I know this is an older season but coming from the newer ones the difference in skill and innovation is HUGE. These chefs would not stand up professionally in today's standards.
Masterchef shows around the world are all like that. What happens is that incoming contestants look at what the previous year's winner and finalists did. They aim to begin at that level and improve through the competition. So of course standards are higher. However, that doesn't mean you're going to get a better curry sauce at your local chippy or a better pie at the corner bakery. Basic cookery hasn't changed much. TV and Instagram cookery has.
In Italy we have different kinds of prosciutto...from the sweetest too the most salted. I don't understand how it is possible to wrap meat with a very salted prosciutto. And for me pork meat mixed with fish is a terrible thing to accept.
What the heck was David doing in the cook time before service? For god's sake, he should've had his tart all baked and chilled w/ the citrus supremed so he could just slap it together. Very poor planning. I agree w/ the critics on that purple potato puree. Why don't they use Yukon Gold? It's very pretty yellow and great tasting as well.
That's not fair. Why did the knock give David a little more time for his tart to set? Because I don't think serving a cucumber. Sword, Vegas gonna get him very far and he's such a sweet kid. His other two dishes were fantastic
The quality and standard of cooking on this episode is abysmal. When Daniel said, he created his own ideas, I literally laughed out loud. That was basic cooking, bruh . I wonder what these cooks are doing today?
Ryan's nose is so far in the air, I keep expecting to see him sniffing on one of those perfumed medieval cloths that upper classes used to block the smell of common life.
Everytime someone says I feel gutted, take a sip of wine and by the end of the show you will be plastered.
That’s about right
Why is the guy from family guy a critic
🤣 .. then he hi tails it outa there for a beer, burger fix!
Short on work
I can’t unread this. I will now associate Campion with Griffin.
With the mistakes and this bunch of critics, the most brutal episode ever.
Critics are unbearable to listen to.
They're so pretentious and posh and wanky it hurts. So cringey. I'd piss in their food.
I know this is an older season but coming from the newer ones the difference in skill and innovation is HUGE. These chefs would not stand up professionally in today's standards.
I agree. The difference is staggering!
Masterchef shows around the world are all like that. What happens is that incoming contestants look at what the previous year's winner and finalists did. They aim to begin at that level and improve through the competition. So of course standards are higher. However, that doesn't mean you're going to get a better curry sauce at your local chippy or a better pie at the corner bakery. Basic cookery hasn't changed much. TV and Instagram cookery has.
Cooking trends change.. techniques don’t
At 22.40 the big guys face looks a little bit disappointed when he’s told the pudding amiss
That female critic is a sour Buzzkill. 😖
You do see blue milk in Star Wars
In Italy we have different kinds of prosciutto...from the sweetest too the most salted. I don't understand how it is possible to wrap meat with a very salted prosciutto. And for me pork meat mixed with fish is a terrible thing to accept.
What the heck was David doing in the cook time before service? For god's sake, he should've had his tart all baked and chilled w/ the citrus supremed so he could just slap it together. Very poor planning. I agree w/ the critics on that purple potato puree. Why don't they use Yukon Gold? It's very pretty yellow and great tasting as well.
Because it’s an American potato.
@@garethpritchard5458 They don't have American potatoes over there?
I hate it when I completely agree with the critics. The OMG made so much sense.
David delivered half his main dish and dessert but qualified haha such a joke level
David is so cute. He almost looks like a hobbit.^^
His beauty can pass for an elf😊
I agree..he has feminine features
That's not fair. Why did the knock give David a little more time for his tart to set? Because I don't think serving a cucumber. Sword, Vegas gonna get him very far and he's such a sweet kid. His other two dishes were fantastic
I'd love to see a chef answer '1 hour" when asked how long when they are over time
Early squad. I'm invested in this series
I would have loved earl grey soufflé! The flavor of earl grey is outstanding to me.
21:22 love the simple “NO.” Like he’s chastising a dog
Poor dog
The quality and standard of cooking on this episode is abysmal. When Daniel said, he created his own ideas, I literally laughed out loud. That was basic cooking, bruh . I wonder what these cooks are doing today?
Having 2 people shouting at you must be terribly off putting.
You are so right, they get on my last nerve.
Ryan's nose is so far in the air, I keep expecting to see him sniffing on one of those perfumed medieval cloths that upper classes used to block the smell of common life.
I don't agree that David has to go on. He failed so so many things. No, no.
Pub food
Go home you pompous people,
JML
Wallace should go NOW!!!!
go home wallace, now
Gregg Wallace has no place being a Judge