Clara Lim for MasterChef: The Professionals series 19 Heat 2 / © BBC/Shine TV Ltd
Age: 32
Lives: Dulwich via Singapore
Current Position: Sous Chef
Where do you currently work?
“Rambutan, a Sri Lankan restaurant in London Bridge.”
Who or what inspired you to become a chef?
“I fell into cooking by accident; I didn’t really have an interest in food until I had to cook for myself at college and started watching cooking videos online. I initially wanted to be an audio engineer for musicals and did manage to work as one for a couple of years. But thanks to my neurodivergence, I found a fixation in cooking and never really looked back.”
How would you describe your cooking style?
“It is vegetable-focused, seasonal cooking. Inspired by flavours and techniques of the countries that I’ve lived in, and the different restaurants I’ve worked at throughout the years.”
What are three ingredients you couldn’t live without?
“Mushrooms, oat milk, tofu.”
Why did you take part in the show?
“I took a risk and applied, never thinking it would go anywhere. I wanted to push myself and engage in something new and challenging, and explore what my individual cooking style could look like, simultaneously getting the chance to meet other chefs and learn from them.”
The new series of MasterChef: The Professionals is ongoing on BBC One and iPlayer.
