0:00:02 > 0:00:05OK, I'm no Jamie Oliver.
0:00:05 > 0:00:07But just how do you make a living out of cooking?
0:00:07 > 0:00:09On today's episode, we're going to find out
0:00:09 > 0:00:12how to make it as a chef, from starting on the
0:00:12 > 0:00:16bottom rung of the ladder to working in a Michelin-starred restaurant.
0:00:16 > 0:00:18We're reaching boiling point as we throw ourselves
0:00:18 > 0:00:22into the world of professional cooking.
0:00:22 > 0:00:23Today's rookies will cater for the masses
0:00:23 > 0:00:27and get a taste of high-end Michelin-starred cuisine.
0:00:27 > 0:00:31They think they can cut the mustard, but can they handle the heat?
0:00:31 > 0:00:34Let's find out as we go all over the workplace!
0:00:54 > 0:00:56Today's rookies are mad-keen cooks
0:00:56 > 0:00:58who not only want to become a top chef,
0:00:58 > 0:01:02they also want to own and run their own restaurants.
0:01:02 > 0:01:04Modest ambitions, then(!)
0:01:04 > 0:01:08I'm Jess, I'm 13, and I want to be a head chef.
0:01:08 > 0:01:09My family has a recipe book
0:01:09 > 0:01:13and it's been in our house for, I think, three generations.
0:01:13 > 0:01:15Soon it will be going on to my mum and then me.
0:01:15 > 0:01:18When I leave school, I want to go into the Navy
0:01:18 > 0:01:21and I want to do cooking on the boats because you get to travel,
0:01:21 > 0:01:23and travelling's a really big thing for me.
0:01:23 > 0:01:25I wouldn't say I'm bossy, but...
0:01:25 > 0:01:26I... I'm a little bit bossy.
0:01:27 > 0:01:30Hi, I'm Louis. I'm 11 years old.
0:01:30 > 0:01:32I'm from Scotland and I want to be a chef.
0:01:32 > 0:01:34When I was in Toulouse,
0:01:34 > 0:01:38I went to this amazing restaurant that was really small.
0:01:38 > 0:01:41There was only one member of staff there, doing all the catering,
0:01:41 > 0:01:43getting everyone's order.
0:01:43 > 0:01:46I kind of wanted to be a chef and he really inspired me.
0:01:46 > 0:01:49So the rookies think they can cook in their own kitchens,
0:01:49 > 0:01:51but can they do it in a professional environment?
0:01:51 > 0:01:54We brought them to Dover to find out.
0:01:54 > 0:01:57Now, I've heard a rumour that you guys want to be professional chefs.
0:01:57 > 0:02:01- Yeah.- Definitely.- So what do you love about cooking, then?
0:02:01 > 0:02:04I love how all the tastes just come together in your mouth.
0:02:04 > 0:02:07- I really like making things that go well together.- Yeah? What about you,
0:02:07 > 0:02:10- Jess?- I just like making people happy, and food makes me happy,
0:02:10 > 0:02:13so if I cook food for other people, hopefully I'll make THEM happy.
0:02:13 > 0:02:15That sounds lovely, that! I can't wait for you to make me
0:02:15 > 0:02:18- happy with a beautiful plateful of food.- Obviously.
0:02:18 > 0:02:21OK, so you're pretty confident that you've got what it takes,
0:02:21 > 0:02:23but what do your mum and dad think?
0:02:23 > 0:02:26Louis probably wanted to be a chef when he was about three.
0:02:26 > 0:02:29He did a very good three-cheese souffle.
0:02:29 > 0:02:31He forgets to tidy up after.
0:02:31 > 0:02:32That's my job as kitchen porter.
0:02:32 > 0:02:35She's really good in the kitchen. The food's lovely.
0:02:35 > 0:02:37The state of the kitchen when she comes out afterwards,
0:02:37 > 0:02:39however, is a different matter.
0:02:39 > 0:02:41And she can be a bit clumsy as well
0:02:41 > 0:02:43so we do sometimes hear the odd pots falling on the floor.
0:02:43 > 0:02:46Bearing in mind, you know, it's knives and heat
0:02:46 > 0:02:49and boiling water and things like that.
0:02:49 > 0:02:53I'm amazed that she hasn't had more food-related injuries than she has!
0:02:53 > 0:02:56Both your parents said that you're terrible at clearing up after
0:02:56 > 0:03:00yourselves. You cook something, but there's a mountain of washing-up.
0:03:00 > 0:03:04No, I clean up after myself all the time. My parents are lying.
0:03:04 > 0:03:05LAUGHTER
0:03:05 > 0:03:09There's just certain, select objects that like to stay burnt to the
0:03:09 > 0:03:11bottom of the pan. That's when my mum's speciality comes in.
0:03:11 > 0:03:15- So you clear up everything unless it's really dirty?- Yeah...- Yeah.
0:03:15 > 0:03:17And what about you? Why aren't you washing up as you go along?
0:03:17 > 0:03:20You should have a bowl with hot, soapy water in it.
0:03:20 > 0:03:22As you go along is the way to do it.
0:03:22 > 0:03:24- That's what mums are for.- Mums?!
0:03:24 > 0:03:27There's no mums when you're a professional chef!
0:03:27 > 0:03:30OK, well, it's about time we got cracking with the first task,
0:03:30 > 0:03:33- so are you ready?- Yeah.- Yeah. - Come on, then, let's go.
0:03:38 > 0:03:41Food hasn't always been served in courses.
0:03:41 > 0:03:45In the UK, French service, where all the food is brought at once,
0:03:45 > 0:03:46used to be the norm.
0:03:46 > 0:03:49Russian service, where dishes come out one at a time, was popularised
0:03:49 > 0:03:52in Britain in the 19th century by French chefs
0:03:52 > 0:03:55like the great Auguste Escoffier.
0:03:55 > 0:03:58He was the first person to give cooks individual roles in the
0:03:58 > 0:04:02kitchen, meaning he could serve hundreds simultaneously and make
0:04:02 > 0:04:05sure everyone's food was perfectly cooked and arrived on time.
0:04:07 > 0:04:11Most chefs work 12-hour shifts and many of them work six days a week.
0:04:11 > 0:04:14They also work late at night and early in the morning,
0:04:14 > 0:04:18so if you want to be a chef, say goodbye to your weekends.
0:04:18 > 0:04:22- OK, have you got any idea what your first assignment's going to be?- No.
0:04:22 > 0:04:24FANFARE PLAYS
0:04:24 > 0:04:26Oh...OK.
0:04:26 > 0:04:28- Ha-ha!- No...
0:04:28 > 0:04:31No, only joking. Come with me.
0:04:31 > 0:04:34You're actually going to be working...
0:04:34 > 0:04:36on that!
0:04:36 > 0:04:40It's a Type 23 frigate of the Royal Navy and you're going to be
0:04:40 > 0:04:46in the galley, helping to prepare a meal for almost 200 hungry sailors!
0:04:46 > 0:04:49- How do you feel about that?- It's going to be brilliant!- Really good.
0:04:49 > 0:04:53Well, come on, then. Better get cracking.
0:04:53 > 0:04:58Launched in 1998, HMS Kent is one of the newest Type 23 frigates
0:04:58 > 0:05:00within the Royal Navy.
0:05:00 > 0:05:02There's no nipping off to the shops for a pint of milk
0:05:02 > 0:05:05when at sea, so these guys have to be well-stocked.
0:05:05 > 0:05:07In fact, during a seven-month deployment,
0:05:07 > 0:05:13the crew ate 20,000 sausages and 30,000 eggs!
0:05:13 > 0:05:15These guys really are hungry sailors.
0:05:15 > 0:05:17Our rookies will have their work cut out.
0:05:17 > 0:05:20Captain Dan Thomas meets Jess and Louis on board
0:05:20 > 0:05:23before leading them to the galley to meet their first mentors.
0:05:23 > 0:05:24This is Leading Chef Jones.
0:05:24 > 0:05:26He's going to be in charge this afternoon.
0:05:26 > 0:05:28Best of luck and I'll see you later on.
0:05:28 > 0:05:31Leading Chef Jones has cooked his way to the top
0:05:31 > 0:05:32within the Royal Navy.
0:05:32 > 0:05:35During his 12 years of service, he's earned two medals,
0:05:35 > 0:05:37cooked on five ships
0:05:37 > 0:05:40and visited over 50 countries, spanning five continents.
0:05:40 > 0:05:42Hello, everyone. I'm Leading Chef Jones.
0:05:42 > 0:05:44Welcome to HMS Kent's main galley.
0:05:44 > 0:05:47We've got a very busy day ahead of us today, but first things first,
0:05:47 > 0:05:50- want to get into these whites we can get started?- OK.
0:05:50 > 0:05:52Have you got one for me?
0:05:52 > 0:05:53- Er, no.- OK...
0:05:55 > 0:05:58OK, then, both, before I get you peeling all these potatoes,
0:05:58 > 0:06:00these are my top three tips to becoming a chef.
0:06:00 > 0:06:01First one is teamwork.
0:06:01 > 0:06:03This is absolutely paramount, being a chef.
0:06:03 > 0:06:05Secondly, organisation.
0:06:05 > 0:06:08If you're an organised chef, it will make your life a lot easier.
0:06:08 > 0:06:10Thirdly, patience. You're going to have chefs
0:06:10 > 0:06:13from all sorts of backgrounds, different skill levels.
0:06:13 > 0:06:16You need patience when you're teaching people in the galley.
0:06:16 > 0:06:18So Chef Jones's top tips are...
0:06:18 > 0:06:21organisation - there's lots of preparation
0:06:21 > 0:06:23and getting dishes out on time.
0:06:23 > 0:06:26Teamwork - you've got to work as a unit in this game.
0:06:26 > 0:06:29And patience - a chef won't learn everything overnight
0:06:29 > 0:06:32so you've got to be willing to put the time in.
0:06:32 > 0:06:34OK. This is a potato rumbler.
0:06:34 > 0:06:37This is a vital bit of equipment in the galley, OK?
0:06:37 > 0:06:39This saves a lot of time with rumbling spuds,
0:06:39 > 0:06:42everything from 100, 150, 200 sailors, OK?
0:06:42 > 0:06:46- So take a handful of the potatoes and throw them in.- Yeah.
0:06:47 > 0:06:50- Why don't you use a potato peeler? - Cos this saves so much time.
0:06:51 > 0:06:54- How long is the training? - About seven to eight months.
0:06:54 > 0:06:57You join the ship as a junior chef, a bit wet behind the ears,
0:06:57 > 0:07:00not really knowing much, and then the leading chefs like myself
0:07:00 > 0:07:03will progress you, moving from dish to dish to dish
0:07:03 > 0:07:06until you feel comfortable as a competent chef.
0:07:06 > 0:07:08Do you have to have any cookery... prior knowledge
0:07:08 > 0:07:11- to come into the Navy? - No, absolutely not.
0:07:11 > 0:07:13The Navy will provide all your chef training
0:07:13 > 0:07:15if you want to progress with your catering career.
0:07:15 > 0:07:17It's a fantastic thing, will be handy.
0:07:17 > 0:07:21To come from the Armed Forces into civilian environment,
0:07:21 > 0:07:23it's going to stand you in good stead, like.
0:07:23 > 0:07:25That's it, all the way up.
0:07:25 > 0:07:27Wahey!
0:07:27 > 0:07:29Good, that's another batch done.
0:07:29 > 0:07:32Louis has been paired with Chef White
0:07:32 > 0:07:34to slice the beef for the stroganoff.
0:07:34 > 0:07:35Watch those fingers, Louis!
0:07:35 > 0:07:40- Do you have any other jobs during the Navy?- Yeah, we get lots of jobs.
0:07:41 > 0:07:45We can either be a first-aider or a firefighter.
0:07:45 > 0:07:47If there's a fire, you have to put on a fire suit
0:07:47 > 0:07:49and go to the incident.
0:07:49 > 0:07:52And Jess has been partnered with Chef Parsons to prepare
0:07:52 > 0:07:54the chicken roulade.
0:07:54 > 0:07:57Literally, a little pinch of cheese just over the top of the peppers.
0:07:57 > 0:08:00- Just like this?- Yep, that's good.
0:08:00 > 0:08:03Do you prefer, like, cooking in bulk, for loads of people?
0:08:03 > 0:08:04People that work in restaurants,
0:08:04 > 0:08:06I don't really understand how they do it.
0:08:06 > 0:08:09Someone could order ten different things at one table.
0:08:09 > 0:08:12What's the difference between a galley and a restaurant
0:08:12 > 0:08:17- and a kitchen?- In a restaurant, you get a rush between lunchtime at 12
0:08:17 > 0:08:21and all through the night, but onboard, your rush is constant
0:08:21 > 0:08:24so it's breakfast, lunch and dinner every day.
0:08:24 > 0:08:27If you're in defence watches, which we do sometimes,
0:08:27 > 0:08:31- you serve four meals a day... - Oh.- ..so it's a constant rush.
0:08:37 > 0:08:40I was always driven by all things in the kitchen.
0:08:40 > 0:08:43I remember growing up as a kid as a sort of nine-year-old boy,
0:08:43 > 0:08:45it was my favourite place.
0:08:45 > 0:08:47'I think food and cooking is perhaps
0:08:47 > 0:08:49'one of the most important life skills
0:08:49 > 0:08:53'that we can all teach ourselves or someone else can teach us.
0:08:53 > 0:08:56'The best moment of my career's got to be about the Dragons' Den
0:08:56 > 0:08:58'when I came on, but I think the most fulfilling part is
0:08:58 > 0:09:01'when I went to a high-street store'
0:09:01 > 0:09:03and saw my product, my brand,
0:09:03 > 0:09:07'in there and outselling one of the major products, you know,
0:09:07 > 0:09:09'of a similar kind in the store'
0:09:09 > 0:09:11so I'm very proud of that moment.
0:09:12 > 0:09:16Our rookies are getting to grips with the quantities in feeding
0:09:16 > 0:09:17a hungry ship's crew.
0:09:19 > 0:09:23- When will you know that you've got enough chocolate on there?- Never.
0:09:23 > 0:09:26- MOUTH FULL:- I think we need a bit more chocolate.
0:09:26 > 0:09:30That's all the cooking complete now. Now comes the cleaning.
0:09:31 > 0:09:33This is all new territory for you, isn't it?
0:09:33 > 0:09:35- Cleaning up after yourselves.- Yeah.
0:09:35 > 0:09:36Ah, no, come on, put your back into it.
0:09:36 > 0:09:38There's all bits here. Look at the state of it!
0:09:38 > 0:09:39Don't just do the bottom,
0:09:39 > 0:09:42the whole thing's got to be as shiny as a new penny.
0:09:46 > 0:09:50Final garnishes are applied before the hatch is opened
0:09:50 > 0:09:51to the hungry hordes.
0:09:54 > 0:09:57And it's up to the rookies to dish up the grub.
0:10:05 > 0:10:08Stroganoff for me, please.
0:10:08 > 0:10:11- Is that it?- Yep.- Is that...
0:10:11 > 0:10:12Have you seen that?
0:10:12 > 0:10:15- Hiya, what would you like? - Can I have some veg?
0:10:15 > 0:10:18- Er, yeah. Would you like all of it? - Yes, I'm going to need it!
0:10:22 > 0:10:23- Is that it?- Yeah.
0:10:24 > 0:10:28Alex, when you're onboard ship, you have to earn your supper.
0:10:30 > 0:10:33It's very nice.
0:10:33 > 0:10:36It's more like a starter. Look at the size of it.
0:10:38 > 0:10:40Well, thankfully, no-one else seems to be complaining.
0:10:40 > 0:10:43I found my first assignment really good,
0:10:43 > 0:10:45just learning the different dynamic of the boat.
0:10:45 > 0:10:48It's so different to working in a kitchen, in the confined space.
0:10:48 > 0:10:51Everybody's talking, but at the same time there's also, like,
0:10:51 > 0:10:52a sense of urgency to, like, get it done.
0:10:52 > 0:10:55Cleaning up for me was a whole new experience.
0:10:55 > 0:10:57I'm a very lazy boy
0:10:57 > 0:11:00and it's probably not the best for being a chef.
0:11:00 > 0:11:04I've never considered working for the Navy, but now I think I might.
0:11:04 > 0:11:07Louis, I think you did a fantastic effort today.
0:11:07 > 0:11:10You responded well to orders and you did fantastic on the meat.
0:11:10 > 0:11:13Jess, I think you worked well in a heated environment.
0:11:13 > 0:11:15I think you'd do well as a future chef.
0:11:15 > 0:11:18Not all chefs get to slave away over a hot stove
0:11:18 > 0:11:20in the kitchen of a posh restaurant.
0:11:20 > 0:11:23People NEED to eat, whatever it is they're doing,
0:11:23 > 0:11:26and there are loads more jobs out there, cooking for all sorts
0:11:26 > 0:11:29of different people in all sorts of different places.
0:11:34 > 0:11:39How do you fancy working in a school, a college or even a prison?
0:11:39 > 0:11:42Things have changed since the Dark Ages when I was at school,
0:11:42 > 0:11:45and now there are tonnes of tasty and healthy dishes to be made.
0:11:45 > 0:11:49Why stay indoors when you can serve food on the move, like on a train?
0:11:49 > 0:11:52Incredible dishes can come out of the back of trucks
0:11:52 > 0:11:54and you can choose your backgrounds, like festivals,
0:11:54 > 0:11:57funfairs or any kind of event.
0:11:59 > 0:12:02If you don't like dealing with diners or if you can't handle
0:12:02 > 0:12:06the heat of the kitchen, how about making your own product?
0:12:06 > 0:12:10Conserves, jams, cheeses, hams, pickles, cakes and ready meals -
0:12:10 > 0:12:12you can pretty much sell anything...
0:12:12 > 0:12:14if it tastes good.
0:12:16 > 0:12:17Thank you.
0:12:17 > 0:12:20If cooking isn't your thing, but you still want to work with food,
0:12:20 > 0:12:22there are other job roles to consider.
0:12:22 > 0:12:25Take the food critic, which doesn't involve any cooking at all,
0:12:25 > 0:12:27just lots of eating.
0:12:27 > 0:12:28Mm!
0:12:31 > 0:12:35Having earned their stripes in the Navy, we're now turning up the gas.
0:12:35 > 0:12:39The rookies travel to London for their next assignment.
0:12:39 > 0:12:42OK, have you any idea what your next assignment is going to be?
0:12:42 > 0:12:45- No.- No. Something to do with cooking.
0:12:45 > 0:12:46Very good.
0:12:46 > 0:12:51You're actually going to be working in a Michelin-starred restaurant.
0:12:51 > 0:12:55- Wow.- Wow, that is amazing. - Come on, then, let's get on with it!
0:12:55 > 0:12:58Highly regarded, Michelin stars are what restaurants earn
0:12:58 > 0:13:02if they consistently serve top-quality posh nosh.
0:13:02 > 0:13:05Alex and the rookies are at a Michelin-starred fish restaurant.
0:13:06 > 0:13:10People come from all over to sample its fishy delights.
0:13:10 > 0:13:12Everything from yellowfin tuna tartare
0:13:12 > 0:13:14to halibut with cracked wheat, brown butter,
0:13:14 > 0:13:17winkles with parsley and garlic sauce.
0:13:17 > 0:13:20At the helm is super-chef Tony Fleming.
0:13:20 > 0:13:23He used to work under the formidable Marco Pierre White
0:13:23 > 0:13:25so he knows a thing or two about discipline.
0:13:25 > 0:13:28He's now worked his way up to the top of his game
0:13:28 > 0:13:31and gained his first Michelin star in 2013.
0:13:31 > 0:13:35Let's hope our rookies meet his high standards.
0:13:35 > 0:13:36OK, guys, we've got lots to do today.
0:13:36 > 0:13:38Always starts with the fish delivery,
0:13:38 > 0:13:39which comes up from Cornwall.
0:13:39 > 0:13:43We have to unpack it, wash it, dry off the fish, then we have to start
0:13:43 > 0:13:46prepping it, filleting it, portion it, ready for lunch service, OK?
0:13:46 > 0:13:49Nothing but the finest ingredients in this restaurant -
0:13:49 > 0:13:52octopus, prawns and crab to name just a few.
0:13:52 > 0:13:55All the big meat in here, smaller meat here,
0:13:55 > 0:13:56brown meat's in the head.
0:13:56 > 0:13:58I started off literally washing the fish
0:13:58 > 0:14:01and watching other people prep it and watching professional guys
0:14:01 > 0:14:02that have been doing it for a long time,
0:14:02 > 0:14:05picking up tips from them, and then they'd let me do a little bit,
0:14:05 > 0:14:08bit by bit by bit, and the best way to learn is to do something.
0:14:08 > 0:14:11You can read books, you can watch TV, anything, but the best way to
0:14:11 > 0:14:15learn how to cook or prep, do it yourself and get your hands dirty.
0:14:15 > 0:14:17It's quite a disciplined place. It's a bit like the Army.
0:14:17 > 0:14:20There needs to be strict discipline. Everyone needs to know their jobs
0:14:20 > 0:14:23and everyone's got to do their jobs every day.
0:14:23 > 0:14:24Jess, I'll introduce you to Niamh,
0:14:24 > 0:14:26our chef de partie on the larder section where we do all
0:14:26 > 0:14:29the cold starters. We're fully booked for lunch
0:14:29 > 0:14:31and the section needs to be ready for 12 o'clock for service.
0:14:31 > 0:14:34- We have the salads, we have clementine segments.- Yep.
0:14:34 > 0:14:35The bottom of it.
0:14:35 > 0:14:39- Then just peel off the skin and then put them into there.- Yeah.
0:14:39 > 0:14:42- Why do you peel off the skin? - It just makes it nicer to eat.
0:14:45 > 0:14:47- Right, Louis, this is Anna. Anna, this is Louis.- Hello.- Hiya.
0:14:47 > 0:14:50She's a commis chef, she's actually still at college, studying,
0:14:50 > 0:14:53so she's quite junior, but she still runs the section
0:14:53 > 0:14:55and she's going to make some lobster dumplings.
0:14:55 > 0:14:59All right, so in this mix, we've got lobster, chives, chilli, ginger.
0:14:59 > 0:15:03We're about to chop some prawns up to put in it as well.
0:15:03 > 0:15:05Chop them in half and then in half again.
0:15:05 > 0:15:07- And you just do that for those ones.- Yeah.
0:15:14 > 0:15:17So how long does it take you to start prepping food?
0:15:17 > 0:15:21In the morning, we start about 7:30 and service starts at 12,
0:15:21 > 0:15:24- so from 7:30 till 12, we're prepping all morning.- OK.
0:15:24 > 0:15:26I started here on the larder as a commis chef
0:15:26 > 0:15:29and then I've worked my way up to chef de partie here.
0:15:29 > 0:15:30Oh, OK.
0:15:30 > 0:15:33During prep, chefs prepare the components for dishes
0:15:33 > 0:15:37on the menu, which will be cooked to order when the customers arrive.
0:15:39 > 0:15:42- Why do you enjoy cooking so much? - I don't really know.
0:15:42 > 0:15:45It's something different most days.
0:15:45 > 0:15:47I kind of get a thrill out of it.
0:15:47 > 0:15:48- Do you want to give that a mix? - Yeah, sure.
0:15:48 > 0:15:51And then what we're going to do with this, is we're going to blitz
0:15:51 > 0:15:54the rest of the prawns...
0:16:09 > 0:16:14George O'Leary was Observer Young Chef Of The Year 2015.
0:16:14 > 0:16:17He now works for food hero Tom Kerridge.
0:16:17 > 0:16:20My three top tips for being a chef, is being patient,
0:16:20 > 0:16:23being hard-working and enjoying what you do.
0:16:23 > 0:16:26My hero is Tom Kerridge, the reason he is my hero is
0:16:26 > 0:16:28because he taught me everything I wanted to know, anything
0:16:28 > 0:16:31I have ever got a question or query with, I speak to him
0:16:31 > 0:16:33and he will take the time to show me,
0:16:33 > 0:16:36take the time to get the things in to teach me,
0:16:36 > 0:16:38and the best thing is I have got to work with him for five years.
0:16:38 > 0:16:40He has taken me under as a 17-year-old apprentice
0:16:40 > 0:16:43and I have worked my way up to now running the meat, fish and sauce.
0:16:43 > 0:16:47It is nearly midday, and the guests are arriving.
0:16:47 > 0:16:49The temperature in the kitchen is rising.
0:16:49 > 0:16:51You are going to do the tuna.
0:16:51 > 0:16:54Together with Neve here, we have customers coming in right now,
0:16:54 > 0:16:56so Neve will show you how, you do one together,
0:16:56 > 0:16:58and when the orders come through, do that with Neve,
0:16:58 > 0:17:00- all the way through service, yeah? - Yeah.
0:17:00 > 0:17:02I will leave you with that now, yeah? OK, thanks.
0:17:02 > 0:17:04This is the tuna, we dice it fresh every morning,
0:17:04 > 0:17:06take some diced chilli, apple, chives,
0:17:06 > 0:17:10spring onion, pickled ginger, and normal ginger.
0:17:12 > 0:17:15All right, next to the trees, it is straight down.
0:17:19 > 0:17:21You want to get smaller as you go. You need nine dots.
0:17:23 > 0:17:26Flatten it down, so when we take the ring off, it all stays together.
0:17:29 > 0:17:30- That's it!- All right.
0:17:30 > 0:17:36- Check on, one eel, one tuna tartare and two halibut.- Whey!
0:17:41 > 0:17:43- Is there another tuna?- Yes.
0:17:43 > 0:17:45Put it with the back of the spoon.
0:17:45 > 0:17:47Make sure it is in the middle of the plate, yeah?
0:17:47 > 0:17:50Two cod, monkfish, halibut.
0:17:51 > 0:17:54Nice Michelin-star plating, how does it feel?
0:17:54 > 0:17:56Really good.
0:18:05 > 0:18:08- Right, you do the next one, I will do this one, yeah?- Sure.
0:18:08 > 0:18:13- Cucumber, shallot, capers, keep it inside the green line, yeah?- Yeah.
0:18:13 > 0:18:17That's that halibut that came in earlier? Then put it in the middle.
0:18:17 > 0:18:22- Service, table eight.- First two main courses done, yeah?- That was good.
0:18:22 > 0:18:25Let's go. Right, next up, do exactly the same again.
0:18:31 > 0:18:34It is one o'clock, it is the height of lunchtime,
0:18:34 > 0:18:37it is really frantic, it is really busy and hot and sweaty,
0:18:37 > 0:18:41and Louis and Jess are literally getting stuck in,
0:18:41 > 0:18:44they are preparing food, plating up, sending it out,
0:18:44 > 0:18:46and it is not like they are part of a TV show,
0:18:46 > 0:18:48they are actually working in this kitchen like proper chefs.
0:18:48 > 0:18:50Really impressive.
0:18:52 > 0:18:55Louis, what impressed me most about you was your enthusiasm, you were
0:18:55 > 0:18:59brimming with enthusiasm, you look like you loved being in the kitchen.
0:18:59 > 0:19:01You were looking at everything, you were asking questions,
0:19:01 > 0:19:04and you did not seem shy about getting stuck in at all.
0:19:04 > 0:19:06Jess, I thought you did very well today.
0:19:06 > 0:19:09At first, I thought you were nervous, so I was not sure about how
0:19:09 > 0:19:11you were going to get on, but I was pleasantly surprised.
0:19:11 > 0:19:13You copied what Neve showed you straight away,
0:19:13 > 0:19:14and replicated it first time.
0:19:14 > 0:19:16So, I was very impressed. It was a very good start.
0:19:16 > 0:19:20Louis, you did really well today, really enthusiastic and I think
0:19:20 > 0:19:22if you carry on with the drive you have got, you will get very far.
0:19:22 > 0:19:24Jess, you did really well today,
0:19:24 > 0:19:26you approached the dishes with great enthusiasm
0:19:26 > 0:19:29and executed them brilliantly during service, so, well done.
0:19:31 > 0:19:34Jess and Louis' first taste of service is over.
0:19:35 > 0:19:38Now, Tony wants them to create their own dish.
0:19:38 > 0:19:41A piece of salmon, or do you want to serve it broken up in a sauce?
0:19:41 > 0:19:42Like a tortellini or something?
0:19:42 > 0:19:46- What do you think?- Yeah, that would be good.- Have you done one before?
0:19:46 > 0:19:49Yeah? Are you sure? It is feeling a bit dry to me. My mouth is dry.
0:19:49 > 0:19:51I think with a fishy stock.
0:19:51 > 0:19:53Do we want to do it like a broth, so it is...
0:19:53 > 0:19:56Sauce? Exactly, do you want a broth? Not like a creamy sauce, no?
0:19:56 > 0:20:00- No. What is the one that is clear? - Consomme.- Consomme.
0:20:00 > 0:20:01Something like that.
0:20:01 > 0:20:04What I saw today that might go well with it is crispy skin.
0:20:04 > 0:20:07- It tasted really good. - Vegetables or...
0:20:07 > 0:20:09Maybe, like, what's... Samphire.
0:20:09 > 0:20:11- ..herbs or Salad? - Samphire, yeah, exactly.
0:20:11 > 0:20:13What else is inside the tortellini?
0:20:13 > 0:20:17- Those little baby brown shrimp sort of things.- Yes, brown shrimps, OK.
0:20:17 > 0:20:20- Lemon, I think, goes really well. - Lemon?- Lemon.- What about a herb?
0:20:20 > 0:20:23- Parsley is, like...- Parsley, that is the one I was thinking of.- Parsley.
0:20:23 > 0:20:25Salmon and shrimp tortellini,
0:20:25 > 0:20:27with crackling, fish consomme,
0:20:27 > 0:20:30- samphire, almonds, and a bit of lemon, yeah?- Yeah.
0:20:30 > 0:20:33OK, guys, that is a great idea. Let's go shopping.
0:20:35 > 0:20:39So, here we are in one of London's biggest and oldest markets,
0:20:39 > 0:20:42look at some produce and maybe stuff you have not seen before.
0:20:42 > 0:20:44It'll maybe inspire you to pick something up
0:20:44 > 0:20:45and we could maybe put it on the dish.
0:20:45 > 0:20:47You have a lovely selection of mushrooms.
0:20:47 > 0:20:50Do you recognise any of these? Do you see anything familiar?
0:20:50 > 0:20:53They all look familiar, but I couldn't name them.
0:20:53 > 0:20:56You have chanterelles, you have pied blue, you've got girolles,
0:20:56 > 0:20:58these are from Scotland. When you are creating a dish,
0:20:58 > 0:21:00it is important to think about seasonality,
0:21:00 > 0:21:01and the time of the year.
0:21:01 > 0:21:04You don't want to be eating strawberries in December,
0:21:04 > 0:21:07you don't want to fly asparagus in from the other side of the world.
0:21:07 > 0:21:10A good example this time of year is pumpkins and squashes,
0:21:10 > 0:21:12nice and autumnal, I was thinking this could be quite good,
0:21:12 > 0:21:15- I don't know what you guys thought. - Butternut squash.
0:21:15 > 0:21:17Butternut squash? It is quite sweet.
0:21:17 > 0:21:20And it could be quite rich and go well with the consomme.
0:21:20 > 0:21:23- A puree.- A puree, so... - I would go for the butternut squash.
0:21:23 > 0:21:24Yeah, and make a nice creamy puree.
0:21:24 > 0:21:26Grab a couple of butternut squash, then.
0:21:29 > 0:21:30See anything here that you recognise?
0:21:30 > 0:21:31- BOTH:- The prawns.
0:21:31 > 0:21:34Some prawns we saw yesterday, here we have some lovely sea bass.
0:21:34 > 0:21:38Check the gills of the fish as well, make sure it is fresh as well.
0:21:38 > 0:21:42- Slimy.- Slimy is good. Slimy is good. And it shouldn't smell fishy.
0:21:42 > 0:21:44We need to get some salmon as well, for the tortellinis.
0:21:44 > 0:21:46Let's see if we can find some salmon.
0:21:46 > 0:21:49Can we get some salmon fillet, please?
0:21:49 > 0:21:52- Yeah, mate.- I would like 400g, please. Just off the fillet.
0:21:52 > 0:21:56This is from lovely Shetland Islands, salmon.
0:21:56 > 0:21:58- We were going to cut chunks, weren't we?- Yeah.- Big pieces of that.
0:21:58 > 0:22:01- We'll do, like, scallops. - Scallops... You get the fish.
0:22:01 > 0:22:05- Get your wallet out, you.- Eh?
0:22:07 > 0:22:09- How much?- That was 8.40, mate. - How much?
0:22:11 > 0:22:12Right, guys, we have our ingredients.
0:22:12 > 0:22:15Peel that onion for us, Alex. Shall we take the skin off, yeah?
0:22:15 > 0:22:16And then cut that into cubes.
0:22:16 > 0:22:18- About that sort of size?- Yeah.
0:22:19 > 0:22:22I just chopped some celery up and peeled an onion.
0:22:22 > 0:22:23Like a chef.
0:22:23 > 0:22:26This is the nice side of being a chef, making recipes,
0:22:26 > 0:22:29doing nice dishes, being creative, but to do it as a profession...
0:22:29 > 0:22:31Stressful environment sometimes, can be quite pressured.
0:22:31 > 0:22:33You are working a lot of the time
0:22:33 > 0:22:36when your friends are off in the evenings or off at the weekend,
0:22:36 > 0:22:39the chances are you will be working if you're a chef,
0:22:39 > 0:22:41because that's when everyone likes to go out and eat.
0:22:41 > 0:22:43- Look at this, here, look at this! - That is terrible!
0:22:43 > 0:22:46Look at these two guys, look how they work, with nice little bowls,
0:22:46 > 0:22:48you wouldn't last a minute in my kitchen!
0:22:48 > 0:22:49I was just about to do that!
0:22:49 > 0:22:52It is a way of life, being a chef, it is not just a job,
0:22:52 > 0:22:55it is a decision, it is a lifestyle.
0:22:55 > 0:22:57Right, this is going to be the base for the consomme,
0:22:57 > 0:23:00- so chuck in the bay leaves. Do you know what these are?- Star anise.
0:23:00 > 0:23:02Star anise, with coriander seeds.
0:23:02 > 0:23:04Yeah.
0:23:04 > 0:23:06Really strong flavour, really strong yellow colour, as well.
0:23:06 > 0:23:08Put a little bit of this mixture in.
0:23:08 > 0:23:09Whisk it in.
0:23:09 > 0:23:10So, all that, put it on the stove.
0:23:13 > 0:23:15So, all of that has to cook together
0:23:15 > 0:23:17and you just gently simmer and, as you do that,
0:23:17 > 0:23:20it will get clearer and clearer. What we're going to do now, then,
0:23:20 > 0:23:23- we'll make the filling for the tortellini, shall we?- Yeah.
0:23:23 > 0:23:24- Scallop mousse.- Is it?- No.
0:23:24 > 0:23:26Right-hand side, top shelf.
0:23:30 > 0:23:31Yeah.
0:23:31 > 0:23:34Ladling off the nice, clear, amber liquid.
0:23:34 > 0:23:36Michelin-star cooking is very different than
0:23:36 > 0:23:37cooking for big volumes of people,
0:23:37 > 0:23:40- like you did in the Navy, where you were cooking for 200 or 300.- Yeah.
0:23:40 > 0:23:42We're cooking for, like -
0:23:42 > 0:23:44the biggest table would be, like, an eight or a ten.
0:23:44 > 0:23:46So we'd only do about, sort of, 25, 30 covers an hour,
0:23:46 > 0:23:48but we have, you know, 10, 12 chefs...
0:23:48 > 0:23:51Yeah, I didn't realise before we came in here that teamwork is
0:23:51 > 0:23:53- such a big part of a restaurant. - Yeah.
0:23:53 > 0:23:56- I thought you were all, sort of, given your own roles...- Yeah.
0:23:56 > 0:23:58..and you got on with it, but it's so much teamwork.
0:23:58 > 0:24:00You'll see that a lot in good kitchens.
0:24:00 > 0:24:01That's the mark of any good team.
0:24:01 > 0:24:03When you get Manchester United, they all play together.
0:24:03 > 0:24:05Lots of good people are all doing it together,
0:24:05 > 0:24:07- all going towards... in the same direction.- Yeah.
0:24:07 > 0:24:10Any good kitchen, any good team, have to work together.
0:24:10 > 0:24:11Then you get all the credit.
0:24:11 > 0:24:13- I get all the credit for it cos I'm the boss.- Wahey(!)
0:24:13 > 0:24:16So, work hard, then one day you'd better do the same.
0:24:16 > 0:24:18OK, looking good. We've got enough there to
0:24:18 > 0:24:20do a couple of portions, so it's time to cook this up and serve it
0:24:20 > 0:24:22and then we'll get the other guys to taste it
0:24:22 > 0:24:26- and we'll get the professional opinion on it, yeah?- Yeah.- Let's go.
0:24:26 > 0:24:29All right, so, now, we need to bring everything together.
0:24:29 > 0:24:31- Remember, this is your dish, not mine, yeah?- Yeah.
0:24:31 > 0:24:33So if you want to say something
0:24:33 > 0:24:34or you've got any ideas, just shut me up.
0:24:34 > 0:24:38- Look how clear that is now.- Yeah, that's lovely.- Really quickly.
0:24:38 > 0:24:40There we go. If you start putting it on the plate.
0:24:40 > 0:24:42That's it, spread it out a little bit. You have to work together.
0:24:42 > 0:24:44Remember what we said about teamwork, yeah?
0:24:44 > 0:24:47Both do it at the same time, otherwise it's going to go cold.
0:24:47 > 0:24:50- OK.- That's it. Yeah, and then a few almonds, I think.
0:24:50 > 0:24:53- Oh, that looks really good. - When we were round that table
0:24:53 > 0:24:55having that little brainstorming session,
0:24:55 > 0:24:58- is that what you were picturing? - Yeah.- Yeah. That looks really good.
0:24:58 > 0:25:00Yeah, I think that's quite a good conclusion.
0:25:00 > 0:25:02'Judgment time is approaching.
0:25:02 > 0:25:05'Niamh, Anna and sous-chef Tom
0:25:05 > 0:25:08'are going to give Jess and Louis's masterpiece the once-over.'
0:25:11 > 0:25:13Yeah, that's nice. It's very simple.
0:25:13 > 0:25:15There's not too many strong flavours.
0:25:15 > 0:25:18For a Michelin-star restaurant, it had to be a little bit more
0:25:18 > 0:25:22refined and a little bit more flavour into the dish.
0:25:22 > 0:25:25You had that really nice consomme, and then the puree,
0:25:25 > 0:25:28and then it mixes together, so maybe that wasn't the best idea.
0:25:28 > 0:25:30It needs something else with a bit more punch.
0:25:30 > 0:25:31This is one of those dishes
0:25:31 > 0:25:33we'd have to do a couple of times more, but good start.
0:25:33 > 0:25:35- It's not just about a beautiful plate of food.- Yeah.
0:25:35 > 0:25:36It's about, as a business,
0:25:36 > 0:25:39can we actually make this dish cost-effective?
0:25:39 > 0:25:41- Is it going to make us money? Are people going to eat here?- Yeah.
0:25:41 > 0:25:44Looking at that, I'd say you've ticked all the boxes on those,
0:25:44 > 0:25:46- definitely, but we need to tweak it a little bit.- Yeah.
0:25:46 > 0:25:48I think my final assignment went really well.
0:25:48 > 0:25:50It was really, really fun and really exciting
0:25:50 > 0:25:53and it's nice seeing something you've worked really hard on
0:25:53 > 0:25:55being on the pass and being tasted.
0:25:55 > 0:25:57My final assignment has been really, really fun.
0:25:57 > 0:26:00I've really enjoyed the whole experience
0:26:00 > 0:26:04and just meeting a Michelin-star chef has been a dream come true.
0:26:04 > 0:26:07Louis, you were very keen, very enthusiastic from the outset -
0:26:07 > 0:26:08designing the dish, loved the market,
0:26:08 > 0:26:10loved seeing all the produce.
0:26:10 > 0:26:12As you were, sort of, getting involved,
0:26:12 > 0:26:14you saw that your skill level wasn't quite there yet.
0:26:14 > 0:26:15You knew you had a lot to learn
0:26:15 > 0:26:18but I think, with your enthusiasm, the skills will come in time.
0:26:18 > 0:26:21Jess, you were really loving every part of the process,
0:26:21 > 0:26:23I think, with the menu design and in the market as well,
0:26:23 > 0:26:25and you were asking lots of questions,
0:26:25 > 0:26:27which I really like to see with a chef.
0:26:27 > 0:26:29You were good with your hands and made really good tortellini.
0:26:29 > 0:26:31I think you need to have a bit more confidence
0:26:31 > 0:26:33in yourself and you can go very far.
0:26:33 > 0:26:37'Our rookies have gone from one culinary extreme to the other -
0:26:37 > 0:26:40'cooking grub for hungry sailors and creating gourmet fare
0:26:40 > 0:26:43'for discerning diners in a Michelin-starred restaurant -
0:26:43 > 0:26:45'but do they really stand a chance in this industry?'
0:26:48 > 0:26:51From what I've seen today, I'd say you'd be fantastic candidates
0:26:51 > 0:26:53to join the Royal Navy in the future and we hope to have you.
0:26:53 > 0:26:56Louis, overall, I'm really impressed with your enthusiasm,
0:26:56 > 0:26:58and your knowledge at such a young age is,
0:26:58 > 0:26:59like, really impressive as well,
0:26:59 > 0:27:01but the reality of being a chef is really tough.
0:27:01 > 0:27:03It's going to be long hours, lack of sleep,
0:27:03 > 0:27:05going to bed late and getting up early
0:27:05 > 0:27:07and I think that's something you need to come to terms with
0:27:07 > 0:27:10and, if you can, then you've definitely got potential.
0:27:10 > 0:27:12Jess - lovely personality, really engaged, so keen,
0:27:12 > 0:27:16asking lots of questions, and really hungry for it, which is good,
0:27:16 > 0:27:18but what you need to realise is that you do need to
0:27:18 > 0:27:21start at the bottom, and if that involves picking spinach,
0:27:21 > 0:27:24peeling potatoes and washing pots, then that's what you've got to do.
0:27:24 > 0:27:26There's no fast track to being at the top of being a chef.
0:27:26 > 0:27:29You've got to work your way up the hard way.
0:27:29 > 0:27:31OK, Louis and Jess, you've both had a really good go
0:27:31 > 0:27:33at the cooking industry, and you've found out
0:27:33 > 0:27:35some of the positives and some of the negatives,
0:27:35 > 0:27:38- so do you still both want to be chefs?- Oh, definitely.- Definitely.
0:27:38 > 0:27:40I just want... It's just made me want to pursue it more.
0:27:40 > 0:27:42I tell you what, I'm not half peckish.
0:27:42 > 0:27:45- Shall we go and get some fish and chips?- Yeah.- Go on, then.
0:27:45 > 0:27:46Come on, then.