0:00:02 > 0:00:06Michel Roux's mission, to find two front of house
0:00:06 > 0:00:09stars of the future, has reached its final stage.
0:00:09 > 0:00:12I guarantee we will definitely be able to get you
0:00:12 > 0:00:14to tell the difference between a Pinot and a Cabernet.
0:00:14 > 0:00:18His training has taken them from serving up pizza...
0:00:18 > 0:00:20People are making up table numbers!
0:00:20 > 0:00:22There is no table 17.
0:00:22 > 0:00:25..via a five-star hotel...
0:00:25 > 0:00:32A lad like me doesn't get an opportunity like I've got or come from where I'm from to this.
0:00:32 > 0:00:34..to the formality of fine dining.
0:00:34 > 0:00:37If we do this, we can do anything.
0:00:37 > 0:00:43Now there's one last chance to impress and this time, it's personal as the trainees
0:00:43 > 0:00:48will be running Michel's own two-Michelin-starred restaurant,
0:00:48 > 0:00:52serving some of the most respected people in the industry -
0:00:52 > 0:00:56the mentors who have been instrumental in their training.
0:00:56 > 0:00:59Here, Michel will make his final decision.
0:00:59 > 0:01:02Who will receive the life-changing scholarships
0:01:02 > 0:01:06that will launch the two winners into careers in the industry?
0:01:06 > 0:01:11My first choice is for the sommelier scholarship...
0:01:11 > 0:01:13And my choice is...
0:01:22 > 0:01:28After two months of intensive training, Michel's back at work in his London headquarters.
0:01:28 > 0:01:32I'm really proud of my trainees and what they've achieved so far,
0:01:32 > 0:01:35but the next challenge is huge.
0:01:35 > 0:01:41Established in 1967 by Michel's father Albert and uncle Michel senior,
0:01:41 > 0:01:47Le Gavroche was the first restaurant in the UK to be awarded three Michelin stars
0:01:47 > 0:01:52and has been described as the restaurant that kick-started the British food revolution.
0:01:52 > 0:01:56I'm asking them to take over the restaurant founded by my father and uncle.
0:01:56 > 0:01:58It's been going 43 years.
0:01:59 > 0:02:04It means so much to me and my family.
0:02:05 > 0:02:10No one has ever run a service here without years of experience.
0:02:10 > 0:02:13If they can pull it off,
0:02:13 > 0:02:16then the sky is truly the limit.
0:02:18 > 0:02:22Before letting them loose on the family restaurant,
0:02:22 > 0:02:26Michel has arranged one last training session.
0:02:29 > 0:02:36They'll be working a lunch service on one of the biggest days in sport, the men's semi-finals at Wimbledon.
0:02:36 > 0:02:43Serving at the Gatsby Club, an exclusive restaurant set up for high-paying tennis fans,
0:02:43 > 0:02:48they'll be under the scrutiny of one of the world's most revered chefs.
0:02:49 > 0:02:55You guys are going to be serving in a restaurant
0:02:55 > 0:02:57that is catered for
0:02:57 > 0:03:02by the person that I most respect, that I most fear...
0:03:02 > 0:03:06- Is it your dad?- It's my father.
0:03:06 > 0:03:08- Oh, no!- Oh, my God!
0:03:08 > 0:03:12He is going to be casting his eye over you.
0:03:12 > 0:03:19I don't want to turn up at the end of service and see my old man shaking his fist and saying,
0:03:19 > 0:03:25- "What the hell did you send me?!" So good luck, guys. Don't let me down.- ALL: Yes, chef.
0:03:26 > 0:03:28Michel's father, Albert Roux,
0:03:28 > 0:03:34has exclusively designed the three-course, three-choice menu and will oversee the service.
0:03:34 > 0:03:40Responsible for training top names in cuisine including Marco Pierre White and Gordon Ramsay,
0:03:40 > 0:03:43his standards are second to none.
0:03:43 > 0:03:46Come on! What are we waiting for?
0:03:46 > 0:03:50On his watch, mistakes are simply not tolerated.
0:03:50 > 0:03:56I'm expecting to see a little bit of Le Gavroche while they work.
0:03:56 > 0:04:01Since my son calls them his trainees, they must be above the others.
0:04:01 > 0:04:04It remains to be seen.
0:04:04 > 0:04:10Guiding them through their performance will be Albert and Michel's most trusted lieutenant.
0:04:10 > 0:04:15After 37 years working as restaurant manager for the Roux family,
0:04:15 > 0:04:20Silvano Giraldin enjoys a reputation as the godfather of the British service industry.
0:04:20 > 0:04:25What we want every single day is perfection, perfection, perfection.
0:04:25 > 0:04:28Today they will be working for Albert.
0:04:28 > 0:04:31Albert is for us and for Michel, he is God.
0:04:31 > 0:04:35For us, Albert is the person we respect the most.
0:04:35 > 0:04:39He is the top of what you call quality and service.
0:04:39 > 0:04:44Just a compliment from Albert makes my life worth living!
0:04:44 > 0:04:47Can we get organised?
0:04:47 > 0:04:51That should be there in front of you, ready to despatch.
0:04:51 > 0:04:56After eight weeks, Michel has a clear idea of each trainee's strengths and weaknesses,
0:04:56 > 0:05:02but even at this late stage a word either way from his father could prove influential.
0:05:02 > 0:05:08For Michel and myself, Albert is God. OK? So we are going to serve God today.
0:05:08 > 0:05:11Remember that. If we please him, we please everybody.
0:05:12 > 0:05:17It's a massive deal that Michel's somehow convinced his dad,
0:05:17 > 0:05:21who he's obviously a little bit in awe of,
0:05:21 > 0:05:27to convince him to let us loose on his premises, and on a big day, the Wimbledon semi-finals.
0:05:27 > 0:05:31And...yeah, I mean, it's intimidating.
0:05:34 > 0:05:36We've got the experience now.
0:05:36 > 0:05:40So it's more about actually showing what we can do, not learning.
0:05:40 > 0:05:47There's kind of more pressure in a way. There's no falling back on, "I don't know what to do."
0:05:49 > 0:05:53It's been a privilege even getting this far, coming to Wimbledon,
0:05:53 > 0:05:58but working with the two top dogs is a massive plus.
0:05:58 > 0:06:03If I can shine today, hopefully they'll see something in me. A massive privilege.
0:06:03 > 0:06:06A bit harder than it looks!
0:06:06 > 0:06:12With an ASBO to his name by the time he was 14, Ashley was far from obvious maitre d' material.
0:06:12 > 0:06:15It's black! It's black.
0:06:15 > 0:06:19He is inept when it comes to service. Totally and utterly lost.
0:06:19 > 0:06:21It's warm.
0:06:21 > 0:06:26- Things didn't always come naturally. - Is that a new cheese?- Ashley!
0:06:26 > 0:06:30- What kind of cheese...?- You don't scream in front of everybody, yeah.
0:06:30 > 0:06:32"The cheese!"
0:06:32 > 0:06:36When I first met Ashley, he was a very angry young man.
0:06:36 > 0:06:39Don't ask me! BLEEP. Can't do it.
0:06:39 > 0:06:43He's worked hard and come on leaps and bounds.
0:06:43 > 0:06:45Excusez-moi.
0:06:45 > 0:06:50No one wants this more than Ashley, but that's no reason to give it to him.
0:06:51 > 0:06:55That cuts... It cuts through the strong flavour of the fish.
0:06:55 > 0:07:01- He's one of many outstanding candidates.- I don't want to change as a person,
0:07:01 > 0:07:04but I want to change my ways.
0:07:05 > 0:07:09For today's lunch, all the trainees have been assigned roles.
0:07:09 > 0:07:14Nikkita and Brooke will be hostesses, meeting and greeting guests.
0:07:14 > 0:07:18Right, girls. Nikkita, dress, shoes.
0:07:18 > 0:07:20- Brooke.- Thank you so much.
0:07:20 > 0:07:27- The rest of the team will be waiters and their section manager will be Tom.- Do you know what these are?
0:07:27 > 0:07:32- Armbands.- Do you know what they do? - Go on your arms.- These go here,
0:07:32 > 0:07:35so you haven't got your cuffs in the food.
0:07:35 > 0:07:37You look amazing. Don't worry.
0:07:37 > 0:07:44With Centre Court tickets thrown in, today's guests have paid up to £3,000 a head
0:07:44 > 0:07:50and hospitality manager Tracy Hurst expects her staff to be at their most professional from the start.
0:07:50 > 0:07:56- What are you going to do for me today?- I do smile. Don't get it twisted. I do.- Please do.
0:07:56 > 0:08:02- But from the off.- I do. - If all the other girls are smiling, don't you be standing like that.
0:08:02 > 0:08:05- Please.- I do smile.- OK.
0:08:05 > 0:08:11Service is almost upon them and Nikkita and Brooke prepare to meet their guests,
0:08:11 > 0:08:14but first they receive another distinguished visitor.
0:08:14 > 0:08:16- Good morning.- Good morning.
0:08:16 > 0:08:20- Hi, hello.- You look beautiful. - Thank you very much.
0:08:20 > 0:08:27- You trained with my son? - Yes. He's a brilliant trainer. - So you must be superior.- We are!
0:08:27 > 0:08:29Good. I wish you luck.
0:08:29 > 0:08:34- Keep on smiling, the skies open. - Thank you so much. Thank you.
0:08:35 > 0:08:42What I'm looking for is confidence. Knowledge is very important, but more important is the confidence
0:08:42 > 0:08:47in front of the people. That's what I'm looking for - confidence, a smile -
0:08:47 > 0:08:53being able to contact with the customers, to express themselves and make happy the customers.
0:08:53 > 0:08:59Good morning, sir. I've got the menu here and also the wine list. I can take your wine order.
0:08:59 > 0:09:04- I don't want to let anybody down. - You will not. I'll support you.
0:09:04 > 0:09:06Smile.
0:09:06 > 0:09:08That's it.
0:09:08 > 0:09:11A good smile will take you anywhere.
0:09:11 > 0:09:13You get away with everything!
0:09:13 > 0:09:17And that's not an excuse to make mistakes!
0:09:17 > 0:09:19A bit fiddly.
0:09:22 > 0:09:28Nikkita, the problem this morning was she came with a very long face. She has totally changed.
0:09:28 > 0:09:34When she goes in front of the customers, she expresses herself and I forgot everything.
0:09:34 > 0:09:38But seven weeks ago when she started her training,
0:09:38 > 0:09:41Nikkita only had one way of expressing herself.
0:09:41 > 0:09:46I can't smell no grapes, no strawberries, no watermelon,
0:09:46 > 0:09:49no oak, no plastic, no nothing.
0:09:49 > 0:09:52I can't smell nothing. I just smell alcohol.
0:09:52 > 0:09:58- Nikkita has a tricky background. Part of her thinks she can't escape it.- I'll still be Nikkita
0:09:58 > 0:10:04who got pregnant at 16 and will just do the same thing for the rest of her life.
0:10:04 > 0:10:08I think she's probably the cleverest. She's a smart cookie.
0:10:08 > 0:10:15If she can believe in herself, I believe in her. And that smile is beautiful.
0:10:15 > 0:10:18How can you not smile back at her?
0:10:18 > 0:10:23It's a Spanish wine. Would you like to taste it first?
0:10:23 > 0:10:29They thought you were the sommelier. When you set your mind to it, you can do it.
0:10:29 > 0:10:34Having a child in this industry is not a barrier to success. I've told Nikkita that.
0:10:34 > 0:10:38But it's up to her. She has got to commit.
0:10:38 > 0:10:41Whereas here you can go around.
0:10:41 > 0:10:45I'll just drop the food in their lap!
0:10:48 > 0:10:55- Lunchtime. As the restaurant starts to fill up, Ashley has his first customers.- Ready to order, guys?
0:10:58 > 0:11:03- OK. How would you like your beef? - Medium.- OK.
0:11:04 > 0:11:06Thank you.
0:11:08 > 0:11:14- What do I do now? - Have you taken their order? Take it to the kitchen and Linda.
0:11:14 > 0:11:17What time is it?
0:11:17 > 0:11:21- Yeah, it's...- That's a nice watch. - Cheers. 12 minutes past 11.
0:11:26 > 0:11:31As long as Silvano sees my section is being run smoothly,
0:11:31 > 0:11:37food is punctual, it's prompt, they're in, they're out, they're watching the tennis,
0:11:37 > 0:11:40he can tell Michel Tom can do this.
0:11:42 > 0:11:49- Tom's last experience as team leader wasn't a great success. - You should have been coming in here
0:11:49 > 0:11:53saying, "Chef, I want this. Chef, I want that."
0:11:53 > 0:11:59Before training with Michel, Tom's party lifestyle made it hard to hold down a job,
0:11:59 > 0:12:01but he was quick to impress.
0:12:01 > 0:12:05Tom has got leadership qualities. We saw that early doors.
0:12:05 > 0:12:09We really need to get bang on it. All right?
0:12:09 > 0:12:14But I think he sometimes tries too much, too hard. That's his downfall.
0:12:14 > 0:12:19Every single plate you have put down tonight, you served from the left.
0:12:19 > 0:12:24- I know.- You've gone all the way round the table to serve on the left.
0:12:24 > 0:12:29Always trying, though. Always wants to please. The customer sees that.
0:12:29 > 0:12:33- Do you want to do one and I'll do one?- Sounds like a plan.
0:12:36 > 0:12:39Very good filleting. I'm impressed.
0:12:39 > 0:12:44I'll see how he picks himself up. Last time didn't go to plan.
0:12:44 > 0:12:48In the kitchen, the starters are ready to go out.
0:12:48 > 0:12:50What was that? Wait.
0:12:50 > 0:12:54Put a side plate underneath there. Do not go like that.
0:12:54 > 0:13:01With Albert at the pass watching every dish leave, even the smallest error won't go unnoticed.
0:13:12 > 0:13:18Once they escape the kitchen, they've got Silvano watching their every move.
0:13:24 > 0:13:29- It's lovely weather for it today. - Oh, it looks like rain.
0:13:29 > 0:13:34- Do you think? Oh, no!- It's all dark up there.- Oh, no. That'll be awful.
0:13:45 > 0:13:49Back in the kitchen, James has been caught red-handed.
0:13:49 > 0:13:52No finger on the plate!
0:13:52 > 0:13:54- Excuse me, young man.- Yes, sir.
0:13:54 > 0:13:59- Where is your thumb?- Apologies, sir. - Next time I cut it.- Of course.
0:13:59 > 0:14:05As the oldest trainee, James had confidence from day one, if not always competence.
0:14:05 > 0:14:10We've got problems. I just gave away a booked table to walk ins.
0:14:10 > 0:14:13Where's table 19? I keep getting orders.
0:14:13 > 0:14:18Everyone's pizzas are cold because people are making up table numbers.
0:14:18 > 0:14:22Privately educated, he found some tasks particularly challenging.
0:14:22 > 0:14:26It does feel a bit unnatural. I don't feel completely at ease.
0:14:26 > 0:14:31There's the potential here that they're looking down on us because we are serving them.
0:14:31 > 0:14:35James has got style and customers love him.
0:14:35 > 0:14:39He's quite confident, but sometimes over-confident.
0:14:39 > 0:14:44One very positive comment - apparently, you even recommended a bottle of wine.
0:14:44 > 0:14:48You cheeky so-and-so! I bet you've never even tried that wine!
0:14:48 > 0:14:53- LAUGHTER Did they like it?- They loved it. - That's all right then.
0:14:53 > 0:14:58He's a graduate and our industry needs people like him.
0:14:58 > 0:15:03He could go so far, but he's got to iron out those mistakes.
0:15:04 > 0:15:09- This is the lamb, madam.- You'd have a job finding a lamb that size.
0:15:11 > 0:15:16I keep on doing the same little mistakes. It drives me nuts. Forgetting cutlery...
0:15:16 > 0:15:21I need to ask myself - has James actually got the appetite for serving?
0:15:21 > 0:15:25He likes the industry, but that's two very different things.
0:15:25 > 0:15:29As service at Wimbledon winds down, Michel arrives.
0:15:29 > 0:15:34He has come to hear the verdict on how his trainees have performed
0:15:34 > 0:15:37from the two men whose judgment he values above all others.
0:15:37 > 0:15:43- Chef, how are you?- Good to see you. - We got a very good team out of the seven. It's not bad.
0:15:43 > 0:15:46Thankfully, Silvano, you didn't see them eight weeks ago.
0:15:46 > 0:15:49Yeah, well, I probably would have been scared.
0:15:49 > 0:15:56- Eight weeks ago, she couldn't hold a tray like that. Now look. - Oh, yeah.- And with confidence.
0:15:56 > 0:15:58She's fantastic.
0:15:58 > 0:16:02Without any doubt, I would employ them all because I know
0:16:02 > 0:16:05that at the end of the day they are material to work with.
0:16:05 > 0:16:07On the floor, Silvano is happy,
0:16:07 > 0:16:12but for the most important opinion, Michel heads for the kitchen.
0:16:12 > 0:16:17- Ca va?- Very well. You've come to give a hand? - No, I've come after the battle.
0:16:17 > 0:16:21- To pick up the corpse? - Yes. No corpse, I hope!
0:16:21 > 0:16:25- Where did you buy that?- Never you mind. It's none of your business.
0:16:25 > 0:16:28- Very trendy.- How are my trainees, more to the point?
0:16:28 > 0:16:34The trainees are enjoying themselves, which, as you know, is the most important thing.
0:16:34 > 0:16:38Big smiles. I've asked all of them, "Do you like it?" They love it.
0:16:38 > 0:16:46- I heard that one of them put a thumb on the plate.- He soon take it off.- He understood?- Clearly.
0:16:46 > 0:16:50Yeah. Now, that young lady is very, very good.
0:16:50 > 0:16:53- Niki.- Niki? Do you think she's got potential?
0:16:53 > 0:16:55She's got charisma.
0:16:55 > 0:16:58She's well clued upstairs, yeah?
0:16:58 > 0:17:03Did you have any chance to see the two girls at reception?
0:17:03 > 0:17:09Nikkita is on the ball. I saw her about 15 minutes ago. I said, "Are you enjoying it?"
0:17:09 > 0:17:13- She said, "I'm loving it." - I think she's got a great future in hospitality,
0:17:13 > 0:17:16but she can be very negative at first.
0:17:16 > 0:17:20- Danielle looked very apprehensive. - Yes, very apprehensive.
0:17:20 > 0:17:26- She always has been, but then once she's in work...- There's a lack of confidence in herself.
0:17:26 > 0:17:30When she went in, she was great and she enjoyed it.
0:17:30 > 0:17:35They all have something. It's extremely difficult to say, "That's the best."
0:17:35 > 0:17:38In my view. So...
0:17:38 > 0:17:43- Everybody seems happy?- Well, nobody dares complain to me.- Good.
0:17:43 > 0:17:48I told them if they want to complain, wait for my son, he'll be there in a minute.
0:17:52 > 0:17:59Albert has given the trainees his seal of approval. Now only their final test remains -
0:17:59 > 0:18:01service at the restaurant he founded.
0:18:01 > 0:18:05I am bowled over and I'm really happy for you.
0:18:05 > 0:18:08Tracy's happy. Silvano has given you glowing compliments.
0:18:08 > 0:18:13And my old man's pleased. That's something special, very special.
0:18:13 > 0:18:19- How did you guys enjoy it though? - Yeah, I found it quite easy, to be honest.
0:18:19 > 0:18:22The reason why it was easy is because you've been taught
0:18:22 > 0:18:27and all these skills are now becoming second nature to you all. Yeah?
0:18:27 > 0:18:30I'm really looking forward to the final service
0:18:30 > 0:18:36and every single skill, every little magic touch that you guys have learned,
0:18:36 > 0:18:42you're going to have to put into practice because we want perfection.
0:18:42 > 0:18:46And remember, the two scholarships are still up for grabs, guys.
0:18:46 > 0:18:49I haven't made up my mind yet.
0:18:57 > 0:19:04With service at Le Gavroche looming, Michel calls his students to meet tailor Carolyn Lane.
0:19:05 > 0:19:08Nikkita, here you go.
0:19:08 > 0:19:12- Nikkita and Brooke, I'll get yours now.- I like it.
0:19:12 > 0:19:18They're going to be running the floor in his restaurant and he wants them to look the part.
0:19:18 > 0:19:21- This is your first suit? - This is my first suit.
0:19:21 > 0:19:26- In time, you'll have one made bespoke, won't you?- Yeah.- Yes.
0:19:26 > 0:19:31Anybody you date has to know what real bespoke is. If they don't, dump him now.
0:19:31 > 0:19:33Well, I don't. What's that?
0:19:33 > 0:19:40- Is that OK? A bit more?- Brooke has got it. She has got the character and that strength and belief.
0:19:42 > 0:19:45APPLAUSE Thank you.
0:19:45 > 0:19:49But Michel's early impressions of Brooke were anything but positive.
0:19:49 > 0:19:55- I'm Brooke.- What's your number? - Give me your number cos I ain't got a phone.
0:19:55 > 0:19:59Flirting with customers, exchanging phone numbers is not on.
0:19:59 > 0:20:03Just think of that guy. He may not be a regular customer.
0:20:03 > 0:20:08He's walked away with the thought of, "I can come here and pick up some chicks."
0:20:08 > 0:20:12It's a cafe, it's a restaurant. It's not a knocking shop.
0:20:12 > 0:20:19But her desire to learn and her growing passion for the job soon led him to change his opinion.
0:20:19 > 0:20:24It sounds really pathetic, but I'm proud that I can do this.
0:20:24 > 0:20:28People might say it's easy, but it isn't to have it set out perfectly.
0:20:28 > 0:20:33When you see where she's come from and where she's heading to...
0:20:33 > 0:20:35that excites me.
0:20:35 > 0:20:42- What's your next table, Brooke? - It's table two, eight people, one no sauce.- Eight beef, one no sauce.
0:20:42 > 0:20:46Brooke is definitely a candidate for a scholarship.
0:20:46 > 0:20:48Whatever happens, she will go far.
0:20:48 > 0:20:52I didn't see me like a year ago here, but I am.
0:20:52 > 0:20:58I really was a little bit of a bad person. I wasn't going on the right way.
0:20:58 > 0:21:02And now I am and it's all thanks to this.
0:21:08 > 0:21:15Before he makes his ultimate decision, Michel is giving each student one last chance
0:21:15 > 0:21:20to persuade him that they've got what it takes to win one of the scholarships.
0:21:26 > 0:21:28- Hi, Danielle.- Hi.
0:21:30 > 0:21:33What do you think of service in general?
0:21:33 > 0:21:35I enjoy it.
0:21:35 > 0:21:41It's been quite overwhelming at times and stressful.
0:21:41 > 0:21:47If you look back to the very beginning of this journey, how does that make you feel?
0:21:47 > 0:21:54The beginning of the journey, I was in a shell, I wasn't myself. I was quite closed off to people.
0:21:54 > 0:22:00In the first restaurant, I was lost. I was like a fish out of water. I didn't know what I was doing.
0:22:00 > 0:22:05But now I feel I've changed a hell of a lot. I feel more confident in myself.
0:22:05 > 0:22:09I don't feel angry any more. I feel great, to be honest.
0:22:10 > 0:22:17I've learnt so much. More than in six years at school. It's the stuff I want to learn. It'll stick with me.
0:22:17 > 0:22:19I've definitely grown up.
0:22:19 > 0:22:25It's made me realise that I have got to do something. No matter what happens, I'm going back to college.
0:22:25 > 0:22:31So it's made me see that I need to do something and, miraculously,
0:22:31 > 0:22:35- it's made me smile more. - Hmm.- So there's a bonus.
0:22:35 > 0:22:41I feel a lot more confident in my ability to do the job. I've learnt a lot about myself personally.
0:22:41 > 0:22:48And my expectations of myself should be sort of higher than what I set them at.
0:22:48 > 0:22:50Yeah, I think I've come quite far.
0:22:50 > 0:22:55Would you say that this whole experience has been life-changing for you?
0:22:55 > 0:23:00Yeah, definitely. When I'm 50, I'll be sitting there with my restaurant
0:23:00 > 0:23:03and going, "I got my restaurant because I did this."
0:23:03 > 0:23:07This is the best thing I've ever done and, hopefully,
0:23:07 > 0:23:13not to be rude about it, it's not the best thing that's going to happen. A lot more will come from this.
0:23:13 > 0:23:17- How much do you want the scholarship? - I want it, I want it, I want it.
0:23:17 > 0:23:21I think whoever gets it, it will change their life,
0:23:21 > 0:23:24and thinking from that perspective, of course I want it.
0:23:24 > 0:23:26Of course I want it.
0:23:26 > 0:23:30I want this scholarship so much now.
0:23:30 > 0:23:36At first, I thought, yeah, it's going to be easy, but I've realised all the hard work what goes into it,
0:23:36 > 0:23:41so getting the scholarship would be amazing and I'd grasp it with both hands.
0:23:41 > 0:23:46But one trainee has been weighing particularly heavily on Michel's mind.
0:23:46 > 0:23:52I'm not sure about Niki. I need someone who is prepared to commit and give their all.
0:23:52 > 0:23:54Not just for six months.
0:23:54 > 0:23:57This is a life-changing opportunity.
0:23:57 > 0:24:00I'm Niki, your waitress tonight.
0:24:00 > 0:24:05History graduate Niki signed up with Michel, hoping to find a direction in life.
0:24:05 > 0:24:11I've excelled in things that I've done, but I've never done anything that's been that worth excelling in.
0:24:11 > 0:24:13CORK POPS Oh!
0:24:13 > 0:24:19My wine knowledge is limited. I know a bit about Cherry Lambrini or two for a fiver in the Co-op.
0:24:19 > 0:24:21But that's about it.
0:24:21 > 0:24:27Niki can be so charming. She can switch it on, but she can also switch it off.
0:24:27 > 0:24:30It's very worrying because in this industry,
0:24:30 > 0:24:34we want people to be smiley, happy, and deliver the goods all the time.
0:24:34 > 0:24:41I was fine until James came along and interrupted my flow. He's thrown me off my flow and I'm miserable.
0:24:41 > 0:24:47I have not been and interviewed the animals, but I am assured that this is exactly how they are raised.
0:24:47 > 0:24:51There have been times where she has been truly inspired.
0:24:51 > 0:24:57Niki has got what it takes to go far in this industry. She could travel the world and do great things...
0:24:57 > 0:24:59if only she was prepared to commit.
0:25:00 > 0:25:03- Hi, Niki.- Hello.
0:25:04 > 0:25:06So, tell me,
0:25:06 > 0:25:09where do you see yourself in five years' time?
0:25:09 > 0:25:13I don't know. I knew you were going to ask me that. I don't know.
0:25:13 > 0:25:17There must be a goal, something that you really want to work towards?
0:25:17 > 0:25:22This has always been my biggest problem, that I'm such a wanderer.
0:25:22 > 0:25:27My biggest problem has always been not having a goal or something to achieve.
0:25:27 > 0:25:29I always live for today, rather than tomorrow.
0:25:29 > 0:25:33And it's bad because I'm now 23
0:25:33 > 0:25:37and I feel like I should be having a goal that I need to come towards.
0:25:37 > 0:25:40Do you really want the scholarship?
0:25:41 > 0:25:46Oh, God... I have big trouble with committing to things in life,
0:25:46 > 0:25:50but I think if I'm given the right one, I could use it well.
0:25:50 > 0:25:54- What one?- Not the food one.
0:26:05 > 0:26:08The day of final service has arrived.
0:26:08 > 0:26:13In just seven hours, Michel will choose which two of his students
0:26:13 > 0:26:17will win the scholarships from the Academy of Food and Wine,
0:26:17 > 0:26:20one a sommelier scholarship training in wine,
0:26:20 > 0:26:23the other a maitre d' scholarship focusing on front of house.
0:26:23 > 0:26:27But first, the trainees must run a lunch service in Le Gavroche,
0:26:27 > 0:26:33the spiritual home of British fine dining which Michel took over from his father 19 years ago.
0:26:33 > 0:26:37- Oh! Are you all right, guys? - Good morning.
0:26:37 > 0:26:41- Look at you all. You look great. - Thank you.- I love the suits.
0:26:41 > 0:26:44I love the shirts as well. They look smart.
0:26:44 > 0:26:49- You know what I'm expecting of you guys today?- Perfection.- Yes.
0:26:49 > 0:26:53Completely fault-free. Everything now should be coming automatically,
0:26:53 > 0:26:59all the skills, all the knowledge that you've acquired over the weeks with myself and Fred.
0:26:59 > 0:27:05Now you should be confident in yourselves because you've got the knowledge.
0:27:05 > 0:27:08And today's service is the last one.
0:27:09 > 0:27:12For Michel, it's an article of faith
0:27:12 > 0:27:17that the front of house staff can talk knowledgeably about the menu they're serving.
0:27:17 > 0:27:22He expects each dish to be served according to his instructions.
0:27:22 > 0:27:26- You've got two starters - pork knuckle terrine...- Eugh!
0:27:26 > 0:27:30..pressed with a little bit of parsley, asparagus.
0:27:30 > 0:27:36- And you guys will go round with the truffle...- No way!- And every plate will get a bit of truffle on it.
0:27:36 > 0:27:42Go for three, four slices, but don't be afraid to go, "Is that enough, sir, or a bit more?" Be generous.
0:27:42 > 0:27:47- Go for it.- What is the truffle? - Summer Italian truffle. Well done.
0:27:47 > 0:27:51- Whereabouts in Italy is it from? Not Manchester?- Not Manchester!
0:27:51 > 0:27:56Second starter. This little fella here is a soft-shell crab, deep-fried.
0:27:56 > 0:28:01Underneath, there's a bed of octopus and a sweet tomato and chilli dressing.
0:28:01 > 0:28:05It looks like a tarantula. I don't know if I like it.
0:28:05 > 0:28:08- Can you eat his legs? - You can eat everything.
0:28:08 > 0:28:11- I don't want to eat his legs. - The two mains...
0:28:11 > 0:28:16Roasted canon of lamb. It's called "a canon", so it's the loin. Carrots, roast potatoes.
0:28:16 > 0:28:20The sauce or roasting juices will be coming in a sauce boat
0:28:20 > 0:28:26and you will be asking the customer if he wants it on top or only on the side.
0:28:26 > 0:28:30And I want to see a lovely presentation like that.
0:28:30 > 0:28:34I do expect you to ask the customer how he likes his lamb cooked.
0:28:34 > 0:28:37- Are you listening? - How he likes his lamb cooked?- Yes.
0:28:37 > 0:28:40I want that clearly written on the order sheets.
0:28:40 > 0:28:44So the other main course... Roasted halibut.
0:28:44 > 0:28:48Now, again you are going to have a sauce in a sauce boat.
0:28:48 > 0:28:55It's a chive butter sauce. A lovely drizzle just on the edge like that, then a lovely drizzle around it.
0:28:55 > 0:29:00- Halibut is a beautiful fish. It's very meaty, lovely texture. - It's very delicate.
0:29:00 > 0:29:03- What are these little things? - Little turnips.
0:29:03 > 0:29:07- Let's charge on to the puddings. - Yes, let's.
0:29:07 > 0:29:11Passion fruit souffle will be served to the customer like this.
0:29:11 > 0:29:15You will then immediately come to the table with one of these.
0:29:15 > 0:29:18A spoon, warm water...
0:29:18 > 0:29:20Go in like that.
0:29:20 > 0:29:25And a quenelle which will be then plonked on top.
0:29:25 > 0:29:29- Oh, look at it! - The ice cream is white chocolate.
0:29:29 > 0:29:33- Ohh!- Dive in, guys. Yes, you can have a taste of that as well.
0:29:33 > 0:29:38ASHLEY: I'll just taste this because I don't have a chance getting in there!
0:29:38 > 0:29:41Oh, my God! Wow!
0:29:41 > 0:29:43It's so creamy.
0:29:44 > 0:29:49If you have more than one on a table, you'll have to really move.
0:29:49 > 0:29:52Lovely warm spoon, beautiful quenelle.
0:29:52 > 0:29:57This one - dark chocolate and praline indulgence.
0:29:57 > 0:30:01What you see here on the top is pure, edible gold leaf.
0:30:01 > 0:30:04- Is it 24-carat?- Yes.
0:30:04 > 0:30:06I want to eat it. Aphrodisiac!
0:30:06 > 0:30:11It's pure edible gold and it's so precious, I'm not giving it to you,
0:30:11 > 0:30:17- but the boys can start because you started on the souffle! - No! Please save us some gold!
0:30:17 > 0:30:19< The gold tastes good, you know.
0:30:19 > 0:30:23- I'm eating gold.- It doesn't taste of much, if anything.
0:30:23 > 0:30:26It's just the concept of... I'm eating gold!
0:30:26 > 0:30:30It's just the thought of having pure gold. Isn't it beautiful?
0:30:30 > 0:30:33To assess the trainees' performance,
0:30:33 > 0:30:38Michel is relying on the help of three of the best experts in the business.
0:30:38 > 0:30:40- Here they come.- Hello.- How are you?
0:30:40 > 0:30:46Long-term mentor Fred Sirieix will be joined by Silvano and master sommelier Gerard Basset.
0:30:46 > 0:30:54- Can I introduce you here to Gerard, recently crowned Number One Sommelier in the World?- Wow!
0:30:54 > 0:30:59Before they can get down to work, Michel divides the group for the final time.
0:30:59 > 0:31:04The first three names I call out will be tasting and selling the wines -
0:31:04 > 0:31:08Niki, Ashley and Danielle.
0:31:08 > 0:31:12- I've chosen you for a reason. - I didn't see that one coming.
0:31:12 > 0:31:16I did not see that coming. No, I didn't think that.
0:31:16 > 0:31:20The other four with Silvano and Fred.
0:31:20 > 0:31:26He's going to be showing you how I want the tables dressed and how service will be run.
0:31:26 > 0:31:32With his heart set on the maitre d' scholarship, Ashley is unsettled at the decision to put him on wine.
0:31:32 > 0:31:37I thought I was in with a chance before, but not now. I'm sure they want a woman for it.
0:31:37 > 0:31:41They want to put you with us... Of course they would. >
0:31:41 > 0:31:46Has Michel said to you, "I want a girl for sommelier and a boy for maitre d'"?
0:31:46 > 0:31:51Everyone just presumed that. He just said, "We put you in these teams for a reason."
0:31:51 > 0:31:56You're still in with a chance. Whoever gets it, good luck. You know what I mean? Good luck.
0:31:58 > 0:32:02- Hello.- Hello, Ash. - I just want to ask you a question.
0:32:02 > 0:32:07How come you've put me on the wines? With it being the final day, it's thrown my way of thinking.
0:32:07 > 0:32:10I don't understand why it's thrown you.
0:32:10 > 0:32:14I thought Nikkita would be on as sommeliere. It just really threw me.
0:32:14 > 0:32:21- I've just given you a little twist. I've just woken you all up and made you focus.- Well, it has.- Great.
0:32:21 > 0:32:28We are starting service in exactly an hour, so we need to have this restaurant set up in half an hour.
0:32:28 > 0:32:34Silvano is going to team you up with one of these commis, one of these guys. All right?
0:32:34 > 0:32:39They will be your commis, so you've got to tell them what you want.
0:32:39 > 0:32:44They will not do anything unless you ask them. You've got a table which we have set up.
0:32:44 > 0:32:48I want you to set up the restaurant looking exactly the same as that.
0:32:48 > 0:32:55Each waiter will be in charge of a section of four tables, both in their preparation and for service.
0:32:55 > 0:32:58Can we start now, please? Tablecloth first.
0:32:58 > 0:33:03The sommeliers will also each be responsible for their own section.
0:33:03 > 0:33:06Gerard has chosen the wines to accompany Michel's menu
0:33:06 > 0:33:11and he wants to see if Niki, Ashley and Danielle can come up with their own descriptions,
0:33:11 > 0:33:14just as a professional sommelier would.
0:33:14 > 0:33:19- We looked at the wine. Now what do we do?- Smell it. - Smell it, yes.- Apples.- Apple.
0:33:19 > 0:33:25- Lemon.- I think it's very important that you give one or two descriptions about the flavours
0:33:25 > 0:33:28and also about the texture and the structure.
0:33:28 > 0:33:33- You came with apple. Anything else? - Is it like a bit peachy maybe?
0:33:33 > 0:33:37What about something like a flower perhaps?
0:33:37 > 0:33:40- Very summery. - "Summery", that's a good word.
0:33:40 > 0:33:43Impressed with her enthusiasm from the off,
0:33:43 > 0:33:47Michel made Danielle maitre d' in the very first service.
0:33:47 > 0:33:51- You haven't got your drinks yet? How long have you been waiting?- A while.
0:33:51 > 0:33:54- What did you order? - Two glasses of house red.
0:33:54 > 0:33:57Guys, we need service. Rapid!
0:33:58 > 0:34:02Danielle, the youngest of my trainees. At times, it showed.
0:34:02 > 0:34:05I can't hear him, Ashley! He's been telling you.
0:34:05 > 0:34:09I can't hear him when he's down in there! Calm down.
0:34:09 > 0:34:12Stop pushing me! I'm just saying it's that way.
0:34:12 > 0:34:16- Anchovy. You've never tried one. They're from Sicily.- It's hairy!
0:34:16 > 0:34:20- It's little bones. - It's got hairs on it!
0:34:20 > 0:34:24But if we can see the progress over eight weeks...
0:34:25 > 0:34:29- Have a sniff and see what you think. - Lemony.- Yeah, citrussy, lemony.
0:34:29 > 0:34:34- Give it a bit of a swirl and let it rest.- It's got quite a high alcohol content.
0:34:34 > 0:34:39Danielle has her moments, especially under pressure. She can lose it.
0:34:39 > 0:34:44Just remember my words. You are good enough to do this.
0:34:44 > 0:34:51But when I think of where she could be in five years' time, that really excites me.
0:34:51 > 0:34:55The respect of the linen which is very, very important.
0:34:55 > 0:34:58You've got to open up a tablecloth and treat it like a baby.
0:34:58 > 0:35:05Then you hold the tablecloth like that with your two top fingers and like that with the other top fingers,
0:35:05 > 0:35:07and then you do that.
0:35:08 > 0:35:11That's the way to do a tablecloth.
0:35:11 > 0:35:15As general manager of Le Gavroche for over 30 years,
0:35:15 > 0:35:21Silvano knows exactly where each piece of crockery, cutlery and table decoration belongs,
0:35:21 > 0:35:23down to the last millimetre.
0:35:23 > 0:35:26Look...
0:35:26 > 0:35:31This table is perfection. Look at that. That's covering my table leg.
0:35:31 > 0:35:33Here, are you covering your table legs?
0:35:33 > 0:35:37It was meant to. Can you redo that, please, Brooke?
0:35:37 > 0:35:43- Colour?- Quite purply. - Purple. So what does it give us? What does it tell us?
0:35:43 > 0:35:46- Low tannin.- Low tannin is fine.
0:35:46 > 0:35:51- But maybe...- It's unromantic.- Yeah. Maybe you can say it's quite soft, it's quite silky.
0:35:51 > 0:35:54- Juicy.- It's delicate. - Yeah, delicate, juicy.
0:35:54 > 0:35:57Delicate, velvety wine. Floral.
0:35:57 > 0:36:04Try to make the space for you to walk properly and go around without disturbing the customer.
0:36:04 > 0:36:09Not too much under the flowers. Be careful. Your jacket is messed up now.
0:36:09 > 0:36:11Pollen is all over the place.
0:36:12 > 0:36:17That's the best thing. That's the best thing to remove the...
0:36:39 > 0:36:432008. How the hell do we say that? "Sokol Blosser"? "Sokol Bloss-eur"?
0:36:43 > 0:36:47"Full body of wine complements the fleshy fish."
0:36:48 > 0:36:51I just want to congratulate you
0:36:51 > 0:36:55because this is the first ever time that you are on time. Perfect.
0:36:55 > 0:36:5930 minutes sharp. It's very efficient. Well done.
0:37:05 > 0:37:08The first guests are due.
0:37:17 > 0:37:21Guys, in your stations. In your stations, come on.
0:37:21 > 0:37:28There's a buzz. There's electricity in the air. I can feel it. Everybody is very anxious, very worried.
0:37:28 > 0:37:31I'm starting to get the butterflies as well.
0:37:31 > 0:37:35I just want to get it on and get these first customers down.
0:37:35 > 0:37:39Today's service could hardly be more daunting for the trainees.
0:37:39 > 0:37:43They're running Michel's restaurant and looking after his industry peers
0:37:43 > 0:37:47including the mentors who helped train them for the last eight weeks.
0:37:47 > 0:37:50I've never been as nervous in my life.
0:37:50 > 0:37:54I know. I'm shaking as well. Look.
0:37:54 > 0:37:56Oh, man!
0:37:58 > 0:38:03- The trainees' first job is to make their guests feel instantly at home. - Take a seat.
0:38:03 > 0:38:09And it's crucial that they remember everything Fred's taught them from the all-important magic touch...
0:38:09 > 0:38:14- How are you? - ..to the initial welcome glass of champagne from the sommelier.
0:38:14 > 0:38:19- I'm really nervous.- Don't be nervous. - I'm really nervous today for some reason.
0:38:19 > 0:38:22This is really intimidating for my trainees.
0:38:22 > 0:38:25This restaurant has so much history to it
0:38:25 > 0:38:30and it's not easy for them to come in and just do service here.
0:38:30 > 0:38:34I would recommend that. That would be my preference.
0:38:34 > 0:38:40With the champagne served, it's the turn of the waiters to take the food orders.
0:38:40 > 0:38:45I personally would recommend the crab salad.
0:38:45 > 0:38:51It's a soft-shell crab, so you don't have to mess around with the shell or anything. You can eat it all.
0:38:51 > 0:38:56And the tomato and sweet chilli salad that comes with it is really refreshing.
0:38:56 > 0:38:59- So, for yourself? - I'll have the crab and the lamb.
0:38:59 > 0:39:03Crab and lamb. And...?
0:39:03 > 0:39:05- Ditto.- Crab and lamb.
0:39:05 > 0:39:10- Your suggestion, we're going with it.- So if it's not, you know... - You'd best be nice now.
0:39:11 > 0:39:17Despite Michel's reminder, Nikkita has overlooked an important detail.
0:39:17 > 0:39:19How would you like your lamb?
0:39:19 > 0:39:25- Kicking? Medium-rare?- Yeah. - Not moving then?- No, thank you.- OK.
0:39:25 > 0:39:28Sorry, I forgot to ask. How would you like your lamb?
0:39:30 > 0:39:35- There was no point in me asking(!) - Yeah, you never know.- Pink, OK.
0:39:35 > 0:39:39Once the order has been taken, a copy goes to the kitchen.
0:39:39 > 0:39:43- That's for you.- Four covers? - Four covers.- All right.
0:39:43 > 0:39:47- Which table? Which table?- Eight, eight.- Table eight. Yes, Chef.
0:39:50 > 0:39:52- OK, that's it. Table four. - Table four.
0:39:52 > 0:39:58It's the sommelier's job to check which dishes have been chosen and offer them matching wine
0:39:58 > 0:40:00before the order reaches the table.
0:40:00 > 0:40:06It's not a full-bodied red wine. It's young, it's wild berries, summer pudding flavours.
0:40:06 > 0:40:11It's not too heavy for the ham which is quite rich and it's not too sophisticated.
0:40:11 > 0:40:14Yeah? OK? Thank you very much.
0:40:17 > 0:40:19Silvano! Can you come here, please?
0:40:19 > 0:40:23All my orders are coming here, so I can get the wine.
0:40:23 > 0:40:28And table nine have just got their starter, but there's no order, so I've not got them wine.
0:40:28 > 0:40:33With the starters coming out, it's a busy period for the sommeliers,
0:40:33 > 0:40:39but for Danielle, never at her best under pressure, an old failing is threatening to emerge.
0:40:39 > 0:40:42Pork terrine, pork terrine, pork terrine.
0:40:42 > 0:40:45Oh, where the hell is the pork terrine?
0:40:45 > 0:40:49Oh, no, no, what am I doing? Right, chill out.
0:40:49 > 0:40:52I need a Camel Valley, Camel Valley.
0:40:54 > 0:40:59- Excuse me, guys. Which one of you is having the crab?- I am.
0:40:59 > 0:41:02Can I recommend a glass of the Camel Valley?
0:41:02 > 0:41:09It's very crisp and fresh and lemony, citrussy. It goes really well with the chilli in the crab.
0:41:10 > 0:41:13- Would you like to try it? - Yes, please.- OK.
0:41:13 > 0:41:19Nerves are getting to them, but they have set the wheels in motion and things are going well.
0:41:19 > 0:41:23But it's hard and I feel for them. I do feel for them.
0:41:23 > 0:41:25But so far, no major mistakes.
0:41:25 > 0:41:29Now I need three crab, then I need two crab.
0:41:29 > 0:41:31Yes, Chef.
0:41:33 > 0:41:36BUZZ OF CONVERSATION
0:41:38 > 0:41:40OK, we have, um...
0:41:42 > 0:41:47So it's the lady's crab. Two, three, four for crab.
0:41:47 > 0:41:50The final lady is the ham hock which is table six.
0:41:51 > 0:41:53With Michel watching from the floor,
0:41:53 > 0:41:58Fred has opted to assess the trainees from a brand-new perspective.
0:41:58 > 0:42:01For the crab, we have the Bacchus Dry.
0:42:01 > 0:42:07- Because this wine is quite fresh and quite young, that sorts out the spiciness of the crab.- Sounds good.
0:42:07 > 0:42:10- Would you like a little taste? - Please.
0:42:12 > 0:42:16- Very good explanation, Ashley. - Was that all right?- It was perfect.
0:42:16 > 0:42:22- I'm really feeling the pressure, Fred.- The only one who can feel it is you. The customers can't see it.
0:42:22 > 0:42:25- Can you not? - It's very smooth, so keep going.
0:42:25 > 0:42:29- Fantastic wine.- Delicious wine. - Good choice. It's like you made it.
0:42:29 > 0:42:32- Thank you. - No, I'm not going to have any wine.
0:42:39 > 0:42:43We have some truffle for you there, sir.
0:42:43 > 0:42:45- On the top?- Yes, please.
0:42:45 > 0:42:47Lovely.
0:42:48 > 0:42:51- And for yourself, sir...? Lovely.- Very nice.
0:42:56 > 0:43:00It's a bit of a surreal feeling. We're running Michel Roux's restaurant.
0:43:00 > 0:43:06We're running an iconic establishment that is the reason why gastronomy is the way it is now.
0:43:06 > 0:43:11So to be here running it after eight weeks is absolutely phenomenal.
0:43:11 > 0:43:17I'm really buzzing at the moment. Service is going fantastic. It just feels amazing.
0:43:18 > 0:43:22- How's it going? Truthfully, Fred. - No, Chef, it's good. Very good.
0:43:22 > 0:43:27I was just saying I'm very pleased. It really feels like a final.
0:43:27 > 0:43:32Tom is doing great. I was watching him. Ashley is saying, "I've got the nerves."
0:43:32 > 0:43:39But I don't feel it. For me, as a customer, what's important is my perception. It's a great experience.
0:43:39 > 0:43:42With the starters successfully negotiated,
0:43:42 > 0:43:47in the kitchen, the mains are being plated to Michel's precise instructions.
0:43:47 > 0:43:50Come on, keep going at the back, guys. Keep going.
0:43:53 > 0:43:59Presentation is key and the crucial final touch belongs to the trainees.
0:43:59 > 0:44:02- It's all going very well.- Thank you.
0:44:02 > 0:44:05- We're enjoying it. - Good. I'm glad you are.
0:44:05 > 0:44:11- Would you like some more?- A little bit.- I like how it goes on the outside. It's pretty.- Here you go.
0:44:11 > 0:44:14Thank you. I've got to be quick. I'm so sorry.
0:44:14 > 0:44:18Attention to detail is what this restaurant is all about.
0:44:18 > 0:44:23The history of this restaurant is attention to details, details, details.
0:44:23 > 0:44:27And those little details are what make the restaurant.
0:44:29 > 0:44:33It means the world to me that it goes well
0:44:33 > 0:44:38because firstly, I don't want to let anyone down. I don't want to let myself down.
0:44:38 > 0:44:43I don't want to let this lot down. They've come here for a good night.
0:44:43 > 0:44:48They've seen us go from the bottom hopefully to the top and hopefully tonight,
0:44:48 > 0:44:52we can all go..."Yes, we did it!"
0:44:53 > 0:44:57And for yourself, sir? On the top or round the side?
0:44:57 > 0:45:00- On the top is fine.- OK, lovely.
0:45:00 > 0:45:02- What's this?- Medium.- Medium.
0:45:02 > 0:45:07At this level of service, waiters need to know exactly who has ordered each dish,
0:45:07 > 0:45:13so that the right plates go to the right customer, but two of Brooke's guests have swapped places.
0:45:13 > 0:45:18And the fish for the other lady. What is he doing...? That's not fair.
0:45:18 > 0:45:23With her commis waiter confused, Brooke steps in and quickly sorts it out.
0:45:23 > 0:45:26This one was this position, yeah. See?
0:45:27 > 0:45:30- My fault.- No, not at all. It doesn't matter.
0:45:30 > 0:45:34- You've all got the right food, haven't you?- Yeah, it's perfect.
0:45:34 > 0:45:38He's telling me different, but I know it's not.
0:45:38 > 0:45:40LAUGHTER
0:45:40 > 0:45:42- You're right. Trust yourself.- I do.
0:45:51 > 0:45:57Two hours into service and only dessert stands between the trainees and the finishing line.
0:45:58 > 0:46:01I like the generous dollop.
0:46:02 > 0:46:06This is gorgeous. I can't not be generous. It's amazing.
0:46:06 > 0:46:09Nikkita, are you enjoying it?
0:46:09 > 0:46:13Yeah, I am enjoying it. I'm enjoying seeing everybody again.
0:46:15 > 0:46:17Enjoy!
0:46:17 > 0:46:21- Perfection on your quenelle. - Thank you.- Very good.
0:46:21 > 0:46:26Having nurtured them from the start and lived with their ups and downs for the last eight weeks,
0:46:26 > 0:46:30Michel is keen to know what his guests make of his trainees.
0:46:30 > 0:46:34Honestly, really good. We've had a very nice...
0:46:34 > 0:46:38Nikkita has probably been more difficult than most in the run-up.
0:46:38 > 0:46:42We've had good fun today. We've been laughing a lot. She's joined in.
0:46:42 > 0:46:48- She's read it absolutely spot-on. - Good.- I think she has. She's read the table well.- Yeah.
0:46:53 > 0:46:57- Right, guys, how are we doing? - Really, really well.
0:46:57 > 0:46:59But be honest, all right? Tell me.
0:46:59 > 0:47:03- Tonight, they really delivered. - One sec. Come on.
0:47:03 > 0:47:07OK, madam, we have a 2008 Dolc Mataro from Spain.
0:47:07 > 0:47:12It's got a lot of red berries in there, essence of raspberries, dark fruits.
0:47:12 > 0:47:18- It goes really well with the dark chocolate. Would you like to try some first?- Thank you very much.
0:47:18 > 0:47:20Thank you.
0:47:20 > 0:47:26- Yeah, I've not noticed a drop of wine on the table, so... - There we go.- Exactly.
0:47:28 > 0:47:32Again the confidence from her today has been absolutely fantastic.
0:47:32 > 0:47:36- How was Brooke?- Amazing. - We moved positions.- Oh, yes.
0:47:36 > 0:47:42- They're very important. - It didn't faze her.- She noted it and when the food came to be delivered,
0:47:42 > 0:47:46halibut was served here, lamb medium here, and that attention to detail...
0:47:49 > 0:47:52- Well done.- Thank you. - Tom's been fantastic.
0:47:52 > 0:47:55A real nice presence. From when we arrived,
0:47:55 > 0:47:59this was his table and he wanted to make sure what we were having,
0:47:59 > 0:48:02who was having what... A good maitre d'.
0:48:02 > 0:48:06His hand was shaking. He was looking calm on the outside,
0:48:06 > 0:48:10- but he was a bit nervous. - They're all very, very nervous.
0:48:12 > 0:48:15Can you tell me about James in general?
0:48:15 > 0:48:20He looked as if he's been working here for some time.
0:48:20 > 0:48:24- He didn't look like a newcomer. - And we made a couple of...
0:48:24 > 0:48:28Let's say jokes or fun or whatever about the lamb
0:48:28 > 0:48:31and his response was amazing.
0:48:31 > 0:48:35He has it in him. If he wants to make a career of it, he will.
0:48:42 > 0:48:47Two months ago, Michel met his trainees here for the first time.
0:48:47 > 0:48:51They were the rawest of recruits, but Michel's intensive training
0:48:51 > 0:48:56has brought them to where they are today. And now it's decision time.
0:48:56 > 0:49:01Service was amazing. I saw a few errors, I saw a few things here and there.
0:49:01 > 0:49:07But as a customer, I would have paid my bill, given you a tip and I would have come back.
0:49:07 > 0:49:11It was amazing, the way you were communicating with each other.
0:49:11 > 0:49:16I saw eye contact, Brooke, from far away. That was great. That was your best performance ever.
0:49:16 > 0:49:21And I'm so pleased you did it at Michel's. Well done.
0:49:21 > 0:49:26But only Michel will decide the winners of the Academy of Food and Wine scholarships.
0:49:26 > 0:49:31We have been on an extraordinary journey. At times, I've been overjoyed.
0:49:31 > 0:49:34And at times, you have seriously wound me up.
0:49:34 > 0:49:40You've realised first-hand now the buzz that you can get from delivering good service
0:49:40 > 0:49:43and the great camaraderie.
0:49:43 > 0:49:47You seven here have become one. You've become a team.
0:49:48 > 0:49:53My judgment has to be based on who I think has the most potential...
0:49:55 > 0:49:59..who has the ability to go all the way.
0:49:59 > 0:50:04The art of serving wine is very complex.
0:50:04 > 0:50:09It is something which you have to be very passionate about,
0:50:09 > 0:50:11something that is a skill,
0:50:11 > 0:50:13a huge skill.
0:50:13 > 0:50:18My first choice is for the sommelier scholarship.
0:50:21 > 0:50:23And my choice is...
0:50:25 > 0:50:27..Danielle.
0:50:27 > 0:50:30What? APPLAUSE
0:50:30 > 0:50:32Oh, my God! What the hell?
0:50:45 > 0:50:48Do you want my tissue? It is a bit wet. > Thank you.
0:50:48 > 0:50:51- Well done.- Congratulations, Dan.
0:50:51 > 0:50:55- Danielle...- What the hell?- You have won the sommelier scholarship
0:50:55 > 0:50:59and you will be taken under the wing of some master sommeliers
0:50:59 > 0:51:02- and I know you will not let me down.- I won't.
0:51:02 > 0:51:05- APPLAUSE Thank you.- Well done, darling.
0:51:11 > 0:51:15There are two exceptional candidates
0:51:15 > 0:51:18for the front of house scholarship.
0:51:18 > 0:51:21It's been so difficult for me.
0:51:21 > 0:51:27There's just no way I could say one or the other.
0:51:28 > 0:51:35Therefore, I have decided that we should have two scholarships.
0:51:36 > 0:51:41The first of the two scholarships goes to a young man
0:51:41 > 0:51:47who I know is going to be a leading light in our industry.
0:51:47 > 0:51:51- And that's James.- Oh, yes! APPLAUSE
0:51:57 > 0:51:59Well done, James.
0:51:59 > 0:52:02Well done. Well done, mate. Well done.
0:52:08 > 0:52:15The second goes to somebody who I feel has masses of potential
0:52:15 > 0:52:18and has grown so much.
0:52:24 > 0:52:26And that is you, Ashley.
0:52:26 > 0:52:28CHEERING AND APPLAUSE
0:52:28 > 0:52:30Oh, he's nearly crying!
0:52:56 > 0:52:59Well done, Ash. Well done.
0:52:59 > 0:53:01You deserve it. Well done.
0:53:02 > 0:53:05CHEERING AND WHISTLING
0:53:08 > 0:53:12For me, you are all winners. You've all crossed that line.
0:53:12 > 0:53:15You can all leave with your head held high.
0:53:15 > 0:53:18Thank you. Thank you, Fred.
0:53:25 > 0:53:27CHEERING
0:53:27 > 0:53:29Well done, guys.
0:53:33 > 0:53:38Ashley, that's amazing. Look at that. I'm so proud of you, man. Honestly.
0:53:38 > 0:53:43Ashley has epitomised exactly what this training is all about.
0:53:43 > 0:53:48He's proved to me and to everybody that it is possible.
0:53:49 > 0:53:54When I had made my mind up about Danielle, yeah, I was happy.
0:53:54 > 0:54:00When she's focused and when she gets over her nerves, she can do well. She can do very well.
0:54:00 > 0:54:03My journey here has ended,
0:54:03 > 0:54:06but with this, it's just where it begins, innit?
0:54:06 > 0:54:09See what happens from here!
0:54:13 > 0:54:16James obviously has the maturity and the skills there,
0:54:16 > 0:54:21but this has given him a direction in life, it's given him the focus.
0:54:21 > 0:54:26So he's going to follow that route and I'm sure he's going to do really well.
0:54:26 > 0:54:29I think Fred has got a little something to say to you.
0:54:29 > 0:54:32We have a job available in the bar at Galvin.
0:54:32 > 0:54:37- No?- And if you want it, you can have it.
0:54:37 > 0:54:39This is a major, major chance.
0:54:39 > 0:54:43- I know.- Working with Fred. - Screw the scholarships!
0:54:43 > 0:54:45LAUGHTER
0:54:47 > 0:54:51I've learnt that if I put my mind to something, I can be good at it.
0:54:51 > 0:54:56Gerard is one of the best sommeliers in the world, if not the best,
0:54:56 > 0:55:01and he said he was 'in awe of the performance I did today'. That was his exact words.
0:55:01 > 0:55:04For someone to say that to me, I feel quite humbled.
0:55:05 > 0:55:08This doesn't feel like I've lost at all.
0:55:08 > 0:55:11But I am a little bit disappointed that I didn't get it.
0:55:11 > 0:55:14I think everyone feels like that.
0:55:14 > 0:55:20But the guys that have got it, absolutely congratulations. I'm just glad to have been part of the team.
0:55:20 > 0:55:25I just didn't think I was going to get it, so I am really excited
0:55:25 > 0:55:27and I can't wait to get started.
0:55:27 > 0:55:33It's true what he says about I should have faith in myself like everyone else has
0:55:33 > 0:55:36because that's all that he's ever said to me,
0:55:36 > 0:55:40that I can achieve it and that if I've got faith, it will happen.
0:55:40 > 0:55:44BROOKE: I never knew before this that this could be a career.
0:55:44 > 0:55:50Eight weeks ago, I was working part-time for two hours a day
0:55:50 > 0:55:53as a dinner lady in a primary school.
0:55:53 > 0:55:59I wasn't doing much with the rest of my days and to me, I was a bit of a bum.
0:55:59 > 0:56:02There was so much more potential that I needed to get out.
0:56:02 > 0:56:06Michel's done that for me. He's brought all that potential out.
0:56:06 > 0:56:12I feel proud and privileged to have worked with this motley crew of mine.
0:56:13 > 0:56:19They have really given me great heart and belief for the future and they have such a bright future.
0:56:19 > 0:56:23Our industry has a bright future if we can get more of these guys.
0:56:23 > 0:56:28- Well done. You so deserve it, man. - Thank you.- See you later. Take care.
0:56:28 > 0:56:31It's been a long road for all Michel's trainees,
0:56:31 > 0:56:35but for Ashley who quit school at 14 and ended up with an ASBO,
0:56:35 > 0:56:38today is a day he thought he might never see.
0:56:38 > 0:56:42I just can't even get my head round it. I can't believe it, seriously.
0:56:42 > 0:56:45I've achieved something and...
0:56:50 > 0:56:52I've achieved...
0:56:54 > 0:56:57It means so much.
0:56:57 > 0:56:59HE SOBS
0:57:02 > 0:57:08It means so much, this, to be honest, because all I wanted to do was get away from...things.
0:57:09 > 0:57:12And now I've...I've done it.
0:57:21 > 0:57:25# You can lose your troubled thoughts
0:57:25 > 0:57:28# For tonight at least
0:57:30 > 0:57:33# You can wake in the morning
0:57:33 > 0:57:37# Feeling that you can breathe
0:57:39 > 0:57:43# Little darling, you're mine for tonight... #