Jennifer Maune – MasterChef

By starrymag | September 27, 2023

By: Jamie Steinberg

 

 

Q) First of all, congratulations on reaching the “MasterChef” finale! We know a bit about your backstory for trying out for “MasterChef,” but what inspired you to finally take the leap and apply?

 

A) Thank you! I was in Culinary School at the time I learned about the auditions and had started watching the show. My culinary dream is to open a farm-to-table breakfast, brunch and lunch restaurant with a pastry shop, but I needed seed money to get started. I realized winning the “MasterChef” title could not only help with seed money but would give me experience working in a commercial setting, working with others and potentially open doors in the culinary industry.

 

Q) What was it about this particular cooking competition that made you want to be a part of it?

 

A) I have so much respect for Gordon Ramsay not only as a chef but as a business leader, so I was specifically interested in “MasterChef” because I am a home cook, and I wanted the opportunity to learn from him.

 

Q) Going into your audition, how did you settle on the dish you wanted to make?

 

A) We were asked to create a dish that would represent our home state or region. I made an Apple Blossom Tart shaped like a flower because Arkansas state flower is the Apple Blossom. I served it with a Maple Crème Anglaise, Caramel Sauce and Raspberry Compote.

 

Q) What surprised you most about the audition process? 

 

A) I was surprised to learn that there are upwards of 40,000 applicants, and six thousand people were interviewed. They sent eighty of us to Los Angeles, and after some additional casting requirements, forty of us were chosen to cook for the judges during the filmed auditions. We only had forty-give minutes for the audition cook, which was really tough to get a pastry done in time!

 

Q) There were so many challenges that kept you sweating and pushing you to your limits. Which one was your most difficult and why and which was your favorite and why?

 

A) My favorite challenge was the Finale. I loved getting to come up with a progressive and balanced three course menu that represented my skill set and Southern heritage. The most difficult challenge was the Restaurant takeover at Hell’s Kitchen, but it was also one of the most exhilarating. I loved every part of working in Gordon’s restaurant.

 

Q) Cooking dish after dish for Gordon Ramsay, Aaron Sanchez and Joe Bastianich is obviously intimidating. Which chef gave you the best advice and what was it?

 

A) Gordon told me to continually edit myself throughout the cooking process and build upon flavor. He also told me to believe in myself, that I was a prolific cook.

 

Q) We saw you become super close to Reagan. Have you stayed in touch with her and any of your fellow contestants?

 

A) Yes, I talk with Reagan, Kolby, Kendal and Sav daily. But I also became close with a lot of the cast members and I’m thankful for the lasting friendships we created.

 

Q) Your finale meal was exceptional and even left the chefs in awe of your “I Love You Cake.” How did you decide on the meal you were going to make and how much time did you have to practice before going into the finale?

 

A) Thank you! I wanted each course to represent me or my Southern heritage. In the south we have access to wonderful agriculture, a vibrant farming community, livestock, fresh produce and seafood. My Lobster Succotash appetizer highlighted those wonderful ingredients including tomatoes, which is the Arkansas state fruit and vegetable. My entree highlighted root vegetables and venison, an ingredient that is very popular in Arkansas, and something my husband and boys enjoy hunting to provide for our family. My dessert was special because I took our “I Love You” cake, which was a typical layered cake, and I elevated using the dome shape and using higher level techniques like making mousse, mirror glaze and the crystallized raspberries. We had a week to develop our recipes and menu and were able to have a few run-throughs beforehand.

 

Q) What have you personally taken away from your time on “MasterChef” – either personally or as a cook yourself?

 

A) I’ve gained a lot of confidence in the kitchen, and I felt like I got a crash course on what it is like to work in the restaurant environment. I feel so much more experienced now and have the necessary tools to open a restaurant.

 

Q) What is next for you? A cookbook? Sous Chef in a restaurant? Your own show?

 

A) I graduated from culinary school with a Pastry Arts and Culinary Arts degree. I would love to have a show one day, but for now I have some really exciting things coming. I created a seasoning brand that will be available in a few weeks, and I developed a collection of Comfort Mats for kitchen and laundry spaces that are now available in Williams Sonoma. I’m working on a cookbook proposal, and I’m so excited that I have investors for two restaurant locations in Arkansas. I hope to expand locations across the South and beyond! I’m also continually creating and sharing new recipes on my website, Jennifermaune.com.

 

Q) What would you like to say to everyone who cheered you on while you competed on “MasterChef?” 

 

A) I’m grateful for people across the world who have cheered me on. From Turkey, to Canada, to across the US, I have received so many messages from supporters, including a lot of women who have said I’ve inspired them to chase their dreams and I’ve inspired their daughters to do the same. This experience was life changing and I’m better for it, and having support from so many people means the world to me.

 

 

 

 

Social Media: BLOG | INSTAGRAM | TIKTOK | PINTEREST | FACEBOOK