Famed chef Gordon Ramsay is bringing MASTERCHEF (working title), a newculinary competition series based on the smash hit U.K. and Australianformat, to FOX. MASTERCHEF (working title) will take wannabe chefs whosimply cook as a hobby and have absolutely no experience in the foodindustry and attempt to turn one of them into a MasterChef.
Contestants on MASTERCHEF (working title) will be put through the paceswith various challenges as they compete head-to-head to createdelicious dishes. The series will serve as a unique platform for peoplefrom all walks of life who want to follow their dream of working as aprofessional chef. These everyday at-home cooks will have theonce-in-a-lifetime opportunity to show their passion and excitement forfood as they are put to the test and judged by world-renowned chefs.
"Gordon Ramsay is the biggest cooking star on television today and oneof the most dynamic personalities on FOX, so we jumped at theopportunity to work with him to bring MASTERCHEF to the U.S.," saidMike Darnell, President of Alternative Entertainment for FoxBroadcasting Company. "MASTERCHEF searches for people who possess thatperfect blend of creativity, innovation and passion for creating greatdishes rather than focusing on running a kitchen that earns them thetitle of MasterChef."
"MASTERCHEF has already become a cultural phenomenon in the U.K. andAustralia, breaking ratings records in two of the world's biggestmarkets," said Mark Koops and Howard T. Owens, Managing Directors ofReveille. "We're excited to work with FOX to replicate that successwhile bringing a fresh, new U.S. spin to this proven format."
"We're excited to work with FOX and Reveille to make MASTERCHEF a hugehit," said Pat Llewellyn, Vice President of One Potato Two Potato."With GORDON RAMSAY: COOKALONG LIVE and now MASTERCHEF, One Potato TwoPotato is proud to be bringing the biggest food shows on the planet toFOX."
Chef Ramsay will challenge and coach the amateurs all the way to thefinish line. However, known for his explosive outbursts, he won't beafraid to tell the chefs the cold, hard truth about their cooking alongthe way.
-press release
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