Reality TV a dish best served cold

Like any reality show, the production of MasterChef Australia proved something of a learning curve to its contestants, demanding a quick education on what is required for cameras, continuity, direction and publicity.

Both Poh Ling Yeow and Julie Goodwin explained to TV Tonight how they had to accommodate producers requirements for the storytelling of the show.

“Everything about the experience was a learning curve,” said Goodwin. “It was really fascinating to see how television was made. There’s a lot more standing around waiting than I thought. It takes a long time to create such a polished product.”

Yeow agreed.

“It’s a very time consuming process. There’s a lot of waiting around. It’s not glamorous,” she said.

There were some times when production delays impacted on the dishes that were being prepared.

“The food wasn’t tasted hot because of the time delays,” said Yeow. “So that was really frustrating for us at times. We did have a tasting plate, so the judges would come around while we were cooking and they would taste stuff as they went along. But the actual dish would be tasted cold which is really bad for some things as you can imagine.

“They tried to disregard things that they knew were affected by the cold.  But a lot of the time, flavour isn’t really affected by it, it’s more texture.”

Contestants were also required to deliver on-camera narration recorded some time after challenges.

“It was really hard narrating, because there wasn’t a voice-over for the show, so we constantly had to speak in present-tense,” said Yeow.

“It really did my head in at times, because you’d have to remember what happened. And when you’re in a bit of a nervous frenzy obviously you don’t really remember what was going on. As the show progressed there were people really wanting to know a lot more about the processes we were doing. When you’re in a bit of a frenzy, and you’re a cook, you have no idea about what you’re doing when…

“And it has to relate to the visuals. So sometimes it was difficult trying to match up what you think happened to what actually happened.”

Winner Julie Goodwin agreed it took some getting used to.

“I think it’s just a case of understanding that they need you to speak in certain sentences so it airs well. But I seem to have the hang of that anyway,” she said.

“Towards the end of the programme the interviews were a lot more up to date so it was easier, and I found myself talking in the present tense when I didn’t need to. So it was quite bizarre.”

Both contestants were happy the show focussed on their ability to cook rather than personal politics. In their first foray into the world of reality television, each said they were happy with the way they had been depicted by FremantleMedia Australia.

“I seem to be myself on screen, said Goodwin. “I’d like it if they could depict me as graceful and 5 foot 10, but that wasn’t going to happen!”

Yeow agreed that there had been little manipulation of character, a claim often directed by former reality contestants.

“I really feel no matter what if something comes out of your mouth then it came out of your mouth,” she said. “You can’t deny it. I think people that complain about being portrayed a certain way probably are the way they are seen. There can be a bit of manipulation with editing, but on the whole I think they were really fair with the way they portrayed everyone.

“Even though we were portrayed quite neutrally, by not having much of the politics, your personality still comes across. That’s how I feel, it’s hard for me to know on the other side.”

A spokesperson from FremantleMedia said despite some production delays impacting on the tasting of dishes, judges were chosen for their extensive knowledge of food and food preparation.