Episode 13 MasterChef: The Professionals


Episode 13

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Only an elite group of chefs holds two Michelin stars.

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Michel Roux Jr is one of them.

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Tomas, two Saint Jacques au passe, now.

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Now he and MasterChef judge Gregg Wallace

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are on the hunt for Britain's next culinary superstar.

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A professional with the talent to cut it in the world's top kitchens.

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Perfect.

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This week's chefs all believe they've got the skill to cook at the highest level.

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I'm as passionate as they come. I live and breathe the job. I love it.

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Scallops away!

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It's in the blood. It was my destiny to be a chef.

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Service, please!

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To get to where I want to get, I'll do whatever it takes.

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I'm really going to go for it.

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But first, they have to impress Michel's sous-chef, Monica Galetti,

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who has set them two tests to prove they're good enough to cook for Michel.

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This is professional MasterChef. Everybody knows how high the standard is.

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These chefs need to be able to keep their cool, even under pressure.

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Bring it on. Let's see 'em.

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Welcome. This is it.

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This is your first test on professional MasterChef.

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In front of you, you have six ingredients.

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What we want from you is one good dish, sweet or savoury. Up to you.

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Please uncover your ingredients.

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You have tofu,

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wild mushrooms,

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strawberries,

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basil,

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aubergine and white chocolate,

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as well as a limited larder.

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Ten minutes' prep time starts now.

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This is the perfect opportunity for you to show me how good you are.

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And that you deserve to go through and cook for my boss.

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Your 50 minutes' cooking time starts now.

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They need to dig into their chef's repertoire

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and create something amazing from these ingredients.

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They could make pasta if they wanted.

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Flat bread as well. Some savoury tuiles.

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Or a sweet options. Tarts, strawberry souffle

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and choux pastry.

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I was classically trained so I like to do classic dishes with a modern twist.

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-Mark, what are you making?

-Strawberry tart with chocolate and a basil cream.

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-Basil cream?

-It goes well with the chocolate.

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-It complements it.

-Why are you on MasterChef?

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Because it's my time in life to do something I want to do.

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-Mark, good luck.

-Thanks very much.

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Ten minutes gone already.

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What are you making, Ben?

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I'm thinking strawberries, balsamic and black pepper

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-and also a white chocolate mousse.

-Why are you a chef, Ben?

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-My family are in the trade.

-Who was the chef in your family?

-My dad.

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He was head chef at The Ritz in London, so I have a lot to live up to!

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-I'm hoping to get one up on him today!

-Good luck, mate!

-Thank you.

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If I can keep a clear head and do what I do every day of my life, then I should be OK.

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He needs the right amount of white chocolate and cream

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to hold this mousse because he doesn't have any gelatine at all.

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It'll be a lovely delicate mousse if he makes it right.

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I've been a chef for seven years now.

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I think I do have talent. I may be seen as a diamond in the rough that needs dusting up a bit.

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I think I have potential.

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Josh, what are you making?

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It's strawberry mille-feuille with shortbread biscuit.

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-I love pastry. I've got a sweet tooth.

-Me and you both.

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Do you know where you'd like to be? Any ambition?

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I've worked in Michelin-starred kitchens, so I'd like to stay in fine dining.

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I'd like to wow people with some cooking.

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I think my strengths as a chef are that I'm young,

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I'm enthusiastic and I'm willing to learn as well.

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Tom, what do you dream of doing?

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Opening up my own place in Wales.

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We've got a lot of local produce there.

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I've never met a Welshman who's not passionate about food.

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-What are you going to make?

-A basil shortbread with white chocolate mousse

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-and a peppered strawberry coulis.

-Looking forward to what you can do.

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This is great technique as a chef to make a perfect shortbread.

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I hope he makes it well and that it's a great dish.

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I've been a professional chef for 22 years.

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I have more confidence now, being older.

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Now it's time to step up to the plate.

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Ursula, what are you making?

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A caramelised onion tartlet with spicy aubergine, tomato and basil.

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-Sounds really nice.

-Thanks a lot. Thank you.

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Cooking's about on the day.

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You can have a really good day or a really bad day.

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If I produce good food, there's no reason why I can't be the best.

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What sort of chef are you, do you think, Byron?

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I'm more a pull it out of thin air rather than planning my way through.

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-What are you making?

-A stuffed aubergine with poached egg on top

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and some aubergine crisps.

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Sounds very simple to me.

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It looks massive!

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Chefs, you're halfway.

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You've got 25 minutes left.

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I think I've got what it takes to become a good chef.

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I think I'm relatively OK at the moment

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but I'm always striving to get better.

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-Why MasterChef?

-Personal challenge, mainly.

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-New experience, new inspirations.

-What are you making for us today?

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I'm making a strawberry tart fine with white chocolate anglaise.

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A bit of coulis and hopefully some spun sugar.

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-Whoa!

-We'll see.

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So you're a bit of a chef, are you?

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I am, but I'm not a pastry chef.

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So this could be interesting!

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I've been a chef for 17 years. It's something I've always done.

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I've never done anything else or thought about doing anything else.

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Chris, what are you making?

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A black pepper marinaded tempura tofu

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with pickled mushrooms smoked in caviar, crisp basil

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and a sweet and sour dressing.

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-That's different. Did you try and be different?

-No, that's just what came into my head.

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If he gets the balance of everything right,

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this dish could be an absolute knockout.

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-Alison, you're making pasta. I'm impressed.

-I am.

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-What's the dish?

-Mushroom ravioli with a tomato and basil sauce.

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-Very nice. Where are you from, Alison?

-From Malta.

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-So lots of Italian influences in your cooking?

-Absolutely.

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-Are you going to pull it off?

-I hope so.

-Very brave.

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Monica's my kind of person. I love her honesty

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and bluntness, just maybe when it's not directed at you!

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She's got onions burning on her stove

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while she's rolling that pasta.

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She's going to be very pushed for time.

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You've got just over ten minutes.

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I can perform under pressure.

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No game plan, no strategy, just do my best.

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Ben. MasterChef. What do you want from it?

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To work with some top chefs, find out new methods

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-and just learn.

-What are you making?

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A strawberry, white chocolate and basil souffle.

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Souffle? Very brave in an oven you've never used. I admire your courage. Good luck.

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Thank you.

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Sounds delicious, but unfortunately he's made that base very heavy.

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I doubt the souffle would rise much out of that ramekin at all.

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You've got five minutes, guys.

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30 seconds.

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That's it. Time's up. Stop. Stop, stop, stop, stop, stop.

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First up is 24-year-old Dan,

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who's used the strawberries, white chocolate and basil

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to make a souffle

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and served it with a balsamic and strawberry syrup.

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I've seen some pretty bad souffles,

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but yours takes the cake for me.

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There's no way I'd dream of giving that to Michel.

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I'm quite annoyed to see it in front of me, to be honest.

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Dan, your souffle's still raw. All I'm getting is something very unpleasant.

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I do like the sauce you've made, the strawberry and balsamic.

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However, it's a complete failure because the souffle hasn't worked.

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This is a write-off. I'm really sorry, Dan.

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I've let myself down. Next time, I've got to show what I can do

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which is a lot more than that.

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Ben has also used the white chocolate,

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but he's made a mousse served with cooked peppered strawberries in cream

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and a strawberry balsamic reduction.

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Ben, I like your white chocolate mousse.

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But it needs something with it. A biscuit or a tuile to give some different texture.

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The caramel alone, the spiral, is not enough.

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It just adds more sweetness.

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That white chocolate mousse is mellow.

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It's mild. It's a perfect accompaniment to the stronger sweet-flavoured strawberry.

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The strawberries look like they've been run over, but they taste fantastic.

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-Thank you, Ben.

-Thank you.

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I was pleased they enjoyed the flavour. The mousse came out as I wanted, smooth.

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But I haven't done myself justice.

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Tom has also made a white chocolate mousse.

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But he's layered it between basil shortbread

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and served it with a strawberry coulis.

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Lovely, lovely shortbread biscuit.

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I quite like the basil coming through that.

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Your mousse has a very delicate white chocolate flavour in it.

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Together with the peppered coulis that you have,

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it works. Everything matches very well.

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Unfortunately, the way the mousse has melted on this plate has let you down.

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I like that! I like your design, the style, the flavours.

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It's a real shame your mousse didn't work.

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I was a bit disappointed with everything.

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I know I can do a lot better than that.

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Head chef Chris has gone for a savoury option.

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He's used the tofu to make a black pepper tempura

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and served it with aubergine caviar,

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pickled mushrooms and a sweet and sour tomato sauce.

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Chris, you're the only one who used the tofu. Well done. Well done for thinking differently.

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Some really good interesting different flavours on there, Chris.

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-I applaud you for that.

-OK.

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The crispy tempura gives a great dimension to everything else which is soft and smooth.

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Everything goes well together, but you need to watch your seasoning.

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-OK.

-Thank you, Chris.

-Thank you very much.

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The criticisms that I got I thought were fair.

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So I have no complaints. I'm quite happy with today.

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Freelance chef Ash is serving a strawberry tart fine,

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white chocolate anglaise and a strawberry topped with spun sugar.

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Ash, lovely dessert.

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The flavours are what they should be.

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The chocolate comes through in the sauce.

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The strawberries are wonderful with that cream

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and the added crunchiness from the sugar decoration is perfect.

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-Well done.

-Thank you.

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I know Monica is tough, but that's a serious pat on the back.

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Lovely flavour of strawberry, sugar gives it extra sweetness and crunch as well.

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-Nice tasting dish. Well done.

-Thank you.

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The first hurdle's past. I'm feeling happy about the feedback.

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They seemed to like it.

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Byron has stuffed the aubergine with onions, tomatoes, mushrooms and basil pesto

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before baking it.

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He's topped it with a poached egg and aubergine crisps.

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I love the flavours. The poached egg on the top adds a bit more of a sauce through that.

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I just wish you'd taken a few minutes more

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and thought about how you were going to present this dish

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to have given it that wow factor.

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The aubergine's soft and there's a deeper flavour with the pesto.

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But I find it dull. I was expecting more.

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It wasn't great. I played it a bit safe, to be honest.

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I'm disappointed.

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Josh had made a mille-feuille

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by layering his shortbread with strawberries softened in balsamic and a sweet cream.

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Josh, it's a very clean plate.

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But, however, I do not like it.

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The reason being your strawberries have got the green still on it.

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It's even all the way through the dish.

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My boss, it's something he absolutely hates is that.

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The flavours you have here work 100 per cent.

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The balsamic reduction, the pepper on the strawberries on top,

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everything works wonderfully.

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But you've let it down with silly schoolboy errors.

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It's delightful, Josh. You've conjured up an English summer's day. Beautiful.

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I'll forgive you, Josh. I'm not a tough chef, I'm a punter. It's delicious.

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Don't do it again! Thanks.

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I have to take on board what's been said to me.

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No more schoolboy errors. The time for that's gone.

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Alison has used the larder ingredients

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to make her own ravioli pasta

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filled with mushrooms and served with a tomato and basil cream sauce.

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Tangy tomato, tangy basil, really nice soft pasta, mushroom flavour inside. It's lovely. Lovely.

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I reckon it would have looked beautiful if you hadn't run out of time.

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The pasta is lovely, OK? It's not too thick.

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It's nicely cooked.

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But because it's been rushed, you've still got the tomatoes with the skins on.

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I'd like to see you perform the next task

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-without fault.

-Yes.

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-Alison. Thank you.

-Thank you.

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I am happy the judges saw that I had some skills.

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The flavours were there. But I wouldn't serve that dish in my restaurant.

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Mark has made a white chocolate tart.

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He's serving it with strawberries and he's used the basil to flavour the cream.

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There's so many elements in this dish that are wrong.

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And there's no sugar in there.

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It's not cooked enough. The basil cream, there's no sweetness in it.

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It's just cream with basil. Yuk!

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OK? It doesn't work.

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The pastry has that slight taste of cheese, so it's not cooked through.

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And it's not crispy.

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I think, personally, your ideas are great. You just need to sharpen up a bit here.

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Thank you. Just get it right next time.

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In hindsight, I knew the dish wasn't that great.

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What happened today is just not acceptable.

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Finally, it's Ursula, who's made a caramelised onion tart,

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aubergine, tomato and basil salsa

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with a balsamic syrup.

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It's very rare that I smile when I see a plate.

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But that is a very nice plate.

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Loads of flavour. The sweetness of the onion

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is wonderful. It goes well with the balsamic

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and your salsa is fantastic.

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A bit more colour on your pastry and I would happily serve it to Michel.

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Thank you.

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Lovely!

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Absolutely lovely!

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That tang and sweetness of the balsamic underneath it,

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nicely seasoned vegetable, juicy across the top. Yeah.

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Really, really good. Ursula, you obviously are a pro.

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-Well done.

-Thank you.

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I'm feeling relieved,

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getting good criticism.

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I've not done too bad this stage.

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The mistakes from today,

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there is no more room for them in the next round.

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They cannot happen again.

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Thank you. Off you go.

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We had great food, we had disasters, and we had everything in-between!

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A very, very mixed bunch.

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For me, the two stand-out chefs of the day

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were Ash and Ursula.

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Their dishes were almost perfect enough to go in front of Michel.

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Both dishes looked beautiful,

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tasted great, both elegant, stylish,

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smart. That's the level we're looking for.

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If I can just keep it up for the next stage

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and keep calm, keep focused, hopefully I'll get good critique.

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However, there was also a lack of skills in some areas.

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I feel really sorry for Dan. That souffle was a disaster.

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It was a real disappointment to see him falter at this stage.

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I chose that dish because I thought it was brave and bold.

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But it didn't pay off.

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Byron's dish, I was expecting a lot more. A stuffed aubergine?

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Come on! That's not good enough.

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But his flavours were fine.

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Next time I've got to take a big step outside my comfort zone

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and show off a few more skills.

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There were dishes we loved, and then ones that had issues.

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Then we've got this lump of guys in the middle who were kind of OK.

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I need to see these guys perform the next task without error

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before I decide who's going to cook for Michel.

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The first test is over.

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Now the ten chefs will be split into two groups.

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Tomorrow night, the first five are back to face their final test...

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I was scared you were going to lose your knuckles there!

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..before Monica decides who will cook for Michel.

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We are now going to kick it up a gear.

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You really are that far away from what I was looking for.

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