Michel Roux Jnr and Gregg Wallace hunt for a young chef who wants to make it as a chef.

The usual “versatility test,” using provided ingredients to create, in 50 minutes, two dishes of the chef’s choice. Then the “classics test,” preparing two well known dishes, although we will learn in the series that some chefs have not made some of these before.

Two dishes in 50 minutes using haddock as the central ingredient before re-creating a Wild Mushroom Risotto and Macaroons.

Two dishes in 50 minutes from the central ingredient of lamb, then they must recreate two classic dishes, Sole a la Meuniere and Barquettes aux Abricots

Two dishes in 50 minutes from the central ingredient of chicken, then they must recreate two classic dishes, Omelette aux Fine Herbs and Profiteroles.

A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.

Two dishes in 50 minutes from the central ingredient of seabass, then they must recreate two classic dishes - Eggs Florentine and Rhubarb Tart.

Two dishes in 50 minutes from the central ingredient of duck, then they must recreate two classic dishes Skate a la Grenobloise and Oeufs a la Neige

Two dishes in 50 minutes from the central ingredient of pork, then they must recreate two classic dishes Lobster Bisque and Coffee Dacquoise

Two dishes in 50 minutes from the central ingredient of squid, then they must recreate two classic dishes; Ballotine of Guinea Fowl and Millefeuille.

A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.

Two dishes in 50 minutes from the central ingredient of rainbow trout, then they must recreate two classic dishes - Pork Robert and Poires Belles Helene

Two dishes in 50 minutes from the central ingredient of beef sirloin, then they must recreate two classic dishes - Bouillabaisse and Tarte Tatin

Two dishes in 50 minutes from the central ingredient of poussin, then they must recreate two classic dishes - Fish Quenelles with a Beurre Blanc and Mango Sables

Two dishes in 50 minutes from the central ingredient of prawns, then they must recreate two classic dishes - Spinach and Ricotta Ravioli with Pesto and Zabaglione

A quarter final, with the four winning chefs from the week's heats cooking two courses of their own design for three restaurant critics.

The first two winners of the final six go head to head for a place in the final three. First they cook at the two Michelin starred Gidleigh Park under chef Michael Caines and then create a perfect dish in the Masterchef kitchen - only one can go through.

The second two winners of the final six go head to head for a place in the final three. First they cook at the two Michelin starred Vineyard at Stockcross under chef, John Campbell, and then create a perfect dish in the Masterchef kitchen.

The last two winners of the quarter finals go head to head for a place in the final three. First they cook at the Michelin starred Hibiscus under chef, Claude Bosi and then they create a perfect dish in the Masterchef kitchen.

It's the penultimate show and only three chefs are left. They face two challenges: create an amuse bouche and petit fours, and then cook for five top restaurateurs.

It's the final show and the three chefs face their most daunting task yet. First they have to cook for 30 of the best chefs in Europe and three former Michelin inspectors. Then they have to cook their best three course meal in the Masterchef kitchen and the champion is crowned.

In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of spatchcocking a poussin and a palate test of making lemon curd.

The remaining three chefs then face the first of the two gruelling tests that Michel and Gregg will judge them on. They must make two dishes in 50 minutes from the central ingredients of fillet of bream. The second test, recreating two classic dishes, will be concluded in the next show.

Only one of them can make it through to the quarter-final, moving a step closer to winning the title of Professional MasterChef.

The three chefs who earned the right to cook for the legendary Michel face one final test: to recreate two classic dishes of steak with Bearnaise sauce and cannoli, an Italian pastry.

Only one of them will make it through to the quarter-final, moving one step closer to winning the title of Professional MasterChef.

Then, four new chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the double Michelin-starred Michel by demonstrating their culinary expertise with a skills test of turning artichokes and a palate test of cooking a rump steak.

Our remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg: first they must make two dishes in 50 minutes from the central ingredient of sea bass, then they must recreate two classic dishes of ravioli and pears poached in red wine with Chantilly cream.

In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of prepping whole squid and a palate test of cooking it.

Our remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg; first they must make two dishes in 50 minutes from the central ingredient of a whole rabbit, then they must recreate two classic dishes of salmon en croute and a creme caramel.

In this heat, four chefs face a nail-biting elimination round. In front of the watching Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of boning out an oxtail and a palate test of dressing a salad.

Our remaining three chefs then face two more grueling tests for an expectant Michel and Gregg: first they must make two dishes in 50 minutes from the central ingredient of guinea fowl; then they must recreate two classic dishes of sole duglere and apple beignets with caramel sauce.

It's the quarter-finals; the four winning chefs from the first four heats have to cook three courses of their own design for three restaurant critics. Only two can go through to the finals.

The three chefs who earned the right to cook for Michel face one final test: to recreate two classic dishes of coq au vin and plum clafoutis. Only one of them will make it through to the quarter-final.

Then, four new chefs face a nail-biting elimination round. In front of Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of jointing a chicken and a palate test of making goujons.

The three remaining professionals then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of lamb rump, then they must recreate two classic dishes of soupe a l'oignon and roule marquis.

Four chefs face a nail-biting elimination round. In front of the watching Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of shucking three oysters and a palate test of making an omelette of their choice.

The remaining three professionals then face two more gruelling tests for an expectant Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of quail, then they must recreate two classic dishes of paella and Portugese custard tarts.

Four chefs face a nail-biting elimination round. In front of the watching Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of filleting a flat fish and a palate test of pan-frying one of the fillets.

The remaining three chefs then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of lamb's kidneys, then they must recreate two classic dishes of brandade de Nimes and madeleines served with a sabayon cream.

It is the quarter-finals, and the four winning chefs have to cook three courses of their own design for three restaurant critics. Only two can go through to the finals.

Four chefs face a nail-biting elimination round. In front of the watching Monica Galetti and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of turning vegetables and a palate test of making a hollandaise sauce.

The remaining three professionals then face the first of the two gruelling tests on which Michel and Gregg will judge them. They must make two dishes in 50 minutes from the central ingredients of tuna steak. The second test, recreating two classic dishes, will be concluded in the next episode.

The three chefs who earnt the right to cook for Michel face one final test: to recreate two classic dishes of poulet aux morilles and a far Breton. Only one of them will make it through to the quarter-final.

Then, four new chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of filleting a mackerel and a palate test of cooking one of the fillets.

The remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg. First they must make two dishes in 50 minutes from the central ingredient of wood pigeon, then they must recreate two classic dishes of roast leg of lamb and creamed rice pudding.

Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of opening scallops and a palate test of making a potato rosti.

The remaining three professionals then face two more gruelling tests for an expectant Michel and Gregg. First they must make two dishes in 50 minutes from the central ingredient of smoked eel, then they must recreate two classic dishes of beef bourguignon and a lemon tart.

Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of boning out a pig's trotter and a palate test of making sweet pancakes.

The remaining three professionals then face two more gruelling tests for an expectant Michel and Gregg. First they must make two dishes in 50 minutes from the central ingredient of venison, then they must recreate two classic dishes of mouclade and apple charlotte.

It is the quarter-finals, and the four winning chefs have to cook three courses of their own design for three restaurant critics. Only two can go through to the finals.

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The three chefs who earned the right to cook for the legendary Michel face one final test: to recreate two classic dishes of salade Lyonnaise and Paris-Brest. Only one of them will make it through to the quarter-final.

Then, four new chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for Michel by demonstrating their culinary expertise with a skills test of making a fine mirepoix of vegetables and a palate test of making creme anglaise.

The remaining three chefs then face two more gruelling tests for an expectant Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of scallops, then they must recreate two classic dishes of kidneys a la diable and tartelette aux fruits.

Four chefs face a nail-biting elimination round. In front of Monica and Gregg, they have to earn the right to cook for the legendary Michel by demonstrating their culinary expertise with a skills test of jointing a rabbit and a palate test of making scrambled eggs.

The remaining three professionals then face two more gruelling tests for Michel and Gregg. First, they must make two dishes in 50 minutes from the central ingredient of calves' liver, then they must recreate two classic dishes of matelotte d'anguille and a creme brulee.

It is the quarter-finals, and the four winning chefs have to cook three courses of their own design for three restaurant critics. Only two can go through to the finals.

It is the semi-finals. With only eight professional chefs remaining in the competition, each pair of winners from the quarter-finals will compete for a place in the last four.

The two winners from the second quarter-final battle it out head to head. First they have to cook at the one Michelin-starred Roussillon in London's Pimlico, under chef Alexis Gaultier. Then they have to create two perfect dishes in the MasterChef kitchen - only one can go through.

It is the semi-finals for the professional chefs remaining in the competition, and each pair of winners from the quarter-finals go head to head for a place in the last four.

The two winners from the fourth quarter-final battle it out head to head. First they have to cook at the two Michelin-starred The Square in London's Mayfair, under chef Philip Howard. Then they have to create two perfect dishes in the MasterChef Kitchen - only one can go through.

It is the semi-finals for the professional chefs remaining in the competition, and each pair of winners from the quarter-finals go head to head for a place in the last four.

The two winners from the third quarter-final battle it out head to head. First they have to cook at the one Michelin-starred Maze in London's Mayfair, under chef Jason Atherton. Then they have to create two perfect dishes in the MasterChef Kitchen - only one can go through.

It is the semi-finals for the professional chefs remaining in the competition, and each pair of winners from the quarter-finals go head to head for a place in the last four.

The two winners from the first quarter-final battle it out head to head. First, they have to cook at the one Michelin-starred The Greenhouse in London's Mayfair under chef Antonin Bonnet, and then they have to create two perfect dishes in the MasterChef kitchen. Only one of them can go through.

It is now the culmination of the semi-finals. The winning five chefs who made it through their head-to-head round have to cook three courses of their own design for four leading Michelin restaurateurs. Only three of them can go through to the finals.

It is finals time and the remaining three chefs are vying for the title of Masterchef Champion. For their first challenge, they have to prepare high tea at one Michelin-starred Sketch in London's Mayfair. Their efforts are judged by three well-known pastry chefs including the renowned patissier Michel Roux Sr. Then it is back to the Masterchef kitchen where they must cook the ultimate dessert trio.

It is finals time and the remaining three chefs are vying for the title of Masterchef Champion. In preparation for their upcoming challenge, they must make a two-course lunch out of a mystery box of ingredients at the Masterchef kitchen. Then the chefs are sent to Chelsea FC to cater a pre-match lunch in a million-pound-a-year sports VIP box for guests including Kevin Pietersen MBE and James Cracknell OBE.

It is finals time and the remaining three chefs are vying for the title of Masterchef Champion. They prepare historic dishes for a dinner hosted by the president of the Royal College of Physicians, the oldest medical college in England. Then the three chefs return to the Masterchef kitchen to cook dishes dedicated to their own personal heroes.

It is the final. The three remaining chefs face the toughest challenge of their careers - preparing a three-course menu designed by Michel for 30 of the world's leading Michelin chefs and inspectors at Brown's Hotel in London's Mayfair. Then they have one final cook-off at the Masterchef kitchen to decide who will be the 2009 champion. They must cook the best three courses of their lives for the judges.

Only one of them can win the title of Professional Masterchef.