KUMAR PEREIRA is a typographic chef. Kumar, better known chef and a lesser known typographic designer, was a contestant in the Masterchef Australia series three. He was amongst the top 12 contestants, out of his enthusiasm for food. A simple man with the most detonator ideas of illustrations loves cooking, gardening walking and travelling.

 

The episode where he walks out of the show made his inmates shattered and sad. As they say whatever happens, happens for good it made the world connect to a culinary master. Plantation and gardening comes live through his sketches and illustrations of them. Kumar feels so happy about picking up the fresh Broad beans, Rainbow chard, beetroot, tomato, lettuce and beans which is the latest vegetation available on his terrace.

 

Kumar is a native of Sri Lanka, his inclination towards the studies in typographic design brought him to London College of Printing. He lived in Hong Kong for 18 years, after working in London. His work places included studios, agencies and taught graphic designing at the Hong Kong Polytechnic. By the year 1983, Kumar has started his own design consultancy which specializes in corporate graphics and publishing designs. The most significant of his work includes award winning Discovery-Cathay pacific magazine, pacific-business, American Express card member’s magazine and Sere Dib-the magazine of Sri Lanka.

 

Kumar has also worked with magazine and book publishing offices at Sydney. He was a Senior Head teacher Graphic at Enmore until 2007. He has given illustrations for New Woman Magazine, also designed and directed cook books. Sydney Institute, TAFE NSW Design Centre has also been one of his work places. He has been featured on ABC Radio’s ‘Gifted Gourmet’, including publication of recipes.

 

By the year 2011 his entire life has changed. Kumar when asked about the Asian cooking shows says, ‘I am not really familiar with any Asian cookery shows in Asia. Adding to it he says the cookery shows in Australia that feature Asian chefs/cuisines are very good. They sometimes adapt ingredients to suit an Australian palate which makes the cooking is a creative process, and if chefs want to put their own spin on a traditional dish that is fine’. He talks about the changes in his world after Masterchef. He has become more creative and adventurous with food irrespective of the risks. The experience to cook in various parts of Australia and other countries as well is not worth forgetting. At present Kumar is working on his book which illustrates and features the food he likes to cook. Masterchef has opened up the whole new world and interest about food for him.