Episode 22 MasterChef: The Professionals

'Only an elite group of chefs holds two Michelin stars.

'Michel Roux Jr is one of them.'

Now! THEY SHOUT

'Now he and MasterChef judge Gregg Wallace

'are on the hunt for Britain's next culinary superstar.

'A professional with a talent to cut it in the world's top kitchens.'

Perfect.

'This is the town of Girona in Catalonia, Northern Spain.

'The three professional finalists are on their way to face their greatest challenge.'

It feels amazing to be in the final three.

One of the best achievements of my life.

It's been a journey. It's been a bit emotional,

mentally stressful, but it's been worthwhile to be in this situation.

I'm going to try my hardest to win it

because that's what I'm here for now

and it would be so amazing if I did.

'If they want to carry off the champion title,

'they need to prove they can cook with the best in the world.

'And it is Spain that has recently emerged as the epicentre of exceptional cuisine.

'Restaurants such as the former elBulli

'and Arzak in San Sebastian have set the trend.

'But there is one restaurant that is now leading the way.

'The three Michelin starred El Celler de Can Roca

'is now the prestigious San Pellegrino Awards'

'second best restaurant in the world.'

If I was starting off my career again, this is where I would want to learn.

It's the must-be place for a young chef.

'Opened in 1986,

'El Celler de Can Roca is situated in the working-class area of Domeny-Taiala in Girona.

'It is a triad of creativity, owned and run by the three Roca brothers.

'The eldest, Joan, runs the savoury section, the starters and mains.'

'Middle brother Josep is the restaurant's sommelier.'

'While the youngest, Jordi, is in charge of pastry.'

I come from a family that has that tradition

and I love it, it's a warmth. You can feel that, you can taste it in the food.

'The brothers grew up in their parents' restaurant down the road from where Can Roca stands today.

'It is still run by their 75-year-old mother, Montserrat,

'who cooks the traditional Catalonian cuisine.'

'Despite El Celler de Can Roca's contemporary cooking methods,

'the food is directly inspired by the legacy of their parents.

'It is this fusion of tradition and innovation

'that makes the restaurant so unique.

'Essential to El Celler de Can Roca's philosophy is emotional cuisine.

'Each dish is designed to take the diner on a journey into their childhood,

'awaken long-forgotten memories or evoke moods.'

Their style of food is very cutting edge.

Just when you think food can't go any further, they push the boundaries.

El Celler de Can Roca is one of the best restaurants in the world.

The food is absolutely incredible.

It's a gastronomic destination. It's amazing.

For the MasterChefs to go there would be unbelievable.

We know our finalists are talented, but this is a serious challenge.

This is a career-defining moment for our finalists, there is no doubt.

Good morning. Welcome to Girona. Welcome to El Celler de Can Roca.

Today it will be a great day. You will get to know about the place, about the food

and about the philosophy of the Roca brothers.

First, Joan Roca, the chef.

Then Josep, the sommelier. And of course, Jordi Roca, the pastry chef.

So, please do come in and see El Celler de Can Roca.

To be going to the second best restaurant in the world is amazing

and the food and just the whole concept of the restaurant I think is just incredible.

I don't think there's any chef in the world

who wouldn't want to swap places with us three today.

Yeah, it's very exciting. I feel like a little kid at Christmas.

'To begin with, each brother will give the finalists a masterclass.'

Welcome to my kitchen. Today we are going to prepare the representative dishes of our cuisine.

'Joan is showing them his Mediterranean-inspired sole dish.

'The fish is vacuum packed and cooked sous-vide for four to five minutes at 55 degrees.'

The modern technique, sous-vide, is for the texture.

'It is then put on a tradition coal-burning grill.'

Traditional technique of the grill for the smoked flavour.

'There are five sauces that accompany the fish.

'A fennel one,

'bergamot, which is a citrus fruit,

'then orange, pine nuts and green olive.

'They all represent the essence of the Mediterranean.

'It's topped by an olive oil sweet made with isomalt sugar.

'Once heated, the sugar creates a caramelised membrane

'which is then filled with olive oil.'

Please, taste my dish.

That fish is absolutely beautiful. The smoky flavour is really good.

The order of the sauces is perfect,

going through the sauces one by one.

-Fantastic, chef. Beautiful.

-Thank you.

Hello. Welcome.

'Next is Jordi, who will demonstrate his caramelised apricot.'

'He first makes a caramel with a sugar solution and natural orange essence.

'To make the apricot shell, Jordi blows the sugar by pumping air into it

'while keeping it hot and malleable under a heat lamp.'

-Very impressive.

-That's amazing.

-Beautiful.

-Thank you, thank you.

It's so light. It's gorgeous.

-Fantastic.

-Thank you.

'To complete the Can Roca experience,

'the final masterclass is with sommelier Josep.'

Yeah.

-Fantastic.

-That is amazing.

-You like, yes? Enjoy? Yeah?

-Oh, yeah.

-Thank you.

-ALL: Thank you.

Mind-blowing is one word for it. It was, er, sensational.

It's definitely inspiring. It's absolutely unbelievable.

I mean, they're like little geniuses running around.

Yeah, amazing. Just totally blown away by the whole thing. I've never seen anything like it.

'With the masterclasses over,

'Claire, Steve and Ash must now invent a main course and a dessert

'for their three mentors.

'They've been given access to the restaurant's extensive larder.

'And their vast store cupboard.'

It's like being a little kid in a sweet shop.

'They have 20 minutes to plan the dishes

'and then another hour to cook them.'

They have to prove that they have understood

the Roca brothers' philosophy and the essence of the house.

Incredible test. Incredible challenge.

I've got a lot of inspiration, so hopefully I'll come up with something that has meaning,

has relevance to things that have influenced me in the past.

Techniques, don't think I'll be trying blown sugar.

Not for the first time, anyway. I don't think that would be a good move.

Two plates of food for the second best restaurant in the world

is probably the most exciting, worrying thing I've ever done.

'Throughout the competition,

'Ash has cooked some breathtaking dishes.'

Your plate of food has got a story to tell and I can taste that. It's beautiful.

That thing tastes divine.

'But his biggest weakness has been his tendency to panic.'

Ash is a talent, he really has got what it takes

but he just gets so wound up. He can't afford to lose it here.

There's a dish in my head which is a part of a memory,

some ingredients that do take me back home,

so I'm going to try and incorporate them into a couple of dishes and hopefully

the Roca brothers will like them.

I love living in the UK, but there's definitely a lot of memories of growing up in Australia

and part of my emotion in the food.

Cooking for the brothers, yeah, it's scary.

I know they're going to be expecting perfect food. It's exciting. It's an honour to be able to cook for them.

'Claire has proved she has a real talent.'

This is the sort of dish you would go and talk about. It is absolutely stunning.

The bitter chocolate sorbet is beautiful. I want the rest of it.

'But things don't always go to plan.'

-Have you made a chicken consomme before?

-Yeah, once at college.

-It's not working.

Claire is the youngest of our group, but she has talent in abundance.

I'm hoping she's going to absorb all these lessons like a sponge, Michel,

and come out with a head full of ideas.

I'm just going to do nice lobster broth

and some asparagus and courgettes, nice traditional Spanish flavours,

keep it very simple, showcase the ingredients.

For dessert, I'm going to do a set custard

and then just do some nice summer berries on top. Keep it fresh and light.

It's going to be tough. I'm going to give it everything, so I hope I can impress them.

This is an immense task and an immense amount of pressure.

For once, I feel really blank.

There's a lot of great ingredients here and I just feel really confused.

Normally I feel really good at this, but I feel really lost.

'Steve has shown impressive technical ability.'

It is clever, Steve.

We gave you one chicken. You've given it back to us in four ways.

'But he can go too far.'

Too much going on on there. Too many flavours.

Young Steve is a great emerging talent but he needs to evolve his style and his presentation.

I'm hoping here he will learn the new techniques

to complete him as a chef and lift him to the next level.

My mind's gone blank for once. This is the sort of challenge that I love to do.

I feel like I'm out of my comfort zone, where I am and what I do.

I feel like my style won't really fit in.

'Claire is first to serve.'

I'm ready with the lobster dish. I'm just waiting for the last five minutes to warm everything through.

I'm really nervous about this.

You know, I really don't want to mess this up.

I don't feel confident with desserts.

When I can look recipes up and make sure quantities are correct,

I'm OK, but in this, it's like, not comfortable.

'For her first dish, Claire has created poached lobster with asparagus and courgette,

'served with a lobster broth.'

-Nice presentation.

-Lobster's a very expensive ingredient and it's a celebration to me

and I think it goes with today as a celebration to be here.

It's very good. It's very rich.

Flavours are complex. A nice balance.

'Claire's dessert is a set vanilla custard

'topped with summer fruits, apricot puree and yoghurt crispies.'

The dessert is a comfort food from my childhood,

fresh berries and custard, simple but really nice in summer.

Mm!

You understand our philosophy. Perfect.

-Thank you, Claire.

-Thank you.

-Thank you.

To get that feedback,

yeah, it's the best feeling ever, actually.

I can't believe I've just done that.

'Ash is next to serve.'

In trouble, like usual.

I'd like another hour. Under a bit of pressure here.

It's just a huge deal.

I've got to try and get this right. Cooking for the Roca brothers, you don't want to get it wrong.

'Ash has made a lobster and pickled vegetable salad

'with an orange and macadamia nut emulsion.

'Followed by a pastry biscuit topped with raspberries and peach in a macadamia nut custard.'

This is a representation of my upbringing in Australia.

The macadamia nuts, which I've used in both dishes, from when I was a very small child

living in the north of Australia surrounded by macadamia nut trees.

And then I've gone to when I lived in South Australia

and we used to pick the fresh peaches off the trees.

It's my representation of my life in Australia.

It's beautiful.

The cooking of the lobster is perfect.

-It's fresh, it's delicate, and the sauce is a nice texture.

-Thank you.

Thank you. Muchas gracias.

Thank you.

-It's good. Congratulations.

-Thank you.

-Thank you very much.

-Thank you.

It makes me feel good that they can see where I'm coming from with the food that I've cooked for them.

Just the opportunity to cook for the Roca brothers is like... That's one in a million.

'Steve's finally decided to sous-vide some red mullet and make an apricot dessert.'

Have you got any more apricots? Apricots?

The once ever I don't feel confident cooking.

With how close I am, I ain't giving up.

'He's planning to serve the apricots with a pistachio custard

'which now won't thicken.'

I can't whisk it up in there, it's getting too warm.

I've just come in here cos it's a lot cooler.

'Steve's first dish is saffron red mullet with fennel puree

'and a tomato confit and tomato essence.'

The concept was to try and use your ethos in strong flavours,

but simply cooked and with a Mediterranean, really fresh style.

It's fresh but with a zing in the salsa.

And the fish texture is perfect.

Intense, fresh, perfect.

'Steve's dessert has two elements.

'He's made thyme-roasted apricots served with apricot puree

'and pistachio custard.

'And a pot of pistachio custard topped with apricot jelly

'and praline spears.'

I just wanted to have one plate and then have another little surprise, so have two for one.

Great.

Fantastic.

-Thank you very much.

-Thank you.

Steve, congratulations.

Er, your work is fantastic.

I wanted to impress you more than anything.

And I'm so happy that you liked it.

-Thank you, Steve.

-Thank you very much.

-Thank you.

That challenge was the toughest...

..was the toughest in this whole competition,

and cooking my food and then for them to love it is just like... It's mind-blowing.

I'm just so happy and I feel like a want to cry,

but I feel like I just want to shout from the rooftops.

'Day two and the finalists return to face a challenge

'that will push them to the limit of their culinary ambitions.

'El Celler de Can Roca has earned its reputation

'because of the brothers' groundbreaking and complex dishes.

'Today, they're going to hand over their kitchen to the MasterChef finalists.'

Running a service in the three-star restaurant

will be one of the bigger things I've done in my career as a chef.

They're going to be expecting a lot. Also, it's their restaurant and they're handing it over to us.

This is a once in a lifetime opportunity.

It's amazing. I can't wait.

'In just two hours, the restaurant will be filled with specially invited guests

'expecting a six-course tasty menu.

'Each of the finalists will have to cook two dishes that are making this restaurant

'one of the most famous culinary destinations in the world.'

Our finalists have cooked for the Roca brothers. Now they have to cook for the customers.

Three-star Michelin food. The guests are coming,

they're in charge. It is down to them.

'Steve will be making the first starter

'of oysters served with two sauces.

'a hot white garlic oyster sauce

'and a cold black garlic one.

'The oysters are coated in a gelatine and sherry mixture.'

'As well as making this cold black garlic sauce and the hot white oyster sauce,

'Steve will also have to make white garlic ice cream spears.'

This is really intricate, some techniques I've never used before,

which is good, to learn a lot of new things, really.

I'll try my best to get this dish done for service. I'm really excited.

'Steve's second dish is Jordi's lemon cloud dessert.

'There are several complex techniques.

'And every single part of the lemon is used to produce the six different components.

'The lemon rind is added to a cake mixture to make a lemon Madeleine.

'The zest is distilled and used to make a lemon essential oil

'which goes into the sorbet.'

Mm.

-Wow.

-Wow.

-Wow.

'Then a lemon cream is made from the pith.

'The cream is served alongside a bergamot gel,

'also flavoured with the juice of the lemon.

'Finally, the dish will be served with a lemon perfume

'to create a fusion of aroma and taste.

-Do you think you can do this?

-Yes.

-I'll try.

-HE LAUGHS

It's a very intricate and very difficult dessert,

but I'll give it my best shot for him.

OK, Claire, this is the baby squid starter.

'Claire will be making the second starter.

'Baby squid served on top of mashed potato

'with a slice of squid and paprika

'and squid ink on a bowl of smoke.

'To make the squid slices, the squid is covered in paprika and rolled.

'The ballantine is then frozen so it can be sliced thinly.

'What makes the dish unique is the inspirational plating.

'A layer of cling film is stretched over the top of a glass bowl.'

We make a little incision.

'The mashed potato, slice of paprika squid,

'baby squid and drops of squid ink are plated on top of the cling film.

'The bowl is then filled with a paprika-infused smoke.'

I love it. It's so inventive how it's served on cling film.

But it just works so well. I mean, the little smoke puffs coming out.

Yeah. Wow.

'Claire's second dish will be the inverted lamb sandwich filled with tomato bread.'

'The lamb ribs have already been cooked sous-vide for 24 hours.

'Claire must pan-fry them to achieve the crunchy biscuit-like texture

'which forms the outside of the sandwich.

'As well as cooking ribs,

'she must also saute a fillet.'

I've got to get the fillet of lamb spot-on.

That's going to be tricky, just to keep my eye on that, it's a very light cooking.

-Claire, are you confident for this dish?

-Yes.

-Yes?

-Yeah, I think so.

Definitely do not want to ruin his childhood memories.

Yeah, it's going to be a real challenge today but I just can't wait. I'm so excited about it.

'Ash will be making a mullet stuffed with mullet liver,

'topped with Savoy cabbage and served with potato and anise gnocchi

'in a traditional Catalonian mullet suquet sauce.

'The fish is stuffed with a mullet liver puree before being cooked sous-vide.

'The fish is then flashed under the salamander to give it a crispy skin.'

A minute out and it's going to be over-cooked or under-cooked, so you have to get the timing spot-on.

I really concentrated on what was going on, so hopefully I'll get it right.

'Ash will also be making Jordi's tribute to a regional delicacy - sheep's milk.

'There are seven elements to this complex dessert that balances sweet and sour flavours.

'Even the plate has been chosen to stimulate the senses.

'The base of the dish is a caramel spread.

'The plate is then decorated with guava gel and sheep's milk yoghurt.

'Sheep's milk foam and sheep's milk ice cream are added.'

Lovely. Very nice.

'And the dish is topped with a sugar cloud.'

Amazing techniques. There's a few things that could go wrong

but I've had a very good demonstration of it so I haven't got any excuses to get it wrong.

So hopefully I can get it spot-on from the start.

'With the prep over, the specially-invited diners begin to arrive.

'They include regular customers, former restaurant staff and the two MasterChef judges.'

The Roca brothers have captured the essence of Spanish Catalonia cuisine

but using modern techniques to cook them.

This is a chance in a lifetime for our finalists to shine, to prove their mettle.

Today they are going to have to cook

to three Michelin starred standard. This is pressure.

OK, guys. HE SPEAKS SPANISH. The service begin.

-Two oysters.

-Si, chef.

'Steve's hot and cold oysters is the first dish on the tasting menu.'

OK. It's OK.

-OK.

-Si, chef.

-Two, three, five.

-Chef?

Good feedback on the first one, but it's not about the first one it's about the rest of them.

I've got to concentrate and make sure every one is exactly the same.

-Steve, two oysters and two and two, six.

-Si, chef.

-Five oysters more.

-Si, chef.

I've got three twos away. I'm not going to put the other five on just yet because it can easily over-cook.

I'm just going to get these out of the way and do them to the best ability.

HE SPEAKS SPANISH

OK. Fantastic.

OK. Thank you, Steve.

OK.

Mm. Mm!

That is amazing. It's sweet, it's then garlic, but all the strength of oyster after.

You just have to wait. That is lovely.

Both made with garlic but both very, very different.

-And they react differently with the oyster.

-Sure.

-It's beautiful!

-I think Steve has just learned

the art of simplistic presentation and complex flavour.

The dish was very good. It was a very nice job.

Very similar to chef Joan's one.

And very interesting.

'Up next is the squid and paprika smoke.'

Immense amount of pressure serving in this kitchen but I'm up for the challenge and I'm excited.

-Two squid, please.

-Two squid.

-Squid.

-Squid.

-Quickly, OK?

I'm nervous. I want to get the first few tables done.

And then I think I'll be more in my comfort zone.

My hands? Oh, shaking, yeah.

OK, OK, OK, OK.

-Squash.

-Si.

-OK?

-Si.

-More squid.

-More squid, si.

-And the smoke.

-Yep.

OK. OK.

Great. Three more squids, please.

It's quite hard getting to grips with what you're doing, but I'm just going to keep going.

Two, four, six more squids.

OK. Fantastic. Thank you.

-Claire, thank you.

-OK.

-It was good. Thank you.

Mm.

Those tiny, tiny little squid are so tender.

And you've got that smoked paprika flavour. And it looks like a slice of chorizo.

-Beautiful work.

-This is very clever, Michel.

Claire had her work cut out here. It's beautiful. Presentation is outstanding.

The calamari with the parmentier was fantastic. Fabulous. It was very nice. Incredible.

'With some of the starters over, Ash's red mullet and anise gnocchi is next on the menu.'

Three and two more.

-Ash, three more.

-Got it.

Now I've got all the orders at once.

I've got a few backing up, so I've just got to get onto it.

I'm going to plate up lots at a time, there's a lot of moves on each plate

so you end up with over 100 moves altogether and it's... You want the food to get out before it goes cold.

It is three stars and it's got to be good.

-Be careful. OK?

-OK.

-Fast, fast, fast, fast.

'Ash is worried that two of the dishes just sent aren't absolutely right.'

The plates that have just gone. Can we stop them and bring them back?

Because I think someone has taken these out and they have been mixed up.

We need to stop the plates to check.

'Concerned he's under-cooked the fish by seconds, he decides to replace one of them.'

Quickly. Quickly. Quickly.

Gracias.

Two more. Five total.

I find it quite tough when you're going through the service

and then it suddenly goes bang, it can be quite difficult.

You've got to try and stay focused but sometimes you have a few little mess ups.

Mm. Oh, good smell.

Wow! It's so difficult to get the intense flavours and the cooking of this fish

to the right temperature and for the right time.

Precision cooking and flavouring, that's what Ash has learnt today.

Good old Ash. I just want to see what state he's in in the kitchen.

I don't like running around, having to get back things in the middle of service, but these things happen.

-Ash.

-Si.

'Next up is Claire with the inverted lamb sandwich filled with tomato bread.'

To try and keep on top of cooking the rack of lamb, that has to be very crisp to make the sandwich,

to cut it all out is difficult.

The fillet, that's OK.

The hard bit is just getting the job done quickly, you know?

A little lamb sauce.

Perfect.

OK, and the garlic flower.

-OK. Perfect. Two and three lambs more, please.

-Si.

Five orders on at the moment.

Two minutes away and then I'm going to go with the dish.

It's really important to get the last five right, it's the last hurdle and I want to get through it.

I'm keeping it together, I think so.

That's good, good cook.

-Claire, thank you.

-Thank you.

OK.

-Clean plate is most important.

-Yep.

-That's OK.

-Claire, finished. Thank you.

-Thank you very much. It's a privilege.

-It's good work, thank you.

It was great to work in a three-star kitchen. I mean, whoa.

And to actually just be left to do the whole service.

It was hard work but I enjoyed it so much.

Hopefully, I did him proud. The last thing I want is to let him down.

Mm. Ohh. It smells heavenly. And it looks beautiful.

I mean, the presentation of that is exquisite.

This is one of the stand-out dishes.

Soft, soft spring lamb and rich, fruity tomato.

That's heaven. Hint of garlic underneath.

This is proper grownup cooking, Michel.

It's a three Michelin star lamb sandwich that looks like a Dali.

-It's mind-blowingly good!

-I hope Claire is loving this as much as we are.

It's a typical Catalan dish. She did a good job, yeah.

Yeah, totally. Very nice.

'With all the mains served, up next it's Steve's lemon cloud.'

OK, Steve, start with two and then two.

It's one of those desserts, you know, it's got to be perfect.

It really is quite intricate. It's really hard.

I don't want to send it out if it doesn't look like how chef wants it.

This one, and this one.

-We want the perfect...

-Yeah.

-OK.

Two flower.

OK. Right. OK.

-First two, then after four and five.

-Si.

Jordi's a real task master. He's perfection. But this is what this restaurant is all about.

And I want to reach those standards. So it's good.

OK.

I'm happy with your work.

-Very good. Thanks.

-Thank you. Thank you very much.

It's gone really, really well. Mind-blowing. I'm really happy,

but I'm still shocked that I cooked in here today, if I'm honest.

This is Jordi's creation.

The perfume matches the ingredients in this dessert.

That's the philosophy of the house, that is how they work.

I just hope Steve has pulled it off.

That definitely smells of lemon and bergamot and it's the same, it matches here.

Mm!

Intense lemon. Lemon brioche.

Bergamot.

And perfume.

This is sensational. Sensational!

This is great for Steve because the complexity is on the palate and in the nose.

Today is the same as Jordi makes. Fabulous. Perfect.

'The final dish is the sheep's milk pudding.'

-Two and two.

-Right.

Pastry is usually not my thing but the colours, the textures, the techniques, as well,

it's a lot of stuff I've never seen before.

And now you make two more. This.

When it's called away you need to be fast cos there's ice cream and you have to run around a bit.

If you've got wet hands it sticks to the candyfloss, but yeah, it's a fun dish, actually.

-A little more, little more. Here, here.

-OK.

Working with Jordi is fantastic, he's such a dude and he makes it really enjoyable.

It's amazing food so you've got to be happy about it.

-Thank you.

-Thank you very much.

I love... I love when desserts are fun.

Look at that, it's just lovely.

Mm.

What I love about this is that it's rich yet light, it's fun yet indulgent.

-It's got everything going for it.

-And what are these little bits here?

Mm! That one's sharp. Really sharp.

Really, really sharp, like creme fraiche.

That one's like jam. Guava, tastes like strawberry.

I'm really hoping Ash has got a smile on his face right now.

If not, there's something wrong with him, because this is grownup, elegant fun.

It's very difficult to work in this restaurant, it's very hard, but they did it very good.

That could well be the best lunch I have ever had.

I am absolutely blown away by that.

I honestly don't think food can get better than this. It really is heavenly.

It's evocative, and it's using all the senses but in a very clever way.

If our three chefs can glean anything from today, it's that.

Using their senses.

It's been such an experience. It's up there with the best things I have ever done.

And I just keep saying to myself, "You're cooking in Can Roca.

"Working next to those three star chefs, plating up with them."

I mean, yeah, wow!

You just realise how many people would love to be in our shoes today,

and that's when you think, "Oh, my God, we are here." This has been so good and so enjoyable.

Yeah, I don't think I want to leave, really.

My way of thinking about food is going to change a lot.

I've definitely picked up some new techniques and ideas.

This is one of the best things I've done in my career as a chef, honestly, being here.

It's been fantastic.

I'm very proud of our three finalists. The brothers are very impressed with their work.

It is unbelievable, the talent, the desire, the want that they have.

I can't wait to see them cook again.

This should stand them in good stead for what comes next. We have some very big tests for these three.

'Next time, the three finalists face their toughest challenge yet.'

They've proved it to us, now is their chance to prove it to the great and good of the catering world.

You have one dish to shine. I wouldn't want to cook for these lot.

It's sending me over the edge.

I think they sweat a little bit now there.

You better put the turbo on.

I did promise we would be on time. Come on!

Attention to detail, yeah? Make it look beautiful.

-That's looking great. Come on, guys.

-Service.

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