Cammeray carpenter Jonathon Hooper downed tools for the reality television kitchen
Jonathon (Jon) Hooper, 29, worked in an office for many years, which was difficult for someone who says he can’t sit still. In his last job in recruitment, Jon had to use a standing desk and even had an extra-long headset so he could pace the office while on the phone.
“I couldn’t stay in one spot,” says Jon. “And I think that was the turning point for me, when I thought, ‘This is not going to be something I can do for the rest of my life, or I’ll go crazy.’”
During COVID-19, Jon had what he calls a ‘quarter-life crisis’. He reassessed his life and found carpentry, working with a builder friend. He was out in the sun using his hands, listening to music and decided he never wanted to sit behind a desk again.
This year, Jon, who has lived with his ‘nonna’ Sandra since he was 17, becoming estranged from his parents, has been bringing that boundless creative energy to the MasterChef kitchen.
“That creative aspect in carpentry and in food definitely comes into it,” Jon says. “I love to be busy, and I love to do stuff with my hands. I can’t sit still.”
The kitchen has always been an escape for Jon, and he began cooking at a young age.
“My guilty pleasure is a Bunnings snag,” Jon says. “Sausages on bread were probably the first thing that I started making. And still, to this day, I absolutely love it.”
Unfortunately, Jon was eliminated from the MasterChef kitchen after the second week and it was even more unfortunate that it was his nonna’s ragu that saw him leave the competition.
“I had a few personal things going on,” says Jon. “Nonna wasn’t too well and I was a bit homesick. I found it pretty hard to be away from her.”
Jon had led a team challenge which put them into elimination. He then had to recreate a childhood dish of judge and former contestant, Andy Allen. Jon made a cheesecake which landed him in the bottom five. The ragu dish then saw him out of the competition.
“It was a combination of looking at uninspiring food and feeling homesick,” Jon says. “It was not my best cook.”
Jon says his experience on Masterchef was incredible, and he wouldn’t change it for the world.
“It was a whirlwind,” he says. “I still remember the first cook. It was so daunting. The pantry itself is one of the most amazing things I’ve ever seen. It’s like a grocery shop on steroids. You just don’t know where to start or where to look.”
Jon says the judges were incredibly supportive and provided a wealth of experience and knowledge to help contestants improve their skills.
He believes the best dish he cooked in the MasterChef kitchen was pork belly skewers, with all the contestants milling around him as he fried them on the hibachi grill.
Jon was disappointed to be eliminated from the competition, but his nonna was happy to have him home and gave him some good advice.
Jon missed his nonna Sandra during filming
“She said, ‘At the end of the day, it’s a cooking show and I’m so incredibly proud of you that you made it on there and gave it a shot. I’m so excited to see what you’ve learned down there,’” says Jon. “Since I’ve been back home, I’ve been cooking up a storm in the kitchen most nights, and she’s been absolutely loving it. So, I know she’s glad to have me back.”
The tradie says he’s working full-time replenishing his income following his stint in MasterChef, where contestants are given a minimal stipend.
“I’ve got to get some money back in the bank account before I can look at making those food dreams a reality,” he says. “I know I’m going to make it happen one day because I’ve got a very clear vision in my mind of what I want to achieve and what I want it to look like.”
And what can we expect to eat at his dream restaurant?
“Modern Australian,” says Jon. “That’s what Australia’s all about; different cultures, flavours and nationalities coming together. And that’s what I’d really want to see on a menu.”
Watch MasterChef on 10.