MasterChef: The Professionals eliminated two contestants, while the others moved on to the next round.
While none of the candidates gave perfect presentations, they still managed to mostly impress the judges. Brendan struggled a lot with time, while Beatriz lost her footing with the way she cooked the kidneys, but the real test was the Signature Menu round, where they all had 90 minutes to cook a main course and dessert of their choosing.
While every chef pandered to their skills and tried to go above and beyond to prove themselves, two of them,Beatriz, who hails from Brazil and is a self-taught cook, decided to take it back to her roots by making a pork chop, cassava and an apple glaze, with the cassava featuring as the main star, with ingredients that Gregg admitted to never having heard of before.
For dessert, she went with a coconut cake and a guava cream. But the flavours turned out to be a bit all over the place for the judges as they felt the sauce didn’t really do justice to the dish overall and tasted very strongly of alcohol. And while her guava cream was excellent, the cake was not up to par.
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