0:00:02 > 0:00:06Getting to the top of any profession takes not only skill and determination
0:00:06 > 0:00:09but a few breaks along the way.
0:00:09 > 0:00:11Show me what a good cook you are.
0:00:12 > 0:00:16Tom Kitchin, Theo Randall and Michel Roux Jr have all
0:00:16 > 0:00:21been helped in their careers by someone who believed in them.
0:00:21 > 0:00:23I think it would be very difficult for any chef to achieve
0:00:23 > 0:00:26greatness without a mentor.
0:00:27 > 0:00:28Put it through one more time.
0:00:30 > 0:00:33Now they want to give someone else that same chance...
0:00:35 > 0:00:37Ow, ow, ow, ow!
0:00:37 > 0:00:40..by going back to catering college to find a young student
0:00:40 > 0:00:43they can each take under their wing as their own protege.
0:00:45 > 0:00:47It's such a gruelling industry.
0:00:47 > 0:00:51If you want to get to the top, you need to work with the best.
0:00:51 > 0:00:52Look at you, you're excited, eh?
0:00:52 > 0:00:54- Yeah.- You're excited! - Definitely excited.
0:00:54 > 0:00:56Hallelujah.
0:01:03 > 0:01:07Tom, Theo and Michel are searching for someone who
0:01:07 > 0:01:09they think is a worthy apprentice.
0:01:09 > 0:01:10Happy, Chef Shona?
0:01:10 > 0:01:12I think so.
0:01:12 > 0:01:16They each have a week to select and train up their strongest candidates...
0:01:16 > 0:01:20Two things on the go at the same time. Come on, come on, come on.
0:01:20 > 0:01:24Or even three things on the go. Multitask, come on.
0:01:24 > 0:01:26..before they compete against each other
0:01:26 > 0:01:28to see who has the best protege.
0:01:32 > 0:01:35This week, it's Theo Randall's search
0:01:35 > 0:01:38which started at his old catering college.
0:01:38 > 0:01:41It's still standing, it's all good.
0:01:41 > 0:01:45From seven, he is now down to three students.
0:01:45 > 0:01:49In the last test, Theo's faith in 18-year-old David paid off
0:01:49 > 0:01:53when the young chef produced the dish of the day.
0:01:53 > 0:01:56He forged a connection with Ellis over their shared love
0:01:56 > 0:01:57of Italian flavours.
0:01:57 > 0:01:59That works really well.
0:01:59 > 0:02:01Thank you.
0:02:01 > 0:02:03And his hard work with Hayley was rewarded
0:02:03 > 0:02:07when she finally began to show her potential.
0:02:07 > 0:02:08- Ah.- Oh!
0:02:09 > 0:02:10Good job!
0:02:12 > 0:02:17Today, Theo must choose which two will continue in the competition.
0:02:26 > 0:02:29It's early morning in Central London
0:02:29 > 0:02:32and Theo has decided to put three students from Brooklands College
0:02:32 > 0:02:37to the test in his own restaurant.
0:02:37 > 0:02:39It's slightly nerve-wracking today
0:02:39 > 0:02:41because it's very much, sort of, personal.
0:02:41 > 0:02:46It's about what I have created but handing it to someone else
0:02:46 > 0:02:48and I'm a little bit anxious about it.
0:02:48 > 0:02:52I think we're just at the point where we're really starting to see
0:02:52 > 0:02:54what these people can do.
0:02:58 > 0:03:01I don't think you can get much more of a better opportunity than this,
0:03:01 > 0:03:04to cook in Theo Randall's restaurant.
0:03:04 > 0:03:06This is where we really get to know about him.
0:03:08 > 0:03:11There are only three of us so...and they're both great chefs.
0:03:11 > 0:03:12It's going to be hard
0:03:12 > 0:03:15but I'm sure we'll all step up today.
0:03:17 > 0:03:19The opportunity is amazing.
0:03:19 > 0:03:22The fact that he's put faith in me and put me through,
0:03:22 > 0:03:25I do believe in myself a lot more
0:03:25 > 0:03:27and I've really got a push on this challenge.
0:03:33 > 0:03:34Good morning.
0:03:34 > 0:03:36- Good morning.- Morning.
0:03:36 > 0:03:38This is where you guys have got to show me
0:03:38 > 0:03:40how good a cook you really are.
0:03:40 > 0:03:44You're going to be cooking in my restaurant, my recipes.
0:03:44 > 0:03:47You can ask me questions but my hands are not going to get dirty today. OK?
0:03:47 > 0:03:49Yes, chef.
0:03:55 > 0:03:59Theo has seen David, Ellis and Hayley grow over the week
0:03:59 > 0:04:01but one must go today.
0:04:02 > 0:04:05Even though they're still students,
0:04:05 > 0:04:07he's looking for potential and raw talent.
0:04:10 > 0:04:12David will be cooking
0:04:12 > 0:04:16Theo's squid, zucchini and tomato tagliatelle starter.
0:04:16 > 0:04:21OK, so, we've got the squid prepped, cleaned, scored, chopped up.
0:04:21 > 0:04:23So, hot pan, oil in.
0:04:26 > 0:04:27In goes the squid.
0:04:28 > 0:04:32We're not frying it, we're just kind of melting it.
0:04:32 > 0:04:33Add the tomatoes.
0:04:35 > 0:04:38A little bit of parsley and garlic for flavour.
0:04:40 > 0:04:42Just smell that.
0:04:42 > 0:04:44Squid, tomato, garlic, pasta -
0:04:44 > 0:04:46it's just a beautiful combination.
0:04:46 > 0:04:48It does look a really nice dish.
0:04:49 > 0:04:51David started off really not great.
0:04:51 > 0:04:54I mean, you know, he was pretty lucky to stay into the second round
0:04:54 > 0:04:56but actually he's really improved.
0:04:56 > 0:05:00And what's nice to see, is the fact that he's been learning from his mistakes.
0:05:00 > 0:05:03And he's matured as he has gone along.
0:05:03 > 0:05:07Tagliatelle, zucchini, that's been in for about two minutes.
0:05:07 > 0:05:08Take the pan over here.
0:05:11 > 0:05:13A bit of pasta water -
0:05:13 > 0:05:15put that in.
0:05:15 > 0:05:17And then start tossing that pasta.
0:05:17 > 0:05:18Keep moving it, yeah.
0:05:18 > 0:05:22You're going to see on the side of the pan, it's starting to thicken, isn't it?
0:05:22 > 0:05:23That's the starch coming out of the pasta.
0:05:23 > 0:05:26The starch is thickening that lovely juice in there.
0:05:26 > 0:05:28So it's like the stirring of a risotto?
0:05:28 > 0:05:29It's exactly the same thing.
0:05:29 > 0:05:31Good lad, that's exactly what it is.
0:05:32 > 0:05:36I've been learning off Theo so much, recently.
0:05:36 > 0:05:40It's just...I feel so much more confident as a chef,
0:05:40 > 0:05:42especially after the comments from yesterday.
0:05:43 > 0:05:45Grate the bottarga on top
0:05:45 > 0:05:47and that'll add a lovely, nutty kind of taste.
0:05:47 > 0:05:50And with those tomatoes and the calamari
0:05:50 > 0:05:53it should be absolutely delicious.
0:05:54 > 0:05:56Do you think you can do that?
0:05:56 > 0:05:57I think I can, yeah.
0:06:00 > 0:06:03I believe I've got the talent and it's just
0:06:03 > 0:06:07I sometimes make silly little mistakes and I've got to try and cut that out.
0:06:08 > 0:06:12Theo has put Hayley in charge of his signature fish stew,
0:06:12 > 0:06:15made with five different types of seafood.
0:06:15 > 0:06:16This is all our preparation,
0:06:16 > 0:06:19we have the clams cleaned, we've got the red mullet,
0:06:19 > 0:06:22we've got the monkfish, we've got the John Dory, we've got the cooked lobster. OK?
0:06:22 > 0:06:24- OK.- We're going to season all those bits of fish.
0:06:26 > 0:06:27Black pepper.
0:06:28 > 0:06:30Put the clams in first.
0:06:30 > 0:06:31In they go.
0:06:32 > 0:06:33Then, put our lobster in.
0:06:33 > 0:06:37Just get a little bit of colour on that shell.
0:06:37 > 0:06:39Put our seasoned fish in.
0:06:42 > 0:06:48Potatoes - peeled, boiled in saffron. Why are we boiling them in saffron?
0:06:48 > 0:06:51To get the flavour through and so it's not in every mouthful
0:06:51 > 0:06:53and it's not going into the fish as well.
0:06:53 > 0:06:54You've got it. You're listening.
0:06:57 > 0:07:00Yesterday, at last I saw a bit of the true Hayley.
0:07:00 > 0:07:03And I just thought that was really encouraging.
0:07:04 > 0:07:07Today, Hayley really has to go up to the next step, you know?
0:07:07 > 0:07:10I mean, I almost just want to leave her completely alone.
0:07:10 > 0:07:12I'll give her some tips and I'll tell her what to do
0:07:12 > 0:07:14but I really want her to just get on with it.
0:07:18 > 0:07:20Throughout the previous challenges, I would have maybe said
0:07:20 > 0:07:24I was a bit under the others and they are quite strong competition
0:07:24 > 0:07:29but through yesterday, I mean, it's put a lot more confidence in myself
0:07:29 > 0:07:33and, yeah, today I think I need to show Theo that I can work independently
0:07:33 > 0:07:36and I can use my initiative and get it done.
0:07:38 > 0:07:42Try and get the clams and things in the bottom first.
0:07:42 > 0:07:44You want to put the delicate fish on top.
0:07:48 > 0:07:50It's just nicely cooked.
0:07:51 > 0:07:54Spoon the juice over.
0:07:55 > 0:07:57That's the fish stew.
0:08:00 > 0:08:02- Make sense?- Yeah, I understand.
0:08:02 > 0:08:04OK, deep breath.
0:08:04 > 0:08:06Yeah, a lot to do, a lot to get through.
0:08:06 > 0:08:07Go on, you can do it.
0:08:10 > 0:08:14It's quite a lot of fish and it's quite a lot of filleting work and...
0:08:15 > 0:08:19..yeah, a bit nervous but I'm hoping once I get into it,
0:08:19 > 0:08:21it's going to go all right.
0:08:22 > 0:08:24Ellis has the main course.
0:08:24 > 0:08:28Theo's rack of lamb, served with roasted vegetables,
0:08:28 > 0:08:31all cooked in his wood-fired oven.
0:08:31 > 0:08:34So, I've sealed the lamb off and I've roasted it in the wood oven.
0:08:34 > 0:08:35Yup.
0:08:35 > 0:08:37OK, so it should be nice and juicy.
0:08:37 > 0:08:39- Give that a squeeze.- Yeah.
0:08:39 > 0:08:41Yeah, nice and juicy.
0:08:41 > 0:08:44- OK, and then we've got our vegetables.- Yeah.
0:08:44 > 0:08:46So, we'll put that over here.
0:08:50 > 0:08:53Let's cut the beetroots in half so you can see them.
0:08:55 > 0:08:58Ellis, she's really into it. I mean, she does really love food.
0:08:58 > 0:09:01I think she genuinely is a cook.
0:09:01 > 0:09:02Her weaknesses are -
0:09:02 > 0:09:05she's a little bit disorganised.
0:09:05 > 0:09:08She sort of flaps around and she loses concentration.
0:09:08 > 0:09:10I think she's just a little bit, um, ditzy.
0:09:14 > 0:09:15That's lovely.
0:09:15 > 0:09:17That lamb is pink and it's juicy. I've let it rest.
0:09:17 > 0:09:19If you cook a piece of meat it will shrink,
0:09:19 > 0:09:21- it's going to become very tight. - Yeah.- OK?
0:09:21 > 0:09:23When you let it relax, all that
0:09:23 > 0:09:27juice inside the meat is going to fill up all those little muscles.
0:09:27 > 0:09:28- Yeah.- Make sense?
0:09:28 > 0:09:29Yeah, it does.
0:09:31 > 0:09:35I've learnt a lot being with Theo. A lot.
0:09:35 > 0:09:38Just him showing us how to prep, how to cook.
0:09:38 > 0:09:41It's just getting what Theo likes right, today.
0:09:43 > 0:09:46And then, this is the salsa verde with some bread in it.
0:09:46 > 0:09:47And you put bread in it to thicken it?
0:09:47 > 0:09:50You put bread in it to thicken it so it stays nice
0:09:50 > 0:09:51and sort of chunky on the plate.
0:09:51 > 0:09:52OK.
0:09:52 > 0:09:55And that is a lovely plate of lamb.
0:09:55 > 0:09:56Yeah.
0:09:56 > 0:09:59I want you to make it even better than that.
0:10:00 > 0:10:01OK.
0:10:04 > 0:10:08I am feeling pretty confident. It should be quite straightforward throughout the whole thing.
0:10:08 > 0:10:11I think it's just getting the vegetables cooked properly.
0:10:11 > 0:10:14That's the only thing I've got to worry about, really.
0:10:14 > 0:10:15Meat is easy, so...
0:10:22 > 0:10:25Having shown them his dishes,
0:10:25 > 0:10:27Theo is stepping back as the students prepare lunch
0:10:27 > 0:10:30for three diners that know his food better than anyone.
0:10:32 > 0:10:33'His sous chef, Theodore,
0:10:33 > 0:10:37'who has been with him since the restaurant opened six years ago.
0:10:37 > 0:10:40'His restaurant manager, Thassanee,
0:10:40 > 0:10:43'and Sophie, one of Theo's first commis chefs
0:10:43 > 0:10:45'who's since gone on to work at The River Cafe.'
0:10:46 > 0:10:49I think the thing that makes Theo a good teacher is
0:10:49 > 0:10:53he is so patient and understanding
0:10:53 > 0:10:56but his knowledge is amazing.
0:10:56 > 0:10:58Be careful, it's pretty well protected - John Dory.
0:10:58 > 0:11:02Any fish coming to get this fish would be stabbed with all those...
0:11:02 > 0:11:05I think his restaurant is his life.
0:11:05 > 0:11:08Everything that he does is with passion and it's with love
0:11:08 > 0:11:10so I think it just...it means everything.
0:11:16 > 0:11:19The students now have three hours before they serve.
0:11:20 > 0:11:22I just need to steer them in the right direction
0:11:22 > 0:11:24and just see what they are actually capable of.
0:11:32 > 0:11:35With his pasta dough made and set aside to rest,
0:11:35 > 0:11:38David has moved on to prepping the squid.
0:11:39 > 0:11:41Any questions? You all right?
0:11:41 > 0:11:43No, I'm pretty good, thanks. The pasta's in the fridge chilling.
0:11:43 > 0:11:45- The pasta's in the fridge, OK.- Yeah.
0:11:45 > 0:11:47How does it feel? Nice?
0:11:47 > 0:11:49- Yeah, it feels soft and it feels pretty good.- Good, OK.
0:11:51 > 0:11:52I'm not worried about you.
0:11:52 > 0:11:55That's another good compliment.
0:11:57 > 0:11:59They are rolling in, the past few days.
0:11:59 > 0:12:01- Not bad!- Pretty good!
0:12:05 > 0:12:08Ellis has six different types of vegetable to prepare
0:12:08 > 0:12:11for her main course.
0:12:11 > 0:12:13I've got hours, I don't want to rush. I'll be done soon,
0:12:13 > 0:12:16like, as in I'll be done way before three.
0:12:21 > 0:12:22How's your blanching going?
0:12:22 > 0:12:25At the moment... I just got back so I've got the carrots
0:12:25 > 0:12:28and the Jerusalem artichoke done.
0:12:28 > 0:12:29Yeah, you've got tons to do.
0:12:29 > 0:12:32I mean, you seem very relaxed. You've got a lot to do.
0:12:32 > 0:12:35You've got to roast all these vegetables off and almost separately.
0:12:35 > 0:12:38- Am I going to do them to order? I didn't want...- To order? - I've got three hours.
0:12:38 > 0:12:42Are you kidding? It's an hour to roast these, you're not going to do it to order.
0:12:42 > 0:12:43Really? An hour?
0:12:43 > 0:12:44Well, to cook them really nicely.
0:12:44 > 0:12:47- It's a lovely...it's caramelised vegetables, yeah.- OK.
0:12:47 > 0:12:49It's a long time. Your wood oven's not even alight.
0:12:49 > 0:12:51How are you going to cook? You've got no wood oven.
0:12:51 > 0:12:53OK. I'll do that now, then.
0:12:54 > 0:12:56Where can I get a match from?
0:12:57 > 0:13:01I think these guys have been listening to me but I think they're a bit too relaxed.
0:13:01 > 0:13:03"Oh, yeah, I've got plenty of time, you know.
0:13:03 > 0:13:05"Two hours to do this, two hours to do that."
0:13:05 > 0:13:06They haven't got a clue.
0:13:06 > 0:13:10- Shall I put the wood in there? - Well, if you don't put the wood in, it's not going to catch fire, is it?
0:13:10 > 0:13:11Oh, yeah, OK.
0:13:18 > 0:13:22Hayley's fish stew needs to be cooked just before serving
0:13:22 > 0:13:24so she must prep all the seafood in advance.
0:13:24 > 0:13:27I haven't had a lot of experience in fish prep
0:13:27 > 0:13:31so I'm a bit on edge of doing it but I've done a few before
0:13:31 > 0:13:34so I'm hoping it'll all come together.
0:13:39 > 0:13:43- So, what are you thinking?- Um... - You've never done a John Dory before, have you?- No.
0:13:43 > 0:13:47- OK, I'm going to give you a little bit of a hand here because it's quite...- Can you tell?!
0:13:47 > 0:13:49You want to cut along down there
0:13:49 > 0:13:52and down there and around there.
0:13:52 > 0:13:54You want to use the knife to start taking the fillet off.
0:13:54 > 0:13:55Make sense?
0:13:55 > 0:13:57OK. Thanks, chef.
0:14:04 > 0:14:06This food is not complicated...
0:14:08 > 0:14:09..but they have to get it right.
0:14:09 > 0:14:12The pasta has to be al dente.
0:14:12 > 0:14:14The lamb has to be cooked pink
0:14:14 > 0:14:15and the fish stew has to have
0:14:15 > 0:14:18lots of flavour and not be overcooked and dry.
0:14:24 > 0:14:26Have you proved the pasta?
0:14:26 > 0:14:27- Yeah.- How many times?
0:14:27 > 0:14:29Eh...three times.
0:14:29 > 0:14:31- OK, it's not enough.- No?
0:14:31 > 0:14:33Pasta should be really tough
0:14:33 > 0:14:35and that's just breaking in my hand.
0:14:35 > 0:14:37- OK.- It should be like an elastic band.
0:14:39 > 0:14:41OK, start running.
0:14:43 > 0:14:45OK, bring it out here.
0:14:45 > 0:14:46Fold it over.
0:14:46 > 0:14:48Put it through again.
0:14:48 > 0:14:51A bit more urgency. Speed, speed, speed, speed.
0:15:00 > 0:15:02So, Ellis, how's your wood oven?
0:15:02 > 0:15:04I haven't actually checked it, chef.
0:15:04 > 0:15:07SHE GROANS
0:15:07 > 0:15:08Not good, is it?
0:15:08 > 0:15:11- OK, all right. Carry on. I'll sort it out.- Thank you.
0:15:13 > 0:15:14Oh, man.
0:15:16 > 0:15:20I went to Guides and everything and I still can't make a fire.
0:15:20 > 0:15:22Yeah, that, I should have checked on that.
0:15:24 > 0:15:26Come on.
0:15:30 > 0:15:32The first rule of pasta
0:15:32 > 0:15:34is to make sure it doesn't stick together...
0:15:34 > 0:15:37- I could put some semolina in it. - ..and that's going to be a disaster. Look at that,
0:15:37 > 0:15:39it's going to be stuck together.
0:15:43 > 0:15:46My confidence has taken a knock because I wanted to impress Theo.
0:15:53 > 0:15:55Can you see through?
0:15:55 > 0:15:56In parts.
0:15:56 > 0:15:57It's pretty damn good.
0:15:57 > 0:16:00It's got a very thick bone on that fish and you can see through it.
0:16:00 > 0:16:04If one of my chefs had done that I would be actually pretty pleased.
0:16:04 > 0:16:05Oh, thank you.
0:16:19 > 0:16:21OK, guys, 15 minutes to service.
0:16:21 > 0:16:23Yes, chef.
0:16:23 > 0:16:25Sitting down for a change, eh?
0:16:27 > 0:16:29I mean, looking at all of the ingredients,
0:16:29 > 0:16:31they're all so simple and then you have to put them together.
0:16:31 > 0:16:33If you miss one or two things...
0:16:33 > 0:16:37Under pressure as well, I think it's really hard work, isn't it?
0:16:39 > 0:16:43Now the guests are seated, it's time for Theo to see if the students
0:16:43 > 0:16:45really are protege material.
0:16:48 > 0:16:49David is first.
0:16:54 > 0:16:57If the pasta's not the best I've ever cooked then I'm out
0:16:57 > 0:17:00and I won't get the opportunity to cook with Theo again
0:17:00 > 0:17:05and I'm just going to try my hardest to make it look as good as it can,
0:17:05 > 0:17:08taste as good as it can and smell as good as it can.
0:17:10 > 0:17:12Toss that pasta!
0:17:12 > 0:17:13Yeah.
0:17:19 > 0:17:21I can see your pasta breaking up.
0:17:30 > 0:17:31Elegant. Make it look elegant.
0:17:48 > 0:17:51Oh, thank you.
0:17:53 > 0:17:54- Thank you.- Cheers.
0:17:57 > 0:17:58I think it looks good.
0:17:58 > 0:18:01It looks like maybe it could be a little but juicier.
0:18:08 > 0:18:09Seasoning's nice.
0:18:09 > 0:18:12The flavours are there, the smell, it looks good, it tastes good.
0:18:12 > 0:18:14There's something strange though,
0:18:14 > 0:18:16the pasta seems to be in kind of short,
0:18:16 > 0:18:20sort of, broken up pieces and I'm not sure how that's happened.
0:18:20 > 0:18:24You can see that some of it has not cooked evenly because of that.
0:18:24 > 0:18:28The pasta has been cut at different lengths - short and long.
0:18:28 > 0:18:31But yeah, it's really tasty.
0:18:31 > 0:18:32I'm enjoying it.
0:18:35 > 0:18:39There was mistakes in there, without a doubt.
0:18:39 > 0:18:42But overall, it was OK.
0:18:43 > 0:18:46But I'm really not sure whether OK is good enough to get myself through.
0:18:46 > 0:18:48I hope it is.
0:18:51 > 0:18:52OK, Hayley, how are you doing?
0:18:52 > 0:18:54Great. I'm all set up, ready, chef.
0:18:54 > 0:18:55Have you got everything you need?
0:18:55 > 0:18:57Yes, chef.
0:18:57 > 0:18:58OK, go for it. Go for it.
0:19:02 > 0:19:06To get Theo's dish right, Hayley must make sure that
0:19:06 > 0:19:09all the different fish in the stew are cooked equally.
0:19:11 > 0:19:12Use your instincts.
0:19:21 > 0:19:24She seems to be under control, seems quite relaxed.
0:19:25 > 0:19:28She's managing four pans at a time.
0:19:39 > 0:19:41Keep that red mullet hot, please.
0:19:45 > 0:19:46Service.
0:19:46 > 0:19:47There you go.
0:19:56 > 0:19:58Thank you.
0:20:02 > 0:20:04- It smells lovely. - Yeah, it smells delicious.
0:20:04 > 0:20:07And, you know, the look is... all the fish is intact
0:20:07 > 0:20:09so it hasn't fallen to bits.
0:20:14 > 0:20:16The broth has really nice flavour.
0:20:16 > 0:20:18It's very well prepared.
0:20:18 > 0:20:20All of the fish has been filleted well.
0:20:20 > 0:20:22There's no bones anywhere, they're nicely cut.
0:20:22 > 0:20:25Most of my fish is quite nicely cooked.
0:20:25 > 0:20:27The mullet is good,
0:20:27 > 0:20:28potatoes nicely cooked,
0:20:28 > 0:20:31my lobster was a little bit tough, I think,
0:20:31 > 0:20:36but it's very difficult to do and I think for a first time attempt of this dish
0:20:36 > 0:20:38I think it's really good. I'm really impressed.
0:20:40 > 0:20:42Yeah, I'm really buzzing, I'm really happy.
0:20:42 > 0:20:46My confidence has really grown and, yeah, I do feel
0:20:46 > 0:20:50a lot more capable and independent and I think, definitely, today I've proved that.
0:20:52 > 0:20:54Last to serve is Ellis.
0:20:54 > 0:20:57Theo needs to see if her love of food is backed up
0:20:57 > 0:20:59by the ability to focus.
0:21:00 > 0:21:03Ellis, she's cooking her lamb but I'm not sure,
0:21:03 > 0:21:05I saw her sort of fumbling around with the vegetables
0:21:05 > 0:21:10she had been cooking and her artichokes looked a little bit overdone
0:21:10 > 0:21:13but she's going to plate up and we're going to find out.
0:21:26 > 0:21:27Bad!
0:21:32 > 0:21:34That's not so good, that one.
0:21:34 > 0:21:36- Ellis, are you ready to serve? - Yes, I am.
0:21:36 > 0:21:38OK, so, you're ready to go.
0:21:38 > 0:21:41- Oh, dear.- Yup. - What happened to those?
0:21:41 > 0:21:44Too thin, far too thin - crisped up completely.
0:21:47 > 0:21:52Actually quite torturous when I look at these.
0:21:56 > 0:21:58- Service, please.- That's it.
0:22:14 > 0:22:17That's definitely overcooked.
0:22:17 > 0:22:19- That's the first thing I notice.- Yes.
0:22:20 > 0:22:22- Vegetables are... - SHE CRUNCHES
0:22:22 > 0:22:24Well, you hear that?
0:22:24 > 0:22:26Yeah, it's dried, completely dry.
0:22:26 > 0:22:29It's no longer roast veg, it's become crisps
0:22:29 > 0:22:31or something like that, hasn't it?
0:22:35 > 0:22:36It's well seared.
0:22:36 > 0:22:39You can taste the smokiness from the wood-fire oven
0:22:39 > 0:22:40which is really nice.
0:22:40 > 0:22:45But I think mine is very much overcooked which is a shame, really.
0:22:45 > 0:22:46Mine's cooked less.
0:22:46 > 0:22:48If I was sitting in a restaurant and eating
0:22:48 > 0:22:52and the lamb came out cooked like that, I wouldn't send it back.
0:22:55 > 0:22:57Well, I felt confident at the beginning
0:22:57 > 0:23:00and now, I wish I didn't feel confident because it's kind
0:23:00 > 0:23:03of led me to a bit of a downfall where I haven't done so well.
0:23:05 > 0:23:08I feel like I let Theo down and myself down.
0:23:12 > 0:23:16In the end, Theo is looking for just one apprentice.
0:23:16 > 0:23:19Now, he must lose another student from the running.
0:23:22 > 0:23:25It's not easy to cook that food and they were cooking it from scratch.
0:23:25 > 0:23:29You know, it's quite easy to cook some pasta but actually they were making it from scratch.
0:23:29 > 0:23:31They were making a fish stew from scratch.
0:23:31 > 0:23:34I think they've done pretty well today
0:23:34 > 0:23:36but there's a clear winner -
0:23:36 > 0:23:40Hayley. She's just improved as the week's gone on.
0:23:40 > 0:23:41So, we're really building here.
0:23:41 > 0:23:45She's really taking this challenge and grasping it.
0:23:45 > 0:23:47Ellis...
0:23:47 > 0:23:49she didn't cook well today.
0:23:49 > 0:23:51I mean, you know, she was so overconfident this morning.
0:23:51 > 0:23:55I like confidence but overconfidence - it's a disaster.
0:23:55 > 0:23:59I was a little bit disappointed with David's pasta.
0:23:59 > 0:24:00It was very slapdash.
0:24:00 > 0:24:03He's been shining for a couple of days now
0:24:03 > 0:24:07and then seeing that made me think, "Maybe he hasn't got that level of knowledge that I thought he had."
0:24:13 > 0:24:18Theo has chosen to deliver his decision to each student one on one.
0:24:21 > 0:24:23- Hi, chef.- Hello.
0:24:23 > 0:24:25How do you think your day went, today?
0:24:25 > 0:24:28Yeah, I was really happy with today,
0:24:28 > 0:24:32proud of myself, of how it turned out and...yeah, good.
0:24:32 > 0:24:35You were slow today.
0:24:35 > 0:24:38One of the fish, two of the fish, were possibly a bit overcooked.
0:24:38 > 0:24:39OK.
0:24:40 > 0:24:43But on the whole, you did brilliantly. You did so well.
0:24:43 > 0:24:45I'm so proud of you, OK?
0:24:45 > 0:24:47So, you're through to the next round.
0:24:47 > 0:24:48Thank you.
0:24:48 > 0:24:51- So, don't let me down on the next stage, OK?- I won't.
0:24:51 > 0:24:53- See you in a few days.- See you, chef.
0:24:55 > 0:24:57I am really surprised, I mean, I was quite confident after today.
0:24:57 > 0:25:02I had a really good day and I just didn't think, ever think,
0:25:02 > 0:25:04that getting through was possible.
0:25:07 > 0:25:12Theo now has to make a choice between David and Ellis.
0:25:13 > 0:25:17The less students I have, the harder it becomes.
0:25:17 > 0:25:20Because, you know, over a period of time you become fond
0:25:20 > 0:25:23of these people because they're, you know, you're teaching them
0:25:23 > 0:25:27and you're finding out more about them and their personality.
0:25:28 > 0:25:30Ellis, do you want to come through?
0:25:36 > 0:25:40The way you were working this morning, you were incredibly relaxed.
0:25:40 > 0:25:43- I know, I was.- You were just like, "Oh, I've got three hours."
0:25:43 > 0:25:46- It's amazing how three hours can come and bite you.- Yeah.
0:25:46 > 0:25:51You need to concentrate, you need to think about what you're cooking. You know?
0:25:51 > 0:25:56Think about your timing, think about how you're going to deliver.
0:25:56 > 0:25:58You're naturally a cook
0:25:58 > 0:26:00and I think you've got a great future ahead of you,
0:26:00 > 0:26:02unfortunately, you have to go.
0:26:02 > 0:26:05- Yeah.- I'm really sorry. - Thank you for the opportunity, it was amazing.
0:26:05 > 0:26:07Give us a hug!
0:26:07 > 0:26:09Thank you for the opportunity.
0:26:09 > 0:26:11- Absolute pleasure. Absolute pleasure. - Bye.
0:26:15 > 0:26:18I would have loved to go further, definitely, definitely.
0:26:19 > 0:26:21This week's been amazing,
0:26:21 > 0:26:23the experience of a lifetime
0:26:23 > 0:26:27and I'm going to take a lot out of it.
0:26:27 > 0:26:29So, I'm not leaving with nothing.
0:26:37 > 0:26:41When you came in the kitchen this morning, you were very,
0:26:41 > 0:26:43seemed very confident.
0:26:43 > 0:26:45And there's one thing I can't stand
0:26:45 > 0:26:48- and that's overconfident people that can't deliver.- Yeah.
0:26:48 > 0:26:51- And you, my friend, were sloppy today.- I was, yeah.
0:26:53 > 0:26:55I'm going to keep you, though.
0:26:57 > 0:27:02I'm going to keep you as long as you promise to me that the next time
0:27:02 > 0:27:04I see you, you are as smart as anything.
0:27:04 > 0:27:07You're clean, you concentrate
0:27:07 > 0:27:09and you run around this kitchen like you're on skates.
0:27:09 > 0:27:11- OK, I will.- Yeah?- I promise.
0:27:11 > 0:27:13- OK.- Thank you very much.
0:27:17 > 0:27:22I really didn't know where I would end up in the competition
0:27:22 > 0:27:26and it's just phenomenal that I got through to the final two.
0:27:28 > 0:27:30I'm actually really enjoying this.
0:27:33 > 0:27:36Because they've come a long way in one week.
0:27:36 > 0:27:38I mean, an incredibly long way in one week.
0:27:42 > 0:27:48And it's just so nice to see a young person build their confidence
0:27:48 > 0:27:50and actually start to produce something.
0:27:51 > 0:27:54David and Hayley will be back in the final week...
0:27:56 > 0:27:58..when Theo will choose his protege.
0:27:58 > 0:28:01I want to see how much you've learned from me. OK?
0:28:01 > 0:28:03Let's get on with it.
0:28:04 > 0:28:09Next time, Michel Roux Jr returns to catering college to begin his search.
0:28:09 > 0:28:12I just need to think about how I'm going to do it because
0:28:12 > 0:28:13normally I use a microwave.
0:28:13 > 0:28:15HE GASPS
0:28:15 > 0:28:18Oh, doing the fancy one-handed...
0:28:18 > 0:28:20Well, I love scrambled egg and I wouldn't want to eat that.
0:28:44 > 0:28:47Subtitles by Red Bee Media Ltd