Jump into a culinary battle where passion, skill, and creativity collide! Witness aspiring chefs face off in a thrilling three-course meal challenge, showcasing their expertise with lamb steak creations, grilled asparagus, and the intricate flavors of asparagus risotto. From professional kitchen challenges to food knowledge tests, this is where cooking dreams are put to the ultimate test. Are you ready for a taste of excellence?
——-
MasterChef UK is the ultimate culinary battleground, where passionate amateur chefs face intense challenges to prove their gastronomic prowess. From intricate mystery box tasks to high-pressure invention tests, contestants navigate the kitchen under the scrutiny of expert judges. Each episode unfolds with creativity, culinary finesse, and unexpected twists as aspiring chefs strive to impress and advance in the competition. With diverse personalities, mouthwatering dishes, and the pursuit of culinary excellence, MasterChef UK offers a thrilling journey into the world of competitive cooking, captivating audiences with the sizzle and drama of the kitchen.
——-
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.
——-
Want more delicious full episodes from MasterChef? Hit that subscribe button now and stay updated with the latest episodes and culinary showdowns. Don’t miss a bite! https://www.youtube.com/@MasterChefWorldTV
All content is distributed via Banijay Rights.
#MasterChef #MasterChefTV #CookingShow
100 contestants who dream of becoming a professional chef I’m just here to give him my best shot one prize the chance to work in a top restaurant I’d really love to win two expert judges to decide who wins I love being a chef in a great restaurant but it doesn’t get tougher than that standards are so high and the pressure is immense this is one tough tough competition but I will tell you something whoever wins it it’s going to change their life I’d like to have a career in in cooker Master Chef is going large this week’s Heats have produced four exceptional cooks and the person that’s going through is [Music] s James James Christopher be staying with us well done Catherine can’t believe it but only one of them will make it through today’s quarterfinal woo for the afternoon Cookoff they have to design an exceptional three course meal that will impress the judges but before that they must prove to the judges that they have food knowledge smell it what sort of milk do you think it’s made from I think this is a cow’s milk ches I don’t I don’t really know sheep’s milk fine and a passion for food with a genuine commitment to changing their lives in favor of a foodie future because I sat around and thought Oh yeah look at few books and give it a shot no I got off my ass and I did something about it the quarterfinal day starts early with all four contestants shopping for food for the afternoon Cookoff morning morning I’m looking for quint’s jelly I like a nice rack of BL I’ll have two of those but they must get through the morning test first and only three of them will pass it the fourth person will be sent home before the final Cookoff deciding which contestants have what it takes to become the next star Chef our experts Top Chef and restaurer JN tood it’s great you can be a cook that’s fantastic it’s great you can have food knowledge brilliant but actually do you have the personality and do you have the Charisma and fruit and veg Maestro Greg Wallace if they can’t cook wonderful food and explain it and come out of it all teeth and smiles they shouldn’t be here so who out of the four quarter finalists will have what it takes to stay in the the race only one of them can win first up is Burger van owner Sam her big personality and confidence meant she excelled in the professional kitchen oh speaking the language already Sam’s got strong personality but her food knowledge is quite weak but she’s got spark she got a littleit a spark in her eye you’ve used two chilies yeah I Like It Hot if you can have hot have it hot otherwise you know makes Che I would cook all day every day if I could it’s I just love it it’s just it’s just what I am I want her to stop playing the clown I want to see her intelligence come out James impressed the judges with his incredible food knowledge what’s this that is a dried Pini mushroom or SE and the name in English Penny B what about L bita’s Ulus he’s a clever boy amazingly bright boy a hugely knowledgeable I just really just want to come come down here and cook and see what I can do he’s a great cook there’s no doubts about that I find these food very pretty though and I don’t really like that I want something guty out of it Christopher is an ambitious cook who desperately wants to change careers and become a mishan star Chef I’d never done pigeon before I came up with this in the last in the last couple of weeks everything on that plate is moish you just want to keep on picking at it and eating it and that makes it good food it’s very difficult to break away from a career and to start a new one a fresh so this could maybe be a launching pad for me he has got Pres he’s tall he’s good-looking he’s able to communicate but he’s still very much a novice in my mind what he did in that kitchen with an exploding Pan the other day was almost unforgivable that’s dangerous I don’t mind that Christopher had that accident that was a humbling experience for him and I think that’s good the last quarterfinalist is Catherine an inventive cook who created a saffron and Brandy syllabub which amazed the judges you’re in for a good taste sensation there mate that is incredible thank you if I’m a bit stressed I’ll go and cook something even even if I don’t actually need something I might go and bake a cake or something because it makes me feel better there’s no doubt that she reads and is eloquent and she has a food brain and an inventive food brain she does have the knowledge my concern is her ability to be able to be sync about what she’s actually [Music] doing at 10:00 the contestants return from their shopping to Master Chef HQ they are about to face two tests the first is to see if they have the advanced food knowledge expected of a Master Chef I’m confident my abilities obviously the three other contestants are complete unknowns so um do the best I’m fine actually I’m not nervous at all today at the end of the day you either good enough or you’re not I’m feeling the butterflies in my tummy without a shadow of a doubt I’m trying to be brave not succeeding terribly well but here we are we go for it whoever fails to convince the judges will be sent home before the final Cookoff this a a sensible task this is about product recognition and really trying to establish how much food knowledge they really have so we got two different plates one with some meat on it and one with some cheese on it this cheese one’s tricky Greg this is really tricky this actually does show me how vast their knowledge is and how much they’re thinking about food and how exposed they’re being to f food this is quite a lean piece of pork belly is this is a quite a nice piece of pork actually L thick rind on it decent amount of fat can you identify those pieces of meat pork belly some belly pork and this is a pork spare rib with a bone in it that hasn’t got a bone in it you still think it’s a spare rib no pork belly as well as proving their knowledge of ingredients each contestant is given than one minute to say why they think they should win Master Chef it’s one thing to be a cook in the kitchen to love cooking at home for the family and to be a good cook but to have the spirit of a chef to work well under Fire to enjoy the pressure of a kitchen to be dynamic it’s a whole different ball game and I think that’s what they want to hear that’s what they want to find um I just hope that I can put that across to them no matter what happens I keep my call I work well under pressure things don’t always go to plan as in any kitchen but when something goes wrong I just carry on Steam straight ahead I’m very highly motivated I’ve arranged with um Michelle Rue to go and work in leav Ros in two weeks time because that’s where I want to be that’s the sort of environment I want to be in you know I got in there because I had guts not because I sat around and thought Oh yeah look at a few cookery books and give it a shot no I got off my ass and I did something about it one of the reasons I’m here today okay thanks very much Christoph you’re welcome well said Christoph Cher wants a chance to change his career and become a chef are the judges going to give him that [Music] chance this one here it’s got a waxy rind on it that reminisce that smell of that cheese is absolute goat fresh goats cheese old goats cheese mature goats cheese this is Tom deev what is it no I don’t know Tom deev this was like fet that reminds me somewhat of like a Tom toare James knows his ingredients and is passionate about produce this is my chance to show the judges exactly what I’m about why I’m passionate about food why I love growing food why I love working with produce seeing someone’s face light up after eating my food gives me the most pleasure I feel like I’ve got quite a deep knowledge of a British produce and the way it can be used in cooking and if I can bring that to other people that is all I want to be able to dool thank you James thank you James very much thanks two down and two to go before the judges decide who is going home [Music] this one here this Darkness on the outside is from Spruce Wood which means it’s a Vasan I think that’s a bre it’s very mild I would say an old Brie I would say that’s definitely Bree if it’s one of those that’s wrapped the pieces of birch I’m going to plump for Vash around with that one Catherine’s ingredient knowledge is second to none but will she be able to control her nerves long enough to convince the judges of her passion if I don’t blow my own trumpet no one else is going to do it for me so I’ve just got to really go for it so this is this is seriously important I have to go and convince them it’s scary it’s seriously scary outside of my family food and cooking is the most important thing in my life I have a huge commitment to it I know a lot about it I’m passionate about finding out about new ingredients I’ll travel a long way for Quality you know I’ll drive 40 miles if somebody tells me is a fantastic butcher 40 m away Catherine thank you very much indeed thank you Catherine she controlled her nerves but did she convince the [Music] judges this one here any cheese which has this dark rind on the outside of it is going to be a sheet SM cheese yeah this is mono uh Mano that’s disgusting if I had the hazard I guess I’d say a ches looks like an Mano are you sure this isn’t wax Sam’s product knowledge is very weak but she can still make up ground and convince the judges of her commitment really do you know feel that I should be here and want to be here and can’t believe they’re going to send one of us home in a minute I I just feel I can’t believe it my whole life’s been about food never anything else it’s all I’ve ever done it’s all I ever known you I flip Burgers now and and I still stay in the food thing and I’ve always danced around the edge of of food you know done a bit of outside catering and a bit of this and a bit of that and now that my children have grown up I feel like I should come back to where I should be and and that’s cooking nothing else thank you very much thanks Sam very much thank you gone is the cocky Sam of old will the judges believe her heartfelt plea good job I haven’t got any finger now it you don’t have any left John and Greg now have to decide who will be leaving before the final Cookoff but certainly I feel that Christopher should stay because he does cook good food he has a passion he has a presence and he’s going to do it anyway as you say he wants to be a chef that’s what he wants to do and that’s great Catherine the passion for food is there so much at the moment I think that that that Christopher and Katherine are both hungry inside for it not sure about Sam which I thought wouldn’t be I’m now not sure about James the great thing is with with James he does have that product knowledge he does have the you know the cooking ability now we’ve just got to get him out of shell and that’s potential and that’s important Sam’s best assets are energy and liveliness I can see her in a kitchen getting people motivated and moving she does have energy sorry of all the four of them if I’m in my kitchen I probably wouldn’t want Sam next to me do you know what the problem there with James was he’s the only one out the Ford now who doesn’t to me sound like he wants to be a [Music] chef we have to get rid of one of you right now which is not an easy decision Sam you’re leaving us okay sorry that’s okay I knew I was that’s okay I knew I was going for that way good luck guys you too love take care thank you I kind of knew it was me as soon as I came out of the cheese thing cuz I just didn’t know any of that stuff and to be honest when I came here this morning and saw these guys and their knowledge I mean James’s knowledge is phenomenal you know and and I just don’t have that in the bag let’s go and cook over the last week 24 hopeful contestants have come and showed their cooking prowess now only these three remain they each have just one hour to make a three course meal that they have devised themselves the judges are looking for an imaginative well balanced menu and perfectly cooked food at the end of it only one person will make it to the semifinals Christopher is ambitious and has the knowledge and desire to go pro he designed his menu to appeal specifically to the judge’s taste stand back SE tuner in sesame seeds for John followed by Greg’s favorite a rack of lamb mate this is the biggest lump of tuna I have ever seen that came in in to heat thr last night it’s never been above 4° Centigrade it’s perfect no struggling on the line so no lactic acid in there it should be quite sushi grade is it with what Christopher I’m going to make a I’ve tried it with Wasabi uh in the past and sushi restaurants Wasabi is very very potent it’s like you’ve been hit over the nose with a baseball bat so what I’m going to do is a horseradish and mustard type of mousse I’m just going to blend in a bit of cream and they just to lighten up for starter doing a piece of seed tuner with with sesame seeds which would be he was saying that the Wasabi doesn’t work very well yeah yeah all way Japan you’ve got the greatest raw fish and sashimi and sushi bars in the world full of Wasabi as a condiment onestly but it doesn’t work for him as a main course we’re having rack of lamb what all your fat on mate this is going to be cooked very very quickly hope so very very quickly nice hat his menu May appeal to the judges but can he now cook their dishes the way they like them the biggest concerns I have is about prettiness the preciousness that lamb has been butchered beyond belief I’m really sorry that’s really wrong so if a lamb lives a salt Heather or whatever all that flavor goes in the fat not in the [Music] meat you guys have 35 minutes Catherine has fantastic food knowledge and has decided to go all out for Taste sensation by using an unusual combination of ingredients what are you cooking for us today Catherine I’m doing roasted fig with um ribblesdale goats cheese Mediterranean stuffed chicken with a quint and vermouth sauce and um don’t throw up your hands in hor roasty butternut squash with rhubarb it’s a very eclectic menu it’s going in lots of different directions are you clever enough to bring them all in together you I don’t know I’m sure you’ll tell me at the end of the session I mean all these ingredients you’re putting in would i’ be able to taste them all I think you will yes Catherine we normally come out with about 25 words and you a serious question you looked me in the eye and gave me a four-word answer first first time since I met you better than a four-letter answer gr I thought you was tell us about desserts at first we’re having baked figs with cheese which is great that’s that’s the starter okay fair enough I understand that then we’re having chicken with with rhubarb and pumpkin which I can sort of get but I’m not quite sure about she’s gone far to eclectic she she’s blowing this for me this is this is stuff I hate to read on a menu yeah loads of different ingredients going all over the place we have 23 minutes left James has created a menu that reflects the season cauliflower and quail egg soup followed by venison with mashed parsnips and a chocolate sauce would it surprise you to know that we’ve already had chocolate appear in Savory dishes it wouldn’t really because chocolate is the sort of thing which can go surprisingly well with Savory dishes especially a really rich full bodied meat like like I’m talking like a about wine here but especially with a really rich meat like venison chocolate will go really well with it oh mate I love venison Mash past tips the problem is he’s going to put chocolate in it if it’s only a little bit of chocolate it will give it a richness and it will thicken it and it’s perfect it’s one of those things I look at the menu and go this person is trying too hard they have just 15 minutes to finish off their dishes before they’re judged by the professionals the one whose recipe reads the best is Christophers yeah okay his recipe reads the best it’s just whether he can deliver it and it also depends upon whether Catherine can get all her little bits to work again as she did on the first round and we can’t discount James because James actually is quite still have a very good cook and the stuff he’s doing is technically difficult and quite game for dessert James is trying to show his skills by making a nectarine sule if he pulls it off it’ll be a hard act to follow oh no my suls have gone a little bit wrong well this is not the sefl I’d hope for guys can’t believe it we have 7 [Music] Minutes boy have we got some food here we have got some incredibly good food oh all three contestants designed their own menus now John and Greg will judge if they’re up to scratch finishing touches to your plates please ladies and gentlemen your time is up James’s starter is a cauliflower soup with quail’s eggs very delicious thank you um eggs and cauliflower work wonderfully together normal poached hens egg and there’ll be as delicious the qual is a good idea cuz it’s not big and horrible and I think it’s a good dish to start with I like that very good indeed thank you his main course is fillet of wild venison parsnip puree fried potato and goose fat and brazed chory with red wine and chocolate sauce I love this parsnip sauce I love the chory I like the idea of chocolate in the Sal it’s not the it’s not the chocolate in there that’s bothering me it’s the amount of sauce that’s bothering and this is unfortunately the dominant taste on the plate too much sauce on the plate too much sauce on the plate but hey I might go as far as I say that’s might be one of the best bits of venive I’ve ever eaten the enjoyment for me is the bitterness of the chory which I think is great against the sweetness of the sauce and the sweetness of the meat I think it works really really well I think it’s cooked very very well indeed I just have a small problem with our next course James attempted an ambitious nectar in sule for his last course there’s absolutely nothing in here at all look all that is happened is is the the sugars and the fruit have taken up the egg whse if you’re going to make a suet like this with fruit base you either you need to use something like CR patissia or classic custard with egg yolks in it or mix up your base with egg yolk and give it some sort of structure and something to hold it together my concern is now whether the flavors and and the the consistency of your first two dishes is good out and off to hold you up against the disaster of your third one I’m feeling like I’ve let myself down Catherine has made toasted Brios with baked fig topped with goat’s cheese and a pink pepper corn and honey dressing I’m a little bit concerned it all works together trust me I’ve trust you so far Catherine wow oh very good very interesting actually the textures are great the toast works well with the figs the sloppiness of the figs the sweetness the sharpness of the cheese great little dressing on the side wow you good thank you I’m overwhelmed that is an absolutely incredible taste sensation did you make this up yes I did it’s a sort of amalgamation of several things really unbelievable her main course is chicken breast stuffed with oliv sundried tomato and garlic on a bed of roasted butternut squash and rhubarb with toasted pumpkin seed topped off with a quint and vou sauce well it’s all very tasty there is a lot going on in there but it’s very very tasty indeed I really do not like the look of this dish right at all right there’s too much there’s just too much for me there’s seeds there’s bits of squashes it’s too busy right it’s too busy for me fair enough I can’t I can’t marry this Olive with with with with this spice dessert is a mango and stem Ginger Flapjack crumble accompanied by some Greek yogurt here we go very tasty I’m not a sweet tooth person no I know but that’s okay flavors work really well together I love that topping that gives you crunch and chew at the same time I adore I think the idea of putting the mango with the ginger was a very good idea all in all for somebody with a sweet tooth like me it’s an absolute Delight Catherine starter left the judges speechless but has her main course let her down when they were really raving about my starter my my fig or what I call Posh cheese on toast it was it was incredible I was so proud I was so pleased Christopher starter is pan fried sushi grade tuner in sesame seeds with a mustard and horseradish cream my heart sort of sunk when you said Wasabi a bit much because I think chuna and wasabi beautiful marriage together and the Japanese have been doing it for a very long time and it’s delicious for me it almost needs another which you would have got from Wasabi yeah I’d like a thinner crust and a little W light Wabi okay all right next course is rack of lamb with a pee and mint pure and quick fried new potatoes the bit I like about lamb is that it’s got lots of fat and it Cooks in its fat and it gets really soft lots of doctors in the Heart Foundation probably be writing letters in that’s exactly what I like about it but that’s perfectly cooked look at that and it’s very good the reason I’ve done it that way without the fat actually it’s it’s a much cleaner for me eating experience you’re left there just a piece of bone I still feel that that lamb should be cooked with its fat on fat has a lot of flavor in it and as the fat melts down that fat goes into the meat and it you know it becomes s of one I think the flavors really work Christopher and good on you and finally for dessert Christopher has made his own take on bread and butter pudding I tell you what I mean I’ve eaten so well today I mean what sort of job is this I’ve got here I’m I’m yeah good English PUD very nice indeed that flavor and that texture is lovely and wintry a really good dessert Christopher’s catered specifically for the judge’s tastes has his plan worked hit the nail on the head head with Greg regarding lamb I know he’s got a very soft spot for lamb okay I underestimated his need for fat so he didn’t get in didn’t get enough of that um the pudding really when I saw the pudding I thought those guys are going to love that pudding tasting is over time for the judges to make a very important decision who will become the second Master Chef semi-finalist it hadn’t beening You’ you’d be right up there I love James because of his love of British fruit and V same as mine and he eats it in season I love him I think his food’s fantastic I think that cauliflower soup was absolutely delicious and I thought the the bit of kayen on the top of it was a Magic Touch I always thought his main course was was great he had done a great piece of venison With A really lovely puree but he does have a very very selective food world I think and he did say to us that he come into the food world not so long ago and he sort of taught himself I think he’s got quite a long way to go I know he messed up that sule but you know he has skill and you know he’s passionate I said to him I think this is the best piece of venison I’ve ever tasted and I meant it that boy now has gravy running through his veins instead of blood what are we going to do with Catherine wow wow what do you do with someone like Catherine that fig John when I put it in my mouth I started grinning I’ve never experienced anything like like it that lady can work out flavors and tastes in her head like Mozart worked musical notes but unlike Mozart for every Triumph she has she’s going to have at least two or three disasters and that chicken was all over the place it can’t be experimental Master Chef it’s got to be Master Chef it’s got to understand Classics it’s got to not just about being trying to experiment and show off what do you think of Christopher what he has done today is shown me that he can make a very very tasty pudding with good Custard with bread and with some caramel sauce and that makes me feel good because actually he’s showing me he knows flavors he made a very good PE puree the lamb was cooked deliciously fantastic uh you know how much I love lamb and I’m finding it hard to forgive him for chopping all that beautiful bit off that bone my favorite bit and throw it away I don’t like the direction his food is taken I really really don’t we’ve got three people here we’ve got Christopher who has actually produced some very very good food and been very very strong cook and actually has come out with a sense of humor today product knowledge a little bit down not quite there MH we have Katherine hooray oh Katherine the Great surprising endearing interesting surprising amazing yeah but also has the problem of inconsistency and inconsistencies concerns me a lot okay and then we have James James food in his is you know in his heart yes it runs through his his veins quite selected knowledge but whatever knowledge he’s got is incredible and a very intelligent guy who basically just puts his head down and finds it difficult to communicate and that’s why this decision becomes so difficult John and Greg have to choose from three strong contenders only one can go through to the semis I feel pretty emotional about this cuz I think you three are something quite special yeah heartfelt and true three very very talented people and unfortunately only one of you can come with us and that person is Christopher congratulations well done take these well naturally I’m disappointed but you know I I have accepted it I’m very competitive but I know when I’m up against too much competition I don’t mind being beaten by a better man on the day gutted I feel like I let myself down if I only had done a cfti instead of a su everything would have gone according to plan cheers well done thank you cheers got to go the way go for it I’m going to go all the way I had some amazing competition today their knowledge about the their food their ingredients you guys were so good unbelievable I want this I’m hungry for it maybe a bit hungrier than the others maybe it’s I’ve got the sort of Chef instinct think behind maybe I’ve got more of the drive more of the motivation I think maybe it’s cuz I’m hungry well done Christopher will be back for the semifinals where he will once again get the chance to prove he has what it takes to be Master Chef I’m worried about the use of citrus on this because it looks to me like you’ve made me a Christmas pudding shake my hand you game enough to make a sausage and I didn’t think anybody would be it’s just a bit rare bit rare it’s it’s it’s still mooing my customers will be saying that plate of food back because it’s not tap andard and as simple as that