Masterchefs winner Mat Follas

[david goodfellow]

Mat Follas the new Masterchef champion is looking for a Head Chef and financial backing

for his new restaurant,Wild Garlic.

As yet a venue has not been decided on,however, it is to be based in Dorset

Judging by what he produced on the show,expect big things from him.

[offcentre]

I'm suprised there hasn't been more discussion on this program. I only caught 1 episode of the final series bit, but from what I saw - annoying presenters excluded - it was good tv and high standard cooking.

One of them had cooked a bloody pigeon 3 ways for gods sake.

[the count of monte christo]

There's such a massive difference between what they get up to on Masterchef and running a restaurant. I think if this guy's restaurant ever got off the ground it would have more chance of going bankrupt than gaining a star.

[Matthew Grant]

Wasn't he in the paper the other day saying he had abandoned plans to open a restaurant for the time being?

So he is going to open up a restaurant on the back of his win in Masterchef but not do the cooking?

[food1]

I agree with the above comments. It takes seven good years to become an all round chef ( sous chef) and not one series of masterchef. Like anything, you have to pay your dues. To my mind its a romantic notion to open a restaurant on the back of a tv show. Look at the other series, The Restaurant, what an F'ing farce. What is it six weeks from zero to hero. I believe the 'winners' of the first series of that show lasted all of two minutes before they chucked in the towel. What makes me laugh is when you hear this contestants being interviewed, they all spout the same. 'All I ever wanted is to be a chef'! Yeah right, via the telly. If their that blinking keen why not try to actually get a job in a kitchen etc. Obviously not as glamerous

[the count of monte christo]

The guy’s an amateur competing against amateurs. If professional chefs were allowed onto Masterchef he wouldn’t have got anywhere near the final.

[RDB]

I agree with the above comments. It takes seven good years to become an all round chef ( sous chef) and not one series of masterchef. Like anything, you have to pay your dues. To my mind its a romantic notion to open a restaurant on the back of a tv show. Look at the other series, The Restaurant, what an F'ing farce. What is it six weeks from zero to hero. I believe the 'winners' of the first series of that show lasted all of two minutes before they chucked in the towel. What makes me laugh is when you hear this contestants being interviewed, they all spout the same. 'All I ever wanted is to be a chef'! Yeah right, via the telly. If their that blinking keen why not try to actually get a job in a kitchen etc. Obviously not as glamerous 

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This is an excellent post and one I have often made, since when has the only route to becoming a chef been via TV. From St Jamie giving the disadvantaged a chance to get into the exclusive world of being a chef, to The Restaurant, Masterchef etc etc, it is this idea that TV is the only route. Funnily in all these programmes no one has become a top level chef, however many have benefited from being on food related TV. Anyone serious about being at the top of their game as a chef knows what route to take, which doesn't involve feedback from a veg seller etc etc.

In respect to expecting 'big things' from this guy based on what he does on Masterchef is a million miles from keeping a restaurant going never mind getting a star.

[genuineness]

at least one of the previous masterchef winners (steven) had the common sense to seek a job in a professional kitchen to build up his repertoire. I remember seeing him on Great British Menu where he was the sous chef for Sat Bains

[Simon_S]

I really thought that Mat should try to get into Noma for a year or so.

[tim g]

for real! that chef @ noma really liked him + noma's an amazing restaurant

[erica graham]

I saw the guy being interviewed on breakfast TV- Torrode sad he was the perfect winner with great attitude, food and a great "look"- WTH??????? Since when does looking like ming the merciless make you a good cook? Give me strength.....................

[genuineness]

lol or for that matter... crying every time 5 mins on TV. The guy still has a long way to go - watching him fillet fish was painful.

[david goodfellow]

Come on guys,give the man a chance.

Whatever happened to optimism?

Are we to kill him off before he even gets started?

The reason he wants a Head Chef is so that he can work in tandem with him to learn the job.

He knows his limitations,but I'll tell you what.He's a bloody quick learner!

I'll tell you another thing,judging by everybody who tasted his food,he has an excellent palate!

Btw he does not have any ambition,other than to put good food on the plate.

As an aside,when he worked with Rene Redzepi at Noma you could see chefs admiration .

If he worked at ** level with a chef of that calibre in time he would be a star.

And I bet he could walk into a job in that kitchen tomorrow!

[erica graham]

I'll give a chance and respect when he's put the time in without a tv crew following him around.

If he wants to put good food on a plate, he needs to go and work for someone and learn his professional trade.

[david goodfellow]

I'll give a chance and respect when he's put the time in without a tv crew following him around.

If he wants to put good food on a plate, he needs to go and work for someone and learn his professional trade.

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Are you saying the food he put on the plate in Masterchef was not good?

It looked fantastic to me(and the judges).

[erica graham]

Look, I'm not saying the guy can't cook his dishes for the judges, but thats not the same as running a successful restaurant by a long shot. The adrenelin and excitement of a one off competition doesn't prepare you for the mundane tasks that have to be done every day. There are a lot of great cooks who are not great chefs or restaurateurs. We obviously want to encourage passionate people in the industry but backers pull plugs, employed headchefs walk out: in reality the suggestion that he needs more time in is nothing more than comman sense and if taken may mean that the potential can be realised. You are a long time closed!

[PhilD]

at least one of the previous masterchef winners (steven) had the common sense to seek a job in a professional kitchen to build up his repertoire. I remember seeing him on Great British Menu where he was the sous chef for Sat Bains

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I thought Steven was runner up?

James Nathan was the winner, and I read he has served time at Gidleigh Park, Stockcross, La Gavroche and most recently Bentleys. He takes up a full time position as a junior sous chef at the Bath Priory (now under Michael Caines) in the near future.

I guess he wouldn't have had doors open for him so easily without MC, but it does look like he has put in the hard yards over the last 12 months.

times article

[genuineness]

at least one of the previous masterchef winners (steven) had the common sense to seek a job in a professional kitchen to build up his repertoire. I remember seeing him on Great British Menu where he was the sous chef for Sat Bains

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I thought Steven was runner up?

James Nathan was the winner, and I read he has served time at Gidleigh Park, Stockcross, La Gavroche and most recently Bentleys. He takes up a full time position as a junior sous chef at the Bath Priory (now under Michael Caines) in the near future.

I guess he wouldn't have had doors open for him so easily without MC, but it does look like he has put in the hard yards over the last 12 months.

times article

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I was referring to Steven Wallis, winner the year before

[PhilD]

I was referring to Steven Wallis, winner the year before

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You are correct I mis-remembered.

[david goodfellow]

at least one of the previous masterchef winners (steven) had the common sense to seek a job in a professional kitchen to build up his repertoire. I remember seeing him on Great British Menu where he was the sous chef for Sat Bains

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I thought Steven was runner up?

James Nathan was the winner, and I read he has served time at Gidleigh Park, Stockcross, La Gavroche and most recently Bentleys. He takes up a full time position as a junior sous chef at the Bath Priory (now under Michael Caines) in the near future.

I guess he wouldn't have had doors open for him so easily without MC, but it does look like he has put in the hard yards over the last 12 months.

times article

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I was referring to Steven Wallis, winner the year before

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Don't know what Steven has been up to recently but do know he has had stints

with the following.

Le Gavroche under Michel Jr.

Pierre Gagnaire in Paris

Sous chef in last years GBM.

Numerous TV appearances

And 2 recipe books

Not bad eh.

[SaladFingers]

I used to read his blog, which he rarely updates these days. He seemed to spend most of his time eating food, rather than making it!

Edited March 4, 2009 by SaladFingers (log)

[david goodfellow]

I used to read his blog, which he rarely updates these days. He seemed to most of his time eating food, rather than making it!

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Do you have a link to his blog?

[genuineness]

I used to read his blog, which he rarely updates these days. He seemed to most of his time eating food, rather than making it!

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Do you have a link to his blog?

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http://theurbanfoodie.blogspot.com/

[david goodfellow]

I used to read his blog, which he rarely updates these days. He seemed to most of his time eating food, rather than making it!

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Do you have a link to his blog?

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http://theurbanfoodie.blogspot.com/

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Thanks for that

Btw did you get my message/

[genuineness]

yeah... i dont know how to do it... but I did add a signature linking to my blog. My my you do spend a lot of time on egullet forums dont you!!!