MasterChef judge Jean-Christophe Novelli, 63: Q&A

When Frenchman Jean-Christophe Novelli was asked to be Masterchef’s new judge he had his reservations. That was until the superstar TV chef weighed in.

Jean-Christophe Novelli. Picture: Tina Smigielski

You have long been a big name in Britain but many Australians might not be familiar with your work. What do we need to know about you? I am a chef, I am super passionate, and I love cooking. I don’t see myself as a celebrity, I see myself as someone who has talent. But mostly I am a normal person who started from nowhere. My only passport has been my passion and cooking experience. Cooking is an international currency.

Were you surprised to get the call-up for MasterChef Australia? In my life, I get used to the unexpected. When I did the television show Hell’s Kitchen, I worked with [producer] Marty Benson. I didn’t hear from him since. Then 25 years later, I got a call. I was working on a cruise, and my assistant said, “Jean-Christophe, you just got a message from a lovely Scottish man saying, ‘Would you like to do MasterChef?’ Are you interested?’” I said, “Go back to that man and tell him to get lost. It’s Gordon Ramsay trying to prank me again!” But, turns out it was Marty! And it was not a joke. He couldn’t properly contact me because I was in the middle of the sea, but he wanted to know if I was interested. I said, “Of course I want to!” It’s what I do. I’m a chef, a restaurateur and a teacher. I was delighted, honoured and privileged. It was a new challenge. It is the biggest, most viewed cooking show on the planet.

Had you watched our version of the series before the call-up? My son Jacques, who I speak about often in the show, is a gourmet. He’s really good. He said, “Oh my god! Dad, are you going to do MasterChef?” I didn’t know too much about the show, other than it was the best version of the format. I was very busy but I put that aside. My son was very excited! I started watching as much as I could. Then I got a call from Gordon. He said, “Congratulations, I just found out the news. You have no idea, this is the best job.” He was so complimentary. Then I realised, “Oh my god, this is quite serious.”

What differences have you noticed in our style of cooking compared to that of the Europeans? Australian culinary culture is totally new to me. It’s modern and very laid-back. There are no rules. In France, you need to keep traditional, keep classic – otherwise people get confused. In Australia what I think is important is the huge involvement from Asian cultures. That is so beneficial. The cuisine is so diverse, just like the people. There are millions of different ingredients that you never see back in Europe. No way. Spices we don’t use. I’ve been taking notes like a little kid. Imagine: I’m 63 now, and I’m thinking now like I was when I was a graduate, and I’m proud to do that.

Has any dish here particularly impressed you? The one I was impressed with the most, and the one that has had the biggest effect, was the parma. I did not realise it is a big deal here. I first tried it when we all went out on a trip to Bendigo. All the crew went out, and I chose a parma just to please everyone. When I read it I thought, “Maybe not.” Then I gave in and said, “Let’s do it.” But I was quite pleased. I can see where the joy takes place. And I had a lager. And you know what? It was lovely.

Is working in a kitchen as stressful as it looks on TV? No, not any more. And if it was, something would be wrong. We’ve moved on. Cooking should not be a punishment. It can be an extension of yourself.

MasterChef Australia is showing now on Network 10.