Episode 29 Celebrity MasterChef


Episode 29

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Danny,

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Michael and Emma

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have spent the last six weeks battling it out for the coveted MasterChef crown.

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It's their penultimate challenge. It's their last big test before the final cook-off.

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What an extraordinary day for our three finalists! This is what they have been working towards.

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Every single challenge, the bar is just set a little bit higher.

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Things are definitely getting more serious as we're heading towards the final challenge.

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I want to do the best I possibly can. You give it everything or just simply don't bother.

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Today, at the one Michelin-starred restaurant Gauthier Soho,

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the three finalists will face their most demanding culinary challenge yet.

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In just over three hours, they will be serving lunch

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to four of Britain's most respected chefs.

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And the chef whose food they will have to execute to perfection is Alexis Gauthier.

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It's a very high standard here.

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I've got my name above the door. If it's not good enough, I just won't serve it.

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Alexis began his career in his native Provence

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before heading to Monaco to train under the legendary Alain Ducasse

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and won his first Michelin star aged just 27.

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At this level, concentration is key.

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You need to think about what you are doing all the time. You need to be at your best.

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In 2010, he opened Gauthier Soho to critical acclaim

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and within months was awarded a Michelin star.

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A classical French restaurant, it's a fine dining place,

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so everything is very refined.

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My expectations are going to be very, very, very high.

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Today is about as big as it gets. If they want this title, they've got to get it right.

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The pressure is now so,

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so pumped up that, you know, any of us could burst at a moment's notice.

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Cooking for chefs is probably the hardest challenge of all.

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You are trying to create food for the best of the best.

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It has to be perfect.

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If it's not perfect, they'll tear it apart.

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Good morning.

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-Good morning.

-I'm Alexis.

-I'm Emma.

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-I'm Danny.

-Hi, Danny.

-Michael.

-Hi, Michael.

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Welcome into my beautiful kitchen. You will cook my dishes today for some top Michelin-starred chefs.

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-They are very, very demanding. I don't want you to let me down. Ready for it?

-Certainly.

-Yes, Chef.

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-Let's start to work.

-Thank you.

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Danny, you'll do the starter which is a medley of seafood,

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miso curd and Parmesan crisps.

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This is a little smoker, one of the tools we use.

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We smoke it a little bit.

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We put it in front of the guest, we open and all the smoke will go away,

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served with smoked bonito broth.

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You have to think about how you will enjoy this dish.

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If you go to a restaurant, you will expect the broth to taste beautiful like the sea,

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and because it's a Japanese influenced dish, you want to feel the light Japanese touch,

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so not too strong, very refined.

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-Good luck.

-Thank you. I'll need it.

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This is definitely taking skill and technique to another level.

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There's a lot going into this - three hours. It's tough. I'll have to push it.

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Michael, you are going to prepare the main course.

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Roasted pigeon with olives,

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served with Swiss chard,

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stuffed with heart and liver from the pigeon, obviously, some little legs slowly cooked,

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and this covered in beautiful pigeon jus.

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This is a very precise dish, OK?

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It can go wrong in many areas.

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You can overcook your pigeon and then that's it. There's no way back.

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-Have you cooked pigeon before?

-No.

-Good.

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-I want you to cook it the way I do.

-Brilliant.

-Good luck.

-Thank you, Chef.

-Off you go.

-Thank you.

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I have never, ever cooked anything even close to this.

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I've never cooked pigeon. I've never even eaten heart. Pigeon heart? I've never had that.

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I want to do a good job. I want to be proud by the end of today. Today is going to be an incredible day.

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OK, Emma, you are preparing the pudding

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which is fruits rotis a la vanille.

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Roasted fruits with vanilla, shortbread, some pineapple crisps,

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served with yogurt sorbet in a caramel tube

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and a lovely fruit sauce.

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-OK?

-Yeah. It looks amazing.

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It's delicious and this particular dish shows the skill of someone who cooks with sugar.

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It's a very technical dish.

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-Yes.

-OK.

-Looks it.

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-Cook it like it was for yourself, for the people you love.

-Yes.

-Off you go.

-Thank you, Chef.

-No problem.

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You look at something like that and you think, "There's no possible way that I can make that."

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The pressure of knowing that top-flight chefs are upstairs waiting to eat my food,

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it's quite intense, it's quite intense, yeah.

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Danny's seafood medley starter requires him to prepare and perfectly cook

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five different types of shellfish.

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There's a lot to go into it - langoustines, lobster, crab, all sorts.

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A lot of techniques, a lot of skill, a lot of pressure.

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A key element of his dish is the intense, smoked bonito broth.

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To get all the flavour in the broth, you've got to smash everything up,

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get all the meat out, all the juices out, then cook it right down.

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He then starts to make his curd,

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a Japanese influenced dish made with eggs,

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and flavoured with miso, sake and yuzu, an East Asian citrus fruit.

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You've got to make sure they're all even, then this goes into the steamer to be cooked.

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-You don't want to overcook it because of the eggs inside.

-OK.

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-You don't want it to become an omelette. You want it to stay like a creme brulee, nice and smooth.

-OK.

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Have you tried this?

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-Not yet, no.

-You need to try it.

-OK.

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You need to understand how it's actually concentrating.

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Some of the taste is sticking on the side. We use this to clean the side of the pan. This is all the taste.

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You can imagine, it evaporates and it sticks against the side.

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Remember, every five or ten minutes, you need to try it.

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-You need to understand how the concentration of the taste is happening.

-OK.

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For the main course, Michael has the difficult task of carefully butchering five whole pigeons.

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Leaving the breasts intact, he has to delicately remove the legs, heart and liver.

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This is the hardest thing I've ever had to do - prep five entire pigeons from scratch.

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I've taken out all their bits, their head, their neck. I'm now cutting up their heart and their liver.

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It's just incredibly full-on.

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-You haven't finished the pigeons?

-Still prepping.

-You need to hurry up or you'll be late.

-Yes, Chef.

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-It's a step above anything you've cooked before, isn't it?

-Massively a step above.

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I'm just trying to stay focused, Gregg, and get this done.

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-There's not a lot of time left.

-What's the most difficult bit?

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At the moment, just prepping the bird, but then it'll be cooking it.

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Pigeon has to be cooked perfectly.

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You've got no room for manoeuvre, especially not when you're cooking for Michelin-star chefs.

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Next, Michael begins to make the base for his jus

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by frying the pigeon carcasses.

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Michael, come here, please.

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The recipe says it has to be roasted to a golden colour.

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-This jus is too pale. This is a nothing jus. This is not appetising.

-Right.

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-We'll have to do something about it.

-OK.

-Let's carry on, let's carry on.

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It's a classic Michael mistake. I didn't caramelise the carcass of the pigeons enough.

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There's a way out of it, we think, but it's just an annoying mistake to make so early on.

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Voila!

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With her yogurt sorbet in the freezer, Emma starts on the most complex component of her dish -

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the vanilla sugar tuile.

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She begins by heating the sugar mixture to exactly 170 degrees.

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While it cools, Emma starts on her shortbread biscuits.

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It's a very, very technical dish.

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The vanilla tube is already giving me the fear.

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I'm just very interested to see if I can pull this off.

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So, Emma, how are you doing?

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OK. I've just, um...blitzed the stuff for the vanilla thing.

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OK, what does your instinct tell you on this one?

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Given that I've never made it before, I'm not entirely sure.

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-I can tell you it's pretty good.

-OK, great.

-You've started your quince compote?

-Yes.

-It's not too sweet?

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-No.

-How do you know? Have you tried it?

-Not yet.

-How do you know if it's too sweet then?

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-I don't think it's too sweet. I think it's bang on.

-Because you just tried it.

-It's bang on.

-Exactly.

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Upstairs, the guests have arrived.

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OK, guys, we've got one hour, so let's move, let's move.

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The chefs have arrived. This kitchen is just about to get a little bit hotter.

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They're doing very well. The dishes are not easy. It's the first time they see it.

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If they understand what we are trying to do, I think they are going to do it, it's going to be good.

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Danny begins cutting the fragile Parmesan crisps

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that will top his seafood medley and miso curd.

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You need to think about it.

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It has to be dry. If it's wet, it's going to be soft.

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-I think you should put it back in the oven for another minute.

-OK.

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Danny is struggling on the crisp because he has never done it. He needs to understand the texture.

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Playing with the temperature of the oven, understanding the exact moment

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where the Parmesan is perfectly melted, but not too dry, not too wet. It's difficult.

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I need five.

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Fingers crossed, we might just get five out of this.

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-All sorts of things going on. There's a lot to balance.

-There is.

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-Hopefully, it will all come together.

-Don't say "hopefully" in front of Alexis too often.

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-We all live in hope.

-Well, maybe.

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Michael is busy braising the pigeon legs and has begun his Swiss chard millefeuille,

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but with service fast approaching, he hasn't even started cooking the breasts.

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I'm really, really scared that they are not going to be on time.

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-You need to hurry up. Start the pigeons now.

-Right.

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Remember, we need the pigeon to be cooked to carry on the jus because this is too pale.

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Do the pigeon, do the pigeon.

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-Just trust your instinct.

-OK.

-Yeah, exactly.

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-It's a bit hot, your pan.

-Right.

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Put them in the oven.

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Michael's got a very difficult dish. I think he spent too much time butchering the pigeon.

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He needs to hurry up because otherwise, he's going to be at least 15 minutes late.

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-We check them in five minutes, OK?

-OK.

-Let's go.

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Emma is ready to start the delicate task of rolling her sugar tuiles.

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I've done it. Look at that!

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-Emma, how are you doing?

-Look, I've made those two.

-Yes, they are very good. Wow, that's amazing!

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Yes, it's very thin. Perfect. It looks like it's made by a chef.

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Made by the chef. Beautiful. Well done.

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She's got to keep on working hard. She's got lots more to do.

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She's got to make a biscuit, a sauce, cook fruits and dry the pineapple.

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She's going to have to get her head down and motor through it.

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Looking at the menu, I don't think there's an easy dish in there. Each dish is complicated.

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Chefs of a high calibre would have trouble getting them right.

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Big pressure for them, so it'll be interesting to see if they can deliver something tasty on the plate.

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Yeah, I wouldn't enjoy cooking for us, so God knows what they're thinking!

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20 minutes to go, Danny. What needs to be done?

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I'm waiting for my sauce to reduce down. The misos are in the oven.

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-I've cooked the scallops and the langoustines, and then plate up.

-That 20 minutes will fly.

-It will do.

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It's going to fly!

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Just add a little bit. It has to be moist.

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Pepper? Have you put in pepper? OK.

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Lemon juice.

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I think Danny is doing very well.

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He has understood the concept of the dish. He's now concentrating on the final taste, which is what I wanted.

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"A seafood medley with a smoked bonito broth, miso curd and Parmesan crust."

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The danger is losing the delicate flavours of the seafood.

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There's a lot of big flavours that can completely mask all them, so it's about balance.

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We are going to set the pass, OK? Allez, let's go! Take this. Put one on each.

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How are the curds? Are they good?

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The consistency of the curd is perfect.

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One spoon, nicely.

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Yeah, perfect.

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Allez, go, go, go! You need to be faster, otherwise it will be cold.

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You put the caviar on the top of it. Very good.

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Go for it. Just don't be scared, OK? Yeah.

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Switch it on.

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OK, gentle, gentle.

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Yeah, good. Good, good, good, good.

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Allez, service, please!

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Let's go, let's go.

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-Congratulations.

-It's a pleasure... I think.

-I think it's good.

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-I'm very proud of the way you did it.

-Thank you.

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For me, it tasted good. It went out looking as it was supposed to look.

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So at the moment, I'm quite pleased.

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Wow, what an entrance! What a visual, stunning start to a meal! Absolutely brilliant.

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Danny's starter is a seafood medley with caviar and a Parmesan crisp,

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miso curd and a smoked bonito broth.

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The seafood is cooked right. The lobster is nicely cooked.

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There's bits of crab in there. It's well balanced. In a lot of chefs' hands, it would end up in disaster.

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It's easy to do a Parmesan tuile if it's thick. To get it thin like that is a delicate thing.

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The cooking of the miso curd, for me, is fantastic and the seasoning is excellent.

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Good cooking, great flavour into the bisque. Very impressed.

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Smokiness and then a completely mild creaminess and then sweet shellfish.

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-Absolutely lovely.

-It's very, very delicious.

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Now I'm hoping Danny can see that if you put technical ability with loads and loads of flavour,

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that's the thing you're searching for.

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-Michael, you've got 15 minutes before we send this dish.

-Yes, Chef.

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You need to have this ready as soon as possible.

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-It's not cooked.

-What?

-Touch it again, touch it again.

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It's two more minutes at least. Put it back in the oven, please.

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Pigeon and Swiss chard, they're the things I love to eat and cook with.

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There's nothing worse than al dente Swiss chard. It's got to be cooked properly, hasn't it?

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-Nicely parallel to each other.

-Yeah.

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It is a challenge. It's not a dish that even I would probably consider putting on a menu.

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OK, they are ready for us upstairs. Let's go.

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-Get your pigeon from the oven.

-Yeah.

-Allez, let's go.

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-Yeah, cooked. Finish your Swiss chard.

-Yeah.

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The leg... No. Be careful, the jus and the legs are spitting.

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-Agh! It's dead.

-No, don't say that.

-Give me some water.

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Just a touch. Vas-y, vas-y!

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Better.

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OK... OK, it's all right. Let's leave it here.

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You need to be faster. You need to be faster, faster, faster, faster.

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Michael's main is not going to be on time. Those starters have been cleared. That main should have gone.

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We're a little late.

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You need to be faster. Just go for it.

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-They are hungry upstairs. They want to eat.

-Yes, Chef.

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The legs in the middle, two per plate. Just go for it.

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You put two breasts on each plate. They are beautifully cooked.

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-This delicious sauce, don't be tight with it.

-Yes, Chef.

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Allez, like this one. Go, go, go!

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Don't shake. Yeah, very good, very good. Allez, allez, allez!

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Beautiful.

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Perfect. Let's go.

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Service, please!

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-Good.

-Nice one.

-Well done.

-Thank you so much.

-Amazing.

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For someone who has cooked pigeon for the first time, it was perfect. I'm very proud of you. Well done.

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Thank you so much. Thank you.

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Yeah, that was by far the hardest thing I have ever done. Ever.

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I guess I've done everything that I can at this stage.

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I've put everything I've got into it and I hope the guys upstairs love it.

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Michael's dish is roasted pigeon breast and braised legs,

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Swiss chard millefeuille layered with pigeon heart and liver,

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and an olive and thyme jus.

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Beautiful presentation. Probably gives you an indication of why it was a bit late. Quite intricate.

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Wow, what a dish! I think it's stunning.

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The pigeon is cooked absolutely perfect for me. I think it's wonderful.

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The black olives and the offal work so well together.

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The Swiss chard works well. I like the iron flavour coming through from the offal.

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That's really nice. The olive is a bit different.

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I like my pigeon cooked just a little bit more than that.

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Good combination, good balance of flavour. You can taste everything which is good.

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To think that this was an amateur that cooked this, amazing, fantastic.

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It's something I would be very happy to serve. Stunning dish.

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Michael has to be really pleased with that.

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Beautifully cooked, wonderfully tender. A really lovely dish.

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I can't leave this alone. I'm going to have to have one of these legs.

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Hmm!

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-Emma, how are you doing?

-I'm doing OK, I think. This is about to go in the machine.

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Those are moments away from being ready.

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Oh! But it needs to be roasted.

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It needs to have a little bit more colour.

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-Yeah.

-That's not going to happen if you cover the fruits.

-I see.

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-Take the cover off?

-Yeah, we need to concentrate the taste. We don't want the fruit staying in the same jus.

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I'm really interested in the dessert,

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how they'll balance all this fruit - pineapple, apple, plum, pear, quince, and pineapple crisps.

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It's a challenging dish for an amateur, one you would have put them through their paces downstairs.

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-All right, Emma, we've got the go-ahead, so let's finish this dish.

-Yes, Chef.

-Allez, let's go.

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Put a little bit of the pineapple here on the right-hand side.

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Allez, neatly, neatly. You need to be faster.

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Yeah, very nice. Just a touch, OK?

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Your shortbread on top of it. Parallel, parallel.

0:23:370:23:42

Put your vanilla with the fruits. Gently, just on the top of it.

0:23:430:23:47

Toss it a bit. Stop. OK, come back here.

0:23:470:23:50

Yeah.

0:23:500:23:51

Apple, pineapple and plum, OK?

0:23:530:23:56

Hmm!

0:23:560:23:58

OK, and then the vanilla pod.

0:23:580:24:01

Now, you're going to have to fill up those...

0:24:010:24:04

-Ohhh!

-You need to be gentle.

0:24:040:24:08

Allez, well done. Beautiful.

0:24:120:24:15

Bring it to the pass, bring it to the pass.

0:24:150:24:18

Go, go, go!

0:24:200:24:21

-Yay!

-Well done, Emma.

-Service, please!

0:24:210:24:24

-Emma, well done. You did very well.

-I really enjoyed myself.

0:24:280:24:32

It was very technical, this dish, especially the little roll with the sorbet and...

0:24:320:24:38

To be fair, it's as good as one we would have served here.

0:24:380:24:42

-Well done.

-Thank you very much, Chef.

-I'll give you a kiss.

-Yes, please.

0:24:420:24:46

-Well done.

-Thanks.

0:24:460:24:48

She blushed.

0:24:480:24:50

I did blush a bit.

0:24:500:24:53

I have just made some Michelin-star food for Michelin-star chefs.

0:24:540:24:59

We'll wait and see if they liked it, but heebie-jeebies, that's pretty awesome!

0:24:590:25:04

Emma has made vanilla-roasted apple, pineapple, plum and pear

0:25:060:25:11

on a shortbread biscuit with pineapple crisps

0:25:110:25:16

and a vanilla sugar tuile filled with yogurt sorbet.

0:25:160:25:19

- It looks fantastic. - It does look very attractive.

0:25:210:25:24

And it will not have been easy, that's for sure.

0:25:240:25:28

I think that yogurt sorbet is amazing.

0:25:360:25:39

I think it was really tart, really sharp. Beautiful, beautiful.

0:25:390:25:44

The shortbread's a marvel. It's difficult to get it right.

0:25:440:25:47

That's got that short texture and it melts in the mouth.

0:25:470:25:50

This tuile, I mean... That's not easy for an amateur, is it?

0:25:500:25:55

The person who has done this dessert should be very proud. I really enjoyed it.

0:25:550:26:00

-Whoa!

-Lots of different textures, lots of different flavours.

0:26:060:26:10

A huge amount of skill and a lot of work gone into that. Good job, Emma.

0:26:100:26:15

She's absolutely nailed that. That is beautiful.

0:26:150:26:18

This is a restaurant with a fantastic reputation and, today, I think those three guys did this restaurant proud.

0:26:210:26:28

I think Alexis will be very pleased with what's been delivered today, all three courses.

0:26:300:26:35

It was very, very special.

0:26:350:26:37

Amateur cooks have produced stuff that you would happily pay for in a restaurant of this standard.

0:26:370:26:44

Massive congratulations. You nailed every single dish.

0:26:510:26:55

On behalf of myself and the chefs, you've done yourselves proud and you've done Alexis proud. Well done!

0:26:550:27:02

Thank you very much. Thank you.

0:27:020:27:04

Overall, they have excelled.

0:27:070:27:09

The three of them really showed that they are extremely gifted cooks.

0:27:090:27:14

Danny was very good and actually would be a wonderful chef to have in a kitchen, a real soldier.

0:27:140:27:20

I like that.

0:27:200:27:22

Today's been a good day. It shows how far we've come. Going into the "final" final, it's all very even.

0:27:220:27:28

Michael had a few problems due to a very tough recipe,

0:27:280:27:33

but he put it out, he delivered a wonderful dish, so really well done to Michael.

0:27:330:27:39

An incredible day. I've probably learnt more today than I have over the last couple of weeks.

0:27:390:27:45

Just spending time in that kitchen has been the best.

0:27:450:27:48

Emma did very well today.

0:27:480:27:51

She never got scared. She just went for it and that's very rare.

0:27:510:27:55

It was brilliant today. I loved every single minute of it.

0:27:550:27:58

It's really buoyed me up. I'm feeling really psyched up now for the final.

0:27:580:28:03

If our three can show anywhere near the form they reached today, we are in for an incredible final.

0:28:060:28:11

I cannot wait!

0:28:110:28:13

Tomorrow night, the journey ends.

0:28:210:28:24

Either Danny, Emma or Michael

0:28:250:28:29

will be crowned Celebrity MasterChef Champion.

0:28:290:28:33

Come on, guys, you've got to push it. Come on.

0:28:330:28:37

Today is the day for the MasterChef Champion to step forward.

0:28:370:28:41

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0:29:080:29:12

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