“It’s raw!” Gordon Ramsay’s infamous remark may make novice chefs shake in their knees, but Indonesia’s cooking competition shows are proving to be more than just entertainment. It is also an opportunity for young chefs to develop their culinary skills and bring Indonesian cuisine to the spotlight.
MasterChef Indonesia, the longest-running competitive cooking show, is set to begin its 12th season, and the cooking show has become a springboard for many aspiring chefs to start their careers. It’s easy to see how people who achieve celebrity status go on to go on to things like starting their own businesses.
But before the glamorous weeks before being crowned champions, contestants will first be rigorously tested on their knowledge of Indonesian and international cuisines, their execution of various cooking techniques will be scrutinized, and their food presentations will be examined down to the smallest detail. It will be reviewed. All in front of millions of spectators. viewers.
“Entertainment plays a big role in [cooking shows]I hope there is [also] It’s an education for the viewers,” says MasterChef Indonesia chef and former judge Linlin Marinka.
Shining a spotlight on Indonesian cuisine
Inside the studio’s pantry, colorful piles of local and imported spices, including rare finds such as papaya leaves, kekonburan (torch ginger) and andariman pepper, invite participants to express their creativity. It pushes you out of your comfort zone.
That’s exactly what happened to MasterChef Indonesia season 4 contestant Rubita Hodiono. He quickly realized that the competition required him to overcome a steep learning curve.