0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:15Tomas, two Saint Jacques au passe, now.
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 > 0:00:43This week's chefs all believe they've got the skill to cook at the highest level.
0:00:47 > 0:00:50I'm as passionate as they come. I live and breathe the job. I love it.
0:00:50 > 0:00:53Scallops away!
0:00:56 > 0:01:01It's in the blood. It was my destiny to be a chef.
0:01:01 > 0:01:03Service, please!
0:01:03 > 0:01:07To get to where I want to get, I'll do whatever it takes.
0:01:08 > 0:01:10I'm really going to go for it.
0:01:13 > 0:01:18But first, they have to impress Michel's sous-chef, Monica Galetti,
0:01:18 > 0:01:23who has set them two tests to prove they're good enough to cook for Michel.
0:01:24 > 0:01:29This is professional MasterChef. Everybody knows how high the standard is.
0:01:31 > 0:01:36These chefs need to be able to keep their cool, even under pressure.
0:01:38 > 0:01:41Bring it on. Let's see 'em.
0:01:55 > 0:01:57Welcome. This is it.
0:01:57 > 0:02:00This is your first test on professional MasterChef.
0:02:04 > 0:02:07In front of you, you have six ingredients.
0:02:07 > 0:02:14What we want from you is one good dish, sweet or savoury. Up to you.
0:02:15 > 0:02:18Please uncover your ingredients.
0:02:21 > 0:02:23You have tofu,
0:02:23 > 0:02:25wild mushrooms,
0:02:25 > 0:02:27strawberries,
0:02:27 > 0:02:28basil,
0:02:28 > 0:02:31aubergine and white chocolate,
0:02:31 > 0:02:33as well as a limited larder.
0:02:38 > 0:02:40Ten minutes' prep time starts now.
0:02:49 > 0:02:53This is the perfect opportunity for you to show me how good you are.
0:02:54 > 0:02:57And that you deserve to go through and cook for my boss.
0:03:06 > 0:03:10Your 50 minutes' cooking time starts now.
0:03:19 > 0:03:22They need to dig into their chef's repertoire
0:03:22 > 0:03:26and create something amazing from these ingredients.
0:03:27 > 0:03:30They could make pasta if they wanted.
0:03:30 > 0:03:33Flat bread as well. Some savoury tuiles.
0:03:35 > 0:03:38Or a sweet options. Tarts, strawberry souffle
0:03:38 > 0:03:40and choux pastry.
0:03:48 > 0:03:52I was classically trained so I like to do classic dishes with a modern twist.
0:03:56 > 0:04:00- Mark, what are you making? - Strawberry tart with chocolate and a basil cream.
0:04:00 > 0:04:04- Basil cream?- It goes well with the chocolate.
0:04:04 > 0:04:06- It complements it. - Why are you on MasterChef?
0:04:06 > 0:04:10Because it's my time in life to do something I want to do.
0:04:10 > 0:04:12- Mark, good luck.- Thanks very much.
0:04:26 > 0:04:28Ten minutes gone already.
0:04:31 > 0:04:33What are you making, Ben?
0:04:33 > 0:04:37I'm thinking strawberries, balsamic and black pepper
0:04:37 > 0:04:40- and also a white chocolate mousse. - Why are you a chef, Ben?
0:04:40 > 0:04:44- My family are in the trade.- Who was the chef in your family?- My dad.
0:04:44 > 0:04:48He was head chef at The Ritz in London, so I have a lot to live up to!
0:04:48 > 0:04:53- I'm hoping to get one up on him today!- Good luck, mate!- Thank you.
0:04:56 > 0:05:01If I can keep a clear head and do what I do every day of my life, then I should be OK.
0:05:03 > 0:05:06He needs the right amount of white chocolate and cream
0:05:06 > 0:05:10to hold this mousse because he doesn't have any gelatine at all.
0:05:10 > 0:05:13It'll be a lovely delicate mousse if he makes it right.
0:05:19 > 0:05:21I've been a chef for seven years now.
0:05:21 > 0:05:27I think I do have talent. I may be seen as a diamond in the rough that needs dusting up a bit.
0:05:27 > 0:05:29I think I have potential.
0:05:32 > 0:05:34Josh, what are you making?
0:05:34 > 0:05:38It's strawberry mille-feuille with shortbread biscuit.
0:05:38 > 0:05:41- I love pastry. I've got a sweet tooth.- Me and you both.
0:05:41 > 0:05:43Do you know where you'd like to be? Any ambition?
0:05:43 > 0:05:49I've worked in Michelin-starred kitchens, so I'd like to stay in fine dining.
0:05:49 > 0:05:51I'd like to wow people with some cooking.
0:06:02 > 0:06:05I think my strengths as a chef are that I'm young,
0:06:05 > 0:06:09I'm enthusiastic and I'm willing to learn as well.
0:06:09 > 0:06:13Tom, what do you dream of doing?
0:06:13 > 0:06:15Opening up my own place in Wales.
0:06:15 > 0:06:18We've got a lot of local produce there.
0:06:18 > 0:06:22I've never met a Welshman who's not passionate about food.
0:06:22 > 0:06:27- What are you going to make? - A basil shortbread with white chocolate mousse
0:06:27 > 0:06:31- and a peppered strawberry coulis. - Looking forward to what you can do.
0:06:35 > 0:06:38This is great technique as a chef to make a perfect shortbread.
0:06:38 > 0:06:42I hope he makes it well and that it's a great dish.
0:06:45 > 0:06:48I've been a professional chef for 22 years.
0:06:50 > 0:06:52I have more confidence now, being older.
0:06:53 > 0:06:56Now it's time to step up to the plate.
0:06:58 > 0:07:00Ursula, what are you making?
0:07:00 > 0:07:05A caramelised onion tartlet with spicy aubergine, tomato and basil.
0:07:05 > 0:07:08- Sounds really nice. - Thanks a lot. Thank you.
0:07:18 > 0:07:20Cooking's about on the day.
0:07:20 > 0:07:23You can have a really good day or a really bad day.
0:07:24 > 0:07:29If I produce good food, there's no reason why I can't be the best.
0:07:37 > 0:07:40What sort of chef are you, do you think, Byron?
0:07:40 > 0:07:45I'm more a pull it out of thin air rather than planning my way through.
0:07:45 > 0:07:50- What are you making?- A stuffed aubergine with poached egg on top
0:07:50 > 0:07:52and some aubergine crisps.
0:07:52 > 0:07:55Sounds very simple to me.
0:07:55 > 0:07:58It looks massive!
0:07:59 > 0:08:01Chefs, you're halfway.
0:08:01 > 0:08:04You've got 25 minutes left.
0:08:07 > 0:08:10I think I've got what it takes to become a good chef.
0:08:10 > 0:08:13I think I'm relatively OK at the moment
0:08:13 > 0:08:16but I'm always striving to get better.
0:08:19 > 0:08:23- Why MasterChef? - Personal challenge, mainly.
0:08:23 > 0:08:28- New experience, new inspirations. - What are you making for us today?
0:08:28 > 0:08:33I'm making a strawberry tart fine with white chocolate anglaise.
0:08:33 > 0:08:36A bit of coulis and hopefully some spun sugar.
0:08:36 > 0:08:38- Whoa!- We'll see.
0:08:38 > 0:08:40So you're a bit of a chef, are you?
0:08:40 > 0:08:43I am, but I'm not a pastry chef.
0:08:43 > 0:08:45So this could be interesting!
0:08:55 > 0:08:58I've been a chef for 17 years. It's something I've always done.
0:08:58 > 0:09:02I've never done anything else or thought about doing anything else.
0:09:05 > 0:09:07Chris, what are you making?
0:09:07 > 0:09:09A black pepper marinaded tempura tofu
0:09:09 > 0:09:13with pickled mushrooms smoked in caviar, crisp basil
0:09:13 > 0:09:15and a sweet and sour dressing.
0:09:15 > 0:09:20- That's different. Did you try and be different?- No, that's just what came into my head.
0:09:23 > 0:09:26If he gets the balance of everything right,
0:09:26 > 0:09:28this dish could be an absolute knockout.
0:09:39 > 0:09:42- Alison, you're making pasta. I'm impressed.- I am.
0:09:42 > 0:09:49- What's the dish?- Mushroom ravioli with a tomato and basil sauce.
0:09:49 > 0:09:52- Very nice. Where are you from, Alison?- From Malta.
0:09:52 > 0:09:57- So lots of Italian influences in your cooking?- Absolutely.
0:09:57 > 0:10:00- Are you going to pull it off? - I hope so.- Very brave.
0:10:00 > 0:10:03Monica's my kind of person. I love her honesty
0:10:03 > 0:10:07and bluntness, just maybe when it's not directed at you!
0:10:08 > 0:10:11She's got onions burning on her stove
0:10:11 > 0:10:13while she's rolling that pasta.
0:10:13 > 0:10:16She's going to be very pushed for time.
0:10:16 > 0:10:19You've got just over ten minutes.
0:10:30 > 0:10:32I can perform under pressure.
0:10:32 > 0:10:36No game plan, no strategy, just do my best.
0:10:39 > 0:10:42Ben. MasterChef. What do you want from it?
0:10:42 > 0:10:46To work with some top chefs, find out new methods
0:10:46 > 0:10:48- and just learn.- What are you making?
0:10:48 > 0:10:51A strawberry, white chocolate and basil souffle.
0:10:51 > 0:10:56Souffle? Very brave in an oven you've never used. I admire your courage. Good luck.
0:10:56 > 0:10:57Thank you.
0:11:00 > 0:11:05Sounds delicious, but unfortunately he's made that base very heavy.
0:11:06 > 0:11:10I doubt the souffle would rise much out of that ramekin at all.
0:11:12 > 0:11:13You've got five minutes, guys.
0:11:25 > 0:11:2730 seconds.
0:11:32 > 0:11:36That's it. Time's up. Stop. Stop, stop, stop, stop, stop.
0:11:54 > 0:11:57First up is 24-year-old Dan,
0:11:57 > 0:12:01who's used the strawberries, white chocolate and basil
0:12:01 > 0:12:02to make a souffle
0:12:02 > 0:12:06and served it with a balsamic and strawberry syrup.
0:12:08 > 0:12:12I've seen some pretty bad souffles,
0:12:12 > 0:12:15but yours takes the cake for me.
0:12:15 > 0:12:19There's no way I'd dream of giving that to Michel.
0:12:19 > 0:12:22I'm quite annoyed to see it in front of me, to be honest.
0:12:32 > 0:12:37Dan, your souffle's still raw. All I'm getting is something very unpleasant.
0:12:37 > 0:12:41I do like the sauce you've made, the strawberry and balsamic.
0:12:41 > 0:12:45However, it's a complete failure because the souffle hasn't worked.
0:12:45 > 0:12:49This is a write-off. I'm really sorry, Dan.
0:13:00 > 0:13:05I've let myself down. Next time, I've got to show what I can do
0:13:05 > 0:13:07which is a lot more than that.
0:13:18 > 0:13:21Ben has also used the white chocolate,
0:13:21 > 0:13:25but he's made a mousse served with cooked peppered strawberries in cream
0:13:25 > 0:13:28and a strawberry balsamic reduction.
0:13:34 > 0:13:38Ben, I like your white chocolate mousse.
0:13:38 > 0:13:45But it needs something with it. A biscuit or a tuile to give some different texture.
0:13:45 > 0:13:49The caramel alone, the spiral, is not enough.
0:13:49 > 0:13:50It just adds more sweetness.
0:13:59 > 0:14:03That white chocolate mousse is mellow.
0:14:03 > 0:14:08It's mild. It's a perfect accompaniment to the stronger sweet-flavoured strawberry.
0:14:08 > 0:14:13The strawberries look like they've been run over, but they taste fantastic.
0:14:13 > 0:14:15- Thank you, Ben.- Thank you.
0:14:24 > 0:14:29I was pleased they enjoyed the flavour. The mousse came out as I wanted, smooth.
0:14:29 > 0:14:32But I haven't done myself justice.
0:14:40 > 0:14:43Tom has also made a white chocolate mousse.
0:14:43 > 0:14:47But he's layered it between basil shortbread
0:14:47 > 0:14:49and served it with a strawberry coulis.
0:15:01 > 0:15:03Lovely, lovely shortbread biscuit.
0:15:03 > 0:15:07I quite like the basil coming through that.
0:15:07 > 0:15:11Your mousse has a very delicate white chocolate flavour in it.
0:15:11 > 0:15:14Together with the peppered coulis that you have,
0:15:14 > 0:15:17it works. Everything matches very well.
0:15:17 > 0:15:22Unfortunately, the way the mousse has melted on this plate has let you down.
0:15:28 > 0:15:33I like that! I like your design, the style, the flavours.
0:15:33 > 0:15:35It's a real shame your mousse didn't work.
0:15:36 > 0:15:38I was a bit disappointed with everything.
0:15:38 > 0:15:41I know I can do a lot better than that.
0:15:51 > 0:15:56Head chef Chris has gone for a savoury option.
0:15:56 > 0:15:59He's used the tofu to make a black pepper tempura
0:15:59 > 0:16:02and served it with aubergine caviar,
0:16:02 > 0:16:06pickled mushrooms and a sweet and sour tomato sauce.
0:16:06 > 0:16:13Chris, you're the only one who used the tofu. Well done. Well done for thinking differently.
0:16:20 > 0:16:25Some really good interesting different flavours on there, Chris.
0:16:25 > 0:16:27- I applaud you for that.- OK.
0:16:32 > 0:16:37The crispy tempura gives a great dimension to everything else which is soft and smooth.
0:16:37 > 0:16:41Everything goes well together, but you need to watch your seasoning.
0:16:41 > 0:16:44- OK.- Thank you, Chris. - Thank you very much.
0:16:52 > 0:16:55The criticisms that I got I thought were fair.
0:16:57 > 0:17:00So I have no complaints. I'm quite happy with today.
0:17:08 > 0:17:12Freelance chef Ash is serving a strawberry tart fine,
0:17:12 > 0:17:18white chocolate anglaise and a strawberry topped with spun sugar.
0:17:29 > 0:17:31Ash, lovely dessert.
0:17:31 > 0:17:34The flavours are what they should be.
0:17:34 > 0:17:36The chocolate comes through in the sauce.
0:17:36 > 0:17:39The strawberries are wonderful with that cream
0:17:39 > 0:17:43and the added crunchiness from the sugar decoration is perfect.
0:17:43 > 0:17:47- Well done.- Thank you.
0:17:47 > 0:17:50I know Monica is tough, but that's a serious pat on the back.
0:18:00 > 0:18:05Lovely flavour of strawberry, sugar gives it extra sweetness and crunch as well.
0:18:05 > 0:18:08- Nice tasting dish. Well done. - Thank you.
0:18:16 > 0:18:21The first hurdle's past. I'm feeling happy about the feedback.
0:18:21 > 0:18:23They seemed to like it.
0:18:33 > 0:18:38Byron has stuffed the aubergine with onions, tomatoes, mushrooms and basil pesto
0:18:38 > 0:18:40before baking it.
0:18:40 > 0:18:44He's topped it with a poached egg and aubergine crisps.
0:18:57 > 0:19:03I love the flavours. The poached egg on the top adds a bit more of a sauce through that.
0:19:03 > 0:19:07I just wish you'd taken a few minutes more
0:19:07 > 0:19:10and thought about how you were going to present this dish
0:19:10 > 0:19:12to have given it that wow factor.
0:19:19 > 0:19:25The aubergine's soft and there's a deeper flavour with the pesto.
0:19:25 > 0:19:28But I find it dull. I was expecting more.
0:19:29 > 0:19:33It wasn't great. I played it a bit safe, to be honest.
0:19:33 > 0:19:35I'm disappointed.
0:19:43 > 0:19:44Josh had made a mille-feuille
0:19:44 > 0:19:50by layering his shortbread with strawberries softened in balsamic and a sweet cream.
0:19:50 > 0:19:54Josh, it's a very clean plate.
0:19:54 > 0:19:58But, however, I do not like it.
0:19:58 > 0:20:03The reason being your strawberries have got the green still on it.
0:20:03 > 0:20:06It's even all the way through the dish.
0:20:06 > 0:20:11My boss, it's something he absolutely hates is that.
0:20:21 > 0:20:23The flavours you have here work 100 per cent.
0:20:23 > 0:20:27The balsamic reduction, the pepper on the strawberries on top,
0:20:27 > 0:20:30everything works wonderfully.
0:20:30 > 0:20:34But you've let it down with silly schoolboy errors.
0:20:44 > 0:20:48It's delightful, Josh. You've conjured up an English summer's day. Beautiful.
0:20:48 > 0:20:53I'll forgive you, Josh. I'm not a tough chef, I'm a punter. It's delicious.
0:20:53 > 0:20:56Don't do it again! Thanks.
0:21:04 > 0:21:07I have to take on board what's been said to me.
0:21:07 > 0:21:11No more schoolboy errors. The time for that's gone.
0:21:21 > 0:21:23Alison has used the larder ingredients
0:21:23 > 0:21:26to make her own ravioli pasta
0:21:26 > 0:21:30filled with mushrooms and served with a tomato and basil cream sauce.
0:21:41 > 0:21:48Tangy tomato, tangy basil, really nice soft pasta, mushroom flavour inside. It's lovely. Lovely.
0:21:48 > 0:21:52I reckon it would have looked beautiful if you hadn't run out of time.
0:22:01 > 0:22:04The pasta is lovely, OK? It's not too thick.
0:22:04 > 0:22:07It's nicely cooked.
0:22:07 > 0:22:12But because it's been rushed, you've still got the tomatoes with the skins on.
0:22:12 > 0:22:16I'd like to see you perform the next task
0:22:16 > 0:22:19- without fault.- Yes.
0:22:19 > 0:22:23- Alison. Thank you.- Thank you.
0:22:30 > 0:22:34I am happy the judges saw that I had some skills.
0:22:34 > 0:22:38The flavours were there. But I wouldn't serve that dish in my restaurant.
0:22:47 > 0:22:50Mark has made a white chocolate tart.
0:22:50 > 0:22:55He's serving it with strawberries and he's used the basil to flavour the cream.
0:23:08 > 0:23:11There's so many elements in this dish that are wrong.
0:23:11 > 0:23:13And there's no sugar in there.
0:23:13 > 0:23:19It's not cooked enough. The basil cream, there's no sweetness in it.
0:23:19 > 0:23:22It's just cream with basil. Yuk!
0:23:22 > 0:23:25OK? It doesn't work.
0:23:30 > 0:23:35The pastry has that slight taste of cheese, so it's not cooked through.
0:23:35 > 0:23:36And it's not crispy.
0:23:36 > 0:23:43I think, personally, your ideas are great. You just need to sharpen up a bit here.
0:23:43 > 0:23:45Thank you. Just get it right next time.
0:23:53 > 0:23:58In hindsight, I knew the dish wasn't that great.
0:23:59 > 0:24:01What happened today is just not acceptable.
0:24:09 > 0:24:12Finally, it's Ursula, who's made a caramelised onion tart,
0:24:12 > 0:24:15aubergine, tomato and basil salsa
0:24:15 > 0:24:17with a balsamic syrup.
0:24:18 > 0:24:22It's very rare that I smile when I see a plate.
0:24:22 > 0:24:25But that is a very nice plate.
0:24:36 > 0:24:38Loads of flavour. The sweetness of the onion
0:24:38 > 0:24:41is wonderful. It goes well with the balsamic
0:24:41 > 0:24:43and your salsa is fantastic.
0:24:43 > 0:24:48A bit more colour on your pastry and I would happily serve it to Michel.
0:24:48 > 0:24:49Thank you.
0:25:00 > 0:25:02Lovely!
0:25:02 > 0:25:04Absolutely lovely!
0:25:05 > 0:25:08That tang and sweetness of the balsamic underneath it,
0:25:08 > 0:25:12nicely seasoned vegetable, juicy across the top. Yeah.
0:25:12 > 0:25:17Really, really good. Ursula, you obviously are a pro.
0:25:17 > 0:25:20- Well done.- Thank you.
0:25:25 > 0:25:27I'm feeling relieved,
0:25:27 > 0:25:29getting good criticism.
0:25:29 > 0:25:31I've not done too bad this stage.
0:25:36 > 0:25:39The mistakes from today,
0:25:39 > 0:25:42there is no more room for them in the next round.
0:25:44 > 0:25:46They cannot happen again.
0:25:48 > 0:25:51Thank you. Off you go.
0:26:05 > 0:26:09We had great food, we had disasters, and we had everything in-between!
0:26:09 > 0:26:11A very, very mixed bunch.
0:26:19 > 0:26:21For me, the two stand-out chefs of the day
0:26:21 > 0:26:24were Ash and Ursula.
0:26:24 > 0:26:28Their dishes were almost perfect enough to go in front of Michel.
0:26:28 > 0:26:30Both dishes looked beautiful,
0:26:30 > 0:26:32tasted great, both elegant, stylish,
0:26:32 > 0:26:35smart. That's the level we're looking for.
0:26:35 > 0:26:38If I can just keep it up for the next stage
0:26:38 > 0:26:42and keep calm, keep focused, hopefully I'll get good critique.
0:26:42 > 0:26:46However, there was also a lack of skills in some areas.
0:26:46 > 0:26:51I feel really sorry for Dan. That souffle was a disaster.
0:26:51 > 0:26:56It was a real disappointment to see him falter at this stage.
0:26:56 > 0:26:59I chose that dish because I thought it was brave and bold.
0:26:59 > 0:27:01But it didn't pay off.
0:27:01 > 0:27:05Byron's dish, I was expecting a lot more. A stuffed aubergine?
0:27:05 > 0:27:09Come on! That's not good enough.
0:27:09 > 0:27:11But his flavours were fine.
0:27:11 > 0:27:15Next time I've got to take a big step outside my comfort zone
0:27:15 > 0:27:18and show off a few more skills.
0:27:18 > 0:27:21There were dishes we loved, and then ones that had issues.
0:27:21 > 0:27:26Then we've got this lump of guys in the middle who were kind of OK.
0:27:26 > 0:27:30I need to see these guys perform the next task without error
0:27:30 > 0:27:33before I decide who's going to cook for Michel.
0:27:34 > 0:27:38The first test is over.
0:27:39 > 0:27:42Now the ten chefs will be split into two groups.
0:27:43 > 0:27:48Tomorrow night, the first five are back to face their final test...
0:27:52 > 0:27:56I was scared you were going to lose your knuckles there!
0:27:58 > 0:28:02..before Monica decides who will cook for Michel.
0:28:04 > 0:28:08We are now going to kick it up a gear.
0:28:14 > 0:28:18You really are that far away from what I was looking for.
0:28:44 > 0:28:47Subtitles by Red Bee Media Ltd