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MasterChef Casting in South Florida

If you've always dreamed of going on television and being verbally assaulted by Gordon Ramsay, your opportunity is coming soon to South Florida.

MasterChef is casting for its fourth season. The Fox cooking competition features Ramsay mentoring amateur chefs who think they've got what it takes to make it in the professional culinary world.

Weekly elimination challenges are judged by Ramsay, Joe Bastianich, and Graham Elliot, with the winner receiving a quarter of a million dollars and a cookbook deal.

If you think you've got what it takes to be a MasterChef, head out to

the South Florida open casting on October 20 from 10 a.m. to 6 p.m. at Le

Cordon Bleu in Miramar.

You're requested to preregister online before

attending the open casting, where you're asked to bring a dish designed

to wow the judges -- no plate of food, no admittance!

Along with your dish, you're required to bring your own plates and utensils. You should also note that you

will have to reheat your dish before presenting it to the food

experts on hand to determine your fate.

Hint: Prepare a dish

that packs well, since it might be standing out for a while, and the best

way to ensure not getting on the show is to serve up a big heaping dish

of food poisoning.

To be a contestant, you must be at least

18 years of age as of Jamuary 1, 2012, a U.S. citizen or permanent

resident, and cannot have ever worked as a professional chef. Click here

for the complete rules.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss

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