0:00:02 > 0:00:04'Getting to the top of any profession
0:00:04 > 0:00:09'takes not only skill and determination but a few breaks along the way.'
0:00:09 > 0:00:11Show me what a good cook you are.
0:00:11 > 0:00:15'Tom Kitchin, Theo Randall and Michel Roux Jr
0:00:15 > 0:00:19'have all been helped in their careers by someone who believed in them.'
0:00:20 > 0:00:26I think it would be very difficult for any chef to achieve greatness without a mentor.
0:00:26 > 0:00:29Put it through one more time.
0:00:30 > 0:00:34'Now they want to give someone else that same chance.'
0:00:34 > 0:00:37Out, out, out, out, out!
0:00:37 > 0:00:40'By going back to catering college to find a young student
0:00:40 > 0:00:44'they can each take under their wing as their own protege.'
0:00:44 > 0:00:47It's such a gruelling industry.
0:00:47 > 0:00:50If you want to get to the top, you need to work with the best.
0:00:50 > 0:00:54- Look at you, you're excited! You're excited!- Yep, definitely excited.
0:00:54 > 0:00:56Hallelujah.
0:01:03 > 0:01:06'Tom, Theo and Michel are searching for someone
0:01:06 > 0:01:09'who they think is a worthy apprentice.'
0:01:09 > 0:01:11- Happy, Chef Shona?- I think so.
0:01:11 > 0:01:17'They 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 > 0:01:23Or even three things on the go. Multi-task. Come on.
0:01:24 > 0:01:26'Before they compete against each other
0:01:26 > 0:01:30'to see who has the best protege.
0:01:33 > 0:01:38'This week, Michel Roux Jr has been at University College Birmingham
0:01:38 > 0:01:40'where he has shortlisted five of his best students.'
0:01:42 > 0:01:47- Absolutely delicious! I love it. - Thank you.
0:01:49 > 0:01:51'It's Michel's last day at the college
0:01:51 > 0:01:55'before he selects the strongest students to take forward.
0:01:55 > 0:02:00'He's asking them to do just one thing - cook their favourite dish.'
0:02:00 > 0:02:02- Morning, young man. You all right? - Yes, chef.
0:02:02 > 0:02:06'He is then going to tell them how to improve it.'
0:02:06 > 0:02:08Right!
0:02:10 > 0:02:14I am just hoping to find a young chef that has got the enthusiasm
0:02:14 > 0:02:16that I had when I was a young chef.
0:02:16 > 0:02:21'Michel's mentor was his father, the legendary Albert Roux,
0:02:21 > 0:02:24'who taught him that a protege not only needs skill
0:02:24 > 0:02:29'but the ability to take on board what the mentor is trying to teach.'
0:02:29 > 0:02:31I only feel like I produced my B game last time,
0:02:31 > 0:02:34so now I've got to really step it up, produce my A game,
0:02:34 > 0:02:36so really show what I'm all about.
0:02:37 > 0:02:40I practised yesterday and it tasted fine,
0:02:40 > 0:02:42so hopefully I can do it again today.
0:02:42 > 0:02:44I hope he likes my food.
0:02:44 > 0:02:47I don't think I proved myself last time very well.
0:02:47 > 0:02:51Hopefully today I'll show you something different.
0:02:51 > 0:02:54I'm making a chocolate mousse with poached pear.
0:02:54 > 0:02:56This is like a Becca classic,
0:02:56 > 0:02:59so I hope it works, otherwise that's really embarrassing.
0:02:59 > 0:03:02A little bit nervous. I'm not very confident with this at all,
0:03:02 > 0:03:05but I'll give it my best. Yeah.
0:03:09 > 0:03:12They all seem to be working very tidily and it's nice and quiet.
0:03:12 > 0:03:16I'm expecting food on time and looking forward to the tasting.
0:03:25 > 0:03:28Boys first. Come on, Reece, up you come.
0:03:32 > 0:03:36- So what have we got, Reece? - You've got seared tuna steak
0:03:36 > 0:03:41with an Asian glaze, with carrot pickle, some potatoes, and there's courgettes underneath.
0:03:41 > 0:03:45So this is Asian flavours? Right, let's taste this.
0:03:49 > 0:03:51This whole dish is out of kilter completely.
0:03:51 > 0:03:55You wouldn't find potato on a Japanese dish.
0:03:55 > 0:03:59Let's keep the tuna and keep the cooking process, because that's good.
0:03:59 > 0:04:02I think a little ratatouille, classic French.
0:04:02 > 0:04:04Let's go to the South of France on holiday.
0:04:04 > 0:04:09And for a little starch, we're going to do a chickpea chip.
0:04:09 > 0:04:14Yeah. A lot of the things that you're asking me to do, I've never done before, so it's something new.
0:04:14 > 0:04:17- Why are you here?- I want to learn. - There you go. Bingo.
0:04:17 > 0:04:20- Brill.- That's it. A good smile on your face. I love it.
0:04:20 > 0:04:25I can't wait to taste your grilled tuna nicoise. Great.
0:04:26 > 0:04:29The amendments he gave me make sense,
0:04:29 > 0:04:32so hopefully it'll be better than what I produced.
0:04:34 > 0:04:38Come here, come here, Sophie, it's you. It's your food, your plate.
0:04:38 > 0:04:43- What have you done for me? - I've done you ricotta and spinach stuffed chicken
0:04:43 > 0:04:46wrapped in bacon with vegetables and mashed potato
0:04:46 > 0:04:48with a lemon and herb white wine sauce.
0:04:50 > 0:04:54- Yeah.- Those courgettes stuffed in hollowed-out carrot.
0:04:54 > 0:04:58- No. It's wrong. It looks horrible. - OK.
0:04:58 > 0:05:01Attention to detail in the cooking and the seasoning
0:05:01 > 0:05:06- is far, far better than that attention to detail, which is naff! - OK.- Yeah?- Yep.
0:05:11 > 0:05:16Your chicken's really moist. It's very good. That's showing off good skills.
0:05:16 > 0:05:18The stuffing. Tell me what's in the stuffing.
0:05:18 > 0:05:21Gorgonzola cheese, ricotta cheese.
0:05:21 > 0:05:24Two Italian ingredients. Ricotta, gorgonzola.
0:05:24 > 0:05:28Do I look like an Italian? No. So that, out the window.
0:05:28 > 0:05:33- OK.- And we're going to put in some French ingredients.- Yep.- Snails.
0:05:35 > 0:05:38Have you worked with snails before? You haven't?
0:05:38 > 0:05:41Snails inside the chicken.
0:05:41 > 0:05:44- We're getting rid of the vegetable garnish. Cool?- Yep. Thank you.
0:05:44 > 0:05:46Great, Sophie. Well done.
0:05:46 > 0:05:49I've never cooked or eaten snails.
0:05:49 > 0:05:53The only snails I see are the ones on the floor, and I don't really like them, so...
0:05:53 > 0:05:57Alex, you're next. Get me your plate. Let's have it here. Right.
0:05:59 > 0:06:02- So, tell me about it. - There's pan-seared duck,
0:06:02 > 0:06:04wild mushroom, boulangere potatoes,
0:06:04 > 0:06:07asparagus and a red wine jus.
0:06:07 > 0:06:09Right, let's have a little taste.
0:06:10 > 0:06:14Your duck is well over-cooked. You know that.
0:06:14 > 0:06:18The pommes boulangere, potatoes are underdone. The onions are almost raw.
0:06:18 > 0:06:21I'm not happy. I think you can tell.
0:06:21 > 0:06:23- Yeah.- It's not the end of the world.
0:06:23 > 0:06:27You roast the duck properly, nice and pink and moist.
0:06:27 > 0:06:31Your pommes boulangere, let's cook the onions off first in some duck fat, maybe.
0:06:31 > 0:06:34Again, we're bringing more duck flavour to this dish.
0:06:34 > 0:06:38I can see your eyes lighting up already. You're listening to me and you're saying,
0:06:38 > 0:06:41- "Yes, chef. Why didn't I think of that?"- Yeah.- Yes!
0:06:41 > 0:06:43- There's a lot of work to be done here.- I can do it.
0:06:43 > 0:06:46- You can?- Yeah. - You up for it?- Yeah.- Good.
0:06:47 > 0:06:51Yeah, I've got a lot to prove. I did let myself down a little bit.
0:06:51 > 0:06:56But sometimes I produce my best stuff when my back's against the wall, so...
0:06:58 > 0:07:00Right, Jodie, what have we got?
0:07:00 > 0:07:05- Blackberry mousse on an apple crisp with a crumble and a dark chocolate sauce.- Right. You want to taste?
0:07:09 > 0:07:14I like your mousse. It's really light. It's very light.
0:07:14 > 0:07:16And it's got no gelatine, which is lovely.
0:07:16 > 0:07:19It's got a really nice texture. I don't think I can improve on that.
0:07:19 > 0:07:22- OK.- Well done. I like it.
0:07:22 > 0:07:27The apple, it's a really good addition to this dessert,
0:07:27 > 0:07:32cos blackberry and apple work well. The chocolate sauce is not necessary.
0:07:32 > 0:07:35I think this is screaming out for
0:07:35 > 0:07:38- what you would normally serve with a crumble.- Sauce anglaise?
0:07:38 > 0:07:41- Yes! A creme anglaise!- OK, yeah.
0:07:41 > 0:07:45That's putting a smile on your face already, you're thinking, "Why didn't I think of that?"
0:07:45 > 0:07:47- Well done, Jodie.- Cheers. Thank you.
0:07:47 > 0:07:49Mm.
0:07:49 > 0:07:51Yeah, it went way better than I thought it was going to,
0:07:51 > 0:07:54considering I thought desserts weren't really my strong point.
0:07:54 > 0:07:58Yeah, it went really well.
0:08:04 > 0:08:06Hm. Right, Rebecca, what have we got here?
0:08:06 > 0:08:09It's chocolate mousse topped with chocolate ganache,
0:08:09 > 0:08:11served with poached pear which has been poached in perry,
0:08:11 > 0:08:14- so it's like pear cider. - Right, let's taste this.
0:08:20 > 0:08:22Mm!
0:08:22 > 0:08:25A really good chocolate mousse.
0:08:25 > 0:08:27You want to open a chocolate shop one day, don't you?
0:08:27 > 0:08:30- Hopefully, yeah.- If you serve chocolate mousse like that,
0:08:30 > 0:08:33- they'll be queuing round the block for it.- OK.
0:08:33 > 0:08:37I think forget the pear on the side, cos it looks silly.
0:08:37 > 0:08:41You've got a beautiful martini glass. Fan out some lovely slices of pear.
0:08:41 > 0:08:44- OK.- So it's like a petal.- Yep.
0:08:44 > 0:08:46Visually beautiful, striking.
0:08:46 > 0:08:49- And a splash of...- The pear liqueur.
0:08:49 > 0:08:51- The pear liqueur.- Yep. - Surprises.- OK.
0:08:51 > 0:08:55Yay! And seeing as we've got a martini glass,
0:08:55 > 0:08:58why don't we decorate the glass like it was a cocktail?
0:08:58 > 0:09:01- OK.- That's a lot of work.- Yeah.
0:09:01 > 0:09:04- You up for it?- Yeah, I think it sounds good. Definitely.
0:09:04 > 0:09:10- Good. Perfect. Great mousse, though. - Thanks, Chef.- I must say, I'm impressed with that.
0:09:10 > 0:09:12I'm so pleased that he liked it
0:09:12 > 0:09:16and I love the ideas that he's given for improvement of the dish.
0:09:16 > 0:09:20Erm, yeah, I'm really happy, really positive feedback.
0:09:23 > 0:09:27We've got a choice of the snail and ricotta chicken ballotine with baby glazed carrots...
0:09:27 > 0:09:32'Like all catering colleges, UCB has a training restaurant.
0:09:32 > 0:09:35'Michel is going to get his students to cook the improved dishes
0:09:35 > 0:09:37'for lunch service today.
0:09:37 > 0:09:41'It will give him an opportunity to see just who deserves his mentoring.'
0:09:41 > 0:09:47Today is about whether they can learn and execute what I have told them.
0:09:47 > 0:09:50I'll be there to encourage them and help them and guide them,
0:09:50 > 0:09:54but I want to see a vast improvement.
0:09:54 > 0:09:59- We've got two hours and 15 minutes. - Oh! Happy days! - SHE LAUGHS
0:09:59 > 0:10:03So I'm going to do everything at a really slow pace.
0:10:04 > 0:10:08'Reece's first challenge is to prep the chickpea chips
0:10:08 > 0:10:10'for his improved tuna dish.'
0:10:11 > 0:10:15That's it. Keep going, keep going, keep going. These chickpea chips
0:10:15 > 0:10:19need a lot of work. You've got to really, really whisk it hard.
0:10:19 > 0:10:22And if there are any lumps, pass it through a fine sieve.
0:10:25 > 0:10:29Never made anything like it. It's all new.
0:10:32 > 0:10:35Press down hard so that it's all compact.
0:10:35 > 0:10:39That's it! Don't be afraid of it. And then once it's set,
0:10:39 > 0:10:41you need to cut them into your shapes
0:10:41 > 0:10:44and put them on a rack so that they dry so they get a real crust.
0:10:44 > 0:10:50And the crust will then give you a really crispy chip. That's it. Cool.
0:10:52 > 0:10:55Lovely.
0:10:55 > 0:10:59'To give Sophie's chicken stuffing a French twist,
0:10:59 > 0:11:02'Michel wants her to add the most iconic of French ingredients.'
0:11:02 > 0:11:06I remember as a kid, I used to go out and catch snails with my dad
0:11:06 > 0:11:09here in Kent when I was a little boy.
0:11:09 > 0:11:12As soon as it started raining, he said, "Come on, let's go!"
0:11:12 > 0:11:15And the neighbours used to laugh and point fingers and say,
0:11:15 > 0:11:18"Those mad French! They're after lunch again, aren't they?"
0:11:18 > 0:11:21- Look at you now.- Mm. Exactly.
0:11:27 > 0:11:29Lovely.
0:11:29 > 0:11:34You won't need to cut them cos they're really small. They're lovely. Really nice. Very nice.
0:11:34 > 0:11:37It's weird, cos I've only seen them in the garden, so it's really weird.
0:11:37 > 0:11:39They're very meaty, very tasty.
0:11:39 > 0:11:43- Never eaten them, either. - You've never eaten them?- No. - So it's a first.- Yeah.
0:11:43 > 0:11:46- A delicacy.- I'm a bit nervous. - No, you're not!- I am!
0:11:46 > 0:11:50- You're adventurous, you're not nervous!- Yeah, true. Willing to try new things.
0:11:55 > 0:12:00After this morning, I've not really got any leeway, so I've got to get it right.
0:12:07 > 0:12:09- Do you know why they're called pommes boulangere?- No, I don't.
0:12:09 > 0:12:12Do you know what a boulangere is, or boulanger?
0:12:12 > 0:12:16Is that with the layers of the potato and the...
0:12:16 > 0:12:20- Nope. Boulanger translates as baker. - Ah.
0:12:20 > 0:12:23Now, traditionally, these potatoes were made in big, big dishes
0:12:23 > 0:12:26and taken to the baker
0:12:26 > 0:12:28so that once he'd baked his bread,
0:12:28 > 0:12:32you put these big dishes of potato in
0:12:32 > 0:12:34and the residual heat of the oven
0:12:34 > 0:12:38- would carry on cooking the potatoes. - Ah.- Pommes boulangere.
0:12:38 > 0:12:40Little bit of onion.
0:12:40 > 0:12:47- Yes, Chef.- Yeah?- Yep.- But you need to work quickly. Yeah?- Thanks, Chef.
0:12:49 > 0:12:54I just want to get them exactly the same as Chef's, really, so a lot of pressure.
0:12:59 > 0:13:03- Does yours look like mine?- Yes. No.
0:13:05 > 0:13:08- It doesn't, does it?- No.- Look.
0:13:08 > 0:13:10Look how tight and how neat mine is.
0:13:10 > 0:13:15- If it's not tight, you're not going to be able to pick it up.- OK.
0:13:15 > 0:13:18I reckon I've got half again as many on mine.
0:13:18 > 0:13:20- Yeah?- Yeah.
0:13:20 > 0:13:23Get it right, get it right.
0:13:23 > 0:13:26- Every single one should be the same. - Yes, chef.
0:13:29 > 0:13:32I can't believe I actually thought of something on my own
0:13:32 > 0:13:36and just, like, created something. I just kind of made it up, basically.
0:13:36 > 0:13:38Yeah, I'm glad that he liked it.
0:13:39 > 0:13:43'Earlier, Jodie impressed Michel with her take of a berry mousse
0:13:43 > 0:13:45served on a crispy apple base.'
0:13:45 > 0:13:50- Your mousse is not done yet, is it? But it sets quickly.- Yeah.- OK.
0:13:54 > 0:13:55Mm!
0:13:58 > 0:14:00Yum. You know, I'm thinking...
0:14:02 > 0:14:06- To make it look even neater, what shape plate did we say we were having?- Square.
0:14:06 > 0:14:09Do you know what? I'm thinking on my feet.
0:14:09 > 0:14:12- You want to cut it square?- Yes!
0:14:12 > 0:14:15- Yes!- Yeah, I was going to square them off originally
0:14:15 > 0:14:18- but I didn't know whether to square them or to fan them. - I think square them off
0:14:18 > 0:14:24and then you'll have the round mousse on a square... A landing pad of apple on a square plate.
0:14:24 > 0:14:28- I think that... Yes!- Cool. - Great minds think alike.
0:14:32 > 0:14:35- I think that's an improvement, squared.- Definite improvement.
0:14:35 > 0:14:38I think that's a definite improvement. Very nice.
0:14:38 > 0:14:43- But you've got to get that mousse in. I know that it sets quickly, but nonetheless...- Yep.
0:14:48 > 0:14:52'Michel wants Rebecca to make a more sophisticated chocolate mousse.'
0:14:56 > 0:14:58So, your cocktail glass with a bit of sugar and the cocoa nibs.
0:14:58 > 0:15:04- Yep.- That looks fun! Yeah. Yay! Let's go for it.
0:15:04 > 0:15:08I think these are going to look great. I think it's going to be really pretty
0:15:08 > 0:15:10and still have all the flavour that I envisaged
0:15:10 > 0:15:13and still the same base idea,
0:15:13 > 0:15:16so, yeah, I'm really happy right now.
0:15:21 > 0:15:24What I want you to do is to fan the pears out, like this.
0:15:24 > 0:15:28A bit tricky, but I think it's worth the effort.
0:15:28 > 0:15:30- Yep.- So all the way round there. - OK, yep.
0:15:30 > 0:15:33And then just a drop of the booze.
0:15:33 > 0:15:36- OK. Lovely.- Smashing.- Thanks, Chef.
0:15:41 > 0:15:45I like these challenges. It's good. Good fun.
0:15:50 > 0:15:53Ah! Look at that, Jodie.
0:15:54 > 0:15:56He's a little bit of a genius, I think.
0:16:04 > 0:16:07'Today's diners in the college restaurant
0:16:07 > 0:16:11'are a mixture of people from the local community and college staff.'
0:16:13 > 0:16:16The guests are here, guys. Yeah?
0:16:16 > 0:16:18They're here on time. They're hungry.
0:16:18 > 0:16:21'They can choose from three mains,
0:16:21 > 0:16:26'Reece's tuna dish, improved with the addition of chickpea chips and ratatouille,
0:16:26 > 0:16:33'Alex's duck, now served with a potato boulangere and shallot, both cooked in duck fat,
0:16:33 > 0:16:38'and Sophie's ballotine of chicken, now stuffed with snails.'
0:16:39 > 0:16:42Two duck, two tuna.
0:16:42 > 0:16:45- I can't hear anybody in the kitchen. - Yeah.
0:16:45 > 0:16:50- Yeah what?- Yes, Chef. - Thank you. That's called respect.
0:16:50 > 0:16:55- Are you two communicating? - Alex, mate?- Yeah? - Give me about six minutes.
0:16:55 > 0:16:58- Yeah, OK.- I tell you what, guys, let's say ten.
0:16:58 > 0:17:01- Ten minutes?- Ten minutes.
0:17:01 > 0:17:04The customer won't mind waiting a few minutes extra if it's worth it.
0:17:04 > 0:17:09I've got quite a few things to do, unlike the other guys, where they've got their things in the oven,
0:17:09 > 0:17:12got their meat resting, I've got to do it all to serve.
0:17:14 > 0:17:16I think they've all got a lot to prove
0:17:16 > 0:17:19and they can all quite easily stumble.
0:17:19 > 0:17:23Come on! I'm trying to build them up, give them a bit of confidence.
0:17:23 > 0:17:26The last thing I want is for them to break down in the middle of service
0:17:26 > 0:17:29and just make a mess of it. I want to test them, of course,
0:17:29 > 0:17:33but today is not about breaking them.
0:17:33 > 0:17:36- Where's all the duck gone? - It's just in the oven.
0:17:36 > 0:17:42I've asked for two for pass and one more on order.
0:17:42 > 0:17:45So why have you got all six in the oven? Ughh!
0:17:47 > 0:17:50We're not in a canteen, we're in a restaurant. We're not preparing banqueting style.
0:17:50 > 0:17:55- Yes, chef.- Right, Reece, are we there?- About three minutes, yeah.
0:17:57 > 0:17:59It's sticking.
0:18:01 > 0:18:05Let's go. Let's dress. Come on, let's dress our plate. Give me the potato.
0:18:07 > 0:18:10- That looks lovely.- Yes.- It does look nice, doesn't it?- 100 times better.
0:18:10 > 0:18:14Yay! Great! So, nice, nice, nice.
0:18:14 > 0:18:18A little bit more white of the plate. Not a bad effort.
0:18:18 > 0:18:22- Now, can I have the perfect tuna, as well?- Yes, chef. Have I gone the wrong way with this?
0:18:22 > 0:18:26- MICHEL SIGHS - What you doing, Reece? It's not a jigsaw puzzle!
0:18:27 > 0:18:30Sorry.
0:18:31 > 0:18:33You're not very generous with your ratatouille. You've got more.
0:18:33 > 0:18:37You can do a beautiful, big quenelle.
0:18:37 > 0:18:40Let's put two on there. You've got it, you might as well have it.
0:18:40 > 0:18:43There you go. Go.
0:18:49 > 0:18:52It really melts in the mouth. I'm quite surprised.
0:18:52 > 0:18:54That's absolutely gorgeous.
0:18:54 > 0:18:58The duck is really nice. Normally I would have it a bit more well done,
0:18:58 > 0:19:00but it was perfect, so I'll always have it like this.
0:19:00 > 0:19:05- Chef, table two, compliments on the duck.- Thank you. That's always nice to hear.
0:19:05 > 0:19:08- Thanks, Chef.- Come on!
0:19:09 > 0:19:14'Now the focus is on Sophie's snail-stuffed chicken.'
0:19:14 > 0:19:17- You got the two chicken?- Yes, Chef. - Come on, chop-chop.
0:19:17 > 0:19:21Let's hurry up. Let's go. You see, look, lots of white of the plate
0:19:21 > 0:19:25and your food stands out a lot more. Sauce on the pass.
0:19:25 > 0:19:27There you go.
0:19:27 > 0:19:30That chicken is lovely. Really moist. Well done.
0:19:36 > 0:19:40Good flavours. The snail's nice.
0:19:40 > 0:19:42I'm quite pleased with how it turned out.
0:19:42 > 0:19:47I organised myself, had everything ready, so good, I'm happy.
0:19:47 > 0:19:52'Sophie only had two orders, but both boys have popular mains.'
0:19:52 > 0:19:56Two duck, one tuna. Right, I've got the duck. Where's the tuna?
0:19:56 > 0:20:01- It's a popular dish, tuna, isn't it? - Yep.- Yay!
0:20:01 > 0:20:04- Nice duck. Love it. Very good. - Thank you, Chef.
0:20:04 > 0:20:10The compliment, "You've nailed your dish," from Michel Roux Jr is, well, I'm just over the moon about that.
0:20:11 > 0:20:14- Do you want the tuna nice and rare? - Yeah.
0:20:14 > 0:20:17That is not rare.
0:20:18 > 0:20:22You're working back to front. That's rare, now, off!
0:20:25 > 0:20:27Tuna. What's missing, Reece?
0:20:27 > 0:20:30- Peppercorns. Er...- Coriander?
0:20:30 > 0:20:34- Yeah.- In front of you. To be honest,
0:20:34 > 0:20:39your section is in such a mess that I'm not surprised you can't find anything.
0:20:40 > 0:20:43That's it. Come on, let's go.
0:20:44 > 0:20:47Yay!
0:20:47 > 0:20:51Yes! Yes! Beautifully cut, lovely and rare,
0:20:51 > 0:20:55one quenelle perfect, the other one's tumbled, but I don't mind.
0:20:55 > 0:20:57Let's go.
0:21:04 > 0:21:06It'll be all right, man, it'll be all right.
0:21:07 > 0:21:12I wasn't set for service and then I was just playing catch-up.
0:21:12 > 0:21:16It couldn't have gone worse than what happened. That was awful. Really bad.
0:21:20 > 0:21:22And for your dessert?
0:21:22 > 0:21:26'The two desserts on offer are Rebecca's chocolate mousse,
0:21:26 > 0:21:30'now served with a cocoa nib and a fanned pear base...
0:21:32 > 0:21:38'..and Jodie's berry cheesecake mousse, which will be served with a creme anglaise.'
0:21:42 > 0:21:45Whoa! What's going on here?
0:21:45 > 0:21:49- The mix has split.- Oh, deary me! I think it's over-whipped.
0:21:49 > 0:21:53- So add some cream into the mixture... - Yeah, but you won't have time.
0:21:54 > 0:21:57- You've got no chance of redoing it, have you? - Well, I've got two already set.
0:21:59 > 0:22:03Oh, yeah. That looks lovely!
0:22:03 > 0:22:07- How come the other one didn't work? - Who knows?
0:22:07 > 0:22:10- And where's your creme anglaise? - The bain-marie in there.
0:22:10 > 0:22:13- It is indeed. - You're not very generous, are you?
0:22:13 > 0:22:15They don't want a lot. They only want, like, a...
0:22:15 > 0:22:18I'm greedy. I could eat that in one sitting.
0:22:18 > 0:22:22- Right, are we off for the desserts? What about you?- All ready. They're in the blast chiller.
0:22:25 > 0:22:28- How many of them have you got? - Just two.
0:22:28 > 0:22:30- How many chocolate mousses have you got?- Seven, Chef.- Seven?
0:22:30 > 0:22:32Yep.
0:22:32 > 0:22:36- Well, you're going to need more than two, that's for sure.- Yep.
0:22:36 > 0:22:39So we can spoon it, maybe. We'll spoon it.
0:22:39 > 0:22:41Don't try and mould it cos it just won't work.
0:22:41 > 0:22:44The chocolate mousse. Thank you.
0:22:44 > 0:22:47The crumble, blackberry and raspberry cheesecake.
0:22:47 > 0:22:51- Table four first. So two cheesecake and two chocolate.- Yes, Chef.
0:22:51 > 0:22:55- Jodie.- Yes, Chef, you've got them. You've got two, haven't you?
0:22:55 > 0:22:57So am I going to serve them? No!
0:22:57 > 0:23:00It's your dessert. Get them out of the fridge, come on.
0:23:12 > 0:23:14- I like it.- Thanks.- Very nice.
0:23:16 > 0:23:22OK. You've got custard here, or creme anglaise. Go easy on it.
0:23:22 > 0:23:26- We haven't got too much. If there is any left over, please bring it back. - Yes, Chef.
0:23:26 > 0:23:30- Can they hold the glass? - Yeah, make sure you hold the glass as you take it to the table.
0:23:34 > 0:23:38The wafer-looking pear on top, I thought, "Oh, gosh, is that all the pear I'm going to get?"
0:23:38 > 0:23:42So it was nice that the pear was underneath. And it was just a lovely flavour.
0:23:42 > 0:23:46Right, after that, I need two chocolate and one cheesecake.
0:23:46 > 0:23:48- You haven't got another cheesecake set, have you?- No, Chef.
0:23:48 > 0:23:51Let's get a plate. We're going to have to ad lib here
0:23:51 > 0:23:54because that is not going to set.
0:23:58 > 0:24:02- The chocolate mousse ready? - On the pass, Chef.- Right.
0:24:04 > 0:24:07It's called ad lib. Yeah?
0:24:20 > 0:24:24I'm not sure what's happened, but I don't think it's really a cheesecake.
0:24:24 > 0:24:28Unless it's one of these deconstructed cheesecakes.
0:24:28 > 0:24:32That's just slop. Oh, dear.
0:24:34 > 0:24:37- Go on, try some.- It's rubbish. - I'm so disappointed.
0:24:37 > 0:24:40That's not acceptable, is it?
0:24:40 > 0:24:42It wasn't what I wanted it to be.
0:24:42 > 0:24:45And obviously not what he wanted it to be.
0:24:46 > 0:24:49But, yeah, so obviously I'm a little disappointed it didn't go to plan.
0:24:49 > 0:24:52At the end of the day, you're learning, aren't you?
0:24:52 > 0:24:55- You're learning. - I know, yeah, but still...
0:24:55 > 0:24:57Don't beat yourself down.
0:25:01 > 0:25:06'Michel now needs to decide who to take forward.'
0:25:06 > 0:25:09That was a lot tougher than I thought.
0:25:09 > 0:25:13I feel more tired after that than a busy day in my restaurant.
0:25:16 > 0:25:21Rebecca really impressed me. I thought that chocolate dessert looked beautiful!
0:25:23 > 0:25:28Alex, his last plate that he brought to the pass
0:25:28 > 0:25:30was perfect.
0:25:32 > 0:25:34I think Sophie did all right.
0:25:34 > 0:25:37Every step, she's learning and getting better.
0:25:39 > 0:25:41For me, it's between Reece and Jodie.
0:25:51 > 0:25:55They're both good kids and I'm sure they've got a great future in front of them,
0:25:55 > 0:25:58but maybe now is not the time.
0:26:09 > 0:26:12Reece. Come here.
0:26:15 > 0:26:19When I first set eyes on you, I had very, very high hopes.
0:26:19 > 0:26:21You let me down big time today.
0:26:23 > 0:26:29You are going to have to really, really buck up your ideas.
0:26:29 > 0:26:32You're still in.
0:26:33 > 0:26:36- Ohh.- Don't let me down.
0:26:36 > 0:26:38- Wow.- OK?
0:26:38 > 0:26:42- Thank you.- I still believe in you.
0:26:42 > 0:26:44Get polishing.
0:26:55 > 0:26:58- Er, Jodie.- Yes, Chef?- Come here.
0:27:02 > 0:27:06I loved your dessert, I really did.
0:27:06 > 0:27:09I didn't want to change it because it was so good.
0:27:09 > 0:27:12Maybe that's why you went into relax mode.
0:27:12 > 0:27:16- Yeah, maybe.- And you had a disaster.
0:27:16 > 0:27:18I know.
0:27:18 > 0:27:24- You're leaving us.- OK. - But you are a star in the making.
0:27:24 > 0:27:26- You know that.- OK. Yeah.- You are.
0:27:26 > 0:27:29- But not today.- OK. All right.
0:27:29 > 0:27:32- Thank you.- OK, darling? - Yeah. Thank you.- Yeah.
0:27:33 > 0:27:35Thanks, Chef.
0:27:37 > 0:27:39Yeah, I'm gutted, obviously,
0:27:39 > 0:27:41but he believes that I can carry on and do well.
0:27:41 > 0:27:47I've just got to take his advice on board and... carry on. Yeah.
0:27:47 > 0:27:48Ohh!
0:27:48 > 0:27:51He's obviously seen something in me that I didn't show today
0:27:51 > 0:27:55and I don't think I've shown yet. Hopefully I'll show it next time.
0:27:55 > 0:27:58I'm so grateful. So, so grateful.
0:27:59 > 0:28:01Wow.
0:28:03 > 0:28:07'Tomorrow night, the four students come face to face with their competition.'
0:28:07 > 0:28:11I get the feeling that Michel might be trying to intimidate us a wee bit.
0:28:11 > 0:28:15This is the part where everything could go wrong.
0:28:16 > 0:28:18'As Michel's hunt for his protege continues.'
0:28:18 > 0:28:21It's really doing my head in!
0:28:21 > 0:28:26Once I cut the pork, we'll know if it's all OK. Until then...
0:28:26 > 0:28:29I don't want to get nervous here, but it's too good.
0:28:29 > 0:28:31MICHEL LAUGHS
0:28:34 > 0:28:38Subtitles by Red Bee Media Ltd
0:28:38 > 0:28:38.