Masterchef: The Professionals viewers left split by Luke’s ‘proper Sheffield’ dessert
Sheffield chef Luke Rhodes impressed the judges and viewers on this year’s MasterChef: The Professionals with some bold dishes, but his final one split opinion.
Luke Rhodes, who lives in Woodhouse and is a senior sous chef at the University of Sheffield’s Halifax Hall hotel, made it to the semi-finals of the annual series before going home on Wednesday.
In the cook-off, the 26-year-old made a main of pork fillet with brown butter mash, celeriac puree and an apple and cider jus, followed by a vanilla custard mille-feuille and rhubarb dessert, inspired by his childhood memories of snapping raw rhubarb from the garden and dipping it in sugar.
Unsurprisingly, the “proper northern” dessert went down well this side of Watford Gap.
Ben Green tweeted: “Raw rhubarb dipped in sugar - the BEST way to eat rhubarb! Proper Sheffield.”
Sophie Luke posted: “Bart produces a lamb dish with unrendered fat but @lukerhodeschef who cooked a proper northern dish including brown butter mash and rhubarb and custard leaves. I’m so disappointed.”
But while it proved popular with some viewers, others weren’t impressed.
One person wrote: “Love Luke, but his rhubarb tuille looks like a slice of pepperoni. Wouldn't have been out of place on a pizza.”
Simon Davidson added: “Luke. Sorry mate but I hate rhubarb.”
And despite his food proving popular among the judges, Luke was sent home.
Following his exit, Luke said he will never forget his experience on the show.
The Sheffield College-trained chef, who became a father just four days before he first cooked in the competition, has already stated his goal of achieving a coveted Michelin Star by the age of 32.