We’ve seen them sob over a sagging souffle and we’ve cheered their ability to overcome near catastrophic cook-ups. Those who have handled the heat of the MasterChef kitchen best have become household names.

History has a knack of remembering the victors, but when it comes to MasterChef it’s not only those on the podium who make their mark in the food world. Co-host and senior editor for delicious. Matt Preston believes it’s not about the eventual winner; it’s about the opportunity to transform one’s own life.

“For so many, and especially anyone who makes the top 10, we unlock the door to their food dream,” says Preston.

But contestants still have to be brave enough to walk through it. “Through hard work and persistence they can make it happen,” he says.

“Then we’re like the proud coaches of the under-nines footy team watching our former charges go professional.”

And as if cheering from the sidelines co-host George Calombaris hollers, “It changes their lives!”

Calombaris points to Poh Ling Yeow, eliminated from series one, who has her own TV show, Poh & Co, and before that Poh’s Kitchen, and four books to her name.

“I love how she has combined her love of art with food. We should never forget our past – it helps forge our future,” he says.

Yeow may be a prime example of how it’s not just the winners who have forged a culinary future after the show, but she’s not alone. Justine Schofield was also eliminated in the first season, but she hosts her own TV show, Everyday Gourmet, and has released two cookbooks.

She was at a crossroads in life – “I was a very shy sales person, selling security systems” – but MasterChef confirmed that professional cooking was for her.

“It taught me the art of cookery and discipline. In this day and age when it’s easy to just order food online, I think it’s critical people still know core cooking techniques and understand the joy of creating dishes from scratch.”

Ask Hayden Quinn what the show meant to him and he’ll tell you it was a chance to learn and share an adventure.

“It helped me understand what I truly love and also to have the confidence to do all the things I do now,” he says.

Quinn pens cookbooks, contributes to delicious. and hosts a swag of TV shows such as Surfing the Menu: Next Generation and Family Food Fight.

“Sitting in front of so many people each night of the week during the height of the MasterChef world was pretty special. But that can deflate pretty quickly and you have to be lithe, flexible and resilient to really make a go of it.”

Quinn points out it’s not a free ride on the gravy train. “You have to work bloody hard, but if you’re willing to work hard, opportunities present themselves.”

But for most former contestants it’s not about a TV career. Many use the skills they acquired to roll up their sleeves in the hospitality sector.

Kylie Millar, who was eliminated from the fourth series, now works at Attica, ranked number 32 in The World’s 50 Best Restaurants. She had been toying with the idea of working in hospitality, but it wasn’t until she completed the challenges that she felt she could give cooking a go as a career.

“I was fortunate to meet my first boss and mentor on the show, Darren Purchese,” she says.

After leaving the show, she asked Purchese for work experience. It became her first real kitchen job.

Others have started their own food businesses. The day Matthew Sinclair left the competition he began working on his identity as a cook.

“The MasterChef kitchen trains you to think freely and on your feet – polar opposite to what apprentices are taught,” he says.

He cut his teeth at Eat Street in Brisbane, but soon realised he wanted more. He’s now co-owner of Noosa’s Sum Yung Guys, number 63 in the inaugural Queensland delicious. 100.

“In my own kitchen I had to become used to the repetitive tasks that are essential in day-to-day prep, but I’m so grateful for MasterChef. It bent my mind to make me think outside the norm.”

Tom Rutledge, meanwhile, used his MasterChef experience and business nous to found HelloFresh – Australia’s largest meal-kit provider, delivering more than half a million meals a week.

“I see it very much as a continuation of my experience on the show,” he says.

“We’re about bringing food and inspiration into people’s homes and thrive on the shared experience that is food – its preparation and consumption.”

Chef Gary Mehigan echoes his MasterChef co-hosts’ enthusiasm.

“The most successful contestants have a vision and often a plan of what they want to achieve whether they win or not,” he says.

“I have more than a few favourites and have become extremely proud of my adopted MasterChef family.

“Matt Sinclair with Sum Yung Guys, Andre Ursini of Andre’s Cucina & Polenta Bar, Julie Goodwin, now an author and running a cooking school, Marion Grasby, Philip Vakos – the list is so long and these are just a few who have gone from MasterChef hopefuls with a dream to make food a career to now being our peers and colleagues,” he says.

It’s a roll-call that shows you don’t need to be the eventual MasterChef to master a career in food.

Nigella Week on MasterChef Australia starts tonight 7.30pm on Ten.