Still pals after epic disaster
They might have been eliminated from the competition after cooking one of the worst dishes in My Kitchen Rules history but WA teammates Jess Anderson and Felix Kemmer hope the public doesn't judge their culinary skills on what they served up in last night's episode.
Kemmer and Anderson's three-course instant restaurant was a disaster of epic proportions, scoring just 43 out of a possible 120. The pair, left, who are long-time friends, received just three out of 20 from judges Pete Evans and Manu Feildel for their main course of confit duck breast wrapped in pastry and covered in brie cheese.
"My heart sunk (when I heard the score for the main dish). Without sounding up myself, I am a very successful person, I am one of those people who will do anything to get good feedback," Anderson said.
"For me the show wasn't about winning the money, I just know I am a good cook and I wanted to prove that to the country. When that happened I was pretty devastated.
"In the kitchen, both Felix and I were really stressed. We didn't communicate when things went wrong.
"We are both strong personalities, for us we said the most important thing was to come out of the show still mates and we still are."
Mine worker Kemmer said he had a meltdown about having people at his Dawesville home and having to prepare a dinner party in his tiny kitchen.
"I wasn't prepared for the pressure that comes with it. Having so many people in the house, I am a pretty quiet, withdrawn person and having all that going on in my house took me out of my element," he said.
Despite the disastrous cook-off, the duo said they still hoped to have some future in the food industry.
"Pete Evans offered me work experience because I was so passionate about cooking and I have already worked in two of his restaurants in Melbourne," Anderson said, adding that she hoped to set up a dinner-party business with her new boyfriend after the show wrapped up.
Kemmer has gone back to work at the Solomon mine site in the Pilbara but dreams of one day of operating his own gourmet seafood truck.
