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Masterchef: The Professionals

Watching episode 2 while I've got a wash on. If this part of the process is genuine and the chefs are taken by surprise, "I want you to make popcorn clam" must be the sort of thing that makes your brain check-out.
 
Gareth is giving me the ick. "I'm not a good loser but to be honest with you I don't intend on losing".

"Lovely let's go!"
"It's just a classic isn't it"

Uuuuuuugh bluuurgh nope.
 
PR1Berske said:
Gareth is giving me the ick. "I'm not a good loser but to be honest with you I don't intend on losing".

"Lovely let's go!"
"It's just a classic isn't it"

Uuuuuuugh bluuurgh nope.
Click to expand...

Yes. There's a bit of the psycho killer about him.

I do like the camp French guy, would like to see him win. Not a very likekable bunch though. I honestly think the amateur version produces better chefs anyway.
 
Gareth is a bit too keen to make this all about his kids. It's great that he's proud of them and all, but he's doing this comp for himself, not them. Just shut up about them already.

Seems he can cook, though.

But Gaston is this week's star for sure. I want to try his food.
 
Yeah, everyone loves their kids mate… he was compensating for something. I can also imagine him knocking someone out who slags off his food.

Snail pie - inspired.
 
Surely even the judges must be gagging sometimes when they see what's coming their way. A snail fucking pie...??
 
Petcha said:
Surely even the judges must be gagging sometimes when they see what's coming their way. A snail fucking pie...??
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Tbf he chopped them up finely and added lots of flavours.

Bit like when you use mushrooms as a mince substitute. Done well, you get a lovely umami base to build all the other flavours around.
 
This show is the ultimate in silly clichés. Lots of fun mocking it. I particularly dislike the phenomenon of superfluous prepositions. You don't simply peel an orange; you peel it "down". Cook down, reduce down, they love their downs in the culinary world.

A monkfish is not a monkfish. It's a beauuuutiful monkfish. And don't get me started on Gregg's silly ejaculations. Whoooooahhhhhh! Mate.

I love the freshness the grapefruit segment brings "to the plate". It takes the dish up another level. In any case, I can walk out of here with my head held high.
 
Happy Tree said:
This show is the ultimate in silly clichés. Lots of fun mocking it. I particularly dislike the phenomenon of superfluous prepositions. You don't simply peel an orange; you peel it "down". Cook down, reduce down, they love their downs in the culinary world.

A monkfish is not a monkfish. It's a beauuuutiful monkfish. And don't get me started on Gregg's silly ejaculations. Whoooooahhhhhh! Mate.

I love the freshness the grapefruit segment brings "to the plate". It takes the dish up another level. In any case, I can walk out of here with my head held high.
Click to expand...
Don't forget that food doesn't have flavours, it has items "running through it"
 
May Kasahara said:
If I was presented with a plant-based challenge, no way would I admit straight up to being a plant-based chef as it's just setting everyone up for disappointment.
Click to expand...
Exactly what Mrs tag said. Regardless how a contestant gets on, if they have their own place like Ritchie, I'm sure they will get more business as a result of being on MasterChef.
 
Noticed that "point of contrast" and "point of difference" are this year's new MasterChef buzzwords.
 
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