This Sunday a new season of the Chilevisión cooking show opens. The three chefs gave their keys to BioBioChile.
This Sunday will premiere a new season of Chef’s Disciple. This installment will bring together the most prominent contestants from TV cooking shows, such as Masterchef, Top Chef or the Chilevisión space itself.
Without going any further, in recent weeks it had been confirmed that participants such as Giovanni Cárdenas, Daniela Castro, Víctor Díaz, Camila Ruiz or Faryd García, among others.
This year, one of the big changes in the show will lie in the makeup of its chefs: Ennio Carota, Carola Bazán and Sergi Arola, will be joined by Yann Yvin.
The judges in The Disciple of the Chef
For ‘China’ Bazán during this cycle, a much higher level of competition will be noted than in previous episodes.
“The level is super difficult. It’s high, because everyone is ‘pro’, everyone catches, so for me the competition looks complex (…) It will be more focused on gastronomy, there is not so much time to party (laughs)”, told BioBioChile.
“I want someone from my team to reach the final, and I hope I won it, but it’s complex, because I have to get very creative. It’s impressive because everyone knows, so the levels are good. It’s not like the previous seasons where, for example, they didn’t know how to hold a knife, now the slogans are more complicated and demanding”, he added.
A similar opinion is held by Sergi Arola, who assures that he will continue with the same intensity during this new cycle.
“I think it’s coming stronger than ever, this is going to be a great culinary battle, possibly the greatest. They have come from everywhere, programs, so they are the best of the best in Chile, it will be unmissable. I will try to give perfection and seriousness”, assured.
Finally, Ennio Carota put the emphasis on the level of competition that will be seen in the program, taking into account the prize for the winner
“It is a different season than what we have been seeing. We have all raised the level of gastronomy. There is a mix between professionals, semi-professionals and amateurs with a very high level. Thanks to them we continue promoting the kitchen”, concluded.