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MasterChef Season 3: Exclusive Interview With Dave Mack

Posted on 06/18/2012 by Todd in MasterChef and Cast Interviews

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Dave Mack from MasterChef Season 3

by Todd Betzold

 

A new season of MasterChef is upon us and after all the auditions, we were finally able to see the Top 18 compete as they started their journey to becoming the next MasterChef and winner of $250,000. During the Elimination Challenge, Dave Mack struggled with the risotto and didn't properly clean the mushrooms, which left a sandy taste in the judges mouth and he was eliminated from the competition. Today, we spoke with Dave Mack about those dirty mushrooms, his love for cooking and much more.

 

Q. Todd, RealityWanted: What made you try out for MasterChef?
A. Dave Mack: It was another outlet of creative expression that I have not tried. So, I put myself into that gauntlet to see how I do and it's really the one that I am loving the most. I love food. I paint and I draw and all these other things, so I want to see how I do under pressure. Coming from a family catering business, I know I had some edges and advantages of having the kitchen to do dishes after you are grounded and being able to experiment with. I wanted to push myself into the heat, so I can be able to solidify it's my time to shine on.

 

Q. Todd, RealityWanted: The reason you were sent home was because of not cleaning the mushrooms. Why didn't you do that? Was it nerves or not enough time or something else?
A. Dave Mack: This was my first time ever cooking risotto and I paid very close attention and what I remembered, I had to flashback to looking at the page on how to make risotto and the steps a friend of mine gave me before I left to go to LA. So, I was so focused on trying to get the risotto done the right way...you don't want to overdo it and you don't want to under do it. I knew it had to be done just right and I kept my pan moving. I was so focused on that, that I completely bypassed rehydrating the mushrooms. You dry mushrooms or dry morels into anything, it's going to kill it because they need to be rehydrated. Morels are very delicate and probably why they don't have a long shelve life. If you don't rehydrate them and let that flavor get into the stock and then use that stock in the risotto, you're going to kill it. I was going with the traditional route and I thought I was going to do good. Basic risotto and mushrooms keeping it traditional. My risotto may have been done, but the mushrooms really kicked the bucket for me. It's a lesson and I will never make that mistake again.

 

Q. Todd, RealityWanted: Is there anyone that stood out to you in the competition this early on?
A. Dave Mack: Literally and figuratively, I would say that Josh stood out. Greg is another guy that's still there and my buddy Dave. There are a couple creepers, who fly by night, like Luke maybe. I still always question about Christine not being able to see. I can only think what that would be like to take that energy that would go to the sense of sight and redistribute that energy into the other senses. I am very curious to see how it works out. It was awesome to work with her and talk with her. Everyone was great and Josh was a standout. I was pretty impressed with him. Dave Martinez has fantastic stuff. There definitely are some creative people and to each their own. Josh, Frank and Dave always stood out to me and watch out for them. They are a force to be reckoned with.

 

Q. Todd, RealityWanted: What's the biggest thing you are going to take away from this experience that you were able to go through?
A. Dave Mack: I can say mine short and sweet. I didn't realize I loved food way more than I thought I loved food. I realized food is my purpose in life and that's it for me.

 

MasterChef airs Mondays and Tuesdays at 9/8c on FOX.

 

(Image courtesy of FOX)

 

Follow Todd @tbetzold


  


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