0:00:02 > 0:00:05Hiring a head chef can make or break a restaurant...
0:00:05 > 0:00:07Service! BELL RINGS
0:00:07 > 0:00:09Costing? I don't know.
0:00:09 > 0:00:10When I point at a plate,
0:00:10 > 0:00:12I want you to tell me how much that plate costs me.
0:00:12 > 0:00:14Can I have it now?
0:00:15 > 0:00:17CLATTER
0:00:17 > 0:00:19It's a nightmare, trying to find a chef.
0:00:19 > 0:00:21..but now, help is at hand.
0:00:21 > 0:00:23Good morning.
0:00:23 > 0:00:25Alex Polizzi has 25 years of experience
0:00:25 > 0:00:27in the hospitality industry.
0:00:28 > 0:00:31Why is the plate cold? A schoolboy error.
0:00:31 > 0:00:36She will work with four restaurants who desperately need her help...
0:00:36 > 0:00:38This is a real interview process.
0:00:38 > 0:00:41Where and what did you cook for the Queen?
0:00:41 > 0:00:43I can't actually remember what I did.
0:00:43 > 0:00:45..as they hire a new head chef.
0:00:46 > 0:00:49I have one word to say - which is "yummy".
0:00:58 > 0:01:02It's Alex's final day in West London, helping Potli,
0:01:02 > 0:01:06an Indian restaurant in dire need of a new head chef.
0:01:08 > 0:01:11Old college friends, Jay Gosh and Uttam Tripathy,
0:01:11 > 0:01:14have spent the past four years working tirelessly
0:01:14 > 0:01:18to realise their dream of owning a successful Indian restaurant.
0:01:18 > 0:01:20Service!
0:01:20 > 0:01:22It was a dream of me and my business partner to serve
0:01:22 > 0:01:24the flavours of Indian marketplace food
0:01:24 > 0:01:27here in the streets of London - and so far,
0:01:27 > 0:01:30we are blowing the taste buds off all our customers, day in, day out.
0:01:30 > 0:01:32That's what we want.
0:01:32 > 0:01:34Now, they hope to grow the business,
0:01:34 > 0:01:38but only if Jay can step out of the kitchen.
0:01:38 > 0:01:40We need a head chef to come in and replace me,
0:01:40 > 0:01:43where he is running the show on a day-to-day basis
0:01:43 > 0:01:47and we are then expanding the business and going forward.
0:01:47 > 0:01:51But hiring the perfect chef is easier said than done.
0:01:51 > 0:01:55There is a dearth of good head chefs in the market.
0:01:55 > 0:01:56The talent pool is shrinking.
0:01:56 > 0:02:00We're not getting in skilled chefs from India.
0:02:00 > 0:02:05Now, time is of the essence, if they are to build on their success.
0:02:05 > 0:02:09Every month that we do not get the head chef,
0:02:09 > 0:02:11it is delaying our new projects.
0:02:11 > 0:02:16To find the right head chef at this juncture is absolutely crucial.
0:02:16 > 0:02:21With the help of Alex, they hope their six-month search is over.
0:02:21 > 0:02:24I'm sure we'll find the right head chef to help us
0:02:24 > 0:02:26to spread a bit of spice in everyone's life.
0:02:31 > 0:02:34Nine candidates have been interviewed
0:02:34 > 0:02:35for the head chef position.
0:02:36 > 0:02:38I've never done this before.
0:02:38 > 0:02:42During a fiery few days of cooking, seven got the chop.
0:02:42 > 0:02:45Chapatti is a disaster. The rice is absolutely...
0:02:45 > 0:02:47I can't eat it.
0:02:48 > 0:02:51But two did make the grade
0:02:51 > 0:02:54and have been shortlisted for the final interview.
0:02:54 > 0:02:56Arbinder Dugal...
0:02:56 > 0:02:58Arbinder, you are. Thank you so much.
0:02:58 > 0:03:00APPLAUSE
0:03:00 > 0:03:03..and Mark Robinson. Whoa, brilliant.
0:03:03 > 0:03:04APPLAUSE
0:03:04 > 0:03:06Congratulations, Mark.
0:03:06 > 0:03:10But with no chefs on day one being picked for the job...
0:03:10 > 0:03:12And the decision is...
0:03:13 > 0:03:16..no-one goes through the next round.
0:03:16 > 0:03:19..there is still one place up for grabs.
0:03:19 > 0:03:23Jay and Uttam have decided to give one of the chefs another chance.
0:03:23 > 0:03:26Chef Kuldeep, it's Jay from Potli.
0:03:26 > 0:03:30We have decided to give you a second chance for our second round.
0:03:30 > 0:03:32'OK.'
0:03:32 > 0:03:35Kuldeep Singh has been thrown a lifeline.
0:03:35 > 0:03:37I want to win. This is my main goal.
0:03:37 > 0:03:40Only the best will win the position
0:03:40 > 0:03:42and be the restaurant's new head chef.
0:03:46 > 0:03:48This is a big day for Potli.
0:03:48 > 0:03:53This could be the start of the next stage of Jay and Uttam's journey.
0:03:53 > 0:03:57But the successful candidate must really step up to the mark.
0:03:57 > 0:03:59What I am specifically looking in the head chef today
0:03:59 > 0:04:01is basically four things.
0:04:01 > 0:04:05One is that sort of chef pride... Yes. ..one is that chef passion...
0:04:05 > 0:04:08Yes. ..one is that sort of personality
0:04:08 > 0:04:11which would sort of exude today, when they cook,
0:04:11 > 0:04:15and, also, I want a bit of panache, so that would differentiate them.
0:04:15 > 0:04:17I'm looking for someone who is going to be able to
0:04:17 > 0:04:20lead the team in the right direction, motivate them,
0:04:20 > 0:04:23who's going to be able to coordinate with the front of house fantastically well. Yes.
0:04:23 > 0:04:26When working as a team, it's not my kitchen,
0:04:26 > 0:04:28it is our kitchen.
0:04:28 > 0:04:30That is what I want him to talk about.
0:04:32 > 0:04:36First of the three finalists to arrive is Arbinder Dugal.
0:04:37 > 0:04:42In his first interview, his food did all the talking.
0:04:42 > 0:04:46The passion that I saw on Arbinder's plate was more than anyone else.
0:04:46 > 0:04:48That was a dish I could easily finish myself.
0:04:48 > 0:04:50All right, thank you.
0:04:50 > 0:04:55But with high expectations, there were worries over his inexperience.
0:04:55 > 0:04:58Why couldn't you add up your different elements of the cost
0:04:58 > 0:05:01and give us a final costing? What was wrong with that?
0:05:01 > 0:05:04From a sous-chef, when you go to a head chef, the buck stops with you.
0:05:07 > 0:05:10Arbinder was probably the standout chef, in terms of cooking.
0:05:10 > 0:05:12I personally feel that he is
0:05:12 > 0:05:15one of the strongest candidates we have got.
0:05:15 > 0:05:17Arbinder, I think he is young, he is ambitious.
0:05:17 > 0:05:20The only caveat is that he has never been a head chef.
0:05:20 > 0:05:23So, to manage a restaurant which is really busy,
0:05:23 > 0:05:26to hit the ground running from day one... Is he the right candidate?
0:05:26 > 0:05:29That's something we have to really see.
0:05:31 > 0:05:33Second candidate is Mark Robinson.
0:05:34 > 0:05:36Hi. Hiya.
0:05:36 > 0:05:39You all right? Yeah, I'm good. I'm Mark. Arbinder.
0:05:39 > 0:05:41Arbinder? Nice to meet you, Arbinder.
0:05:41 > 0:05:44He is the most experienced of the three chefs -
0:05:44 > 0:05:46and the most determined.
0:05:46 > 0:05:51I'm ambitious and I do want to succeed, more and more these days.
0:05:51 > 0:05:53I mean, at the end of the first heat,
0:05:53 > 0:05:57you could probably see it on my face, I was pretty exhausted.
0:05:57 > 0:06:01His enthusiasm in his interview excited Jay and Uttam...
0:06:01 > 0:06:04I think he's asked more questions than we asked him.
0:06:05 > 0:06:09You are the only chef - and the only chef in quite a long time
0:06:09 > 0:06:12that I've met who knows how to do a proper costing.
0:06:12 > 0:06:15..but he lacked one vital ingredient.
0:06:15 > 0:06:18He has very little experience with Indian cooking.
0:06:22 > 0:06:24He was bashing up his cardamom pods and he was...
0:06:24 > 0:06:28Your face was a picture. Yeah, I was quite amazed.
0:06:28 > 0:06:31Obviously, the enormous question mark is,
0:06:31 > 0:06:33however enthusiastic he is with Indian cooking,
0:06:33 > 0:06:35he doesn't really have the knowledge. That's right.
0:06:35 > 0:06:39I mean, with Mark, one thing really worth admiring about him
0:06:39 > 0:06:41is his great attitude.
0:06:41 > 0:06:43He doesn't want to be in his comfort zone,
0:06:43 > 0:06:45which is very important for us.
0:06:45 > 0:06:49As much as I want to discount him, not being an Indian chef...
0:06:49 > 0:06:50Yes!
0:06:50 > 0:06:54..I can't ignore him. He's been absolutely flawless.
0:06:54 > 0:06:56Final candidate is Kuldeep Singh.
0:06:57 > 0:07:00It's a nice surprise there. Arbinder, nice to meet you.
0:07:00 > 0:07:03My name is Kuldeep. Kuldeep, I'm Mark.
0:07:03 > 0:07:06Mark, nice meeting you. And you, sir. Good to meet you.
0:07:08 > 0:07:10We all felt that he was a very steady pair of hands.
0:07:10 > 0:07:13If Kuldeep grabs it with both his hands,
0:07:13 > 0:07:15I think it could be really great.
0:07:15 > 0:07:18I've no doubt about his cooking abilities.
0:07:18 > 0:07:21But having been initially caught out on costs...
0:07:22 > 0:07:26Kuldeep, when you're applying for a head chef position,
0:07:26 > 0:07:28you should have done your costing.
0:07:28 > 0:07:32..can he now convince he's ready to step up to head chef?
0:07:32 > 0:07:38It's new challenge... I want to perform like what I can do.
0:07:38 > 0:07:42Shall we go meet the chefs? May the best chef win. Thanks, good.
0:07:42 > 0:07:45This final interview is the last chance for the candidates
0:07:45 > 0:07:49to prove they should be the new head chef.
0:07:49 > 0:07:52If they can't hack it today, they won't get the job.
0:07:53 > 0:07:55Good morning.
0:07:56 > 0:07:58Hello, chefs.
0:07:58 > 0:08:03So, you all did very well in the first round of interviews.
0:08:03 > 0:08:05We're starting with a blank slate today.
0:08:05 > 0:08:10Today, you guys are cooking for a group of loyal, hard-core customers.
0:08:10 > 0:08:16They are one of our biggest critics and I want you guys to deliver.
0:08:16 > 0:08:20To test their head chef skills, Arbinder, Mark and Kuldeep
0:08:20 > 0:08:23have been asked to preplan a three course set menu.
0:08:24 > 0:08:27First, they will prepare their starter
0:08:27 > 0:08:30and this will be no time for mistakes.
0:08:30 > 0:08:34We've decided that only two chefs are going to cook their full menu,
0:08:34 > 0:08:36because you're going to cook with the team
0:08:36 > 0:08:39and with the front of house, so we don't want it to be too confusing.
0:08:39 > 0:08:43So what we're going to do is, give you 45 minutes to cook your starters
0:08:43 > 0:08:46and then, we're going to taste them all.
0:08:46 > 0:08:48In the meantime, we're going to go through your menus
0:08:48 > 0:08:50and we'll go from there. Is that OK?
0:08:50 > 0:08:53That's fine. Can I have your menus and your costings, please?
0:08:54 > 0:08:56Thanks.
0:08:56 > 0:08:59Literally, today, the destiny is in your own hands
0:08:59 > 0:09:03and I just want you guys to perform today
0:09:03 > 0:09:04without any inhibitions.
0:09:04 > 0:09:06All the best, chefs. - Thank you.
0:09:06 > 0:09:08See you in a bit, goodbye. Thank you.
0:09:13 > 0:09:17Their menus should justify a set price of ?25
0:09:17 > 0:09:18and take into consideration
0:09:18 > 0:09:22the restaurant's ethos of authentic Indian market cuisine.
0:09:23 > 0:09:29I'm ready. I will cook my three courses. It's my target.
0:09:29 > 0:09:32So, I'll try my best.
0:09:32 > 0:09:35I'd love to get a chance to cook my main course this afternoon
0:09:35 > 0:09:37and the dessert, because I've put a lot of effort
0:09:37 > 0:09:39into getting this all ready.
0:09:39 > 0:09:45I'm just going with the starters and we'll see what's going to happen.
0:09:45 > 0:09:49It's going to be tricky, but I think I'll just go with the flow, yeah?
0:09:50 > 0:09:53As a guide, the combined ingredients for the starter dish
0:09:53 > 0:09:56should total no more than ?1.50.
0:09:56 > 0:10:00Anything higher would compromise the remaining courses.
0:10:00 > 0:10:02I don't know what I'm up against.
0:10:02 > 0:10:05I've got two obviously very talented gentlemen
0:10:05 > 0:10:07either side of me.
0:10:07 > 0:10:09You're the more experienced one, yeah?
0:10:09 > 0:10:11Am I? Yeah. Maybe that's just because of my age.
0:10:13 > 0:10:17Arbinder Dugal is currently working in London's Mayfair.
0:10:17 > 0:10:20It's been ten years I've been a chef.
0:10:20 > 0:10:22The journey from 2004 till now...
0:10:22 > 0:10:24There's a lot of difference.
0:10:24 > 0:10:27He hopes to make a virtue of his varied background,
0:10:27 > 0:10:30cooking in hotels and fine dining restaurants
0:10:30 > 0:10:33and sees this as his chance to step up to the plate.
0:10:34 > 0:10:36I'm currently the sous-chef
0:10:36 > 0:10:38and that's the highest position I've had so far.
0:10:38 > 0:10:40I think I'm very calm in the kitchen -
0:10:40 > 0:10:42very calm and composed.
0:10:42 > 0:10:45Once you start getting cooking, you just forget about everything
0:10:45 > 0:10:47and just focus on what you have to do.
0:10:49 > 0:10:53So, I'm going to grab, like, half a kilo of button mushrooms.
0:10:55 > 0:10:58You know, my wife, she is very much supportive.
0:10:58 > 0:11:02He takes it very seriously when we go to spices and cooking -
0:11:02 > 0:11:04he takes it very seriously.
0:11:04 > 0:11:06I'm really proud of him,
0:11:06 > 0:11:10because he worships his profession as his God,
0:11:10 > 0:11:15so the food is next to excellence, I would say.
0:11:15 > 0:11:18The feedback that I get from my senior chefs
0:11:18 > 0:11:22which I have worked with so far in this industry is that
0:11:22 > 0:11:25I'm very hard-working, good team player
0:11:25 > 0:11:28and work very well under pressure.
0:11:28 > 0:11:32So, I think that's the best complement you can get, for a chef.
0:11:32 > 0:11:34It tastes fab.
0:11:34 > 0:11:36Beyond words, because that is my husband.
0:11:36 > 0:11:38LAUGHTER
0:11:40 > 0:11:41For his starter,
0:11:41 > 0:11:44Arbinder is preparing a Northern Indian kebab,
0:11:44 > 0:11:47called a mushroom ke galawat.
0:11:47 > 0:11:50It's traditionally made with meat, but by using mushroom,
0:11:50 > 0:11:54Arbinder's costs are kept low, at ?1.59.
0:11:55 > 0:11:58Arbinder. Hi. Very nice to see you.
0:11:58 > 0:12:01So, what have you got? You've got the mushroom...
0:12:01 > 0:12:02So, I've got the mushrooms,
0:12:02 > 0:12:05so I'm making another classic, saffron bread.
0:12:05 > 0:12:07Served with any salad?
0:12:07 > 0:12:10I'm making a very simple salad,
0:12:10 > 0:12:12so it's like made with cucumbers,
0:12:12 > 0:12:16tomatoes, green chillies, onions, lemon juice.
0:12:16 > 0:12:18So, Arbinder, do you think today is your day
0:12:18 > 0:12:20and you will make it to the finals?
0:12:20 > 0:12:24I don't want to be overconfident of anything.
0:12:24 > 0:12:26You want actions to speak louder than words?
0:12:26 > 0:12:29Yeah. Good, I like that. Great.
0:12:29 > 0:12:31Thank you.
0:12:31 > 0:12:34A mushroom ke galawat is a traditional Lakhnavi kebab,
0:12:34 > 0:12:36which literally means, "melt in the mouth."
0:12:36 > 0:12:38It's typically done with meat.
0:12:38 > 0:12:40With Arbinder, I think he has got the wrong selection of mushroom.
0:12:40 > 0:12:43I would have loved to see things like chestnut or Portobello,
0:12:43 > 0:12:45where there is more meaty flavour in it,
0:12:45 > 0:12:48because with this button mushroom, he has got...
0:12:48 > 0:12:51With that high level of mushroom content, it might not
0:12:51 > 0:12:54lend to this sort of meaty, vegetarian version of the kebab
0:12:54 > 0:12:57that he is trying to put in the menu.
0:12:57 > 0:12:59Uttam, what do you think about his costings?
0:12:59 > 0:13:02I think he's got the costing absolutely spot on.
0:13:02 > 0:13:04The main aspect of this is that
0:13:04 > 0:13:07he understands he's been given a challenge.
0:13:07 > 0:13:11A costing has been given to him and he has been absolutely close to it.
0:13:16 > 0:13:20For Mark's starter, he is preparing a fish fry,
0:13:20 > 0:13:22using South Coast sprat,
0:13:22 > 0:13:25served with cassava chilli and garlic chips,
0:13:25 > 0:13:26with a spiced yoghurt dip.
0:13:26 > 0:13:28I've learnt a few things, you know?
0:13:28 > 0:13:33I've been on the internet, I've watched videos, I've read books...
0:13:33 > 0:13:37Sussex-based Mark has 30 years' experience as a chef -
0:13:37 > 0:13:39ten as head chef.
0:13:39 > 0:13:42He's looking for the next big challenge in his career.
0:13:42 > 0:13:45Being back in the, sort of, foodie metropolis of London,
0:13:45 > 0:13:48amongst that melting pot of chefs and food -
0:13:48 > 0:13:51would help lift this part of my career.
0:13:51 > 0:13:53I think it would be important.
0:13:54 > 0:13:59He currently works as head chef in an established country food pub,
0:13:59 > 0:14:02where he's able to practise his passion for produce
0:14:02 > 0:14:04and love of foreign food.
0:14:04 > 0:14:06I love to be outdoors.
0:14:06 > 0:14:10I love the foraging, because it gets you out of the kitchen, as well.
0:14:10 > 0:14:12You spend a lot of time in the same four walls of the kitchen
0:14:12 > 0:14:16and on your days off, you want to get out as much as you can.
0:14:20 > 0:14:22I get tired of doing just British food.
0:14:22 > 0:14:24I've travelled in India.
0:14:24 > 0:14:26I've always loved it
0:14:26 > 0:14:29and I've joked with the boss here,
0:14:29 > 0:14:32saying that one day I'll turn it into an Indian restaurant.
0:14:34 > 0:14:38It's a huge country, with influences from everywhere -
0:14:38 > 0:14:41and the cooking varies so, so much,
0:14:41 > 0:14:44in the way they use their spices from one region to the other.
0:14:47 > 0:14:49Family back it, 100%.
0:14:51 > 0:14:56We've got Emily, she's 16 years old -
0:14:56 > 0:15:10He's five and George is ten.
0:15:10 > 0:15:14LAUGHTER
0:15:14 > 0:15:17Aiming his menu at the lunchtime diner,
0:15:17 > 0:15:21Mark's sprat starter is as rustic as Indian cuisine gets -
0:15:21 > 0:15:25and it shows, with a cost of just 56p to plate.
0:15:25 > 0:15:28So, what made you select sprat, in terms of your starter,
0:15:28 > 0:15:31rather than any other standard...?
0:15:31 > 0:15:34Well, I know that Indians use similar fish
0:15:34 > 0:15:37and I know that you like to use local ingredients.
0:15:37 > 0:15:39You use English lamb, et cetera,
0:15:39 > 0:15:44so I've gone for some local South Coast sprat.
0:15:44 > 0:15:52But will Mark's lighter bite fulfil expectations?
0:15:52 > 0:15:54He's trying to put it into an Indian marinade,
0:15:54 > 0:16:14but for a ?25 three course menu,
0:16:14 > 0:16:20I'm feeling very...
0:16:22 > 0:16:35Kuldeep believes this head chef position
0:16:35 > 0:16:37I'm feeling good, sir. Feeling good?
0:16:37 > 0:16:41It's about three years ago I met Kuldeep for the first time.
0:16:41 > 0:16:43My cuisine has always been about being out there
0:16:43 > 0:16:48and using the local produce and I saw that in Kuldeep from day one.
0:16:48 > 0:16:56He learnt my ethos pretty quickly, working beside me.
0:16:56 > 0:16:58He is master of his kitchen.
0:16:58 > 0:17:00I'm born with the spices.
0:17:00 > 0:17:03When I see those spices, my senses start working,
0:17:03 > 0:17:24creating things.
0:17:25 > 0:17:27Beautifully done. Well done. Very happy with it.
0:17:27 > 0:17:41Thank you very much, sir. Good luck. Thank you.
0:17:41 > 0:17:51Of course, but I know I did a very, very good job. I don't know why...
0:17:51 > 0:17:56Like, Arbinder - he's a talented chef.
0:17:56 > 0:17:58and the competition there, so we want that -
0:17:58 > 0:18:04that passion and determination to succeed. Brilliant.
0:18:04 > 0:18:13from the other two chefs?
0:18:13 > 0:18:15He's got quite a few components in there.
0:18:15 > 0:18:17I would have loved to just keep it simple.
0:18:17 > 0:18:21Butter crab and rasam really goes well,
0:18:21 > 0:18:25but getting the asparagus korma in there, which is heavy,
0:18:25 > 0:18:29and with your tangy rasam, it might be a bit too confusing,
0:18:29 > 0:18:31in terms of the flavour profile.
0:18:31 > 0:18:33He has made another mistake, hasn't he?
0:18:33 > 0:18:36He's done a huge mistake.
0:18:36 > 0:18:40By using expensive ingredients, his costs have spiralled.
0:18:40 > 0:18:45By making his costing to up to ?12 initially...
0:18:45 > 0:18:48You know, once he understood that he has made a mistake,
0:18:48 > 0:18:52he has changed it and he has brought down his cost by a third.
0:18:53 > 0:18:56But despite streamlining his starter,
0:18:56 > 0:18:59it's still the most expensive to produce, at ?4.
0:19:03 > 0:19:04Jay is concerned about
0:19:04 > 0:19:08Arbinder's choice of button mushrooms for his starter,
0:19:08 > 0:19:10but Arbinder is using a method that he hopes
0:19:10 > 0:19:13will make up for any shortfall in flavour.
0:19:13 > 0:19:15So, I'm burning a charcoal.
0:19:15 > 0:19:18I just want to give a smoke flavour to the mushroom kebab, yeah?
0:19:21 > 0:19:25I haven't got any cooking smells coming from you yet, mate.
0:19:25 > 0:19:27Kuldeep, looking good.
0:19:27 > 0:19:30I'm interested to see how yours is going to be dished up.
0:19:30 > 0:19:34Having been pulled up on presentation in his first interview,
0:19:34 > 0:19:37Mark hopes to add a certain wow factor this time round.
0:19:38 > 0:19:42I've brought a little carved coconut bowl.
0:19:42 > 0:19:45It's an antique, circa 1880,
0:19:45 > 0:19:47so I've gone a bit Bollywood.
0:19:47 > 0:19:52I think after the comment from the boys, about a signature dish I did
0:19:52 > 0:19:55and it not being colourful enough, I've...
0:19:57 > 0:19:59I've taken it on board, somewhat.
0:20:01 > 0:20:05Owners Jay and Uttam have a very clear concept -
0:20:05 > 0:20:07they will be expecting Indian market cuisine
0:20:07 > 0:20:09that looks and tastes authentic.
0:20:09 > 0:20:11You ready, Arbi? Yeah, go, go.
0:20:13 > 0:20:15Are you plating up? Yeah.
0:20:15 > 0:20:16Go, go, go.
0:20:20 > 0:20:22I'm good to go.
0:20:22 > 0:20:23Looks cracking, mate.
0:20:25 > 0:20:26Time is up.
0:20:26 > 0:20:28Mine has already gone cold.
0:20:32 > 0:20:35Little bit of...
0:20:35 > 0:20:36Come quickly, yeah?
0:20:40 > 0:20:42Do you want to set your plates down?
0:20:50 > 0:20:54Well, a feast for the eyes as well as stomach, I believe. Yeah.
0:20:57 > 0:20:59For his vegetarian starter,
0:20:59 > 0:21:01Arbinder has prepared a mushroom ke galawat
0:21:01 > 0:21:03served on a saffron bread.
0:21:03 > 0:21:06It costs ?1.59 to put on the plate,
0:21:06 > 0:21:10making his calculations near-perfect.
0:21:10 > 0:21:13I've done what I feel like doing from my heart.
0:21:13 > 0:21:15I'm not too much into poncey food, yeah?
0:21:15 > 0:21:18I don't like too much playing around on the plate.
0:21:20 > 0:21:24It might make good business sense, but does it deliver on taste?
0:21:35 > 0:21:37Well, I don't know anything about the technicalities,
0:21:37 > 0:21:39but I could eat that whole dish.
0:21:39 > 0:21:41Delicious.
0:21:41 > 0:21:45I think the starter, in itself...
0:21:46 > 0:21:49..has delivered in all respects
0:21:49 > 0:21:52and I was concerned with the mushroom choice,
0:21:52 > 0:21:55but you have delivered it just right.
0:21:55 > 0:21:58It has that meaty after-effect,
0:21:58 > 0:22:02it has got the smoky aroma, not overpowering your spices.
0:22:02 > 0:22:06And that is a dish which you have got every element of it perfect.
0:22:06 > 0:22:07Well done.
0:22:07 > 0:22:09So, on to Mark. On to Mark, now.
0:22:12 > 0:22:16Mark's starter is South Coast sprat fish fry,
0:22:16 > 0:22:19served with cassava chilli and garlic chips,
0:22:19 > 0:22:22accompanied with a spiced yoghurt dip.
0:22:22 > 0:22:26Mark has targeted his set menu at the cheaper lunchtime diner,
0:22:26 > 0:22:30so his dish works out at a cost of just 56p.
0:22:30 > 0:22:33It's gone exactly as I wanted it to go, in how it's gone out,
0:22:33 > 0:22:35so we'll see what happens.
0:22:35 > 0:22:38I'm confident I've done what I was going to do.
0:22:38 > 0:22:42But will his bold departure from the brief pay off?
0:22:43 > 0:22:45I love your bowl. It's very pretty.
0:22:45 > 0:22:47MARK: Very Bollywood, isn't it?
0:22:58 > 0:23:00What have you put in the yoghurt, sorry?
0:23:00 > 0:23:04I put some of the marinade, some that I didn't put on the fish. Wow.
0:23:04 > 0:23:06Some of the paste went into the yoghurt
0:23:06 > 0:23:09and I think that's given it a lovely kick.
0:23:09 > 0:23:13Delicious. Really, really enjoyed that.
0:23:13 > 0:23:16The fish and that dip together was... You know?
0:23:16 > 0:23:18And your spicing was spot on.
0:23:18 > 0:23:22Cassava chips, again, thinking out of the box.
0:23:22 > 0:23:24Nice addition, but whether it is going well with the fish,
0:23:24 > 0:23:26I am not very sure.
0:23:26 > 0:23:29That's my British tilt on it. Fish and chips, mate.
0:23:29 > 0:23:31I'm sorry. I can't help myself.
0:23:31 > 0:23:35I think, Mark, you have done a fantastic job with this one.
0:23:35 > 0:23:39Thinking from that angle was completely...
0:23:39 > 0:23:42It took me by surprise. Well done, Mark.
0:23:45 > 0:23:48Kuldeep has prepared butter crab with an asparagus korma
0:23:48 > 0:23:53and chosen a tomato rasam, instead of crab, to reduce his costs.
0:23:53 > 0:23:57But at ?4, it's still the most expensive starter.
0:23:57 > 0:23:59So, will it be worth it?
0:23:59 > 0:24:02I think I chose the right appetisers for them.
0:24:02 > 0:24:05I'm not going to go, because I know I'm good.
0:24:18 > 0:24:23The butter crab that you have got... Yeah? How did you make it?
0:24:23 > 0:24:26Well, I cooked with a shallot onion and garlic and butter.
0:24:26 > 0:24:30To me, that buttery flavour is not coming through.
0:24:30 > 0:24:33OK. I mean, when you say butter crab in the menu,
0:24:33 > 0:24:35I would really like to see that nutty,
0:24:35 > 0:24:39almost buttered to a smoking point and with the crab tossed up,
0:24:39 > 0:24:42so you get this buttery back note.
0:24:42 > 0:24:44That's something it's missing.
0:24:44 > 0:24:46The rasam is great.
0:24:46 > 0:24:47Visually, it looks great, Kuldeep -
0:24:47 > 0:24:50but it doesn't look like an Indian dish to me.
0:24:50 > 0:24:53Presentation-wise, we can always change a bit here and there.
0:24:53 > 0:24:55That's not going to make or break your day today.
0:24:56 > 0:25:00As far as your cooking is concerned, Kuldeep, you have done fantastic.
0:25:01 > 0:25:06Alex, Jay and Uttam must now decide which chef to let go.
0:25:07 > 0:25:11We're going to go and discuss and we'll see you in a minute. Thank you.
0:25:16 > 0:25:20So, what did we think of those dishes?
0:25:20 > 0:25:24As I said to Arbinder, it hit the spot right on the dot.
0:25:24 > 0:25:27Any day I would happily chomp away the entire plate,
0:25:27 > 0:25:29without even thinking twice.
0:25:29 > 0:25:32The way he got the regional flavours in the three course menu
0:25:32 > 0:25:35and yet, keeping the cost well in terms of the target price -
0:25:35 > 0:25:38I think he did a fantastic job.
0:25:38 > 0:25:42I really like Mark's dish, I have to say. I loved the fish.
0:25:42 > 0:25:44I didn't think it was a great selection of fish.
0:25:44 > 0:25:47This is something we would serve in an Indian roadside place,
0:25:47 > 0:25:50but whether it goes as a starter on its own,
0:25:50 > 0:25:52or whether it's more of a bar snack
0:25:52 > 0:25:54is something we've got to understand.
0:25:54 > 0:25:56Because at the end of the day,
0:25:56 > 0:26:00if we are selling a starter which is priced at 56p,
0:26:00 > 0:26:02in terms of the cost price...
0:26:02 > 0:26:06percentage-wise, it might look good, but we can't sell this many at ?25.
0:26:06 > 0:26:10If that was on a ?25 set menu, I would look at that starter
0:26:10 > 0:26:13and I would think, gosh, I'm doing pretty well with this.
0:26:13 > 0:26:15Yes, it's true.
0:26:15 > 0:26:20The customers would happily eat that particular dish as a starter here.
0:26:20 > 0:26:23I don't think, for ?25, that starter really did justice.
0:26:23 > 0:26:27So, now to Kuldeep, who presents us with, I think, a bit of a problem.
0:26:27 > 0:26:30I think it was too posh a dish.
0:26:30 > 0:26:32It was too much of a Western presentation.
0:26:32 > 0:26:35It wasn't a dish that would go in our restaurant, I think.
0:26:35 > 0:26:38So, do you think you know enough from all of these chefs
0:26:38 > 0:26:41to make your decision, or would you like a few more words with them?
0:26:41 > 0:26:45I think sometimes, the pressure gets a bit too much
0:26:45 > 0:26:47and you don't deliver as you expect,
0:26:47 > 0:26:50so I would love to have a one-to-one chat.
0:26:50 > 0:26:52With the new head chef appointment
0:26:52 > 0:26:55being such a key part of the restaurant's future,
0:26:55 > 0:26:58it's vital expectations are clear -
0:26:58 > 0:27:00starting with Arbinder.
0:27:02 > 0:27:06How interested are you in taking this job, Arbinder?
0:27:06 > 0:27:09You can be as honest and as open as you want.
0:27:09 > 0:27:11I just want to be very honest, here.
0:27:11 > 0:27:13I'm getting my mortgage done right now.
0:27:13 > 0:27:17I've seen a house, offer has already been made, offer is accepted.
0:27:18 > 0:27:22And I'm just on edge, right now,
0:27:22 > 0:27:25cos I don't want to hide anything from you guys,
0:27:25 > 0:27:28because it doesn't make any sense for me to hide from anyone.
0:27:28 > 0:27:32For me, work is very important, but family will always come first.
0:27:32 > 0:27:35We agree with that, but how does that translate in cold terms?
0:27:35 > 0:27:38Is it a salary question? Yes. OK.
0:27:40 > 0:27:43What is your expectation?
0:27:43 > 0:27:46Is it more than they're offering here?
0:27:46 > 0:27:48That's all I need to know. Yeah, a lot.
0:27:49 > 0:27:51We all understand the realities of life.
0:27:51 > 0:27:56I'm just interested, because the salary here was posted,
0:27:56 > 0:27:58so you knew before you came - more or less -
0:27:58 > 0:28:01before you came for your first round of interviews.
0:28:01 > 0:28:04I didn't expect the situation to change so quickly.
0:28:04 > 0:28:07We really appreciate your honesty, darling. It's so much better to know.
0:28:07 > 0:28:09Cheers, bye. Thank you.
0:28:10 > 0:28:11Oh, well.
0:28:16 > 0:28:19Mark's dishes have inspired...
0:28:19 > 0:28:20Hi, darling.
0:28:20 > 0:28:24..but is he a flash in the pan, or in it for the long run?
0:28:24 > 0:28:26The biggest question that we have got is,
0:28:26 > 0:28:29how far can you take your Indian cooking skills?
0:28:29 > 0:28:32How far can you take them?
0:28:32 > 0:28:34It's got to depend on support and backup
0:28:34 > 0:28:38and teaching me the way you want it.
0:28:38 > 0:28:41For you to learn will obviously take some time
0:28:41 > 0:28:43and I would definitely back you up,
0:28:43 > 0:28:45in terms of providing my 100% support,
0:28:45 > 0:28:48but believe you me, it would be
0:28:48 > 0:28:50a very, very steep learning curve for you. Of course.
0:28:50 > 0:28:52I totally understand that.
0:28:52 > 0:28:55Are you aware of the number of hours that you have to put in every week?
0:28:55 > 0:28:57No, is it long hours, is it(?)
0:28:57 > 0:29:00I've never cooked before(!) LAUGHTER
0:29:00 > 0:29:05To be very honest, it is in the region of around 60 hours a week,
0:29:05 > 0:29:07six days a week.
0:29:07 > 0:29:10Six days a week? Six days a week. Six days a week? That's right.
0:29:10 > 0:29:12One day off a week? That's right.
0:29:12 > 0:29:15That's what you expect your chefs to do? That's right.
0:29:15 > 0:29:18I wouldn't be happy with that. No? No, I can't do six days a week.
0:29:18 > 0:29:19Right.
0:29:21 > 0:29:24I'm 47. I would burn out.
0:29:24 > 0:29:27I would last six months and that would be it.
0:29:27 > 0:29:29If you have to work for five days a week,
0:29:29 > 0:29:32are you willing to work for longer hours those five days?
0:29:32 > 0:29:35I mean, I already do up to 14-hour-days and sometimes more.
0:29:35 > 0:29:38Totally normal to work from 8.00 in the morning
0:29:38 > 0:29:43till 10.00, 10.30, 11.00 at night, without stopping at all.
0:29:43 > 0:29:46OK, that's realistic. That's not...
0:29:46 > 0:29:50I'm glad we brought it up to you and I'm glad you clarified that for us.
0:29:50 > 0:29:53All right Mark, thank you. Thank you. Thanks very much. Thank you.
0:29:56 > 0:29:59All my chefs work five days a week, I have to say, nowadays.
0:29:59 > 0:30:01As much as possible.
0:30:01 > 0:30:04I mean, I think the way that you lose staff
0:30:04 > 0:30:06is that they then have no work-life balance.
0:30:06 > 0:30:09I don't mind having someone for five days a week,
0:30:09 > 0:30:11if he's working for longer hours.
0:30:11 > 0:30:16Kuldeep has the experience, but does he have the style?
0:30:16 > 0:30:20One concern that I've got, Chef, is whether you are going to be able
0:30:20 > 0:30:23to come out of the mode of a fine-dining restaurant or not.
0:30:23 > 0:30:25That's a very big concern for me.
0:30:25 > 0:30:27Well, I'll try my best.
0:30:27 > 0:30:30I can, so it's not a problem.
0:30:30 > 0:30:33Anywhere you go, you have to adapt to things.
0:30:33 > 0:30:37I can fit myself anywhere, actually, so it's not a problem for me.
0:30:37 > 0:30:42I've been doing this for ten years, so it's not in just one country.
0:30:42 > 0:30:46All right, Chef. Thank you. Thank you very much, thank you, Kuldeep.
0:30:53 > 0:30:56I feel slightly disappointed about this whole thing,
0:30:56 > 0:30:59because we have really interviewed each of the chefs
0:30:59 > 0:31:02and given them a chance to ask us
0:31:02 > 0:31:05any questions that they thought were essential
0:31:05 > 0:31:06in their decision-making process,
0:31:06 > 0:31:09as to whether they wanted to go forward.
0:31:09 > 0:31:11No-one brought up salary, no-one brought up hours.
0:31:11 > 0:31:14All of a sudden, it has reared its ugly head today.
0:31:22 > 0:31:24Really sorry to have kept you waiting.
0:31:24 > 0:31:27In terms of our expectations,
0:31:27 > 0:31:33I think there was a mismatch with one particular chef.
0:31:33 > 0:31:37And I think that chef, who is going out today, is...
0:31:39 > 0:31:41..Arbinder. I wish you all the best.
0:31:41 > 0:31:43Thank you.
0:31:43 > 0:31:44We're really sorry.
0:31:44 > 0:31:47I've enjoyed your food so much and I wish you luck in the future.
0:31:47 > 0:31:50No worries, I wish you the best of luck for your business.
0:31:52 > 0:31:53Thank you. Best of luck.
0:31:56 > 0:32:00Ultimately, all our cards were thrown up in the air somewhat,
0:32:00 > 0:32:05because Arbinder made it clear that actually, his salary expectation
0:32:05 > 0:32:08was much higher than Jay and Uttam were prepared to pay.
0:32:09 > 0:32:13I'm disappointed - not on the cooking part - but sadly,
0:32:13 > 0:32:16I'm not fitting into their criteria of the business,
0:32:16 > 0:32:18what they're looking for.
0:32:18 > 0:32:21It has given me a lot of motivation
0:32:21 > 0:32:23to learn more things in the future
0:32:23 > 0:32:27and to perform better in the kitchen where I'm working right now.
0:32:27 > 0:32:28Me and you, mate.
0:32:30 > 0:32:31So...
0:32:32 > 0:32:34Well done, both of you. Thank you.
0:32:34 > 0:32:37And so now, onto the last part of this.
0:32:37 > 0:32:41I'm really looking forward to seeing more of your food
0:32:41 > 0:32:44and to seeing what responses their loyal customers have.
0:32:44 > 0:32:47Good luck to both of you. Thank you. Thank you.
0:32:48 > 0:32:50If Mark and Kuldeep are to prove
0:32:50 > 0:32:54that they are the right head chef material for Jay and Uttam's vision,
0:32:54 > 0:32:56they must now pull out all the stops
0:32:56 > 0:33:00and deliver the remainder of their three course market cuisine menu.
0:33:00 > 0:33:04I'm not nervous. Nervousness is not in my book.
0:33:04 > 0:33:07I mean, even after they said in the first heat
0:33:07 > 0:33:10to be more traditional and what they want,
0:33:10 > 0:33:13I've just kind of stuck to what I do, in a way,
0:33:13 > 0:33:15and put my twist on it.
0:33:15 > 0:33:16For Jay and Uttam,
0:33:16 > 0:33:20finding the perfect head chef is all part of the bigger picture.
0:33:20 > 0:33:23It's come to a point where we want to really upscale
0:33:23 > 0:33:27and grow the restaurant into a chain
0:33:27 > 0:33:31and we need a head chef to come in and take us through.
0:33:31 > 0:33:34Throughout the week, Alex has advised Jay and Uttam
0:33:34 > 0:33:38on how to make their restaurant chain dream a reality,
0:33:38 > 0:33:41starting with creating a signature style.
0:33:41 > 0:33:45I think that white, as a colour, should be banned in this restaurant.
0:33:45 > 0:33:49I want this to be contemporary, sexy Indian eating.
0:33:51 > 0:33:52To help add wow factor
0:33:52 > 0:33:55and establish a template for future restaurants,
0:33:55 > 0:33:58Alex sent along some expertise.
0:33:58 > 0:34:01What we're thinking is, it's more about introducing colour
0:34:01 > 0:34:05and interest and texture into the restaurant.
0:34:05 > 0:34:06Using your cushions,
0:34:06 > 0:34:12I've selected lots of paint samples that we can try on the walls.
0:34:12 > 0:34:13If we're able to get it right,
0:34:13 > 0:34:17I think it would make our restaurant take the next step forward,
0:34:17 > 0:34:19which we really want.
0:34:19 > 0:34:21Inspired by the new vision,
0:34:21 > 0:34:25Jay and Uttam instantly began to transform their cold colour zone
0:34:25 > 0:34:30into a setting to reflect their ethos of Indian market cuisine.
0:34:30 > 0:34:33A few days back, we were scared about the colours.
0:34:33 > 0:34:36On this wall is what we call pistachio green.
0:34:36 > 0:34:38It matches with our chairs.
0:34:38 > 0:34:42The red and green, which are symbols of Indian spices and colours...
0:34:43 > 0:34:46The Indian marketplace is all madness.
0:34:46 > 0:34:49It's about - whatever you feel, do it, sort of a thing.
0:34:49 > 0:34:52It goes with the flow.
0:34:52 > 0:34:53Creating a signature style
0:34:53 > 0:34:57will not only establish a template for future restaurants,
0:34:57 > 0:35:00it will also send a strong message to the new head chef -
0:35:00 > 0:35:03that this is a business with big ambitions.
0:35:03 > 0:35:05What Alex and Claire did
0:35:05 > 0:35:10is to take the fear away from our thought process.
0:35:10 > 0:35:14We wanted to play it safe, but the more I'm getting to see this,
0:35:14 > 0:35:15I feel...just delighted.
0:35:18 > 0:35:20I think it's an amazing change.
0:35:20 > 0:35:22It was a bit bland - and it's certainly not bland.
0:35:22 > 0:35:26Your food is not bland, so it's a much better match to your food.
0:35:26 > 0:35:29We are moving in the right direction towards achieving it.
0:35:29 > 0:35:33The use of bold colours is certainly in the right direction.
0:35:33 > 0:35:36What we need to do is to keep on moving in that direction,
0:35:36 > 0:35:38not to stop there.
0:35:38 > 0:35:42It makes it much more appealing for a new head chef,
0:35:42 > 0:35:45because it's clear that he's coming somewhere where
0:35:45 > 0:35:46you are moving on with the project -
0:35:46 > 0:35:51where it now becomes evident that the next stages to your dream
0:35:51 > 0:35:53are that little bit closer.
0:35:55 > 0:35:57But that dream demands a head chef
0:35:57 > 0:36:01who can deliver on every element of the job.
0:36:01 > 0:36:04The ultimate head chef for us
0:36:04 > 0:36:07is going to be someone who is going to be leading by example.
0:36:07 > 0:36:09Someone who would understand the concept,
0:36:09 > 0:36:12someone who's going to be customer-focused.
0:36:12 > 0:36:16Someone who is going to bring out the best in their team -
0:36:16 > 0:36:20and this is the ultimate head chef we are looking for.
0:36:20 > 0:36:23Will Mark and Kuldeep be able to live up to expectations,
0:36:23 > 0:36:26as they prepare for their final challenge -
0:36:26 > 0:36:29cooking their remaining courses in a full service?
0:36:30 > 0:36:32Good evening, guys.
0:36:32 > 0:36:34Kuldeep.
0:36:34 > 0:36:36Krishna. Krishna, nice meeting you.
0:36:36 > 0:36:41They have 90 minutes to prepare their mains and desserts.
0:36:41 > 0:36:45Two junior members of the brigade will be on hand to work with them.
0:36:45 > 0:36:48Right, so I'm working with you two today. Yeah. You're helping me out?
0:36:48 > 0:36:51That's fantastic. I'm going to write your names down.
0:36:51 > 0:36:53In a highly charged kitchen,
0:36:53 > 0:36:55thorough briefing and supervision of the team
0:36:55 > 0:36:59are essential to the role of a good head chef.
0:36:59 > 0:37:03Slice the onion and brown it. Just golden brown, not colour it, OK?
0:37:03 > 0:37:06We've got powa in the main course, we've got a coriander relish.
0:37:06 > 0:37:09Very simple - and then, we've got the Alexander bhaji.
0:37:09 > 0:37:10This is the Alexander.
0:37:12 > 0:37:16This is a wild English plant, called Alexander.
0:37:16 > 0:37:18Can we start now, yeah? Yeah, we can start now.
0:37:18 > 0:37:22Why don't you...? Why don't I assign you a job?
0:37:22 > 0:37:24How's that sound?
0:37:24 > 0:37:26JAY: Chef Kuldeep? Yes?
0:37:26 > 0:37:28If you get time, can you just brief the team on the menu
0:37:28 > 0:37:32and what they're making, so that at least they're aware... OK.
0:37:32 > 0:37:36..of all the dishes they're making? This one that we're making...
0:37:36 > 0:37:38What was your impression of how the chefs were interacting
0:37:38 > 0:37:40with their teams downstairs?
0:37:40 > 0:37:42Mark is a step ahead,
0:37:42 > 0:37:45where he has properly briefed the team as to what is their plan,
0:37:45 > 0:37:48how they work and what is the process flow,
0:37:48 > 0:37:52so that in service time, you don't have any margin of error.
0:37:52 > 0:37:55But I would have loved if Kuldeep had done an entire briefing
0:37:55 > 0:37:58for the team, to bring them all up to the same speed.
0:38:01 > 0:38:04This is the moment where we really see what a chef is made of -
0:38:04 > 0:38:07what their character is like under pressure,
0:38:07 > 0:38:12how they lead a team, whether they lead by example, or by threats(!)
0:38:12 > 0:38:14Just a little bit, yeah? Just a little bit.
0:38:14 > 0:38:16The chefs need to communicate with each other,
0:38:16 > 0:38:17as well as with their teams.
0:38:17 > 0:38:20Other way, other way. That way.
0:38:20 > 0:38:22Do it that way. Open it that way.
0:38:22 > 0:38:26I really like Mark as a potential head chef for here.
0:38:26 > 0:38:28He's very upfront.
0:38:28 > 0:38:30Lemon juice, nine tablespoons.
0:38:30 > 0:38:35Yeah. Yeah? So, put the juice into something and then measure.
0:38:35 > 0:38:39He is clearly capable, he's very good at leading a team.
0:38:39 > 0:38:41All of that - very positive.
0:38:41 > 0:38:46Kuldeep is a really charming character.
0:38:46 > 0:38:49He's got a lot of knowledge about Indian cooking.
0:38:49 > 0:38:52He's shown flashes of sheer genius.
0:38:52 > 0:38:54He's gone from being on the back burner
0:38:54 > 0:38:58to playing a very important part in this process.
0:38:58 > 0:38:59Take it out, put it in there.
0:38:59 > 0:39:03He doesn't seem like as much of a team leader as Mark does,
0:39:03 > 0:39:05but I'm prepared to be surprised.
0:39:08 > 0:39:12Mark will be cooking powa rice, with fried wild Alexander,
0:39:12 > 0:39:17hot coriander chutney, date sauce and a paratha and mango salad.
0:39:18 > 0:39:21For dessert, he will serve kesari -
0:39:21 > 0:39:26a saffron semolina pudding with pistachios, cashews and raisins.
0:39:26 > 0:39:28But does he have time to prepare?
0:39:28 > 0:39:31I pushed myself and I've given myself probably too much to do.
0:39:33 > 0:39:36But if I'd played it safe, where's the fun in that?
0:39:37 > 0:39:41For Kuldeep's main, he is making kundan kaliya -
0:39:41 > 0:39:44a pan-seared lamb cannon with lamb samosa,
0:39:44 > 0:39:47artichoke pickle and gravy.
0:39:47 > 0:39:50This will be followed by a yoghurt-based dessert
0:39:50 > 0:39:53called "bhapa doi", made with rose and raspberry.
0:39:54 > 0:39:57I'm not nervous. I'm here to just cook good food.
0:39:57 > 0:39:59In the preparation of their menus,
0:39:59 > 0:40:02it's imperative our chefs take into consideration
0:40:02 > 0:40:04Jay's recommended costings.
0:40:04 > 0:40:08Going over budget will lose any chance of making a profit.
0:40:09 > 0:40:11So, just to be clear,
0:40:11 > 0:40:15you would expect, for a ?25 set menu,
0:40:15 > 0:40:18the cost element of that - about ?3.50 on a main course
0:40:18 > 0:40:21and about ?1.50 for a dessert. Is that right? Yes, that's about right.
0:40:21 > 0:40:23That's absolutely right. Right.
0:40:23 > 0:40:27Mark's is about half the cost you'd expect on the main course
0:40:27 > 0:40:31at ?1.52 and still under on the dessert, as well.
0:40:31 > 0:40:33I think he is trying to pitch his three course
0:40:33 > 0:40:36more towards the lunch three course menu.
0:40:36 > 0:40:39But Kuldeep has again misjudged his costs,
0:40:39 > 0:40:43having to adapt the ingredients of his ?6.50 main dish.
0:40:45 > 0:40:49So, we think that this will go down per portion
0:40:49 > 0:40:53to ?5, approximately, which is still rather too expensive
0:40:53 > 0:40:55for what we're expecting.
0:40:55 > 0:41:00His costing has been in the region of around 38, 39 persons,
0:41:00 > 0:41:02hich is a bit worrying.
0:41:02 > 0:41:06'But his figures aren't the only thing failing to add up.
0:41:06 > 0:41:10My worry is that none of the dishes that he has cooked so far
0:41:10 > 0:41:12prove that he can cook market-style food.
0:41:12 > 0:41:17He has chosen a dish which is quite posh, for the royals.
0:41:17 > 0:41:20But you never know, as I say.
0:41:20 > 0:41:22If he is creating a dish which is absolutely a blinder,
0:41:22 > 0:41:24let's see, let's wait for it.
0:41:24 > 0:41:27Well, we've got a very interesting combination.
0:41:27 > 0:41:29We've got one chef who's doing the "cheap as chips" version,
0:41:29 > 0:41:33and we've got one chef who's doing the rather too expensive version...
0:41:33 > 0:41:35That's the beauty of cooking.
0:41:35 > 0:41:37MARK: What's that you're doing there, Kuldeep?
0:41:37 > 0:41:39I'm making British samosa.
0:41:40 > 0:41:43British? You mean it's originated in Indian restaurants in the UK?
0:41:43 > 0:41:45Yeah, mate.
0:41:45 > 0:41:47Just for you guys.
0:41:51 > 0:41:54For his lamb sauce, Kuldeep first marinates his meat.
0:41:55 > 0:41:59Chilli, salt and ginger garlic paste - that's it.
0:41:59 > 0:42:00Very simple.
0:42:03 > 0:42:05Chef, you would not necessarily use
0:42:05 > 0:42:08the prime cuts of meat for this sauce.
0:42:08 > 0:42:12In Lakhnau, you would use mostly the tougher cuts of meat
0:42:12 > 0:42:15and then slowly braise for a long time. Yes.
0:42:15 > 0:42:19But you're using a decent cut of meat and then you will roast it,
0:42:19 > 0:42:22slice it up and then pour the sauce on top.
0:42:22 > 0:42:24Is that the idea? That's the idea.
0:42:24 > 0:42:25I'm very excited.
0:42:27 > 0:42:31I'm going to put British magic on it.
0:42:31 > 0:42:32Yeah, butter.
0:42:32 > 0:42:34LAUGHTER
0:42:34 > 0:42:36Hurray for butter!
0:42:36 > 0:42:38All the best. Thank you.
0:42:41 > 0:42:43How the chefs manage their brigade
0:42:43 > 0:42:46is an essential part of this interview process.
0:42:46 > 0:42:48You're not being serious, are you?
0:42:48 > 0:42:51You're not taking this seriously, are you? Yeah... Huh?
0:42:51 > 0:42:53LAUGHTER
0:42:53 > 0:42:55Mark's experience clearly shows,
0:42:55 > 0:42:58with his confident instructions to his team.
0:42:59 > 0:43:02The sauce is finished, so...
0:43:02 > 0:43:05Great, put it with the coriander there and then we know where it is.
0:43:05 > 0:43:09And you're going to move onto the raita now. Yeah. Yeah?
0:43:09 > 0:43:13Actually, can you make the dough first? OK.
0:43:13 > 0:43:16Such detailed communication will be vital
0:43:16 > 0:43:20if Mark is to impress once again and pull off his ambitious menu.
0:43:20 > 0:43:22Put it like that, take a few at a time...
0:43:23 > 0:43:26..then it won't take so long. How are you doing?
0:43:26 > 0:43:28Doing good, I think. Getting there.
0:43:28 > 0:43:31We've got the powa, which is the flattened rice. Yeah.
0:43:31 > 0:43:36I kind of think of it like kedgeree without the fish.
0:43:36 > 0:43:39So, the whole idea of this dish was a healthy lunch menu?
0:43:39 > 0:43:42Healthy, light lunch,
0:43:42 > 0:43:44reasonably priced...
0:43:44 > 0:43:47Help bring people in, bums on seats, fill the restaurant.
0:43:47 > 0:43:51We like bums on seats. Of course we do. Fill the restaurant.
0:43:51 > 0:43:54So, perfect for the occasion that he's catering to.
0:43:54 > 0:43:56All right, darling. Thank you very much.
0:43:58 > 0:44:01I think, with Mark's dish, I'm particularly worried about
0:44:01 > 0:44:04the uptake of moisture on the flattened rice,
0:44:04 > 0:44:08but I really don't want that kedgeree texture in that powa.
0:44:08 > 0:44:10With Kuldeep's dish, again, it's all about the lamb.
0:44:10 > 0:44:12If he overcooks the lamb...
0:44:12 > 0:44:15Because he's not cooking the sauce, then it might be very dry.
0:44:17 > 0:44:21The restaurant doors are about to open for a select group of diners...
0:44:24 > 0:44:28..regular customers, whose opinions will matter most.
0:44:28 > 0:44:31I'm longing to see how the chefs handle the pressures of service,
0:44:31 > 0:44:34how the dishes present and how the customers like them.
0:44:35 > 0:44:38Hello there. Good afternoon, welcome to Potli.
0:44:38 > 0:44:40CUSTOMERS ALL TALK AT ONCE
0:44:43 > 0:44:45Glad you made it. Thank you.
0:44:47 > 0:44:51Silver leaf? I'm dying to find out what the Alexander is.
0:44:51 > 0:44:53Before any orders can be taken,
0:44:53 > 0:44:56chefs must first brief the front of house team.
0:44:56 > 0:44:59OK, I want to go first. Chef Kuldeep.
0:44:59 > 0:45:02Clear instructions are key to a seamless service
0:45:02 > 0:45:04and how to sell a dish to the diner.
0:45:05 > 0:45:10So, my main course is going to be a kundan kaliya, with lamb rump.
0:45:10 > 0:45:14And how is the lamb cooked, if the customer asks about it?
0:45:14 > 0:45:17Rare to medium, but you can ask the customer as well.
0:45:18 > 0:45:21So, what are you giving to our customer today?
0:45:21 > 0:45:24We've got the powa, which is the flattened rice
0:45:24 > 0:45:26and the deep-fried bhaji, which is...
0:45:27 > 0:45:31This is an English wild herb. I mean, you need to taste it, guys,
0:45:31 > 0:45:33so you can get the flavour.
0:45:33 > 0:45:39Sort of a celery, parsley, perfumey flavour...
0:45:39 > 0:45:44It'll taste strong raw, but it won't taste so strong when it's cooked.
0:45:44 > 0:45:45Thank you, Mark. Thank you.
0:45:46 > 0:45:49I'm worried about communication between the chefs.
0:45:49 > 0:45:52A service is rather like a ballet performance.
0:45:52 > 0:45:55Unless the corps de ballet have had a chance to do
0:45:55 > 0:45:58a hell of a lot of rehearsing, it can all be a disaster on the night.
0:45:58 > 0:45:59I'm hoping this ain't one of them.
0:45:59 > 0:46:02This must be their best performance,
0:46:02 > 0:46:05as everything now rides on the service.
0:46:05 > 0:46:08So, we're going to have two and two.
0:46:08 > 0:46:12We're going to share them and taste them and tell you what we think.
0:46:12 > 0:46:14One of each? Yeah. Thank you.
0:46:18 > 0:46:21To keep diners happy, both chefs must work together
0:46:21 > 0:46:24to produce their dishes at the same time.
0:46:24 > 0:46:28Good evening, Chef. Got two orders already, two tables.
0:46:28 > 0:46:31One is for four people, one table is for two people.
0:46:31 > 0:46:34With Kuldeep cooking his lamb to order,
0:46:34 > 0:46:37it will be up to him to take the lead.
0:46:37 > 0:46:40I'm relying on him to tell me when he wants it, and then I'll go.
0:46:40 > 0:46:44Table for three is going two vegetable and one lamb.
0:46:44 > 0:46:48And table for two is going one each - one vegetable and one lamb.
0:46:49 > 0:46:52We're going to give both tables together.
0:46:52 > 0:46:55OK, I'm happy with that. Serve both tables together.
0:46:55 > 0:46:57Yeah, so two.. Three powa, yeah? Yeah.
0:47:05 > 0:47:08Within the confines of a busy kitchen,
0:47:08 > 0:47:11clear communication is critical.
0:47:11 > 0:47:13Now I'm bringing my plates for my...
0:47:13 > 0:47:17My plates? They are coming from upstairs, aren't they?
0:47:17 > 0:47:20Service! Where are they? I need three... Where are they all?
0:47:22 > 0:47:24I've got a lot of main courses to dish up, mate.
0:47:24 > 0:47:26One plate is no good for me.
0:47:30 > 0:47:31Thank you.
0:47:34 > 0:47:35Service!
0:47:35 > 0:47:39OK, first table going out now. Second table is working, is it?
0:47:39 > 0:47:40Yeah, we're go.
0:47:42 > 0:47:43Thank you. What do you want?
0:47:45 > 0:47:49Next up, table three and table two, we're going to go together again.
0:47:49 > 0:47:52How are we doing, time-wise?
0:47:52 > 0:47:55Come on, guys - we've got a table waiting.
0:47:55 > 0:47:57Yeah, go on. That's first table. Ready?
0:47:57 > 0:48:00JAY: Which table number are we serving now?
0:48:00 > 0:48:05It is the usual confusion of two chefs,
0:48:05 > 0:48:07two commis each,
0:48:07 > 0:48:10but enough briefing, plates not in the right place,
0:48:10 > 0:48:13chefs haven't asked for plates before they needed them,
0:48:13 > 0:48:15as if they miraculously appear.
0:48:15 > 0:48:19You know, the communication between kitchen and front of house
0:48:19 > 0:48:21is key to any successful restaurant -
0:48:21 > 0:48:24and I actually don't think either of those chefs
0:48:24 > 0:48:26communicated very well with their front of houses.
0:48:26 > 0:48:29To help restore order, it's all hands on deck.
0:48:31 > 0:48:34Do you want to me to take this, so that we don't have it sitting here?
0:48:34 > 0:48:35Please. Thank you.
0:48:42 > 0:48:47You now know what's happening, so let's make it smoother. Yes.
0:48:49 > 0:48:53Now the front of house are better aware of what's happening,
0:48:53 > 0:48:56I expect that things will go a bit more smoothly.
0:48:57 > 0:49:00Table number two. Two, Mark.
0:49:01 > 0:49:03One potli and one kundan kaliya.
0:49:03 > 0:49:06OK. One kundan kaliya.
0:49:06 > 0:49:07Yes, Chef.
0:49:07 > 0:49:10Here is your potli powa. Wow.
0:49:14 > 0:49:1729 is done, 24 is done.
0:49:17 > 0:49:19Perfect. 23 and 27. Perfect.
0:49:20 > 0:49:23Chefs have been asked to create a three course menu,
0:49:23 > 0:49:27based on the restaurant's ethos of Indian market cuisine.
0:49:27 > 0:49:30Alex, Jay and Uttam will be judging the dishes
0:49:30 > 0:49:33on being the right fit for the current menu,
0:49:33 > 0:49:35from presentation to spicing.
0:49:37 > 0:49:39Good. Here, my darling.
0:49:44 > 0:49:48'For Mark's main course, he's served powa rice with peas,
0:49:48 > 0:49:51'pomegranate, fennel and lemon.
0:49:51 > 0:49:54It's accompanied by fried wild Alexander,
0:49:54 > 0:49:59hot coriander chutney, date sauce and a paratha and mango salad.
0:50:03 > 0:50:07Will Mark's lunch-inspired dish fulfil expectations?
0:50:09 > 0:50:12Look at the colour and presentation. It's like a celebration, isn't it?
0:50:12 > 0:50:14That's been his trademark so far.
0:50:14 > 0:50:16I think that's what really impresses me.
0:50:16 > 0:50:18Oh, amazing chutney.
0:50:18 > 0:50:20The best part of this is
0:50:20 > 0:50:23taking that effort of making this chutney in-house.
0:50:23 > 0:50:24Amazing.
0:50:24 > 0:50:26This is exactly how powa is...
0:50:26 > 0:50:28You know, how my mother would cook powa at home.
0:50:28 > 0:50:32And the way he has layered his parathas is quite unbelievable.
0:50:32 > 0:50:35He's a clever chef, isn't he? Yes.
0:50:37 > 0:50:40Kuldeep's main course is kundan kaliya,
0:50:40 > 0:50:44a pan-seared lamb cannon with lamb samosa,
0:50:44 > 0:50:47served with artichoke pickle and kundan kaliya gravy.
0:50:51 > 0:50:54But will the style be too fine a touch?
0:51:00 > 0:51:05What he has achieved out of the sauce and the potatoes is amazing.
0:51:05 > 0:51:08And also, the samosa - the texture, the crunch -
0:51:08 > 0:51:13it is a delicious thing and I would happily have that for my main.
0:51:13 > 0:51:15So would I. I'm not too sure how many people will appreciate
0:51:15 > 0:51:18in this part of the world having silver foil.
0:51:18 > 0:51:20Many customers of ours were asking
0:51:20 > 0:51:23whether it is edible or not, as well.
0:51:23 > 0:51:26I think this is how we push boundaries,
0:51:26 > 0:51:29because silver foil is very much part of marketplace dining
0:51:29 > 0:51:32and I think this is how we should educate and work with diners
0:51:32 > 0:51:35to let them know. And they're quite happy.
0:51:35 > 0:51:40So, at the moment, do you think they're neck and neck, the chefs?
0:51:40 > 0:51:42I think they are very evenly matched.
0:51:42 > 0:51:45With such an important decision to make, Jay and Uttam will value
0:51:45 > 0:51:48the opinions of the people who matter most -
0:51:48 > 0:51:51their loyal, regular diners.
0:51:51 > 0:51:53The lamb was extraordinarily good.
0:51:54 > 0:51:57That was the highest excitement.
0:51:57 > 0:52:00I was expecting something a little bit more tame.
0:52:00 > 0:52:04In actual fact, it was very different, very, very exciting.
0:52:04 > 0:52:07OK, chefs - dessert orders are here.
0:52:07 > 0:52:11First table, this table - 27, for two people.
0:52:11 > 0:52:12One each, for everyone.
0:52:14 > 0:52:17With everything to play for, will one of these desserts
0:52:17 > 0:52:21be enough to help decide who should be the new head chef?
0:52:24 > 0:52:26And here they come.
0:52:31 > 0:52:32Thank you.
0:52:34 > 0:52:38For his dessert, Mark has prepared a kesari -
0:52:38 > 0:52:43a saffron semolina pudding with pistachio, cashews and raisins.
0:52:53 > 0:52:56It's a very traditional Indian dessert with a twist
0:52:56 > 0:52:59and again, it works for me.
0:52:59 > 0:53:03I think it has got everything right,
0:53:03 > 0:53:07right from the crunchy almonds here,
0:53:07 > 0:53:13to using a lot of raisins and cashew nuts.
0:53:13 > 0:53:16I think with Mark, at every stage,
0:53:16 > 0:53:18he has surprised me in some way or the other.
0:53:21 > 0:53:24Similar in texture to a creme caramel,
0:53:24 > 0:53:27Kuldeep's dessert is a rose and raspberry bhapa doi.
0:53:29 > 0:53:32But will it be enough to sweeten the deal?
0:53:32 > 0:53:34I'm dying to try it, looking at your face.
0:53:34 > 0:53:37I think what he has got is the texture right
0:53:37 > 0:53:39and it's based on yoghurt.
0:53:39 > 0:53:41It's stunning. The taste can become very, very heavy.
0:53:41 > 0:53:45Oh, my God! Traditionally, the way it is made is very heavy.
0:53:45 > 0:53:48The way he has come up with this is absolutely stunning.
0:53:48 > 0:53:50Darling, I'm not a dessert person
0:53:50 > 0:53:53and I have to say, that gets my ten out of ten.
0:53:53 > 0:53:55I just love that.
0:53:55 > 0:53:57Yeah, this is one of the dishes that I would happily...
0:53:57 > 0:53:59LAUGHTER
0:53:59 > 0:54:01Greedy guts! Good.
0:54:01 > 0:54:04Kuldeep, well done, mate. That was good.
0:54:05 > 0:54:10He tried too hard with the lamb. With the lamb? He tried too hard.
0:54:10 > 0:54:13Jay and Uttam must now take all into consideration.
0:54:15 > 0:54:16Thank you, bye.
0:54:18 > 0:54:20Thank you. Thank you. Thank you very much.
0:54:20 > 0:54:22Which finalist has demonstrated
0:54:22 > 0:54:26they have what it takes to be the new head chef?
0:54:26 > 0:54:30Very, very proud of what I've done, what I did.
0:54:30 > 0:54:35So, everything is good. I'm very proud of my cooking today.
0:54:35 > 0:54:36I think that went quite well.
0:54:36 > 0:54:41I did give myself a lot of work to do, but hopefully,
0:54:41 > 0:54:44the overriding flavours and everything
0:54:44 > 0:54:46will make the customers happy.
0:54:48 > 0:54:52Four testing days of cooking and interviews from nine candidates
0:54:52 > 0:54:55now boil down to one final decision.
0:54:56 > 0:55:00This is a critical moment for your restaurant.
0:55:00 > 0:55:04I mean, I was just adding up. I was marking them out of ten.
0:55:04 > 0:55:07In terms of the scores, they are pretty much neck and neck.
0:55:07 > 0:55:11There's not much to differentiate, in terms of the actual skill level.
0:55:11 > 0:55:13What are you going to do? Eh?
0:55:13 > 0:55:17We really need to put our thoughts together,
0:55:17 > 0:55:19because there was so many things happening,
0:55:19 > 0:55:22we need to just take five minutes and think about it. Yeah.
0:55:22 > 0:55:23I think so.
0:55:26 > 0:55:27I'm just...
0:55:28 > 0:55:32..very confused about what they should do here.
0:55:32 > 0:55:35I mean, I don't know what I would do in their position.
0:55:40 > 0:55:43Good points about Mark -
0:55:43 > 0:55:45he's clearly an incredibly able chef,
0:55:45 > 0:55:47he's very good at leading a team,
0:55:47 > 0:55:50he can turn his hand to pretty much anything.
0:55:51 > 0:55:55Kuldeep has a good knowledge of Indian cooking
0:55:55 > 0:55:59and I think his dessert is the one standout dish for me today.
0:55:59 > 0:56:03But I'm not convinced necessarily of his leadership abilities.
0:56:03 > 0:56:05I think it's really open-ended at the moment.
0:56:05 > 0:56:07You know, I'm glad I don't have to make the decision.
0:56:08 > 0:56:10Have you made up your mind, Jay?
0:56:11 > 0:56:14I think, on balance,
0:56:14 > 0:56:17if you look at his skill, his expectations
0:56:17 > 0:56:20and his attitude and his experience...
0:56:21 > 0:56:24I think so. I'm thinking the same lines.
0:56:31 > 0:56:34Chefs, good evening.
0:56:34 > 0:56:38Thank you very much for being so patient. I'll leave it to you two.
0:56:38 > 0:56:41Both of you chefs are deserving in their own right.
0:56:41 > 0:56:44We had the diners feedback in, we had our thoughts in,
0:56:44 > 0:56:47and also, we had the team's feedback in, with whom you worked.
0:56:47 > 0:56:51So, taking everything into account, we have come to a decision.
0:56:52 > 0:56:54It has really gone down to the wire
0:56:54 > 0:56:58and for us, it was not at all an easy job.
0:57:02 > 0:57:07So, the person who's going to be employed as head chef at Potli is...
0:57:13 > 0:57:15..Kuldeep.
0:57:15 > 0:57:17Fantastic. Thank you. Well done. Well done.
0:57:17 > 0:57:19APPLAUSE
0:57:19 > 0:57:20Well done. Thank you.
0:57:26 > 0:57:28MARK: Kuldeep, he's a talented chef.
0:57:28 > 0:57:31Jay and Uttam have definitely made the right decision.
0:57:31 > 0:57:36For me, from here, I hopefully will just carry on where I am.
0:57:36 > 0:57:38I've enjoyed it immensely.
0:57:38 > 0:57:42JAY: Sometimes, second chance in life probably changes somebody's life
0:57:42 > 0:57:44and I think today, it has again been proven.
0:57:46 > 0:57:49Chef Kuldeep, I really can't wait to work with you,
0:57:49 > 0:57:53as it is going to be a fantastic journey together,
0:57:53 > 0:57:54I can assure you that.
0:57:54 > 0:57:57Yes, I'm very proud of myself. I'm really happy.
0:57:57 > 0:58:00I'm looking forward to my new life.
0:58:00 > 0:58:01So, very exciting.
0:58:03 > 0:58:06Actually, I think they made a good decision.
0:58:06 > 0:58:09I hope Kuldeep is as happy as he deserves to be
0:58:09 > 0:58:13and that it allows Jay and Uttam to take great strides
0:58:13 > 0:58:16in the direction they want to go.
0:58:16 > 0:58:18It was a tough decision, to be very honest.
0:58:18 > 0:58:22To leave our personal thoughts on the side
0:58:22 > 0:58:26and that was the best course of action for our company.
0:58:26 > 0:58:28We found a head chef, so yeah -
0:58:28 > 0:58:29it's all good news.
0:59:00 > 0:59:01# Can you feel it?
0:59:01 > 0:59:03# Can you feel it?
0:59:03 > 0:59:05# Can you feel it? #
0:59:06 > 0:59:08I'm actually tingling with the excitement.