Food is such a personal thing.
Your desert island dish may not float my culinary boat, whilst my idea of food heaven may be your notion of hell on a dinner plate. So I truly do admire anyone who is prepared to put themselves and their food forward to be judged and publicly criticised or praised, as the case may be.
I was reminded of that fact as the first ever season of MasterChef Ireland kicked off last week, and a batch of 50 hopefuls submitted their dishes to be scrutinised by Michelin-starred chef Dylan McGrath and restaurateur Nick Munier. The cooking abilities of the 16 who made it through the initial round will, no doubt, be tested to their limits – and then some – over the next few weeks, and their every kitchen drama will be played out on screen as they vie for the final and not-to-be-sniffed-at prize of €25,000.