Although eliminated in the toughest test yet, an arduous 74-step variation on the classic Eton Mess, the former professional golfer from Victoria says the experience has put him on a new career course.
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Since recording the show, the 24-year-old has already spent a week working with Darren Purchese at Melbourne’s cake and dessert specialists Burch&Purchese, and some more time soaking up tips from chef Michael Demagistris at East Bar & Dining in Mt. Martha. Michael was a contestant on MasterChef: The Professionals in 2013.
Later this year Charlie also plans to take up an offer from pastry chef Anna Polyviou, the creator of the MasterChef dessert that proved his undoing, to work in her kitchen at Sydney’s Shangri-La Hotel.
“It’s all about practice and repetition in order to get better. In golf, if you don’t do something right, practice wise, you’ve got to do it again and the same with cooking,” says Charlie.
“If something doesn’t work out, you can’t really serve it, you’ve got to go back and remake it and learn from your mistakes.”
“I’m just trying to get my skill base up, and slowly try and work my foot in the door somewhere and build up the ranks.
As for the highlights from the series, aside from the many lifelong friendships he’s made, Charlie doesn’t hesitate to nominate the day celeb chef Marco Pierre White praised his semifreddo as the greatest dessert he’d ever had on the show.
“I was pretty speechless. It’s something I’ll hold onto for the rest of my life,” he says.
