Bri Baker shares her thoughts on returning to the MasterChef kitchen and wanting to learn more about Vietnamese cooking – Interview

In the second mystery box challenge of the MasterChef: Back to Win season, it was all about creating Vietnamese dishes. And for some chefs this was a true challenge, especially when combined with the fact that everyone had to use all 11 ingredients in the box.

Sadly, one of those chefs was unfortunately Bri Baker, who had previously struggled during the southern fusion challenge when she pulled the flag for Vietnam. Unfortunately for Bri, this time around she was unable to save herself with her dish or plating, and in the end she was the chef eliminated from the competition.

While we are sad to see Bri go, we were also excited to get the chance to chat with her about her return to the MasterChef kitchen and what is next. Of course, this was also a chance to reflect a bit on that last challenge too. So if you are as much a fan of Bri as we are, check out what she had to say in our post-elimination interview.

MasterChef’s Bri Baker shares her thoughts on returning for the Back to Win season

Guilty Eats: What was your favorite part of being back on MasterChef?

Bri Baker: “I think one of my favorite parts of being back was reconnecting with the other contestants, especially Fred. Fans of the show are well aware that we’re close friends, thanks to our original season together, Season 10. So that was one of my favorite parts.

And then I’d say that my other favorite part was really just showing the growth that I’ve achieved in a short amount of time. Because Season 10 wasn’t that long ago.”

GE: What would you say was the hardest part about being back?

BB: “The hardest part about being back was the pressure of knowing that nobody wants to hear you’re at the same level, or even worse, you’re worse than your original season. So there was a lot of pressure to demonstrate the growth, especially in the apron bottles, because they’re judging you based off of that one dish. So I would say that the apron battles was probably the most pressure that I felt throughout the season.”

GE: With the mystery box challenge from last night, what were your thoughts when you saw what your ingredients were, and that you had to make another Vietnamese dish?

BB: “Well, it’s really funny. I mean, I don’t think I’m somebody that hides my emotions on my face very well. And knowing me, I think if you watch it, you can kind of see the the disappointment and the sheer terror that was on my face when I saw the Vietnamese ingredients because I had just been in the bottom for the Vietnamese fusion. That was the flag that I drew. So it was truly a little bit of PTSD when I saw the ingredients.”

GE: Do you wish that you had done a different dish or is there anything you wish you had kind of like done differently last night (or whenever the actual challenge took place)?

BB: “I try not to think that way. Because it’s would have, should have, could have, but I mean, it’s impossible not to right. So, of course, I’m like, if only I had done this or that or XYZ. And what a lot of people don’t realize is that not only is it a struggle to use the Mystery Box ingredients, but also we don’t know what’s going to be in the pantry. So even if you think right away, like oh, this would go amazing with scallops or sea bass or whatever that may be, they might not have that in the pantry. And that’s kind of what happened to me. I originally was thinking of doing a steamed white fish, which truly would have been more Vietnamese, but they didn’t have white fish. So the closest segue was either cat fish, which I didn’t really want to work with or salmon, so I went to the salmon.”

GE: Moving away from last night’s challenge, what was your favorite challenge this season?

BB: “Hands down the Horse Town USA challenge where we cooked at the rodeo. Obviously, we won with me as the captain, but that’s not even the reason why it was my favorite. It made me feel like I was back home in Texas. Filming in California, we’re there for quite a while so of course everybody gets a little homesick. So that was really, really nice. And also, as stressful as they are, I kind of love the team challenges because it’s a truer environment to how you really would be cooking in a kitchen. So I loved that day.”

GE: What do you hope viewers took away from watching your return to MasterChef?

BB: “I hope that viewers noticed not only my culinary growth, but also my personal growth. I really got pretty heavily ridiculed my first season for not being able to handle critiques the best. It would always really upset me and I cried many of the episodes. Really it was just because it meant so much to me and not that it didn’t mean as much this time around, but I’ve really been working on handling critiques with a smile and seeing the positive in everything.”

GE: Would you do this again?

BB: “I absolutely would do this again. It was so much fun. And I mean who wouldn’t want to cook with Gordon Ramsay, and Joe, and Aaron and be a part of all of the amazing experiences?”

GE: There are so many culinary competitions out there are there any others that you’d love to be a part of?

BB: “You know, if they still did it, I would for sure want to be a part of the Next Food Network Star. I think that one would be so much fun because I love the aesthetics of food. And that translates really well to video. Currently I do a lot with social media, but having my own food show would be like the ultimate dream. So that’s a show I would really love to do if they ever brought it back.”

GE: Is there something that you would like to do next, like some kind of challenge for yourself that you have?

BB:  “I definitely want to educate myself more on Vietnamese cuisine. It’s such a beautiful cuisine, and I don’t feel that I did it justice in either application on the show. So I definitely plan to maybe eat at a few local Vietnamese restaurants, gain some inspiration there, and maybe try to recreate some of those dishes just for my own well being.”

GE: What is your favorite dish to make and plate?

BB: “That is tough. I love a good modern, French style as far as the specific food. My favorite food to cook is scallops because I feel like they’re such an amazing blank canvas. You can really do quite a bit with them. So anytime that I’m having people over and want to make them a nice dinner, I tend to do scallops and then with some sort of modern French application.”

GE: And one question we have to ask: What is your favorite guilty eat?

BB: “Well, being a Texan I love my fried chicken. So I would say that fried chicken is definitely one of my guilty eats or really anything truly southern like sweet tea, fried okra, anything like that.”

To follow Bri beyond her MasterChef journey and maybe catch a glimpse of some of her friends from the show (like Fred), check out her Instagram. You may even find some plating inspiration while you are there.