"I have been doing this for 12 or 13 years and if I didn't have an aim like that I don't think I'd be pushing myself enough. "Watching it back I was super happy with what they said and about the way I worked and my attitude - it was really good to hear those comments so I think I left a good impression on them," said Liam, who one day aims to have his own restaurant - at least one. In the signature round Liam won praise from judges Marcus Wareing, Monica Galetti and Gregg Wallace for his venison main course and lime curd and raspberry dessert. I watched it back and I didn't remember saying any of that."
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"You have one judge sitting in the back watching you on the TV and talking about all your points, then you've got one sat in front of you and Gregg is trying to talk to you. "But it's all about holding your nerve, seeing the cameras, seeing the judges, seeing the kitchen all for the first time so that for sure is the most terrifying thing I have ever done." When I actually walked through the doors to do my skills test there was another two doors behind it so I'd never have been able to smell anything anyway. I remember trying to sniff through the gap in the door to smell what they were cooking behind the doors. He said: "It's terrifying even for the most elite chefs. Liam Rogers in MasterChef: The Professionals (Image: BBC/Shine TV) They used to think I was a bandit, that's what they used to call me and I still think I'm a bit of a bandit," he said. "I always used to run around the kitchen and annoy all the chefs and cause havoc. But before he started putting garlic bread in the oven and helping with desserts as 12-year-old on a Friday night after school, he was making his presence known. Liam's first experience of working in a kitchen was in his dad Tom's restaurant near Warrington. "The only thing holding me back doing these things was my pastry skills and I took a lot of time to go into the restaurant in Nottingham over lockdown and work on my pastry skills to give me the confidence to apply." I had a lot of time to think about these things and pushing myself and taking myself to the next level and I thought it was the perfect opportunity to do that. I didn't want to sit around at home especially during the lockdown. "I wanted to enter MasterChef to test myself. Liam Rogers (second left) with fellow contestants in the first heat (Image: BBC/Shine TV) "In the first round it's clear to see on my face that I was so focused - I don't want to make a fool of myself or mess it up so it's hard to express anything other than a serious face.
He was on the meat while I was on the garnish. "He said to me it's all about keeping your cool and forgetting the cameras are there because we both know we can cook as we've worked together on different sections at Sat's. When I was thinking of applying, he said 'totally get your application in, you'll smash it'. Liam said: "I spoke to him (Laurence) a little bit, I should have spoken to him a lot more really. The competition was filmed earlier this year and Liam is sworn to secrecy about how far he goes.īut the bar has been set high by former Restaurant Sat Bains colleague Laurence Henry, who was crowned champion in 2018, and is now on the verge of opening his own restaurant at Nottingham's new Island Quarter. He entered to see how far he could push himself. Liam, from Warrington, started working at Nottingham's two Michelin-starred Restaurant Sat Bains as senior chef de partie three years ago.
The 25-year-old made a strong impression on the judges in the first heat, who said he stood out and praised his fantastic attitude, good technique and lovely flavours. The heat is on for MasterChef: The Professionals competitor Liam Rogers as he heads into the quarter finals of TV's toughest culinary competition tonight.