MasterChef: The Professionals

Michel Roux Jnr and Gregg Wallace hunt for a young chef who wants to make it as a chef. The usual “versatility test,” using provided ingredients to create, in 50 minutes, two dishes of the chef’s choice. Then the “classics test,” preparing two well known dishes, although we will learn in the series that some chefs have not made some of these before.

Two dishes in 50 minutes from the central ingredient of lamb, then they must recreate two classic dishes, Sole a la Meuniere and Barquettes aux Abricots

A quarter final, with the four winning chefs from the weeks heats cooking two courses of their own design for three restaurant critics.

Two dishes in 50 minutes from the central ingredient of duck, then they must recreate two classic dishes Skate a la Grenobloise and Oeufs a la Neige

Two dishes in 50 minutes from the central ingredient of squid, then they must recreate two classic dishes; Ballotine of Guinea Fowl and Millefeuille.

Two dishes in 50 minutes from the central ingredient of rainbow trout, then they must recreate two classic dishes - Pork Robert and Poires Belles Helene

Two dishes in 50 minutes from the central ingredient of poussin, then they must recreate two classic dishes - Fish Quenelles with a Beurre Blanc and Mango Sables

A quarter final, with the four winning chefs from the weeks heats cooking two courses of their own design for three restaurant critics.

The second two winners of the final six go head to head for a place in the final three. First they cook at the two Michelin starred Vineyard at Stockcross under chef, John Campbell, and then create a perfect dish in the Masterchef kitchen.

Its the penultimate show and only three chefs are left. They face two challenges: create an amuse bouche and petit fours, and then cook for five top restaurateurs.

In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of spatchcocking a poussin and a palate test of making lemon curd. The remaining three chefs then face the first of the two gruelling tests that Michel and Gregg will judge them on. They must make two dishes in 50 minutes from the central ingredients of fillet of bream. The second test, recreating two classic dishes, will be concluded in the next show. Only one of them can make it through to the quarter-final, moving a step closer to winning the title of Professional MasterChef.

In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of prepping whole squid and a palate test of cooking it. Our remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg; first they must make two dishes in 50 minutes from the central ingredient of a whole rabbit, then they must recreate two classic dishes of salmon en croute and a creme caramel.

Its the quarter-finals; the four winning chefs from the first four heats have to cook three courses of their own design for three restaurant critics. Only two can go through to the finals.

The three chefs who earned the right to cook for Michel face one final test: to recreate two classic dishes of coq au vin and plum clafoutis. Only one of them will make it through to the quarter-final. Then, four new chefs face a nail-biting elimination round. In front of Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of jointing a chicken and a palate test of making goujons. The three remaining professionals then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of lamb rump, then they must recreate two classic dishes of soupe a loignon and roule marquis.

Four chefs face a nail-biting elimination round. In front of the watching Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of filleting a flat fish and a palate test of pan-frying one of the fillets. The remaining three chefs then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of lambs kidneys, then they must recreate two classic dishes of brandade de Nimes and madeleines served with a sabayon cream.

Four chefs face a nail-biting elimination round. In front of the watching Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of turning vegetables and a palate test of making a hollandaise sauce. The remaining three professionals then face the first of the two gruelling tests on which Michel and Gregg will judge them. They must make two dishes in 50 minutes from the central ingredients of tuna steak. The second test, recreating two classic dishes, will be concluded in the next episode.

Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of opening scallops and a palate test of making a potato rosti. The remaining three professionals then face two more gruelling tests for an expectant Michel and Gregg. First they must make two dishes in 50 minutes from the central ingredient of smoked eel, then they must recreate two classic dishes of beef bourguignon and a lemon tart.

It is the quarter-finals, and the four winning chefs have to cook three courses of their own design for three restaurant critics. Only two can go through to the finals.

The three chefs who earned the right to cook for the legendary Michel face one final test: to recreate two classic dishes of salade Lyonnaise and Paris-Brest. Only one of them will make it through to the quarter-final. Then, four new chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of making a fine mirepoix of vegetables and a palate test of making creme anglaise. The remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of scallops, then they must recreate two classic dishes of kidneys a la diable and tartelette aux fruits.

Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of jointing a rabbit and a palate test of making scrambled eggs. The remaining three professionals then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of calves liver, then they must recreate two classic dishes of matelotte danguille and a creme brulee.

It is the semi-finals. With only eight professional chefs remaining in the competition, each pair of winners from the quarter-finals will compete for a place in the last four. The two winners from the second quarter-final battle it out head to head. First they have to cook at the one Michelin-starred Roussillon in Londons Pimlico, under chef Alexis Gaultier. Then they have to create two perfect dishes in the MasterChef kitchen - only one can go through.

It is the semi-finals for the professional chefs remaining in the competition, and each pair of winners from the quarter-finals go head to head for a place in the last four. The two winners from the third quarter-final battle it out head to head. First they have to cook at the one Michelin-starred Maze in Londons Mayfair, under chef Jason Atherton. Then they have to create two perfect dishes in the MasterChef Kitchen - only one can go through.

It is now the culmination of the semi-finals. The winning five chefs who made it through their head-to-head round have to cook three courses of their own design for four leading Michelin restaurateurs. Only three of them can go through to the finals.

It is finals time and the remaining three chefs are vying for the title of Masterchef Champion. In preparation for their upcoming challenge, they must make a two-course lunch out of a mystery box of ingredients at the Masterchef kitchen. Then the chefs are sent to Chelsea FC to cater a pre-match lunch in a million-pound-a-year sports VIP box for guests including Kevin Pietersen MBE and James Cracknell OBE.

It is the final. The three remaining chefs face the toughest challenge of their careers - preparing a three-course menu designed by Michel for 30 of the worlds leading Michelin chefs and inspectors at Browns Hotel in Londons Mayfair. Then they have one final cook-off at the Masterchef kitchen to decide who will be the 2009 champion. They must cook the best three courses of their lives for the judges. Only one of them can win the title of Professional Masterchef.

Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michels trusted sous chef Monica Galetti as they hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are on the hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are on the hunt for a young chef who has what it takes to go to the top of the culinary world. It is the quarter-final and the six winning chefs from this weeks heats must first show Michel and Gregg they have the necessary skills and palate by cooking a dish of their own invention. At the end of it two will be going home. The four remaining chefs must then cook their own two-course menu for some of the UKs harshest food critics. Only two will make it through to the semi-finals.

Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michels sous chef Monica Galetti, as they hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin starred chef Michel Roux Jnr and Masterchef dining expert Gregg Wallace are joined by Michels sous Chef Monica Galetti, as they hunt for a young chef who has what it takes to go to the top of the culinary world.

Legendary double Michelin starred chef Michel Roux Jnr and Masterchef judge Gregg Wallace are joined by Michels sous chef Monica Galetti, as they hunt for a young chef who has what it takes to go to the top of the culinary world.

Double Michelin-starred chef Michel Roux Jr and Masterchef judge Gregg Wallace are on the hunt for a young chef who wants to make it to the top of the culinary world. The semi-final week continues; over the next two nights the remaining six chefs will be split into pairs and battle it out head-to-head for a place in the final. Each pair will be sent to one of Britains most famous Michelin-starred restaurants, and first up in this programme is the 1 Michelin-starred The Kitchin.

Double Michelin-starred chef Michel Roux Jr and Masterchef judge Gregg Wallace are on the hunt for a young chef who wants to make it to the top of the culinary world. Over the course of this week the three finalists are pushed to the limit when they are set an incredible series of challenges.

Legendary double Michelin-starred chef Michel Roux Jr and MasterChef dining expert Gregg Wallace are joined by Michels trusted sous chef Monica Galetti as they hunt for Britains next culinary superstar who has what it takes to go to the top of the culinary world. Ten chefs must deal with the pressure of an elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. In the six-ingredient-invention-test, the ten chefs grapple with their nerves as they have one hour to prove their skill, palate, and creativity, preparing a dish from only six ingredients: duck breast, leeks, blackberries, garlic, thyme and cinnamon. The pressure is on if they are to impress the awesome palate of Michels sous chef Monica and stand a chance of cooking for her boss. For now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica asks them to make a dressed crab salad from the white and brown meat of a whole crab. With only 15 minutes to crack open the shell and extricate the edible meat, the chefs have to keep their focus and perform to the best of their ability. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of Selle de lapin farci aux pruneaux, saddle of rabbit stuffed with prunes, before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce a perfect plate. Then, they are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.

Ten chefs must deal with the pressure of an elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. In the six-ingredient-invention-test, the ten chefs grapple with their nerves. From only six ingredients: prawns, mango, lime, chilli, micro coriander and a chocolate bar, they have just 50 minutes to prove their skill, palate, and creativity. The pressure is on if they are to impress the awesome palate of Michels sous chef Monica and stand a chance of cooking for her boss. For now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica gives them just 15 minutes to prepare a whole monkfish, and then serve up one of the fillets with a sauce. As the chefs try to show off their knife skills, then wow the judges with a perfectly cooked fillet and a speedy yet sumptuous sauce, the pressure is well and truly on. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of Tarte aux pralines roses avec poires au caramel (pink praline tart with caramelised pears), before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce a perfect plate. Then, they are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.

Ten chefs must deal with the pressure of an elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. In the six-ingredient-invention-test, the ten chefs grapple with their nerves. From only six ingredients: bacon, chicken liver, two apples, almonds, blue cheese and a bunch of parsley, they have just 60 minutes to prove their skill, palate, and creativity. The pressure is on if they are to impress the awesome palate of Michels sous chef Monica and stand a chance of cooking for her boss. For now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica asks them to prepare and bone out a whole seabass for stuffing, and make a seabass tartare. With only 15 minutes to deliver it is seriously tough for the chefs who must show off their knife skills, then wow the judges with a perfectly tasting tartare. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of tarte chocolat-framboises, chocolate tart with raspberries, before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce a beautifully plated dessert. Then, they are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.

It is the last of the heat weeks. The final set of ten chefs plucked from kitchens across Britain arrive at the MasterChef kitchen to face their first test. They have just one challenge that will demonstrate to Monica and Gregg whether they have the necessary skills and palate to cook for Monicas legendary boss Michel Roux Jr. In the Invention Test, the ten chefs have to grapple with their nerves as they have only 50 minutes to create a dish from just six ingredients: strawberries, a bar of white chocolate, an aubergine, tofu, a bunch of basil and a bag of St Georges mushrooms. They must prove their skill, palate and creativity. The pressure is on if they are to impress Monica and stand a chance of cooking for Michel. For now, they are all safe, but over the next two nights each of these ten chefs must return to face on more test before Monica and Gregg decide who will win the honour of cooking for culinary giant Michel Roux Jr.

In this show, the remaining five chefs from Mondays heat return to face Monica and Gregg in a skills test. Monica asks them to make a swiss meringue to pipe on to a lemon tart, before glazing and serving it with a sauce. With only 15 minutes to deliver, it is seriously tough for the chefs, many of whom have little experience of the pastry section. They have to hold their nerve if they are to serve up a sumptuously piped dessert. At the end Monica and Gregg must decide who will be leaving the competition. Only the best four chefs go forward to cook for legendary Michel Roux Jr. The pressure now mounts as the four remaining chefs face two challenges for Michelin-starred legend Michel Roux Jr. For their first test, Michel cooks a classic recipe of pigeon roti aux petits pois a la francaise, i.e. roasted pigeon with stewed peas a la francaise, before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce an elegant and perfectly executed plate. Finally, the contestants are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs go through to the quarter-final, moving a step closer to winning the title of Professional MasterChef.

After four weeks of competing, only 8 exceptionally talented young chefs remain. The competition now fires up with one extraordinary challenge: making a show stopping dish for judges Michel and Gregg, joined by Michels formidable sous chef, Monica Galetti. To win over this trio of palates, they will have to cook out of their skin. With only one hour and 45 minutes to deliver, they have to make a simply sublime dish bursting with skill, flair, flavour, and of course it has to be immaculately presented. The stakes are high for the chefs who must fight for one of only six places - to stay in the competition they will have to fire on every cylinder. At the end of it, Michel and Gregg will decide which two chefs are leaving the competition. Only the six best chefs will go on to battle for the title of Professional Masterchef.

Double-Michelin-starred chef Michel Roux Jnr and MasterChef dining expert Gregg Wallace throw their semi -finalists in to the white heat of service at Andrew Fairlie at Gleneagles. Working under chef patron, Andrew Fairlie, the formidable first winner of the prestigious Roux scholarship, they must now compete in service and reach the exacting standards of two Michelin star cuisine. Each semi- finalist will make a highly complex dish that must be executed with precision, finesse, delicacy, and it has to be on time. No mistakes will be tolerated. Then, the bar is raised higher as they compete again - they must both recreate one of Andrew Fairlies signature dishes: cured mackerel, crab claw meat on cumin and seaweed paste, with a crab and sea cucumber jelly ballotine. With such an intricate balancing act of flavour and texture, the chefs battle to reach the awesome heights required. Then, the two semi-finalists return to the studio for one last challenge before one of them will be sent home. In this daunting final test, they must deliver a main and dessert inspired by their Michelin experience in just two hours - they simply have to wow the judges. Knowing that any mistake could cost them the competition, the chefs have to combat nerves, pressure, and cook their hearts out to stay in the running. After Michel and Gregg have judged their two courses, they will have to decide who will leave the competition. At the end, only the very best chef will progress to the Finals and have the chance to become this years MasterChef Champion.

Its Final Week on MasterChef: The Professionals and only four exceptional chefs remain to battle it out for the title. Michel Roux Jr and Gregg Wallace will really push the finalists to the absolute extremes of their cooking ability. The week starts with double Michelin starred Michel asking the finalists to show off some creativity, skill and ambition. They are given a range of great cuts of meat as inspiration - beef cuts including fillet, sirloin, bavette, rump, rib eye and fore rib, as well as a whole chicken and giblets. They have just one hour and forty-five minutes to prepare a stand out starter and main. At this point in the competition, there is nowhere to hide. The chefs have to be brave, push boundaries and excel if they are to come close to claiming the title. Only the most outstanding will walk away as Professional MasterChef Champion 2011.

Its Final Week on MasterChef: The Professionals and only three exceptional chefs remain to battle it out for the title and Michel Roux Jr and Gregg Wallace have turned the heat up to boiling point. Its time for the penultimate challenge - The Chefs Table. Michelin starred Michel and MasterChef Judge Gregg take the unprecedented risk of asking the three finalists to design and cook three courses, one dish each, to be served to a collection of some of the greatest chefs in Europe.

Ten chefs from kitchens all over Britain begin this years competition. The chefs must make one dish using a selection of just seven ingredients.

Each chef has to make honeycomb and then mould it into three different dessert decorations, with only 15 minutes to show off their skill.

In this heat, ten chefs plucked from kitchens across Britain arrive at the Masterchef kitchen to face the first of two tests. They must prove to Monica and Gregg that they have skills and palate required to cook for Michel. In todays seven ingredient invention test, the ten chefs must put nerves aside and create a dish from a selection that includes puy lentils, goats cheese and peaches, in just one hour. The pressure is on if they are to impress the palate of Monica and stand a chance of cooking for Michel. For now, they are all safe but tomorrow night five of these ten chefs must return and face their final test before Monica and Gregg decide who will cook for Michel Roux Jr.

The five chefs from the first heat face Monica and Gregg in a skills test; the best four then meet Michel Roux who demonstrates how to prepare foie de lotte, monkfish liver three ways and asks them to recreate the dishes.

Ten chefs are challenged to create a dish from a selection of seven ingredients.

The remaining five chefs from the last heat are challenged to prepare a beef kidney.

In this heat, ten chefs face their first test, to create a dish from a selection of beef mince, wild mushrooms, aubergine, red wine, pears, brioche and almonds.

The remaining five chefs face a skills test to prepare and serve sea urchin.

Hoping to progress to the last six, the chefs make a show-stopping dish for the judges.

The second pair of semi-finalists go head to head in service at Midsummer House with double Michelin starred Daniel Clifford who has run the restaurant for 15 years. They must meet the exacting standards of two Michelin star cuisine, making a highly complex dish executed with precision, finesse, delicacy - and it has to be on time. The bar is then raised higher as they compete again, recreating one of Daniel Cliffords signature dishes: rosemary smoked rump of lamb, courgette and basil puree, piquillo pepper puree and a courgette and yogurt dressing. Finally, the chefs return to the studio where they must deliver a main and dessert inspired by their Michelin experience. They simply have to wow the judges. After Michel and Gregg have judged their two courses, they decide who will leave the competition.

Michel Roux Jr and Masterchef Judge Gregg Wallace are on the hunt for an ambitious talented chef who wants to make it to the top of the culinary world. After five weeks of competing the most talented contestants have made it through to the finals week and are one step closer to winning the Professional MasterChef title. But there is one more task standing between them and the amazing culinary adventures ahead. The chefs have to invent two courses from a range of ingredients. But to really push their creativity and inventiveness, they are given no fish, no meat and no poultry. Who is versatile enough to cook a daring, flavoursome and delicious meal for the judges without some of the most common ingredients at their disposal? And who will fall by the wayside at this crucial stage?

The three finalists compete at the one restaurant which has been more influential to its generation than any other in the world - Heston Blumenthals.

Michel Roux Jr, Monica Galetti and Gregg Wallace begin their search for a 2013 winner.

The next four chefs are tested and must create a classic dish with no weights or measures.

The eight chefs must concoct a dish using a selection of just seven ingredients.

The second set of four chefs face Monicas Skills Test then cook two classics for Michel.

It is the third week of heats. Eight chefs begin by facing Monicas Invention Test.

The remaining four chefs in this weeks heat face a test of their bread-making skills.

Monica challenges the eight chefs to make a dish using a selection of seven ingredients.

The chefs are given 15 minutes to make a creme patissiere to use as base for a souffle.

The eight remaining chefs are given two hours to prepare a dish to impress Gregg Wallace.

The second pair of semi-finalists take charge of courses at The Latymer in Surrey.

The finalists must create dishes from a selection of kitchen scraps and leftovers.

The finalists hope to impress thirty of the worlds greatest chefs at a unique dinner.

Monica Galetti, Gregg Wallace and new judge Marcus Wareing begin their search for a 2014 winner as five ambitious chefs cook to impress, hoping to secure a quarter-final place.

Monica Galetti, Gregg Wallace and Marcus Wareing search for a culinary star. In the first quarter-final, the chefs must produce a two-course menu for a panel of restaurant critics.

Monica Galetti, Gregg Wallace and new judge Marcus Wareing put five new chefs through their paces, challenges include preparing a pork belly for roasting in just 20 minutes.

Its the third week of the heats, and five ambitious chefs from across the country begin their bid for the title with the first challenge - the Signature Dish Test. The professional chefs have just one hour to cook a stunning plate of food that truly showcases their talent. This could be their only chance to impress the judges as after the test, one chef will be sent home. Next, the remaining four chefs face Monicas Skills Test. Monica and Gregg ask each chef to showcase their pastry skills by making Monicas version of the French pastry, millefeuille. They must use their culinary skills and knowledge to first create caramel tuiles before using them to build a perfectly formed millefeuille with crème patissiere and raspberries, all in just 20 minutes.

Two Michelin-starred chef Marcus Wareing, the formidable Monica Galetti and MasterChefs seasoned diner Gregg Wallace seek out up-and-coming culinary stars. The weeks best chefs return for the quarter-finals and this is where the battle really begins. Their first challenge is an Invention Test - but this one has a twist. The quarter-finalists must create an exceptional plate of food from the kitchen offcuts and trimmings. Gone are the selections of quality ingredients they are used to cooking with. Instead, the judges ask them to make their dishes from kitchen scraps, including bones and offcuts, fish skins, overripe fruits, cheese and stale bread. Its a daunting challenge and the price is high - after judging their dishes, Marcus and Monica will decide who is worthy of continuing in the competition.

In the final heat show, the last five ambitious chefs plucked from kitchens across the country begin their bid to be crowned Professional MasterChef 2014 with three daunting tests. Their first challenge is the Signature Dish Test. The five chefs have one hour to cook one plate of food that showcases just what they can do. They must impress the judges from the off, because after this round one chef must leave the competition. The pressure mounts for the remaining four chefs with Monicas feared skills test. The chefs have just 15 minutes to prepare three canapes - one blini, one crostini and one vol-au-vent. Monica demonstrates how she would approach the test to the viewers, and then its the turn of the professional chefs.

Its the semi-finals. Two Michelin-starred Marcus Wareing, formidable chef Monica Galetti and MasterChefs seasoned diner Gregg Wallace step up the pressure in their search for a culinary talent exceptional enough to take the coveted title. After four weeks of fierce competition only the 12 best chefs remain, and the battle is on as they come together for the first time to cook off against each other. Their fate now rests in the hands of the infamous Invention Test. The 12 chefs have an abundant selection of meat and fish, fruit and vegetables and herbs and spices to choose from, but this time all the modern machines have been removed from the MasterChef kitchen.

Its the semi-finals. First up, the chefs head to Londons Knightsbridge to cook for the formidable French chef Pierre Koffmann. With a fearsome reputation and over 50 years of experience, he has trained a generation of great chefs, including Gordon Ramsay, Michel Roux Jr and Tom Kitchen. The semi-finalists face the daunting task of a lunchtime service under this culinary superstar. Each is responsible for a Koffmann classic from the lunch menu, and they must immediately get to grips with his back-to-basics, instinctive approach to cooking. And if that wasnt intimidating enough, after service they must each cook Pierre one of his own famous signature dishes.

Its the semi-finals. First up, Marcus and Monica send the semi-finalists to Hibiscus in Londons Mayfair, the two Michelin-starred restaurant of the formidable chef Claude Bosi. Opened in 2007, Claude has earned his reputation with a food style that experiments with the classics and the chefs dont have long to master his dishes before they are thrown into a relentless three-hour lunch service. With the restaurant full, they must work fast while Claude watches their every move.

Five talented chefs have cooked their way to a place in Final Week and the chance to take part in the amazing culinary adventures that lie ahead over the next three nights. The remaining chefs must battle against each other for the once in a lifetime opportunity to cook for 25 of their peers at the Chefs Table. Only the four best finalists will get this chance, as after the opening cook-off the judges will send one more home. The judges begin by setting the five finalists an invention test with a difference - they must create one dish without any meat, fish or poultry.

Its the final, and for Marcus Wareing, Monica Galetti and Gregg Wallace, the search for a culinary talent exceptional enough to be crowned champion is almost over. Over the last seven weeks, 40 of Britains most ambitious chefs have fought for the competitions coveted title and only the three best remain. As they cook for the last time, just three courses remain between them and the title of Professional MasterChef Champion 2014.

In this heat, skills tests feature an omelette Arnold Bennett and filled brandy snaps.

In the skills test, the chefs make a buck rarebit and joint a rabbit.

The chefs cook for some of the countrys most discerning restaurant critics.

Monica tests the chefs butchery skills when she asks them to debone a pigs trotter.

The last week of the heats kicks off with six new chefs.

The weeks six best chefs serve up a two-course menu to three restaurant critics.

The chefs must work together to serve an exceptional dinner at Londons Law Society.

Two semi-finalists cook alongside joint Professional MasterChef champion Anton Piotrowski.

The last three semi-finalists work with chef Lisa Allen at the Michelin-starred Northcote.

The finalists travel to the medieval city of Alba in the Piedmont region of northern Italy

In this opening heat, the chefs must cook a steak diane and a raspberry tart.

The weeks six strongest chefs face the first quarter-final.

The skills tests involve a sauce maltaise asparagus and a banoffee cheesecake.

Six new chefs take on taramasalata and tagliatelle carbonara in the skills tests.

In this quarter-final, the chefs reinvent steak and kidney pie and cook a two-course menu.

The last six chefs battle to make it through to the quarter-finals.

The 12 chefs must create a savoury dish using a surprise selection of ingredients.

The second group of chefs create a menu for guests at the French ambassadors residence.

The first three semi-finalists work alongside the inspirational chef Alyn Williams.

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 Chefs Table.

The remaining chefs cook for the last time, and one will be crowned the 2016 champion.

The six chefs must create a fruit-based souffle with a garnish of their choice in just 20 minutes.

In a skills test, the six chefs must prepare a dish using cod cheeks.

The chefs must create a sweet or savoury dish using fresh herbs.

The chefs have just 20 minutes to prepare and cook a pigeon crown.

The chefs face a pasta dish skills test and a signature dish round.

The chefs face an invention test, then must serve two courses to the critics.

Knockout week continues on MasterChef: The Professionals. Chef Monica Galetti and Michelin-starred chef Marcus Wareing scrutinise the chefs every move in their bid to uncover the professional chef to crown culinary superstar of 2017. Only ten outstanding chefs remain in the competition and they have been split into two groups of five. Tonight the first team are set two daunting challenges by Monica and Marcus, which test them further than any previous round.

The first three remaining semi-finalists battle it out for a place in finals week. They are sent to work alongside an inspirational self-taught chef for two days. Based near Darlington, County Durham, The Raby Hunt is one of the UKs most unique culinary destinations - led by rising star James Close, who gave up his career as a professional golfer just eight years ago, when his family bought the country pub.

It is finals week and the competition is racing to the finish line. After six weeks of intense culinary battles, just four talented chefs remain from the original 48. As the tension rises, the chefs need to pull out all the stops for presenter Gregg Wallace and leading chefs Monica Galetti and Michelin-starred Marcus Wareing. Only one chef can be crowned MasterChef: The Professionals Champion of 2017.

Tonight is the final of MasterChef: The Professionals 2017. MasterChef presenter Gregg Wallace and two of Britains leading chefs, Michelin-starred chef Marcus Wareing and Monica Galetti are edging closer to finding the 2017 champion. Just one almighty cook off remains for them to assess the talent of the finalists. Over the last seven weeks, 48 of the most talented and tenacious chefs in the UK have battled each other for the coveted title. Now, just three chefs remain.

The chefs prepare a hanger steak with chimichurri, as well as cook gurnard with a pepper and tomato sauce.

In this heat, the first three chefs have 20 minutes to cook a monkfish with a spicy tomato and roasted onion sauce.

The search for the countrys 2018 culinary superstar continues. The chefs face a brand new challenge - the judges favourite ingredient test.

In this heat, Monica asks three chefs to cook an elegant and tasty dish of broccoli - cooked three different ways.

No description

No description

The professionals must work as a team to create a three-course fine-dining menu for special guests at Trinity House.

The eight chefs cook against each other to create a dish inspired by a poignant food memory.

It is the last semi-final and the three remaining chefs are sent to cook at an exclusive address in Padstow, Cornwall.

The judges set a simple brief: to create a single dish which draws inspiration from a place that is special to each chef.

Gregg Wallace hosts the first week of the culinary contest, which sees the first six professional chefs competing for a place in this weeks quarter-final. Half of the competitors are challenged by Marcus Wareing to prepare poached guinea fowl breast with a Sauce Robert, while Monica Galetti sets the rest the challenge of making hand-cut tagliatelle with a lamb ragu. Finally, they must prepare a signature dish to decide who will stay on and who will be eliminated.

The remaining four professionals go on to cook their food for three of the UK’s most discerning restaurant critics. They need to impress William Sitwell, Grace Dent and Jimi Famurewa. The critics’ judgement is unrestrained, often ranging from delight to disdain depending on the food they are served. The chefs are given one hour and 15 minutes to showcase their culinary know-how with a two-course menu designed to dazzle the critics and the judges and keep them in the competition.Only the three most talented chefs will go through to knockout week and continue in their pursuit of the MasterChef: The Professionals title.

This quarter-final sees the six most talented chefs from the weeks heats set out to impress Monica and Marcus in two high-stakes challenges. First up, the chefs face an invention test, featuring a particular ingredient. This week, Monica has selected a favourite, found at the heart of many cuisines - the onion. The professionals are under pressure when faced with a whole host of varieties of onion and a huge array of other ingredients. They need to focus and rapidly find inspiration to cook a dish in 70 minutes that will deliver flavour, finesse, sparkle, and an inspired approach to the onion. At the end of the challenge, two contestants leave the competition

To begin their fight for the coveted title, the chefs face the dreaded skills test. Three chefs face what could be the toughest 20 minutes of their careers, set by Marcus. Under the scrutiny of the three judges, the professionals are reliant on their fish-filleting skills and sauce prowess when they have to cook a monkfish with vermouth sauce for the expectant panel. The next three into the MasterChef kitchen have to conquer any nerves when they are asked by Monica to conjure up a crepe souffle with a caramel sauce. Can their souffles and skills rise to the expectations of the judges or will they simply come unstuck? Next, the six chefs must complete the signature dish round. It’s their chance to showcase their cooking style and creativity using their very own recipes.

No description

No description

No description

The remaining eight chefs brace themselves to cook up a storm as they face a double beast of a challenge in the MasterChef kitchen.

It is the last semi-final and the second group of chefs is in close competition for a place in the finals.

The four finalists are challenged to create a single exceptional and evocative dish inspired by a place that is special to them.

In tonight’s first heat, Marcus Wareing and Monica Galetti test four chefs ability to prepare mushroom tortellini and butterflied mackerel before the chefs cook their signature dishes.

The first quarter-final sees the chefs ability to cook with spices put to the test. Then they must cook for restaurant critics Jimi Famurewa and William Sitwell.

In the second heat of the week, four new professional chefs arrive ready and determined to cook off against each other in the MasterChef Kitchen in the hopes of making it through to the quarter-finals. Two gruelling challenges lay ahead of them. First up is the skills test. The first two chefs are challenged by Monica Galetti to French-trim a rack of lamb and cook a portion to serve with a mint pesto. The other two chefs take on Marcus Wareing’s test where they must fillet a plaice and prepare it with a chicken butter sauce and pickled radish. Then the four chefs return to the kitchen to cook their own two-course signature dishes. They have one hour and 30 minutes to cook up a main and a dessert that highlight their creativity, flair and personal style. Then Monica, Marcus and Gregg will send two chefs home, while two progress to the next round.

In this weeks first heat, two chefs face a skills test set by judge Monica Galetti. They must fillet a trout, smoke it and serve it with a celeriac remoulade. Will they get the balance of flavour and smoke just right or will it be a burn out? Meanwhile, Marcus Wareing challenges the other two chefs to prepare a classic crepe suzette. Precision is crucial to achieve a good texture in the crepe and deliver a punch of flavour in the accompanying orange sauce. Will the chefs hit the mark or flounder at the first hurdle? Then the chefs prepare their two-course signature dishes. They have one hour and 25 minutes to cook up a main and a dessert that highlight their creativity and flair and give Monica, Marcus and Gregg a taste for their personal style. This is their chance to really cement their place in the competition and make it through to this weeks quarter-final.

It’s the third quarter-final, and the four best chefs from this weeks heats face two more demanding challenges. First is an invention test. The dish they create must be centred around the use of citrus, and the judges will want to see that the chefs can handle variety and execute a dish spontaneously and with zest. Then the chefs will cook for two of the UK’s most discerning restaurant critics, Jay Rayner and Tracy MacLeod. Only the two most talented chefs will go through to the semi-finals.

In the final heat of the competition, four professional chefs from around the country arrive at the MasterChef kitchen ready to put their reputations on the line. Once more, two tough challenges will determine which two progress to the quarter-final and which two will go home. Monica Galetti sets tonight’s first skills test, asking two chefs to fillet and cook a John Dory to be served with a vibrant green parsley sauce and a garlic cream. The other two chefs take on a test set by Marcus, to prepare poached figs with honeycomb and flavoured cream. Then the four chefs have a chance to show the judges what they are all about, as they serve up their two-course signature dishes. They have one hour and 25 minutes to prepare a main and a dessert that highlight their personal style, and they will need to make an impression if they are to make it through to the quarter-final.

The contest reaches the semi-final stage. After four weeks of competition, only the ten most gifted chefs remain. Tonight, for the first time, they all meet in the MasterChef kitchen, where they are set the challenge of producing a dish based around their favourite food memory. The group of ten will be split into two groups of five for the cooking, but they will ultimately all be cooking off against each other in the biggest challenge of the competition so far. They need to wow the three judges with a knockout dish that exemplifies the way in which food can remind you of wonderful times. The chefs have one hour and 15 minutes to prepare their cherished dish, after which the five strongest chefs of the day will go straight through to the next semi-final round.

The final four semi-finalists face two intense challenges set by the judges in a bid to make it to finals week. They have the privilege of experiencing demonstrations by respected Michelin-starred chef Andrew Wong. His London restaurant, A. Wong, is regarded as the most cutting-edge Chinese restaurant in Britain today. In his demos, Andrew gives the chefs a taste of his mission to expand the culinary understanding of Chinese cuisine by showing them two dishes, dim sum and crispy chilli beef. The chefs then face an invention test in which they must take on board and use the ideas and techniques learned from Andrew. They have one hour and 30 minutes to produce two dishes and present them to Andrew and the three judges for them to taste and critique. The favourite chef of the day will be rewarded with a pass straight through to finals week.

Finals week continues with only four chefs remaining. In this penultimate round, they are fighting to secure their place in the final three by preparing a menu for some of the most respected chefs in the UK: Aktar Islam, Matt Abé, Sally Abé, Michael Caines, Jun Tanaka, Niall Keating, Daniel Clifford and Anna Haugh. Each chef is responsible for one of the courses, with three hours and 15 minutes to create a spectacular dish and get it to the pass ready to serve. This challenge is all about showing their personal flair, precision, timing and immaculate presentation - nothing can go a miss in this round, as the smallest thing will be noticed. This is followed by a round that is all about passion, as the chefs have one hour and 45 minutes to cook a dish dedicated to someone special. The dish needs to combine all their best attributes and skills and deliver a special culinary experience for the judges. For one of our gifted chefs it will be their last dish of the competition, as the judg

The four competitors in the first heat are challenged to prepare bangers and mash served with beer & onion gravy, with only 20 minutes to complete a dish that is not as simple as it looks. Judges Monica Galetti, Gregg Wallace and Marcus Wareing will pick the two best efforts, and set a second challenge for the cooks who made them - serving up monkfish with a pea and bacon ragout

Four more seasoned chefs compete, with only two able to proceed into the weeks quarter-final. The infamous Skills Test returns as, under the watchful eyes of judges Marcus Wareing, Monica Galetti and Gregg Wallace, the first two chefs take on Marcus test of pan-fried scallops, cauliflower Velouté, croutons and a curry butter. The second test, set by Monica, sees the final two chefs create a chocolate crème pâtissière filled Swiss roll served with a raspberry sauce. The final challenge sees the chefs produce two standout signature dishes - a main and a dessert.

Four more professional chefs arrive to make their mark in the MasterChef kitchen. Monica Galetti sets the first test - a pasta challenge where two chefs must make agnolotti filled with burrata and sundried tomatoes, served with a pea and mint pesto. The technique of rolling and filling the perfect pasta pillows requires accuracy and precision. Will they be able to keep calm and deliver, or will nerves overcome them? Next, its Marcus Wareings test. Two chefs need to prepare pan-fried calves liver with potato cake and walnut beurre noisette. The chefs cant take their eye off the ball during these crucial 20 minutes or they risk overcooking the liver.

In heat four, the Skills Test involves eggs benedict and a strawberry dessert. Then each of the four chefs must wow the judges with their Signature Dishes to earn a quarter-final place.

Four professional chefs arrive for the fifth heat, hoping to make their mark in the MasterChef kitchen and to stake their claim to the coveted title. With their reputations on the line, their knowledge and experience are tested as they face the infamous Skills Test under the watchful eye of all judges Monica Galetti, Marcus Wareing and Gregg Wallace.The first test is set by Marcus. Two of the four chefs must demonstrate classical preparation skills and attention to detail as they prepare poussin, cooked and served on the bone, with braised endive and a pear and hazelnut salad. The other two chefs are challenged by Monica to make chickpea panisses with an aubergine dip. All have only 20 minutes to produce a flawless dish.

In heat six, the four contenders prepare sea bream with couscous and crepes with chocolate hazelnut spread. Then they must impress the judges with their Signature Dishes.

The first challenge for the next four professional chefs to step into the kitchen is to make a prawn, avocado and pepper omelette served with prawn oil in just 20 minutes. Two of them will then be selected for the next round - preparing chicken kofte served with flatbread and cucumber salad. Once again, there are only 20 minutes on the clock.

The first two professional chefs are tasked by Marcus Wareing to apply classical technique and precise fish preparation skills, cooking squid with a herb vinaigrette on toast and a red wine. The remaining two take on Monica Galettis pastry test, making a coffee caramel poached pear served with a smooth praline cream and a muscovado crumb. Next, all four cook their two-course signature dishes. As usual, only the strongest chefs will make it through to the quarter-final. Read less

No description

No description

No description

New judge Anna Haugh, Marcus Wareing and Gregg Wallace preside over the UK’s most revered cooking competition, as 32 ambitious chefs from across the country compete to become the 2022 champion.

This year’s first quarter-final sees the strongest five chefs from the first two heats return to battle it out in the MasterChef Kitchen.

Todays skills tests involve butchering a saddle of rabbit and removing the meat from a crab. The four contenders then try to impress the judges with their signature dishes.

Four more chefs face Skills Tests set by Anna and Marcus. Two must prepare a pork chop with butter bean stew, while the other two cook tempura vegetables with nori seasoning.

The quarter-finals must prepare dishes based around the combination of orange and ginger. Then they cook for food critics Tom Parker Bowles, Tracy MacLeod and Grace Dent.

In the final heat, two contenders cook pigeon in Madeira sauce, while the other two prepare a filo pastry mille feuille with layers of tropical fruit and piped coconut.

Ten contenders compete in the semi-finals. They must create showstopping dishes based on their favourite food memories.

The semi-finals conclude with the second group of four chefs cooking for 20 of the UK’s best pop up chefs and food entrepreneurs.

The last four chefs cook for some of the UK’s top food critics. Only three can progress to the final, so they need to cook the best food of their lives.

The show returns for its sixteenth series as 32 ambitious chefs from across the country battle to become the 2023 champion.

This year’s first quarter-final sees the strongest five chefs from the first two heats return to battle it out in the MasterChef kitchen.

In the second heat of the week, four new hopefuls must prove to Monica, Marcus and Gregg that they have the talent, flair and commitment to reach the quarter-final.

The Heats continue as four more brave chefs start their MasterChef journey with their sights set on the title.

Its the quarter-final, and the best four chefs from this weeks heats return to face two more daunting challenges set by judges Monica and Marcus.

It’s the final heat of MasterChef: The Professionals, and the four remaining hopefuls sample the pressure in the MasterChef kitchen across two challenges set by Monica, Marcus and Gregg

After four weeks of hard competition, it’s Knockout Week on MasterChef: The Professionals as the 12 most talented chefs left standing come together for the very first time

The last group of five get their taste of the real world as they take the helm of the MasterChef: The Professionals pop-up in the heart of central London

Just six chefs left, split into two groups of three. The first group have the challenge of managing a lunch service like no other at Jeremy Chans two Michelin star restaurant, Ikoyi

It’s finals week on MasterChef: The Professionals, and only the strongest four chefs remain. The pressure is on as the race for the title reaches fever pitch

The remaining chefs have the chance to cook themselves into the MasterChef history books in the grand final

It’s heat two, and a second group of four chefs arrive to kick-start their MasterChef adventure. It will take every ounce of chef know-how to deliver across two tough challenges.

Four more fearless chefs face the pressure of the MasterChef kitchen. If they manage to impress the judges, they might just find themselves with a place in this week’s quarter-final.

It’s quarter-final time, and the week’s best chefs are back to fight it out for a place in knockout week.

Four more chefs are excited to start their MasterChef journey, which, in this episode, begins with two infamous challenges that will test their ability to cope with the pressure.

It’s the final week of the heats, and four more chefs don their whites to confront two demanding tasks. Those that hit the MasterChef standard might just find themselves in the last quarter-final.

It’s the last quarter-final, and the week’s best chefs return to do battle once more for a place in knockout week. But to get there they’ll have to impress the judges and some special guest diners.

Five of the remaining contenders take over Market Halls in central London, which is the home of some of the country’s most exciting and eclectic food pop-up stalls.

It’s the semi-finals. The past five weeks have seen the chefs whittled down to the best eight. Now, its all about survival as they battle for a place in the last six.

The semi-finals come to an end, with a stunning task that will require the five remaining chefs to draw on every reserve they can muster, if they hope to make it to finals week.

Finals week continues, and just three of the country’s most exciting chefs remain. Theyll be cooking for one of the world’s most exciting talents in a remote setting that will take their breath away.