For the skills test, Monica asks them to demonstrate their ability to spin sugar and decorate a trio of pannacotta in three different ways.
Only the best four chefs will cook for legendary Michel Roux Jnr. The pressure is on if they are to impress the awesome palate of Michel's sous chef Monica and stand a chance of cooking for her boss.įor now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.įive of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. In the six-ingredient-invention-test, the ten chefs grapple with their nerves as they have one hour to prove their skill, palate, and creativity, preparing a dish from only six ingredients: duck breast, leeks, blackberries, garlic, thyme and cinnamon. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. Ten chefs must deal with the pressure of an elimination round. Original article by Tim Lewis, The Guardian, October 16, 2021.Legendary double Michelin-starred chef Michel Roux Jr and MasterChef dining expert Gregg Wallace are joined by Michel's trusted sous chef Monica Galetti as they hunt for Britain's next culinary superstar who has what it takes to go to the top of the culinary world. Her latest book, At Home: My Favourite Recipes for Family & Friends, was released in September. Galetti is chef proprietor at Mere, in London. You’re not putting cups of it in, it’s more used as a seasoning. “I use Marmite quite a bit in the restaurant – that’s Kiwi Marmite, not British Marmite. It’s a natural high: if I ever lose that, I’ll just stop. But I can’t imagine not having my own kitchen, or being part of a serious kitchen. “So many people have said: you don’t really need to run a restaurant, you could just do everything else. It’s different because my goal was to be a chef, it wasn’t to be on television.” Because I don’t think it’s relevant to just jump in and do a bit of everything. “I’ve been asked to do various celebrity stuff, which I refuse. “The shift into television was only meant to be a 15-minute stint,” Galetti, 46, says. Samoan-born New Zealand chef and Masterchef: The Professionals judge Monica Galetti talks about the making of an umu and how to use Marmite with The Guardian’s Tim Lewis, and discusses her move from the kitchen to television.
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