大象传媒

The MasterChef Finals are firing up with the three exceptional finalists facing their penultimate challenge - cooking for some of the world's greatest chefs - as their culinary adventure continues.

The pressure is on as the amateurs arrive in New York, to prove they can cook with the best. Judges John Torode and Gregg Wallace send them to three of New York's finest restaurants: Gramercy Tavern, one of the most popular long-standing dining institutions run by executive chef Michael Anthony; Picholine, a two-starred establishment under chef patron and master of Mediterranean cuisine, Terrance Brennan; and wd-50, a cutting-edge restaurant on the Lower East Side run by maverick chef Wylie Dufresne. The three amateurs have to dig deep and show true grit if they are to survive lunch service and master dishes at this high level.

Back in the UK, they face their penultimate challenge at Coworth Park in Berkshire. The finalists must cook an exquisite three-course menu, designed by two Michelin-starred chef John Campbell, for some of the greatest chefs in the world. They have seven hours to prepare one course from the daunting menu comprised of over 50 culinary processes, with the finalists battling to overcome new techniques and working with unfamiliar ingredients in highly complex dishes. Not only are they desperate to make John Campbell proud with perfectly executed dishes, they are also out to prove their skill and talent to their guests, which include some of their most important mentors from their journey and some of the culinary giants of the industry. Emotions run high as they try to bring all the elements of their dish together at the pass, with chef scrutinizing every detail.