As we recently revealed, 2013 MasterChef contestant, Rishi Desai, is kicking off a series of pop-up dinners at the The Burbury Hotel this Saturday. As someone who really enjoyed watching Rishi on the show, I’m rather ridiculously excited to be going along to the first event (the series was pushed back a week while they awaited the arrival of some fancy equipment), and was even more chuffed to score an interview with the man himself, ahead of the dinners.

Here’s how it went down…

Where did your passion for food come from?

I have been cooking as long as I can remember. My mother tells me I was five when I got into the kitchen and started exploring. I think cooking has always been a part of who I am and the passion comes from within.

Clearly, MasterChef is not an easy ride…it must have been an intense journey (not to mention difficult to be away from your family for so long). What made you decide to throw your hat in the ring?

I migrated to Australia in 2008, which coincided with MasterChef Season 1. Food being the universal language, we took to it instantly, and have enjoyed watching it ever since. I used to cook the recipes I had seen and often said to my wife “I can do better,” until one day she challenged me to prove it. That was it! If you have seen me on the show you know that competition drives me and I am not one to shy away from a challenge.

I waited for my son to get old enough to deal with my absence. My wife has done an amazing job of being a single parent for over five months that I was away.

What did MasterChef teach you?

I learnt a lot on MasterChef. I thought I had good chopping skills but after being on the show it has improved immensely. The ability to handle pressure, thinking on my feet, working in a real professional kitchen, cooking with constraints….the list goes on and on and on.

You seemed to cope really well in the service challenges – was the reality of cheffing harder than you expected? Or did it just whet your appetite for more?

I had great respect for chefs, but after working in the professional kitchen, my respect for them has grown immensely. It is very hard to work in a professional kitchen: the planning, preparation and organisation is what keeps the kitchen going. Working in service challenges has definitely given me more insight into the reality of cheffing or running my own restaurant. But I think I have a few things I need to take care of before the end goal is achieved.

What was the highlight of the series for you?

There were a couple of them: spending time in the kitchen with Heston Blumenthal was incredible. He is my food hero and learning from him and sharing a kitchen with him was an honour. The other highlight was when I was cooking (unknowingly) for my family and sharing the food I cooked with them. My wife does not mince words and can be quite scathing in her reviews sometime, so a pat on the back from her that day was an excellent achievement for me.

So, I have a bit of a crush on Matt Preston (and Gary…and George) – are they really as lovely as they seem?

Yes all of them are great. They all have different attributes which makes them fascinating to work with and watch. If you want genuine, no nonsense feedback, you go to Gary; if you need hands-on person in the kitchen who can help you out, you go to George; and if you want fun along the way there is Mr Preston.

Has your food dream changed since being part of the series? Are you still looking to open that Modern Indian restaurant in Manuka?

My food dream has evolved as the show progressed and I gathered more skills and confidence. Yes, I want to have a restaurant that serves my vision of modern Indian food; but I also want to write about it and tell people that Indian food is not complicated (I am working on the book as we speak). I would also love to travel to India and showcase the diversity of Indian food.

It seems to me that winning – or even doing well – in MasterChef is no longer the ‘guaranteed’ path to success that it used to be…how are you looking to capitalise on your profile to turn your dreams into reality?

I know it is getting harder each season to get people interested in you and keep them interested in you in the long term. But I think if you do well or if you have a capacity to do well, then you can definitely survive in the food industry. MasterChef is not a free pass for you to open up a restaurant or achieve your dream straightaway, but what it does is to give you a launch pad. What one does after the show is completely up to that individual.

I think if you have a set goal and work hard you can definitely achieve that goal. I am working towards my food dream steadily. For now it is talking to a lot of people and exploring the myriad of options. I will keep you and your readers posted on my upcoming ventures.

How would you describe your food philosophy?

I identify with Heston’s food philosophy of eating with all your senses. Sight, touch, smell, taste and hearing. You have to activate all of them to enjoy and appreciate food.

How did the Burbury Hotel opportunity come about?

A good friend of mine introduced me to the owner of the hotel. I got in touch with him and during our conversation he pitched the idea to me. I was very keen to get something going straightway and grabbed the opportunity.

What can guests at your pop-up expect from the evenings?

It is a great experience with some great food. The view from the Burbury Terrace is amazing. The six-course degustation menu is dear to my heart so the food is also great. The matching wines complement the food really well and finally I make ice cream in front of everyone using liquid nitrogen (obviously Heston inspired).

Are you still working your day job as well as pursuing your food dream?

Yes I am still working full time and intend to continue working until something substantial comes about in the food industry. I am working after hours and on the weekends to keep my dream going.

Anything else you’d like to mention?

MasterChef was an incredible experience for me, and if any one of your readers thinks about food the same way as I do, then they should apply to the next season. It is a once in a lifetime opportunity to meet the judges and learn from them.

the essentials

What: Pop-up Degustation with Rishi Desai
Where: Burbury Terrace, The Burbury Hotel, 1 Burbury Close, Barton
When: From 6:30pm on Saturday 21 September, Saturday 28 September, Friday 4 October & Saturday 12 October
How much: $150 per person inclusive of wines
Book: Call 0400 317 183 or email pbell@realmprecinct.com.au