Ex-barrister wins Master Chef 2008

James Nathan on MasterChef 

James Nathan, an ex-barrister from Bristol , won MasterChef 2008. Already enjoying a huge fan base since winning the title in February, things are seriously beginning to sizzle for the 33-year-old chef.

He's had interest from Michelin Starred chefs since being crowned 'King of the Kitchen' and is now moving back to his native UK from Spain to begin his professional career as a celebrity chef. He tells Vanessa Wozniak about his long journey from courtroom to kitchen...

Firstly, congratulations on winning MasterChef! How did you feel when you found out?

I have never really been able to believe it; each time I got through a round I was surprised because the other competitors were just so good. Even in the final I was not sure I had done enough to compete with Emily’s incredible imagination or Jonny’s superb high standards. In the final I was overwhelmed because I was exhausted. I was so proud that I had held my nerve for so long through such a grueling final. It meant I could realize my dream of working as a professional chef, which is all I have ever wanted. To have arrived at that one point in my life where everything I have ever dreamed of was about to come true felt truly amazing. I am just so lucky to have found a career I love so deeply and am excited that I can now enter the profession at such a high level.

You are an ex-barrister. Why did you give up the legal profession?

My pupil master, Chris Taylor, said “James, you’re just too nice to be a barrister!” and he was right. I was a round peg trying to fit into a square hole. I just didn’t suit law. I have a hectic mind most suited to the kitchen and a creative flare that just couldn’t be expressed through law. I also like to flirt dangerously close to the edge of disaster and am a bit of an adrenaline junky; qualities that are perhaps not appropriate when dealing with serious criminal matters! My characteristics are so much more suited to the kitchen. My life just makes sense now whereas before it did not have such meaning.

What was your lifestyle like before you gave up the profession and how is it now?

I never made it beyond the junior ranks of a squatting criminal barrister so, as those in the profession will know, I was poor when I gave up my career. My lifestyle was fairly mediocre then and my wealth hasn’t changed in that regard. However, I know that I can now be more fulfilled as an individual and be a far happier person and that is what this journey has been all about. It has never been about fame or wealth; I just wanted a job I love.

Do you have any regrets?

The only real regret is that perhaps I should have made this decision earlier and not burnt up a lot of my youthful energy pursuing law when I could have been mastering culinary skills. However, I am not sure I was truly aware of what I wanted or how important it is to find a career that you are truly passionate about. I am now older and wiser and can appreciate how fortunate I am to have found my niche in life. I am now at a stage where I can grasp this opportunity and make the most of it.

You live in Spain with your family. What are you going to do now that you have Master Chef under your belt? It must have opened up a lot of doors for you!?

We are selling our Spanish house so that I can move back to the UK and begin working in professional kitchens. I have had a great deal of interest from the press and I am just waiting for that to die down so I can concentrate on taking up the offers that are starting to come in. It is quite incredible to be taken seriously by Michelin Starred chefs and I will be working in the best kitchens I can to hone my skills from those of a talented amateur to those of a seasoned professional.

What qualities to you need to possess in order to be a Master Chef?

You have to have the drive and desire to work in a commercial kitchen. The Masterchef competition is designed to drag you up to the competency of a professional chef. Kitchens can be sweaty, intense places not usually associated with fun and the only way you will survive in them is if you are truly passionate about great food. You need to instinctively know what food combinations work well together and how to get them onto a plate efficiently and so that they look good. You have to have deep reserves of energy to see you through the laborious workload of the kitchen. For me, I get a thrill every time I walk into a commercial kitchen. The simplicity of a chopping board and sharp knife is an iconic image in my mind full of possibility. If you feel these sensations when confronted with food preparation you have no choice but to pursue a career in food.

You’re probably sick of this question? But have you any good, quick meal recipes that time-pressed individuals can easily whip up at home?

One really great, simple pudding I discovered was to melt about 100 g of white chocolate and stir in a drizzle of hot water then fold this into about 100 ml of whipped cream. Chill this then you can fill a pastry case with it and add summer fruits on top or put it in a glass with a fruit compote. Starting with a simple template like this you can just play with it and add flavors that go and serve it in any way that you can think up. I hope that helps!

 Interview with Vanessa Wozniak vwozniak@lawandmore.co.uk