callbacks.

They liked my dish- presentation and flavors but wished I had taken the chicken off the bone (I used bone-in thighs) and had taken off the skin and crisped it up and put it back into the dish. The casting folks seemed interested in me. Alas I didn't make the cut but I suspect I was on the bubble it was a really positive experience and I do plan on auditioning again next year if they hit nor cal ( SF, SJ, Oakland or Sacramento)

That's so crazy! 5 hours?! I hope you get through the next time. That's awesome they liked most of your dish this time. It sounds really yummy.

[mushmouse]

Sept 14, 2014 23:09:03 GMT -5 pinkdutchtulips said:

Sept 14, 2014 22:06:33 GMT -5 starlily said:

It's insane to me that now contestants have to come up with something that will keep for hours! It seemed like previous seasons they were allowed to finish off at the audition, which makes so much more sense.

Keep by any means necessary - insulated bag, dry ice ( the woman ahead of me had a rhubarb consommé w buttermilk ice cream and chocolate almond bark - it held up !) you get to plate at the audition no cooking ! Thankfully the dont take food temp into account when tasting/judging !

I had my chicken in an insulated bag and the orzo and roasted tomatoes in separate containers in a separate bag.

I always wondered about that.  Even on the show if yours is being tasted last I wondered how it could possibly be hot.  That is so cool that you did that.  I do not have anywhere near what it takes, but I LOVE the show!