This Eleventh edition of MasterChef presented a troubling milestone for both the competitors and the production team. A number of guests experienced alcohol-induced impairment during the filming, and the national health authorities confirmed that forty-four people were affected. The dinner was part of a challenge staged in Valencia, and the ensuing illness suggested a food-related incident linked to the program.
Participants had dinner at a test taping in Valencia, followed by subsequent symptoms of foodborne distress. The episode sparked concern about kitchen safety and the handling of meals prepared on set.
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The recording of the popular culinary talent show, aired by a major broadcaster, took place on January 19. The Valencia Oceanographic city site and some of its staff joined the production. After the episode aired, a social media user who described himself as an employee of the Valencia Oceanography facility disclosed that he, along with colleagues, experienced gastroenteritis symptoms and required medical attention in an emergency room. He remarked that the dining experience associated with the show was among the worst he had ever encountered. The post was subsequently shared within his network, highlighting the severity of the incident.
He noted that the company reported the situation to the program’s management and that Public Health authorities were informed as well. The health ministry confirmed to Europa Press that forty-four people were affected.
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In the aftermath, the production company Shine Iberia issued a statement expressing sincere regret for the disruption. It was noted that several attendees at the Valencia outdoor venue—where the filming coordinate with Oceanogràfic—were company staff. The statement underscored that this incident is remarkable in the eleven-year history of MasterChef in Spain and emphasized that food safety remains a top priority in every stage of production.
Officials stated that all samples collected outside Valencia were analyzed at the source, yielding positive results, and that traceability was maintained throughout the process. The information was promptly communicated to the competent health authorities as soon as the team became aware of the incident.
The menu that caused vomiting and diarrhea
One of the complainants reported losing five kilograms in three days. What exactly did diners consume that led to such adverse effects? The menu proposed by a renowned Valencian chef featured several courses prepared for the nominees for Spain’s top chef title and served to Oceanogràfic staff: the starter included seafood items with a mango tartare, a vegetable mousse, and a tofu tartare, all accented with Indian spices to create bold flavors.
This starter relied on mussels as a key ingredient, paired with a mango tartare, a vegetable mousse, and a tofu tartare, with aromatic Indian spices threading through the dish.
The first main course combined scallops, mussels, and oysters with romesco sauce and a seaweed pesto. The second course offered a Thai-inspired sea bass dip enriched with coconut, dates, and peanuts.
To finish, a delicate Japanese cheese and seaweed cake was served, marrying a light sponge with seaweed fudge, a white chocolate drizzle, arame flakes, and a crisp nori topping to close the meal.