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MasterChef: The Professionals
E21 of 25
Series 5 - Episode 21
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After some closely fought heats that left the judges with an impossible decision to make, the chefs take up their positions behind the box of mystery ingredients for the last invention test. For once there’s not a squid to be seen.
In fact there’s no fish, no poultry and no meat either. But that’s nothing in comparison to the daunting challenge they face later in the week when they’re given 75 minutes to concoct a main course and a dessert at Heston Blumenthal’s three-Michelin-starred restaurant, the Fat Duck.
Astonishingly, the distinguished and innovative kitchen has 40 chefs working to produce food for 42 covers.
The remaining chefs are asked to prove their creativity, as judges Gregg Wallace and Michel Roux Jr push them to the limits of their ability. The contestants have to prepare two courses from a range of ingredients devoid of fish, meat or poultry, and only three cooks will progress to the next stage.
Cast & Crew
Michel Roux Jr
Full Episode Guide
Gary Maclean wins MasterChef: the Professionals 2016
The Glaswegian chef triumphed in a tense final against Elly Wentworth and Matt Healy
MasterChef: The Professionals 2016: meet the final four
8 amazing cooking gifts – as recommended by the UK's top TV chefs
3 top cooking tips from MasterChef’s Monica Galetti
Try it for yourself: MasterChef and Great British Menu veteran Adam Handling's new restaurant
MasterChef: The Professionals - Michel, Monica and me
What's with all the honeycomb in MasterChef: The Professionals?
MasterChef's Marcus Wareing on learning from Gordon Ramsay – and why modern kitchens are too soft
MasterChef's Monica Galetti on kitchen punch-ups, female chefs and being mentored by Michel Roux Jr
Former MasterChef judge Michel Roux Jr on TV cooking contests: "Beating people is not the best way to approach life. It's wrong"
Michel Roux Jr on leaving MasterChef: The BBC is "hypocritical and two-faced"
Masterchef: the Professionals – meet new judge Marcus Wareing