MIchelin Stars in BBC Masterchef !

BBC Masterchef: professionals finished with a resounding finale this week.
An exceptional programme featuring some of the best young professional chefs in the UK. The standard of cooking has been remarkable.

Some of the world’s top Michelin-starred chefs were invited onto the programme to test and comment on the  3 finalist’s food preparation’s at a special evening at the famous Brown’s Hotel in London.

These top chef’s included Raymond Blanc,  Anton Mosimann, and Albert Roux, and including 3 former Michelin Guide inspectors.

Steve Groves who eventually won the competition was particularly praised for his broad knowledge of cooking techniques, and excellently prepared dishes.

‘In the final the three remaining chefs faced the toughest challenge of their careers – preparing a three-course menu designed by Michel Roux Jr (legendary 2 Michelin-starred chef) for 30 of the world’s leading Michelin chefs.

Then they had one final cook-off at the Masterchef kitchen studios to decide who would be the 2009 champion.

They had to cook the best three courses of their lives for the judges – Michel Roux Jr  and Gregg Wallace.
Londoner Steve Groves was crowned the champion of BBC Two competition MasterChef: The Professionals.

The 28-year-old, originally from Essex, called his win “amazing” and vowed to “become the best chef”, with his own restaurant serving British food.

Over a week of challenges, Groves edged ahead of fellow finalists Marianne Lumb and Daniel Graham.
Competition judge Michel Roux Jr said: “Steve has all the talents required to make it to the top.”
‘Exceptional’
Fellow judge Gregg Wallace agreed, saying: “I have absolutely no doubt that Steve is going to go on and have a very glittering career and will be a serious player in the culinary world.”
He added that Groves possessed the perfect foundations to be an “exceptional chef”.
The finalists’ ultimate challenge was to create and prepare a three-course meal for the judges.
Groves’ winning menu consisted of a starter of roast quail with scotch egg, morels and asparagus, a main of venison loin with potato rosti, watercress puree and roasted beetroot.
He finished off with a dessert of millefeuille of raspberries and bitter chocolate with lavender and honey ice cream.
He said his late father – who motivated him to carry on cooking – would have thought his success was “unbelievable”.’
(courtesy of the BBC). Visit the BBC website:  Masterchef and Brown’s Hotel, Mayfair, London

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