MasterChef: The Professionals

Michel Roux Jnr and Gregg Wallace hunt for a young chef who wants to make it as a chef. The usual “versatility test,” using provided ingredients to create, in 50 minutes, two dishes of the chef’s choice. Then the “classics test,” preparing two well known dishes, although we will learn in the series that some chefs have not made some of these before.

Two dishes in 50 minutes using haddock as the central ingredient before re-creating a Wild Mushroom Risotto and Macaroons.

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

Two dishes in 50 minutes from the central ingredient of chicken, then they must recreate two classic dishes, Omelette aux Fine Herbs and Profiteroles.

A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.

Two dishes in 50 minutes from the central ingredient of seabass, then they must recreate two classic dishes - Eggs Florentine and Rhubarb Tart.