Q&A with Kerth

Can you tell us a little bit about how you got involved in the show? What was it that attracted you to becoming a judge on Young MasterChef?

I was glad to be asked to be a part of the show because I’ve always put myself out there in a sense of sharing my food, my style and my personality – which I really try to balance between fun and serious, so I think that would make me a good judge for a show like this. I was really drawn to the show, and the idea of it because I want to help showcase the new generation of food talent, and work with them on a platform such as this – the MasterChef brand is globally renowned, and it’s a platform that encourages cooks at every level, from food enthusiasts, to young chefs, to professionals too. It really encourages a love of good food and the development of world-class foodies.

What has it been like for you being part of the global brand that is MasterChef, is it everything that you thought it was going to be?

You’ve still got to pinch me! I’m super thrilled to be a part of it, and just happy to be here, learn and transition into something new taking on the role of a judge. There’s a passion for food when you start off working as a cook and you move through the ranks of Commis Chef, Demi Chef, Chef de Partie, Sous Chef and so on, then you’re there, it’s all you’ve ever wanted but what’s next? You can go and become a restaurateur, or tutor, but never in my wildest dreams did I think I’d be part of MasterChef (!), doing what I love on TV and guiding a new generation of cooks – that’s humbling.

As someone who has been a contestant in cooking competition before – The Great British Menu 2020, what's your experience been like being on the other side as a judge?

It’s a really different experience being a judge – sometimes when you’re in the kitchen you forget you’re a judge and then you have to catch and stop yourself from wanting to jump in and help someone – a lot of times I find myself having to hold back and let them go through the process. When you’re a contestant it really is a rollercoaster of up and downs, when you’re a judge it’s a similar thing, but I’m learning how to exert those feelings and use them to encourage these young cooks to be inspired, feed on that desire and that passion, and really bring it out of themselves.

Young MasterChef is for young people who aren't professional (and don’t consider themselves to be), how do you think foodies and cooks without a formal background can prepare for a competition like this?

The one thing about all of us as human beings, is that we all need to eat to survive. So, you can never be too old, or young to learn, or enjoy cooking and there’s no right or wrong way to prepare – you just have to ‘do’, because at every stage of life – whether it’s a student going off to university and learning to cook for the first time, or someone that comes from a family with a culture that has a strong connection to food, it’s all a step. So, I think the preparation is to be immersed in the world of food then tap into the motivation to create something. Is it a moment of nostalgia? Is it a connection to culture and a “taste of home”, or discovering something new and inventive and giving it a go? We all have these motivations.

What's the calibre of contestants been like on the show?

The calibre of contestants has been really good – I almost can’t believe it. I didn’t come in expecting it to be bad by any means – I didn’t know what to expect, but I didn’t expect it to be at such an incredibly high standard. I’ve said it to my co-judge, Poppy, as well, that I've been pleasantly surprised by the level of creativity, ambition, discipline, and drive the contestants have, especially to put themselves out there on camera. I was completely blown away.

…and then what's it been like working with Poppy as a co-judge?

I think it's been great! We definitely brought good balance to the show; she's very bubbly and we have great on-screen chemistry. I think there's a great synergy in the way we work, and the way we approach the contestants – whether that's in constructive criticism, compliments, or mentorship. It's a good balance because neither of us are going to be overly positive or negative, in a sense, and we're going to have different opinions at certain times. You need to have someone that's not just a pleasant exterior but also interior, and I think Poppy has that, definitely.

As somebody who's been in the food industry for many years, what advice would you give to any young hopeful, outside of this competition, trying to enter the world of the culinary arts, or just learn to cook and enjoy food?

I think, first and foremost, no one needs to be tiptoeing, or feel like they're trespassing around the idea of getting into hospitality and the food industry. I always say “strength is an accident caused by the weaknesses of those around you”, and right now what is around us is a level playing field, no one is at a disadvantage because they’re young, neither is anyone overly advantaged because their older. I think this idea, as it's been seen throughout every [MasterChef] series, is that you can always still learn no matter your age – as long as there's a real depth of hunger and dedication there.

I'm always going to encourage anyone, especially young cooks, to not just go knocking on the door and expect someone to let them in, but rather ask themselves: if it's something you really want to do, how are you going to achieve it? It’s by gaining understanding, applying themselves, embracing the pressure, having patience and making sacrifices because that's where they're going to learn.