Virgil Evetts
And so we bid adieu to another season of the local rendition of Masterchef. It’s done and dusted and there’s nothing much left to say. Hell, I barely even watched the show this time around. Didn’t need to really, because I’ve seen it all before. The tears, the tantrums, the tight, manipulative editing and staged cutaways, the cliff-hangers preceding every commercial break. No different really to last season and to the inevitable one that will follow. It’s like so much clay moulded in a template.
Yet as contradictory as it may seem, I’m quite a fan – if not of the show itself, then for how and why our local version is so successful. The franchise started in Britain over 20 years ago (with a rather prolonged hiatus), and is now produced in 18 different countries and counting. I’ve only seen a handful of them, but firmly believe the kiwi version is among the most comfortable in the format’s skin. The UK version takes itself just a bit too seriously for something that is -and let’s be honest here- Big Brother with a cooker. The Australian version is more upfront about its trashy agenda but is hampered by overly long seasons of almost nightly episodes. Meanwhile the US version is dogged by that uniquely American assumption that all reality television viewers are severely brain damaged and deaf. A not entirely unwarranted assumption, but to my tastes and abilities it’s almost unwatchable. Masterchef New Zealand enjoys a short, snappy run (thanks no doubt to a relatively Spartan budget), and never pretends to be anything other than a bit of stupid fun. And make no mistake. It’s very, very stupid and huge fun. I suspect that a big part of the show’s local success is due to our tiny population. All of us know at least one of the contestants either directly or by a degree or two of separation, and can’t help but gun for the home team. Even I ended up caring about this contestant or that one, and wanting to reverse my car over others. It’s an infectious, addictive and gorgeously guilty pleasure.
Despite appearances, Masterchef is not really even about food. It’s about winners and losers, the gifted and the guileless. It’s about watching ‘ordinary’ people sweat it out in the ring. Contestants are effectively playing parts- although they might not actually realise this- and the eventual outcome has more to do with viewer favourites and brand synergy than kitchen aptitude. To have any kind of qualm with this is to misunderstand the genre completely: it’s a game show. An elaborate, protracted and beautifully choreographed game show, but a game show none the less. It does not aspire to appoint and anoint New Zealand’s greatest cook. It just aims to entertain and hopefully lull us into watching the commercials.
And anyway, where else can we watch a group of socially diverse and largely incompatible punters co-habiting and competing for prizes and attention? (I mean apart from Idol, Got Talent et al.)
But to criticise Masterchef for being contrived and trashy is to miss the point entirely. Yes, it is both of these things, but if it was anything else it would be a failure and a bore. Masterchef New Zealand is no more and no less than it is supposed to be- a fabulously fun and unashamedly tawdry vehicle for some very pricey advertising. Why would or should it be anything more?
So long live Masterchef, and long may we all be sucked into its big, dumb and deeply fun vortex.
I’m with you Virgil. Great fun and addictive. Much better than murder and mayhem, although there have been some episodes which come close!
I wonder how long the winners will “survive” for post the show. Yes they get a cookbook and a lot of tv commercials for Countdown but with a new winner coming through each year what will then happen to the past winner? I do feel quite sorry for them although I know that they entered willingly knowing how it would/could go.
My thinking is very similar to yours Virgil. It is very much about the sponsers products and the budget for the show in N.Z will be considerably less than the other countries doing the show. I have subscribed to Cuisine magazine for coming up 21yrs and I know that Ray McVinnie uses a stock called Essential Cuisine so I am sure that the judges overall do not use quite a number of the products the contestants have to use. In fact I would go as far as to say they probably don’t visit Countdown very often, maybe for some basic things to use at home but not in their workplace.
I think in the Australian version it was pleasing to see them acknowledge one of their great cooks , Margaret Fulton who has written many cook books over the tears and must be in her 80’s now. The two N.Z cooks that come to mind would be Tui Flower who ran the N.Z Womans Weekly test kitchen for a number of years. and the other is Alison Holst now Dame Alison. Both these womem introduced many of us to new tastes from around the world.
The othe challenge , a tough one for the Autralian contestants was to be taken out to a country venue to bake afternoon tea for 100 members of the Australian Country Womens Association. it certainly highlighted the contestants lack of baking skills. It would be a good test for the N.Z. contestants involving members of Rural Women N.Z. and the Womens Institute, formerly C.W.I.
Personally, I can’t get enough of cooking shows :-)
I think it would be great if there was a break in this reality show. I mean good on the winners etc, and those that took part, but really we are overloaded with cooking shows.
Mind you I know one can just press a button and go to another tv station, but usually that ends up in watching another cooking show,which does not achieve much for the watcher.