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Beautiful flavours, gorgeous presentation and a chef that just doesn't stop pushing." Judge Monica said: "She was only 22 when she first entered this kitchen and she's only just turned 25 but look at her style of cooking now. I feel like I have finally got to the point in my career where I can finally just step back a bit and just try and enjoy my work a bit more rather than just stress out and panic about things." ‘But not just that, it’s a bit of closure for myself. "‘It means a lot to me to have been able to win, just because I felt like because I hadn’t won the first time I felt like I had so much more to prove. Both episodes aired on BBC One and lasted 30 minutes, with the first starting at 7.35pm and.
MASTERCHEF THE PROFESSIONALS 2014 FINAL SERIES
Winning dessert by Louisa Ellis (Image: BBC) The 2021 series of MasterChef: The Professionals kicked off with a double-header on Monday 8 November.
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The chef, who switched to a Heat at Home menu this year after private events were cancelled by the pandemic, said winning had boosted her confidence. It just goes to show if you take extra risks, sometimes it pays off and it's definitely 100 percent worth it." Louisa, who told Nottinghamshire Live it was even more nerve-wracking returning to the MasterChef kitchen a second time around, said: "I can't believe I've even got everything on a plate in time, let alone coming away from this as a winner, which is completely overwhelming. Louisa beat Danny Parker, a finalist in the 2014 series, 2009 finalist Marianne Lumb and 2018 semi-finalist William Chilila in the competition. Still, it was enough to see the Scottish chef – who has been incredibly strong in the contest – through to the finals.Louisa Ellis' main course of wagyu beef (Image: BBC)Īn Asian-inspired menu of of wagyu beef, spiced shrimp emulsion, tempura enoki mushrooms and schezuan spiced potato, followed by lime yogurt mousse with a mango and yuzu centre, lemon granita, compressed mango and pineapple and ginger crumb were hailed "two brilliant plates of food" and the main course was the dish of the day for Wareing. His black sesame cheesecake topped with chili salt and sugared raw green mango also “lacked the texture that we long for in a cheesecake”. His Korean glazed duck with pistachio Thai salad didn’t quite blow the judges away: Wallace said there wasn’t enough of the Korean flavours on the plate, while Wareing said the chef had “sat and overthought this dish too much”. Dean (Photo: BBC)ĭean revealed last week that he’s juggling his MasterChef commitments with caring for his pregnant fiance, before turning in an “absolutely sensational” dish of halibut topped with turmeric spiced courgettes and crispy coconut langoustine.
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His dessert of a fig leaf custard and rye flapjack was slightly less impressive, with Galetti saying it “needs to be a bit more set for me”. To get through to the finals, the Yorkshire chef served up hogget topped with crispy seaweed, which Wallace described as “rather beautiful”, while Wareing said “there’s nothing on this plate that I don’t like”. Oli’s quarter-final dish prompted Greg Wallace to ask, “Do you go out foraging?” as he praised the chef’s use of unusual natural flavours, while Galetti called the plate “absolutely delicious”. Head chef in a three-Rosette country house hotel in the Yorkshire Dales