0:00:01 > 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.
0:00:08 > 0:00:12Show me what a good cook you are.
0:00:12 > 0:00:17Tom Kitchin, Theo Randall and Michel Roux, Jr, have all been
0:00:17 > 0:00:21helped in their careers by someone who believed in them.
0:00:21 > 0:00:24I think it would be very difficult for any chef to achieve greatness
0:00:24 > 0:00:26without a mentor.
0:00:26 > 0:00:28Put it through one more time.
0:00:30 > 0:00:34Now, they want to give someone else that same chance...
0:00:34 > 0:00:37Out, out, out.
0:00:37 > 0:00:40..by going back to catering college to find a young student they can
0:00:40 > 0:00:43each 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 are excited, you are excited, eh? Hallelujah.
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 > 0:01:11- Happy, Chef Shona?- I think so.
0:01:12 > 0:01:17They each have a week to select and train up their strongest candidates...
0:01:17 > 0:01:20Two things on the go at the same time, come on, come on,
0:01:20 > 0:01:21or even three things on the go.
0:01:21 > 0:01:24Multitask, come on.
0:01:24 > 0:01:29..before they compete against each other to see who has the best protege.
0:01:32 > 0:01:35This week it is Michel Roux' search.
0:01:35 > 0:01:37Hello, young man.
0:01:37 > 0:01:41Yesterday, he arrived at University College, Birmingham,
0:01:41 > 0:01:44to meet some of their strongest degree students.
0:01:44 > 0:01:46Normally I use a microwave.
0:01:46 > 0:01:48HE GASPS
0:01:48 > 0:01:49Both of you, be careful.
0:01:49 > 0:01:52He chose 18-year-old Rhys,
0:01:52 > 0:01:5621-year-old Jodie, and 18-year-old Sophie to take forward.
0:01:56 > 0:02:02The addition of a little bit of beurre noisette is absolutely delicious.
0:02:05 > 0:02:09Today, he's back to meet the final three students that UCB
0:02:09 > 0:02:12believes have the potential to be his protege.
0:02:12 > 0:02:15I've got to see that sparkle.
0:02:15 > 0:02:18I've got to see something that means that they will be able to
0:02:18 > 0:02:23take on board my philosophy, my DNA, almost.
0:02:23 > 0:02:27To get a sense of the students,
0:02:27 > 0:02:30Michel has devised a first test of them.
0:02:30 > 0:02:32To cook an omelette.
0:02:33 > 0:02:37Let's learn how to walk before we run.
0:02:37 > 0:02:40If they've got the base skills right, if they've got a good palette
0:02:40 > 0:02:44and a good presentation skill, then we can work on that.
0:02:52 > 0:02:54First up is 21-year-old Rebecca,
0:02:54 > 0:02:59a degree student in culinary arts management.
0:02:59 > 0:03:00Hello.
0:03:00 > 0:03:04Hello, what's your name, Rebecca? Right, come with me, Rebecca.
0:03:04 > 0:03:08So, Rebecca, the long have you been at the college?
0:03:08 > 0:03:12I've been at the college for three years now. This is my fourth year.
0:03:12 > 0:03:14What do you eat at home?
0:03:14 > 0:03:16Lots of southern French cuisine.
0:03:16 > 0:03:17French cuisine?!
0:03:17 > 0:03:20Yes, my family spent a lot of time in Provence, so we have lots of
0:03:20 > 0:03:24ratatouille, and gratin dauphinoise is very standard in my house.
0:03:24 > 0:03:30- Have you got my books?- Yes, they're like classics in my home.
0:03:30 > 0:03:33- The one with the raspberry ganache tarte...- Hmm.
0:03:33 > 0:03:37..I've probably been eating that since I was about ten.
0:03:37 > 0:03:39I'm going to put you to the test.
0:03:39 > 0:03:41A very simple test.
0:03:41 > 0:03:43- I want you to cook an omelette.- OK.
0:03:43 > 0:03:46- Yes?- Yes.- Got a few ingredients there,
0:03:46 > 0:03:50mushroom, herbs, a bit of pancetta.
0:03:50 > 0:03:51- OK.- Yes?- Yes.
0:03:53 > 0:03:57Both my parents are doctors, and I was actually
0:03:57 > 0:04:00horrific at science at school, so, they're very supportive of me
0:04:00 > 0:04:02wanting to be a chef. I don't think they can wait till I have a
0:04:02 > 0:04:07restaurant because I think they are expecting free food along the way.
0:04:07 > 0:04:09So, do you cook omelettes?
0:04:09 > 0:04:12I didn't actually eat eggs for ten years, because I had a bad
0:04:12 > 0:04:16scrambled egg experience with a microwaved scrambled egg...
0:04:16 > 0:04:20Oh, don't talk to me about microwaved scrambled eggs...
0:04:20 > 0:04:23The smell and the flavour of it just put me off.
0:04:26 > 0:04:28The secret to the omelette not sticking to the pan
0:04:28 > 0:04:31is that it should be hot and smoking.
0:04:31 > 0:04:34The omelette should be cooked on the outside and then
0:04:34 > 0:04:37when you cut into it, runny - baveuse.
0:04:37 > 0:04:41And just a little bit of colour. It is an art.
0:04:47 > 0:04:50- Is it going how you want it? - I think so.
0:04:50 > 0:04:53It seems to not be getting any crispy, golden colour,
0:04:53 > 0:04:56- I don't know if you like it like that?- How do you like it?
0:04:56 > 0:04:57With or without colour?
0:04:57 > 0:05:00I think, because I usually do them without colour,
0:05:00 > 0:05:01I think that's how I would eat it.
0:05:05 > 0:05:08This one might have a bit of colour now, saying that...
0:05:18 > 0:05:20HE INHALES
0:05:20 > 0:05:22Sorry, chef.
0:05:24 > 0:05:27- Is that my omelette? - Yes.- Are you pleased with it?
0:05:27 > 0:05:29Apart from the crispy bit in the middle.
0:05:29 > 0:05:32I think that's a bit overcooked, where it has peeled
0:05:32 > 0:05:33and stuck to the pan.
0:05:33 > 0:05:37It stuck to the pan because your pan wasn't quite hot enough.
0:05:37 > 0:05:40And if you season your pan with a little dribble of oil, you can
0:05:40 > 0:05:44get the pan very hot. Then you put your butter in.
0:05:44 > 0:05:47- It's not an omelette I would want to serve in a restaurant.- No.
0:05:47 > 0:05:49And you know that it's not right.
0:05:49 > 0:05:50But, I like the shape of it,
0:05:50 > 0:05:52I like the choice of your ingredients,
0:05:52 > 0:05:55I like the pancetta, you cut it in very thin slivers, which was
0:05:55 > 0:05:57nice, I like that, and you showed good knife skills.
0:05:57 > 0:05:59Don't be totally disheartened.
0:05:59 > 0:06:03- Rebecca, pack your knives and off you go.- Thank you, chef.
0:06:03 > 0:06:05Thank you, see later.
0:06:09 > 0:06:11I like Rebecca.
0:06:11 > 0:06:13I like the fact that she loves her food
0:06:13 > 0:06:15and she has got a great enthusiasm. Hmm.
0:06:15 > 0:06:19Her omelette wasn't the best, but I can see that she cares,
0:06:19 > 0:06:20and that's important.
0:06:23 > 0:06:27Very nerve-wracking, but it went OK - I made some silly mistakes.
0:06:29 > 0:06:34He makes you want to learn, I could just sit and listen to him all day
0:06:34 > 0:06:38talking about food, so, hopefully he will want to teach me more, too.
0:06:45 > 0:06:49Alex has worked part-time in restaurants since he left school.
0:06:51 > 0:06:55- Good morning.- Morning, chef.- Alex? - Yes.- Follow me. Come in.
0:06:57 > 0:06:59So, tell me a little bit about yourself.
0:06:59 > 0:07:02I'm 21 years old and I'm doing a culinary arts management
0:07:02 > 0:07:05course here at the university. I've been here for six years.
0:07:05 > 0:07:07So you are one of the old boys here?
0:07:07 > 0:07:10One of the old boys, yes, a piece of furniture, as they always say.
0:07:10 > 0:07:12- Well, I am going to ask you to cook an omelette.- OK.
0:07:12 > 0:07:15I'm sure you've cooked a few omelettes before.
0:07:15 > 0:07:17- Yes.- You don't look too...
0:07:19 > 0:07:22No, I know what I'm doing.
0:07:22 > 0:07:24- Yes?- Yes, he says.
0:07:24 > 0:07:25MICHEL LAUGHS
0:07:25 > 0:07:27Got to go in with confidence.
0:07:27 > 0:07:30OK, let's go. Omelette time.
0:07:34 > 0:07:37I'm really passionate about the industry
0:07:37 > 0:07:39and I managed to get the nickname The Sponge,
0:07:39 > 0:07:44because I just want to soak up every bit of knowledge that everybody had.
0:07:44 > 0:07:47So, have you cooked many omelettes in your time, do you reckon?
0:07:47 > 0:07:51Yeah, I have cooked a few, but none for as high a calibre as you.
0:07:51 > 0:07:53That's the nervous part about it.
0:08:02 > 0:08:05Why do you think I have got you to cook an omelette?
0:08:05 > 0:08:08An egg is a very simple ingredient but can be elevated to a very high
0:08:08 > 0:08:12level if it's treated with the same respect as maybe a piece of venison.
0:08:12 > 0:08:13Exactly that.
0:08:29 > 0:08:32Ah-ha! Right.
0:08:33 > 0:08:36- Are you pleased with it?- Yes.
0:08:36 > 0:08:40I like the colour, nice, bright, it's not too dark on the bottom.
0:08:40 > 0:08:42I like the fact that it is very baveuse, that's a
0:08:42 > 0:08:46French way of cooking that's really runny, very runny.
0:08:46 > 0:08:49You did put a lot of butter and a lot of oil in the pan, though.
0:08:49 > 0:08:53But, seasoning, cooking, very good.
0:08:53 > 0:08:55It would be quite bad after six years
0:08:55 > 0:08:58- if I can't cook an omelette at a catering college.- It would.
0:08:58 > 0:09:01- Pack your knives up, and off you go. Thank you.- Thank you very much.
0:09:01 > 0:09:03Cheers, Alex.
0:09:05 > 0:09:07Mmmm.
0:09:07 > 0:09:11What a charming, focused, young man Alex is.
0:09:13 > 0:09:17That boy knows and cares about food.
0:09:17 > 0:09:20Alex has definitely ticked all the boxes for me.
0:09:24 > 0:09:25I'm over the moon with that,
0:09:25 > 0:09:28I mean there is not many times you get to cook for
0:09:28 > 0:09:31two Michelin star chefs in your career, so, to get positive feedback
0:09:31 > 0:09:35at the same time is great, really, so, I'm absolutely buzzing.
0:09:46 > 0:09:49Last to meet Michel is fourth-year degree student, Emma.
0:09:54 > 0:09:58- Hello, Emma.- Lovely to meet you. - Nice to see you.
0:09:58 > 0:10:00Right.
0:10:00 > 0:10:03- Put your stuff here.- Thank you very much.- So, Emma, what's your style?
0:10:03 > 0:10:04Have you got a signature dish?
0:10:04 > 0:10:06Something that you really like cooking?
0:10:06 > 0:10:08I do like Asian food,
0:10:08 > 0:10:11my dad is from Malaysia, I've been to Malaysia a couple of times,
0:10:11 > 0:10:14tried the food, just love it, absolutely love it there.
0:10:14 > 0:10:17I love Malay food, I love the Malay flavours,
0:10:17 > 0:10:21beautiful. Hmmm, good, I want a delicious omelette.
0:10:21 > 0:10:25- Go for it.- Thank you very much.
0:10:27 > 0:10:30I'd like to think that I'm a perfect student.
0:10:30 > 0:10:31I'm very patient,
0:10:31 > 0:10:35and I like to listen and take on board everything that I'm told.
0:10:38 > 0:10:42I'm just hoping to find a young chef that has got the enthusiasm
0:10:42 > 0:10:44that I had when I was a young chef.
0:10:46 > 0:10:48I'm really passionate and really keen and really,
0:10:48 > 0:10:52really eager to learn. I am not really offended easily.
0:10:52 > 0:10:54If something is not right, I'll take that on board,
0:10:54 > 0:10:56I don't think I'm right at everything.
0:10:56 > 0:10:58- So, you're thick-skinned? - I'd lie to think so.
0:10:58 > 0:11:00Chefs have to be thick-skinned.
0:11:07 > 0:11:10- All right? - Think so.- Good.
0:11:18 > 0:11:19Good. All done? Lovely.
0:11:23 > 0:11:26- Are you pleased with that one? - I think so.
0:11:26 > 0:11:28No, you can't be, "I think so," pleased.
0:11:28 > 0:11:30Are you, or are you not pleased with it?
0:11:30 > 0:11:31I'm pleased with my omelette.
0:11:31 > 0:11:37- There's nothing you would change about it?- No.- Good.
0:11:37 > 0:11:39It looks a little bit sad, it looks a bit small,
0:11:39 > 0:11:42it looks a bit flat - an omelette should be plump and bouncy.
0:11:42 > 0:11:44It's interesting the way you cooked it, as well,
0:11:44 > 0:11:47they way you cooked the bacon with the mushroom in the pan
0:11:47 > 0:11:49and then poured the egg on top of it,
0:11:49 > 0:11:52rather than taking your garnish and putting it in the middle,
0:11:52 > 0:11:55and then folding it around, it's not the way I would have done it.
0:11:55 > 0:11:58You sprinkled a bit more salt on the top,
0:11:58 > 0:12:01but, you had already seasoned the omelette quite a bit.
0:12:02 > 0:12:05It is salty, though.
0:12:05 > 0:12:09Very salty, I think a lot of people would find that too salty.
0:12:09 > 0:12:13Saying that, your omelette is not overcooked,
0:12:13 > 0:12:14it's got a nice colour,
0:12:14 > 0:12:17just a hint of colour on it.
0:12:18 > 0:12:22- Hmmm, off you go. - Thank you very much.- Thank you.
0:12:30 > 0:12:34I like the fact that she worked very neatly, tidily.
0:12:35 > 0:12:39Her omelette was too salty, though. The jury is still out. Hmmm.
0:12:42 > 0:12:46Bit disappointed that I over-seasoned and everything.
0:12:46 > 0:12:50I didn't do it the classical way, which I'm a bit annoyed about myself,
0:12:50 > 0:12:54and I should have known, but, unbelievable to meet him
0:12:54 > 0:12:58and to cook for him and to have him criticise something that
0:12:58 > 0:13:01I have made, just an absolutely unbelievable opportunity.
0:13:11 > 0:13:15Having a mentor means more than just being taught basic cookery skills.
0:13:17 > 0:13:21It is the opportunity to learn the secrets behind their food.
0:13:23 > 0:13:28The French classics are at the heart of Michel's style, in particular,
0:13:28 > 0:13:32perfecting the art of the sauce and the elegance of presentation.
0:13:36 > 0:13:38Before he makes a decision,
0:13:38 > 0:13:40he wants Rebecca, Emma
0:13:40 > 0:13:44and Alex to recreate his classic dish of roast rack of lamb
0:13:44 > 0:13:48with sauteed potatoes, courgettes and green beans,
0:13:48 > 0:13:49served with a tarragon lamb jus.
0:13:53 > 0:13:58I'm going to show you a dish that will show more of what I am about.
0:13:58 > 0:14:00Now, I am a believer in sauces,
0:14:00 > 0:14:03I think the French gastronomy was built on sauces.
0:14:03 > 0:14:07My father, is what I would call, the master of all masters
0:14:07 > 0:14:09when it comes to sauces.
0:14:09 > 0:14:11It's something that's been handed down to me,
0:14:11 > 0:14:14I guess, the love of sauces.
0:14:14 > 0:14:17So, rack of lamb, I don't know if any of you have done butchery...
0:14:17 > 0:14:20A little bit.
0:14:20 > 0:14:23So, what is this called that I'm doing?
0:14:23 > 0:14:26- A French trim? - Indeed, French trim.
0:14:26 > 0:14:30So, the bones have to be lovely and clean and white, yes?
0:14:30 > 0:14:33That is important for starting off with a beautiful piece of meat.
0:14:33 > 0:14:35Season the lamb.
0:14:38 > 0:14:40The lamb rack is pan-roasted with garlic, thyme
0:14:40 > 0:14:43and the lamb trimmings.
0:14:43 > 0:14:47All this is to add flavour, to add another dimension to the roast.
0:14:47 > 0:14:51It is important that it shouldn't burn, but we want some nice colour.
0:14:51 > 0:14:52Hmmm.
0:14:54 > 0:14:56That's smelling good, isn't it, already?
0:14:56 > 0:14:58In the oven.
0:14:59 > 0:15:02- How long?- Four minutes.
0:15:02 > 0:15:06Cor blimey, how do you like your meat, still going baaaaa?!
0:15:06 > 0:15:12A rack of lamb that size will take no more than about eight minutes.
0:15:12 > 0:15:14So, whilst that is getting ready,
0:15:14 > 0:15:16I'm going to make some little courgette ribbons,
0:15:16 > 0:15:18without using a mandoline.
0:15:20 > 0:15:25Simple things, done well, make a big difference.
0:15:25 > 0:15:26Yes?
0:15:27 > 0:15:29Let's have a look at the lamb.
0:15:35 > 0:15:39It's got a bit of a spring to it, you can see, cos it's very tight,
0:15:39 > 0:15:43and it needs to rest for at least 10 to 15 minutes.
0:15:44 > 0:15:48So, have you seen any stock on my bench?
0:15:48 > 0:15:50How do you think I'm, going to make the sauce?
0:15:50 > 0:15:52With the roasting juices.
0:15:52 > 0:15:54With the roasting juices, yes.
0:15:54 > 0:15:58In our roasting pan, I've added a little bit of shallot.
0:15:58 > 0:16:05Caramelise that. Now is the time for the next layer of flavours.
0:16:05 > 0:16:07Tarragon vinegar.
0:16:07 > 0:16:12Next, white wine. Not too much. Just enough.
0:16:14 > 0:16:15Hmmm.
0:16:17 > 0:16:21The sauce. Through a chinois, expecting every last drop.
0:16:21 > 0:16:25The consistency of the sauce has to be syrupy,
0:16:25 > 0:16:27but I don't want to thicken it with any starch.
0:16:27 > 0:16:29That is done by reduction.
0:16:30 > 0:16:34A knob of cold butter in the sauce which gives it a lovely sheen
0:16:34 > 0:16:36and shine.
0:16:36 > 0:16:40See how little I've got, so, it is intense flavours.
0:16:46 > 0:16:51Nice pink all the way through. Not a centre part that is rare.
0:16:52 > 0:16:55Just a little bit of sauce, not too much.
0:16:58 > 0:17:01Have a taste. Go for it.
0:17:09 > 0:17:10Do you like it?
0:17:10 > 0:17:12THEY LAUGH
0:17:12 > 0:17:13Yes, it's really lovely.
0:17:13 > 0:17:15Are you sure, you're not just saying that just to please me?
0:17:15 > 0:17:17The lamb is so tender.
0:17:17 > 0:17:19And juicy.
0:17:19 > 0:17:21Does it excite you, this kind of food?
0:17:21 > 0:17:24- Its simplicity?- Yes.
0:17:24 > 0:17:26That is me on a plate.
0:17:26 > 0:17:31If you want to be my protege, you are going to have to grasp that.
0:17:31 > 0:17:32Off you go.
0:17:47 > 0:17:50I had better try my best, and we will have to see.
0:17:50 > 0:17:53It might not taste as incredible as his, but as long as I follow
0:17:53 > 0:17:56all the steps he did, hopefully it will come out nicely.
0:18:01 > 0:18:06I think it's going all right, I think it's going OK.
0:18:06 > 0:18:09I'm just trying to remember everything that I need to do.
0:18:12 > 0:18:15The one thing I want my students to understand is the basics, the
0:18:15 > 0:18:21foundations, the building blocks of French gastronomy, of great cooking.
0:18:21 > 0:18:25If I can teach them that, then I think we're onto something.
0:18:25 > 0:18:27I'm putting a lot of pressure on myself,
0:18:27 > 0:18:29really, to get this right first time.
0:18:29 > 0:18:31If there are any mistakes I will probably magnify them
0:18:31 > 0:18:34by 100 times, but that's just me in general.
0:18:38 > 0:18:40Where are you up to, Alex?
0:18:40 > 0:18:43I've just got the meat into the pan with all the trimming,
0:18:43 > 0:18:46so, I'm just heating that up and then I'll get it into the oven for the eight minutes.
0:18:46 > 0:18:48Remember, timing is not gospel, you know,
0:18:48 > 0:18:51it depends on the size of the lamb.
0:18:51 > 0:18:53It's just more of a guidance?
0:18:53 > 0:18:58It's more of a guidance, yes, and feel. Use your feelings.
0:19:03 > 0:19:05- Good.- Thanks, chef.
0:19:05 > 0:19:07Are you pleased with those bones, nice and clean?
0:19:07 > 0:19:10I think so, and they should go nice and white when they are baked.
0:19:10 > 0:19:12Well done, lovely.
0:19:17 > 0:19:22I can teach knife skills, I can teach how to make a sauce.
0:19:22 > 0:19:29But, that willpower, that passion is definitely from within.
0:19:29 > 0:19:34The students must prep and cook all the vegetables exactly as Michel
0:19:34 > 0:19:38has shown them in the time it takes to cook the lamb to perfection.
0:19:38 > 0:19:41Just to remind you, in case you had forgotten, when you think that
0:19:41 > 0:19:44Chef Michel is a really nice guy,
0:19:44 > 0:19:46one of you, unfortunately, will be leaving.
0:19:48 > 0:19:51So, make sure you get it right, nail it.
0:19:56 > 0:19:59If they have listened to Michel, the students will know
0:19:59 > 0:20:03they need to get maximum flavour into the lamb cooking liquor.
0:20:04 > 0:20:06Sauces are so difficult to master.
0:20:07 > 0:20:12It can take a lifetime to become a really good saucier,
0:20:12 > 0:20:15a master of the craft of making sauces.
0:20:16 > 0:20:20The students must add just enough tarragon vinegar and white wine,
0:20:20 > 0:20:25so that when the jus is reduced, the flavours are perfectly balanced.
0:20:31 > 0:20:34The lamb's got to be roast beautifully pink,
0:20:36 > 0:20:38French beans cut precisely,
0:20:38 > 0:20:43the courgette - everything has just got to be perfect.
0:20:43 > 0:20:46I'm not difficult, I'm just looking for perfection!
0:21:05 > 0:21:08- Do you feel like you want to be sick right now?- Uh-huh.
0:21:09 > 0:21:11I know what I've done wrong, that's the annoying thing.
0:21:11 > 0:21:13And when you are just cooking, and going,
0:21:13 > 0:21:15"I can see it," I knew,
0:21:15 > 0:21:18as soon as I went to put it on the plate, I could see, straightaway.
0:21:22 > 0:21:25Let's go for you, Rebecca.
0:21:25 > 0:21:29Well presented, beautiful butchery work, lovely, clean bones.
0:21:29 > 0:21:31French trimmed, bang on.
0:21:31 > 0:21:34Little roast potatoes, put on their side there, it looks elegant,
0:21:34 > 0:21:36I think that looks really nice, very smart.
0:21:38 > 0:21:40Hmm.
0:21:43 > 0:21:45Let's have a look at this sauce.
0:21:45 > 0:21:48- Now, it looks very thin.- Yes.
0:21:48 > 0:21:50Very insipid.
0:21:52 > 0:21:56There's the merest hint of tarragon, the merest,
0:21:56 > 0:21:59distant hint of tarragon.
0:21:59 > 0:22:01But, your French beans are really nice, potatoes are
0:22:01 > 0:22:03beautiful. Really, really beautiful.
0:22:03 > 0:22:07Your lamb's bang on, cooked beautifully.
0:22:07 > 0:22:10Your omelette this morning wasn't bad. Wasn't bad.
0:22:13 > 0:22:14Hmmm.
0:22:15 > 0:22:17Even though there were a couple of negatives,
0:22:17 > 0:22:22it was still an amazing experience, being with him in the kitchen today.
0:22:22 > 0:22:24I could learn so much from him.
0:22:24 > 0:22:30Hopefully, he would want to teach me, so, we will see.
0:22:30 > 0:22:32So, Emma.
0:22:33 > 0:22:37The first thing I see is that your lamb is very rare,
0:22:37 > 0:22:39for me it is underdone.
0:22:47 > 0:22:51Hmm, I think that's not a bad attempt for the sauce,
0:22:51 > 0:22:53because it is holding, it's not split.
0:22:53 > 0:22:56A little bit too much butter, your French beans are cooked just right,
0:22:56 > 0:23:00- well seasoned. The potatoes could have done with a pinch more seasoning...- OK.
0:23:00 > 0:23:03..and your lamb is well under, well, well under.
0:23:04 > 0:23:07Yes, I don't know about you, Emma.
0:23:07 > 0:23:09Your omelette, you made mistakes,
0:23:09 > 0:23:11and there are mistakes in this plate.
0:23:12 > 0:23:15But I like your enthusiasm, hmmm.
0:23:15 > 0:23:17Grrrr!
0:23:19 > 0:23:22I undercooked my lamb, and as soon as I started carving it I knew it
0:23:22 > 0:23:26was undercooked, but I knew there was nothing I could do about it.
0:23:26 > 0:23:30I was so nervous, and when you're nervous you're not thinking
0:23:30 > 0:23:33straight, and I should have just taken a breath
0:23:33 > 0:23:35and step back a little bit
0:23:35 > 0:23:37and just thought everything through a bit more,
0:23:37 > 0:23:39instead of trying to rush.
0:23:39 > 0:23:41OK, Alex, let's have a look at your plate.
0:23:41 > 0:23:45Nicely presented, good butchery skills, the bones are nice
0:23:45 > 0:23:50and white, and your lamb, nearer to medium than pink.
0:23:50 > 0:23:52You've cut the courgettes slightly longer,
0:23:52 > 0:23:54and I must say they look as if they had been cut on a mandoline,
0:23:54 > 0:23:57but you didn't, you used your knife, because I watched you.
0:23:57 > 0:23:58Yes, thank you.
0:23:58 > 0:24:00Very precise.
0:24:05 > 0:24:09All the seasoning's good, but here we have an issue.
0:24:09 > 0:24:12Yes, I knew that from the start. The sauce has split.
0:24:12 > 0:24:15The sauce has split, yes, we've got half an inch of butter in there
0:24:15 > 0:24:19and then a really sticky, meaty glaze at the bottom.
0:24:19 > 0:24:23- So, you know what has happened? - Yes.- What has happened?
0:24:23 > 0:24:26I over reduced it to start with and then too much
0:24:26 > 0:24:29butter into the hot sauce, so it has split from there.
0:24:29 > 0:24:32You could have got it back, a little drop of cold water,
0:24:32 > 0:24:36or cold liquid, but you learn by your mistakes.
0:24:36 > 0:24:38Yes.
0:24:40 > 0:24:43I just want to push myself to be that perfectionist,
0:24:43 > 0:24:47so, to have something that came up not 100% great is a bit
0:24:47 > 0:24:49gutting for me, really.
0:24:51 > 0:24:53Going to be sad to see one of you leave, actually,
0:24:53 > 0:24:56because I like all three of you.
0:24:58 > 0:25:00I like all three of you.
0:25:00 > 0:25:02It's not going to be easy for me. Off you go.
0:25:12 > 0:25:15They have all made silly mistakes but I've got to make
0:25:15 > 0:25:19a judgement call and I have got to make sure I make the right call.
0:25:21 > 0:25:25This morning Alex was my number one, I could see the passion in him
0:25:25 > 0:25:29but, this afternoon, that sauce was terrible.
0:25:29 > 0:25:32He will be well cut up about that.
0:25:32 > 0:25:34Because he cares, that's important.
0:25:36 > 0:25:40I like Rebecca, she loves all that is French.
0:25:40 > 0:25:43And that is a big plus for me.
0:25:43 > 0:25:48And she absolutely nailed that rack of lamb, it was cooked perfectly.
0:25:50 > 0:25:56Emma did give us the best sauce, but, Emma's lamb was very rare.
0:25:56 > 0:25:59Surely, when she was cutting that lamb, she should have seen it,
0:25:59 > 0:26:01and put it back in the oven for a couple of minutes.
0:26:01 > 0:26:03Simple as that.
0:26:04 > 0:26:08Michel must know let them know who is still in the running.
0:26:11 > 0:26:15Ultimately, he is only looking for one protege.
0:26:24 > 0:26:26- I knew it, it's all right. - Oh, little Em'!
0:26:30 > 0:26:32- Unlucky.- It's alright, babe.
0:26:32 > 0:26:34- Congratulations.- Cheers.
0:26:38 > 0:26:42- Not too cut up? - No, I knew I made mistakes.
0:26:42 > 0:26:45- Hey, you have got a great career in front of you.- Thank you.
0:26:45 > 0:26:49You know that? You have. Most definitely.
0:26:49 > 0:26:53And one day I want to see your face up here. On this Hall Of Fame.
0:26:53 > 0:26:54SHE LAUGHS
0:26:54 > 0:26:57- Yes?- Yes.
0:26:57 > 0:26:59- See you again!- Yes.
0:26:59 > 0:27:00THEY LAUGH
0:27:00 > 0:27:02Absolutely unbelievable opportunity,
0:27:02 > 0:27:07and I am just disappointed with myself that I made stupid mistakes.
0:27:07 > 0:27:10Where I went wrong today, I will definitely learn from it,
0:27:10 > 0:27:12don't make the same mistakes twice.
0:27:13 > 0:27:18I have to take with me the two that I think understand my philosophy
0:27:18 > 0:27:20and that I will be able to trust.
0:27:21 > 0:27:26It's my reputation on the line, I want to win this. Simple as that.
0:27:28 > 0:27:32Tomorrow night, Michel's search for his protege continues as
0:27:32 > 0:27:37he brings his top five students together for the first time.
0:27:37 > 0:27:40I'll be there to encourage them and help them and guide them,
0:27:40 > 0:27:44but, I want to see a vast improvement.
0:27:44 > 0:27:46I like these challenges, it's good.
0:27:48 > 0:27:51- Nice duck, love it, very good.- Thank you, chef.
0:27:51 > 0:27:54You're working back to front - that's rare, now, off!
0:27:54 > 0:27:56Whoa! What's going on here?!
0:28:04 > 0:28:07Subtitles by Red Bee Media Ltd