It is the third day of the semi-finals of MasterChef: The Professionals 2014 and the second two chefs – Scott and Sven – visits The Berkeley hotel in Knightsbridge, London, where French chef Pierre Koffmann test their skills in his kitchen.

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Pierre Koffmann has over 50 years of experience in the food industry and has trained a generation of great chefs, including Gordon Ramsay, Michel Roux Jr and Tom Kitchen.

The semi-finalists face the daunting task of a lunchtime service under this culinary superstar. They must quickly adjust to cooking at the highest level at the Knightsbridge restaurant. Each is responsible for a Koffmann classic from the lunch menu, and they must immediately get to grips with his back-to-basics, instinctive approach to cooking.

After service they must each cook Pierre one of his own famous signature dishes. Created in the 1970s and still a restaurant favourite, they must deliver a perfect version of confit of salmon with sauteed bayonne ham and a piperade of tomatoes and green pepper to impress the 3 Michelin Star chef.

The next day they return to Masterchef HQ where they will be given two hours to produce a main and dessert inspired by their Michelin experience before judges Marcus Wareing and Monica Galetti decides which chef will make the finals and which will be sent home.