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 > 0:00:15- Ca marche! Two Saint-Jacques au passe now!- Oui!
0:00:15 > 0:00:23Now he and MasterChef judge Gregg Wallace are 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 > 0:00:44This week's chefs all believe they've got the skill to cook at the highest level.
0:00:44 > 0:00:50I'm prepared to do absolutely anything necessary to make it to the top.
0:00:50 > 0:00:52Service!
0:00:54 > 0:00:57In five years, I see myself with a Michelin star.
0:00:57 > 0:00:58Service!
0:01:00 > 0:01:03My passion for cooking is non-stop.
0:01:03 > 0:01:06Food is on the brain constantly.
0:01:06 > 0:01:09Away, table four. One pork, one smoked duck.
0:01:11 > 0:01:14Being a chef, you can't always be the nice guy.
0:01:14 > 0:01:19In this competition, I'm going to go for it. I don't care who gets in my way.
0:01:20 > 0:01:25But first, they'll have to impress Michel's sous-chef Monica Galetti
0:01:25 > 0:01:31who has set them two tests to prove they are good enough to cook for Michel.
0:01:32 > 0:01:38Everybody knows how hard this competition is now. We've got chefs from all over the country.
0:01:39 > 0:01:43We could be uncovering the new stars of the future.
0:01:43 > 0:01:46It's a professional series. I expect nothing less.
0:01:49 > 0:01:51Ready...?
0:01:51 > 0:01:53Let's get 'em in.
0:02:06 > 0:02:09Welcome to Professional MasterChef.
0:02:09 > 0:02:12This is your first test.
0:02:15 > 0:02:18In front of you are six ingredients.
0:02:18 > 0:02:24You'll get 50 minutes to make a dish with some or all of the ingredients. It can be sweet, it can be savoury.
0:02:27 > 0:02:30Chefs, uncover your ingredients.
0:02:34 > 0:02:37Guys, you've got prawns,
0:02:37 > 0:02:39mango, chilli,
0:02:39 > 0:02:41micro-coriander.
0:02:41 > 0:02:43There's dark chocolate,
0:02:43 > 0:02:45lime
0:02:45 > 0:02:47and the limited larder.
0:02:49 > 0:02:52Ten minutes' prep time starts now.
0:03:00 > 0:03:07I don't want to see ten of the same dishes here. Show me what you can do. Show me your individuality.
0:03:08 > 0:03:12Show me a dish that I would be happy to put in front of chef Michel.
0:03:23 > 0:03:27Your 50 minutes' cooking time starts now.
0:03:35 > 0:03:42I want great cooking here today with the biggest attention to detail, all the way down to the plate.
0:03:46 > 0:03:51If I was cooking, I would make a huge ravioli with those prawns.
0:03:51 > 0:03:55You could also use the heads to make a great cream sauce.
0:03:57 > 0:04:02If I was to go sweet, I'd make a tart, I'd make a sable.
0:04:02 > 0:04:05Or you could make a souffle. Lots of options.
0:04:07 > 0:04:11To win this competition would mean the world to me, to my family.
0:04:13 > 0:04:17That's why I'm here to show I can do it and I want to do it.
0:04:20 > 0:04:24- What are you going to make for us? - I'll do a pan-fried prawn.
0:04:24 > 0:04:28I'll make a fritter, then a mango puree to keep it fresh and zingy.
0:04:28 > 0:04:33- You seem very happy and passionate cooking. Is that you? - Yeah, I love it.
0:04:33 > 0:04:38- Why are you here, Steve?- I want to showcase what I can do and to win.
0:04:38 > 0:04:42- You're animated. You fill me full of passion. Well done.- Thank you.
0:04:45 > 0:04:50I've been watching Steve. He has know-how. I like the way he's working.
0:04:50 > 0:04:55I hope he carries it through and delivers us a great plate today.
0:04:56 > 0:05:00I'm from India and India has so many cuisines,
0:05:00 > 0:05:02so many cultures.
0:05:02 > 0:05:05I'm quite a creative chef.
0:05:06 > 0:05:11Swami, what do you love to cook? How do you love to cook?
0:05:11 > 0:05:15I don't go by too many rules. I like a lot of freedom when I cook
0:05:15 > 0:05:21because it's an expression of happiness and joy, so I don't believe there's any restriction involved.
0:05:21 > 0:05:26- What are you making for us? - I'm cooking sauteed prawn with chilli and mango dressing
0:05:26 > 0:05:32- and a bit of boiled egg on the side.- Prawn, mango and boiled egg? Swami, I can't wait!
0:05:36 > 0:05:41I'm a bit unsure about the egg. I'd like to see how this turns out.
0:05:45 > 0:05:47Ten minutes gone already.
0:05:50 > 0:05:54Jonny, what are you going to make for us?
0:05:54 > 0:06:00I'll do some pan-fried king prawns with salsa and some bitter chocolate and chilli sauce.
0:06:00 > 0:06:06- I like to get different flavours and weird things to come together. That's what I do best.- Good luck.- Thank you.
0:06:07 > 0:06:11I'd say I'm quite creative. I can produce some wacky things.
0:06:11 > 0:06:13People might think that might not go.
0:06:13 > 0:06:16I'll be looking to do that on this competition.
0:06:19 > 0:06:22I've been working in kitchens for five years.
0:06:22 > 0:06:29I decided to go back to uni, so I've got both skills. I've got the kitchen and the business head on me as well.
0:06:34 > 0:06:38- Claire, what are you making?- I'll do roasted prawns with mango puree,
0:06:38 > 0:06:41mango diced, mango sliced. Lots of mango!
0:06:41 > 0:06:46Your bench is really neat. Michel would love that. Are you good enough to cook for him?
0:06:46 > 0:06:49- I hope so.- OK, Claire, good luck. - Thank you.
0:06:57 > 0:06:59I'm terrified of Monica.
0:06:59 > 0:07:02She looks really terrifying.
0:07:02 > 0:07:04Hopefully, she'll like what I cook.
0:07:05 > 0:07:07Ben, what are you making?
0:07:07 > 0:07:12Roasted shellfish bisque, chilli and mango salsa to liven it up
0:07:12 > 0:07:15and the remaining prawns, saute them in a coriander marinade.
0:07:15 > 0:07:19- Where are you from, Ben? - Halifax, West Yorkshire.
0:07:19 > 0:07:24- Do you bring Yorkshire classics into your food?- Yorkshire mentality, generosity, honesty.
0:07:24 > 0:07:31- I'm serious about good ingredients. The mentality's Yorkshire.- Is that Latin, Ben?- Yeah, it's "carpe diem".
0:07:31 > 0:07:34"Seize the day." A good mentality for today.
0:07:38 > 0:07:41You are halfway.
0:07:44 > 0:07:47I like to experiment my style of cooking.
0:07:47 > 0:07:50I like to try different things on a plate.
0:07:50 > 0:07:53Hopefully, it'll stand out.
0:07:53 > 0:07:55David, what are you making?
0:07:55 > 0:08:01Pan-fried prawns with a mango and coriander salad, a rich chilli chocolate sauce, prawn bisque.
0:08:01 > 0:08:05- Why MasterChef? - I just want to see how good I am.
0:08:05 > 0:08:10- Any dreams of winning it? - I'd love to win. Who wouldn't? I'm quite competitive.
0:08:10 > 0:08:15I don't like losing, but in a competition like this, you're up against fantastic chefs.
0:08:15 > 0:08:18- Good luck with this, mate. - Thank you very much.
0:08:22 > 0:08:25I perform quite well under pressure.
0:08:26 > 0:08:29Stress, no stress, I enjoy it, so it'll be fine.
0:08:31 > 0:08:38Hello, Lori. Head chef of a seafood restaurant in Eastbourne, so this should be right up your alley.
0:08:38 > 0:08:43- When I saw the prawns, I did feel quite comfortable. - Good, Lori. I expect good things.
0:08:43 > 0:08:45Thank you.
0:08:49 > 0:08:55Lori, this is her comfort zone. She should be coming out, showing us the most amazing plate.
0:08:58 > 0:09:02I'm currently head chef for the NHS, a hospital chef.
0:09:02 > 0:09:06My background lies in high-end stuff.
0:09:06 > 0:09:10Currently, I don't do that. I'd really like to get back into that.
0:09:13 > 0:09:18- Jon, what's that going to be? - A ravioli.- Good man. What goes with your ravioli?
0:09:18 > 0:09:23We're having prawn, mango, chilli ravioli with a nice, fragrant broth with coriander and lime.
0:09:23 > 0:09:27Something different. Very brave. Are you used to making pasta?
0:09:27 > 0:09:30I've made it before, but not under this pressure.
0:09:47 > 0:09:51Jon's pasta did not work out. He can't make a ravioli.
0:09:51 > 0:09:56Hopefully, he manages to deliver a dish because he's under a lot of pressure now.
0:09:59 > 0:10:02Your last 15 minutes.
0:10:03 > 0:10:05Use them well.
0:10:15 > 0:10:23- Seb, what's your dish?- Lime shortbread with chilli dark chocolate ganache and a sweet Chantilly cream.
0:10:23 > 0:10:26- No prawns? - No, I'm sticking with the sweets.
0:10:26 > 0:10:30- You are the only man not cooking with the prawns. Well done.- Thanks.
0:10:30 > 0:10:35- And something sweet. Is that for me? - Yes, it is. I know how much you like sweet things.
0:10:35 > 0:10:41- I don't know what Michel and Monica will make of your earrings, but you sound like a chef.- Thanks very much.
0:10:44 > 0:10:48I like to think my strengths are pastry at the moment.
0:10:50 > 0:10:53People think pastry is a girl's job, but it's not.
0:10:53 > 0:10:56It's one of the hardest sections I've done in the kitchen.
0:10:58 > 0:11:01You've got ten minutes left.
0:11:05 > 0:11:09I've never entered any cookery competition before in my life.
0:11:09 > 0:11:12I think the nerves may let me down.
0:11:13 > 0:11:16But I'm very confident in my ability to win.
0:11:20 > 0:11:25- Chris, what are you making? - I'm doing seared prawns with a chilli lime pancake.
0:11:25 > 0:11:32I've got a mango salsa, a mango puree and a coriander salad and a fish cream sauce.
0:11:32 > 0:11:36- Wow! Is this your style? - It's a reflection of my style, yes.
0:11:36 > 0:11:41- Very classical, traditional. It's what I do.- What do you want to do?
0:11:41 > 0:11:46- I want to open my own restaurant. It's time for me to go for it, to be the best.- Can you be?- Of course.
0:11:46 > 0:11:50- Can you win the competition? - Yes, that's why I'm here.
0:11:53 > 0:11:56Chris is doing prawns with crispy pancakes.
0:11:58 > 0:12:03He's burnt two or three pancakes already. He needs to really calm down and focus on this task.
0:12:07 > 0:12:10Last five minutes, please.
0:12:25 > 0:12:2630 seconds.
0:12:34 > 0:12:38That's it, your time's up. Stop. Stop, stop, stop.
0:13:00 > 0:13:04NHS chef Jon has chosen to cook the prawns,
0:13:04 > 0:13:10serving them on top of a prawn, mango, chilli ragout with dumplings.
0:13:16 > 0:13:21Jon... It was not a good day at the office for you, was it?
0:13:21 > 0:13:26- No.- You were going to make ravioli. The pasta didn't turn out and you made this dumpling.
0:13:26 > 0:13:30The dumpling's raw. You should have forgotten the dumplings altogether.
0:13:30 > 0:13:34The filling to the ravioli would've been much better in the ravioli.
0:13:34 > 0:13:39The prawns are overcooked and it's more like a salad than anything.
0:13:43 > 0:13:48What I'm seeing here is a rescue mission. It's damage limitation.
0:13:48 > 0:13:54It's not what you set out to do. Your ravioli didn't work, so it's very difficult for me to judge you.
0:13:54 > 0:13:57Luckily, there's another round to go.
0:13:57 > 0:14:00- Jon, thank you.- Thank you.
0:14:07 > 0:14:12I've given myself too much to do. I made a pig's ear of it.
0:14:14 > 0:14:17Not good, not happy.
0:14:24 > 0:14:31Seafood chef Lori has pan-fried the prawns and served them on top of mango, chilli and lime salsa
0:14:31 > 0:14:34with a prawn cream.
0:14:38 > 0:14:44I like it. But something creamy and rich with something sharp and acidic?
0:14:44 > 0:14:48I don't like them both together.
0:14:52 > 0:14:55Prawns cooked perfectly. Can't fault it.
0:14:55 > 0:15:02But you've put a cream sauce with something very sharp. It's not something I'd serve to Michel.
0:15:05 > 0:15:08- Thank you very much.- Thank you.
0:15:14 > 0:15:21I'm really disappointed. I thought make it simple, but the simple I did wasn't even good enough. Eugh!
0:15:21 > 0:15:23That's quite a knock.
0:15:29 > 0:15:33Jonny has also pan-fried the prawns and served them with a mango salsa,
0:15:33 > 0:15:38but he has added a chilli and chocolate sauce.
0:15:38 > 0:15:45The presentation is a bit odd for me. The way the prawns are all hidden under your salsa
0:15:45 > 0:15:47shows a bit of sloppiness.
0:15:54 > 0:15:59Chocolate with prawns - a whole new thing for me. I really like that.
0:16:01 > 0:16:04It does sort of come together.
0:16:04 > 0:16:11- I love the way the prawns are cooked. Wow. A very nice flavour combination.- Thank you.
0:16:16 > 0:16:21- It's got to look better, but it tastes great.- Thank you.
0:16:21 > 0:16:24- Jonny, well done.- Thank you.
0:16:33 > 0:16:37Their comments will inspire me and push me on for the next round.
0:16:37 > 0:16:41They're both happy. I'm very happy. I loved that.
0:16:47 > 0:16:5223-year-old David has given his prawns and mango salad a twist
0:16:52 > 0:16:58by adding a side of prawn bisque, a poached egg and a chocolate chilli sauce.
0:17:03 > 0:17:06Em...wow, David.
0:17:07 > 0:17:14That's a combination I have never had before. Poached egg with chocolate sauce?
0:17:14 > 0:17:20I don't think there's enough thought going in to what you're doing here or there was too much thinking.
0:17:20 > 0:17:24It was not necessary to put everything on here.
0:17:24 > 0:17:25OK.
0:17:28 > 0:17:30Mmm.
0:17:30 > 0:17:31Mmmmm!
0:17:33 > 0:17:34Yeah.
0:17:34 > 0:17:38It's like a chocolate creme egg on acid.
0:17:38 > 0:17:42We like boldness and creativity, but...
0:17:42 > 0:17:48there are things on this plate I have never, ever seen before in 25 years of eating out.
0:17:51 > 0:17:54'I feel a little bit disappointed,'
0:17:54 > 0:17:57to be honest with you. In myself.
0:17:57 > 0:18:02But this is the game. This is the test. So... I'll get over it.
0:18:08 > 0:18:13Swami has adapted the prawns and mango salsa combination
0:18:13 > 0:18:19by tossing the prawns in an onion and cream sauce, dressing it in a chilli vinaigrette
0:18:19 > 0:18:21and boiling the egg.
0:18:21 > 0:18:24I'm a bit thrown by that egg.
0:18:31 > 0:18:36The prawn, um, is wonderful. I love the sauce that's underneath that.
0:18:36 > 0:18:41The egg is perfectly cooked, but it throws off from your dish.
0:18:41 > 0:18:45I'd happily send that to Michel minus the egg. It's not necessary.
0:18:45 > 0:18:47Thank you.
0:18:53 > 0:18:59I think that's rather delicious. You obviously know how to build flavour.
0:18:59 > 0:19:04- I'm looking forward to seeing you cook again.- Thank you.
0:19:06 > 0:19:10'I'm feeling pretty happy that I did a good job.
0:19:10 > 0:19:14'I'm looking forward to the next competition.'
0:19:14 > 0:19:18I hope I get the chance to cook for Michel.
0:19:25 > 0:19:30Pastry chef Seb has gone for the sweet option, using the chocolate
0:19:30 > 0:19:34to make a chilli ganache-filled shortbread with lime Chantilly.
0:19:34 > 0:19:41- I'm very happy that you've stepped out of the comfort zone and made something different.- Thank you.
0:19:44 > 0:19:45Seb...
0:19:47 > 0:19:52I can't fault it. The flavours are fantastic. I'm very happy to eat it.
0:19:52 > 0:19:58I like the flavour combination of the lime, the mango. You only get a touch of the chilli.
0:19:58 > 0:20:04- Chilli and chocolate. A match made in heaven. Michel would enjoy this. I loved that.- Thank you.
0:20:09 > 0:20:13Seb, mate, that's as good a start as I've seen anyone make.
0:20:13 > 0:20:16- Thank you.- That's great.
0:20:16 > 0:20:18Cheers.
0:20:18 > 0:20:20- Thank you very much, mate. - Thank you.
0:20:27 > 0:20:34She said that would be a dish that she would eat. That coming from her is...amazing.
0:20:39 > 0:20:41Ben's coriander-marinated prawns
0:20:41 > 0:20:47are served with a mango and lime salsa and a lightly-spiced bisque.
0:20:53 > 0:20:59The creamy bisque with the acidity of the salsa clashes. It doesn't work, but I love your presentation.
0:21:06 > 0:21:10Good bisque. Good salsa. Nicely cooked prawns.
0:21:10 > 0:21:13Bisque and salsa don't work together.
0:21:19 > 0:21:22'I genuinely thought in my head that everything would balance.'
0:21:22 > 0:21:26In hindsight, yeah, a bit silly.
0:21:35 > 0:21:41Chris has deviated from the group by serving his prawns with chilli lime pancakes.
0:21:41 > 0:21:47He's dressed it with two sauces - a prawn cream sauce and a mango puree.
0:21:51 > 0:21:58The prawns are cooked nicely. I love that you're being different. You made the chilli pancakes,
0:21:58 > 0:22:02but quite dry, isn't it? You need more cream sauce to moisten it.
0:22:09 > 0:22:15I think you've got some nice ideas. I think you understand flavour combinations.
0:22:15 > 0:22:19- I'm not sure you've completely pulled this off.- OK.
0:22:22 > 0:22:28I felt quite intimidated with Gregg and Monica standing there, but I think it went OK, actually.
0:22:34 > 0:22:40Steven has used his prawns to make fritters and served them with pickled chilli
0:22:40 > 0:22:43and mango dressing.
0:22:43 > 0:22:48Steven, nice plate. Very nice plate. There's a lot of technique in this plate.
0:22:55 > 0:23:00Steven, I like your dish. I like the fritters. The only thing is,
0:23:00 > 0:23:06the prawns, you've butterflied the wrong end, so they've opened like that. But a very nice plate.
0:23:06 > 0:23:08Would I serve it to Michel?
0:23:08 > 0:23:13It's just a bit off perfection, which is what we are looking for.
0:23:20 > 0:23:23I love it. I absolutely love it.
0:23:23 > 0:23:25It's got crunch in there, texture.
0:23:25 > 0:23:29You can taste the sweet prawn. Little hints of chilli.
0:23:29 > 0:23:31- Lovely dish.- Cool.
0:23:31 > 0:23:34- Thank you very much.- Thank you.
0:23:39 > 0:23:41'One mistake. It's a bit annoying.'
0:23:41 > 0:23:47A technical error which I wouldn't normally do. It's annoying, but I have to move on.
0:23:51 > 0:23:57Finally, it's Claire, who has pan-fried her prawns and served them with a mango puree,
0:23:57 > 0:24:01a chilli and lime dressing and slices of mango.
0:24:01 > 0:24:07What I see is a very simply presented plate. Too simple.
0:24:13 > 0:24:18The combination of the chilli, the lime and the mango goes very well.
0:24:18 > 0:24:23Unfortunately, it's not a complete dish, but what you have here is very well made.
0:24:30 > 0:24:34Monica wants to see more skill, more technique from you.
0:24:34 > 0:24:39I, however, think that is wonderful.
0:24:39 > 0:24:42I think that tastes fantastic.
0:24:44 > 0:24:47- Claire, thank you.- Thank you.
0:24:51 > 0:24:54'I think it went OK.'
0:24:54 > 0:24:59I was just disappointed because it was a very yellow plate.
0:24:59 > 0:25:04Hopefully, I've learnt from what I've done today and show them more next time.
0:25:10 > 0:25:15Well done, guys. I realise I must come across quite harsh,
0:25:15 > 0:25:20but you must understand the level of cooking that Michel is expecting.
0:25:22 > 0:25:28No one goes home right now. You all get a chance to prove yourselves again.
0:25:28 > 0:25:31Thank you. Off you go.
0:25:46 > 0:25:51- I really enjoyed today. I ate some good stuff.- We have great potential.
0:25:58 > 0:26:05- My favourite out of the lot was Seb, who actually made a dessert. - He did something different.
0:26:05 > 0:26:09- That's what I wanted to see today. - 'I think if I carry on going'
0:26:09 > 0:26:14the way that I'm going, I've got a better chance than anybody.
0:26:14 > 0:26:19Jonny...Jonny surprised you. Chocolate with his prawns.
0:26:19 > 0:26:25But actually his food tasted great and the grin on his face I thought was wonderful.
0:26:25 > 0:26:30Some of them definitely have a point to prove if I am to put them through to Michel.
0:26:30 > 0:26:34I don't know what David was thinking of.
0:26:34 > 0:26:39I just cannot understand why he's adding all those things.
0:26:39 > 0:26:44It's definitely not what I wanted to see today. The complete opposite.
0:26:44 > 0:26:50I think I could do better next round. That means pressure on, big time, in the next round.
0:26:50 > 0:26:57Jon tried to make ravioli. It didn't work for him, so his dish then was just a rescue mission.
0:26:58 > 0:27:00That failed.
0:27:00 > 0:27:05I feel really lucky that we do have another opportunity.
0:27:05 > 0:27:07I'll certainly redeem myself now.
0:27:07 > 0:27:12Jon and Dave need to step it up, but I'm genuinely excited
0:27:12 > 0:27:16to see some of these guys come back and perform the next task.
0:27:19 > 0:27:21The first test is over.
0:27:21 > 0:27:26Now the ten chefs will be split into two groups.
0:27:27 > 0:27:31Tomorrow the first five are back to face their final test...
0:27:39 > 0:27:43I really do not have a clue what I'm doing.
0:27:46 > 0:27:49I'd say you'd never cooked before.
0:27:54 > 0:27:57That's...fantastic.
0:27:57 > 0:28:01..before Monica decides who will cook for Michel.
0:28:01 > 0:28:07If you are serious about this competition, now is the time to show it.
0:28:10 > 0:28:14It certainly is up there with one of the best dishes I have tasted.
0:28:28 > 0:28:32Subtitles by Subtext for Red Bee Media Ltd - 2011
0:28:33 > 0:28:35Email subtitling@bbc.co.uk