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Masterchef The Professionals 2016 |
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#4226 |
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Join Date: May 2011
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I'm with the pro Ellie people here in terms of the specific exchange with Brenton. She didn't agree with his method, but went along with it. Maybe she just wasn't good at expressing her acceptance.
Anyway, overall I'd like the Scottish college lecturer guy or Arnaud, the French guy to win. I don't mind the blond Viking either |
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#4227 |
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Join Date: Dec 2009
Posts: 25,462
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Quote:
I'm with the pro Ellie people here in terms of the specific exchange with Brenton. She didn't agree with his method, but went along with it. Maybe she just wasn't good at expressing her acceptance.
Anyway, overall I'd like the Scottish college lecturer guy or Arnaud, the French guy to win. I don't mind the blond Viking either |
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#4228 |
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Join Date: Jan 2007
Location: Surrey, UK
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Hear hear.
She's driven, focused, ambitious and totally passionate about her profession. Of course she doesn't want her dish go wrong and is right to be vocal about it in a way that will be heard in a highly pressured environment. |
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#4229 |
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Join Date: Dec 2005
Location: Rainbow Valley
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She could easily win this - she has a unique passion & vision which nobody else seems to have, & I love watching her work & plan her menus. (The other chef who's good at that is Gary - I loved seeing him rattling out ingredients & quantities off the top of his head - I think that impressed everyone! He's definitely a top contender.)
Gary - he IS the lecturer, isn't he? We laughed when he first appeared and started 'lecturing' on what he was actually doing with his dish! I think he forgot which environment he was in for a moment. It was brilliant. I warmed to him from that moment. Gutted Max went. I really liked him. He was steady and talented. Also not bad on the eyes (okay, that's just really shallow of me! ). I really thought James was for the chop and couldn't figure out why they kept him. Seemed inexplicable to me ... Looking forward to seeing which Pro kitchens they're in next week. I remember a few years ago when Tom Kerridge mentored a couple of them and it was lovely to see them being so well taken care of. |
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#4230 |
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Join Date: Jan 2007
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But she was right. The pithiviers split open because the beardy guy wouldn't listen to her and insisted on over-trimming the pastry resulting in it not being sealed properly.
I have to say it's depressing seeing the bitching about her on here. Personally I think it's great to see a confident, talented woman who knows what she is doing and isn't afraid to have her say. Perhaps she should have meekly deferred to the man's point of view, even though it was wrong, just so people would think she is fluffy and nice. |
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#4231 |
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Join Date: Jan 2007
Location: Surrey, UK
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Elly and Gary are both great in their own way. I have no idea still why she's being so vilified by some just for doing what you SHOULD do in a kitchen - which is make sure the dishes go out correctly and are cooked correctly (and she didn't snap at him. She was firm but fair). I too find it pretty depressing that she's being judged so harshly...
Gary - he IS the lecturer, isn't he? We laughed when he first appeared and started 'lecturing' on what he was actually doing with his dish! I think he forgot which environment he was in for a moment. It was brilliant. I warmed to him from that moment. ) I get the feeling that some of the other chefs are hanging onto Gary's words with great interest (there's some patchy training in their backgrounds, you can tell by some of the things that they just don't know?)! Gary will do well out of this, whether he wins or not - I'm pretty sure of that.
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#4232 |
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Join Date: Nov 2013
Posts: 1,885
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Well said!
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#4233 |
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Join Date: Nov 2010
Posts: 672
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I think it's all down to what makes "good TV". Max's selling point is he is an exceptionally talented pub chef, but he plays his cards close to his chest and he doesn't have that beard-with-shaven-head look you'd cross the street to avoid.
At this stage in the series if it's a choice between two they are more interested in an "edgy" appearance and a capacity for boastfulness. Come back MRJ, all is forgiven! |
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#4234 |
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Join Date: Sep 2010
Posts: 74
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Irony of ironies...
Am I the only one who finds it ironic how a man with the biggest chain of pie and pasty shops in the country should be pretending to judge professional chefs? I mean, I like his sausage rolls as much as anyone but they're hardly cordon bleu...
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#4235 |
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Join Date: Dec 2009
Posts: 25,462
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Am I the only one who finds it ironic how a man with the biggest chain of pie and pasty shops in the country should be pretending to judge professional chefs? I mean, I like his sausage rolls as much as anyone but they're hardly cordon bleu...
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#4236 |
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Join Date: Sep 2010
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No worse than a man who makes sheds for farm being the chief judge and better than one who advertises spuds.
I don't think I understand you. Could you explain? |
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#4237 |
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Join Date: Dec 2009
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I don't think I understand you. Could you explain?
I presume you were trying to associate Gregg Wallace with the bakery with the same name so I did the same for Wareing and the company, also with the same name, that makes shed. The clue is in the link. His predecessor left the programme after advertising spuds on TV. |
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#4238 |
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Join Date: Jan 2007
Location: Howich
Posts: 13,322
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Evening all ... put my tree up today, feeling festive
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#4239 |
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Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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Evening everybody!
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#4240 |
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Join Date: Nov 2010
Posts: 12,218
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Hi everybody.
Been making choc truffles all day and am covered in chocolate. Grand Marnier, Coffee with salted caramel coating and toffee. Plenty going |
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#4241 |
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Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Evenin' foodies. Don't tell me the final is on Christmas week again this year like last year. Was it Christmas Eve last year?
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#4242 |
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Join Date: Jul 2007
Location: Dirty thirty and proud!
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Oh Boo! greg is back!
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#4243 |
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Join Date: Nov 2001
Location: Bolton. lancs
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Evening all
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#4244 |
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Forum Member
Join Date: Jan 2007
Location: Howich
Posts: 13,322
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Quote:
Hi everybody.
Been making choc truffles all day and am covered in chocolate. Grand Marnier, Coffee with salted caramel coating and toffee. Plenty going |
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#4245 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
Hi everybody.
Been making choc truffles all day and am covered in chocolate. Grand Marnier, Coffee with salted caramel coating and toffee. Plenty going |
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#4246 |
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Join Date: Feb 2004
Location: Stalking David and Neal
Posts: 38,045
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Evening all
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#4247 |
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Join Date: Jul 2003
Location: Northumberland
Posts: 6,387
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Evening everyone
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#4248 |
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Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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Quote:
Hi everybody.
Been making choc truffles all day and am covered in chocolate. Grand Marnier, Coffee with salted caramel coating and toffee. Plenty going ![]() ![]() ![]()
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#4249 |
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Join Date: Mar 2014
Location: Midlands
Posts: 2,031
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Quote:
Hi everybody.
Been making choc truffles all day and am covered in chocolate. Grand Marnier, Coffee with salted caramel coating and toffee. Plenty going |
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#4250 |
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Join Date: Jan 2007
Location: Howich
Posts: 13,322
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I'm paying homage to Dr Crippen, by baking an Arsenic infused chocolate cake, especially for Gregg
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). I really thought James was for the chop and couldn't figure out why they kept him. Seemed inexplicable to me ...
) I get the feeling that some of the other chefs are hanging onto Gary's words with great interest (there's some patchy training in their backgrounds, you can tell by some of the things that they just don't know?)! Gary will do well out of this, whether he wins or not - I'm pretty sure of that.

