MasterChef: The Professionals: Season 1
Episode Guide
Season 1 Progress Shield
Week 1, Day 1
Aug 25, 2008 · 30 min
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 dis
Week 1, Day 2
Aug 26, 2008 · 30 min
Two dishes in 50 minutes using haddock as the central ingredient before re-creating a Wild Mushroom Risotto and Macaroons.
Week 1, Day 3
Aug 27, 2008 · 30 min
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
Week 1, Day 4
Aug 28, 2008 · 30 min
Two dishes in 50 minutes from the central ingredient of chicken, then they must recreate two classic dishes, Omelette aux Fine Herbs and Profiteroles.
Week 1, Quarterfinal
Aug 29, 2008 · 30 min
A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.
Week 2, Day 1
Sep 1, 2008 · 30 min
Two dishes in 50 minutes from the central ingredient of seabass, then they must recreate two classic dishes - Eggs Florentine and Rhubarb Tart.
Week 2, Day 2
Sep 2, 2008 · 30 min
Two dishes in 50 minutes from the central ingredient of duck, then they must recreate two classic dishes Skate a la Grenobloise and Oeufs a la Neige
Week 2, Day 3
Sep 3, 2008 · 30 min
Two dishes in 50 minutes from the central ingredient of pork, then they must recreate two classic dishes Lobster Bisque and Coffee Dacquoise
Week 2, Day 4
Sep 4, 2008 · 30 min
Two dishes in 50 minutes from the central ingredient of squid, then they must recreate two classic dishes; Ballotine of Guinea Fowl and Millefeuille.
Week 2, Quarterfinal
Sep 5, 2008 · 30 min
A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.
Week 3, Day 1
Sep 8, 2008 · 30 min
Two dishes in 50 minutes from the central ingredient of rainbow trout, then they must recreate two classic dishes - Pork Robert and Poires Belles Helene
Week 3, Day 2
Sep 9, 2008 · 30 min
Two dishes in 50 minutes from the central ingredient of beef sirloin, then they must recreate two classic dishes - Bouillabaisse and Tarte Tatin
Week 3, Day 3
Sep 10, 2008 · 30 min
Two dishes in 50 minutes from the central ingredient of poussin, then they must recreate two classic dishes - Fish Quenelles with a Beurre Blanc and Mango Sables
Week 3, Day 4
Sep 11, 2008 · 30 min
Two dishes in 50 minutes from the central ingredient of prawns, then they must recreate two classic dishes - Spinach and Ricotta Ravioli with Pesto and Zabaglione
Week 3, Quarterfinal
Sep 12, 2008 · 30 min
A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.
Finals Week: Semi Final 1
Sep 15, 2008 · 30 min
The first two winners of the final six go head to head for a place in the final three. First they cook at the two Michelin starred Gidleigh Park under chef Michael Caines and then
Finals Week: Semi Final 2
Sep 16, 2008 · 30 min
The second two winners of the final six go head to head for a place in the final three. First they cook at the two Michelin starred Vineyard at Stockcross under chef, John Campbell
Finals Week: Semi Final 3
Sep 17, 2008 · 30 min
The last two winners of the quarter finals go head to head for a place in the final three. First they cook at the Michelin starred Hibiscus under chef, Claude Bosi and then they cr
Final: Day 1
Sep 18, 2008 · 30 min
It's the penultimate show and only three chefs are left. They face two challenges: create an amuse bouche and petit fours, and then cook for five top restaurateurs.
Final: Day 2
Sep 19, 2008 · 30 min
It's the final show and the three chefs face their most daunting task yet. First they have to cook for 30 of the best chefs in Europe and three former Michelin inspectors. Then the