0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:14Two at the pass now.
0:00:14 > 0:00:16CHEFS CHEER
0:00:16 > 0:00:19Now he and MasterChef judge Gregg Wallace
0:00:19 > 0:00:23are on the hunt for Britain's next culinary superstar,
0:00:23 > 0:00:25a professional
0:00:25 > 0:00:29with the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:38 > 0:00:42It's the semifinals.
0:00:44 > 0:00:49These six professionals are some of the best chefs in the country.
0:00:50 > 0:00:55They've beaten off stiff competition to get this far.
0:00:55 > 0:01:00Now, they're to compete in pairs.
0:01:00 > 0:01:02Each pair will go head-to-head
0:01:02 > 0:01:07in some of the UK's top Michelin-starred restaurants.
0:01:07 > 0:01:12Although we're dealing with professional chefs, I guarantee that they are in for a shock.
0:01:12 > 0:01:15This, for them, is going to be a revelation.
0:01:18 > 0:01:22First up, 34-year-old freelance chef Ash
0:01:22 > 0:01:26and 25-year-old sous chef Perry,
0:01:26 > 0:01:30battling it out for a place in the final.
0:01:31 > 0:01:33I want this competition more than ever.
0:01:33 > 0:01:36It's virtually there. I can taste it.
0:01:36 > 0:01:39I feel the same now as what I did the first day.
0:01:39 > 0:01:42You're still here to win.
0:01:44 > 0:01:50I don't think I've peaked. I think I can take it further.
0:01:50 > 0:01:53If I get through today, I think I could win it.
0:01:57 > 0:02:02But only one of them can become a finalist.
0:02:11 > 0:02:16It's early morning, and Ash and Perry are in the heart of London's theatre district
0:02:16 > 0:02:20heading to L'Atelier de Joel Robuchon.
0:02:23 > 0:02:26With a total of 26 Michelin stars,
0:02:26 > 0:02:28Joel Robuchon is widely regarded
0:02:28 > 0:02:31as one of the greatest chefs of his generation.
0:02:37 > 0:02:41In 2006, he entrusted head chef Olivier Limousin
0:02:41 > 0:02:44to open his only London restaurant.
0:02:44 > 0:02:49The head chef Olivier is as exacting as his mentor.
0:02:49 > 0:02:53His attention to detail is second to none.
0:02:53 > 0:02:54Nothing will escape him.
0:02:54 > 0:02:56Service, please.
0:02:56 > 0:02:59The restaurant is famous for its French cuisine,
0:02:59 > 0:03:06inspired by Spanish tapas and Japanese sushi bars, all prepared in an open kitchen.
0:03:06 > 0:03:09In terms of the concept of L'Atelier,
0:03:09 > 0:03:12they work in front of the customer.
0:03:12 > 0:03:14We are like the theatre
0:03:14 > 0:03:18and every chef has to be like the actor.
0:03:18 > 0:03:22It's tough because you have to keep the self control.
0:03:23 > 0:03:30By 2008, Olivier had earned two out of a possible three Michelin stars for the restaurant.
0:03:30 > 0:03:32My philosophy
0:03:32 > 0:03:36is to be positive every day...
0:03:37 > 0:03:40..to create a nice atmosphere in the kitchen,
0:03:40 > 0:03:46but if too many things wrong is coming, I become nervous.
0:03:48 > 0:03:53If they don't do the work properly, I will give one chance.
0:03:57 > 0:03:59I know that at Robuchon,
0:03:59 > 0:04:02I know the standards are immensely high
0:04:02 > 0:04:05and I'm going to have to live up to it.
0:04:05 > 0:04:09I can't be as manic as I would be, as I am in the competition.
0:04:09 > 0:04:11I've had deadlines to meet
0:04:11 > 0:04:14and you can run around like a headless chicken.
0:04:14 > 0:04:18This is not the kitchen of the type of level where you do this.
0:04:18 > 0:04:21No running, no tears, no sweat, just perfection.
0:04:23 > 0:04:27- Good morning.- BOTH: Morning.- My name is Olivier. Nice to meet you.
0:04:27 > 0:04:29Today, you are part of my team.
0:04:29 > 0:04:32This is not a traditional restaurant.
0:04:32 > 0:04:33It's an open kitchen.
0:04:33 > 0:04:37We work in front of the customer. The pressure is there
0:04:37 > 0:04:41because every customer will look at how you prepare this and that,
0:04:41 > 0:04:44so you have to work properly, you have to be precise.
0:04:44 > 0:04:47It's not a game. These are real customers,
0:04:47 > 0:04:51a real restaurant with two Michelin stars.
0:04:51 > 0:04:54Let's go, we can start the mise en place.
0:04:59 > 0:05:03During service, Perry will be in charge of the tourteau starter,
0:05:03 > 0:05:07a tian of crab meat and sauteed vegetables
0:05:07 > 0:05:12surrounded by lobster jelly, dotted with fennel cream.
0:05:15 > 0:05:19Take the mixed carrots, celeriac and shallots...
0:05:20 > 0:05:26Just cook it a little bit. The vegetables have to be crispy.
0:05:26 > 0:05:31You put the crab meat inside.
0:05:32 > 0:05:34Then the fennel cream,
0:05:34 > 0:05:39just to give, uh, the fennel flavour.
0:05:40 > 0:05:41Just test.
0:05:41 > 0:05:46It's very important - every single thing, you have to test.
0:05:49 > 0:05:51Not too bad. Not too bad.
0:05:51 > 0:05:54OK, to prepare the plate,
0:05:54 > 0:05:58try to put the ring in the middle of the lobster jelly.
0:05:59 > 0:06:02Take off the lobster jelly.
0:06:05 > 0:06:09You replace the lobster jelly.
0:06:14 > 0:06:17Put back the ring.
0:06:17 > 0:06:19And then, with a toothpick,
0:06:19 > 0:06:23just give a small thing, like this.
0:06:24 > 0:06:27If you just put it too flat,
0:06:27 > 0:06:31it looks like something prepared in advance
0:06:31 > 0:06:34and, you know, is not very fresh.
0:06:34 > 0:06:36This is the same fennel cream.
0:06:36 > 0:06:39You have to put just...
0:06:40 > 0:06:44..little drops around the plate.
0:06:50 > 0:06:52This morning, don't drink too much coffee.
0:06:52 > 0:06:55If you drink too much coffee,
0:06:55 > 0:06:57your finger will be, er,
0:06:57 > 0:07:00in trouble!
0:07:01 > 0:07:04There we are.
0:07:04 > 0:07:07- How does it look?- Beautiful, Chef.
0:07:09 > 0:07:12It's very important - attention to detail, precise,
0:07:12 > 0:07:17nice seasoning and speed - three to four minutes maximum.
0:07:17 > 0:07:21Everything has to be perfect.
0:07:22 > 0:07:24It's down to the detail.
0:07:24 > 0:07:28The fennel cream, obviously, is very precise.
0:07:28 > 0:07:32Literally, it looks the same all the way around.
0:07:32 > 0:07:35Hopefully, I can keep a steady hand.
0:07:35 > 0:07:39It shouldn't be a problem, but service hasn't begun yet.
0:07:40 > 0:07:43Ash will be responsible for the calamar -
0:07:43 > 0:07:49sauteed squid and chorizo, artichoke, zucchini, peppers and cherry tomatoes
0:07:49 > 0:07:52garnished with tomato water, basil oil
0:07:52 > 0:07:56and Espelette pepper, a Basque dried chilli.
0:07:57 > 0:08:00You will start to cook the chorizo.
0:08:03 > 0:08:09To cook all the vegetables and the squid at the same time can be tough for him.
0:08:09 > 0:08:11Just cook it a little bit.
0:08:11 > 0:08:13And zucchini...
0:08:13 > 0:08:18During the service, with the stress, maybe he could forget,
0:08:18 > 0:08:22he will start by the zucchini or he will start by the tomato.
0:08:22 > 0:08:27When you are on service with the stress, you forget everything.
0:08:27 > 0:08:29"What is my name?"!
0:08:29 > 0:08:34Then you cook slowly and you mix all the vegetables, like this.
0:08:34 > 0:08:38Put the squid in the saucepan.
0:08:39 > 0:08:42It's important to listen. You have to work with the sound, as well.
0:08:42 > 0:08:44I can speak to you,
0:08:44 > 0:08:47I know the cooking is nice because I listen.
0:08:47 > 0:08:52Then you have a small, small correlation, like this.
0:08:52 > 0:08:55So this is perfectly cooked.
0:08:55 > 0:08:58Put all the vegetables back.
0:08:58 > 0:09:01Then you put the tomato...
0:09:01 > 0:09:03The tomato was cooked on the saucepan this morning
0:09:03 > 0:09:06with some garlic, salt and pepper and nice olive oil.
0:09:07 > 0:09:09Then mix.
0:09:10 > 0:09:14You can smell the flavour of the tomato, you know?
0:09:15 > 0:09:17And you're ready.
0:09:20 > 0:09:26You can see the different colours - yellow, green, red.
0:09:26 > 0:09:30Finish by the basil oil.
0:09:30 > 0:09:34Don't forget, today you're a chef,
0:09:34 > 0:09:38but you have to be an artist for the customer.
0:09:40 > 0:09:42OK, put it like that
0:09:42 > 0:09:45and serve to the customer.
0:09:47 > 0:09:51With the style of cooking, you don't want too much in the pan at once
0:09:51 > 0:09:54or you'll stew the ingredients,
0:09:54 > 0:09:57and that's not what the chef's looking for.
0:09:57 > 0:10:02If the orders start piling up, that'll be a concern,
0:10:02 > 0:10:04but hopefully, I'll be able to get through it.
0:10:07 > 0:10:09It is now 11.30
0:10:09 > 0:10:14and final prep must be completed before lunchtime service begins.
0:10:19 > 0:10:22We have two Michelin stars
0:10:22 > 0:10:28so, of course, we are in the stress every service.
0:10:28 > 0:10:33Maybe some customer, they can be a Michelin inspector.
0:10:33 > 0:10:35Every single thing has to be perfect
0:10:35 > 0:10:39and the pressure is there, as well.
0:10:41 > 0:10:44I just hope they don't let us down. We've thrown them in at the deep end
0:10:44 > 0:10:46and on show!
0:10:48 > 0:10:53There's a lot of guys, a lot of customers, there's a lot of work to be done.
0:10:53 > 0:10:56I'll be fine if I get one-on-one, but if I get two to three,
0:10:56 > 0:10:58that might be a push.
0:10:58 > 0:11:03I'm confident. I can't be any more.
0:11:04 > 0:11:09Erm, getting a bit nervous now with the service looming on us.
0:11:09 > 0:11:10New kitchen,
0:11:10 > 0:11:13new chef, new dish...
0:11:13 > 0:11:15We'll see!
0:11:16 > 0:11:21Perry, Ash, it's 12 o'clock. The service will start soon.
0:11:21 > 0:11:26Never forget attention to detail, cooking, seasoning, cleaning of the plate
0:11:26 > 0:11:30and make sure you look nice when you work
0:11:30 > 0:11:32so you should impress my customer.
0:11:32 > 0:11:34So let's go.
0:11:41 > 0:11:45CHEF SHOUTS ORDERS IN FRENCH
0:11:50 > 0:11:51BOTH: Yes, Chef.
0:12:11 > 0:12:13HE SIGHS
0:12:18 > 0:12:20It's harder than it looks.
0:12:25 > 0:12:29If you move after, it can break. You see?
0:12:29 > 0:12:34It's very important. Take it and don't move, just like this.
0:12:34 > 0:12:35Careful.
0:12:35 > 0:12:41- If you look at the plate, you put the pepper there and the pepper there.- Yes, Chef.
0:12:42 > 0:12:45It's a very simplistic dish,
0:12:45 > 0:12:48but there's a lot to it to make it a two-star standard,
0:12:48 > 0:12:51it really is, you know?
0:12:52 > 0:12:56I've got to try and plate this in three... Oh!
0:12:59 > 0:13:03- Chef, shall I start again?- OK.
0:13:05 > 0:13:08Go slowly, slowly, slowly.
0:13:18 > 0:13:21Work with two toothpicks.
0:13:23 > 0:13:24Nice.
0:13:32 > 0:13:35You have to keep the same size.
0:13:36 > 0:13:38HE MUMBLES
0:13:38 > 0:13:41Try to move faster.
0:13:46 > 0:13:49You are an artist, like that, passionately.
0:13:49 > 0:13:53The customer is in front of you. You have to be nice.
0:14:06 > 0:14:08Service!
0:14:19 > 0:14:22- OK, let's go. One squid should be on the pass.- Oui, Chef.
0:14:33 > 0:14:36OK.
0:14:36 > 0:14:38Sautee...
0:14:44 > 0:14:47When you dress the plate, try to dress fast.
0:14:57 > 0:15:01You should cook more on the tomato. The tomato has to be cooked.
0:15:01 > 0:15:04- It's not a salad. OK?- Yes, Chef.
0:15:04 > 0:15:07Service! There you go.
0:15:12 > 0:15:16- Can I have two squid, please? - Yes, Chef.
0:15:39 > 0:15:43- How long? One minute? - I'll be two minutes.
0:15:43 > 0:15:47- Perry, Ash, come on now. - BOTH: Yes, Chef.
0:15:57 > 0:16:02- Now you have to play with the colour. Put the green on the top. - Yes.
0:16:02 > 0:16:06The tomato, the pepper, the chorizo...
0:16:13 > 0:16:16You took less time,
0:16:16 > 0:16:19- but you've put too much fennel cream.- Yes, Chef.
0:16:19 > 0:16:24The thing is nice, it's not perfect because you can see it.
0:16:24 > 0:16:28- But there's too much fennel cream. - Too much.- OK?
0:16:28 > 0:16:33- Next time, you should think of the changes.- Yes, Chef.
0:16:33 > 0:16:34OK, one squid. Ready?
0:16:34 > 0:16:37OK, so if I look at your dish,
0:16:37 > 0:16:40you didn't cook the chorizo well.
0:16:40 > 0:16:42So if you look at it, for example,
0:16:42 > 0:16:46this artichoke is not a nice colouration. And the same with the chorizo.
0:16:46 > 0:16:50- If you look at the chorizo, it's white.- Yes.
0:16:50 > 0:16:54You have to be crispy.
0:16:56 > 0:16:59The chorizo's not cooked enough,
0:16:59 > 0:17:03so the oil hasn't come out to help cook the rest of it enough.
0:17:03 > 0:17:07Next time, I'll get it right, hopefully.
0:17:30 > 0:17:34If you look between those
0:17:34 > 0:17:36and between those,
0:17:36 > 0:17:38- it's double.- Yes, Chef.
0:17:38 > 0:17:41You have to be perfect.
0:17:50 > 0:17:54What isn't good now, if you look at the dill,
0:17:54 > 0:17:59there's a big dill, medium dill, big, medium, big.
0:17:59 > 0:18:02Every single dill has to be the same size.
0:18:02 > 0:18:05Attention to detail is very important.
0:18:05 > 0:18:09- The next will be perfect.- Yes, Chef.
0:18:09 > 0:18:11- OK. - HE SIGHS
0:18:11 > 0:18:14It's very important that I get this next dish correct.
0:18:14 > 0:18:16He's pointed out each problem with each dish.
0:18:16 > 0:18:19I've corrected each one-by-one, so now it's time to get it right.
0:18:21 > 0:18:24Calamari... One squid.
0:18:24 > 0:18:27Oui, Chef.
0:18:55 > 0:18:58You did a very good job with the colour.
0:18:58 > 0:19:02You can look at the yellow, the red, the chorizo
0:19:02 > 0:19:05and the white of the squid, the green of the zucchini.
0:19:05 > 0:19:08If I can test the flavour of the juice...
0:19:08 > 0:19:11- Hopefully, it tastes lovely. - I'm sure will be nice.
0:19:13 > 0:19:15Very good. Very good job.
0:19:15 > 0:19:18I want to eat this plate.
0:19:18 > 0:19:20So do I!
0:19:42 > 0:19:45Very good. Perfect.
0:19:45 > 0:19:50It's like I showed you this morning. It's exactly the same. Great job.
0:20:03 > 0:20:06It was really good. The crab meat was really good
0:20:06 > 0:20:09and the lobster jelly was really nice.
0:20:09 > 0:20:12Well presented, really good.
0:20:13 > 0:20:15There was 99 percent there.
0:20:15 > 0:20:18I think there was just a small spot,
0:20:18 > 0:20:21the lobster jelly, maybe a really tiny mistake,
0:20:21 > 0:20:23but everything was perfect apart from that.
0:20:23 > 0:20:29It was really close to the Robuchon standard. Really good.
0:20:33 > 0:20:37I had the squid. It was definitely delicious.
0:20:37 > 0:20:42The seasoning was perfect. Everything was very fine.
0:20:44 > 0:20:49This dish was perfectly in line with the standards of L'Atelier Robuchon.
0:20:49 > 0:20:55We come here pretty often. I hope I'll have the same next time I come.
0:20:59 > 0:21:04I can say I'm happy. It was very tough, it was difficult,
0:21:04 > 0:21:07especially for them to walk into an open kitchen is tough.
0:21:07 > 0:21:09It's not a traditional restaurant.
0:21:11 > 0:21:14Ash with the squid, he made mistakes at the beginning.
0:21:14 > 0:21:17He didn't cook well the chorizo.
0:21:17 > 0:21:21But after, he didn't make this mistake,
0:21:21 > 0:21:24so yes, I can say he did a great job.
0:21:24 > 0:21:28Obviously, I wish every plate was perfect, which it wasn't,
0:21:28 > 0:21:30but it's a new dish, new environment,
0:21:30 > 0:21:35so I'm happy to get it to a standard that he's willing to send out to the customers.
0:21:35 > 0:21:38I work in catering most of the time,
0:21:38 > 0:21:41so it's bringing back fond memories of working in restaurants
0:21:41 > 0:21:45and I think I might like to get back into it.
0:21:46 > 0:21:49Perry is doing very well.
0:21:49 > 0:21:52In the beginning, he make some mistakes,
0:21:52 > 0:21:56but after, he didn't make mistakes
0:21:56 > 0:22:01and finally he made a very, very great plate.
0:22:02 > 0:22:04I got frustrated.
0:22:04 > 0:22:07I'm very precise,
0:22:07 > 0:22:11and trying to get those dots right was really frustrating.
0:22:11 > 0:22:15I was sweating more trying to put a dot on a plate than I was trying to create it.
0:22:15 > 0:22:19But all in all, it was a really enjoyable experience.
0:22:19 > 0:22:22I need to make a little bit of ground up.
0:22:22 > 0:22:27This is the challenge where I need to show to him that I can sell perfection.
0:22:29 > 0:22:34Service is over, but the chefs must compete once more.
0:22:34 > 0:22:37They'll have to recreate Chef Olivier's signature dish,
0:22:37 > 0:22:40caramelised lamb sweetbreads
0:22:40 > 0:22:42topped with maple syrup-coated walnuts,
0:22:42 > 0:22:46fresh almonds, pine nuts and pistachios,
0:22:46 > 0:22:50served on blanched cabbage leaves with sauteed root vegetables
0:22:50 > 0:22:52and a lamb jus.
0:22:52 > 0:22:55This is my favourite meat.
0:22:55 > 0:23:01The technique of the cooking of the sweetbread is difficult.
0:23:01 > 0:23:04When I explain this dish to my chef, I say,
0:23:04 > 0:23:07"This is your girlfriend or your boyfriend
0:23:07 > 0:23:11"and you have to take care of him, her, now until the end."
0:23:13 > 0:23:16If you leave him alone for two minutes,
0:23:16 > 0:23:20it will be not happy and it can be wrong.
0:23:20 > 0:23:24Every single minute, you have to put some butter on the top,
0:23:24 > 0:23:27turn, nice caramelisation.
0:23:27 > 0:23:31It's very important to become very crispy on the side,
0:23:31 > 0:23:34but very smooth inside.
0:23:34 > 0:23:38The cabbage has to be perfectly cooked to keep the colour.
0:23:41 > 0:23:46The sauce is with carrots, shallots, celeriac.
0:23:46 > 0:23:48Just on the end,
0:23:48 > 0:23:55you have to put all the almond nuts and the pistachio with some syrup
0:23:55 > 0:23:59and then make a nice caramelisation to become more crispy again.
0:24:08 > 0:24:10If the dish is wrong, I will be upset
0:24:10 > 0:24:14because it's my favourite dish.
0:24:16 > 0:24:20Attention to detail again. Everything has to be perfect.
0:24:40 > 0:24:42I've never cooked sweetbreads before,
0:24:42 > 0:24:48so I'm in trouble, basically, because I don't know how they're meant to be at all.
0:24:48 > 0:24:51I don't want to destroy the chef's favourite dish,
0:24:51 > 0:24:54so I'll be trying to do it nicely.
0:25:26 > 0:25:29Ash, I can say I like the presentation
0:25:29 > 0:25:32because it is nice.
0:25:32 > 0:25:36I can see the small ring of cabbage. The cabbage is green - this is very important.
0:25:36 > 0:25:40The sweetbread look nice, crispy.
0:25:47 > 0:25:52Maybe the negative point is the cooking of the sweetbread.
0:25:52 > 0:25:55One piece, because it's small, is very well-cooked,
0:25:55 > 0:25:57but the other piece is too big
0:25:57 > 0:26:01and is maybe just a little bit undercooked.
0:26:01 > 0:26:04But the lamb jus is very nice. You can feel the flavour of the lamb
0:26:04 > 0:26:07and the carrots, shallots, leek.
0:26:07 > 0:26:09And the cabbage is cooked perfectly.
0:26:09 > 0:26:12If it's your first time to cook the sweetbread like this,
0:26:12 > 0:26:16I can say well done, it's a great job. Very good job.
0:26:16 > 0:26:18- Well done.- Thank you.
0:26:27 > 0:26:32It was OK, but the most important part was not quite cooked enough,
0:26:32 > 0:26:34so there's obviously a problem there.
0:26:34 > 0:26:38I'm not very happy about it, but I can't do anything about it.
0:26:39 > 0:26:41There was some good comments, as well.
0:26:41 > 0:26:44All the seasoning and everything else was nice.
0:26:44 > 0:26:47The main component should be perfect,
0:26:47 > 0:26:50especially when you're cooking for a two-star chef!
0:26:58 > 0:27:01I've cooked sweetbreads before, yes.
0:27:01 > 0:27:06I like them myself. They're a very nice dish.
0:27:06 > 0:27:09You don't want to overcook, otherwise they'll go like rubber.
0:27:11 > 0:27:16It's intimidating, obviously. I am quite worried that he doesn't like it.
0:27:44 > 0:27:47OK, Perry, how do you feel? Are you...?
0:27:47 > 0:27:49- Not happy, Chef.- Why?
0:27:49 > 0:27:52The lamb jus needed skimming
0:27:52 > 0:27:56and when I put it onto the plate, the fat's come out of the jus.
0:27:56 > 0:27:59You're right about the lamb jus.
0:27:59 > 0:28:03It's too fatty. You can see too much butter.
0:28:03 > 0:28:08But I think the interpretation of the presentation is very nice.
0:28:08 > 0:28:11The cabbage looks green,
0:28:11 > 0:28:14three pieces of sweetbread in the middle and the sauce on the side.
0:28:14 > 0:28:18I think you did a great job. Nice presentation.
0:28:24 > 0:28:26The sweetbread is perfectly cooked.
0:28:26 > 0:28:29I can tell you well done,
0:28:29 > 0:28:32because it's very difficult to cook sweetbread.
0:28:32 > 0:28:35From my point of view, if I made the dish,
0:28:35 > 0:28:38I cut a little bit bigger the carrot
0:28:38 > 0:28:41and you can feel the vegetables in your mouth.
0:28:41 > 0:28:43But it's just a small thing.
0:28:43 > 0:28:46But I think you did a great job.
0:28:46 > 0:28:51It's not easy to prepare this signature dish, so well done.
0:28:51 > 0:28:53Yes, Chef.
0:28:57 > 0:29:01If the jus was perfect I would've been happy,
0:29:01 > 0:29:03but I had one mistake again.
0:29:03 > 0:29:06But I took the positives from it
0:29:06 > 0:29:10and my cooking... he liked my cooking,
0:29:10 > 0:29:13but I'm still not happy with it.
0:29:15 > 0:29:20I think Perry is a great person to join a Michelin-starred team.
0:29:20 > 0:29:24He's very meticulous, very precise, he works very well.
0:29:24 > 0:29:26I'm very impressed.
0:29:28 > 0:29:32I think Ash can come to work in my kitchen.
0:29:32 > 0:29:37He learned, he listened, he didn't make the same mistake
0:29:37 > 0:29:40and he can become a great chef.
0:29:42 > 0:29:46My main aim in this competition was to get to a kitchen like this.
0:29:46 > 0:29:49I've achieved my goal so far.
0:29:49 > 0:29:54But now I'm here, what's the point stopping?
0:29:57 > 0:29:59I'm happy today.
0:29:59 > 0:30:03Chef didn't refuse any of my plates, so that's important to me.
0:30:04 > 0:30:08I really want to get to the final. I've put a lot into it so far.
0:30:08 > 0:30:14There's a lot more to learn. I think I've got a lot more to show, as well.
0:30:42 > 0:30:45Today I need to go 100 percent.
0:30:45 > 0:30:48I don't want to go home.
0:30:48 > 0:30:52Everything's riding on today to get through to the final.
0:30:54 > 0:30:57I'm inches away from the final.
0:30:57 > 0:31:00You know, you've got to give it everything you've got,
0:31:00 > 0:31:03maybe more so than I've ever given.
0:31:03 > 0:31:05I don't know if that's possible,
0:31:05 > 0:31:09but I'll sure goddamn give it a go.
0:31:30 > 0:31:34I want to see from you two inspirational food.
0:31:34 > 0:31:39Cooking of the same standards of the kitchens you have just experienced,
0:31:39 > 0:31:45beyond reproach, absolute excellence on the plate.
0:31:45 > 0:31:48You two, cooking a main course and a dessert.
0:31:48 > 0:31:53One hour 45 minutes, for a place in the final. You know what's expected.
0:31:53 > 0:31:55Off you go.
0:32:09 > 0:32:13I like Perry! I can see in your eye you want a little bit more from him.
0:32:13 > 0:32:17I like him.
0:32:17 > 0:32:20I have seen moments of brilliance from Perry's cooking,
0:32:20 > 0:32:24but he is a perfectionist, he is looking for that ultimate dish.
0:32:24 > 0:32:28Hopefully, today, he will find it.
0:32:28 > 0:32:30Today, you know,
0:32:30 > 0:32:34I'm here to still impress the judges.
0:32:34 > 0:32:39It's got to be prim and proper, otherwise I don't see the point of doing it.
0:32:39 > 0:32:43I want to execute it 110 percent.
0:32:44 > 0:32:48I like Ash's style. I think he's a great talent,
0:32:48 > 0:32:51a chef that I love watching work.
0:32:51 > 0:32:57The way he dresses food, it excites the eyes before you even taste it.
0:32:57 > 0:33:02That is the style of food that Michelin-starred restaurants are made of.
0:33:03 > 0:33:08I'm concentrating on both flavour, presentation.
0:33:08 > 0:33:13I think I can get through. It's up to me to nail my dishes.
0:33:14 > 0:33:18If Ash and Perry get it 100 percent bang on,
0:33:18 > 0:33:21how on earth are we going to split them?
0:33:25 > 0:33:30- Perry, what are you cooking for us? - Today I'm doing chorizo-stuffed monkfish,
0:33:30 > 0:33:33a langoustine ravioli and a warm pea mousse
0:33:33 > 0:33:35with sauteed sweet potato.
0:33:35 > 0:33:39- And for dessert?- Chocolate fondant with a rhubarb mousse,
0:33:39 > 0:33:43Sauternes jelly and white chocolate sorbet with a rhubarb crisp.
0:33:43 > 0:33:45Wow! Gee whizz!
0:33:45 > 0:33:48These dishes - your ticket to the final?
0:33:48 > 0:33:53I should hope so. There's a lot riding on it. There's a lot that could go wrong.
0:33:53 > 0:33:56There's a lot of oven work and a lot that needs to be set
0:33:56 > 0:33:58and there's a hell of a lot going on.
0:33:58 > 0:34:03How much work has gone into you being here now?
0:34:03 > 0:34:07I've given everything I've got. If I'm not writing menus, I'm reading menus
0:34:07 > 0:34:10or seeing what method needs to be done first
0:34:10 > 0:34:13and then timings and then cooking and then...
0:34:13 > 0:34:17There's a hell of a lot gone into it, but it's everything I want to put into it.
0:34:17 > 0:34:21You're normally quite poker-faced. What's happened to you?
0:34:21 > 0:34:23I need to get through to the finals.
0:34:23 > 0:34:27This is the stage where it all becomes real.
0:34:27 > 0:34:29We know when it's going really well for you...
0:34:29 > 0:34:32- Yes.- ..because there's a grin on your face.
0:34:32 > 0:34:37Well, today, I'm smiling, but I don't know if it's going well!
0:34:37 > 0:34:40I need to get busy!
0:34:47 > 0:34:50Perry has his work cut out. Everything has to be cooked to perfection.
0:34:50 > 0:34:53He's got pasta dough to roll out
0:34:53 > 0:34:57and it has to be the thinnest ravioli he has ever made.
0:34:59 > 0:35:03The pea mousse has to be smooth and silky.
0:35:03 > 0:35:07All that seafood - he's got scallops, langoustine to prepare,
0:35:07 > 0:35:10the monkfish to stuff.
0:35:10 > 0:35:14He cannot afford to miss anything out. He cannot afford to slip up.
0:35:19 > 0:35:22The biggest concern is the warm pea mousse.
0:35:24 > 0:35:28I haven't put a sauce on there because the mousse is wet
0:35:28 > 0:35:32and it should give you enough moisture
0:35:32 > 0:35:35not to be able to have a sauce.
0:35:35 > 0:35:40If the consistency isn't right and it collapses, I'm in some major trouble.
0:35:45 > 0:35:48Perry hasn't chosen an easy dessert. Quite the contrary.
0:35:48 > 0:35:52He's pushing himself all the way through to the end.
0:35:52 > 0:35:57He's got 36 eggs on his bench. There's only two of us eating!
0:35:59 > 0:36:01He has got a chocolate fondant.
0:36:01 > 0:36:05Chocolate fondant is always a risk.
0:36:05 > 0:36:09One minute overcooked and it's ruined.
0:36:09 > 0:36:11A Sauternes jelly,
0:36:11 > 0:36:15rhubarb, a white chocolate sorbet...
0:36:15 > 0:36:18All of that on one plate!
0:36:18 > 0:36:21Again, a multitude of processes,
0:36:21 > 0:36:25a multitude of skills that he's showing off.
0:36:26 > 0:36:31He is taking on a week's worth of work and trying to pack it in to an hour and 45 minutes.
0:36:31 > 0:36:35I don't know why he pushes himself so hard, but I love it!
0:36:35 > 0:36:38I love his drive, I love Perry's ambition.
0:36:40 > 0:36:43Today, obviously, the fondant has a key method.
0:36:43 > 0:36:47If it's overcooked, it won't be runny in the centre.
0:36:47 > 0:36:49It's got to be perfect.
0:36:52 > 0:36:55Gentlemen, one hour to go!
0:37:02 > 0:37:04Ash, what are you cooking for us?
0:37:04 > 0:37:10I'm cooking wild salmon with a bed of calasparra rice,
0:37:10 > 0:37:14finished off with some fennel pollen, Sauce Americaine
0:37:14 > 0:37:16and a little garnish of tempura lobster.
0:37:16 > 0:37:19- What rice did you say you were using?- I'm using calasparra rice.
0:37:19 > 0:37:22- What's that?- It's grown in Murcia.
0:37:22 > 0:37:25Typically, they use it in Spain for a paella.
0:37:25 > 0:37:27What's a Sauce Americaine?
0:37:27 > 0:37:31It's a bisque. It's like a lobster bisque.
0:37:31 > 0:37:34- And dessert?- I'm doing a dark chocolate panna cotta
0:37:34 > 0:37:37with almond and cinnamon crumbs
0:37:37 > 0:37:39and a crema Catalana ice cream.
0:37:39 > 0:37:44Crema Catalana is a beautiful Catalunia dessert, similar to a creme brulee.
0:37:44 > 0:37:46- So, you're making an ice cream? - Yes.- Great.
0:37:46 > 0:37:51- And what is today about for you? - Trying to get through to the final,
0:37:51 > 0:37:56trying to prove to you guys that you made the right decision by keeping me here.
0:37:56 > 0:38:00You need to push yourself to get where you want to be and I've got to do it.
0:38:00 > 0:38:04Are you ready for the next step and, if so, what is it?
0:38:04 > 0:38:08Get back into a top kitchen, maybe something with a star,
0:38:08 > 0:38:12just to take my skills up another level.
0:38:12 > 0:38:15And this Basque girl that you've fallen in love with,
0:38:15 > 0:38:18- what will she think of that? - HE SIGHS
0:38:18 > 0:38:23Erm... I think if I get back into kitchens,
0:38:23 > 0:38:27I'm going to be doing mammoth hours, but she understands.
0:38:27 > 0:38:31We met in hospitality. She knows what it involves.
0:38:31 > 0:38:36She's seen in the last couple of days what I've been putting into it and she's all for it.
0:38:36 > 0:38:41She gets to eat good food all the time, doesn't she, so she can't complain!
0:38:41 > 0:38:45- Yes, no complaints.- Not much sleep, but lots of good food.
0:38:45 > 0:38:47Yes!
0:38:47 > 0:38:50- A chef's life, that is, isn't it? - It is, isn't it?
0:38:56 > 0:38:59There's been a lot of dedication to get these two dishes.
0:38:59 > 0:39:05It's a lot of work for two plates of food, and I hope they're spot on and I hope they enjoy them.
0:39:09 > 0:39:13One of Ash's passions is ingredients and he's showing that off today.
0:39:13 > 0:39:17He's using that special rice from Spain, usually used for paella.
0:39:17 > 0:39:20He's flavouring that with a bit of fennel pollen.
0:39:20 > 0:39:23It has that aniseed burst of flavour.
0:39:23 > 0:39:28He's garnishing his salmon dish with tempura of vegetables and lobster,
0:39:28 > 0:39:33a real treat for flavour, obviously, but also for texture.
0:39:33 > 0:39:35That's what I want to see in a chef -
0:39:35 > 0:39:38passion about ingredients - that's what great chefs are made of.
0:39:41 > 0:39:43Ash's main course is beautiful.
0:39:43 > 0:39:47I just don't know how his dessert works.
0:39:47 > 0:39:50Crema Catalonia ice cream?
0:39:50 > 0:39:53Crema Catalana is like a creme brulee,
0:39:53 > 0:39:58except it's flavoured with oranges, lemons and sometimes cinnamon.
0:39:58 > 0:40:01I think that's wonderful! I can't wait.
0:40:02 > 0:40:05He's adding texture by putting on top of his panna cotta
0:40:05 > 0:40:09a crumble made out of cinnamon and almond.
0:40:09 > 0:40:12I've seen him also make a little bit of caramel,
0:40:12 > 0:40:15so I presume he's going to make a tuile, as well.
0:40:16 > 0:40:20This is serious understanding of skills and methods.
0:40:21 > 0:40:24Dessert is about timing.
0:40:24 > 0:40:28I need to get an ice cream ready and a panna cotta set.
0:40:28 > 0:40:35If either of those don't work, I'm going to be up the creek.
0:40:35 > 0:40:37I'm going to be in trouble!
0:40:53 > 0:40:54Perry, how are we doing?
0:40:54 > 0:40:56Erm, quite late, to be honest.
0:40:56 > 0:40:58What have you got left to do?
0:40:58 > 0:41:03The fondants are in the oven now, I've got to blanch off the pasta,
0:41:03 > 0:41:06get the potato crisps ready, get the monkfish cooked,
0:41:06 > 0:41:10turn out the mousses, cut the jelly, and the sorbet.
0:41:10 > 0:41:13- In 15 minutes?- Yep.
0:41:13 > 0:41:16Check those...
0:41:26 > 0:41:29Guys, last five minutes.
0:42:07 > 0:42:09That's it! Your time's up!
0:42:16 > 0:42:21Perry has cooked monkfish tails stuffed with chorizo,
0:42:21 > 0:42:24topped with langoustine and scallop ravioli,
0:42:24 > 0:42:26served on a warm pea mousse
0:42:26 > 0:42:33garnished with sauteed sweet potatoes, sweet potato crisps and pea shoots.
0:42:34 > 0:42:37First off, it looks beautiful.
0:42:37 > 0:42:40It's light, it's vibrant, wonderful colours.
0:42:40 > 0:42:45Speckled with chives over the top, a few pea shoots, but not too many.
0:42:45 > 0:42:49It's precise. Everything on the plate is matching.
0:42:49 > 0:42:51It's great.
0:42:51 > 0:42:55One thing that worries me is that there's a lack of sauce.
0:42:55 > 0:42:57Sure.
0:42:57 > 0:43:01It may work. I don't know yet. I haven't tasted it.
0:43:07 > 0:43:08Mm.
0:43:10 > 0:43:14The pea mousse is very creamy and has a wonderful texture. It's soft.
0:43:14 > 0:43:19It works wonderfully with the monkfish and chorizo.
0:43:19 > 0:43:23Your monkfish is cooked beautifully, well seasoned and quite delicious!
0:43:23 > 0:43:26I love those little crisps. They add texture.
0:43:26 > 0:43:30Your ravioli is a little bit too thick.
0:43:30 > 0:43:34We're talking half a millimetre, but when you're looking for perfection,
0:43:34 > 0:43:38those are the little differences that you need to achieve.
0:43:38 > 0:43:40But it's damn good.
0:43:49 > 0:43:53It looks strange without a sauce, but it's actually really moist.
0:43:53 > 0:43:58There's moistness in the monkfish and the ravioli, and that mousse is holding it together.
0:43:58 > 0:44:02Sweetness, yet it's got a little bit of spice on the end of your tongue.
0:44:02 > 0:44:06That is delightful! My one criticism is,
0:44:06 > 0:44:10your ravioli's a little thick and maybe a little over-seasoned.
0:44:10 > 0:44:13But that's the only criticism I can find.
0:44:13 > 0:44:18I think that is an absolute masterpiece on a plate.
0:44:20 > 0:44:24For dessert, Perry has made a chocolate fondant,
0:44:24 > 0:44:30a rhubarb mousse topped with a white chocolate sorbet and a rhubarb crisp,
0:44:30 > 0:44:33accompanied by Sauterne jellies.
0:44:33 > 0:44:36The presentation I find a little simple.
0:44:36 > 0:44:41Maybe the description of it meant that I was expecting something very elaborate,
0:44:41 > 0:44:44which this isn't.
0:44:59 > 0:45:01The rhubarb mousse is delicious
0:45:01 > 0:45:03and it's just set enough.
0:45:03 > 0:45:07It's not bouncy at all, it's just creamy and soft
0:45:07 > 0:45:10and I think it works perfectly with the fondant.
0:45:10 > 0:45:12It's a great combination.
0:45:12 > 0:45:15And the Sauternes jelly, or sweet wine jelly,
0:45:15 > 0:45:19is set just enough and it's got a real kick of wine to it.
0:45:19 > 0:45:22The chocolate fondant is oozing, but only just.
0:45:22 > 0:45:25It's probably gone a minute too much in the oven.
0:45:25 > 0:45:29The white chocolate sorbet I find nice, but...
0:45:30 > 0:45:32Nice.
0:45:38 > 0:45:40Oh, mate!
0:45:40 > 0:45:46That's the reason I love rhubarb. It's that sweetness, that sharpness at the same time.
0:45:46 > 0:45:47That's lovely.
0:45:47 > 0:45:51Chocolate fondants, we've had a thousand times. Yours is decent.
0:45:51 > 0:45:58The Sauternes jelly, which is sweet but grown up, very boozy, still very, very good.
0:45:58 > 0:45:59It all tastes great.
0:45:59 > 0:46:03It needs to look as smart as your main course.
0:46:07 > 0:46:10I feel up and down like a yo-yo at the moment.
0:46:10 > 0:46:14I'm not quite sure if I've done enough.
0:46:14 > 0:46:16I don't feel like I have.
0:46:16 > 0:46:18So mixed emotions really.
0:46:20 > 0:46:22Freelance chef Ash
0:46:22 > 0:46:26has cooked a fillet of wild salmon served with a Sauce Americaine,
0:46:26 > 0:46:31accompanied by fennel rice and tempura lobster, wrapped in courgette flowers,
0:46:31 > 0:46:35along with baby courgettes and baby artichokes,
0:46:35 > 0:46:37dressed with ground Espelette pepper
0:46:37 > 0:46:39and micro fennel.
0:46:41 > 0:46:44First off, absolutely beautiful. It's precise.
0:46:44 > 0:46:49It's been dressed with a lovely touch. Wonderful colours.
0:46:49 > 0:46:52I love the look of it.
0:46:59 > 0:47:01Mm.
0:47:02 > 0:47:05HE CHUCKLES
0:47:06 > 0:47:09There's a beautiful balance of flavour and textures,
0:47:09 > 0:47:14the textures from the artichoke still a little bit crunchy, the rice,
0:47:14 > 0:47:20and, of course, these beautiful little tempura lobster tails, wrapped in courgette flowers.
0:47:20 > 0:47:23I was worried about the fennel pollen,
0:47:23 > 0:47:26the lobster sauce, the chilli pepper.
0:47:26 > 0:47:29Everything that's in there is very, very bold in flavour,
0:47:29 > 0:47:33but you have managed to balance it beautifully.
0:47:33 > 0:47:35Thank you.
0:47:37 > 0:47:41You've ticked a few boxes there, curly!
0:47:41 > 0:47:43No criticism at all.
0:47:45 > 0:47:48Sorry! I'm smiling.
0:47:48 > 0:47:52I don't know what it's like in Tasmania, but we don't apologise for smiling.
0:47:52 > 0:47:55It's sort of commonplace.
0:48:01 > 0:48:04Oh, my word!
0:48:05 > 0:48:07Oh, my word!
0:48:07 > 0:48:10That takes you much deeper than you expect to go.
0:48:10 > 0:48:15The salmon is sweet and light. That sauce is so creamy and so rich.
0:48:15 > 0:48:18And there's a hint of saffron, as well,
0:48:18 > 0:48:22and powerful, but not over-strong fennel in that rice.
0:48:22 > 0:48:24Mate, this is wonderful!
0:48:24 > 0:48:27Wonderful, wonderful food.
0:48:30 > 0:48:33For dessert, Ash has made a chocolate panna cotta
0:48:33 > 0:48:36topped with cinnamon and almond crumble,
0:48:36 > 0:48:39crema Catalana ice cream and gold leaf
0:48:39 > 0:48:44and a sugar crisp, surrounded by caramelised orange segments.
0:48:47 > 0:48:51It looks beautiful. The oranges have been put around the plate with military precision,
0:48:51 > 0:48:54which we've come to expect from you.
0:48:54 > 0:48:56It really does look lovely.
0:49:04 > 0:49:08The crema Catalan ice cream...
0:49:08 > 0:49:12..is lovely. I love that taste of oranges, lemon
0:49:12 > 0:49:14with a hint of cinnamon.
0:49:14 > 0:49:18The little sugar tuile on top gives it dimension, height,
0:49:18 > 0:49:20the little gold leaf adds opulence.
0:49:20 > 0:49:25It's got a story. I like the fact that it has got a little part of you,
0:49:25 > 0:49:28your travels, crema Catalan.
0:49:28 > 0:49:31It has everything you would want from a dessert.
0:49:31 > 0:49:33But it is a bit rich.
0:49:33 > 0:49:37But I'm nitpicking.
0:49:37 > 0:49:41It's a good dessert. Very good dessert.
0:49:52 > 0:49:56Too rich? That's divine! That's lovely!
0:49:56 > 0:50:00Chocolate, cinnamon, nuts, citrus, ice cream...
0:50:00 > 0:50:05It's making a combination of flavours that taste almost floral, almost like a lavender flavour.
0:50:05 > 0:50:08I'm not saying it's the best dessert I've ever tasted,
0:50:08 > 0:50:11but right now, I can't think of one better.
0:50:11 > 0:50:15I can't tell you how blown away
0:50:15 > 0:50:18and knocked out by it I really am.
0:50:18 > 0:50:22I think you've got to have a good long look at where you're going,
0:50:22 > 0:50:27because there's a talent going to waste here, making canapes for 3,000 people at a time.
0:50:27 > 0:50:29No, honestly. Honestly.
0:50:29 > 0:50:31Thank you.
0:50:35 > 0:50:38I was totally overwhelmed with the comments
0:50:38 > 0:50:40from Michel Roux Jr and Gregg.
0:50:40 > 0:50:44They're some of the best comments I've had through the competition
0:50:44 > 0:50:48and I'm well stoked with it, like, amazing.
0:50:49 > 0:50:53I said to myself this morning, "It could be my last day so I'm going to enjoy it"
0:50:53 > 0:50:59and I think it's shown in the food that I've produced, so we'll see.
0:51:11 > 0:51:13Unbelievable!
0:51:13 > 0:51:15Incredible!
0:51:16 > 0:51:19We wanted great food.
0:51:19 > 0:51:23I... And I don't think Michel quite expected this,
0:51:23 > 0:51:26just please give us a little bit of time.
0:51:26 > 0:51:29Thank you very much.
0:51:50 > 0:51:53It's been a wonderful journey to go on with these two chefs,
0:51:53 > 0:51:55to watch them evolve, flourish,
0:51:55 > 0:51:58and to watch them cook their own food,
0:51:58 > 0:52:01express themselves as true chefs, as professionals.
0:52:01 > 0:52:05I wish I could say I spotted the genius in them
0:52:05 > 0:52:09the moment they walked through the door, but I didn't!
0:52:09 > 0:52:11I never, ever dreamed that either of them
0:52:11 > 0:52:15would be capable of this sort of work.
0:52:25 > 0:52:30I mean, Perry today, he had so much work on his plate!
0:52:30 > 0:52:33But he managed to plate up an absolutely beautiful,
0:52:33 > 0:52:38elegant monkfish dish that could've graced any table.
0:52:38 > 0:52:40He pulled it off, he most definitely pulled it off.
0:52:40 > 0:52:45Not putting a sauce and the fact that his ravioli was a little bit too thick,
0:52:45 > 0:52:48it doesn't matter, that was a great dish.
0:52:48 > 0:52:52Our criticism of Perry's food
0:52:52 > 0:52:56really centres on the presentation only of his dessert, doesn't it?
0:52:56 > 0:53:01It was just a bit big and it lacked the elegance of his main course.
0:53:01 > 0:53:04- The rhubarb mousse was lovely.- Mm!
0:53:04 > 0:53:08- And those little Sauterne jellies were lovely.- Ohh!
0:53:08 > 0:53:13Ash, I thought, cooked an absolutely sublime piece of wild salmon.
0:53:13 > 0:53:19Unbelievable. That was after I'd munched my way through lobster balls,
0:53:19 > 0:53:22wrapped up in courgette flowers,
0:53:22 > 0:53:26with a bisque that would match any bisque I've ever tasted.
0:53:26 > 0:53:29Including yours!
0:53:29 > 0:53:30Wow.
0:53:30 > 0:53:36I was worried those powerful flavours would overpower the fish, but no, it was a perfect balance.
0:53:36 > 0:53:41What I loved about Ash's salmon dish was that it had a story to tell.
0:53:41 > 0:53:44Everything on there meant something to him.
0:53:44 > 0:53:46You could taste that and see that coming through.
0:53:46 > 0:53:49That dessert just stunned me.
0:53:49 > 0:53:53I stuck it in my mouth, the coldness went, the flavours came flooding in
0:53:53 > 0:53:56and I looked at him and thought, "Oh, my word!"
0:53:56 > 0:54:01It had everything there. It was beautiful and delicious.
0:54:01 > 0:54:04I found it maybe a little bit rich, but...
0:54:04 > 0:54:07We're going to have to straighten you out with desserts!
0:54:07 > 0:54:10You're missing the point here.
0:54:14 > 0:54:18So we've tasted their food, we've seen them work, we know they're exciting.
0:54:18 > 0:54:20What are we going to do?
0:54:22 > 0:54:27Ash is such a precise chef, the way he cooks, the way he analyses his food,
0:54:27 > 0:54:30and the way he presents his food
0:54:30 > 0:54:34is exactly what I would be looking for in a professional chef.
0:54:34 > 0:54:38I think I deserve a place in the final,
0:54:38 > 0:54:40but I know there's stiff competition,
0:54:40 > 0:54:45and I think the food that we both produced today
0:54:45 > 0:54:48is worthy of getting either of us into the final.
0:54:48 > 0:54:52It's unfortunate we can't all go through.
0:54:56 > 0:54:58Perry is such a driven young chef.
0:54:58 > 0:55:01He is constantly pushing the boundaries
0:55:01 > 0:55:04and wanting to do better.
0:55:04 > 0:55:07The effort and the energy I've put into this competition
0:55:07 > 0:55:11is more than I've ever put into anything else in my life.
0:55:11 > 0:55:14This does mean everything to me.
0:55:15 > 0:55:16What they cooked today
0:55:16 > 0:55:20was way, way, way beyond my expectations.
0:55:22 > 0:55:26We're now supposed to send one of them home.
0:55:48 > 0:55:53In front of me, I see two very talented chefs.
0:55:53 > 0:55:56Chefs that I would employ.
0:55:56 > 0:56:00Chefs that I know have got a great future.
0:56:06 > 0:56:08Our finalist is...
0:56:14 > 0:56:16..Ash.
0:56:16 > 0:56:18Congratulations.
0:56:20 > 0:56:22Perry, I'm sorry.
0:56:36 > 0:56:39I'm gutted. I feel sick.
0:56:39 > 0:56:42But, you know, there is so much I can take away
0:56:42 > 0:56:45from this opportunity that I've been given.
0:56:45 > 0:56:49For me, the competition hasn't ended. There's still so much I need to do as a chef.
0:56:49 > 0:56:54If I want to pursue what I need to do, I've got to carry on pushing like I'm in the competition.
0:56:55 > 0:56:57JUBILANT MUSIC
0:57:00 > 0:57:04Thank you. You won't regret it.
0:57:04 > 0:57:08- Fantastic cooking! - I told you he'd smile.
0:57:08 > 0:57:10Wow. Ecstatic.
0:57:10 > 0:57:14My God, I can't believe it! Thank you so much.
0:57:15 > 0:57:18'I'm a bit dizzy.'
0:57:18 > 0:57:24It's a dream. And it's quite weird, I checked my phone a few hours ago
0:57:24 > 0:57:28and my girlfriend had sent me a message saying,
0:57:28 > 0:57:32"Don't worry, you're not going to go out. I had a dream that you go through. xx"
0:57:32 > 0:57:38I'm just like, "I can't wait to tell her that, yes, dreams come true."
0:57:38 > 0:57:40Definitely.
0:57:43 > 0:57:47Ash is the first of the finalists.
0:57:48 > 0:57:50DRAMATIC MUSIC
0:57:50 > 0:57:54Tomorrow night, Oli and Kim will battle it out
0:57:54 > 0:57:57for one of the remaining places.
0:58:01 > 0:58:06This is a huge step for Oli and Kim.
0:58:07 > 0:58:09It's going to be tough.
0:58:09 > 0:58:14In a two-Michelin-starred restaurant, no mistakes are tolerated whatsoever.
0:58:14 > 0:58:18In this industry, there's no fast track.
0:58:18 > 0:58:21Come on, guys! We're going to slow the service up here.
0:58:21 > 0:58:23You have to work hard.
0:58:24 > 0:58:26OK, Kim, your time's up.
0:58:26 > 0:58:28This is taking too long.
0:58:29 > 0:58:33Subtitles by Red Bee Media Ltd
0:58:33 > 0:58:38E-mail subtitling@bbc.co.uk