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 St 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 > 0:00:42This week's chefs all believe they've got the skill to cook
0:00:42 > 0:00:43at the highest level.
0:00:44 > 0:00:48I'm respected within the army as one of the best chefs,
0:00:48 > 0:00:50so I'm very confident I'm going to win.
0:00:50 > 0:00:52Service!
0:00:55 > 0:01:00There's a saying you can't teach an old dog new tricks. I'm a young dog, biting at the bit.
0:01:05 > 0:01:10This competition means a lot to me. I'll put my heart and soul in it. I'm entering to win!
0:01:13 > 0:01:18But first, they'll 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.
0:01:23 > 0:01:27We have got some very ambitious chefs dying to show us how good they can be.
0:01:29 > 0:01:34I know what Michel likes, and I cannot put through anyone who can't make that level.
0:01:36 > 0:01:39Get them cooking straight away.
0:01:40 > 0:01:43Throw them in the deep end!
0:01:43 > 0:01:45See what they've got!
0:01:58 > 0:02:03Welcome. This is it. Your first test on professional MasterChef.
0:02:08 > 0:02:11In front of you, you have six chosen ingredients.
0:02:11 > 0:02:15We're going to give you 50 minutes to make one dish,
0:02:15 > 0:02:16sweet or savoury.
0:02:19 > 0:02:21Please uncover those ingredients.
0:02:25 > 0:02:27You have pork...
0:02:28 > 0:02:30..chicken livers,
0:02:30 > 0:02:31apples,
0:02:31 > 0:02:33almonds,
0:02:33 > 0:02:34parsley
0:02:34 > 0:02:36and blue cheese
0:02:36 > 0:02:38as well as a limited larder to use.
0:02:41 > 0:02:44Your ten-minute prep time starts now.
0:02:52 > 0:02:56I don't want to be seeing ten of the same dish. Be individual.
0:03:00 > 0:03:04You need to show me why you are good enough to cook for my boss.
0:03:15 > 0:03:18Your 50 minutes cooking time starts now!
0:03:27 > 0:03:30I want the best standards possible today.
0:03:33 > 0:03:36If they think as a chef, there's a few options there.
0:03:36 > 0:03:39You can make lovely tagliatelli, pasta,
0:03:39 > 0:03:42perfectly cooked livers on top.
0:03:45 > 0:03:50If someone decides to go sweet, there are ingredients to make choux pastry,
0:03:50 > 0:03:54dip it in caramel. There's apples. Make a lovely puree of them.
0:03:58 > 0:04:03I'm hoping I can pull a dessert out the bag, to get Gregg on side, maybe impress Monica as well!
0:04:03 > 0:04:06I'm just excited to be here. I just want to cook!
0:04:10 > 0:04:13- Jon, what are you going to make? - A toffee apple crumble.
0:04:13 > 0:04:15Jon, me and you might be great mates!
0:04:15 > 0:04:19- Hopefully.- Where are you from? Are you Welsh?- Cardiff born and bred.
0:04:19 > 0:04:24- Any Welsh passion with your food? - Definitely. I'm a big purveyor of Welsh produce.
0:04:24 > 0:04:27- I'm quite excited, mate.- Good. - Good luck.- Thank you.
0:04:30 > 0:04:34Jon is a pastry chef, so I've got very high expectations from him.
0:04:37 > 0:04:41It takes skill to make a decent crumble. Let's see what Jon can deliver.
0:04:45 > 0:04:47Being one of the younger chefs,
0:04:47 > 0:04:49it doesn't daunt me.
0:04:49 > 0:04:50It just makes me the underdog.
0:04:53 > 0:04:56Is your hair representative of your food?
0:04:56 > 0:05:02Yes. I like to put different ingredients together. A little spice of me in it.
0:05:02 > 0:05:06- What are you making? - Stuffed pork, apple fondant,
0:05:06 > 0:05:11- pan-fried chicken livers and a Stilton cream.- Thank you.
0:05:16 > 0:05:20She knows her flavour combinations. I hope it's not too much contrast.
0:05:20 > 0:05:23I'm curious to see what she comes up with!
0:05:24 > 0:05:26Ten minutes gone already.
0:05:30 > 0:05:32Getting to MasterChef was incredible.
0:05:32 > 0:05:35It's a life-changing opportunity.
0:05:35 > 0:05:36You have to take it.
0:05:38 > 0:05:43- David, what are you making? - It's a take on an apple crumble, an almond sponge,
0:05:43 > 0:05:47- and apple dice and butterscotch sauce.- If you get that right,
0:05:47 > 0:05:50- I'll be very happy! - I'll do my best for you!
0:05:50 > 0:05:55- What's your dream, your ambition? - I'd like to open a molecular gastronomy restaurant.
0:05:55 > 0:05:59I like to change the textures of food, understand what food is all about.
0:05:59 > 0:06:04- I look forward to seeing some of it. Good luck.- Thank you very much.
0:06:11 > 0:06:14I've got a hell of a lot of respect for Monica.
0:06:14 > 0:06:16I've worked with scarier people!
0:06:16 > 0:06:19So bring it on!
0:06:20 > 0:06:23Steve, what are you making?
0:06:23 > 0:06:27Caramelised apple compote, blue cheese sauce, keep the livers plain.
0:06:27 > 0:06:33- And a puree of almonds and parsley. - You've got the livers and three wet things with it?
0:06:33 > 0:06:37- I think it'll work.- As long as you believe in it, that's the main thing. - Thank you.
0:06:45 > 0:06:49You're half way. You've got 25 minutes left.
0:06:52 > 0:06:56- Shaun, are you head chef somewhere? - In the British army.
0:06:56 > 0:06:58I'm thinking the pressure here doesn't mean a lot?
0:06:58 > 0:07:03Oh, there's pressure. A different kind, but it's pressure.
0:07:03 > 0:07:07- Why MasterChef if you've got a career in the army?- It's a stepping stone for the future
0:07:07 > 0:07:12- to work with the best chefs in the country.- All right. Good luck. Keep your head down!
0:07:12 > 0:07:14I will do!
0:07:16 > 0:07:19Yes, very competitive. I want to win, to produce the best food.
0:07:21 > 0:07:26I'll keep those young ones on their toes. I'll teach them a trick or two!
0:07:31 > 0:07:33I'm ecstatic to be on MasterChef.
0:07:33 > 0:07:36I can't wait to crack on.
0:07:38 > 0:07:42- Chris, feeling the pressure?- No, cos I've done competitions in the past.
0:07:42 > 0:07:45- Hands and balls of steel. Is that right?- Aye.- What are you making?
0:07:45 > 0:07:52Pan-fried pork with white onion puree, apple sauce, parsley sauce and cream.
0:07:52 > 0:07:53Good lad, Chris.
0:07:57 > 0:08:00Cream and apple sauce and a parsley sauce.
0:08:01 > 0:08:05Sounds a lot, but I've seen his sauces and they look wonderful.
0:08:05 > 0:08:09He's got skill. I hope he delivers to the end and he shows us a wonderful plate.
0:08:15 > 0:08:19I've been working in my career as a professional chef for 12 years.
0:08:19 > 0:08:22I'm very confident in cooking everything.
0:08:24 > 0:08:27I can't say I'm not, otherwise I wouldn't be here.
0:08:28 > 0:08:35- Why MasterChef, Kim?- I'd like to run my own restaurant. British seasonal produce is what I like to use.
0:08:35 > 0:08:39So I'm about what works, and if it works, why confuse it?
0:08:39 > 0:08:43- If it works, it works. Let's hope that works! Good luck!- Thank you.
0:08:47 > 0:08:51Kim's doing pan-fried pork with glazed apples and a blue cheese sauce.
0:08:51 > 0:08:58Sounds very safe. I'm hoping she has a twist on it that makes it stand out from the rest here.
0:08:58 > 0:09:00I think she's got serious competition today.
0:09:01 > 0:09:04I think I've got what it takes to be a great chef.
0:09:04 > 0:09:07If I just get past these nerves,
0:09:07 > 0:09:09I should shine through.
0:09:10 > 0:09:14- Hello, Matt. What are you making today?- Blue cheese tortellini,
0:09:14 > 0:09:18- apple puree, caramelised apples, lardons.- Lots going on, Matt.
0:09:18 > 0:09:22Yes, but apple, bacon, Stilton, it works.
0:09:22 > 0:09:24Makes bold. Fingers crossed.
0:09:27 > 0:09:32I love blue cheese and tortellinis. I hope his pasta is made properly.
0:09:32 > 0:09:34If it's too thick, it won't be pleasant to eat.
0:09:41 > 0:09:43You've got ten minutes left!
0:09:52 > 0:09:56The game plan is to rise to the challenge.
0:09:56 > 0:10:00The nerves is mainly on Monica cos she's a top chef.
0:10:00 > 0:10:05Harley, you look part-chef, part-pirate!
0:10:05 > 0:10:08- I need a haircut, I think. - A shave and a haircut, Chef!
0:10:08 > 0:10:11- I'll show well for the next stage. - What are you cooking?
0:10:11 > 0:10:14- Custard tart, almond brittle and toffee apples.- Lovely.
0:10:14 > 0:10:18Not sure about your haircut, but I like the sound of your dishes.
0:10:18 > 0:10:20- Thank you very much.- Good luck. - Thanks.
0:10:24 > 0:10:28Harley is making a custard tart. Yummy!
0:10:28 > 0:10:33I hope he gets every element of this dessert right because he could be on a winner.
0:10:35 > 0:10:37I want to be the very best. I'm young,
0:10:37 > 0:10:39enthusiastic. I want this really bad.
0:10:41 > 0:10:45If I get criticism, I'll take it on the chin and go with it.
0:10:45 > 0:10:47Rob.
0:10:47 > 0:10:49Looks good. What is it?
0:10:49 > 0:10:53I'm doing pan-fried pork, liver and onion ravioli, roasted apple
0:10:53 > 0:10:57- and a nice caramelised onion puree. - Are you pushing yourself?
0:10:57 > 0:11:00You only get this opportunity once. I don't want to copy.
0:11:00 > 0:11:04Feet on the floor, do what I know, and hope you like it.
0:11:04 > 0:11:07- You sound like a chef! Best of luck. - Thank you very much.
0:11:13 > 0:11:15Last five minutes, please.
0:11:31 > 0:11:3230 seconds.
0:11:40 > 0:11:42That's it. Your time's up. Stop.
0:11:42 > 0:11:44Stop, stop, stop.
0:12:03 > 0:12:10Chris has chosen to use the pork, pan-frying it and serving it with three sauces.
0:12:10 > 0:12:15A white onion puree, a parsley sauce and an apple sauce.
0:12:15 > 0:12:19He's also creamed the livers as a side.
0:12:23 > 0:12:25So, Chris,
0:12:25 > 0:12:28apple and pork, classic. It works.
0:12:28 > 0:12:35The apple with the creamed livers and the parsley sauce also works very well.
0:12:35 > 0:12:40All of them together, it's too much. It should not happen. Ever.
0:12:46 > 0:12:50I don't doubt you can cook, Chris, and I want to see you cook some more
0:12:50 > 0:12:54because your touch is good. But all the sauces together become a muddle.
0:12:54 > 0:12:57Chris, thank you.
0:12:57 > 0:12:59Thank you.
0:13:07 > 0:13:12Next time, I'll blow their socks off. Show them what a good chef I am and what I can do.
0:13:20 > 0:13:26Steve has pan-fried his livers and also served them with three sauces.
0:13:26 > 0:13:29A balsamic apple compote,
0:13:29 > 0:13:33a parsley almond puree and a lardon blue cheese cream.
0:13:34 > 0:13:39I don't like the way it's presented. The way you dressed the livers, and the compote,
0:13:39 > 0:13:41it could be anything.
0:13:44 > 0:13:48It's not a plate I'd want to put in front of my boss.
0:13:55 > 0:13:57The blue cheese sauce is great. Lovely sauce.
0:13:57 > 0:14:01The parsley sauce, also very well done. Nicely seasoned.
0:14:01 > 0:14:05However, everything together, it's too much.
0:14:05 > 0:14:07It doesn't work as a whole.
0:14:07 > 0:14:11- OK.- Steve, thank you.- Thank you.
0:14:20 > 0:14:25To be honest, I'm a bit disappointed. I got over-excited
0:14:25 > 0:14:27and tried to over-do the plate.
0:14:27 > 0:14:33I really need to pick my game up in the next round to have a serious chance of going through.
0:14:37 > 0:14:43David, who aspires to open a molecular gastronomy restaurant,
0:14:43 > 0:14:47has made a deconstructed apple crumble and an almond sponge.
0:14:47 > 0:14:50He's used the olive oil to make a caramel
0:14:50 > 0:14:54and served it with a Chantilly.
0:14:54 > 0:14:56That is a lovely, lovely plate.
0:14:56 > 0:15:00I hope it's going to taste as good as this plate looks.
0:15:05 > 0:15:09David, you've made my day. That cake is so wonderful.
0:15:09 > 0:15:11You get the almond through there.
0:15:11 > 0:15:15Your crumble, I can't fault it. The crumble is fantastic.
0:15:15 > 0:15:17Well done to you.
0:15:17 > 0:15:18Thank you.
0:15:23 > 0:15:27Yes, that's very, very nice indeed. Good cake. Apple, cream,
0:15:27 > 0:15:30crumble, nuts running through.
0:15:30 > 0:15:31Good cake!
0:15:31 > 0:15:34- Thank you.- Thank you, Chef. - Thank you.
0:15:41 > 0:15:44It went really well, actually, better than I was expecting.
0:15:44 > 0:15:48I knew everything worked together on the plate, so that's the main thing.
0:15:55 > 0:15:5920-year-old Leah has stuffed the pork with a liver and parsley pate
0:15:59 > 0:16:02and served it with a blue cheese sauce.
0:16:02 > 0:16:07She's also made a Stilton crisp to go on top of her fried liver
0:16:07 > 0:16:09with an apple puree.
0:16:16 > 0:16:19Your pork with the pate stuffing,
0:16:19 > 0:16:22great idea, great skills.
0:16:22 > 0:16:29I like it. The thing is, I don't think your cheese sauce is the right one for this dish.
0:16:29 > 0:16:33The livers, there's not a grain of seasoning on there.
0:16:33 > 0:16:37Pay attention to the smallest detail and focus on your flavours.
0:16:43 > 0:16:48I think you've got an imaginative cook's mind, Leah.
0:16:48 > 0:16:52It's a little fussy, maybe it doesn't need the cheese sauce,
0:16:52 > 0:16:55but I'd really like to see what else you can do.
0:16:57 > 0:17:02I was hoping that the first dish I made, there would be positive feedback
0:17:02 > 0:17:04and there was, which was good!
0:17:08 > 0:17:13Army chef Shaun has made a Stilton tart topped with glazed apples
0:17:13 > 0:17:15and served with toasted almonds
0:17:15 > 0:17:19in a parsley oil and balsamic reduction.
0:17:19 > 0:17:25Shaun, that's a very lovely plate. I hope it will taste as good as it looks!
0:17:30 > 0:17:35Shaun, great pastry. The colour is even, nice and golden.
0:17:35 > 0:17:39The filling is perfectly cooked. It goes very well with the apple.
0:17:39 > 0:17:41I can't fault this dish.
0:17:42 > 0:17:44I'd love to give that to Michel.
0:17:47 > 0:17:52What Monica has just said to you, I've heard probably twice!
0:17:52 > 0:17:53I don't know what to say!
0:17:58 > 0:18:01Mmm! Mmm! Yes, that is delicious!
0:18:01 > 0:18:04Little bit of sweetness from the fruit there.
0:18:04 > 0:18:06Saltiness from the blue cheese comes in there.
0:18:06 > 0:18:10It's creamy. Really, really quite delicious, Chef.
0:18:10 > 0:18:12- Thank you very much.- Well,
0:18:12 > 0:18:14the army's loss might be MasterChef's gain!
0:18:14 > 0:18:16Hopefully, yes.
0:18:17 > 0:18:20- Thank you very much. - Thank you very much.
0:18:26 > 0:18:29I'm very happy. Happy with my flavours and what I produced.
0:18:29 > 0:18:33To get great praise from Monica - absolutely fantastic.
0:18:41 > 0:18:47Matt is aiming to show technical skill by making apple and Stilton tortellini
0:18:47 > 0:18:50and serving them with caramelised onions,
0:18:50 > 0:18:53balsamic apple puree and crispy pork.
0:19:01 > 0:19:07The flavours of the tortellini with the onion and the bacon, pork, goes very well.
0:19:07 > 0:19:10But what really offsets and lifts this dish for me
0:19:10 > 0:19:11is the apple puree.
0:19:11 > 0:19:14That really brings us up to another level.
0:19:14 > 0:19:17There's a lot of potential in you.
0:19:17 > 0:19:18Thank you.
0:19:25 > 0:19:28I really love those blue cheese tortellinis. They're fantastic.
0:19:28 > 0:19:32I'm not sure they need everything else you've stuck on that plate.
0:19:32 > 0:19:35You're a couple of ingredients too far.
0:19:37 > 0:19:39- Matt, thank you.- No worries.
0:19:50 > 0:19:57Head chef Jon has gone for a sweet option of toffee apple crumble with a butterscotch sauce.
0:19:58 > 0:20:02- You are a pastry chef?- I have been. - Have been? OK.
0:20:02 > 0:20:06I was expecting great things from you. This plate doesn't do it for me.
0:20:07 > 0:20:10Definitely will not do it for Michel.
0:20:10 > 0:20:14I hope it tastes better than it looks.
0:20:22 > 0:20:26Lovely texture in the biscuits. Very crumbly. Perfectly cooked.
0:20:26 > 0:20:29Wonderful apple. With the caramel, it's the perfect match.
0:20:29 > 0:20:33I could kick you because you've ruined it with the presentation.
0:20:39 > 0:20:44Great flavour. Great texture. For crying out loud, tidy it up!
0:20:46 > 0:20:48Thank you.
0:20:55 > 0:21:00I let myself down on presentation. I got ripped for it, as well.
0:21:00 > 0:21:04I have to step my game up, make sure I'm on the ball for the next challenge.
0:21:08 > 0:21:1320-year-old Rob has served the pork with an apple and liver ravioli
0:21:13 > 0:21:18on top of a roasted apple and caramelised onion puree.
0:21:24 > 0:21:29That is a wonderful dish. I like the flavour combination you've gone for.
0:21:29 > 0:21:33The apple, the livers, they all work well with the onion puree.
0:21:33 > 0:21:37Your ravioli is not the best looking ravioli,
0:21:37 > 0:21:40but when you cut into that, it's lovely and thin.
0:21:40 > 0:21:43You have parts you need to tidy up on.
0:21:43 > 0:21:45But I think your flavours are great.
0:21:49 > 0:21:53Mmm. 50 minutes, first time on here,
0:21:53 > 0:21:56all that work and those good flavours, Rob, impressive.
0:21:58 > 0:22:00- Well done. Thank you.- Thank you.
0:22:12 > 0:22:16I can't describe my feelings to have comments like that off such a chef!
0:22:16 > 0:22:20I really want to do this competition. I want to go far in it.
0:22:25 > 0:22:2930-year-old Kim has also pan-fried her pork
0:22:29 > 0:22:34and served it on caramelised onions with balsamic roasted apples
0:22:34 > 0:22:37and a blue cheese sauce.
0:22:37 > 0:22:40From the start, I said I wanted a plate that'll go "Wow".
0:22:40 > 0:22:44This plate doesn't scream that to me.
0:22:44 > 0:22:48It looks like a plate I'd see in the amateur series.
0:22:48 > 0:22:50OK?
0:22:50 > 0:22:56We're in a competition where you're vying to cook for a two-Michelin-star chef.
0:22:56 > 0:23:03I cook for him all the time and I know I would never be able to give him a plate like this.
0:23:13 > 0:23:16Kim, you can cook, OK?
0:23:16 > 0:23:19Your sauce is lovely. It goes very well with that pork.
0:23:19 > 0:23:23However, the creaminess and richness of that cheese sauce
0:23:23 > 0:23:28next to this very sweet balsamic and apple does not go together.
0:23:37 > 0:23:42- I like your flavours. I really wish your plate looked prettier, Kim.- Yes.
0:23:44 > 0:23:46Thank you.
0:23:55 > 0:24:00I feel a little crushed, because obviously I want to produce great food.
0:24:00 > 0:24:04But the next round, I will be a lot better.
0:24:12 > 0:24:14Finally, it's 20-year-old Harley,
0:24:14 > 0:24:18who has made a custard tart with almond brittle,
0:24:18 > 0:24:21toffee apples and a caramel sauce.
0:24:22 > 0:24:26Nice, clean, simple plate. I like it.
0:24:26 > 0:24:29A lot of skill jumps out from this plate.
0:24:29 > 0:24:34Definitely looks better than you do. You need to shave, cut your hair, next time you see my boss.
0:24:34 > 0:24:36Yes, Chef.
0:24:43 > 0:24:47Harley, that is a fantastic dessert.
0:24:49 > 0:24:50Thank you very much.
0:24:50 > 0:24:52Fantastic. Can't fault it.
0:24:52 > 0:24:55The pastry is perfectly cooked.
0:24:55 > 0:24:56I love the caramel sauce as well.
0:24:58 > 0:25:00I'd happily give this to my boss.
0:25:00 > 0:25:02I'm really honoured. Thank you.
0:25:05 > 0:25:06Mmm!
0:25:07 > 0:25:08Mmmm!
0:25:08 > 0:25:14Mate, that is mellow, sweet, just heaven to me.
0:25:14 > 0:25:17- Thank you very much.- Really lovely. - Thank you.- Right.
0:25:17 > 0:25:20You hippy! Sort yourself out. Carry on cooking like that.
0:25:20 > 0:25:23Thank you very much. Thank you. Thanks.
0:25:26 > 0:25:28It's a good day.
0:25:31 > 0:25:33I'm feeling quite pleased with myself.
0:25:33 > 0:25:35They enjoyed my food. I'm happy for that.
0:25:35 > 0:25:38They complained about my hair.
0:25:38 > 0:25:42My mum's a hairdresser, so I should get that done fast!
0:25:47 > 0:25:50This has been a very good day.
0:25:50 > 0:25:53I realise I might have been harsh with some of you.
0:25:53 > 0:26:00But you must understand the standards that Michel is looking for from you at all times.
0:26:00 > 0:26:02And that starts here and now.
0:26:04 > 0:26:07No-one goes home right now.
0:26:07 > 0:26:11You all get a chance to prove yourselves again. I've really enjoyed today.
0:26:11 > 0:26:14Thank you very much indeed. Off you go.
0:26:29 > 0:26:34We had real creativity from these guys. They really pushed themselves. I'm pleased.
0:26:34 > 0:26:37I asked them to be very creative, bold and individual.
0:26:37 > 0:26:41Today, quite a few of them delivered that.
0:26:46 > 0:26:50Shaun did the blue cheese tart. Fantastic.
0:26:50 > 0:26:55Matched by Harley, with the custard tart with caramel sauce and apple.
0:26:55 > 0:26:57Mate, that was heavenly.
0:26:57 > 0:27:00I loved it. The pair of them have got real, real talent.
0:27:00 > 0:27:06I've done myself justice for this challenge, but it'll be a big challenge next
0:27:06 > 0:27:07and I hope I get through.
0:27:07 > 0:27:11I saw a great range of skills. Not all of them great.
0:27:11 > 0:27:12Some needed work.
0:27:12 > 0:27:15Kim's food - nothing wrong with it,
0:27:15 > 0:27:18but it was dull in a room full of cooks trying to shine.
0:27:18 > 0:27:22There's a relief that no-one goes home today.
0:27:22 > 0:27:25But I'm definitely going to have to up my game.
0:27:25 > 0:27:31Then we have Jon. The presentation did nothing for those flavours that he had on that dish.
0:27:32 > 0:27:34That was a major let-down.
0:27:34 > 0:27:37If I didn't get to cook for Michel Roux, I'd kick myself.
0:27:37 > 0:27:42I think I can show the judges I can present a dish as well as I can cook it next time.
0:27:42 > 0:27:45This was the opportunity to stand out and shine.
0:27:45 > 0:27:50Some have, some haven't. At this level, there can be no fault.
0:27:50 > 0:27:53I'm definitely looking forward to having this lot back again!
0:27:55 > 0:27:58The first test is over.
0:28:01 > 0:28:04Now the ten chefs will be split into two groups.
0:28:05 > 0:28:11Tomorrow night, the first five are back to face their final test...
0:28:13 > 0:28:15By the look on your face,
0:28:15 > 0:28:17- you've never done this before.- Nope.
0:28:17 > 0:28:22..before Monica decides who will cook for Michel.
0:28:22 > 0:28:24You may think we've tested you so far.
0:28:24 > 0:28:27We haven't even started yet!
0:28:30 > 0:28:32It's not good.
0:28:34 > 0:28:38You have shown that you know how to cook great French classics.
0:29:07 > 0:29:10Subtitles by Red Bee Media Ltd