0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12Michel Roux Junior is one of them.
0:00:12 > 0:00:14Thomas, two St Jacques au passe, now!
0:00:14 > 0:00:15- ALL:- OUI!
0:00:15 > 0:00:19Now he and MasterChef judge Gregg Wallace
0:00:19 > 0:00:23are on the hunt for Britain's next culinary superstar,
0:00:23 > 0:00:28a professional with the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:38 > 0:00:41This week's chefs all believe they've got the skill
0:00:41 > 0:00:43to cook at the highest level.
0:00:47 > 0:00:50I think I'm going to go all the way. There's no reason why I can't.
0:00:52 > 0:00:54I'm entering it to win.
0:00:55 > 0:00:57I want to show people I can go all the way.
0:00:57 > 0:01:00I have the determination, I have the passion.
0:01:00 > 0:01:02I'm not going to stop until I win it.
0:01:03 > 0:01:05I won't blow my own trumpet,
0:01:05 > 0:01:08so I'll give myself a nine out of ten as a chef.
0:01:08 > 0:01:10Service!
0:01:12 > 0:01:17But first, they'll have to impress Michel's sous chef, Monica Galetti,
0:01:17 > 0:01:19who will set them two tests
0:01:19 > 0:01:23to prove they're good enough to cook for Michel.
0:01:24 > 0:01:27Professional MasterChef, chefs from all over the country
0:01:27 > 0:01:31coming together, each of them dreaming of lifting that title.
0:01:31 > 0:01:34The mark every year is going higher and higher.
0:01:34 > 0:01:37I want to see what these guys can deliver.
0:01:37 > 0:01:41We know how high the standards are. We know the calibre of chef we're looking for.
0:01:41 > 0:01:44Let's see what they're made of.
0:01:44 > 0:01:45Bring it on.
0:01:59 > 0:02:02Welcome to Professional MasterChef.
0:02:02 > 0:02:03This is your first test.
0:02:07 > 0:02:09In front of you, you have six ingredients.
0:02:09 > 0:02:12We are going to give you 50 minutes
0:02:12 > 0:02:15to make either a savoury or a sweet dish
0:02:15 > 0:02:17with any of those ingredients.
0:02:20 > 0:02:22Please uncover your ingredients.
0:02:26 > 0:02:28We've given you a duck breast,
0:02:28 > 0:02:29a cinnamon stick,
0:02:29 > 0:02:31a punnet of blackberries,
0:02:31 > 0:02:33some thyme,
0:02:33 > 0:02:35you have some garlic
0:02:35 > 0:02:37and a leek.
0:02:37 > 0:02:40You also have a limited larder.
0:02:43 > 0:02:45Your ten minutes' preparation time
0:02:45 > 0:02:46starts now.
0:02:54 > 0:02:57I don't want to see ten of the same dish here.
0:02:57 > 0:03:01Show us your strengths. Be individual. Come through and shine in your dish.
0:03:03 > 0:03:07Show me a dish that I would be happy to put in front of Chef Michel.
0:03:15 > 0:03:17Right, that's your prep time over.
0:03:17 > 0:03:19Your 50 minutes' cooking time
0:03:19 > 0:03:21starts now. Good luck.
0:03:28 > 0:03:31I want to see a plate that's going to say, "Wow,
0:03:31 > 0:03:36"this guy's got it and I'm ready to put on in front of Michel."
0:03:36 > 0:03:39If I was doing this test, I would make
0:03:39 > 0:03:42either a lovely tart with those berries,
0:03:42 > 0:03:45some sable biscuits.
0:03:45 > 0:03:47You could do the duck in savoury crepes.
0:03:47 > 0:03:50They don't have to use that duck breast.
0:03:53 > 0:03:55I'm up for this more than anything. It will be superb.
0:03:55 > 0:03:57It will be a great experience
0:03:57 > 0:04:02and I don't see why I can't go all the way in this competition.
0:04:02 > 0:04:05- Dan, what are you making? - Roast duck breast, nice and crispy,
0:04:05 > 0:04:07with a sweet and sour blackberry sauce.
0:04:07 > 0:04:11- Are you serving anything else? - I'm doing something with the leeks.
0:04:11 > 0:04:13Not too sure what.
0:04:13 > 0:04:14Why MasterChef?
0:04:14 > 0:04:16I teach catering in a prison
0:04:16 > 0:04:19and it would be a great thing to try and hopefully inspire
0:04:19 > 0:04:21some of the guys I work with to see what you can do.
0:04:21 > 0:04:24Monica won't make you nervous, then.
0:04:24 > 0:04:27Oh, no, she scares me far more than they do. Far more!
0:04:27 > 0:04:30- OK, good luck, mate.- Cheers.
0:04:31 > 0:04:34Dan, he's got some intense flavours going on.
0:04:34 > 0:04:37It looks very simple, but I like that he's got gastric in his leek,
0:04:37 > 0:04:41which is like a sweet and sour sugar in there with some vinegar,
0:04:41 > 0:04:42which works very well.
0:04:47 > 0:04:49I know what it takes to achieve Michelin standards.
0:04:49 > 0:04:51I've worked with good chefs before
0:04:51 > 0:04:54and done a year's stint in a Michelin kitchen.
0:04:58 > 0:05:01Chris, what are you making for me?
0:05:01 > 0:05:03I'm going to do pan-fried duck breast, pink,
0:05:03 > 0:05:05with sauteed leeks and onion.
0:05:05 > 0:05:09- Is this your style? - Not really, just put on the spot.
0:05:09 > 0:05:11What is your style, then, if not this?
0:05:11 > 0:05:14Kind of arty, I suppose. I'm a graphic designer,
0:05:14 > 0:05:15that's what I trained for.
0:05:15 > 0:05:17I left it behind and now I'm a chef.
0:05:17 > 0:05:20- Let's see some art on a plate. Thank you.- Thanks a lot.
0:05:25 > 0:05:30I've always enjoyed food, always enjoyed flavour combinations.
0:05:30 > 0:05:34I dived into a kitchen at a very young age
0:05:34 > 0:05:36and enjoyed it and followed my passion from there.
0:05:41 > 0:05:43- Perry, how ambitious are you? - Quite ambitious.
0:05:43 > 0:05:48Probably the bad side of me, to be fair. It might put me in a bit of trouble.
0:05:48 > 0:05:50- Not if you pull it off.- Yeah.
0:05:50 > 0:05:54I'm not here for an easy life, so, hopefully, it's going to work.
0:05:54 > 0:05:55- Well done.- Thank you.
0:06:05 > 0:06:07I think I can win Professional MasterChef,
0:06:07 > 0:06:11otherwise I wouldn't be entering it. I know the high expectations.
0:06:11 > 0:06:14I know the pressures and I think I can cope with it.
0:06:16 > 0:06:17- You OK, Oli?- Yeah, very good.
0:06:17 > 0:06:20- What are you making for us? - I'm doing a pan-fried duck breast,
0:06:20 > 0:06:23onion puree, a light gastric.
0:06:23 > 0:06:27- Why put yourself through MasterChef? - It's a good learning curve.
0:06:27 > 0:06:29It'll help me on the way in the industry
0:06:29 > 0:06:32and help me see other things I haven't seen before.
0:06:38 > 0:06:41You are halfway. You've got 25 minutes left.
0:06:45 > 0:06:48Before being a chef, I trained as a banker.
0:06:48 > 0:06:52A really donkey job. Very well paid but very stupid job.
0:06:52 > 0:06:55And I changed to go back to what I really like since I'm a kid,
0:06:55 > 0:06:57which is cooking.
0:07:00 > 0:07:03- Where are you from, Sebastien? - Marseilles, South of France.
0:07:03 > 0:07:07- Are we going to see cooking of Provence? - Definitely there's a big influence
0:07:07 > 0:07:09from Provence in my cooking, yes.
0:07:09 > 0:07:12And from Lyon. I've got two grandmothers that teach me to cook.
0:07:12 > 0:07:16- Why MasterChef, Sebastien? - I'm self-taught. I've learned it all on my own
0:07:16 > 0:07:19and I wanted to compare myself to other chefs,
0:07:19 > 0:07:21obviously be criticised, in a good way.
0:07:21 > 0:07:23Sebastien, best of luck.
0:07:23 > 0:07:27Sebastien, it's hard to see what he's putting together.
0:07:27 > 0:07:30He's got a puree and a sauce and a duck.
0:07:30 > 0:07:34I hope he has a bit more things that are going to add to this dish.
0:07:37 > 0:07:40I've been a professional chef for about five years
0:07:40 > 0:07:42and now I'm a head chef.
0:07:42 > 0:07:44I'm feeling very nervous.
0:07:44 > 0:07:47This is the first time I've done anything to this calibre,
0:07:47 > 0:07:51so we'll just have to see what actually happens.
0:07:51 > 0:07:54You're shaking. Are you like this with every customer?
0:07:54 > 0:07:57Not at all. I'm normally quite confident in my kitchen.
0:07:57 > 0:07:59- What's going on today?- No idea!
0:07:59 > 0:08:02Tell me what it is you're cooking for us.
0:08:02 > 0:08:05It should be a confit garlic and leek tartlet
0:08:05 > 0:08:08served with a bit of pink duck breast, if all goes well.
0:08:08 > 0:08:10Well done. Good luck.
0:08:22 > 0:08:24I've been a professional chef a while.
0:08:24 > 0:08:27I've worked in lots of local restaurants and kitchens
0:08:27 > 0:08:30around Cornwall since the age of 13, 14 years old
0:08:30 > 0:08:32and built my way up from there.
0:08:33 > 0:08:34I'm very competitive.
0:08:34 > 0:08:40You have to be in this game to keep moving forward, and you have to have that drive.
0:08:40 > 0:08:44Ben, you're cooking duck. How will you make yours more special than the other nine?
0:08:44 > 0:08:48I'll present it beautifully. I'm giving it a spiced blackberry sauce,
0:08:48 > 0:08:52and to finish on top, I'm going to do some crispy onion and leek rings.
0:08:52 > 0:08:54Why here? Why MasterChef?
0:08:54 > 0:08:55MasterChef, it is me,
0:08:55 > 0:08:58and this is a competition where I can showcase my abilities,
0:08:58 > 0:09:00impress Monica and you and see how far I can go.
0:09:00 > 0:09:04- I like the sound of this. I want to eat it.- Thank you, Gregg.- Well done.
0:09:04 > 0:09:08Ben's already cooked his duck. It was his first job.
0:09:08 > 0:09:13That meat should've been the last thing to finish. Colour it, sear it, let it rest.
0:09:13 > 0:09:16Hopefully, he's still got it pink in the middle.
0:09:18 > 0:09:22I've worked in high-volume catering for quite a number of years now
0:09:22 > 0:09:26and I just felt it was time to spread my wings, so to speak.
0:09:28 > 0:09:30I just want to prove to myself I can do it.
0:09:30 > 0:09:31What are you making?
0:09:31 > 0:09:35Erm, not quite sure but it's going to be duck breast
0:09:35 > 0:09:39with blackberry vinaigrette dressing with onions, leeks, garlic,
0:09:39 > 0:09:40kind of thing.
0:09:40 > 0:09:44You have just over 15 minutes and you're still deciding on your dish.
0:09:44 > 0:09:47I'm like this all the time. I'm so indecisive.
0:09:47 > 0:09:52- Well, good luck. Please make your mind up!- It'll look fantastic when it's finished, I hope!
0:09:52 > 0:09:54- All right, Joanne. Good luck.- Thank you.
0:09:57 > 0:10:01I'm a bit worried about Joanne. She hasn't written anything down
0:10:01 > 0:10:03so she has nothing to refer to.
0:10:03 > 0:10:06She seems to spend a lot of time cleaning and very unsure.
0:10:06 > 0:10:09Maybe she'll pull something out of the air and it'll be amazing,
0:10:09 > 0:10:10but I hope she gets it together.
0:10:13 > 0:10:16You've got ten minutes left, just ten.
0:10:17 > 0:10:22Though I'm a head chef, I'm here to better my standards.
0:10:22 > 0:10:26I understand the high standard it takes for Michelin Star level.
0:10:27 > 0:10:32- Kev, good haircut!- Thank you. - What are you cooking for us?
0:10:32 > 0:10:36I'm just doing a roast duck breast with cinnamon-spiced leeks,
0:10:36 > 0:10:39roasted garlic and a sweet-and-sour blackberry sauce.
0:10:39 > 0:10:43- What do you want to be? - Aspire to be as good as Michel Roux Jnr and Monica.
0:10:43 > 0:10:45That'll get you far, that will.
0:10:51 > 0:10:54To win MasterChef would be an ultimate dream.
0:10:55 > 0:10:59And to be part of it's just brilliant. To win it... My God!
0:11:00 > 0:11:01It'd be awesome!
0:11:03 > 0:11:06Mike, where do you work at the moment?
0:11:06 > 0:11:08In the North Sea on the oil rigs.
0:11:08 > 0:11:11- How many people do you feed every day on there?- 95, every day.
0:11:11 > 0:11:15- Wow. And is that food you love to do, the oil rigs? - No. I used to do fine dining.
0:11:15 > 0:11:19When I was younger I worked in London. I do miss the fine dining.
0:11:19 > 0:11:22- Hopefully, I still have the touch. - I hope so, too. I've got to eat it!
0:11:22 > 0:11:25- Thank you very much. - Thank you.- Cheers.
0:11:28 > 0:11:31Mike is making a very interesting
0:11:31 > 0:11:35onion and blackberry ragout-style thing.
0:11:35 > 0:11:38But I think the onions are still raw.
0:11:44 > 0:11:48Last five minutes. That's all you've got.
0:11:48 > 0:11:50It's very interesting that they've all done duck,
0:11:50 > 0:11:54cos we're going to see ten different interpretations of this duck dish.
0:12:02 > 0:12:06Guys, that's it, time's up. Step away. Stop. That's it.
0:12:25 > 0:12:28Steve has roasted the duck breast
0:12:28 > 0:12:30and served it with a garlic and blackberry sauce.
0:12:30 > 0:12:35He's also made a confit leek and thyme quiche to go with it.
0:12:35 > 0:12:38Steve, not an exciting plate for me.
0:12:38 > 0:12:41I think it just lacks that oomph on your dish.
0:12:42 > 0:12:44Would I send that to Michel?
0:12:45 > 0:12:47I have ifs and buts about it.
0:12:54 > 0:12:57The cooking of the duck is fantastic.
0:12:57 > 0:12:59I don't like that sauce.
0:12:59 > 0:13:02Your pastry is cooked very well. You have obvious skill.
0:13:02 > 0:13:07I don't know what it is. Something's actually catching in your teeth
0:13:07 > 0:13:09and I think it's sticks of thyme.
0:13:09 > 0:13:12You should know that as a professional chef, pick those leaves
0:13:12 > 0:13:14if you're going to use it.
0:13:18 > 0:13:21I quite like your dish. Duck's cooked nicely,
0:13:21 > 0:13:24the sauce is sweet AND sharp, your pastry's well made.
0:13:24 > 0:13:26Not bad, mate.
0:13:30 > 0:13:33Next time, I need to tone it down a bit and maybe calm down a bit
0:13:33 > 0:13:37and keep an eye on what I'm doing rather than panicking a bit.
0:13:43 > 0:13:45Perry has also made
0:13:45 > 0:13:48a confit leek and blackberry tart to go with his duck
0:13:48 > 0:13:53and has served them with a cinnamon and blackberry puree and crispy leeks.
0:13:53 > 0:13:57- Perry, it looks nice, it looked clean.- Yep.
0:13:57 > 0:14:01Then you plonked those blackberries in the middle of your tart
0:14:01 > 0:14:05and a tree of thyme in the middle, which is a real shame.
0:14:12 > 0:14:13I like the flavours I'm getting.
0:14:13 > 0:14:16The sauce is not overpowering.
0:14:16 > 0:14:18The tarte is wonderful.
0:14:18 > 0:14:21The pastry's fantastic, not too thick, nicely cooked.
0:14:21 > 0:14:24It's a shame you've put the blackberry in there.
0:14:24 > 0:14:27Your leek, unfortunately, is burnt, which is very bitter.
0:14:27 > 0:14:30Something as simple as that can ruin the dish.
0:14:35 > 0:14:37I really like it.
0:14:37 > 0:14:41There's a saltiness, and a sharp and sweetness from the sauce, too.
0:14:41 > 0:14:45Taste the leeks in there. The pastry is really crispy.
0:14:45 > 0:14:47It's nice.
0:14:47 > 0:14:48Thank you.
0:14:49 > 0:14:51Gutted, really.
0:14:51 > 0:14:54It wasn't a bad result but it wasn't what I was looking for.
0:14:54 > 0:14:56So I'll go back to the drawing board
0:14:56 > 0:14:59and hopefully impress them next time.
0:15:09 > 0:15:12Kev has served his duck breast and crispy leeks
0:15:12 > 0:15:15on top of cinnamon-spiced leeks with roast garlic,
0:15:15 > 0:15:17and a sweet-and-sour blackberry sauce.
0:15:20 > 0:15:22This presentation should be neat and come together.
0:15:22 > 0:15:26However, the sauce has been drizzled in a way
0:15:26 > 0:15:28that doesn't look very appealing.
0:15:30 > 0:15:33This big nest on the top is too much.
0:15:33 > 0:15:37It's not something I'd like to see in the restaurant.
0:15:41 > 0:15:43There's not enough sauce on this plate full stop.
0:15:43 > 0:15:46However, the leek is very moist, very flavoursome.
0:15:46 > 0:15:49This roasted garlic is burnt on one side.
0:15:49 > 0:15:51It's a disappointing result
0:15:51 > 0:15:55because when I watch you work, I like what I was seeing.
0:16:01 > 0:16:03A bit of inventiveness with the cinnamon in the leeks,
0:16:03 > 0:16:06and I like the way you've presented it.
0:16:06 > 0:16:08But for me as a punter,
0:16:08 > 0:16:10those black bits look like carelessness.
0:16:13 > 0:16:15I think it was the right dish to do
0:16:15 > 0:16:19but simple schoolboy errors with the garlic.
0:16:19 > 0:16:21Better next time, hopefully.
0:16:26 > 0:16:29Ben's duck is resting on braised leeks and onions
0:16:29 > 0:16:31in a blackberry sauce,
0:16:31 > 0:16:35topped with crispy onion and leek rings.
0:16:35 > 0:16:36You definitely chose the right plate
0:16:36 > 0:16:40cos you've got a lot of sauce on there.
0:16:40 > 0:16:45First glance, it looks like a blackberry consomme with duck.
0:16:49 > 0:16:54Ben, your sauce, your syrup, destroys, kills that dish.
0:16:54 > 0:16:58It's so sweet. It's like a duck dessert.
0:16:58 > 0:17:02It's a real shame because the flavour of the onions,
0:17:02 > 0:17:06the perfectly cooked duck and the leeks are wonderful.
0:17:11 > 0:17:15Apart from your sauce, everything else is cooked really nicely,
0:17:15 > 0:17:17seasoned well and tastes good.
0:17:17 > 0:17:20Ben, I'd like to see you cook some more with a bit more thought.
0:17:20 > 0:17:21Thank you.
0:17:22 > 0:17:26I wouldn't say my dish was absolutely fantastic
0:17:26 > 0:17:29but I'm sure I can come back even better and stronger.
0:17:33 > 0:17:36Oli has made a pan-roast duck breast,
0:17:36 > 0:17:40a leek and onion tart served with onion puree
0:17:40 > 0:17:42and a blackberry gastric sauce.
0:17:43 > 0:17:49Oli, first glance, your dish is very simply plated.
0:17:49 > 0:17:52Maybe a touch too simple for my taste.
0:17:52 > 0:17:55It's not a plate I could give to my boss and say,
0:17:55 > 0:17:57"Wow, watch out for this guy."
0:18:04 > 0:18:07Nice flavours. Gastric is too sweet, OK.
0:18:07 > 0:18:10The onion puree, the onion was not cooked enough
0:18:10 > 0:18:14so you've got this odd texture, quite lumpy in there.
0:18:14 > 0:18:17I enjoyed watching you work. I watched you taste as you were making.
0:18:17 > 0:18:21I love the way you made that pastry. But more colour, cook it through properly.
0:18:21 > 0:18:24Monica, forgive me, what's a gastric sauce?
0:18:24 > 0:18:28Gastric sauces can be used to flavour sauces, enhance sauces.
0:18:28 > 0:18:31For example, if I was to make a gastric duck sauce,
0:18:31 > 0:18:34I would put some shallots in there, some sugar,
0:18:34 > 0:18:37let it caramelise slightly, deglaze it with vinegar, in with some stock.
0:18:37 > 0:18:41It just helps to enhance the flavour, give a sweet-and-sour touch.
0:18:46 > 0:18:48I'm a happy boy.
0:18:48 > 0:18:50It could look better.
0:18:50 > 0:18:53Tastes fine to me. OK, Oli?
0:18:55 > 0:18:58I don't think I've done myself as much justice as I could have.
0:18:58 > 0:19:01Fifty minutes sounds like a long time but it really isn't.
0:19:10 > 0:19:14Sebastien is serving his duck on a cinnamon and garlic puree
0:19:14 > 0:19:18and a blackberry and black pepper sauce with a side of confit garlic.
0:19:18 > 0:19:22To prevent the duck leaking on the plate, make sure you drain it.
0:19:22 > 0:19:26I'm sure you should know that. I don't have to tell you that.
0:19:30 > 0:19:33Sebastien, I like the flavour of your puree.
0:19:33 > 0:19:35The duck is just pink.
0:19:35 > 0:19:38You don't want to cook it any more than that.
0:19:38 > 0:19:40Your confit garlic is raw.
0:19:40 > 0:19:42That's why I didn't even eat it.
0:19:42 > 0:19:46This was your opportunity to show off and, for me, you haven't done.
0:19:48 > 0:19:50I'm a little put off by a cinnamon stick.
0:19:50 > 0:19:53I'm also a little put off by the multicoloured puddle.
0:19:58 > 0:20:01What I've had tastes OK.
0:20:01 > 0:20:05But it's left me wanting another dimension, something else.
0:20:08 > 0:20:10- Sebastien, thank you.- Thank you.
0:20:13 > 0:20:17It's just a bit upset cos I had some time probably to do a bit more.
0:20:17 > 0:20:20I should have done this extra bit to show off.
0:20:20 > 0:20:24We're in a competition. I have to show off in front of the others.
0:20:29 > 0:20:31Dan cured his duck before roasting
0:20:31 > 0:20:36and has served it on leeks with a blackberry sauce.
0:20:36 > 0:20:40It is duck with blackberries. It is what you see.
0:20:40 > 0:20:44- It doesn't look amazing.- Yep.
0:20:47 > 0:20:53- I don't like well-cooked duck.- Yep. - That's not nice, it's not pleasant.
0:20:53 > 0:20:56It's a shame because I like the leeks,
0:20:56 > 0:20:59- but I don't like anything else on there.- Fair comment.
0:21:04 > 0:21:09It's a shame you've overcooked your duck cos your sauce is nice
0:21:09 > 0:21:14and there's also a bit of acidity in those leeks as well that I like.
0:21:14 > 0:21:18Mate, all those good ideas and then you went and overcooked your duck.
0:21:18 > 0:21:23Dan...you've got a bit of a point to prove, haven't you?
0:21:26 > 0:21:31Next time, I've got to be the best because I've come out of this one
0:21:31 > 0:21:35looking like probably the worst, so I've got to be the best next time.
0:21:40 > 0:21:44Joanne's duck is on a bed of sauteed leeks and onion,
0:21:44 > 0:21:47served with a blackberry vinaigrette and crispy leeks.
0:21:48 > 0:21:52Joanne, your vinaigrette looks like a sauce that's split.
0:21:54 > 0:21:58If you took the central piece off your plate
0:21:58 > 0:22:02and put that on a clean plate, I'd be happy.
0:22:08 > 0:22:10Joanne, it's a shame the duck is overcooked
0:22:10 > 0:22:13because the leeks are fantastic.
0:22:13 > 0:22:17The vinaigrette is not strong enough to carry the dish
0:22:17 > 0:22:21and you've made too many schoolboy errors at this level.
0:22:26 > 0:22:31Mistake with the duck and with the sauce, everything else is great. I don't know what to make of you.
0:22:31 > 0:22:36Half of you's really good and there's some silly bits.
0:22:36 > 0:22:38- Thank you, Joanne.- Thank you.
0:22:40 > 0:22:44Next time, I've got to prove that I can cook and I can cook well.
0:22:50 > 0:22:53Chris has added the cinnamon to his blackberry sauce
0:22:53 > 0:22:57and served it with the duck and braised leeks.
0:22:57 > 0:23:01The duck is too chunky to the amount of leeks.
0:23:01 > 0:23:04This presentation could have been very delicate. But it isn't.
0:23:04 > 0:23:10It's not necessary to put the blackberries on the plate. It would have been nice as it was.
0:23:14 > 0:23:18Chris, the leek on its own is quite salty,
0:23:18 > 0:23:23but with the sweetness of the sauce, it does even out. Not a bad dish.
0:23:24 > 0:23:27Not that I want to disagree with Monica,
0:23:27 > 0:23:30but I actually like your presentation.
0:23:30 > 0:23:33I think you may have a bit of style.
0:23:37 > 0:23:39That's perfectly yummy!
0:23:39 > 0:23:43That's soft duck, soft leeks, nice seasoning in there
0:23:43 > 0:23:47and a sweet sauce, a bit of sharpness. Chris, bang on, mate.
0:23:47 > 0:23:49Cheers, guys.
0:23:51 > 0:23:56Really happy now, so I've got to raise the bar next time and get better comments again.
0:24:04 > 0:24:07Finally, it's oil-rig chef Mike,
0:24:07 > 0:24:10who's put a twist on the duck and leek combination
0:24:10 > 0:24:16by serving his with blackberry-infused leek ragout and a blackberry reduction.
0:24:16 > 0:24:19Erm... It's purple.
0:24:20 > 0:24:22All of it. Erm...
0:24:30 > 0:24:33The duck is nice and pink.
0:24:33 > 0:24:37I like the flavour of the leeks, the sweet and sour through that.
0:24:37 > 0:24:41- It is very nice. I like it.- Thank you.
0:24:45 > 0:24:51Putting the blackberry over the duck was a mistake, so was using the green of the leek.
0:24:51 > 0:24:54However, your blackberry through the leeks was a great idea,
0:24:54 > 0:24:57you duck's really nicely cooked.
0:24:57 > 0:24:59Mike, I reckon you might be able to cook a bit.
0:24:59 > 0:25:01Thank you.
0:25:02 > 0:25:04Cheers.
0:25:07 > 0:25:08Maybe he was very lucky.
0:25:10 > 0:25:15To do what I did today for the first time in five years, yeah, I'm a happy man.
0:25:15 > 0:25:18I can walk out with my head held high.
0:25:24 > 0:25:28Thank you very much, guys. I realise I must come across very harsh,
0:25:28 > 0:25:33but you must understand that my boss's expectations are up here.
0:25:35 > 0:25:38Well done. Obviously, there were mistakes.
0:25:38 > 0:25:41But there was a lot of potential in the room as well.
0:25:41 > 0:25:45No-one goes home right now. Thank you very much. Lots to think about.
0:25:45 > 0:25:47Off you go.
0:26:01 > 0:26:08Fascinating. Six ingredients and we ended up with ten ducks, all cooked very differently.
0:26:13 > 0:26:15I've got three people that impressed me today.
0:26:15 > 0:26:22One was Perry, very focused young man, and his food looked so neat and precise.
0:26:22 > 0:26:27Not relieved, no. There's so much more to do, so much more to plan. The pressure only gets higher.
0:26:27 > 0:26:32I also liked Chris. I thought Chris's cooking was without fault.
0:26:32 > 0:26:37My confidence has grown. It's going to be better from now on in.
0:26:37 > 0:26:43I like Joanne. I think Joanne had the best-looking plate in the room.
0:26:43 > 0:26:46Some of them, they definitely have a point to prove,
0:26:46 > 0:26:50especially if I am to put them through to Michel.
0:26:50 > 0:26:54Sebastien lacks the depth of knowledge the other chefs have on him.
0:26:54 > 0:26:57I think the competition is tough.
0:26:57 > 0:27:00I think everybody, they deserve to be here.
0:27:00 > 0:27:04Dan, who is a trained chef, had a lot of technique,
0:27:04 > 0:27:06attempted to cure the duck, but he overcooked it.
0:27:06 > 0:27:11Dan has got a big point to prove. He was probably the worst-cooked duck.
0:27:11 > 0:27:15I let myself down a bit, but there's another task to go
0:27:15 > 0:27:18and I've got to prove myself and do even better.
0:27:18 > 0:27:23They should have overcome their nerves with this test. Next time we see them, should be no mistakes.
0:27:26 > 0:27:28The first test is over.
0:27:29 > 0:27:32Now, the ten chefs will be split into two groups.
0:27:34 > 0:27:38Tomorrow night, the first five are back to face their final test...
0:27:38 > 0:27:40You've got ten minutes, chef. Off you go.
0:27:46 > 0:27:50You've got a minute left. Don't ruin it now. Come on.
0:27:53 > 0:27:56You haven't got time to make another one.
0:27:59 > 0:28:03..before Monica decides who will cook for Michel.
0:28:03 > 0:28:07You're going through to cook for my boss. You need to up your game!
0:28:11 > 0:28:16At the level we're looking for, you really are not far off.
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