The first three semi-finalists battle it out for a place in finals week. First, they are sent to work alongside the incredible and inspirational chef Alyn Williams for two days. Within the first 15 months of opening his restaurant at the exclusive Mayfair location The Westbury, Alyn Williams had been awarded a Michelin star. The chefs are in a unique position to supercharge their knowledge under this legendary chef.
The first step is to be thrown in at the deep end and given the responsibility for one course each during a hectic lunchtime service. Under the close supervision and mentoring of Alyn, the chefs will have to deliver his incredible and intricate dishes to his exacting standards before they can be sent to the diners.
Having absorbed Alyn Williams’s unique style of achieving playful but perfect dishes, the three chefs have a unique opportunity to showcase their creativity, understanding and flair in cooking Alyn Williams’s signature dish. By presenting one of the star dishes on the Alyn’s Michelin-starred menu – roasted cornish turbot, with ratatouille, aerated bouillabaise and an amaretto and black olive crumb – the chefs will expose how they have elevated their style over the two days under his tutelage.
Finally, the chefs return to the MasterChef kitchen to cook a two-course menu for Marcus and Monica. A main course and a dessert stand between them and a place in finals week. The judges expect confident, flawless cooking at this stage, and with the competition so ferocious, the three chefs must aim for nothing short of perfection. With the finals in their grasp, there is a world of opportunity at stake.
Only the strongest two chefs will go through to finals week and move one step closer to the title of Professional MasterChef 2016.

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