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It's a daunting challenge and the price is high - after judging their dishes, Marcus and Monica decide who is worthy of continuing in the competition. The critics expect two exceptional courses and the chefs only have one hour and 15 minutes to produce an outstanding menu - good enough to secure their MasterChef future. Only the two most skilful chefs can make it through to the semi-finals and continue the fight for the coveted title of Professional MasterChef It's the semi-finals.

Two Michelin-starred Marcus Wareing, formidable chef Monica Galetti and MasterChef's seasoned diner Gregg Wallace step up the pressure in their search for a culinary talent exceptional enough to take the coveted title. After four weeks of fierce competition only the 12 best chefs remain, and the battle is on as they come together for the first time to cook off against each other. Their fate now rests in the hands of the infamous Invention Test.

The 12 chefs have an abundant selection of meat and fish, fruit and vegetables and herbs and spices to choose from, but this time all the modern machines have been removed from the MasterChef kitchen. They must go back to basics using just the hobs and ovens - and their chef's intuition - to cook their dishes. As well as having to think on their feet and show off their creativity, their skills and judgment are tested to the limit.

In two hours they need to deliver one dish that stands out from the crowd and proves to judges that they have a future in the competition. Marcus, Monica and Gregg choose the best eight chefs to go straight through, leaving the four weakest to cook off in a fight for one of two remaining places in the competition.

In the most pressured hour and a half of their lives, the four remaining chefs must cook their showstopper dish, knowing nothing less that perfection is necessary if they want to survive. Only the ten best chefs can go on to battle for the title of Professional MasterChef.

Marcus Wareing and Monica Galetti send the first two talented semi-finalists to Mayfair's Connaught Hotel to experience service in the two-Michelin-starred kitchen of exceptional French chef Helene Darroze.

With a successful Michelin-starred restaurant in Paris already, in Helene brought her acclaimed food across the channel, and is now one of only nine establishments in the capital to hold two stars. The semi-finalists must quickly adjust to cooking at the highest level in Helene's concentrated and largely silent kitchen, as they each take responsibility for one of the unique, precise dishes on her lunch menu. Once service is over they each have to prepare Helene's signature dish of black squid ink, with Acquerello rice, calamari, blue lobster, clams and parmigiano reggiano foam for her to taste.

A dish that she created eight years ago and that remains very close to her heart, the pressure is on for the chefs to impress with their plate. Finally, the two semi-finalists return to the studio to cook for the last time before Marcus and Monica decide on their fate.

They have two hours to produce a main and dessert inspired by their Michelin experience and good enough to blow the judges away. It is a tense and thrilling battle where any mistake could cost them the competition. Once Marcus and Monica have judged their two courses, they must decide which of the chefs is good enough to become a Professional MasterChef finalist. First up, the chefs head to London's Knightsbridge to cook for the formidable French chef Pierre Koffmann. With a fearsome reputation and over 50 years of experience, he has trained a generation of great chefs, including Gordon Ramsay, Michel Roux Jr and Tom Kitchen.

The semi-finalists face the daunting task of a lunchtime service under this culinary superstar. 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.

And if that wasn't intimidating enough, after service they must each cook Pierre one of his own famous signature dishes. Created in the s and still a restaurant favourite, they will need a steady hand and a cool head to deliver a perfect version of confi'd salmon with sauteed bayonne ham and a piperade of tomatoes and green pepper for the chef himself to taste.

But the chefs' work is not yet done. Next the semi-finalists return to the MasterChef kitchen to battle it out for just one place in the final week. They have two hours to cook a perfect main course and dessert inspired by their time away for Monica and Marcus, anything less could cost them their place in the competition.

The pressure is on to step up to the mark and show the judges why they deserve to go on in this the competition. Firstly, Marcus and Monica send the semi-finalists to London's Knightsbridge to work in service under one of the country's greatest fish chefs - Nathan Outlaw. Nathan earned his first Michelin star at the age of 25 and now holds three in Cornwall and one at Outlaw's, where the semi-finalists must deliver.

First, Nathan shows each chef a dish from his menu, which they must take charge of in the lunchtime service. Their cooking skills, timing and judgement must be absolutely spot-on if they are to do justice to the delicate modern seafood dishes that have earned Nathan his award-winning reputation. Next the chefs must prove their culinary skills once more as they cook Nathan their version of his acclaimed signature dish - turbot cooked on the bone, served with deep fried potatoes and capers, with asparagus, peas, broad beans and a warm tartare sauce.

Using one of the most expensive fish available and with the added challenge of cooking it on the bone, they need to stay focused if they want to impress. Finally, the semi-finalists return to the MasterChef kitchen to cook two of the most important courses of their careers for Marcus and Monica.

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. 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. Opened in , 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.

With the restaurant full, they must work fast while Claude watches their every move. With so much at risk, Claude checks every dish and will allow nothing but perfectly executed plates to leave his kitchen. If that wasn't daunting enough, after the exhausting service the semi-finalists cook Claude their version of his signature dish - roast squab pigeon breast and leg, with burnt tomato puree, confit carrot and a carrot salad, syrup confit of kumquat and a mint coriander and chilli sauce.

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. They have an hour and 45 minutes to execute their two best courses of the competition, as they attempt to outshine their opponent in the brutal battle for just one place in Final Week. It's the last of the semi-finals. The two remaining semi-finalists head to the Michelin-starred Wild Honey in London's Mayfair where they face a frenetic lunchtime service under chef patron Anthony Demetre.

Anthony has been a pioneer in the trend for an informal approach to fine dining, first with Arbutus in Soho and more recently with Wild Honey. Now the chefs have just a few hours to adjust to the standards and speed of his kitchen, as they each take charge of a dish for the busy lunchtime service. It's a non-stop two and half hours in which they attempt to keep up with endless orders, whilst meeting Anthony's fastidious standards. Next the chefs have one more chance to impress as they cook one of Anthony Demetre's acclaimed signature dishes - the technically challenging stuffed roast saddle of rabbit in parma ham with girolles, peas, fresh almonds, gem lettuce and fennel, with lime gel, pea puree and a rabbit jus.

Their timing must be spot-on if they are to do justice to this dish for Anthony. Finally, the semi-finalists return to the MasterChef Kitchen to cook for what could be the last time.

In an hour and 45 minutes they need to show off all their culinary skills and creativity with two courses for Marcus and Monica.

Nothing less than mind-blowing food will be good enough as the judges decide who has what it takes to become a Professional MasterChef finalist. 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.

The remaining chefs must battle against each other for the once in a lifetime opportunity to cook for 25 of their peers at the Chefs' Table. Only the four best finalists will get this chance, as after the opening cook-off the judges will send one more home. The judges begin by setting the five finalists an invention test with a difference - they must create one dish without any meat, fish or poultry. From a selection of fruit, vegetables, eggs, cheeses, grains, nuts, herbs and spices, they have an hour and 15 minutes to draw on their chefs repertoire and deliver a dish showcasing all their culinary talents.

After tasting their dishes the judges send one of them home. Next the remaining four chefs face the ultimate challenge - they must cook at one of most prestigious culinary events in Britain, when 25 of the greatest chefs in the country descend on central London for a unique dinner. Each finalist is in charge of cooking 26 portions of one of the menu's four courses - starter, fish, main and dessert. Over five tense hours in the kitchen, they meticulously prepare every one of the elements that make up their ambitious dishes, under the watchful eyes of Marcus and Monica.

With the diners holding an incredible 40 Michelin stars between them, the finalists' plates of food could make or break their careers, and their chances of winning the MasterChef title. The four remaining finalists battle it out to make it to the last three and the chance go on the trip of a lifetime to cook in one of the world's most creative restaurants.

Their journey begins in the MasterChef kitchen, where they have two hours to simply cook a stunning plate of food for the judges. Nothing but their greatest dish will be good enough as after tasting the dishes, one chef will be sent home.

The remaining three finalists travel to one of Europe's food capitals - San Sebastian in Spain. In its surrounding hills sits a food mecca, Mugaritz, and one of the most influential chefs of a generation, Andoni Luis Aduriz. The final three have a rare opportunity to spend two days at this world-renowned restaurant, learning from Andoni and his team. First, they get to grips with his food philosophy with a masterclass.

It is vital the chefs take in as much as possible, because next they must prepare a Mugaritz inspired dish for Andoni himself. To pile on the pressure, if the chefs' dishes are strong enough, for the first time ever, Andoni has agreed to put them on the tasting menu at the lunchtime service the following day.

The finalists return the next day to face the most nervewrecking challenge of their careers so far, when Andoni allows them to run service, cooking his nine course tasting menu for specially invited guests and the three MasterChef judges. Cooking at a level they have never come close to before, it is a tough ask for the three chefs.

They need to impress. It's the final, and for Marcus Wareing, Monica Galetti and Gregg Wallace, the search for a culinary talent exceptional enough to be crowned champion is almost over. Over the last seven weeks, 40 of Britain's most ambitious chefs have fought for the competition's coveted title and only the three best remain. As they cook for the last time, just three courses remain between them and the title of Professional MasterChef Champion The three finalists must cook the best three courses of their lives for the MasterChef judges.

In three hours they must bring together a starter, a main and a dessert, showing off the culinary ability that has got them to this stage, and raise it to another level. As the tension builds, they pour their heart and soul into every plate of food - nothing but perfect execution, mind-blowing flavours and jaw-dropping presentation will win them the title.

In this heat, chefs are challenged to make a classic French dessert and a blue steak. In this heat, skills tests feature an omelette Arnold Bennett and filled brandy snaps. The first quarter-final challenge is to create a dish from a selection of ten ingredients. In the skills test, the chefs make a buck rarebit and joint a rabbit.

Three chefs prepare scallops in different ways: in a mousse, sauteed and as a tartare. The chefs cook for some of the country's most discerning restaurant critics. The chefs must fillet a sea bream and make the perfect watercress soup in the skills test. Monica tests the chefs' butchery skills when she asks them to debone a pig's trotter. The chefs' pastry skills are tested in the quarter-final round. The last week of the heats kicks off with six new chefs.

The chefs prepare langoustines and cook high-end burgers in the final heat. The week's six best chefs serve up a two-course menu to three restaurant critics. The 12 best chefs cook off against each other in the MasterChef kitchen. The chefs must work together to serve an exceptional dinner at London's Law Society.

The semi-finalists cook for Tom Kitchin at his Michelin-starred restaurant in Edinburgh. The last three semi-finalists work with chef Lisa Allen at the Michelin-starred Northcote.

It's finals week. After one goes out in the invention test, the chefs cook for their idols. The finalists travel to the medieval city of Alba in the Piedmont region of northern Italy.

It's the final. Who will be crowned Professional MasterChef Champion ? In this opening heat, the chefs must cook a steak diane and a raspberry tart. The chefs must cook a T-bone of plaice and a wild garlic veloute.

The week's six strongest chefs face the first quarter-final. For Monica's skills test, the first three chefs have 15 minutes to make sea bass ceviche. The skills tests involve a sauce maltaise asparagus and a banoffee cheesecake. In the quarter-final, the six best chefs from the week's heats return to the kitchen.

Six new chefs take on taramasalata and tagliatelle carbonara in the skills tests. Six new chefs take on lamb tartare and filleting a John Dory in the skills tests.

In this quarter-final, the chefs reinvent steak and kidney pie and cook a two-course menu. It is the final heats week. Three chefs must make an artichoke barigoule. The last six chefs battle to make it through to the quarter-finals. The best chefs of the week must reinvent a sweet family favourite, fruit crumble. The 12 chefs must create a savoury dish using a surprise selection of ingredients.

Five chefs team up to create an exceptional dinner at the Royal Society of Medicine. The second group of chefs create a menu for guests at the French ambassador's residence. The eight semi-finalists sizzle in a double cook off.

The first three semi-finalists work alongside the inspirational chef Alyn Williams. The chefs are sent to work under one of the country's rising stars, George Blogg. The remaining four chefs start the finals week with a once-in-a-lifetime opportunity to cook at one of the most prestigious events in the culinary calendar, The Chef's Table. The four finalists first cook off in the MasterChef Kitchen.

For one chef their MasterChef journey will be at an end, while the final three will travel to Oslo to learn from the star of Nordic gastronomy Esben Holmboe Bang and cook in the three-Michelin-star restaurant Maaemo. The remaining chefs cook for the last time, and one will be crowned the champion. Marcus Wareing, Monica Galetti and Gregg Wallace team up to search for the country's culinary superstar. The six chefs must cook a duck dish from scratch in just 20 minutes.

The six chefs must create a fruit-based souffle with a garnish of their choice in just 20 minutes. In this first quarter-final, the six strongest chefs from the first two heats attempt to impress the judges. In a skills test, the six chefs must prepare a dish using cod cheeks. The six chefs must prepare a pasta dish with tiger prawns. The chefs must create a sweet or savoury dish using fresh herbs. Marcus gives the chefs 20 minutes to make a fruit-based dessert featuring Italian meringue.

Following Monica's own demonstration, the heat is on for the chefs to prove they have what it takes to make a perfectly balanced sauce in harmony with the pigeon breast. For 20 minutes of high-pressure cooking, the chefs must hold their nerve and prove they are accomplished professionals who know their way around filleting and cooking poultry.

But under the watchful eyes of Monica, Marcus and Gregg, even the most seasoned chef can falter. Next, the six chefs must complete the signature dish round, their chance to showcase their cooking style and creativity using their very own recipes.

Everything is riding on how they perform under the intense pressure of this round. The strength of their dish will either see them through to the next round or see them leave the competition. The surviving three chefs move on to fight another day in the quarter-final. In this quarter-final, the week's best chefs return to continue their quest for the title. Their first challenge is an invention test set by Monica and Marcus.

From a table filled with citrus, herbs and spices, they must create something truly special to impress the judges. 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. At the end of this round one chef leaves the competition - so it's now or never. The remaining chefs now face the critics - a test that has seen even the best fall apart under pressure.

They must cook a two-course menu of their own design to be scrutinised by the judges and three of the UK's most renowned critics - Tracey MacLeod, Jay Rayner and William Sitwell. They have one hour and 15 minutes to dazzle the critics with an inventive main course and knock-out dessert. Get it right and the critics may note down a future star, but get it wrong and it's game over.

The three chefs who wow the critics and judges will make it through to knockout week, when the competition really hots up as they inch closer to the possibility of lifting the Professional MasterChef trophy.

It's the final heats week, as six new ambitious chefs set out to prove they have what it takes to win the coveted title. To secure their place in the competition they must face two tests - the daunting skills test and then the signature dish round. Only the three strongest chefs will make it through to the quarter-final.

First up, the chefs face the high pressure skills test, this time set by Monica. They must create a filled pasta dish of their choice with a perfectly judged sauce to accompany it.

Under the heavy scrutiny of Monica, Gregg and Marcus, the pressure can get to even the most seasoned chef. In just 20 minutes, can they showcase their talent to create an accomplished pasta dish - with the right method and resulting perfect texture and flavour?

Sounds easy, but it's not for the faint hearted. Next up is the signature dish round. Having shown the judges their skills in round one, the chefs must now showcase their craft with their own personal food. It's their opportunity to show off their culinary prowess and present their own tried and tested dish for Monica, Marcus and Gregg. Presentation, technique and flavour are the name of the game - all must be achieved to the highest level in just one hour 15 minutes to secure the professionals' future in the competition.

Only the three most talented chefs will win a place in the last quarter-final round and continue in their cooking battle for the prestigious MasterChef: The Professionals title. It's the last week of the heats, and these are the last six chefs to battle to make it through the competition. They face two tests - first, the daunting skills test, followed by the signature dish round where the chefs cook a dish from their own repertoire. Only the strongest three chefs who demonstrate the skills and technical know-how of a future champion will make it through to the quarter-final.

The chefs' first task is to undertake Marcus's skills test in front of the vigilant judges Monica, Marcus and Gregg. The chefs have 20 minutes to prove that they have the skill and technique to cook rose veal sweetbread. The added challenge is to serve it with a well-judged garnish and sauce, in a true test of their palate and understanding of the flavours that work with offal.

Sweetbreads need lots of TLC in the kitchen to be cooked to perfection. Can the chefs take the heat of the skills test to provide a melt-in-the-mouth dish for the judges or with time against them, will they struggle to impress? The six chefs now have one last chance to use their style, technical skill and flair to wow the judges in the signature dish challenge. In one hour and 15 minutes the heat is dialled up as the professionals battle to create a tried and tested dish of their own which will impress enough to secure them a place in the next round.

Once the judges have tasted their dishes, they must decide which three chefs will go home and which three will return for the last quarter-final and continue their fight to be crowned MasterChef: The Professionals Champion In the last of the quarter-finals, the best chefs from the week's heats come together in the kitchen to cook against each other and continue in their quest for the title.

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. First, is the daunting invention test. 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. With 10 minutes to choose ingredients and just 70 minutes to cook it, the pressure is immense to create a dish that will win over Monica and Marcus and prove that they really have the skills and experience to carry them through to the next round.

Will they remember to allow their chosen hero ingredients to shine through their dish? They have to keep their focus and remain calm as, at the end of this challenge, two chefs will be chosen to leave the competition.

The remaining four chefs now face one of the toughest rounds of the competition. In an hour and 15 minutes, they must serve up an exceptional two-course menu to three of the country's most notable restaurant critics - Jay Rayner, Grace Dent and Amol Rajan. 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.

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. After a tough session in the kitchen, one more chef's journey will be over when they are sent home. 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 It is knockout week on MasterChef: The Professionals.

The judges are at the sharp edge of the hunt for the country's next culinary superstar. Autumn's Finale Introduction. Suu's Finale Introduction. Kelsey's Finale Introduction. Two out of the four courses have been served, and the contestants get ready to battle it out for the last two courses. Suu Struggles To Keep Up. Top 8 Compete close The contestants will need to prepare a slider and a side for each kid. Top 8 Compete Again close After no elimination last night, the Top 8 home cooks again flex their culinary muscles in another grueling challenge to prove to the judges they have the passion and skill it takes to advance to the next round.

Top 4 Compete close. Top 3 Compete close The Top 3 chefs face off in a grueling final challenge, and the judges determine the winner in the Season 2 finale. Winner Revealed close The Top 3 chefs face off in a grueling final challenge, and the judges determine the winner in the Season 2 finale. Seasons Season 1 13 Episodes. Season 2 20 Episodes. Season 3 20 Episodes. Season 4 25 Episodes. Season 5 19 Episodes. Season 6 20 Episodes. Season 7 19 Episodes. Season 8 21 Episodes. Dominique Crenn, the only female chef in America to attain three Michelin Stars, visits the MasterChef kitchen with a brand-new team challenge - the cooks must pair up and make the same exact dish Four legendary chefs grace the MasterChef kitchen for a one-of-a-kind Chef's Table team challenge that pits boys against girls.

The home cooks are challenged to make two elevated French Bistro-style dishes in 90 minutes to guarantee themselves a spot in the semi-finals. The remaining four semi-finalists are challenged to a "3 Chef Showdown" - a brand-new culinary triathlon that sees the home cooks making three dishes back-to-back - alongside three different Legendary chefs.

This is a window into the fast-paced world of a professional chef, with each round's prize being a guaranteed spot in the finale. Emeril Lagasse - Auditions Round 1 close Home cooks serve up their signature dishes to the judges; guest judge Emeril Lagasse. Chef Morimoto - Monkfish Challenge close Chef Masaharu Morimoto sets the bar high with his monkfish demonstration, leaving the cooks desperate to impress in their first elimination challenge.

Nancy Silverton - Pasta Challenge close With the top 10 at their fingertips and an elimination on the table, Michelin Star chef Nancy Silverton challenges the home cooks with a fresh pasta challenge. Roy Choi - Elevated Street Food close The pioneering king of the food truck revolution, Roy Choi, tasks the home cooks with making a street food dish worthy of a Michelin star restaurant.