Each had to prepare and cook a two-course meal in two hours that was judged by members of the Wycombe Rotary Club.  The judges were both respected former chefs, now retired.  Ethan cooked a braised pork loin fillet with boiled vegetables, Vinush cooked a complex and spicy curried lamb dish and Tate cooked a hot Mexican enchilada dish.  The judges had a difficult time deciding upon a winner (Ethan, who proceeds to the next round) and praised the young chefs on the high standards achieved.