0:00:01 > 0:00:03It's Junior MasterChef.
0:00:04 > 0:00:08The competition to find the best young cook in the country.
0:00:09 > 0:00:11From over 1,000 applications,
0:00:11 > 0:00:14only four cooks have made it to the finals.
0:00:16 > 0:00:18Now, top chef John Torode
0:00:18 > 0:00:22and food blogger and TV cook Donal Skehan have to decide
0:00:22 > 0:00:29which cook is good enough to win the title of Junior MasterChef.
0:00:38 > 0:00:44Josie, Tom, Jamie and TJ are our four finalists.
0:00:45 > 0:00:49They're about to have an experience few young cooks will ever get.
0:00:52 > 0:00:57Today, they'll be taking their first steps into a professional kitchen.
0:00:59 > 0:01:01- There we go. Restaurant. - GIGGLING
0:01:01 > 0:01:04Chill out, love.
0:01:11 > 0:01:13I've never cooked in a professional kitchen before.
0:01:13 > 0:01:17I didn't think it was actually going to come true, but here it is.
0:01:17 > 0:01:18You've got to believe it.
0:01:18 > 0:01:21Even in the best dream I've ever had,
0:01:21 > 0:01:24I wouldn't have thought of anything like this.
0:01:24 > 0:01:27Surprisingly, I'm not that nervous.
0:01:27 > 0:01:28I don't know why.
0:01:30 > 0:01:31But I'm looking forward to it.
0:01:33 > 0:01:36It is such a big opportunity to be doing this.
0:01:36 > 0:01:39It's just going to be absolutely amazing.
0:01:47 > 0:01:49Good morning, guys.
0:01:49 > 0:01:53This is where the competition starts and your adventure begins.
0:01:54 > 0:01:58I was 16 years old before I was allowed into a professional kitchen.
0:01:58 > 0:02:01This is a real privilege. This is extraordinary.
0:02:01 > 0:02:05Remember, kitchens can be dangerous places.
0:02:05 > 0:02:07Keep your eyes open, your ears open.
0:02:07 > 0:02:12I can't wait to taste the food you're going to cook. Off you go.
0:02:15 > 0:02:19Luke's Dining Room is the restaurant of a boutique hotel
0:02:19 > 0:02:22set in the Berkshire countryside.
0:02:24 > 0:02:2718-year-old Luke Thomas is in charge of the kitchen.
0:02:28 > 0:02:32Food was always so important to me
0:02:32 > 0:02:35because I was always the person who cooked at home.
0:02:35 > 0:02:36It's what I enjoy doing.
0:02:36 > 0:02:42At the age of 12, I used to go work at the local butcher every Saturday.
0:02:42 > 0:02:45He used to take me to all these different restaurants that
0:02:45 > 0:02:49he'd deliver the meat to, and I knew from that point onwards,
0:02:49 > 0:02:52this is what I'm going to do for the rest of my life.
0:02:57 > 0:03:00It's great to have you here today, I hope you enjoy it.
0:03:00 > 0:03:02First things first, a tour of the kitchen.
0:03:09 > 0:03:11So, this is our big fridge.
0:03:15 > 0:03:18Normally about four or five degrees in here.
0:03:20 > 0:03:23- Do you think it's quite cold? - It's freezing cold, yeah.
0:03:23 > 0:03:26So, all the raw vegetables and fruit are on the right hand side.
0:03:26 > 0:03:29Towards the left are some prepared ingredients,
0:03:29 > 0:03:31we keep some of the desserts. I don't want you to get too cold,
0:03:31 > 0:03:35so if you'd like to come back, we'll go warm up in the kitchen.
0:03:39 > 0:03:41This is what we call the hot section.
0:03:41 > 0:03:45The oven... The gas...
0:03:45 > 0:03:46And the solid top.
0:03:46 > 0:03:50- You'll feel the heat even stood here. - I want to go back in the fridge!
0:03:50 > 0:03:53And then if you turn around and have a look here,
0:03:53 > 0:03:55this is what we call the pass.
0:03:56 > 0:04:01Have a look under here. The lights that keep this really nice and warm.
0:04:01 > 0:04:03This is where we plate up all the food later,
0:04:03 > 0:04:06and then we call service into the restaurant,
0:04:06 > 0:04:09and that's when the waiting staff come and take the plates away.
0:04:09 > 0:04:12In two hours, it will be lunchtime,
0:04:12 > 0:04:15and Luke's invited guests will be arriving.
0:04:15 > 0:04:20Today, our four finalists will be responsible for all the dishes,
0:04:20 > 0:04:23but first they have to learn how to cook them.
0:04:29 > 0:04:31So, Jamie.
0:04:31 > 0:04:36Jamie will be making a starter of salmon cured in lemon, salt, sugar,
0:04:36 > 0:04:41and coriander with pea puree, caviar and minted creme fraiche.
0:04:41 > 0:04:45It's wrapped in clingfilm to get a really nice round shape.
0:04:45 > 0:04:49Take the end off. Take a piece two centimetres thick.
0:04:51 > 0:04:53A bit of lemon juice on top and a touch of pepper.
0:04:55 > 0:04:59That is the salmon ready to go. Take some nice mint leaves.
0:04:59 > 0:05:00- If you have a smell...- It's fresh.
0:05:02 > 0:05:05Create a little claw shape with your fingers so you don't cut yourself.
0:05:05 > 0:05:08Be very careful with the knife and go very slowly.
0:05:13 > 0:05:16Pea puree, you take a nice spoonful.
0:05:19 > 0:05:21And just smear...
0:05:22 > 0:05:25..the pea puree on the plate like so.
0:05:25 > 0:05:30Take our nice salmon, creme fraiche, a little bit of each, caviar.
0:05:33 > 0:05:34Baby rocket.
0:05:37 > 0:05:40- And that's it finished. - It looks really tasty.
0:05:40 > 0:05:42I've used salmon quite a few times.
0:05:42 > 0:05:46I hope I can achieve the dish that he's just achieved there.
0:05:48 > 0:05:52Josie will be cooking the second starter.
0:05:52 > 0:05:54A warm, crispy duck salad with pickled red onion
0:05:54 > 0:05:57and pink grapefruit segments.
0:05:59 > 0:06:02Get the pan nice and hot. Tip the duck straight in.
0:06:04 > 0:06:07The idea is you wanted to get it nice and crispy.
0:06:07 > 0:06:11If you stand back, you can guarantee you're not going to burn yourself.
0:06:11 > 0:06:17Take the pan over, tip it onto there. Try a little piece of that duck.
0:06:20 > 0:06:22Tastes lush.
0:06:23 > 0:06:26Next, Josie will need to remove the skin
0:06:26 > 0:06:30and pith from a pink grapefruit, and carefully cut out the segments.
0:06:31 > 0:06:35Very slowly, let the knife do the work.
0:06:36 > 0:06:40Lastly, she needs to delicately season the salad with honey
0:06:40 > 0:06:41and mustard dressing.
0:06:43 > 0:06:45Take a spoonful of that on there.
0:06:46 > 0:06:49And then our pickled red onion is here. Finally, the duck.
0:06:54 > 0:06:57- That's it, that's the finished dish. - Absolutely gorgeous.
0:06:59 > 0:07:04I don't think I'll be able to do it as nice as Luke has,
0:07:04 > 0:07:07but I will certainly give it my best shot.
0:07:09 > 0:07:14Luke has invited four people who really know the restaurant's food.
0:07:20 > 0:07:22The hotel manager and his mum,
0:07:22 > 0:07:24and two others who promote the restaurant.
0:07:27 > 0:07:29The timing is going to be crucial.
0:07:33 > 0:07:37It's trying to balance the two to work in an eight-minute window to
0:07:37 > 0:07:39get them out on time together.
0:07:43 > 0:07:45I want to start.
0:07:47 > 0:07:48I'm expecting good things.
0:07:55 > 0:08:00- OK, so, guys. The first order is in, and it's one salmon.- Yes, chef.
0:08:00 > 0:08:01- And one duck.- Yes, chef.
0:08:08 > 0:08:12What I'm looking for is focus, passion,
0:08:12 > 0:08:15and real sort of dedication to what they're doing.
0:08:17 > 0:08:22Second order now... One duck, one more salmon.
0:08:22 > 0:08:26They now have just minutes to get their starters out for both tables.
0:08:26 > 0:08:30The main thing I'm worried about is the swipe of the peas.
0:08:35 > 0:08:37Perfect.
0:08:38 > 0:08:41I think the two things I'm most worried about -
0:08:41 > 0:08:46one, I might not get the grapefruit quite right,
0:08:46 > 0:08:49and two, I might not get the duck crispy.
0:08:56 > 0:09:00I'm just putting loads of duck on, because I think it's really yummy.
0:09:04 > 0:09:07- Are you happy with them?- Yes. - You ready to send them? Yes?
0:09:14 > 0:09:17The first table has been served.
0:09:17 > 0:09:20Now, the second order has to be just as good.
0:09:22 > 0:09:24I'd be really happy to pay for that.
0:09:28 > 0:09:29Really, really great job.
0:09:40 > 0:09:42Thank you.
0:09:46 > 0:09:48The duck is really tasty.
0:09:48 > 0:09:51Pink on the inside, crispy on the outside, exactly as it should be.
0:09:51 > 0:09:54Maybe a little heavy on the vinaigrette, but really good cooking.
0:09:54 > 0:09:58The salmon was delicious. Absolutely beautiful.
0:09:58 > 0:10:02I got the swipe of the puree, and that was very good.
0:10:02 > 0:10:06I perfected it, I think. I just want to do it all over again.
0:10:06 > 0:10:10It was just such an experience to be in the pro kitchen
0:10:10 > 0:10:12and doing all the stuff.
0:10:12 > 0:10:15Really good! It's like, "yeah"!
0:10:20 > 0:10:23Josie and Jamie have done really well.
0:10:23 > 0:10:27Now, TJ and Tom have to do the same with the main courses.
0:10:30 > 0:10:33TJ will be cooking roasted trout with crushed new potatoes
0:10:33 > 0:10:34and a salad garnish.
0:10:37 > 0:10:39First, he will oven cook his fillet of trout.
0:10:41 > 0:10:44Straight in on the top shelf where it's nice and hot.
0:10:44 > 0:10:47Close the door and we're going to cook it for 10 minutes.
0:10:48 > 0:10:50That will go off when it's ready.
0:10:53 > 0:10:57Next, TJ must crush and perfectly season some boiled new potatoes.
0:10:57 > 0:11:02Just a little tiny squeeze of lemon juice, butter, some salt.
0:11:03 > 0:11:07We're just going to sit them on the side and let them warm up slightly.
0:11:07 > 0:11:10His next job will be to make the salad garnish,
0:11:10 > 0:11:15with quartered cherry tomatoes, olives, and chopped fresh herbs.
0:11:15 > 0:11:18- Do you know what this one is?- Basil.
0:11:24 > 0:11:27Be very, very careful. Take this out.
0:11:34 > 0:11:37- And that's the dish finished.- Wow.
0:11:39 > 0:11:44When you're cooking here, you've got to get it out fast, serve it hot.
0:11:44 > 0:11:45Hopefully, I'm OK with it.
0:11:47 > 0:11:48For his main course,
0:11:48 > 0:11:51Tom will be cooking Luke's summer truffle risotto.
0:11:52 > 0:11:56His first job will be to chop and pan fry the button mushrooms.
0:11:58 > 0:12:01We'll leave them to get a bit of colour on there, that's when
0:12:01 > 0:12:03we start adding the risotto.
0:12:06 > 0:12:10Let's take our risotto base, which we cook for about 15 minutes,
0:12:10 > 0:12:12so it's still got a bit of bite.
0:12:14 > 0:12:17To the pre-cooked risotto rice, Tom must add vegetable stock,
0:12:17 > 0:12:23cream and truffle salsa, to create a rich, mushroomy flavour
0:12:23 > 0:12:25and creamy texture.
0:12:26 > 0:12:29We'll finish it with the Parmesan and fresh truffle.
0:12:34 > 0:12:37Take the truffle - and they're very expensive.
0:12:37 > 0:12:41Something like that would cost maybe £15.
0:12:41 > 0:12:43Truffles are underground fungi,
0:12:43 > 0:12:47unearthed using specially-trained sniffer dogs or pigs.
0:12:47 > 0:12:51- They have a unique, mushroomy flavour.- That's it.
0:12:51 > 0:12:55Do you think you're going to be able to recreate this dish?
0:12:55 > 0:12:57I reckon so, yeah. I think so.
0:12:59 > 0:13:03I've just got to get it right, because it's a fancy thing.
0:13:06 > 0:13:10OK, I've just got the ticket through to say the mains are away. One trout.
0:13:10 > 0:13:14- Yes, chef. - And one risotto.- Yes, chef.
0:13:17 > 0:13:20I'm feeling very confident.
0:13:23 > 0:13:24Press start for 10 minutes.
0:13:28 > 0:13:33With so much to remember, can the boys get the dishes out on time?
0:13:42 > 0:13:46- Really slowly, take your time. Good knife skills, chef.- Thank you.
0:13:52 > 0:13:55So, one more trout and one more risotto, OK? Let's go.
0:13:56 > 0:13:59- Maybe a little bit more liquid, do you think?- Yep.
0:14:01 > 0:14:05- How long?- Three minutes. - Cool, let's go.
0:14:15 > 0:14:18Good job, really, really good.
0:14:25 > 0:14:27That's my fish done.
0:14:41 > 0:14:45I thought you did a great job. I hope you enjoyed it, too.
0:14:45 > 0:14:48And I'm sure the guests will enjoy every mouthful,
0:14:48 > 0:14:51so really, really good job and thank you.
0:14:57 > 0:15:00A little bit salty, but, overall,
0:15:00 > 0:15:03the flavours were well-balanced, the rice was well cooked.
0:15:03 > 0:15:04I was impressed.
0:15:06 > 0:15:09Presentation was really, really good.
0:15:09 > 0:15:12It's very easy to overcook fish. That was absolutely spot on.
0:15:12 > 0:15:15There's going to be some fierce competition for Luke.
0:15:17 > 0:15:18I really enjoyed it,
0:15:18 > 0:15:22it was really fun cooking in a big kitchen like that.
0:15:22 > 0:15:24I think it went really well in the end.
0:15:24 > 0:15:27It's given me a huge taste of being a chef.
0:15:27 > 0:15:31I'm really excited about going in there and cooking again.
0:15:34 > 0:15:37Most chefs create the dishes that appear on their menu.
0:15:37 > 0:15:40Some will offer more than 20 choices.
0:15:40 > 0:15:44But all chefs have their favourite, known as their signature dish.
0:15:45 > 0:15:49The finalists' next challenge is to recreate Luke's.
0:15:49 > 0:15:54Ribeye steak, cooked medium rare, served on sauteed spinach, glazed
0:15:54 > 0:15:58with mustard and finished with peppercorns and a red wine sauce.
0:15:59 > 0:16:03To start, what we're going to do is get some salt and some pepper.
0:16:06 > 0:16:10Because of the bar marks in the griddle pan, there's no point
0:16:10 > 0:16:13putting oil in, because it's just going to go between the marks.
0:16:13 > 0:16:15What I'm going to do is oil the steak.
0:16:15 > 0:16:20Very carefully, place the ribeye away from you,
0:16:20 > 0:16:22so if it does spit, it will spit towards the back.
0:16:22 > 0:16:26The secret to my signature dish is all in the cooking of the meat
0:16:26 > 0:16:27and resting it.
0:16:30 > 0:16:33The spinach just nicely cooked, nicely seasoned.
0:16:37 > 0:16:40We leave it to rest and we're going to finish it with the mustard
0:16:40 > 0:16:42and the peppercorns.
0:16:42 > 0:16:44Making sure there's not too much mustard on top,
0:16:44 > 0:16:46the right amount of pepper.
0:16:49 > 0:16:54A nice amount of sauce - with every mouthful,
0:16:54 > 0:16:56you want some spinach and some sauce.
0:16:59 > 0:17:02- Do we feel quite confident we can do this?- ALL: Yes.
0:17:02 > 0:17:05- Great, I'll leave you to it. - Thank you.- Thank you.
0:17:08 > 0:17:12Cooking and seasoning meat to perfection is hard.
0:17:14 > 0:17:18Especially when you're cooking it for the junior judges as well.
0:17:20 > 0:17:22It's very important that I get this right.
0:17:22 > 0:17:24I don't want to muck up someone's signature dish.
0:17:29 > 0:17:31Kind of an insult if I don't get it right.
0:17:33 > 0:17:36Remember, these are experienced cooks.
0:17:36 > 0:17:38If you're cooking at home,
0:17:38 > 0:17:40make sure you get a responsible adult to help you.
0:17:43 > 0:17:47The thing I'm nervous about is overcooking the steak.
0:17:49 > 0:17:52But I've got my eyes on it, so...
0:18:26 > 0:18:27Finished.
0:19:05 > 0:19:06Jamie, you should be really happy
0:19:06 > 0:19:08with the way you've cooked that beef.
0:19:08 > 0:19:11It's medium rare, and it's been rested long enough
0:19:11 > 0:19:15so that it eats very well. I think it could be a little cleaner,
0:19:15 > 0:19:17rather than all the splatters on the outside.
0:19:17 > 0:19:21You've cooked that steak beautifully, it's a wonderfully
0:19:21 > 0:19:24tender piece of meat and you've given it the respect it deserves.
0:19:24 > 0:19:27Maybe a touch too much mustard for me,
0:19:27 > 0:19:29it's really quite hot in your mouth.
0:19:29 > 0:19:32But I thought the steak was perfectly cooked.
0:19:33 > 0:19:36Now we've seen you cook steak a couple of times,
0:19:36 > 0:19:39- you seem to be getting better and better every time.- Yeah.
0:19:41 > 0:19:43I'm feeling really ecstatic.
0:19:43 > 0:19:47I can't believe a really good head chef like Luke actually said
0:19:47 > 0:19:49my steak was perfectly cooked.
0:19:49 > 0:19:51Medium rare, just how he likes it.
0:19:54 > 0:19:58I really, really want to impress Luke
0:19:58 > 0:20:00and the judges in this next challenge.
0:20:09 > 0:20:13Just have to watch the spinach and the steak,
0:20:13 > 0:20:18otherwise I think I've done it all well so far.
0:20:33 > 0:20:37I'm just a bit worried that I've maybe either cooked the steak
0:20:37 > 0:20:39too short or too long.
0:20:39 > 0:20:41Fingers crossed.
0:21:14 > 0:21:16Josie, really nicely presented dish here.
0:21:16 > 0:21:18Your meat is quite nicely cooked.
0:21:18 > 0:21:22Personally, I like it a bit pinker, but it's really nicely put together.
0:21:23 > 0:21:28It's more of a pepper steak than a pepper, mustard, spinach steak.
0:21:28 > 0:21:30It needs a bit more mustard to balance it out.
0:21:30 > 0:21:33I probably agree with John. You could have got away with a tiny bit more
0:21:33 > 0:21:38Dijon mustard and maybe a bit less pepper. But really nicely done.
0:21:39 > 0:21:41They said I put too much pepper on,
0:21:41 > 0:21:45and actually just from trying it there, it was very, like, "woo!".
0:21:45 > 0:21:49Peppery. It's just good to get it over with, isn't it?
0:21:53 > 0:21:57I'm feeling a bit scared, because it's his dish.
0:21:59 > 0:22:02If I make a mistake, he'll be able to spot it easily.
0:22:02 > 0:22:06Jamie's plate was a bit messy, and Josie's steak was too peppery.
0:22:06 > 0:22:09Can TJ get this tricky challenge exactly right?
0:22:09 > 0:22:14My only concern is the meat. I want to get it perfectly done.
0:22:28 > 0:22:30I'm trying to cook it a bit longer
0:22:30 > 0:22:32because it looked really red inside.
0:22:32 > 0:22:35Chef wants it pink.
0:22:38 > 0:22:41That's more like it.
0:23:00 > 0:23:02I'm happy with that.
0:23:18 > 0:23:20Looks good, TJ. Let's hope it tastes as good.
0:23:39 > 0:23:42I'm really impressed with how you've cooked the steak.
0:23:42 > 0:23:45I think it's perfect medium rare.
0:23:45 > 0:23:48Maybe just a touch too much mustard, but otherwise I think there's
0:23:48 > 0:23:51a perfect amount of pepper, the spinach is seasoned nicely.
0:23:51 > 0:23:55- Plenty of sauce. Think it's a great, great dish.- Thank you.
0:23:58 > 0:24:00For me, a bit too much mustard.
0:24:00 > 0:24:03- But otherwise, I think it's very, very good indeed.- Thank you.
0:24:06 > 0:24:08Really well put together. I'm impressed.
0:24:08 > 0:24:14I think I've impressed them a lot, because they just kept eating it.
0:24:18 > 0:24:23TJ has triumphed. Can Tom get the perfect balance of mustard,
0:24:23 > 0:24:25sauce and pepper on his steak?
0:24:37 > 0:24:39I just really want them to enjoy it.
0:24:39 > 0:24:42It will feel special to see Luke saying that I've
0:24:42 > 0:24:45cooked his dish well, which is what I really want to do today.
0:24:48 > 0:24:50That feels great.
0:25:12 > 0:25:13Great.
0:25:34 > 0:25:36Incredible presentation.
0:25:36 > 0:25:39I'm just hoping that there's enough sauce to go around.
0:25:54 > 0:25:57I think the flavour is really good. The steak is nicely cooked.
0:25:57 > 0:26:00It would have been nice to see a little more sauce.
0:26:01 > 0:26:05Tom, I really like this. The steak is cooked extremely well.
0:26:05 > 0:26:08- I'm finding it hard to pick on something!- Good job.
0:26:10 > 0:26:15It went really well. Everything went to my liking.
0:26:16 > 0:26:19The judges liked it, so I'm happy.
0:26:21 > 0:26:25- What do you think?- I had the most amazing day working with these guys.
0:26:25 > 0:26:28Their knowledge and the focus they had is unbelievable for people
0:26:28 > 0:26:30who are 11 or 12 years old.
0:26:30 > 0:26:34I just hope we get more people like this coming into the industry.
0:26:34 > 0:26:37They are the next generation of cooks.
0:26:38 > 0:26:42I'm really happy about today. I'm very proud of the comments.
0:26:42 > 0:26:46Especially my steak, so anyone who thinks I can't cook a steak,
0:26:46 > 0:26:49you can put that in your pipe and smoke it!
0:26:49 > 0:26:53I've learned so much about what it's like
0:26:53 > 0:26:56to be in a professional kitchen. That is a great opportunity.
0:26:56 > 0:27:02In the next round, I'm going to turn up the heat a bit and do my best.
0:27:02 > 0:27:05The highlight of today has been cooking in a proper restaurant
0:27:05 > 0:27:08for people I don't know, feeling like I'm actually working there.
0:27:08 > 0:27:11Getting orders and, shouting "service" and stuff. It's been great.
0:27:11 > 0:27:15I'm hoping that the next round will go really well.
0:27:15 > 0:27:19I'm really just going to put my absolute all in, just cooking
0:27:19 > 0:27:20until I'm dropping.
0:27:20 > 0:27:23Incredible day. I think they all did a really good job.
0:27:23 > 0:27:27We've got ourselves four cooks who were really eager
0:27:27 > 0:27:31when they walked in the door, and now they're walking out
0:27:31 > 0:27:32full of energy and knowledge.
0:27:32 > 0:27:34May the competition truly begin.
0:27:55 > 0:27:58Subtitles by Red Bee Media Ltd