Meet the MasterChef: The Professionals 2024 chefs - Week three, heat one

BBC News

10-11-2024

Four more chefs are excited to start their MasterChef journey, which, in this episode, begins with two infamous challenges that will test their ability to cope with the pressure.
Please note this information is accurate at the time of filming; certain aspects may have since changed but this represents the contributors as the competition starts.
Watch MasterChef: The Professionals on BBC iPlayer and BBC One from Monday 11 November at 9pm.
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Read more: Meet the MasterChef: The Professionals 2024 chefs - Week three heat two
Meet the chefs
Cristina
Location
London, originally from Rome, Italy
Chef Bio
Twenty-two-year-old chef de partie Cristina, was born and raised in Rome, Italy. She moved to Nigeria when she was six then back to Italy for 5 years before coming to the UK in 2020 and started her cooking career in Manchester. She now lives in London, with her family back in Italy.
Current and previous experience
Cristina's first job in a kitchen was working as a pizza chef. She then went on to work at various kitchens in Manchester, including San Carlo and Gusto. In 2022 she moved to London, where she worked at Bancone, Smiths of Smithfield and City Social. She now works in Fenchurch Restaurant at Sky Garden.
Who and what inspired you to become a chef?
'My mum used to help the cooks at my school when I was growing up. As the eldest child, I cooked for my sisters when my mum was at work, so I got to learn about and make food from a young age. My sisters would always finish up their plates and tell me they loved my cooking. We often watched MasterChef Italy together.
'My mum always knew I had a passion for food but unfortunately she wasn't earning enough to put me through culinary school. I couldn't train classically, but I've learnt what I can from the places and people I have worked with. Food has always been very big part of my life, so being a chef is a natural fit.'
How would you describe your style of cooking and any influences on it?
'Fine food, creating art and not just dumping food on a plate! Respect, love and dedication goes to every plate. I'm always trying new ingredients and after I first got myself into fine dining cuisine I never left it. But I'm open to all styles. There's always space to learn, but my main focus is on haute cuisine.'
Why did you want to take part in MasterChef: The Professionals?
'Growing up, after school I'd never miss the Italian MasterChef. I was curious and so invested in the competition. I never went to a culinary school but was always a passion of mine to find random stuff in the kitchen and cook for my sisters and plate it up like on MasterChef. The opportunity to be able to present a plate to the judges will be a dream come true for me - and family - they have always been my number one fans.'
Outside of cooking what are your passions?
'Food and music are my passions. I love djing for people at parties and events and the buzz that playing music gives me. It's like working in a kitchen - it's the adrenaline. I also model and play volleyball on my free time.'
Ian
Location
Lindfield, West Sussex
Chef Bio
Thirty-three-year-old has been a chef for over 15 years. He grew up in Sussex with his mum, dad and older brother. After working in the Alps and Australia he settled in Lindfield where he lives with his wife and two children.
Current and previous experience
Ian went straight from school to Crawley Community College, where he completed his NVQ Level 3 in Professional Cookery. While studying, he was a kitchen porter at The Dorset Arms in Withyham. He then went on to work as a chalet chef in France before moving to Australia where he worked at Aqua Blu and The Blue Monkey in Nelson Bay, New South Wales, Australia. In 2015, he moved back to the UK, where he worked at the then AA 2-Rosette, Jeremy's Restaurant. In 2019 he became Head Chef at Bolney Wine Estate and has worked there ever since.
Who and what inspired you to become a chef?
'I grew up with a food phobia. I'd physically gag and be repulsed by textures – pretty much anything but toast. When I started as a kitchen porter in a pub at 14 and saw the hustle and bustle I instantly loved it and wanted to know more. As soon as I got involved in some simple prep and cooking, that was it. I remember the first time I made something from scratch and tasted it, it just made me want to experience more. I felt I'd been missing out on all these flavours. I knew from that moment I wanted to be a chef.'
How would you describe your style of cooking and any influences on it?
'With my food, I'm trying new takes on classic flavour combinations. For example, instead of pork and apple, I'd do pork and rhubarb.'
Why did you want to take part in MasterChef: The Professionals?
'I've been in the industry for a good amount of time now. I know what I'm doing but it's time to challenge myself. I'd love to one day have my own place and with my own accolades. I've never been on TV but I'm a bit of a showman deep down, so I thought it would be fun !'
Outside of cooking what are your passions?
'I try and get to the gym as much as possible but it's all about spending time with my family. I'm the 'dad taxi' ferrying my children to various birthday parties and clubs!'
Pippa
Location
Lives on the Isle of Man, originally from Sheffield/Leicester
Chef Bio
Thirty-one-year-old Pippa currently works as a freelance chef. Born and raised in Leicester, Pippa has spent most of her career committed to developing a sustainable restaurant concept called Versa on the Isle of Man. After a successful five years, Pippa made the tough decision to pause the restaurant with the intention of returning to it. She moved away from the Isle of Man this year to Sheffield for research and development, and to be closer to her father.
Current and previous experience
After completing her A-Levels, Pippa went on to do a degree in the arts at Manchester University. Whilst at university Pippa's love of cooking grew and she found herself reading more and more cook books. In 2016 she fully immersed herself in the culinary world, working her way up from commis to sous chef in a variety of cuisines whilst also staging at Michelin-starred restaurants, Noma and L'Enclume.
She became more and more passionate about sustainability in the industry, and in 2018 set up and ran her own restaurant.
Who and what inspired you to become a chef?
'I love how food can unite people, which is what inspired me to be a chef. I'm also passionate about the importance of how and where food is produced, nutrition and connecting with our environment.'
How would you describe your style of cooking and any influences on it?
'I prefer to not be bound by a recipe and I keep my cooking as simple and as natural as possible. My goal is to use food as catalyst for change, fun and connection. Using natural or wild produce in place of more conventional ingredients allows me to show a smaller footprint option through each plate. There are no pineapples grown in Sheffield but there is plenty of pineapple weed! I love utilising ingredients like invasive weed to encourage biodiversity, and cooking with things as local as possible.'
Why did you want to take part in MasterChef: The Professionals?
'Food was a nightmare for me growing up, as I faced sensory issues as an autistic child. I still can find things challenging and overstimulating in a kitchen environment, but food is now my biggest passion and I want to push myself. I think I bring something different to the table and I hope to inspire people to think beyond the food on the plate. I'd also like to show that it's possible to be successful when you are a little different.'
Outside of cooking what are your passions?
'Outside of the kitchen, I love to sing, to do weight-lifting and I like to be outside and enjoy fishing with my dad. I also attend a philosophy club, all whilst thinking about another 80 things at the same time!'
Rachide
Location
London, originally from Portugal
Chef Bio
Thirty-year-old senior sous chef Rachide, was born in Lisbon, Portugal. He moved to the UK when he was two years old and grew up in London with his parents, and younger siblings. He now lives in Clapham with his girlfriend Dimitra, who also works in hospitality.
Current and previous experience
Rachide started out in Michelin-starred kitchens, firstly as a commis and working up to Demi Chef de Partie at Galvin La Chapelle. In January 2018, he went to Singapore for two years, where he spent the first working in Bayswater Kitchen and the second at Michelin-starred Cure, before heading back to London. He spent two years at Perilla as Senior Sous Chef there, before moving over to their sister restaurant Morchella, where he currently works.
Who and what inspired you to become a chef?
'I stumbled into cooking by coincidence. A close friend of mine was a head chef and he loved it, telling me all the time what a great job it was. I spent some time with him in the kitchen and that was it, I knew it was for me.'
How would you describe your style of cooking and any influences on it?
'My style is quite classical but with modern twists. I've travelled a bit and worked in Singapore so sometimes these influences come out in my dishes too. Overall, my food is uncomplicated and unpretentious, relaxed in style and playful.'
Why did you want to take part in MasterChef: The Professionals?
'I applied for MasterChef: The Professionals because I want to prove to myself I can do something like this, put myself in an uncomfortable position and see how far I get.'
Outside of cooking what are your passions?
'I love snooker and play against my friends when I can, which can get pretty competitive!'