0:00:05 > 0:00:08Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:11Michel Roux Jr is one of them.
0:00:11 > 0:00:15One lamb, two fish. CHEFS: Oui!
0:00:15 > 0:00:19Now he, Gregg Wallace and Monica Galetti are on the hunt
0:00:19 > 0:00:22for Britain's next culinary superstar,
0:00:22 > 0:00:27a professional with the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:40 > 0:00:44These chefs all believe they've got the skill to cook at the highest level.
0:00:52 > 0:00:55My game plan for the whole competition is going to be just
0:00:55 > 0:00:57to blow everyone out the water.
0:00:57 > 0:01:01MasterChef is the benchmark, and I'm going to win it.
0:01:01 > 0:01:04I'm secretly a competitive person.
0:01:04 > 0:01:08I don't like to show it on the outside, but inside, it's all guns blazing.
0:01:10 > 0:01:12Service, please!
0:01:12 > 0:01:16I love being around food, I love the different flavours.
0:01:16 > 0:01:17I love experimenting.
0:01:17 > 0:01:20I can go for hours and hours in the kitchen without complaining.
0:01:22 > 0:01:27But first, they'll have to impress Michel's sous chef, Monica,
0:01:27 > 0:01:32who has set them two tests to prove they are good enough to cook for Michel.
0:01:35 > 0:01:37Ten chefs on their way here to make a culinary mark.
0:01:37 > 0:01:40To make us sit up and take notice.
0:01:40 > 0:01:43Someone who has that attitude, who is willing to try
0:01:43 > 0:01:46and give it everything, is what matters to me.
0:02:02 > 0:02:05Welcome to professional MasterChef.
0:02:08 > 0:02:12Your chance to prove that you have something special.
0:02:13 > 0:02:16We are going to give you one hour to create any dish you want,
0:02:16 > 0:02:18savoury or sweet - anything.
0:02:22 > 0:02:25Right, uncover your ingredients now.
0:02:29 > 0:02:33In front of you you have some minced beef, pears,
0:02:33 > 0:02:40an aubergine, red wine, almonds, brioche and wild mushrooms.
0:02:40 > 0:02:44You also have a basic larder to work from.
0:02:44 > 0:02:49First of all, we're going to give you ten minutes to plan and design your dish.
0:02:51 > 0:02:52Off you go.
0:03:01 > 0:03:04I want to see some amazing cooking here today.
0:03:04 > 0:03:07You have some fantastic ingredients in front of you.
0:03:07 > 0:03:09Be individual, really wow me.
0:03:10 > 0:03:14Show me why you deserve to be here, why you deserve to go through
0:03:14 > 0:03:15and cook for Michel.
0:03:17 > 0:03:22Right, your ten minutes is up. Your 60 minutes' cooking time starts now.
0:03:36 > 0:03:38Great ingredients here today.
0:03:38 > 0:03:41Aubergine, wild mushrooms, lots that we can do.
0:03:44 > 0:03:47Mince - not a very exciting ingredient,
0:03:47 > 0:03:50but it gives room for creativity.
0:04:01 > 0:04:04Monica's terrifying, but we'll see how that goes.
0:04:04 > 0:04:07Hopefully I can impress her. That would be the best possible
0:04:07 > 0:04:09outcome of today, I think.
0:04:09 > 0:04:10David, what are you going to make for us?
0:04:10 > 0:04:13I'm going to make aubergine roll mops.
0:04:13 > 0:04:15A roll mop is pickled herring.
0:04:15 > 0:04:19Yeah, so it's kind of a play on that, but with mince and wild mushrooms.
0:04:19 > 0:04:21What food do you normally cook?
0:04:21 > 0:04:23I've got a kind of fine dining background,
0:04:23 > 0:04:26but I've moved recently into a deli, doing lots of baking,
0:04:26 > 0:04:29home baking, organic bread, that kind of things.
0:04:29 > 0:04:32- How long have you been out of fine dining?- About six months.
0:04:32 > 0:04:36- That's no time! I think you miss it.- A little bit.
0:04:36 > 0:04:38At times, yes, at times I do.
0:04:46 > 0:04:48I'm really passionate about what I do.
0:04:48 > 0:04:51I love my job. I love, sort of, the team of the kitchen.
0:04:51 > 0:04:55I love food, obviously, but I love being a chef as well.
0:04:55 > 0:04:56I think the job is wicked.
0:04:56 > 0:04:59- Oli, you OK?- Yep, good thanks, Gregg.
0:04:59 > 0:05:01Good. What are you going to make to impress us?
0:05:01 > 0:05:05A sort of pear and almond pain perdu type thing with a red wine syrup.
0:05:05 > 0:05:10- Pear and almond pain perdu. Lost bread.- Yep, exactly.- Very French.
0:05:10 > 0:05:12Is that the style you cook with?
0:05:12 > 0:05:14British with French technique, I guess.
0:05:14 > 0:05:17- What do you hope to achieve on MasterChef?- As much as I can, really, Gregg.
0:05:17 > 0:05:20I just want to get through this dish, to be honest.
0:05:20 > 0:05:21That'll be my first task.
0:05:23 > 0:05:27We have Oli, who is making a pear and almond pain perdu.
0:05:27 > 0:05:32Very classically, normally it's soaked in a custard and egg and milk mix with sugar.
0:05:32 > 0:05:34Oli has a different twist on this.
0:05:34 > 0:05:38He's going to bake it and possibly slice and then fry.
0:05:38 > 0:05:41I like the looks of him. This is a chef in the making.
0:05:48 > 0:05:51I've been cooking since I was 16. It hasn't ebbed.
0:05:51 > 0:05:54If anything, my passion has grown just by taking in new things,
0:05:54 > 0:05:57seeing new ideas, seeing new dishes.
0:05:57 > 0:06:01It's just installed a lot more love for what I do.
0:06:01 > 0:06:02What are you making?
0:06:02 > 0:06:06I'm making a pan fried brioche pudding.
0:06:06 > 0:06:07Are you a pastry chef?
0:06:07 > 0:06:10I love pastry, I can't help it. It's an emotional thing.
0:06:10 > 0:06:14- I get quite emotional when I do desserts.- What job do you do now?
0:06:14 > 0:06:17- I'm a head chef.- Are you?- Yes. - What sort of restaurant?
0:06:17 > 0:06:19It's not a restaurant, it's a contract caterer.
0:06:19 > 0:06:22So you could be doing the directors, doing the staff, could be doing a function.
0:06:22 > 0:06:25- Absolutely.- You could be doing a quick lunch.- Yep.- How long have you been a chef?
0:06:25 > 0:06:28I've been a chef for 24 and a half years.
0:06:28 > 0:06:31They don't let people in the kitchen when they're five years old.
0:06:41 > 0:06:4628 years I've been cooking for, yeah. So quite a long time.
0:06:46 > 0:06:48I've always been in the Michelin Guide,
0:06:48 > 0:06:52but never had a Michelin star, so that's my aim before I get too old.
0:06:52 > 0:06:55- Allan, I can't work out what it is you're making. - I know, it's amazing.
0:06:55 > 0:06:59Neither can I! No, I'm doing a German frikadeller,
0:06:59 > 0:07:02which is basically a kind of meatball.
0:07:02 > 0:07:05- Why do you know so much about German food?- My wife's German.
0:07:05 > 0:07:08- Lived there for a while. - Did you work there as well? - Yeah, I did. Five years.
0:07:08 > 0:07:12- Where are you now? - I'm at a stately home. Private chef.
0:07:12 > 0:07:14- Private chef for the family? - Yes, so...
0:07:14 > 0:07:16Do they get what they like to eat or what you like to eat?
0:07:16 > 0:07:19- No, they're pretty good. They let me do what I want.- Cheers, Allan.
0:07:19 > 0:07:21- Thank you, Gregg. - Danke schoen.- Bitte!
0:07:26 > 0:07:29Allan is making a German meatball, frikadeller.
0:07:31 > 0:07:34It's a mix of the mince with some bread, he's got the brioche in this case,
0:07:34 > 0:07:37and he serving it with a rosti. Sounds wonderful.
0:07:44 > 0:07:46I was born in Oxford originally,
0:07:46 > 0:07:49but I've lived down on the south coast for quite a while.
0:07:49 > 0:07:52I'm ahead chef in a seaside restaurant down there.
0:07:52 > 0:07:55I've always, always cooked. Just absolutely love it.
0:07:55 > 0:07:57Since day one, I've never looked back.
0:07:59 > 0:08:03- Sam, you got a big smile on your face. You happy?- I'm very happy.
0:08:03 > 0:08:07Good, I tell you, I know a certain Monica who'd be very happy with how tidy your station is.
0:08:07 > 0:08:09- Oh, thank you very much. - What are you going to make, Sam?
0:08:09 > 0:08:13I'm going to do quite simple crostini of wild mushrooms with poached egg and hollandaise,
0:08:13 > 0:08:16and then make a puree of the aubergines with the nuts and lemon and rosemary.
0:08:16 > 0:08:19- Have you had a classic training? - Yes, yeah, very classic.
0:08:19 > 0:08:22- So, you're a quality chef, then, Sam?- I like to think so.
0:08:22 > 0:08:25- So, do you reckon you can go far here?- I'd like to win it.
0:08:25 > 0:08:29- Really?- Yep.- All right, Sam. Classic Sam. I'm looking forward to this.
0:08:29 > 0:08:30- Good.- Thank you.
0:08:39 > 0:08:41I'd love to win MasterChef.
0:08:41 > 0:08:44It's a brilliant opportunity for me. Why not try and take it?
0:08:44 > 0:08:47If there's anyone out there who's got more experience than me,
0:08:47 > 0:08:50so be it. Let's let the food to the talking.
0:08:50 > 0:08:52You going to make us some pasta, Christian?
0:08:52 > 0:08:55I am, I'm making ravioli of beef and aubergine with a wild mushroom sauce.
0:08:55 > 0:08:58- What position do you hold now? - Head chef at the moment.
0:08:58 > 0:09:01We've been open a year, but previously I was head chef for a year before.
0:09:01 > 0:09:06- How old are you?- 23.- That's young to be head chef two years.- Mm, yes.
0:09:06 > 0:09:09Are you very talented, or were they very short of staff?
0:09:09 > 0:09:10No, I think I'm very talented.
0:09:10 > 0:09:14It's all I've done, and that's what my drive is as a lifestyle choice.
0:09:14 > 0:09:18- Good luck, mate.- Thank you. - Christian has made his ravioli.
0:09:18 > 0:09:21He has minced beef and aubergine in there.
0:09:21 > 0:09:24My only worry is because the mince is already cooked,
0:09:24 > 0:09:25it might dry out quite a bit.
0:09:25 > 0:09:28I hope he's got a very moist sauce to accompany this.
0:09:37 > 0:09:42Halfway. 30 minutes left.
0:09:45 > 0:09:47Every day my expectations get higher with this lot,
0:09:47 > 0:09:50and I can see some great skills here today.
0:09:52 > 0:09:55My current role in the kitchen is as head chef of a brand-new
0:09:55 > 0:09:58gastropub in Richmond.
0:09:58 > 0:10:00I've been a head chef for about four weeks.
0:10:00 > 0:10:04- What are you going to make for us? - I'm making us a cottage pie.
0:10:04 > 0:10:06What's the best job you've had, Amir?
0:10:06 > 0:10:10The best job I've had is probably working in the rock 'n' roll industry,
0:10:10 > 0:10:13cooking for music artists.
0:10:13 > 0:10:15Who have you cooked for? Who are the biggest names?
0:10:15 > 0:10:18Paul McCartney, Bon Jovi, Eric Clapton.
0:10:18 > 0:10:20- So, all the support groups, really? - Yeah.
0:10:30 > 0:10:34I'm from Cardiff. I'm a sous chef in a big 140-bedroom hotel.
0:10:34 > 0:10:38I started down the route of wanting to be an astronaut.
0:10:38 > 0:10:40That kind of wasn't going to happen.
0:10:40 > 0:10:42I wanted to be a cowboy.
0:10:42 > 0:10:44That kind of wasn't going to happen, either.
0:10:44 > 0:10:47So I settled for being a chef, and to be perfectly honest,
0:10:47 > 0:10:50I've been passionate about food since I was a kid.
0:10:50 > 0:10:53Stuart, we've got something sweet going on here, haven't we?
0:10:53 > 0:10:57- We have indeed.- Is pastry your thing?- Not really, if I'm honest.
0:10:57 > 0:11:00I trained as a pastry chef, but I don't enjoy it.
0:11:00 > 0:11:02I trained as a baker and I don't enjoy that.
0:11:02 > 0:11:06- Just thought it would be the most valuable thing to learn. - What are you making?
0:11:06 > 0:11:12I'm making a brioche pain perdu with a poached pear, confit lemon zest, and a salted almond nougatine.
0:11:12 > 0:11:13Very nice.
0:11:22 > 0:11:25You've got 20 minutes to go.
0:11:28 > 0:11:30I never wanted to be a chef.
0:11:30 > 0:11:32When I was at school I wasn't very well-behaved,
0:11:32 > 0:11:35and I had to go and do some work experience in a shoe shop
0:11:35 > 0:11:36and I didn't like it,
0:11:36 > 0:11:39so I went through the list and there was catering on there.
0:11:39 > 0:11:42I went there and fell in love straight away.
0:11:43 > 0:11:45This is a busy section, Craig.
0:11:45 > 0:11:48- Yeah, got a lot going on.- You have, haven't you? What are you making?
0:11:48 > 0:11:51I'm just doing beef three ways. I've got a croquette, here.
0:11:51 > 0:11:54I'm going to do some meatballs, going to do a potato dumpling.
0:11:54 > 0:11:55What job have you got at the moment?
0:11:55 > 0:11:59I'm a sous chef in just a bistro/restaurant at the moment.
0:11:59 > 0:12:01How long have you wanted to be a chef?
0:12:01 > 0:12:06I've been a chef since I was 15, since I got kicked out of school.
0:12:06 > 0:12:08So I went into catering from there, straight away.
0:12:08 > 0:12:10And fell in love straight away.
0:12:10 > 0:12:13- Kicked out of school and straight into a kitchen?- Basically.
0:12:13 > 0:12:18Craig is doing mince three ways. Wow!
0:12:18 > 0:12:25He's got meatballs, croquettes and mince with mashed potato.
0:12:25 > 0:12:27If you really like mince, you're in for a treat!
0:12:38 > 0:12:42Cheffing is a lifestyle. You either love it or you hate it.
0:12:42 > 0:12:46There is no in between. It is draining and it is an emotional job.
0:12:46 > 0:12:48Because you're catering for people's taste.
0:12:48 > 0:12:52So I think if you don't give it everything you've got, then there's no point doing it.
0:12:52 > 0:12:55Paul, I don't know whether you're the best chef in the room, you might be the toughest.
0:12:55 > 0:12:58You were spinning that sugar, hot, across your fingers.
0:12:58 > 0:13:01Many years of practice and belief.
0:13:01 > 0:13:02What are you making, Paul?
0:13:02 > 0:13:06I've got a pear tarte tatin, which is infused with rosemary and lemon.
0:13:06 > 0:13:11I don't mean to be at all offensive, but I look at you and I think, "that man is not a pastry chef."
0:13:11 > 0:13:15Pastry was the first thing I did when I went to a kitchen.
0:13:15 > 0:13:19- Are you head chef now? - Head chef now.- How big is the brigade? How many chefs?
0:13:19 > 0:13:20- 18, 19 chefs.- Good man.
0:13:20 > 0:13:23I get the feeling I'm talking to a very serious chef.
0:13:23 > 0:13:24Thank you. Cheers.
0:13:30 > 0:13:31Last 90 seconds.
0:13:40 > 0:13:43Ten seconds. If it's going to go on the plate, it needs to go on now.
0:13:53 > 0:13:55That's it. Time's up.
0:14:05 > 0:14:10These ten cooks were given minced beef, two pears, an aubergine,
0:14:10 > 0:14:16red wine, almonds, a brioche and three types of wild mushrooms.
0:14:32 > 0:14:35Alan has made German frikadeller, or meatballs,
0:14:35 > 0:14:40flavoured with rosemary, served on a rosti with onion and pear chutney,
0:14:40 > 0:14:44sauteed mushrooms and a red wine butter sauce.
0:14:56 > 0:15:00The star on this plate is not the meatball, it's your rosti.
0:15:00 > 0:15:02I love the crunch that's coming through that.
0:15:02 > 0:15:05The mushrooms are wonderful, I love the garlic in that.
0:15:05 > 0:15:07If anything, just a lack of seasoning.
0:15:07 > 0:15:10- Remember to taste at all stages of your cooking.- Yep, OK.
0:15:11 > 0:15:14There is sweetness there, there is fruit, there is garlic -
0:15:14 > 0:15:16it's lovely. Yeah, you're a serious cook.
0:15:17 > 0:15:19But you probably knew that, right?
0:15:19 > 0:15:21I hope so.
0:15:21 > 0:15:22THEY LAUGH
0:15:22 > 0:15:24- That's great!- Fantastic job. Well done.
0:15:26 > 0:15:29I'm pretty happy with everything. Everything went really well.
0:15:29 > 0:15:31Just a minor fault with the seasoning,
0:15:31 > 0:15:34but I'll put that right next time, so, yeah, it all went well.
0:15:38 > 0:15:42David has cooked an aubergine roll filled with mince and mushrooms,
0:15:42 > 0:15:46and served with an almond dressing and toasted brioche.
0:15:46 > 0:15:48Wow. Erm...
0:15:52 > 0:15:54I've never seen anything like that.
0:16:02 > 0:16:05I think the flavours are great.
0:16:05 > 0:16:07But the execution is wrong.
0:16:07 > 0:16:11You know, this brioche, you could have done nice, small pieces of it,
0:16:11 > 0:16:13nice wedges of it.
0:16:13 > 0:16:17It tastes good, but your presentation? You need to work on it.
0:16:19 > 0:16:21I'm really sorry, I don't like it.
0:16:21 > 0:16:24I get like a sweetened vinegar taste,
0:16:24 > 0:16:28and that's mixing with oil, and it's all being soaked up by
0:16:28 > 0:16:31the sweetened brioche, and I really can't get on with it at all.
0:16:34 > 0:16:36I wish I hadn't put the brioche on at the end.
0:16:36 > 0:16:40I wish I had maybe taken my time a little bit more and worked on the presentation.
0:16:40 > 0:16:43Hopefully I'll be able to do better next time.
0:16:43 > 0:16:44Or I will do better next time.
0:16:53 > 0:16:56Keri has served a pan roasted brioche pudding
0:16:56 > 0:16:58with butter sauteed pears,
0:16:58 > 0:17:02candied roasted almonds and a sauteed almond creme anglaise.
0:17:15 > 0:17:17Keri, that's a lovely dessert.
0:17:17 > 0:17:23I love in the end of that, the salted almonds that come through in your sauce.
0:17:23 > 0:17:28Your lovely brioche, doesn't do it any credit to have it in such small pieces.
0:17:28 > 0:17:30It doesn't look as lovely as it should.
0:17:30 > 0:17:34That's the only criticism, because you can cook, this tastes wonderful,
0:17:34 > 0:17:37- I'd love for Michel to try that. - Thank you.
0:17:39 > 0:17:44I got creaminess and toasty nut flavour and a little bit of salt.
0:17:44 > 0:17:45Then I went into the sweet bread,
0:17:45 > 0:17:49and then I got the juice of all that pear. I thought, that is delightful.
0:17:49 > 0:17:53I tell you, for a first up invention test, mate, you are...
0:17:53 > 0:17:55You are good.
0:17:57 > 0:18:00I feel ecstatic. It went really, really well.
0:18:00 > 0:18:03I couldn't have asked for better comments.
0:18:03 > 0:18:07And Monica was absolutely over the moon. She loved the dish.
0:18:07 > 0:18:11And it was just amazing. I feel really, really great.
0:18:11 > 0:18:13SHE SIGHS
0:18:20 > 0:18:25Amir has served cottage pie with an aubergine, mushroom and pear salad,
0:18:25 > 0:18:26and a red wine reduction.
0:18:39 > 0:18:40Your salad is original.
0:18:40 > 0:18:43I've never eaten aubergine, pear, nuts and wild mushroom before.
0:18:43 > 0:18:45It actually does work.
0:18:45 > 0:18:49I mean, it's juicy, there's some sweetness there, of course. There's good seasoning.
0:18:49 > 0:18:53But I don't actually see these two things as matching to make one complete dish.
0:18:55 > 0:18:57The cottage pie is very well seasoned.
0:18:57 > 0:19:00The mash - wonderfully seasoned.
0:19:00 > 0:19:05I like your aubergine salad. I think they do go well together.
0:19:05 > 0:19:08But it's not quite there. The dish is not quite there.
0:19:08 > 0:19:11I think you could have done a bit more to lift this up.
0:19:15 > 0:19:17Today I think went well.
0:19:17 > 0:19:21I've got to come back a lot stronger and just wow them.
0:19:21 > 0:19:23It is a competition at the end of the day,
0:19:23 > 0:19:25so you're watching out for the rest of the sharks.
0:19:35 > 0:19:39Paul has cooked a pear tarte tatin with rosemary and lemon,
0:19:39 > 0:19:44creme anglaise and caramelised nuts. Topped with spun sugar.
0:19:44 > 0:19:48I like your presentation. The colours that you've got with the sauces,
0:19:48 > 0:19:50love the sugar work on the top.
0:19:59 > 0:20:03Paul, the pears are cooked wonderfully, very soft, very moist.
0:20:03 > 0:20:04It's all very sweet.
0:20:04 > 0:20:08However, for a true tarte tatin, I miss that caramel.
0:20:11 > 0:20:13Lovely juicy pear, light pastry,
0:20:13 > 0:20:16the sugar on the top makes it taste like a proper tarte tatin.
0:20:16 > 0:20:21I also love the nuts that actually give a little toasty bitterness as well.
0:20:21 > 0:20:23- Really good, Paul.- Thanks a lot. - Very clever.
0:20:28 > 0:20:31Big confidence boost, should set you up for the next task.
0:20:31 > 0:20:34I think the hardest part is just keeping it up now, and keep improving.
0:20:41 > 0:20:46Stuart has made a dessert of red wine, poached pear with pain perdu,
0:20:46 > 0:20:49which is brioche dipped in a custard mix and fried.
0:20:49 > 0:20:53He's served it with a salted almond nougatine,
0:20:53 > 0:20:55confit lemon, and pear salsa.
0:21:04 > 0:21:07I think it's beautiful. I think it's really lovely.
0:21:07 > 0:21:11I love, love, love the honeyed juice of a pear.
0:21:11 > 0:21:13I find it sweet and cleansing at the same time,
0:21:13 > 0:21:18which is a perfect match for the sweet stickiness that's going on.
0:21:18 > 0:21:21But I also love that confit lemon.
0:21:21 > 0:21:26That hint of bitterness matching the sweetness I think is very, very good indeed.
0:21:27 > 0:21:31Pain perdu, lovely and crispy from where you've pan-fried it.
0:21:31 > 0:21:35I love the salad of the pears. I think you've done a great job.
0:21:37 > 0:21:41I'm really pleased. Really good feedback. Well chuffed.
0:21:49 > 0:21:51Craig's dish is beef three ways -
0:21:51 > 0:21:54a meatball, a croquette and a dumpling,
0:21:54 > 0:21:58with garlic foam, a vinaigrette and pear puree.
0:22:02 > 0:22:03Mmm!
0:22:08 > 0:22:11I love that dumpling cooked with red wine, obviously.
0:22:11 > 0:22:13Really tasty, really flavoursome, really good texture.
0:22:13 > 0:22:17I like the flavour of the croquettes, they are really well seasoned,
0:22:17 > 0:22:21but they are a little dry because they are big. It needs more sauce.
0:22:21 > 0:22:25I think you have a really good touch and a really good inventive mind.
0:22:25 > 0:22:29Cos to take mince and do this with it, I think is very, very clever.
0:22:29 > 0:22:32That's a lovely surprise, to be honest.
0:22:32 > 0:22:34I prefer the dumpling and the croquette to the meatball.
0:22:34 > 0:22:37It's crunchy. The meatball, for me, is not special,
0:22:37 > 0:22:40but these two are a pleasant surprise.
0:22:42 > 0:22:43Clever, Craig. Well done.
0:22:45 > 0:22:49If anything I'd do differently, I'd lose the meatballs
0:22:49 > 0:22:51and just stick you what you're good at, I suppose.
0:22:51 > 0:22:54And that's not making meatballs, by the sound of it.
0:23:00 > 0:23:04Christian's dish is ravioli of beef and aubergine,
0:23:04 > 0:23:06with a wild mushroom and garlic sauce.
0:23:21 > 0:23:25The pasta, the ravioli, it's very well-made.
0:23:25 > 0:23:28It's lovely and thin, it's cooked properly.
0:23:30 > 0:23:33The filling inside is very dry, with the mince,
0:23:33 > 0:23:35but you have a creamy sauce which helps.
0:23:35 > 0:23:41And unfortunately you've used mushrooms and not washed them, so I have grit in my teeth.
0:23:43 > 0:23:47You need to step it up and show me that you can do better.
0:23:47 > 0:23:51I think it's a really good concept. And you've made the pasta really, really well.
0:23:51 > 0:23:55However, my one has leaked. There are mistakes there, Christian.
0:23:55 > 0:23:58But there is obviously talent. You obviously know how to do stuff.
0:23:58 > 0:24:00I just think you've got to focus on the detail.
0:24:03 > 0:24:06A little bit disappointed, you know.
0:24:06 > 0:24:09It is what it is. Decision is made.
0:24:09 > 0:24:13I know I'm better than this, so let's step it up for the next round.
0:24:20 > 0:24:24Sam toasted his brioche and topped it with wild mushroom fricassee,
0:24:24 > 0:24:29poached egg, aubergine puree and a red wine sauce.
0:24:31 > 0:24:34It's a little bit sloppy and sloshy.
0:24:43 > 0:24:46I like the wild mushrooms, I'm picking up the aubergine.
0:24:46 > 0:24:52My issue here is one of texture. It's really all very slushy.
0:24:54 > 0:24:57I agree with Gregg - how that looks is how it feels in your mouth,
0:24:57 > 0:24:59and I don't like how that feels.
0:24:59 > 0:25:01The mushrooms have still got a bit of grit in them, the onion is
0:25:01 > 0:25:06still a bit raw it's got a bite to it, I don't like that, and...
0:25:06 > 0:25:10I don't think Michel would like that very much at all.
0:25:10 > 0:25:14- You got a bit of work to do, Sam, haven't you?- Yeah, definitely.
0:25:14 > 0:25:16I haven't shown off my best today, I don't think.
0:25:20 > 0:25:23Very disappointed today. I was reasonably confident in what I did.
0:25:23 > 0:25:25But neither of them seem to like it at all.
0:25:25 > 0:25:29So I'll just to make sure I come back and do a lot better next time.
0:25:29 > 0:25:31So I think I'm probably in last place at the moment.
0:25:38 > 0:25:42Finally, Oli's dish is almond and brioche pain perdu with
0:25:42 > 0:25:45dressed pear, pear puree,
0:25:45 > 0:25:50caramelised rosemary, an almond praline tuile, and red wine syrup.
0:26:01 > 0:26:03Mmm!
0:26:07 > 0:26:11I don't just want to eat that, Oli, I want to bath in it.
0:26:11 > 0:26:15That is lovely. That is fantastic.
0:26:15 > 0:26:18It is so mellow and so yummy, it's quite rich,
0:26:18 > 0:26:20it's deep it's not too sweet,
0:26:20 > 0:26:25and there are little candied bits of rosemary that are just...
0:26:25 > 0:26:28You get a bit of sugar and then you get a rosemary hint.
0:26:28 > 0:26:30I mean, this is really clever cooking.
0:26:30 > 0:26:32It's a great plate, Oli.
0:26:32 > 0:26:37Your flavours are well balanced, your pain perdu is ever so moist,
0:26:37 > 0:26:39ever so soft, but full of flavour,
0:26:39 > 0:26:42and I love the crunch coming through with the almonds.
0:26:44 > 0:26:46Really happy with the feedback they gave me.
0:26:46 > 0:26:48Next time I want a little bit more perfection, really,
0:26:48 > 0:26:50with all the stuff I put on the plate.
0:26:57 > 0:27:00No matter how well or badly you think you've done,
0:27:00 > 0:27:03there is another round coming up. But I've got to say,
0:27:03 > 0:27:07I thought there was some amazing cooking going on in here today.
0:27:07 > 0:27:08Well done.
0:27:23 > 0:27:26For those of you who didn't do so well today, you need to step it up.
0:27:28 > 0:27:33Pick yourselves up, there's another round to prove yourselves. Good luck.
0:27:34 > 0:27:37I look forward to seeing you again. Off you go.
0:27:46 > 0:27:49Now the ten chefs will be split in two.
0:27:52 > 0:27:57Tomorrow night, the first group return to face their final test...
0:27:57 > 0:27:59Crepe souffle. Off you go.
0:28:03 > 0:28:05Can we start again?
0:28:07 > 0:28:09I expected better from you.
0:28:11 > 0:28:13You need to face your fears.
0:28:14 > 0:28:18..before Monica decides who will go through to cook for Michel Roux Jr.
0:28:23 > 0:28:26MICHEL: I would say it's a faultless dish.
0:28:34 > 0:28:37Subtitles by Red Bee Media Ltd