We catch up with MasterChef SA winner, Deena Naidoo, following the reality show’s grand finale.

Where does your food inspiration and expertise come from?

I’ve been cooking from an early age, I remember cooking since the age of seven or eight years old. At that time it was just an interest, but as I grew I became passionate about food and the appreciation of food and the respect you need to show for food.

What you see on MasterChef is a lifetime of preparation. It’s a cliche, but you get lucky when preparation meets with opportunity. That’s basically what it was all about; I had taken a lifetime preparing for that moment, not realising that moment would be MasterChef. I had a wide repertoire walking into the competition, I was totally prepared for it and – without sounding arrogant – I went there to win it.

Who was the one to beat?

Sue-Ann was undoubtedly one of them, Samantha definitely one, and Berdina. I actually put them in the top three, or rather top four if I was to be included. Luck plays a vital role everywhere in life, and it played its role in that competition. Some people really rode on the wave of luck. Sue-Ann was consistent, and I knew her time would come. Towards the end she gave it everything, she was at her very, very best. Going into the finals I knew that I was against Sue-Ann at her very best, it was her time to shine, and I knew I also had to be at my best.

Who was your favourite judge? 

The one who I appreciated the most, and someone who really shot from the hip was Pete. Sometimes you need that harshness. I think your harshest critics are those you learn your most important lessons from, and Pete was that guy. When I deviated, he let it be known and told me exactly how he felt, and I really appreciated his brutal honesty. For that reason, he was one of my favourite judges – although in a painful way. With Pete – I knew where I was; what you see is what you get from Pete.

What advice do you have for future MasterChef SA hopefuls?

It can be gruelling. You can prepare yourself from a culinary point of view, but what you really need to take into account is the emotions you’re confronted with on MasterChef. [You have to be] prepared for being on an emotional high one day, and the next day at an emotional low. A rollercoaster of emotions. A lot is down to emotional maturity.

Be disciplined, and have respect for your fellow contestants. Humility is key … never, ever be over-confident and underestimate your opponents.

In your day-to-day life, are you as emotional as you were on MasterChef last night?

Absolutely; it actually embarrasses me to a certain extent. Whenever I mention the name MasterChef it brings a tear to my eye. It’s a trigger. Initially I was embarrassed, but I think it’s a good thing to show emotion today, so people know exactly where you stand. So, ja, I am an emotional person but I am, right now, proud of that.

What food would you refuse you eat?

Commercial food, oil drenched food, something that says ‘unhealthy’. Unfortunately that’s the only type of food we indulge ourselves with these days because of convenience. It’s so difficult to break the mindset, but I tend to stay away from very fatty, oily – and if I can make a bold statement – American type of food.

What is your personal food philosophy?

Keep it simple. Sometimes we look at these Michelin Star plates on TV and that really puts us off cooking, we second-guess ourselves and think we can’t aspire to those heights. Cooking comes from the heart. I’ve always said that everyone of us can cook, it’s just that some of us choose not to.

Article courtesy of ECR Newswatch.