Ever wondered how the completed, slickly edited, television programmes we see differ from what actually happens in the studio? I do. I think about it quite a bit. I cry “nooooooo!” when a Masterchef contestant responds to the question “what will you be cooking for us today?” with “well, Greg, I’ll be making a chocolate fonant” or, even worse, “a souffle, John”.
Think of the heat, the pressure, the time constraints, the oven you’ve never used … and do you normally have a gurning, bald man stood behind you shaking his head, muttering “you’ve only got 5 minutes until Jay Rayner wants his souffle, mate”?
The Daily Mail cried fowl over Tom’s apparent flop in the souffle department with The BBC explaining that more than one can be made and “As time is called at the end of cooking they must put only one up to be filmed, tasted and judged,” the statement added. “We always cut back to the shot of the food as it was when first plated up as a reminder of how the dish looked before the tasting.”
Pretty straightforward to me. How often are shots of a half finished meal inter cut with the original clip of the (usually dry rather than) fabulous fondant? It’s there to remind us of a glorious plate of food before Pudding Face has licked it clean.