Steven Edwards is crowned MasterChef: The Professionals 2013 winner
Steven Edwards, 27, has been crowned winner of MasterChef: The Professionals 2013.
After six weeks of incredible cooking and culinary challenges, and an exceptionally close final cook off, his title was awarded by judges: legendary double Michelin-starred chef Michel Roux Jr, chef Monica Galetti and MasterChef’s seasoned diner, Gregg Wallace.
Michel Roux Jr said: “Steven has done incredibly well throughout this competition; he’s expressed himself to the full. His food is lovely. He makes food that is great to eat, expertly cooked, presented with certain elegance, clean lines…and it works. Fault free.” On the final challenge Monica Galetti added: “Steven showed he deserves to be here, he’s cooked faultlessly. It was simplicity done to perfection.” Throughout the final week Steven beat off extremely tough competition from fellow finalists Scott Davies (27) and Adam Handling (25).
Speaking on the final three chefs, Gregg Wallace said: “From my perspective, one of a customer, I think these three are super, super talented. I’m really impressed. I couldn’t have wished for a better competition. But for me it’s easy – (Steven’s were the) best dishes on the day.”
Steven had to fully demonstrate his creativity, skill and determination as this year’s exceptional finalists undertook serious challenges that pushed them to their culinary limits. These included; travelling to Italy to the world’s number three restaurant, three starred Osteria Francescana, to cook for the brilliant and eccentric Massimo Bottura, and designing and preparing a Michelin standard two course menu each for over thirty world-renowned and critically acclaimed Michelin starred chefs inspectors and restaurateurs, at the esteemed Hix Mayfair, at Brown’s Hotel in the heart of London.
The final task was to prepare a three-course meal for judges Michel Roux Jr, Monica Galetti and Gregg Wallace. Steve’s winning menu consisted of a starter of Anjou Pigeon Breast with roasted baby beetroot, caramelised feta dice, apple compote, watercress and a beetroot vinaigrette, a main of Pan Fried Stone Bass on a bed of tomato and parmesan orzo, with pureed poached and blackened Kohlrabi and a lime foam, and a dessert of Honey Cake topped with honeycomb, with poached peaches, peach compote, roast peach puree, yoghurt Espuma, a pistachio crumb and thyme syrup.
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