In this third instalment of our mini-series revealing the former lives of professionals operating across the protection and health sectors, Louise Colley, director of retail protection at Zurich, tells Health & Protection about turning dreams into reality by appearing on the BBC’s MasterChef back in 2007, getting 11 out of 10 for her chocolate fondant, and learning that growth happens when you are willing to say yes to challenges that feel daunting.
Developing culinary skills
“I’ve always loved food and cooking, but my culinary skills really developed through a mixture of curiosity, determination and a willingness to learn by doing,” Colley tells Health & Protection.
“Growing up, food was a big part of family life, especially Sunday lunch, and I was fascinated by how simple ingredients could be transformed into something special.”
Colley explains she grew up as a fan of MasterChef when it was hosted by Sir Loyd Grossman.
“I still have some of the recipe books from those days,” Colley continues.
“Over the years, I taught myself through cookbooks, plenty of trial and error, and many hours spent experimenting in the kitchen. Chefs like Gary Rhodes and Rick Stein were a real inspiration in the early 1990s, encouraging me to be more adventurous and take on increasingly ambitious dishes.
“What I enjoyed most was learning different techniques, and, most importantly, understanding flavour and presentation. As you can imagine, everyone always wanted to come to dinner at my place,” she adds.
Bringing people together
And according to Colley, her culinary skills have proven their worth in bringing family and friends together.
“Whether that’s around a kitchen table or celebrating a special occasion, eating out is just as much a passion of mine,” she continues.
“My life is consumed by what I’m making for dinner or which tasting menu I can try out from the list of restaurants on the Michelin app.
“Taking part in MasterChef was obviously a remarkable experience and gave me the opportunity to challenge myself in ways I never expected.
“But some of my happiest memories are much simpler: seeing people enjoy a meal I’ve prepared and the conversations, laughter, and connections that food creates. For me, cooking has always been as much about people as it is about the food itself.”
Getting 11 out of 10
In terms of her appearance on the show, Colley points to some “unforgettable” highlights.
“Getting an 11 out of 10 from John [Torode] for my chocolate fondant was a proud moment,” Colley continues.
“It’s a high-risk dish, but I love working under pressure,” she adds.
Another standout experience was working in the professional kitchen and being at the pass during a busy lunch service.
“It gave me a real insight into the culinary world and a newfound respect for the skill, organisation and stamina needed to work at that level,” Colley continues.
“Hearing the constant stream of ‘check on, check on’ and being part of that environment was exhilarating. Best of all, when the head chef was asked who he would hire, he picked me.
“That is a compliment I will dine out on forever.”
Amazing experience
While Colley considers that her MasterChef appearance was an amazing experience, she regards it as a short moment in time.
“I took part back in 2006 and the series aired in 2007,” Colley says.
“I made it through two rounds and appeared on two shows, finishing as a quarter-finalist, which is something I was incredibly proud of.
Although Colley reveals in a different world her final appearance on the show may not have been her last.
“Back then, contestants who had come close to progressing further were sometimes invited back to the ‘come back week’ the following year,” she continues.
“So, when I saw the call come up on my mobile, I was thrilled. The only problem was I was 20 weeks pregnant with twins.
“By the time filming came round, I would have been 36-weeks pregnant, which wouldn’t have been ideal for the pressures of the kitchen. As much as I would have loved to return, neither me or the production team wanted to take the risk – it could have been a filming disaster.
“While it was disappointing to turn down the opportunity, there was a special silver lining.
“One of my recipes was included in the very first MasterChef Goes Large cookbook, which felt like a wonderful way to remain part of the MasterChef story. Looking back, it’s something I’m really proud of.”
TV career comes to an end
Despite this legacy, Colley considers that her TV career probably peaked with MasterChef.
“It was an incredible experience and one that I’m immensely grateful for, but I’ve never been motivated by being on television,” she says.
“What excited me was the challenge itself. I love being pushed out of my comfort zone, cooking under pressure and learning from talented chefs who were genuinely brilliant at what they do.
“It taught me a huge amount not just about cooking but about trusting myself and having the confidence to take risks.
“While I don’t expect the phone to ring with any more TV offers any time soon, the experience definitely stayed with me. If anything, it fuelled my love of food even more and I’ve continued to set myself culinary challenges.”
Staying calm and focused
In terms of lessons learned that she brings into her everyday working life, Colley reflects that one of the biggest lessons was the importance of staying calm and focused when the pressure is really on.
“You’re working against the clock, dealing with unexpected challenges, and trying to produce your best work while people are watching your every move,“ she says.
“In many ways, it’s not so different from the realities of business.
“To be frank, a lot of contestants found that pressure incredibly hard and really struggled. I was the opposite – I loved it,” she continues.
“There was something exciting about being thrown into a challenge and having to think on your feet. I also loved the creative side of it.
“Cooking gives you the chance to create something from scratch, and there’s a real satisfaction in seeing an idea come to life on the plate.“
Preparation and continuous learning
But Colley also notes the show reinforced the value of preparation and continuous learning as those who succeeded were rarely those with the most natural talent but being the ones who prepared thoroughly, adapted quickly when things did not go to plan, and remain resilient when faced with setbacks.
“That’s a lesson that’s stayed with me throughout my career,” Colley says.
Though perhaps the most important lesson was one of where growth happens.
“Perhaps most importantly, MasterChef taught me that growth happens when you are willing to say yes to challenges that feel daunting,” Colley continues.
“It’s easy to stay in your comfort zone, but you learn far more when you stretch yourself and embrace the unknown. Whether it’s leading teams, managing difficult situations or taking on something completely new, that mindset has stayed with me throughout my career.
“I’ve learned that confidence often comes from being willing to embrace uncertainty, learn quickly and keep improving.
“Looking back, cooking was only part of it. The bigger lesson was discovering that I thrive in situations that challenge me.
“Give me a tough brief, a tight deadline and a bit of pressure, and I’m in my element. That’s as true in my career as it was standing in the MasterChef kitchen all those years ago.”