MasterChef: The Professionals 2015 round up – week four [with video]
And so unto the final heat of MasterChef: The Professionals 2015!
The three chefs joining their predecessors into the knockout round battled through thick and thin to get to this point - and in our round up, we go over the skills tests which contributed to seeing Scott, Mark and Bobby through to the knockout round.
Beginning with Michelin-starred, Marcus Wareing's skills test, he wanted chefs to fillet a whole plaice, then steam one portion and serve it with a mushroom cream sauce. Unfortunately for Scott, Marcus failed to specify how big this portion should be. The sous chef from Hertfordshire speedily cut the fillets off in just over 60 seconds, and thought that the judges would appreciate having a small, neat, square of fish. Commenting on Gregg's large appetite, Monica and Marcus quickly dove in to have the first taste before letting Gregg attempt to put the whole lot in his mouth.
Monica, who seems to favour pastry based skills tests in this series, whipped up what seemed to be Gregg's favourite dessert, Crêpe Suzette.
Winning over the chefs early on, Mark from Worcestershire, with six years Michelin experience. Mark impressed Marcus while explaining his process of pouring orange juice into his caramel to intensify the flavoring, and he definitely got on the good side of both Gregg and Monica, who made excitable noises at the idea of having a pancake each to taste.
Trying to flambee his pancakes whilst the sauce was cold didn't work out so well for Mark, but soaking them in booze probably held him in good stead during the taste test.
Nothing had been seasoned, and Ryan presented the judges with nothing more than a 'ketchup sauce'. What was quite impressive about Ryan's dish was that it actually made Marcus speechless. In the end, only Gregg had the courage to taste the dish.
The dish was flat, and the sauce was masked by the garnish on the plate. The langoustines were under cooked, and Bobby got a good scolding.
Yep, no strings attached, literally make a cheeseburger in a bun.Tough luck for those who were scrambling around trying to crack open a langostine while receiving stern glances from Monica in the last test.
Tom, a senior chef de partie working in a 3 rosette restaurant in Berkshire, thankfully, cooked burgers recently. Otherwise he would have been unprepared to tackle that monumental task... However, what Tom produced was a fairly unimpressive burger, on a sesame seed bun due to burning his first choice of bun under the salamander. He didn't utilise all of the ingredients available to him on the work surface, therefore his burger was criticized for lacking flavour, alongside being overcooked and dry.
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