masterchef judges professionals

The chefs have to invent two courses from a range of ingredients. Two semi-finalists cook alongside joint Professional MasterChef champion Anton Piotrowski. For the skills test, Monica asks them to make a dressed crab salad from the white and brown meat of a whole crab. The chefs' every move will be watched over by judges Monica and Marcus.

To achieve delicate flavours, stunning presentation and attention to detail, the chefs will have to dig deep to impress. It is frequented by diners who travel there from across the world, and who have to book months in advance. The three chefs considered to have impressed the critics and judges the most, survive to move on to Knockout Week and take one step closer to the final of MasterChef: The Professionals 2017. The three finalists compete at the one restaurant which has been more influential to its generation than any other in the world - Heston Blumenthal's.

Two dishes in 50 minutes using haddock as the central ingredient before re-creating a Wild Mushroom Risotto and Macaroons. For the week's six best chefs, this is where the battle really begins. This culinary trio is accustomed to eating the most daring and delicious food in the very best UK restaurants, and this is the one and only chance the chefs have to pull out all the stops in order to impress them. Under close scrutiny from the three judges, the chefs must face two tough challenges. After judging each plate on presentation and flavour, Michel and Gregg will send one more chef home. The two remaining contestants will make it through to the quarter-final and a step closer to winning the title of Professional Masterchef. From an array of sweet and savoury ingredients, the chefs are tasked with creating one incredible dish with either herbs, citrus or spices as the core central theme. Will their creative vision and talent shine through? Only the two most talented chefs will go through to the semi- finals and stand a chance of becoming this year's Professional MasterChef. 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.

It's the final of Masterchef: The Professionals 2010. For their first challenge, they have to prepare high tea at one Michelin-starred Sketch in London's Mayfair. In front of the watching Monica and Gregg they have to earn the right to cook for the legendary Michel.

The four have just ten minutes to compose a crab-based dish and one hour to cook an inspired plate of food which will prove they deserve a place in the next round. Ten chefs must deal with the pressure of an elimination round. The quarter-finalists must create an exceptional plate of food from the kitchen offcuts and trimmings. Michel Roux Jr and his sous chef Monica Galetti will then taste and judge. The finalists are sent to cook at the celebrated Osteria Francescana restaurant in Italy. In an hour-long show, eight more chefs face a nail-biting elimination round. The best six chefs will stay in the competition and two will be going home. Their first challenge is the Signature Dish Test. It's semi-finals week on MasterChef: The Professionals, and the competition is heating up. Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. At this point in the competition, there is nowhere to hide. The chefs must work together to serve an exceptional dinner at London's Law Society. It is the last semi-final and the second group of chefs is in close competition for a place in the finals. 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. In this final battle for just one place in the final, they need to showcase all their skills, creativity and passion in an hour and 45 minutes if they are to convince the judges they've got what it takes to become a Professional MasterChef finalist. 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.

The professionals have ten minutes to decide whether to go sweet or savoury, and which ingredients to plump for from the larder, before cooking their dish. It's the last of the semi-finals. 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. Their first challenge is an Invention Test - but this one has a twist. First they have to cook at the one Michelin-starred Roussillon in London's Pimlico, under chef Alexis Gaultier. The next four chefs are tested and must create a classic dish with no weights or measures. After six weeks of intense culinary battles, just four talented chefs remain from the original 48. The three remaining chefs must then face one more gruelling elimination challenge. At the end of it, Michel and Gregg will decide which two chefs are leaving the competition.

In the quarter-final, the six best chefs from the week's heats return to the kitchen. The remaining chefs now face the critics - a test that has seen even the best fall apart under pressure. Only one of them will make it through to the quarter-final. Four chefs must deal with the pressure of a nail-biting elimination round.

The chefs must create a sweet or savoury dish using fresh herbs. To begin their fight for the coveted title, the chefs face the dreaded skills test. With only 10 minutes in hand to complete it, the heat is on. Their ingredients include bones and offcuts, fish skin, overripe fruits, cooked rice, cheese and stale bread.

It's their opportunity to show off their culinary prowess and present their own tried and tested dish for Monica, Marcus and Gregg. In front of Monica Galetti and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of spinning sugar and a palate test of making bruschetta.

Next, the remaining four chefs face Monica's Skills Test. They must prove to Marcus and Monica they are worthy of staying in the competition when they face two more challenges designed to test them further. The remaining three professionals then face two more gruelling tests for an expectant Michel and Gregg.

Only the best three remaining chefs go through to the quarter-final, moving a step closer to winning the title of Professional MasterChef. They have 10 minutes to decide, then 70 minutes to cook their hearts out and create a dish from scratch, which allows the flavours of their chosen ingredients to shine through. With just 70 minutes, they have to create a dish that is beautiful, balanced and brimming with technical ability to keep them in the competition. It is the quarter-final, and six successful chefs must first show Michel and Gregg they have the necessary skills and palate by cooking a dish of their own invention. The remaining three professionals then face the first of the two gruelling tests on which Michel and Gregg will judge them. Each professional’s journey begins with the infamous skills test. ; the best four then showcase their skill to three of the UK's toughest restaurant critics. At the end of the challenge, two contestants will leave. Only the most exceptional chefs can make it through to the semi-finals and move a step closer to the coveted title of Professional MasterChef 2014. The first three semi-finalists work alongside the inspirational chef Alyn Williams. 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. 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. 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 butterflying prawns and a palate test of making pesto. Monica and Marcus will be keeping a close eye on them as they work in order to judge who shines through and provide the most creative and technically accomplished menu for the critics' table.

Next, the chefs face the terrifying task of showcasing their skill to three of the UK's hardest-to-please restaurant critics. After a tough session in the kitchen, one more chef's journey will be over when they are sent home. 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. Helping Pierre judge is the Langham Hotel's head pastry chef Cherish Finden, and James Petrie, head pastry chef at Heston Blumenthal's three Michelin starred The Fat Duck.

Nerves are palpable as the chefs battle to produce a perfect plate. Next, the six chefs must complete the signature dish round. Born out of his French roots and inspired by his travels around the world, it is a dish Claude has spent ten years perfecting and the pressure is on to impress as they replicate it for him to taste. Also joining them will be Tom Parker-Bowles, Amol Rajan, Tracey Macleod and Jimi Famurewa. He will be joined by two … Each chef must recreate one of Pierre's most famous and intricate signature pastries, and serve them to the man himself. The five chefs have one hour to cook one plate of food that showcases just what they can do. First up, the chefs face an invention test, featuring one key favourite ingredient selected by the judges. In front of the watching Monica and Gregg, they must earn the right to cook for Michel.

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