Michel Roux Jnr and Gregg Wallace hunt for a young chef who wants to make it as a chef. The usual “versatility test,” using provided ingredients to create, in 50 minutes, two dishes of the chef’s choice. Then the “classics test,” preparing two well known dishes, although we will learn in the series that some chefs have not made some of these before.
Two dishes in 50 minutes using haddock as the central ingredient before re-creating a Wild Mushroom Risotto and Macaroons.
Two dishes in 50 minutes from the central ingredient of lamb, then they must recreate two classic dishes, Sole a la Meuniere and Barquettes aux Abricots
Two dishes in 50 minutes from the central ingredient of chicken, then they must recreate two classic dishes, Omelette aux Fine Herbs and Profiteroles.
A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.
Two dishes in 50 minutes from the central ingredient of seabass, then they must recreate two classic dishes - Eggs Florentine and Rhubarb Tart.
Two dishes in 50 minutes from the central ingredient of duck, then they must recreate two classic dishes Skate a la Grenobloise and Oeufs a la Neige
Two dishes in 50 minutes from the central ingredient of pork, then they must recreate two classic dishes Lobster Bisque and Coffee Dacquoise
Two dishes in 50 minutes from the central ingredient of squid, then they must recreate two classic dishes; Ballotine of Guinea Fowl and Millefeuille.
A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.
Two dishes in 50 minutes from the central ingredient of rainbow trout, then they must recreate two classic dishes - Pork Robert and Poires Belles Helene
Two dishes in 50 minutes from the central ingredient of beef sirloin, then they must recreate two classic dishes - Bouillabaisse and Tarte Tatin
Two dishes in 50 minutes from the central ingredient of poussin, then they must recreate two classic dishes - Fish Quenelles with a Beurre Blanc and Mango Sables
Two dishes in 50 minutes from the central ingredient of prawns, then they must recreate two classic dishes - Spinach and Ricotta Ravioli with Pesto and Zabaglione
A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.
The first two winners of the final six go head to head for a place in the final three. First they cook at the two Michelin starred Gidleigh Park under chef Michael Caines and then create a perfect dish in the Masterchef kitchen - only one can go through.
The second two winners of the final six go head to head for a place in the final three. First they cook at the two Michelin starred Vineyard at Stockcross under chef, John Campbell, and then create a perfect dish in the Masterchef kitchen.
The last two winners of the quarter finals go head to head for a place in the final three. First they cook at the Michelin starred Hibiscus under chef, Claude Bosi and then they create a perfect dish in the Masterchef kitchen.
It's the penultimate show and only three chefs are left. They face two challenges: create an amuse bouche and petit fours, and then cook for five top restaurateurs.
It's the final show and the three chefs face their most daunting task yet. First they have to cook for 30 of the best chefs in Europe and three former Michelin inspectors. Then they have to cook their best three course meal in the Masterchef kitchen and the champion is crowned.
In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of spatchcocking a poussin and a palate test of making lemon curd. The remaining three chefs then face the first of the two gruelling tests that Michel and Gregg will judge them on. They must make two dishes in 50 minutes from the central ingredients of fillet of bream. The second test, recreating two classic dishes, will be concluded in the next show. Only one of them can make it through to the quarter-final, moving a step closer to winning the title of Professional MasterChef.
The three chefs who earned the right to cook for the legendary Michel face one final test: to recreate two classic dishes of steak with Bearnaise sauce and cannoli, an Italian pastry. Only one of them will make it through to the quarter-final, moving one step closer to winning the title of Professional MasterChef. Then, four new chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the double Michelin-starred Michel by demonstrating their culinary expertise with a skills test of turning artichokes and a palate test of cooking a rump steak. Our remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg: first they must make two dishes in 50 minutes from the central ingredient of sea bass, then they must recreate two classic dishes of ravioli and pears poached in red wine with Chantilly cream.
In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of prepping whole squid and a palate test of cooking it. Our remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg; first they must make two dishes in 50 minutes from the central ingredient of a whole rabbit, then they must recreate two classic dishes of salmon en croute and a creme caramel.
In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of boning out an oxtail and a palate test of dressing a salad. Our remaining three chefs then face two more grueling tests for an expectant Michel and Gregg: first they must make two dishes in 50 minutes from the central ingredient of guinea fowl; then they must recreate two classic dishes of sole duglere and apple beignets with caramel sauce.
It's the quarter-finals; the four winning chefs from the first four heats have to cook three courses of their own design for three restaurant critics. Only two can go through to the finals.
Four chefs face a nail-biting elimination round. In front of Monica Galetti and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of spinning sugar and a palate test of making bruschetta. The remaining three chefs then face the first of the two gruelling tests that Michel and Gregg will judge them on. They must make two dishes in 50 minutes from the central ingredients of mussels and razor clams.
The three chefs who earned the right to cook for Michel face one final test: to recreate two classic dishes of coq au vin and plum clafoutis. Only one of them will make it through to the quarter-final. Then, four new chefs face a nail-biting elimination round. In front of Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of jointing a chicken and a palate test of making goujons. The three remaining professionals then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of lamb rump, then they must recreate two classic dishes of soupe a l'oignon and roule marquis.
Four chefs face a nail-biting elimination round. In front of the watching Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of shucking three oysters and a palate test of making an omelette of their choice. The remaining three professionals then face two more gruelling tests for an expectant Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of quail, then they must recreate two classic dishes of paella and Portugese custard tarts.
Four chefs face a nail-biting elimination round. In front of the watching Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of filleting a flat fish and a palate test of pan-frying one of the fillets. The remaining three chefs then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of lamb's kidneys, then they must recreate two classic dishes of brandade de Nimes and madeleines served with a sabayon cream.
Four chefs face a nail-biting elimination round. In front of the watching Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of turning vegetables and a palate test of making a hollandaise sauce. The remaining three professionals then face the first of the two gruelling tests on which Michel and Gregg will judge them. They must make two dishes in 50 minutes from the central ingredients of tuna steak. The second test, recreating two classic dishes, will be concluded in the next episode.
The three chefs who earnt the right to cook for Michel face one final test: to recreate two classic dishes of poulet aux morilles and a far Breton. Only one of them will make it through to the quarter-final. Then, four new chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of filleting a mackerel and a palate test of cooking one of the fillets. The remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg. First they must make two dishes in 50 minutes from the central ingredient of wood pigeon, then they must recreate two classic dishes of roast leg of lamb and creamed rice pudding.
Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of opening scallops and a palate test of making a potato rosti. The remaining three professionals then face two more gruelling tests for an expectant Michel and Gregg. First they must make two dishes in 50 minutes from the central ingredient of smoked eel, then they must recreate two classic dishes of beef bourguignon and a lemon tart.
Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of boning out a pig's trotter and a palate test of making sweet pancakes. The remaining three professionals then face two more gruelling tests for an expectant Michel and Gregg. First they must make two dishes in 50 minutes from the central ingredient of venison, then they must recreate two classic dishes of mouclade and apple charlotte.
Four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of butterflying prawns and a palate test of making pesto. The remaining three professionals then face the first of the two gruelling tests on which Michel and Gregg will judge them. They must make two dishes in 50 minutes from the central ingredient of mackerel. The second test, recreating two classic dishes, will be concluded in the next episode.
The three chefs who earned the right to cook for the legendary Michel face one final test: to recreate two classic dishes of salade Lyonnaise and Paris-Brest. Only one of them will make it through to the quarter-final. Then, four new chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of making a fine mirepoix of vegetables and a palate test of making creme anglaise. The remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of scallops, then they must recreate two classic dishes of kidneys a la diable and tartelette aux fruits.
Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of filleting a bream and a palate test of cooking one of the fillets. The remaining three professionals then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of best end of lamb, then they must recreate two classic dishes of consomme and a vanilla studded baked pineapple.
Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of jointing a rabbit and a palate test of making scrambled eggs. The remaining three professionals then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of calves' liver, then they must recreate two classic dishes of matelotte d'anguille and a creme brulee.
It is the semi-finals. With only eight professional chefs remaining in the competition, each pair of winners from the quarter-finals will compete for a place in the last four. The two winners from the second quarter-final battle it out head to head. First they have to cook at the one Michelin-starred Roussillon in London's Pimlico, under chef Alexis Gaultier. Then they have to create two perfect dishes in the MasterChef kitchen - only one can go through.
It is the semi-finals for the professional chefs remaining in the competition, and each pair of winners from the quarter-finals go head to head for a place in the last four. The two winners from the fourth quarter-final battle it out head to head. First they have to cook at the two Michelin-starred The Square in London's Mayfair, under chef Philip Howard. Then they have to create two perfect dishes in the MasterChef Kitchen - only one can go through.
It is the semi-finals for the professional chefs remaining in the competition, and each pair of winners from the quarter-finals go head to head for a place in the last four. The two winners from the third quarter-final battle it out head to head. First they have to cook at the one Michelin-starred Maze in London's Mayfair, under chef Jason Atherton. Then they have to create two perfect dishes in the MasterChef Kitchen - only one can go through.
It is the semi-finals for the professional chefs remaining in the competition, and each pair of winners from the quarter-finals go head to head for a place in the last four. The two winners from the first quarter-final battle it out head to head. First, they have to cook at the one Michelin-starred The Greenhouse in London's Mayfair under chef Antonin Bonnet, and then they have to create two perfect dishes in the MasterChef kitchen. Only one of them can go through.
It is now the culmination of the semi-finals. The winning five chefs who made it through their head-to-head round have to cook three courses of their own design for four leading Michelin restaurateurs. Only three of them can go through to the finals.
It is finals time and the remaining three chefs are vying for the title of Masterchef Champion. For their first challenge, they have to prepare high tea at one Michelin-starred Sketch in London's Mayfair. Their efforts are judged by three well-known pastry chefs including the renowned patissier Michel Roux Sr. Then it is back to the Masterchef kitchen where they must cook the ultimate dessert trio.
It is finals time and the remaining three chefs are vying for the title of Masterchef Champion. In preparation for their upcoming challenge, they must make a two-course lunch out of a mystery box of ingredients at the Masterchef kitchen. Then the chefs are sent to Chelsea FC to cater a pre-match lunch in a million-pound-a-year sports VIP box for guests including Kevin Pietersen MBE and James Cracknell OBE.
It is finals time and the remaining three chefs are vying for the title of Masterchef Champion. They prepare historic dishes for a dinner hosted by the president of the Royal College of Physicians, the oldest medical college in England. Then the three chefs return to the Masterchef kitchen to cook dishes dedicated to their own personal heroes.
It is the final. The three remaining chefs face the toughest challenge of their careers - preparing a three-course menu designed by Michel for 30 of the world's leading Michelin chefs and inspectors at Brown's Hotel in London's Mayfair. Then they have one final cook-off at the Masterchef kitchen to decide who will be the 2009 champion. They must cook the best three courses of their lives for the judges. Only one of them can win the title of Professional Masterchef.
Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michel's trusted sous chef Monica Galetti as they hunt for a young chef who has what it takes to go to the top of the culinary world. Four chefs must deal with the pressure of a nail-biting elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for the legendary Michel. Each chef must demonstrate they have the necessary skills and palate by trussing a chicken, removing the liver and cooking it in a cream and madeira sauce. At the end of the round, one of the chefs will be going home, and the three remaining contestants face one more gruelling elimination challenge, as Michel cooks a classic recipe of cardoon gratin with bone marrow before asking them to recreate the dish in just 60 minutes. After judging each plate on presentation and flavour, Michel and Gregg will send one more chef home. The two remaining contestants will make it through to the quarter-final and a step closer to winning the title of Professional Masterchef.
Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michel's trusted sous chef Monica Galetti as they hunt for a young chef who has what it takes to go to the top of the culinary world. In an hour-long show, eight more chefs face a nail-biting elimination round. The first four contestants must demonstrate they have the necessary skills and palate by preparing and cooking wild mushrooms, while the second four must correctly fillet and cook fresh sardines. One chef from each round will be going home, and the remaining contestants face one more gruelling elimination challenge. Michel cooks a classic recipe of Dover sole with prawns, oysters and a cream sauce, before asking three of the chefs to recreate the dish in just 60 minutes, while the remaining three must recreate a classic bitter orange tart with orange sauce. After judging each plate on presentation and flavour, Michel and Gregg will send two more chefs home. The two best chefs from each part make it through to the quarter-final and are a step closer to winning the title of Professional Masterchef.
Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are on the hunt for a young chef who has what it takes to go to the top of the culinary world. It is the quarter-final, and six successful chefs must first show Michel and Gregg they have the necessary skills and palate by cooking a dish of their own invention. At the end of this first round, two of the contestants will be going home. The four remaining chefs must then cook their own two-course menu for some of the UK's harshest food critics. Only two will make it through to the semi-finals, and a step closer to winning the title of Professional Masterchef.
Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are on the hunt for a young chef who has what it takes to go to the top of the culinary world. Four chefs must deal with the pressure of a nail-biting elimination round. In front of the watching Monica and Gregg they have to earn the right to cook for the legendary Michel. Each chef must demonstrate they have the necessary skills and palate by trimming and slicing a smoked salmon and making a salmon mousse. At the end of it one will be going home. The three remaining chefs must then face one more gruelling elimination challenge. Michel cooks a classic recipe of roast duckling with cherries before asking the chefs to recreate the dish in just 60 minutes. After judging each plate on presentation and flavour, Michel and Gregg will send one more chef home. The two remaining chefs will make it through to the quarter-final and a step closer to winning the title of Professional Masterchef.
Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are on the hunt for a young chef who has what it takes to go to the top of the culinary world. Eight more chefs must deal with the pressure of a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel. In the first part, the four chefs must demonstrate they have the necessary skills and palate by preparing and cooking two different pastas and making a sauce. In the second, they must correctly prepare salsify for cooking and then make the perfect hollandaise sauce. At the end of it, one chef from each task will be going home. The three remaining chefs from each must then face one more gruelling elimination challenge. Michel cooks a classic recipe of saumon a' l'oseille before asking the chefs to recreate the dish in just 60 minutes. In the second part of the challenge, Michel cooks boules de Berlin. The two best chefs from each part make it through to the quarter-final and a step closer to winning the title of Professional Masterchef.
Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are on the hunt for a young chef who has what it takes to go to the top of the culinary world. It is the quarter-final and the six winning chefs from this week's heats must first show Michel and Gregg they have the necessary skills and palate by cooking a dish of their own invention. At the end of it two will be going home. The four remaining chefs must then cook their own two-course menu for some of the UK's harshest food critics. Only two will make it through to the semi-finals.
Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michel's sous chef Monica Galetti as they hunt for a young chef who has what it takes to go to the top of the culinary world. The four chefs must first show Monica and Gregg they have the necessary skills and palate by French trimming a rack of lamb before cooking it perfectly. At the end of it one will be going home. The three remaining chefs must then face one more gruelling elimination challenge. Michel cooks a classic recipe of mussel soup served with breaded mussels and julienne leeks and carrots before asking the chefs to recreate the dish in just 60 minutes. After judging each plate on presentation and flavour, Michel and Gregg will send one more chef home. The two remaining chefs will make it through to the quarter-final and a step closer to winning the title of Professional Masterchef.
Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michel's sous chef Monica Galetti, as they hunt for a young chef who has what it takes to go to the top of the culinary world. In this one-hour show, eight more chefs must deal with the pressure of a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel. In the first part, the four chefs must demonstrate they have the necessary skills and palate by preparing and cooking scallops with a beurre blanc; in the second they must correctly cook a souffle with caramel sauce. At the end of it, one chef from each task will be going home. The three remaining chefs from each part must then face one more gruelling elimination challenge. Michel cooks a classic dessert of sesame crisp marinated grapes and tipsy cream, before asking the chefs to recreate the dish in just 60 minutes. Next, Michel cooks a classic blanquette de volaille. The two best chefs from each part make it through to the quarter-final and a step closer to winning the title of Professional Masterchef.
Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michel's sous chef Monica Galetti as they hunt for a young chef who has what it takes to go to the top of the culinary world. It is the quarter-final and the six winning chefs from the week's heats must first show Michel and Gregg they have the necessary skills and palate by cooking a dish of their own invention. At the end of it two will be going home. The four remaining chefs must then cook their own two-course menu for some of the UK's harshest food critics. Only two will make it through to the semi-finals.
Legendary double Michelin starred chef Michel Roux Jnr and Masterchef dining expert Gregg Wallace are joined by Michel's sous Chef Monica Galetti, as they hunt for a young chef who has what it takes to go to the top of the culinary world. In this heat, four chefs must deal with the pressure of a nail-biting elimination round. In front of the watching Monica and Gregg they have to earn the right to cook for the legendary Michel. Each chef must demonstrate they have the necessary skills and palate by cooking an Italian meringue and serving it with fruit compote. At the end of it one will be going home. The three remaining chefs must then face one more grueling elimination challenge. Michel cooks a classic recipe of fennel stuffed sea bass cooked in paper before asking the chefs to recreate the dish in just 60 minutes. After judging each plate on presentation and flavour, Michel and Gregg will send one more chef home. The two remaining will make it through to the quarter-final and a step closer to winning the title of Professional Masterchef.
Legendary double Michelin-starred chef Michel Roux Jnr and Masterchef judge Gregg Wallace are joined by Michel's sous chef Monica Galetti as they hunt for a young chef who has what it takes to go to the top of the culinary world. Eight more chefs must deal with the pressure of a nail-biting elimination round. In front of the watching Monica and Gregg they have to earn the right to cook for Michel. In the first part, four chefs must demonstrate they have the necessary skills and palate by filleting and cooking a John Dory; in the second another four must correctly make steak tartare with a poached egg. At the end of it one chef from each task will go home. The three remaining chefs from each then face one more gruelling elimination challenge. Michel cooks a classic recipe of cabri a la Provencal, before asking the chefs to recreate the dish in just 60 minutes. In the second, Michel cooks a classic nougatine basket fillet with fruit, Chantilly cream and topped with spun sugar. The two best chefs from each part make it through to the quarter-final and a step closer to winning the title of Professional Masterchef
Legendary double Michelin starred chef Michel Roux Jnr and Masterchef judge Gregg Wallace are joined by Michel's sous chef Monica Galetti, as they hunt for a young chef who has what it takes to go to the top of the culinary world. It's the quarter-final and the six winning chefs from the week's heats must first show Michel and Gregg they have the necessary skills and palate by cooking a dish of their own invention. At the end of it, two will be going home. The four remaining chefs must then cook their own two course menu for some of the UK's harshest food critics. Only two will make it through to the semi-finals.
Double Michelin-starred chef Michel Roux Jr and Masterchef judge Gregg Wallace are on the hunt for a young chef who wants to make it to the top of the culinary world. It is the first semi-final on MasterChef: The Professionals, and the eight winning chefs from the quarter-finals must cook one perfect dish to stay in the competition. Each chef must select a dish they believe best represents their cooking. Michel Roux Jr and his sous chef Monica Galetti will then taste and judge. The best six chefs will stay in the competition and two will be going home. .
Double Michelin-starred chef Michel Roux Jr and Masterchef judge Gregg Wallace are on the hunt for a young chef who wants to make it to the top of the culinary world. The semi-final week continues; over the next two nights the remaining six chefs will be split into pairs and battle it out head-to-head for a place in the final. Each pair will be sent to one of Britain's most famous Michelin-starred restaurants, and first up in this programme is the 1 Michelin-starred The Kitchin. First, the two chefs must cook a busy lunch service under chef patron Tom Kitchin, who was awarded a Michelin star in 2007. They have only two hours to perfect Tom's dishes before preparing them for customers and possible Michelin inspectors. Once they have finished service, the two chefs must recreate Tom's Michelin-starred signature dish for judgement by the chef himself. Then it is back to the MasterChef HQ where, inspired by their time at The Kitchin, the two chefs face a sudden death cook-off when they have to create two perfect dishes in one hour to show Michel and Gregg exactly what they have learnt. Only one chef can become a finalist - the other will be going home. The second pair of remaining semi finalists must cook a busy lunch service at the 2 Michelin-starred The Dining Room at Watley Manor, under the recently named Chef of the Year, chef patron Martin Burge. They have only two hours to perfect Martin's dishes before preparing them for customers. Once they have finished service, the two chefs must recreate Martin's Michelin-starred signature dish for judgement by the chef himself. The following night sees them back at MasterChef headquarters for a sudden death cook-off. At the end of it one chef from this pair will a finalist - the other will be going home. .
Double Michelin-starred chef Michel Roux Jr and Masterchef judge Gregg Wallace are on the hunt for a young chef who wants to make it to the top of the culinary world. The semi-final week continues as the contestants are split into pairs and battle it out head-to-head for a place in the final. Inspired by their time at the two Michelin-starred The Dining Room at Watley Manor, the chefs must put everything they've learned into preparing two courses in their sudden death cook-off. Only one chef can become a finalist - the other will be going home. The final two remaining semi-finalists must cook a busy lunch service at the two Michelin-star The Ledbury under acclaimed Australian-born Chef Brett Graham. They have only two hours to perfect Brett's dishes before preparing them for paying customers and possible Michelin inspectors. Once they have finished service, the two chefs must face another challenge: they must recreate Brett's Michelin-starred signature dish for judgement by the chef himself. Then it's back to the Masterchef HQ where the two chefs face a sudden death cook-off when they have to create two perfect dishes in one hour to show Michel and Gregg exactly what they have learnt. At the end of it one chef will be going home, leaving three finalists to prepare for the final week of competition. .
Double Michelin-starred chef Michel Roux Jr and Masterchef judge Gregg Wallace are on the hunt for a young chef who wants to make it to the top of the culinary world. Over the course of this week the three finalists are pushed to the limit when they are set an incredible series of challenges. This show sees the first ninety-minute special for final week and the penultimate show of the series, in which the chefs are taken to The Langham Hotel, winner of the 2010 Tea Guild Award for the Best Afternoon Tea in London. Here, for their first challenge, the finalists must match the perfection required in the culinary world's most feared discipline - pastry. Each chef must recreate one of Pierre's most famous and intricate signature pastries, and serve them to the man himself. Helping Pierre judge is the Langham Hotel's head pastry chef Cherish Finden, and James Petrie, head pastry chef at Heston Blumenthal's three Michelin starred The Fat Duck. They then return to the Masterchef studio to use their new-found skills to prepare their most elegant trio of desserts for Gregg and Michel. On day two, the three finalists travel to Denmark for a challenge that will push them to their culinary limits - cooking at Noma. Chef Rene Redzepi has propelled his Nordic foraging based cuisine to the forefront of international gastronomy. The young chefs receive a master class in Noma's innovative philosophy, before they prepare dishes for Rene. As well as having their performance judged by Rene, the finalists must also take charge of the restaurant kitchen and serve the lunch service to critical diners, including Gregg and Michel. Then it's back to the Masterchef kitchen where the three chefs must demonstrate what they have learnt from their time at Noma. .
It's the final of Masterchef: The Professionals 2010. Three exceptional young professional chefs have proven they have what it takes to make it to the top of the culinary world, but only one can carry off the title. In this ninety-minute finale the last three remaining chefs must now draw on everything that they have gained over the past few weeks when they face the toughest challenge of their careers - preparing an intricate Michelin standard three course menu designed by Michel. This will be served to 30 of the world's leading Michelin chefs with 40 Michelin stars between them, inspectors and restaurateurs, at Pearl in London. Then they must return to Masterchef HQ for the final time, to cook Michel and Gregg their last three course meal, at the end of which, one of them will be crowned Professional Masterchef Champion 2010. .
Off the back of the third series of Professional MasterChef, this half-hour programme is a special treat for all MasterChef fans and serious cooks alike, as Michel Roux Jnr cooks up some of the classic dishes which were merely highlighted on the show. This is not only a rare opportunity to see a two Michelin starred chef demonstrate the most complex of processes - in a way that makes it possible for even a novice to attempt - but it also gives some revealing insights into the history and meaning of the food that has defined a culinary generation.
Legendary double Michelin-starred chef Michel Roux Jr and MasterChef dining expert Gregg Wallace are joined by Michel's trusted sous chef Monica Galetti as they hunt for Britain's next culinary superstar who has what it takes to go to the top of the culinary world. Ten chefs must deal with the pressure of an elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. In the six-ingredient-invention-test, the ten chefs grapple with their nerves as they have one hour to prove their skill, palate, and creativity, preparing a dish from only six ingredients: duck breast, leeks, blackberries, garlic, thyme and cinnamon. The pressure is on if they are to impress the awesome palate of Michel's sous chef Monica and stand a chance of cooking for her boss. For now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.
Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica asks them to demonstrate their ability to spin sugar and decorate a trio of pannacotta in three different ways. With only 10 minutes in hand to complete it, the heat is on. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure now mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of mackerel three ways, 'Trio de maquereaux', which is made up of an escabeche, a tartare and a sashimi, before asking the chefs to recreate the dish in just 60 minutes. To achieve such intricate presentation, fine flavours, and attention to detail the chefs will have to dig deep to impress. Then, they are asked to prepare their own classic dish for Michel and Gregg in just one hour. With so much at stake, nerves are running high. After judging each plate on presentation and flavour Michel and Gregg will send one more chef home. The best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.
Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica asks them to make a dressed crab salad from the white and brown meat of a whole crab. With only 15 minutes to crack open the shell and extricate the edible meat, the chefs have to keep their focus and perform to the best of their ability. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of 'Selle de lapin farci aux pruneaux', saddle of rabbit stuffed with prunes, before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce a perfect plate. Then, they are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.
It is the first of the quarter finals and the six best chefs from the first heats must prove to Michel and Gregg they have what it takes by making a dish of their own invention. Choosing from a fantastic array of ingredients, including quail and loin of venison, they must blow the judges away with one course. Only the best four chefs will go on to showcase their skill to three of the UK's toughest restaurant critics. The critics will be expecting two exceptional courses and the chefs have only an hour and a quarter to produce a jaw dropping menu that will determine their MasterChef future. Only the two most talented chefs will go through to the semi- finals and stand a chance of becoming this year's Professional MasterChef.
Ten chefs must deal with the pressure of an elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. In the six-ingredient-invention-test, the ten chefs grapple with their nerves. From only six ingredients: prawns, mango, lime, chilli, micro coriander and a chocolate bar, they have just 50 minutes to prove their skill, palate, and creativity. The pressure is on if they are to impress the awesome palate of Michel's sous chef Monica and stand a chance of cooking for her boss. For now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.
Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jr. For the skills test, Monica gives them 12 minutes to extract the marrow from a bone and then prepare a dish with it. It's a daunting challenge, and for those chefs who've never encountered bone marrow before, it's frankly terrifying. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure now mounts as the four remaining chefs must raise their game for Michelin-starred legend Michel Roux Jr. Michel cooks two classic oyster recipes - oysters Rockefeller and oysters Kilpatrick - before asking the chefs to recreate the dishes in just 60 minutes. To achieve delicate flavours, stunning presentation and attention to detail, the chefs will have to dig deep to impress. Then, they are asked to prepare their own classic dish for Michel and Gregg in just one hour. With so much at stake, nerves are running high. After judging each plate on presentation and flavour, Michel and Gregg will send one more chef home. The best three remaining chefs will go through to the quarter-final and move a step closer to winning the title of Professional MasterChef.
Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica gives them just 15 minutes to prepare a whole monkfish, and then serve up one of the fillets with a sauce. As the chefs try to show off their knife skills, then wow the judges with a perfectly cooked fillet and a speedy yet sumptuous sauce, the pressure is well and truly on. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of 'Tarte aux pralines roses avec poires au caramel' (pink praline tart with caramelised pears), before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce a perfect plate. Then, they are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.
In another quarter-final, the six best chefs from the first heats must prove to Michel and Gregg they have what it takes by making a dish of their own invention. Choosing from a fantastic array of ingredients, including John Dory, quail and oysters, they must blow the judges away with one course. Only the best four chefs will go on to showcase their skill to three of the UK's toughest restaurant critics. The critics will be expecting two exceptional courses and the chefs have only an hour and a quarter to produce a jaw dropping menu that will determine their MasterChef future. Only the two most talented chefs will go through to the semi- finals and stand a chance of becoming this year's Professional MasterChef.
Ten chefs must deal with the pressure of an elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. In the six-ingredient-invention-test, the ten chefs grapple with their nerves. From only six ingredients: bacon, chicken liver, two apples, almonds, blue cheese and a bunch of parsley, they have just 60 minutes to prove their skill, palate, and creativity. The pressure is on if they are to impress the awesome palate of Michel's sous chef Monica and stand a chance of cooking for her boss. For now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.
Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jr. For the skills test, Monica asks them to pluck and prepare a wood pigeon for roasting. With only 15 minutes in hand, the chefs have to pluck like never before if they are to deliver a perfect pigeon with skin intact. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure now mounts as the four remaining chefs must raise their game for Michelin-starred legend Michel Roux Jr. Michel cooks 'calamars farcis aux riz sauvage' or squid stuffed with wild rice - before asking the chefs to recreate the dish in just 60 minutes. To achieve delicate flavours, stunning presentation and attention to detail, the chefs will have to dig deep to impress. Then, they are asked to prepare their own classic dish for Michel and Gregg in just one hour. With so much at stake, nerves are running high. After judging each plate on presentation and flavour, Michel and Gregg will send one more chef home. The best three remaining chefs will go through to the quarter-final and move a step closer to winning the title of Professional MasterChef.
Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica asks them to prepare and bone out a whole seabass for stuffing, and make a seabass tartare. With only 15 minutes to deliver it is seriously tough for the chefs who must show off their knife skills, then wow the judges with a perfectly tasting tartare. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of 'tarte chocolat-framboises', chocolate tart with raspberries, before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce a beautifully plated dessert. Then, they are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.
In another quarter-final, the six best chefs from the first heats must prove to Michel and Gregg they have what it takes by making a dish of their own invention. Choosing from a fantastic array of fresh produce including poussin, sea bream, girolles, asparagus, strawberries and white chocolate, they must blow the judges away with one course. Only the best four chefs will go on to showcase their skill to three of the UK's toughest restaurant critics. The critics will be expecting two exceptional courses and the chefs have only an hour and a quarter to produce a jaw dropping menu that will determine their MasterChef future. Only the two most talented chefs will go through to the semi- finals and stand a chance of becoming this year's Professional MasterChef.
It is the last of the heat weeks. The final set of ten chefs plucked from kitchens across Britain arrive at the MasterChef kitchen to face their first test. They have just one challenge that will demonstrate to Monica and Gregg whether they have the necessary skills and palate to cook for Monica's legendary boss Michel Roux Jr. In the Invention Test, the ten chefs have to grapple with their nerves as they have only 50 minutes to create a dish from just six ingredients: strawberries, a bar of white chocolate, an aubergine, tofu, a bunch of basil and a bag of St George's mushrooms. They must prove their skill, palate and creativity. The pressure is on if they are to impress Monica and stand a chance of cooking for Michel. For now, they are all safe, but over the next two nights each of these ten chefs must return to face on more test before Monica and Gregg decide who will win the honour of cooking for culinary giant Michel Roux Jr.
In this show, five of the ten chefs from the previous day's heat return to face Monica and Gregg in a skills test: Monica asks them to tunnel bone a leg of lamb and tie it ready for roasting. With only ten minutes in hand, the chefs have to work fast using their finest knife skills if they are to deliver. At the end Monica and Gregg must decide who will be leaving the competition. Only the best four chefs go forward to cook for legendary Michel Roux Jr. The pressure now mounts as the four remaining chefs face two challenges for Michelin-starred legend Michel Roux Jr. For their first classic test, Michel cooks nouilles aux fruits de mer, i.e. pasta with a light creamy seafood sauce, before asking the chefs to recreate the dish in just 60 minutes. To achieve such delicate flavours, faultless presentation and total attention to detail, the chefs have to concentrate and deliver like never before. Finally, the chefs are asked to prepare their own classic dish for Michel and Gregg in just one hour. With so much at stake, nerves are running high. After judging each plate on presentation and flavour, Michel and Gregg send one more chef home. The best three remaining chefs go through to the quarter-final, moving a step closer to winning the title of Professional MasterChef.
In this show, the remaining five chefs from Monday's heat return to face Monica and Gregg in a skills test. Monica asks them to make a swiss meringue to pipe on to a lemon tart, before glazing and serving it with a sauce. With only 15 minutes to deliver, it is seriously tough for the chefs, many of whom have little experience of the pastry section. They have to hold their nerve if they are to serve up a sumptuously piped dessert. At the end Monica and Gregg must decide who will be leaving the competition. Only the best four chefs go forward to cook for legendary Michel Roux Jr. The pressure now mounts as the four remaining chefs face two challenges for Michelin-starred legend Michel Roux Jr. For their first test, Michel cooks a classic recipe of pigeon roti aux petits pois a la francaise, i.e. roasted pigeon with stewed peas a la francaise, before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce an elegant and perfectly executed plate. Finally, the contestants are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs go through to the quarter-final, moving a step closer to winning the title of Professional MasterChef.
For the week's six best chefs, this is where the battle really begins. First they must prove to Michel and Gregg they have what it takes with a dish of their own invention. Choosing from a beautiful array of fresh produce including clams, whiting, john dory, poussin, fennel, girolles and thyme, they must dazzle the judges with just one course. Only the best four chefs go on to showcase their skill to three of the UK's toughest restaurant critics. The critics are expecting two exceptional courses, and the chefs have only an hour and a quarter to produce an outstanding menu that will determine their MasterChef future. Only the two most skilful chefs go through to the semi-finals, standing a chance of becoming this year's Professional MasterChef.
After four weeks of competing, only 8 exceptionally talented young chefs remain. The competition now fires up with one extraordinary challenge: making a show stopping dish for judges Michel and Gregg, joined by Michel's formidable sous chef, Monica Galetti. To win over this trio of palates, they will have to cook out of their skin. With only one hour and 45 minutes to deliver, they have to make a simply sublime dish bursting with skill, flair, flavour, and of course it has to be immaculately presented. The stakes are high for the chefs who must fight for one of only six places - to stay in the competition they will have to fire on every cylinder. At the end of it, Michel and Gregg will decide which two chefs are leaving the competition. Only the six best chefs will go on to battle for the title of Professional Masterchef.
Double-Michelin-starred chef Michel Roux Jnr and MasterChef dining expert Gregg Wallace ask two of their skilful semi -finalists to step up to service at London's two star L'Atelier de Joel Robuchon, famous for its French cuisine with Spanish and Japanese influences. Working under head chef Olivier Limousin, they must now compete in the heat of service and reach the exacting standards of two Michelin star cuisine. They will each be responsible for a highly complex dish that must be executed with precision, finesse, and on time. No mistakes will be tolerated. Then, the bar is raised higher as Olivier asks them to recreate one of his favourite signature dishes: caramelised lamb sweetbreads with maple syrup walnuts, fresh almonds, pine nuts, served on blanched cabbage leaves, sauteed root vegetables and a lamb jus. With so many elements to balance, it's a battle for the chefs to reach the dizzy heights required. Then, the two semi-finalists return to the studio for one last challenge before one of them will be sent home. In this daunting final test, they must produce a main and dessert inspired by their Michelin experience in just two hours - they simply have to blow the judges' minds. Any mistake could cost them the competition so with the pressure firmly on, it is a tense and thrilling battle. Once Michel and Gregg have judged their two courses, they must decide which chef will leave the competition. At the end, only the very best chef will win a place in the finals and have the chance to become this year's champion.
Double-Michelin-starred chef Michel Roux Jnr and MasterChef dining expert Gregg Wallace throw their semi -finalists in to the white heat of service at Andrew Fairlie at Gleneagles. Working under chef patron, Andrew Fairlie, the formidable first winner of the prestigious Roux scholarship, they must now compete in service and reach the exacting standards of two Michelin star cuisine. Each semi- finalist will make a highly complex dish that must be executed with precision, finesse, delicacy, and it has to be on time. No mistakes will be tolerated. Then, the bar is raised higher as they compete again - they must both recreate one of Andrew Fairlie's signature dishes: cured mackerel, crab claw meat on cumin and seaweed paste, with a crab and sea cucumber jelly ballotine. With such an intricate balancing act of flavour and texture, the chefs battle to reach the awesome heights required. Then, the two semi-finalists return to the studio for one last challenge before one of them will be sent home. In this daunting final test, they must deliver a main and dessert inspired by their Michelin experience in just two hours - they simply have to wow the judges. Knowing that any mistake could cost them the competition, the chefs have to combat nerves, pressure, and cook their hearts out to stay in the running. After Michel and Gregg have judged their two courses, they will have to decide who will leave the competition. At the end, only the very best chef will progress to the Finals and have the chance to become this year's MasterChef Champion.
Double-Michelin-starred chef Michel Roux Jnr and MasterChef dining expert Gregg Wallace ask the last pair of semi-finalists to step up to service at Pied a Terre. Working under head chef Marcus Eaves, they must now compete in the heat of service and reach the exacting standards of Michelin star cuisine. They will each be responsible for a highly complex dish that must be executed with precision, finesse, and on time. No mistakes will be tolerated. Then, after a relentless service the chefs must compete again recreating one of Marcus's signature dishes: poached lobster with crushed peas, confit white peach and a mint and tarragon emulsion. To bring together such a delicate balance of flavour, it's a battle for the chefs to reach the extraordinary level required. Then, the two semi-finalists return to the studio for one last challenge before one of them will be sent home. In this daunting final test, they must produce a main and dessert inspired by their Michelin experience in just two hours - they simply have to electrify the judges with their cooking. Any mistake could cost them the competition so with the pressure firmly on, it is a tense and thrilling battle. Once Michel and Gregg have judged their two courses, they must decide which chef will leave the competition. At the end, only the very best chef will win a place in the finals and have the chance to become this year's champion.
Hot off the back of MasterChef: The Professionals, double Michelin-starred Michel Roux Jr gives MasterChef fans and serious cooks a culinary masterclass, demonstrating classics from the latest series as well as others from his legendary heritage. In the first of these two half-hour specials, Michel lovingly prepares sumptuous dishes close to his heart with unique tips and historic notes from his Roux heritage. Michel introduces us to indulgent French classics at their most delectable, with dishes such as the divine Burgundian classic oeufs pochés meurette - a red wine poached egg on fried brioche with mushroom duxelle; an incredibly extravagant brunch for even the most practised of diners. We also see the paté of all patés - dodine de canard aux pistaches, a whole stuffed duck with pistachios prepared over three days and served as a terrine with pickles. Finally, there's the sublime patisserie St Honoré a la crème chantilly, choux buns with caramel and crème chantilly in abundance. This is cooking at its most extravagant but Michel Roux Jr guides viewers through these beautiful dishes with ease and flair, leaving their mouths watering.
It's Final Week on MasterChef: The Professionals and only four exceptional chefs remain to battle it out for the title. Michel Roux Jr and Gregg Wallace will really push the finalists to the absolute extremes of their cooking ability. The week starts with double Michelin starred Michel asking the finalists to show off some creativity, skill and ambition. They are given a range of great cuts of meat as inspiration - beef cuts including fillet, sirloin, bavette, rump, rib eye and fore rib, as well as a whole chicken and giblets. They have just one hour and forty-five minutes to prepare a stand out starter and main. At this point in the competition, there is nowhere to hide. The chefs have to be brave, push boundaries and excel if they are to come close to claiming the title. Only the most outstanding will walk away as Professional MasterChef Champion 2011.
It's Final Week on MasterChef: The Professionals and only three exceptional chefs remain to battle it out for the title. It's time for Michel Roux Jr and Gregg Wallace to turn the heat up to boiling point. The three finalists hit the culinary fast lane cooking at San Pellegrino's second best restaurant in the world: El Celler de Can Roca, in Catalonia. Double Michelin starred Michel Roux Jr and MasterChef Judge Gregg Wallace challenge the three finalists to make the leap into the gastronomic top league and prove they can cook with the best in the world. The chefs travel to Catalonia in northern Spain to the three Michelin starred El Celler de Can Roca where they are in for the biggest culinary treat of their lives.
It's Final Week on MasterChef: The Professionals and only three exceptional chefs remain to battle it out for the title and Michel Roux Jr and Gregg Wallace have turned the heat up to boiling point. It's time for the penultimate challenge - The Chef's Table. Michelin starred Michel and MasterChef Judge Gregg take the unprecedented risk of asking the three finalists to design and cook three courses, one dish each, to be served to a collection of some of the greatest chefs in Europe.
It's the Grand Final of MasterChef: The Professionals. After six weeks of fierce culinary jousting, one of the three exceptional finalists will be crowned Professional MasterChef Champion 2011. Double Michelin starred Michel Roux Jr and MasterChef Judge Gregg Wallace ask the finalists to cook one last time. They need to aim for the stars with their ultimate three-course menu. This is the summit of their journey where they have to bring together all their inspiration, hard work, flair, skill, in order to delight the judges with some jaw dropping dishes. These professional chefs all share the same goal, to become champion, and an intense finale awaits with some of the most ambitious dishes ever on MasterChef.
Ten chefs from kitchens all over Britain begin this year's competition. The chefs must make one dish using a selection of just seven ingredients.
Five of the ten chefs return to face Monica and Gregg in a skills test before the judges decide who will be eliminated.
Each chef has to make honeycomb and then mould it into three different dessert decorations, with only 15 minutes to show off their skill.
The six best chefs from this week's heats return for this week's quarter final. First they must prove to Michel and Gregg they have what it takes with a dish of their own invention.; the best four then showcase their skill to three of the UK's toughest restaurant critics.
In this heat, ten chefs plucked from kitchens across Britain arrive at the Masterchef kitchen to face the first of two tests. They must prove to Monica and Gregg that they have skills and palate required to cook for Michel. In today's seven ingredient invention test, the ten chefs must put nerves aside and create a dish from a selection that includes puy lentils, goats cheese and peaches, in just one hour. The pressure is on if they are to impress the palate of Monica and stand a chance of cooking for Michel. For now, they are all safe but tomorrow night five of these ten chefs must return and face their final test before Monica and Gregg decide who will cook for Michel Roux Jr.
Five of the ten chefs from the previous heat face Monica and Gregg in a skills test. Only the best four chefs will get through to cook for Michel Roux Jr.
The five chefs from the first heat face Monica and Gregg in a skills test; the best four then meet Michel Roux who demonstrates how to prepare foie de lotte, monkfish liver three ways and asks them to recreate the dishes.
The best four chefs showcase their skill to the UK's hardest to please restaurant critics.
Ten chefs are challenged to create a dish from a selection of seven ingredients.
To begin, the remaining four chefs are challenged to prepare three different sauces.
The remaining five chefs from the last heat are challenged to prepare a beef kidney.
The week's five best chefs must create a dish of their own invention.
In this heat, ten chefs face their first test, to create a dish from a selection of beef mince, wild mushrooms, aubergine, red wine, pears, brioche and almonds.
The remaining five chefs are challenged to make a crepe soufflé.
The remaining five chefs face a skills test to prepare and serve sea urchin.
The week's six best chefs must create a dish of their own invention.
Hoping to progress to the last six, the chefs make a show-stopping dish for the judges.
The first pair of semi-finalists go head to head as they face three grueling challenges.
The second pair of semi-finalists go head to head in service at Midsummer House with double Michelin starred Daniel Clifford who has run the restaurant for 15 years. They must meet the exacting standards of two Michelin star cuisine, making a highly complex dish executed with precision, finesse, delicacy - and it has to be on time. The bar is then raised higher as they compete again, recreating one of Daniel Clifford's signature dishes: rosemary smoked rump of lamb, courgette and basil puree, piquillo pepper puree and a courgette and yogurt dressing. Finally, the chefs return to the studio where they must deliver a main and dessert inspired by their Michelin experience. They simply have to wow the judges. After Michel and Gregg have judged their two courses, they decide who will leave the competition.
The last pair of semi-finalists go head to head in service at the UK's only two Michelin starred pub, The Hand and Flowers in Marlow, Buckinghamshire, as they fight for a place in the final. Working under chef-patron Tom Kerridge, the contestants must compete in the heat of service and reach the exacting standards of Michelin star cuisine. They are each responsible for a highly complex dish that must be executed with precision, finesse and on time. Then the chefs must compete again, recreating one of Tom Kerridge's signature dishes: duck breast, duck fat chips and gravy. The two semi-finalists return to the studio for one last challenge - they must produce a main and dessert inspired by their Michelin experience. Once Michel and Gregg have judged their two courses, they must decide who will win a place in the final.
Michel Roux Jr and Masterchef Judge Gregg Wallace are on the hunt for an ambitious talented chef who wants to make it to the top of the culinary world. After five weeks of competing the most talented contestants have made it through to the finals week and are one step closer to winning the Professional MasterChef title. But there is one more task standing between them and the amazing culinary adventures ahead. The chefs have to invent two courses from a range of ingredients. But to really push their creativity and inventiveness, they are given no fish, no meat and no poultry. Who is versatile enough to cook a daring, flavoursome and delicious meal for the judges without some of the most common ingredients at their disposal? And who will fall by the wayside at this crucial stage?
The three chefs cook a three course menu for one, two, and three-Michelin-starred chefs including culinary godfathers, Anton Mosimann and Michel Roux.
The three finalists compete at the one restaurant which has been more influential to its generation than any other in the world - Heston Blumenthal's.
It's the final of professional MasterChef and there is just one challenge left.
Michel Roux Jr, Monica Galetti and Gregg Wallace begin their search for a 2013 winner.
Four of the chefs face three daunting tests and meet Michel Roux Jr for the first time.
The next four chefs are tested and must create a classic dish with no weights or measures.
The six best chefs return for the quarter-finals. Only two will progress to next level.
The eight chefs must concoct a dish using a selection of just seven ingredients.
The chefs return to face Monica's Skills test and cook two classic dishes for Michel.
The second set of four chefs face Monica's Skills Test then cook two classics for Michel.
The pressure is on as the week's six best chefs are cut down to only two.
It is the third week of heats. Eight chefs begin by facing Monica's Invention Test.
The first four chefs from this week's heat are challenged to create a savoury sabayon.
The remaining four chefs in this week's heat face a test of their bread-making skills.
The week's six best chefs must first impress Michel and Monica, then a panel of critics.
Monica challenges the eight chefs to make a dish using a selection of seven ingredients.
Monica challenges the chefs to debone a saddle of lamb and roll and tie it for roasting.
The chefs are given 15 minutes to make a creme patissiere to use as base for a souffle.
The week's six best chefs face a tough battle for just two semi-final places.
The eight remaining chefs are given two hours to prepare a dish to impress Gregg Wallace.
The first two semi-finalists do battle at London restaurant Dinner by Heston Blumenthal.
The second pair of semi-finalists take charge of courses at The Latymer in Surrey.
The last pair of semi-finalists are sent into service at Sat Bains in Nottingham.
The finalists must create dishes from a selection of kitchen scraps and leftovers.
The finalists are sent to cook at the celebrated Osteria Francescana restaurant in Italy.
The finalists hope to impress thirty of the world's greatest chefs at a unique dinner.
In the final, the chefs have three hours to create an exceptional three-course meal.
Monica Galetti, Gregg Wallace and new judge Marcus Wareing begin their search for a 2014 winner as five ambitious chefs cook to impress, hoping to secure a quarter-final place.
Monica Galetti, Gregg Wallace and Marcus Wareing search for a culinary star as five more chefs cook to impress, hoping to secure a quarter-final place.
Monica Galetti, Gregg Wallace and Marcus Wareing search for a culinary star. In the first quarter-final, the chefs must produce a two-course menu for a panel of restaurant critics.
Monica Galetti, Gregg Wallace and new judge Marcus Wareing put five new chefs through their paces including preparing a woodcock for roasting and recreating Marcus's custard tart.
Monica Galetti, Gregg Wallace and new judge Marcus Wareing put five new chefs through their paces, challenges include preparing a pork belly for roasting in just 20 minutes.
It's quarter-final day. Two Michelin-starred chef Marcus Wareing, the formidable Monica Galetti and MasterChef's seasoned diner Gregg Wallace push the professional chefs to the limits as they hunt for Britain's next culinary superstar. The chefs' first challenge is the Invention Test - this one will push them to their limits. Whilst the chefs are used to cooking with the finest ingredients, they are instead faced with the kitchen scraps and trimmings, from which our judges expect them to create one course that truly impresses. Their ingredients include bones and offcuts, fish skin, overripe fruits, cooked rice, cheese and stale bread. It's a daunting challenge but the price is high - after judging their dishes, Marcus and Monica will decide who is worthy of continuing in the competition. Next, the chefs face the terrifying task of showcasing their skill to three of the UK's hardest-to-please restaurant critics. With a semi-final place at stake, the chefs have an hour and 15 minutes to create a stunning two-course menu which will determine their MasterChef future. Sitting in judgement of their culinary abilities are critics Tracey MacLeod, Jay Rayner and William Sitwell. Only the most exceptional chefs can make it through to the semi-finals and move a step closer to the coveted title of Professional MasterChef 2014.
It's the third week of the heats, and five ambitious chefs from across the country begin their bid for the title with the first challenge - the Signature Dish Test. The professional chefs have just one hour to cook a stunning plate of food that truly showcases their talent. This could be their only chance to impress the judges as after the test, one chef will be sent home. Next, the remaining four chefs face Monica's Skills Test. Monica and Gregg ask each chef to showcase their pastry skills by making Monica's version of the French pastry, millefeuille. They must use their culinary skills and knowledge to first create caramel tuiles before using them to build a perfectly formed millefeuille with crème patissiere and raspberries, all in just 20 minutes. Finally, the chefs face Michelin-starred legend Marcus Wareing with his version of the infamous Invention Test. Marcus cooks roast lamb, mint and radish, but this is no simple dish. Once Marcus has shown the viewers how, he cooks his stunning shoulder of lamb. The chefs then have just ten minutes to compose and one hour to cook a spectacular lamb dish, which will prove they are worthy of a quarter-final place. Marcus is joined by Monica to decide who must go home and who has the culinary talent to continue in the competition.
Two Michelin-starred chef Marcus Wareing joins perfectionist chef Monica Galetti, and MasterChef's seasoned diner Gregg Wallace to seek out up-and-coming culinary stars. Five more ambitious chefs from across the country begin their bid to be crowned Professional MasterChef 2014 by facing three daunting tests. Their first challenge is the Signature Dish Test. The five chefs have one hour to cook one plate of food that showcases just what they can do. They must show off their culinary skills and impress the judges from the off as after this one chef must leave the competition. The pressure mounts for the remaining four chefs with Monica's feared Skills Test. The chefs have just 20 minutes to prepare a whelks and winkles dish. Monica shows viewers how she would prepare her seafood dish, but the chefs won't get to see how she tackles the challenge. Instead, they have to use their wits, culinary knowledge and common sense to create a dish that impresses. With Monica scrutinising their every move, only those who hold their nerve will succeed. It is then up to the chefs to raise their culinary game as they face Marcus Wareing's Invention Test. Marcus demonstrates to viewers his indulgent warm chocolate pudding with salted caramel ice cream and cocoa nib tuile - a dish inspired by his childhood but beautifully refined. With the same ingredients on offer as well as an array of other incredible ingredients, the chefs have just ten minutes to compose and one hour to cook a stunning chocolate dessert. Marcus and Monica then have the difficult task of deciding who must go home and who deserves a place in the quarter-final.
Two Michelin-starred chef Marcus Wareing, the formidable Monica Galetti and MasterChef's seasoned diner Gregg Wallace seek out up-and-coming culinary stars. The week's best chefs return for the quarter-finals and this is where the battle really begins. Their first challenge is an Invention Test - but this one has a twist. The quarter-finalists must create an exceptional plate of food from the kitchen offcuts and trimmings. Gone are the selections of quality ingredients they are used to cooking with. Instead, the judges ask them to make their dishes from kitchen scraps, including bones and offcuts, fish skins, overripe fruits, cheese and stale bread. It's a daunting challenge and the price is high - after judging their dishes, Marcus and Monica will decide who is worthy of continuing in the competition. Next, the chefs face the terrifying task of showcasing their skill to three of the country's toughest restaurant critics. With a semi-final place at stake, the chefs have an hour and 15 minutes to create a stunning two-course menu that will determine their MasterChef future. Sitting in judgment of their culinary abilities are critics Charles Campion, Tracey MacLeod and Jay Rayner. Only the most exceptional chefs can make it through to the semi-finals and move a step closer to the coveted title of Professional MasterChef 2014.
It's the last week of the heats and five ambitious chefs from kitchens across the country begin their bid for the title when they face their first challenge - the Signature Dish Test. With just one hour to cook a stunning plate of food that truly showcases their talent, the professional chefs must pull out all the stops to impress the judges. After this test, the judges must send one chef home. In the feared Skills Test, Monica asks the remaining chefs to prepare and deliver a cuttlefish dish in just 15 minutes. It's a tough challenge, especially for those chefs unfamiliar with prepping such an ingredient, but they must draw on all their culinary knowledge and hold their nerve if they are to impress. Any mistakes now could seriously damage their chances of continuing in the competition. It is then up to the chefs to raise their culinary game as they face Marcus Wareing's version of the Invention Test. First Marcus demonstrates one of his favourite recipes to viewers at home. This time it's his classic sweetbread dish - Pan-fried sweetbreads with wet polenta and confit lemon. The chefs are then given the main ingredient of sweetbreads and a larder containing the rest of the components in Marcus's dish, as well as an array of other high quality ingredients. In their final chance to impress, the professional chefs have just ten minutes to compose and one hour to cook an inspired plate of food that will prove they are worthy of a quarter-final place.
In the final heat show, the last five ambitious chefs plucked from kitchens across the country begin their bid to be crowned Professional MasterChef 2014 with three daunting tests. Their first challenge is the Signature Dish Test. The five chefs have one hour to cook one plate of food that showcases just what they can do. They must impress the judges from the off, because after this round one chef must leave the competition. The pressure mounts for the remaining four chefs with Monica's feared skills test. The chefs have just 15 minutes to prepare three canapes - one blini, one crostini and one vol-au-vent. Monica demonstrates how she would approach the test to the viewers, and then it's the turn of the professional chefs. With Monica scrutinising their every move, only those who hold their nerve will succeed. Finally, it's the chefs' last chance to impress as they face Marcus Wareing's Invention Test. Marcus demonstrates to viewers a beautiful crab dish, inspired by his early days in the kitchen as a young chef - crab-stuffed courgette flowers, chargrilled baby courgettes, baby artichokes, brown crab meat, chargrilled bread and sea herbs, served on a bed of aioli. Then, the chefs have to create a spectacular dish based on the same core ingredient. As well as the components of Marcus's dish, the professional chefs also have an array of other incredible ingredients to choose from. The four have just ten minutes to compose a crab-based dish and one hour to cook an inspired plate of food which will prove they deserve a place in the next round.
The week's best chefs return for the quarter-finals and this is where the battle really begins. Their first challenge is an Invention Test - but this one has a twist. The quarter-finalists must create an exceptional plate of food from the kitchen offcuts and trimmings. Gone are the array of quality ingredients they are used to cooking with. Instead, the judges ask them to make their dishes from kitchen scraps, including bones, trimmings, fish skins, over-ripe fruits, cheese and stale bread. It's a daunting challenge and the price is high - after judging their dishes, Marcus and Monica decide who is worthy of continuing in the competition. Next, the chefs face the terrifying task of showcasing their skill to three of the country's toughest restaurant critics. The critics expect two exceptional courses and the chefs only have one hour and 15 minutes to produce an outstanding menu - good enough to secure their MasterChef future. Sitting in judgment of their culinary abilities are critics Charles Campion, William Sitwell and Jay Rayner. Only the two most skilful chefs can make it through to the semi-finals and continue the fight for the coveted title of Professional MasterChef 2014.
It's the semi-finals. Two Michelin-starred Marcus Wareing, formidable chef Monica Galetti and MasterChef's seasoned diner Gregg Wallace step up the pressure in their search for a culinary talent exceptional enough to take the coveted title. After four weeks of fierce competition only the 12 best chefs remain, and the battle is on as they come together for the first time to cook off against each other. Their fate now rests in the hands of the infamous Invention Test. The 12 chefs have an abundant selection of meat and fish, fruit and vegetables and herbs and spices to choose from, but this time all the modern machines have been removed from the MasterChef kitchen. They must go back to basics using just the hobs and ovens - and their chef's intuition - to cook their dishes. As well as having to think on their feet and show off their creativity, their skills and judgment are tested to the limit. In two hours they need to deliver one dish that stands out from the crowd and proves to judges that they have a future in the competition. Marcus, Monica and Gregg choose the best eight chefs to go straight through, leaving the four weakest to cook off in a fight for one of two remaining places in the competition. In the most pressured hour and a half of their lives, the four remaining chefs must cook their showstopper dish, knowing nothing less that perfection is necessary if they want to survive. Only the ten best chefs can go on to battle for the title of Professional MasterChef.
It's the semi-finals. Marcus Wareing and Monica Galetti send the first two talented semi-finalists to Mayfair's Connaught Hotel to experience service in the two-Michelin-starred kitchen of exceptional French chef Helene Darroze. With a successful Michelin-starred restaurant in Paris already, in 2011 Helene brought her acclaimed food across the channel, and is now one of only nine establishments in the capital to hold two stars. The semi-finalists must quickly adjust to cooking at the highest level in Helene's concentrated and largely silent kitchen, as they each take responsibility for one of the unique, precise dishes on her lunch menu. With diners paying up to £125 a head, it's vital they deliver to her exacting standards. Once service is over they each have to prepare Helene's signature dish of black squid ink, with Acquerello rice, calamari, blue lobster, clams and parmigiano reggiano foam for her to taste. A dish that she created eight years ago and that remains very close to her heart, the pressure is on for the chefs to impress with their plate. Finally, the two semi-finalists return to the studio to cook for the last time before Marcus and Monica decide on their fate. They have two hours to produce a main and dessert inspired by their Michelin experience and good enough to blow the judges away. It is a tense and thrilling battle where any mistake could cost them the competition. Once Marcus and Monica have judged their two courses, they must decide which of the chefs is good enough to become a Professional MasterChef finalist.
It's the semi-finals. First up, the chefs head to London's Knightsbridge to cook for the formidable French chef Pierre Koffmann. With a fearsome reputation and over 50 years of experience, he has trained a generation of great chefs, including Gordon Ramsay, Michel Roux Jr and Tom Kitchen. The semi-finalists face the daunting task of a lunchtime service under this culinary superstar. Each is responsible for a Koffmann classic from the lunch menu, and they must immediately get to grips with his back-to-basics, instinctive approach to cooking. And if that wasn't intimidating enough, after service they must each cook Pierre one of his own famous signature dishes. Created in the 1970s and still a restaurant favourite, they will need a steady hand and a cool head to deliver a perfect version of confi'd salmon with sauteed bayonne ham and a piperade of tomatoes and green pepper for the chef himself to taste. But the chefs' work is not yet done. Next the semi-finalists return to the MasterChef kitchen to battle it out for just one place in the final week. They have two hours to cook a perfect main course and dessert inspired by their time away for Monica and Marcus, anything less could cost them their place in the competition. The pressure is on to step up to the mark and show the judges why they deserve to go on in this the competition.
It's the semi-finals. Firstly, Marcus and Monica send the semi-finalists to London's Knightsbridge to work in service under one of the country's greatest fish chefs - Nathan Outlaw. Nathan earned his first Michelin star at the age of 25 and now holds three in Cornwall and one at Outlaw's, where the semi-finalists must deliver. First, Nathan shows each chef a dish from his menu, which they must take charge of in the lunchtime service. Their cooking skills, timing and judgement must be absolutely spot-on if they are to do justice to the delicate modern seafood dishes that have earned Nathan his award-winning reputation. With guests paying up to £100 a head for the chance to dine, Nathan lets nothing leave the kitchen unless it is executed to perfection. Next the chefs must prove their culinary skills once more as they cook Nathan their version of his acclaimed signature dish - turbot cooked on the bone, served with deep fried potatoes and capers, with asparagus, peas, broad beans and a warm tartare sauce. Using one of the most expensive fish available and with the added challenge of cooking it on the bone, they need to stay focused if they want to impress. Finally, the semi-finalists return to the MasterChef kitchen to cook two of the most important courses of their careers for Marcus and Monica. In this final battle for just one place in the final, they need to showcase all their skills, creativity and passion in an hour and 45 minutes if they are to convince the judges they've got what it takes to become a Professional MasterChef finalist.
It's the semi-finals. First up, Marcus and Monica send the semi-finalists to Hibiscus in London's Mayfair, the two Michelin-starred restaurant of the formidable chef Claude Bosi. Opened in 2007, Claude has earned his reputation with a food style that experiments with the classics and the chefs don't have long to master his dishes before they are thrown into a relentless three-hour lunch service. With the restaurant full, they must work fast while Claude watches their every move. With so much at risk, Claude checks every dish and will allow nothing but perfectly executed plates to leave his kitchen. If that wasn't daunting enough, after the exhausting service the semi-finalists cook Claude their version of his signature dish - roast squab pigeon breast and leg, with burnt tomato puree, confit carrot and a carrot salad, syrup confit of kumquat and a mint coriander and chilli sauce. Born out of his French roots and inspired by his travels around the world, it is a dish Claude has spent ten years perfecting and the pressure is on to impress as they replicate it for him to taste. Finally the semi-finalists return to cook for Marcus and Monica in the MasterChef Kitchen. They have an hour and 45 minutes to execute their two best courses of the competition, as they attempt to outshine their opponent in the brutal battle for just one place in Final Week.
It's the last of the semi-finals. The two remaining semi-finalists head to the Michelin-starred Wild Honey in London's Mayfair where they face a frenetic lunchtime service under chef patron Anthony Demetre. Anthony has been a pioneer in the trend for an informal approach to fine dining, first with Arbutus in Soho and more recently with Wild Honey. Now the chefs have just a few hours to adjust to the standards and speed of his kitchen, as they each take charge of a dish for the busy lunchtime service. It's a non-stop two and half hours in which they attempt to keep up with endless orders, whilst meeting Anthony's fastidious standards. Next the chefs have one more chance to impress as they cook one of Anthony Demetre's acclaimed signature dishes - the technically challenging stuffed roast saddle of rabbit in parma ham with girolles, peas, fresh almonds, gem lettuce and fennel, with lime gel, pea puree and a rabbit jus. Their timing must be spot-on if they are to do justice to this dish for Anthony. Finally, the semi-finalists return to the MasterChef Kitchen to cook for what could be the last time. In an hour and 45 minutes they need to show off all their culinary skills and creativity with two courses for Marcus and Monica. Nothing less than mind-blowing food will be good enough as the judges decide who has what it takes to become a Professional MasterChef finalist.
Five talented chefs have cooked their way to a place in Final Week and the chance to take part in the amazing culinary adventures that lie ahead over the next three nights. The remaining chefs must battle against each other for the once in a lifetime opportunity to cook for 25 of their peers at the Chefs' Table. Only the four best finalists will get this chance, as after the opening cook-off the judges will send one more home. The judges begin by setting the five finalists an invention test with a difference - they must create one dish without any meat, fish or poultry. From a selection of fruit, vegetables, eggs, cheeses, grains, nuts, herbs and spices, they have an hour and 15 minutes to draw on their chefs repertoire and deliver a dish showcasing all their culinary talents. After tasting their dishes the judges send one of them home. Next the remaining four chefs face the ultimate challenge - they must cook at one of most prestigious culinary events in Britain, when 25 of the greatest chefs in the country descend on central London for a unique dinner. Each finalist is in charge of cooking 26 portions of one of the menu's four courses - starter, fish, main and dessert. Over five tense hours in the kitchen, they meticulously prepare every one of the elements that make up their ambitious dishes, under the watchful eyes of Marcus and Monica. With the diners holding an incredible 40 Michelin stars between them, the finalists' plates of food could make or break their careers, and their chances of winning the MasterChef title.
The four remaining finalists battle it out to make it to the last three and the chance go on the trip of a lifetime to cook in one of the world's most creative restaurants. Their journey begins in the MasterChef kitchen, where they have two hours to simply cook a stunning plate of food for the judges. Nothing but their greatest dish will be good enough as after tasting the dishes, one chef will be sent home. The remaining three finalists travel to one of Europe's food capitals - San Sebastian in Spain. In its surrounding hills sits a food mecca, Mugaritz, and one of the most influential chefs of a generation, Andoni Luis Aduriz. The final three have a rare opportunity to spend two days at this world-renowned restaurant, learning from Andoni and his team. First, they get to grips with his food philosophy with a masterclass. It is vital the chefs take in as much as possible, because next they must prepare a Mugaritz inspired dish for Andoni himself. To pile on the pressure, if the chefs' dishes are strong enough, for the first time ever, Andoni has agreed to put them on the tasting menu at the lunchtime service the following day. The finalists return the next day to face the most nervewrecking challenge of their careers so far, when Andoni allows them to run service, cooking his nine course tasting menu for specially invited guests and the three MasterChef judges. Cooking at a level they have never come close to before, it is a tough ask for the three chefs. They need to impress.
It's the final, and for Marcus Wareing, Monica Galetti and Gregg Wallace, the search for a culinary talent exceptional enough to be crowned champion is almost over. Over the last seven weeks, 40 of Britain's most ambitious chefs have fought for the competition's coveted title and only the three best remain. As they cook for the last time, just three courses remain between them and the title of Professional MasterChef Champion 2014. The three finalists must cook the best three courses of their lives for the MasterChef judges. In three hours they must bring together a starter, a main and a dessert, showing off the culinary ability that has got them to this stage, and raise it to another level. As the tension builds, they pour their heart and soul into every plate of food - nothing but perfect execution, mind-blowing flavours and jaw-dropping presentation will win them the title.
In this heat, chefs are challenged to make a classic French dessert and a blue steak.
In this heat, skills tests feature an omelette Arnold Bennett and filled brandy snaps.
The first quarter-final challenge is to create a dish from a selection of ten ingredients.
In the skills test, the chefs make a buck rarebit and joint a rabbit.
Three chefs prepare scallops in different ways: in a mousse, sauteed and as a tartare.
The chefs cook for some of the country's most discerning restaurant critics.
The chefs must fillet a sea bream and make the perfect watercress soup in the skills test.
Monica tests the chefs' butchery skills when she asks them to debone a pig's trotter.
The chefs' pastry skills are tested in the quarter-final round.
The last week of the heats kicks off with six new chefs.
The chefs prepare langoustines and cook high-end burgers in the final heat.
The week's six best chefs serve up a two-course menu to three restaurant critics.
The 12 best chefs cook off against each other in the MasterChef kitchen.
The chefs must work together to serve an exceptional dinner at London's Law Society.
The chefs travel to Lord's Cricket Ground to cook a fine-dining menu for Mike Gatting.
Two semi-finalists cook alongside joint Professional MasterChef champion Anton Piotrowski.
The semi-finalists cook for Tom Kitchin at his Michelin-starred restaurant in Edinburgh.
The last three semi-finalists work with chef Lisa Allen at the Michelin-starred Northcote.
It's finals week. After one goes out in the invention test, the chefs cook for their idols
The finalists travel to the medieval city of Alba in the Piedmont region of northern Italy
It's the final. Who will be crowned Professional MasterChef Champion 2015?
In this opening heat, the chefs must cook a steak diane and a raspberry tart.
The chefs must cook a T-bone of plaice and a wild garlic veloute.
The week's six strongest chefs face the first quarter-final.
For Monica's skills test, the first three chefs have 15 minutes to make sea bass ceviche.
The skills tests involve a sauce maltaise asparagus and a banoffee cheesecake.
In the quarter-final, the six best chefs from the week's heats return to the kitchen.
Six new chefs take on taramasalata and tagliatelle carbonara in the skills tests.
Six new chefs take on lamb tartare and filleting a John Dory in the skills tests.
In this quarter-final, the chefs reinvent steak and kidney pie and cook a two-course menu.
It is the final heats week. Three chefs must make an artichoke barigoule.
The last six chefs battle to make it through to the quarter-finals.
The best chefs of the week must reinvent a sweet family favourite, fruit crumble.
The 12 chefs must create a savoury dish using a surprise selection of ingredients.
Five chefs team up to create an exceptional dinner at the Royal Society of Medicine.
The second group of chefs create a menu for guests at the French ambassador's residence.
The eight semi-finalists sizzle in a double cook off.
The first three semi-finalists work alongside the inspirational chef Alyn Williams.
The chefs are sent to work under one of the country's rising stars, George Blogg.
The remaining four chefs start the finals week with a once-in-a-lifetime opportunity to cook at one of the most prestigious events in the culinary calendar, The Chef's Table.
The four finalists first cook off in the MasterChef Kitchen. For one chef their MasterChef journey will be at an end, while the final three will travel to Oslo to learn from the star of Nordic gastronomy Esben Holmboe Bang and cook in the three-Michelin-star restaurant Maaemo.
The remaining chefs cook for the last time, and one will be crowned the 2016 champion.
Following Monica's own demonstration, the heat is on for the chefs to prove they have what it takes to make a perfectly balanced sauce in harmony with the pigeon breast. For 20 minutes of high-pressure cooking, the chefs must hold their nerve and prove they are accomplished professionals who know their way around filleting and cooking poultry. But under the watchful eyes of Monica, Marcus and Gregg, even the most seasoned chef can falter. Next, the six chefs must complete the signature dish round, their chance to showcase their cooking style and creativity using their very own recipes. Everything is riding on how they perform under the intense pressure of this round. The strength of their dish will either see them through to the next round or see them leave the competition. The surviving three chefs move on to fight another day in the quarter-final.
In this quarter-final, the week's best chefs return to continue their quest for the title. Their first challenge is an invention test set by Monica and Marcus. From a table filled with citrus, herbs and spices, they must create something truly special to impress the judges. They have 10 minutes to decide, then 70 minutes to cook their hearts out and create a dish from scratch, which allows the flavours of their chosen ingredients to shine through. At the end of this round one chef leaves the competition - so it's now or never. The remaining chefs now face the critics - a test that has seen even the best fall apart under pressure. They must cook a two-course menu of their own design to be scrutinised by the judges and three of the UK's most renowned critics - Tracey MacLeod, Jay Rayner and William Sitwell. They have one hour and 15 minutes to dazzle the critics with an inventive main course and knock-out dessert. Get it right and the critics may note down a future star, but get it wrong and it's game over. The three chefs who wow the critics and judges will make it through to knockout week, when the competition really hots up as they inch closer to the possibility of lifting the Professional MasterChef 2017 trophy.
It's the final heats week, as six new ambitious chefs set out to prove they have what it takes to win the coveted title. To secure their place in the competition they must face two tests - the daunting skills test and then the signature dish round. Only the three strongest chefs will make it through to the quarter-final. First up, the chefs face the high pressure skills test, this time set by Monica. They must create a filled pasta dish of their choice with a perfectly judged sauce to accompany it. Under the heavy scrutiny of Monica, Gregg and Marcus, the pressure can get to even the most seasoned chef. In just 20 minutes, can they showcase their talent to create an accomplished pasta dish - with the right method and resulting perfect texture and flavour? Sounds easy, but it's not for the faint hearted. Next up is the signature dish round. Having shown the judges their skills in round one, the chefs must now showcase their craft with their own personal food. It's their opportunity to show off their culinary prowess and present their own tried and tested dish for Monica, Marcus and Gregg. Presentation, technique and flavour are the name of the game - all must be achieved to the highest level in just one hour 15 minutes to secure the professionals' future in the competition. Only the three most talented chefs will win a place in the last quarter-final round and continue in their cooking battle for the prestigious MasterChef: The Professionals title.
It's the last week of the heats, and these are the last six chefs to battle to make it through the competition. They face two tests - first, the daunting skills test, followed by the signature dish round where the chefs cook a dish from their own repertoire. Only the strongest three chefs who demonstrate the skills and technical know-how of a future champion will make it through to the quarter-final. The chefs' first task is to undertake Marcus's skills test in front of the vigilant judges Monica, Marcus and Gregg. The chefs have 20 minutes to prove that they have the skill and technique to cook rose veal sweetbread. The added challenge is to serve it with a well-judged garnish and sauce, in a true test of their palate and understanding of the flavours that work with offal. Sweetbreads need lots of TLC in the kitchen to be cooked to perfection. Can the chefs take the heat of the skills test to provide a melt-in-the-mouth dish for the judges or with time against them, will they struggle to impress? The six chefs now have one last chance to use their style, technical skill and flair to wow the judges in the signature dish challenge. In one hour and 15 minutes the heat is dialled up as the professionals battle to create a tried and tested dish of their own which will impress enough to secure them a place in the next round. Once the judges have tasted their dishes, they must decide which three chefs will go home and which three will return for the last quarter-final and continue their fight to be crowned MasterChef: The Professionals Champion 2017.
In the last of the quarter-finals, the best chefs from the week's heats come together in the kitchen to cook against each other and continue in their quest for the title. They must prove to Marcus and Monica they are worthy of staying in the competition when they face two more challenges designed to test them further. First, is the daunting invention test. From an array of sweet and savoury ingredients, the chefs are tasked with creating one incredible dish with either herbs, citrus or spices as the core central theme. With 10 minutes to choose ingredients and just 70 minutes to cook it, the pressure is immense to create a dish that will win over Monica and Marcus and prove that they really have the skills and experience to carry them through to the next round. Will they remember to allow their chosen hero ingredients to shine through their dish? They have to keep their focus and remain calm as, at the end of this challenge, two chefs will be chosen to leave the competition. The remaining four chefs now face one of the toughest rounds of the competition. In an hour and 15 minutes, they must serve up an exceptional two-course menu to three of the country's most notable restaurant critics - Jay Rayner, Grace Dent and Amol Rajan. This culinary trio is accustomed to eating the most daring and delicious food in the very best UK restaurants, and this is the one and only chance the chefs have to pull out all the stops in order to impress them. Monica and Marcus will be keeping a close eye on them as they work in order to judge who shines through and provide the most creative and technically accomplished menu for the critics' table. After a tough session in the kitchen, one more chef's journey will be over when they are sent home. The three chefs considered to have impressed the critics and judges the most, survive to move on to Knockout Week and take one step closer to the final of MasterChef: The Professionals 2017.
It is knockout week on MasterChef: The Professionals. MasterChef presenter Gregg Wallace teams up with two of Britain's leading chefs - Michelin-starred Marcus Wareing and Monica Galetti. The judges are at the sharp edge of the hunt for the country's next culinary superstar. After four weeks of intense competition, 12 most talented chefs remain from the initial 48. Tonight is the first time they all come together in the MasterChef kitchen, where their fate rests in an almighty cook-off. The first challenge for the 12 chefs is to cook against each other in a terrifying invention test. They need to impress the three judges with one spectacular plate of food created from a heaving table of fresh sweet and savoury ingredients. But Monica and Marcus have raised the bar a little higher and challenge the chefs to the maximum by removing all the modern kitchen gadgets from the kitchen. In the absence of sous vide, or water bath, the emphasis is on classic cooking skills - plain and simple. With two hours and 15 minutes to create an innovative plate of excellence, they must seize this opportunity to make an impact on the judges. Only eight chefs will be guaranteed to move to the next round. The weakest four must cook again against each other. In the cook-off round, the four remaining chefs have their final chance to showcase their talents to Marcus, Monica and Gregg, and save themselves from being sent home. With one hour to create one perfect dish, it is do or die. Can they sear, blowtorch and pickle their way into the judges' good books and convince them they deserve to continue in the competition? For two chefs, it is the end of the road when they are sent home. The best two chefs from this round join the other eight and continue their quest to raise the MasterChef: The Professionals 2017 trophy.
Knockout week continues on MasterChef: The Professionals. Chef Monica Galetti and Michelin-starred chef Marcus Wareing scrutinise the chefs' every move in their bid to uncover the professional chef to crown culinary superstar of 2017. Only ten outstanding chefs remain in the competition and they have been split into two groups of five. Tonight the first team are set two daunting challenges by Monica and Marcus, which test them further than any previous round. For the first time, the professionals must show they can work together as a team to create a three-course fine-dining menu for special guests at the home of rugby - Twickenham. The chefs have two and a half hours to design and cook their spectacular three courses for legendary England rugby captain Will Carling and his invited guests, who include Twickenham's head of catering Thomas Rhodes, England's women's captain Sarah Hunter, England women's fullback Emily Scarratt, England Sevens' captain and Olympic silver medallist Tom Mitchell, and rising England rugby star Ellis Genge. The dining menu must live up to their expectations and please the palate and athletic waistlines of the rugby superstars. Having proved themselves as individual chefs in the competition so far, this is a chance for the judges to watch first-hand how the chefs work in a team. Who will shine through as a true creative? Who will step up in a leadership role, helping the team realise their collective creative vision? Will anyone crumble under the real time pressure of playing as a team?
Knockout week continues on MasterChef: The Professionals. Chef Monica Galetti and Michelin-starred chef Marcus Wareing scrutinise the chefs' every move in their bid to uncover the professional chef to crown culinary superstar of 2017. Tonight, the second group of five chefs face two intense challenges set by Monica and Marcus. The chefs must cook together for the first time as a team to create an exceptional three-course fine-dining menu at one of London's most prestigious addresses, The Institution of Civil Engineering, to celebrate the organisation's bicentenary. The chefs have two and a half hours to collaborate as a team to design and cook their special menu, which will be served to Lord Robert Mair, the president of the institution and his five VIP guests. The chefs' every move will be watched over by judges Monica and Marcus. Will their creative vision and talent shine through? Or will team playing prove to be their weakness? With the team challenge behind them, the five chefs return to the MasterChef kitchen where they face the judges as individuals once again. Pitted against each other, they battle it out for a place in the semi-finals by proving to judges Monica, Marcus and Gregg that they really are a cut above the other chefs. Within 90 minutes, they must create their own unique showstopper dish to prove their talent and dedication to deliver at the highest level. After tasting the dishes, Marcus, Monica and Gregg decide whose time in the MasterChef kitchen is up and which four chefs will move forward in the competition - one giant step close to being crowned MasterChef: The Professionals winner 2017.
It's semi-finals week on MasterChef: The Professionals, and the competition is heating up. MasterChef presenter Gregg Wallace teams up with chef Monica Galetti and two Michelin-starred Marcus Wareing to continue their search for this year's champion. In this episode, the remaining eight chefs face a double-headed beast of a challenge in the MasterChef kitchen. At stake is the chance to move forward in the competition and the opportunity to cook in some of the most influential and unique kitchens in the UK. The first challenge the eight chefs face is cooking against each other to create a dish dedicated to someone who has inspired them in life. Whether that's a professional from their career, a family member or a loved one, the challenge is to create a dish that in turn inspires the judges to send them straight through to the next round. In just one hour and 45 minutes, they have to deliver a perfect plate of food that showcases their personality and style, and sets them apart from the other chefs. After tasting their dishes, the judges will decide which professionals have proved themselves strong enough to go directly through to the next round. The remaining chefs must return to fight again in the MasterChef kitchen to secure one of the remaining four places in the next round. They face an invention test, where they are tasked with creating their own unique dish which celebrates the fresh and light ingredients on offer - and this time, there's no meat or fish for them to choose from. With this plate of food, the judges' expectations are high, so it's imperative that the chefs' ingenuity and skill shine through or they will forfeit their place in the next semi-final challenge. After this hard-fought battle, two chefs are asked to leave the competition. The six who remain continue on their path in pursuit of the MasterChef: The Professionals title 2017.
The first three remaining semi-finalists battle it out for a place in finals week. They are sent to work alongside an inspirational self-taught chef for two days. Based near Darlington, County Durham, The Raby Hunt is one of the UK's most unique culinary destinations - led by rising star James Close, who gave up his career as a professional golfer just eight years ago, when his family bought the country pub. Three years after opening, he won his first Michelin star. Despite the fact that James has no professional training, his restaurant was the only new restaurant in the UK to be awarded two Michelin stars in 2017. In the same year, James was also awarded the prestigious Good Food Guide Chef of the Year. The chance for the semi-finalists to cook alongside James is a huge privilege and one that will place them in an extraordinary position to supercharge their culinary skills. The first challenge for the chefs is to each take responsibility for one dish from the tasting menu. Under the close scrutiny and guidance of James, the chefs aim to emulate his style and deliver intricate and complex two-star standard dishes during a packed lunchtime service. Once they've shown they are capable of keeping their heads above water and operating in his meticulous kitchen, James sets the chefs the task of recreating one of his signature dishes - a seasonal salad of up to 50 ingredients. Finally, the inspired chefs return to the MasterChef kitchen, where they face the challenge of cooking their own dishes for a two-course menu which Marcus, Monica and Gregg will taste. The judges expect their food to be of the highest standard in the competition so far. The chefs must aim for the skies, as at this stage in the competition one tiny slip can mean the difference between gaining a place in finals week or going home. Only perfection will do to edge closer to the MasterChef: The Professionals title 2017.
It's the last semi-final and three of the remaining chefs are in close competition for a place in finals week. For their first challenge, they are sent to cook at one of the UK's most famous restaurants - the two-Michelin-starred Le Manoir aux Quat'Saisons in Oxfordshire, home of legendary chef Raymond Blanc OBE. Here, executive head chef Gary Jones, who has worked as executive chef at Le Manoir for 22 years, takes the three semi-finalists into his kitchen for the ride of their professional lives. Gary works closely with chef patron Raymond to develop and execute the exceptional dishes that have enabled the restaurant to retain its two Michelin stars for over three decades and, over the next two days, the semi-finalists will be lucky enough to experience that skill and perfection first hand. First, Gary shows the professionals how to make his own unique lobster dish, talking them through the fine and intricate detail of preparation and presentation. The chefs are then given free rein to explore the restaurant's incredible two-acre gardens and collect whatever fresh produce they choose in order to create their own personalised version of Gary's dish. On tasting them, Gary looks for the chef's ability to showcase the seasonality of the beautiful garden produce, whilst displaying a keen eye for presentation and flavour balance. Once they've given Gary a taste of what they're made of, the three chefs then have the daunting honour of being made responsible for one of Le Manoir's dishes during a packed lunchtime service. With 80 covers to feed and guests arriving from across the world, the stakes couldn't be higher. As Gary polices the pass and watches their every move, the chefs have to keep pace with the frenetic demands of the service and deliver pitch-perfect dishes, time after time. It's their chance to prove they have what it takes to work as chefs at the very highest level. Finally, the chefs return to the MasterChef kitchen to cook against each other in a
It is finals week and the competition is racing to the finish line. After six weeks of intense culinary battles, just four talented chefs remain from the original 48. As the tension rises, the chefs need to pull out all the stops for presenter Gregg Wallace and leading chefs Monica Galetti and Michelin-starred Marcus Wareing. Only one chef can be crowned MasterChef: The Professionals Champion of 2017. Over three nights, the chefs face the close scrutiny of some of the world's greatest chefs and face the challenge and unique opportunity of working in some of the most groundbreaking restaurants around. The first challenge the four chefs face is the once-in-a-lifetime chance to cook at one of the most prestigious events in the UK culinary calendar - The Chef's Table. It allows the finalists to showcase their food to their professional heroes as 23 culinary giants descend on London for this unique annual event. It is the only time so many of the UK's top culinary talents gather together to dine and provides a potentially career-changing moment for the finalists. This year, the VIP chef guests have 22 Michelin stars between them and include three Michelin-starred Matt Abe, Atul Kochhar, Nigel Haworth, Andrew Fairlie and Gary Jones, as well as rising stars Tommy Banks, James Lowe, Selin Kiazim and Elizabeth Haigh. Each chef takes charge of one of four courses, which are served to all 23 of their culinary idols. Over five intense hours, they are watched over by Marcus and Monica as they cook for their lives, preparing every last element of their ambitious creations to perfection to please their important guests. The stakes are incredibly high as the opportunity to be noticed by the leaders of the UK culinary industry doesn't come along every day. It is a career-defining experience for the chefs as they inch closer to the title of Professional MasterChef 2017.
It is finals week and the competition is racing to the finish line. After six weeks of intense culinary battles, just four talented chefs remain from the original 48. As the tension rises, the chefs need to pull out all the stops for presenter Gregg Wallace and leading chefs Monica Galetti and Michelin-starred Marcus Wareing. Only one chef can be crowned MasterChef: The Professionals Champion of 2017. In the penultimate challenge, the four remaining chefs fight to secure their place amongst the final three. First, they must face a cook-off against each other in the MasterChef kitchen. For one chef, this will be the end of their journey, as only three can take the next step - being sent to the south of France to learn in the two Michelin-starred kitchens of the 4th best restaurant in the world, Mirazur. The judges begin by setting the four finalists a simple brief in the MasterChef kitchen - they are tasked with creating a single showstopping dish which draws inspiration from where they are from. In 90 minutes, they must go all out to cook the dish of their professional lives. At this point in the competition, there is nowhere to hide from the judge's scrutiny and one finalist is sent home. The remaining three finalists then travel to Menton in the south of France. This small town sits close to the Italian border and it is here that inspirational Argentinian chef Mauro Colegreco came in 2006 and established restaurant Mirazur, putting the town firmly on the culinary map. Within a year of opening, Mirazur had been awarded its first Michelin star and within five years it achieved its second. Inspired by its situation in the stunning landscape, Colegreco's food highlights his love and respect for the land, sea and mountains of the region. The restaurant regularly makes it into the prestigious World's 50 Best Restaurants list and, in 2017, sits in 4th place. It is frequented by diners who travel there from across the world, and who have to book months in advance
Tonight is the final of MasterChef: The Professionals 2017. MasterChef presenter Gregg Wallace and two of Britain's leading chefs, Michelin-starred chef Marcus Wareing and Monica Galetti are edging closer to finding the 2017 champion. Just one almighty cook off remains for them to assess the talent of the finalists. Over the last seven weeks, 48 of the most talented and tenacious chefs in the UK have battled each other for the coveted title. Now, just three chefs remain. This is the last time they cook in the competition and the evening ends with one of them receiving the hard-won title. Tonight the final three outstanding professionals, who have created some incredible plates of food throughout the competition, face one final challenge: to cook the best three courses of their lives for the judges. They return for the final time to the MasterChef kitchen and spend three hours creating a three-course menu of starter, main and dessert which showcases their exceptional culinary abilities. This is the moment where everything is laid bare for the judges, as their plates will expose everything they have learned over the last seven weeks. They can't falter as they battle to display everything they have to give - their talent for flavour and creativity, their ability to remain calm and controlled under immense pressure and to flawlessly deliver three plates of incredible food. The reward is immeasurable as their career could change forever when one of them is crowned MasterChef: The Professionals Champion 2017.
Marcus Wareing, Monica Galetti and Gregg Wallace team up to search for the country's 2018 culinary superstar. The chefs must cook tempura squid from scratch in just 15 minutes.
The chefs prepare a hanger steak with chimichurri, as well as cook gurnard with a pepper and tomato sauce.
In this quarter final, the six strongest chefs from the first two heats attempt to impress Monica and Marcus.
In this heat, the first three chefs have 20 minutes to cook a monkfish with a spicy tomato and roasted onion sauce.
Three chefs have 15 minutes to produce perfect poached plaice with a beurre blanc sauce.
The search for the country's 2018 culinary superstar continues. The chefs face a brand new challenge - the judge's favourite ingredient test.
In this heat, three chefs face a pasta test set by Monica, while the remaining three must make a sandwich for Marcus.
In this heat, Monica asks three chefs to cook an elegant and tasty dish of broccoli - cooked three different ways.
The six strongest chefs from the week's heats attempt to impress Monica and Marcus in two high-stakes challenges.
The search for the UK's 2018 culinary superstar continues. The final 12 chefs cook against each other in the most intense invention test of the competition.
The professionals must work as a team to create a three-course fine-dining menu for special guests at Trinity House.
The chefs create an exceptional three-course, fine-dining menu at The Royal College of Physicians.
The eight chefs cook against each other to create a dish inspired by a poignant food memory.
The first three semi-finalists are sent to work alongside one of the countries' leading chefs - Michael Caines.
It is the last semi-final and the three remaining chefs are sent to cook at an exclusive address in Padstow, Cornwall.
It's the finals on MasterChef: The Professionals and the competition is at fever pitch. After six weeks of intense culinary battles, the four most talented chefs remain from the original 48.
The judges set a simple brief: to create a single dish which draws inspiration from a place that is special to each chef.
The final three chefs face one last challenge: to cook the best three courses of their lives for the MasterChef judges.
Gregg Wallace hosts the first week of the culinary contest, which sees the first six professional chefs competing for a place in this week's quarter-final. Half of the competitors are challenged by Marcus Wareing to prepare poached guinea fowl breast with a Sauce Robert, while Monica Galetti sets the rest the challenge of making hand-cut tagliatelle with a lamb ragu. Finally, they must prepare a signature dish to decide who will stay on and who will be eliminated.
Tonight, the first three chefs take on the terrifying prospect of tackling Marcus’s crab omelette arnold bennett - they have 20 minutes to either hold their nerve or find themselves in a terrible scramble.The next three chefs have to dig into their pastry repertoire when Monica asks them to create a puff pastry and vanilla mousseline layered dessert. A steady hand and a sweet tooth are a bonus to succeed in this tricky test.In the second round it is now down to all six chefs to wow the judges with a dish of their own design. They have a chance to save face and turn their fortunes around when they cook their own signature dish for Monica, Marcus and Gregg. In an hour and 15 minutes, they must inspire the judges with their flair, skill and personal style. It is their chance to show off their culinary talent before the judges decide which three are sent home and which three go through to this week’s quarter-final.
The remaining four professionals go on to cook their food for three of the UK’s most discerning restaurant critics. They need to impress William Sitwell, Grace Dent and Jimi Famurewa. The critics’ judgement is unrestrained, often ranging from delight to disdain depending on the food they are served. The chefs are given one hour and 15 minutes to showcase their culinary know-how with a two-course menu designed to dazzle the critics and the judges and keep them in the competition.Only the three most talented chefs will go through to knockout week and continue in their pursuit of the MasterChef: The Professionals title.
In this heat, six professional chefs from across the UK put their reputations on the line. Under close scrutiny from the three judges, the chefs must face two tough challenges. First is the infamous skills test, followed by a chance to cook their own unique signature dish for the judges. At the end of this heat, three chefs will be sent home and the strongest three will go through to this week's quarter-final. Each professional's journey begins with the dreaded skills test. This is the first time in front of the judges and not only are their knowledge, palate and experience weighed up but so is their mettle. Monica sets the first three chefs their test - to employ some deft knife skills to spatchcock a quail before cooking it to produce quail with a rocket pesto in just 15 minutes. The judges' standards are high, so the contestants' levels of nerves will need to match them. The remaining three chefs face a test set by Marcus.
First up is the skills test. Tonight, three chefs face the terrifying prospect of cooking an elegant dish at Monica's request. They have 15 minutes to perfectly prep and cook razor clams with a shallot, caper and tomato sauce. If the chefs haven't ever tackled a razor clam, they need to dig into their repertoire of shellfish cookery to conjure up a dish to wow the judges. The next three contestants have been given 15 minutes by Marcus to prep and cook his calves' liver with a bordelaise sauce. Timings, texture and taste are key to making this dish a delight, not a disaster.
This quarter-final sees the six most talented chefs from the week's heats set out to impress Monica and Marcus in two high-stakes challenges. First up, the chefs face an invention test, featuring a particular ingredient. This week, Monica has selected a favourite, found at the heart of many cuisines - the onion. The professionals are under pressure when faced with a whole host of varieties of onion and a huge array of other ingredients. They need to focus and rapidly find inspiration to cook a dish in 70 minutes that will deliver flavour, finesse, sparkle, and an inspired approach to the onion. At the end of the challenge, two contestants leave the competition.
In the first heat of the week, six professional chefs from across the UK put their reputations on the line. Each professional’s journey begins with the infamous skills test. Marcus kicks off proceedings when the first three chefs have to attempt his croque monsieur. In just 15 minutes they have to show they can muster this classic French sandwich to Michelin-starred standards. The remaining three chefs face a test set by Monica to create a pea risotto. Can the chefs deliver a dish with flavour, flair, and rice with the right bite to put a smile on the judges’ faces?
To begin their fight for the coveted title, the chefs face the dreaded skills test. Three chefs face what could be the toughest 20 minutes of their careers, set by Marcus. Under the scrutiny of the three judges, the professionals are reliant on their fish-filleting skills and sauce prowess when they have to cook a monkfish with vermouth sauce for the expectant panel. The next three into the MasterChef kitchen have to conquer any nerves when they are asked by Monica to conjure up a crepe souffle with a caramel sauce. Can their souffles and skills rise to the expectations of the judges or will they simply come unstuck? Next, the six chefs must complete the signature dish round. It’s their chance to showcase their cooking style and creativity using their very own recipes.
First up, the chefs face an invention test, featuring one key favourite ingredient selected by the judges. This week, Marcus wants them to create a dish that uses coffee to its full potential. The professionals have ten minutes to decide whether to go sweet or savoury, and which ingredients to plump for from the larder, before cooking their dish. With just 70 minutes, they have to create a dish that is beautiful, balanced and brimming with technical ability to keep them in the competition. At the end of the challenge, two contestants will leave. The remaining four chefs go on to cook their food in a challenge that has seen the most seasoned chefs crumble; two courses for three of the UK’s most discerning restaurant critics. Jay Rayner, Tom Parker Bowles and Grace Dent mull over every morsel to explore the talent on offer in the MasterChef kitchen. Get it right, and the contestants stand to make their mark. Get it wrong and it’s the end of their competition dreams.
The remaining eight chefs brace themselves to cook up a storm as they face a double beast of a challenge in the MasterChef kitchen.
The first three semi-finalists battle it out for a place in the finals. They are given the opportunity to work alongside one of the UK's most exciting chefs.
It is the last semi-final and the second group of chefs is in close competition for a place in the finals.
Only the four most talented chefs out of the original 48 remain. The first challenge they face is a once-in-a-lifetime chance to cook at the chef’s table.
The four finalists are challenged to create a single exceptional and evocative dish inspired by a place that is special to them.
The final three chefs face one last challenge - to cook the best three courses of their lives.
In tonight’s first heat, Marcus Wareing and Monica Galetti test four chefs' ability to prepare mushroom tortellini and butterflied mackerel before the chefs cook their signature dishes.
In tonight’s second heat, the chefs are challenged to prepare sweetbreads with a rustic red wine sauce and a glazed sabayon fruit dessert.
The first quarter-final sees the chefs' ability to cook with spices put to the test. Then they must cook for restaurant critics Jimi Famurewa and William Sitwell.
Four more professional chefs from around the country arrive at the MasterChef kitchen to endure the infamous Skills Test and cook their own two-course signature dishes.
In the second heat of the week, four new professional chefs arrive to face gruelling challenges, including French-trimming a rack of lamb and filleting a plaice.
The four best chefs from this week's heats return for their quarter-final, where they cook for two of the UK’s toughest restaurant critics, Grace Dent and Tom Parker Bowles.
Four professional chefs face skills tests involving smoked trout and crepe suzette. The best two will earn places in the quarter-finals.
Four more chefs face challenging skills tests. Two must prepare scallops, the other two lambs' kidneys on toast. They then get to dazzle the judges with their own signature dishes.
In the third quarter-final, four chefs cook for two of the UK’s most discerning restaurant critics, Jay Rayner and Tracy MacLeod.
Four contestants are challenged to prepare a potato rosti brunch dish and tempura mussels with aioli. They then try to dazzle the judges with their signature dishes.
In the final heat, the contestants are challenged to prepare John Dory with parsley sauce and poached figs with honeycomb. Then they get to impress the judges with their signature dishes.
In the last of the quarter-finals, the contestants are challenged to invent a dish that captures the essence of the forest. Then they cook for critics Grace Dent and Jay Rayner.
The contest reaches the semi-final stage. The remaining ten chefs must prepare a dish based on their favourite food memory. The weakest five performers then face a further invention test.
Four semi-finalists are taken out of their comfort zone when they are given a world-class demonstration by Michelin-starred chef Aktar Islam.
The final four semi-finalists face an invention test set by Michelin-starred chef Andrew Wong.
As finals week begins, the six remaining chefs must come up with their own twists on classic dishes including rabbit in mustard sauce and bouillabaisse with a rouille sauce.
Finals week continues with the final four chefs challenged to prepare dishes for eight of the most respected chefs in the UK.
In the last episode of the series, the three finalists must cook a starter, a main and a dessert that embody everything they are as a chef.
As the hospitality industry faces another year of unprecedented challenges, MasterChef: The Professionals showcases the range of culinary talent across the next generation of chefs in the UK. Renowned chefs Marcus Wareing and Monica Galetti preside over the UK’s premier cooking competition alongside judge Gregg Wallace. In tonight’s first heat, the first four professional chefs arrive to make their mark in the MasterChef kitchen and to stake their claim to the coveted trophy. With their reputations on the line, their knowledge and experience are tested as they face the infamous Skills Test. Marcus challenges two chefs to prepare the British classic bangers and mash, served with a beer and onion gravy, in just 20 minutes. This seemingly simple dish has the potential to trip up the chefs, as small details are key to its success. The other two chefs take on Monica’s test, monkfish with a pea and bacon ragout. This dish is all about timing and holding your nerve under pressure.
Heat one continues as the four contenders return to the kitchen for their second challenge, with another chance to stand out and rectify any mistakes made in the Skills Test. Each chef has one hour and 30 minutes to cook two standout Signature Dishes – a main and a dessert that demonstrate creative flair and individual cooking style. They are all keen to cement their place within the competition, but the judges will decide which two will be sent home and who will make it through to this week's quarter-final.
In tonight’s second heat, four more professional chefs from around the country attempt to make their mark in the MasterChef kitchen and stake their claim to the coveted title. With their reputations on the line, they face two tense challenges, after which two will progress to this week's quarter-final and two will be sent home. First they face the infamous Skills Test. Two of them take on Marcus’s challenge to prepare pan-fried scallops, cauliflower velouté, croutons and a curry butter. The others face Monica's dessert challenge, a chocolate crème pâtissière-filled swiss roll served with a raspberry sauce. Each has just 20 minutes to get all the details right. Then the chefs get the chance to showcase their individual cooking style as they prepare two standout Signature Dishes – one main and one dessert. This is a chance for the chefs to make up for any mistakes made in the Skills Test and to show the judges what they are made of. Only the two best chefs will retain their places in the competition.
This year’s first quarter-final sees the strongest four chefs from the first two heats return to face two more demanding challenges. The first is an Invention Test, where the chefs must create an outstanding dish using preserved and tinned food. They have ten minutes to select their ingredients before designing and executing a dish in just one hour. Are these professionals able to dig deep and think on their feet to elevate a dish of tinned beans and pressed ham to restaurant standards? For their second challenge the contenders must cook for three of the UK’s most discerning restaurant critics: Jimi Famurewa, William Sitwell and Tracey Macleod. They have one hour and 15 minutes to prepare a two-course meal. Can they thrill as well as serve on time to remain in the competition, or under the stress will they overpromise and underdeliver? Only the two most talented chefs will go through to the semi-finals and continue their pursuit of the 2021 title.
Heat three sees four professional chefs arrive to make their mark in the MasterChef kitchen and to stake their claim to the coveted title. With their reputations on the line, their knowledge and experience are tested as they face the infamous Skills Test under the watchful eye of judges Monica, Marcus and Gregg. Monica sets the first test, a pasta challenge in which two chefs must make agnolotti filled with burrata and sun-dried tomatoes served with a pea and mint pesto. Rolling and filling the perfect pasta pillows requires accuracy, technique and precision. Will they be able to keep calm and deliver, or will nerves overcome them? The other two chefs face Marcus’s test. They must prepare pan-fried calves liver with potato cake and walnut beurre noisette. All four contenders have just 20 minutes to complete their dishes. Will they hit the mark or fall at the first hurdle?
Heat three continues as the chefs cook their Signature Dishes. Each has one hour and 30 minutes to cook a main and a dessert that demonstrate their individual cooking style and technique. The judges will then choose which two chefs will be sent home and which two have impressed enough to make it through to this week's quarter-final.
Heat four sees another group of four professional chefs from around the country attempt to make their mark in the MasterChef kitchen and stake their claim to the coveted title. They face two intense challenges, after which two will be sent home and the two strongest will go through to this week’s quarter-final. The infamous Skills Test is the first challenge. Two chefs are asked by Monica to cook a traditional brunch favourite, eggs benedict with a chilli sauce hollandaise, in just 15 minutes. The other two chefs take on Marcus’s test to prepare a strawberry dessert served with an Italian meringue and strawberry ripple cream. This is their chance to demonstrate their pastry skills and creative flair. Then, in the final test of the day, the chefs showcase their personalities with their two-course Signature Dishes. Each has one hour and 30 minutes to execute a flawless main and dessert that highlights their talent and creativity. The judges will then decide who will be sent home and who will make it through to the quarter-final.
Tonight’s quarter-final sees the strongest four chefs from heats three and four return to face two more demanding challenges. First, the judges set the bar high with an Invention Test. The chefs must create a standout dish centered around one key ingredient, mustard. They have ten minutes to select their ingredients from an array of meat, fish and vegetables, then 60 minutes to cook and serve the dish. Can they turn up the heat and balance the bold and complex flavours of the classic condiment? Then they face the daunting task of cooking for three of the UK’s leading restaurant critics: Grace Dent, Tom Parker Bowles and William Sitwell. With one opportunity to make their mark, they have one hour and 15 minutes to prepare a perfect two-course menu. Can they strike the right balance between ambition and capability? Only the most talented chefs will make it through to the semi-finals.
Four professional chefs arrive for the fifth heat, hoping to make their mark in the MasterChef kitchen and to stake their claim to the coveted title. With their reputations on the line, their knowledge and experience are tested as they face the infamous Skills Test under the watchful eye of all judges Monica Galetti, Marcus Wareing and Gregg Wallace. The first test is set by Marcus. Two of the four chefs must demonstrate classical preparation skills and attention to detail as they prepare poussin, cooked and served on the bone, with braised endive and a pear and hazelnut salad. The other two chefs are challenged by Monica to make chickpea panisses with an aubergine dip. All have only 20 minutes to produce a flawless dish.
Heat five continues as the four contenders return to the MasterChef kitchen to face their second challenge. They have one hour and 30 minutes to prepare their Signature Dishes: a main and a dessert which demonstrate skill, creativity and individuality. The chefs need to pull out all the stops to impress the judges and cement their place in the competition, as only two can go through to this week's quarter-finals. The other two will be going home.
Heat six opens with four more professional chefs from around the country facing the infamous Skills Test under the watchful eyes of judges Monica Galetti, Marcus Wareing and Gregg Wallace. The first test is set by Marcus. Two of the chefs must prepare and cook sea bream served with couscous and a red pepper mayonnaise. The other two take on Monica’s test. They need to prepare crepes served with a chocolate hazelnut spread, berries and chantilly. With just 20 minutes to complete their tasks, they need to work quickly while executing the dishes perfectly. Then they return to the kitchen to cook their Signature Dishes. They have one hour and 30 minutes to prepare a main and a dessert that demonstrate both technical ability and ambition. This is their chance to rectify any mistakes made in the Skills Test and showcase delicious flavours before the judges decide who will be sent home and who will make it through to this week's quarter-final.
The third quarter-final sees the strongest four chefs from heats five and six return to face two more demanding challenges. First, they face an Invention Test in which they must create a standout dish centered around colour. With an abundance of colourful vegetables, meat and fish to choose from, they have ten minutes to select their ingredients and 60 minutes to prepare and serve a dish. Will the contestants be bold and creative enough to stand out from the pack? Then the chefs face the challenge of cooking for three of the UK’s toughest restaurant critics: Grace Dent, Jay Rayner and Tom Parker Bowles. They have one hour and 15 minutes to deliver a perfectly executed and memorable two-course menu that will excite the palates of the critics and the MasterChef judges? Only the two most talented contenders will make it through to the semi-finals.
Four professional chefs arrive for heat seven, aiming to make their mark in the MasterChef kitchen and to stake their claim to the coveted title. First they face the infamous Skills Test. Two of the four face Marcus Wareing's test: they have 20 minutes to prepare a prawn, avocado and pepper omelette served with prawn oil. The other two are challenged by Monica Galetti to make chicken kofte served with flatbread and cucumber salad.
Heat seven continues with the four contenders serving up their Signature Dishes. Each has one hour and 30 minutes to deliver a main and a dessert that showcase their creativity and individual cooking styles. Judges Monica, Marcus and Gregg will then choose which two chefs will be sent home and which two have done enough to make it through to this week's quarter-final.
Heat eight sees four more professional chefs from around the country attempt to make their mark in the MasterChef kitchen and stake their claim to the coveted title. Only the two strongest performers will go through to this week’s quarter-final. Firt they face the Skills Test, under the watchful eyes of all three judges. Two chefs face the first test, set by Marcus Wareing. They must demonstrate classical technique and precise fish preparation skills as they prepare and cook squid with a herb vinaigrette on toast with a red wine sauce. The other two chefs take on Monica’s pastry test. They need to make a coffee caramel poached pear served with a smooth praline cream and a muscovado crumb. Will they crumble under the pressure? Then the four chefs return to the kitchen to cook their Signature Dishes. They have one hour and 30 minutes to deliver a main and a dessert good enough to cement their place in the competition. The two who fail to impress will be sent home.
This week's quarter-final sees the strongest four chefs from the heats seven and eight return to face two more demanding challenges. First, it’s an Invention Test. Marcus and Monica ask the chefs to create a dish based on the theme of cheese. With 10 minutes to select their ingredients and 70 minutes to cook, the chefs must act quickly to produce an accomplished dish that balances the bold flavours and textures of cheese. Will they be brave enough to think out of the box? They then undertake the daunting task of cooking for three of the UK’s most discerning restaurant critics: Tracey MacLeod, Jimi Famurewa and Jay Rayner. Under the increased pressure, they must keep their focus and deliver an ambitious and memorable two-course menu in one hour and 15 minutes. Only the most talented chefs will go through to the semi-finals and continue their pursuit of the MasterChef: The Professionals title.
After four weeks of intense competition, the nine strongest and most talented chefs return to the MasterChef kitchen for the semi-final round. They are set the challenge of creating a dish based around their favourite food memory. They have one hour and 15 minutes to produce a knockout dish supported by a culinary story inspired by wonderful times. With emotions running high in the kitchen, at the end of the challenge only the four strongest chefs will go straight through to the next stage of the semi-final. The five weaker chefs must return to the kitchen for a cook-off, where they must pull out all the stops to save their place in the competition. Their last chance to impress the judges is an invention test using the leftovers and trimmings from the previous challenge. In one hour and 30 minutes, these chefs must demonstrate creativity, skill and quick thinking to deliver a delicious dish that elevates leftovers to new heights. The strongest four will join the four from the previous challenge and continue their pursuit of the 2021 trophy.
The semi final stage continues with just eight chefs left in the running for the 2021 title. Tonight, the first four face-off over two challenges in the hope of making it to finals week. Their first challenge sees them cook outside the MasterChef kitchen for the first time, as they head to the heart of industrial East London to open a pop-up at a warehouse micro-brewery. In recent years, the pop-up scene has exploded in the UK, giving innovative chefs the opportunity to deliver a unique dining experience in dynamic locations. Working on makeshift workstations with limited equipment and no ovens, the chefs must rise to the challenge and adapt their fine dining style to impress 14 esteemed guests from the world of pop-up kitchens. They have three hours to prepare and deliver one skillful pop-up dish that showcases star quality and is memorable on the menu for all the right reasons. In their second challenge, the four chefs return to the MasterChef kitchen to face a cook-off. They have one hour and 45 minutes to create one dish of exceptional standard. Once the challenge is over Marcus, Monica and Gregg taste their efforts, and for one chef it’s the end of the road. The other three will be through to finals week.
The semi-final stage continues with the second group of four chefs facing off over two challenges in the hope of making it to finals week. As in the previous episode, the chefs head to the heart of industrial East London to open a pop-up at a warehouse micro-brewery. Working on makeshift workstations with limited equipment and no ovens, they must rise to the challenge and adapt their fine dining style to impress 14 esteemed guests from the world of pop-up kitchens. They have three hours to prepare and deliver one skillful pop-up dish that showcases star quality and is memorable on the menu for all the right reasons. In the second challenge, the four chefs return to the MasterChef kitchen to face a cook-off. They have one hour and 45 minutes to create one dish of exceptional standard. Once the challenge is over, Marcus, Monica and Gregg taste their efforts and decide which chef to send home and which three will complete the finals week line-up.
Finals Week begins with six chefs remaining. To win a place at the infamous Chef's Table, each must cook a dish that is dedicated to someone special. This round is all about passion and skill, and the judges' verdict will decide which two chefs will be leaving the competition and which four will be cooking at the Chef's Table. Due to Covid-19, this year’s Chef’s Table is held at the MasterChef kitchen. The contenders must prepare their course for eight of the country’s most acclaimed chefs, who have been hand-picked for this exclusive event and hold a remarkable 11 Michelin stars between them. They include Matt Abé, Nieves Barragan Mohacho, Michael Caines, Lisa Goodwin-Allen and Daniel Clifford. Cooking for these culinary giants is a huge honour, and the contenders must use their chance to stand out, get noticed and win the praise from the very best in the hospitality industry. They have three hours to deliver one exceptional dish that demonstrates their personal flair, technique and presentation skills. Nothing can go amiss in this round, as the chefs at the table are seeking perfection.
In the penultimate round, the pressure is on as the four remaining chefs compete to secure their place in the final three and a chance to cook in one of the world’s best restaurants. First, they must cook-off in the Classic Reimagined round. It’s a potentially career-defining moment for the contenders, and they have two hours to stamp their own personalities and styles onto a world-renowned classic. One chef will leave the contest, as only three can proceed to the next round. The surviving three contenders are then taken out of the MasterChef kitchen and thrown into a cooking world most chefs can only dream of - one of the world’s best restaurants, Alain Ducasse at The Dorchester. With an astonishing 17 Michelin stars across an empire of global establishments, Alain Ducasse is the most celebrated chef living today and has set the standard for modern European cuisine. His world-renowned London restaurant has held three Michelin stars for the past 11 years and is led by executive chef Jean-Philippe Blondet. Here, the first challenge sees the chefs attend a masterclass run by Jean-Philippe, where they get an insight into Alain Ducasse’s philosophy before creating their own dish. They have one hour to deliver a dish inspired by the restaurant’s ethos of championing vegetables and zero-waste, before serving it to Jean-Philippe. Then the finalists face the biggest challenge of their careers. They must cook with Jean-Philippe and his elite kitchen brigade in a restaurant service like no other. Each finalist will be responsible for preparing and cooking one course for an exclusive group of selected guests. They must step up to new heights and handle the pressures of working in a three-Michelin-starred kitchen. Precision and attention to detail are crucial at every stage, and anything less than perfection will not be tolerated.
Over the last six weeks, some of the UK’s most talented and ambitious chefs have battled it out to win the coveted title. Now, only the best three chefs remain. This is the final time they will cook in the competition and is the most important cook of their lives - at the end, one of them will be crowned champion. In the MasterChef kitchen for the last time, the professionals have three hours to cook a starter, main and dessert that embody everything they are as a chef. They must keep their composure and put everything out there for the judges, demonstrating how much they have learnt and why they surpass the rest. Mistakes are not an option, and it’s down to every texture, flavour and skill to make these dishes the most outstanding of them all. Under intense pressure, they must remain cool, calm and collected to deliver three flawless plates of food. Only one of the chefs can be crowned the MasterChef: The Professionals champion 2021.
New judge Anna Haugh, Marcus Wareing and Gregg Wallace preside over the UK’s most revered cooking competition, as 32 ambitious chefs from across the country compete to become the 2022 champion.
Four more chefs face Skills Tests. Two must butterfly sardines with tomato and olive tapenade, while the others demonstrate their butchery skills as they prepare rose veal kidneys.
This year’s first quarter-final sees the strongest five chefs from the first two heats return to battle it out in the MasterChef Kitchen.
Four chefs face two challenges in this week's first heat. Marcus and Anna set skills tests involving ravioli and rainbow trout before the chefs prepare their signature menus.
Today's skills tests involve butchering a saddle of rabbit and removing the meat from a crab. The four contenders then try to impress the judges with their signature dishes.
In the second quarter-final, the four chefs must create dishes that showcase different textures. Then they cook two courses for food writers Leyla Kazim, William Sitwell and Grace Dent.
Four more chefs face Skills Tests set by Anna and Marcus. Two must prepare a pork chop with butter bean stew, while the other two cook tempura vegetables with nori seasoning.
Four more chefs face Skills Tests set by Anna and Marcus. Two must prepare sweet potato gnocchi with hazelnut pesto, while the other two serve up poached apricots with Chantilly cream.
The quarter-finals must prepare dishes based around the combination of orange and ginger. Then they cook for food critics Tom Parker Bowles, Tracy MacLeod and Grace Dent.
In the penultimate heat, the chefs are challenged to prepare steamed sea bream with Asian-style broth and beetroot tortellini with a goat's cheese and walnut filling.
In the final heat, two contenders cook pigeon in Madeira sauce, while the other two prepare a filo pastry mille feuille with layers of tropical fruit and piped coconut.
Four quarter-finalists design a savoury pastry dish and then cook for three of the UK's top restaurant critics. Only two can proceed to the semi-finals.
Ten contenders compete in the semi-finals. They must create showstopping dishes based on their favourite food memories.
Four semi-finalists cook in a pop-up restaurant environment for 20 of the UK's top food entrepreneurs.
The semi-finals conclude with the second group of four chefs cooking for 20 of the UK’s best pop up chefs and food entrepreneurs.
It’s Finals Week, and the six remaining chefs cook off against each other for the chance to cook for their culinary heroes at the Chef's Table event at London's Lanesborough Hotel.
The last four chefs cook for some of the UK’s top food critics. Only three can progress to the final, so they need to cook the best food of their lives.
After six weeks of fierce competition, only the three best chefs remain. They must cook the three most spectacular courses of their lives for the MasterChef judges.
The show returns for its sixteenth series as 32 ambitious chefs from across the country battle to become the 2023 champion.
Four more chefs face Skills Tests. Two must prepare and cook spiced monkfish, while the others demonstrate their pastry skills with a twist on a banana sundae.
This year’s first quarter-final sees the strongest five chefs from the first two heats return to battle it out in the MasterChef kitchen.
Four of the country’s most determined chefs make the journey to the MasterChef kitchen. The two challenges ahead of them are set to test their skill under the unforgiving gaze of the judges.
In the second heat of the week, four new hopefuls must prove to Monica, Marcus and Gregg that they have the talent, flair and commitment to reach the quarter-final.
It’s the quarter-final, and the four best chefs from this week’s heats return to the MasterChef kitchen, where they must prove themselves in two challenges set to test even the most experienced chefs.
The Heats continue as four more brave chefs start their MasterChef journey with their sights set on the title.
The hunt for the champion continues as Gregg, Monica and Marcus put four new chefs to the test to determine who can withstand the pressure of the MasterChef Kitchen.
It's the quarter-final, and the best four chefs from this week’s heats return to face two more daunting challenges set by judges Monica and Marcus.
It’s the last week of heats, and another four ambitious chefs go all out to impress Marcus, Monica and Gregg as their race for the title begins.
It’s the final heat of MasterChef: The Professionals, and the four remaining hopefuls sample the pressure in the MasterChef kitchen across two challenges set by Monica, Marcus and Gregg.
It’s the last MasterChef: The Professionals quarter-final, and the four best chefs from this week’s heats return to the MasterChef kitchen where the judges turn up the heat with two more challenges.
After four weeks of hard competition, it’s Knockout Week on MasterChef: The Professionals as the 12 most talented chefs left standing come together for the very first time.
The stakes are high as Knockout Week continues on MasterChef: The Professionals, and the 10 remaining chefs are split into two groups.
The last group of five get their taste of the real world as they take the helm of the MasterChef: The Professionals pop-up in the heart of central London.
After five weeks of fraught competition, it’s the semi-finals and eight supremely talented chefs remain standing.
Just six chefs left, split into two groups of three. The first group have the challenge of managing a lunch service like no other at Jeremy Chan's two Michelin star restaurant, Ikoyi.
The second group of three semi-finalists head to Staffordshire to cook under the guidance of the founder of a Michelin-starred restaurant.
It’s finals week on MasterChef: The Professionals, and only the strongest four chefs remain. The pressure is on as the race for the title reaches fever pitch.
It’s finals week, and just three incredible chefs remain. Embarking on the trip of a lifetime to Denmark, they will enter a world of gastronomy that goes beyond anything they have encountered before.
The remaining chefs have the chance to cook themselves into the MasterChef history books in the grand final.
Double Michelin starred Michel Roux Jr gives MasterChef fans and serious cooks a culinary master class, demonstrating classics from the latest series as well as others from his legendary heritage. Michel lovingly prepares sumptuous dishes close to his heart with unique tips. He introduces us to legendary French classics including Poulet de Bresse cuit en vessie - chicken with truffles cooked in a pig's bladder, a more flavourful method akin to a water bath. Then there is the awe-inspiring Pied de Cochon farci aux morilles, stuffed pig's trotter with morels, sweetbreads, and mash on the side - comfort food at its absolute finest! Finally for dessert, a delectable chocolate and raspberry tart.
In this episode, Michel cooks a luxury breakfast of "Oeuf PochéCarême with Blinis" - poached egg and salmon nestled in an artichoke heart and made even more luxurious with lashings of fresh truffle; the beautiful and highly unusual monkfish liver three ways; and a sumptuous dish of braised saffron sweetbreads like his mother used to make. The savoury spectacles are rounded off with the more-ish sounding "Beignets a la Crème Frangipane", sweet cream filled dumplings fried in batter, served with sweet and sharp raspberry coulis - heaven!
In this episode, Michel encases a honey and rosemary infused chicken into a salt crust, creating a moist roast that is cut out of its casing with great theatrical effect! He makes a hand raised sweet and spicy mutton pie and cooks a legendary Escoffier recipe "Supreme de Volaille Agnes Sorel", chicken and tongue served with rich, unctuous sauces. After all this rich food, what could be better to round off the feast than a beautiful and fun Beaujolais berry jelly with creme anglaise and Charlotte biscuits.
A look at the highs and lows of the past five series of MasterChef: The Professionals. Judges Michel Roux Jr, Monica Galetti and Gregg Wallace reveal the secrets behind the series.
In this one-off special, the Professional MasterChef judges catch up with five former finalists whose careers have been transformed by the competition, before inviting them back to the MasterChef kitchen for one last battle to impress. Over the past decade, MasterChef: The Professionals has become one of most important culinary competitions in the country, with hundreds of the most ambitious chefs putting their careers on the line to battle for the coveted title. Along the way, the judges have unearthed some exceptional talent and in this one-off special they get out of the kitchen and catch up with five finalists for whom taking part in MasterChef: The Professionals has had a career-changing impact.
The judges hit the road to catch up with five of the competition's most successful past contestants, before inviting them back to the MasterChef kitchen for one last battle to impress.
Some of the most memorable chefs from past series return to compete in two festive-themed specials, in a year when the hospitality industry has faced the most critical time in its history. Returning to cook for judges Monica Galetti, Marcus Wareing and Gregg Wallace are 2014 finalist Danny Parker, 2017 finalist Louisa Ellis, 2009 finalist Marianne Lumb and 2018 semi-finalist William Chilila. They are first set a skills test by Monica to prepare some festive canapés.
2011 finalist Steve Barringer, 2019 finalist Exose Grant Lopo-Ndiga, 2018 finalist Oli Martin and 2019 finalist Olivia Burt return to cook for judges Marcus Wareing, Monica Galetti and Gregg Wallace. Their skills test involves coming up with a dish inspired by Christmas leftovers. Here, they can catch up with judges and show them how their careers have progressed since taking part in the competition. Then the chefs must impress the judges with a seasonally themed two-course menu.
Four of the most memorable chefs from past series return to show how far their food and careers have progressed by facing two demanding challenges set by the MasterChef judges. Competing this year are 2020 finalists Philli Armitage-Mattin, Santosh Shah and Bart van der Lee and 2017 finalist Jamie Park.
