0:00:05 > 0:00:09'Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:12'Michel Roux Jr is one of them.'
0:00:12 > 0:00:15- One lamb, two fish. - ALL: Oui!
0:00:15 > 0:00:19'Now he, Gregg Wallace and Monica Galetti
0:00:19 > 0:00:23'are on the hunt for Britain's next culinary superstar,
0:00:23 > 0:00:28'a professional with the talent to cut it in the world's top kitchens.'
0:00:30 > 0:00:31Perfect!
0:00:39 > 0:00:43'These chefs believe they've got the skill to cook at the highest level.'
0:00:43 > 0:00:45Service!
0:00:45 > 0:00:49It's the chance of a lifetime and I never, in a million years,
0:00:49 > 0:00:53thought that I would have this opportunity, so everything goes into this.
0:00:56 > 0:01:00Everyone else in this competition, I don't care what they're doing.
0:01:00 > 0:01:02It's what I do that matters.
0:01:06 > 0:01:08I'll do whatever it takes.
0:01:08 > 0:01:12I'll push myself through pain barriers to hopefully win it.
0:01:12 > 0:01:14BELL RINGS Service, please.
0:01:16 > 0:01:21'But first, they'll have to impress Michel's sous chef, Monica,
0:01:21 > 0:01:24'who has set them two tests to prove that they're good enough
0:01:24 > 0:01:26'to cook for Michel.'
0:01:26 > 0:01:31Ten chefs about to walk into this kitchen and show us what they are made of.
0:01:31 > 0:01:37Someone from a small cafe to someone from a Michelin kitchen, it doesn't matter.
0:01:37 > 0:01:41Have the hunger to be better than anyone else,
0:01:41 > 0:01:43and you have the right to be here.
0:01:45 > 0:01:49We are gonna find some serious talent, you know that, don't you?
0:02:03 > 0:02:05Welcome to Professional MasterChef -
0:02:05 > 0:02:11your chance to prove you are a chef with skill, ambition, determination.
0:02:11 > 0:02:13Your chance to make a mark.
0:02:16 > 0:02:20I have very high expectations of you, and so does Michel.
0:02:20 > 0:02:24You have got seven different ingredients.
0:02:24 > 0:02:29What we want from you is one dish in one hour.
0:02:30 > 0:02:32Uncover your ingredients.
0:02:39 > 0:02:43In front of you you have goat's cheese, puy lentils,
0:02:43 > 0:02:47white wine, thyme, walnuts,
0:02:47 > 0:02:50tomatoes and peaches.
0:02:50 > 0:02:54You also have a limited larder that you can use.
0:02:56 > 0:03:00Ten minutes to consider and design your dish.
0:03:00 > 0:03:02Your ten minutes start now.
0:03:10 > 0:03:13You need to move yourselves away from the pack.
0:03:13 > 0:03:15You need to be different.
0:03:25 > 0:03:27Your ten minutes is up.
0:03:27 > 0:03:30One hour to show us what you are made of.
0:03:30 > 0:03:32Off you go.
0:03:39 > 0:03:41They haven't got any meat or fish,
0:03:41 > 0:03:45so they need to dig into a chef's repertoire and be creative.
0:03:45 > 0:03:49They can make a walnut brittle, layer it over those peaches.
0:03:49 > 0:03:53Make a lovely goat's cheese tart with a lentil puree.
0:03:53 > 0:03:57There's lots of options. They need to know how to use the produce.
0:04:01 > 0:04:05'I would rank myself in the world of professional chefs as quite high.'
0:04:05 > 0:04:08I'm very passionate and I think that comes across
0:04:08 > 0:04:11in the food that I put on the plate.
0:04:12 > 0:04:15Martin is making a tomato and goat's cheese roulade.
0:04:15 > 0:04:19The roulade, depending on how tight it's rolled together,
0:04:19 > 0:04:21can look really stunning.
0:04:21 > 0:04:26It should have beautiful red and white contrasting colours. That plate should look wonderful.
0:04:28 > 0:04:32- What position do you hold right now? - I'm a head chef in a hotel.
0:04:32 > 0:04:36- You're responsible for everything? Breakfast, room service? - Yeah. Lunch, dinner.
0:04:36 > 0:04:38- That's a lot of work. - It is. Very hands-on.
0:04:38 > 0:04:42- How long have you been a chef? - 17 years.- 17 years?
0:04:42 > 0:04:47- Yes, soon as I left school.- Have you got the hang of it?- Hopefully!
0:04:55 > 0:04:57Being a chef's fantastic. The hours are long.
0:04:57 > 0:05:02The satisfaction of cooking for people more than makes up for it.
0:05:05 > 0:05:10I'm doing a roast goat's cheese with a walnut crust and peach marmalade.
0:05:10 > 0:05:14- How long you been in pro kitchens? - Five years. I'm head chef now.
0:05:14 > 0:05:17- It's a big restaurant. - How many seater restaurant?- 112.
0:05:17 > 0:05:19- Whoa! - Yeah, it's big.
0:05:19 > 0:05:24- What style of food?- It says modern British, but it's a French twist.
0:05:24 > 0:05:29- Do you think you've done amazingly well to get head chef in five years? - Not really, no.
0:05:29 > 0:05:32I'm quite modest. There's so much left to learn.
0:05:32 > 0:05:36- Tell you what, if you don't big yourself up, no-one will.- True!
0:05:44 > 0:05:48'I like to take classical things and put a modern twist to it.'
0:05:48 > 0:05:51Sometimes, my style can be a bit whacky, but...
0:05:51 > 0:05:55I'm trying not to let my imagination take control of me.
0:05:55 > 0:06:00- Oliver, this bench smells great. - Thank you.- What are you making?
0:06:00 > 0:06:06Goat's cheese and tomato concasse ravioli with caramelised walnuts.
0:06:06 > 0:06:10- What style of food have you got in your restaurant? - It's mainly classics.
0:06:10 > 0:06:13- What's the best dish on the menu? - Three little pigs.
0:06:13 > 0:06:16Pork cheek, pork belly and pork fillet.
0:06:16 > 0:06:19Three little pigs and you want me to wolf it down!
0:06:23 > 0:06:26Ollie is making a goat's cheese and tomato filled ravioli.
0:06:26 > 0:06:30Let's hope he manages to get that pasta rolled out thinly enough.
0:06:30 > 0:06:35One thing I can't stand, Michel can't stand - thick, uncooked pasta.
0:06:38 > 0:06:40Listen, chefs, you've had 20 minutes.
0:06:44 > 0:06:47I think my first head chef was the biggest influence.
0:06:47 > 0:06:51In the two years, he pushed me on every section in the kitchen
0:06:51 > 0:06:54to make me into a strong chef at a young age.
0:06:58 > 0:07:01- What are you cooking, Lee? - I'm doing a walnut and thyme tart.
0:07:01 > 0:07:05I've got tomato and the peach together into a puree.
0:07:05 > 0:07:09Inventive, creative... Is that the way you cook at the moment?
0:07:09 > 0:07:12I like to try something a little bit different.
0:07:12 > 0:07:15- How old are you, Lee?- 20. - Young for MasterChef.
0:07:15 > 0:07:19- You must believe you've got something special. - I have a good eye for taste.
0:07:19 > 0:07:22- And a good tongue for vision?- Yeah. - Brilliant.
0:07:33 > 0:07:37I've travelled all over the place since I started to cook.
0:07:37 > 0:07:42On yachts in the Caribbean, shooting lodges in Scotland.
0:07:42 > 0:07:46I've worked in Russia on a fishing camp so, yeah, quite a variety.
0:07:47 > 0:07:51I'm making a peach tart with some lemon sweet pastry.
0:07:51 > 0:07:56- What sort of chef are you?- Most of my work's freelance, so I cover a huge range of different food.
0:07:56 > 0:07:59- I also teach as well. - Who do you teach?
0:07:59 > 0:08:0316 to 18-year-olds at a school in Cheltenham. I teach basic skills.
0:08:03 > 0:08:08- What did you do before that? - I worked for investment companies. - No wonder you went into cooking!
0:08:17 > 0:08:20Coming from a hotel I've got a bit of an advantage
0:08:20 > 0:08:23because I do everything from brasserie to fine dining.
0:08:23 > 0:08:27I've been taught everything over the years.
0:08:27 > 0:08:30- What are you making for us, Ross? - Some cheese tortellinis
0:08:30 > 0:08:33served with lentil vinaigrette with a bit of peach to it.
0:08:33 > 0:08:36- Do you cook in an Italian restaurant?- No!
0:08:36 > 0:08:38I cook in a Scottish restaurant.
0:08:38 > 0:08:43I started when I was 16. My granddad was a chef. My mum was a chef.
0:08:43 > 0:08:47- So it runs in the blood.- There was nowhere else for you to go.
0:08:47 > 0:08:51They could have told me about the hours when I started!
0:08:55 > 0:08:58You're halfway. 30 minutes left.
0:09:01 > 0:09:04I've been trained by some very classical chefs,
0:09:04 > 0:09:06but there was no forward thinking.
0:09:06 > 0:09:09For me, the best are Michel Roux, the Roux brothers.
0:09:09 > 0:09:13They are the idols. They're my Superman, my Spiderman.
0:09:15 > 0:09:19- Anton, what are you making for me? - I'm doing a roasted sweet and sour peach.
0:09:19 > 0:09:22I'm doing a thyme and walnut crumble.
0:09:22 > 0:09:25I've got a little goat's cheese and lemon mousse setting.
0:09:25 > 0:09:28What sort of food are you cooking now?
0:09:28 > 0:09:30We'll arrange a dish around what's in season.
0:09:30 > 0:09:34We've got a rabbit dish that's on, a little selection of rabbit,
0:09:34 > 0:09:36little rabbit and mushroom pie.
0:09:36 > 0:09:40We're fully booked lunch and dinner, so we're doing something right.
0:09:48 > 0:09:52My whole family got me into cooking. My uncle's a butcher.
0:09:52 > 0:09:57My dad's a chef. I started cooking professionally from the age of 14.
0:09:59 > 0:10:03- What are you going to make for me? - I'm doing a walnut-crusted cheesecake.
0:10:03 > 0:10:06- Is dessert your thing? - Yeah, it's a big favourite of mine.
0:10:06 > 0:10:10- Is it?- Yeah.- So, where are you now? - I'm head chef now.
0:10:10 > 0:10:15- I'm running a kitchen in Essex. - Charlie, forgive me, how old are you?- 20.
0:10:15 > 0:10:21- Head chef at 20?- Yeah. It's been hard work but I've got there.
0:10:21 > 0:10:23Are you better than the head chefs you had?
0:10:23 > 0:10:26I'm a lot friendlier than the ones I had.
0:10:26 > 0:10:28Wouldn't want to be like that.
0:10:33 > 0:10:35You've got 20 minutes.
0:10:36 > 0:10:39Six years ago, I'd never cooked before.
0:10:39 > 0:10:41I didn't know how to chop an onion.
0:10:41 > 0:10:46There's a lot of things I haven't come across. That can be a weakness.
0:10:49 > 0:10:52Thomas, tell me what you're making me.
0:10:52 > 0:10:56I'm making a potato and tomato and walnut gratin.
0:10:56 > 0:11:00Lentils pureed. I'm pickling some peaches as well.
0:11:00 > 0:11:02What do you want from this experience?
0:11:02 > 0:11:08I just want to see, you know, my style of food, how far it can get me. That's a test.
0:11:08 > 0:11:12- Where you work, do they think you're amazing?- Yeah, they like me there.
0:11:12 > 0:11:16- Now we've got to like you here. - Hopefully.- Thank you, Thomas.
0:11:19 > 0:11:22I'm really not sure what Thomas is going to give us.
0:11:22 > 0:11:26He's going to pan-fry that cheese and serve it with a gratin.
0:11:26 > 0:11:30Very confusing. I'm curious what he comes up with.
0:11:35 > 0:11:39Growing up, I wanted to be a shepherd. That sounds stupid!
0:11:39 > 0:11:42I wanted to be a shepherd, but I got coaxed out of that by my nana.
0:11:42 > 0:11:45She saw the potential of my Sunday dinners.
0:11:47 > 0:11:49I'm going to make a goat's cheese ravioli
0:11:49 > 0:11:52and a lemon and walnut dressing.
0:11:52 > 0:11:55- What position do you hold now? - Head chef.
0:11:55 > 0:11:58It's a private house that does private dinners.
0:11:58 > 0:12:04- What do you want from the competition?- I think it will give me recognition that I can cook.
0:12:04 > 0:12:07- How much recognition do you want? - The world's your oyster!
0:12:07 > 0:12:12- If it was, you'd put a lemon dressing on it. - A nice lemon dressing.
0:12:15 > 0:12:17You've got five minutes left.
0:12:23 > 0:12:25I thought that with these ingredients,
0:12:25 > 0:12:28we were going to get a huge variety of plates.
0:12:28 > 0:12:34We've got three or four desserts, three or four pasta dishes going on.
0:12:34 > 0:12:39I hope that they manage to hold their nerve and deliver at the end.
0:12:52 > 0:12:55That's it. Time's up.
0:13:03 > 0:13:06'These ten chefs were given goat's cheese,
0:13:06 > 0:13:10'puy lentils, white wine, thyme,
0:13:10 > 0:13:15'some walnuts, three tomatoes and two peaches.
0:13:26 > 0:13:31'Martin used the goat's cheese and tomato to make a roulade,
0:13:31 > 0:13:33'topped with pickled onions and thyme,
0:13:33 > 0:13:38'served on lentils and roasted walnuts with a tomato coulis.'
0:13:51 > 0:13:55I like the acidity coming through that. I like the pickled onions.
0:13:55 > 0:14:01The lentils, the walnuts all work well with the thyme, goat's cheese and tomato.
0:14:01 > 0:14:04Your biggest let-down today is your presentation.
0:14:04 > 0:14:07Big slices of onions. It needs more finesse.
0:14:07 > 0:14:10It looks like you've chucked it all together,
0:14:10 > 0:14:13but it tastes like it's been designed.
0:14:13 > 0:14:18I don't know whether you've got the makings of a genius or you just got very lucky.
0:14:18 > 0:14:22- LAUGHING:- I don't know, Martin! - Thank you.
0:14:37 > 0:14:39'Simon roasted his goat's cheese
0:14:39 > 0:14:43'and served it in a walnut and thyme crust with caramelised walnuts,
0:14:43 > 0:14:47'pickled lentils and a peach marmalade.'
0:14:49 > 0:14:52I can't see a great deal of cooking.
0:14:52 > 0:14:56As a judge, I want to be impressed by technique and process.
0:15:07 > 0:15:12I really like sticky, slightly acidic goat's cheese
0:15:12 > 0:15:15with sweet flavours, caramel and little bit of fruit.
0:15:15 > 0:15:18I love the honey, sweet juicy peach.
0:15:18 > 0:15:22I love the little bit of vinegary spiciness with the lentils.
0:15:24 > 0:15:29You're a chef who understands taste and has a very good palate.
0:15:29 > 0:15:33Skills-wise, I need to see more of you to make my mind up.
0:15:50 > 0:15:54'Oliver's ravioli is filled with tomato concasse and goat's cheese,
0:15:54 > 0:15:58'served on lentils and accompanied by caramelised walnuts
0:15:58 > 0:16:00'and baked tomato petals.'
0:16:12 > 0:16:14The pasta, for me, is too thick.
0:16:15 > 0:16:19The tomato skins that you have are very, very salty.
0:16:19 > 0:16:24The lentils, there is just no seasoning in there.
0:16:24 > 0:16:28This piece of walnut half covered in caramel I'm not going to try,
0:16:28 > 0:16:31cos I WILL lose a tooth on that.
0:16:32 > 0:16:35It doesn't work as a whole dish.
0:16:36 > 0:16:42There is no place in pasta and lentils for caramel.
0:16:42 > 0:16:44But...
0:16:44 > 0:16:48I really like the filling in your pasta.
0:16:48 > 0:16:53I feel you should focus on less things and do them properly.
0:16:53 > 0:16:54OK. Thanks.
0:17:00 > 0:17:03OLIVER: 'I was rubbish today.'
0:17:03 > 0:17:07Just have to move on from it and come back stronger.
0:17:15 > 0:17:18'Charlie's made a walnut-crusted cheesecake,
0:17:18 > 0:17:21'served with lemon and thyme glazed peaches,
0:17:21 > 0:17:26'caramelised walnuts with a peach emulsion and sprinkles of thyme.'
0:17:26 > 0:17:29I like the look of that.
0:17:39 > 0:17:41- You like that, don't you? - I do like that.
0:17:41 > 0:17:43I love the acidity of the peaches.
0:17:43 > 0:17:47I like the crunch of the caramel and the walnuts.
0:17:47 > 0:17:51And that cheesecake is perfect, spot-on for me.
0:17:51 > 0:17:55This, for me, is a plate of heaven.
0:17:57 > 0:18:00It's just delightful. Absolutely lovely.
0:18:00 > 0:18:03That's the sort of dessert I'd have by the bucketful.
0:18:05 > 0:18:08I've got no complaints, chef.
0:18:13 > 0:18:16CHARLIE: 'I feel amazing. It's a real confidence boost.'
0:18:16 > 0:18:22People like Monica and Gregg love my food. It makes everything worthwhile.
0:18:33 > 0:18:37'Lee's walnut and thyme tart is accompanied by caramelised walnuts,
0:18:37 > 0:18:41'creamy goat's cheese sauce and a tomato peach puree.'
0:19:00 > 0:19:05The candied walnuts are set solid on the plate.
0:19:05 > 0:19:11For me, an onion tart should have caramelised onions with a hint of the walnuts.
0:19:11 > 0:19:15Unfortunately, it's not pleasant eating because it's very creamy,
0:19:15 > 0:19:17sickly sweet.
0:19:17 > 0:19:21But a good thing is, your pastry is wonderfully made and cooked.
0:19:21 > 0:19:26I'm really sorry, Lee. I don't like that tart.
0:19:26 > 0:19:30It's got the texture of chopped liver or a liver sausage.
0:19:30 > 0:19:33I like your sauces, but they're both dessert sauces.
0:19:33 > 0:19:38Your pastry's good, so you've got a good touch, but the ideas are wrong.
0:19:57 > 0:19:59'Nicky's pudding is a peach and lemon tart
0:19:59 > 0:20:03'with roasted walnuts and a peach puree.'
0:20:06 > 0:20:09It's a very yellow plate.
0:20:09 > 0:20:11At this level of cooking,
0:20:11 > 0:20:15I want to see a plate that's going to jump out and wow me.
0:20:15 > 0:20:17I think it looks lovely.
0:20:32 > 0:20:36Nicky, that is a delicious lemon and peach tart.
0:20:36 > 0:20:39I think you've got the right amount of lemon in that.
0:20:39 > 0:20:43I love the goat's cheese coming through and the peach on top.
0:20:43 > 0:20:46I'd easily devour the rest of that.
0:20:46 > 0:20:49I agree. I think that's absolutely delightful.
0:20:49 > 0:20:53Your pastry is light. The goat's cheese is mellow.
0:20:53 > 0:20:56It's flavoured beautifully with lemon.
0:20:56 > 0:21:01Then in comes really ripe, sweet juicy peach. That's lovely!
0:21:07 > 0:21:09Good effort.
0:21:09 > 0:21:13I'm chuffed to bits. Went well. LAUGHS
0:21:13 > 0:21:17I need to work on presentation, but they really liked the flavours.
0:21:17 > 0:21:19It was a huge relief. It was brilliant.
0:21:27 > 0:21:30'Ross's dish is goat's cheese tortellini
0:21:30 > 0:21:32'topped with toasted walnuts,
0:21:32 > 0:21:38'accompanied by sliced peach and a lentil and peach vinaigrette.'
0:21:38 > 0:21:43You've taken all that energy and skill and effort
0:21:43 > 0:21:47to make those beautiful tortellini, and put two slices of raw peach on.
0:21:49 > 0:21:53For me, that doesn't add anything extra.
0:21:53 > 0:21:56If anything, it takes away from the presentation of your plate.
0:22:05 > 0:22:08You obviously know how to make pasta.
0:22:08 > 0:22:12It has been rolled out very thinly. The tortellinis are wonderful.
0:22:13 > 0:22:18And that vinaigrette is inspired. It's sharp and also slightly fruity.
0:22:18 > 0:22:22It's a real big flavour palate filler.
0:22:22 > 0:22:25And it goes really well with the goat's cheese.
0:22:25 > 0:22:28- Thank you. - Thanks very much.
0:22:46 > 0:22:48'Anton's made a deconstructed peach crumble -
0:22:48 > 0:22:54'a roasted peach, peach skin filled with goat's cheese and lemon mousse,
0:22:54 > 0:22:56'thyme and walnut crumble,
0:22:56 > 0:23:00'caramelised sugar and a peach puree.'
0:23:00 > 0:23:03That is a lovely plate, Anton.
0:23:03 > 0:23:06I look at this plate and I want to know more about you.
0:23:06 > 0:23:08Oh!
0:23:19 > 0:23:23Peach juice and the thyme in the goat's cheese
0:23:23 > 0:23:27with a really soft peach and some walnuts
0:23:27 > 0:23:29is just delicious.
0:23:29 > 0:23:35There's crunchy texture on there. It's really, really lovely.
0:23:35 > 0:23:39It looked wonderful and tasted just as good.
0:23:39 > 0:23:43Great dessert, Anton. I'd happily let Michel try it.
0:23:43 > 0:23:45Wow.
0:23:50 > 0:23:52Really pleased with what the judges said.
0:23:52 > 0:23:57To hear Monica say that she'd serve it to Michel Roux is absolutely amazing.
0:24:06 > 0:24:08'Thomas pan-fried the goat's cheese,
0:24:08 > 0:24:11'topped it with peaches poached in white wine
0:24:11 > 0:24:15'and served it in a creamy lentil puree.
0:24:15 > 0:24:21'He also made a tomato and potato gratin topped with toasted walnuts.'
0:24:28 > 0:24:31What on earth is this?
0:24:34 > 0:24:36It doesn't look very appealing.
0:24:36 > 0:24:41The gratin looks more appealing than this plate here.
0:24:57 > 0:25:01The... The top of my mouth is almost glued together
0:25:01 > 0:25:03by the glug that you put on there.
0:25:03 > 0:25:09I taste something like that and I actually hate my job that you make me eat something like this.
0:25:11 > 0:25:14I wouldn't even dream of giving that to Michel.
0:25:17 > 0:25:22Do you know what I honestly believe, Thomas? I really believe that you are a much better cook than this.
0:25:22 > 0:25:26And today, you just cooked lots and lots of things,
0:25:26 > 0:25:31and weren't really sure how they were going to come together.
0:25:34 > 0:25:37THOMAS: 'Disappointed, you know. Really disappointed.'
0:25:37 > 0:25:41You take a risk and sometimes you just lose.
0:25:50 > 0:25:54'Rob has made goat's cheese ravioli in a tomato sauce
0:25:54 > 0:25:56'with a lemon and walnut dressing.'
0:25:59 > 0:26:01I love it! I think it looks great!
0:26:08 > 0:26:09Mm!
0:26:13 > 0:26:16Perfectly made ravioli.
0:26:17 > 0:26:21Goat's cheese, wonderful. I love the lemon coming through.
0:26:21 > 0:26:24The tomato sauce is perfect.
0:26:24 > 0:26:28It's a very simply presented plate, but it packs a lot of flavour.
0:26:28 > 0:26:32- Thank you. - The pasta is really light.
0:26:32 > 0:26:35Good seasoning. Sweet tomato sauce. It's absolutely delightful.
0:26:35 > 0:26:39- Not a single criticism on that. - Thank you.
0:26:39 > 0:26:41Thank you very much.
0:26:43 > 0:26:47ROB: 'It feels absolutely fantastic having two judges like that'
0:26:47 > 0:26:53say that the food was fantastic that I cooked today, so really big pat on the back for myself, I think.
0:26:58 > 0:27:01That was your first taste of Professional MasterChef.
0:27:01 > 0:27:04No-one said it was easy.
0:27:04 > 0:27:08However, there was some cracking cooking going on in here today.
0:27:11 > 0:27:14Some really exciting stuff.
0:27:18 > 0:27:24Some of you need to wake up and realise how serious this competition is.
0:27:24 > 0:27:27You have another chance to prove yourselves,
0:27:27 > 0:27:31but do not relax too much because it does get harder.
0:27:33 > 0:27:35Off you go.
0:27:41 > 0:27:45'Now, the ten chefs will be split into two groups.
0:27:48 > 0:27:52'Tomorrow night, five of them return to face the final test...'
0:27:53 > 0:27:56You and the lobster, off you go.
0:28:02 > 0:28:04I hate watching you work.
0:28:07 > 0:28:10It's disgusting. It's dirty. It's a disgrace.
0:28:11 > 0:28:17'..before Monica decides who will go through to cook for Michel Roux Jr.'
0:28:20 > 0:28:23Prove to me that you HAVE got what it takes.
0:28:28 > 0:28:31Subtitles by Red Bee Media Ltd
0:28:31 > 0:28:34E-mail subtitling@bbc.co.uk