Issue link: https://maltatoday.uberflip.com/i/416739
maltatoday, SUNDAY, 16 NOVEMBER 2014 THIS WEEK 41 SEAN Gravina was eliminated from the quarter-finals of MasterChef: The Professionals on BBC2 last Thursday, ending a stretch in the UK improving his culinary skills before returning to Malta to Gourmet To- day TV. Episode five of the seventh season on the BAFTA-award winning Mas- terChef UK saw Gravina introduce himself to the challenge, along with four other contestants, with a sig- nature dish of wood pigeon, cooked sous vide with a port and white balsamic vinegar glaze, a pea puree and Iberico crisp for resident judges Marcus Wareing, Monica Galetti and Greg Wallace. "I chose this dish because I believe that local ingredients provide the best flavours and wanted to create an unforgettable dish using English ingredients. Judge Marcus Ware- ing also uses local ingredients and, in fact also used wood pigeon in the challenge where we had to create a dish using the same ingredients as one of his signature dishes," Gravina said. Though judges said that Gravina played it a bit safe with his choice of dish, he qualified to the Monica Gal- etti's most-feared round, the skills test, where the four remaining con- testants had to prepare a pork belly for roasting in just 20 minutes and then to the final round, which is two Michelin star chef, Marcus Ware- ing's invention test, where contest- ants had to re-create one of Ware- ing's favourite dishes – pigeon, onion and jersey royals, giving it their own twist. The judges put forth some encouraging comments, particu- larly on his handling of meat, though nerves got the better of him during the skills challenge, and though the meat was well-butchered he failed to tie it properly, despite being able to explain to the judges what needed to be done. "It seems like an easy task when you're sitting on sofa, just watching, but under the heat of the spotlights (both figurative and literate!), when it finally dawns on you that YOU are really on MasterChef, compet- ing with chefs who have six years and more experience in Michelin star restaurants, the task seems even more daunting. I've prepared pork belly so many times I should have been able to do it but on the day it just didn't happen the way it should have," Gravina said. Despite being a little nervous, Gravina made it to the quarter-finals on Thursday to his first challenge which involved creating a meal wor- thy of Masterchef from scraps and trimmings. Gone are is the selection of quality ingredients the chefs have become used to having at their dis- posal and in their place come bones and offcuts, fish skins, over-ripe fruit, cheeses and stale bread. Gravi- na's dish of pork belly and brie ravioli with a brioche crumb and garnished with crackling split the judges' opin- ions with Marcus Wareing saying that Sean "has a fantastic creative mind", however Monica Galetti felt frustrated as "there is a chef in there that is holding back," though it was enough to keep him in the competi- tion. By the final challenge of the quar- ter-finals, the contestants face the scrutiny of the formidable restau- rant critics, with what has to be a jaw dropping two-course menu, got Gravina thinking outside of the box with goat butter poached lobster tail with a beef carpaccio and a white chocolate and passionfruit mousse served on dry ice with edible flowers and finished with a hot passionfruit water served in a martini glass. This had both judges excited this time, however was not enough to win the judges over to get him through to the semi-finals. "I had some good comments from the judges which was really encour- aging, though I made some mistakes. I was up against such talented chefs with way more experience than my- self. I feel really proud to have come this far. I really do believe that there are plenty of chefs in Malta that have more experience than I do that can really hold their own in this compe- tition. I would really like to see more Maltese compete on international platforms like this. I really do believe that we can make our island proud." Gravina does not have a family background in the catering industry. His mother, however, is a great do- mestic cook and food has always been at the heart of their family, though catering is not something that runs in the family. Gravina started out making sandwiches at Snackline in Msida because he needed a job at the age of 17, and after working at some other cafés, moved on to work at the Hilton, under the guidance of Joe Vella, where he realised that this could be a career and not just a job. He enrolled himself into The In- stitute of Tourism Studies (ITS) and during his three years at Chez Philippe in Gzira, Gravina was given enough creative freedom to create his own specials where he really discov- ered the passion he had for cooking. He realised he needed to up his game and moved to London to study at the world renowned culinary school Le Cordon Bleu, whilst also working at Gordon Ramsay's Michelin starred restaurant Maze in Mayfield. "Whilst studying I cooked for a room-mate's dad who said I should try and get into Masterchef. I laughed it off at the time, but the following day I saw something pop up on the Internet and thought why not give it a go! I started filling in the applica- tion and gave up half way because it was so long! "I got back to my application the following day and was surprised to have been given a phone interview just a few days later and after be- ing shortlisted once again a live in- terview, that I felt went really well, though at this stage I still didn't think I would get in – after all, this is Mas- terChef, there must be thousands of other applicants that could do better than me! A few days later I was just trying to organise some early flights back to Malta to make it in time for a waterpolo game when I got the call to say I was chosen for MasterChef! I cancelled all waterpolo plans in a heartbeat!" Gravina was able to hold his own competing against chefs that had years of experience cooking in Michelin star restaurants while he was only just starting out in the Michelin star world. He has now re- turned to Malta and is the resident chef on Gourmet Today TV, which is aired on TVM every Friday at 18:50 and is in the process of setting up his own restaurant. Chef Sean Gravina takes his place among the masters Gourmet Today TV's resident chef Sean Gravina appeared on the BBC's MasterChef: The Professionals earlier this week, making it through to the quarter-finals. He talks to RACHEL ZAMMIT CUTAJAR about getting there and the immense pressure of being under the spotlight Sean Gravina on BBC's MasterChef: The Professionals MasterChef: The Professionals judges Marcus Wareing, Greg Wallace and Monica Galetti