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Apr 2020
11:45am, 18 Apr 2020
20,211 posts
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Nicholls595
I was please with the result, but a little disappointed with the constant tinkering with the format. Since when has a Masterchef apron been "thing"? Also, thought it unfair to chop final 4 down to 3 based on 1 dessert. Thought Sandy was a real weak link and should have gone much earlier, especially when she served undercooked chicken.
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Apr 2020
12:46pm, 18 Apr 2020
10,517 posts
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mrs shanksi
We were laughing at them being filmed carrying their ingredients in cool bags in the opening sequences etc. That was another strange new thing. I agree about the aprons, I felt sorry for the folk who didn't get one, they must've been through some heats to get on to the TV? Seems a shame not to give everyone an apron at least.
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Apr 2020
12:47pm, 18 Apr 2020
10,518 posts
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mrs shanksi
And undercooked chicken should mean you are out. They had a huge soft spot for Sandy.
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Apr 2020
2:35pm, 18 Apr 2020
20,212 posts
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Nicholls595
Agreed. 2 good cooks went in one episode for serving pink chicken.
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Apr 2020
2:36pm, 18 Apr 2020
20,213 posts
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Nicholls595
All things considered though, it is still very watchable telly.
And, I still want to be Gregg Wallace đ
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Apr 2020
2:50pm, 18 Apr 2020
10,519 posts
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mrs shanksi
Haha he does have a great job! And he does Inside the Factory too which is fun.
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Apr 2020
6:11pm, 18 Apr 2020
47,597 posts
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Diogenes
Iâd like you to have Gregggggâs job because then I wouldnât have to watch him. And I have to say, Iâm amazed John hasnât had a wet slap yet.
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Nov 2020
9:07pm, 10 Nov 2020
5,131 posts
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adrianb1066
Professional MasterChef is back. BBC1 now.
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Nov 2020
9:51pm, 10 Nov 2020
9,889 posts
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PaulaMc
Why would you go on this as an Executive Chef? And then to cook so badly ... oh dear
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Nov 2020
6:47am, 11 Nov 2020
5,136 posts
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adrianb1066
I think nerves and editing play a big part in that but Philly really came across well in both rounds.
I remember the last series when in the opening round I wouldnât have trusted half of the âprofessionalsâ to prepare me a boiled egg with toast.
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