Opened in 2007, Claude has earned his reputation with a food style that experiments with the classics and the chefs don't have long to master his dishes before they are thrown into a relentless three-hour lunch service. First up, Marcus and Monica send the semi-finalists to Hibiscus in London's Mayfair, the two Michelin-starred restaurant of the formidable chef Claude Bosi. 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.It's the semi-finals.
MASTERCHEF THE PROFESSIONALS EPISODE 17 PROFESSIONAL
As well as the components of Marcus's dish, the professional chefs also have an array of other incredible ingredients to choose from. Then, the chefs have to create a spectacular dish based on the same core ingredient. Marcus demonstrates to viewers a beautiful crab dish, inspired by his early days in the kitchen as a young chef - crab-stuffed courgette flowers, chargrilled baby courgettes, baby artichokes, brown crab meat, chargrilled bread and sea herbs, served on a bed of aioli. With Monica scrutinising their every move, only those who hold their nerve will succeed.įinally, it's the chefs' last chance to impress as they face Marcus Wareing's Invention Test. Monica demonstrates how she would approach the test to the viewers, and then it's the turn of the professional chefs. The chefs have just 15 minutes to prepare three canapes - one blini, one crostini and one vol-au-vent. The pressure mounts for the remaining four chefs with Monica's feared skills test. They must impress the judges from the off, because after this round one chef must leave the competition. The five chefs have one hour to cook one plate of food that showcases just what they can do. Their first challenge is the Signature Dish Test.
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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. 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. Sitting in judgment of their culinary abilities are critics Charles Campion, Tracey MacLeod and Jay Rayner. With a semi-final place at stake, the chefs have an hour and 15 minutes to create a stunning two-course menu that will determine their MasterChef future.
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Next, the chefs face the terrifying task of showcasing their skill to three of the country's toughest restaurant critics. It's 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. Instead, the judges ask them to make their dishes from kitchen scraps, including bones and offcuts, fish skins, overripe fruits, cheese and stale bread. Gone are the selections of quality ingredients they are used to cooking with. The quarter-finalists must create an exceptional plate of food from the kitchen offcuts and trimmings. Their first challenge is an Invention Test - but this one has a twist. The week's best chefs return for the quarter-finals and this is where the battle really begins. Two Michelin-starred chef Marcus Wareing, the formidable Monica Galetti and MasterChef's seasoned diner Gregg Wallace seek out up-and-coming culinary stars.