0:00:02 > 0:00:05It's the final week of Professional MasterChef.
0:00:06 > 0:00:10Tonight, Scott, Nick, Mark and Danilo...
0:00:11 > 0:00:13..will have to fight for the opportunity...
0:00:15 > 0:00:19..to cook in one of the world's most unique restaurants.
0:00:23 > 0:00:26Only the best of them will have that chance...
0:00:27 > 0:00:31..as four becomes three.
0:00:31 > 0:00:32It's going to be tough to take if you go out,
0:00:32 > 0:00:35especially getting so far in the competition.
0:00:36 > 0:00:38But, yeah, fingers crossed.
0:00:38 > 0:00:42I can't worry about the other guys. Only I can mess it up for myself.
0:00:42 > 0:00:45It's going to be a mammoth battle today.
0:01:05 > 0:01:10Every year, we take our finalists
0:01:10 > 0:01:15to one of the most inspiring restaurants in Europe.
0:01:17 > 0:01:21However, we can only take three of you.
0:01:25 > 0:01:28This is an invention test with a difference.
0:01:28 > 0:01:31There is no fish, there's no meat and there's no poultry.
0:01:31 > 0:01:36What we do have behind us are three tables of stunning ingredients.
0:01:36 > 0:01:39One hour and 15 minutes. Off you go.
0:01:49 > 0:01:53Yeah, it's a tough one but there's some lovely stuff on the bench.
0:01:53 > 0:01:55So hopefully this dish is going to be a nice one.
0:01:59 > 0:02:02Danilo, you look very, very focused.
0:02:02 > 0:02:03Yes, I am focused.
0:02:03 > 0:02:06A lot of things to do and I can't spare any minute.
0:02:06 > 0:02:08What do you think of this challenge?
0:02:08 > 0:02:10Why did we give you this challenge?
0:02:10 > 0:02:13I think this challenge is really engaging.
0:02:13 > 0:02:18It's not easy to make an outstanding dish only from vegetables.
0:02:18 > 0:02:20To take the best chefs through
0:02:20 > 0:02:22you need to understand who is capable to do...
0:02:27 > 0:02:30You've come a long way. Has it been tough?
0:02:30 > 0:02:33It's mentally, physically draining but, yeah, if you said,
0:02:33 > 0:02:35"Start again tomorrow," I'd do it all again.
0:02:41 > 0:02:43Are you creating a dish with very little cooking?
0:02:43 > 0:02:46Yeah, there is, I suppose, very little cooking, yeah.
0:02:46 > 0:02:47Ohh.
0:02:47 > 0:02:52How brave is it to make a tomato salad at this stage?
0:02:52 > 0:02:54Probably brave and stupid
0:02:54 > 0:02:56but I don't know where I'm bordering.
0:02:56 > 0:02:57Whoa!
0:03:03 > 0:03:07I'm looking all right time-wise.
0:03:07 > 0:03:08I just need to make sure everything's,
0:03:08 > 0:03:10like, perfect seasoning.
0:03:13 > 0:03:15Bit of a strange one going into a cooking competition
0:03:15 > 0:03:20and just plating some veg but it's a beautiful dish.
0:03:28 > 0:03:30That's it. Time's up, stop.
0:03:35 > 0:03:37- All right?- Yeah.
0:03:41 > 0:03:44- What do they want? - Exactly. You don't know, do you?- No.
0:03:44 > 0:03:47- It's got to be tasty. - Hopefully that.
0:03:51 > 0:03:53Nick, up you come, please, Chef.
0:04:07 > 0:04:10Nick has made crispy polenta cannelloni
0:04:10 > 0:04:16and Manchego cheese mousse coated in a pine nut crumble.
0:04:16 > 0:04:19It's served with orange infused chicory leaves,
0:04:19 > 0:04:22pickled radish and mushrooms
0:04:22 > 0:04:25and a pumpkin and sage veloute.
0:04:27 > 0:04:30Wow, I think it looks fantastic.
0:04:30 > 0:04:32- Thank you.- You've got an inventive brain, I'll give you that,
0:04:32 > 0:04:34and a certain amount of artistry.
0:04:34 > 0:04:36- Well done, Chef. - Thank you very much.
0:04:45 > 0:04:47I love the polenta with the crispiness.
0:04:47 > 0:04:50I think your soup packs a lot of flavour as well.
0:04:50 > 0:04:51It's a bit on the thick side
0:04:51 > 0:04:54but I'd rather thick soup that tastes good
0:04:54 > 0:04:55than one that was tasteless.
0:04:55 > 0:04:58What I love is the little extra bits.
0:04:58 > 0:05:03The salty Manchego mousse and that chicory is divine.
0:05:03 > 0:05:05I think that's really clever.
0:05:05 > 0:05:06I think it's very creative.
0:05:06 > 0:05:08I've not had a dish like this before
0:05:08 > 0:05:10and that's always what I'm looking for.
0:05:10 > 0:05:12A dish I've never had before that tastes good.
0:05:12 > 0:05:14- Good job.- Thank you, Chef.
0:05:15 > 0:05:18It was a tough test. I hope I've done enough.
0:05:18 > 0:05:21I'm afraid I'm not the one that can tell you that.
0:05:21 > 0:05:22Suppose we'll find out soon.
0:05:25 > 0:05:27Scott. Please, up you come.
0:05:39 > 0:05:44Scott has made a duck egg cooked in beurre noisette,
0:05:44 > 0:05:48served with a wild mushroom and hazelnut fricassee,
0:05:48 > 0:05:52sourdough toast and a sweetcorn veloute.
0:06:01 > 0:06:05Scott, it's not the most refined plate of food I've seen from you.
0:06:05 > 0:06:08What I do like about it is that yolk,
0:06:08 > 0:06:12smack bang in the middle, the way it's been cooked.
0:06:12 > 0:06:14The sweetcorn soup is just that.
0:06:14 > 0:06:16It's a lovely, light soup.
0:06:16 > 0:06:18And the egg makes the soup really rich.
0:06:18 > 0:06:20- SCOTT:- OK.
0:06:20 > 0:06:24Scott, what I really like about your dish today
0:06:24 > 0:06:26is the beautiful, rich egg,
0:06:26 > 0:06:28the yolk is still beautiful and runny.
0:06:28 > 0:06:31It's not burnt underneath.
0:06:31 > 0:06:34If you'd have put beurre noisette into a pan and put the egg in,
0:06:34 > 0:06:35- it would have been too hot. - SCOTT:- Exactly.
0:06:35 > 0:06:37You've cooled it down, you've got the flavour
0:06:37 > 0:06:40and you've stopped the egg from overcooking and that is very clever.
0:06:40 > 0:06:41Thank you.
0:06:41 > 0:06:43That's a chef thinking about what he's doing.
0:06:43 > 0:06:46That's what I'm looking for in a chef.
0:06:46 > 0:06:50Everything that I picked up on my spoon individually, I loved.
0:06:50 > 0:06:53The egg, with the flavour of the butter around it,
0:06:53 > 0:06:56the beautiful, buttery mushrooms and the seasoning on that,
0:06:56 > 0:06:57the lovely sweet sweetcorn
0:06:57 > 0:06:59and the texture you got on that sweetcorn.
0:06:59 > 0:07:00I love it all.
0:07:03 > 0:07:06I don't know what's going to happen, I'll just have to wait and see.
0:07:06 > 0:07:08But I'm feeling all right. I'm happy with my dish.
0:07:13 > 0:07:16Mark, please come and join us.
0:07:27 > 0:07:29Mark has made a salad
0:07:29 > 0:07:32with a tomato heart infused with basil oil,
0:07:32 > 0:07:38sous-vide tomatoes and raw green tomatoes.
0:07:38 > 0:07:41It's served with a smoked aubergine puree,
0:07:41 > 0:07:45olive sourdough crouton and an olive crumb.
0:07:58 > 0:08:03Mark, I am absolutely gobsmacked
0:08:03 > 0:08:05that you have served a tomato salad today.
0:08:07 > 0:08:10It tastes good. It's seasoned well.
0:08:10 > 0:08:13The tomatoes are naturally beautiful
0:08:13 > 0:08:16but with all those ingredients on the table,
0:08:16 > 0:08:19the different things that you could have done
0:08:19 > 0:08:20or even added into this.
0:08:20 > 0:08:22I'm absolutely shocked.
0:08:23 > 0:08:26Mark, it's tasty, I would finish it.
0:08:26 > 0:08:29But if you're really going to show this off, then maybe a bit of jelly,
0:08:29 > 0:08:32dehydrate something, lift it to the next level.
0:08:32 > 0:08:37I find that absolutely delicious.
0:08:37 > 0:08:39Absolutely delicious.
0:08:39 > 0:08:41The bits that you've added
0:08:41 > 0:08:44and the flavours that you've got bursting out of that plate
0:08:44 > 0:08:49just transformed me to either Provence or the Italian Riviera.
0:08:49 > 0:08:50I feel myself blessed
0:08:50 > 0:08:53that I don't have to judge you from a technical ability.
0:08:53 > 0:08:56GREGG LAUGHS
0:09:00 > 0:09:02Right, I think what you've done
0:09:02 > 0:09:06is probably stuck a couple of hours on the judging debate.
0:09:06 > 0:09:08- Mark, thank you very much. - Thank you. Thank you.
0:09:27 > 0:09:30Danilo, come and join us, please.
0:09:41 > 0:09:45Danilo's dish is aubergine baked with tomato
0:09:45 > 0:09:49and topped with pistachio and basil pesto,
0:09:49 > 0:09:52a smoked goat's curd and aubergine mousse
0:09:52 > 0:09:56with a Parmesan tuile and an aubergine croquette.
0:09:57 > 0:10:00They are served with griddled courgettes
0:10:00 > 0:10:04and pappa al pomodoro - Italian bread and tomatoes.
0:10:12 > 0:10:16Danilo, I quite like the look of your plate.
0:10:16 > 0:10:20The aubergine mousse for me, the texture is not pleasant
0:10:20 > 0:10:22and it's not been seasoned very well.
0:10:22 > 0:10:24It's actually quite bland.
0:10:24 > 0:10:28The pesto, that basil tang you've got with the smoky aubergine,
0:10:28 > 0:10:29I think, is delightful.
0:10:29 > 0:10:34I also really like the saltiness of your Parmigiano crisp.
0:10:34 > 0:10:39However, I find the pappa pomodoro a little stodgy...
0:10:39 > 0:10:41- OK.- ..or maybe it could do with a caper
0:10:41 > 0:10:43or a bit of basil to sharpen it up.
0:10:43 > 0:10:46Danilo, I was hoping for a little bit more from you today.
0:10:46 > 0:10:49You drove hard but I really am soul-searching
0:10:49 > 0:10:51for the things I think are really good on this plate
0:10:51 > 0:10:53and I can't find one.
0:10:53 > 0:10:56Not one. Sorry.
0:10:56 > 0:10:58- Thank you very much.- Thank you.
0:11:11 > 0:11:14Well, I am a little bit gutted by the feedbacks
0:11:14 > 0:11:16but I knew something went wrong along the way.
0:11:22 > 0:11:24Gentlemen, thank you very much.
0:11:24 > 0:11:26Some ups and downs there.
0:11:27 > 0:11:31This is the biggest decision of the competition so far.
0:11:31 > 0:11:34Off you go, we'll get you back in as soon as we're ready.
0:11:34 > 0:11:35Thank you.
0:11:44 > 0:11:47Right, can I...just put a finger in the air for one chef
0:11:47 > 0:11:49who I believe should stay?
0:11:49 > 0:11:51And that's Nick. I thought his invention was superb.
0:11:51 > 0:11:54I thought it tasted great, I thought it looked fantastic.
0:11:54 > 0:11:57Nick was the best chef in the kitchen today. By far.
0:11:57 > 0:11:59I'd like to talk about Scott, if that's all right?
0:11:59 > 0:12:01Today, Scott's dish -
0:12:01 > 0:12:03some great tasting elements on there.
0:12:03 > 0:12:04I believe in Scott as a chef
0:12:04 > 0:12:08and I've thoroughly enjoyed watching him develop as a cook
0:12:08 > 0:12:10through the MasterChef kitchen.
0:12:10 > 0:12:13Mark is the chef that throughout the competition
0:12:13 > 0:12:14has been setting the bar
0:12:14 > 0:12:16at a very high level
0:12:16 > 0:12:19and his food has been absolutely faultless.
0:12:19 > 0:12:21I understand his dish.
0:12:21 > 0:12:27As a chef, I get the simplicity and the beauty of the plate.
0:12:27 > 0:12:30I just thought that today we may see some of the brilliance,
0:12:30 > 0:12:33just one thing.
0:12:33 > 0:12:36One item that says, "This is Mark."
0:12:37 > 0:12:41Danilo, for me, didn't give a finished dish.
0:12:41 > 0:12:44However, some of those little bits where delightful.
0:12:44 > 0:12:47The dish for me, though, was just so under-seasoned.
0:12:47 > 0:12:51Do we think he's going to be strong enough to cope in the final round?
0:12:53 > 0:12:55- DANILO:- I would be really upset
0:12:55 > 0:12:57if this is the end of the competition.
0:12:57 > 0:13:00I think all of us hope to go through
0:13:00 > 0:13:05but we also do picture the fact that some of us needs to go home
0:13:05 > 0:13:07and that can be me,
0:13:07 > 0:13:10the one that go home can be me.
0:13:10 > 0:13:12So, yeah, I'd be really upset, yeah.
0:13:15 > 0:13:18I'd feel absolutely devastated if this was the end.
0:13:18 > 0:13:22It's taken a lot of time to get here and a lot of hard work and, yeah,
0:13:22 > 0:13:24really devastated.
0:13:24 > 0:13:25Really devastated.
0:13:40 > 0:13:43Thank you for today.
0:13:43 > 0:13:46No matter what happens, you've done yourselves proud.
0:13:46 > 0:13:49We are proud to have you here.
0:13:51 > 0:13:55But we can only take three of you through to the final.
0:14:00 > 0:14:04The chef leaving the competition is...
0:14:09 > 0:14:10..Danilo.
0:14:12 > 0:14:14- Thank you very much. - Take care and best of luck.
0:14:14 > 0:14:16You're a good cook.
0:14:16 > 0:14:17Well done, guys.
0:14:17 > 0:14:20- Well done, mate. You did yourself proud.- I'm sorry.
0:14:20 > 0:14:21Good luck, yeah.
0:14:25 > 0:14:26Thanks.
0:14:30 > 0:14:33I am disappointed in myself for today but...
0:14:35 > 0:14:36..I'm happy I did it.
0:14:36 > 0:14:39Really happy that I did it, took this journey.
0:14:39 > 0:14:43I am a changed chef from the competition.
0:14:45 > 0:14:48So I'm pretty sure nothing will be the same from now on.
0:14:57 > 0:14:59Well done. You are the final three.
0:15:02 > 0:15:05We are taking you to Northern Italy.
0:15:05 > 0:15:07You are going to be cooking
0:15:07 > 0:15:10at the three-starred Piazza Duomo in Alba.
0:15:11 > 0:15:14I can't speak Italian.
0:15:14 > 0:15:16- Then speak English.- Yeah.
0:15:24 > 0:15:29This is the Piedmont region of Northern Italy,
0:15:29 > 0:15:32the gastronomic heartland of the country.
0:15:34 > 0:15:36Nestled amongst the vine-striped hills
0:15:36 > 0:15:39is the medieval city of Alba...
0:15:41 > 0:15:46..famed for its truffles, chocolate, hazelnuts and Barolo wine.
0:15:49 > 0:15:51Lying in its narrow streets
0:15:51 > 0:15:55is a restaurant that has revolutionised Italian food
0:15:55 > 0:15:57more than any other -
0:15:57 > 0:15:59Piazza Duomo.
0:16:00 > 0:16:05And it's the vision of the enigmatic chef Enrico Crippa.
0:16:18 > 0:16:22Enrico has taken the heart of traditional Italian food
0:16:22 > 0:16:25and pushed it in a whole new direction.
0:16:49 > 0:16:53The philosophy of vegetables taking centre stage
0:16:53 > 0:16:57was realised with the creation of a biodynamic kitchen garden.
0:17:00 > 0:17:04Ingredients are picked in the morning and served by lunch...
0:17:06 > 0:17:10..creating a truly unique culinary experience.
0:17:50 > 0:17:54In 2012, after just seven years...
0:17:55 > 0:17:59..Enrico was awarded his third Michelin star.
0:18:34 > 0:18:36To have the opportunity to go and work
0:18:36 > 0:18:38in one of the best kitchens in the world and meet the chef
0:18:38 > 0:18:40is an absolute honour.
0:18:42 > 0:18:43To be able to see how the food is
0:18:43 > 0:18:47and how his mind works would just be an incredible experience.
0:18:49 > 0:18:51'To put it into perspective, I suppose, it would be like'
0:18:51 > 0:18:54Georgie Best popping round and having a kick about with you
0:18:54 > 0:18:57and teaching you how to score the perfect penalty, you know.
0:18:57 > 0:18:58It doesn't happen.
0:18:58 > 0:19:02Scott from South London is here in the Alba region of Italy,
0:19:02 > 0:19:03I can't believe it.
0:19:03 > 0:19:05It's going to be really daunting
0:19:05 > 0:19:07walking into that kitchen.
0:19:07 > 0:19:09But hopefully we can grab the bull by the horns
0:19:09 > 0:19:11and enjoy it and crack on.
0:19:13 > 0:19:15- Hi, guys.- Hello.- Hello, Chef. - Nice to meet you.
0:19:15 > 0:19:17- And you.- I'm Enrico.
0:19:34 > 0:19:39The first dish is salad 21...31...41.
0:19:41 > 0:19:44The numbers refer to the amount of different ingredients in the dish,
0:19:44 > 0:19:46and vary according to the season.
0:19:53 > 0:19:55Yeah.
0:19:55 > 0:20:00Today, the salad will contain 41 ingredients.
0:20:02 > 0:20:06The base is some dashi - a Japanese broth.
0:20:16 > 0:20:18He starts with dressed bitter leaves
0:20:18 > 0:20:21and adds amaranth wafers for texture.
0:20:35 > 0:20:39He builds up layer upon layer of salad leaves,
0:20:39 > 0:20:43herbs and flowers to create a bouquet.
0:20:43 > 0:20:45This looks amazing.
0:20:45 > 0:20:48- It's not just a salad, is it? - ENRICO LAUGHS
0:20:55 > 0:20:58- It's the Piazza Duomo salad. - It's amazing.
0:21:10 > 0:21:12It's so...so intense.
0:21:13 > 0:21:15It's like eating an allotment.
0:21:19 > 0:21:20- SCOTT:- It's unbelievable, isn't it?
0:21:20 > 0:21:22I've never seen a salad like that before in my life.
0:21:22 > 0:21:24It's absolutely amazing.
0:21:26 > 0:21:28The next dish is lamb and camomile...
0:21:31 > 0:21:33It's not big lamb.
0:21:38 > 0:21:40- Right.- OK.
0:21:41 > 0:21:44..inspired by what's found in the pastures
0:21:44 > 0:21:46where the local Sambucana lambs graze.
0:21:48 > 0:21:50Its accompaniments -
0:21:50 > 0:21:53a camomile reduction,
0:21:53 > 0:21:56Swiss chard, wild rocket,
0:21:56 > 0:21:58herbs and flowers.
0:21:58 > 0:22:04When you have the fresh vegetable, look the colour.
0:22:04 > 0:22:05- CONTESTANTS:- Yeah.
0:22:08 > 0:22:09Wow.
0:22:16 > 0:22:20It's so clever, the way...you're eating
0:22:20 > 0:22:21what the lamb would want to eat.
0:22:23 > 0:22:25- Ah, you finish? Ah.- Yes, Chef.
0:22:25 > 0:22:29- You cleaned the dishes? Good. Good. - Thank you.
0:22:31 > 0:22:34The amount of respect he has for every ingredient
0:22:34 > 0:22:37is mind-blowing and phenomenal and it's a pleasure to watch.
0:22:37 > 0:22:43Good, guys. I cook for you, now you cook for me.
0:22:43 > 0:22:45- Yes, Chef.- Good luck. OK?
0:22:45 > 0:22:47Thank you. We'll need it.
0:22:47 > 0:22:49- Thank you, Chef. It's been a pleasure.- Thank you.
0:22:49 > 0:22:51- Good luck.- Thank you, Chef.
0:22:56 > 0:23:01The chefs are now going to be able to select from over 700 wild herbs
0:23:01 > 0:23:03and ingredients that the restaurant grows.
0:23:06 > 0:23:11We follow the moon and it depends if the moon is empty or not.
0:23:12 > 0:23:17We decide to plant cress or fruit.
0:23:17 > 0:23:20Now, if you want to taste it.
0:23:20 > 0:23:22This is mizuna. Mizuna cress.
0:23:24 > 0:23:27We have that in England and it's just nothing like that.
0:23:27 > 0:23:30- That's proper nice, peppery. - Yeah.
0:23:33 > 0:23:38Oh, it's incredible. Just being able to go round, taste everything.
0:23:38 > 0:23:39It's really inspiring.
0:23:41 > 0:23:44It's like a vegetarian Wonka land or something, it's magical.
0:23:44 > 0:23:46And they can grow whatever they want.
0:23:46 > 0:23:49It's just stunning, absolutely stunning.
0:23:50 > 0:23:54Gardener gave me his tools so I've got some nice little treats.
0:23:54 > 0:23:56I'm picking me herbs and topping up me tan
0:23:56 > 0:23:59so I can't really ask for much more than that.
0:24:03 > 0:24:05They've also been given local ingredients...
0:24:07 > 0:24:09Looks amazing, doesn't it?
0:24:09 > 0:24:13..including Grana Padano, Castelmagno cheeses
0:24:13 > 0:24:17and cinturello orvietano cured ham.
0:24:18 > 0:24:19Have you tried the oil?
0:24:21 > 0:24:24- It's what real olive oil tastes like.- Mm.
0:24:26 > 0:24:29Scott, Nick and Mark
0:24:29 > 0:24:34must now create a dish that reflects Enrico's philosophy.
0:24:58 > 0:25:04It's very funny to see someone working in our kitchen.
0:25:06 > 0:25:07It's really scary.
0:25:07 > 0:25:11You've got probably about ten people watching you...
0:25:11 > 0:25:14with a lot of experience between them.
0:25:14 > 0:25:16It's pretty daunting when you're taking the herbs
0:25:16 > 0:25:19and then going to blend them all up in a Thermomix.
0:25:28 > 0:25:33Mark's focus is on the freshly picked courgettes.
0:25:33 > 0:25:36It's a natural choice to go for them.
0:25:36 > 0:25:39They're really lovely. They're beautiful. So, use them.
0:25:41 > 0:25:44He's using four different techniques -
0:25:44 > 0:25:45sous-vide...
0:25:47 > 0:25:48..charring...
0:25:50 > 0:25:52..dressed raw courgettes...
0:25:52 > 0:25:55and finally, he's stuffing a flower with olives
0:25:55 > 0:25:57and cinturello orvietano ham.
0:26:00 > 0:26:02It's all kind of coming along nicely.
0:26:02 > 0:26:05Just a...just a bit nervous.
0:26:07 > 0:26:11The main feature for Nick's dish is tomatoes.
0:26:11 > 0:26:15So, I'm going to just infuse the core of the large tomato.
0:26:15 > 0:26:17I'm just trying to get a bit
0:26:17 > 0:26:19of the red wine vinegar flavour in there.
0:26:20 > 0:26:23He's also making an anchovy, caper and olive butter.
0:26:26 > 0:26:29- How's it going, big boy? - All right, mate.- Yeah?
0:26:29 > 0:26:32Bit wacky. But, yeah, we're good.
0:26:34 > 0:26:35I've got the fennel.
0:26:35 > 0:26:38I've literally pulled it straight from the ground, given it a wash.
0:26:38 > 0:26:40I'm just going to serve it nice and raw
0:26:40 > 0:26:42so it's nice and natural.
0:26:42 > 0:26:46I'm a little bit nervous what he's going to say about me salad.
0:26:46 > 0:26:47But hopefully he likes the way
0:26:47 > 0:26:50I've respected the produce again today
0:26:50 > 0:26:52making sure everything's nice for him.
0:26:52 > 0:26:54So, yeah, hopefully he's going to enjoy it.
0:27:31 > 0:27:35Scott's last job is to deep-fry some cavolo nero.
0:27:35 > 0:27:38Deep-frying - it goes really crispy just to give the dish
0:27:38 > 0:27:39a little bit of texture.
0:27:46 > 0:27:49This is completely out of my comfort zone.
0:27:49 > 0:27:51Yeah, I'm enjoying it, yes.
0:27:51 > 0:27:54I'm just sort of free handing it, I suppose so...
0:27:55 > 0:27:58That's it, that's my salad inspired by Enrico.
0:27:58 > 0:28:00It's a little bit way out there to what I normally do.
0:28:00 > 0:28:02I want to keep it natural
0:28:02 > 0:28:06and just let it sort of fall on the plate, little bit of height.
0:28:06 > 0:28:09I've got a little bit of texture there so hopefully he'll enjoy it.
0:28:26 > 0:28:31Scott is serving a salad of crispy cavolo nero,
0:28:31 > 0:28:35pickled red onions and charred baby onions -
0:28:35 > 0:28:41with baby fennel, beetroot, chicory and sorrel.
0:28:41 > 0:28:45It is dressed with an anchovy, garlic and lemon mayonnaise.
0:28:57 > 0:29:02I like the anchovy. It's a signature of Italy.
0:29:02 > 0:29:05Anchovy, olive oil, garlic.
0:29:05 > 0:29:09- You put maybe too much lemon.- OK.
0:29:09 > 0:29:12But it's good, I like.
0:29:13 > 0:29:16I think you understand my philosophy, no?
0:29:16 > 0:29:21It's clean, seasonal, fresh.
0:29:21 > 0:29:25I enjoy. Good, very good. Bravo!
0:29:25 > 0:29:26Thank you, Chef.
0:29:32 > 0:29:34It's a bit surreal, really.
0:29:34 > 0:29:37I just cooked for a three-Michelin-star chef.
0:29:37 > 0:29:39I pretty much gave him a plate of salad leaves.
0:29:41 > 0:29:43I suppose I got some balls doing that.
0:29:43 > 0:29:47But he said I understood his philosophy.
0:29:47 > 0:29:49So, yes, it was...
0:29:49 > 0:29:50It was nice. Nice comments.
0:29:55 > 0:29:57As far as plating goes,
0:29:57 > 0:30:00I'm just trying to let it be as natural as it can be.
0:30:00 > 0:30:01I've got no restraints
0:30:01 > 0:30:04so I can really have a little play on how I present it.
0:30:05 > 0:30:07It's really liberating.
0:30:07 > 0:30:11It's really...it's such a sense of freedom, it's exciting.
0:30:17 > 0:30:20Yeah, there's some eyes on me at the moment.
0:30:20 > 0:30:23See if the big English guy can plate up.
0:30:26 > 0:30:28That's it. Done.
0:30:28 > 0:30:32Me trying to represent him on the plate is very nerve-racking.
0:30:32 > 0:30:34I don't know if I've got it right, I don't know.
0:30:34 > 0:30:36I've never done anything like this before so, yeah,
0:30:36 > 0:30:40I've just played...I've just played, I've had fun and...
0:30:40 > 0:30:43If the chef likes it then I'll be dead chuffed.
0:30:55 > 0:30:58- Are you happy? - Yes, Chef, yes.
0:30:58 > 0:31:01- Now it's finished, yeah? - It's finished now, yeah.
0:31:03 > 0:31:08Nick has made a tomato heart infused with Barolo wine vinegar,
0:31:08 > 0:31:12sous-vide tomatoes seasoned with red pepper essence
0:31:12 > 0:31:18and Castelmagno cheese crumble soaked in Barolo wine vinegar.
0:31:18 > 0:31:19The bitter salad leaves
0:31:19 > 0:31:23are dressed with an anchovy, caper and olive butter.
0:31:29 > 0:31:32It's generous like you.
0:31:32 > 0:31:36With the cheese, butter.
0:31:36 > 0:31:43The tomato acid clean the butter, anchovies, salt...
0:31:43 > 0:31:46It's interesting.
0:31:46 > 0:31:49- I like. I like. - Thank you very much.
0:31:49 > 0:31:53And I clean the plate. Good sign.
0:31:53 > 0:31:56- Bravo.- Thank you, Chef. Thank you very much.
0:31:58 > 0:32:01It went really well, yeah. I keep pinching myself.
0:32:01 > 0:32:03It doesn't feel like it's happening, you know?
0:32:03 > 0:32:04Two days ago I was at home,
0:32:04 > 0:32:06now I'm in Alba cooking for Enrico Crippa,
0:32:06 > 0:32:08it's just unbelievable.
0:32:11 > 0:32:13I would like to try and emulate
0:32:13 > 0:32:15the sort of style he's doing
0:32:15 > 0:32:19so it's obviously going to be a massive task and a massive ask...
0:32:20 > 0:32:23..but if I can just show a little bit that I've learned today,
0:32:23 > 0:32:24it's a good thing.
0:32:42 > 0:32:44Good, good, good.
0:32:46 > 0:32:51Mark has made sous-vide, charred, and raw shavings of courgette.
0:32:51 > 0:32:54The courgette flower has been stuffed with olives
0:32:54 > 0:32:57and cinturello orvietano ham.
0:32:57 > 0:33:01It's garnished with mizuna, rocket and sorrel leaves
0:33:01 > 0:33:06and served with a Parmesan herb mix and cured ham sauce.
0:33:18 > 0:33:23Barbecue style make good taste with the vegetable.
0:33:23 > 0:33:27In Italy, many people eat the zucchine alla griglia.
0:33:27 > 0:33:33- Yeah.- The Parmesan sauce is...I like..is not too much.
0:33:33 > 0:33:35You make with water?
0:33:35 > 0:33:37- Yeah.- Water and Parmesan. - Water and Parmesan.
0:33:37 > 0:33:40Very good, very good.
0:33:40 > 0:33:45You cook in the good way for my philosophy.
0:33:45 > 0:33:48- Good job.- Thank you. - Thank you so much.
0:33:48 > 0:33:50- Thank you, thank you for having me in your kitchen.- No problem.
0:33:50 > 0:33:51Thank you.
0:34:00 > 0:34:04I'm just...I'm just a chef from...cooking in Worcester
0:34:04 > 0:34:07and I've come to Italy and cooked for a three-star chef -
0:34:07 > 0:34:08it's unbelievable.
0:34:09 > 0:34:12I'm just so happy that I got some good feedback.
0:34:12 > 0:34:13He said it tasted Italian
0:34:13 > 0:34:16so can't get much more than that from an Italian chef, can I?
0:34:26 > 0:34:29These guys, I'm very impressing.
0:34:29 > 0:34:31Because the job is very good.
0:34:31 > 0:34:38The taste is good, the philosophy of Enrico is...understand.
0:34:39 > 0:34:41I'm happy.
0:34:46 > 0:34:50It's day two in the medieval city of Alba...
0:34:52 > 0:34:55..and the finalists are about to be pushed
0:34:55 > 0:34:57to their professional limits...
0:34:58 > 0:35:02..because in a few hours, they will be responsible for service
0:35:02 > 0:35:05in this globally renowned restaurant.
0:35:06 > 0:35:09Doing service in a three-star kitchen is just not things
0:35:09 > 0:35:12that happen every day, especially to me, you know, at home.
0:35:12 > 0:35:15Yeah, it's massive. It's such a great opportunity.
0:35:16 > 0:35:19I am focused, yeah, but I am really nervous today
0:35:19 > 0:35:23but I'm going to go in and just cook happy and enjoy meself.
0:35:23 > 0:35:26I'm feeling pretty anxious about doing a three-star service.
0:35:26 > 0:35:28You don't really know what to expect.
0:35:28 > 0:35:30You don't really know what you're going to be plating yet.
0:35:30 > 0:35:33So, it is pretty challenging.
0:36:03 > 0:36:05- Hello, guys.- Morning, Chef. - Hello. Buongiorno.
0:36:05 > 0:36:08- MARK:- Morning, Chef. - Are you ready for today?- Yes, Chef.
0:36:08 > 0:36:12- SCOTT:- Yeah, looking forward to it. - Yeah? Good luck and come on.
0:36:14 > 0:36:17Today's lunch is a six-course tasting menu.
0:36:17 > 0:36:22Mark will start it off with Enrico's salad 41.
0:36:22 > 0:36:24- Yesterday you look with me.- Yeah.
0:36:24 > 0:36:28Is OK? Is OK in your...
0:36:28 > 0:36:29Hm-mm.
0:36:29 > 0:36:31Mark will also make the second course
0:36:31 > 0:36:35based on the Italian classic cod and tomato sauce.
0:36:35 > 0:36:39I suppose everybody in Italy has eaten cod and tomato sauce
0:36:39 > 0:36:41in their lifetime and then when they come here
0:36:41 > 0:36:43and see it at this level...
0:36:43 > 0:36:45- It's totally different.- Yeah.- Yeah.
0:36:47 > 0:36:50The magic finish to this dish
0:36:50 > 0:36:52is the sheet of intense dehydrated sauce
0:36:52 > 0:36:56used to create the look of a cooked tomato.
0:36:57 > 0:36:58- It's amazing.- Yeah.
0:37:10 > 0:37:13Basil-y flavour, tomato flavour, capers...
0:37:13 > 0:37:16It's so light and then you get the saltiness of the caper
0:37:16 > 0:37:17and the parsley.
0:37:17 > 0:37:20- This is amazing.- Good luck.
0:37:23 > 0:37:26It's an honour to be able to do it but it's really nervous.
0:37:26 > 0:37:29You're just trying to...just trying to do him proud.
0:37:31 > 0:37:35Scott will follow with courgettes with salsa rusca...
0:37:37 > 0:37:39..a sauce similar to Bearnaise
0:37:39 > 0:37:42but made with olive oil and a saffron reduction.
0:37:45 > 0:37:51- Inspiration for these dishes is my garden.- Yeah.
0:37:51 > 0:37:55Green with the flower. That's it.
0:37:56 > 0:37:58- Nice, no?- Beautiful.
0:38:00 > 0:38:03It looks stunning, doesn't it? It does look like a garden.
0:38:05 > 0:38:09His other dish will be riso rosa e gamberi -
0:38:09 > 0:38:12pink risotto with prawns.
0:38:12 > 0:38:15Maybe more difficult dish.
0:38:17 > 0:38:20The risotto is coloured with a beetroot reduction
0:38:20 > 0:38:22and pink cosmo-petal butter.
0:38:27 > 0:38:31It's topped with shiso and pink peppercorn powder
0:38:31 > 0:38:33and poached San Remo prawns.
0:38:34 > 0:38:37Strawberry powder.
0:38:37 > 0:38:40- And more colour.- More pink.
0:38:47 > 0:38:49- It's nice, no?- It looks beautiful.
0:38:54 > 0:38:56You made risotto before this?
0:38:56 > 0:39:00- Never made a three-star risotto. - Ah, yeah?
0:39:00 > 0:39:01Very hard, eh?
0:39:04 > 0:39:08Finally, Nick will make the last savoury dish on the tasting menu.
0:39:10 > 0:39:14Fassone beef topped with a fennel seed,
0:39:14 > 0:39:16hazelnut and pine nut gratin.
0:39:19 > 0:39:21- Yeah, wow.- It's OK.
0:39:24 > 0:39:28The most important point is the cooked beef
0:39:28 > 0:39:33because it's important not cook too much and not cook...
0:39:37 > 0:39:39Wow.
0:39:39 > 0:39:43It's served on a demi-glace tomato sauce.
0:39:43 > 0:39:45- It's OK, no?- Si.
0:39:59 > 0:40:00Wow.
0:40:01 > 0:40:03It doesn't need anything else.
0:40:03 > 0:40:07It's absolutely amazing.
0:40:07 > 0:40:10Nick will round off the meal with dessert.
0:40:11 > 0:40:14The dessert you will make is the ricotta tart.
0:40:16 > 0:40:20A corn biscuit with a buckwheat flavoured ricotta cheese cylinder...
0:40:21 > 0:40:23..covered with a milk foam...
0:40:24 > 0:40:26..and caramel powder.
0:40:26 > 0:40:29The shine from the caramel after it's hit the cream
0:40:29 > 0:40:31is just absolutely amazing.
0:40:31 > 0:40:34It's finished with an orange sauce...
0:40:35 > 0:40:39..sorrel, mint, primrose and valerian.
0:40:41 > 0:40:42Wow.
0:40:42 > 0:40:45That is amazing, absolutely amazing.
0:40:50 > 0:40:53Now it is time...I take one piece.
0:40:53 > 0:40:56- You go first, Chef.- Thank you.
0:41:04 > 0:41:07That's perfect. That's more than a cheesecake.
0:41:07 > 0:41:10I like this recipe, yeah.
0:41:22 > 0:41:24Nerves are kicking in now.
0:41:24 > 0:41:26Little bit shaky.
0:41:26 > 0:41:28But I'm going to give it me best shot.
0:41:30 > 0:41:31It's a massive honour,
0:41:31 > 0:41:32a massive privilege.
0:41:32 > 0:41:34This opportunity doesn't come along every day,
0:41:34 > 0:41:36it probably won't ever happen again
0:41:36 > 0:41:38so I really want to make him proud.
0:41:41 > 0:41:43It's massively intimidating.
0:41:43 > 0:41:45They're obviously phenomenal chefs in the kitchen.
0:41:46 > 0:41:47Got to step up
0:41:47 > 0:41:49and be part of them today.
0:41:57 > 0:41:59The specially invited guests
0:41:59 > 0:42:03include some of the most important people in Enrico's life.
0:42:16 > 0:42:19Hm? Hm.
0:42:19 > 0:42:20Hey, guys.
0:42:22 > 0:42:24Now is the time, eh?
0:42:24 > 0:42:26Are you ready?
0:42:26 > 0:42:28- Yes, Chef.- Yes, Chef.- Good luck.
0:42:28 > 0:42:31- Mark, you are the first. Go.- Yes, Chef.- Now...
0:42:33 > 0:42:36Mark kicks off service with salad 41.
0:42:39 > 0:42:40I taste.
0:42:42 > 0:42:46It's too much salted. A little more herbs inside.
0:42:52 > 0:42:54That's it. OK.
0:42:57 > 0:43:00- Like...tower.- Yeah.
0:43:01 > 0:43:03OK. It's nice.
0:43:05 > 0:43:08It's really scary, obviously.
0:43:08 > 0:43:09This is his signature
0:43:09 > 0:43:11and you're trying to get it perfect
0:43:11 > 0:43:13and how he designed the dish.
0:43:15 > 0:43:16OK.
0:43:18 > 0:43:19Good. Very good.
0:43:21 > 0:43:23Via. L'insalata.
0:43:25 > 0:43:26Tavolo cinque.
0:43:42 > 0:43:44Wow.
0:43:44 > 0:43:46What has that got?
0:43:46 > 0:43:48Look at that. I've never seen a salad like that.
0:43:48 > 0:43:52This is like a herbaceous border coming out of a bowl.
0:43:52 > 0:43:53It's fantastic.
0:44:02 > 0:44:07The flavour in the raw, undressed leaves is absolutely extraordinary.
0:44:07 > 0:44:13I'm so pleased that Mark has now seen what it is he needs to do
0:44:13 > 0:44:17when you want to use beautiful ingredients, how to elevate it.
0:44:17 > 0:44:19What a sensation to eat.
0:44:23 > 0:44:26I think that Enrico will be happy for this salad
0:44:26 > 0:44:29because it's his salad.
0:44:31 > 0:44:34- OK, Mark? Are you ready? - Yes, Chef.- Go, go.
0:44:34 > 0:44:39The challenge of Mark's next dish is to perfectly execute
0:44:39 > 0:44:43the delicate tomato sheet made out of the dehydrated sauce.
0:44:44 > 0:44:46Be careful, eh? Not too much oil.
0:44:48 > 0:44:51First it needs to be glazed
0:44:51 > 0:44:55before being very gently shaped onto the cod.
0:44:56 > 0:44:58OK, now you remember.
0:44:58 > 0:45:02You take, you make the air.
0:45:06 > 0:45:10Ah, OK. Fantastic. Very good, this.
0:45:10 > 0:45:12- Very good. Good.- Thanks, Chef.
0:45:15 > 0:45:17Ale, via, qua.
0:45:17 > 0:45:20It's nice. Good job, Mark.
0:45:35 > 0:45:40Look at that. It's like a beautiful tomato cloak over that fish.
0:45:40 > 0:45:42That's going to disintegrate as soon as we touch it.
0:45:50 > 0:45:54The fish, it's like ice cream. Just melts in the mouth.
0:45:54 > 0:45:56Very interesting dish.
0:45:56 > 0:46:01So simple, so powerful, yet so, so delicate.
0:46:01 > 0:46:02Good job, Mark.
0:46:03 > 0:46:07What I particularly love about this is cod with tomatoes and olives
0:46:07 > 0:46:10is a typical Italian combination of flavours
0:46:10 > 0:46:13but this is refined, this is stunning.
0:46:13 > 0:46:17Mark, who's cooked this, if anything, on both dishes
0:46:17 > 0:46:20is going to give him such strength and knowledge
0:46:20 > 0:46:25on how to get such intensity out of his ingredients.
0:46:25 > 0:46:27Mark's had a cracking day.
0:46:30 > 0:46:33I think that the chef is excellent.
0:46:33 > 0:46:39The first in the world because he combine technique and quality.
0:46:39 > 0:46:42It's traditional taste of Italy or this part of Italy
0:46:42 > 0:46:43and it was very beautiful.
0:46:45 > 0:46:48- You happy? Are you happy?- Yeah.
0:46:48 > 0:46:49Good, good, good. Bravo.
0:46:51 > 0:46:52Thank you, Chef.
0:46:54 > 0:46:55Thank you.
0:46:57 > 0:46:59- Scott, are you ready?- Si, Chef.
0:46:59 > 0:47:02Is your time now.
0:47:02 > 0:47:06All eyes are now on Scott and the courgettes.
0:47:07 > 0:47:11- When you make this...- Yeah. - It's OK.- Perfect.
0:47:14 > 0:47:15Fantastic. Keep going.
0:47:20 > 0:47:22Now the saffron.
0:47:22 > 0:47:24- One, two, three, four.- Si. - One, two, three, four.
0:47:24 > 0:47:25- One, two, three.- Si.
0:47:30 > 0:47:32- Looks nice.- Si.
0:47:40 > 0:47:42OK. Fantastic.
0:47:43 > 0:47:44Good.
0:47:45 > 0:47:48- OK, Chef.- OK, yeah, good.
0:47:49 > 0:47:50One, two.
0:48:02 > 0:48:04The courgettes from the kitchen garden
0:48:04 > 0:48:08are served on salsa rusca, topped with lardo
0:48:08 > 0:48:10and dressed with a saffron reduction.
0:48:10 > 0:48:14There is a garnish of watercress and flowers.
0:48:15 > 0:48:18That is so pretty and I love the green of the plate.
0:48:18 > 0:48:21It's just, you know, it fits everything from his garden.
0:48:21 > 0:48:22It's so, so pretty.
0:48:32 > 0:48:34It's almost a dish that could only be served here.
0:48:34 > 0:48:36In this amazing climate.
0:48:36 > 0:48:40Knowing that these ingredients were grown in Enrico's garden.
0:48:40 > 0:48:43The cooking of it, it's only just cooked
0:48:43 > 0:48:46and it's got so much texture still in it.
0:48:46 > 0:48:48I love it. Absolutely love it.
0:48:48 > 0:48:51This, I think, is going to blow Scott away. That's a lovely dish.
0:48:54 > 0:48:57The aesthetic is beautiful. The presentation is very...
0:48:59 > 0:49:01..fine and it's good.
0:49:05 > 0:49:07With his first dish a hit...
0:49:07 > 0:49:08OK.
0:49:08 > 0:49:11..Scott now needs to balance all the colour elements
0:49:11 > 0:49:15of the very pink risotto with the San Remo prawns.
0:49:15 > 0:49:18It's a really beautiful dish and it's one of Chef's favourites
0:49:18 > 0:49:19so I need to make sure it's right.
0:49:23 > 0:49:26Very good. Al dente. OK.
0:49:30 > 0:49:34- Risotto is very important in Italy, eh.- Si.
0:49:36 > 0:49:41More pink is added with prawns, rose petals,
0:49:41 > 0:49:44shiso and strawberry powder.
0:49:44 > 0:49:47- Now, you're painting.- Si.
0:49:47 > 0:49:49And a beetroot reduction.
0:49:55 > 0:49:58OK, you look, you don't clean, go.
0:50:12 > 0:50:13Look at that.
0:50:17 > 0:50:21I was not expecting that. That looks beautiful.
0:50:21 > 0:50:23It just looks so delicate.
0:50:23 > 0:50:26Beautiful pink colour. I like pink.
0:50:33 > 0:50:36It is brilliantly clever. Flavours - perfect.
0:50:37 > 0:50:40I've eaten a lot of risottos and I've cooked a lot of risottos.
0:50:40 > 0:50:43That is incredible.
0:50:43 > 0:50:47And I can only imagine how excited Scott must be feeling
0:50:47 > 0:50:52cooking a risotto in Italy in a three Michelin restaurant.
0:50:52 > 0:50:54This chef is going to remember it forever.
0:50:54 > 0:50:57I think I'm going to remember this risotto for many years to come.
0:50:58 > 0:51:03It's very difficult to copy...to copy
0:51:03 > 0:51:06the plate of Crippa.
0:51:06 > 0:51:10But I eat a good, good, good plate.
0:51:14 > 0:51:18- OK. Finished, eh?- Thank you, Chef. - Good, you were very, very good.
0:51:18 > 0:51:20- Thank you.- Good challenge. - Thank you, I loved it. Thank you.
0:51:20 > 0:51:22Good. Bravo.
0:51:22 > 0:51:24That was well good fun.
0:51:24 > 0:51:26Good day overall, yeah.
0:51:27 > 0:51:28Good luck, big boy.
0:51:32 > 0:51:33Finally, it's Nick.
0:51:37 > 0:51:40He has to cook 14 portions of beef sirloin
0:51:40 > 0:51:43to Enrico's exacting standards.
0:51:43 > 0:51:45- Ready, Nick?- Si, Chef, si.
0:51:46 > 0:51:48Good. Now, looking good, yeah.
0:51:53 > 0:51:55And...
0:51:56 > 0:51:58Good. Looking good.
0:52:08 > 0:52:09Good. Vai.
0:52:12 > 0:52:14I like to eat this. You?
0:52:14 > 0:52:16Very much so, Chef.
0:52:25 > 0:52:29That is absolutely beautiful.
0:52:38 > 0:52:41The sauce is thick, it's velvety,
0:52:41 > 0:52:44it wraps your mouth with tomato.
0:52:44 > 0:52:46It's quite extraordinary.
0:52:46 > 0:52:48Nick's done a great job.
0:52:48 > 0:52:51You just get blasted with flavours.
0:52:51 > 0:52:52This is so far removed from his style.
0:52:52 > 0:52:55Nick likes to show lots of different complex procedures.
0:52:55 > 0:52:57This must have been hell for him.
0:52:57 > 0:52:59It's a piece of beef on a sauce.
0:52:59 > 0:53:01This is actually jaw-droppingly brilliant.
0:53:04 > 0:53:08The fassone was extraordinary
0:53:08 > 0:53:12because I think it's very difficult to cook it right.
0:53:12 > 0:53:15Plus-plus from me.
0:53:15 > 0:53:16- Nick.- Yes, Chef.
0:53:16 > 0:53:20- Ricotta tart. First table, five minutes.- Yes, Chef.
0:53:22 > 0:53:25Desserts at this level are demanding.
0:53:25 > 0:53:29First, the ricotta cylinder is placed on the cornflour biscuit.
0:53:29 > 0:53:31You like the pastry?
0:53:31 > 0:53:33- Yeah. Yes, yes. - You work in the pastry section?
0:53:33 > 0:53:36- I do at the moment, yes, Chef. - Ah, good.
0:53:36 > 0:53:38Not pastry like this though.
0:53:38 > 0:53:43And then it needs to be completely covered in the milk foam semifreddo.
0:53:55 > 0:53:57Little more. I like caramel.
0:54:00 > 0:54:02This is where it could all just go...
0:54:07 > 0:54:10I like to eat this. You too?
0:54:10 > 0:54:12So do I. Yes, Chef.
0:54:14 > 0:54:17OK. Finish. Breathe.
0:54:17 > 0:54:18- Yes, Chef.- Here we go.
0:54:23 > 0:54:25- Finish.- Yes, Chef, thank you.
0:54:25 > 0:54:27Good job, good job.
0:54:37 > 0:54:41The ricotta and buckwheat custard cheesecake and milk foam
0:54:41 > 0:54:43is topped with caramel powder...
0:54:45 > 0:54:51..and garnished with sorrel, mint, primrose and valerian.
0:54:51 > 0:54:54It's finished with an orange sauce.
0:55:01 > 0:55:05I think that is absolute genius.
0:55:05 > 0:55:07It's barely sweet.
0:55:07 > 0:55:10The lightest thing I've ever tasted.
0:55:10 > 0:55:14I can't recall having a cheesecake like this. Love it.
0:55:15 > 0:55:18I think Nick's done a great job here.
0:55:18 > 0:55:21Nick has completely taken his dessert making,
0:55:21 > 0:55:24his puddings to a completely new place.
0:55:25 > 0:55:26Wow.
0:55:28 > 0:55:32It is presented in a perfect way. Yeah.
0:55:32 > 0:55:38Both...it respected both the Italian and the restaurant point of view.
0:55:40 > 0:55:42I could carry on, to be honest.
0:55:42 > 0:55:44That was amazing. Absolutely loved it.
0:55:45 > 0:55:48Three stars and the chef was very happy.
0:55:48 > 0:55:50It's really surreal.
0:55:50 > 0:55:54It was brilliant. The smile on our face will go long into the night.
0:56:00 > 0:56:02Good job. Bravissimo.
0:56:06 > 0:56:08Thanks for having us.
0:56:13 > 0:56:15- Salute. - OTHERS:- Salute.
0:56:24 > 0:56:26Thank you so much.
0:56:27 > 0:56:29After this, I speak English very well.
0:56:31 > 0:56:34- MONICA:- What an exceptional experience
0:56:34 > 0:56:37our three chefs have just had.
0:56:37 > 0:56:39- Thank you very much.- Thank you.
0:56:39 > 0:56:41And I've got goose bumps to see
0:56:41 > 0:56:44how much of this they've taken on board
0:56:44 > 0:56:48and how much of it is going to enhance their lives
0:56:48 > 0:56:49and their cooking.
0:56:53 > 0:56:56I feel like I've aged over the weekend.
0:56:56 > 0:56:59But I've come out a better chef so that's all that matters.
0:57:00 > 0:57:03- NICK:- After this experience, I'm going to be full of beans,
0:57:03 > 0:57:07full of energy and just be bouncing around that kitchen just thinking,
0:57:07 > 0:57:09"Just respect." You know, respect for your produce.
0:57:11 > 0:57:13- MARK:- 'I've loved being out here.
0:57:13 > 0:57:16'Learning from amazing people and the best people as well.'
0:57:17 > 0:57:20Being here in Italy has really, really changed
0:57:20 > 0:57:22the kind of way I look at food.
0:57:25 > 0:57:27They should be so proud.
0:57:27 > 0:57:30I cannot wait for the final.
0:57:30 > 0:57:31Cor.
0:57:38 > 0:57:40Tomorrow night,
0:57:40 > 0:57:43it's the Professional MasterChef final.
0:57:47 > 0:57:50This is what they have been striving for.
0:57:52 > 0:57:53So, what we're going to see today -
0:57:53 > 0:57:58an absolute celebration of the best of culinary talent.
0:58:05 > 0:58:07I feel myself very lucky to be sitting here
0:58:07 > 0:58:09cos that is exceptional.
0:58:09 > 0:58:12It leaves a really big smile on my face.
0:58:13 > 0:58:15If you ever want to be a pastry chef,
0:58:15 > 0:58:16you can come and work for me any time.
0:58:18 > 0:58:22Our Professional MasterChef Champion is...