0:00:04 > 0:00:09These eight chefs all want to become Professional MasterChef champion.
0:00:09 > 0:00:11Service!
0:00:11 > 0:00:14I think I could win this competition because I am different.
0:00:14 > 0:00:17I haven't seen anyone like me on MasterChef before.
0:00:17 > 0:00:22I'm a little bit nervous, but I'm ready to give it my best shot,
0:00:22 > 0:00:24and for me it is a win.
0:00:24 > 0:00:28I'm just like, "Right, let's do it."
0:00:28 > 0:00:32I'm here for a reason, to achieve something great.
0:00:32 > 0:00:37I would like to say... mm, it doesn't get better than this!
0:00:40 > 0:00:42But over the next three nights,
0:00:42 > 0:00:47they will have to pass the tests set for them by chef Monica Galetti,
0:00:47 > 0:01:07diner Gregg Wallace and Michelin-starred Michel Roux Junior
0:01:07 > 0:01:09throughout this competition.
0:01:21 > 0:01:25Today, it's Monica's first challenge.
0:01:25 > 0:01:29She wants to test the chefs' creativity by giving them
0:01:29 > 0:01:33seven ingredients from which they have to create one dish.
0:01:33 > 0:01:36All right, Gregg, they've got some wonderful strawberries,
0:01:36 > 0:01:40some dark chocolate, some mushrooms, quinoa.
0:01:40 > 0:01:45They also have Italian mascarpone and artichoke and watercress.
0:01:45 > 0:01:48We're going to give the chefs one hour.
0:01:48 > 0:01:50Let's give you one hour, see what you'd make.
0:01:50 > 0:01:52With pleasure.
0:01:54 > 0:01:55Don't need these.
0:01:57 > 0:02:18Not mushroom there?
0:02:19 > 0:02:23"Be creative" is very important, and really show off.
0:02:23 > 0:02:26I want them to really stand out in this round.
0:02:30 > 0:02:32I'm just cutting the strawberries down
0:02:32 > 0:02:36because I want to extract as much juice as possible from them.
0:02:36 > 0:02:39Infuse it with some basil stalks.
0:02:39 > 0:02:43Oh, Monica, I'm beginning to warm to this dish.
0:02:45 > 0:02:47Halfway gone. There is a lot of process.
0:02:47 > 0:02:49We've got the mascarpone in the freezer,
0:02:49 > 0:02:50we've got a chocolate ganache,
0:02:50 > 0:02:53we've got a strawberry jelly going on there
0:02:53 > 0:02:54and we've got crumble in the oven.
0:02:54 > 0:02:57You are just showboating now, aren't you? Yes.
0:02:59 > 0:03:01The thing is with chocolate,
0:03:01 > 0:03:04if you tamper and put it in the fridge before it is set,
0:03:04 > 0:03:08it will then melt when you bring it out to room temperature.
0:03:08 > 0:03:28So let it set at room temperature and then put it in the fridge? Yeah.
0:03:28 > 0:03:30Five minutes, Mon. Thanks, Gregg.
0:03:30 > 0:03:34I've made a basic crumble, but I've added the quinoa to it.
0:03:34 > 0:03:36Ah, splendid.
0:03:36 > 0:03:38So there's strawberry there,
0:03:38 > 0:03:42running through the middle of that mascarpone. Yes.
0:03:44 > 0:03:47Strawberry jelly. Unbelievable.
0:03:53 > 0:03:54Wow. So what have we got there?
0:03:54 > 0:03:58There you have a take on a cheesecake with quinoa crumble,
0:03:58 > 0:04:01strawberries and chocolate. That is just stunning.
0:04:12 > 0:04:14Mmm!
0:04:14 > 0:04:37You've got a very light crunch of the quinoa.
0:04:49 > 0:04:52Welcome to Professional MasterChef,
0:04:52 > 0:04:57your opportunity to show what a class act you are.
0:04:57 > 0:05:02First up, we want you to make one quality dish incorporating
0:05:02 > 0:05:07some of the seven ingredients under that tea towel.
0:05:07 > 0:05:10Chefs, uncover the ingredients.
0:05:14 > 0:05:17In front of you, you have quinoa,
0:05:17 > 0:05:19globe artichokes, mushrooms,
0:05:19 > 0:05:23mascarpone, chocolate, strawberries
0:05:23 > 0:05:25and watercress.
0:05:25 > 0:05:28You also have a limited larder to the side.
0:05:46 > 0:05:48You are a professional chef,
0:05:48 > 0:05:52I want to see what level of cooking you can achieve.
0:05:55 > 0:05:58Get off to a great start. One hour to cook.
0:05:58 > 0:05:59Off you go!
0:06:08 > 0:06:11The chefs have got great variety of ingredients today.
0:06:14 > 0:06:18Lots of options. They could do a wonderful watercress soup.
0:06:18 > 0:06:20They could make a savoury souffle.
0:06:20 > 0:06:22They could make a lovely, rich,
0:06:22 > 0:06:26decadent chocolate tart decorated with the strawberries.
0:06:26 > 0:06:29There is a great opportunity for them to stand out now.
0:06:32 > 0:06:34I think I am a creative chef.
0:06:34 > 0:06:37Sometimes, you know, I go a bit too far. Sometimes I don't go far enough.
0:06:37 > 0:06:57I like to do crazy dishes that use liquid nitrogens, use the foams,
0:06:57 > 0:06:59a little set strawberry jelly,
0:06:59 > 0:07:02black pepper, shortbread and, like, a little chocolate paint.
0:07:02 > 0:07:05How good are you at pastry? I think I'm all right. Is that what you do?
0:07:05 > 0:07:09No, I'm a head chef. How old are you, Marcus? 24.
0:07:09 > 0:07:12That's young for head chef. It is young, I know.
0:07:12 > 0:07:14But I've worked in a lot of places in London
0:07:14 > 0:07:16and done a few scholarships abroad. I've done Elberly.
0:07:18 > 0:07:21How good are you going to be? I'd like to think I'd go all the way.
0:07:21 > 0:07:24Cheers, Chef, keep it up. Thank you. Good start.
0:07:33 > 0:07:35I would say I'm a creative chef.
0:07:35 > 0:07:38I think I'm just developing my style, which I feel is my strongest point.
0:07:38 > 0:07:43I like to involve new techniques, a lot of dimensions in there,
0:07:43 > 0:07:46textures. My weaker point, I'd say, is pastry.
0:07:48 > 0:08:06I wouldn't say I am classically trained, I would say I'm well trained.
0:08:06 > 0:08:08I'm going to demonstrate my quirky side.
0:08:08 > 0:08:10I'm going to do a take on rice pudding,
0:08:10 > 0:08:14using the quinoa with a strawberry and basil jelly.
0:08:14 > 0:08:17I've never had rice pudding made out of quinoa.
0:08:17 > 0:08:19I've never done it, so I have my fingers crossed.
0:08:19 > 0:08:22Pfff... Good luck, mate. Thank you.
0:08:25 > 0:08:27Quinoa as a rice pudding?
0:08:27 > 0:08:30Possible, but I'm yet to be convinced.
0:08:38 > 0:08:41I'm originally from South Africa.
0:08:41 > 0:08:44It was hard to grow up in a township.
0:08:44 > 0:08:47Luckily, I got a job as a commis chef.
0:08:47 > 0:08:49Today I am here, I'm happy.
0:08:49 > 0:08:52My philosophy is that, when you wake up in the morning,
0:08:52 > 0:08:56always have a smile because you never know who you are going to meet.
0:08:56 > 0:08:58I will charm them with my smile.
0:09:17 > 0:09:21OK! What are you doing now? I'm a head chef in Aylesford in Kent.
0:09:21 > 0:09:23What do you want from MasterChef?
0:09:23 > 0:09:26Winning MasterChef will change my life for ever
0:09:26 > 0:09:29and it will inspire nations, especially my country. Wonderful.
0:09:29 > 0:09:32What does your wife think of all this? She is just amazed.
0:09:32 > 0:09:34Maybe she is thinking "I'm going to have a rich..."
0:09:34 > 0:09:36And she's going to take all the money.
0:09:44 > 0:09:47You've had 30 minutes. You're halfway.
0:09:53 > 0:09:55The cream in the cheese has split, so...I'll just have a look
0:09:55 > 0:09:58through the ingredients again and pick something else.
0:10:01 > 0:10:03Lindsey has already split her cream.
0:10:03 > 0:10:07She cannot panic, she needs to really think on her feet
0:10:07 > 0:10:26and pull this one out of the bag.
0:10:26 > 0:10:28Hello, Lindsey. Hi, how are you doing?
0:10:28 > 0:10:31I'm doing fine, how are you doing? I'm all right, thank you.
0:10:31 > 0:10:35Did you have an issue here a minute ago? Yeah. I was going to do
0:10:35 > 0:10:38a lemon and ginger cheesecake with some toasted quinoa.
0:10:38 > 0:10:40Now I'm going to do like a ginger
0:10:40 > 0:10:43and mustard seed shortbread with a chocolate tuile,
0:10:43 > 0:10:44down the same sort of line.
0:10:44 > 0:10:46You don't look like it's much of a drama.
0:10:46 > 0:10:48There's no need for drama, is there? It's all good.
0:10:48 > 0:10:53What do you do? I work in a hotel in Chesterfield, junior sous chef.
0:10:53 > 0:10:58What do you dream about? I dream about having my own pub, gastro pub,
0:10:58 > 0:11:01having a star or two. And how good are you?
0:11:01 > 0:11:04I think I can be one of the best.
0:11:04 > 0:11:07Nice talking to you. Cheers. And you, Gregg. Cheers, mate.
0:11:15 > 0:11:17I'm a driven chef.
0:11:17 > 0:11:38From 16, I knew I was going to be a chef, even maybe before that.
0:11:38 > 0:11:40some pickled mushrooms and crispy basil.
0:11:40 > 0:11:43We'll keep it Asian and hopefully do something different.
0:11:43 > 0:11:45Is that what you love to cook? Indian, Thai, Asian.
0:11:45 > 0:11:47I am not a massive fan of French cooking.
0:11:47 > 0:11:48I want to say that quite quietly.
0:11:48 > 0:11:50I look forward to you telling Michel that.
0:11:50 > 0:11:52HE LAUGHS
0:11:52 > 0:11:55I think we will skip that bit.
0:12:05 > 0:12:07I don't want to be arrogant.
0:12:07 > 0:12:10You know, when you come in a kitchen, being a chef,
0:12:10 > 0:12:12being a French one, they expect so much from you.
0:12:12 > 0:12:14"You're French, you're going to know that."
0:12:14 > 0:12:17The funny thing is I did learn a few French classics in England
0:12:17 > 0:12:18which I didn't know in France.
0:12:18 > 0:12:21I'm definitely going to have to push myself. I'd like to win.
0:12:21 > 0:12:26I just need to be confident and keep calm and I will be fine, I'm sure.
0:12:26 > 0:12:27Hopefully.
0:12:28 > 0:12:47Quentin, what you making? I'm not sure yet.
0:12:47 > 0:12:49Why did you move from France to Chichester?
0:12:49 > 0:12:52Cos I wanted to learning English and I stayed because I fell
0:12:52 > 0:12:56in love with the country, with the food, my girlfriend...
0:12:56 > 0:12:58All right. Good luck. Thank you.
0:13:07 > 0:13:09I'm feeling on top of the world because I believe that
0:13:09 > 0:13:13I have got what it takes to win this and the opportunity to do it.
0:13:13 > 0:13:19I'm not being bigheaded, but I've got the technical ability.
0:13:19 > 0:13:22I love to amaze people.
0:13:22 > 0:13:25And I'd like to see Monica and Gregg amazed by my food, definitely.
0:13:27 > 0:13:30Michael, you've got a very focused look on your face, Chef.
0:13:30 > 0:13:32I am focused. What is happening?
0:13:32 > 0:13:35I've got some sweet pastry cases baking blind in the oven.
0:13:35 > 0:13:38My chocolate tart mix is ready to go into them.
0:13:38 > 0:13:59I've got some nice strawberry puree there, a lemon mascarpone
0:13:59 > 0:14:00I'll do my best.
0:14:05 > 0:14:07Michael is doing very well.
0:14:07 > 0:14:11He is very comfortable. And it is what I expect here today.
0:14:11 > 0:14:14I hope he pulls it out in the end.
0:14:17 > 0:14:18Ten minutes.
0:14:23 > 0:14:27Being a head chef, you can't really have anything you can't do.
0:14:27 > 0:14:31I have sort of hit all my targets and I can do every section pretty well.
0:14:31 > 0:14:34I'm really excited, I'm just looking forward to getting in the kitchen
0:14:34 > 0:14:37and getting some work done where I am most comfortable.
0:14:37 > 0:14:39A pudding man's dream, this is, this bench today.
0:14:39 > 0:14:42I thought that, I know you like your puddings.
0:14:42 > 0:14:46What are you making? A little basil panna cotta, strawberry jelly.
0:14:46 > 0:14:48I'm going to do some crumbled shortbread as well,
0:14:48 > 0:15:11just for a bit of texture. How much pastry do you do?
0:15:11 > 0:15:14You've got just 30 seconds. Hurry up!
0:15:20 > 0:15:24That's it. Your time is up. Step away. Finished. Well done.
0:15:28 > 0:15:34The chefs were given globe artichoke, mascarpone,
0:15:34 > 0:15:35quinoa,
0:15:35 > 0:15:37strawberries,
0:15:37 > 0:15:38mushrooms,
0:15:38 > 0:15:42chocolate and watercress.
0:15:42 > 0:15:45With those ingredients, Monica cooked a dish in one hour
0:15:45 > 0:15:46and it was stunning.
0:15:54 > 0:15:57So, that's pretty much the benchmark.
0:16:18 > 0:16:20and crispy basil.
0:16:20 > 0:16:23Lovely presentation, Luke, very neat, very tidy.
0:16:23 > 0:16:27Curiously, would this be a starter or main course? Probably a starter.
0:16:28 > 0:16:31It's a Gregg-sized starter, isn't it? A little bit, yeah.
0:16:31 > 0:16:33It's probably somewhere in-between. Yeah!
0:16:33 > 0:16:35SHE LAUGHS
0:16:42 > 0:16:44I like your bhaji.
0:16:44 > 0:16:46I like the sweetness of the pickled mushroom,
0:16:46 > 0:16:49but I just find it's a touch too much sugar for me.
0:16:50 > 0:16:53But, don't be disheartened. I think you've done a great plate.
0:16:53 > 0:16:55I look forward to seeing more from you.
0:16:55 > 0:16:58Soft potatoes, a bit of fierce heat of chilli,
0:16:58 > 0:17:01lovely crispy bhaji, I think it's great, mate.
0:17:01 > 0:17:04The fact that you've turned everyday Indian takeaway stuff
0:17:04 > 0:17:06into a posh plate of food I love.
0:17:06 > 0:17:08Thank you very much. Good lad.
0:17:28 > 0:17:31served with lemon mascarpone with black pepper,
0:17:31 > 0:17:34strawberry compote and a strawberry coulis,
0:17:34 > 0:17:37decorated with sugar work.
0:17:38 > 0:17:39I like the presentation.
0:17:39 > 0:17:41The only thing, it's very clear to me
0:17:41 > 0:17:43that something's happened to your chocolate mix, here.
0:17:43 > 0:17:46Either you've overcooked it or you've split the mix.
0:17:46 > 0:17:48It should be lovely, smooth and shiny.
0:17:57 > 0:17:59A lot of positives in this dish.
0:17:59 > 0:18:01Your quenelle is beautiful.
0:18:01 > 0:18:04I like the twist of black pepper on there.
0:18:04 > 0:18:07Your chocolate tart is what let you down.
0:18:07 > 0:18:10You can see where it's actually split in the mix.
0:18:10 > 0:18:12However, it tastes amazing.
0:18:12 > 0:18:15I would happily eat that tart on its own.
0:18:15 > 0:18:19I would demolish the strawberry with the pepper lemon mascarpone.
0:18:19 > 0:18:41Mate, that's a flavour sensation. Little mistake on the chocolate.
0:18:47 > 0:18:51Matt has created a strawberry and mint quinoa rice pudding
0:18:51 > 0:18:55with strawberry and basil jellies and mint oil.
0:18:55 > 0:18:57Matt, if I said what I thought that looked like,
0:18:57 > 0:18:59it would just be beep-beep-beep-beep!
0:19:10 > 0:19:13I'm sorry, Matt, this hasn't worked.
0:19:13 > 0:19:15Just, the whole thing is very odd. Um...
0:19:17 > 0:19:19This is the kind of plate that really winds me up.
0:19:22 > 0:19:24I don't like it.
0:19:24 > 0:19:28The quinoa strawberry rice pudding, it's not a bad flavour,
0:19:28 > 0:19:49but the texture is really odd.
0:19:56 > 0:19:58Petrus has made two dishes.
0:19:58 > 0:20:01A watercress soup with poached egg,
0:20:01 > 0:20:06and a dessert of chocolate panna cotta with chilli-poached strawberries.
0:20:06 > 0:20:10Now, the thing is, we can only taste one of your dishes.
0:20:10 > 0:20:12So, you're going to have to decide
0:20:12 > 0:20:14which one it is you want us to taste.
0:20:20 > 0:20:23Why did you choose the soup and not the chocolate dessert?
0:20:23 > 0:20:26Because it's a bit messy. I should have done it better.
0:20:26 > 0:20:27Right.
0:20:40 > 0:20:59..than giving me two mediocre plates.
0:20:59 > 0:21:01Sure.
0:21:02 > 0:21:06You've poached the egg nicely, and the soup tastes great.
0:21:06 > 0:21:10It's got buttery finish to it, it's got lots of good seasoning.
0:21:10 > 0:21:13But, there's not a great deal going on, is there?
0:21:15 > 0:21:18Do you hate us now? No, I don't hate you, it's good feedback.
0:21:18 > 0:21:20I'll make it better.
0:21:20 > 0:21:22I hope so. Then I'll really hate you.
0:21:22 > 0:21:24HE LAUGHS (Just kidding!)
0:21:24 > 0:21:25Thanks, Chef.
0:21:29 > 0:21:30Interesting.
0:21:41 > 0:21:44Marcus's strawberry and ginger cheesecake
0:21:44 > 0:21:45is served with toasted quinoa,
0:21:45 > 0:21:47black pepper shortbread,
0:21:47 > 0:22:07a chocolate and rock salt crisp and basil foam.
0:22:14 > 0:22:16I love the shortbread.
0:22:16 > 0:22:20I like the quinoa crumble. However, I don't think it's necessary
0:22:20 > 0:22:22when you got the wonderful shortbread to go with it.
0:22:22 > 0:22:23I think one or the other.
0:22:23 > 0:22:27The flavours are there, the skill is there, presentation,
0:22:27 > 0:22:29you need to pick up quickly.
0:22:31 > 0:22:33The shortbreads are fantastic.
0:22:33 > 0:22:35Sweet and buttery and crumbly.
0:22:35 > 0:22:39The chocolate tuile with the salt in it is another delight.
0:22:39 > 0:22:43I like the base of your cheesecake. But, there's not enough fruit top.
0:22:43 > 0:22:46You need a contrast. It's got to be fruity or sharp or sweet.
0:22:46 > 0:22:51It's not enough. Look, for me, there is obvious creativity and knowledge.
0:22:51 > 0:22:55I can't wait to see you cook more. Thank you, Marcus. Thank you.
0:23:19 > 0:23:21What's underneath the biscuit?
0:23:21 > 0:23:24Mascarpone cream. I tried to make a mousse, but it didn't set.
0:23:24 > 0:23:27Did you have to hide it under the biscuit? Er, yes.
0:23:36 > 0:23:38I can taste salt in there. Is that right?
0:23:38 > 0:23:40Yes, probably some salt in there, in the cookie.
0:23:40 > 0:23:42Did you taste your dough before you cooked it?
0:23:42 > 0:23:44I did, yes. Before and after.
0:23:44 > 0:23:45Very salty.
0:23:45 > 0:23:47Is it? Yep, yep.
0:23:47 > 0:23:50I like the caramel decoration. It's very stunning.
0:23:50 > 0:23:53However, the reality of eating a large shard of caramel
0:23:53 > 0:23:54is not pleasant.
0:23:55 > 0:23:58When you said you were going to work it out as you went along,
0:23:58 > 0:24:00I got a little bit worried.
0:24:00 > 0:24:01Maybe that's why we've got
0:24:01 > 0:24:03so many things on here that haven't quite worked.
0:24:05 > 0:24:06Cheers, thank you.
0:24:29 > 0:24:32Lindsey has made ginger and mustard seed millefeuille,
0:24:32 > 0:24:34poached strawberries,
0:24:34 > 0:24:36custard and caramelised quinoa,
0:24:36 > 0:24:38with a strawberry soup.
0:24:38 > 0:24:42Are you happy with your plate? No. No. OK. I'm not happy with it.
0:24:44 > 0:24:47The tuile melting across the biscuits has spoilt
0:24:47 > 0:24:51the look of the dish and your quenelles of quinoa have dissolved.
0:24:51 > 0:24:52Still, let's taste it.
0:25:00 > 0:25:03Lindsey, firstly, your biscuits are wonderful.
0:25:03 > 0:25:07However, your strawberry compote is still quite warm,
0:25:07 > 0:25:09has soaked through those biscuits.
0:25:09 > 0:25:11The quinoa is raw,
0:25:11 > 0:25:13it's very, very sweet
0:25:13 > 0:25:17and I think it need something more sharp to set it off.
0:25:17 > 0:25:41I don't think this is the dish you wanted to give me today. No.
0:25:54 > 0:25:55Mmm.
0:25:59 > 0:26:05Finally, Scott has made basil panna cotta with strawberry jelly,
0:26:05 > 0:26:06lemon mascarpone
0:26:06 > 0:26:10and a shortbread finished with basil and mint.
0:26:10 > 0:26:12I think that looks splendid.
0:26:13 > 0:26:15Scott, you've made my day.
0:26:15 > 0:26:18You really have. It's almost as good as mine!
0:26:18 > 0:26:19SHE LAUGHS
0:26:19 > 0:26:20Almost!
0:26:28 > 0:26:47Well done, Scott. I like the sharpness of your jelly.
0:26:47 > 0:26:50you're getting cream, you're getting sweet strawberries,
0:26:50 > 0:26:53toasty biscuits, there's even a hint of salt in there as well.
0:26:53 > 0:26:56That is yummy-yummy. Great start, mate. Thanks.
0:26:56 > 0:26:58Can you keep it up?
0:26:58 > 0:27:00Hope so.
0:27:00 > 0:27:01You better!
0:27:01 > 0:27:03Well done. Thanks very much. Cheers.
0:27:12 > 0:27:13Chefs, I enjoyed that.
0:27:13 > 0:27:18Remember, no matter how well you think you've done...
0:27:28 > 0:27:30..or how badly you think you've done...
0:27:37 > 0:27:58..there's still a lot of competition to come. Off you go.
0:28:01 > 0:28:05Don't panic. Give me something. Make it abstract. Whatever. Give me something.
0:28:05 > 0:28:08What on earth is that?!
0:28:09 > 0:28:15..before Chef Michel puts them through their paces with his classic tests.
0:28:15 > 0:28:19This is their chance to show me really what they're made of.
0:28:19 > 0:28:21How much do they want this?
0:28:21 > 0:28:24At the end, one of them will be going home.
0:28:47 > 0:28:49Subtitles by Red Bee Media Ltd