Classic French Dishes Challenge | MasterChef UK: The Professionals | S02 EP07

In this thrilling episode of MasterChef UK: The Professionals, the cooking competition, chefs battle it out in the quarterfinals for the chance to impress a renowned Michelin-starred chef. They’re tasked with preparing classic French dishes, including French onion soup and a chocolate Roulé Marquise. Who will advance to the next round with their culinary prowess? Don’t miss the intense competition and delectable creations in this exciting episode!

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MasterChef UK: The Professionals is where talented professional chefs step into the spotlight, presenting culinary masterpieces under the watchful eyes of renowned industry experts Gregg Wallace and Michel Roux Jr. Judged by top chefs and critics, these contestants hail from various culinary backgrounds, demonstrating unmatched skills, innovation, and tenacity. In the heat of the kitchen, it becomes more than just preparing dishes; it’s a testament to their training, ambition, and the chase for the coveted title of the UK’s top professional chef.

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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.

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These professional chefs all want  to break into the top ranks of the   world’s culinary Elite deciding who has the  talent to cut it is Master Chef Judge Greg   Wallace I tell you what that is really  nice and culinary Legend Michelle Rue  

Jr with two michan stars he’s expecting  Perfection I think it’s sorely missing a   bit of source give it some Zing some  life cooking doesn’t get better than This these four chefs have been working  in professional kitchens for years but   they want to prove they can compete at their  industry’s highest level we are on a quest to   uncover real cookery Talent somebody who  is going to be a colossal of The Culinary  

World in the future this competition is hard  it’s stressful yes I’ll give you that but to   work in a real melin kitchen that’s very very  hard in today’s show the professionals will   be set three grueling tests only the best  chef will make it through to the [Music]

Quarterfinal in this the first of the tests the  contestant will not be cooking for Michelle as   one of only a handful of two michan star chefs in  the country the four contestants will have to earn  

The right to cook for him to whittle them down  to the best three he’s sending in his senior SF   Monica to judge them move it get that garnish on  the plate now Monica my suf has been working for  

Me for over 5 years I trust her judgment I know  that if she says it’s all right then it’s [Music] good Monica wants to determine who  she’d be prepared to put in front of Michelle only the best Three Chefs will have the  privilege to cook for him the other will be going

Home today’s skill test is to Joint the chicken  into eight and the pallet test is to make chicken   GJ I hope these guys can hold their nerve if they  start to panic you can see it all go wrong so do

I 24y old suf Sam was a school Boy Tear away  before he discovered cooking 8 years ago I   just completely and utterly love food and love  making it look beautiful love making it taste   great and love making customers happy  your 10 minutes start now Focus off you

Go to be able to cook for  Michelle R once in a lifetime opportunity just to learn what  I’m doing wrong and learn what   I’m doing [Music] right you already two [Music] minutes that’s it time’s up turn the heat  off right Sam you did manage to Joint the  

Chicken that was they have to say that  was well done but unfortunately you’ve   wasted yeah not if Michelle was to see that  he would not be pleased at all that’s money   in the bin I did it backwards I should  have taken the breasts off before the  

Legs let’s move on to your pallet test  which is your gons that looks nicely cooked for me that was lovely  and moist um just a bit salty   because youve seasoned it last moment well not bad chicken is beautifully cooks  really moist I could do it a little  

Bit more crisp around the outside Sam  thank you very much off you [Music] go I don’t think I’d impressed him that  much i’ made a few very basic little   mistakes I know I can do better than that  I just like to have the chance to prove it

Really Scotsman Bryce started his chefing  life at 13 working in kitchens as a Saturday   boy now he’s determined to get to the  very top top of his profession I like   to cook I’m passionate about what I  do if I was to win the competition  

Hopefully my career would just take  off 10 minutes off you go [Music] Bry it would be an acid test for  myself to cook for Mel J and if   he was to appreciate something I’d  cook then would just be a dream come true you’ve got less than 2 minutes

Now time’s up Bryce I’m  afraid you you’ve run out of time Bryce first let’s start with your skills  test I was very impressed uh with how you jointed   the chicken you popped the joints very tidy  your knife skills very precise your gang were  

Looking wonderful nicely uniform performance  size unfortunately you’ve run out of time we   have nothing to taste stumble at the first  Bryce we’ll get you back in as soon as we [Music] can I’m gutted the things I was asked to   do were Rel were very simple  and I didn’t complete [Music] it

23-year-old South African George came to the UK  to develop his passion for cooking since Africa   we have no Mission Stars my ambition is to  be the first African with a mission Star Restaurant okay George 10 minutes off you

Go I always want to add more flavor and just  stand out this be different from all other   shifts you’ve got 3 and 1/2 minutes [Music] left  that’s it time’s up unfortunately they’re not cooked George right let’s first uh look at  jointing the chicken you actually managed  

To get it off the bone but look you don’t  want to accidentally cook that off with   the string still attached okay to the  meat your pallet test we didn’t get   to try it because it’s still in the pan  you had 10 minutes to do the two tasks  

You should have been able to complete it it’s  unacceptable Melle would not been pleased with That I went 50/50 could done a little  bit better we’ll see how the other guys do last up is 22-year-old Damien who quit University  2 years ago for a career in the kitchen it’s just   brilliant I love being in the kitchen the boys  your mates the best made to chefs and it’s like  

Being at the home with your family you know  I like it 10 minutes Daman good luck off you [Music] go there are things are good  about doing only because I haven’t   been to Kin College I’ve always give  110% so I will try my hardest you’ve  

Had 3 [Music] minutes is it off  the chicken no sorry it might be me have just swiped it through  you’ve had 5 minutes now Damon [Music] less than 1 [Music] minute time’s  up I’m afraid that’s it time is up right  

Daman you started off really well until  you nicked yourself one two three times   too many and then you just seem to lose  the plot and you completely butchered   the chicken after that this is a disgrace  and Michelle will absolutely Ely lose the  

Plot if he saw that you know as for your gong  you ran out of time so you failed the second [Music] test a little bit disappointed  after I’d cut myself it was downhill from   there I’m afraid under all the spotlight  and pressure you know it’s not [Music]

Easy they were very very nervous that was a tough  test indeed three of them didn’t even get their   gons cooked Sam didn’t have the neatest of jointed  chickens but he’s the only one to have performed  

Both tasks in time his guj were not uniform and  size but they were cooked nicely they were moist   I think he’s through I’d be happy for Sam to go  through and cook for Michelle rather do 80 covers  

A night do that again to be completely honest with  you next up is Bryce the way he boned the chicken   was very well done very clean cuts unfortunately  he didn’t keep an eye on the time he did manage  

To get the gons cooked but there are three people  in here didn’t get their gons cooked if I didn’t   get through to cook for Mich show um I would be  gutty beyond belief Bryce looks and works like  

A pro I I think there’s there’s something about  that guy yeah I agree with George he managed to   Joint the chicken well but uh unfortunately he  left a string on which is a no no he ran out of  

Time he didn’t put the pan on he could have put  the pan on while he was joining the chicken and   the size of the gons he was trying to cook were  enormous I’d feel very disappointed I really  

Would love to cook for Michelle just giving her a  chance and then they can see exactly what I have   to offer I’m not sure I’m not sure about him I’d  like to know what you think of Damian before we  

Make a decision on George he started off well  he seemed confident and knew what he was doing   but as soon as he cut himself he just lost the  plot and just panicked he butchered the chicken  

After that [Music] I’d be devastated if I didn’t  get through now it was a poor effort but I’m not   sure we’ve got Sam in and we’ve got Bryce in now  we’ve got to decide between George and Damian it’s  

A really tough call for me uh I’m very nervous  having to put either one of them in front of me [Music] showell [Music] the person that’s going home is Damian right guys you’ll be cooking  for my boss shall Ru don’t let me Down I’m really really pleased I could  have done so much better now I can show   them what I’ve got going through to cook  for Melle is a dream come true I thought   I’d blown it so I’m at the next stage and  let’s go I’m so relieved that I managed to  

Get through this round that was the most  nervous point of my life yeah absolutely ecstatic it’s day two Sam Bryce and Georgia back  and this time they have the chance to cook for   Michelle Rue [Music] Jr to get through  through to the quarterfinal they’ll have  

To show him they can deliver the precise  inspiring food expected at this highest [Music] level I know for a few of you  the first round was quite a traumatic   experience but this is your chance to  show off in front of you you have a  

Rump of lamb you have 50 minutes to  cook two dishes two very different   dishes from that rump of lamb I’m looking  for great skills passion great flare get cooking this is a chance for the chefs to  demonstrate their versatility they have 50  

Minutes to show their skill their ladder includes  salc Panetta beetroot pental potatoes green beans   cavoy cabbage and red currant [Music] jelly  we’re not looking for mitchen Star standard   food yet although if we get it great but  what we are looking for is an indication  

Of Brilliance an indication that this Chef  really is going to make [Music] it the cut   of meat they’ve got today is rump of lamb It’s  The End piece of the leg it’s a beautiful muscle   for me lamb has to be cooked Pink Perfect Pink  not bloody and not overcooked if it’s overcooked

Gas you serve me a good piece of  lamb I’m a happy boy for a number of hours to cook for Michelle R Jr is  utterly daunting my heart’s going   10 to the Dozen so I just need to  give them all and just try 110%

How did you get into cooking uh my grandfather  he was a general manager of a hotel in Edinburgh   and he told me not to get in cooking because  it’s unsociable bad pay rubbish trade and I   done what any other 13-year old boy would  do and just rebelled and that’s how I’m  

Here what are you going to prepare for  us today I’m doing Ro rump of lamb with   glazed ciac glazed beetroots and a beetroot  and rosemary Jew and a warm salad of pentil   and crispy bacon m very nice I like where  you’re going to I just hope I get [Music]

There I’m very competitive I always  like to win I always want to try my   best and I want to always try and  do better than someone else next to [Music] me you took a long time to write the  recipes down there yes slow start yes I just  

Wanted to know exactly what I’m doing so I don’t  waste any more time now you’ve had a chance to   think what is it you’re going to make for us  I’m going to make you two roasted Lamor with  

Rosemary and B potatoes and make a little whole  grain mustard cream where’ you see yourself in a   few years time then George um I’ll be the  first head chef hopefully to have Mission   stars in South Africa it would be great if  you could achieve that I’ll try my best and  

Hopefully I’ll see you soon in a couple of years  time I think it’s I think that’s an open invite 15 minutes 15 minutes that’s [Music] it what makes a great chef passion passion  and the willingness to learn you can’t do  

It half-heartedly if you want to go to the  top I that’s very true can we ask you what   it is you’re going to cook for us uh lamb ramp  with a little beach root funding and I’m going  

To do a little sort of lenel almost a stew but  a little bit dryer and then I’m going to do a   little bit of roasted lamb rump with some salc  pure and a little bit of so seavo cabbage and  

Make a little red Curren you you got enough  time for all of this [Music] always today I   need to focus a lot more block the silly little  distractions out and just get on with the task ahead gentlemen you have three  minutes left that’s it 3 minutes

[Music] please one minute left concentrate  on plating up beautiful looking food time’s up finished time’s  up that’s it Stu [Music] George’s first dish is roasted rump of  lamb with seavoy cabbage beetroot and   CC you started off slowly but I’m  glad to see that you did actually  

Get two dishes cooked it’s colorful  it’s vibrant it looks appetizing um   there’s no sauce which is a shame I would  have liked a bit more sauce on the pl PL the lamb is actually ever so  slightly overcooked but very well   seasoned there’s a lovely flavor  of Rosemary going through the whole  

Dish which works perfectly well  with lamb not a bad effort thank you despite putting iron strong beetroot  in there the lamb more than holds its own   I enjoyed that enjoy the flavors I like  the textures George’s second dish is oven   roasted lamb served with rosemary potatoes  glazed baby carrots and fine green beans  

Right again I think it’s sely missing a bit of  sauce it looks dry honestly I totally forgot   about the sauce honestly lack of time I was  concentrating on the V and everything else the carrots and the beans look vibrant they  taste lovely as well lots of flavors going on in

There there’s a nice flavor of Rosemary there  is good seasoning on here but the whole thing   is one dimension missing the sticky texture and  the Deep flavor of a sauce you know you’ve done   okay but you do realize that what we’re looking  for really is a step above this and in the next  

Round you really are going to have to step  it up yes ship I never did a source I was   so disappointed with man the time flies it’s  crazy 24-year-old Sam’s first dish is rump of  

Lamb served on a prental stew the first thing  that sort of jumps out to me is that your lamb   is undercooked yeah it’s rare fact it’s very  rare when I put it in the oven I’d actually  

Turn the oven down to cook the beetro fondant I I  forgot and didn’t turn the oven back up and then   I didn’t have time to rest it flashing the pan  yeah yeah anyway I take a bit of the more cooked

Stuff the lentils are dry yes sir  they need some in there need some moisture well seasoned Rosemary  and mint against that lamb really   good flavors um you’d have to be pretty  hungry before you started Ning on a raw

Lamb Sam is now pinning his hopes on his  second dish roasted lamb with a beetroot   fondant salc puree and seavoy cabbage  accompanied by a red currant [Music] Jew again the flavors are there your beetroot  fondant has got a lovely sweetness to it I’m  

Not so keen on this J what what is this  that’s a lump that I didn’t it’s a big   lump yeah chef of red current jelly Chef that  should not happen you should pass your sauce   through a sive make sure that that lump red  current jelly doesn’t end up on the plank

Chef there is mistakes throughout your cooking  but I think you can deliver flavor I’m impressed   with your flavors thank you attention to detail  that’s missing that’s what we’re looking for I   shouldn’t rush so much and I should have  turned the oven back up it’s just a silly  

Mistake that that shouldn’t have happened Bryce  has been working in professional kitchen since   he was 13 he’s serving his roast rump of lamb  with a warm P lentil and crispy bacon [Music] salad H okay your Lamb’s cooked enough the lentils  are lacking that sort of depth of flavor of a  

Dressing give it some ining some life the bacon  is a little bit overcooked and I don’t really   think it needs those carrots and French beans sh  not bad the flavors are there though flavors are  

Good thank you this is quite scruffy and I don’t  believe you like the look of the plate and that’s   why you’ve stuck an enormous big sprig of parsley  on there I don’t believe you wanted me to eat that no you l is cooked beautifully thank  you beautifully Bryce’s second dish  

Is roast rump of lamb with glazed  salc and beetroot with a rosemary   Jew I think this plate looks beautiful  thank you I hope that this is the real price your lamb is beautifully cooked it’s pink  the jeo has got this wonderful flavor of beetroot  

But not overpowering everything that’s in there  works and works very well I like this dish thanks jef the first flavor to fill your palette  is that Rosemary in comes that sweet lab   then in comes that big earthy beetro it’s got a  bite to it this is nice these are good flavors

There’s still a little bit of improvement  to be done here I mean let’s not forget   your first plate was not not entirely right  at the moment I’m I’m pretty happy I never   thought I could come and cook for me  show and have them enjoy my food but  

I did make a couple of s mistakes which at  this level you can’t do well done guys not   a bad start at all good competition when  we get you back it’s a whole new test I’m really impressed with the standard actually  not the finished article by any means but some  

Decent stuff in here George is so laid back I  thought he was going to fall asleep there when he   was writing his notes I thought no you’re going to  Pieces but no he wasn’t he just took a much more  

Measured approach George’s flavors were great I I  thought the cooking of the vegetables spot on big   issue though both dishes were screaming out for  a sauce he said he forgot about the sauce well   don’t forget about the sauce I should have done a  little bit better it’s always the next one where  

I can improve and keep on striving Sam serving  up raw lamb that is just not on the only high   point of that dish I thought was the seasoning  of the lentils seasoning was good the second dish   that lamb was a lot better the beetroot fondant  the roast potatoes were lovely they were very  

Good a massive mistake was he had a lump of red  currant jelly in there s’s got a lot to prove this   afternoon I just need to pay a lot more attention  to my dishes look for the tiny little eras cuz at  

The highest level that’s what makes the difference  Bryce is cooking I can’t fathom it out he’s a very   organized chef and that first plate of food was  anything but organized but his second dish with   the flavors and textures there were just stunning  it looked beautiful and it tasted really great of  

The two dishes I done this afternoon one good  one not so good I just can’t afford to make   that same mistake again there’s absolutely no  room for error in the next stage I think we’ve   got three good chefs here I think they’re at  a good level but can they take it that step

Further the French Classics are the  building blocks the foundation of   gastronomy to be a great chef you must  have a fundamental understanding of the [Music] classics I want you to cook  a classic supo French onion soup one   of my favorites and a chocolate R  Rad or as I would call it a roule  

Mar you have 1 hour and 20 minutes to  complete both these dishes at the end   of this round one of you will become a  quarterfinalist best of luck off you go what these classic recipes are going to tell me  about the chefs is do they have an understanding  

Do they comprehend what Gastronomy is all about  the super originated in 18th century France and   was considered a peasant dish a Resurgence in  its popularity in the 1960s led to it becoming   a modern classic to make the perfect onion  soup you have to to caramelize the onions  

Just right for the sweetness of the onion to  come through not too much otherwise it will   go bitter the croutons have to be well  toasted and covered totally covered in cheese to be able to take a humble onion and  elevate it into such a beautiful dish M absolutely  

Delicious their second classic is roulee marquee  a chocolate rouard originally served to French   nobility it consists of a light chocolate sponge  carefully rolled around the chantilli cream filling chanelli cream is whipped cream with  sugar and possibly some flavoring vanilla would  

Be ideal the secret to a great chocolate Mula  is to slightly undercook the sponge otherwise   you won’t be able to roll it properly and it  will crack it should look big and sticky it   should feel lighter than that and at the same  time really give you that good big smack of

Chocolate Okay Bry do you understand these  recipes I haven’t done the chocolate rad   before but I have done French onion PS out my  the firsted M but uh I’m going to follow the  

Recipe to the tea what do you see yourself doing  in say 5 years time then Bryce I’d like to be a a   strong senior member of Michin Star team and  eventually uh become a h Chef so that’s your  

Goal in life to be at the top of the tree  I’ll try try my hardest to get to [Music] it Ry seems very confident with onion  soup he doesn’t seem that happy with his   rouard he can’t deliver us one good  dish again he did that last [Music]

Time you’ve had 20 minutes you’ve got an hour  [Music] left these two particular dishes have   you cooked them before I’ve cooked the one Chef  the onion super but the pce two it’s my first   time chef and I don’t mind learning new things  every day this makes me better as a chef what  

Do you think we’re looking for now from you  just to see me work more organized and finish   what I what I started can you do it Chef H yes  I can it’s half an hour to go and George has  

Only just put the onions on to cook I don’t  think that’s going to be enough time but he   did that in the last round he still managed  to pull up tasty food can he do it [Music] again you have only 20 minutes left [Music]

These particular dishes what are you going to  do extra to embellish it I’ve already made a   crem chanelli um I’m going to fold some crushed  R bre through it and uh then I haven’t really  

Thought much past that to be honest with you Chef  well there’s a lovely smell of vanilla I must say   smells good is there something you’re Keen to show  us now in this round yeah yeah that I can not do  

Those silly little mistakes that that were in my  last round and how are you going to avoid that concentrate Sam looks in control looks like  he’s enjoying himself he looks like he knows   what he’s doing can concentrate for the full  1 hour and 20 minutes and get everything

[Music] right you have 5 minutes left [Applause] just under two minutes  presentation think about it final [Music] touches time’s up time’s up that’s It with a quarterfinal place at stake the  chef’s classic dishes need to reach the   standard Michelle requires first under scrutiny is  their French onion soup Bryce should we start with you presentation wise lovely it’s it’s  a hearty bowl of soup I will say though  

That croutons they look crunchy they  look good but there is no way near   enough cheese they should be totally  covering the bread well let’s taste it the onions have been sweated down  and caramelized properly there’s a lot   of natural sweetness going on in  there I would have no problem in  

Finishing that bowl I think you’ve  done a very good job there thank you   Chef thank you I think the soup is a  marvelous caramel color let’s go in there’s a depth to that there’s  sweetness and there is a little   bit of acidity as well very nice good soup thank

You right Sam first of all is this perfectly  cut round Crouton out of a a loaf of bread   which in my view is wrong it should be a  baguette and it should be a little bit rustic the color is right I mean it’s a lovely  caramelization but there is a lingering bitter  

Bay leaf aftertaste for that amount of soup that  you were cooking uh one leaf would have been more   than enough which four well and that’s what’s  coming through it’s killing the flavor of the onion that is such a shame halfway through this  bitterness comes in and it stays it really stays

Sam right George the first thing is you haven’t  caramelized the onions to get that lovely golden   color secondly crutons should have a lot  of cheese you’ve only got little specks of   cheese and I’ve got one golden colored  and one side white yeah should be even

Colored your onions are still crunchy so  they’re not cooked enough and there’s no   depth of flavor I think you were a  bit rushed on this onion soup and it tells it’s nicely seasoned but it’s all stock because  there is no sweetness coming from the onion my

Timing okay let’s have a look at your chocolate rouard Bryce we’ll start with  yours by far the biggest oh go you have chosen to present it to  us whole which is fine by me and you   have decorated it with a little bit of  sugar work here which is great I think  

A dessert should have a little bit of  frivolity on the negative side there is   a crack there’s a in fact there’s  more than a crack there’s a Chasm there the sponge is too thick and that is why  it has cracked the texture of the sponge is  

Good and you can really taste the chocolate in  there the bitter chocolate that’s good thanks Chef I think the flavors the cocoa  chocolate against the raspberry is   is really nice that doesn’t quite  nail it as much as I wanted to I’ve  

Tried my hardest I just get my  fingers crossed if it was enough right Sam it does look good wow that’s that’s very good that melt  in the mouth it’s still got it’s still   got a bit of texture in that rouard  some vanilla which really really does  

Give it another dimension no I’m  happy with that thank you that’s good there’s a proper amount of cream in  there which is making the whole thing soft   and moist and it’s got a sharp flavor of  raspberry running through the cream I I  

Tell you what that is really nice maybe  I missed my calling I should have been a   PTI or sh hey yeah it was very good feeling  and yeah I just not too disappointed with that the sponge is very dense it feels  to me as if you haven’t whisked the egg  

Whites up enough and folded them in  properly and there’s definitely not   enough cream going through it I like your  presentation I think that looks look looks nice George you’ve made us a lovely  Rich deep chocolate cake but not a

Ruard I’m happy what I’ve done and  I’m happy that I tried my best at   least thank you very much gentlemen  there have been high notes and low   notes from all three of you so we’ve  got a lot to discuss off you [Music] go

George ah takes too much time to think about what  he’s doing one of George’s lamb dishes I thought   was very good it was Modern it was quite elegant  the other lamb dish looked unfinished there was   no sauce they were not a complete dish then  we move into the classic recipes that onion  

Soup wasn’t cooked for long enough and although I  enjoyed the chocolate cake it was exactly that it   wasn’t a rouard I think he’s got the taste in fact  I know he has the taste because everything he has  

Produced for us had great flavors no he’s got the  right approach he just hasn’t got the necessary   skill yet he’s just not ready he’s not complete  if I leave today or leave saying okay cool George  

Did your best you didn’t give up or throw in the  towel I’ll just learn from it so we’re agreed we   dismissed George this is decision we have to make  between Sam and Bryce Sam’s first dish was raw it  

Was almost cold in the middle and those lentils  it was just not right but when I tasted the second   plate of lamb I thought this is good cooking in  the classics I thought he did well his onion soup  

Was virtually perfect and he decided to stick in  every single bay leaf he could find within a 20m   radius and ended up with the most bitter awful  flavor such a shame and his chocolate rouard was   I thought topnotch and the crem chantilli with the  the vanilla and The Raspberries was Heavenly that  

Guy has something he just has it sporadically I’d  love to get through to the quarterfinals and keep   cooking for Michelle because I think I could cut  out the silly little mistakes and show them what I  

Can actually do the first thing I tasted of Bryce  was a lentil dish that he tried to hide under a   bush of flat leaf parley it lacked flavor however  his second lamb dish and that’s where where I  

Think the real Bryce lies was superb I would have  loved to sit down to have eaten that Bryce’s onion   soup was superb it had depth of flavor and it  had the real sweetness of those onions spot  

On his rouard uh was was too thick it was almost  there I think I’ve sha in some areas but there’s   been a couple of dises that have let me down so  that’s what’s kind of worrying me at the moment  

The silly mistakes that let me down might cost  me a place in the quarterfinals which one of   these two guys can stop making the silly mistakes  who in the quarterfinal is not going to let us Down and the chef going through is [Music] Bryce phenomenal I mean devastated really  but I did as well as I could on the day   and some very silly little mistakes creeped in  there I’m feeling a little bit cuted obviously  

I would have Lov to go through this makes me  want to keep on striving and I’ll never stop   and I’ll never give up it’s just such an  achievement for me it’s just a dream come   true now this is when the hardw starts I’m  moving now getting out of the darkness Bryce  

Will be back for the quarterfinal to battle  it out for the title of professional Master [Music] Chef [Music]