To kick off semi-finals week, the ten remaining hopefuls aregiven their first taste of what it's like to work in arestaurant setting. MasterChef turns into a professionalkitchen for the day, with judge John Torode running the pass.Tables are laid in the dining room and filled with 20 pastMasterChef quarter-finalists, semi-finalists and finalists –all of whom have gone on to have full-time careers in the foodindustry since taking part in the competition.Thesemi-finalists must create a three-course menu that they wouldbe proud to serve in their own restaurant or put in a cookbook.Split into three groups, three contestants must each cooktheir starter, four must each cook their main and theremaining three their dessert. With John running a tight ship,it's up to the teams to bring all their orders to the pass uponcall of service. It's feedback from the dining room, however,that lays bare how the contestants cope with a serviceenvironment. They hope to receive rave reviews, but insteadcould fall behind the pack.At the end of this mammoth task,two contestants will be saying goodbye to their dream ofbecoming MasterChef champion, while the remaining eightcontinue to the next round.
