She was one of the youngest contestants in MasterChef, now 21-year-old Sharnee Rawson tells Woman’s Day her next step in the food industry and which fellow competitors inspired her during the competition.
Has it been strange adjusting to reality since leaving the house?
Yeah, it has! There’s so much freedom [laughs] obviously it’s nice waking up and not having to be on camera every day. That’s something you never quite get used to so it’s been really lovely coming home.
What have you been up to since?
Yeah, quite a few things. I’ve definitely thrown myself into the food industry. My primary focus has been working with my mum’s catering company full-time at Chow Baby on the Sunshine Coast.
We’ve been doing revamps of the menu’s and focusing on expanding the company. As well as that I’ve been working part-time as an assistant at a cooking school and I’ve also been doing lots of work experience and food writing which has been really fun.
Has MasterChef opened any of those doors for you?
Yeah, absolutely. I think with the catering company with mum, I just needed a push to start so it’s definitely given me that. But in terms of the food writing, I don’t think I’d have the opportunities I have at the moment without being able to say ‘Yep, I was top 10 MasterChef and I’m here to work hard.’ I wouldn’t be able to do all the stuff I’m doing without it.
What made you audition for MasterChef? Did you watch the first season?
I watched it a little bit. But I think it was just that I was doing law and my heart wasn’t in it and I really had this passion for food but I didn’t really know what I wanted to do with myself. So MasterChef was just a really good opportunity to explore it and all the different avenues it can take you in.
Wwhat made you choose to study law?
I’ve always had a really strong sense of justice and what’s wrong and right and I think that kind of led me into a legal field. I also had a really strong interest in politics. I represented Queensland in new parliament when I was younger and it was kind of a natural progression, especially when I got the marks to get into a law degree and I got a scholarship. That was the path I took myself in.
Do you think you’ll go back to law or are you dedicated to food now?
I’ve been thinking about going back to study part-time next semester and I just don’t know if I can get my head there. I’m loving what I’m doing and I’m enjoying myself so much I’m not sure if I can go back to something I don’t have the passion for.
You were one of the youngest contestants on the show. Are you happy with how far you came in the competition?
Absolutely! Number 10 out of 8000 people, you’ve just got to be happy with it. I don’t think there is any possible negative thing I could say. And I think my pressure test was a bit of an atrocious performance but overall I’m so proud of myself and I’m so happy with how I went on the show.
Being one of the youngest, do you think you had more to learn then the older ones?
Yeah, but you learn a lot from them and the judges and the challenges. The other contestants are an excellent resource as well. They’ve obviously been cooking a bit longer than I have, some of them have done travel or different cooking courses. There’s a whole bank of information there that you’d be silly not to use.
Did anyone hold out on you? Because you are all competing against one another.
I’d love to say yes but the truth is everyone was really helpful and we did all share knowledge. It’s a sad and boring truth [laughs].
Who were you closest to in the house?
I was close to a lot of people who left fairly early on. I loved Devon and Sarah, who were kind of gone in the first week. And during the competition I got really close to Skye and Jake as well.
And Skye left just before you?
Yeah, it was sad. We were both the Queensland girls!
Do you think you’ll stay in touch with any of the other contestants? Or have you?
Yeah, absolutely. I have it’s been great. It’s really funny texting each other through the show.
Who should win the competition and why?
I’ve got two favourites that are left in the running and I think Callum and Adam would both be great Masterchefs. Callum because he inspires himself so much and he is definitely the most dedicated contestant. And Adam does really brilliant food and has a real interest in it and he can put his own little quirky twist on things, which is really fantastic. Either of those two.
You’ve obviously learnt heaps but can you pinpoint the most important thing you’ve taken from your time on MasterChef?
Yeah, it’s going to start a little bit cheesy, but really trust yourself. First instincts kick in for a reason and they’re normally the right ones so trust yourself, have some confidence, go with your instincts and it normally all works out right. And it can kind of be applied to everything in life but for me it applies really well to food as well.
Do you think that’s what let you down in the pressure test?
Definitely. That was a big learning curve that pressure test, even though it was a bit late.
What was hardest for you in the competition?
The pantry picks were the worst.
What is the most memorable comment you received from the judges?
I don’t know if it made it to TV but Matt Preston said I’m in intelligent cook and you could see the way I thought out my dishes. So I think about food in an intelligent way and that for me was a brilliant comment.
What was your most memorable challenge?
The cruise ship was pretty epic but definitely a very intense situation. And the kids’ party was a lot of fun, even though I was on the losing team.
What was your biggest achievement?
Making it to top 10.
Did you expect to make it that far?
No. I didn’t think I’d get into the top 24 let alone the top 10. I feel extremely honoured.
I read somewhere that in maths class you used to write sample menus on the back of your book instead of listening to the teacher. What would be on your ideal cafe menu?
[Laughs] I did. I’d love to do it one day but it’s not an immediate goal. I’m thinking about but it’ll always be in the back of my head. I love a good lazy Sunday breakfast. When you go to Sydney and Melbourne a lot of cafes do all-day breakfasts but in Queensland after 11 o’clock there are none to be seen!
I would love to have really gorgeous house-made muesli with dried figs and some yoghurt then I’d love to do really good quality fresh stuff with a menu that changes every day. That would be pretty perfect for me.
Do you still have any of those books from high school?
No. After year 12 I destroyed all my books [laughs].
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