Masterchef: The Professionals
Discussion
I find these 'pop-up' episodes pretty dull. They always seem completely at odds with the premise of the competition, which is all about refinement, creativity etc. Then some really good insight and description from Marcus and Monica. Instead you end up with dishes which I'm sure taste fantastic, but look no different to most offerings at any pop-up. No fault of the chefs - what else can you do when you're cooking for 25 people?
Regbuser said:
I don't this group has the winner
Because Tom isn't in it?I also find the pop-up round irritating as above post ... mostly because I wonder just how much they'd have to charge to make any sort of money out of their dishes given the ingredients and equipment involved - four ice cream makers on the go at once!
Much as I warmed to her earlier, I reckon Molly was pretty stupid x2 on that round.
Baked Alaska as street food on a base of one of the most temperamental sponges x4 or 5 layers is plain dim. Similarly, listening to the Judges and presenting a 'pretty' chowder minus chowder flavour, or indeed, well, being a chowder at all is compounding dimness. With a bit more smarts she could easily have edged one of the other two (but not the turbot)
Baked Alaska as street food on a base of one of the most temperamental sponges x4 or 5 layers is plain dim. Similarly, listening to the Judges and presenting a 'pretty' chowder minus chowder flavour, or indeed, well, being a chowder at all is compounding dimness. With a bit more smarts she could easily have edged one of the other two (but not the turbot)
Edited by Bonefish Blues on Wednesday 22 November 15:48
. )Mark-C said:
Because Tom isn't in it?
I also find the pop-up round irritating as above post ... mostly because I wonder just how much they'd have to charge to make any sort of money out of their dishes given the ingredients and equipment involved - four ice cream makers on the go at once!
Him and Philippe, are in my opinion, the two stand out chefsI also find the pop-up round irritating as above post ... mostly because I wonder just how much they'd have to charge to make any sort of money out of their dishes given the ingredients and equipment involved - four ice cream makers on the go at once!
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