0:00:03 > 0:00:07'Over the past five years, MasterChef Professionals
0:00:07 > 0:00:12'has grown into one of the country's most mouth-watering television events.
0:00:13 > 0:00:18'Millions tune in to feast on the skill of extraordinary pro chefs
0:00:18 > 0:00:21'pitting their talents against one another,
0:00:21 > 0:00:24'until only the best is left standing.
0:00:29 > 0:00:34'Tonight, we uncover the inside story of the competition,
0:00:34 > 0:00:37'what it's like to put your professional reputation on the line...'
0:00:37 > 0:00:42What sort of chefs apply for this competition? Very, very brave ones.
0:00:42 > 0:00:46'..cook under the critical gaze of judges Michel...'
0:00:46 > 0:00:49- Not right, is it?- No, chef. - You don't cut corners.
0:00:49 > 0:00:52- '..Gregg...' - Ooh, I like that!
0:00:52 > 0:00:54- '..and Monica.' - I hate watching you work.
0:00:54 > 0:00:58It's disgusting. It's dirty. It's a disgrace.
0:00:58 > 0:01:02A lot of people believe Monica never smiles. They're right.
0:01:02 > 0:01:05Of course I feel for them.
0:01:05 > 0:01:08LAUGHING: I'm not entirely heartless!
0:01:08 > 0:01:11She's actually a real pussycat.
0:01:11 > 0:01:14'And what it takes to win them over.'
0:01:14 > 0:01:17That's not business class. That's first class.
0:01:17 > 0:01:21- What are you up to?- I'm basically making a quail chocolate cake.
0:01:23 > 0:01:26'And claim the title of Professional MasterChef.'
0:01:34 > 0:01:38'Every year, dozens of professional chefs decide
0:01:38 > 0:01:41'the pressure in their own kitchens just isn't enough.
0:01:43 > 0:01:47'They make their way to central London, home to the MasterChef studios.
0:01:50 > 0:01:54'Even knowing the expectations of judges Michel Roux Jr,
0:01:54 > 0:01:57'Gregg Wallace and Monica Galetti,
0:01:57 > 0:02:01'they're still prepared to put their reputations on the line
0:02:01 > 0:02:05'and enter the most demanding cookery contest in the land.'
0:02:06 > 0:02:09The great thing about MasterChef Professionals
0:02:09 > 0:02:12is that it doesn't matter what background you have.
0:02:12 > 0:02:16You can be a mass caterer, working in a pub
0:02:16 > 0:02:19or working in a fine dining environment.
0:02:19 > 0:02:24What does matter is that you want to win this competition and that you have got skills.
0:02:24 > 0:02:28What sort of chefs apply for this competition? Very, very brave ones.
0:02:28 > 0:02:34Unlike any of the other MasterChef competitions, this can enhance, but also ruin reputations.
0:02:36 > 0:02:40'Every chef entering has a different motivation.
0:02:40 > 0:02:44'Some are young and want to prove they can cut it with the best,
0:02:44 > 0:02:46'even if they are just starting out.'
0:02:46 > 0:02:48I've never done a competition until now.
0:02:48 > 0:02:52You get to cook your own food, so it's a real competition,
0:02:52 > 0:02:57and get to show what you can do, it's quite a nice thing.
0:02:57 > 0:02:59Service, please!
0:02:59 > 0:03:02I know some fantastic female chefs.
0:03:02 > 0:03:06They don't get the recognition they deserve. It's about time they did.
0:03:08 > 0:03:12I wanted to prove to myself how good I could do. I thought, "I'm 30 years old.
0:03:12 > 0:03:15"Nearly over. I'd better try and do something."
0:03:19 > 0:03:21I love being a judge on MasterChef Professionals
0:03:21 > 0:03:27because it's all about nurturing talent - sometimes young and sometimes not so young.
0:03:27 > 0:03:33There's always the chance that you might be uncovering the next big deal in the culinary world.
0:03:33 > 0:03:38MONICA: To enter this, you're either very prepared or you really are quite silly
0:03:38 > 0:03:41to not realise how tough it's going to get,
0:03:41 > 0:03:45and how high the standards are that myself, Gregg and Michel expect.
0:03:48 > 0:03:52'Before any of the chefs can start dreaming of the title,
0:03:52 > 0:03:56'they have to be passed fit by Gregg and Monica.'
0:03:56 > 0:04:00Right, uncover your ingredients now.
0:04:00 > 0:04:06'The first test, devising a dish on the spot from seven ingredients.'
0:04:06 > 0:04:09I remember pulling the cloth off, seeing the ingredients
0:04:09 > 0:04:11and thinking, "Uh-oh!"
0:04:18 > 0:04:20MONICA: At the beginning of the series,
0:04:20 > 0:04:24I'm always excited to see what kind of talent is going to come through.
0:04:24 > 0:04:29Every year, I expect really good, confident, talented chefs.
0:04:31 > 0:04:34I love the start of Professional MasterChef.
0:04:34 > 0:04:38That is the point where you first meet the next winner.
0:04:42 > 0:04:47You don't know who it is, but I imagine it to be like a gambler.
0:04:47 > 0:04:52You see if you can use your judge's nose to sniff out the winner.
0:04:55 > 0:05:00- How long have you been a chef?- I've been a chef for 24 and a half years.
0:05:00 > 0:05:04They don't let people in the kitchen when they're five years old!
0:05:05 > 0:05:09ANTON: At work, you put your head down, no-one asks you questions.
0:05:09 > 0:05:13You're cooking and there's people coming over, poking you, ten cameras in your face.
0:05:13 > 0:05:15That's not the normal day at work!
0:05:17 > 0:05:19Halfway!
0:05:19 > 0:05:22OLI: It's not as easy as everyone thinks.
0:05:22 > 0:05:26I used to criticise all the chefs when I watched it, be like...
0:05:26 > 0:05:30You don't realise how short the time is, how hard it is working in that little kitchen,
0:05:30 > 0:05:33having two people staring at every move you do.
0:05:33 > 0:05:37- What do you hope to achieve on MasterChef?- As much as I can.
0:05:37 > 0:05:39I just want to get through this dish, to be honest!
0:05:44 > 0:05:46Last 90 seconds!
0:05:46 > 0:05:51The mystery ingredients test is a chance to show myself and Gregg
0:05:51 > 0:05:53what level of cooking they're at.
0:05:55 > 0:05:58That's it. Time's up.
0:06:00 > 0:06:05The invention test, you never know which way it's going to go, what they're going to do.
0:06:05 > 0:06:11You get absolute brilliance and other times think, "Are you really being paid to cook?"
0:06:14 > 0:06:16Wow! Um...
0:06:19 > 0:06:22I've never seen anything like that.
0:06:22 > 0:06:26'Aubergines and mushroom roll on a sweet toasted brioche
0:06:26 > 0:06:31'was something that had to be seen and tasted to be believed!'
0:06:31 > 0:06:35What do they do it for, these guys? I blame Heston!
0:06:36 > 0:06:38I'm really sorry. I don't like it.
0:06:43 > 0:06:48I had lentils with peaches with the vegetable cheese gratin!
0:06:48 > 0:06:51Can you imagine? Can you imagine?
0:06:51 > 0:06:54What on earth is this?
0:06:54 > 0:06:56It doesn't look very appealing.
0:06:56 > 0:07:00I think the gratin looks more appealing than this plate here.
0:07:00 > 0:07:04I had to taste it and I really didn't want to.
0:07:04 > 0:07:06I REALLY didn't want to.
0:07:08 > 0:07:13The top of my mouth is almost glued together by the glug on there.
0:07:13 > 0:07:18I taste something like that and I hate my job that you make me eat something like this.
0:07:19 > 0:07:24What was going through their mind? I know what was going through my digestive system.
0:07:25 > 0:07:27'While this year's competition
0:07:27 > 0:07:30'threw up its fair share of odd combinations,
0:07:30 > 0:07:34'perhaps the most bizarre dish ever was for Michel and Gregg
0:07:34 > 0:07:38'in a quarterfinal invention test two years ago.'
0:07:38 > 0:07:43- What are you up to?- I'm basically making a quail chocolate cake.
0:07:44 > 0:07:48Right. Can I take your pulse? Feel your temperature?
0:07:48 > 0:07:53- You seem OK, but you really are going to make us a quail chocolate cake?- Yes.
0:07:53 > 0:07:58I've never cooked quail in my life, but I know it's a gamey meat
0:07:58 > 0:08:02and I love the whole game and chocolate thing. I love it.
0:08:02 > 0:08:06Jason, is a MasterChef quarterfinal the right time to be experimenting?
0:08:06 > 0:08:10Definitely! This is why I entered this competition.
0:08:10 > 0:08:15Cos I had never the chance to show off my madness. Never.
0:08:15 > 0:08:20'When you watch someone do a mad concoction you think, "You don't cook like this in your kitchen.'
0:08:20 > 0:08:22"MasterChef has got to you straightaway."
0:08:22 > 0:08:29'South African-born Jason has made quail on chocolate sponge cake
0:08:29 > 0:08:31'served with creamed chilli cabbage
0:08:31 > 0:08:34'and a red wine emulsified chocolate sauce.'
0:08:39 > 0:08:43I want to take that chocolate cake and dunk it in a cup of tea,
0:08:43 > 0:08:48not dunk it in a creamy chilli-flavoured cabbage sauce.
0:08:48 > 0:08:52You could be a genius, but you are ahead of MY time.
0:08:56 > 0:08:59'But occasionally in the invention test,
0:08:59 > 0:09:02'the great chefs stand out immediately.'
0:09:04 > 0:09:06When the food is good, I'm so happy.
0:09:06 > 0:09:10I'm smiling and it's how it should be.
0:09:14 > 0:09:17Keri, that's a lovely dessert. You can cook.
0:09:17 > 0:09:20This tastes wonderful. I'd love for Michel to try that.
0:09:20 > 0:09:24For a first-up invention test, you are good.
0:09:24 > 0:09:26'KERI: I was extremely happy.'
0:09:26 > 0:09:29Extremely happy that day!
0:09:37 > 0:09:41Ash, lovely dessert. Flavours, they are what they should be.
0:09:41 > 0:09:43- Well done. - Thank you.
0:09:43 > 0:09:48I know Monica is tough, but that's a serious pat on the back.
0:09:52 > 0:09:54That tastes fantastic.
0:09:57 > 0:10:03I don't just want to eat that, I want to bath in it. That is lovely.
0:10:03 > 0:10:06That is fantastic!
0:10:10 > 0:10:14Great dessert, Anton. I'd happily let Michel try it.
0:10:21 > 0:10:24'Harder still is what comes next -
0:10:24 > 0:10:29'a one-on-one skills test devised by Monica and Michel.'
0:10:33 > 0:10:38Before the series start, Monica and I always go through the skills tests together.
0:10:38 > 0:10:42We think up what challenge we can give our chefs.
0:10:42 > 0:10:45It's about using your chef instincts,
0:10:45 > 0:10:51and to push the chefs to that place where they've never been before, to see how they react.
0:10:51 > 0:10:54I want it to a point where it's almost set,
0:10:54 > 0:10:57then I can press it and mould it to what I want.
0:10:57 > 0:11:00If you want an indication of just how good Monica is,
0:11:00 > 0:11:04watch Monica perform the skills tests before the other chefs do.
0:11:04 > 0:11:09They're not mugs. They're good pros. Look how easy Monica makes it look.
0:11:09 > 0:11:13There you have it, my lobster dish.
0:11:13 > 0:11:16I can't remember seeing a lobster dish as pretty as that.
0:11:16 > 0:11:18- It's lovely.- Aw!
0:11:18 > 0:11:24MONICA: 'When it comes to the skill test, there's nowhere to hide.'
0:11:24 > 0:11:26And that's very nerve-racking.
0:11:26 > 0:11:31All eyes are on you and you need to perform the skill we've set for you.
0:11:31 > 0:11:35And I find that a lot of the lads that come through
0:11:35 > 0:11:38'have imagined what situation they're going to get,
0:11:38 > 0:11:41'what ingredients it's going to be, then walk through.'
0:11:41 > 0:11:44It wasn't what they were thinking and they've gone blank.
0:11:44 > 0:11:48What we want you to do is make a crepe souffle.
0:11:48 > 0:11:52- Well, I've never done that. - Mm, you ever made a crepe?
0:11:52 > 0:11:53Er, yeah.
0:11:53 > 0:11:58Make that the best crepe you've ever made. Everything else, let's chance it.
0:11:58 > 0:11:59Cool.
0:12:04 > 0:12:06Can we start again?
0:12:06 > 0:12:08- Yeah. - You've only had 15 seconds.
0:12:13 > 0:12:17Very few chefs come out of that skills test unscathed.
0:12:25 > 0:12:27I can't remember.
0:12:28 > 0:12:30The nerves got to us.
0:12:32 > 0:12:35Cooking for Monica's going to be a nerve-racking experience.
0:12:35 > 0:12:38She's going to pick up on everything I do wrong.
0:12:38 > 0:12:41Hopefully, I'll not leave her with anything.
0:12:46 > 0:12:49MONICA: 'They're just so nervous.'
0:12:49 > 0:12:51Some are shaking, almost in tears.
0:12:59 > 0:13:03I can't put my arm around you, send Gregg to hug you.
0:13:03 > 0:13:07You just need to get on with it and do the best that you can.
0:13:08 > 0:13:11ANTON: 'It's just a super amount of pressure on you.'
0:13:11 > 0:13:15It's your job and you don't want to let yourself down on TV.
0:13:15 > 0:13:18You don't want to make an idiot of yourself.
0:13:19 > 0:13:22Didn't think I'd shake this much.
0:13:22 > 0:13:25A lot of people think that the tests are too tough.
0:13:25 > 0:13:29Remember, we are looking for a Professional MasterChef, OK?
0:13:29 > 0:13:33We're here to help and to encourage but we need to find out what they know.
0:13:40 > 0:13:43- What do you reckon to that, then? - That's quite scary.
0:13:43 > 0:13:48- Have you worked with kidneys before? - I've seen them but never handled them.
0:13:48 > 0:13:51- Do you like that? - LAUGHING: Wow!
0:13:52 > 0:13:55You and the kidney. Off you go.
0:13:58 > 0:14:01There he is!
0:14:01 > 0:14:05It just looked like something out of a Hammer Horror movie.
0:14:13 > 0:14:16MONICA: 'In restaurants like the ones that I work in,'
0:14:16 > 0:14:20they come in the fat, encased in it, cos chefs can use that fat.
0:14:20 > 0:14:23We render it down and use it for cooking.
0:14:23 > 0:14:28That's the scary thing, people didn't realise it looked like that.
0:14:28 > 0:14:31I loved that. I like the big messy ones.
0:14:40 > 0:14:43I'm there to make sure that the standards are met,
0:14:46 > 0:14:52so Michel finds as least a problem as possible when he walks in that door.
0:14:52 > 0:14:55Monica takes her job very, very seriously.
0:14:56 > 0:15:00Especially that skills test. It's vital that she gets it right.
0:15:00 > 0:15:03She doesn't want to put somebody through that I, then,
0:15:03 > 0:15:07think is not good enough because I will give her an earful!
0:15:07 > 0:15:11I've never, ever seen a salmon treated like that.
0:15:11 > 0:15:14If you did this in my kitchen, I would slap you with it.
0:15:14 > 0:15:19'There are fewer things more scary than Monica with the raving hump!'
0:15:19 > 0:15:22If you come in there and you just cook stupidly,
0:15:22 > 0:15:27or you ruin a lovely ingredient, you are going to get her on your back.
0:15:48 > 0:15:52Simon, you've got a minute so, please, quickly.
0:15:54 > 0:15:56- Done?- Yep.
0:15:57 > 0:16:02Simon, you used this cloth to wipe your board, to wipe your hands,
0:16:02 > 0:16:06to wipe the bowl, to wipe the table. I hate watching you work.
0:16:06 > 0:16:10It's disgusting. It's dirty. It's a disgrace.
0:16:10 > 0:16:13'A lot of people believe that Monica never smiles.'
0:16:13 > 0:16:15They're right!
0:16:24 > 0:16:28- Don't know your own strength, chef. - When there's nerves involved, no.
0:16:31 > 0:16:34Monica has been working for me for about 14 years.
0:16:34 > 0:16:37She is probably the most dedicated and focused chef
0:16:37 > 0:16:40that I've ever had in my kitchens, and you can see that.
0:16:42 > 0:16:47As soon as she puts her chef's whites on, she is 100% in her job.
0:16:48 > 0:16:51That makes her look scary!
0:16:51 > 0:16:54But she's actually a real pussycat.
0:16:56 > 0:16:58Of course I feel for them.
0:17:01 > 0:17:04LAUGHING: I'm not entirely heartless!
0:17:04 > 0:17:07Of course I feel for them. I want them to do well.
0:17:11 > 0:17:15'After the skills test, Gregg and Monica select the best chefs
0:17:15 > 0:17:18'to go forward to cook for Michel.'
0:17:21 > 0:17:23We can't take all of you through.
0:17:23 > 0:17:28'For some, their MasterChef dream comes to an early end.'
0:17:28 > 0:17:31Wasn't to be. Wasn't to be.
0:17:31 > 0:17:34'For those fortune to progress,
0:17:34 > 0:17:37'there are always a few encouraging words from Monica.'
0:17:39 > 0:17:44You need to step up your game. You get to go through and cook for Michel.
0:17:44 > 0:17:47And that makes me very anxious.
0:17:58 > 0:18:01'Across town, in his London restaurant,
0:18:01 > 0:18:04'Michel has been perfecting the next challenge -
0:18:04 > 0:18:06'the classic recipes.'
0:18:10 > 0:18:12I love French gastronomy.
0:18:12 > 0:18:15For me, it's my life. It's what I was brought up on.
0:18:17 > 0:18:21So when I cook the French classics, I just get immersed in it.
0:18:21 > 0:18:26I love it! I'm sure you can see that on my face because I light up.
0:18:31 > 0:18:34When I'm choosing the classic recipe test,
0:18:34 > 0:18:39I'm looking for something that's really going to push and challenge the chef on all fronts,
0:18:39 > 0:18:41be it presentation...
0:18:43 > 0:18:45..skill...
0:18:48 > 0:18:50..and palate.
0:18:50 > 0:18:52Mm. Perfect!
0:19:03 > 0:19:06'The chefs now not only have to impress the master,
0:19:06 > 0:19:09'they need to grasp the basics of the French language.'
0:19:09 > 0:19:14For this test, I want you to cook supreme de volaille agne sorrel.
0:19:16 > 0:19:21I want you to cook a gratin cardon a la moelle and a crique Ardechoise.
0:19:22 > 0:19:25My classic I want you to cook is beignets a la creme.
0:19:25 > 0:19:28I can just about talk English.
0:19:28 > 0:19:32So, yeah, when Michel says something in French, it goes over my head.
0:19:32 > 0:19:35Un petit pate de pezenas.
0:19:35 > 0:19:37I can just about say Bordeaux,
0:19:37 > 0:19:41so when he says, "Gremie alley ben..." I can't even say it now!
0:19:41 > 0:19:45The classic recipe I want you to cook is a canette aux cerises.
0:19:45 > 0:19:49A lot of the classic recipes that I choose are French, obviously,
0:19:49 > 0:19:53and they deserve to be presented en Francais.
0:19:58 > 0:20:00Michel wants the whole lot.
0:20:00 > 0:20:02Not only does he want quality food,
0:20:02 > 0:20:06he wants a smart-looking chef who works in an ordered fashion.
0:20:06 > 0:20:10First impressions are always important and telling -
0:20:10 > 0:20:13how they work, how they approach the task.
0:20:16 > 0:20:19Methodically, reading the recipe properly.
0:20:24 > 0:20:27What choice of knife.
0:20:31 > 0:20:33The state of their hands.
0:20:40 > 0:20:43I even look at what kind of shoes they're wearing.
0:20:46 > 0:20:49Little things like that tell me so much.
0:20:52 > 0:20:54Halfway, guys.
0:20:56 > 0:20:58Michel is tough, but fair.
0:20:58 > 0:21:01You need to work for him to know he's not a shouty chef.
0:21:01 > 0:21:05If you do make him shout, you'll remember for the rest of your life.
0:21:06 > 0:21:09It's in the eyes. It's all in the eyes.
0:21:13 > 0:21:16Step it up. 90 seconds to go.
0:21:19 > 0:21:21That's it. Time's up.
0:21:25 > 0:21:28'I give the chefs a recipe and I expect them,'
0:21:28 > 0:21:31because they're professional chefs, to deliver.
0:21:36 > 0:21:41For my classic test, I asked you to cook supreme de volaille agne sorrel.
0:21:41 > 0:21:44This dish is a true French classic.
0:21:44 > 0:21:47It should be beautiful and great to eat.
0:21:47 > 0:21:53What's unbelievable is that we get a completely different end result.
0:22:01 > 0:22:04'For the chefs, this round is a harsh reminder
0:22:04 > 0:22:08'of the standard needed to impress a Michelin-starred legend.'
0:22:08 > 0:22:12I'm not that keen on your presentation. It looks a bit messy.
0:22:12 > 0:22:14Looks heavy-handed.
0:22:14 > 0:22:17To be a great chef, the whole plate has to be perfect.
0:22:17 > 0:22:21- I don't think you passed that through a sieve.- I didn't.
0:22:21 > 0:22:23- Why not?- Forgot, chef.
0:22:23 > 0:22:26- Forgot?- Yeah. - It's not right, is it?- No, chef.
0:22:26 > 0:22:28You don't cut corners.
0:22:28 > 0:22:32I asked you to cook an epigram de sole.
0:22:36 > 0:22:40The sauce is far too reduced. Very little lobster taste at all.
0:22:40 > 0:22:42There are errors here.
0:22:42 > 0:22:45I like the fact that you've kept a claw to put on top.
0:22:45 > 0:22:49It adds another dimension. That's thinking like a chef should think.
0:22:57 > 0:22:59Oli?
0:23:02 > 0:23:04I have to stop myself.
0:23:04 > 0:23:07Because I would very easily eat all of that.
0:23:07 > 0:23:09That's very good, Oli.
0:23:17 > 0:23:21Very yummy. You've got two sauces on there, which shows off skill.
0:23:21 > 0:23:24Mingled together, they work very well.
0:23:24 > 0:23:26The flavours are great.
0:23:32 > 0:23:35It tastes perfect!
0:23:35 > 0:23:36Thanks.
0:23:36 > 0:23:41When he said he enjoyed it, I was, yeah, ecstatic.
0:23:42 > 0:23:47'While many past finalists and champions got off on the right foot with chef Michel,
0:23:47 > 0:23:51'2012 winner Anton faltered.'
0:23:51 > 0:23:54Five minutes to go and I was like,
0:23:54 > 0:23:57"There's no way I'm going to salvage this one!"
0:24:02 > 0:24:06I served Michel Roux for the first time a bowl of scraps!
0:24:06 > 0:24:08Anton, can you tell me what happened here?
0:24:08 > 0:24:12We don't seem to have a beignet on the plate. We've got scraps.
0:24:12 > 0:24:14And runny creme pat.
0:24:14 > 0:24:16I will have a taste.
0:24:16 > 0:24:18I'll taste the scraps.
0:24:18 > 0:24:21'Anton was on his way out when he did my classic test.'
0:24:21 > 0:24:24It really was... It was bad.
0:24:24 > 0:24:26'I felt absolutely dead to the ground.'
0:24:26 > 0:24:31I'd mucked up and I knew for a fact, whatever I did in the next round,
0:24:31 > 0:24:34I really did think I was going home.
0:24:41 > 0:24:44One of you has to go.
0:24:44 > 0:24:47'It's the one part of MasterChef Professionals'
0:24:47 > 0:24:49that I really dislike.
0:24:53 > 0:24:57'That's having to face the chefs and actually tell them,'
0:24:57 > 0:24:59"I'm afraid you are not going through."
0:24:59 > 0:25:00Nicky.
0:25:02 > 0:25:05'That's very difficult, because...'
0:25:05 > 0:25:07it means so much to them.
0:25:07 > 0:25:13'And they have to go back to their kitchens, to their day job.'
0:25:13 > 0:25:18It's not as if they're the amateurs. They are professionals.
0:25:18 > 0:25:21And that's very, very hard.
0:25:27 > 0:25:32'Making it through to the final 16 in Professional MasterChef
0:25:32 > 0:25:34'is no mean achievement.
0:25:34 > 0:25:40'Their reward - to cook for some of the fiercest food critics in the country.'
0:25:47 > 0:25:50'We need to be critiqued as chefs. It's very important.'
0:25:50 > 0:25:53Food critics are a necessary evil.
0:25:53 > 0:25:56What we're hoping for, always, is
0:25:56 > 0:26:00that magic element which shows that someone knows what they're doing.
0:26:00 > 0:26:05I like food to be a joy, rather than a piece of art.
0:26:07 > 0:26:1020 minutes to go. We've got critics out there.
0:26:13 > 0:26:18Often, the chefs that cook for us have never cooked for food critics.
0:26:20 > 0:26:23It's another bit of pressure, added pressure.
0:26:24 > 0:26:27- You've got the shakes, Alec. - A little bit nervous, chef.
0:26:29 > 0:26:32You really have got the shakes!
0:26:32 > 0:26:35- Seven minutes!- Really?- Yeah. How are you getting on?- Not too good.
0:26:35 > 0:26:37It's just gone wrong.
0:26:40 > 0:26:45It's an hour and 15 minutes, I think, two courses for four people.
0:26:45 > 0:26:48That's eight plates of food. It's not easy!
0:26:48 > 0:26:51- How are we doing, Oli? - Not good, chef.
0:26:51 > 0:26:54- What's up?- I forgot to put curry in my curry stew.
0:26:54 > 0:26:58- You've put it on the menu and forget to put it in the sauce?- Yeah.
0:26:59 > 0:27:03'While most of the chefs just manage to hold their nerve...'
0:27:03 > 0:27:06Come on, James. Come on. Let's go, go, go, go!
0:27:08 > 0:27:11'..over the years, some have buckled completely.'
0:27:11 > 0:27:14- No good.- We decide that.- I know.
0:27:14 > 0:27:17The beef obviously slightly over.
0:27:17 > 0:27:21This is not the way that I should have done it!
0:27:21 > 0:27:24The reason restaurants employ waiters
0:27:24 > 0:27:27is to avoid chefs coming into the dining room
0:27:27 > 0:27:30and saying their food is rubbish!
0:27:31 > 0:27:34Tell you what, pressure does funny things to people.
0:27:38 > 0:27:42'The pressure of the critics' table really does get to the chefs.'
0:27:42 > 0:27:47Nothing in a professional life will prepare you for that kind of pressure.
0:27:54 > 0:27:56Hey! Come on, big man!
0:27:56 > 0:27:58All I've got is those two for my dessert.
0:27:58 > 0:28:01My chocolate snapped. My sugar's not ready.
0:28:01 > 0:28:03I'm not serving a dessert. I'm sorry.
0:28:03 > 0:28:08I decide not to serve a dessert, as my dessert would look like rubbish.
0:28:08 > 0:28:11It will taste like rubbish. I'm not doing it. I'm sorry.
0:28:11 > 0:28:15The chefs, often, are far, far too ambitious.
0:28:15 > 0:28:19- How late do you reckon you're going to be?- A minute. Maybe two.
0:28:19 > 0:28:22They tread in more than they can chew.
0:28:22 > 0:28:24Sorry to keep you waiting.
0:28:24 > 0:28:27TO HERSELF: They might be all right.
0:28:27 > 0:28:30Souffles, when done well, are a thing of dreams.
0:28:31 > 0:28:35- Oh!- I have to do this again. I can't serve this.
0:28:35 > 0:28:37Keri, 15 minutes.
0:28:37 > 0:28:39I'm never going to do it.
0:28:40 > 0:28:44I'm never going to do it. I'm sorry. I'm way, way, way behind.
0:28:44 > 0:28:46- How long do you need?- Another hour!
0:28:46 > 0:28:50- Another hour?- Yeah. - You can't have another hour!
0:28:50 > 0:28:54I didn't really need an hour. That was just me being sarcastic!
0:28:54 > 0:28:57But yeah, it was very tight.
0:28:58 > 0:29:02'But it's when the food finally reaches the critics' table
0:29:02 > 0:29:05'that the knives really come out.'
0:29:11 > 0:29:14The sun very rarely shines in a critic's heart.
0:29:14 > 0:29:18You know why? Cos they're there to spot mistakes. That's what they do.
0:29:18 > 0:29:22The duck is woefully underdone. That is still quacking.
0:29:23 > 0:29:26It's a calamity, even without tasting it.
0:29:26 > 0:29:28I've got a chisel in my bag.
0:29:28 > 0:29:31You can jiggle this for an hour and it wouldn't show any wobble.
0:29:31 > 0:29:33It would stubbornly resist your endeavours.
0:29:33 > 0:29:38They can't let any mistakes past otherwise people won't trust their credentials.
0:29:38 > 0:29:41But it makes cooking for them a miserable, miserable job.
0:29:44 > 0:29:48This is one of those ideas that probably looked OK on paper,
0:29:48 > 0:29:51but on the plate, it just looks a bit of a mess.
0:29:51 > 0:29:56The idea of foraging is that you go and snuffle out delicious things.
0:29:56 > 0:29:58Can't see the point of snuffling out something
0:29:58 > 0:30:01that really does taste like a rotting carrot.
0:30:03 > 0:30:08It's so sweet my pancreas is about to resign and find employment elsewhere.
0:30:08 > 0:30:11I would no more match tortellini with pork fillet
0:30:11 > 0:30:13than have a scone with a steak.
0:30:13 > 0:30:16This isn't an inviting looking dish, is it?
0:30:17 > 0:30:21This looks like the kind of dessert that a tacky hotel on a ringroad
0:30:21 > 0:30:25would serve at a cheap wedding full of regret.
0:30:26 > 0:30:30Oh! I'm actually really hungry and I really want a decent plate of food.
0:30:33 > 0:30:36'Despite many chefs coming under fire,
0:30:36 > 0:30:39'winning over the critics at this stage can also be a stepping stone
0:30:39 > 0:30:41'to going all the way to the final.'
0:30:42 > 0:30:46It really is a massive, MASSIVE test.
0:30:46 > 0:30:51I think it's the defining test in MasterChef Professionals.
0:30:51 > 0:30:56That moment where you really do see the calibre of the chef.
0:30:58 > 0:31:00This has the wow factor.
0:31:00 > 0:31:03It's an unbelievably good-looking dish.
0:31:03 > 0:31:07This is a dish you would talk about. It is stunning.
0:31:10 > 0:31:14That's a highly accomplished plate of food. Do I need to say any more?
0:31:17 > 0:31:21Every single ingredient, separately, has been cooked to perfection.
0:31:21 > 0:31:23Sorry, gents, for being late.
0:31:25 > 0:31:28This is food made by someone who wants to feed you.
0:31:28 > 0:31:34When the chefs do well for the critics, I love it. It just lightens my heart.
0:31:34 > 0:31:38Anton's carrot cake in the pot had everybody in raptures.
0:31:38 > 0:31:40Me included.
0:31:43 > 0:31:45- Can we go?- Yeah.- We can go?
0:31:46 > 0:31:49They could have really hated that dish cos it's quirky.
0:31:49 > 0:31:53And critics don't really like quirky.
0:31:55 > 0:31:59- It's making a noise.- I like it when my dessert talks to me!
0:31:59 > 0:32:02It's full of surprises and full of interest.
0:32:02 > 0:32:08- I could carry on eating it for ever. - This is witty, smart and it works.
0:32:08 > 0:32:10It really works.
0:32:12 > 0:32:16I like the cleverness. I like the fun of it. I like the inventiveness.
0:32:16 > 0:32:21Gregg and puddings! He must have been born in a pudding, this man!
0:32:21 > 0:32:26His face lights up even before the plate's reached us. LAUGHS
0:32:26 > 0:32:29MUSIC: "Perfect Day" by Lou Reed
0:32:32 > 0:32:35He just needs to walk around the room and see dessert in process
0:32:35 > 0:32:37and it's made his day.
0:32:38 > 0:32:41'Me with puddings...'
0:32:41 > 0:32:44All kids have got a sweet tooth. Anyone who's worked with me knows
0:32:44 > 0:32:47I'm still a kid and I've still got me sweet tooth.
0:32:47 > 0:32:51# Oh, it's such a perfect day... #
0:32:51 > 0:32:55- It's like a fairy's garden. - # I'm glad I spent it with you... #
0:32:55 > 0:32:57Ooh, I like that!
0:32:58 > 0:33:01# Oh, such a perfect day
0:33:01 > 0:33:06# You just keep me hanging on
0:33:06 > 0:33:10# You just keep me hanging on... #
0:33:10 > 0:33:13Can you hurry up so I can taste it?
0:33:14 > 0:33:18I look down at that and all I can hear is, "Gregg, eat me!"
0:33:20 > 0:33:24That's a sort of dessert I'd have by the bucket full!
0:33:24 > 0:33:27What can I say? You had me hooked on the custard.
0:33:27 > 0:33:31'Just give him a plate of something sweet and sticky'
0:33:31 > 0:33:35with a creme chantilly on the top and he'll eat it and be happy.
0:33:35 > 0:33:37Gregg's face is just a treasure.
0:33:38 > 0:33:39Oh!
0:33:39 > 0:33:41It's that pudding face!
0:33:41 > 0:33:45I think that's absolutely delightful. That's LOVELY!
0:33:46 > 0:33:48Mmmm!
0:33:48 > 0:33:51I am pleased that you've made me a nice chocolate tart.
0:33:51 > 0:33:54Cor! Mate, that is fantastic!
0:33:55 > 0:33:57That's incredible!
0:33:57 > 0:33:59That's divine!
0:33:59 > 0:34:01- LAUGHING:- That's lovely!
0:34:01 > 0:34:05I think I love desserts because they're so unnecessary.
0:34:05 > 0:34:09They're just a present to ourselves. They're a complete indulgence.
0:34:09 > 0:34:12We need to eat to live, but we don't need to eat
0:34:12 > 0:34:16great big spongy soft wet sticky things with sparklers in 'em!
0:34:16 > 0:34:19LAUGHS
0:34:25 > 0:34:30'The MasterChef semifinals are when the competition begins in earnest.
0:34:30 > 0:34:32'After four weeks of heats,
0:34:32 > 0:34:37'it's the first time the best chefs come together in the same kitchen,
0:34:37 > 0:34:42'and their first opportunity to size up their opposition.'
0:34:42 > 0:34:46When we're left with eight truly good chefs,
0:34:46 > 0:34:49that's when the competition not only gets exciting,
0:34:49 > 0:34:53but gets to be more than just fun.
0:34:54 > 0:34:56Two of you will be going.
0:34:58 > 0:35:01Because you are then regularly tasting,
0:35:01 > 0:35:06nay, eating quality food from quality chefs.
0:35:15 > 0:35:19I feel very fortunate because every series of MasterChef Professionals
0:35:19 > 0:35:22I've learnt something! I've taken away a little recipe.
0:35:22 > 0:35:26Said, "Hey, I love that! I want that recipe!"
0:35:30 > 0:35:32That is probably the best compliment
0:35:32 > 0:35:37that any of the chefs coming in here can get.
0:35:37 > 0:35:40MUSIC: "O Sole Mio"
0:35:45 > 0:35:49I love the theatre of it Aaron. Then the reveal...
0:35:49 > 0:35:53Then we see what's on the plate and I like what I see.
0:35:53 > 0:35:55I love the look of this plate.
0:35:55 > 0:35:59I love that you've made your egg look like an apple. It looks fun.
0:35:59 > 0:36:03When you get a piece of ham with that fish - wa-hay!
0:36:03 > 0:36:05The whole plate comes alive.
0:36:05 > 0:36:08I'm completely bowled over.
0:36:08 > 0:36:12This makes this competition for me SO worthwhile.
0:36:13 > 0:36:16That's not business class. That's first class.
0:36:18 > 0:36:21You had me at the first bite, Ross.
0:36:22 > 0:36:26It looks like the dessert is trying to win the Turner Prize.
0:36:26 > 0:36:28But it's delicious!
0:36:36 > 0:36:39'With the standard of food so high,
0:36:39 > 0:36:43'the difference between success and failure is minute,
0:36:43 > 0:36:48'making it all the more heartbreaking for those who fall just short.'
0:36:48 > 0:36:49Carl.
0:36:52 > 0:36:54- Alec.- Thank you.
0:37:01 > 0:37:03Well done! That was fab!
0:37:05 > 0:37:10This is nothing in comparison to what's coming up next.
0:37:12 > 0:37:18The experiences that a chef will get by coming through MasterChef Professionals is unbelievable.
0:37:22 > 0:37:26And then, of course, if they do get to the semifinals and the finals,
0:37:26 > 0:37:29it's immense - the challenges and where we take them.
0:37:32 > 0:37:36'For those chefs good enough to make it to the final six,
0:37:36 > 0:37:42'their baptism of fire begins at a leading British Michelin-starred restaurant.'
0:37:43 > 0:37:48The food scene in Britain is changing at an incredible pace.
0:37:48 > 0:37:52To be able to take our finalists to the best restaurants in Britain
0:37:52 > 0:37:55is just an amazing experience.
0:37:57 > 0:38:02'Over five years, almost every leading restaurant in the country
0:38:02 > 0:38:05'has opened up their kitchens to allow the semifinalists
0:38:05 > 0:38:10'to experience the intensity of a working service.'
0:38:14 > 0:38:17I feel overwhelmed by the thought of being here.
0:38:17 > 0:38:19It's fantastic.
0:38:21 > 0:38:25Very nice asparagus there, Ben. Well done.
0:38:25 > 0:38:29- I'm going to be two and a half minutes.- Excellent!
0:38:30 > 0:38:33- C'est bon, ca?- C'est bon!
0:38:35 > 0:38:39OK, let's go. Eight hog. Beautiful. Well done.
0:38:39 > 0:38:44Another perfect one. You're a dark horse, I'm telling you. Eh?
0:38:45 > 0:38:49'The pressure they're going to be under is pretty immense.'
0:38:49 > 0:38:52There's no way I'd want to walk into somebody else's kitchen,
0:38:52 > 0:38:55be given a dish to do and be told to do that.
0:38:55 > 0:38:58Few little shakes on there, Anton. Shaky hands!
0:39:02 > 0:39:05Beautiful! Very, very well done!
0:39:05 > 0:39:07Well done tonight, girl. Rock 'n' roll.
0:39:07 > 0:39:11Thank you very much. I had a great time. Thank you.
0:39:11 > 0:39:14You take an ordinary player, get him to play in a quality team,
0:39:14 > 0:39:16his standard will rise.
0:39:16 > 0:39:21You take good chefs, put them with great chefs, they will start to emulate the great chefs.
0:39:27 > 0:39:31A small kitchen. Bringing someone in who doesn't know how it works,
0:39:31 > 0:39:33it's a risk.
0:39:33 > 0:39:35- You're confident with the lamb?- Yes.
0:39:35 > 0:39:38- If you carve one and it isn't right, we're in trouble.- Right.
0:39:38 > 0:39:41Yes, I think I've over-cooked it.
0:39:41 > 0:39:47- That's terrible.- I'm embarrassed at that.- Me too. It's ruined.
0:39:47 > 0:39:51We've got to start the table again. Let's start this table again!
0:39:52 > 0:39:56It's a wonderful opportunity to go into a Michelin-starred restaurant
0:39:56 > 0:39:58and get that experience.
0:39:58 > 0:40:03Never stop. You don't think just cos you sent the scallops you stop?
0:40:03 > 0:40:08But it really pushes them, really takes them somewhere they've never been before.
0:40:10 > 0:40:14I don't care who they are, they're here to hit my standards.
0:40:14 > 0:40:16That's non-compromise.
0:40:16 > 0:40:19< I'm not liking what I'm seeing there, Oli. Look at the scum.
0:40:19 > 0:40:22Sorry. Yes, chef. < Take it off. Change the pan.
0:40:22 > 0:40:25Yes, chef. Sorry. >
0:40:25 > 0:40:28'I can see that people would think he's quite tough.'
0:40:28 > 0:40:30That's how kitchens are.
0:40:30 > 0:40:32Keep it going, keep it fresh, keep it alive.
0:40:32 > 0:40:36Don't make the same mistake as what he's just made.
0:40:36 > 0:40:38'He's an intense character.'
0:40:38 > 0:40:43He's got two stars, why would he want two kids to come and ruin that for him?
0:40:43 > 0:40:45I wouldn't, put it that way!
0:40:45 > 0:40:48What's wrong with that? Not enough cabbage.
0:40:48 > 0:40:50So why are you here?
0:40:50 > 0:40:55You just identified what was wrong, so what are you doing here? 30 seconds please, chef.
0:40:55 > 0:40:59OLI: 'If a chef's tough on you, you don't feel annoyed at him.'
0:40:59 > 0:41:03You feel bad on yourself and you want to get it right for him.
0:41:06 > 0:41:08Where's the radicchio?
0:41:11 > 0:41:12Come on! Yes, chef!
0:41:18 > 0:41:21'The further you progress on MasterChef Professionals,
0:41:21 > 0:41:25'the higher the culinary mountain you're expected to climb.
0:41:25 > 0:41:28'For the final three, the greatest honour has come
0:41:28 > 0:41:32'with a trip to Europe where, in consecutive years,
0:41:32 > 0:41:34'the world's number one...'
0:41:34 > 0:41:36If I was starting my career as a young chef,
0:41:36 > 0:41:39this is where I would want to work.
0:41:39 > 0:41:42'..and number two ranked restaurants
0:41:42 > 0:41:45'have opened their kitchens and shared their knowledge,
0:41:45 > 0:41:49'allowing outsiders for the first time to cook in service.'
0:41:49 > 0:41:52Taking our finalists to these great restaurants
0:41:52 > 0:41:56gives them a little insight of what it takes...
0:41:58 > 0:42:01..to be at the very, very top.
0:42:01 > 0:42:03You have to work with the plate.
0:42:03 > 0:42:08If you put like this, you're covering this one completely.
0:42:08 > 0:42:11You can't do that. You have to see a bit of everything.
0:42:11 > 0:42:15Every single plate has to be perfection.
0:42:15 > 0:42:19And that pressure is just there. It's palpable.
0:42:19 > 0:42:22You don't want to make a mistake.
0:42:22 > 0:42:25You don't want to be the one that goes down in service.
0:42:25 > 0:42:27It was only two of them called. >
0:42:27 > 0:42:31Take it easy. You're freaking out and we've just started.
0:42:31 > 0:42:33Good.
0:42:34 > 0:42:37That is smashing for the first go, I must say.
0:42:37 > 0:42:42So many people would love to be in this position right now.
0:42:42 > 0:42:45I'm just one of the lucky ones that got to live it.
0:42:46 > 0:42:49We want them to be in the company of great talent.
0:42:49 > 0:42:53We want a little bit of that chef's magic dust,
0:42:53 > 0:42:58pixie dust, if you like, to rub off on our contestants.
0:42:59 > 0:43:03I don't think there's any chef in the world...
0:43:03 > 0:43:06They would all want to swap places with us today.
0:43:07 > 0:43:10Two oysters, and two and two. Six dishes.
0:43:10 > 0:43:12Si, chef.
0:43:15 > 0:43:17It's OK.
0:43:19 > 0:43:21Mmm! Mmmmm!
0:43:22 > 0:43:28Immense amount of pressure, but I'm up for the challenge. I'm excited.
0:43:28 > 0:43:29Smoke. Yeah.
0:43:31 > 0:43:34Claire, thank you. It's good. Thank you.
0:43:34 > 0:43:37This is very clever, Michel.
0:43:37 > 0:43:41Yeah, it's very exciting. Feel like a little kid at Christmas.
0:43:43 > 0:43:45Quickly. Quickly. Quickly.
0:43:56 > 0:43:59'Over the five years of the competition,
0:43:59 > 0:44:03'the judges have tasted well over 1,000 dishes.
0:44:04 > 0:44:09'And each year, they reflect the changing food trends of the nation.'
0:44:11 > 0:44:16I think this year the food trend has been to be a little bit simpler.
0:44:17 > 0:44:19And more classic.
0:44:21 > 0:44:24Maybe even more homely and fulfilling.
0:44:27 > 0:44:30The chefs were looking at nose-to-tail eating,
0:44:30 > 0:44:34so there was a lot more offal, which is great, and cheaper cuts.
0:44:42 > 0:44:46Anybody can do a great meal with caviar and a lobster.
0:44:46 > 0:44:49You don't need anything else.
0:44:49 > 0:44:54Try to make something special out of something quite ordinary. That's real skill.
0:44:58 > 0:45:01'But some trends never die,
0:45:01 > 0:45:04'especially when it comes to presentation.'
0:45:04 > 0:45:07Clever presentation is important.
0:45:07 > 0:45:11But sometimes there are too many smears, shmears and splodges.
0:45:13 > 0:45:15I fear a smear on a plate coming on.
0:45:17 > 0:45:19Smears.
0:45:19 > 0:45:20Shmears.
0:45:20 > 0:45:22Splodges.
0:45:22 > 0:45:25Drags. That's another word for them.
0:45:26 > 0:45:30I don't know what to call them, but they're all over the place.
0:45:31 > 0:45:34What I don't particularly like is this swipe.
0:45:37 > 0:45:41One thing I don't like - your smear of sauce across the plate.
0:45:41 > 0:45:45I'm not too keen on the paintbrush of chocolate sauce.
0:45:47 > 0:45:50It doesn't look too hygienic to me.
0:45:56 > 0:46:00If any of those elements were wrong, then it would be a disaster.
0:46:00 > 0:46:04I can safely say that none of them are wrong.
0:46:04 > 0:46:06Other than...that smear.
0:46:13 > 0:46:16'Every year, the three finalists face a challenge
0:46:16 > 0:46:19'that even the most seasoned professionals would fear -
0:46:19 > 0:46:24'cooking dinner for the largest gathering of Michelin-starred chefs in the world.'
0:46:24 > 0:46:29That is probably the toughest, toughest of all evenings
0:46:29 > 0:46:33that our finalists will ever have to face.
0:46:33 > 0:46:37Everyone who's anyone comes to this dinner. It's a massive event.
0:46:37 > 0:46:40Huge expectations.
0:46:40 > 0:46:43This is their moment to produce the dishes to set them on the road
0:46:43 > 0:46:46for the rest of their career.
0:46:46 > 0:46:49If they can impress these guys, they can impress anybody.
0:46:52 > 0:46:58'They have just six hours to prepare a complex and demanding fine dining menu.
0:46:58 > 0:47:01'Each of them has to cook 30 portions -
0:47:01 > 0:47:06'all of them identical, and every one perfect.'
0:47:06 > 0:47:09It's taken me ten minutes to just do those.
0:47:11 > 0:47:14The fish has been there for a while
0:47:14 > 0:47:18because these are taking a nightmare of time to get done.
0:47:18 > 0:47:20It's just one of those jobs.
0:47:20 > 0:47:25I'm doing the job of a whole kitchen brigade on my own.
0:47:25 > 0:47:27Going to be a stressful few hours.
0:47:27 > 0:47:31'It's a task that has often taken them to the edge.
0:47:31 > 0:47:35'2010 champion Claire Lara was in charge of a main course
0:47:35 > 0:47:39'based on a Paul Bocuse red mullet classic,
0:47:39 > 0:47:44'which involved creating delicate scales using circles of potato.'
0:47:44 > 0:47:49Each fillet must have about 30 fish scales. Multiply that by 30.
0:47:49 > 0:47:51She's got a lot of work to do.
0:47:54 > 0:47:57I've got a hell of a lot to do and not really that much time.
0:47:59 > 0:48:03She's normally very calm and in control.
0:48:03 > 0:48:05Not today.
0:48:09 > 0:48:11Just needed to get some fresh air.
0:48:11 > 0:48:16It's the hardest thing I've ever done. I feel physically sick.
0:48:16 > 0:48:19Cast your mind back to when you've done fabulous stuff,
0:48:19 > 0:48:25- how it makes you feel, just focus on that, OK?- Yeah.- All right.
0:48:26 > 0:48:28Don't worry. I won't let you down.
0:48:32 > 0:48:38'For 2011 winner, Ash, the 30 portions of his Basque-inspired guinea fowl
0:48:38 > 0:48:40'pushed him to his limit.'
0:48:42 > 0:48:46- Ash, you're feeling the pressure, aren't you?- Yeah, definitely.
0:48:46 > 0:48:50- I'm going to be in trouble.- You haven't, yet, not delivered on time.
0:48:53 > 0:48:55First time for everything!
0:48:57 > 0:48:59You'd better put the turbo on.
0:49:16 > 0:49:19LAUGHING: I'm not blind, so I'm all right!
0:49:22 > 0:49:26'For the 2012 finalists, the pressure was no less intense,
0:49:26 > 0:49:30'as they prepared their own dishes for the prestigious guests.'
0:49:30 > 0:49:34I was absolutely petrified, but all I thought was, "There's 30 customers
0:49:34 > 0:49:37"and I've got to serve them the best food I can serve."
0:49:37 > 0:49:38Oh!
0:49:41 > 0:49:44To cook for one of the chefs, that's an honour in itself.
0:49:44 > 0:49:48But to cook for 30 of them, just blows you away.
0:49:49 > 0:49:53You'd never do a party of 30 by yourself. It's craziness!
0:49:53 > 0:49:56Especially when you're trying to do nice food.
0:49:56 > 0:50:00- Oli, are you going to be on time? - Yeah, I'm going to be on time.
0:50:00 > 0:50:03- You don't believe me! - It wasn't a convincing, "Yep."
0:50:03 > 0:50:09- No, I-I am going to be on time. I'm just concentrating. - Get going! 40 minutes on the pass.
0:50:11 > 0:50:15'Despite the demands to serve up 30 plates of perfection,
0:50:15 > 0:50:20'the MasterChef finalists have never failed to deliver.'
0:50:22 > 0:50:24Yes! Let's have them all like that!
0:50:28 > 0:50:31That's a LOT of potato scales! LAUGHTER
0:50:31 > 0:50:33I would say it was a perfect dish.
0:50:36 > 0:50:38It's incredible what you've achieved.
0:50:38 > 0:50:42If I never see a potato scale again it will be too soon, I tell you!
0:50:49 > 0:50:53- Two-handed!- If I had two more hands, I'd be using those as well.
0:50:59 > 0:51:01Beautifully cooked.
0:51:04 > 0:51:06It was very, very tasty food.
0:51:06 > 0:51:09If you cooked food like that you'd be busy every day.
0:51:10 > 0:51:14I really wanted to impress you guys tonight and I hope I have.
0:51:14 > 0:51:18Congratulations. I think that every single person in this dining room
0:51:18 > 0:51:21- really enjoyed eating it, so well done.- Thank you.
0:51:25 > 0:51:28Six plates away to rock 'n' roll, please.
0:51:31 > 0:51:37Main course today, absolutely stunning. You've done yourself very proud. Well done, chef.
0:51:37 > 0:51:40This is an honour. You don't get to see your heroes every day.
0:51:40 > 0:51:42So, for me, this is unbelievable.
0:51:45 > 0:51:50- Keri, it looks great! - Six can go now, please.
0:51:55 > 0:51:58It is a perfect dessert. Well done, Keri.
0:51:58 > 0:52:01- Thank you very much. - You can be proud.
0:52:01 > 0:52:06I'm SO happy that you all enjoyed it. I feel extremely proud.
0:52:09 > 0:52:11Thank you.
0:52:14 > 0:52:18I find myself... I try not to show how proud I am of them.
0:52:18 > 0:52:23'But I am so proud of them when I see my final three there.
0:52:23 > 0:52:28'They deserve the applause that they get at the end of their night.'
0:52:32 > 0:52:38'That really does fill me with joy, because it proves that I've chosen'
0:52:38 > 0:52:43the right three for the final and that they've delivered the goods.
0:52:54 > 0:52:57Final day is one of those days where I get out of bed
0:52:57 > 0:53:01with a bound and with a big smile on my face and say, "Yes!"
0:53:09 > 0:53:11Three hours. Three plates of food.
0:53:12 > 0:53:15Let's go out with a bang.
0:53:28 > 0:53:30Yummy! Yummy, yummy!
0:53:30 > 0:53:34I think it's beautiful. It is as near perfection as you can get it.
0:53:37 > 0:53:40It's quite simply delicious.
0:53:42 > 0:53:47The talent that we uncover is just unbelievable.
0:53:50 > 0:53:56'Coming into the 2012 final, the competition was tighter than ever.'
0:54:05 > 0:54:09'On the day, anything can happen, the slightest mistake,'
0:54:09 > 0:54:11and you can be out of the running.
0:54:11 > 0:54:13Oo-ee!
0:54:13 > 0:54:16I left it in the fridge, not the freezer.
0:54:17 > 0:54:19The parfait melted.
0:54:19 > 0:54:23Get it in the freezer! You've got two minutes. It's on full blast.
0:54:23 > 0:54:27One thing that went wrong. What can you do about it?
0:54:31 > 0:54:34For Oli to cook as well as he did
0:54:34 > 0:54:39and then to slip up in the final was heartbreaking - heartbreaking.
0:54:44 > 0:54:48So this is not, obviously, how you wanted it.
0:54:48 > 0:54:51It's such a shame it's not the finished dish!
0:54:52 > 0:54:56It happens. You've got to get it right, especially in a final.
0:54:59 > 0:55:01Anton and Keri's food on the day of the final,
0:55:01 > 0:55:04I think, was absolutely sublime.
0:55:11 > 0:55:13I love this, absolutely love it.
0:55:15 > 0:55:20You have now elevated your cuisine to something very, very special.
0:55:30 > 0:55:35That is an absolutely amazingly brilliant taste sensation.
0:55:35 > 0:55:39- It's a beautiful plate of art. - Thank you very much.
0:55:39 > 0:55:44'With Keri and Anton both cooking faultless food,
0:55:44 > 0:55:48'it made for one of the toughest judging decisions in MasterChef history.'
0:55:48 > 0:55:53Anton is an exceptional talent. Had a brilliant competition.
0:55:53 > 0:55:56But for me,
0:55:56 > 0:56:01I want to eat Keri's food more than anybody I've met in a long time.
0:56:01 > 0:56:06We both liked either of them, but if anything, I was in the Keri camp, he was in the Anton camp.
0:56:06 > 0:56:12Keri is an exceptional chef, but you can't get away from the fact
0:56:12 > 0:56:17that Anton has got the knowledge, he's got the skills in abundance.
0:56:17 > 0:56:21You don't see it on telly cos we haven't got time to show you it all,
0:56:21 > 0:56:24but we sat there arguing the toss for hours.
0:56:24 > 0:56:27Now, what do we do?
0:56:29 > 0:56:33We sat on those chairs for the best part of two hours,
0:56:33 > 0:56:36'to-ing and fro-ing with this decision.
0:56:36 > 0:56:38'Who could we choose as a winner?'
0:56:43 > 0:56:48The title of Professional MasterChef Champion...
0:56:51 > 0:56:54..goes to...
0:56:58 > 0:57:00..both Anton AND Keri.
0:57:09 > 0:57:13We couldn't separate you. We've never been able to separate you.
0:57:13 > 0:57:16That's right, both of you.
0:57:18 > 0:57:19Well done, mate.
0:57:27 > 0:57:30- Very deserved. - ANTON AND KERI: Cheers.
0:57:30 > 0:57:32- Well done.- Brilliant.
0:57:32 > 0:57:37ANTON: 'For me, Me and Keri both being winners is the best result.'
0:57:37 > 0:57:39To share it with someone is lovely.
0:57:39 > 0:57:41KERI: 'I was extremely happy.'
0:57:41 > 0:57:44To share it with Anton just... You know.
0:57:44 > 0:57:46He's like my best bud.
0:57:53 > 0:57:56I think that we got it right.
0:57:57 > 0:58:00When you think about the quality of the champions we've had
0:58:00 > 0:58:02through the Professional MasterChefs
0:58:02 > 0:58:04it's guaranteed
0:58:04 > 0:58:06that these are the future big names.
0:58:12 > 0:58:16The reaction has been phenomenal to MasterChef Professionals.
0:58:16 > 0:58:20We've unearthed some fantastic chefs on the way.
0:58:20 > 0:58:25Every year, we think, "How are we going to top this? It can't get any better."
0:58:26 > 0:58:29So I'm really looking forward to the next series.
0:58:47 > 0:58:50Subtitles by Red Bee Media
0:58:50 > 0:58:53E-mail subtitling@bbc.co.uk