MasterChef 2024: Group test of high gastronomy brings them to their limits

In yesterday’s episode (Tuesday 12/3) the gray brigada scored a crushing victory at the Creativity Test, with a final score of 6-1, a result that disproved and canceled all the strategy and expectations of the leader of the Bordeaux brigada, Giannis Kourtoglou. Angel Sahpazis, the new leader of the gray brigad, not only led his brigad to victory, but he was also the one who presented the best dish and won the $1,000 prize money! After the vote, the defeated burgundy brig emerged as the second candidate for departure by Nikos Kipsidis, which caused major reactions to the members of the gray brigada, as most consider that Nikos was the easy victim, the “scapegoat” for the bad climate that prevails in the brigada, after its great defeat. Team Tribute, tonight, Wednesday, March 13th, but before cooking, Giannis Kourtoglou, along with his deputy leader Sophocles Poulis and Angel Sahpazis, along with his deputy chief Kostas Fregio, should get out of their beds very early in the morning. Their mission, before the test, is to buy the fish, which will cook for the three chef judges, Sotiris Kontiza, Panos Ioannidis and Leonidas Koutsopoulos, but also for their guest Dimitris “Dimi” Levivadas Founder of Delta Lambda Hospitality (UK) and a member of the Royal Academy of Cooking Art in Great Britain, who came exclusively for MasterChef 2024 from London. The high-level cooking test will take place at the Four Seasons Astir Palace, one of Greece’s finest hotels. The guest Dimitris “Dimi” Levivadas has 25 years of experience in the area of luxurious focus and knows as few people in the world what it means to make the most of the raw materials. The restaurants in which he has worked as director, are always at the forefront of global gastronomy, culminating in Eston Blumental’s three-star Fat Duck in London. That’s what this evening’s about. High gastronomy. High gastronomy, however, in a fish is not just the fillet. The fish that the two leaders will buy will have to star in five dishes. A plate with the head, one with the collars, one with the tail, one with the belly and one with the fillets. In other words, use of the raw material ‘nose to tail’. Nothing should be wasted today in their cooking. Which of the two brigs will achieve the desired result and present the best effort?