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Sezon 1
Yayınlanma tarihi
Ağu 25, 2008
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 dishes
.. show full overview
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 dishes of the chef’s choice. Then the “classics test,” preparing two well known dishes, although we will learn in the series that some chefs have not made some of these before.
Yayınlanma tarihi
Ağu 26, 2008
Two dishes in 50 minutes using haddock as the central ingredient before re-creating a Wild Mushroom Risotto and Macaroons.
Two dishes in 50 minutes using haddock as the central ingredient before re-creating a Wild Mushroom Risotto and Macaroons.
Yayınlanma tarihi
Ağu 27, 2008
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
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
Yayınlanma tarihi
Ağu 28, 2008
Two dishes in 50 minutes from the central ingredient of chicken, then they must recreate two classic dishes, Omelette aux Fine Herbs and Profiteroles.
Two dishes in 50 minutes from the central ingredient of chicken, then they must recreate two classic dishes, Omelette aux Fine Herbs and Profiteroles.
Yayınlanma tarihi
Ağu 29, 2008
A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.
A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.
Yayınlanma tarihi
Eyl 01, 2008
Two dishes in 50 minutes from the central ingredient of seabass, then they must recreate two classic dishes - Eggs Florentine and Rhubarb Tart.
Two dishes in 50 minutes from the central ingredient of seabass, then they must recreate two classic dishes - Eggs Florentine and Rhubarb Tart.
Yayınlanma tarihi
Eyl 02, 2008
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
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
Yayınlanma tarihi
Eyl 03, 2008
Two dishes in 50 minutes from the central ingredient of pork, then they must recreate two classic dishes Lobster Bisque and Coffee Dacquoise
Two dishes in 50 minutes from the central ingredient of pork, then they must recreate two classic dishes Lobster Bisque and Coffee Dacquoise
Yayınlanma tarihi
Eyl 04, 2008
Two dishes in 50 minutes from the central ingredient of squid, then they must recreate two classic dishes; Ballotine of Guinea Fowl and Millefeuille.
Two dishes in 50 minutes from the central ingredient of squid, then they must recreate two classic dishes; Ballotine of Guinea Fowl and Millefeuille.
Yayınlanma tarihi
Eyl 05, 2008
A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.
A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.
Yayınlanma tarihi
Eyl 08, 2008
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
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
Yayınlanma tarihi
Eyl 09, 2008
Two dishes in 50 minutes from the central ingredient of beef sirloin, then they must recreate two classic dishes - Bouillabaisse and Tarte Tatin
Two dishes in 50 minutes from the central ingredient of beef sirloin, then they must recreate two classic dishes - Bouillabaisse and Tarte Tatin
Yayınlanma tarihi
Eyl 10, 2008
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
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
Yayınlanma tarihi
Eyl 11, 2008
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
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
Yayınlanma tarihi
Eyl 12, 2008
A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.
A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.
Yayınlanma tarihi
Eyl 15, 2008
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 create
.. show full overview
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 create a perfect dish in the Masterchef kitchen - only one can go through.
Yayınlanma tarihi
Eyl 16, 2008
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, and then create a perfect dish in the Masterchef kitchen.
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, and then create a perfect dish in the Masterchef kitchen.
Yayınlanma tarihi
Eyl 17, 2008
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 create a perfect dish in the Masterchef kitchen.
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 create a perfect dish in the Masterchef kitchen.
Yayınlanma tarihi
Eyl 18, 2008
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.
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.
Yayınlanma tarihi
Eyl 19, 2008
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 they have
.. show full overview
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 they have to cook their best three course meal in the Masterchef kitchen and the champion is crowned.
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