0:00:02 > 0:00:05Getting to the top of any profession takes not only skill
0:00:05 > 0:00:08and determination, but a few breaks along the way.
0:00:09 > 0:00:12Show me what a good cook you are.
0:00:12 > 0:00:17Tom Kitchin, Theo Randall and Michel Roux Junior have all been
0:00:17 > 0:00:20helped in their careers by someone who believed in them.
0:00:20 > 0:00:24'I think it would be very difficult for any chef to achieve greatness'
0:00:24 > 0:00:27without a mentor.
0:00:27 > 0:00:28Put it through one more time.
0:00:30 > 0:00:35Now, they want to give someone else that same chance...
0:00:35 > 0:00:37Come on, out, out, out, out, out, out!
0:00:37 > 0:00:40..by going back to catering college to find a young student
0:00:40 > 0:00:44they 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 > 0:00:55Look at you. You're excited, huh? You're excited! Hallelujah!
0:01:03 > 0:01:06Tom, Theo and Michel are searching for someone,
0:01:06 > 0:01:09who they think is a worthy apprentice.
0:01:09 > 0:01:11- Happy, Chef Shonagh?- Think so!
0:01:12 > 0:01:14They each have a week to select
0:01:14 > 0:01:16and train up their strongest candidates...
0:01:16 > 0:01:18Mm!
0:01:18 > 0:01:20- So, how many have you done? - One so far.
0:01:20 > 0:01:22- You've done ONE?- Yeah, but I... Sorry, Chef.
0:01:24 > 0:01:27..before they compete against each other
0:01:27 > 0:01:29to see who has the best protege.
0:01:35 > 0:01:40This week, it's the search of Michel Roux Junior.
0:01:40 > 0:01:44For 20 years, he has held two Michelin stars after
0:01:44 > 0:01:47honing his skills with a string of different chefs.
0:01:48 > 0:01:51I think it's extremely important for a young chef to find a mentor,
0:01:51 > 0:01:55somebody that they can look up to and somebody that inspires.
0:01:55 > 0:01:57I've had a few over the years but none more
0:01:57 > 0:02:01so than my father who instilled in me
0:02:01 > 0:02:06my respect for all the ingredients and the love of the French classics.
0:02:12 > 0:02:17Michel is on his way to University College Birmingham, one of
0:02:17 > 0:02:20the country's leading catering colleges with a strong
0:02:20 > 0:02:22connection to the Roux family.
0:02:23 > 0:02:26They have shortlisted seven students,
0:02:26 > 0:02:29who they believe have the potential to be his protege.
0:02:30 > 0:02:33I think the students have an absolutely fantastic
0:02:33 > 0:02:35opportunity to work with Michel.
0:02:35 > 0:02:37They're going to make the most of this.
0:02:37 > 0:02:38This is life-changing for them
0:02:38 > 0:02:42and they'll give 100% to make sure that they do their very best.
0:02:44 > 0:02:46Look at this. Even I'm here.
0:02:48 > 0:02:49Dad.
0:02:53 > 0:02:57- All right, Neil?- Hello, Michel. Nice to meet you.- Wow!
0:02:57 > 0:03:00What a lovely kitchen! That is amazing!
0:03:00 > 0:03:04So, seven very excited students, eager to work with you,
0:03:04 > 0:03:06looking forward to the challenge. They can't wait.
0:03:06 > 0:03:09- They're so eager to get started. - That's great. Cheers. Thanks, Neil.
0:03:09 > 0:03:10See you. Bye.
0:03:16 > 0:03:20Today, Michel will meet the first four students.
0:03:20 > 0:03:24But he can only take three forward in the competition.
0:03:24 > 0:03:28I want to see what level they are, so it will be stand back
0:03:28 > 0:03:29and watch them cook.
0:03:31 > 0:03:33To begin with, Michel wants them
0:03:33 > 0:03:35to cook a surprisingly simple dish.
0:03:35 > 0:03:37Scrambled eggs.
0:03:38 > 0:03:42My father always used to interview young chefs.
0:03:42 > 0:03:45And part of that interview process was "cook me an egg".
0:03:46 > 0:03:49You can learn so much from just that one simple task.
0:03:51 > 0:03:53First up is 21-year-old Jodie.
0:03:55 > 0:03:57- Hiya.- Hello there.- Hello. Nice to meet you.
0:03:57 > 0:04:00- What's your name?- I'm Jodie, Jodie Jones.- Jodie?- Jodie Jones.
0:04:00 > 0:04:02- Come on, then. Come with me. - Thank you.
0:04:04 > 0:04:07- How long have you been here? - It's my third year.
0:04:07 > 0:04:09- What's your favourite food? - The God's honest truth
0:04:09 > 0:04:12- is scrambled egg with Tabasco.- Good!
0:04:12 > 0:04:16- Well, I love scrambled eggs.- Yeah. - And that's what I want you to cook.
0:04:16 > 0:04:19- Oh, really? Oh, OK. Cool. - That's put you at ease, hasn't it?
0:04:19 > 0:04:22- Yeah, a little bit. - Four eggs, scrambled.
0:04:22 > 0:04:26And what I want are the scrambled eggs that YOU would want to eat.
0:04:30 > 0:04:31'I'm definitely easy to teach.
0:04:32 > 0:04:36'I feel like I'm just one of these people that just...
0:04:36 > 0:04:39'I look gormless cos I'm just, like, "I want to take everything in!"'
0:04:39 > 0:04:41Do you know what I mean? I just want to learn everything.
0:04:43 > 0:04:46Um...
0:04:46 > 0:04:47Have you lost the recipe?
0:04:47 > 0:04:50No, I just need to think about how I'm going to do it
0:04:50 > 0:04:51cos normally, I use a microwave.
0:04:51 > 0:04:52HE GASPS
0:04:52 > 0:04:57- Yeah!- And you owned up to that? - Yeah! Like, come on. I'm a student!
0:05:00 > 0:05:03- Well, there's no microwave here. - Yeah.- Not that I know of, anyway.
0:05:03 > 0:05:04No. No, probably not.
0:05:04 > 0:05:08So have you ever cooked scrambled eggs the conventional way?
0:05:09 > 0:05:12- I'm going to be honest and say once.- Ooh!
0:05:16 > 0:05:21'For me, the perfect scrambled egg has to be creamy, rich, unctuous,
0:05:21 > 0:05:26'cooked properly, not leathery and perfectly seasoned.'
0:05:30 > 0:05:33- It's a bit quicker in a microwave, isn't it?- Yeah. Definitely!
0:05:35 > 0:05:38It takes a minute and a half and then you have to stir it with
0:05:38 > 0:05:41a fork, and then a minute and a half and it's done.
0:05:41 > 0:05:42That's what my mum used to do.
0:05:42 > 0:05:43THEY LAUGH
0:05:50 > 0:05:55- That it, Jodie?- There you go. - Happy with that?- No, not really.
0:05:55 > 0:05:57What are you not happy about?
0:05:57 > 0:05:59Well, I love scrambled egg, and I wouldn't want to eat that.
0:05:59 > 0:06:04- What is your perfect scrambled egg? - Oh, like, fluffy deliciousness.
0:06:04 > 0:06:09- And what's that?- Grainy, lumpy. Yeah. - It's grainy, it's incredibly dry.
0:06:09 > 0:06:12- There's the merest hint of seasoning.- Yeah.- Hmm.
0:06:12 > 0:06:16Not sure about you, but I know one thing for sure - I wouldn't eat that.
0:06:16 > 0:06:18- No, I wouldn't either.- Off you go.
0:06:24 > 0:06:28I don't know about Jodie. She cooks her scrambled eggs in a microwave.
0:06:28 > 0:06:31And to be honest, it shows.
0:06:31 > 0:06:34They're dreadful! They really, really are bad.
0:06:35 > 0:06:38My eggs could have been, like, a million times better,
0:06:38 > 0:06:41but I would definitely like Michel to be my mentor.
0:06:41 > 0:06:43I feel like we'd get on really well,
0:06:43 > 0:06:47and I feel like the transition of, like, genius would go well.
0:06:49 > 0:06:52These kids are students but it's
0:06:52 > 0:06:55basic culinary skills that I'm looking for.
0:06:55 > 0:06:58I shouldn't have to tell them or show them how to scramble an egg.
0:07:00 > 0:07:02Next up is 22-year-old Matt.
0:07:05 > 0:07:09- Hello, young man.- Hello.- What's your name? Matthew?- Matt, yeah.- Right.
0:07:09 > 0:07:11Come in, Matthew. Come on.
0:07:11 > 0:07:14I'm sure, once you're in the kitchen, you'll be a lot less nervous.
0:07:14 > 0:07:17- I hope so.- Come in. Scrambled eggs. - Scrambled eggs.- Off we go.
0:07:22 > 0:07:24'From school, I left to be a carpenter.'
0:07:25 > 0:07:30But it wasn't for me so I took a step back
0:07:30 > 0:07:32'and I found cooking was more my thing.'
0:07:35 > 0:07:39- So you're not an egg fan? - Not a massive egg fan, no.
0:07:39 > 0:07:42I don't know why. I just wasn't brought up on eggs.
0:07:45 > 0:07:47'French cuisine is more...'
0:07:47 > 0:07:49high-end for my family.
0:07:49 > 0:07:52'So growing up, we didn't eat very high-end food.'
0:07:52 > 0:07:54But since I've been here,
0:07:54 > 0:07:57'the standard of the food is really high.
0:07:57 > 0:07:58'The food I've put out...'
0:07:58 > 0:08:00is what I'd like to go into.
0:08:03 > 0:08:08- You got the shakes?- Yeah!- It's only scrambled egg!- It's for you, Chef!
0:08:10 > 0:08:14- That's it?- That's it. Yeah. - Right, let's taste.
0:08:20 > 0:08:23- It's not cooked properly.- No. - It's well seasoned.- Seasoned well.
0:08:23 > 0:08:26I can teach you how to cook a proper scrambled egg.
0:08:26 > 0:08:29- But I don't think I can teach you taste.- No.- Not bad.
0:08:29 > 0:08:31Well done, Matthew. Off you go.
0:08:33 > 0:08:35He didn't cook the scrambled eggs particularly well.
0:08:35 > 0:08:39They were overcooked, grainy. But actually, he's got taste.
0:08:39 > 0:08:42And he was nervous. That showed that he really cared.
0:08:43 > 0:08:48Feels amazing. I just wish I'd done it a bit better, if I'm honest.
0:08:48 > 0:08:53You know, cos he's one of the greats and I just wanted to impress him.
0:08:54 > 0:08:58Next to meet Michel is Sophie.
0:08:58 > 0:08:59Come in.
0:09:00 > 0:09:03- So, Sophie, how old are you? - I'm 18.- 18?- Yeah.
0:09:03 > 0:09:07Tell me a little bit about yourself, Sophie. Always wanted to be a chef?
0:09:07 > 0:09:11- Yeah. Since I was, like, two! - Have you got a signature dish?
0:09:11 > 0:09:14- I'm best at pastry. I love pastry.- You love pastry?
0:09:14 > 0:09:16I love pastry cos I'm quite artistic.
0:09:16 > 0:09:20- I like prettying things up. I know it sounds weird!- No.
0:09:20 > 0:09:21No, no, no, no. I can understand that.
0:09:21 > 0:09:27- I want you to cook scrambled eggs. - Scrambled egg? OK!- Off you go.
0:09:27 > 0:09:28Kitchen's yours.
0:09:30 > 0:09:33Ooh! Doing the fancy one-handed!
0:09:40 > 0:09:42'Started catering college cos of my nan.'
0:09:42 > 0:09:44She taught me when I was from, like, two years old.
0:09:44 > 0:09:47And ever since then, I've always loved to be in the kitchen
0:09:47 > 0:09:48and do stuff.
0:09:49 > 0:09:51- Are they false nails or real ones?- They're acrylic.
0:09:51 > 0:09:54They won't come off. They, like, physically don't come off.
0:09:54 > 0:09:58Yeah, but, surely, long nails are not allowed?
0:09:58 > 0:10:00Would you like me to chop them off for you?
0:10:00 > 0:10:03Well, yes, I would because, for me, that's not right.
0:10:11 > 0:10:14- Before I say anything, what do you think?- Could have done better.
0:10:14 > 0:10:16What would you change?
0:10:16 > 0:10:18They look a bit stodgy to me, like, they're not fluffy.
0:10:18 > 0:10:21And for somebody who says that you are a pastry chef
0:10:21 > 0:10:24- and that you love artistic and... - Yeah, it doesn't look artistic.
0:10:24 > 0:10:27..visually looking-good stuff, that does not look good, does it?
0:10:27 > 0:10:30- No, it doesn't. - Go on. Off you go.- Thank you.
0:10:36 > 0:10:39It's good feedback because even if it's not what you want to hear,
0:10:39 > 0:10:42it's still good because he knows what he's talking about.
0:10:42 > 0:10:45So you can't exactly argue cos you just learn from it.
0:10:48 > 0:10:49Those nails!
0:10:49 > 0:10:52If she wants to work for me, she's going to have to take them off.
0:10:52 > 0:10:56Those falsies, those nails, are just not on in a kitchen.
0:11:00 > 0:11:02Last up is 18-year-old Reece.
0:11:05 > 0:11:09- Hi.- Hello, young man.- You all right? - Yes, I'm fine. What's your name?
0:11:09 > 0:11:14- Reece.- Reece? All right, Reece. Come on. Follow me.
0:11:15 > 0:11:18So, Reece. So what kind of food do you want to cook?
0:11:18 > 0:11:19I want to go into fine dining.
0:11:19 > 0:11:24- What's fine dining?- Precision, flavours, something different.
0:11:24 > 0:11:27- What's your favourite dish, then? - Moules mariniere.- Moules mariniere?
0:11:27 > 0:11:29- Definitely.- That's straight off? - Yeah, definitely.
0:11:29 > 0:11:33- Moules mariniere, and your eyes lit up and your face lit up.- Yeah.- Great!
0:11:33 > 0:11:36- I love moules mariniere. You're right. Me too.- Beautiful.
0:11:36 > 0:11:39- Do you know what scrambled eggs are supposed to look like?- Yeah.
0:11:39 > 0:11:43Kitchen is yours. Equipment's here. Get cracking.
0:11:48 > 0:11:49'My mum's a chef.'
0:11:49 > 0:11:53She's been a chef for, she won't like me saying it, about 40 years!
0:11:53 > 0:11:55'I learnt a lot from her.'
0:11:55 > 0:11:58- What's the pan of water for? - Bain-marie.
0:11:58 > 0:12:01Bain-marie? OK. You're going to cook the eggs over a bain-marie?
0:12:01 > 0:12:02Yeah.
0:12:02 > 0:12:04'And my dad's given me the drive...'
0:12:04 > 0:12:07cos he's got where he wanted to be from nowhere.
0:12:07 > 0:12:09'And that's given me confidence that...'
0:12:09 > 0:12:12if I wanted to get somewhere, I can get somewhere.
0:12:14 > 0:12:16When did you first know that you wanted to be a chef?
0:12:16 > 0:12:20It was about my second year of high school.
0:12:20 > 0:12:22I took catering and I loved it.
0:12:22 > 0:12:25A couple of my friends wanted to be footballers.
0:12:25 > 0:12:27I'd rather work in a hot kitchen, cooking food all day.
0:12:30 > 0:12:32Another ten, 15 minutes maybe.
0:12:32 > 0:12:34- This is the slow way, isn't it, of cooking it?- Yeah.
0:12:34 > 0:12:36But it's your preferred way.
0:12:36 > 0:12:40- Oh, I think it's the best way of having it.- Yeah?- Definitely.
0:12:40 > 0:12:43Do you prefer this way or prefer it straight in a pan?
0:12:43 > 0:12:47I just prefer good scrambled eggs, whatever way they're cooked,
0:12:47 > 0:12:49- other than a microwave!- Yeah.
0:12:49 > 0:12:53- They have a place in the kitchen, I think, a microwave.- Yeah?
0:12:53 > 0:12:54In a corner!
0:12:54 > 0:12:55REECE CHUCKLES
0:13:00 > 0:13:03'My ambition is to make people happy and cook good food,'
0:13:03 > 0:13:05whether it's in the best restaurant in the world
0:13:05 > 0:13:09'or just a small cafe somewhere. It's making people happy.'
0:13:09 > 0:13:10That's all I can do.
0:13:10 > 0:13:15- How are we doing?- We're there. - We're there?- We're there.
0:13:15 > 0:13:17Good. So, what's happening with the butter?
0:13:17 > 0:13:18What are you doing with the butter?
0:13:18 > 0:13:21- Just waiting till it goes brown, like that.- Brown. Lovely.
0:13:28 > 0:13:32- Happy with that?- Yeah. Very much so.- Good.- Happy?- Going to taste it.
0:13:37 > 0:13:42- You're a good boy! I like you, Reece. Can you tell?- Yeah!
0:13:42 > 0:13:46Using a bain-marie, you managed to control the heat properly.
0:13:47 > 0:13:50That addition of a little bit of beurre noisette,
0:13:50 > 0:13:54or nut-brown butter, on the top is delicious!
0:13:54 > 0:13:57Absolutely delicious!
0:13:57 > 0:14:02- I love it!- Thank you.- Well done, young man.- Thank you.- I'm happy.
0:14:02 > 0:14:03Good. And me!
0:14:05 > 0:14:08- Pack your knives and off you go through that blue door.- Thank you.
0:14:16 > 0:14:21So happy. So, so happy! Er... I've just cooked for Michel Roux!
0:14:22 > 0:14:26And he enjoyed it! Oh, my life! Oh!
0:14:31 > 0:14:36I like Reece. He's 18 years old... but he knows what he wants to do.
0:14:36 > 0:14:40He's the kind of young man that I think would impress my father,
0:14:40 > 0:14:41let alone me.
0:14:45 > 0:14:49Having a mentor means more than just being taught basic cookery skills.
0:14:51 > 0:14:54It is the opportunity to learn the secrets behind their food.
0:14:56 > 0:15:00The French classics are at the heart of Michel's style.
0:15:00 > 0:15:03In particular, perfecting the art of the sauce
0:15:03 > 0:15:05and the elegance of presentation.
0:15:07 > 0:15:10Michel can't take all the students through today.
0:15:10 > 0:15:14So to help him decide who to keep, he wants them to cook a dish
0:15:14 > 0:15:16that reflects his principles -
0:15:16 > 0:15:19supreme of chicken with a morel sauce,
0:15:19 > 0:15:23served with potato mash and buttered spring vegetables.
0:15:26 > 0:15:28First job, butchery skills,
0:15:28 > 0:15:32but easy butchery skills that I'm sure you have.
0:15:32 > 0:15:37- I mentioned butchery and you started shaking your head.- I'm OK at this.
0:15:37 > 0:15:40- Yeah?- Yeah.- You sure? - I worked at a butcher's.
0:15:40 > 0:15:43You worked at a butcher's? So not a problem.
0:15:45 > 0:15:49That is our supreme of chicken. Beautiful, meaty supreme.
0:15:49 > 0:15:53- It's got a lovely shape. You got that?- Yup.- Morel mushrooms.
0:15:53 > 0:15:57- Have you worked with morels before? - I haven't.- Never heard of them?- No.
0:15:57 > 0:15:59Have a little smell of that.
0:16:01 > 0:16:02It's very nice.
0:16:02 > 0:16:04So you need to squeeze them, squeeze them dry,
0:16:04 > 0:16:07and that's going to be the cornerstone of our sauce.
0:16:08 > 0:16:09On there to reduce.
0:16:11 > 0:16:15Baste your chicken, gently cooking it, and at the same time,
0:16:15 > 0:16:19I'm keeping an eye on my reduction. Look at the bottom of this pan.
0:16:21 > 0:16:23- What do you see?- Sediment.
0:16:23 > 0:16:25The natural roasting sugars.
0:16:25 > 0:16:29They're going to be your sauce. They're going to be the flavour.
0:16:29 > 0:16:34Michel then adds shallots and the chopped morels to the pan,
0:16:34 > 0:16:36then deglazes it with Madeira,
0:16:36 > 0:16:38before adding back the morel reduction
0:16:38 > 0:16:41and finishing it off with cream.
0:16:41 > 0:16:43That's it. We're done.
0:16:45 > 0:16:47That is a true French classic.
0:16:47 > 0:16:49It's a true Roux dish.
0:16:49 > 0:16:55That says everything you need to know about me as a chef.
0:16:55 > 0:16:56Yep.
0:16:56 > 0:17:00- You understand what I'm trying to get across?- Yep.- It's your turn.
0:17:00 > 0:17:02The kitchen is yours!
0:17:10 > 0:17:13Think about everything I told you earlier on.
0:17:13 > 0:17:17Preparation, seasoning, technique. I want to see it all.
0:17:19 > 0:17:22I'm quite confident I can replicate the dish.
0:17:22 > 0:17:24Maybe not to that standard, but I'll give it my best shot.
0:17:24 > 0:17:27I'd like to impress, make up for this morning.
0:17:27 > 0:17:31This opportunity's never going to happen again, so...
0:17:31 > 0:17:34hopefully I can take as much as I can in
0:17:34 > 0:17:36and stick around for as long as I can.
0:17:41 > 0:17:43Sophie, I like that mise en place.
0:17:43 > 0:17:46- All those little trays look really neat and tidy.- Yes.
0:17:46 > 0:17:48Let's have a look at your hands.
0:17:49 > 0:17:51Yes, I took them off for you.
0:17:51 > 0:17:52Are you happy now?
0:17:52 > 0:17:54Literally, I've snapped them all off for you.
0:17:54 > 0:17:58I am very happy, because you look cleaner, tidier -
0:17:58 > 0:18:02you look like a chef, and it shows commitment. Well done.
0:18:10 > 0:18:13- You've not taken the string off yet? - No, I haven't, no.- No.
0:18:13 > 0:18:14Er...
0:18:14 > 0:18:16- How did I do it?- Down the back.
0:18:16 > 0:18:19- Why down the back?- The breast.
0:18:19 > 0:18:20Is that the breast?
0:18:23 > 0:18:27- Have you not done butchery before? - Yeah, I have, but two years ago,
0:18:27 > 0:18:29- and I weren't the best. - You need practice.
0:18:29 > 0:18:31You're going to buy a whole chicken on your way home tonight.
0:18:31 > 0:18:33I don't want to see a chicken after today.
0:18:39 > 0:18:42If they have listened to Michel, the students will know
0:18:42 > 0:18:46to continually baste their chicken to keep it moist,
0:18:46 > 0:18:49whilst keeping a careful eye on the morel reduction.
0:18:50 > 0:18:53Careful. Both of you, careful. Careful. Careful.
0:18:54 > 0:18:57The water and the flavour of the mushrooms -
0:18:57 > 0:18:59it was on a bit too high, boiled over.
0:18:59 > 0:19:03I'm going to start making my sauce now, and if it tastes really nice,
0:19:03 > 0:19:04then I'll be very happy with myself.
0:19:04 > 0:19:07If it's not, then I'm going to feel like I've let myself down.
0:19:07 > 0:19:10Yeah, hope he likes it. Here's hoping.
0:19:17 > 0:19:20- Where's your morel jus? - Morel jus is there.
0:19:20 > 0:19:21It's dry.
0:19:24 > 0:19:25There is nothing left in it.
0:19:25 > 0:19:28No, I'm going to use a bit of the cooking liquor.
0:19:28 > 0:19:30- Come on, Reece, please.- Yeah.
0:19:31 > 0:19:34Focus, Reece. You've got to take on board what I say.
0:19:34 > 0:19:36- You've got to be able to learn, yeah?- Chef.
0:19:39 > 0:19:43I left my morel jus on the stove too long and it went dry,
0:19:43 > 0:19:47so I've added a touch of water. I'm not overly confident.
0:19:47 > 0:19:50I've done, I think, too many little mistakes, which may cost me.
0:19:55 > 0:19:59It's looking good. Very good. No burnt butter.
0:20:00 > 0:20:03You know, after this morning, just because
0:20:03 > 0:20:05I can't make a scrambled egg, you know, perfectly,
0:20:05 > 0:20:08it doesn't mean I can't cook, like, do you know what I mean?
0:20:13 > 0:20:15In a busy kitchen during service,
0:20:15 > 0:20:19you will get different sections shouting out different times, and
0:20:19 > 0:20:23everything has to be coordinated and arrive on the pass at the same time.
0:20:23 > 0:20:25- Yes?- Chef.- Yes.- Good.
0:20:25 > 0:20:29So ten minutes from now, four plates of chicken on the pass.
0:20:39 > 0:20:42On the pass, here. On the pass, here. Well done.
0:20:42 > 0:20:44Next one. Come on, quick.
0:20:51 > 0:20:53Now, either Sophie's gone too quickly,
0:20:53 > 0:20:56or she's the only one who can actually tell the time.
0:20:57 > 0:20:58Eh?
0:20:58 > 0:21:01Coming up now, Chef.
0:21:02 > 0:21:03Yeah, so's Christmas.
0:21:05 > 0:21:06Thank you, Jodie.
0:21:09 > 0:21:10Boys, come on.
0:21:10 > 0:21:14If this was a real life scenario in a very busy kitchen, 100 covers,
0:21:14 > 0:21:17head chef or the chef who would be on the pass would be most upset.
0:21:17 > 0:21:19Most upset.
0:21:22 > 0:21:23Good. Thank you.
0:21:29 > 0:21:31Two minutes...late.
0:21:36 > 0:21:40I'm not confident at all. I am not happy in myself, really.
0:21:40 > 0:21:43Hopefully earlier saved me. Hopefully.
0:21:44 > 0:21:46It went all right. It could have looked better, but I think,
0:21:46 > 0:21:50with my cooking, everything's all... Everything's, like, up to scratch,
0:21:50 > 0:21:51like. It all tastes nice.
0:21:53 > 0:21:56I did my timing very well, got my plate up first, so...good.
0:21:56 > 0:21:58It's a bonus, I suppose.
0:22:00 > 0:22:03Mm. Mm-mm.
0:22:06 > 0:22:09- Mm. I'm pleased with it. - You're pleased with it?- Yep.
0:22:09 > 0:22:13So you should be. Your seasoning is spot-on.
0:22:13 > 0:22:15I think you have got a very good palate.
0:22:17 > 0:22:21I'm pretty pleased with how that went, considering my egg disaster
0:22:21 > 0:22:23this morning. I think I've pulled myself back up.
0:22:23 > 0:22:24Right, Jodie.
0:22:26 > 0:22:28Yours is a little less neat.
0:22:28 > 0:22:31Yeah. I'm not pleased with the presentation.
0:22:31 > 0:22:33- Not pleased with the presentation? - Not at all.- Let's taste.
0:22:33 > 0:22:36Come on, get in there and let's have a little taste.
0:22:42 > 0:22:43Go on.
0:22:44 > 0:22:48- I like it.- What's the predominant flavour?- Madeira.
0:22:48 > 0:22:52- I didn't let it reduce enough. - It's... It's...pfff!
0:22:52 > 0:22:55- Strong.- Too strong.- Yeah.
0:22:55 > 0:22:58- It's intense.- It's intense. It needs a certain balance.
0:22:58 > 0:23:02The mashed potato is very, very creamy. Perfectly seasoned.
0:23:02 > 0:23:04It is a good plate of food, but...
0:23:04 > 0:23:08- Sauce is too strong.- ..your sauce is not right.- OK.- Not right.
0:23:08 > 0:23:09OK.
0:23:11 > 0:23:14'Even though it was OK, like, it could have been a lot better.
0:23:14 > 0:23:16'I feel as though...'
0:23:16 > 0:23:18that I should stay, because I feel like I've got
0:23:18 > 0:23:21so much more to give, like. I feel like I haven't showed him, like,
0:23:21 > 0:23:23what I can do. Do you know what I mean?
0:23:23 > 0:23:27Reece, I like your plate of food, even though you were rushed,
0:23:27 > 0:23:29you were two minutes late. It's smart.
0:23:30 > 0:23:33So your chicken is a little bit dry.
0:23:39 > 0:23:43Your sauce is well-seasoned but there's not quite enough of it.
0:23:43 > 0:23:45You over-reduced your mushroom juice.
0:23:45 > 0:23:49I've seen bits in you that I really like, but I've seen other bits,
0:23:49 > 0:23:51especially on this plate of food, that...
0:23:51 > 0:23:53ring alarm bells.
0:23:55 > 0:23:57'I knew how I was going to go about it,'
0:23:57 > 0:23:59and it didn't work as I wanted it to.
0:23:59 > 0:24:02There weren't many compliments there.
0:24:02 > 0:24:04There weren't enough good, for me.
0:24:04 > 0:24:08Matthew, this is your plate. The sauce, here -
0:24:08 > 0:24:11it looks a little bit messy.
0:24:11 > 0:24:12Let's taste.
0:24:19 > 0:24:20HE CHUCKLES
0:24:20 > 0:24:21I like it.
0:24:21 > 0:24:25Mm. The chicken is well seasoned and ever-so-slightly over.
0:24:25 > 0:24:27It could be a little bit moister.
0:24:27 > 0:24:30Your vegetables are severely over, though. I mean, look at that.
0:24:30 > 0:24:33- You could do a puree out of that carrot. It's just mush.- Yeah.
0:24:33 > 0:24:36See, the thing about this place is you've got lovely,
0:24:36 > 0:24:38creamy, mashed potato.
0:24:38 > 0:24:39You've got a creamy sauce.
0:24:39 > 0:24:42So the plate is crying out for a little bit of crunch, texture
0:24:42 > 0:24:47and freshness. So that's what the vegetables are there for.
0:24:47 > 0:24:48- Right.- Yeah?
0:24:50 > 0:24:53The eggs were a complete shambles.
0:24:53 > 0:24:56Compared to this morning, I think I did, like, 200% better,
0:24:56 > 0:24:59and I was quite pleased with the outcome of the sauce.
0:25:01 > 0:25:02Really well done.
0:25:02 > 0:25:05There's highs and lows, there's goods and bads,
0:25:05 > 0:25:09but the really good thing about it is I can see you all care.
0:25:09 > 0:25:12All four of you really care and love what you do.
0:25:13 > 0:25:15- Off you go...- Thank you. - ..for a cup of tea.- Thank you.
0:25:15 > 0:25:18- I'll see you later.- Thank you. - See you in a bit, Chef.
0:25:30 > 0:25:34- At the end of the day, we should see it as, like, we're a team.- Yeah.
0:25:34 > 0:25:37- As long as someone from UCB wins the whole thing, who cares?- Yeah.
0:25:37 > 0:25:39- Do you know what I mean?- Yeah.
0:25:41 > 0:25:43It's not as clear-cut as I thought.
0:25:43 > 0:25:47After the egg test, it was fairly straightforward. My choice was made.
0:25:47 > 0:25:50But now I've seen them already evolve,
0:25:50 > 0:25:53and I've seen them already change.
0:25:53 > 0:25:55Now I can see good in all four of them.
0:25:56 > 0:25:58I like Sophie. She can cook.
0:25:58 > 0:26:00She's definitely got a good palate - a VERY GOOD palate.
0:26:03 > 0:26:07Reece - he really disappointed me with that chicken dish,
0:26:07 > 0:26:09but I like what I see in him. I just like what I see.
0:26:12 > 0:26:15So it's either Jodie or Matthew that I let go.
0:26:16 > 0:26:19And that's not easy.
0:26:19 > 0:26:21Who has taken on board already
0:26:21 > 0:26:23what I believe in?
0:26:23 > 0:26:25Who's got the best palate?
0:26:25 > 0:26:27Who delivered the food on time?
0:26:32 > 0:26:36Ultimately, Michel can only take on one protege.
0:26:36 > 0:26:39He must now let the students know who is still in the running,
0:26:39 > 0:26:41and who is going home.
0:26:48 > 0:26:52- Gutted.- Oh, my God. Oh, my God.
0:26:59 > 0:27:02- SOPHIE SIGHS - Yes!
0:27:03 > 0:27:06- Chef. - MICHEL CHUCKLES
0:27:07 > 0:27:11- Not feeling too bad? - No, no. I'm happy.
0:27:11 > 0:27:13I got to cook for you.
0:27:13 > 0:27:16- You've enjoyed a bit, you've, like, not liked a bit...- Yeah,
0:27:16 > 0:27:19but you move on, and...you know, a lot of positives. A lot of positives.
0:27:19 > 0:27:23- Yeah.- All four of you... All four of you have got something special,
0:27:23 > 0:27:25and that's what made it difficult.
0:27:25 > 0:27:29- Matthew.- Chef.- Good luck.- Thank you. - Thanks.
0:27:34 > 0:27:36'I wished I could have gone... progressed further,'
0:27:36 > 0:27:39and learnt more from Michel Roux,
0:27:39 > 0:27:43but, at the end of the day,
0:27:43 > 0:27:44I'm still smiles.
0:27:48 > 0:27:51- Ah. Ah, come here, guys. - THEY LAUGH
0:27:51 > 0:27:53There's nothing that gives my father
0:27:53 > 0:27:57and I more pleasure than passing on our knowledge.
0:27:57 > 0:28:01It's a vital part, I think, of our life,
0:28:01 > 0:28:02to help other young chefs.
0:28:09 > 0:28:11Next time,
0:28:11 > 0:28:14another three students from University College Birmingham
0:28:14 > 0:28:17are offered the opportunity of a lifetime, as Michel's
0:28:17 > 0:28:19search for his protege continues.
0:28:19 > 0:28:22I'd had a bad scrambled egg experience with
0:28:22 > 0:28:24- a microwaved scrambled egg, and I think...- Ooh...
0:28:24 > 0:28:27don't talk to me about microwaved scrambled eggs.
0:28:27 > 0:28:28How long?
0:28:28 > 0:28:30Er, four minutes.
0:28:30 > 0:28:34Cor, blimey. How do you like your meat - still going "baaaa"?
0:28:35 > 0:28:36It'd be quite bad, after six years,
0:28:36 > 0:28:39if I can't cook an omelette, in a catering college.