Watch as Bryce, Marianne, Simon, and Sean face the intense pressure of the MasterChef quarterfinals. They must cook their hearts out and impress restaurant critics with a three-course menu that showcases their culinary skills. It’s a battle of flavours, presentation, and technique as they aim to secure a spot in the next round. Who will shine, and who will falter under the scrutiny of the critics? Find out in this high-stakes episode of MasterChef!
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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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27 Comments
Why they all serving raw lol
so happy for another Michel Roux Jr. episode! Keep them coming!!!
Can’t stand Greg. He needs to stop interrupting
Why do the critics need to be so pretentious? Napoleon complex? As Marco Pierre WHite said (more or less): "I was being judged by people who knew less about food than me."
Marianne has such a great personality, and an infectious smile. I really enjoyed her presence on the show.
Imagine if Gordon Ramsey was in this “it’s raw”
The secret of medium rare lamb is in the resting . Why the hell was scallops basted??? If he had any chance at scallops is was 90 seconds on each side for a beautiful crust…I think the best dish was the cod cheeks 😢😢
Why does “the professionals” feel the most amateurish of all the masterchefs. What a waste of Michel Roux
Chef Michel is so patternal!
The professionals = the best. Thank you.
Greg Wallace should not be on this program. He knows little
JML
3 pigs will judge your menu 🙄😯😴
Greg has a way lop sided baked bean head- I can’t help thinking that he is a total prat
Halfway through, I am wondering why Marion realize her tendency to undercooked meats and poultry, and just add 2-3 minutes to her timings…
That critic was very off-putting.
I couldn't go on this show professional or not because I'll get pissed off with the host talking to me
In the opening shots of the chefs, they look like psychopaths holding their sharpened knives!
Does anyone have a dread of one of them dropping their dishes as they go through the door?
It's funny that normal masterchef standards today are better than the professionals back then 😂
When Michelle Roux Jr. want your recipe, that's the ultimate compliment for any chef. 😮
Annoying music 😡
I am still gobsmacked by "professional Chefs" who servr raw meat. Surely if you get that wrong nothing else matters.
All the entrée were RAW. Dreadful.
High praise indeed from one judge on the creamed savoy cabbage “… I’d like to try it myself, but I never get cabbage as good as that”
How desperate are you Brice? Perhaps the most contrived and stupid question from Michel Roux Jr on this programme.
finally a masterchef competition that has actual Chefs not people with no right to call themselves Chef's.
If you're in a hurry, temper your meat in a microwave oven set to a low power setting.
You can warm up a thick cut of meat in 3min in a modern microwave oven set to 20% power.
It's like sous vide without the hassle of bags and a water bath before it hits the skillet.
It's a great dirty trick to get an even medium rare tone fast.