0:00:03 > 0:00:06Getting to the top of any profession takes not only skill
0:00:06 > 0:00:11and determination, but a few breaks along the way.
0:00:11 > 0:00:13Show me what a good cook you are.
0:00:13 > 0:00:19Tom Kitchin, Theo Randall and Michel Roux Junior have all been
0:00:19 > 0:00:22helped in their careers by someone who believed in them.
0:00:22 > 0:00:25I think it would be very difficult for any chef to achieve
0:00:25 > 0:00:28greatness without a mentor.
0:00:28 > 0:00:30Put it through one more time.
0:00:32 > 0:00:36Now, they want to give someone else that same chance.
0:00:36 > 0:00:38Out, out, out, out, out, out!
0:00:38 > 0:00:41They're going back to catering college to find a young
0:00:41 > 0:00:45student they can each take under their wing as their own protege.
0:00:46 > 0:00:49It's such a gruelling industry.
0:00:49 > 0:00:52If you want to get to the top, you need to work with the best.
0:00:52 > 0:00:57Look at you! You're excited! Huh? You're excited! Hallelujah!
0:01:05 > 0:01:08Tom, Theo and Michel are searching for someone who
0:01:08 > 0:01:11they think is a worthy apprentice.
0:01:11 > 0:01:12Happy, Chef Shonagh? Think so!
0:01:14 > 0:01:16They each have a week to select and train up
0:01:16 > 0:01:18their strongest candidates...
0:01:18 > 0:01:19Mmm!
0:01:19 > 0:01:23How many have you done? One so far. You've done one? Yet, but I...
0:01:23 > 0:01:24Sorry, chef.
0:01:26 > 0:01:30..before they compete against each other to see who has the best
0:01:30 > 0:01:31protege.
0:01:33 > 0:01:36Two Roquefort, two tomato. Yes?
0:01:36 > 0:01:39This week, it's Tom Kitchin's search.
0:01:39 > 0:01:43He earned his first Michelin star aged just 29.
0:01:43 > 0:01:46But his style began to evolve over a decade earlier,
0:01:46 > 0:01:51under the guidance of his mentor, the legendary Pierre Koffman.
0:01:51 > 0:01:53When I went to work for Pierre Koffman,
0:01:53 > 0:01:56then that was the reality check, like, "Oh, my goodness, mate!
0:01:56 > 0:01:58"I know absolutely nothing!"
0:02:00 > 0:02:03The amazing thing for me now in my career is I've reached
0:02:03 > 0:02:08the stage where I know I can pass on my knowledge to the next generation.
0:02:14 > 0:02:18Tom is returning to his old catering college in Perth,
0:02:18 > 0:02:22where they have shortlisted some of the best current students and recent
0:02:22 > 0:02:26graduates who they believe have the potential to be his protege.
0:02:27 > 0:02:29Yeah, they've got different backgrounds.
0:02:29 > 0:02:32A couple of the students were unemployed before they came
0:02:32 > 0:02:34to college. Some of them, at the moment,
0:02:34 > 0:02:37still lack a bit of confidence in what they're doing.
0:02:37 > 0:02:43And the level of food might not be Michelin star,
0:02:43 > 0:02:44but they have the same dream as him.
0:02:44 > 0:02:47So hopefully, Tom can support them and bring them on.
0:02:49 > 0:02:52If someone's got passion and determination,
0:02:52 > 0:02:54I can take them on an incredible journey.
0:02:59 > 0:03:01Honoured on the Hall of Fame of Perth College!
0:03:04 > 0:03:08Mr Gibb! How are you? Hello, hello! Nice to see you. Nice to see you.
0:03:08 > 0:03:12You all right? I'm very well, thank you. Good. How are you? Very well, very well. Good, good.
0:03:12 > 0:03:15I'm really looking forward to meeting the students. Superb.
0:03:15 > 0:03:18They actually remind me, some of them, of you. Oh, really?
0:03:18 > 0:03:19Hopefully not as cheeky as me!
0:03:19 > 0:03:21THEY LAUGH
0:03:21 > 0:03:24Today, Tom will meet the first four students,
0:03:24 > 0:03:28but he can only take three forward in the competition.
0:03:29 > 0:03:32First, he will spend 30 minutes getting to know each one.
0:03:33 > 0:03:37I'm hoping I'm going to find someone who's in this little shell and they
0:03:37 > 0:03:41just need to be shown the way into the wonderful world of gastronomy.
0:03:41 > 0:03:42That's what I'm looking for.
0:03:45 > 0:03:49He is giving them the ingredients of his signature scallop, fennel and
0:03:49 > 0:03:53orange confit starter to help get a sense of their skill and passion.
0:03:58 > 0:04:00First up is Jordan.
0:04:05 > 0:04:09Hello. Hiya. Hi. Nice to meet you. My name's Jordan. Jordan?
0:04:09 > 0:04:11Nice to meet you. Come in, Jordan. How you doing? Not bad. Yourself?
0:04:11 > 0:04:15You all right? Bit nervous? Yeah, just a bit. So tell me, Jordan.
0:04:15 > 0:04:19You work in the industry? Yeah. I've worked in the industry for three years now. Three years?
0:04:19 > 0:04:22How old are you? 18. 18? Started when I was 15. Oh, really?
0:04:22 > 0:04:26So we're going to make a dish today. We're going to have a bit of fun. So let's open the scallops.
0:04:29 > 0:04:32It's not a test. I will teach you if you don't do it properly.
0:04:34 > 0:04:39'In the kitchen, I like the pressure, I like finding out new things...'
0:04:40 > 0:04:44..trying to work out what things go well with other things.
0:04:44 > 0:04:46'I've just always had a thing for food'
0:04:46 > 0:04:49and wanted to see what I can do about it.
0:04:50 > 0:04:52Just take this bit off. Mmm-hmm.
0:04:53 > 0:04:56What I like is your real attention to detail.
0:04:56 > 0:04:59The only problem being it will soon be Christmas time,
0:04:59 > 0:05:00we're going so slowly!
0:05:02 > 0:05:03Let me show you how I would do it.
0:05:06 > 0:05:09Boom! Soon as that knife's in, scallop lid's off, OK?
0:05:10 > 0:05:13Off. Scallop's out. Try.
0:05:15 > 0:05:21Then, just carefully around. Bang! Exactly the same, but... A lot faster.
0:05:21 > 0:05:24Couple of days faster, Jordan! A couple of days! OK.
0:05:24 > 0:05:27So, I want you to bring a dish together.
0:05:27 > 0:05:30We've got all these ingredients. Think of me as a chef.
0:05:30 > 0:05:32What's going to impress me?
0:05:32 > 0:05:35But most importantly, make something that you'd be proud of, OK?
0:05:38 > 0:05:40'I'd say I was a quick learner.'
0:05:40 > 0:05:43I kind of take things on as quick as I can.
0:05:50 > 0:05:53What was the reason for adding the butter?
0:05:53 > 0:05:57I think it brings out the flavour a wee bit more.
0:05:57 > 0:05:59Gives it a nice shine as well.
0:05:59 > 0:06:02But the trouble is now that the butter is... Starting to burn.
0:06:02 > 0:06:04..because the pan is so hot. Yeah.
0:06:08 > 0:06:09OK?
0:06:11 > 0:06:15So, how do you feel? I'm happy with it. You happy with it? Yeah.
0:06:15 > 0:06:18I did like parts of what you were doing,
0:06:18 > 0:06:20but we have quite a lot of scallop on the plate.
0:06:20 > 0:06:23I mean, it's three whole king scallops.
0:06:23 > 0:06:26In my restaurant, that would be about ?60 a portion!
0:06:26 > 0:06:28There's very little garnish around there.
0:06:28 > 0:06:31As you eat the scallop, you like to have little bits.
0:06:31 > 0:06:33But these are things I can teach you. Yeah. I can teach you.
0:06:33 > 0:06:35There was a lot of positives.
0:06:35 > 0:06:37There's a lot of work to be done as well, though.
0:06:37 > 0:06:38Thanks very much, Jordan.
0:06:42 > 0:06:45For Tom to be my mentor, I'd be...
0:06:47 > 0:06:49..speechless, like I am now.
0:06:51 > 0:06:54Just to have someone of his standard and, obviously,
0:06:54 > 0:06:56having a Michelin star,
0:06:56 > 0:06:58it would just mean the world to me.
0:07:01 > 0:07:04What I liked about Jordan was I showed him how to do it,
0:07:04 > 0:07:06he cared about what he was doing.
0:07:07 > 0:07:10If I can give him a little push, I feel that he can really blossom.
0:07:18 > 0:07:22At 17, Shonagh attends the college three days a week
0:07:22 > 0:07:26and does the rest of her training on the job in a professional kitchen.
0:07:27 > 0:07:30Hi. Hi. Hi. Shonagh McGregor.
0:07:30 > 0:07:32Shonagh, nice to meet you. Hi. Come in, Shonagh.
0:07:32 > 0:07:36You all right there? Yeah. Nervous? Little bit!
0:07:36 > 0:07:37Quite a bit, actually!
0:07:37 > 0:07:39That's all right. Good, good.
0:07:41 > 0:07:44So, we've got all the scallops there.
0:07:44 > 0:07:48I'm sometimes not very confident in the kitchen.
0:07:48 > 0:07:49I think it's cos I'm quite new still,
0:07:49 > 0:07:52so I listen to other people more.
0:07:52 > 0:07:54But I think that's my main weakness.
0:07:57 > 0:08:00So what are you thinking? Quite like the orange, actually.
0:08:00 > 0:08:04You like the orange? Yeah. Orange and fennel is a good combination. Yeah.
0:08:04 > 0:08:05Uh-huh.
0:08:05 > 0:08:07Why did you want to be a chef?
0:08:07 > 0:08:09I always enjoyed it when I was younger,
0:08:09 > 0:08:12just cooking for my family all the time.
0:08:12 > 0:08:14And my granddad was also a chef. Really?
0:08:17 > 0:08:19So you're going to make a little caramel there?
0:08:19 > 0:08:21Yeah, with the oranges.
0:08:24 > 0:08:27This is a big day for them, it's a big day for me.
0:08:28 > 0:08:32I'm hoping they've used their initiative today.
0:08:32 > 0:08:34And they all have that excitement in their eyes,
0:08:34 > 0:08:36and that's what we're looking for.
0:08:41 > 0:08:44That's my dish! Happy, Chef Shonagh? Think so!
0:08:48 > 0:08:51I really like you thought outside the box, you made the little
0:08:51 > 0:08:53caramel, and then you put the orange juice on top.
0:08:53 > 0:08:57So naturally, the acidity of the orange would work really
0:08:57 > 0:09:03well against the scallops. It's by no means perfect, by no means perfect!
0:09:03 > 0:09:06But it was a good effort. Well done. Thank you very much. Thank you.
0:09:11 > 0:09:14'It was great, learning from him.'
0:09:14 > 0:09:18And a bit scary, actually, having him looking at what you're doing!
0:09:18 > 0:09:21But it was really good fun, great experience.
0:09:24 > 0:09:28I'm quite taken with Shonagh. She used her imagination.
0:09:28 > 0:09:29That was really important for me.
0:09:29 > 0:09:33And we're talking today, this first thing is about first impressions.
0:09:39 > 0:09:4220-year-old Iain graduated three months ago and has just
0:09:42 > 0:09:46started his first full-time job in a professional kitchen.
0:09:47 > 0:09:49Hi. Hello.
0:09:50 > 0:09:52What's your name? Iain. Iain? Yeah. Nice to meet you, Iain.
0:09:52 > 0:09:55Yeah, you too. How you doing? Yeah, I'm good.
0:09:55 > 0:09:56OK, what we're going to do?
0:10:00 > 0:10:02I'm not sure. Er...
0:10:02 > 0:10:04Something that you'd be proud of.
0:10:04 > 0:10:06And think about, you know, what's going to impress me,
0:10:06 > 0:10:09cos at the end of the day, you've got to impress me.
0:10:13 > 0:10:17Well, I finished school and was working part-time in a kitchen,
0:10:17 > 0:10:20just washing dishes. And I got offered a job as a chef.
0:10:21 > 0:10:25I thought I'd give it a go, and I really enjoyed it, so I stuck at it.
0:10:26 > 0:10:29Just trying to think what to do.
0:10:29 > 0:10:31Maybe you want to start doing something.
0:10:31 > 0:10:35So then, as you're working, I find if I'm working and I'm preparing
0:10:35 > 0:10:39something and I start cooking, then little ideas start to come.
0:10:41 > 0:10:43Just cook from the heart!
0:10:47 > 0:10:50Is this the fennel puree? Fennel puree, yup.
0:10:50 > 0:10:52Really struggling with ideas, what to do.
0:10:55 > 0:10:58'There's a lot at stake here for me, you know?
0:10:58 > 0:11:00'This is me putting my reputation on the line.
0:11:00 > 0:11:02'If someone's got talent here
0:11:02 > 0:11:05'and I can't nurture that talent out of them, then I've failed.'
0:11:19 > 0:11:22OK. I think we've got a lot of work to do, you know?
0:11:22 > 0:11:24All we've really done is cook the scallop
0:11:24 > 0:11:26and put some orange segments on.
0:11:26 > 0:11:31There's not really been any imagination there for me, you know?
0:11:31 > 0:11:33What I was trying to get was the heart.
0:11:33 > 0:11:36I hope it's in there somewhere! OK, right. Thanks very much. Thank you.
0:11:36 > 0:11:38Cheers, thank you.
0:11:40 > 0:11:44It's a difficult one there with Iain, you know? He's nervous, he's young.
0:11:44 > 0:11:47I understand that. But there was no energy, there was no excitement.
0:11:47 > 0:11:49Very frustrating. Very frustrating.
0:11:54 > 0:11:56'Didn't have a clue what to do.'
0:11:58 > 0:11:59I wasn't very good.
0:12:01 > 0:12:04I would love for Tom to teach me more. I would love that.
0:12:08 > 0:12:1217-year-old Jamie is the last student Tom will see today.
0:12:15 > 0:12:19Hello, young man. Hi. Nice to meet you. I'm Jamie. Jamie? Yup.
0:12:19 > 0:12:22Nice to meet you, Jamie. Come in. You all right? Yeah, I'm fine.
0:12:22 > 0:12:26Where are you from? Perth. Perth? Just in Scone. Scone? Yeah.
0:12:26 > 0:12:30Scone, you're a Saints fan? Aye! Excellent. Right, Jamie.
0:12:30 > 0:12:34So, how long you been in the industry? Two years. Two years?
0:12:34 > 0:12:38What do you love about cooking? Just like being able to be creative.
0:12:38 > 0:12:41Just like the banter and that in the kitchen. You like the banter?
0:12:41 > 0:12:44Always on your toes with the boys? Yeah? Brilliant. OK.
0:12:45 > 0:12:47OK. Well done. Good.
0:12:49 > 0:12:51'I was not bad at school.'
0:12:51 > 0:12:54I preferred hands-on, like, practical subjects a lot more
0:12:54 > 0:12:57'than, like, sitting at a desk, writing and stuff like that.'
0:12:57 > 0:12:59I think that's one of the reasons that I went into the trade.
0:13:01 > 0:13:04What we've got here is wild foraged herbs. Have you come across these?
0:13:04 > 0:13:07Yeah, sometimes. Do you use these a wee bit? Yeah.
0:13:07 > 0:13:09So this one here is Sweet Cicely, OK?
0:13:12 > 0:13:15What kind of flavour do you get there? Aniseed. Aniseed?
0:13:15 > 0:13:17Good, you've got a palette! I like that. I like that.
0:13:19 > 0:13:22'This scale of cooking, it can be taught.
0:13:22 > 0:13:24'It can be taught, but you have to fall in love.
0:13:24 > 0:13:27'You have to be excited, and you've either got that or you don't.'
0:13:28 > 0:13:30Excellent!
0:13:32 > 0:13:35Have you tasted the fennel puree? Or are you just trusting me?
0:13:35 > 0:13:38I've not tasted the fennel puree! Ah, chef! So let's taste it.
0:13:38 > 0:13:39Make sure you're happy with it.
0:13:45 > 0:13:48Happy? So-so. Do you know what I think?
0:13:48 > 0:13:50What do you think? I think it's brilliant!
0:13:50 > 0:13:51I think it's stunning!
0:13:51 > 0:13:54I mean, you cooked to the scallops very well, great colour,
0:13:54 > 0:13:57fantastic understanding of the product. You know what?
0:13:57 > 0:14:00I couldn't have cooked that when I was 16, 17 years old. Yeah.
0:14:00 > 0:14:03You should be really, really proud of yourself. Brilliant.
0:14:03 > 0:14:05Really brilliant. Congratulations! Cheers.
0:14:09 > 0:14:12Jamie there was quiet, reserved, very nervous.
0:14:13 > 0:14:16But I already sensed, by just little things,
0:14:16 > 0:14:18the way he went about his business, there's something
0:14:18 > 0:14:21in there that can be released, there's some kind of lion in there.
0:14:21 > 0:14:23We've just got to kind of find it and push it out.
0:14:24 > 0:14:26'Yeah, it was a brilliant experience.
0:14:26 > 0:14:28'Done something that I've never experienced before.'
0:14:28 > 0:14:31Just gives you such a buzz to want to do better.
0:14:31 > 0:14:33He's so highly regarded.
0:14:33 > 0:14:36It'd give you such a brilliant stepping stone in your career.
0:14:44 > 0:14:48Having a mentor means more than just being taught basic cookery skills.
0:14:49 > 0:14:53Whoever Tom chooses as his protege will have the opportunity to
0:14:53 > 0:14:55learn about the secrets behind his food.
0:15:00 > 0:15:03Gentlemen, we need to accelerate a little bit here, please, yes?
0:15:04 > 0:15:07From nature to plate is Tom's own style,
0:15:07 > 0:15:12inspired by his years with Pierre Koffman, and later, Alain Duccasse.
0:15:12 > 0:15:14One turbot, one grouse.
0:15:15 > 0:15:19Central to his style is maximising the flavour
0:15:19 > 0:15:21of the best seasonal ingredients.
0:15:21 > 0:15:26And all his dishes are cooked a la minute, or in the moment,
0:15:26 > 0:15:30with sauces made using the cooking liquor left behind in the pan.
0:15:33 > 0:15:36Tom can't take all the students through today.
0:15:36 > 0:15:38So to help him decide who to keep, he wants them
0:15:38 > 0:15:41to cook a dish that reflects his principles.
0:15:43 > 0:15:47Seafood ragout made with seven types of Scottish seafood,
0:15:47 > 0:15:50topped with samphire and steamed vegetables
0:15:50 > 0:15:53and finished with a Champagne sauce and salmon keta eggs.
0:15:55 > 0:15:58I want you to really concentrate on exactly what I'm doing.
0:15:58 > 0:15:59I want you to use those techniques
0:15:59 > 0:16:01when you come to cook your own dishes.
0:16:01 > 0:16:04OK, so, hot pan.
0:16:04 > 0:16:06Mussels, shallots.
0:16:08 > 0:16:09Razor clams.
0:16:10 > 0:16:11White wine.
0:16:14 > 0:16:16From there,
0:16:16 > 0:16:19first, the razor clam.
0:16:19 > 0:16:22As soon as the shell opens, the razor clam's cooked.
0:16:24 > 0:16:29Now, what I'm looking for here is the cooking liquor, OK?
0:16:29 > 0:16:32This is the gold dust, this is the real essence.
0:16:32 > 0:16:34That's 100% flavour of the sea, OK?
0:16:36 > 0:16:40The juice of the oyster into there as well, OK?
0:16:40 > 0:16:45Anybody tasted oysters before? What does it taste like? Salty. Salty.
0:16:45 > 0:16:48It's like running into the sea with your mouth open, huh?
0:16:48 > 0:16:50Now, we're going to add some cream.
0:16:53 > 0:16:54I know that the scallop,
0:16:54 > 0:16:59the salmon and the langoustine are going to take the longest to cook.
0:16:59 > 0:17:00OK?
0:17:00 > 0:17:02So, in with my scallops.
0:17:03 > 0:17:06It's important, as this cooks, all the natural flavour
0:17:06 > 0:17:09of the seafood is coming into the sauce as well.
0:17:13 > 0:17:16At the very end, top quality Champagne, OK?
0:17:16 > 0:17:17Don't drink it!
0:17:21 > 0:17:24In a way, it's like a rock pool, you know?
0:17:24 > 0:17:27The creamy sauce is really just the sea.
0:17:27 > 0:17:31For me, that's me, that's Tom Kitchin's heart on a plate.
0:17:36 > 0:17:39Jordan. Have you ever tasted something like that?
0:17:39 > 0:17:41Never. Never! Never.
0:17:41 > 0:17:43It's very good!
0:17:43 > 0:17:44Ready? Yep.
0:17:44 > 0:17:45Let's do it.
0:17:47 > 0:17:50This is the students' first chance to show Tom
0:17:50 > 0:17:52that they understand his style.
0:17:56 > 0:17:58I've not really done many fish before,
0:17:58 > 0:18:01and I've not really worked with much shellfish,
0:18:01 > 0:18:04so I'm going to try and see how well I do with it.
0:18:04 > 0:18:06'A bit nervous.'
0:18:06 > 0:18:08Having tasted this dish already hopefully means
0:18:08 > 0:18:11I'll be on the stepping-stone towards that.
0:18:11 > 0:18:14I would like to prove that I could do good and I can cook a good,
0:18:14 > 0:18:16nice dish and have lots of flavour.
0:18:22 > 0:18:25After being slow to open the scallops this morning,
0:18:25 > 0:18:29this is Jordan's chance to show he's taken on Tom's tips.
0:18:33 > 0:18:35See how much faster you were? Yeah.
0:18:35 > 0:18:37Huh? Well done. Thank you, Chef.
0:18:38 > 0:18:42Makes me feel like I want to get to that higher standard.
0:18:42 > 0:18:43It may take a lot of hard work,
0:18:43 > 0:18:46but if I get there, I'll be as happy as I can get.
0:18:49 > 0:18:52OK, guys, any problems with the seafood, you can ask questions.
0:18:52 > 0:18:53I'm here to help.
0:18:55 > 0:18:57The dish can only work
0:18:57 > 0:19:01if the students cook the razor clams as Tom has instructed.
0:19:02 > 0:19:03Good boy.
0:19:09 > 0:19:11Bad idea, I think.
0:19:18 > 0:19:20Out, out, out, out!
0:19:21 > 0:19:25As soon as it's open, it's out, otherwise it's overcooked.
0:19:25 > 0:19:26Yes, Chef.
0:19:26 > 0:19:30You'd already put the shellfish in, but the razor clam was already open
0:19:30 > 0:19:33and you hadn't even put the white wine in, so you were slow
0:19:33 > 0:19:35and you were late there, and you rescued it by that.
0:19:35 > 0:19:37Come on. Let's go.
0:19:40 > 0:19:44I've got to say this - this is excellent.
0:19:44 > 0:19:46This is exactly the same as what I did.
0:19:46 > 0:19:49I think you were a little bit disappointed with your first effort.
0:19:49 > 0:19:53Yes. So this is your chance to show me what a good cook you are.
0:19:53 > 0:19:55That there is a good start. Keep it up.
0:19:58 > 0:20:02Tom wants them to understand that the success of the sauce
0:20:02 > 0:20:05depends on capturing all the flavour of the delicate seafood.
0:20:07 > 0:20:10I've messed up. I didn't add my...
0:20:10 > 0:20:12You haven't added that.
0:20:12 > 0:20:15So I'm going to add them to that and put the lid on that. Is that OK?
0:20:15 > 0:20:16Yeah.
0:20:16 > 0:20:21Everything I did was in one pan, so if you remember, I opened
0:20:21 > 0:20:25the shellfish in one pan and used the cooking liquor to make the sauce.
0:20:25 > 0:20:27I've lost that flavour.
0:20:27 > 0:20:29What's that? Shallot?
0:20:29 > 0:20:30No, garlic.
0:20:30 > 0:20:33That's the garlic. You want to use garlic?
0:20:33 > 0:20:36I never used garlic, so you're inventing your dish here,
0:20:36 > 0:20:39which is fine, but this isn't the way I showed you, OK?
0:20:43 > 0:20:47I want the scallops cooked well, the salmon cooked perfectly,
0:20:47 > 0:20:51the sauce perfect. Taste what you're doing, OK?
0:20:59 > 0:21:01Happy with the salmon?
0:21:01 > 0:21:03No. Why? It's overcooked.
0:21:03 > 0:21:06You've got seven minutes left. Do something about it. Huh?
0:21:06 > 0:21:08Guys. Word of advice.
0:21:08 > 0:21:11If you feel that you're not happy with something,
0:21:11 > 0:21:14you've got seven minutes to do something about it.
0:21:25 > 0:21:28OK, let's start to bring these dishes together.
0:21:28 > 0:21:30I'm looking for the finesse that I brought.
0:21:39 > 0:21:41Thank you.
0:21:49 > 0:21:52'Well, I kind of messed up in the middle, to be honest.'
0:21:53 > 0:21:57It's a big opportunity and I just feel maybe I've thrown it away,
0:21:57 > 0:22:00but not a lot else I can do.
0:22:03 > 0:22:08I gave it my all, tried my hardest, and hope for the best.
0:22:10 > 0:22:14Hopefully, he sees potential in the dish that I've done.
0:22:14 > 0:22:18I've cooked seafood and that before, so it's not as complicated.
0:22:18 > 0:22:20I hope he likes it.
0:22:22 > 0:22:26Guys. I set the bar right up here.
0:22:26 > 0:22:28It is there to test you.
0:22:28 > 0:22:30You should be very, very proud of yourself.
0:22:30 > 0:22:32Tears - you care.
0:22:32 > 0:22:36Young man, you pushed yourself. That's what I'm looking for.
0:22:36 > 0:22:41I'm looking for people giving every ounce that they've got, OK? Right.
0:22:41 > 0:22:43Let's taste. Jordan. This is your one.
0:22:48 > 0:22:49Very good.
0:22:49 > 0:22:54The salmon is pink, the presentation is good, the sauce is good,
0:22:54 > 0:22:57but for me what's really exciting is from the Jordan I met this morning
0:22:57 > 0:22:59to the Jordan who did this,
0:22:59 > 0:23:02already we're taking steps in the right direction.
0:23:02 > 0:23:04Yes. Well done.
0:23:04 > 0:23:05Thank you. Thanks very much.
0:23:09 > 0:23:12Never felt such excitement in my life, just to know that
0:23:12 > 0:23:17I've been told from a Michelin-starred chef that my dish was nice.
0:23:18 > 0:23:20And he enjoyed it.
0:23:20 > 0:23:22OK, Iain?
0:23:24 > 0:23:25Iain, all right?
0:23:25 > 0:23:28Yes. Happy? Yeah, yeah.
0:23:28 > 0:23:32You had a lot to prove with this dish. I certainly did, yeah.
0:23:32 > 0:23:34Right, let's taste.
0:23:37 > 0:23:40The scallop is sweet, it's not overcooked,
0:23:40 > 0:23:42the sauce has got the real essence of the sea,
0:23:42 > 0:23:44the Champagne flavour's there.
0:23:44 > 0:23:48To think of how disappointed I was this morning with you.
0:23:48 > 0:23:50And myself.
0:23:50 > 0:23:54This, on the other hand, is a monumental step in the right direction,
0:23:54 > 0:23:56because you listened to me. Hmm?
0:23:56 > 0:23:59Brilliant, well done. Thanks very much.
0:23:59 > 0:24:00Thank you.
0:24:01 > 0:24:05'I think I could do well. If I did stay in,'
0:24:05 > 0:24:08it would mean the world to me.
0:24:08 > 0:24:10So, Jamie.
0:24:13 > 0:24:15The sauce is good.
0:24:15 > 0:24:18The poaching of the seafood is very good, OK?
0:24:18 > 0:24:21When I looked at the dish, it looked alive.
0:24:21 > 0:24:24It had an essence of freshness about it.
0:24:24 > 0:24:28Not quite the standards of the first dish, but you know that yourself,
0:24:28 > 0:24:30and that's really important to me.
0:24:30 > 0:24:31Thank you very much, Chef. Thank you.
0:24:34 > 0:24:37Even just being with him for one day today has just been, like, such
0:24:37 > 0:24:41a brilliant eye-opener into what it could be like if you do well
0:24:41 > 0:24:43and go further with Tom.
0:24:43 > 0:24:44Shonagh.
0:24:48 > 0:24:51First thing to remember is, if you weren't emotional,
0:24:51 > 0:24:54it would mean that you weren't caring.
0:24:54 > 0:24:58When I was a young commis, when I was working for Pierre Koffmann in London,
0:24:58 > 0:25:00I used to have tears in my eyes nearly every day.
0:25:00 > 0:25:03I didn't know it then, but those tears meant
0:25:03 > 0:25:06that he could see how much it meant to me.
0:25:06 > 0:25:10I was determined to succeed. So don't, you know... Things happen.
0:25:10 > 0:25:12Let's taste and see. OK.
0:25:17 > 0:25:21It's too garlicky. It's covering up all the seafood flavours.
0:25:21 > 0:25:24For me, the main thing is all I can taste is cream,
0:25:24 > 0:25:27boiled cream with a bit of garlic.
0:25:27 > 0:25:31But the most important thing I want you to take away today
0:25:31 > 0:25:34is that next time, you do it better, OK?
0:25:34 > 0:25:36Yeah. Thank you. Thank you.
0:25:40 > 0:25:43'I am a bit concerned that it will be the end, but...
0:25:43 > 0:25:46'I've learnt already so much'
0:25:46 > 0:25:48and created two dishes which I never thought I could.
0:25:51 > 0:25:53It's gutting to think one of us is going
0:25:53 > 0:25:55to be walking at the end of the day.
0:25:56 > 0:25:58Yep.
0:25:58 > 0:26:01Not easy. Huh? Get some fresh air.
0:26:01 > 0:26:03Thanks, Chef. Thank you.
0:26:11 > 0:26:15At the end of the day for me, Jordan and Jamie - streets ahead.
0:26:18 > 0:26:23The decision between Shonagh and Iain is a tale of two halves.
0:26:23 > 0:26:27Both of them know they've let themselves down at some point today.
0:26:31 > 0:26:35Ultimately, Tom is only looking for one protege.
0:26:41 > 0:26:44He must now let the students know who is still in the running
0:26:44 > 0:26:45and who is going home.
0:27:06 > 0:27:10Shonagh. Are you all right? Give me a hug.
0:27:10 > 0:27:13Hey? Are you OK?
0:27:13 > 0:27:16It was really good, though. A good experience.
0:27:16 > 0:27:19The most important thing is you care about what you're doing,
0:27:19 > 0:27:23put your heart and soul into it and everything else will fall into place.
0:27:23 > 0:27:26You were that close, darling. Thank you. Keep up the good work.
0:27:26 > 0:27:28Thank you. Thank you.
0:27:33 > 0:27:37'I did enjoy it a lot. I tried my best.'
0:27:38 > 0:27:41But I think it's just too early for me, I think.
0:27:45 > 0:27:50'These kids, they want it, and that's what I wanted. That's what I wanted.
0:27:51 > 0:27:53'They've got a long way to go.'
0:27:53 > 0:27:57They need to be guided, but hopefully one of them
0:27:57 > 0:27:59is going to go all the way.
0:28:02 > 0:28:03Tomorrow night,
0:28:03 > 0:28:08another three students from Perth College are offered the opportunity
0:28:08 > 0:28:11of a lifetime, as Tom's search for his protege continues.
0:28:11 > 0:28:15I've only been cooking for about two years at college. Two years?
0:28:15 > 0:28:18Before that, I was a welder. A welder? Yeah.
0:28:18 > 0:28:20My nerves are getting to me.
0:28:20 > 0:28:22That's all right, we all get nervous.
0:28:23 > 0:28:24I done this once in a restaurant
0:28:24 > 0:28:28and hit my boyfriend in the face with the juice, so...
0:28:28 > 0:28:32You're a free spirit now. Where's the monster in you, boy?
0:28:51 > 0:28:54Subtitles by Red Bee Media Ltd