Beating many of the other celebrity competitors, Roger Black chopped, stirred, fried and grilled his way to be one of this year's Celebrity MasterChef semi-finalists. Working with the likes of the Roux brothers transformed Roger from a casual cook-at-home-type, to a culinary whizz. Read the interview below and find more about Roger's experience... How important was MasterChef to you?  To get to the final was a great shock to be honest. I never saw myself as a proper cook, but the great thing about this competition was the chance to learn a skill and get better and better at it. Winning for me was getting to the final. Where and when did you learn how to cook? When I was an athlete I spent a lot of time abroad, particularly in the United States. People competing in athletics have a very different experience compared to, say, footballers, when you normally have people cooking for you. I was always very independent and always cooked for myself - things like chicken, pasta and vegetables. But for this competition, I knew I’d have to develop my repertoire beyond that. I got a bit of help from a chef at the Hilton (a friend of another competitor, Tony Hadley). I basically faked it! Has your style of cooking changed since appearing on MasterChef? Yes, I’ve learned how to present things, which is really important - the trick is to keep things simple. I’ve learned stocks and sauces, but most importantly I’ve learned not to be scared - that’s the most important thing. I did try to do some very difficult things, like soufflé, which is the only way to get through, but I think the judges appreciated my attempts. Which dish of your own are you most proud of? I’m quite proud of my Irish venison with prune compote and red onion mash, which I only learned the day before. The judges were really complimentary about that, and my steak. I was just relieved not to have over cooked either! How did you practise your cooking before appearing on the show?
 I found myself cooking into the early hours of the morning
Time was my biggest problem. In between looking after my twin boys and all the corporate speaking I do, there was little time to practise. I found myself cooking into the early hours of the morning. The thing is everyone can cook, but most of us don’t have the chance to focus on it - we’re just getting on with our lives. Getting the right ingredients is a big demand on your time. Did you agree with all John and Gregg’s comments?Absolutely. The only time I was surprised was when they were complimentary when I didn’t expect them to be. The comments they gave were consistent throughout. How would you describe your style of cooking? I cook straightforward, standard dishes because I don’t have the time to experiment or source more interesting ingredients. I cook a lot of steak, lamb and, since MasterChef, my butternut squash risotto, which I have slightly adapted by adding some chicken. At times your cooking was quite chaotic, but this changed after your experience at Brian Turner’s restaurant. How did this improve the way you dealt with stress in the kitchen?Spending time at Brain Turner’s restaurant showed me the simplicity of good food, which brought up my game. Working at the hospital with the Roux brothers and doing the other challenges were all enjoyable experiences too. When I got back to the studio I didn’t feel I was at one with my cooking as the other two were, but my untidiness made for great TV! Were you disappointed with your performance on the final day?The only thing to go wrong was when sweat from my forehead made it into my Chantilly cream. The sweat seemed to make it curdle but the judges were still complimentary. What was the most lasting memory you will keep from the experience?Cooking for the Roux brothers at the Gavroche, where the likes of Marco Pierre White and Gordon Ramsay have worked, was an amazing privilege. My brother, who is a keen cook, would have loved to cook for them and was very jealous. The friendships I gained with Hardeep and Matt also made the experience special. Has MasterChef changed your life in any way?
I also keep a much cleaner kitchen, which I didn't do on the show.My wife and children are very grateful
I appreciate cooking more and if I go to a good restaurant I feel like I understand the food a lot better. I have learned that you can prepare a lot in advance, so I spend less time in the kitchen and feel like I’m a much better host. I now know there are certain formulas and sequences to cooking that I respect. I also keep a much cleaner kitchen, which I didn't do on the show.My wife and children are very grateful.
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