Marine Corps pilot Eddie Scott became the 2022 MasterChef champion, it was announced on Thursday as he becomes the 18th amateur chef to claim the prestigious title.
The 31-year-old former merchant navy officer has taken tough competition with 44 other amateur chefs after seven weeks of culinary testing and exciting final cooking.
Winner Winner Chicken Lunch! Marine Corps pilot Eddie Scott became MasterChef 2022 champion, it was announced on Thursday
Emotional Eddie Scott said of his victory: “That’s all. My whole life, I feel, has developed up to this point.
“I can’t believe I’m standing here as a MasterChef champion. It was the most stressful and enjoyable! It seems to me that I have just discovered who I am as a chef. This is the best feeling.
MasterChef judge John Tarod said: “Eddie is nothing more than a culinary center. His love of classic French cuisine mixed with Indian spices made us really stand up and pay attention. He is brave, he is adventurous, he does not play reliably. “
Well done: A former merchant navy officer, 31, faces stiff competition from 44 other amateur chefs after seven weeks of culinary trials and exciting final cooking
Greg Wallace added: “I think we just saw the birth of a future great chef. Eddie was impressed from the moment he stepped into this kitchen. He made almost no mistakes during the whole competition. “
About his MasterChef experience Eddie said: “I’ve been sitting, watching the show for years and telling myself to apply. I wanted to come up in front of John and Greg to see what I could really do.
“I think that every amateur chef secretly dreams of being able to participate in a show like MasterChef – to have one chance to completely change your life in what you love to do!”
Congratulations: after Eddie prepared wonderful plates of food, Judges John Tarod and Greg Wallace awarded Eddie the MasterChef trophy
He told John and Greg, “Sitting here and cooking for you both the food I love was the greatest pleasure of my life. It’s the best thing I’ve ever done. “
Last week, Eddie faced stiff competition from second-place finisher Pucky Treadel and Rada Caushal-Boland, as well as Sarah Rankin (Final Four), who left the show last night, and John Jones (Final Five), who left Tuesday night.
The final trio was tested beyond anything they felt to prove to John and Greg that their skill, perseverance and culinary flair were worthy of success in the latest intense trials.
Lovely: John and Greg (pictured) he said, “Sitting here and cooking for you both the food I love was the greatest pleasure of my life. It’s the best thing I’ve ever done
In a grueling and exciting week, MasterChef viewers saw Eddie travel to the Ballymaloe House and Cookery School in south-west Ireland, following in the footsteps of professional chefs from around the world who come to learn how to farm from table to table. kitchen, Myrtle Allen.
Eddie used everything he learned there to cook a holiday dinner for some of Ireland’s best food producers, food historians and Myrtle relatives.
Eddie also had the opportunity to work with one of the world’s greatest chefs, Gordon Ramsey – whose incredible Michelin-starred restaurant, Gordon Ramsey, hosted this year’s Chef’s Table.
Happy: about his victory emotional Eddie Scott said, “That’s all. My whole life, as I feel, has been rebuilt so far. “
Eddie worked under tremendous pressure to master their classic dishes, uphold impeccable standards and impress the dining room of some of the country’s best chefs.
Former Michelin-starred legend Pierre Coffman described his consomme as follows: “Ten out of 10. Many chefs can’t do it as well. Perfect. ‘
The competition ended with the final task – cooking the best three-course dish in their lives.
Eddie’s winning menu began with a turbo seasoned with caviar, oyster tempura, cucumber squeezed in dill oil and champagne beurre blanc.
Yum: Eddie’s winning menu started with a turbo seasoned with caviar, oyster tempura, cucumber squeezed in dill oil, and champagne beurre blanc
At the snack, Greg said, “You’re preparing a standard here that not many professional chefs have reached.”
John responded, “Boom. It’s amazing. You took the best ingredients, treated them with genuine care and got absolute perfection and balance. This is a wonderful dish that can decorate the table of any restaurant, Eddie.
The main course was Hyderabadi Dum – chicken fillet of beer with cumin and nigella, seasoned with basmati rice with crispy onions, chicken thigh cooked on the bone, seasoned with saffron, Kashmiri chili powder and cardamom, with cucumber raita.
John told Eddie, “I have a problem with this dish. In that I just want to keep shoveling it into my mouth. It’s so unusual and addictive! ‘
Stunning: Eddie worked under tremendous pressure to master their classic dishes, uphold impeccable standards and impress the dining room of some of the country’s best chefs
To complete his menu, Eddie turned his attention to the classic French dish St Emilion au Chocolat – a chocolate mousse with a middle of prune puree, prunes soaked in Armagnac, almond frangipani and cream of almonds and Armagnac Chantilly.
Greg responded, “It’s naughty, but it’s absolutely delicious.”
After the tasting, Greg told Eddie, “When I look at you, I honestly can’t imagine you doing anything other than cooking, you’re a born cook. I can’t give you a better compliment.
Eddie lives in Beverly, East Yorkshire, with his fiancée Nami.
He grew up in a small village in Leicestershire, Newton Harcourt. He spent eight years as a navigational officer in the Merchant Navy, traveling the world, and the last five years piloting ships at Humber.
Eddie’s love of cooking comes from a food-loving family – from his mother’s baking skills to his father’s experimental dishes and the punjabi perfection of his grandparents ’classics – all of which inspires him to learn more in the kitchen.
Eddie reminisced about his childhood, browsing cookbooks, constantly thinking about food, and says, “All of our best memories were of cooking together, traveling and eating together.”
Recalling what seriously ignited his desire to cook, Eddie says: “Growing up, we collected our little Ford Fiesta and spent our summer holidays camping in France. I was amazed at how the French serve the ingredients and how delicious the dishes are in the simplest cafes and restaurants.
Career: Eddie has spent eight years as a navigation officer in the Merchant Navy, traveling the world and piloting ships at Humber for the past five years
The way food took root in French culture was a complete revelation. I wanted to recreate it, and that’s how I really got involved in cooking. “
About her eating style, Eddie said: “I love cooking Punjabi, on which I grew up with my family. But my real hobby is the great Mughal cuisine: the historical royal dishes of Old Delhi, Lucknow and Hyderabad. I am so fond of classic French and Indian cuisine and love to create my own fusion of two exciting gourmet cultures. ”
Looking ahead, Eddie added, “Everything in my life was set up to do something in food. It would be amazing to be able to cook in the best restaurant and with the most famous royal chefs of Awadhi in Lucknow.
“It would also be interesting to write about food or even make a few more TVs. What I would really like to have my own restaurant is to share my memories of food and nostalgia. I always knew that one day I wanted to make a career in nutrition, and now MasterChef has made it clear to me that this could become a reality. ”
MasterChef Series 18 is available to catch up on iPlayer.
Wow: Eddie also had the opportunity to work for a lifetime with one of the world’s greatest chefs, Gordon Ramsey – whose incredible Michelin-starred restaurant Gordon Ramsey hosted this year’s chef table