[CUL TV] Masterchef The Professionals [BBC 2]

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Marcus Wareing, Monica Galetti and Gregg Wallace return as six aspiring chefs battle it out for a place in the quarter-final of the cookery competition.

The first three chefs are challenged to make the classic French dessert ile flottante, or a floating island, requiring them to make perfect custard and meringue. The other three must prepare a blue steak with a green peppercorn sauce - they only have 15 minutes and the steak must be cooked exactly right.

Finally, the six can showcase their creativity by presenting their own signature dish. Half the group will be sent home with only three competitors progressing.

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Op woensdag 11 november 2015 21:22 schreef computergirl het volgende:

[..]

ik weet ook niet of ik de geslaagde versie lekker zou vinden

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Six new chefs begin their bid for the coveted Professional MasterChef title as they take on two challenges set by the judges. In the infamous skills test, and then with a dish of their own choosing, they must prove to Monica, Marcus and Gregg that they have the talent, flair and commitment to reach the top. Only the strongest three chefs will go through to the quarter-finals.

The first three chefs begin with a skills test set by Marcus. They have 15 minutes to make a buck rarebit - a Welsh rarebit with a fried egg on top. The test may seem simple but only the best cheese sauce and perfect fried egg will meet the exacting standards of the three MasterChef judges scrutinising their every move.

The remaining three chefs must complete a skills test set by Monica, who examines their butchery skills by asking them to joint a whole rabbit and prepare it for cooking. With 15 minutes on the clock and the three judges watching intensely, the chefs must keep a steady hand and respect the delicate ingredient if they want to prove they have the skills needed to continue in the competition.

In the final challenge, the six chefs come together in the MasterChef kitchen to cook their own signature dish. A tried and tested recipe of their own design, this is their last chance to either redeem themselves or continue to impress in an hour and 15 minutes of career-defining cooking. At the end of the test, the judges will decide which three chefs will be sent home. Only the best three chefs will be put through to the quarter-finals and continue in the battle to be crowned Professional MasterChef Champion 2015.

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MasterChef: The Professionals judge Monica Galetti has announced the name and location of her first solo restaurant as Mere, which she plans to open in London’s Fitzrovia next autumn.

Backed by WSH chairman Alastair Storey, the venture will occupy the ground floor and basement of a site on Charlotte Street, in London W1. The name Mere comes from the French for ‘mother’ and the Samoan for Mary, Galetti’s mother’s name. It is also pronounced Mary.

The space, which was not a restaurant previously, will undergo extensive renovation works to transform it into a 25-seat ground floor bar and 70-cover basement restaurant that are both “warm and welcoming”.

Speaking to The Caterer, Galetti said: “We’re looking at opening the restaurant this time next year and at the moment we’re still in the very early stages of the design process.

“In the bar, guests will be able to order light bar snacks and from a cocktail menu. Or maybe diners can finish their dinner and retire to the bar for coffees or other drinks. We’re just beginning to work all this out, so things might change. It’s a blank canvas right now.”

Commenting on her plans for the menu, she added: “I want to get the premises right and develop the food offer at the same time, but for now I can say that my food is always seasonal and ingredients-led.

“There are no gimmicks around my cooking. It’s very straightforward. We’ll be keeping it simple with the personal take on some old classics.

“We aim to make the restaurant warm and welcoming so that people dropping in for a quick business lunch will have as great an experience as absolute foodies. The vibe will be smart casual and for people out to enjoy themselves.

“We have a great opportunity to create something special. We need to build a strong team first to make this possible and we are all super excited to start pulling it all together.”

Galetti left her job as senior sous chef at two-Michelin starred restaurant Le Gavroche in March with a view to pursing this new venture. She had worked at the iconic London restaurant for 12 years, having started as a commis chef. Galetti told The Caterer that the decision to leave was prompted by a major life event last year.

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Op woensdag 2 december 2015 21:18 schreef computergirl het volgende:
Geen van de kandidaten kon iets met deze eerste opdracht

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It is knockout week on Professional MasterChef. Marcus Wareing, Monica Galetti and Gregg Wallace continue their search for the country's next culinary superstar.

After four weeks of intense competition, only the 12 most talented chefs remain. They come together for the first time to cook off against each other in the MasterChef kitchen. Their fate rests on their ability to create one outstanding dish in a high-pressure invention test. The chefs have a selection of meat, fish, fruit and vegetables to choose from, and to test them even further, the judges have removed all the modern equipment from the kitchen. The chefs will need to go back to basics using just the hobs and ovens - and their chef's intuition - to cook a stunning plate of food. With just two hours and 15 minutes to deliver that make-or-break dish, the nerves are running high and the competition is fierce. Only the chefs who seize the opportunity to stand out from the crowd and blow the judges away with a stunning plate of food will be among the eight considered strong enough to go straight through to the next round.

The four weakest chefs must pick themselves up and return to the kitchen to battle it out for the final two places in the next round. Facing another invention test with the unused ingredients from the previous round, the pressure is on for them to raise their game and produce a dish good enough to convince the judges they have future in the competition. Only the ten best chefs will continue in the fight for the title of Professional MasterChef 2015.

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It's the Professional MasterChef semi-finals. Marcus Wareing, Monica Galetti and Gregg Wallace turn up the heat in their hunt for a future culinary superstar.

The first two semi-finalists battle it out for a place in finals week. The semi-finalists travel to the village of Sparkwell, Devon, to cook alongside a chef who has achieved the very accolade they are both fighting for. In 2012, along with fellow contestant Keri Moss, Anton Piotrowski was crowned Professional MasterChef champion. Last year his pub, the Treby Arms, won its first Michelin star, and has just been voted Country Dining Pub of the Year. Now the semi-finalists are each put in charge of one of his award-winning dishes for a busy lunchtime service. The chefs must quickly adjust to the ferocious pace and high demand and deliver consistently stunning plates of food if they are to maintain the exceptional standards that have won Anton his reputation.

After the exhausting service, the chefs must rise to the challenge once again and cook Anton his very own signature dish - the pigeon wellington that was a triumph on Professional MasterChef. They must remain calm if they want to do justice to the stunning and technically demanding dish that holds a special place in Anton's heart.

Finally, the chefs return to the MasterChef kitchen for the final battle of their semi-final. They have one hour and 45 minutes to cook a flawless main course and dessert for Monica and Marcus. With the stakes so high, it is their most intense cook off so far. Only the best chef will continue on to finals week and keep alive their dreams of winning the coveted Professional MasterChef 2015 title.

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t's finals week on Professional MasterChef. Marcus Wareing, Monica Galetti and Gregg Wallace are just a step away from crowning a new Professional MasterChef champion.

In the penultimate episode, the four remaining chefs battle for a place in the final three and the chance to travel to one of the world's most innovative restaurants.

The four finalists are set an invention test with a difference - they must create a dish without any meat, fish or poultry. After tasting their dishes, the judges will send one more chef home.

The remaining three travel to the medieval city of Alba, Italy. Alba is famed for its truffles, hazelnuts and Barolo wine, and is home to a restaurant that has revolutionised Italian food - the Michelin-starred Piazza Duomo. Chef Enrico Crippa has taken the heart of traditional Italian food and pushed it in a whole new direction by putting vegetables at centre stage. With his own biodynamic kitchen garden, ingredients are picked in the morning and served by lunch, creating a unique culinary experience.

The finalists must first get to grips with Enrico's food philosophy in a masterclass where he demonstrates his signature dish Salad 21, 31, 41 - the numbers refer to the different number of ingredients in the dish, and vary according to season. The chefs must then show what they have learnt by creating a stunning dish to impress Enrico himself.

The finalists return the next day and are pushed even further as they are made responsible for service in this globally-renowned restaurant. The finalists have just the morning to master dishes before ten guests arrive. The reputation of the restaurant rests in their hands and their chances of winning the competition now hinge on the most intimidating service of their lives.

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Op dinsdag 8 november 2016 21:06 schreef RobinOok het volgende:
Steak Diane? Nog nooit van gehoord. Of gewoon verdrongen, want gadver, dat lijkt me he-le-maal niks!

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Over the next three nights, enormous challenges and life-changing cooking experiences lie ahead for the chefs who have made it to this final week of the competition.

The remaining four chefs start the finals week with a once-in-a-lifetime opportunity to cook at one of the most prestigious events in the culinary calendar, The Chef's Table. Descending on a London location are 28 heavyweights of modern gastronomy. This is a potentially career-changing moment for the finalists to showcase their own food for their idols. Guests include Michelin-starred chefs Michael Caines MBE, Sat Baines, Nieves Barragan Mohacho, Simon Rogan, Jonny Lake and Claude Bosi, as well as previous finalists and winners including Anton Piotrowski, who went on to achieve a Michelin star.

Each finalist is in charge of one of the menu's four courses - starter, fish, main and dessert. Over five tense hours, under the close scrutiny of Marcus and Monica, the chefs prepare every single element of their ambitious dishes. The pressure is immense, the chefs have to take their food to a whole new level by executing 30 plates in the most terrifying service they have ever faced. If the finalists want to show that they have the talent to be a culinary star of the future, they have to deliver faultless dishes to both excite and impress the most discerning diners in the country.