Watch the intense competition unfold in this MasterChef UK Professionals episode! Chefs face challenging skills tests set by judges Greg Wallace, Monica Galetti, and Marcus Wareing. The pressure is on as they strive to showcase their culinary expertise. From filleting John Dory to crafting lamb tartare, each chef aims for perfection. In the signature dish round, Wayne impresses with pan-fried duck, Cal presents pan-seared sea bass, Kamal delivers pork three ways, and Zoe offers a unique take on carrot cake. Discover the highs and challenges of these exceptional chefs as they vie for a spot in the quarterfinals!
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MasterChef UK: The Professionals is where talented professional chefs step into the spotlight, presenting culinary masterpieces under the watchful eyes of renowned industry experts Gregg Wallace and Michel Roux Jr. Judged by top chefs and critics, these contestants hail from various culinary backgrounds, demonstrating unmatched skills, innovation, and tenacity. In the heat of the kitchen, it becomes more than just preparing dishes; it’s a testament to their training, ambition, and the chase for the coveted title of the UK’s top professional chef.
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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.
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The hunt for the next professional Master Chef Champion is on and these six chefs all believe they have what it takes to win the title today they face two challenges set by Judge Greg Wallace and two of Britain’s best chefs Monica GTI and Michelin
St Marcus wearing I’m very competitive I haven’t come here to make up the numbers I’ve definitely come here to win I’ll bring my aame and then we’ll see who comes out on top of again I’m absolutely
Thrilled to be here I’m just going to do what I [Music] love we’ve met some amazing winners in the past and I can’t wait to discover the next one the pressure in this kitchen is going to be
Immense [Music] skills test time and Marcus has got a beautiful John Dory on his bench well the challenge is going to be to portion and cook a John Dory serve it with palenta and then I just
Like them to make a simple pesto John Dory is my favorite favorite fish how long are you going to give them I’m going to give our chefs 15 minutes go on Chef back on first thing we going to do is
Going to start off with our fish I would love to see a chef who knows how to fill it any flat fish or any round fish I think it’s a fundamental very important part of our training the chefs do have
To be careful uh because it does have a Ridge Bone down the middle and if they’re not careful you could go straight across and then cut through the lovely fillets I’m going to take the skin off
They want to score the skin and cook it as a whole that’s entirely up to them this is going to be the last thing that I cook before then I’m going to make my palenta so that’s our milk in the pan our
Chicken stock put a little bit of saffron into there Penta has its own natural yellow color but I think a little saffron just helps to bring out the color make it a little bit stronger a bit more
[Music] vibrant palenta you can pour or you can slice I mean it can be any texture can’t it just because it’s wet or soft palenta you still have to make sure it’s cooked otherwise those granules uh can still be quite bitty if they’re not cooked through those need to
Bear in mind that we’re also going to be adding some Parmesan so it’s also quite salty CH again lovely okay so now we’re going to make our pesto so we got a little machine here just pack our baselin good olive oil some pine nuts and some grated
Cheese be great to see our chefs make a great Pasto here we’ve got great ingredients something that is quite common in in in all kinds of kitchens so now you’re just looking for that beautiful vibrant green color I think basil may be my second favorite
H it’s the butter that’s going to add an amazing amount of flavor cuz it’s just that nut brown butter that we look for in our cookery turn that fish over yeah and we just base away yeah it’s wonderful it’s wonderful [Music] site just a little bit of the palenta that’s just
Lovely there we have it guys pan fried John Dory Penta and pesto lovely very very lovely it’s got Greg Wallace written all over it extraordinary that palenta is wild and a seed t and a little bit of salt from parmesan and then
Of course the bottom base of saffron that is wild good palenta cookery good fish cookery and a lovely vibrant flavor of the pesto lovely green it’s about great techniques great cookery and that’s what want to see on the [Music] plate first up is Kamal Who currently Works
In a five-star London [Music] hotel so I’ve been the chef for 10 years now my current position is a suf so it’s running all aspects of the kitchen growing up I was about 6 that’s why I first got my passion and my love for cooking my mom she got me this chef jacket
That was like 10 sizes too big but I loved it I’ve worked in some very high pressure kitchens so I’m very good at staying calm so hopefully I can carry that over to the competition Kamal I would like you to fill it and prepare the John Dory
Okay and I’d like you to cook and serve it with penta M and A Basel dressing and a Basel dressing okay you got 15 minutes off you go thank you come on have you done much work with fish at all I’ve done a a few bits
And pieces with fish at first time with John dor as [Music] say you’re halfway come you got 7 minutes left okay what’s the dream one day to hopefully be in the position of you guys to be honest what do you mean I’m losing my job here get a few more years
Under my belt bet maybe one day I think you’re doing well he’s got a beard he’s got a BAL ‘s get yourself a pair of glasses mate you’re on your [Music] way [Music] what are you doing in that pan basically I just want to make a bit of a sauce to go on
Top listen you’ve got 2 minutes 2 minutes no problem you’ve got to start thinking about plating it up no problem 2 minutes is going to come right Now done okay yes done finished thank [Music] you I thought that was a very cool calm together skills test thank you the filling of the fish you don’t cut that John Dory through the middle you take the whole fill it off nice looking plate it’s lovely
I think that’s very good I’m not even going to go and try and pick little holes of this this this this this I think it’s an excellent piece of work thank you yeah that’s lovely that’s fine that’s
A really well cooked piece of fish and lovely flavors of basil and saffron in a creamy palenta well done thank you I like the way you worked you kept it nice and tidy uh you have a great attitude
About you as well and I think it’s a great way to walk into this kitchen and start see you soon what a fabulous start this is pretty good if you don’t mind I’m going to stare at your
Face for a while cuz I probably won’t see it smile again for another four days that’s per [Music] true I’m very happy but I don’t want to let the comments go to my head I just want
To stay focused and then if I get past the next round then that be a bit more happy jumping on the the SAS next is 23-year-old Zoe a development chef from Harrow West [Music] London I look at new exciting ingredients whatever’s on the restaurant market and then create something
Really new and exciting what I love about being a development Chef is that you can walk in a supermarket and look at a product that you’ve made and think well instead of making dinner for a few hundred people tonight I’m might have made dinner for thousands slightly petrified about the skills test
But fingers crossed I know what they put on the table in front of me right zo fill it a whole John Dory cook one portion served with penta and a Basel dressing 15 minutes off you [Music] go [Music] so do you enjoy working with fish it’s not
One of my favorite ingredients uh I’m definitely a pastry chef at [Music] heart you’ve had 6 minutes okay you okay Zoe yeah bit trembly hand slightly trembly hand it’s slightly nerve-wracking but it’s all good [Music] you got 5 [Music] minutes Zoe you’ve got a minute okay
[Music] okay yeah all done all [Music] done I think it was quite obvious to see that you found it quite hard to deal with the John Dory yes when when it came to fting going from the belly side and working your way through is the opposite you need
To go from the the spine the back I think it did very well however you were so rushed at the end this isn’t the most delicate or pretty of plates it’s kind of chucked on Zoe it may not have looked good but it certainly tastes good the fish is spot on
Youve obviously made plenty before everything I put into mine you’ve pretty much got in there and your seasoning is bang on thank you very much Zoe I like your attention to the tasting and the cooking of your food here it shows a lot of care and love in your cooking if
You continue to do that we’ll always get good tasty plates of food from you thank you you did very very well I think it’s a good tasting dish thanks very [Music] much [Music] I saw the fish and I just knew I was I was petrified and my legs
Kind of went to jelly a little bit but I’m really really happy with the comments I received so yeah I’m really happy with those yeah last to take on Marcus’s test is Wayne head chef at a restaurant and hotel in chelam I’ve been
A head chef for 10 years now I’ve been cooking for 20 years I’m quite relaxed in the kitchen which helps you know when you’re not shouting and balling at your staff you get the best from them
I don’t like to play about with the food too much I’ve got quite classical training don’t really use too many modern techniques but I like to reimagine the dishes a little and just bring it to life
On the plate I look up to Marcus wearin like there’s no samor to have your food critique by him would be something else Monica GTI is fearsome there’s nothing that gets past her so that’s quite scary way I would like you to fill it the whole John Dory and cook a portion served
With palenta and a Basel dressing how would you like the palenta creamed do you okay down to you 15 minutes Wayne off you go thank [Music] You Wayne are you preparing and cooking lots of fish in your restaurant I’ve got three fish dishes on the menu currently [Music] so come [Music] on you’re halfway Wayne than cute what made you become a Chef uh my grandparents basically uh I originally
Wanted to be a journalist but their thoughts on it was people always need to eat so go and be a Chef Wayne where are we at now the palenta and the Basel dressing’s ready so I’m just waiting for that to C palenta is ready I think so Well done we had two minutes to go cool thank [Music] you the preparation of your fish you started off well until you got to the the other side of the fish the tricky yeah the way you’re cutting into the fish out
Of practice I think we’ll say the plate looks really nice the way you presented it pesto you can see the eras there you need to break those pine nuts down yeah that palenta doesn’t taste great because it’s cooked in just stock and
What you need is to get the milk jug in and get lumps of butter in the pesto hasn’t got anywhere near enough bad however I don’t think this makes you a bad cook I think this makes
This a nervy start the fish cooker is okay uh I think you salvaged it by putting some butter in the pan the plate of food is good I just think there’s few school boy errors there that when you leave this kitchen you’ll know already you already [Music] know massively kicking myself
Over the school boy eras the palenta wasn’t good and the pesto wasn’t the best it was just being too safe but no hopefully the next one will be a a lot [Music] better Marcus we’ve seen the chef’s attempt yours Monica this is your skills test what
Are you going to set the chefs I would like the chefs to make us a Tata of flam and serve it to a coffeed egg yog wow I’ve never had a lamb tartar ever pretty much everything out there
Can be tarted as long as a very good quality of meat or fish how long are you going to give them our chefs have 15 minutes the first thing I’m going to do is make my mayonnaise
Which is the base of the sauce of the [Music] TARTA I’m adding a bit of djon mustard into mine we would expect any chef to make a mayonnaise right yep now I’m going to move on to The Butchery of the lab so I’ve removed the loin from the lab
Rack if you’ve got a chef that has never seen a rack of lamp before then that Chef is going to have a massive problem with this challenge as you can see there’s still a lot
Of senu that runs through it so we want to remove uh as much of that as possible trim it down you see I’m not hacking the meat here cuz you want to keep some of the texture I don’t want
To mince it if I was going to mince it might as well put it in a [Music] blender so what I want to do now is to prepare the rest of the garnish so I’ve got some gerkens everything about a tartar comes down to the techniques of the knife and how fine
They get everything not one thing should stick out everything should come together so I’m going to use some of the shalot bit of caper as well and I’m also going to add flat parsley I’m asking them to comy the egg y just separating as much
Of the egg white out of the yolk before I comy it the egg yolk is is very fragile they got to keep an eye on the temperature it cooks very quickly so I’m going back and for checking on it for a notes about a minute away right
So I’m ready to assemble and serve the tataa we don’t need a lot of this Brandy Tabasco and a couple of drops of wierer and a touch of ketchup very gently mix that together that’s my tataa mix and I’m ready to Plate the dish so that’s just a a really simple
Little herb salad that I’m going to serve on the [Music] side and there you have it lamb tartar with a comi egg yolk well I’ve never seen a lamb tartar before but it looks very similar to a beef one
The lamb is just incredibly tender the fine cut garnishes that go through are crucial to this dish so seeding it’s an intriguing dish and it’s going to it’s going to challenge our chefs this is a huge test on their pallet as well a Tatar is a simple thing anyone
Can put it together but it’s in the eating that really shows the quality of the chef get them in get them in I’m really interested to see what they make of this first to face Monica’s test is 24-year-old Theodore a chef departy and college student from
Sterling been a chef for 7 years now I’m going back to college to get my qualifications to go offshore to work on the oil rigs I look forward to going offshore and saving up to have my own restaurant one day my grandmother she’s uh Kenyan Indian she had a very different
Cuisine a lot of spices and herbs so I was always on her shoulders and she used to get to make parties definitely a good learning experience and that’s where I got my love for food I’m just going to give it my all and I’m just
Going to be concentrating on the food so much that my nerves won’t be there [Music] hopefully Theo I would like you to make us a lamb Tata with a comy egg yolk okay garnish it any way you want and season it with the ingredients on the table 15 minutes off you go okay
Have you made a lamb tartar before a lamb tartar no I’ve made a beef tart was my [Music] last had 5 minutes the off y 10 minutes left [Music] y [Music] you have 90 seconds left you need to get this on a plate [Music]
[Music] please all done yeah [Music] Theodore this piece of meat is very expensive because in a tataa we want the Prime Cut for that now what you’ve done is just destroy it when all you had to do was just follow the natural line of the bone remove the meat out and
Then clean that lovely filling okay you have got a plate up I like the look of the tartar I would wonder if this came came out to me what that sauce was I wouldn’t ever imagine that was a mayonnaise I would guess that was a mustard dressing oh well not quite
Oozing what I’m getting is a mouthful of Capers lots of giren as well the mayonnaise you only try to emulsify yolks and vegetable oil you didn’t use any mustard in there which needed to hold a mayonnaise together the elements of tartar are there but the method is completely
Wrong I can know tases Capers and gerins vinegar and some shalots I can’t taste the lamb at all and the comfy egg on the top unfortunately is overcooked Theodore this wasn’t a great round for you I’d like to think you are going to come out and fat door in the
Next round and cook up a store I’ll give it my [Music] best [Music] I definitely felt I could have done better I should have thought about what I was doing and um how I was doing it
How I was going to play it up so I definitely want to show them in the next round that I can cook next up is senior Sue Chef Andy who works for a three rosette restaurant in lemington Spa he’s been in the industry for 25 years years I’ve done large cover restaurant I’ve
Done contract catering and this is my first real student at fine dining I started doing competitions a few years back and managed to get into chef of the Year back in 1990 young man called Gordon Ramsey won the final and I got through the semi-finals it’s pushed
Yourself it’s a project outside your comfort zone you meet new people and it’s just fantastic thing to [Music] do Andy today I would like you to make us a lamb Tata and serve it with a comfy egg yolk
Oh lovely lovely lovely happy with that I think so yeah 15 minutes Andy yep okay lamp t and a [Music] coke so tell me about your Tata how you going to put this together um I’m just
I’m obviously very nervous stood here so I’m just going to go on what I know to the meat and then do some spices and Seasonings I haven’t done a confid EG yolk before not without a water
Bath so I’m just going to maybe just put the yolk in to low oil and hopefully get it out on top hopefully okay sounds like a good plan you’re halfway so 7 minutes left you’ve got just four minutes [Music] yeah working yeah that’s nice hey you all done Chef Yep I like your attempt at the tataa today you managed to get that fillet off and trim the senu I really like your attitude Andy Andy great approach to the challenge you’re very competent you’re looking looking you’re seasoning you’re tasting you’re doing
Everything that we’re looking for I hope it tastes as good as it looks look at that ooze I can taste the lamp but it’s just a lot of girk in in there but I think you’ve done a
Great attempt and that yoka spot on I like the tartar the criticism I have is I think you’ve just mushed the lamb up a little bit too much you need it to be just a little bit
More broken but that’s just a fine fine detail the egg yolk oozing all over it I just think gives it real body I think it’s a marvelous job Andy and a really cracking good start to the competition brilliant brilliant well done
Chef to have the judges watch the cook it’s great the next round coming up and now I’ve seen the kitchen and I’ve had a little look around I’m ready to go ready to cook last to face Monica’s test is Andrew Sue chef at a small Village Restaurant just
Outside Leicester leaving school at 16 I had to decide what I wanted to do so I flipped a coin landed on heads came a chef instead of a physiotherapist which is a little bit weird to
Think of being a chef is very hard hours are long but at the end of the day it’s you on a plate why do I apply for Master Chef my mom went home on Mother’s Day and she gave me a perform to fill
In online it’s like come on do it so I did and here I am [Music] now Andrew I would like you to make for us a lamb Tata and a serve it with a comfy egg yolk okay 15 minutes off you go [Music] Okay so Andrew where have you been training I started working Sur and then I moved back to edford cheer and then last she way did you work under Jean camp I did work on the Dr yes I had one of my weddings there I did your wedding for you did you Andrew
Yes I did you had the fish and chips that’s brilliant yeah I love getting Married you are halfway you got 7 minutes left [Music] yes [Music] 5 minutes Andrew [Music] yes you done yes you had a minute and a half left [Music] you seem very tense and I was actually quite worried that you weren’t breathing
At one point you know um in saying that the Butchery you took your time and didn’t damage the lamb too much good effort I’d be satisfied if that came up to me however I’d get rid of the red spider’s legs that are scattered across your
Egg could have a bit more r on there Chef couldn’t we yeah could have a little bit less cooking I don’t think it’s a bad attempt at tataa I think you needed to just taste it a
Bit more there is a Touch Too Much mustard yeah and the girkin for me could have been chopped just a little bit smaller so you’re not crunching through big bits of the girin I think that’s not
Off bad at all I really like it I like the fact I can taste a lamb which is great and I can taste a beautiful little bit of parsley you’re a competent Chef without a doubt I think that shows in your
Skill the criticism is the egg because it’s just overcooked underneath but from a tartar point of view I really like it I think it’s a very very good effort thank you you’ve had a good start to the competition how do you feel now are you breathing I’m breathing good lad
I like yeah yeah we’ve had a really good skills test though nerve-wracking I’m happy it’s over and I can I can relax I know what I’m doing next so it’s a little bit more straightforward that was a great skills test in fact I’d go so far as to say that may be
The best skill set we’ve ever had I think we only had one person mess up and that was poor young Theodore Theodore did make a bit of a mess of his Butcher of his lamp but he
Did put a plate of food in front of us he did put a tartar with an egg on top so in theory I think we had six great challenges today I’m very happy of the quality of the chefs we’ve seen so far and I can’t wait for the signature around I’ve got high
Hopes from these chefs we should get royally fed I’m going to get a bigger [Music] jacket [Music] chefs this is it signature dish round and you’ve got to cook your hearts out at the
End of this though we will be losing three of you this is going to be a battle I can’t wait to see 90 minutes off you go I’m hoping to show the judges today that I have an imagination when it comes to putting flavors
Together cooking your own food is putting yourself out on a pedestal and saying right this is my food this is how I cook it judge me for it so what’s your dish Wayne Pam roasted dut breast toasted almond quinoa sweet potato charred purple sprouting and pickle Peach
Is this your own creation because unusual I haven’t seen uh pickled Peach with duck in many places obviously sweet potato and Duck Go hand inand it’s just a combination of flavors that I know work well are you worried about the other Chefs of the kitchen there’s a very
Strong caliber of chefs in here today just makes you think yeah I’m going to have to up my game from what I thought I’d have to do to get through cuz they are really strong key to the success of duck cookery is the rendering of the fat and of course
That vital resting I really like the sound of pickle Peach with this dish I hope it all comes together and it gets that balance of the sweetness and savy [Music] right I like clean good flavors so I think there’s a time to over complicate things
And there’s a time to just let the ingredients speak thems so definitely have to get the timings down make sure it looks beautiful and then I’m sure they’ll be happy with it tell me about your dish today so basically I’m going to do a fan roasted tea Bass with luses
A squid in crumb Water Crest valute cor feed mushrooms and a salaria puree this dish has been tried or tested I tried half of it once and it went well so there’s no reason why the rest of it shouldn’t go well today well let’s hope so definitely you you you you don’t really
Know the timings on this dish do you no more or less no I mean I’m more or less no you’ve got a lot of ingredients here I hope you’re going to make it in 90 minutes C definely definitely I love the cooking of the sea Master pan fried he’s got to make
Sure that he gets a lovely crisp skin the Water Crest and spinach valute sounds great as long as the Water Crest is nice and smooth Cal has admitted that he’s only tested half of his dish I just hope the other half is going to make it on the
Plate chefs you’ve had 20 minutes already 20 minutes gone I’m feeling really confident I can’t wait to show the judges a bit more of my skill and passion so there’s going to be no holding back it’s going to be full
On Andy tell me about your signature dish please I’m doing pork freeways and that’ll be sat on some onion Jam some asparagus peas broad beans spring onions drolls and a little potato cake hopefully yes how much do you love cooking Fine Food love it love it it’s my it’s
My every day it’s my passion it’s what I do just excites me just really excites me big fan of pork cooking it three ways there’s always going to be a risk of getting all three elements right
The pork cheap you want it just a flake away the port loin can come out dry sometimes and he’s got black pudding that he’s turning into a bomon we’ve seen what the pressure in this environment can do to shift I hope that Andy can deliver this dish within the 90 minutes
A lotted to him [Music] today you guys are halfway 45 minutes left to create a culinary Masterpiece I’m very competitive like not just chefing everything Sports you name it plan now is just to go for Perfection really Andrew what are you making for us I’m making a take on a black forest gate
So I’m doing a jaon sponge uh chocolate mousse by making it into a sphere and then make it into like a cherry so you’re actually getting different elements of cherry and chocolate and sponge on there can you do all that hopefully Andrew how long have you been on pastry I’ve done about 5
Years on or off I’m going out but I’m not going fully out so there’s always going to be more to show wow that’s Brave that’s that’s cooking fire fting talk [Music] yeah I can’t wait to see
How it’s going to look and I hope he managed to deliver those memories that you have when you eat a black forest gate it’s sponge it’s cream it’s cherries it’s kers it’s just oozing [Music] luxury I’m hoping that they’re going to enjoy my dish I can’t do um any worse than
I did in the last round want it more than anything I didn’t come down here for nothing so Theodor what do you making pan fried cod with wild leak seeds lemon Muses saffron potatoes going be serving that with some wild flowers do you feel after the first round you have a point
Approved yes definitely definitely placing the quarterfinal would mean absolutely everything to me and I’ve been waiting for this day for a long time so well you here now yeah best of luck Chef thank you Chef good luck thank you [Music] the’s going to pan fry a fillet of cod this has
Got to be wonderful and crispy it’s still moist and it’s got some muscles he paned them with a lemon breadcrumb I like the sound of that brave not serving the sauce but I hope paric puree can
Carry this dish [Music] through I definitely don’t think I’m playing safe I don’t think you enter a competition like this to do so it’s a really short amount of time so uh yeah fingers [Music] crossed
Zo what are you making for us I’m going to do sort of tastes of carrot cake with my spin on it really and how are you doing that I like a lot of different Asian influences I’ve decided to use
A miso caramel instead of a salted one then I have added black and white sesame seeds into my Walnut brittle with a carrot puree with tested oranges you got time to do all these things I think so
Yeah this is my strongest Point uh pastry is my love and I love making it complicated good on you Zoe this is your strength let’s hope we see you in the quarterfinals thanks very much good luck thank
You Zoe is going to elevate this dish to another level so that excites me I can’t wait to see how she’s going to achieve that the puree the caramel the powder and the carrot t these are all nice
Things as long as they all work in harmony together 10 minutes left 10 minutes [Music] Left guys you have four minutes that’s all you have just 4 minutes [Music] that’s it stop stop there y [Music] sorry whyne up come please First up is Wayne he’s prepared a pan fried duck breast served with armored quinoa sweet potato puree charred sprouting broccoli pickled Peach and a sumac twel accompanied by a duck shoe really goodlooking PL of food Wayne I like the presentation
The cooking of the duck is spot on for me the sweet potato is not too sweet I like what you’ve done with the peach being roasted and pickled for me this dish was all about that balance of savory and sweet and you’ve achieved that really nice duck and I love it
With the peach I really like your Duck Sauce as well it’s really sticky and it’s got bags of flavor I’m not a fan of the quino it’s really dry love the peach it refreshes the palette while you’re eating this beautiful duck dish very good dish I could just do
It a little less skin while that’s all okay thank you to have a two Michelin star Chef say that he he liked your plate of food it’s overwhelming really I’m over the moon [Music] Cal’s dish is pan fried Seabass Lustine and Squid in crumb served with gero
Mushrooms sarc puree asparagus radish and sire finished with a Water Crest for lute I love the cooking of your SE bass that’s perfect for me and I really enjoy The Buttery longy I think that’s fantastic however I find the use of asparagus a little too strong and that sauce does
Nothing for me in terms of color I think it’s maybe a little bit too lurid mhm I do love this squiding crumb has got the hint of the parmesan coming through it which I find goes quite nice with the creaminess of the valute some of the veg I’m finding quite underwhelming and underseasoned
But then I get a very salty uh mushroom I think overall there are bits of this dish which I like but I’m not getting the Harmony and the balance of the Season throughout the dish yeah Kamal I
Like your presentation maybe just one piece of fish too much that was all yeah I really like the cookery of of your fish I also like the longest and I actually like your sauce good dish come very good dish thank mix emotions by it I’m happy to an extent that Marcus could see
My vision with the dish but I was still a bit disappointed with the small errors that I did [Music] make Andy’s cooked pork three ways a pork fillet wrapped in Panetta brazed Pig cheek on an onion marmalade and a black pudding bon bon topped with
A potato cake served with Jero peas broad beans asparagus and finished with a pork shoe it’s a very well presented plate of food very very well put together I love that black pudding earthiness with a a crunchy crust on it I absolutely love
The cheek on top of that sweet Tangy marmalade when I did get a little bit of sticky sauce it put the whole thing up another step I wish I had more of that the way the pork fillet is
Been cooked with that bacon around it it’s a winter for me if I have to find a fault I would say sources what we need on this place the vegetables are are very well prepared and beautifully cooked what this dish is crying for is that sauce which would just marry the whole thing
Together bit let down slightly by the lack of sauce I know for next time been I’ve say enough them to understand where I’m coming from EIC so it should be okay Zoe has made carrot cake spiced with cardamom accompanied by miso caramel orange lure infused
Cream cheese carrot powder a walnut and sesame seed brittle carrot puree and a light coffee syrup I love the presentation I’d be very very happy to eat that I’m very happy to eat here in a restaurant I’ve had a lot of cakes in this competition I haven’t quite had one as good
As this though hey thank you very much there’s lemon on the plate there’s carrot on the plate you know the little sweet biscuits you’ve got there and of course then you’ve got all the spices of the carrot cake as well so you’ve got all these fabulous little delicate things going
On I think I think that says it all yes you do I get carrot in there that almost tastes like apple I got a carroty flavored cream I love the textures I love the flavors I love your pleasantly wed cake mind uh you got some great ideas in here the cake is wonderful
And moist then that caramel with the Miso on top was ingenus Lov that and I wish you had more on the plate I just think you really know your craft and it’s just been a really smartly put together dessert thank you very much thanks very much for those comments I really appreciate
[Music] it on top of the world to get comments like that was beyond a dream so yeah absolutely Blown Away really [Music] amk Theodore’s dish is pan fried cod panade lemon salt muscles and saffron potatoes with a past net puree wild leag seeds and wild garlic
Flowers I think your fish is cooked really really well I love those muscles that you’ve coated in lemon salt which is something I’ve never seen before however your saffron potato aren cooked in enough they’re hard your fish for me is perfectly cooked it’s well seasoned really
Happy to eat a piece of fish cooked like that the puree is nice and smooth unfortunately the potatoes are too hard they’re not cooked enough there’s some nice things on here but it’s not a dish that’s really W me at the moment the pastet puree is velvety and sweet
But it doesn’t work with saffron potatoes so I think with some vegetables less potato you might have something but it’s just a little bit for me it’s a picture it’s not a dish y unfortunately I undercook my potatoes which I’m disappointed about but I’m happy with
The judge’s comments and I’m definitely going to take them on board um for future reference Andrew is serving his take on a black forest gate a dark chocolate mousse sphere with a cherry compot Center accompanied by a Chon sponge K gel mini merang
Tempered chocolate and cherries all sat on a chocolate crumb Andrea your presentation is fabulous um a beautiful choice of plate the colors really compliment each other that is an absolute stunning piece of work Andrew that’s ve that’s almost crunchy on
The outside with that beautiful smooth not too sweet chocolate and then the refreshing beautiful sweetness of that cherry is incredible the whole thing is an absolute Delight wherever you stick your spoon I am really really really impressed this is a great dessert
The mousse it’s wonderful it’s soft and then the hidden treasure of the Cherry comp inside hits of the cursed gel you know really brings the the gate to life for me I am going to find
A fault I have to it’s my job and the only thing I want is more alcohol in this it’s a grownup mature brilliant dessert and it needs a mature portion of lure y it’s [Music] great I wasn’t expecting to be so good for them to say it was amazing like that was yeah
Awesome that is an incredible incredible achievement whatever happens you need to be very proud of yourselves you go off we’ve got to try as best we can to judge [Music] this [Music] what a day though I tell you it’s been an emotional roller coaster tough tough tough
Tough quite an extraordinary day watching some extraordinary Talent cooking incredible food from the skills test we had six very competent chefs who then came through and cooked just as strong in their signature round the unfortunate side is there’s no obvious people to send home I
Think I can narrow the field a little bit out of the six there was one Chef that didn’t have a good skills test and that was Theodore and the signature dish his dish had problems on it yeah
For me it was vibrant but it wasn’t my favorite looking dish of today and the potatoes were raw out of all six chefs he’s probably our first candidate to leave the competition and that’s a close call yeah and I think that’s about as easy as the judging is going to get I’d like
To discuss Andrew absolutely stunning dessert everything on there for me was just amazing Andrew was the star dish of the day just by a whisker but he was good it was good Zoe made us that carrot cake in a cresant shape it was lovely Zoe did very well in both rounds an
Exciting young cook here very good Andy good skills test came in here did the pork three ways moniker and I I I felt listening to it liked it more than you did I’m not 100% sure it was a
Pretty picture plate but it just lacked a good body sauce to go with it Wayne with his duck dish there was a lot that I liked about the chef’s signature dish today this was a very
Good dish for this point of the competition I wasn’t a huge fan though of the quinoa it was like really dry I really like command approach but I think for me there’s just one piece of fish too much on that plates you really liked Cal’s dish Monica and I had had criticism of
It I just found some of the veg was under season yet I thought others were were too saly this is difficult who are we going to lose who is staying with us I really really want to continue in the competition especially after the feedback that I’ve just got makes you crave more
I feel like I’ve done enough and I know that if I was to go further in competition then there’s definitely a lot more to come if I’m lucky enough to get through I actually put a lot more hard work in if I haven’t then back
To the day job and just carry on as normal this is really difficult we have to lose some of these chefs [Music] [Music] chefs I’d like to thank you for an exciting day of cookery today we have had a really tough tough debate it’s actually quite sad we have to lose some of
You right with regret the first contestant leaving us is Theodore Theodore thank you I’m disappointed in my performance I think I could have done a lot better but sex very good Chef in there today it was a privilege just to cook with them all the second contestant
Leaving it’s Cal sorry mate thank you good to have met you thank thank you this is a bad day for me I mean I made mistakes I wouldn’t normally make so at the end of the day I have to suck it up and take it this decision when we got down
At this point just got tougher and tougher we had such a struggle we did eventually make a decision the decision we’ve made is that all four of you are staying with us you’re just too good you are just too good chefs congratulations can’t wait to see you in
The next round well done done done well done guys amazed to have gotten through it’s the first step in what’s hopefully going to be a long journey but yeah glad to have gotten over that hurdle uh relieved I know the hard work just going to start so I will be practicing from
Tomorrow ecstatic overwhelmed it’s hard to take in for the moment today has been an unforgettable experience I’m just over the moon [Music] next time it’s the quarterfinal and the chefs must prove themselves to Marcus and Monica I’ve really enjoyed this I really have really need to get this dis finished only the best
Of them will get to cook for the critics it’s fantastic its original the very clever [Music] chef [Music]
10 Comments
As a Chef of over 40yrs, i would NEVER use a whisk
for Polenta, use a spatula or wooden spoon !.
Who feels the NEED to punch
the grocer ?.
Gregg looks like he's laid a confit egg!
Monica lazy this time using bottled sauces
Said it before but love it when they don't rigidly keep to the format when it doesn't make sense to send someone home. All four of them did great and deserved to go through
i just like the way the contestants come through the door,and look straight at the table,it’s like what we in for 👍
Anything can be tartar, I'm not sure I want Chicken tartar
That's probably the strongest showing i've seen from any of the contestants in a single episode. Great crack
Chef Greg, I love John Dory too! It is not easy to find where I live.
Theodore is really good-looking!!!