0:00:37 > 0:00:40CHANT: Bravo! Bravo!
0:01:50 > 0:01:53LAUGHTER
0:02:37 > 0:02:40The idea in France is to eat the best,
0:02:40 > 0:02:45the best possible on a daily basis, but just in small quantities,
0:02:45 > 0:02:48so your brain is happy every day.
0:02:48 > 0:02:53You know? You don't starve yourself and then you eat like a pig
0:02:53 > 0:02:57at the all-you-can-eat on Saturday night. That doesn't exist.
0:02:57 > 0:02:59They don't exist, all-you-can-eat, in France.
0:04:14 > 0:04:17I'm in the final, so, I pass, you see?
0:04:17 > 0:04:23I, sort of, out of 60... there was even 70 candidates.
0:04:23 > 0:04:3216... 16 out of 70 chefs got to go to the final. OK?
0:04:32 > 0:04:38It's a competition and, at the same time, it's an exam, because more than one person can get the title.
0:04:40 > 0:04:43Everybody could get it. But it's not going to happen.
0:04:43 > 0:04:45I'm working on two puffs today.
0:04:45 > 0:04:51The orange hazelnut and...the exotic one.
0:04:54 > 0:04:57And you don't want to do that, because you want to see the jam.
0:04:57 > 0:05:00You just want something that complements everything else.
0:05:00 > 0:05:05Not to take over. I have to decide which one I want to win.
0:05:05 > 0:05:08A cream puff is something very basic,
0:05:08 > 0:05:12so you got to keep it basic, but you've got to dress it up,
0:05:12 > 0:05:19so it's beautiful without doing too much fou-fou stuff around, OK?
0:05:19 > 0:05:23Let a cream puff be what it's supposed to be, OK?
0:05:23 > 0:05:27HE SPEAKS TO THE INTERVIEWER IN FRENCH
0:05:29 > 0:05:31I'm looking for the right look.
0:05:33 > 0:05:35Let me show you around, huh?
0:05:35 > 0:05:40This is the only school in the country that only teaches pastry.
0:05:40 > 0:05:43'When Sebastien and I started the school 12 years ago,
0:05:43 > 0:05:45'we were the only teachers.
0:05:45 > 0:05:47'So we had all the classes.'
0:05:47 > 0:05:51Smell is easy, OK?
0:05:51 > 0:05:53To explain. A lot easier than sight.
0:05:53 > 0:05:55Smell is...
0:05:55 > 0:05:59smells good, or smells bad. Right? Obviously.
0:05:59 > 0:06:03But with people that do crappy food,
0:06:03 > 0:06:06they create smell you'll never believe,
0:06:06 > 0:06:11to put in things where it doesn't belong to please you. OK?
0:06:11 > 0:06:13- We got to get rid of those people. - LAUGHTER
0:06:16 > 0:06:20'Stephane Glacier, an MOF, is teaching a three-day class.
0:06:23 > 0:06:27But look. Look, look.
0:06:27 > 0:06:29Organise. Or...gan...ise.
0:06:29 > 0:06:33Look. The chiffon is like this, there's sugar everywhere.
0:06:33 > 0:06:35Your table is a mess. OK?
0:06:41 > 0:06:44OK, make your clean bag and I'm going to show you again.
0:06:44 > 0:06:46It's a mess everywhere.
0:06:46 > 0:06:50'The Meilleurs Ouvriers de France is about showing every day'
0:06:50 > 0:06:54what you believe the best that can be done,
0:06:54 > 0:06:57in teaching or in producing a product. Every day.
0:06:57 > 0:07:00Every day, you put back your title.
0:07:00 > 0:07:06Because, the collar we wear, we are the only chef allowed to wear these collars.
0:07:06 > 0:07:09If you wear those collars and you're not, you can go to jail.
0:07:09 > 0:07:11LAUGHTER
0:07:13 > 0:07:16Anybody ready for macaron here?
0:07:16 > 0:07:20Anybody ready for macaron?
0:07:20 > 0:07:21Hnnn, stop.
0:07:21 > 0:07:24Hnnnn, stop!
0:07:25 > 0:07:28Hnnnn, stop!
0:07:28 > 0:07:29OK?
0:07:29 > 0:07:32See? I'm making some room for you.
0:07:32 > 0:07:34I go home, I do that for my daughter.
0:07:34 > 0:07:37I come here, I do that for you guys.
0:07:37 > 0:07:40Your daughter gives you practise for us. We'll try not to...
0:07:40 > 0:07:43No, she's good at cluttering her workspace.
0:07:47 > 0:07:49So, Daddy, what did you make today?
0:07:49 > 0:07:55Right now, I'm packing. Packing my stuff, my luggage.
0:07:56 > 0:07:59I try to not forget anything.
0:07:59 > 0:08:05And then, um...I have to get ready for the big day.
0:08:05 > 0:08:11- The big day's coming up?- Mm-hm. - Time goes really by.- Mm-hm.
0:08:16 > 0:08:22Then, when I leave for France, I'm not going to see her for six weeks, you know, so that's very hard.
0:08:22 > 0:08:27Very hard. My girlfriend Rachel, we have a ritual.
0:08:27 > 0:08:32Before I go to sleep she tells me -
0:08:32 > 0:08:35and I told her to do that, because it does work -
0:08:35 > 0:08:38I said to her, you have to tell me that
0:08:38 > 0:08:44Sebastien called and there's something going to happen and the MOF is actually cancelled.
0:08:45 > 0:08:50Cancelled. And if she does this, but she has to do it for real,
0:08:50 > 0:08:55you know, not just like, "By the way, it's cancelled," then it doesn't grab on.
0:08:55 > 0:08:58But if she tells me, really something happens,
0:08:58 > 0:09:04the MOF is cancelled, then I do not dream about the MOF at night, because that's my, er...
0:09:04 > 0:09:09Like, my nightmare is...
0:09:09 > 0:09:12I am at the MOF and I am competing, right,
0:09:12 > 0:09:16and always something goes wrong.
0:09:16 > 0:09:21The sugar showpieces, the cream puff, the brioche we have to make,
0:09:21 > 0:09:27the jam, the wedding cake, there's a wedding cake, plated dessert,
0:09:27 > 0:09:34there's some tea pastries, chocolate candies, lollipops, chocolate sculpture, OK?
0:09:34 > 0:09:37It's about 40 different recipes.
0:09:37 > 0:09:41I had mixed feelings, because we have known each other for so many years, you know,
0:09:41 > 0:09:47we've known each other and worked together for...for 15 years.
0:09:47 > 0:09:52You know, so at one point, we sat down and I said, "But who is your coach?"
0:09:52 > 0:09:54And he said, "Well, it's you."
0:09:54 > 0:09:57I said, "But it doesn't work like that." You know...
0:09:57 > 0:10:00"I don't know if I want to be your coach."
0:10:00 > 0:10:05It's much easier for me, because I know Jacquy less than he does,
0:10:05 > 0:10:08to say something, something not too nice sometimes.
0:10:08 > 0:10:10THEY LAUGH
0:10:37 > 0:10:40You saw that, that's abuse. You saw it, right?
0:10:40 > 0:10:45If a person doesn't perceive your advice the right way,
0:10:45 > 0:10:49you know, you can just lose them,
0:10:49 > 0:10:53because they bring you something and what you do is just...
0:10:53 > 0:10:56confuse them even more.
0:10:56 > 0:11:00Stephane, he like them, but then, he made me change them,
0:11:00 > 0:11:04And when they were changed, Sebastien didn't like the changes
0:11:04 > 0:11:10and then I showed him the picture of the first presentation and he's like, "Oh, this is much better." OK.
0:11:10 > 0:11:12The theme is marriage.
0:11:12 > 0:11:15This is the wedding cake. We want it to be refreshing,
0:11:15 > 0:11:19because the judges are going to eat 16 cakes.
0:11:19 > 0:11:23You serve something really heavy with chocolate,
0:11:23 > 0:11:25it's pretty much suicide.
0:11:25 > 0:11:27You serve something fruity...
0:11:29 > 0:11:32..the judge is like, "Thank you."
0:11:32 > 0:11:34But it's going to be shaped like a dome.
0:11:34 > 0:11:38They like when candidates, they have to do a little something.
0:11:39 > 0:11:41We'll have to do it like this.
0:11:43 > 0:11:46We're going to put some vanilla mousse.
0:11:48 > 0:11:52100 grams. Then we're going to press this guy in there.
0:11:52 > 0:11:54So the mousse will go...
0:11:54 > 0:12:00Half-an-hour to 40 minutes for those guys to be hard like a rock.
0:12:00 > 0:12:03This is the raspberry layer,
0:12:03 > 0:12:06the thin layer, so the raspberry is right here.
0:12:06 > 0:12:10This guy warms up the bowl, pops this out.
0:12:10 > 0:12:15Then you put 100 grams of that raspberry puree.
0:12:15 > 0:12:19If it's too soft, if that raspberry thing is not cooked enough,
0:12:19 > 0:12:21it will just, like, fall off.
0:12:21 > 0:12:24Then, here, a little bit of mousse.
0:12:25 > 0:12:27Here we have a sponge.
0:12:30 > 0:12:35And the difference is, we're going to put the caramel right here.
0:12:36 > 0:12:38Before I had it down here.
0:12:38 > 0:12:41So this is not just a regular caramel, it's a raspberry caramel.
0:12:41 > 0:12:44It's like a spread, like raspberry Nutella.
0:12:44 > 0:12:46Then here, there's mousse.
0:12:47 > 0:12:50Then here, there's another sponge.
0:12:53 > 0:12:55Here's the dacquoise.
0:12:55 > 0:13:01Egg white, sugar, hazelnut flour, a little flour, powdered sugar.
0:13:01 > 0:13:04It's called a dacquoise.
0:13:04 > 0:13:08It's between a sponge and a meringue. Meringue.
0:13:08 > 0:13:11More mousse, and then more mousse.
0:13:13 > 0:13:18And then, here the crunchy...
0:13:32 > 0:13:36Et voila. I'm going to put it directly in the blast freezer.
0:13:36 > 0:13:40So, once those two are frozen, just warm up the bowl a bit,
0:13:40 > 0:13:42pop this guy out of here...
0:13:44 > 0:13:47..and you force this guy in there,
0:13:47 > 0:13:50and the puree will go... HE WHISTLES
0:13:50 > 0:13:52If you whistle, it works better.
0:13:52 > 0:13:56And in order to glaze it, you have to freeze it.
0:13:56 > 0:13:57There we go.
0:13:57 > 0:13:59Now we have to glaze it twice.
0:14:02 > 0:14:03Voila.
0:14:07 > 0:14:11Believe it or not, where the things are is affecting the taste.
0:14:13 > 0:14:18I would put a bit more gelatine, so you see it's not sliding off.
0:14:30 > 0:14:34- But it's, um... it's a good step, huh?- Mm-hm.
0:14:41 > 0:14:44- Hello!- Hi, Daddy!- How are you?
0:14:45 > 0:14:47- Hi, Jacquy!- How are you? - How was your day?
0:14:47 > 0:14:51- Now you're getting a bone?- Do you think he knows he's getting a bone?
0:14:51 > 0:14:53SHE LAUGHS
0:14:53 > 0:14:56- Daddy, what did you do today? - Want a bone? Are you a good boy?
0:14:56 > 0:15:01- What did I do today?- Yeah. - I worked on a wedding cake and brought a present for you.- Really?
0:15:01 > 0:15:04- I brought the first wedding cake. - Wedding cake?
0:15:04 > 0:15:06- 'It's in the car.'- That's cool.
0:15:08 > 0:15:11Can you close that door, please?
0:15:11 > 0:15:15Oh, that's really pretty. Very simple.
0:15:29 > 0:15:32This is going to be my sugar showpiece.
0:15:32 > 0:15:34So we will show up with this over there
0:15:34 > 0:15:39and then we have to put 50% of pulled and blown sugar on there.
0:15:39 > 0:15:46So, you have to be careful, because the bigger this guy is, the more I have to put on, right?
0:15:46 > 0:15:49So, this is carved chocolate.
0:15:49 > 0:15:53This egg is made with the sugar crystals.
0:15:53 > 0:15:55I just need one.
0:15:55 > 0:15:59But I am going to make nine, just in case I break eight.
0:15:59 > 0:16:01So this is blown sugar.
0:16:01 > 0:16:05This is going to be kind of like a modern couple type thing
0:16:05 > 0:16:08that will be put in there.
0:16:08 > 0:16:15And then, on top, I want to put this...this diamond, OK?
0:16:15 > 0:16:18Most of the showpieces, they break whenever you are...
0:16:18 > 0:16:22When you carry it like this, they never break
0:16:22 > 0:16:27but when you put them down, usually you get tired, you put them down and, boom.
0:16:27 > 0:16:30So here, I have shock absorbers.
0:16:31 > 0:16:38See those guys? They will absorb the shock here and then the thing will slowly go down.
0:16:38 > 0:16:43This is a technique that we learn in glass blowing. It's going to be beautiful.
0:16:43 > 0:16:46They call it a bijou. The candidate has to bring it.
0:16:46 > 0:16:50So, here, hundreds of sugar-pulled flowers.
0:17:04 > 0:17:08After eight hours of doing this, you're completely drained, you know?
0:17:09 > 0:17:13The MOF is every four years. So when...
0:17:13 > 0:17:16So I started thinking about this already
0:17:16 > 0:17:20when I was helping Sebastien doing his MOF,
0:17:20 > 0:17:24so I get, um...I got excited,
0:17:24 > 0:17:27and, for four years, I sacrificed pretty much everything,
0:17:27 > 0:17:31not everything everything, but it is going to be my moment
0:17:31 > 0:17:34and it's up to me to grab it or not, you know?
0:17:38 > 0:17:42After this is all done, this will be a different kitchen here.
0:17:42 > 0:17:46- We'll have a granite table that matches the counter tops.- Oh, wow!
0:17:46 > 0:17:50Like a long one here, and then the cabinet-maker is making legs, so...
0:17:50 > 0:17:54So I'd better perform. Otherwise, I will not come back to Chicago.
0:17:54 > 0:17:57I'll just, er... become a monk in Thailand.
0:17:57 > 0:18:00I told Kurt no pressure, no pressure,
0:18:00 > 0:18:02I told Kurt no pressure,
0:18:02 > 0:18:05but if we don't get this, I will never get over it.
0:18:05 > 0:18:08He's like, "Oh, thanks a lot(!)" LAUGHTER
0:18:09 > 0:18:11OK, this way.
0:18:11 > 0:18:15- SHE LAUGHS - OK.- Bye.- Bye, sweets, bye.
0:18:15 > 0:18:17Love you.
0:18:19 > 0:18:22- I am going to miss you very much. - Me too, Daddy.
0:18:24 > 0:18:27- Bye.- Bye.
0:18:32 > 0:18:34Hi and bye.
0:18:34 > 0:18:38- ALL: Good luck. - Take care. Have a safe trip.
0:18:38 > 0:18:43- Good luck, Chef.- Thank you. - Knock 'em dead.- Make me proud.
0:18:43 > 0:18:46- Bonne chance.- Bonne chance.
0:18:48 > 0:18:50- I call you?- Yeah.
0:18:50 > 0:18:55'You know, I even told Jacquy, you have to be selfish at some point.
0:18:55 > 0:18:58'You want that thing and nothing is going to stop you.'
0:18:58 > 0:19:01- They're going to miss you, huh? - It looks like it.
0:19:01 > 0:19:04Look, I'm wearing high heels so I could get higher.
0:19:26 > 0:19:29Pierre Zimmermann is a childhood friend.
0:19:29 > 0:19:31He's a baker in a small village.
0:19:33 > 0:19:38He lets me use the whole first-floor above the bakery to practise for the MOF.
0:19:40 > 0:19:42Nice and quiet. I love it like this.
0:20:03 > 0:20:06PIERRE SPEAKS FRENCH He said that's not very appetising.
0:20:06 > 0:20:10INAUDIBLE SPEECH, THEN THEY SPEAK FRENCH
0:20:14 > 0:20:17Don't even get me going.
0:20:26 > 0:20:30- Huh?- They look like fish. - What are you talking about?
0:20:30 > 0:20:34Does it go like this? Now I have room for this...
0:20:37 > 0:20:42That would be really, really clever if we, if we spread this guy more.
0:20:42 > 0:20:46- And make room for something, half a dome or something.- Yes.
0:20:46 > 0:20:50So the cakes are not even resting on this, because...
0:20:50 > 0:20:53If the cakes rest on this guy,
0:20:53 > 0:20:55- that's where it'll come down.- Yeah.
0:25:44 > 0:25:51So Frank is a MOF chocolatier, and he was in the team last year when we won the World Championship.
0:26:36 > 0:26:41I would go, so, for more movement. You know, the stuff...
0:26:41 > 0:26:44Two or three more, and maybe higher than that.
0:26:44 > 0:26:47And two or three more here, to keep the movement.
0:26:47 > 0:26:50Everything we glue must be very clean.
0:26:50 > 0:26:54We cannot see those marks everywhere. It is kind of dirty.
0:26:54 > 0:26:56You can see this one here.
0:26:56 > 0:27:01I mean, there is no point to have marks like this here.
0:27:01 > 0:27:05I am concerned about the time he spent on those flowers.
0:27:07 > 0:27:12Because he have to do at least the same one for the sugar showpiece,
0:27:12 > 0:27:16so I think it's a lot of sugar to pull during the competition.
0:27:19 > 0:27:23- Crystallised eggs are out.- OK. - I'm done with those. Out.
0:27:25 > 0:27:28We made, er...11, I think.
0:27:28 > 0:27:31- So...- 50 gallons of syrup. - 50 gallons of syrup, yeah.
0:27:31 > 0:27:33Down the drain.
0:27:39 > 0:27:43Let's, er... attend to our sugar showpiece.
0:27:43 > 0:27:46And then, the test is to lift it.
0:27:52 > 0:27:55- You see those things I was talking to you about on the bottom?- Yes.
0:27:55 > 0:27:58Those shock absorbers?
0:28:03 > 0:28:06I have to redesign the couples a little bit.
0:28:06 > 0:28:09And then, maybe rebuild it.
0:28:10 > 0:28:14Time is running out, so I have got to pick and choose
0:28:14 > 0:28:16what I can do and what I cannot do.
0:31:05 > 0:31:11I'm anticipating him to be behind at the dry run, you know?
0:31:11 > 0:31:17So I'm going to start looking during these three days, when he is doing it, where I can cut everywhere.
0:31:19 > 0:31:23But that's the difficulty of this competition. Those guys are all good.
0:31:23 > 0:31:25They're not there
0:31:25 > 0:31:27by chance.
0:31:27 > 0:31:31BELL TOLLS
0:31:42 > 0:31:45Straight from the oven. It's still hot.
0:32:24 > 0:32:28Trying to make a kitchen in a garage.
0:32:35 > 0:32:39Trying to anticipate where I can actually cut some times.
0:32:43 > 0:32:46- Pecan, butter, flour...- Mm-hm.
0:32:46 > 0:32:49- Salt...- Mm-hm. - ..brown sugar.- Mm-hm.- Pecans.
0:32:49 > 0:32:55..quatre, cinq, six, sept, huit, neuf, dix. We should have nine, ten.
0:32:57 > 0:32:59OK, you ready?
0:32:59 > 0:33:01Nothing on the table at all.
0:33:01 > 0:33:03OK, bon.
0:33:15 > 0:33:18'He started terrible. I mean, he was already late.
0:33:18 > 0:33:23'40, 45 minutes after maybe 1.5 hours of work.'
0:33:23 > 0:33:28And that's the result of, like, not having done any practice
0:33:28 > 0:33:32and being in, like, "OK, now we got to practise before we go."
0:33:32 > 0:33:37And he never, like, run those three days in his head.
0:33:37 > 0:33:39He never run the race in his head.
0:33:39 > 0:33:44So he started, and went right into the wall.
0:36:30 > 0:36:33I've got nothing left in my arm.
0:39:32 > 0:39:37I have to make a lot of changes before Monday.
0:40:41 > 0:40:44WOMEN CONVERSE AND LAUGH
0:42:04 > 0:42:07All the tasting is pretty good.
0:42:07 > 0:42:12You know, I mean, except today, we had a couple of bad ones.
0:42:12 > 0:42:16Which really offsets how good it was with the taste.
0:42:18 > 0:42:22But the work, obviously, you know, not being on time,
0:42:22 > 0:42:24it's going to be a big challenge.
0:42:24 > 0:42:28And we have some changes to do on artistic, I mean...
0:42:28 > 0:42:30If you break anything, it's over.
0:42:30 > 0:42:32Anything.
0:42:46 > 0:42:50Like Sebastien says, it is very difficult to say, as a coach,
0:42:50 > 0:42:53"This is the right way, this is the wrong way." It's like the Olympics.
0:42:53 > 0:42:55You have to be good that day.
0:43:35 > 0:43:37I just got here.
0:43:37 > 0:43:41Missed my flight, etc, etc.
0:43:41 > 0:43:46You know what, I still can't believe that, tomorrow...
0:43:46 > 0:43:50you know, when we were talking about this three years ago...
0:43:50 > 0:43:52- Tomorrow's the day.- Yeah. - Yeah, it's crazy.
0:43:52 > 0:43:58- You want me to take the heavy stuff out of that? Because it will be easier to carry that.- Yeah.
0:44:07 > 0:44:10Go. They are waiting for you.
0:44:10 > 0:44:11- Right now?- Yeah.
0:44:11 > 0:44:15- OK. Bye, you guys.- Bye. Can you go any higher than that?
0:44:15 > 0:44:18- Can I go any higher?- Oui.
0:44:19 > 0:44:22Oh, my God! It's beautiful!
0:44:22 > 0:44:27He sent a picture to me, though. He showed us a picture of the gite.
0:44:27 > 0:44:29Oh, Rachel, look how beautiful it is, isn't it?
0:44:29 > 0:44:33It's so romantic. We're going to have such a nice time.
0:44:33 > 0:44:36With Kurt? Donald? And Laurent?
0:44:36 > 0:44:38And Johnnie?
0:44:38 > 0:44:41Yeah!
0:44:47 > 0:44:49- The bijou.- This is the bijou.
0:44:51 > 0:44:54Oh, God, they're all covered.
0:44:54 > 0:44:56I want to see them.
0:44:58 > 0:45:00SHE GASPS
0:45:00 > 0:45:04- It's beautiful, isn't it? Is going to be the nicest one.- Wow!
0:46:24 > 0:46:26This Lyon is so pretty.
0:46:28 > 0:46:32What time are you going to get up at?
0:46:32 > 0:46:36I would say...5.
0:46:36 > 0:46:40- Because I need time to wake up, you know?- Yeah.
0:46:40 > 0:46:47- And it's going to get worse, because every day the competition starts earlier.- It does?- Yes.
0:46:51 > 0:46:53I missed you.
0:46:55 > 0:46:59Of course, that's my secret hat that I knitted for him.
0:46:59 > 0:47:01But look what Alex made.
0:47:01 > 0:47:05You can't see it, but it says good luck and good night, I love you.
0:47:05 > 0:47:11- Isn't that sweet? I'll give it to him, so he can have a good luck card in his pocket.- That's sweet!
0:47:11 > 0:47:12Isn't that sweet?
0:47:16 > 0:47:18BELL TOLLS
0:47:56 > 0:48:00'Both judges are here at all times, and they ask questions and look.
0:48:00 > 0:48:04'You can't cheat. They'll see what you do. Even if something goes wrong, you can't hide.
0:48:04 > 0:48:07'We check your coolers, we check your freezers.
0:48:07 > 0:48:11'We check your equipment, we check your garbage.
0:48:11 > 0:48:14'We check everything.
0:48:14 > 0:48:17'And when you are in the right spirit,
0:48:17 > 0:48:21'and when you're ready, you don't even think about hiding.
0:48:21 > 0:48:23'It will work how it's supposed to work.
0:48:23 > 0:48:26'But at some point, what's difficult is, within the judges,
0:48:26 > 0:48:30'everybody has strengths and weaknesses within the whole field,
0:48:30 > 0:48:33'because it's different from chocolate to sugar and so forth.
0:48:33 > 0:48:37'What's amazing is, when you start something like ribbon,
0:48:37 > 0:48:42'and you're going to have two or three guys that are known for ribbon.
0:48:42 > 0:48:49'And then, you see two or three of those that are probably your mentor. They were your example forever.
0:48:49 > 0:48:54'You will look at a book when you were young, and you were like, God, this is the best.
0:48:54 > 0:48:58'And then that day you're there, making it, and they're there and they stay.
0:48:58 > 0:49:01'All they want is you to make it, and if you do it good,
0:49:01 > 0:49:05'they'll go around, like, "This guy is good. This guy is good." '
0:54:15 > 0:54:19'The chocolate showpiece, I lost at least half-an-hour to 40 minutes,
0:54:19 > 0:54:25'because yesterday, the chocolate was so thick, I couldn't pipe cleanly,
0:54:25 > 0:54:28'so I had to do a lot of fixing, a lot of cleaning.
0:54:28 > 0:54:30'Oh, my God, it was a disaster.'
0:54:33 > 0:54:37'Very cold. The chocolate, the dipping of the candy,
0:54:37 > 0:54:39'you had to be so fast.
0:54:39 > 0:54:41'Once you get it out in the air,
0:54:41 > 0:54:46'if you kept the candy one second longer, it would stick to the fork.'
0:56:52 > 0:56:56'Good. I was waiting for it, because you have to take care of the taste.
0:56:56 > 0:56:58'The rose petals, beautiful little rose petals.
0:56:58 > 0:57:03'I was like waiting with the oil, to make the little beignets,
0:57:03 > 0:57:06'and then, when they said, five minutes, then I started...
0:57:06 > 0:57:13'Made the beignets, and then, added a little decoration.
0:57:15 > 0:57:18'A little sour cream action.
0:57:18 > 0:57:23'When they told me 60 seconds, then I started to make my quenelle.
0:57:23 > 0:57:25'Oh, yeah.'
1:00:41 > 1:00:44- Hey, sweetie.- How are you?
1:00:44 > 1:00:47- OK?- Yeah, here, you've got to carry this, I can't do it.
1:00:47 > 1:00:51- How was it?- It was...- Yeah.
1:00:51 > 1:00:53It was bad ass, you know?
1:00:53 > 1:00:58I like how you said it was bad ass, so that I can understand if it was good or not.
1:00:58 > 1:01:02The candies, lollipops, everything is fine.
1:01:02 > 1:01:06- You didn't stop and eat or drink or anything all day?- No.
1:01:06 > 1:01:09I had two granola bars.
1:01:09 > 1:01:15So, er, tomorrow is a very, very short day.
1:01:15 > 1:01:17I need at least...
1:01:19 > 1:01:21I want to say two hours to pull sugar.
1:01:21 > 1:01:23I have to have two hours.
1:01:23 > 1:01:25How did your couple come out?
1:01:25 > 1:01:27- I haven't done it. - Oh, you haven't?- No.
1:01:32 > 1:01:38Do you see? Everything should be empty here, because we might not go to bed very early.
1:01:39 > 1:01:42Hopefully, we'll last.
1:01:42 > 1:01:44Then we'll have something to celebrate.
1:02:14 > 1:02:18- Are you OK on time? Are you feeling comfortable?- No.
1:02:18 > 1:02:21I mean, I was really struggling.
1:02:21 > 1:02:26The last four hours, I was making three recipes at the same time, you know?
1:02:26 > 1:02:30The brioche is going, and I'm doing another thing, another's on the stove...
1:02:30 > 1:02:34Usually, you don't do that, you do one recipe at a time, so you can really...
1:02:34 > 1:02:37But here, I had to multi-task.
1:02:37 > 1:02:40Otherwise, I would still be cooking right now.
1:02:42 > 1:02:44Don't get used to eating like this, OK?
1:02:44 > 1:02:46SHE LAUGHS
1:02:46 > 1:02:50The guy across from me, it's his fourth time.
1:02:50 > 1:02:53- A lot of people, it's that. - You have to admire that, you know?
1:02:53 > 1:02:57Not giving up. Knowing you want something and just going for it.
1:02:57 > 1:03:00That's...16 years.
1:03:00 > 1:03:04- He's a nice guy. Yeah. - Yeah, yeah, yeah. Very nice.
1:09:54 > 1:09:58INAUDIBLE SPEECH
1:12:39 > 1:12:43MUSIC: "J'Attendrais"
1:14:23 > 1:14:27I finished five seconds before the end.
1:14:27 > 1:14:31Just throwing... not throwing, but like...
1:14:31 > 1:14:32How did your couple come out?
1:14:32 > 1:14:36- I didn't make it.- Did you make the flowers and that was it?
1:14:36 > 1:14:42I made two flowers for the big showpiece, and, in bubble sugar, a ribbon, and then big curls.
1:14:43 > 1:14:46- Can you believe it's over? - Now life starts.
1:14:49 > 1:14:51This poor guy broke his showpiece.
1:14:51 > 1:14:53- He did?- Yeah.
1:14:53 > 1:14:55He's completely devastated.
1:14:57 > 1:14:59- Poor guy.- That's so sad.
1:15:01 > 1:15:06Here comes the boss. Everybody act normal. Act busy.
1:15:10 > 1:15:14Ca va? C'est fini. Over.
1:16:12 > 1:16:14Oh, there's your mom.
1:16:17 > 1:16:20- How are you? Ca va?- Ca va?
1:16:20 > 1:16:23Content?
1:16:23 > 1:16:25Yeah, content.
1:16:25 > 1:16:27Um...
1:16:27 > 1:16:29How do you say exhausted?
1:16:29 > 1:16:33- Fatiguee.- Tres fatiguee. - Tres fatiguee?- Oui.- Oui, oui.
1:17:25 > 1:17:28APPLAUSE AND CHEERING
1:18:15 > 1:18:18CHEERING
1:18:30 > 1:18:32CHEERING
1:18:39 > 1:18:42CHEERING
1:18:51 > 1:18:54CHEERING
1:19:06 > 1:19:09HUGE CHEER
1:21:23 > 1:21:28In life, sometimes, things are painful, but you have to go through it so it brings new and good things.
1:21:30 > 1:21:33I believe I'm here to challenge myself,
1:21:33 > 1:21:39to teach, to convince people to do the best that can be done.
1:21:39 > 1:21:41That's what the MOF is all about.
1:21:42 > 1:21:49I would do it again in a heartbeat, and Rachel said, "Well, if you really want to do it, then go for it."
1:21:51 > 1:21:58I don't know if it was destiny that the theme of the MOF was marriage and then it ended up with a marriage.
1:21:58 > 1:22:03So you make the cake one last time, but it's actually for a good thing.
1:22:05 > 1:22:08Daddy, can I have one?
1:22:08 > 1:22:11- What do you want? A slice of cake? - Yeah.
1:22:19 > 1:22:22APPLAUSE AND WHISTLING
1:22:25 > 1:22:31A quick toast to, er... my soul mate, Rachel.
1:22:31 > 1:22:34ALL: Aw!
1:22:34 > 1:22:37And to my great friends, thank you for coming.
1:22:37 > 1:22:39GUESTS CHEER
1:23:11 > 1:23:14Subtitles for the deaf and hard-of-hearing by Red Bee Media Ltd
1:23:14 > 1:23:17E-mail subtitling@bbc.co.uk