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
0:00:16 > 0:00:19have all been helped in their careers by someone who believed in them.
0:00:20 > 0:00:26I think it'll be very difficult for any chef to achieve greatness without 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 > 0:00:37Ow! Ow! Ow!
0:00:37 > 0:00:42..By going back to catering college to find a young student they can each take under their wing
0:00:42 > 0:00:44at their own protege.
0:00:45 > 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 > 0:00:55- Look at you! You're excited! Eh? - Yeah! Definitely.
0:00:55 > 0:00:56Hallelujah!
0:01:03 > 0:01:09Tom, Theo and Michel are searching for someone who they think is a worthy apprentice.
0:01:09 > 0:01:11- Happy chef, Shona?- I think so.
0:01:12 > 0:01:16They each have a week to select and train up their strongest candidates...
0:01:16 > 0:01:17Mmm!
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! Multitask, come on!
0:01:24 > 0:01:29..Before they compete against each other to see who has the best protege.
0:01:31 > 0:01:33This week, it's Michel's search,
0:01:33 > 0:01:37and he's short-listed four students from some of the brightest young talents
0:01:37 > 0:01:39at University College Birmingham.
0:01:39 > 0:01:42- Why are you here?- I don't know.
0:01:42 > 0:01:44- There you go!- Yeah.- Bingo!- Brill.
0:01:46 > 0:01:52Well, I haven't dragged you out of bed at the early hours for nothing.
0:01:52 > 0:01:54I'm going to take you to somewhere very, very special.
0:01:58 > 0:02:02Today, Michel's bringing them to Cliveden House in Buckinghamshire,
0:02:02 > 0:02:08where, back in the '50s, his father, the legendary Albert Roux, worked for the wealthy Astor family.
0:02:09 > 0:02:11This really is a special place.
0:02:11 > 0:02:15It's the first place that my father worked in England,
0:02:15 > 0:02:18and it was as a scullery boy.
0:02:19 > 0:02:24It was basic chores, cleaning, a really tough, horrible job,
0:02:24 > 0:02:26and that was at the age of 18.
0:02:26 > 0:02:32I think, deep down, he's actually very proud of having worked for such wonderful family
0:02:32 > 0:02:34in such a beautiful place.
0:02:36 > 0:02:40It was here Albert had his first taste of cuisine bourgeois
0:02:40 > 0:02:42or grand country house cooking.
0:02:44 > 0:02:51As the Astors played host to Mahatma Gandhi, royalty, Churchill, Charlie Chaplin and the Beatles,
0:02:51 > 0:02:57all of whom were treated to some of the very best hospitality and food in the country.
0:03:00 > 0:03:01Wow!
0:03:01 > 0:03:03We all...? Come on, then.
0:03:03 > 0:03:04Thanks.
0:03:05 > 0:03:07Oh, this is strange!
0:03:07 > 0:03:09Oh, this is really strange!
0:03:16 > 0:03:21Right, guys. You're going to be cooking for two very important guests.
0:03:21 > 0:03:26It's the two chefs that we are up against.
0:03:27 > 0:03:32Theo Randall, Theo Randall is coming and so's Tom Kitchin.
0:03:32 > 0:03:33Oh!
0:03:33 > 0:03:37So they're expecting something very special and very Roux.
0:03:38 > 0:03:43- I want Reece on the starter.- Yeah.
0:03:43 > 0:03:45Sophie on the middle course.
0:03:45 > 0:03:46OK.
0:03:46 > 0:03:48- Rebecca on the main.- OK.
0:03:48 > 0:03:53- I've seen you make a wonderful sweet. I want to see if you can do some savoury now.- OK.
0:03:53 > 0:03:58- Which means you are on the dessert. All right?- Yeah.
0:03:59 > 0:04:03Really, really prove to me and to Theo and to Tom
0:04:03 > 0:04:05what you guys are made of.
0:04:05 > 0:04:09I want them to sit down to their food at lunchtime today
0:04:09 > 0:04:11and go, "Wow!"
0:04:11 > 0:04:12OK?
0:04:12 > 0:04:14Let's go.
0:04:17 > 0:04:22I want the students to come up with some great cooking, some classics, something that's very me,
0:04:22 > 0:04:25but also some food that befits this house.
0:04:27 > 0:04:33Cuisine bourgeois, as we call it in French, it has to be rich, it has to be elegant, yet simple.
0:04:36 > 0:04:40Michel has already sampled both Tom and Theo's students' cooking,
0:04:40 > 0:04:43and they're keen to eye up the competition.
0:04:43 > 0:04:45Look at the grounds, the trees!
0:04:45 > 0:04:49I'm kind of feeling that Michel might be trying to intimidate us a wee bit here.
0:04:49 > 0:04:51Well, it's a pretty impressive building.
0:04:51 > 0:04:54- It's not your normal surroundings, is it?- No.
0:04:54 > 0:04:55Let's have a look.
0:05:06 > 0:05:09Michel has been impressed by Reece from the start,
0:05:09 > 0:05:13but he's become worried about his shaky performance in service
0:05:13 > 0:05:15and will be looking for improvement.
0:05:15 > 0:05:18I think these are going to be the most important people I'll ever cook for.
0:05:18 > 0:05:22And I need to get it right today because the last challenge I didn't do very well.
0:05:24 > 0:05:27Reece has chosen to do a very ambitious starter,
0:05:27 > 0:05:29a venison and pheasant consomme.
0:05:30 > 0:05:33- Have you made a consomme before?- No. - No?
0:05:33 > 0:05:36I know how to go about it. I've never done it and it's exciting.
0:05:37 > 0:05:41The key to the dish is the flavour of the consomme,
0:05:41 > 0:05:44and my stock's got to be bang-on as well.
0:05:44 > 0:05:47Has to be golden, has to be clear, can't be cloudy.
0:05:47 > 0:05:49If it's not, I've failed.
0:05:53 > 0:05:54Oil?
0:05:54 > 0:05:56- Have you put oil on there? - Oh, in there?
0:05:57 > 0:05:59We're not dry-roasting!
0:06:04 > 0:06:06These are such a bony fish.
0:06:06 > 0:06:10From a weak start, Sophie has gone from strength to strength.
0:06:10 > 0:06:16Today for the middle course she's chosen mackerel with a classic beurre blanc sauce.
0:06:16 > 0:06:19The tricky thing with this sauce is you can't split it.
0:06:19 > 0:06:22If the butter should split... but, yeah.
0:06:22 > 0:06:23Good so far.
0:06:25 > 0:06:27Chef, do you want to taste this now?
0:06:34 > 0:06:36It's just a little bit rich,
0:06:36 > 0:06:38but once you've passed it and you've pressed it...
0:06:38 > 0:06:40- Pressed it out... - It will thin itself a bit.
0:06:40 > 0:06:42- Your seasoning's very good. - Thank you.
0:06:42 > 0:06:46And...so we've got that... the kale as well to deep-fry.
0:06:46 > 0:06:50- I've cut it like that, because I think this might shrink. - It will shrink.
0:06:50 > 0:06:52- Well, you've got time, do a tester. - Yeah.
0:06:53 > 0:06:55Yeah, but go!
0:06:56 > 0:06:58Guys, watch yourselves now.
0:06:58 > 0:07:01Don't walk past. Do not walk past!
0:07:03 > 0:07:05CRACKLING - Firework display! - OK.
0:07:17 > 0:07:18Whoo!
0:07:18 > 0:07:20Looks very impressive, doesn't it?
0:07:20 > 0:07:23Oh, look at this, silver cutlery. Lovely!
0:07:24 > 0:07:28- This is everything that typifies the whole philosophy of the Roux Brothers.- Yes.
0:07:28 > 0:07:31You know, this is grand, this is gastronomie, isn't it?
0:07:31 > 0:07:33- And I'm so looking forward to this meal.- Mmm.
0:07:33 > 0:07:36Yeah, it should be good. Better be good.
0:07:36 > 0:07:38For their sake!
0:07:46 > 0:07:50Rebecca's already impressed Michel with her pastry skills,
0:07:50 > 0:07:55but he wants to see her perform at the same level with her main course, roast loin of pork.
0:07:57 > 0:08:01Her first job is to make an apple calvados sauce.
0:08:02 > 0:08:04Once everything's coming together
0:08:04 > 0:08:05I'll be a lot more confident.
0:08:05 > 0:08:08Right now, I just feel... sick to the bone.
0:08:11 > 0:08:12Go on!
0:08:13 > 0:08:15Oh, dear! Hang on, hang on!
0:08:19 > 0:08:21- Yeah?- OK.
0:08:21 > 0:08:23I thought these days were over.
0:08:28 > 0:08:30- There you go.- Thank you.
0:08:30 > 0:08:32Now you need a big pan.
0:08:33 > 0:08:34Into there.
0:08:35 > 0:08:36Drizzle of oil.
0:08:41 > 0:08:43Keep an eye, keep an eye...
0:08:43 > 0:08:44- keep an eye.- Coming.
0:08:49 > 0:08:53From Day 1, Michel has seen a spark in Alex.
0:08:53 > 0:08:58He's hoping to impress him today with a faultless orange chocolate fondant.
0:08:58 > 0:09:00What in the blazes is this?
0:09:01 > 0:09:03Does that look right?
0:09:03 > 0:09:06It has come out like that before, and I have got it back from there.
0:09:06 > 0:09:08- You reckon that's going to work? - Yes, chef.
0:09:08 > 0:09:12- Well, you've got time. I'd like to see a test.- OK. - Because I'm not confident.
0:09:13 > 0:09:16The perfect fondant must be light and spongy
0:09:16 > 0:09:19with a free-flowing, rich, chocolate centre.
0:09:21 > 0:09:24There's a little bit of seed of doubt in my head but I'm still confident with the recipe I've got.
0:09:24 > 0:09:28Hopefully it will show when the fondant comes out in the test.
0:09:34 > 0:09:36This is like a double-edged sword for Michel,
0:09:36 > 0:09:39because he's had the advantage of seeing our guys,
0:09:39 > 0:09:45so either he's petrified or he's ultra confident and he's now flexing his Roux muscles,
0:09:45 > 0:09:50- and then he's saying, "Welcome to my world".- "This is how it's done," I think, yeah.- Oh!
0:09:51 > 0:09:53But let's hope the students deliver.
0:09:56 > 0:10:02For the last hour, Reece has been striving to create a rich stock as the base for his consomme.
0:10:03 > 0:10:06I did say that this needed seasoning, didn't I?
0:10:06 > 0:10:08It needs more?
0:10:09 > 0:10:11More?
0:10:12 > 0:10:16- I've tasted tap water that's got more salt than that!- No!- I have!
0:10:17 > 0:10:25To clarify the stock, Reece combines egg whites with flavour-enhancing herbs, juniper berries, mushrooms,
0:10:25 > 0:10:27and finely chopped pheasant breast.
0:10:27 > 0:10:30The cooled stock is then added to the mix.
0:10:32 > 0:10:35This is the part where everything could go wrong.
0:10:36 > 0:10:41When it reaches boiling point, you need to take it off the heat and simmer,
0:10:41 > 0:10:45- so that the egg whites cook and catch all the impurities.- OK.
0:10:46 > 0:10:51If it boils like mad, the egg white will cook too quickly
0:10:51 > 0:10:54- and won't have time to catch the impurities.- OK.
0:10:55 > 0:10:58- All right? I'll leave you to it.- OK.
0:11:02 > 0:11:04I understand it completely.
0:11:04 > 0:11:08Just keep moving it, as soon as it comes to the boil, bring it off, let it simmer,
0:11:08 > 0:11:10cook the egg out, sorted.
0:11:12 > 0:11:14If only it was as easy as that, eh?
0:11:18 > 0:11:20Reece looks terribly nervous.
0:11:20 > 0:11:22He has been nervous from the very beginning.
0:11:22 > 0:11:24It was his idea for consomme.
0:11:24 > 0:11:28Fantastic! That really is so, so... difficult to get right.
0:11:28 > 0:11:30But he's never actually made one.
0:11:35 > 0:11:39You guys should be thinking now about plating up, how it's going to look.
0:11:40 > 0:11:43Sophie's practising the presentation of her dish,
0:11:43 > 0:11:46using scrunched-up paper towels and a kitchen cloth.
0:11:46 > 0:11:48It's really doing my head in.
0:11:55 > 0:12:00You've got plenty. Why don't you actually plate it up with the real ingredients
0:12:00 > 0:12:04and that way you've got it in your mind and you know exactly what you're going to do?
0:12:11 > 0:12:14I like that. It's very bold, understated.
0:12:14 > 0:12:18- Is that mackerel cooked right there? - You have a taste.
0:12:21 > 0:12:22Might be a bit over.
0:12:23 > 0:12:26A shade over. You're right, but it's lovely.
0:12:26 > 0:12:28- Perfectly seasoned.- Thank you.
0:12:28 > 0:12:31Whoo! That's it! I'm going for it.
0:12:32 > 0:12:38To add texture to her main course, Rebecca has been roasting off the pork skin to make crispy crackling.
0:12:38 > 0:12:42- Whoar! Look at that!- Is that OK? - Wow! That looks lovely!
0:12:42 > 0:12:46Put it under the hotplate and it'll stay crispy. That looks yum!
0:12:46 > 0:12:50And you have got your sauce here, or the basis of it.
0:12:50 > 0:12:51Oh!
0:12:52 > 0:12:54What do you think of this, Rebecca?
0:12:54 > 0:12:58It's good. It needs reducing, but I think it's got a good base flavour.
0:12:58 > 0:12:59Mmm.
0:12:59 > 0:13:02I'm getting the pork, the apple, everything is in there.
0:13:02 > 0:13:04- Good. I like what I'm seeing. - Thank you.
0:13:06 > 0:13:13Alex needs to convince Michel that his fondant recipe will work, and his test is now ready.
0:13:13 > 0:13:17I think I've overcooked it slightly. We'll see.
0:13:18 > 0:13:20Ah! Right.
0:13:20 > 0:13:21Let's have a look.
0:13:24 > 0:13:27It's not as gooey or runny as I expected it to be.
0:13:27 > 0:13:28But...
0:13:30 > 0:13:32..it tastes lovely. It works.
0:13:32 > 0:13:33Thank you, chef.
0:13:39 > 0:13:42Reece will be first to serve the chefs.
0:13:42 > 0:13:45I don't know about you, Theo, but I'm absolutely starving!
0:13:45 > 0:13:48My stomach's rumbling, and I think we're going to get a soup.
0:13:48 > 0:13:51Aha! Well spotted, chef!
0:13:53 > 0:13:56Handle it very gently,
0:13:56 > 0:13:58because we don't want it to cloud.
0:13:59 > 0:14:01Let's have a look.
0:14:01 > 0:14:03Whoar! Beautiful!
0:14:05 > 0:14:06- Well done.- Thank you.
0:14:06 > 0:14:10The consomme will be served with slices of pheasant breast,
0:14:10 > 0:14:14but, with minutes to service, Reece still hasn't cooked them.
0:14:14 > 0:14:17In a pan. You want me to get the pan as well?
0:14:17 > 0:14:19Come on!
0:14:20 > 0:14:22- Try to brown it.- Garnish?
0:14:22 > 0:14:28- Would you like me to put the garnish in the consomme cups for you? - No.- No?
0:14:33 > 0:14:37- Just a hint of urgency would be nice.- Yes, chef.- Come on!
0:14:40 > 0:14:42Go, go, go!
0:14:42 > 0:14:44That is lovely.
0:14:44 > 0:14:46Don't know who cooked it, but it's perfectly cooked.
0:14:48 > 0:14:50Smashing. Service. Thank you.
0:14:52 > 0:14:56That's your first consomme. I remember when I made my first consomme.
0:14:56 > 0:14:58- I was absolutely shaking in my boots like you.- Yeah.
0:14:59 > 0:15:02I'm proud, but I'm disappointed still.
0:15:02 > 0:15:04Er...
0:15:04 > 0:15:08Chef had to get involved and help me out and I didn't want that.
0:15:08 > 0:15:09I appreciate it, but...
0:15:11 > 0:15:13..it's a mark against me, I think.
0:15:23 > 0:15:26That's the clearest consomme I've ever seen!
0:15:26 > 0:15:27Very clear.
0:15:33 > 0:15:35It's just, like, packed full of flavour.
0:15:36 > 0:15:39And that pheasant, it was so juicy!
0:15:39 > 0:15:43It was as if they'd cooked it just under, placed it in the bowl,
0:15:43 > 0:15:49and then poured the hot consomme over the top to cook it through to perfection.
0:15:49 > 0:15:52I mean, I don't want to get worked up here and nervous,
0:15:52 > 0:15:54but it's too good!
0:15:54 > 0:15:57It does seem exceptional quality.
0:16:01 > 0:16:03Reece, take a seat, please.
0:16:06 > 0:16:10- Had you ever made a consomme before? - No. First time. - First time making a consomme?
0:16:10 > 0:16:13- And that's your first consomme?- Yes. First time I've ever eaten one as well.
0:16:13 > 0:16:15- Have you ever thought of opening a consomme restaurant?- Might do now!
0:16:15 > 0:16:20I was very impressive. We both felt you'd had a lot of help from Michel, because it was so exquisitely made.
0:16:20 > 0:16:23He was there. If I needed him, he was there. He done bits and bobs for me.
0:16:23 > 0:16:26- Thanks. Very good.- Cheers.
0:16:30 > 0:16:37I've learnt more in the space of six, seven hours than I have in three, four months of college.
0:16:37 > 0:16:40I'm here to stay and I'm here to learn, and learn a lot.
0:16:43 > 0:16:45- Sophie?- Yeah?
0:16:45 > 0:16:46- Ten minutes, yeah?- Ten?- Yeah.
0:16:46 > 0:16:50So I'd start cooking now, come on. Let's go.
0:16:52 > 0:16:54I cannot mess up at all.
0:16:55 > 0:16:59Got to cook the fish perfectly. Got to plate it up perfectly.
0:17:00 > 0:17:03It's got to be perfect. No room for a mistake.
0:17:04 > 0:17:06Remember, not too cooked, please.
0:17:13 > 0:17:14Very modern.
0:17:14 > 0:17:18It's not entirely what they're going to expect from me.
0:17:20 > 0:17:22- Done.- You happy with that?- Yeah.
0:17:22 > 0:17:23Service, please.
0:17:23 > 0:17:26- I like it.- Thanks.
0:17:26 > 0:17:28Yeah? And I'm pretty sure they will too.
0:17:35 > 0:17:41Sophie's middle course is pan-seared mackerel fillet served with pickled beetroot,
0:17:41 > 0:17:45artichoke puree, crispy kale and a lemon beurre blanc.
0:17:45 > 0:17:47How do you feel about it being on a slate?
0:17:47 > 0:17:50I have a slight thing about slates. I think they should be on a roof, chef!
0:17:55 > 0:17:58- The mackerel's cooked nicely.- It's perfectly cooked, the mackerel.
0:17:58 > 0:18:00- Nice and crispy the skin.- Yeah.
0:18:00 > 0:18:03Good acidity in the beurre blanc, not too thick, not too thin.
0:18:03 > 0:18:06I'm not quite sure about the crispy...kale, is it?
0:18:07 > 0:18:10Works quite nicely, though, because it's quite salty and quite fresh.
0:18:10 > 0:18:14- I thought the essence of the dish felt real.- It had a soul, didn't it?
0:18:14 > 0:18:17- It had a soul. Exactly! It had a soul.- Mmm.
0:18:24 > 0:18:28- Hello.- Hello.- Hi, Sophie.- Hi, Sophie. - Hi.- How are you?
0:18:28 > 0:18:29I'm fine, thank you.
0:18:29 > 0:18:33- So, happy with your dish, absolutely? - Yeah. I've never cooked mackerel before, so...yeah!
0:18:33 > 0:18:35You've never cooked mackerel before?
0:18:35 > 0:18:39Well, I think you did an amazing job if you've never cooked mackerel before.
0:18:39 > 0:18:44It was cooked to perfection. I couldn't have done better myself. It was fantastic.
0:18:44 > 0:18:48- Thank you.- Well done, Sophie.- Nice to meet you.- Nice to meet you too. - Thank you. Bye.- Bye-bye.
0:18:51 > 0:18:55I've never heard such good feedback, not one negative point at all.
0:18:56 > 0:18:57I'm really happy.
0:18:58 > 0:19:02And they both said they couldn't have cooked the mackerel more perfect themselves,
0:19:02 > 0:19:04so hearing that's quite amazing!
0:19:06 > 0:19:09OK, little clean down. Well done. Good.
0:19:09 > 0:19:15- I like Sophie.- She's nice. - She's a good girl.- She's got the kind of right attitude, hasn't she?
0:19:15 > 0:19:19- Two down and two to go. You're up next!- Argh!
0:19:20 > 0:19:23Once I cut the port, we'll know if it's all OK,
0:19:23 > 0:19:25if we can breathe and relax.
0:19:25 > 0:19:27Until then, mm-hm!
0:19:29 > 0:19:32- So now...cut the pork.- Yeah.
0:19:33 > 0:19:37- One nice medallion, yeah? - That do?- That's it, yeah!
0:19:37 > 0:19:39Oh! Good, good, good.
0:19:39 > 0:19:43For main course, Rebecca has roasted medallions of pork,
0:19:43 > 0:19:47served on poached leeks with pommes Anna,
0:19:47 > 0:19:51layered slices of potato and onion, cooked with butter and pork fat,
0:19:51 > 0:19:53and an apple calvados sauce.
0:19:53 > 0:19:55OK. Please, pick up.
0:19:57 > 0:20:01That looks incredibly neat. Very precise.
0:20:01 > 0:20:04They're going to look at that and they're going to go, "Wow!"
0:20:10 > 0:20:15Something I love more than anything, good old crackling!
0:20:15 > 0:20:17I think every chef loves crackling.
0:20:18 > 0:20:21That crackling is excellent. They've flattened it as well.
0:20:23 > 0:20:25- These leeks are... these are not cooked.- Mmm.
0:20:26 > 0:20:28Taste delicious, but it's a bit undercooked.
0:20:28 > 0:20:32The pork is moist, it's not overcooked, I mean, that's what you're really looking for, isn't it?
0:20:32 > 0:20:34It is delicious.
0:20:34 > 0:20:37Maybe missing just a wee touch of seasoning in the potatoes.
0:20:37 > 0:20:42- But then saying that, the actual sauce is quite well seasoned, so... - Yeah, definitely.
0:20:42 > 0:20:46Shows good understanding of the marriage of flavours.
0:20:47 > 0:20:49- Right, young lady, they're up for you.- OK.- Come on!
0:20:49 > 0:20:52- Smart?- Yeah.- Yes?- I think so.
0:20:52 > 0:20:55You're looking good. OK. Go on. Off you go.
0:21:06 > 0:21:09- Hi, Rebecca. Please, take a seat. - Thank you.
0:21:09 > 0:21:13- How are you?- Er...good but terrified.
0:21:15 > 0:21:19- Don't be terrified.- You've had a day of all emotions, I'd imagine.- Yeah!
0:21:19 > 0:21:21For me, there was a couple of things...
0:21:21 > 0:21:25- First of all, the leek, for me, is not cooked properly.- OK.
0:21:25 > 0:21:28But the crackling, that has to be one of the best cracklings I've ever had!
0:21:28 > 0:21:30How much do you think you've learned from Michel this past week?
0:21:30 > 0:21:36Oh, so much, just in flavour combinations, how to enhance the flavour in something,
0:21:36 > 0:21:40and that it doesn't have to have 20 different components.
0:21:40 > 0:21:42It can look simple but taste great, so...
0:21:42 > 0:21:45- I think you can be really proud of yourself.- OK, thanks.
0:21:48 > 0:21:51- Do you not want your crackling? - I'll share it with you.
0:21:55 > 0:22:00Really surreal, really terrifying, but I think generally happy.
0:22:00 > 0:22:04I think at the end of the day, I can go home and think, "Well, it wasn't as bad as it could have been!"
0:22:05 > 0:22:07Yours to go.
0:22:07 > 0:22:08Oh!
0:22:14 > 0:22:18It's really starting to kick in now, it's really got going.
0:22:25 > 0:22:28It all boils down to the timer.
0:22:28 > 0:22:30Have you got it right?
0:22:33 > 0:22:35Do they look right? Have a little touch.
0:22:35 > 0:22:36Oh!
0:22:38 > 0:22:39Careful.
0:22:39 > 0:22:42It smells lovely. I mean, it really does smell chocolatey.
0:22:42 > 0:22:45And I think they are still fondant, but you're going to need to move,
0:22:45 > 0:22:47because they do carry on cooking.
0:22:47 > 0:22:48Come on out!
0:22:50 > 0:22:51Whoah! Careful!
0:22:51 > 0:22:54Well, that answers our question! It is molten inside.
0:22:54 > 0:22:56It's all right, you've got another two. Don't worry, don't worry.
0:23:00 > 0:23:01Yeah, that's it, that's it.
0:23:03 > 0:23:05Whoah! That'll do, that'll do. OK.
0:23:05 > 0:23:07That's it.
0:23:09 > 0:23:12- Is it falling?- Yeah.- It is? OK.
0:23:24 > 0:23:27- Let's go.- Yeah.- Thank you.
0:23:30 > 0:23:33That was tight, wasn't it? That was very tight.
0:23:33 > 0:23:37- That was so far out my comfort zone. - Da-da-da! I can hear your heart.
0:23:44 > 0:23:45Mmm!
0:23:51 > 0:23:52Mm-hm!
0:23:52 > 0:23:54Mmm.
0:23:54 > 0:23:57- That fondant...- That's a good fondant.- ..Is cooked to perfection!
0:23:58 > 0:24:02This orange confit, for me, is quite possibly the icing on the cake,
0:24:02 > 0:24:06because it's crispy, it's tender, it's no bitterness,
0:24:06 > 0:24:09and the creme anglais, classic French cooking,
0:24:09 > 0:24:12with the little addition of the cardamom seed.
0:24:12 > 0:24:16- It's a very, very good combination. - Look at it, it's absolutely perfect.
0:24:16 > 0:24:19- There's not too much... - It's textbook cooking! - It is really textbook cooking!
0:24:19 > 0:24:22I think every dish is textbook cooking, Theo!
0:24:22 > 0:24:25- It's really worrying, isn't it? - Ah, zut!
0:24:31 > 0:24:35- How are you? - About fine...and nervous.
0:24:35 > 0:24:38Why are you nervous? You just created a fantastic dessert.
0:24:38 > 0:24:42- I don't do desserts!- Really? - It's not my forte.
0:24:42 > 0:24:46- We'd have paid good money for that. - Thank you. That means...
0:24:46 > 0:24:50- You're enjoying it?- Yeah.- You look like you're enjoying it.- Relax! - That means...
0:24:50 > 0:24:53so much to me to hear that comment.
0:24:53 > 0:24:55- Well done.- Thanks very much.
0:24:58 > 0:24:59That warm feeling that you get inside,
0:24:59 > 0:25:04I just feel like a little kid again, just...it's such a great feeling.
0:25:04 > 0:25:06It's a magical experience.
0:25:08 > 0:25:13- The scary thing is, Michel's got to get rid of one of them.- Yeah!
0:25:13 > 0:25:14Which one would you choose?
0:25:20 > 0:25:23I've seen my students work their socks off.
0:25:23 > 0:25:28They've given it their heart and soul. It's such a tough decision, it really is.
0:25:30 > 0:25:35I do feel that Reece has improved as a cook. That consomme was a triumph.
0:25:35 > 0:25:40I still worry about him, though, because he needs to be told constantly what to do next.
0:25:43 > 0:25:49Sophie had the best day today. She shone, she really did, I mean, that mackerel was heavenly.
0:25:53 > 0:25:56I purposefully pushed Rebecca on to the main courses,
0:25:56 > 0:25:58and I think she rose to the challenge.
0:25:59 > 0:26:02I think she's very pleased with herself, and so she should be.
0:26:05 > 0:26:09Alex is so emotional, sometimes to his own detriment.
0:26:09 > 0:26:12But he has got the abilities, but he just doesn't believe in himself.
0:26:14 > 0:26:18Ultimately, Michel is only looking for one protege.
0:26:18 > 0:26:22Now, he must tell one of the students they're going home.
0:26:23 > 0:26:27Every time I think, every time I think of it, I think, "OK...
0:26:27 > 0:26:31"it's her," and then I think, "No, I can't do that,"
0:26:31 > 0:26:34then I think, "It's got to be him," and then I think, "No, I can't do that."
0:26:46 > 0:26:47Reece, come with me.
0:26:56 > 0:26:58You must feel really, really down, but...
0:26:59 > 0:27:01..you've learnt today, you've learnt.
0:27:01 > 0:27:03It's not a slight on you.
0:27:03 > 0:27:09I expect, when you open your restaurant, to have a consomme on the menu,
0:27:09 > 0:27:13- and I'll come and taste it.- OK. - Yeah?- Yeah.
0:27:15 > 0:27:17- Good lad.- Thank you.- Good lad.
0:27:17 > 0:27:19Fantastic. Well done.
0:27:26 > 0:27:28The talent has been amazing
0:27:28 > 0:27:31and the people I've cooked for has been brill,
0:27:31 > 0:27:35but it was a competition and I didn't win, so...
0:27:36 > 0:27:37Mmm.
0:27:38 > 0:27:39Well done.
0:27:39 > 0:27:45I'm absolutely loving every second of it. I'd do it all again in a heartbeat...easy.
0:27:45 > 0:27:47I love it so much.
0:27:48 > 0:27:52For Michel to still think I'm good enough to stay in the competition is just amazing,
0:27:52 > 0:27:55it's a dream, really! I'm so glad to have got through.
0:27:56 > 0:28:00So nervous for what's happening next, but so excited,
0:28:00 > 0:28:04and it's just...aaargh...incredible right now, yeah.
0:28:05 > 0:28:07Aaargh!
0:28:10 > 0:28:14Tomorrow night, Michel's hunt for his protege continues
0:28:14 > 0:28:18when he opens the doors to a central London kitchen.
0:28:18 > 0:28:24It's all about seeing if they have understood everything that I've been drilling into them...
0:28:25 > 0:28:27You can talk the talk, can you walk the walk?
0:28:27 > 0:28:30Whiz round! Whiz round! Whiz round! Whiz round! Whiz round!
0:28:30 > 0:28:33You and measuring and numbers...
0:28:33 > 0:28:37- I think at 262 degrees... - I didn't put it on there, though. I didn't put in on 260.
0:28:37 > 0:28:38It was on 180 when I put it in the oven.
0:28:42 > 0:28:47Subtitles by Red Bee Media Ltd