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MasterChef might be famous for making food dreams come true, but Monday’s elimination saw Adelaide carpenter Scott Yeoman’s nightmare become real.
Tasked with replicating Christy Tania’s Mango Alfonso, from Melbourne restaurant Om Nom, Yeoman made mistake after mistake as he attempted to put together the ‘female Zumbo’s’ complicated 10-element recipe.
“I had a dream the night before (the elimination) about a 25 page recipe with all these different elements and I couldn’t believe it when I rocked up. This is coming true? What the hell?” he says adding he still has “foodmares” about the elimination, months after filming.
Yeoman says he felt completely out of his depth as he reading through the seven page recipe for the “hardest pastry challenge ever” with its ten different cooking techniques and equipment and terms he’d never encountered before.
“It drove me insane, I was so thrown by the recipe and the fact I’d dreamt it the night before it just threw me and when you’re in that deep it’s really hard to get out,” he says.
Yeoman struggled from the beginning, forgetting the lemongrass in his coconut and lemongrass foam, straining gelatine out of the mix before it had a chance to set and leaving the stabiliser out of his sorbet.
Even the choux pastry disasters of his competitors, NSW bartender Jamie Fleming and WA commerce student Steven Peh, who both had to remake their dough twice, couldn’t save him.
Yeoman was so far behind he was unable to remake his own choux pastry dough for a second time and he missed out on other crucial elements including the tempered chocolate. The judges called his pastry “awful” during the tasting
“I never want to look at another profiterole in my life,” he says with a laugh.
Despite a glimmer of hope when Jamie’s dessert collapsed off the plate, Yeoman says he knew his time was up.
“He was like ‘I’m going home’ and I was like “that was three hours of pain for me, and I have a gut feeling it’s going to be me.”
The judges decided to taste all of Jamie’s dish as it had all been on the plate when time was called. That meant Scott’s dish was so obviously the worst of the three tasted that they didn’t even bother dragging out the announcement in the usual fashion.
Since filming concluded the 32 year old carpenter from West Lakes Shore has been helping build a new restaurant and bar in Waymouth Street, Adelaide called Bread and Bone (the upstairs restaurant) and Maybe May (the downstairs bar). Expected to open in early June, Yeoman will work part time as a sons chef in the kitchen.
He also intends to fit out a food truck called Food Truck Fantasies which he’ll tour around Australia with a little help from various mates he met on MasterChef, incorporating local ingredients into the menu.
Yeoman can’t speak highly enough about his MasterChef experience and says he’s excited about his career change.
“If you’re passionate about something in life follow your dreams,” he says. “You’ve got to take a risk and MasterChef opened so many doors for me. My life is changing dramatically.”
POST ORIGINATED FROM http://www.news.com.au
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