0:00:02 > 0:00:04Getting to the top of any profession takes
0:00:04 > 0:00:09not only skill and determination but a few breaks along the way.
0:00:09 > 0:00:11Show me what a good cook you are.
0:00:12 > 0:00:16Tom Kitchin, Theo Randall and Michel Roux Jr
0:00:16 > 0:00:20have all been helped in their careers by someone who believed in them.
0:00:20 > 0:00:24It would be very difficult for any chef to achieve greatness
0:00:24 > 0:00:26without a mentor.
0:00:27 > 0:00:29Put it through one more time.
0:00:30 > 0:00:35Now they want to give someone else that same chance...
0:00:35 > 0:00:37Out, out, out, out, out!
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 > 0:00:44as 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, yeah? You're excited!- I am excited.
0:00:54 > 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.
0:01:11 > 0:01:16They each have a week to select and train up their strongest candidates...
0:01:16 > 0:01:19- Mm.- Two things on the go at the same time. Come on, come on, come on.
0:01:19 > 0:01:22Or even three things on the go. Multi-task. Come on.
0:01:24 > 0:01:29..before they compete against each other to see who has the best protege.
0:01:31 > 0:01:37This week, it's Michel's search, which started at University College, Birmingham.
0:01:37 > 0:01:41From seven, he's down to three students.
0:01:41 > 0:01:44Today, he can only choose two to continue,
0:01:44 > 0:01:48so he's putting them to the test in a central London kitchen.
0:01:48 > 0:01:53This is the next step up the ladder for our students.
0:01:53 > 0:01:57I need to see, really, if they can stand on their own two feet.
0:01:58 > 0:02:02So far, 18-year-old Sophie has overcome a shaky start
0:02:02 > 0:02:04to become a favourite.
0:02:04 > 0:02:07Surely, long nails are not allowed?
0:02:07 > 0:02:11- Would you like me to chop them off? - Yes, I would because that's not right.
0:02:12 > 0:02:14It adds a bit more pressure, so, yeah.
0:02:14 > 0:02:18He obviously believes in you, so you've got to pull out the stops.
0:02:18 > 0:02:23At 21, Rebecca's skill with desserts has endeared her to Michel.
0:02:23 > 0:02:25I like it.
0:02:25 > 0:02:28I'm up against two great chefs.
0:02:28 > 0:02:31It's going to be the little things again that make the difference.
0:02:33 > 0:02:37And 21-year-old Alex's early confidence has pushed him through.
0:02:37 > 0:02:41Alex has definitely ticked all the boxes for me.
0:02:41 > 0:02:44I think we're all in the same boat, really.
0:02:44 > 0:02:48I'll give it my best shot and try to produce to the best of my ability.
0:02:51 > 0:02:54- Morning.- Morning.- Morning. - Come in, guys. Come in, come in.
0:02:54 > 0:02:57So, this is a big day. Big, big day.
0:02:57 > 0:03:01I want you to excel. I want you to do really well.
0:03:01 > 0:03:05Michel wants the students to each cook a dish from his menu,
0:03:05 > 0:03:09but has decided not to demonstrate them.
0:03:09 > 0:03:13He's only giving them a basic recipe with no weights or measurements.
0:03:13 > 0:03:19It's all about seeing if they have understood everything that I've been drilling into them.
0:03:20 > 0:03:23And can they actually deliver Roux food
0:03:23 > 0:03:25whilst just reading the recipe?
0:03:27 > 0:03:29I'm surprised that he trusts us, cooking his food.
0:03:29 > 0:03:31He obviously believes in us quite a lot.
0:03:31 > 0:03:36Rebecca has been asked to cook a classic French recipe
0:03:36 > 0:03:38with complicated techniques.
0:03:38 > 0:03:42Cassoulet of frogs' legs in a chlorophyll veloute
0:03:42 > 0:03:44served on a tomato fondue.
0:03:44 > 0:03:48Rebecca wants to be a pastry chef and I've seen her work with pastry
0:03:48 > 0:03:50and that chocolate mousse she made was divine.
0:03:50 > 0:03:53I want to see if Rebecca has got what it takes
0:03:53 > 0:03:57to work as confidently with savoury as she does with sweet.
0:03:59 > 0:04:02- You've got your recipe?- Yeah. - You've been through it?- Yes.
0:04:02 > 0:04:04So tell me about three components.
0:04:04 > 0:04:07So the first thing to do is the frogs' legs.
0:04:07 > 0:04:09And then make the tomato fondue.
0:04:09 > 0:04:11Well, I would start with the tomato fondue
0:04:11 > 0:04:14- because it does say here that it takes a while to cook.- OK.
0:04:14 > 0:04:17- Then it's make the veloute. - How would you make your veloute?
0:04:17 > 0:04:20So start with the shallots, then add the stock...
0:04:20 > 0:04:23- Oh, no. Sorry. Shallots, then white wine.- White wine, yes.
0:04:23 > 0:04:25- Yeah.- Absolutely.
0:04:29 > 0:04:32My method is more about helping, encouraging,
0:04:32 > 0:04:35letting them actually take that step.
0:04:36 > 0:04:39And if they get it wrong, then to tell them.
0:04:42 > 0:04:47Alex has the main course - roasted pigeon breast, pigeon pastilla,
0:04:47 > 0:04:49radish fondant and fennel puree
0:04:49 > 0:04:52served with a ras el hanout flavoured sauce.
0:04:52 > 0:04:56So talk me through, step by step, what you're going to do.
0:04:56 > 0:05:00I'm going to start getting the pigeon... Get the pigeon started braising.
0:05:00 > 0:05:03Then I was going to get the fondants prepared
0:05:03 > 0:05:06and then start cooking my crown.
0:05:06 > 0:05:09You've understood it. You have.
0:05:09 > 0:05:12You've understood the recipe perfectly. Absolutely. Well done.
0:05:12 > 0:05:16- That's such a relief.- Now... Now you actually have to put it in motion
0:05:16 > 0:05:18because you can talk the talk - can you walk the walk?
0:05:20 > 0:05:23With Alex, I think it's just a question of confidence
0:05:23 > 0:05:29and he needs that boost and he needs to be told, "Well done, you're doing well. Keep going."
0:05:30 > 0:05:33I feel like I've grasped as much information as I can learn,
0:05:33 > 0:05:37so hopefully now I can show what I've learnt and put it into this dish, really.
0:05:37 > 0:05:42Sophie's been given a poached pear with shortbread and sabayon cream.
0:05:42 > 0:05:46As it's pastry, she's also been given exact measurements
0:05:46 > 0:05:49and complete control over the presentation.
0:05:49 > 0:05:53Cooking pastry for Michel's going to be a new experience for me
0:05:53 > 0:05:56because I know him and his pastry is, like, top notch,
0:05:56 > 0:05:59so I'll see if I can live up to it.
0:05:59 > 0:06:02Right, then, Sophie. Have you understood the recipe?
0:06:02 > 0:06:05- Yeah, sort of.- Sort of?- Yeah.
0:06:05 > 0:06:08- What's the secret to a good shortbread biscuit? - Light and crumbly.
0:06:08 > 0:06:09Crumbly, yeah.
0:06:09 > 0:06:12Can I put vanilla in the actual mix or not?
0:06:12 > 0:06:17When you're making a dessert, it's best not to overdo the flavours.
0:06:17 > 0:06:21So if you've got vanilla in, say, the biscuit, the pear and the sabayon,
0:06:21 > 0:06:22it would be too much.
0:06:22 > 0:06:25- So that's why we've just got the vanilla in the pears.- All right.
0:06:25 > 0:06:29- No problem. - No issues?- No. I'm good.
0:06:29 > 0:06:32- Well done.- Thank you.- Good.
0:06:32 > 0:06:35I think my dish is going to have to be exceptionally good
0:06:35 > 0:06:39because the other contestants, their dishes are like frogs' legs and pigeon,
0:06:39 > 0:06:42stuff you don't really eat every day.
0:06:42 > 0:06:44I'm going to have to make it something extra special
0:06:44 > 0:06:46to pull myself through.
0:06:54 > 0:06:57Michel's invited three guests for lunch today...
0:07:01 > 0:07:03..who know his menu inside out.
0:07:07 > 0:07:12They are Michel's general manager of 14 years, Emmanuel...
0:07:14 > 0:07:19..and his two maitre d's, sisters Ursula and Silvia.
0:07:22 > 0:07:25I think what's special about Chef Michel's food
0:07:25 > 0:07:28is it's very true to the family traditions,
0:07:28 > 0:07:30his father and his uncle,
0:07:30 > 0:07:33but they're not shying away from modern touches,
0:07:33 > 0:07:36so they're always connected to the past, the present and the future.
0:07:38 > 0:07:41Michel is a master. He was my mentor as well, you know.
0:07:41 > 0:07:44It is absolutely a dream to be working for him.
0:07:47 > 0:07:50All right, let's get cracking.
0:07:50 > 0:07:54The students have an hour and a half before lunch is served.
0:07:54 > 0:07:57They look like little trousers. You can see the bone, look.
0:07:57 > 0:08:00That's going to be the biggest challenge for you. They're tiny.
0:08:06 > 0:08:09I think the most difficult part of my dish will be cooking the frogs' legs
0:08:09 > 0:08:14so that they're beautifully tender and froggy.
0:08:16 > 0:08:18- You've got your frogs' legs.- Yeah.
0:08:18 > 0:08:20You've never cooked these before, so off you go.
0:08:22 > 0:08:26- I want to see you cooking.- OK. - Be confident.- Yes.
0:08:26 > 0:08:28Confident in yourself.
0:08:31 > 0:08:35- So what have you just put in there? - Some garlic and now shallot.- OK.
0:08:38 > 0:08:41- So what's happened to your garlic now?- It's started burning.
0:08:41 > 0:08:44It's started burning. And are the frogs' legs cooked?
0:08:44 > 0:08:47- No.- Shallots and garlic and parsley at the end.- OK.
0:08:51 > 0:08:53- I think they're there. - I think so, too.
0:08:54 > 0:08:58- Are you taking the meat off the bone?- Yeah.- Do you want a go?- Yeah.
0:08:58 > 0:09:00- You see? See how easy it comes off? - Yeah.
0:09:00 > 0:09:03- That's it. Good. Simple, yeah?- Yeah.
0:09:06 > 0:09:09'It's great to see that these young chefs are like sponges.
0:09:09 > 0:09:11'They're sponging up all this information
0:09:11 > 0:09:14'and it's a very, very captive audience, which is great.'
0:09:16 > 0:09:21Alex's dish contains the unusual Moroccan spice mix ras el hanout,
0:09:21 > 0:09:24which will be used to season the pigeon breast
0:09:24 > 0:09:26and in the sauce.
0:09:26 > 0:09:30- Is this quite a strong spice? - It can be a little bit too hot,
0:09:30 > 0:09:32so you've got to be careful.
0:09:32 > 0:09:36So taste it and then I'll leave that to you to judge the level
0:09:36 > 0:09:38- that you need to get.- OK, then.
0:09:38 > 0:09:42Be careful not to overdo it. But you can always add more.
0:09:42 > 0:09:44- Difficult to take it out.- Yes!
0:09:44 > 0:09:47So taste, taste, yeah?
0:09:47 > 0:09:49Good.
0:09:51 > 0:09:55Sophie needs to add whipped cream to her sabayon mix.
0:09:58 > 0:10:01How much liquid are you supposed to have there? A litre?
0:10:01 > 0:10:04- Yeah.- Are you sure that's a litre? It looks like a lot.
0:10:04 > 0:10:08- 1,000 mls, isn't it, a litre?- Yeah. It looks like a heck of a lot.
0:10:08 > 0:10:11Do you want me to double check? I swear to God I weighed it out.
0:10:12 > 0:10:17- I did it on there.- You had it on there?- Yeah.- So you weighed it?
0:10:17 > 0:10:19Yeah, but I changed. I changed the mode on it.
0:10:19 > 0:10:22- So you didn't measure it. What's this?- That's a jug.
0:10:22 > 0:10:26Now I'm worried because if this recipe's wrong, it's not going to work, is it?
0:10:26 > 0:10:29- So where's the litre mark?- There. - There. OK.
0:10:31 > 0:10:33I wasn't wrong! Yes!
0:10:34 > 0:10:37- Pardon?- Was I wrong? Was I wrong? - So what's all that?
0:10:37 > 0:10:40- I was only wrong by a little bit. - What's all that?
0:10:40 > 0:10:43- OK, I was wrong by a little bit. - What is all that?
0:10:43 > 0:10:46- 1.2 litres is more.- OK.
0:10:46 > 0:10:48I've just averted a disaster
0:10:48 > 0:10:51because there's no way that sabayon would have set
0:10:51 > 0:10:53with that amount of extra cream.
0:10:54 > 0:10:56It happened. You can't erase it.
0:10:56 > 0:10:59Just learn from it, move on.
0:11:01 > 0:11:04While Sophie tries to focus,
0:11:04 > 0:11:08Rebecca is learning to extract green pigment from fresh herbs and spinach.
0:11:10 > 0:11:13I'm just squeezing all the juice out of the herbs,
0:11:13 > 0:11:17which will form the chlorophyll, and then it gets reduced down.
0:11:17 > 0:11:21- OK. Have you had a smell?- Yeah. - It smells lovely, doesn't it?- Mm.
0:11:21 > 0:11:23- OK, onto the heat.- Yeah.
0:11:25 > 0:11:28If you boil this, you're going to lose all the colour.
0:11:28 > 0:11:30You're going to cook the chlorophyll
0:11:30 > 0:11:33- and you're going to end up with a brown chlorophyll.- Yeah.
0:11:33 > 0:11:35- The chlorophyll should be a vibrant green.- OK.
0:11:39 > 0:11:41This is a very time-consuming process
0:11:41 > 0:11:45that, to be honest, not many kitchens do any more
0:11:45 > 0:11:46but it's well worth it.
0:11:46 > 0:11:49Is this a traditional method or something you've...?
0:11:49 > 0:11:50It's a traditional method
0:11:50 > 0:11:53to make natural green food colouring with taste,
0:11:53 > 0:11:56as opposed to getting it in a little bottle with loads of E numbers.
0:11:58 > 0:12:00He seems to want to teach
0:12:00 > 0:12:04and he seems to be passionate about teaching us how to get these dishes tasting great
0:12:04 > 0:12:06and looking great and... yeah.
0:12:06 > 0:12:12To make up for her potentially disastrous miscalculation with the cream,
0:12:12 > 0:12:16Sophie needs to ensure there are no mistakes with her shortbread.
0:12:16 > 0:12:19How many of those little leaves are you going to serve per person?
0:12:19 > 0:12:22- I was just going to do one but... - What, one little leaf per person?
0:12:22 > 0:12:26- Yeah, because I wanted it like as the pear.- I like the idea.
0:12:26 > 0:12:28The only problem is, you're going to have a lot of pear
0:12:28 > 0:12:30for very little biscuit.
0:12:30 > 0:12:32Can I do like a biscuit base underneath the pear?
0:12:32 > 0:12:37Yeah. And then you have your leaf as the decoration, maybe.
0:12:37 > 0:12:41- Yeah.- I really like the idea of the leaf. That's a good idea.
0:12:41 > 0:12:44That's good. You're taking your time but you need to crack on.
0:12:44 > 0:12:45You need to move.
0:12:47 > 0:12:49I've got a good connection with Michel
0:12:49 > 0:12:51and I think it is getting stronger as the levels go up.
0:12:51 > 0:12:54I can ask him anything
0:12:54 > 0:12:56and he's always there to tell me and teach me,
0:12:56 > 0:12:58which is always helpful.
0:12:58 > 0:13:02I wanted to learn from him and I am learning from him, so, yeah.
0:13:03 > 0:13:06With service drawing closer,
0:13:06 > 0:13:10Michel has concerns about the way Alex is approaching the pigeon.
0:13:10 > 0:13:12- You've put them this way up, haven't you?- Yes.
0:13:12 > 0:13:15Where are the natural juices going to run?
0:13:15 > 0:13:17Downwards. So I should have turned them on the breast.
0:13:17 > 0:13:23You turn them this way up, so that all the juices run into the breast.
0:13:23 > 0:13:25OK.
0:13:29 > 0:13:33- So that's your fondants?- Yeah. I've got the sauce ready for it.
0:13:33 > 0:13:36It looks like you're dry-frying them, almost.
0:13:36 > 0:13:40- What is one of my all-time favourite ingredients?- Erm...
0:13:44 > 0:13:47The... shallots.
0:13:47 > 0:13:50- Dairy fat! - Dairy fat.- Butter and cream.
0:13:50 > 0:13:55They're crying out for some butter. Feed them.
0:13:58 > 0:14:01Michel has guided Rebecca through the cooking of the frogs' legs
0:14:01 > 0:14:03and the tricky chlorophyll
0:14:03 > 0:14:06but he expects her to make the veloute by herself.
0:14:07 > 0:14:11I went through on day one with the students how to thicken sauces
0:14:11 > 0:14:13because sauces, for me, are so important.
0:14:16 > 0:14:20And she hasn't listened. She's just put everything in the saucepan and boiled it.
0:14:20 > 0:14:21It's wrong!
0:14:24 > 0:14:27Just by looking at it, I can see it's going to be wishy-washy.
0:14:28 > 0:14:31- Did you reduce the stock?- The wine reduced and then I added the stock.
0:14:31 > 0:14:35- Remember one of the first things we went through, how I explained about sauces...- Mm.
0:14:35 > 0:14:37..and thickening?
0:14:37 > 0:14:41- Yeah.- One of the methods of thickening a sauce? - Reduction.- Reduction.
0:14:41 > 0:14:45That doesn't look reduced. It doesn't look like the chicken stock was reduced properly.
0:14:45 > 0:14:48Every stage you need to reduce to get that flavour.
0:14:48 > 0:14:50You intensify the flavours by reduction,
0:14:50 > 0:14:53not by just throwing everything in a pan and boiling it.
0:14:55 > 0:14:58But Rebecca isn't the only one running into trouble.
0:14:59 > 0:15:02- BUZZER - It's black!
0:15:02 > 0:15:06I think... I think at 262 degrees C...
0:15:06 > 0:15:09I didn't put it on 262. It was on 180 when I put it in the oven.
0:15:09 > 0:15:15- You and measuring and numbers... - It was on 180 when I closed the door.
0:15:15 > 0:15:17This doesn't change the temperature.
0:15:20 > 0:15:22- That's not going to work. - What have you done? BUZZER
0:15:22 > 0:15:24I don't know! Here we go, here we go.
0:15:24 > 0:15:28- Just imagine if you'd put all your...- Oh, my God. Please don't.
0:15:28 > 0:15:31- You really would have been in trouble.- Stay, stay.
0:15:31 > 0:15:35- Now get them in and I recommend you look at this often.- Standing.
0:15:35 > 0:15:38None of us are perfect. We all make mistakes.
0:15:38 > 0:15:43But what I don't like is that a mistake is repeated.
0:15:44 > 0:15:48The temperature on the oven went from 180 to 262.
0:15:48 > 0:15:50It is my test in the oven, so it's a good job it was.
0:15:56 > 0:15:57Have you seen the time? Yes, Chef.
0:16:00 > 0:16:02I'm very curious how they handle it,
0:16:02 > 0:16:06the challenge of dealing with traditional Gavroche dishes.
0:16:08 > 0:16:12I've got a huge expectation, actually. I'm salivating. I'm starving.
0:16:13 > 0:16:15With the guests hungry and waiting,
0:16:15 > 0:16:19it's time for Michel to see which of the students are protege material.
0:16:21 > 0:16:23First up is Rebecca.
0:16:23 > 0:16:26I think it's coming together really nicely,
0:16:26 > 0:16:29so I just hope that the foam works and it'll be great.
0:16:31 > 0:16:35Come on, Rebecca. Yes, Chef. Let's go, darling. Go, go, go.
0:16:35 > 0:16:39For young English people, frogs' legs, it's not really something you would have every day.
0:16:39 > 0:16:42You won't have that at home on your Sunday roast.
0:16:44 > 0:16:46- Come on. Quick, quick.- Yes, Chef. - No bones.
0:16:46 > 0:16:48No bones.
0:16:48 > 0:16:52Rebecca fills each bowl with a layer of tomato fondue.
0:16:52 > 0:16:57Careful, careful. When you're in a rush, you struggle to keep things tight.
0:16:57 > 0:17:00Then adds the frogs' legs, butter and garlic.
0:17:00 > 0:17:04You didn't put much butter in there, did you? After me saying how much I like my butter.
0:17:07 > 0:17:09- Froth up your sauce.- Yes, Chef.
0:17:10 > 0:17:14Finally, she mixes the chlorophyll and veloute to make a froth.
0:17:14 > 0:17:17Please work, please work, please work, please work.
0:17:17 > 0:17:19That's it. You've got enough froth there.
0:17:19 > 0:17:22If you haven't, you come back and get a bit more. Let's go.
0:17:27 > 0:17:30That looks lovely. Very nice. The colour's perfect.
0:17:30 > 0:17:32That's it. Last one.
0:17:32 > 0:17:33Last one. Come on.
0:17:33 > 0:17:35That's it. OK, good.
0:17:37 > 0:17:40OK. Yeah, OK.
0:17:40 > 0:17:41Lovely.
0:17:43 > 0:17:47- Well done. Happy with that? - Yeah. I think so.
0:17:50 > 0:17:52I think I might be sick.
0:18:04 > 0:18:06That's more or less what I expected to see, visually.
0:18:13 > 0:18:15It is a bit flat in taste.
0:18:15 > 0:18:21There is a slight hint of parsley but it's also not very intense.
0:18:21 > 0:18:23Right. I hardly can taste garlic, actually.
0:18:23 > 0:18:25I think this is a little bit bland, I have to say.
0:18:25 > 0:18:30In need of maybe a bit of pepper and seasoning, definitely.
0:18:30 > 0:18:34The frog legs itself, they've been nicely cooked.
0:18:34 > 0:18:38They haven't been overcooked. That was just right done, I think.
0:18:42 > 0:18:46I'm proud because I didn't have a full recipe.
0:18:46 > 0:18:48I'd never done any of it and it's just a real...
0:18:48 > 0:18:52a real honour again to be cooking with Michel and the people we cooked for, the guests.
0:18:52 > 0:18:53Really great.
0:18:57 > 0:18:59- Alex, 2:15.- Yes, Chef.
0:18:59 > 0:19:01They're bang on time. I want you to be bang on time.
0:19:01 > 0:19:03Yes, Chef.
0:19:05 > 0:19:07I've seen Alex before during service
0:19:07 > 0:19:11and he does tend to panic and not realise that time is catching up with him.
0:19:11 > 0:19:13I just hope that he does focus
0:19:13 > 0:19:15and that he realises that he must deliver on time.
0:19:17 > 0:19:21- Let me stop you there. The first thing to do...- Is to slice them.
0:19:21 > 0:19:25- Take the pigeon off the bone. - Yes, Chef.- Good.
0:19:27 > 0:19:31Try and be quick with this because it's going to cool down very quickly.
0:19:31 > 0:19:34That looks lovely. Nice and pink but not bloody.
0:19:34 > 0:19:38I think when you're a young chef starting off, confidence is so important.
0:19:38 > 0:19:40That's it. OK.
0:19:40 > 0:19:44If you are knocked down too many times, it can absolutely ruin your career.
0:19:44 > 0:19:47That's good. Smashing.
0:19:47 > 0:19:50You need a mentor to guide you and to help you
0:19:50 > 0:19:53and to give you a pat on the back now and then.
0:19:53 > 0:19:54OK. Sauce.
0:19:56 > 0:19:59That's it. Lovely. OK, cloche on there, please.
0:20:01 > 0:20:02Thank you.
0:20:02 > 0:20:04- Good. Happy with that?- Yes, Chef.
0:20:04 > 0:20:07- Pleased with yourself?- Yeah.
0:20:08 > 0:20:11I think so. You're pleased with yourself, aren't you? That's good.
0:20:17 > 0:20:19Presentation wise, I think it's nice and simple.
0:20:19 > 0:20:22This is what we were expecting to get.
0:20:22 > 0:20:25Presentation wise, you could take it for a Gavroche dish.
0:20:32 > 0:20:35It's nicely cooked. Look at the pigeon - it's so pink. It's beautiful.
0:20:35 > 0:20:38The meat is nicely cooked but not the skin.
0:20:38 > 0:20:40They should either remove it or made it crispy.
0:20:40 > 0:20:42There's only two ways with skin.
0:20:42 > 0:20:45It is nicely cooked, I have to say. The taste is lovely.
0:20:45 > 0:20:48The fondant is very...
0:20:49 > 0:20:52It's nice. It's very good. It's a very good attempt.
0:20:52 > 0:20:54That was a hard challenge,
0:20:54 > 0:20:56especially when you getting part of the recipe.
0:20:56 > 0:21:01You're trying to draw on everything that you've learned that I felt I was capable of doing.
0:21:01 > 0:21:03It gives you that belief, as well.
0:21:06 > 0:21:09- There she blows. Right, Sophie, come on.- Yeah.
0:21:09 > 0:21:11It's time. Now. Let's start.
0:21:14 > 0:21:16Pastry is very important to the Rouxs.
0:21:16 > 0:21:20We've all trained as pastry chefs, that's how we started.
0:21:20 > 0:21:21A tiny bit more generous
0:21:21 > 0:21:25and try to do it in only two or three goes maximum.
0:21:25 > 0:21:30We always say that, you know, pastry is almost like the foundation.
0:21:30 > 0:21:34Then you go on to savoury and you go from there.
0:21:37 > 0:21:39- Happy?- Yep.- Good.
0:21:45 > 0:21:49I'd like to think I've got a chance but I'm not 100%.
0:21:49 > 0:21:53I don't think anyone is. I'm not 100%. It's just too close to call.
0:21:54 > 0:21:57Thank you very much. Thank you. Thank you.
0:21:57 > 0:22:00To me, it looks kind of, well, old fashioned.
0:22:00 > 0:22:03To me, it looks like more cookery school
0:22:03 > 0:22:07than actually restaurant cooking.
0:22:13 > 0:22:14- The pear is nicely poached.- Mm-hm.
0:22:14 > 0:22:16Mm. It's delicious.
0:22:16 > 0:22:19- It's soft.- Yeah.- Mm-hm.
0:22:19 > 0:22:21Very, very nice.
0:22:21 > 0:22:25That vanilla flavour, that's very nicely done.
0:22:25 > 0:22:27The shortbreads tasted nice.
0:22:32 > 0:22:36- Hey!- Hello, Chef.- Are you well? - Hello, Chef.- I'll grab a chair.
0:22:38 > 0:22:42- So...- Good.- Good lunch? - Yeah, it was really nice.
0:22:42 > 0:22:44LAUGHTER You're still alive,
0:22:44 > 0:22:47- so it must have been all right. - It was very good, actually.
0:22:47 > 0:22:49- Yeah?- It was not too bad.
0:22:49 > 0:22:52- So what do you think of my three students? - It's quite astonishing.
0:22:52 > 0:22:56Considering that they didn't have the proper recipes, I'm quite surprised.
0:22:56 > 0:22:59I have to choose two to go to the next stage,
0:22:59 > 0:23:02so I want to be sure I make the right decision.
0:23:02 > 0:23:07- Gut feeling - what would you say? - I'd be very taken to give it to the boy to stay on
0:23:07 > 0:23:10because there was the most professional presentation
0:23:10 > 0:23:14of all the three dishes we had today, I have to say, yeah.
0:23:14 > 0:23:16- Keep the boy. - Keep the boy, yeah.
0:23:16 > 0:23:20It leaves me with a choice of the girls. That's not going to be easy.
0:23:20 > 0:23:21Thank you for your attention to detail
0:23:21 > 0:23:24and, yeah, I'll see you back at work later on.
0:23:24 > 0:23:26Thank you, Chef.
0:23:31 > 0:23:36In the end, Michel is looking for just one protege
0:23:36 > 0:23:40and today he must lose another student from the running.
0:23:40 > 0:23:42I purposefully put Sophie on dessert today
0:23:42 > 0:23:45because I wanted to see her prepare sweets
0:23:45 > 0:23:47and see if she had a little artistic touch.
0:23:47 > 0:23:50I'm beginning to think that she is a good all-rounder.
0:23:50 > 0:23:55My only worry with Sophie is that she still has that giggly kind of attitude.
0:23:55 > 0:23:59If she was left on her own, would she have the mental strength
0:23:59 > 0:24:02to stay serious and focused and deliver the goods?
0:24:03 > 0:24:06Rebecca is a very conscientious worker
0:24:06 > 0:24:09and cares so much about what she puts on the plate,
0:24:09 > 0:24:13but everything she did today was at a slow pace
0:24:13 > 0:24:16and lacking in depth of flavour.
0:24:17 > 0:24:21I can definitely see strengths and weaknesses in all three of them.
0:24:28 > 0:24:31Alex, up you come. Grab your knives.
0:24:36 > 0:24:37Stand there.
0:24:40 > 0:24:42I got some good comments on your pigeon dish today.
0:24:42 > 0:24:45- Thank you.- Some very good comments.
0:24:45 > 0:24:49- So grab this chance. OK?- Chef.
0:24:49 > 0:24:51- You're in.- Thank you.
0:24:53 > 0:24:55Off you go.
0:25:03 > 0:25:05Phew!
0:25:05 > 0:25:09To get this far is... It's out of this world, really.
0:25:11 > 0:25:16Michel now has to make a choice between Rebecca and Sophie.
0:25:21 > 0:25:24The sabayon was very nearly a disaster.
0:25:24 > 0:25:27- Mm-hm.- The way I see it, you weren't concentrating.
0:25:28 > 0:25:31- You weren't.- No.- Very up and down. Up and down.
0:25:32 > 0:25:36One minute brilliant, the next minute I can't count on you.
0:25:38 > 0:25:41I'm giving you another chance, OK?
0:25:50 > 0:25:52Grab your bag and go down the corridor. Well done.
0:26:01 > 0:26:06I'm so glad that he's put me through. So glad.
0:26:06 > 0:26:08I honestly thought I was going out today.
0:26:08 > 0:26:11Honestly.
0:26:18 > 0:26:21You've got a heck of a lot going for you - a heck of a lot.
0:26:21 > 0:26:23You're a hard worker,
0:26:23 > 0:26:28but I think that your vocation is pastry.
0:26:28 > 0:26:33I shall remember that chocolate mousse for a heck of a long time.
0:26:34 > 0:26:38- So I'm afraid, Rebecca, you're out. - Mm-hm.
0:26:38 > 0:26:42But when you do open your pastry shop,
0:26:42 > 0:26:46- I'm expecting an invitation. - All right.- Yeah?- Yeah.
0:26:46 > 0:26:48- Thanks, Chef.- Unlucky today.
0:26:48 > 0:26:50Very unlucky.
0:26:53 > 0:26:55It has been absolutely incredible.
0:26:56 > 0:27:00Hopefully, in ten to 15 years' time, I'll have my own chocolate and ice cream parlour
0:27:00 > 0:27:03like I've always wanted and, yeah, it would be amazing.
0:27:03 > 0:27:05So hopefully.
0:27:07 > 0:27:10From starting this competition to now,
0:27:10 > 0:27:12there's been so much I've managed to pick up and learn,
0:27:12 > 0:27:14it's been quite amazing, really.
0:27:14 > 0:27:17I've learned loads, so, so much,
0:27:17 > 0:27:20and I don't want it to stop - I want to learn some more.
0:27:20 > 0:27:21I want to carry on learning.
0:27:23 > 0:27:27What's really pleasing for me is that I can see a step forward.
0:27:27 > 0:27:31I can see they're all marching on.
0:27:35 > 0:27:40Next time, Michel, Theo Randall and Tom Kitchin
0:27:40 > 0:27:43finally choose their proteges.
0:27:44 > 0:27:47Put your heart and soul into it.
0:27:47 > 0:27:48This is make or break today, yeah?
0:27:48 > 0:27:50I'm looking forward to this.
0:27:51 > 0:27:53Mm!
0:27:54 > 0:27:57It's not an easy decision. It really isn't.
0:27:57 > 0:27:58Mm.
0:27:58 > 0:28:03Before they all come to London to compete,
0:28:03 > 0:28:06judged by their very own grand mentors.
0:28:09 > 0:28:11This is simply the biggest moment of your cooking career.