WELL, it was a good deal tighter than the General Election but Exose Lopo-Ndinga made it into Finals Week of BBC Two’s Masterchef: The Professionals. After a surprise glitch with his pudding in the second semi-final Chorlton-raised Exose must have been holding his breath before the judges’ decision to pick him ahead of rival chef Andrew Durham.
Third contestant Birmingham’s Stu Deeley had already swept through automatically – a position Exose, a chef de partie at James Martin Manchester, had become accustomed to at every stage of this year’s cook-off competition.
Now from the 48 chefs who started just four are left to slug it out in the 2019 Grand Final on Thursday, December 19, when the finalists are given three hours to cook a starter, a main course and a dessert.
A former Great British Bake-off contestant with his own cake business sideline, Exose specialises in desserts and pastry. Witness the cherry soufflé, pistachio crunch, sour cherry sauce and sheep's milk yoghurt sorbet that wowed judges and national food critics alike in an earlier round. Or his chocolate and orange mille feuille puff pastry, Cardamom ganache, orange diplomat, orange gel, candied zest, torched segments, orange sorbet with a glorious chocolate bar ‘side’.
The savouries have proved pretty sensational too from the 22-year-old. Such as duck breast, chimichurri sauce, sweet potato three ways. But the pressure seemed to tell when it came to that dessert of chocolate mousse, cocoa nib tuille, sable breton, candied hazelnuts, passionfruit jelly and chocolate glaze. Judge Marcus Wareing, while praising individual components, told him: “You have done some very special desserts so far; unfortunately this does not come close.”
After the programme aired Exose Tweeted: “Tough day in the kitchen today, This is how the dessert looks on a good day.”
There is a remarkable composure about the young chef and ToM has every confidence he’ll bounce back in the final against some very tough opposition. His rise is no surprise to those who have followed his career. One of seven siblings from family with roots in the Congo, his fledgling culinary career was inspired by his mum Marie-Claire’s home cooking in Chorlton.
He told us: I’ve always felt most at home in the kitchen. It’s where I come alive. It’s no surprise to my family that I ended up becoming a chef. Though they’ve been quite taken aback to see me appearing on the telly.”
Exose attended Manchester Academy High School where he studied Food Technology, Hospitality and Catering. It was there that his passion for cooking began to take shape. This was followed by two years at South Trafford College, study chef skills.
Exose joined the team at James Martin Manchester four years ago and has since worked his way up to chef de partie and head of pastry. Earlier this year he won Chef of the Year 2019 at the Caesars Entertainment Chef & Bartender Awards.