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Masterchef The Professionals 2016 |
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#4576 |
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Forum Member
Join Date: Oct 2010
Posts: 2,296
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Quote:
Don't care!
Am going to watch Quatermass and the Pit![]()
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#4577 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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A freestanding creme brûlée is taking a bit of a risk!
![]() Agree about Gary by the way. |
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#4578 |
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Forum Member
Join Date: Nov 2001
Location: Bolton. lancs
Posts: 5,747
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sceptical Monica
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#4579 |
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Forum Member
Join Date: Oct 2010
Posts: 2,296
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Quote:
Is that on the telly?
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#4580 |
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Forum Member
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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Quote:
I have the timer set for it
![]() ![]() Ooops gary |
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#4581 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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#4582 |
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Forum Member
Join Date: Nov 2001
Location: Bolton. lancs
Posts: 5,747
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#4583 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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This is tense.
Piles of bonios and dodgy cremes. |
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#4584 |
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Forum Member
Join Date: Jun 2002
Posts: 13,934
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Quote:
Terrifying.
Agree about Gary by the way. I'd venture that he has contributed a lot more to the industry over the last fifteen years or so than many so called celebrity chefs. |
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#4585 |
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Forum Member
Join Date: Nov 2001
Location: Bolton. lancs
Posts: 5,747
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Slightly dramatic music has started up...
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#4586 |
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Forum Member
Join Date: Dec 2003
Posts: 43,100
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Yummie apricots.
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#4587 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Please, please work ring things. Come on Gary.
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#4588 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Quote:
I read an article about him recently and from what I gather all his students absolutely adore him as do his colleagues. He has been voted lecturer of the year at the college too.
I'd venture that he has contributed a lot more to the industry over the last fifteen years or so than many so called celebrity chefs. Hard working, decent, unassuming and testing his own mettle. |
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#4589 |
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Join Date: Sep 2010
Posts: 1,288
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Last tango for me next. Interested in the horror channel though for some other time.
Let's just hope there won't be any horrors for any of these four though. |
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#4590 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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He's using a ricer. Oh dear - Monica helped him out a bit.
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#4591 |
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Forum Member
Join Date: Nov 2001
Location: Bolton. lancs
Posts: 5,747
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Quote:
Let's just hope there won't be any horrors for any of these four though.
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#4592 |
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Forum Member
Join Date: Feb 2004
Location: Stalking David and Neal
Posts: 38,045
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Yessss
Clever Arnaud
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#4593 |
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Forum Member
Join Date: Nov 2008
Location: London
Posts: 24,685
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Quote:
I read an article about him recently and from what I gather all his students absolutely adore him as do his colleagues. He has been voted lecturer of the year at the college too.
I'd venture that he has contributed a lot more to the industry over the last fifteen years or so than many so called celebrity chefs. I think he's been the most consistent out of the four. |
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#4594 |
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Forum Member
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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I like all four of these chefs
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#4595 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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I just hope they don't collapse in the heat.
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#4596 |
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Forum Member
Join Date: Jun 2002
Posts: 13,934
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Claude Bosi, Sat Bains...
I can smell the arrogance oozing out of the room! |
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#4597 |
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Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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It's always the same faces on this show every year.
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#4598 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Quote:
Claude Bosi, Sat Bains...
I can smell the arrogance oozing out of the room! |
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#4599 |
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Forum Member
Join Date: Feb 2004
Location: Stalking David and Neal
Posts: 38,045
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I remember Anton, Adam and Steve, not a clue on the others
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#4600 |
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Forum Member
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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All of the guest chefs seemed perfectly fine and pleasant to me
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All times are GMT. The time now is 05:24.



Am going to watch Quatermass and the Pit

