It was decadent, not overly sweet, and great texture. My favourite and most successful dish showcased was a dark chocolate set ganache, with chocolate soil, torched pineapple, salted caramel hazelnut sauce and a raspberry tuile. I had to submit a 5 course tasting menu that’s seasonal and showed my style as a chef. It included multiple interviews over FaceTime (as we were in first lockdown). The selection process took 1-2 months in total.
My goal is to have the first British-Bangladeshi fine dining restaurant with a Michelin star!īurhan Ahmed became the first contestant of Bangladeshi heritage to compete on the BBC’s coveted cooking show MasterChef: The Professionals last week.ĭuring two pulsating episodes, the young 23-year-old served a number of outstanding dishes that drew praise from judges Marcus Wareing, Monica Galetti and Gregg Wallace.Īlthough Burhan missed out on making the semi-finals, we caught up with the chef, who goes by the nickname ‘Bunsen’, to find out more about him and his ambition of one day launching the “first British-Bangladeshi fine dining restaurant with a Michelin star”.įtLion: Talk us through how rigorous the MasterChef selection process was, including some of the dishes you showcased? Interview: MasterChef The Professionals Burhan Ahmed
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