A chef from Brent will turn up the heat in the semi-finals of MasterChef: The Professionals.
Charlie Jeffreys, who lives in Kensal Green, has made it through to the semi-final after showing off his culinary skills after his first appearance on November 24.
During his first time on our screens, he revealed he applied to the series “two or three years” ago but stopped his application as he felt he “wasn’t ready”.
He was instructed to make a filo pastry mille feuille with layered tropical fruit and piped coconut cream – to which he swiftly replied saying: “Cool. Yeah.”
And the verdict from the judges?
“Your mille feuille looked grand,” judge Anna Haugh said, “but the top layer is crunchy and the rest of it is quite soggy.”
“You didn’t show any finesse,” she added.
Judge Marcus Wareing was brutally honest and said: “I don’t think I’ve ever had soggy filo pastry before,” he says.
But presenter Gregg Wallace was more encouraging: “Pastry’s not your thing, but when you leave here I’m sure you’ll think up a thousand ways of doing that better.”
When leaving the kitchen, Mr Jeffreys said: “Pastry’s not my thing. I think I can definitely do better.”
He then redeemed himself with his pan-fried turbot wrapped in wild garlic leaf with sauteed wild, pickled and shaved asparagus, burnt bread crumbs and an asparagus mash made with the remains of the champagne sauce which is spilt with a wild garlic oil.
READ MORE:
- MasterChef: The Professionals - Who is Charlie Jeffreys?
- 'He could light up a room': Tribute to man stabbed outside Wembley venue
His lemon tart dessert also wowed judges as he made it to the last of the quarter-finals before making his way to the semi-finals which will premiere this week.
The senior chef de partie, 23, works at Alain Ducasse at The Dorchester in central London.
He grew up in Dorchester and started his career at the sink when head chef Jamie Jones took him in at the Yalbury Cottage Hotel.
Mr Jeffreys said: “I started as a pot washer at Yalbury Cottage Hotel and the chef there guided me into cooking.
“I gradually went further and further into the kitchen with prep and service.
“My mum also loves cooking, and we did a lot when I was younger. It’s been my passion from childhood, I believe I was born to love it!
“I’m passionate about taking ingredients in their raw states straight from the ground, sea and forest, being creative with them and making something tasty and beautiful for myself and others to enjoy - there’s nothing better.”
It has been five years since he joined the Michelin star restaurant in London, which he considers to be the highlight of his career.
Discussing why he applied for MasterChef, he said: “I applied for the show because I wanted a new challenge, something different to take me out of my comfort zone. But, most of all, I wanted to define my style and be creative with my own ideas.”
Contestants in the episode must impress judges Anna Haugh, Gregg Wallace and Marcus Wareing.
MasterChef: The Professionals continues on BBC One at 8pm on Thursday (December 1).
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here