From MasterChef to management: Lessons from the kitchen

When, why and how did you develop your culinary skills?

I've always loved food and cooking, but my culinary skills really developed through a mixture of curiosity, determination, and a willingness to learn by doing. Growing up, food was a big part of family life, especially Sunday lunch, and I was fascinated by how simple ingredients could be transformed into something special.

When I was younger, I was a huge fan of MasterChef when it was hosted by Lloyd Grossman, and I still have some of the recipe books from those days. Over the years, I taught myself through cookbooks, plenty of trial and error, and many hours spent experimenting in the kitchen. Chefs like Gary Rhodes and Rick Stein were a real inspiration in the early ‘90s, encouraging me to be more adventurous and take on increasingly ambitious dishes.

What I enjoyed most was learning different techniques, and, most importantly, understanding flavour and presentation.  As you can imagine, everyone always wanted to come to dinner at my place!

What are your fondest memories of doing it?

My fondest memories are the people and experiences that food has brought into my life. Cooking has always been a way of bringing family and friends together, whether that's around a kitchen table or celebrating a special occasion. Eating out is just as much a passion of mine. My life is consumed by what I’m making for dinner or which tasting menu I can try out from the list of restaurants on the Michelin app.

Taking part in MasterChef was obviously a remarkable experience and gave me the opportunity to challenge myself in ways I never expected. But some of my happiest memories are much simpler: seeing people enjoy a meal I've prepared and the conversations, laughter, and connections that food creates. For me, cooking has always been as much about people as it is about the food itself.

There were also some unforgettable highlights from the competition itself. Getting an 11 out of 10 from John for my chocolate fondant was a proud moment. It's a high-risk dish, but I love working under pressure! Another standout experience was working in the professional kitchen and being at the pass during a busy lunch service. Hearing the constant stream of “Check on, check on” and being part of that environment was exhilarating. Best of all, when the head chef was asked who he would hire, he picked me. That is a compliment I will dine out on forever!

What was your standout achievement in cooking? Was it Masterchef? When did you go on? What was your experience like on the show? How did you do?

To be honest, Masterchef was an amazing experience, but it was a short moment in time. I took part back in 2006 and the series aired in 2007. I made it through two rounds and appeared on two shows, finishing as a quarter-finalist, which is something I was incredibly proud of.

One of the best parts of the experience was getting into a professional kitchen. It gave me a real insight into the culinary world and a newfound respect for the skill, organisation and stamina needed to work at that level.

Back then, contestants who had come close to progressing further were sometimes invited back to the ‘come back week’ the following year. So, when I saw the call come up on my mobile, I was thrilled. The only problem was I was 20 weeks pregnant with twins! By the time filming came round, I would have been 36 weeks pregnant which wouldn’t have been ideal for the pressures of the kitchen. As much as I would have loved to return, neither or not the production team wanted to take the risk – it could have been a filming disaster.

While it was disappointing to turn down the opportunity, there was a special silver lining. One of my recipes was included in the very first MasterChef Goes Large cookbook, which felt like a wonderful way to remain part of the MasterChef story. Looking back, it's something I’m really proud of.

Do you consider that your TV career has now come to an end?

I think it's fair to say my TV career probably peaked with MasterChef! It was an incredible experience and one that I'm immensely grateful for, but I've never been motivated by being on television.

What excited me was the challenge itself. I love being pushed out of my comfort zone, cooking under pressure and learning from talented chefs who were genuinely brilliant at what they do. It taught me a huge amount not just about cooking but about trusting myself and having the confidence to take risks.

While I don't expect the phone to ring with any more TV offers any time soon, the experience definitely stayed with me. If anything, it fuelled my love of food even more and I've continued to set myself culinary challenges.

Is there anything that you learned from being a Masterchef that you take into professional life today?

Absolutely. One of the biggest lessons I took from MasterChef was the importance of staying calm and focused when the pressure is really on. The programme pushes you outside your comfort zone. You’re working against the clock, dealing with unexpected challenges, and trying to produce your best work while people are watching your every move. In many ways, it's not so different from the realities of business.

To be frank, a lot of contestants found that pressure incredibly hard and really struggled. I was the opposite - I loved it. There was something exciting about being thrown into a challenge and having to think on your feet. I also loved the creative side of it. Cooking gives you the chance to create something from scratch, and there's a real satisfaction in seeing an idea come to life on the plate.

It also reinforced the value of preparation and continuous learning. The contestants who succeed are rarely those with the most natural talent; they're the ones who prepare thoroughly, adapt quickly when things don't go to plan, and remain resilient when faced with setbacks. That’s a lesson that’s stayed with me throughout my career.

Perhaps most importantly, MasterChef taught me that growth happens when you are willing to say yes to challenges that feel daunting. It's easy to stay in your comfort zone, but you learn far more when you stretch yourself and embrace the unknown. Whether it's leading teams, managing difficult situations or taking on something completely new, that mindset has stayed with me throughout my career. I've learned that confidence often comes from being willing to embrace uncertainty, learn quickly and keep improving.

Looking back, cooking was only part of it. The bigger lesson was discovering that I thrive in situations that challenge me. Give me a tough brief, a tight deadline and a bit of pressure, and I'm in my element! That's as true in my career as it was standing in the MasterChef kitchen all those years ago.