0:00:02 > 0:00:07'These eight chefs all want to become Professional MasterChef champion.'
0:00:07 > 0:00:09Service.
0:00:09 > 0:00:12I get a great sense of achievement out of cooking at this level.
0:00:12 > 0:00:15I don't see the point of doing food that people can execute at home.
0:00:15 > 0:00:19I want to push myself, I want to test myself
0:00:19 > 0:00:22and I want to get as high as I can as quick as I can.
0:00:22 > 0:00:25- I'm always confident. - SHE LAUGHS
0:00:25 > 0:00:29I'm a little bit nervous, but hopefully I can show the best of me today.
0:00:31 > 0:00:36I think I can produce anything with any ingredient. I can make anything look good, without a doubt.
0:00:37 > 0:00:41'But over the next three nights, they'll have to pass the tests
0:00:41 > 0:00:45'set for them by chef Monica Galetti, diner Gregg Wallace
0:00:45 > 0:00:49'and Michelin-starred Michel Roux Jr
0:00:49 > 0:00:52'before some of them are sent home.'
0:00:52 > 0:00:54Each year, the level rises.
0:00:54 > 0:00:57You've seen what they could achieve last year.
0:00:57 > 0:01:00They've got to be as good, if not better.
0:01:01 > 0:01:05Who knows what talent lies beyond those doors?
0:01:15 > 0:01:19'Today it's Monica's first challenge.
0:01:19 > 0:01:21'She wants to test the chefs' creativity
0:01:21 > 0:01:24'by giving them seven main ingredients,
0:01:24 > 0:01:27'from which she wants them to create one dish.'
0:01:27 > 0:01:31Here, Gregg, for today, they have sardines, pomegranate,
0:01:31 > 0:01:34caped gooseberries or physalis, a small cucumber,
0:01:34 > 0:01:37pistachios, endive and Camembert.
0:01:37 > 0:01:43'The contestants will also have a basic larder, which includes fresh herbs.'
0:01:43 > 0:01:48- What's a clever way of using the Camembert?- I don't think I would use the Camembert with the fish.
0:01:48 > 0:01:53No, no, no, neither would I. And I hope nobody does, please. Cheesy fish is not something we want.
0:01:53 > 0:01:56But if I wanted to use the Camembert, what could you make?
0:01:56 > 0:01:59You could make a lovely salad to go with it
0:01:59 > 0:02:02or use it to make a savoury souffle if they wanted.
0:02:02 > 0:02:05All right. Look, they've got one hour.
0:02:05 > 0:02:09- What about I give you one hour and see what you can come up with? - Yep.- Right-oh. Get amongst it.
0:02:15 > 0:02:18I think it's going to be very obvious to go for the savoury route
0:02:18 > 0:02:21- so I'm going to go for the dessert. - Ooh.
0:02:21 > 0:02:24I'm going to make a pistachio nougat parfait.
0:02:29 > 0:02:32- You're making a praline.- Yes.
0:02:34 > 0:02:37Now I'm going to make my parfait mix.
0:02:39 > 0:02:42So I'm just cooling it slightly before I fold in my whipped cream.
0:02:42 > 0:02:47The nuts, as well, I'm going to smash up and fold into my mix.
0:02:50 > 0:02:53Gently fold that through.
0:02:55 > 0:03:00Monica is just unbelievable. Have you seen that parfait?
0:03:00 > 0:03:04I mean, I looked down, I saw two fish and a pomegranate. Monica saw a parfait.
0:03:04 > 0:03:09- Ooh!- In her mind, she's got the exact measurements for the parfait
0:03:09 > 0:03:11and a shortbread biscuit.
0:03:13 > 0:03:16Parfait is setting in the freezer as we speak.
0:03:16 > 0:03:19I'm going to garnish it with a lemon syrup
0:03:19 > 0:03:22with thyme and some of the fruit that I have left.
0:03:27 > 0:03:30Mm. Lovely pink puddle.
0:03:30 > 0:03:33She's using the rest of the fruit to decorate the plate.
0:03:33 > 0:03:35Quite beautiful.
0:03:35 > 0:03:39- Oh, Monica!- There you have it, Gregg, my pistachio parfait
0:03:39 > 0:03:43with the lemon shortbread biscuit and the syrup with thyme.
0:03:47 > 0:03:50That is just beautiful.
0:03:54 > 0:03:59Look at that. You shouldn't be able to do things like this out of invention tests.
0:04:06 > 0:04:10Creamy, light, toasty, nutty, plenty of sugar, as well,
0:04:10 > 0:04:16and a slightly citrusy zing to your syrup, which cleanses the palate.
0:04:16 > 0:04:20That tastes every bit as pretty as it looks.
0:04:20 > 0:04:23What a way to use culinary herbs in desserts.
0:04:24 > 0:04:28Ohh! I'd like to see an attempt at something as lovely as that.
0:04:28 > 0:04:32This is the level I've always been expecting
0:04:32 > 0:04:34and I'm hoping they're going to deliver.
0:04:34 > 0:04:39All right. Let's see what they can create themselves. Shall we get them in?
0:04:49 > 0:04:52Chefs, hello.
0:04:52 > 0:04:55Welcome to Professional MasterChef.
0:04:57 > 0:05:00A fantastic opportunity
0:05:00 > 0:05:06to shine light on your skill and your passion.
0:05:06 > 0:05:10We want you to give us one dish
0:05:10 > 0:05:13that demonstrates your skill and creativity.
0:05:13 > 0:05:17We are going to give you five minutes thinking time.
0:05:17 > 0:05:20Chefs, uncover those ingredients.
0:05:23 > 0:05:26Your dish can be whatever you want it to be.
0:05:26 > 0:05:29It can be savoury, it most certainly can be sweet.
0:05:31 > 0:05:34Have a good look at what you've got in front of you.
0:05:34 > 0:05:36You have the sardines, Camembert,
0:05:36 > 0:05:38baby cucumber, pomegranate,
0:05:38 > 0:05:41caped gooseberries or physalis,
0:05:41 > 0:05:44you also have endives and the pistachios.
0:05:44 > 0:05:48Focus on the task, use as many or as least ingredients as you want.
0:05:48 > 0:05:51I'd like to see as many skills as possible.
0:05:56 > 0:05:58Right, we're giving you an hour.
0:06:00 > 0:06:02Your time starts now.
0:06:14 > 0:06:16My favourite side of cooking has got to be fish.
0:06:16 > 0:06:20Being from Grimsby, it's a big fishing town and where my heart is.
0:06:20 > 0:06:24In the future, I'd like to open a restaurant in the South of France.
0:06:24 > 0:06:27Show the French how it's done, you know?
0:06:27 > 0:06:31Tom, you seem very comfortable, very happy. Are you?
0:06:31 > 0:06:34I'm a happy chap. I'm cooking and I enjoy cooking.
0:06:34 > 0:06:37What do you think your strengths in the kitchen are?
0:06:37 > 0:06:42- Erm, fish.- Well... - Fish and pastry, really.- Really?
0:06:42 > 0:06:44- Yeah. - What are you going to make for us?
0:06:44 > 0:06:47I'm doing a grilled sardine fillet, ceviche of sardine,
0:06:47 > 0:06:50I'm doing some dill and chilli pickled cucumber,
0:06:50 > 0:06:53caramelised endive, which is in the oven, it'll be sweet and bitter.
0:06:53 > 0:06:56I'll also do some raw endive so you've got that fresh element.
0:06:56 > 0:07:00- Are you confident you can do quite well on here?- Yeah.
0:07:00 > 0:07:05- What do you think you have? - Ability, passion, drive, pace.
0:07:05 > 0:07:09- And a fair bit of enthusiasm, Tom. - Yeah.- Cheers, mate.- Thank you.
0:07:12 > 0:07:16I've got very high expectations of Tom. He's cooking in his comfort zone, apparently,
0:07:16 > 0:07:19so I'd like to see what he comes up with.
0:07:27 > 0:07:30I've always loved cooking. Both of my parents were in the industry
0:07:30 > 0:07:33and it just seemed natural to follow in their footsteps.
0:07:33 > 0:07:36I would love Gregg and Monica to look at my food and think
0:07:36 > 0:07:40that it's original, creative and something they haven't seen before.
0:07:41 > 0:07:44You've got a very serious look on your face, chef. What's going on?
0:07:44 > 0:07:48- Focus. Just trying to stay focused. - Why would you put yourself under this pressure?
0:07:48 > 0:07:50You seem like a nice fella. Why put yourself through it?
0:07:50 > 0:07:54I like to challenge myself. I haven't got through to where I am
0:07:54 > 0:07:56without putting yourself out of your comfort zone.
0:07:56 > 0:08:00- Where are you now?- Head chef of a two rosette restaurant...
0:08:00 > 0:08:04- Ooh!- ..at a five-star hotel. - How old are you, Steve?- I'm 26.
0:08:04 > 0:08:07Young to be head chef. Tell me what it is you're going to make.
0:08:07 > 0:08:11I'm going to do sardines and garnish that with some pickled cucumber and dill and lemon.
0:08:11 > 0:08:14- Pushing yourself? - I will be. I need to crack on.
0:08:14 > 0:08:18- You want me to go?- If that's all right, Gregg.- Am I in the way?
0:08:18 > 0:08:20- A little bit. - All right, chef. Good luck.
0:08:22 > 0:08:25Steve's preparing the sardine three different ways,
0:08:25 > 0:08:28which is nice to see. It's only a small fish,
0:08:28 > 0:08:31so it's not a difficult amount of work, but it's very clever.
0:08:31 > 0:08:34He wants to show us that he's got skill.
0:08:34 > 0:08:36Let's hope it's as good as it sounds.
0:08:41 > 0:08:44I'm from Manchester but I'm now cheffing in Wales.
0:08:44 > 0:08:49The only way you find out what you can do is by testing yourself, I suppose.
0:08:49 > 0:08:53You don't want to look stupid. That would be a number one.
0:08:53 > 0:08:57If I can do that then I'll be raring to go, I think.
0:08:57 > 0:09:00- Your arms tell a story, Vin. - Yeah, I went to art college
0:09:00 > 0:09:04and I studied art, so they're all just by my favourite artists,
0:09:04 > 0:09:08I just took bits from their work and stuck it on my body.
0:09:08 > 0:09:12- How artistic is your food? - Oh, I think you might have to be the judge of that.
0:09:12 > 0:09:15I like to think a bit of my personality comes out onto it.
0:09:15 > 0:09:18- What are you making now?- I'm making a sweet Asian-influenced dressing,
0:09:18 > 0:09:22then I'm going to grill the sardines, caramelise the chicory. It's quite bitter
0:09:22 > 0:09:26so I'll need quite a lot of sweetness to counteract the bitterness of the chicory.
0:09:26 > 0:09:30- And that's as far as I've got. - Are you nervous, Vinny?- Yeah, really.
0:09:30 > 0:09:35- You're a big man but if you need a hug, Monica's just over there. - Cheers, mate.
0:09:40 > 0:09:43You're halfway. You've got 30 minutes left.
0:09:49 > 0:09:53I'm from Poland and I came to Scotland about six years ago.
0:09:53 > 0:09:57At the moment, in my work, we change the menu every day,
0:09:57 > 0:10:00so we have to be very creative. That's the beauty of being a chef,
0:10:00 > 0:10:03that you can just actually look what you've got
0:10:03 > 0:10:06and just create something amazing from it.
0:10:07 > 0:10:11- How you feeling, Maria? - Good, thank you.- Happy?- Happy, yes.
0:10:11 > 0:10:15- Ooh, your accent. Where are you from? - I'm from Poland.
0:10:15 > 0:10:21- What are you doing now? - I'm a sous chef at a boutique hotel restaurant in Scotland.
0:10:21 > 0:10:24I want to become a head chef one day and just run my own place.
0:10:24 > 0:10:27Erm, so hopefully I can get there.
0:10:27 > 0:10:31- What are you going to make today?- I'm going to make chargrilled sardines
0:10:31 > 0:10:34with a pomegranate and chicory salad
0:10:34 > 0:10:37with a little pickled cucumber and chilli salsa
0:10:37 > 0:10:41- with some hollandaise sauce. - Hollandaise, as well?- Yes.
0:10:46 > 0:10:50Maria's doing a chargrilled sardine with a hollandaise sauce.
0:10:50 > 0:10:53Salsa, hollandaise...
0:10:54 > 0:10:58Let's hope she's not over-complicated what could be a great dish.
0:11:01 > 0:11:05I'm a chef owner. I have a restaurant in Cornwall.
0:11:05 > 0:11:07I'm not one of those chefs that's going to give you
0:11:07 > 0:11:10some crazy ice cream or some strange puree,
0:11:10 > 0:11:14vanilla and carrot or something, cos it just doesn't need to be there.
0:11:14 > 0:11:16I put things on the plate that need to be there, I think.
0:11:16 > 0:11:20Kit, you strike me as a chap who knows his way round a saucepan.
0:11:20 > 0:11:23I hope so. I think so. Pretty sure I do.
0:11:23 > 0:11:26- How long have you been in the kitchens?- Er, 20 years.
0:11:27 > 0:11:30- Yeah. I'm old.- Are you?
0:11:30 > 0:11:32- Have you got a family? - Yeah, wife and two kids.
0:11:32 > 0:11:35What do they think about you putting yourself through this?
0:11:35 > 0:11:39I haven't told the kids cos they'd tell everybody, but she thinks I'm mad.
0:11:39 > 0:11:42- What are you making? - I am making pan-fried sardines,
0:11:42 > 0:11:45a little bit of pickled cucumber, some Camembert gnocchi.
0:11:45 > 0:11:49I'm going to do a little salad and I've made a spicy nam chim dressing for that.
0:11:49 > 0:11:54And I'm going to make a beurre blanc just to dot around the plate to rich up the sweetness.
0:11:54 > 0:11:58Beurre blanc, nam chim, cheese gnocchi, sardines. Have I missed anything out?
0:11:58 > 0:12:02- Pickled cucumber. - Pickled cucumber.- It'll work.
0:12:09 > 0:12:12Looks like the majority of them decided to go savoury option
0:12:12 > 0:12:15using the sardines. Interesting.
0:12:17 > 0:12:21Cucumber's a favourite, as well. Seems to be a lot of pickling going on.
0:12:27 > 0:12:30A lot of people say I'm too modest,
0:12:30 > 0:12:32that I don't really take credit for what I do.
0:12:32 > 0:12:35Hopefully I'll prove to myself that I can do it.
0:12:35 > 0:12:37Or maybe not. Who knows?
0:12:38 > 0:12:43- Sean, you're not cooking the sardines, are you, mate?- No. I'm doing thyme-infused panna cotta.
0:12:44 > 0:12:48I know it's your favourite. And then I'm doing a pistachio crumble,
0:12:48 > 0:12:53physalis compote, infusing with ginger and star anise,
0:12:53 > 0:12:55and then some fresh pomegranate seeds.
0:12:55 > 0:12:59- Do you do a lot of pastry?- I'm the pastry chef.- You're the pastry chef!
0:12:59 > 0:13:03Have you thought about presentation here with these little morsels?
0:13:03 > 0:13:06- Presentation's easy. - You're a confident man.
0:13:06 > 0:13:09Are you good at virtually everything in the kitchen?
0:13:09 > 0:13:11Er, I'd say 80 percent, yeah.
0:13:11 > 0:13:14- How far are you going to go in the competition?- All the way.
0:13:14 > 0:13:18Ohh! Sean, I like the cut of your jib.
0:13:18 > 0:13:20I like your style, son.
0:13:22 > 0:13:26Sean's standing out today for the fact that he's doing something different.
0:13:26 > 0:13:28Everyone else has gone down a savoury path
0:13:28 > 0:13:32but he's decided to stick to what he knows best and deliver us a dessert.
0:13:32 > 0:13:35If he pulls it off, this could be something amazing.
0:13:35 > 0:13:37If he doesn't, it'll be a real shame.
0:13:42 > 0:13:45From the beginning, I want to go all out. There's no point holding back
0:13:45 > 0:13:49cos if you hold back, you can go home and you've ruined your chance.
0:13:49 > 0:13:52I want to push the boundaries as much as I can within my limit
0:13:52 > 0:13:54without failing.
0:13:54 > 0:13:59I can't work out whether you are concentrating or scared
0:13:59 > 0:14:01- or a mixture of the two. Which is it? - Bit of both.
0:14:01 > 0:14:05- What position do you hold now? - I was a demi chef de partie in my last job.
0:14:05 > 0:14:07Yeah. You might be the least experienced guy in here.
0:14:07 > 0:14:10- Does that trouble you?- No, because it comes down to a plate of food.
0:14:10 > 0:14:14- It's what you guys taste. So that doesn't bother me.- Well said.
0:14:14 > 0:14:20- What are you making now?- I'm going to do some sweet chicory in a caramel
0:14:20 > 0:14:24with a little bit a white wine vinegar, finish with pistachios,
0:14:24 > 0:14:27some mini potato fondants, pan-fry the sardines, keep it simple,
0:14:27 > 0:14:31and a nice little dill, onion and garlic chilli dressing.
0:14:31 > 0:14:36- You're a poker-faced Scotsman, ain't you?- You've got to be, haven't you?
0:14:36 > 0:14:38- Looking forward to it.- Thank you.
0:14:42 > 0:14:44You've only got ten minutes. Ten minutes.
0:14:54 > 0:14:58I'm really intrigued by you, Liam. You are a bundle of energy.
0:14:58 > 0:15:02I'm OK. I'm just... I just want to do well.
0:15:02 > 0:15:05- What are you making?- I'm going to do cured and scorched sardines,
0:15:05 > 0:15:08blow-torch the skin, it should cook through nicely.
0:15:08 > 0:15:12I'm going to do an onion and dill potato royale topped with Camembert
0:15:12 > 0:15:14and then a pomegranate and pistachio vinaigrette
0:15:14 > 0:15:17with a little endive salad.
0:15:17 > 0:15:21You made that great big potato royale thing that was like an enormous sponge pudding,
0:15:21 > 0:15:25- then you just cut the top off. - I know the recipe to make X amount,
0:15:25 > 0:15:27but I don't know how to break it down too far.
0:15:27 > 0:15:31- Liam, I love your honesty, mate. You know how to make a big one.- Yeah.
0:15:31 > 0:15:36- Right, shall I get out of your face? - In a polite way, yes, please.
0:15:37 > 0:15:39There's a lot of cheese on that.
0:15:39 > 0:15:42Cheesy sardines?
0:15:42 > 0:15:46Hm. I'll have to try those together. It could be quite overpowering.
0:15:47 > 0:15:50It's got to be coming on the plate now. Five minutes.
0:16:03 > 0:16:06You've got just 30 seconds.
0:16:12 > 0:16:16That's it. Finished. Step away. Well done.
0:16:20 > 0:16:24You don't know this yet, but with those ingredients, Monica cooked a dish in one hour.
0:16:26 > 0:16:31And let me tell you, the result was incredible.
0:16:33 > 0:16:36That is a benchmark and it's shown what is possible.
0:16:44 > 0:16:50'25-year-old junior sous chef Tom has prepared the sardines two ways,
0:16:50 > 0:16:52'grilled and ceviche,
0:16:52 > 0:16:56'and served it with caramelised endive, raw endive
0:16:56 > 0:16:59'and a dill and chilli pickled cucumber.'
0:16:59 > 0:17:04It's very pretty, it's very intriguing, but it's very small for a starter.
0:17:04 > 0:17:07- Where's the rest of it? - That's it, I'm afraid.
0:17:08 > 0:17:12It's a nice presentation. It's great to see that you prepared the fish
0:17:12 > 0:17:16- in two different ways. Shall we go for it?- Yep.
0:17:22 > 0:17:27For me, I like the endive with the grilled sardine.
0:17:27 > 0:17:30Flavour-wise, the pickle in the cucumber is strong,
0:17:30 > 0:17:32it's overpowered the small amount of the fish on the side.
0:17:32 > 0:17:36You need to give a bit more to actually carry those strong flavours through.
0:17:36 > 0:17:38OK.
0:17:38 > 0:17:43I love the way it tastes, Tom. I think it's really, really lovely.
0:17:43 > 0:17:48That ceviche on its own with a slight bit of acidity and that oily fish is lovely.
0:17:48 > 0:17:52When you get a little bit of that sweet chicory, delicious!
0:17:52 > 0:17:54- Well done. Good lad.- Thank you.
0:18:02 > 0:18:06'Pastry chef Sean has made the only dessert,
0:18:06 > 0:18:10'thyme-infused panna cotta with pistachio crumble,
0:18:10 > 0:18:14'physalis compote infused with ginger and star anise,
0:18:14 > 0:18:17'fresh physalis and pomegranate.'
0:18:18 > 0:18:23- You are a pastry chef?- I am indeed, yes.- I love the colours, I like the way you've presented this.
0:18:23 > 0:18:28- If anything, I think a third panna cotta would not go amiss on your plate.- Yeah.
0:18:28 > 0:18:32- What happened to it? You had a few. - This is the first one I made.
0:18:32 > 0:18:35I thought it was a bit firm so I tried to make another one.
0:18:35 > 0:18:39- You made two batches? - Yes.- Oh, I see. OK.
0:18:45 > 0:18:48I like the thyme in the panna cotta.
0:18:48 > 0:18:50It's very delicate and not overpowering.
0:18:50 > 0:18:54I can't help but feel that it needs a sauce or some kind of coulis to go with it.
0:18:54 > 0:18:57A touch too much gelatine in your panna cotta.
0:18:57 > 0:18:59It's a little bit bouncy for my liking.
0:18:59 > 0:19:04- It was the first batch.- I don't care if it was the tenth batch.
0:19:05 > 0:19:08That sort of physalis caped gooseberry compote
0:19:08 > 0:19:11with those pistachios is fabulous!
0:19:11 > 0:19:14But those panna cottas are far too bouncy.
0:19:15 > 0:19:19- Sean, thank you very much. - Thank you very much. Cheers.
0:19:21 > 0:19:24I think I represented myself quite well, actually.
0:19:24 > 0:19:27Small, minor mistakes, but nothing that can't be corrected.
0:19:27 > 0:19:29I was happy.
0:19:34 > 0:19:39'Maria has chargrilled the sardines and served them with an endive salad,
0:19:39 > 0:19:44'hollandaise sauce with dill, pickled cucumber and a chilli salsa.'
0:19:44 > 0:19:47Hollandaise with pickled cucumber.
0:19:47 > 0:19:49I don't think it's a match I've had yet.
0:19:49 > 0:19:54- I'm curious to try. - Right. Fancy a nibble?- Yes.
0:20:01 > 0:20:07Your hollandaise, erm, has a lovely texture to it,
0:20:07 > 0:20:10it's very thick and creamy. It's quite sharp.
0:20:10 > 0:20:15But there's too much. For me, it's not coming together well.
0:20:15 > 0:20:19It could work, possibly, but it hasn't worked here.
0:20:19 > 0:20:23- OK.- I like the taste and textures.
0:20:23 > 0:20:26Nicely-cooked fish, like the sweet acidity you've got in there.
0:20:26 > 0:20:30However, there's far too much dill and the plate's messy.
0:20:30 > 0:20:34I think you need to be a little bit more refined.
0:20:36 > 0:20:40It was a shame I couldn't show them how good I am in the first round.
0:20:40 > 0:20:43That was definitely a good lesson.
0:20:43 > 0:20:45Hard one but good one.
0:20:50 > 0:20:55- Wow.- 'Head chef Steven has prepared the sardines three ways,
0:20:55 > 0:20:59'roasted, cured and a sardine tartare,
0:20:59 > 0:21:02'with roasted cucumber and cucumber ketchup,
0:21:02 > 0:21:07'garnished with dill, caramelised pistachio nuts and blackened onions.'
0:21:08 > 0:21:12It's a really good-looking plate of food. It's attractive,
0:21:12 > 0:21:16it stands out, it looks simple, but when you look at it properly,
0:21:16 > 0:21:19there are really different elements going on.
0:21:26 > 0:21:30I'm very impressed that you've taken this fish and done it three ways,
0:21:30 > 0:21:35I think that's great, and I love the sweet acidic notes you've got, like the ketchup,
0:21:35 > 0:21:37and I love the onion with a bit of caramelisation.
0:21:37 > 0:21:40- I love that. Love that. Very impressive.- Thank you.
0:21:40 > 0:21:44There was a lot going on in there flavour-wise.
0:21:44 > 0:21:46I like the ceviche and I do like the ketchup.
0:21:46 > 0:21:50I think this is a very talented plate.
0:21:50 > 0:21:52Well done, chef. Thank you very much.
0:21:57 > 0:22:00I'm feeling confident. I think it went really well
0:22:00 > 0:22:02and I'm glad I've got the first round under my belt.
0:22:11 > 0:22:15'Welsh sous chef Liam has cured and scorched the sardines
0:22:15 > 0:22:20'and served them with an onion, dill and Camembert potato royale,
0:22:20 > 0:22:22'deep-fried fennel,
0:22:22 > 0:22:25'endive salad and a pomegranate and pistachio dressing.'
0:22:35 > 0:22:41I love the way the fish is cooked with the blow torch. It leaves it very delicate and just right.
0:22:41 > 0:22:45However, the creamy, cheesy potato, it's just all very odd.
0:22:45 > 0:22:49There's possibilities here but I don't think you've got your balance right.
0:22:51 > 0:22:56I really like that oily, meaty sardine
0:22:56 > 0:23:01with the sweet pistachio and quite juicy chicory.
0:23:01 > 0:23:05I think all of that is lovely. What continues to be a mistake,
0:23:05 > 0:23:08both visually and texturally for me,
0:23:08 > 0:23:12is that blinking potato cake with the cheese on it.
0:23:12 > 0:23:16You can tell the first time you look at the dish it doesn't belong there.
0:23:16 > 0:23:20When you put that creamy, cheesy potato in your mouth, you know it doesn't belong there.
0:23:20 > 0:23:23- The rest of it is great.- Thank you.
0:23:31 > 0:23:34'Daniel has served pan-fried sardines,
0:23:34 > 0:23:37'caramelised endive with pistachios,
0:23:37 > 0:23:42'mini potato fondants and an onion and ginger dressing with dill.'
0:23:43 > 0:23:47I like parts of your presentation. However,
0:23:47 > 0:23:51there's just something about it that's not quite right.
0:23:51 > 0:23:55You're making everything go a little bit muddy-tan colour.
0:24:01 > 0:24:05Lovely caramel sweetness on that chicory.
0:24:05 > 0:24:07And really good seasoning on your fish. I really like that.
0:24:07 > 0:24:10Two issues. One is the presentation.
0:24:10 > 0:24:13The other one is it's still a little oily, still a little greasy.
0:24:13 > 0:24:17There's a lot on your plate that I like. The cucumber on its own is very sharp,
0:24:17 > 0:24:21but I find with the endive, it does offset the sweetness on there.
0:24:21 > 0:24:24Your fondant, mind the salt when you drizzle the salt on there
0:24:24 > 0:24:28because I had a mouthful on it. There are issues here,
0:24:28 > 0:24:30but nice flavours. Just mind your presentation.
0:24:30 > 0:24:34I can't give you such an amazing review on great flavours
0:24:34 > 0:24:37when the plate looks so dull, OK? You need to get the two together.
0:24:46 > 0:24:49'Vinny's dish is grilled sardines
0:24:49 > 0:24:52'with an endive, cucumber and pomegranate salad
0:24:52 > 0:24:55'and a dressing of pomegranate juice, soy,
0:24:55 > 0:24:59'ginger, pistachio and fish sauce.'
0:25:07 > 0:25:10I like the way the fish is cooked. It's cooked perfectly,
0:25:10 > 0:25:13it's seasoned really well. But there's just too much salad
0:25:13 > 0:25:17for the fish that you have.
0:25:17 > 0:25:20- It needs to come together, Vinny. - Yep.- Very, very crucial.
0:25:20 > 0:25:24You can't criticise that plate because there's hardly anything wrong with it,
0:25:24 > 0:25:27but it's not ringing any bells.
0:25:27 > 0:25:30You're a clever man, obviously, and you've still got a big smile.
0:25:30 > 0:25:34- It wouldn't take much to completely turn your fortunes around.- Thank you.
0:25:35 > 0:25:38I'd love to go back and take ten minutes just to think about it more.
0:25:38 > 0:25:41Even now, the presentation, everything would be completely different.
0:25:41 > 0:25:44But you don't get a second chance.
0:25:44 > 0:25:46Or do you?
0:25:50 > 0:25:55'37-year-old Kit has made pan-fried sardines,
0:25:55 > 0:25:58'endive salad with Thai-style nam chim dressing,
0:25:58 > 0:26:03'pickled cucumber, Camembert gnocchi and a beurre blanc.'
0:26:04 > 0:26:09I'm really pleased that you wanted to show us all these techniques and I now believe you have knowledge.
0:26:09 > 0:26:12- I'm not sure it's going to make for a wonderfully delicious dish.- OK.
0:26:24 > 0:26:28You've taken time to make us gnocchi and an Asian salad.
0:26:28 > 0:26:32I love the pickled cucumber. The fish is cooked wonderfully.
0:26:32 > 0:26:35However, the biggest issue I have here with you, Kit,
0:26:35 > 0:26:38is a chef that displays
0:26:38 > 0:26:40so much skill on the plate
0:26:40 > 0:26:44who then leaves this bone on the fish.
0:26:44 > 0:26:49- Yep.- I wouldn't expect, when I eat out, to find bones still in sardines.
0:26:49 > 0:26:52I don't believe that gnocchi, beurre blanc,
0:26:52 > 0:26:57- Thai salad and sardines works together as one dish.- Sure.
0:26:57 > 0:27:00You've proved you've got technique, skill and knowledge. It's OK.
0:27:01 > 0:27:04Monica doesn't look like she's convinced.
0:27:05 > 0:27:08- Can't work him out?- No. No.
0:27:08 > 0:27:11- I need to see more of you to make my mind up, Kit.- OK.
0:27:11 > 0:27:14- Because there's things here that shouldn't have happened.- Sure.
0:27:14 > 0:27:16There is some great techniques and skill, as well.
0:27:16 > 0:27:20- Right-oh. Thank you very much, Kit. - Thank you very much.
0:27:27 > 0:27:31I tell you what, that's not a bad opening round at all.
0:27:37 > 0:27:41I know you're a bit nervous and I know some of you will kick yourselves because of little mistakes.
0:27:54 > 0:27:57But I'm quietly confident.
0:27:58 > 0:28:03Still a lot of competition to come. Off you go. We'll see you again soon.
0:28:08 > 0:28:13'Now the eight chefs will be split into two groups.
0:28:14 > 0:28:21'Tomorrow, the first four will be back to face Monica's infamous skills test.'
0:28:22 > 0:28:25You're one messy guy and I don't want to see that.
0:28:25 > 0:28:28'Before chef Michel puts them through their paces
0:28:28 > 0:28:30'with his classic tests.'
0:28:30 > 0:28:32I tell you what, that far away.
0:28:32 > 0:28:35'At the end, one of them will be going home.'
0:28:42 > 0:28:46Subtitles by Red Bee Media Ltd
0:28:46 > 0:28:46.