How It Came To Be That I Auditioned For MasterChef
Last summer I began to learn how to surf and went on a trip to San Diego while my daughter was visiting he father in Switzerland. I find it so hard to be home when she is not there. I met a group of wonderful, savvy, powerful women who got to know me while I was there and they all suggested that I audition for season 3 of MasterChef. They were avid fans of the show and were certain that I would be a perfect fit.
Audition time came around and I went to DC for the day with my dish that would best represent me, raw chocolate truffles. Packed full of superfoods and life–giving, I presented the dish in front of the judges.
There were thousands of people there. I arrived 90 minutes early and even then, I was number 326. It was freezing this November day and thankfully I was well dressed to withstand the chill of the wind. The judges were amazed by my chocolate and said that they had NEVER tasted anything like it. I was truly humbled and honored when I learned that I had been called back for an interview, and the MasterChef path started there.
Going to LA for the chance to win an apron would prove to be an exciting opportunity. The anticipation alone was exhilarating. I was tremendously curious as to how the judges would embrace my food philosophy. Raw, vegan organic food is where my culinary path has lead me up until this point and sharing that with Gordon, Joe and Graham was unconventional. I will be writing about it here and in my newsletter, sign up to stay in touch.
Watch me have the potential to win an apron on MasterChef Monday or Tuesday night on FOX TV at 9 pm. I will be on the morning show on FOX TV in DC on Monday and in Baltimore on Tuesday taking about the show and my superfood, medicinal signature dish recipe that I presented in front of the judges! I cannot wait to hear what you think about it.
Woohoo!!!!! Joe and Graham agreed that the “spa” food was indeed delicious. Why on earth did I name my soup, “Mushroom”? Gordon was expecting crème and sherry. If I had only re-named the soup, Gordon may have been able to embrace the raw, medicinal aspect of a savory superfood soup without the attachment and distraction of the title and expectation of a traditional mushroom soup.
Chaga and Reishi mushrooms are magic. They have been used in Chinese medicine for centuries. I specifically chose those mushrooms for the soup and wanted to assure their origin hence my choice in using their wild crafted authentic source. They are not particularly delicious mushrooms, but do not taste bad, I did chose a powdered form because I was committed to using these specific mushrooms for their symbolic nature as well as their medicinal properties. Gordon was not happy about that. Not only are they rare, but also they are not cultivated state side in an easily accessible form.
A few facts about Reishi and Chaga mushrooms:
Reishi mushroom is considered the queen of all medicinal mushrooms as it is an adaptogenic food, meaning that the mushroom grows in a variety of environments. Reishi can withstand the cold winter as well as the desert sun. Reishi is a longevity superfood that helps to support and regulate immune function, protect the cardiovascular system, and support and protect the liver. It tonifies the lungs and holds an unrivaled reputation in its ability to open the heart, calms the spirit, and is known to connect you to your higher self. It enhances wisdom and supports spiritual evolution and insight.
Chaga is unique among medicinal mushrooms and may be one of the most important anti-aging supplements yet discovered. Like all medicinal mushrooms, Chaga contains the non-linear, complex polysaccharides that give the Chaga extracts potent immune supporting properties. However, Chaga also has an extremely high ORAC value (antioxidant properties).
Chaga resembles a large piece of burnt charcoal, hence it is sometimes referred to as tinder mushroom. Chaga contains one of the highest amounts of anti-tumor compounds of any of the medicinal mushrooms known, especially in the form of betulinic acid, which is a powerful anti-mutagenic compound.
Chaga is also high in vital phytochemicals, nutrients, and free-radical scavenging antioxidants, especially melanin. Melanin is the same compound which is the main pigment in human skin, the retina of the eye, and the pigment-bearing neurons within the brain stem.
The mycelium provides compounds and metabolites that function to promote longevity, immunity, and health in mammals and humans.
I was delighted that Graham liked the food. Of all the judges, I expected his palate not to like the cuisine, but his seal of approval proved to me that it is delicious and that the depth of flavor was commendable.
Joe believed in me and considered it, “A new chapter for MasterChef.” I was amazed. Thank you Joe.
I was determined to prove myself to Gordon.
After I earned the apron I was nervous about what to expect next. I was excited but unsure how things would unfold. Would I be able to adhere to my food philosophy with the challenges that would be presented to me? How would I be able to translate my ideas? Can I cook under pressure? Am I able to cook for the judges in a way that is up to their caliber? I know that the food I prepare in my sanctuary of a kitchen is extraordinary, and everyone who tastes my food is literally blown away by the flavor and health-giving properties that leave them feeling satiated yet energized.
I even receive calls from guest speakers and celebrities to cook for them because my food is so healing and delicious. This would be my test.
Bringing together my culinary past of Europe, Asia and the United States as healthy and decadent as well as gourmand and comfort while being fast and organized is who I am.
Let us see what they choose.