It's the Grand Final of MasterChef: The Professionals. After six weeks of fierce culinary jousting, one of the three exceptional finalists will be crowned Professional MasterChef Champion 2011. Double Michelin starred Michel Roux Jr and MasterChef Judge Gregg Wallace ask the finalists to cook one last time. They need to aim for the stars with their ultimate three-course menu. This is the summit of their journey where they have to bring together all their inspiration, hard work, flair, skill, in order to delight the judges with some jaw dropping dishes. These professional chefs all share the same goal, to become champion, and an intense finale awaits with some of the most ambitious dishes ever on MasterChef.

It's Final Week on MasterChef: The Professionals and only three exceptional chefs remain to battle it out for the title and Michel Roux Jr and Gregg Wallace have turned the heat up to boiling point. It's time for the penultimate challenge - The Chef's Table. Michelin starred Michel and MasterChef Judge Gregg take the unprecedented risk of asking the three finalists to design and cook three courses, one dish each, to be served to a collection of some of the greatest chefs in Europe.

It's Final Week on MasterChef: The Professionals and only three exceptional chefs remain to battle it out for the title. It's time for Michel Roux Jr and Gregg Wallace to turn the heat up to boiling point. The three finalists hit the culinary fast lane cooking at San Pellegrino's second best restaurant in the world: El Celler de Can Roca, in Catalonia. Double Michelin starred Michel Roux Jr and MasterChef Judge Gregg Wallace challenge the three finalists to make the leap into the gastronomic top league and prove they can cook with the best in the world. The chefs travel to Catalonia in northern Spain to the three Michelin starred El Celler de Can Roca where they are in for the biggest culinary treat of their lives.

It's Final Week on MasterChef: The Professionals and only four exceptional chefs remain to battle it out for the title. Michel Roux Jr and Gregg Wallace will really push the finalists to the absolute extremes of their cooking ability. The week starts with double Michelin starred Michel asking the finalists to show off some creativity, skill and ambition. They are given a range of great cuts of meat as inspiration - beef cuts including fillet, sirloin, bavette, rump, rib eye and fore rib, as well as a whole chicken and giblets. They have just one hour and forty-five minutes to prepare a stand out starter and main. At this point in the competition, there is nowhere to hide. The chefs have to be brave, push boundaries and excel if they are to come close to claiming the title. Only the most outstanding will walk away as Professional MasterChef Champion 2011.

Double-Michelin-starred chef Michel Roux Jnr and MasterChef dining expert Gregg Wallace ask the last pair of semi-finalists to step up to service at Pied a Terre. Working under head chef Marcus Eaves, they must now compete in the heat of service and reach the exacting standards of Michelin star cuisine. They will each be responsible for a highly complex dish that must be executed with precision, finesse, and on time. No mistakes will be tolerated. Then, after a relentless service the chefs must compete again recreating one of Marcus's signature dishes: poached lobster with crushed peas, confit white peach and a mint and tarragon emulsion. To bring together such a delicate balance of flavour, it's a battle for the chefs to reach the extraordinary level required. Then, the two semi-finalists return to the studio for one last challenge before one of them will be sent home. In this daunting final test, they must produce a main and dessert inspired by their Michelin experience in just two hours - they simply have to electrify the judges with their cooking. Any mistake could cost them the competition so with the pressure firmly on, it is a tense and thrilling battle. Once Michel and Gregg have judged their two courses, they must decide which chef will leave the competition. At the end, only the very best chef will win a place in the finals and have the chance to become this year's champion.

Double-Michelin-starred chef Michel Roux Jnr and MasterChef dining expert Gregg Wallace throw their semi -finalists in to the white heat of service at Andrew Fairlie at Gleneagles. Working under chef patron, Andrew Fairlie, the formidable first winner of the prestigious Roux scholarship, they must now compete in service and reach the exacting standards of two Michelin star cuisine. Each semi- finalist will make a highly complex dish that must be executed with precision, finesse, delicacy, and it has to be on time. No mistakes will be tolerated. Then, the bar is raised higher as they compete again - they must both recreate one of Andrew Fairlie's signature dishes: cured mackerel, crab claw meat on cumin and seaweed paste, with a crab and sea cucumber jelly ballotine. With such an intricate balancing act of flavour and texture, the chefs battle to reach the awesome heights required. Then, the two semi-finalists return to the studio for one last challenge before one of them will be sent home. In this daunting final test, they must deliver a main and dessert inspired by their Michelin experience in just two hours - they simply have to wow the judges. Knowing that any mistake could cost them the competition, the chefs have to combat nerves, pressure, and cook their hearts out to stay in the running. After Michel and Gregg have judged their two courses, they will have to decide who will leave the competition. At the end, only the very best chef will progress to the Finals and have the chance to become this year's MasterChef Champion.

Double-Michelin-starred chef Michel Roux Jnr and MasterChef dining expert Gregg Wallace ask two of their skilful semi -finalists to step up to service at London's two star L'Atelier de Joel Robuchon, famous for its French cuisine with Spanish and Japanese influences. Working under head chef Olivier Limousin, they must now compete in the heat of service and reach the exacting standards of two Michelin star cuisine. They will each be responsible for a highly complex dish that must be executed with precision, finesse, and on time. No mistakes will be tolerated. Then, the bar is raised higher as Olivier asks them to recreate one of his favourite signature dishes: caramelised lamb sweetbreads with maple syrup walnuts, fresh almonds, pine nuts, served on blanched cabbage leaves, sauteed root vegetables and a lamb jus. With so many elements to balance, it's a battle for the chefs to reach the dizzy heights required. Then, the two semi-finalists return to the studio for one last challenge before one of them will be sent home. In this daunting final test, they must produce a main and dessert inspired by their Michelin experience in just two hours - they simply have to blow the judges' minds. Any mistake could cost them the competition so with the pressure firmly on, it is a tense and thrilling battle. Once Michel and Gregg have judged their two courses, they must decide which chef will leave the competition. At the end, only the very best chef will win a place in the finals and have the chance to become this year's champion.

After four weeks of competing, only 8 exceptionally talented young chefs remain. The competition now fires up with one extraordinary challenge: making a show stopping dish for judges Michel and Gregg, joined by Michel's formidable sous chef, Monica Galetti. To win over this trio of palates, they will have to cook out of their skin. With only one hour and 45 minutes to deliver, they have to make a simply sublime dish bursting with skill, flair, flavour, and of course it has to be immaculately presented. The stakes are high for the chefs who must fight for one of only six places - to stay in the competition they will have to fire on every cylinder. At the end of it, Michel and Gregg will decide which two chefs are leaving the competition. Only the six best chefs will go on to battle for the title of Professional Masterchef.

For the week's six best chefs, this is where the battle really begins. First they must prove to Michel and Gregg they have what it takes with a dish of their own invention. Choosing from a beautiful array of fresh produce including clams, whiting, john dory, poussin, fennel, girolles and thyme, they must dazzle the judges with just one course. Only the best four chefs go on to showcase their skill to three of the UK's toughest restaurant critics. The critics are expecting two exceptional courses, and the chefs have only an hour and a quarter to produce an outstanding menu that will determine their MasterChef future. Only the two most skilful chefs go through to the semi-finals, standing a chance of becoming this year's Professional MasterChef.

In this show, the remaining five chefs from Monday's heat return to face Monica and Gregg in a skills test. Monica asks them to make a swiss meringue to pipe on to a lemon tart, before glazing and serving it with a sauce. With only 15 minutes to deliver, it is seriously tough for the chefs, many of whom have little experience of the pastry section. They have to hold their nerve if they are to serve up a sumptuously piped dessert. At the end Monica and Gregg must decide who will be leaving the competition. Only the best four chefs go forward to cook for legendary Michel Roux Jr. The pressure now mounts as the four remaining chefs face two challenges for Michelin-starred legend Michel Roux Jr. For their first test, Michel cooks a classic recipe of pigeon roti aux petits pois a la francaise, i.e. roasted pigeon with stewed peas a la francaise, before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce an elegant and perfectly executed plate. Finally, the contestants are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs go through to the quarter-final, moving a step closer to winning the title of Professional MasterChef.

In this show, five of the ten chefs from the previous day's heat return to face Monica and Gregg in a skills test: Monica asks them to tunnel bone a leg of lamb and tie it ready for roasting. With only ten minutes in hand, the chefs have to work fast using their finest knife skills if they are to deliver. At the end Monica and Gregg must decide who will be leaving the competition. Only the best four chefs go forward to cook for legendary Michel Roux Jr. The pressure now mounts as the four remaining chefs face two challenges for Michelin-starred legend Michel Roux Jr. For their first classic test, Michel cooks nouilles aux fruits de mer, i.e. pasta with a light creamy seafood sauce, before asking the chefs to recreate the dish in just 60 minutes. To achieve such delicate flavours, faultless presentation and total attention to detail, the chefs have to concentrate and deliver like never before. Finally, the chefs are asked to prepare their own classic dish for Michel and Gregg in just one hour. With so much at stake, nerves are running high. After judging each plate on presentation and flavour, Michel and Gregg send one more chef home. The best three remaining chefs go through to the quarter-final, moving a step closer to winning the title of Professional MasterChef.

It is the last of the heat weeks. The final set of ten chefs plucked from kitchens across Britain arrive at the MasterChef kitchen to face their first test. They have just one challenge that will demonstrate to Monica and Gregg whether they have the necessary skills and palate to cook for Monica's legendary boss Michel Roux Jr. In the Invention Test, the ten chefs have to grapple with their nerves as they have only 50 minutes to create a dish from just six ingredients: strawberries, a bar of white chocolate, an aubergine, tofu, a bunch of basil and a bag of St George's mushrooms. They must prove their skill, palate and creativity. The pressure is on if they are to impress Monica and stand a chance of cooking for Michel. For now, they are all safe, but over the next two nights each of these ten chefs must return to face on more test before Monica and Gregg decide who will win the honour of cooking for culinary giant Michel Roux Jr.

In another quarter-final, the six best chefs from the first heats must prove to Michel and Gregg they have what it takes by making a dish of their own invention. Choosing from a fantastic array of fresh produce including poussin, sea bream, girolles, asparagus, strawberries and white chocolate, they must blow the judges away with one course. Only the best four chefs will go on to showcase their skill to three of the UK's toughest restaurant critics. The critics will be expecting two exceptional courses and the chefs have only an hour and a quarter to produce a jaw dropping menu that will determine their MasterChef future. Only the two most talented chefs will go through to the semi- finals and stand a chance of becoming this year's Professional MasterChef.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica asks them to prepare and bone out a whole seabass for stuffing, and make a seabass tartare. With only 15 minutes to deliver it is seriously tough for the chefs who must show off their knife skills, then wow the judges with a perfectly tasting tartare. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of 'tarte chocolat-framboises', chocolate tart with raspberries, before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce a beautifully plated dessert. Then, they are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jr. For the skills test, Monica asks them to pluck and prepare a wood pigeon for roasting. With only 15 minutes in hand, the chefs have to pluck like never before if they are to deliver a perfect pigeon with skin intact. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure now mounts as the four remaining chefs must raise their game for Michelin-starred legend Michel Roux Jr. Michel cooks 'calamars farcis aux riz sauvage' or squid stuffed with wild rice - before asking the chefs to recreate the dish in just 60 minutes. To achieve delicate flavours, stunning presentation and attention to detail, the chefs will have to dig deep to impress. Then, they are asked to prepare their own classic dish for Michel and Gregg in just one hour. With so much at stake, nerves are running high. After judging each plate on presentation and flavour, Michel and Gregg will send one more chef home. The best three remaining chefs will go through to the quarter-final and move a step closer to winning the title of Professional MasterChef.

Ten chefs must deal with the pressure of an elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. In the six-ingredient-invention-test, the ten chefs grapple with their nerves. From only six ingredients: bacon, chicken liver, two apples, almonds, blue cheese and a bunch of parsley, they have just 60 minutes to prove their skill, palate, and creativity. The pressure is on if they are to impress the awesome palate of Michel's sous chef Monica and stand a chance of cooking for her boss. For now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.

In another quarter-final, the six best chefs from the first heats must prove to Michel and Gregg they have what it takes by making a dish of their own invention. Choosing from a fantastic array of ingredients, including John Dory, quail and oysters, they must blow the judges away with one course. Only the best four chefs will go on to showcase their skill to three of the UK's toughest restaurant critics. The critics will be expecting two exceptional courses and the chefs have only an hour and a quarter to produce a jaw dropping menu that will determine their MasterChef future. Only the two most talented chefs will go through to the semi- finals and stand a chance of becoming this year's Professional MasterChef.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica gives them just 15 minutes to prepare a whole monkfish, and then serve up one of the fillets with a sauce. As the chefs try to show off their knife skills, then wow the judges with a perfectly cooked fillet and a speedy yet sumptuous sauce, the pressure is well and truly on. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of 'Tarte aux pralines roses avec poires au caramel' (pink praline tart with caramelised pears), before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce a perfect plate. Then, they are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jr. For the skills test, Monica gives them 12 minutes to extract the marrow from a bone and then prepare a dish with it. It's a daunting challenge, and for those chefs who've never encountered bone marrow before, it's frankly terrifying. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure now mounts as the four remaining chefs must raise their game for Michelin-starred legend Michel Roux Jr. Michel cooks two classic oyster recipes - oysters Rockefeller and oysters Kilpatrick - before asking the chefs to recreate the dishes in just 60 minutes. To achieve delicate flavours, stunning presentation and attention to detail, the chefs will have to dig deep to impress. Then, they are asked to prepare their own classic dish for Michel and Gregg in just one hour. With so much at stake, nerves are running high. After judging each plate on presentation and flavour, Michel and Gregg will send one more chef home. The best three remaining chefs will go through to the quarter-final and move a step closer to winning the title of Professional MasterChef.

Ten chefs must deal with the pressure of an elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. In the six-ingredient-invention-test, the ten chefs grapple with their nerves. From only six ingredients: prawns, mango, lime, chilli, micro coriander and a chocolate bar, they have just 50 minutes to prove their skill, palate, and creativity. The pressure is on if they are to impress the awesome palate of Michel's sous chef Monica and stand a chance of cooking for her boss. For now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.

It is the first of the quarter finals and the six best chefs from the first heats must prove to Michel and Gregg they have what it takes by making a dish of their own invention. Choosing from a fantastic array of ingredients, including quail and loin of venison, they must blow the judges away with one course. Only the best four chefs will go on to showcase their skill to three of the UK's toughest restaurant critics. The critics will be expecting two exceptional courses and the chefs have only an hour and a quarter to produce a jaw dropping menu that will determine their MasterChef future. Only the two most talented chefs will go through to the semi- finals and stand a chance of becoming this year's Professional MasterChef.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica asks them to make a dressed crab salad from the white and brown meat of a whole crab. With only 15 minutes to crack open the shell and extricate the edible meat, the chefs have to keep their focus and perform to the best of their ability. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of 'Selle de lapin farci aux pruneaux', saddle of rabbit stuffed with prunes, before asking the chefs to recreate it in 60 minutes. Nerves are palpable as the chefs battle to produce a perfect plate. Then, they are given just one hour to prepare their own classic dish. With only three places up for grabs, there is a lot at stake to pull out all the stops. Only the best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.

Five of the ten chefs return to face Monica and Gregg in a skills test before the judges must decide who will be eliminated. Only the best four chefs will cook for legendary Michel Roux Jnr. For the skills test, Monica asks them to demonstrate their ability to spin sugar and decorate a trio of pannacotta in three different ways. With only 10 minutes in hand to complete it, the heat is on. At the end, Monica and Gregg must decide who will be leaving the competition. The pressure now mounts as the four remaining chefs must raise their game for Michelin starred legend Michel Roux Jnr. Michel cooks a classic recipe of mackerel three ways, 'Trio de maquereaux', which is made up of an escabeche, a tartare and a sashimi, before asking the chefs to recreate the dish in just 60 minutes. To achieve such intricate presentation, fine flavours, and attention to detail the chefs will have to dig deep to impress. Then, they are asked to prepare their own classic dish for Michel and Gregg in just one hour. With so much at stake, nerves are running high. After judging each plate on presentation and flavour Michel and Gregg will send one more chef home. The best three remaining chefs will go through to the quarter final and move a step closer to winning the title of Professional MasterChef.

Legendary double Michelin-starred chef Michel Roux Jr and MasterChef dining expert Gregg Wallace are joined by Michel's trusted sous chef Monica Galetti as they hunt for Britain's next culinary superstar who has what it takes to go to the top of the culinary world. Ten chefs must deal with the pressure of an elimination round. In front of the watching Monica and Gregg, they must earn the right to cook for Michel. In the six-ingredient-invention-test, the ten chefs grapple with their nerves as they have one hour to prove their skill, palate, and creativity, preparing a dish from only six ingredients: duck breast, leeks, blackberries, garlic, thyme and cinnamon. The pressure is on if they are to impress the awesome palate of Michel's sous chef Monica and stand a chance of cooking for her boss. For now, they are all safe but in the next episode five of these ten chefs must return and face their final test, before Monica and Gregg decide who will be the first to cook for culinary giant Michel Roux Jnr.