Amateur Chef Makes it Big
UT student and MasterChef Tanya Noble talks food, flavors and local foodiefavorites
May 29, 2012 | 11:28 am
Austin is a food-obsessed city. We love it so much that we’ve positioned trailers every five blocks to satiate our needs. And for good reason. The culinary talent of the Texas Hill Country rivals that of more cosmopolitan counterparts like New York City and Los Angeles. Culinary superstars like Paul Qui and Tyson Cole have put us on the Michelin map, but it turns out that the big guys aren’t the only ones making waves.
Tanya Noble, a University of Texas senior, hopes to be one of the top 18 finalists on this season of Fox’s MasterChef. The purpose of the show is to highlight the nation’s premier amateur chefs. This season, nearly 30,000 hopefuls auditioned.
“I was at home one night and randomly saw that they were doing a casting call for the show in Austin,” says Noble. “My dad likes the show and we had watched together before. The whole idea was kind of intimidating, and if it had been in San Antonio or Houston, I probably wouldn’t have done it. But since it was here, I felt like I had to give it a shot.”
Noble is a Texas student, but she is far from a native. She came to Texas from Indonesia where her love of food began. Her family had a cook, Arni, and as a small child she recalls spending a large part of her time in the kitchen. She would observe for the most part and sneak tastes whenever possible.
Her family also traveled quite a bit, which gave her an opportunity to expand her palate as a young age.
“Whenever we would travel, I always wanted to know what the food situation was. While my parents were concerned with historical sites and museums, I just wanted to know where we going for dinner,” says Noble. “I usually equate the places I’ve been with the food I’ve had there. Food is really my way of adapting to a new culture.”
The first time Noble really tried her hand at cooking was when she came to Texas for college. Without a cook on hand, she had to start figuring things out on her own. Fortunately, she had an older sister with an apartment and a kitchen that put the dorm microwave to shame.
“I usually equate the places I’ve been with the food I’ve had there. Food is really my way of adapting to a new culture.” - Tanya Noble
At first, it was about capturing the flavors of home. While Texas boasts the best Tex-Mex in the world (not verified, but based on personal experience, I am confident this is true), it lacks in Indian and Asian cuisine. So, that’s where Noble started. Then, as she started to cook more, she began getting more adventurous.
“[My sister’s boyfriend] Brian was a big catalyst for this. He is an eccentric chef that goes big. I started to follow in his footsteps. Instead of playing it safe, I started to cook out of my comfort zone and, as a result, I found out that I liked the challenge.”
Any cook will tell you that it’s much more fun to cook for a group than for yourself. So, Noble began to host dinner parties. It started with five friends. Within a month or so, the number grew to twelve. Six months in, they were averaging nearly 50 hungry co-eds.
“It was at this point that I realized cooking was more than just a hobby for me,” says Noble. “When I hosted these dinner parties, I looked like a mess with my hair in my face running around the kitchen, but I loved it. After almost four years of school and trying to maintain interest in my studies, I’d finally found something I was passionate about.”
It was at this time that the MasterChef auditions came around.
“After making it past the first round, I didn’t tell anyone. Not even my parents. I just didn’t want to have the you’re-supposed-to-be-focused-on-school conversation." - Noble
“After making it past the first round, I didn’t tell anyone. Not even my parents,” says Noble. “I just didn’t want to have the you’re-supposed-to-be-focused-on-school conversation. But when I made it into the top 100, I told them. And they were actually incredibly supportive and have continued to be throughout this entire process.”
We probed Noble about her MasterChef experience, but since the show hasn’t aired yet, she was pretty close-lipped. However, she did share some of her takeaways from the experience.
“When I first started, I really lacked confidence. In my kitchen, I’m the ‘master chef.’ But at the competition, I was up against some really tough talent,” says Noble. “But as I went along, I realized that yeah, these people might be better than me in some areas, but I was better than them in others. It taught me to recognize my strengths, as well as my weaknesses, and now I’m inspired to keep working and get better.”
Currently, Noble is apprenticing at Olive & June, the new Italian project from Parkside chef Shawn Cirkiel. She plans to head out to L.A. this summer where plans to continue her culinary education.
Before the interview ended, we had to ask this master chef about her favorite restaurants in Austin.
“After moving to Texas, I realized Tex-Mex is incredible. And the breakfast tacos from Mi Madres are my passion. They are authentic and delicious.”
Other favorites include:
- Backspace (another Cirkiel creation)
- Blue Dahlia
- Tam's Deli
- La Condesa
- Foreign & Domestic
Be sure to check out Tanya Noble on this season of Fox’s MasterChef, starting Monday, June 4th and Tuesday, June 5th at 8 p.m. CST.