MasterChef India Telugu Finalist Shyam Gopisetti: I want to be an inspiration to other street chefs in every corner of the country who are immensely talented | Exclusive
In a recent chat with ETimes TV, Shyam Gopisetti, one of the esteemed finalists on MasterChef India Telugu, offered insights into his culinary journey, the show, and the unique blend of seafood and innovation that defines his approach to cooking.
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Your journey from a seafood stall owner in Vizag to the MasterChef kitchen
He explained, "Never in my dreams thought that a street chef like me, who used to have a small stall near the beach of Vishakhapatnam, would get a chance to be a part of this culinary show. Only I know the difficulties I went through to prove myself worthy to be here. I want the world to know that I have the talent, and it is my talent that gave me this platform."
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Shared a pivotal moment in the competition
"I am a savoury chef; desserts and baking are not my cup of tea. But when the MasterChef Telugu kitchen pushed me to try something new and I got appreciated for it, that was a very pivotal moment for me, especially the liquid-to-dessert challenge," he shared.
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Proud to represent 'Street Chefs'
"I want to be an inspiration to other street chefs in every corner of the country who are immensely talented. All they need is a platform like I had. If I can inspire them to break free and, with their passion and skills, come to the MasterChef kitchen, it will make me really happy. I faced a lot of difficulties to come this far. I know my flavours and how to cook, but I had no idea about plating, presentations, and innovation. It was one of the most challenging things for me, but I worked really hard and used to refer to videos online to learn about plating and presentations."
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Flavours dish
"I got my MasterChef named apron by making Ankapuri Chicken. I used the confit method for its plating so it looked like an international dish. I was the first one to get the named apron, so that is close to my heart. Another dish is the Champaran Mutton. These two led me to come this far," he added.
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Face transitioning from your seafood stall to the high-pressure environment of MasterChef India Telugu, and how did you adapt?
Shyam said, "Vizag streets helped me understand the flavours. What MasterChef gave me was the skill to present and innovate, and now I want to use both to make my customers happy."
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How do you plan to use your platform from MasterChef India Telugu to continue promoting your passion for cooking and inspiring others?
"Be passionate about cooking and focus on giving quality food to your customers. This will help you build trust because the health of your customers is very important. If you have a passion for cooking, one day you can be in my shoes, participating in the MasterChef India Telugu kitchen," he concluded.
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