white heat of service under the acclaimed Michael Wignall. Michael earned his first star in 2009 and a coveted second star in 2013.
Each semi- finalist must take charge of a course from the lunch menu, get to grips with the modern techniques Michael uses to prepare his classic, precise and unique food and hit the standards required every time in service. With Michael watching their every move in the kitchen, the chefs must step up and deliver or face being taken off service. Afterwards, they must both recreate one of Michael Wignall’s signature dishes: quail breast with confit quail leg, braised tongue, sweet breads and cockscomb in a port glaze.
The dish requires perfect execution and an intricate balancing act of flavours if they are to reach the awesome heights Michael demands. Then, the two semi-finalists return to the studio for one last challenge before their future in the competition is decided. 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.
Once Michel and Monica have judged their two courses, they will decide who has proved they are good enough to become a Professional MasterChef finalist. Only the very best chefs can progress to the Finals and have the chance to become this year’s Champion.
Thursday 5th December
Tonight on Professional MasterChef, the battle is on as the last pair of semi-finalists cook in service at the two Michelin starred Sat Bains in Nottingham, in the fight to prove they have the talent to become a MasterChef Finalist. Double Michelin starred Michel Roux Jr and Chef Monica Galetti send the last pair of semi -finalists into service at the much acclaimed, self-titled restaurant run by Sat Bains.
The first restaurant in Nottingham to earn a Michelin star in 2002, it won it’s second in 2011. They chefs must now deliver in the heat of service and reach the exacting standards of Michelin star cuisine. They will each be responsible for a highly complex dish from the restaurants tasting menu that must be executed with precision, finesse, and on time. No mistakes will be tolerated. Then, after a relentless service the chefs must cook again recreating one of Sat Bains’ signature dishes which celebrates the girolle: pickled and sautéed mushrooms, braised oxtail, with a watercress panna cotta, and a chive buerre noisette.
To reach Sat’s standards, the chefs must show an understanding of the concept behind the dish as well as perfect execution and presentation. Then, the two semi-finalists return to the studio for one last challenge before Monica and Michel decide on their future in the competition. In this daunting final test, they must produce a main and dessert inspired by their Michelin experience in just two hours - they simply have to stun the judges with their cooking. Any mistake now could cost them the competition, so with the pressure firmly on,it is a tense and thrilling battle.
Once Michel and Monica have judged their two courses, they must decide who deserves a place in the finals. At the end, only the very best chefs can go through and have the chance to become this year’s Champion.
>>> See our blogs MasterChef: The Professional here, here and here
Their MasterChef future depends on their ability to serve up one show -stopping dish that will impress the discerning judge; after tasting their food Gregg will decide which two chefs will leave the competition. To win Gregg over, the final eight will have to cook like never before.
