0:00:05 > 0:00:11Only an elite group of chefs hold two Michelin stars.
0:00:11 > 0:00:16- Michel Roux Jr is one of them. - Two of them now!
0:00:16 > 0:00:20Now he and MasterChef judge Gregg Wallace are
0:00:20 > 0:00:23on the hunt for Britain's next culinary superstar -
0:00:23 > 0:00:28a professional with the talent to cut it in the world's top kitchens.
0:00:39 > 0:00:4210 professional chefs have faced their first challenge -
0:00:42 > 0:00:47to prove to Monica Galetti that they can cook at the highest level.
0:00:53 > 0:00:58Now, they've been split into two groups.
0:00:58 > 0:01:03Today, five of them will face the final test to decide who
0:01:03 > 0:01:06is good enough to cook for Michel Roux Jr.
0:01:08 > 0:01:12At the end of it, one of them will be going home.
0:01:13 > 0:01:15I'm really determined to cook for Michel.
0:01:15 > 0:01:18I'm going to have to really step up the game today and show my best.
0:01:18 > 0:01:22I think the pressure today's going to be intense,
0:01:22 > 0:01:24but I'm really looking forward to it.
0:01:24 > 0:01:25I can't wait to get back into the kitchen.
0:01:25 > 0:01:31I need to do my best. If I don't do my best, I'm going home.
0:01:31 > 0:01:34Bring it on.
0:01:38 > 0:01:41What are you going to get them to do?
0:01:41 > 0:01:44Today, Gregg, I would like them to pluck this wood pigeon,
0:01:44 > 0:01:46removing the feathers from the breast,
0:01:46 > 0:01:50trim it down, remove the innards and tie it up, ready for roasting.
0:01:50 > 0:01:53I really want to see how this is done.
0:01:53 > 0:01:55I'd like them to start plucking from the breast.
0:01:58 > 0:02:01You want to pull the feathers away from it.
0:02:01 > 0:02:05If they're going to make a mistake, it'll be that they tear the breast.
0:02:05 > 0:02:07Exactly. Treat it with respect, because it will tear.
0:02:07 > 0:02:10You're being very neat here.
0:02:10 > 0:02:14- There are hundreds of feathers, they could go everywhere.- Easily.
0:02:14 > 0:02:18If they keep calm, they should be able to do it like I'm doing it.
0:02:18 > 0:02:21So next, remove the head and the wings.
0:02:21 > 0:02:24On the joint.
0:02:24 > 0:02:31And also remove the feet. Now we're going to remove the sac in its throat
0:02:31 > 0:02:33where it's got all its food.
0:02:35 > 0:02:38Going to take the wishbone out of the bird, as you do with a chicken.
0:02:38 > 0:02:40Down either side.
0:02:40 > 0:02:43Why not leave the wishbone in?
0:02:43 > 0:02:47Because if you go to carve the meat with that wishbone there,
0:02:47 > 0:02:50it's going to stop you cutting all the way through the meat.
0:02:50 > 0:02:55So now get inside the bird and take everything out.
0:02:55 > 0:02:57Lungs, livers, heart.
0:02:57 > 0:02:59Especially on the back of that bird -
0:02:59 > 0:03:03they will be stuck against the back of that bone.
0:03:03 > 0:03:05So its feathers, head, wings and feet off?
0:03:05 > 0:03:11- Then its wishbone out, then its innards out.- That's it.
0:03:11 > 0:03:14Now we just want them to tie it up, ready to go in the oven.
0:03:14 > 0:03:18I expect them to know how to do this.
0:03:18 > 0:03:21The string by the thighs.
0:03:21 > 0:03:25Then just straight over the back and tie a knot.
0:03:28 > 0:03:30And there we have it ready for roasting.
0:03:35 > 0:03:39- Ready, Chef? - Let's see what they're made of.
0:03:42 > 0:03:48First up is Harley, whose ambition is to open his own patisserie.
0:03:48 > 0:03:51In the first round, he wowed the judges
0:03:51 > 0:03:55with his almond-brittle custard tart and caramel sauce.
0:03:57 > 0:04:02I haven't just come on this show to mess around, I've come on this show to win it.
0:04:02 > 0:04:03I've always wanted to be a chef
0:04:03 > 0:04:05and managed to get the chance when I was 13.
0:04:05 > 0:04:10I took it and worked hard and here I am. Hopefully it will pay off.
0:04:10 > 0:04:14We're going to give you 15 minutes to pluck
0:04:14 > 0:04:18and prepare that pigeon for roasting.
0:04:18 > 0:04:20Right? Off you go.
0:04:49 > 0:04:53Halfway. You've got seven and a half minutes left.
0:05:16 > 0:05:19- Right. All done?- Yes, all done. Yep.
0:05:29 > 0:05:33- Did he do a decent job, Monica? - No. You didn't.
0:05:33 > 0:05:37The whole bird is not good enough.
0:05:39 > 0:05:44When you started plucking, you ripped away from that, you see.
0:05:44 > 0:05:47We wanted to protect this as much as possible.
0:05:47 > 0:05:51Also, with your scissors you were trimming away as you were working.
0:05:51 > 0:05:55It would have been easier to see once you'd plucked the bird
0:05:55 > 0:05:58where the joints were to trim.
0:05:58 > 0:06:00You've left the lungs,
0:06:00 > 0:06:04which are attached to the back of the bird there.
0:06:04 > 0:06:06And you also need to remove the wishbone.
0:06:06 > 0:06:11- Have you ever tied a bird for roasting?- Yes.
0:06:11 > 0:06:13OK, because we did ask you to prepare it for roasting.
0:06:13 > 0:06:16OK. Hence the string. It would have been good to see that.
0:06:20 > 0:06:25Well, it didn't look like I saw it when Monica did it. Off you go.
0:06:39 > 0:06:42I forgot everything, so I just went for it.
0:06:42 > 0:06:47If I'd had more training, I could have done a bit better.
0:06:47 > 0:06:50I gave it my best. That's all I can do.
0:06:58 > 0:07:02Pastry chef Jon made a toffee-apple crumble in the invention test.
0:07:02 > 0:07:06The poor presentation was saved by its excellent flavours.
0:07:06 > 0:07:11For me, staying in the competition is really important.
0:07:11 > 0:07:13My aim is to have my own place by the time I'm 35.
0:07:13 > 0:07:18I've got five years to prove myself and find somewhere that
0:07:18 > 0:07:21I want to make my own.
0:07:23 > 0:07:2715 minutes, Jon. Get that pigeon ready. Off you go.
0:07:47 > 0:07:49Halfway, Jon.
0:08:10 > 0:08:14- Done?- Yeah.
0:08:20 > 0:08:23- How do you think you did, Chef? - I think I did OK.
0:08:25 > 0:08:28- Jon, I think you did OK as well. - Thank you.
0:08:28 > 0:08:33The skin is all intact and that is wonderful.
0:08:33 > 0:08:36Especially for roasting a whole bird. This is very important.
0:08:36 > 0:08:40However, just little things that would have made this perfect
0:08:40 > 0:08:43was if you'd taken this wishbone out.
0:08:43 > 0:08:44Right.
0:08:44 > 0:08:47It's not necessary to keep washing the bird.
0:08:47 > 0:08:52All that flavour is in there. You're washing it out.
0:08:52 > 0:08:57- Overall, you've done a pretty good job.- Thank you.
0:08:57 > 0:09:02- Bet you're pleased you came now. - Definitely.- Well done.- Cheers.
0:09:10 > 0:09:14I was a bit nervous going in, but once I got my hand stuck in,
0:09:14 > 0:09:16I did the best I could do.
0:09:16 > 0:09:20That's all I can do, so only time will tell.
0:09:21 > 0:09:26Corporate chef Matt was taught how to cook by his French grandparents,
0:09:26 > 0:09:31who owned a restaurant in the northeast of France.
0:09:34 > 0:09:39Last time, he showed technical flair with an excellent blue-cheese tortellini.
0:09:41 > 0:09:44I'm very passionate.
0:09:44 > 0:09:46I'd be surprised if you find someone more passionate than me.
0:09:46 > 0:09:48It's my life.
0:09:51 > 0:09:53I just want to win this competition,
0:09:53 > 0:09:56so it's going to have to be pretty bang-on for me today.
0:09:56 > 0:10:00- Ready?- Ready.- Off you go.
0:10:30 > 0:10:33Halfway. Seven and half minutes left.
0:10:52 > 0:10:55- All done?- All done.
0:11:06 > 0:11:10Matt, you started plucking the bird well, but where you needed to be
0:11:10 > 0:11:13most delicate - as you know - is on the breast.
0:11:13 > 0:11:16Which is a real shame, as you just ripped that all off
0:11:16 > 0:11:19and continued to do so when it came to the legs.
0:11:19 > 0:11:21You tried to get the innards out from the bird,
0:11:21 > 0:11:24but you've left a bit inside there as well.
0:11:27 > 0:11:29The tying is not the best.
0:11:29 > 0:11:32The whole reason we tie birds
0:11:32 > 0:11:34when we're cooking is to hold its form, keep the juices in there.
0:11:34 > 0:11:38- Yep.- OK. This is not something Michel would be happy to see.
0:11:40 > 0:11:44This is an absolute waste for us in the kitchen -
0:11:44 > 0:11:47we could not cook that as a whole bird.
0:11:51 > 0:11:54- Matt, thank you. Off you go. - Thank you.
0:12:04 > 0:12:10I'm kicking myself a bit, but I've never plucked a bird in my life.
0:12:10 > 0:12:13I really want to go through and show them what I can do.
0:12:17 > 0:12:21Chris is a former Junior North Wales culinary champion.
0:12:22 > 0:12:26But in the invention test he over-complicated his dish
0:12:26 > 0:12:28with too many sauces.
0:12:31 > 0:12:35Cooking to me is my life. It's all I can do, it's all I'm good at.
0:12:35 > 0:12:37All I want to do is cook day in, day out.
0:12:37 > 0:12:39Nothing's going to stand in my way.
0:12:42 > 0:12:44Go on, Chef. Quarter of an hour, show us what you're made of.
0:13:04 > 0:13:06Halfway.
0:13:47 > 0:13:49Chris, I have to say that this is the best one I've seen so far.
0:13:51 > 0:13:52You did a great job.
0:13:52 > 0:13:55I mean, you've got most of the skin intact,
0:13:55 > 0:13:57which is what we want to see.
0:13:58 > 0:14:03You took the innards out, you removed the wishbone as well.
0:14:03 > 0:14:07The only thing, I was wondering why you rinsed it which is
0:14:07 > 0:14:09not necessary.
0:14:09 > 0:14:10Otherwise it is a great effort
0:14:10 > 0:14:13and I commend you for keeping your nerves together.
0:14:13 > 0:14:14Good attitude.
0:14:17 > 0:14:19Thank you.
0:14:19 > 0:14:21- Not bad, Chris. - Thank you.
0:14:21 > 0:14:24The pressure is IMMENSE. I was shaking, I was shivering.
0:14:24 > 0:14:25It was horrible.
0:14:28 > 0:14:30But I got through it and I did well.
0:14:32 > 0:14:34Hopefully it can get me through.
0:14:38 > 0:14:42Finally, it's Leah, who's been a professional chef for four years.
0:14:43 > 0:14:48In the last round she proved to the judges she had creativity.
0:14:48 > 0:14:51But she was criticised for having too many flavours.
0:14:54 > 0:14:57I'm feeling more nervous than last time
0:14:57 > 0:14:59cos obviously someone has to go home.
0:15:01 > 0:15:06Hopefully Monica will be able to say, "Yeah, Michel Roux Jr would like her.
0:15:06 > 0:15:07"Let's put her through."
0:15:11 > 0:15:15By the look on your face, you've never done this before.
0:15:15 > 0:15:17Nope.
0:15:17 > 0:15:2115 minutes. Prepare that bird, ready for roasting.
0:15:21 > 0:15:22Off you go.
0:15:52 > 0:15:57Halfway. You've got 7½ minutes left.
0:16:16 > 0:16:18All done, Leah?
0:16:18 > 0:16:20Yes, all done.
0:16:31 > 0:16:35Leah, it would have been much better had you left the skin
0:16:35 > 0:16:37on this pigeon.
0:16:37 > 0:16:40As it is, if we were to roast that we could not use it.
0:16:42 > 0:16:45You make sure you get everything out.
0:16:45 > 0:16:47If I can feel in there I know for sure
0:16:47 > 0:16:50there's going to be...these, OK?
0:16:50 > 0:16:54Getting the lungs out from the back of the bird is very important.
0:16:54 > 0:16:57The wishbone is still in there, as well.
0:16:57 > 0:16:59It's not necessary to rinse the bird.
0:17:04 > 0:17:06Your inexperience has shown here.
0:17:07 > 0:17:09- Off you go. - Thank you.
0:17:18 > 0:17:23My reaction when they asked me to do the bird, I was going to run away.
0:17:25 > 0:17:27I was like, "God, what am I doing?"
0:17:27 > 0:17:30But I think I actually did quite a good job for my first attempt.
0:17:33 > 0:17:35There were a number of things they had to do there.
0:17:35 > 0:17:38Get the feathers off. Get rid of the head, the wings and the feet.
0:17:38 > 0:17:41Get the insides out and keep the skin intact.
0:17:41 > 0:17:43Oh, and the wishbone.
0:17:43 > 0:17:46And no-one managed to do all of those things.
0:17:46 > 0:17:48But one or two I think did a fair job,
0:17:48 > 0:17:51considering they'd never done this task before.
0:17:52 > 0:17:56Jon, by far, stood out today.
0:17:56 > 0:17:58He treated that pigeon with the respect it deserved.
0:17:58 > 0:18:01He took his time and plucked it very well.
0:18:01 > 0:18:05The end result was a pigeon with the skin fully intact.
0:18:05 > 0:18:06It looked fantastic.
0:18:06 > 0:18:10I think Jon's done very, very well and I think Jon should go through to the next round.
0:18:10 > 0:18:13Chris showed us on of the better birds today.
0:18:13 > 0:18:16He was very careful not to tear the breast...
0:18:16 > 0:18:19And he took the wishbone out. The only one to remove the wishbone.
0:18:19 > 0:18:22I was actually very pleased to see someone do that today.
0:18:22 > 0:18:25Because of that he deserved to go through.
0:18:25 > 0:18:28Harley does not know how to prepare a pigeon.
0:18:28 > 0:18:29I'm willing to forgive him
0:18:29 > 0:18:32cos I loved the pastry work he did in the last round.
0:18:32 > 0:18:35I think he was the strongest in that first round
0:18:35 > 0:18:37and this has been his saving grace for today.
0:18:37 > 0:18:39Yeah, I agree.
0:18:40 > 0:18:44Which then brings us down to Leah and Matt.
0:18:45 > 0:18:49Matt pulled the feathers off that pigeon with such ferocity,
0:18:49 > 0:18:52he took all the skin off the breast.
0:18:52 > 0:18:54Wishbone left intact, innards in there.
0:18:54 > 0:18:58He attempted to tie the bird up but...it was a rubbish attempt.
0:18:58 > 0:19:00He has issues.
0:19:02 > 0:19:06Just gutted, really. Silly mistakes again.
0:19:06 > 0:19:10I'd be devastated if I went out. I think I've got more to give.
0:19:11 > 0:19:14Leah is young and her inexperience showed today.
0:19:14 > 0:19:16I mean, she was scared of that pigeon.
0:19:16 > 0:19:18She freaked out.
0:19:18 > 0:19:20Didn't know how to tie it properly
0:19:20 > 0:19:22and she rinsed it with the feathers on.
0:19:22 > 0:19:25There's a lot of issues here with her.
0:19:25 > 0:19:28If I do go home then I'd be pretty gutted
0:19:28 > 0:19:31but I know that I did my best with that bird.
0:19:31 > 0:19:34Hopefully it'll be OK. Hopefully!
0:19:41 > 0:19:43Matt showed skill in the last round.
0:19:43 > 0:19:45Leah showed imagination in the last round.
0:19:45 > 0:19:48But who are we going to take forward?
0:19:48 > 0:19:51Gregg, I think I know who we're going to risk putting through.
0:20:06 > 0:20:10We know that's a nervy round. Believe me, we understand.
0:20:10 > 0:20:15What is obvious is that no-one here regularly plucks a wood pigeon.
0:20:20 > 0:20:22The chef leaving us today is...
0:20:29 > 0:20:30..Leah.
0:20:42 > 0:20:45I am proud of getting this far
0:20:45 > 0:20:48but it is disheartening knowing that they didn't get to see the real me.
0:20:50 > 0:20:53I know that I'm a good chef so I'll soldier on through.
0:20:55 > 0:20:59Guys, you now go through to cook for Michel.
0:20:59 > 0:21:02But you really need to step it up and stand out.
0:21:10 > 0:21:14There are classics that should be part of every chef's repertoire.
0:21:14 > 0:21:18And Michel Roux Jr is looking for chefs who aspire to cook them
0:21:18 > 0:21:21at his 2 Michelin star level.
0:21:24 > 0:21:29The classic recipe for our chefs to cook today is calamars farci au riz sauvage.
0:21:29 > 0:21:33So calamari or squid, stuffed with wild rice.
0:21:39 > 0:21:43This complex Mediterranean classic consists of squid stuffed with
0:21:43 > 0:21:47wild rice, served with mussels, squid tentacles
0:21:47 > 0:21:50and a lobster and mussel sauce.
0:21:50 > 0:21:54First job the chefs have to do is drain this wild rice
0:21:54 > 0:21:58and then cook it like a pilaf rice, that's with chopped onion,
0:21:58 > 0:22:02but I'm going to add some peppers to that and some saffron.
0:22:05 > 0:22:10And then I'm going to add our lobster stock.
0:22:10 > 0:22:13Into the oven, there we go.
0:22:13 > 0:22:16Mussels.
0:22:16 > 0:22:19Steam them in just a little bit of dry white wine.
0:22:24 > 0:22:28They're cooked. Put them on the side.
0:22:30 > 0:22:34The rice has been in the oven 20-25 minutes
0:22:34 > 0:22:37and has absorbed all that liquid.
0:22:37 > 0:22:39To the wild rice we add the egg yolk.
0:22:39 > 0:22:44The egg yolk is there to bind it, to help set this rice in the squid.
0:22:46 > 0:22:51It's vital that it's like this and not too wet.
0:22:51 > 0:22:53If it's too wet, it won't hold.
0:22:53 > 0:22:55Next job, the squid.
0:22:55 > 0:22:57Take the head out...
0:22:59 > 0:23:00..and the innards.
0:23:02 > 0:23:05Then pull the membrane off.
0:23:05 > 0:23:08This is a job that a chef should know how to do.
0:23:10 > 0:23:11And now we take the squid
0:23:11 > 0:23:14and we're going to fill it with the wild rice.
0:23:14 > 0:23:19You have to be patient and push it in without damaging the squid,
0:23:19 > 0:23:20without making any holes.
0:23:24 > 0:23:27And then seal...there we go.
0:23:28 > 0:23:30Lobster and mussel stock.
0:23:34 > 0:23:37And our lovely squid goes in there.
0:23:37 > 0:23:40It's going to take no more than about ten minutes.
0:23:40 > 0:23:43So this is the head of the squid. The lovely tentacles.
0:23:43 > 0:23:45I want the chefs to use this
0:23:45 > 0:23:48and not discard.
0:23:48 > 0:23:54Fry these little tentacles here. If they spit, that's the idea.
0:23:54 > 0:23:59Whilst they're cooking, I want to take out the squid
0:23:59 > 0:24:02and leave that to drain and rest
0:24:02 > 0:24:06and just firm up that lovely egg yolk and rice, before I cut it.
0:24:08 > 0:24:11The final garnish for this dish are the mussels.
0:24:11 > 0:24:15And just toss them in a little bit of garlic butter.
0:24:15 > 0:24:19We are now ready - the moment of truth, cutting the squid.
0:24:19 > 0:24:22The moment when they're hands will be shaking, in fact I'm shaking.
0:24:22 > 0:24:24It's...it's that time.
0:24:42 > 0:24:45Hmm, that looks good. It's holding...
0:24:47 > 0:24:51Still holding...
0:24:51 > 0:24:55..and one more slice. Always the most delicate slice.
0:25:04 > 0:25:07That looks very good. Very pleased with that.
0:25:07 > 0:25:10OK. Time to plate up.
0:25:26 > 0:25:28Tentacles.
0:25:40 > 0:25:46And that...for me, sings of the Mediterranean. It's got class.
0:25:46 > 0:25:49I just hope the chefs will be able to do this justice.
0:26:13 > 0:26:16It means a lot for me to cook for Michel Roux Jr.
0:26:16 > 0:26:20To cook for somebody of that standard, it's just mind blowing.
0:26:20 > 0:26:22It's going to be intense in there.
0:26:22 > 0:26:26I'm going to try and focus and not let it get to me.
0:26:27 > 0:26:31For me to cook for Michel Roux Jr is going to be a dream come true. It'll be immense to cook for him.
0:26:43 > 0:26:48You may think we've tested you so far...we haven't even stated yet.
0:27:02 > 0:27:05Your first test is to cook one of my classic dishes.
0:27:05 > 0:27:08Calamars farci au riz sauvage.
0:27:08 > 0:27:10Stuffed calamari with wild rice.
0:27:12 > 0:27:16This is a dish that's very dear to my heart.
0:27:16 > 0:27:20I remember cooking this dish for my daughter's baptism
0:27:20 > 0:27:2350 portions of them to a very demanding audience.
0:27:23 > 0:27:26My family and my wife's family.
0:27:26 > 0:27:30This audience here is equally as demanding, if not more.
0:27:31 > 0:27:32Don't mess it up.
0:27:34 > 0:27:39This is the first of two classic recipe tests today,
0:27:39 > 0:27:43and at the end of those challenges, one of you will be leaving the competition.
0:27:44 > 0:27:471 hour and 10 minutes, off you go.
0:28:06 > 0:28:10I think that Michel Roux will see the passion and drive that I've got.
0:28:10 > 0:28:13He's twice as sharp as Monica, but I'm really looking forward to it.
0:28:21 > 0:28:24Right, Jon. Have you trained in the classics?
0:28:24 > 0:28:28Not as such, no. I'm more modern British I would say is the camp I would fall in.
0:28:28 > 0:28:30Where in the world has got the best produce?
0:28:30 > 0:28:32Wales, of course. It's got to be Wales.
0:28:32 > 0:28:36- I'm biased, I'm a Cardiff boy. - You've got quite a poker face
0:28:36 > 0:28:39and then when I talk to you about food, your face lights up.
0:28:39 > 0:28:42It just excites me. It's something I love doing, it's my hobby.
0:28:42 > 0:28:46I get to do it everyday and get paid for it so I'm one of the luckiest people around.
0:28:46 > 0:28:49- I can see on your face you mean it. - I do, Chef, I do.
0:28:49 > 0:28:51- Really nice talking to you. - Thank you.
0:28:55 > 0:28:57Jon says he has a love of modern British cuisine
0:28:57 > 0:29:00and this is not his style of food.
0:29:00 > 0:29:03But it's the techniques that we're looking for
0:29:03 > 0:29:06and he certainly has got that. Or at least he says he has.
0:29:10 > 0:29:1220 minutes gone already.
0:29:24 > 0:29:28I think my classical training will help me rise to the challenge and impress Michel.
0:29:34 > 0:29:36How long have you been in a kitchen?
0:29:36 > 0:29:40Six years, no, seven years, this September. Seven years.
0:29:40 > 0:29:42- How old are you now?- 20 years old.
0:29:42 > 0:29:45- You were in there at 13?- Yes.
0:29:45 > 0:29:48I was more interested in the kitchen than school.
0:29:48 > 0:29:51I liked finishing school, getting my whites and getting to work.
0:29:51 > 0:29:52Good lad, Harley.
0:29:52 > 0:29:54Have you worked with squid before?
0:29:54 > 0:29:57- Not much.- So this recipe's a bit daunting?- A little, yes.
0:29:57 > 0:29:59It's the first time I've done it, so...
0:29:59 > 0:30:05Most chefs like the savoury side of the kitchen. Are you the opposite?
0:30:05 > 0:30:06Yeah, I love doing the pastry bit.
0:30:06 > 0:30:10- Can you do justice to other tasks that aren't sweet?- Yes, I can.
0:30:10 > 0:30:14- Good. Keep at it, Harley. - Thank you, thank you.
0:30:19 > 0:30:24Harley seems more qualified in pastry than in the savoury part of the kitchen.
0:30:24 > 0:30:26Er, I think it's showing.
0:30:29 > 0:30:31We've still got a squid full of guts
0:30:31 > 0:30:35and he didn't steam the skin, which is not very pleasant.
0:30:44 > 0:30:46You're halfway.
0:30:46 > 0:30:48You are halfway.
0:30:52 > 0:30:55I'm confident in my classics. My dad's a French chef.
0:30:55 > 0:30:57He knows his classics.
0:30:57 > 0:31:00I'll just hopefully follow something that I have done before.
0:31:07 > 0:31:10- How long have you been cooking? - 10 years now, so...
0:31:10 > 0:31:14- So, you started early?- Left school, and knew what I wanted to do, so...
0:31:14 > 0:31:17How would you describe your style of cooking?
0:31:17 > 0:31:20I would say modern-ish, I use a very French influence in my cooking.
0:31:20 > 0:31:22Parents and grandparents are French.
0:31:22 > 0:31:26- You've cooked seafood before? - Yeah, I've cooked calamari.
0:31:26 > 0:31:29- I think I've got it all under control.- Good. Excellent.
0:31:29 > 0:31:31- Matt, keep it up, well done. - Thank you.
0:31:32 > 0:31:35Matt has got a French heritage.
0:31:35 > 0:31:38He should understand this great French classic.
0:31:39 > 0:31:42I'm expecting a very good plate of food from him.
0:31:42 > 0:31:44I hope he doesn't let me down.
0:31:47 > 0:31:49Guys, 20 minutes left.
0:31:49 > 0:31:52Just 20 minutes.
0:32:02 > 0:32:05To impress Michel, and achieve the next round,
0:32:05 > 0:32:09I need to really work hard, but I see them going harder, and more intense.
0:32:12 > 0:32:16Right, Chris. Do you understand this classical recipe?
0:32:16 > 0:32:20I read it over and over, until it stuck in my brain, so I understand it step-by-step.
0:32:20 > 0:32:22What about your background and training?
0:32:22 > 0:32:24I'm in the Welsh culinary team.
0:32:24 > 0:32:26- You've done competitions? - A few, yes.
0:32:26 > 0:32:30- Why competitions?- Well, more pressure, and I enjoy competing.
0:32:30 > 0:32:33Where do you want to go with this? How far you want to take it?
0:32:33 > 0:32:36- Get a Michelin star, and go all the way to the top.- He's competitive.
0:32:36 > 0:32:40- Very competitive. - I like that. Let's see.
0:32:43 > 0:32:47Chris has got that competitive edge. He's used to competitions.
0:32:47 > 0:32:50He's used to the stress, and you can see it.
0:33:02 > 0:33:04Last five minutes.
0:33:09 > 0:33:10You've got 60 seconds!
0:33:23 > 0:33:26That's it, that's it, stop. Stop!
0:33:26 > 0:33:28HE EXHALES
0:33:40 > 0:33:43We asked you to cook my classic recipe
0:33:43 > 0:33:48of Calamar Farcis aux Riz Sauvage, calamari stuffed with wild rice.
0:33:48 > 0:33:52The squid should be perfectly cooked. Not chewy.
0:33:52 > 0:33:56The rice should be tender and not crunchy.
0:33:56 > 0:33:58The mussels, sweet but not overcooked.
0:33:58 > 0:34:01And not overpowered by the garlic butter.
0:34:10 > 0:34:12Jon, we'll start with you.
0:34:18 > 0:34:21You've chosen to present your food in a bowl,
0:34:21 > 0:34:24which is very difficult to present with elegance.
0:34:24 > 0:34:28This particular dish, if you want to take it to the highest level,
0:34:28 > 0:34:30to fine dining, it needs to be presented on a plate,
0:34:30 > 0:34:33with precision, to make it look elegant.
0:34:43 > 0:34:46The squid is a little bit chewy,
0:34:46 > 0:34:50and the wild rice is very, very undercooked.
0:34:50 > 0:34:52Very crunchy, it's not nice to eat.
0:34:54 > 0:35:00The mussels are well cooked, but completely overpowered
0:35:00 > 0:35:03by the garlic, and I've just found a great, big lump of garlic there.
0:35:05 > 0:35:09That's the kind of mistake I didn't expect to see you make.
0:35:18 > 0:35:23Mussels are nicely cooked, your sauce here is nice,
0:35:23 > 0:35:25but there's too much garlic.
0:35:28 > 0:35:31There's things that I could've done better.
0:35:31 > 0:35:34Michel, he's got eyes like a hawk, so he's a tough man to please.
0:35:36 > 0:35:38Matt, your turn.
0:35:50 > 0:35:54The rice is too hard, but your squid and mussels are delicious.
0:35:54 > 0:35:58Delicious! But it deserves to look better than this.
0:36:02 > 0:36:06You gone the bowl route as well. It does look a little messy.
0:36:08 > 0:36:13I do like the fact that you cut it into three, and you can see
0:36:13 > 0:36:18the lovely, dark wild rice and beautiful, white rings of squid.
0:36:26 > 0:36:30Your squid is very tender. You've taken great care cooking it.
0:36:32 > 0:36:38The wild rice is ever so slightly undercooked, but almost there.
0:36:38 > 0:36:40Presentation aside, this is a very good dish.
0:36:41 > 0:36:43Thank you.
0:36:44 > 0:36:47I'm actually pretty happy, to be honest.
0:36:47 > 0:36:51I did as well as I can do, I know what I did wrong.
0:36:51 > 0:36:54So, the next time, just got to eliminate the silly mistakes.
0:36:55 > 0:36:58Chris, let's have a look at your one.
0:37:04 > 0:37:08Chris, I like the presentation. It looks neat.
0:37:08 > 0:37:12You prepared the squid really well. I can see you've done that before.
0:37:19 > 0:37:22The squid is actually very well cooked.
0:37:22 > 0:37:24The rice is slightly underdone.
0:37:24 > 0:37:26But it's holding together.
0:37:26 > 0:37:30In the mussels, just the right amount of garlic.
0:37:30 > 0:37:31Overall, you've done a very good job.
0:37:31 > 0:37:34And watching you work shows that you are a professional chef,
0:37:34 > 0:37:38and you have a good understanding of the classics.
0:37:40 > 0:37:43- That was good praise, Chef, wasn't it?- Very.
0:37:50 > 0:37:52There is a deep-sea saltiness,
0:37:52 > 0:37:56a little bit of natural sweetness in there, a hint of garlic,
0:37:56 > 0:38:00all very juicy, very lovely, but, the rice is a little too hard.
0:38:00 > 0:38:03Otherwise, I think we'd have been bordering on perfect.
0:38:06 > 0:38:10Oh, man, awesome. I feel high now, really confident in the next round.
0:38:12 > 0:38:13Harley, your turn.
0:38:25 > 0:38:31Harley, first off, presentation, it really has no elegance.
0:38:31 > 0:38:34It looks as if it's been thrown on the plate.
0:38:38 > 0:38:41You have not removed the skin.
0:38:41 > 0:38:43You didn't take out the guts.
0:38:47 > 0:38:51You left the head attached, with still the beak in.
0:39:05 > 0:39:07The squid itself is very, very chewy,
0:39:07 > 0:39:12and has got a rather unpleasant taste,
0:39:12 > 0:39:18because it's got that skin on, and because it's still got the guts in.
0:39:27 > 0:39:29The mussels are good, the squid is a write-off.
0:39:29 > 0:39:35The squid is bitter, and the rice inside isn't cooked.
0:39:37 > 0:39:40I think I've come off the worst from that challenge.
0:39:40 > 0:39:42Hopefully, I will get this next dish right
0:39:42 > 0:39:44and make sure I stay in the competition.
0:39:55 > 0:39:58No matter how you've done here, you're only halfway.
0:39:58 > 0:40:02After this next round, one of you will be leaving the competition.
0:40:04 > 0:40:07You now have to cook your own choice of classic recipe.
0:40:07 > 0:40:10Showing off your skills.
0:40:10 > 0:40:12I expect it to be perfect.
0:40:14 > 0:40:18You have one hour. Off you go!
0:40:37 > 0:40:39My dish is my favourite classical.
0:40:39 > 0:40:41It's got a lot of classical processes in it,
0:40:41 > 0:40:43and hopefully, Michel's going to like it.
0:40:46 > 0:40:49Right, Chris, what classic recipe have you chosen?
0:40:49 > 0:40:53I'm doing seabass escabeche, with cod brandade and a sauce mousseline.
0:40:53 > 0:40:56- All dishes that you've done before? - All done before, yeah.
0:40:56 > 0:40:59- Tried and tested and practised? - Over and over.
0:40:59 > 0:41:03Three classic recipes, but I've never seen them all together before.
0:41:03 > 0:41:06Just playing with different ideas, and this dish, I came up with.
0:41:06 > 0:41:10Escabeche is a pickled fish. You're using seabass, which is great.
0:41:10 > 0:41:12Brandade is normally made with salt cod,
0:41:12 > 0:41:16but you're using fresh cod, and then you're serving that
0:41:16 > 0:41:20with a sauce mousseline, which is like Hollandaise finished off with cream.
0:41:20 > 0:41:22Seems quite rich to me.
0:41:23 > 0:41:25Is that all going to work?
0:41:25 > 0:41:29- I hope so.- I am looking forward to this.- All right.
0:41:33 > 0:41:37Three very different recipes, showcasing skills galore.
0:41:37 > 0:41:40I hope he can bring them all together as one, in harmony, on a plate.
0:41:48 > 0:41:51You've had 15 minutes, all right?
0:41:51 > 0:41:5315 minutes gone.
0:41:59 > 0:42:04Michel Roux's going to like my classic dish because, hopefully,
0:42:04 > 0:42:08the flavours will take him back to France, and his childhood.
0:42:14 > 0:42:17Right, Matt, what's your choice of classic recipe?
0:42:17 > 0:42:20Stuffed chicken leg ballotine, petit pois a la Francaise,
0:42:20 > 0:42:24and turned asparagus, a few morels, and girolles through it.
0:42:24 > 0:42:27- So, a lot of classic skills on show, then.- Yes.
0:42:27 > 0:42:29- What does this mean to you? - Everything.
0:42:29 > 0:42:33My dad's chef, my grandfather's chef, there's a lot riding on this,
0:42:33 > 0:42:35I don't want to think I'm not a good chef.
0:42:35 > 0:42:39- Would you French family approve? - Yes, it brings you back to France.
0:42:39 > 0:42:41Definitely classical French flavours.
0:42:41 > 0:42:45- I like the sound of this, Matt. Do it justice.- Thank you.
0:42:48 > 0:42:51Matt is cooking a ballotine of chicken
0:42:51 > 0:42:54served on petit pois a la Francaise, French stewed peas - delicious!
0:42:54 > 0:42:59With Matt's French background, he should be able to deliver, bang-on.
0:42:59 > 0:43:02For me, he's got to show some real presentation skills,
0:43:02 > 0:43:05to make that look more than just a stew.
0:43:13 > 0:43:16You've had 25 minutes. You're almost halfway.
0:43:20 > 0:43:24I really need to get this right, and work hard and concentrate,
0:43:24 > 0:43:26and not mess anything up.
0:43:26 > 0:43:28Everything has to be perfect.
0:43:30 > 0:43:33- What classic recipe are you cooking? - Beef Wellington.- Excellent.
0:43:33 > 0:43:37Well, that is a great classic. What's it showing off?
0:43:37 > 0:43:41Pastry work, cooking a nice bit of fillet beef, showing that I can make a sauce.
0:43:41 > 0:43:44- What sauce are you serving? - A red wine jus.
0:43:44 > 0:43:46- Why aren't you making us a dessert? - I don't want to risk it.
0:43:46 > 0:43:49But that's your passion and your strength.
0:43:49 > 0:43:51I've been talking about desserts, too much.
0:43:51 > 0:43:53I'd like to show I can do something different.
0:43:53 > 0:43:55How important has this dish become?
0:43:55 > 0:43:58Very important. It's to keep me in the competition,
0:43:58 > 0:44:01so I need to really crack on and do it.
0:44:01 > 0:44:04- How confident are you, Harley? - Ten out of ten.
0:44:04 > 0:44:06- Well done.- Thank you, Chef.
0:44:09 > 0:44:12Harley is attempting a beef Wellington in 60 minutes
0:44:12 > 0:44:13which is a big ask.
0:44:13 > 0:44:17But I've seen him cutting it very small which means it should cook
0:44:17 > 0:44:19well under 60 minutes.
0:44:25 > 0:44:27You've got 15 minutes to go.
0:44:36 > 0:44:39I'm confident I can make my dish perfect. I've practised it a lot.
0:44:39 > 0:44:41You only get this chance once
0:44:41 > 0:44:44and I want to make sure I can show him what I can do.
0:44:45 > 0:44:48- Jon, what a classic recipe have you chosen?- Coq au Vin.
0:44:48 > 0:44:50It's a recipe close to my heart.
0:44:50 > 0:44:53I did it for my GCSEs in school and it got me a B.
0:44:53 > 0:44:55We're looking for an A.
0:44:55 > 0:44:57It might give me one.
0:44:57 > 0:45:01Coq au Vin is a great French classic, steeped in red wine
0:45:01 > 0:45:04and serving a lovely creamy mashed potato.
0:45:04 > 0:45:06This is a real, gutsy classic.
0:45:06 > 0:45:09How you going to take it up to the next level?
0:45:09 > 0:45:12The way I present it, it should be nicely placed in a bowl
0:45:12 > 0:45:15and hopefully you'll enjoy it as much as I do.
0:45:15 > 0:45:17Do you think you got a point to prove now, John?
0:45:17 > 0:45:20I think I've got to show that I can refine my cooking
0:45:20 > 0:45:24and my presentation. Hopefully with this dish I will do that.
0:45:24 > 0:45:26My grandma used to cook Coq au Vin for me,
0:45:26 > 0:45:30- she was pretty good at it, I must say.- I've got a lot to live up to then.- Oh, yeah.
0:45:30 > 0:45:33- There's a lot at stake with this Coq au Vin, Jon.- Indeed.
0:45:33 > 0:45:35- Keep at it.- Thank you.
0:45:37 > 0:45:41Coq au Vin is a country-style dish. It's not a fine dining dish.
0:45:41 > 0:45:43I just hope Jon can pull it out of the bag.
0:45:51 > 0:45:53Two minutes, just two minutes.
0:45:59 > 0:46:01You've got 60 seconds left.
0:46:09 > 0:46:11That's it. Time is up.
0:46:20 > 0:46:24Jon has cooked his version of the French classic, Coq au Vin,
0:46:24 > 0:46:28braised chicken with red wine sauce, mushrooms, onions
0:46:28 > 0:46:32and mashed potato topped with bacon and a crouton.
0:46:39 > 0:46:43I'm really impressed by how moist the chicken is,
0:46:43 > 0:46:46really like the flavours.
0:46:46 > 0:46:49It's never going to be a smart dish but it's a very good tasting one.
0:46:51 > 0:46:55Coq au Vin is hearty food and possibly not very dainty.
0:46:55 > 0:46:58You've managed to make it look dainty. I like it.
0:47:08 > 0:47:10The chicken isn't dry which is good.
0:47:12 > 0:47:15The sauce is ever so slightly too salty
0:47:15 > 0:47:20and it hasn't got the depth that you'd expect from a Coq au Vin.
0:47:20 > 0:47:23It's not quite right.
0:47:24 > 0:47:26The mashed potato is very smooth
0:47:26 > 0:47:29but I think it could have done with a bit more cream.
0:47:31 > 0:47:35This is a good Coq au Vin. It's not the best I've ever tasted.
0:47:35 > 0:47:38Saying that, you've shown that you know how to cook
0:47:38 > 0:47:40great French classics.
0:47:42 > 0:47:44This competition can open a lot of doors for me
0:47:44 > 0:47:46and do wonders for my career.
0:47:46 > 0:47:48I just hope I've done enough to get through.
0:47:51 > 0:47:54Matt's classic dish is chicken-leg ballotine
0:47:54 > 0:47:58stuffed with a tarragon and chicken mousse, served with a French
0:47:58 > 0:48:02classic, petit pois a la francaise and baby vegetables
0:48:02 > 0:48:04with a pomme puree.
0:48:05 > 0:48:09First off, Matt, beautiful colours. It's very appetising visually
0:48:09 > 0:48:11but petit pois a la francaise are stewed peas.
0:48:11 > 0:48:13They should be wet.
0:48:21 > 0:48:25The chicken ballotine, I was very worried it was going to be dry
0:48:25 > 0:48:26but it's very moist.
0:48:26 > 0:48:28The stuffing has kept it moist as well.
0:48:28 > 0:48:31I love the tarragon in that stuffing.
0:48:31 > 0:48:35The vegetables are beautifully cooked. The pomme puree is lovely.
0:48:35 > 0:48:40It's just let down by the peas being dry and too crunchy.
0:48:49 > 0:48:52Mm, that's just lovely. Absolutely lovely.
0:48:52 > 0:48:55The chicken is beautiful and soft.
0:48:55 > 0:48:58Creamy, well-seasoned mashed potato. That's a delight.
0:48:58 > 0:49:01I'll even forgive the hard peas, I'll happily eat it all.
0:49:01 > 0:49:03- Mate, I'm really happy with it. - Thank you.
0:49:05 > 0:49:07To hear them say they love my food is amazing.
0:49:07 > 0:49:11It just makes me want to focus and do good food again
0:49:11 > 0:49:13and get more great comments.
0:49:15 > 0:49:18Chris has cooked sea bass escabeche with cod brandade
0:49:18 > 0:49:20and a sauce mousseline.
0:49:27 > 0:49:31The escabeche is lovely, a little bit of sweetness and sharpness.
0:49:31 > 0:49:34The whole thing looks nice and tastes very nice as well.
0:49:34 > 0:49:37- Well done, Chef.- Thank you. - Chris, I like your presentation.
0:49:37 > 0:49:41I think it's very modern, very delicate.
0:49:41 > 0:49:43This plate of food shows an eye for presentation.
0:49:48 > 0:49:51Your sauce mouselline is delicious.
0:49:51 > 0:49:55Beautifully balanced, it's just the right amount of acidity
0:49:55 > 0:49:56and seasoning in there.
0:49:56 > 0:50:01The fritter or beignet of cod for me is lacking seasoning.
0:50:01 > 0:50:03Brandade is classically made with salt cod
0:50:03 > 0:50:07so it's an intense fishy flavour which this doesn't have.
0:50:09 > 0:50:12Your sea bass escabeche is undercooked.
0:50:12 > 0:50:15It has not been pickled enough.
0:50:15 > 0:50:17The flavours though are great.
0:50:17 > 0:50:20I was definitely worried with you bringing together
0:50:20 > 0:50:24on the same plate sauce mousseline, escabeche and a brandade
0:50:24 > 0:50:27but the way you've done it, it actually works.
0:50:30 > 0:50:33Cooking for Michel has been absolutely phenomenal.
0:50:33 > 0:50:36Both dishes, he liked them both, so I can't be that bad at cooking.
0:50:36 > 0:50:39Hopefully I can do my fritter in the next round.
0:50:41 > 0:50:44Harley's classic dish is a beef Wellington,
0:50:44 > 0:50:47served with honey-glazed carrots,
0:50:47 > 0:50:50parsnips puree, onions and a red-wine sauce.
0:50:50 > 0:50:54This doesn't look like a traditional beef Wellington.
0:50:54 > 0:50:57You've made a lattice out of the puff pastry.
0:50:58 > 0:51:00I think it looks nice.
0:51:01 > 0:51:04The rest of it's been...
0:51:04 > 0:51:08sort of placed on the plate but it's not precise.
0:51:08 > 0:51:11Not as precise as it should be.
0:51:24 > 0:51:25Mm.
0:51:25 > 0:51:28Your beef is rare which is lovely.
0:51:30 > 0:51:35The red-wine sauce has got a very, very sharp taste of red wine.
0:51:35 > 0:51:36In fact, far too sharp.
0:51:38 > 0:51:41The carrots and the onions are slightly underdone.
0:51:41 > 0:51:43I don't mind vegetables al dente.
0:51:43 > 0:51:46In fact al dente is great but that's bordering on raw.
0:51:55 > 0:51:57I really like the look of your plate, I really
0:51:57 > 0:52:02like the sweetness of the vegetables and the honey with the beef.
0:52:02 > 0:52:06But I can't ignore what Michel had said.
0:52:06 > 0:52:09It's important to stay in this competition for me
0:52:09 > 0:52:13because it's my career and it's my passion.
0:52:13 > 0:52:16I made some mistakes so I need to learn from those mistakes.
0:52:31 > 0:52:34I think we've had some good food today.
0:52:34 > 0:52:38We've got four very keen, eager young chefs.
0:52:38 > 0:52:42Some of them have issues but on the whole, I'm very happy.
0:52:42 > 0:52:45The best squid dish served up to us was that of Chris.
0:52:45 > 0:52:48Good flavours, nicely cooked squid.
0:52:48 > 0:52:51What impressed me was the way he presented it, with finesse
0:52:51 > 0:52:52and elegance.
0:52:52 > 0:52:56Looking at Chris's own dish today, I thought it was really intriguing.
0:52:56 > 0:53:00It wasn't a salt cod brandade which was a disappointment,
0:53:00 > 0:53:04but that boy can cook. I can see a lot of promise in him.
0:53:04 > 0:53:08Best squid dish and a very interesting fish dish of his own.
0:53:08 > 0:53:11I think we can safely say that Chris should go through to the next round.
0:53:11 > 0:53:13I don't want to go home yet.
0:53:13 > 0:53:17I've still got a lot to prove and a lot to show.
0:53:17 > 0:53:20Matt approached your classic dish in a different way.
0:53:20 > 0:53:23He served it in a bowl and it was more like a stew.
0:53:23 > 0:53:27- I found the whole thing delicious. - It was almost perfection.
0:53:27 > 0:53:30It didn't look as beautiful as it should have
0:53:30 > 0:53:35but the taste was superb and his wild rice was the nearest to being cooked.
0:53:35 > 0:53:36Yeah.
0:53:36 > 0:53:39Man's choice of his classic dish, the petis pois a la francaise
0:53:39 > 0:53:42and the ballotine of chicken, I thought looked beautiful
0:53:42 > 0:53:44on the plate.
0:53:44 > 0:53:47My one disappointment was the peas were dry and hard
0:53:47 > 0:53:49and there wasn't enough sauce.
0:53:49 > 0:53:51That young fellow can cook.
0:53:51 > 0:53:54There's a question mark over whether he can do presentation
0:53:54 > 0:53:57but he's food is the best tasting food here.
0:53:57 > 0:53:59I think Matt has got to go through.
0:53:59 > 0:54:02Yeah, I'm not getting my hopes up, but judging on that plate of food.
0:54:02 > 0:54:05I think I got a reasonable chance of going through.
0:54:05 > 0:54:07Good, we're happy.
0:54:07 > 0:54:10We've got Chris and Matt through to the quarter-final.
0:54:10 > 0:54:12Here's where the trouble starts.
0:54:12 > 0:54:15Now, I really like Jon. When he talks about food
0:54:15 > 0:54:20his face lights up, but his squid was not very good at all.
0:54:20 > 0:54:24There were huge chunks of garlic mixed in with the mussels
0:54:24 > 0:54:26and that ruined the palate.
0:54:26 > 0:54:30It was heavy-handed. The rice was almost raw.
0:54:30 > 0:54:32There were lots of mistakes in that dish.
0:54:32 > 0:54:36Jon's own choice of classic dish, the Coq au Vin,
0:54:36 > 0:54:37I thought was very good.
0:54:37 > 0:54:41I expected gutsy flavours from Jon and he delivered.
0:54:41 > 0:54:44But at the end of the day, he's getting to the quarter-final
0:54:44 > 0:54:47and is making a Coq au Vin. I don't know.
0:54:47 > 0:54:52The brief is a classic dish. He hasn't gone out of the brief.
0:54:52 > 0:54:54- He's delivered us a true French classic.- Yeah.
0:54:54 > 0:54:57For me to stay in the competition, it would mean getting
0:54:57 > 0:55:00the recognition from my peers and people like Michel Roux Jr
0:55:00 > 0:55:03that yeah, this lad from Wales can cook.
0:55:03 > 0:55:07Harley simply didn't know how to prepare a squid.
0:55:08 > 0:55:10He didn't know where to start
0:55:10 > 0:55:13so we ended up with squid that still had the skin,
0:55:13 > 0:55:16still had the beak in the head and still had all the guts in it.
0:55:17 > 0:55:21It was cumbersome, heavy, scruffy, terrible.
0:55:21 > 0:55:25Harley's own dish though, the beef Wellington, I thought was very good.
0:55:25 > 0:55:27But it was let down by the sauce and the vegetables.
0:55:27 > 0:55:31Carrots and onions were severely undercooked. It's not good.
0:55:34 > 0:55:36It's my career, my passion and I don't know
0:55:36 > 0:55:40if I'm good enough to stay in the competition right now.
0:55:40 > 0:55:42But I will find out.
0:55:42 > 0:55:44I promise you he's done good pastry before
0:55:44 > 0:55:48and we've both like his approach to beef Wellington.
0:55:48 > 0:55:49But Jon made mistakes,
0:55:49 > 0:55:52but he does know how to capture a bit of flavour.
0:55:53 > 0:55:56Which one do you see little bit of promising?
0:55:56 > 0:55:57Which one are we going to choose?
0:55:57 > 0:56:00I know which chef I want to go through to the quarter-finals.
0:56:19 > 0:56:22Three of you'll be going through to the quarter-finals
0:56:22 > 0:56:24and one of you'll be going home.
0:56:26 > 0:56:29And the chef leaving us today is...
0:56:35 > 0:56:37..Harley.
0:56:48 > 0:56:51Very disappointing that someone had to leave
0:56:51 > 0:56:54and I was one that made the most mistakes.
0:56:54 > 0:56:56It was only fair.
0:56:56 > 0:57:00I've had a really good time. It's been really fun. I've learnt a lot.
0:57:00 > 0:57:02Yeah, it's been good.
0:57:06 > 0:57:08Well done, guys.
0:57:12 > 0:57:15Wow, that's amazing being in the quarter-finals.
0:57:15 > 0:57:17An incredible feeling.
0:57:17 > 0:57:21Means everything to me. I can't wait to phone my dad, phone my mum.
0:57:21 > 0:57:23Yeah, so happy.
0:57:23 > 0:57:29I could bounce for joy. I can't stop smiling. I'm really, really happy.
0:57:35 > 0:57:39Tomorrow, the remaining chefs are back to be tested.
0:57:46 > 0:57:48Complete and utter rubbish.
0:57:48 > 0:57:50It's a challenge and a half, that.
0:57:50 > 0:57:55Before Michel Roux Jr sets them their first classic recipe.
0:57:57 > 0:58:00This is where the cooking really starts.
0:58:02 > 0:58:04I am expecting great things.
0:58:11 > 0:58:14I can't really judge it because it's not cooked.
0:58:19 > 0:58:22Subtitles by Red Bee Media Ltd
0:58:22 > 0:58:25Email subtitling@bbc.co.uk