0:00:05 > 0:00:08Only an elite group of chefs hold two Michelin Stars.
0:00:10 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:14One lamb, two fish!
0:00:14 > 0:00:15ALL: 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.
0:00:23 > 0:00:27A professional with a talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:40 > 0:00:46Ten professional chefs have been put through their paces by Monica.
0:00:46 > 0:00:49Today, five of them have one last chance
0:00:49 > 0:00:52to perform to her demanding standards.
0:00:56 > 0:00:59Because only the strongest can go through
0:00:59 > 0:01:01to cook for Michel Roux Jr...
0:01:03 > 0:01:06..one of them will be going home.
0:01:09 > 0:01:12Absolutely determined to cook for Michel.
0:01:12 > 0:01:15I'm motivated and focussed
0:01:15 > 0:01:18and hungry. So, yeah, I've got the ingredients to do it.
0:01:19 > 0:01:23I'm feeling quite nervous, you know.
0:01:23 > 0:01:25In the last one. I set my bar quite high,
0:01:25 > 0:01:28so I need to keep it at that level.
0:01:30 > 0:01:33I believe I've got the skills to become MasterChef champion.
0:01:33 > 0:01:36I can't see any reason why I wouldn't be able to,
0:01:36 > 0:01:38but let's just take one step at a time.
0:01:45 > 0:01:48Possibly the toughest test on MasterChef, the skills test.
0:01:48 > 0:01:50What are you going to get them to do?
0:01:50 > 0:01:53Today I'd like them to butterfly and cook the sardine,
0:01:53 > 0:01:57serve it with a pommes dauphine and anything else on the table.
0:01:57 > 0:02:00- What's pommes dauphine? - pommes dauphine is a potato dish
0:02:00 > 0:02:03made from a choux pastry and then deep-fried.
0:02:03 > 0:02:06I'm scared for them in the first round
0:02:06 > 0:02:09because some of them won't know what a pommes dauphine is.
0:02:09 > 0:02:11The first thing you're going to do is make the choux pastry.
0:02:11 > 0:02:13Here I have equal quantities
0:02:13 > 0:02:15of milk and water.
0:02:15 > 0:02:17I'm going to add the butter as well,
0:02:17 > 0:02:19bring it up to the boil
0:02:19 > 0:02:22and then you're going to vigorously stir in that flour,
0:02:22 > 0:02:25cook it through for two or three minutes.
0:02:25 > 0:02:27You need to take the mix off the heat
0:02:27 > 0:02:30before adding the eggs. Otherwise those eggs will scramble.
0:02:34 > 0:02:37Next thing you want to do is add our potato to the choux pastry.
0:02:39 > 0:02:44And remember to season. I cannot emphasise enough, season as you work.
0:02:47 > 0:02:50You know when they're done when they're a lovely golden colour.
0:02:53 > 0:02:56Here I have a plastic bag,
0:02:56 > 0:02:59just to stop the scales flying all over your lovely shirt, Gregg.
0:03:01 > 0:03:03While it's in the bag I'm going to scrape the guts out.
0:03:03 > 0:03:05So, to butterfly,
0:03:05 > 0:03:08you're just going to turn the fish over,
0:03:08 > 0:03:12gently press along the back of the sardine
0:03:12 > 0:03:15as the bone then pops out.
0:03:23 > 0:03:26Lovely and golden.
0:03:26 > 0:03:29- And off the heat.- That fish cooked in the blink of an eye.
0:03:29 > 0:03:30That's really easy to overcook.
0:03:30 > 0:03:32It's literally on and off.
0:03:32 > 0:03:35I'm going to prepare a garnish to go with my sardine.
0:03:35 > 0:03:38I only want a little bit of lemon in my garnish
0:03:38 > 0:03:41because sardines are very delicate.
0:03:41 > 0:03:44A touch of oil, salt and pepper.
0:03:57 > 0:03:59There you have it, Gregg -
0:03:59 > 0:04:01pommes dauphine and a cooked sardine.
0:04:03 > 0:04:07If we can get anything resembling that, I'll be really happy.
0:04:09 > 0:04:12We've seen you do it, now let's get the first chef in.
0:04:14 > 0:04:17First up is Anna, a 25-year-old part-time pastry chef
0:04:17 > 0:04:19from Lancashire.
0:04:21 > 0:04:24In her first challenge she stood out
0:04:24 > 0:04:26with her lemon and vanilla sable biscuits with apple puree.
0:04:27 > 0:04:31What I have to do today is prove I'm more than just a pastry chef.
0:04:31 > 0:04:36You're not a one-trick pony. You've got many skills under your belt
0:04:36 > 0:04:39and I think I've got what it takes to handle the pressure.
0:04:40 > 0:04:45This is a skills test. What we want you to do is butterfly that sardine
0:04:45 > 0:04:47with a potato dauphine.
0:04:47 > 0:04:50Do you know what a pommes dauphine is?
0:04:50 > 0:04:51No!
0:04:51 > 0:04:54pommes dauphine is a potato dish
0:04:54 > 0:04:57- made from choux pastry.- Oh! OK.
0:04:57 > 0:04:59You've got 15 minutes, Anna. Good luck!
0:05:16 > 0:05:18You've had five minutes, Anna.
0:05:33 > 0:05:36Three minutes you've got.
0:05:49 > 0:05:52You've got 90 seconds, all right? Get the rest of it on the plate.
0:06:00 > 0:06:03- All done?- All done.
0:06:11 > 0:06:14Anna, the pommes dauphine, you've never made one before,
0:06:14 > 0:06:17but the seasoning as you went, all done very well.
0:06:22 > 0:06:25The fish was nicely seasoned.
0:06:25 > 0:06:29The pommes dauphine, however, because the choux was not cooked enough,
0:06:29 > 0:06:31it was still quite heavy and stodgy.
0:06:31 > 0:06:33And it is soaking in a lot of the oil.
0:06:34 > 0:06:37You've got loads of rocket stalk on the plate and the fish
0:06:37 > 0:06:39has actually cooked the rocket leaves.
0:06:39 > 0:06:42But other than that, I love the dressing
0:06:42 > 0:06:44of tomato, lemon and olive oil.
0:06:44 > 0:06:45Thank you.
0:06:54 > 0:06:56Made some silly mistakes.
0:06:56 > 0:06:58I can't regret too much.
0:06:58 > 0:07:02I've just got to think positive and hope I've done enough.
0:07:02 > 0:07:07Andy is a 20-year-old commis chef from Hampshire.
0:07:09 > 0:07:13His first dish of pan-fried gurnard with sauteed potatoes,
0:07:13 > 0:07:17vanilla and basil cream and apple puree wasn't a hit.
0:07:18 > 0:07:22Facing the next challenge, yes, it is do or die,
0:07:22 > 0:07:25but I am very good at handling pressure.
0:07:25 > 0:07:28And my ideal test, either filleting a fish,
0:07:28 > 0:07:32general fish prep, or just some butchery.
0:07:32 > 0:07:34Hello, Andy.
0:07:34 > 0:07:3615 minutes, off you go.
0:07:36 > 0:07:38Thanks.
0:07:45 > 0:07:49- You wanted it butterflied, yeah? - Yeah.- Good.
0:08:01 > 0:08:03Andy, five minutes gone.
0:08:06 > 0:08:09I've hashed this completely.
0:08:09 > 0:08:12It's burnt. You're not going to put that in there, are you?
0:08:12 > 0:08:15- No. Have we got more butter? - We'll get you some more butter, OK?
0:08:15 > 0:08:19Andy, get it together, yes? Sort yourself out.
0:08:19 > 0:08:21Choux pastry, make us a pommes dauphine, come on.
0:08:39 > 0:08:41Three and a half minutes left.
0:08:47 > 0:08:48Last 60 seconds.
0:08:59 > 0:09:01- Done?- Done.
0:09:06 > 0:09:10Andy, watching you today was painful, it was frustrating.
0:09:10 > 0:09:13Butterfly the fish -
0:09:13 > 0:09:15you went through the back, removed the backbone,
0:09:15 > 0:09:19but then halfway through doing that, you realised where you went wrong
0:09:19 > 0:09:20and literally gave up.
0:09:22 > 0:09:25You've obviously not made a choux pastry in a long time
0:09:25 > 0:09:30because you made a roux and then you added the milk and egg.
0:09:30 > 0:09:31It was more of a dumpling.
0:09:36 > 0:09:38The dressing is nondescript.
0:09:38 > 0:09:40You can get the hint of capers, but if you chopped them up,
0:09:40 > 0:09:43they'd have juiced into the rest of the dressing.
0:09:43 > 0:09:47We would've had a sharp flavour. Whoa! Tough day, Andy.
0:09:47 > 0:09:50- Yeah.- Just so that you are aware, we consider this to be
0:09:50 > 0:09:54the toughest and most nerve-racking bit of the whole competition.
0:09:54 > 0:09:55OK.
0:10:06 > 0:10:08I feel I've let myself down.
0:10:08 > 0:10:10I didn't really do myself justice at all.
0:10:10 > 0:10:13All of my skills went out the window because of nerves.
0:10:13 > 0:10:14If I am honest,
0:10:14 > 0:10:19I'm not confident that I've done enough to get through today.
0:10:21 > 0:10:23Mark, from Northern Ireland,
0:10:23 > 0:10:26left his career as a joiner three years ago to run his own cafe.
0:10:29 > 0:10:32In the first invention test, Mark's caramelised onion,
0:10:32 > 0:10:37chilli and basil tart was considered simple yet delicious.
0:10:37 > 0:10:40This is probably the biggest thing I've ever tried in my life.
0:10:40 > 0:10:42I've got skill, I've got ability, I just have
0:10:42 > 0:10:47to shine through and hopefully the challenges will suit what I do.
0:10:47 > 0:10:52We want you to butterfly and cook the sardine.
0:10:52 > 0:10:55We want you to make pommes dauphine.
0:10:56 > 0:10:58- Do you know what it is? - I don't know.- OK.
0:10:58 > 0:11:01- It is a potato dish made from choux pastry.- Off you go.
0:11:01 > 0:11:03Do you know how to make choux pastry?
0:11:03 > 0:11:05It's been a long time since I've made it, sorry.
0:11:05 > 0:11:07OK, I will give you a clue.
0:11:07 > 0:11:11Liquids first. You add the flour, the egg, cook.
0:11:30 > 0:11:32Halfway, seven and a half minutes left.
0:11:46 > 0:11:48You've got just thee minutes left, we need the fish,
0:11:48 > 0:11:50the potatoes and the garnish.
0:12:08 > 0:12:0990 seconds, Mark.
0:12:12 > 0:12:16We need the stuff on the plate now. You've got 30 seconds.
0:12:32 > 0:12:37Mark, you are a self-taught chef and your inexperience shows today.
0:12:39 > 0:12:43The fish, you were trying to cut out the spine of the fish,
0:12:43 > 0:12:46so you were losing a lot of the flesh, as well.
0:12:46 > 0:12:50Choux pastry is probably basic repertoire of a chef.
0:12:54 > 0:12:58Your fish is really nicely cooked,
0:12:58 > 0:13:00but there is hardly any flavour on that plate.
0:13:00 > 0:13:04There is no dressing over the whole thing, there is no seasoning.
0:13:04 > 0:13:06Mark, thank you. Off you go.
0:13:21 > 0:13:26I'm extremely disappointed about it. It was all awful.
0:13:26 > 0:13:28I don't know if I've done enough or not to get through
0:13:28 > 0:13:31to the next round. I hope they can see there is potential there.
0:13:31 > 0:13:34And, you know, under the right circumstances,
0:13:34 > 0:13:36it can be so different.
0:13:37 > 0:13:4140-year-old head chef Karl works in a pub in Fulham.
0:13:42 > 0:13:44In the previous round,
0:13:44 > 0:13:47his roasted gurnard and parmentier potatoes
0:13:47 > 0:13:48impressed the judges,
0:13:48 > 0:13:53but combining it with cold squid and apple salad...didn't.
0:13:54 > 0:13:57Skills-wise, overall I am very good with everything in the kitchen.
0:13:57 > 0:14:00And I'm feeling really excited about cooking today.
0:14:00 > 0:14:03I'm looking forward to the challenge.
0:14:03 > 0:14:0415 minutes, off you go, Chef.
0:14:24 > 0:14:30You are halfway. Seven and a half minutes left.
0:14:52 > 0:14:54You've got three minutes, Chef.
0:15:11 > 0:15:15Karl, you made a wonderful job of butterflying that fish.
0:15:15 > 0:15:18You made the choux pastry without a problem and I love
0:15:18 > 0:15:20the fact that you were tasting as you work,
0:15:20 > 0:15:22as it should be.
0:15:24 > 0:15:29Your potato dauphine is really light, full of flavour,
0:15:29 > 0:15:30very well seasoned.
0:15:30 > 0:15:34Your fish, matching it. Lovely, sweet tomatoes, capers -
0:15:34 > 0:15:35again, well seasoned.
0:15:35 > 0:15:39Karl, I reckon you might be able to cook a bit, mate.
0:15:39 > 0:15:42Thank you.
0:15:47 > 0:15:51To walk into that room today and be given the task that was given
0:15:51 > 0:15:54and just to pull it off like that, I'm just so happy.
0:15:54 > 0:15:59Last up is 32-year-old head chef Craig...
0:16:01 > 0:16:05..who impressed with a perfectly cooked piece of gurnard,
0:16:05 > 0:16:10but his basil mash and vanilla beurre blanc let the dish down.
0:16:10 > 0:16:12I have never been more determined about anything in my life.
0:16:12 > 0:16:15I'm really up for the challenge and can't see any reason why
0:16:15 > 0:16:16I wouldn't get through.
0:16:16 > 0:16:22Butterfly and cook that sardine along with a potato dauphine.
0:16:24 > 0:16:27- You look a bit confused.- Yes. - What's the issue?
0:16:27 > 0:16:28- Dauphine.- Right.
0:16:28 > 0:16:31Pommes dauphine is made with choux pastry.
0:16:31 > 0:16:36Just 15 minutes, Craig. Starts now.
0:16:55 > 0:16:57- You've had five minutes.- Thank you.
0:17:20 > 0:17:23You've got just over four minutes left now.
0:17:46 > 0:17:49- OK, done?- Done.
0:17:55 > 0:17:58Craig, when you're cooking something like this in the oven,
0:17:58 > 0:18:01make sure it is really hot, you know,
0:18:01 > 0:18:03otherwise a piece of fish like this will just stew slowly.
0:18:03 > 0:18:06Choux pastry.
0:18:06 > 0:18:11Liquid first with the butter, then the flour, then the egg.
0:18:11 > 0:18:16Whereas you have made a roux and then put the potato and the egg.
0:18:16 > 0:18:19- It makes it very heavy and stodgy.- OK.
0:18:29 > 0:18:32The fish is cooked. I like the flavour of the salty capers,
0:18:32 > 0:18:36a bit of lemon juice on there. Although, I prefer it fried.
0:18:36 > 0:18:38- Yeah.- These little dauphine
0:18:38 > 0:18:40are actually seasoned, they're crispy,
0:18:40 > 0:18:42they are just too stodgy.
0:18:42 > 0:18:45- Thank you very much, Craig. Off you go.- Thank you.
0:18:48 > 0:18:51Why did he put the fish in the oven, Monica?
0:18:51 > 0:18:54It's all right to bake it if you put it on the grill.
0:19:02 > 0:19:05I can't imagine they were very impressed,
0:19:05 > 0:19:10but whether or not it was good enough to get through, we'll see.
0:19:10 > 0:19:15This is the hardest and most nerve-racking round, we know this.
0:19:15 > 0:19:19But there was one really good, standout chef here today.
0:19:19 > 0:19:20And that was Karl.
0:19:20 > 0:19:25The one person that actually delivered a near-perfect dish.
0:19:25 > 0:19:29Karl stood out today as the one chef who could perform the skills test
0:19:29 > 0:19:32and taste as he was working.
0:19:32 > 0:19:33He goes through.
0:19:33 > 0:19:36After Karl, the next person who stands out for me is Anna.
0:19:36 > 0:19:39I like Anna's approach. I like her perseverance.
0:19:39 > 0:19:41She had not prepared a sardine before.
0:19:41 > 0:19:43She had not made a pommes dauphine before.
0:19:43 > 0:19:45But she gave it a good go and they were not bad.
0:19:45 > 0:19:47Anna goes through with Karl.
0:19:47 > 0:19:49Craig, even though he was flustered,
0:19:49 > 0:19:51he still managed to butterfly the fish.
0:19:51 > 0:19:53There are possibilities in him.
0:19:53 > 0:19:57I think he deserves to go through, but he really needs to step it up.
0:19:57 > 0:20:01Now, we have got to make a decision between Mark and Andy.
0:20:01 > 0:20:03Both inexperienced chefs, that showed today.
0:20:03 > 0:20:08Mark couldn't remember how to make choux pastry, but he managed it.
0:20:08 > 0:20:10He didn't season his food either.
0:20:10 > 0:20:12- He didn't taste it properly.- No.
0:20:12 > 0:20:15My worry with Mark, if he goes through,
0:20:15 > 0:20:18he is going to really have to work hard to earn his place.
0:20:18 > 0:20:21I'd be devastated if I went home today, so I would.
0:20:21 > 0:20:23I didn't come just to go out in the first round.
0:20:23 > 0:20:26Andy is so nervous.
0:20:26 > 0:20:30Not once did Andy dip his fork into his salad to see how it tasted.
0:20:30 > 0:20:33He set his butter on fire. It was burnt.
0:20:33 > 0:20:36And he really lost the plot. He could not control those nerves.
0:20:36 > 0:20:39If I am honest, I feel that I really underperformed
0:20:39 > 0:20:42and that I have let myself down a lot.
0:20:45 > 0:20:48Both Mark and Andy showed their inexperience today.
0:20:48 > 0:20:53But I think I have made up my mind on who deserves to go through for sure.
0:21:10 > 0:21:14The standards are high and it is only going to get harder.
0:21:14 > 0:21:17The chef leaving us today is...
0:21:20 > 0:21:21..Andy.
0:21:32 > 0:21:34I'm disappointed, as anyone would be.
0:21:34 > 0:21:37But overall, I feel it was just the nerves.
0:21:37 > 0:21:40It is such an intense environment to be in.
0:21:40 > 0:21:45And I know with every inch of my body, I could've done better.
0:21:50 > 0:21:53- Well done.- Well done.
0:21:54 > 0:21:57Well done. Congratulations.
0:21:57 > 0:21:58You are on your way.
0:21:58 > 0:22:02I believe that you have what it takes to go through and cook for Michel.
0:22:02 > 0:22:04Do not let me down.
0:22:04 > 0:22:06Oh.
0:22:07 > 0:22:10There are classics that should be part of every professional
0:22:10 > 0:22:12chef's repertoire.
0:22:12 > 0:22:15And Michel Roux Jr is looking for chefs who aspire
0:22:15 > 0:22:19to execute them to his two-Michelin-Star standard.
0:22:19 > 0:22:24Today's classic is a supreme de volaille Agnes Sorel.
0:22:24 > 0:22:28This recipe was created by the great Escoffier
0:22:28 > 0:22:30and named after Agnes Sorel.
0:22:30 > 0:22:35Agnes Sorel was King Charles VII's mistress,
0:22:35 > 0:22:38but she was also a very keen cook.
0:22:38 > 0:22:42This dish is a gently poached chicken breast
0:22:42 > 0:22:49served with ox tongue, chicken mousse and a beautiful supreme sauce.
0:22:49 > 0:22:54To start, we prepare the chicken supreme and remove the skin and wing.
0:22:54 > 0:22:56I am going to poach it in a chicken stock
0:22:56 > 0:22:59because that is going to add flavour.
0:22:59 > 0:23:04Poaching is such a wonderful way of cooking, but it is a skill.
0:23:04 > 0:23:07Gentle cooking, that is the secret to poaching.
0:23:10 > 0:23:13Next, we make the chicken mousse.
0:23:13 > 0:23:17This is probably the most important part of a chicken mousse.
0:23:17 > 0:23:21No bits of bone or sinew will be allowed.
0:23:28 > 0:23:34Now, you want to beat this well to get a nice, light mousse.
0:23:35 > 0:23:37Now, I'm going to prepare the mushrooms.
0:23:37 > 0:23:41I want them to cook in a little bit of lemon juice, lots of butter
0:23:41 > 0:23:44and their own juices.
0:23:46 > 0:23:49The mushrooms have got just an ever so slight colour.
0:23:53 > 0:23:56And now we fill this with the mushrooms.
0:23:57 > 0:24:02This really is a game of patience and dexterity.
0:24:12 > 0:24:14And into the oven this goes.
0:24:17 > 0:24:19Just by touch, I can tell that
0:24:19 > 0:24:21this chicken supreme is cooked to perfection,
0:24:21 > 0:24:24and it's staying at that temperature and it will stay moist and cooked
0:24:24 > 0:24:26for as long as I want it to.
0:24:31 > 0:24:34The sauce for this dish is a classic supreme sauce,
0:24:34 > 0:24:37which is a white wine, shallot and chicken based sauce.
0:24:37 > 0:24:39It should be creamy, rich, indulgent,
0:24:39 > 0:24:41but not heavy.
0:24:44 > 0:24:48So, the sauce has boiled for maybe two or three minutes,
0:24:48 > 0:24:50no more than that.
0:24:54 > 0:24:57Perfect. Here we have some chicken jus that I want to reduce down,
0:24:57 > 0:25:01boil down to a sticky glaze.
0:25:02 > 0:25:04All that is left now is to plate up.
0:25:21 > 0:25:27This is the chicken glaze, which I am going to use to glaze the ox tongue.
0:25:31 > 0:25:34So, there you have it - supreme de volaille Agnes Sorel.
0:25:34 > 0:25:38A chicken supreme cooked Escoffier style.
0:25:50 > 0:25:53This is the biggest opportunity in my chefing career to date,
0:25:53 > 0:25:56so to mess it up would be devastating.
0:25:56 > 0:25:59There is a lot of pressure cooking for Michel.
0:25:59 > 0:26:02I'm just going to put as much into it as I possibly can
0:26:02 > 0:26:05and then just really prove to everyone and myself that,
0:26:05 > 0:26:06you know, I deserve a place here.
0:26:06 > 0:26:09I've got enough passion and drive
0:26:09 > 0:26:12to deliver what this competition expects.
0:26:12 > 0:26:14It is meeting the man who is
0:26:14 > 0:26:17recognised around the world as one of the greats.
0:26:17 > 0:26:20It's intimidating. But I'm looking forward to it, I can't wait.
0:26:47 > 0:26:52For this test, I wanted you to cook supreme de volaille Agnes Sorel.
0:26:53 > 0:26:56That recipe is straight out of Escoffier's classic book.
0:26:58 > 0:27:00If you have aspirations to be a great chef,
0:27:00 > 0:27:02you have to understand the classics,
0:27:02 > 0:27:05and that is what today's test is all about.
0:27:07 > 0:27:09An hour and five minutes, off you go.
0:27:41 > 0:27:45I do have a bit of a lack of experience, but I hope Michel sees
0:27:45 > 0:27:49in this dish that I've got some skill - I can put flavours together
0:27:49 > 0:27:53and I understand ingredients.
0:27:54 > 0:27:57Hello, Mark. Do you understand this recipe?
0:27:57 > 0:27:59Um, yeah, I think I do.
0:27:59 > 0:28:01You think you do. You sound a bit nervous.
0:28:01 > 0:28:02I am very nervous.
0:28:02 > 0:28:05Surely, as a chef, you are used to a bit of nerves and competition.
0:28:05 > 0:28:07Yeah, but never under this pressure,
0:28:07 > 0:28:09in my own kitchen, comfort zone.
0:28:09 > 0:28:11Yeah, this is out of the comfort zone, isn't it?
0:28:11 > 0:28:14- Yeah, definitely.- That's good. Good, channel that.
0:28:14 > 0:28:17- Yeah. - What was your training?- Self-taught.
0:28:18 > 0:28:22- And cooking at a high level now? - Not as high as your level,
0:28:22 > 0:28:23but hopefully one day.
0:28:23 > 0:28:27- Have you made a chicken mousse before?- Never. Never before.
0:28:27 > 0:28:30- So, there is a first time for everything.- There is indeed.
0:28:30 > 0:28:33- Enjoy your time, Mark.- I will. - And give it your best shot.
0:28:33 > 0:28:35- OK, thank you.- Well done.- Thanks.
0:28:39 > 0:28:43For me, it doesn't matter if you are self-taught. If you've got
0:28:43 > 0:28:44what it takes, you can get there.
0:28:44 > 0:28:48And Mark has got that look in his eye.
0:28:56 > 0:29:00I do have classical training. I did my training in France.
0:29:00 > 0:29:03And I really hope that my classic skills
0:29:03 > 0:29:06are enough to impress Michel.
0:29:10 > 0:29:12- Hello, Karl.- Hello, Chef.
0:29:12 > 0:29:14So, tell me a little bit about your background, Karl.
0:29:14 > 0:29:18I did my apprenticeship in France, in 1988, so quite a few years back.
0:29:18 > 0:29:20From there, I got my CAP.
0:29:20 > 0:29:23A CAP is a Certificat d'Aptitude Professionnelle.
0:29:23 > 0:29:27Which is the equivalent of your NVQ 1 and 2, which I've got, as well.
0:29:27 > 0:29:30You've got as well. Well done, Chef.
0:29:30 > 0:29:34Thank you. Well done, Chef. Why are you here in this competition?
0:29:34 > 0:29:36I love cooking. And it is a learning curve.
0:29:36 > 0:29:38And it is to take my food to a different level.
0:29:40 > 0:29:42Karl was brought up in France,
0:29:42 > 0:29:45so he must have been immersed in that great food culture.
0:29:45 > 0:29:47But I know Karl has made
0:29:47 > 0:29:50a couple of mistakes already. That chicken mousse, for example,
0:29:50 > 0:29:52should have been passed through a sieve.
0:29:54 > 0:29:56You've had just over 30 minutes.
0:30:03 > 0:30:07I aspire to cook at the highest level possible.
0:30:07 > 0:30:11I've got the skills, I've proven today that I can handle my nerves
0:30:11 > 0:30:14and I can really control myself under the pressure.
0:30:14 > 0:30:17So, I think that will really help draw me through.
0:30:19 > 0:30:24- Hi, Anna.- Hello.- Have you ever cooked this style of food before?
0:30:24 > 0:30:28I have cooked similar at home, but not in my place of work.
0:30:28 > 0:30:30It's a bit scary.
0:30:30 > 0:30:32And where do you work at the moment?
0:30:32 > 0:30:33I currently work at an Italian restaurant.
0:30:33 > 0:30:36So, you have had no classical background?
0:30:36 > 0:30:38I have had classical background with pastry but not so much
0:30:38 > 0:30:40in the larder section.
0:30:40 > 0:30:42- But today is not pastry, today's chicken.- Yes.
0:30:42 > 0:30:43If you are a pastry chef,
0:30:43 > 0:30:46I am guessing your presentation must be really good.
0:30:46 > 0:30:50I always try to make things look quite artistic. Um...
0:30:50 > 0:30:52So, hopefully, I will be able to show a bit of my flair
0:30:52 > 0:30:54in the presentation today.
0:30:54 > 0:30:55- Well done, Anna. Keep at it.- Thank you.
0:30:59 > 0:31:01Anna is a trained pastry chef, like myself.
0:31:01 > 0:31:05I don't see any problem from going on to become a very good chef.
0:31:05 > 0:31:08But the reason why I set this recipe is
0:31:08 > 0:31:11that it is a certain skill to poach a chicken supreme.
0:31:11 > 0:31:14Anna has gone and roasted it.
0:31:14 > 0:31:16Which is totally, totally different.
0:31:27 > 0:31:32I am confident that I can cook to the standards that Michel
0:31:32 > 0:31:34is looking for. I've done it before.
0:31:34 > 0:31:38And I've got the passion to want to be as good as Michel.
0:31:38 > 0:31:40Every day, that is where I aspire to be.
0:31:42 > 0:31:45- All right, Craig, how are you feeling?- A little bit nervous.
0:31:45 > 0:31:46I just want to make sure I get this right.
0:31:46 > 0:31:48Are you trained in the classics?
0:31:48 > 0:31:51I've trained in classics, but I've never seen this dish.
0:31:51 > 0:31:52Unfortunately.
0:31:52 > 0:31:54You've made a chicken mousse before,
0:31:54 > 0:31:58- you have poached supremes before, I'm sure.- Yes, of course I have.
0:31:58 > 0:32:02Time and time again. But never with yourself watching me.
0:32:02 > 0:32:06- Which is a big challenge. - How did you start in cooking?
0:32:06 > 0:32:10Pot wash. Just a good opportunity to watch the chefs work and then,
0:32:10 > 0:32:12eventually, when they were a chef down,
0:32:12 > 0:32:15got hands-on with some of the ingredients.
0:32:15 > 0:32:17And then, you know, the rest is history, really.
0:32:17 > 0:32:21So, you really have worked yourself up from the bottom rung to the top.
0:32:21 > 0:32:24- Yeah.- Well, good luck with Agnes Sorel.- Hopefully,
0:32:24 > 0:32:28- I won't need too much luck, but fingers crossed.- Excellent.
0:32:34 > 0:32:37Process-wise, he is doing really well, it's just his nerves.
0:32:37 > 0:32:40I just hope they don't get the better of him.
0:32:54 > 0:32:58Five minutes, Chefs, five minutes to go.
0:33:19 > 0:33:21That's it, time's up.
0:33:36 > 0:33:41For my classic test, I asked you to cook supreme de volaille Agnes Sorel.
0:33:41 > 0:33:45That is a lightly poached chicken breast with the ox tongue on top
0:33:45 > 0:33:48and glazed with the meat sauce.
0:33:48 > 0:33:49It is served with a chicken mousse.
0:33:49 > 0:33:53The veloute should be light and white.
0:33:53 > 0:33:55This dish is a true French classic.
0:33:55 > 0:33:58It should be beautiful and great to eat.
0:34:09 > 0:34:10Anna, you first.
0:34:18 > 0:34:21Anna, I like your presentation.
0:34:21 > 0:34:25It has got elegance, which I expect from a pastry-trained chef.
0:34:25 > 0:34:28It is not fault-free, though. The sauce should be white.
0:34:28 > 0:34:31You have added meat glaze to it, it has gone brown.
0:34:31 > 0:34:34Why did you decide to roast the chicken supreme?
0:34:34 > 0:34:37I thought the skin was meant to stay on and be crispy
0:34:37 > 0:34:40and the meat was meant to be juicy, so I got that one wrong.
0:34:40 > 0:34:44I understand your reasoning behind it, but the recipe says poached.
0:34:57 > 0:35:00The chicken supreme is nicely cooked, well seasoned.
0:35:00 > 0:35:04Your sauce is well reduced and has a really good depth of flavour to it.
0:35:04 > 0:35:07The chicken mousse could be a bit lighter,
0:35:07 > 0:35:12but it is smooth, not quite enough seasoning.
0:35:12 > 0:35:16It is a really good attempt at this classic dish.
0:35:17 > 0:35:20I think I have shown Michel enough skill from that dish.
0:35:20 > 0:35:23So, hopefully, that is going to give me something going
0:35:23 > 0:35:25into the next round.
0:35:25 > 0:35:28Karl, now for you.
0:35:33 > 0:35:37Karl, I like your presentation, it looks neat.
0:35:37 > 0:35:39But the slices of tongue are too thick for me.
0:35:39 > 0:35:42That is lacking in elegance.
0:35:49 > 0:35:51Everything on this plate, Karl, is beautifully seasoned.
0:35:51 > 0:35:54The chicken is good. Your sauce is great, as well.
0:35:54 > 0:35:58The sauce is the right consistency, the wine has been cooked through
0:35:58 > 0:36:02so you can taste it, but it is not overpowering.
0:36:02 > 0:36:05Unfortunately, the mousse has got sinews and skin.
0:36:05 > 0:36:09It is not as light and as smooth as it should be.
0:36:09 > 0:36:13- I don't think you passed that through a sieve.- I didn't.- Why not?
0:36:13 > 0:36:14Forgot, Chef.
0:36:14 > 0:36:18- Forgot?- Yeah.- That's not right, is it?- No, Chef.
0:36:18 > 0:36:20That's basic skills, basic knowledge.
0:36:23 > 0:36:25To be a great chef, you don't cut corners.
0:36:25 > 0:36:27That for me, is cutting corners.
0:36:27 > 0:36:32Such a shame because this whole dish looks good, tastes great.
0:36:32 > 0:36:35Spoiled by one little mistake.
0:36:35 > 0:36:37Or...
0:36:37 > 0:36:40dare I say laziness?
0:36:41 > 0:36:43On the whole, I am just kicking myself.
0:36:43 > 0:36:47It could have been a fantastic dish had I passed that chicken mousse.
0:36:49 > 0:36:51Now for you, Craig.
0:36:56 > 0:36:59Craig, I like your presentation. It is neat, tidy.
0:36:59 > 0:37:01It has a certain elegance to it.
0:37:01 > 0:37:04However, the lining of your chicken mousse could be a lot better.
0:37:04 > 0:37:07It looks as if you have just hacked the mushrooms and thrown them
0:37:07 > 0:37:08into the mould there.
0:37:16 > 0:37:19The chicken supreme is cooked beautifully.
0:37:19 > 0:37:22It really is very, very moist and very flavoursome.
0:37:22 > 0:37:26But poaching chicken, normally, you would take the skin off.
0:37:26 > 0:37:29Chicken mousse, it's actually really light and delicate
0:37:29 > 0:37:30and really well seasoned.
0:37:30 > 0:37:33The sauce has been reduced properly, has the right consistency,
0:37:33 > 0:37:35but you haven't cooked the wine enough,
0:37:35 > 0:37:37so it has got that overpowering wine flavour.
0:37:37 > 0:37:41I think this is a very good attempt at the classic dish.
0:37:41 > 0:37:42There are issues, though.
0:37:44 > 0:37:46The errors I made,
0:37:46 > 0:37:47I know where I went wrong and I know how
0:37:47 > 0:37:50I could correct those in the future.
0:37:50 > 0:37:53For this next challenge, what I need to do is get my dish 100% perfect.
0:37:53 > 0:37:55Now for you, Mark.
0:38:05 > 0:38:07I am not that keen on your presentation.
0:38:07 > 0:38:09I think it looks a little bit messy.
0:38:09 > 0:38:13It is all sort of mingling as one, the sauces. It looks heavy-handed.
0:38:23 > 0:38:27The chicken supreme is nice and moist, exactly how it should be.
0:38:27 > 0:38:30The chicken mousse is very light,
0:38:30 > 0:38:32it has been passed through a sieve, which is good.
0:38:32 > 0:38:34Lacking in seasoning.
0:38:34 > 0:38:37The sauce, the wine hasn't been cooked through so it has got
0:38:37 > 0:38:40that high acidity, which is not right.
0:38:40 > 0:38:42Highs and lows on your plate, Mark.
0:38:42 > 0:38:47But to be a great chef, the whole plate has to be perfect.
0:38:47 > 0:38:49I probably could have done better today,
0:38:49 > 0:38:52it's just a bit of nerves still. Now I just need to keep calm,
0:38:52 > 0:38:56keep my head down and just really think about it.
0:39:05 > 0:39:08You've cooked my classic,
0:39:08 > 0:39:11now is the time for you to cook your own.
0:39:12 > 0:39:15But it is not just about impressing me, the chef,
0:39:15 > 0:39:19you are now going to have to impress the diner.
0:39:20 > 0:39:24You have got one hour. Off you go.
0:39:52 > 0:39:55Probably first done this dish maybe two years ago.
0:39:55 > 0:39:57It is the style of food I love to cook.
0:39:57 > 0:40:01It's not small plates, it is bold, big flavours.
0:40:09 > 0:40:12Mark, classic dish from you. Your own food. What's it going to be?
0:40:12 > 0:40:17I'm doing a French trimmed rack of lamb with a shallot puree,
0:40:17 > 0:40:21roasted tomato and rosemary jus, buttered spinach, carrots and champ.
0:40:21 > 0:40:25What did your wife say when you said you were giving up being a carpenter
0:40:25 > 0:40:28- and were going to start cooking? - Um, "Here we go again."
0:40:28 > 0:40:31I'm very impulsive. I set my mind on something, I just go for it.
0:40:31 > 0:40:35There's no, sort of, thinking about it. It's just head first.
0:40:35 > 0:40:38Did she say the same thing when you told her you were coming on MasterChef?
0:40:38 > 0:40:41I hadn't told her for weeks, so I hadn't.
0:40:41 > 0:40:44So when I finally told her, it was, "What have you done now?"
0:40:44 > 0:40:48In the last round, there were issues with your seasoning and presentation.
0:40:48 > 0:40:50- Yeah.- Are you going to nail that? - Yes.
0:40:50 > 0:40:54- I have to. It's the last chance. - Yeah.
0:40:54 > 0:40:58If you want to give me some beautifully cooked pink lamb,
0:40:58 > 0:41:01you want to give me nice champ, absolutely, I'm into it, mate.
0:41:01 > 0:41:04Yeah, it's very, very classical.
0:41:04 > 0:41:06But, Mark has had issues with presentation and seasoning.
0:41:06 > 0:41:09He's definitely going to have to up his game.
0:41:10 > 0:41:13Chefs, you've had 15 minutes.
0:41:21 > 0:41:22This dish is very important to me.
0:41:22 > 0:41:26This is absolutely one of the first dishes I was taught,
0:41:26 > 0:41:28so this has to be fault free.
0:41:33 > 0:41:37Karl, tell me what you're going to cook that's going to impress me, please.
0:41:37 > 0:41:40OK, so it's poached zander,
0:41:40 > 0:41:43with a shallot butter sauce and seasonal vegetables.
0:41:43 > 0:41:47Zander is a fish that was probably the first fish that I ever touched as a professional chef.
0:41:47 > 0:41:54They were fished in the Loire just next to where I used to train, and it's a privilege to get it back.
0:41:54 > 0:41:59Zander, I'm sorry to say, Karl, is not one of my favourite fishes. It's an acquired taste.
0:41:59 > 0:42:03Well, I'm going to do my utmost to change your mind, Gregg.
0:42:03 > 0:42:05I just love it. Look at it, it's beautiful.
0:42:05 > 0:42:08It's firm, it's meaty, but combined with the butter sauce which is acid,
0:42:08 > 0:42:12you know, it balances it perfectly.
0:42:12 > 0:42:16Karl, as a chef, this recipe and this fish really excites me.
0:42:16 > 0:42:19I just hope that you'll be able to persuade our diner.
0:42:19 > 0:42:21I'm going to work on it.
0:42:27 > 0:42:30I think Karl's choice of fish is inspired.
0:42:30 > 0:42:34The combination of poached zander, classically cooked and prepared vegetables
0:42:34 > 0:42:37and a beurre blanc should be heavenly.
0:42:37 > 0:42:40It's not a hugely popular fish, and he's got his work cut out
0:42:40 > 0:42:44actually convincing me that that's going to be great.
0:42:53 > 0:42:56This is a dish I've been cooking throughout my chefing career.
0:42:56 > 0:43:01These are all classic flavours that have been used throughout classic dishes for years.
0:43:01 > 0:43:04I just feel really privileged to get the opportunity to cook it myself.
0:43:08 > 0:43:11- Craig, what are you going to cook? - Fillet steak with cep gratin,
0:43:11 > 0:43:13truffle pommes puree and red wine jus.
0:43:13 > 0:43:19Cep mushrooms, potato, truffles. I mean, that's big flavours.
0:43:19 > 0:43:21I'm a big boy, aren't I?
0:43:21 > 0:43:25So hopefully I can rise to the challenge and do them justice.
0:43:25 > 0:43:28What do you think me, as a professional chef, is going to be
0:43:28 > 0:43:30looking out for in your plate of food?
0:43:30 > 0:43:34Well cooked fillet, well seasoned, well rested.
0:43:34 > 0:43:37A nice pommes puree that's nice and smooth,
0:43:37 > 0:43:40right balance of truffle, not overpowering,
0:43:40 > 0:43:43and cooking that red wine out fully.
0:43:43 > 0:43:45Mmm, yes.
0:43:49 > 0:43:53Craig has chosen fillet of beef topped with cep mushrooms
0:43:53 > 0:43:56and a truffle puree with red wine sauce.
0:43:56 > 0:43:57All very strong flavours.
0:43:57 > 0:44:01I'm a little bit worried that all of that is going to overpower that beef.
0:44:01 > 0:44:05Chefs, you've got just 20 minutes left.
0:44:11 > 0:44:13I'm sticking with my roots,
0:44:13 > 0:44:16and I'm going with pastry with a tarte au citron.
0:44:16 > 0:44:21I think Michel's expectations are going to be extremely high, given his patisserie background,
0:44:21 > 0:44:24so hopefully everything goes to plan.
0:44:29 > 0:44:31- Anna.- Hello.
0:44:31 > 0:44:34- Are you making dessert?- Yeah. I'm doing a classic tarte au citron.
0:44:34 > 0:44:38I will order a tarte citron, but it's got to be so well-balanced.
0:44:38 > 0:44:40- It's got to take you to the edge of...- Yeah.
0:44:40 > 0:44:42..and then quickly bring you back again,
0:44:42 > 0:44:45and that's when you know you've got it absolutely right.
0:44:45 > 0:44:47Yeah. I'm going to do it with a lemon syrup,
0:44:47 > 0:44:50so you're going to get a bit of extra zing,
0:44:50 > 0:44:53and I'm going to do a lime cream as well,
0:44:53 > 0:44:55so we're going for a lemon and lime theme,
0:44:55 > 0:44:57and some candied lime zest as well, on top.
0:44:57 > 0:45:01- How long have you been doing this dish?- This particular dish I've practised a few times,
0:45:01 > 0:45:06I've never done it... I've never served it as this full dish.
0:45:06 > 0:45:08I know you can present food beautifully.
0:45:08 > 0:45:12Is it going to be as beautiful as your other course?
0:45:12 > 0:45:17It'll be more beautiful. I've got a few twists to come onto it, so hopefully you'll enjoy it.
0:45:19 > 0:45:22If you're going to do a classic tarte citron, to my mind,
0:45:22 > 0:45:24stick with a classic.
0:45:24 > 0:45:27She's got a syrup going on there,
0:45:27 > 0:45:29she's got a little bit of candied lime peel on there.
0:45:29 > 0:45:31I hope she's not overdoing it.
0:45:32 > 0:45:35Listen, guys, you've only got five minutes left.
0:46:03 > 0:46:04Time's up, stop.
0:46:12 > 0:46:16For his classic, Craig has made fillet steak
0:46:16 > 0:46:18with a Parmesan and cep gratin
0:46:18 > 0:46:20topped with parsley breadcrumbs,
0:46:20 > 0:46:22pommes puree and red wine jus.
0:46:25 > 0:46:27Presentation, Craig - I actually quite like it.
0:46:27 > 0:46:31Red wine sauce on the side here, which I actually like.
0:46:31 > 0:46:34As a customer, we can pour on as much as we want.
0:46:52 > 0:46:56I have got issues. Two spoonfuls of ceps - crunchy.
0:46:57 > 0:47:00There were stones in there, or grit or gravel.
0:47:00 > 0:47:03You didn't clean them properly.
0:47:03 > 0:47:06The beef, for me, as a chef, ever so slightly overcooked.
0:47:06 > 0:47:11But I really can't fault it when it comes to taste. Seasoning? Bang on.
0:47:11 > 0:47:16The sauce is well reduced, no taste of that raw wine.
0:47:16 > 0:47:20You are really a very accomplished chef.
0:47:20 > 0:47:22There are issues, though.
0:47:22 > 0:47:24It does it for me, Chef.
0:47:24 > 0:47:28Very good-looking dish, tastes great, great textures,
0:47:28 > 0:47:30- really like it. Thanks very much. - Thank you.
0:47:30 > 0:47:32Today has been a really good day.
0:47:32 > 0:47:34I'm pleased with how both tests went.
0:47:34 > 0:47:38Obviously dirty cep is, yeah, a schoolboy error,
0:47:38 > 0:47:40but the rest of it was very good, so really pleased.
0:47:42 > 0:47:47Karl has made poached zander with a shallot butter sauce,
0:47:47 > 0:47:50baby potatoes, Vitelotte potato crisps,
0:47:50 > 0:47:52and turned seasonal vegetables.
0:47:54 > 0:48:00It looks beautiful. Love the colours. Personally, it's very inviting.
0:48:01 > 0:48:05If anything was going to tempt me into a plate of zander,
0:48:05 > 0:48:08it would be a plate that looked like that, cos that is elegant.
0:48:21 > 0:48:25If I could guarantee that each time I ordered a zander it tasted like that,
0:48:25 > 0:48:27you'd have a convert on your hands, Karl,
0:48:27 > 0:48:31because that is absolutely delightful.
0:48:31 > 0:48:34Karl, it tastes as good as it looks.
0:48:34 > 0:48:37You've shown off a lot of skills here, as well,
0:48:37 > 0:48:39cooking the fish beautifully.
0:48:39 > 0:48:43I saw you were using a thermometer to make sure that you got it bang on.
0:48:43 > 0:48:48For me what brings this plate of food together is your beurre blanc, your butter sauce.
0:48:48 > 0:48:51You've just added a squeeze more lemon juice in there,
0:48:51 > 0:48:53and it's brought this whole dish together.
0:48:54 > 0:48:56To walk out of that kitchen
0:48:56 > 0:48:59and to have heard that feedback that I've had,
0:48:59 > 0:49:01just gives you a massive boost.
0:49:01 > 0:49:04If I'm given the opportunity to cook in the quarterfinals,
0:49:04 > 0:49:09I'm sure there's plenty of other surprises which I can give to Michel and to Gregg.
0:49:11 > 0:49:16Mark has made a French-trimmed rack of lamb, shallot puree,
0:49:16 > 0:49:20roasted carrots, buttered spinach, champ,
0:49:20 > 0:49:22and a tomato and rosemary sauce.
0:49:23 > 0:49:26Mark, I'm not sure about the presentation.
0:49:26 > 0:49:30It looks a little bit too heavy for me. Just not looking refined enough.
0:49:30 > 0:49:33But the butchery skills are very good.
0:49:33 > 0:49:34The bones are superbly clean,
0:49:34 > 0:49:37I mean, you've French-trimmed the rack of lamb beautifully.
0:49:46 > 0:49:50One thing I do really enjoy is your tomato and rosemary sauce.
0:49:50 > 0:49:55I love that sweet tang followed by the intensity of rosemary.
0:49:55 > 0:49:58But, turning the mash into champ was a mistake.
0:49:58 > 0:50:01To get those bits of spring onion just seems odd.
0:50:01 > 0:50:04- I don't like that sauce.- Hmm!
0:50:06 > 0:50:09It's just too strong for my liking.
0:50:09 > 0:50:11Your lamb is ever so slightly overcooked,
0:50:11 > 0:50:14but the fat has been crisped up beautifully and it's delicious.
0:50:15 > 0:50:19The highlight for me is that shallot puree. Absolutely delicious.
0:50:19 > 0:50:23Really sweet, intense, smooth. Very, very good.
0:50:31 > 0:50:34Didn't do the dish justice. Could've done it better. Have done it better before.
0:50:34 > 0:50:38But hopefully they've seen the potential, you know? I can cook.
0:50:38 > 0:50:43Anna has served a tarte au citron with a lime cream and lemon syrup,
0:50:43 > 0:50:46and topped with candied lime zest.
0:50:46 > 0:50:49First off, Anna, I'd like to say it looks really nice.
0:50:49 > 0:50:53It does look appealing, it looks very neat, and we can see a lot of skills on show.
0:50:55 > 0:50:56Oh!
0:50:59 > 0:51:00Mmm!
0:51:13 > 0:51:17That's not right, is it, Anna? The pastry really is not cooked enough.
0:51:18 > 0:51:23It's a shame, because I think the mix, the actual centre, is delicious.
0:51:23 > 0:51:26It's got the right amount of acidity and sweetness.
0:51:26 > 0:51:31What does work well is the little strips of candied lime peel.
0:51:31 > 0:51:35I like the taste, but the execution is wrong.
0:51:37 > 0:51:38FRUSTRATED GROAN
0:51:40 > 0:51:42The flavours are really intriguing,
0:51:42 > 0:51:47because I can taste both tropical lime, subtropical lemon.
0:51:47 > 0:51:50Very pleasing. Really nice flavour.
0:51:50 > 0:51:54Unfortunately, your pastry isn't cooked all the way through.
0:51:56 > 0:52:00As a pastry chef, undercooked pastry is just, like, a criminal offence.
0:52:00 > 0:52:02Not happy. Not happy at all.
0:52:04 > 0:52:07It's just stupid. Never mind.
0:52:09 > 0:52:11Can't do anything about it now. Gone.
0:52:26 > 0:52:30We saw some great stuff today. I'm really pleased.
0:52:30 > 0:52:34The one chef that really stood out was Karl. I mean, he shone.
0:52:34 > 0:52:39Because that zander dish was superb. It's difficult enough to impress a diner
0:52:39 > 0:52:42with ingredients and produce he DOES like.
0:52:42 > 0:52:45He has completely changed my mind on that fish.
0:52:45 > 0:52:47I thought his dish was outstanding.
0:52:47 > 0:52:51But, when he cooked my classic recipe, I was really upset with Karl
0:52:51 > 0:52:54because he didn't pass his chicken mousse through the sieve,
0:52:54 > 0:52:59and it was full of sinew. I mean, that's a cardinal sin.
0:52:59 > 0:53:03However, I definitely think that Karl's plate of zander was the best dish of today.
0:53:03 > 0:53:07The sauce was great, and the cooking of that fish? Bang on.
0:53:07 > 0:53:11And I'm prepared to forgive him for not passing that chicken mousse.
0:53:11 > 0:53:14The competition means an enormous amount to me,
0:53:14 > 0:53:17because I'm here to cook amazing food.
0:53:17 > 0:53:20We haven't even scraped the surface of what I'm capable of yet,
0:53:20 > 0:53:23so I just really want to carry this on.
0:53:23 > 0:53:26I really enjoyed Craig's beef dish.
0:53:26 > 0:53:29The fillet of beef with the cep mushrooms and the truffle pommes puree
0:53:29 > 0:53:31is really my sort of food,
0:53:31 > 0:53:33and I couldn't really see much wrong with it.
0:53:33 > 0:53:36But I found grit in the mushrooms, and I was crunching on that,
0:53:36 > 0:53:40and that's just not right. But I enjoyed his plate of food.
0:53:40 > 0:53:44Everything was seasoned well, and I thought his sauce was superb.
0:53:44 > 0:53:48When he cooked my classic recipe, his sauce was a letdown.
0:53:48 > 0:53:51He certainly pulled it back.
0:53:51 > 0:53:53I personally feel I can hold my head up high.
0:53:53 > 0:53:56Other than the slip up with the cep I've done the best I could.
0:53:56 > 0:53:59So, yeah. I'm really happy.
0:54:00 > 0:54:02Mark cooked lamb.
0:54:02 > 0:54:05Slightly overcooked, but you picked up on the way he crisped the fat.
0:54:05 > 0:54:07It was delicious to eat.
0:54:07 > 0:54:10You and I didn't agree on the tomato and rosemary sauce.
0:54:10 > 0:54:14Really good mashed potato, although I didn't agree particularly
0:54:14 > 0:54:17with putting the spring onions in there and making it into a champ.
0:54:17 > 0:54:21The shallot puree was superb, it was seasoned to perfection.
0:54:21 > 0:54:25But his whole dish actually looked a little bit cumbersome,
0:54:25 > 0:54:28which was similar to the classic that I asked him to cook.
0:54:28 > 0:54:32It lacked in refinement. I worry for Mark, because he's still only learning his profession.
0:54:32 > 0:54:35He's only got three years under his belt.
0:54:35 > 0:54:37Considering I've only been cooking three years,
0:54:37 > 0:54:40I've got the ability but I just need to polish everything up a bit,
0:54:40 > 0:54:44you know, without rushing at it. Sort of take my time. Bit more finesse.
0:54:44 > 0:54:48Anna's flavour of a citrus tart was nice today.
0:54:48 > 0:54:52She matched two different citrus fruits, lemon and lime, really well.
0:54:52 > 0:54:55But massive error not cooking the pastry.
0:54:55 > 0:54:58She is a qualified pastry chef. She should know better.
0:54:58 > 0:55:02However, the actual mix itself, the filling was tasty.
0:55:02 > 0:55:04I thought it hit the right notes,
0:55:04 > 0:55:06and it has a lovely fragrance to it from the lime.
0:55:08 > 0:55:11And when Anne cooked my recipe, it was beautiful,
0:55:11 > 0:55:15she really presented it with such elegance.
0:55:15 > 0:55:16Michel, come on -
0:55:16 > 0:55:20undercooked pastry has knocked many chefs out of this competition.
0:55:22 > 0:55:25I hope I've done enough to get through.
0:55:25 > 0:55:28I mean, the pastry obviously was undercooked, but the taste was there.
0:55:28 > 0:55:30So hopefully they'll look kindly on me.
0:55:30 > 0:55:32They've all had little mistakes, haven't they?
0:55:32 > 0:55:35But I pretty much enjoyed all the dishes.
0:55:35 > 0:55:39Yeah, but we know how tough this competition gets.
0:55:39 > 0:55:41We know what's waiting for them.
0:55:41 > 0:55:47Which of them do you think is good enough to properly challenge?
0:55:47 > 0:55:50And obviously, who do we get rid of?
0:55:50 > 0:55:52I think I know, Gregg.
0:56:10 > 0:56:15You are proof that the standard is rising in this competition year-on-year,
0:56:15 > 0:56:17cos your food today was great.
0:56:17 > 0:56:20Unfortunately, one of you has to go home.
0:56:23 > 0:56:25The chef leaving us today is...
0:56:32 > 0:56:34..Mark.
0:56:49 > 0:56:53Obviously I'm disappointed. My cooking ambitions and dreams are as definitely as strong as ever,
0:56:53 > 0:56:56maybe even stronger now. And I'll definitely push myself harder.
0:56:56 > 0:57:00I know I have to to get where I want to be.
0:57:00 > 0:57:03THEY LAUGH
0:57:03 > 0:57:05Congratulations. Well done.
0:57:05 > 0:57:07Cheers. Thank you.
0:57:07 > 0:57:11To actually get through and get to the quarter-finals is mind blowing.
0:57:11 > 0:57:12Really, really happy.
0:57:14 > 0:57:18I'm really, really chuffed. It's been awesome. A great day.
0:57:18 > 0:57:20Oh, goodness me!
0:57:20 > 0:57:23I just feel so privileged to be here. I'm going to cry more now!
0:57:23 > 0:57:26- Oh! - SHE LAUGHS
0:57:27 > 0:57:30It's crazy.
0:57:30 > 0:57:32I'm just so happy!
0:57:41 > 0:57:45Tomorrow, the five remaining chefs are back to be tested...
0:57:45 > 0:57:50You need to step up your game, and you need to perform 110%.
0:57:50 > 0:57:52It's fun.
0:57:52 > 0:57:54You were in your element.
0:57:56 > 0:57:58Not a complete disaster.
0:57:59 > 0:58:03..before Michel Roux Jr sets them their first classic recipe.
0:58:05 > 0:58:08There are certain things that we forage for
0:58:08 > 0:58:10that we should just walk past.
0:58:10 > 0:58:13It's exactly what I'm looking for.
0:58:20 > 0:58:24Subtitles by Red Bee Media Ltd