Chicago Native, Sheetal Bhagat, appeared as a contestant on FOX's Masterchef reality show.
A Chicago woman of many talents, passions
While some talk about their dreams and goals, Sheetal Bhagat of Uptown — local celebrity, amateur chef and singer — really makes hers happen.
Chicago Native, Sheetal Bhagat, appeared as a contestant on FOX's Masterchef reality show.
Most of us enjoy both food and music, but these two loves rarely meet in a tangible way (except, perhaps through the talents of a tableside accordion player). But Sheetal Bhagat, a classically trained singer and renowned amateur chef, gives the intersection of these two passions new meaning.
This 38-year-old Chicago native has been known locally for her vocal performances and her now-closed cooking class business, Fat Mango Kitchen, for years. But her fame was launched to a national level when she appeared as a star contestant on FOX’s Masterchef reality show this summer.
Throughout the 13-episode series her fan-base rapidly grew, in part because she chronicled her experiences week-by-week through her blog, which gives first hand, behind-the-scenes insight into the show, as well as her local interests and connections.
Four months after the finale of the show aired, Sheetal is still enjoying her success, while renewing her focus on music, as well as food. She has become an inspiration to people throughout the city and the country for her ability to embrace her talents and pursue her dreams to completion.
Well Community caught up with Sheetal after a busy holiday season full of cooking demonstrations, catering events, seasonal concert performances and lots of planning for 2011.
On MasterChef
If you are not familiar with the show, Masterchef is a competition reality show which challenges aspiring home chefs to excel in a series of cooking challenges. Sheetal made it to the top four in a field of 30 chefs who were chosen for the first episode after auditioning with thousands of others.
What inspired you to audition for Masterchef?
A girlfriend of mine sent me information about the show. I audition for music events and parts all the time – so when I saw it was for food, I was intrigued. So I auditioned. I thought it would be good practice for future auditions. I didn’t put any pressure on myself.
Did you see yourself actually getting to be on the show?
No way. It was January 24 and I waiting outside in a huge line, with my example dishes getting cold and I wondered why I was bothering. When I got past the first round, I still never thought in a million years I would make it on the show and that I was a long shot, but before I knew it, I made it to the 4th round and then I thought, ‘Wow, this could actually happen.’
Any good stories from behind the scenes?
I had already won the venison challenge — which was crazy because I had never cooked it before – so I had an opportunity to choose the main ingredient for the next challenge. When I found out it was a dessert challenge, I knew I was in trouble because I’m not a dessert person. So before the challenge, I was talking to the judges about why I chose vanilla over the other ingredients like berries. They started teasing me and Graham, one of the judges says, “now you wouldn’t want to get fat eating all those goose berries.” It was really funny at the time – but they didn’t put it on the show. It was the most genuine, real moment I had with the judges.
Unfortunately, anyone who watched the show knows how this challenge ended. My cake didn’t cook, so all I had was custard and vanilla-infused crème. It looked like baby food, and that was it for me.
What inspired you to record your experience through your blog?
Before I left for the competition in LA, my sister gave me a blank journal. So I wrote everything down every night. I decided to put it online when the show was airing so people would get involved in the story.
We heard you are thinking about turning the entries from the blog into a book. Can you give us a sneak preview into what it will be like?
I always expected to put a CD out, not a book. But here I am. The book is in the making but currently on hold. I can tell you that it is not a cookbook — that will come later. It’s a memoir of stories from the show and my life that are connected to food. Some are personal — like first dates, insight into my life as a chef, how food comes up in my careers as a musician.
On Chicago
What do you like best about Chicago?
I love the fact that it’s a real city. LA is nice weather, but you have to drive everywhere. New York was too much of a city, too congested and dirty. Chicago is a perfect blend. It has great food, it’s affordable, has good public transportation, and is easy to drive around if you need to.
What do you do to stay healthy in the city?
In the summer I play beach volleyball at Montrose and North Ave. beaches (which is another city thing about Chicago!). I play nearly every day until my work schedule gets in full swing in the fall. In the winter I play indoors. Sunday afternoon is the only day I take off.
What are your favorite North side businesses, organizations?
I love Spacca Napoli in Ravenswood for their fresh ingredients. My favorite Thai place is Thai Spice on Devon Avenue. I also love Marigold in Uptown. Café 28 in North Center and the Brownstone Tavern on Lincoln Avenue. Oh and Mrs. Murphy & Sons in North Center is very close to my heart — I hosted all of my viewing parties there when Masterchef was airing.
On singing
When and how did you start singing? Why?
My mom, dad and grandma are all singers. I’m the oldest child in my family, so in the five years before my sister was born, my parents spent a lot of time educating me on ear training from a very young age. So that set the foundation.
What does singing mean to you?
Singing is a strong connection to my parents, my heritage, and it is also my career. I really love what I do and I always try to keep that in mind when my throat hurts and I am singing at a midnight service on December 25, and I have to get up at 7 a.m. for another one.
People wondered if I would give up my life as a musician for culinary arts, but I couldn’t. It’s such a big part of my life and wellbeing.
Now that you have excelled on Masterchef, is American Idol next?
American Idol is a wonderful venue but not for me. I’m not a pop singer. My degree is in classical voice so I’ll stick to that.
On cooking
What is your philosophy on food?
Fresh, seasonal ingredients, nothing canned, additive-free. In our society we view canned food as a quick fix, but eating so much processed food can affect our long-term health. I grew up eating my mom’s cooking with all fresh food and lots of spices rather than fats. That was common sense and that is the way I cook. I also hate wasting food and do it as little as possible.
Your mom taught you to cook?
Yes. My mom and my sister. When I was growing up my mom would make fresh Indian food every night. If we wanted a change of pace, she would make a Chinese dish with an Indian twist, or other combinations of foods. I learned to cook by watching her. She wasn’t giving lessons in the kitchen; I just absorbed it.
Do you have any advice for people who are just starting to cook with fresh ingredients?
Cooking with fresh foods takes longer than with canned or packaged food — and trying to do and time everything at once can stink. But there are shortcuts that you can take such as using pre-made spicy blends cooking and freezing in big batches, or using a slow cooker recipe. You can also do a lot of the more time-consuming parts of recipes ahead of time and then put it in the fridge until the next day, when all you have to do is the final steps.
Where do you buy your ingredients?
I like to shop at Edgewater Produce. If they don’t have something, I usually go to Jewel, Dominick’s, Whole Foods or Stanley’s.
What are the top 5 ingredients you like to use at the moment?
- Truffle oil
- Chihuahua cheese
- Root vegetables
- Parsley – flat leaf
- mushrooms
What are the top 5 spices you like at the moment?
I have about 50 in my cabinet. Well, salt and pepper doesn’t count, so:
- Cumin powder
- Thai curry pastes
- Palm vinegar
- Seasonal fruit
- Other infused vinegars
On pursuing your passions
It takes a lot of courage and confidence to take risks in the way you have. How do you do it?
I have a passion for many things. For some people it stops there. For me, if I have an interest, I have to be the best at it. I don’t do things half way, so when I have a goal, I go after it. That comes from my parents. They always told me and my sister to have confidence and courage and to take chances. What is the worst that can happen? I don’t ever think I’m going to fail, but rather think about how I will succeed, and if I don’t, what I will learn. That mentality takes away the pressure and the fear of failure.
You have called yourself a “maestra chef.” What does that mean?
Well, a maestro is a master musician. So I’m technically calling myself a “master musician chef." I am not a culinary master, but in this way I can hint at my love of music while playing off the show title and my love of food.
If you would like to meet Sheetal in person, please attend our upcoming event, “Exploring your Creativity: An evening with a Masterchef finalist” at UnCommon Ground on January 24. To register and to get more information, visit the Well Community events page, or call 773-465-9801.
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