0:00:02 > 0:00:07'Over the past three weeks, Theo Randall, Tom Kitchin and Michel Roux Jr
0:00:07 > 0:00:11'have been searching for a protege they can take under their wing.'
0:00:11 > 0:00:14If you find people that have the same feeling as you about food,
0:00:14 > 0:00:16that's the sort of magic you want.
0:00:16 > 0:00:19I've got to see that sparkle, I've got to see something
0:00:19 > 0:00:23that means they will be able to take on board my DNA almost.
0:00:25 > 0:00:29'Their challenge has been to spot their potential...'
0:00:29 > 0:00:31Scrambled eggs - that's what I want you to cook.
0:00:31 > 0:00:34- Normally, I use a microwave. - HE GASPS
0:00:34 > 0:00:37'..and pass on their knowledge.'
0:00:37 > 0:00:42Just try and learn gastronomy before you change gastronomy, OK?!
0:00:42 > 0:00:46What kind of chefs are you? What's going on? It's a pigsty!
0:00:46 > 0:00:49I know you're hurting. So am I.
0:00:50 > 0:00:56'Each has had a week to select the two strongest candidates from their catering colleges.'
0:00:56 > 0:00:59There has to be more than just the cooking.
0:00:59 > 0:01:01It has to be about the relationship.
0:01:01 > 0:01:05I have to thrive on seeing them proceed to the next level.
0:01:07 > 0:01:10I'm giving you another chance, OK?
0:01:16 > 0:01:22'This week, they must choose just one apprentice to bring to London
0:01:22 > 0:01:25'where, on Friday, the young chefs will compete
0:01:25 > 0:01:29'to show what they've learnt from their mentors.'
0:01:29 > 0:01:33This is quite simply the biggest moment of your cooking career.
0:01:33 > 0:01:36'Their food will be judged by the people
0:01:36 > 0:01:39'who have guided their mentors' own careers.'
0:01:40 > 0:01:45I can't put a limit on how much Pierre Koffmann has influenced me as a chef.
0:01:45 > 0:01:50You need to have someone who can really push you and get the best out of you.
0:01:50 > 0:01:54My father is an incredibly hard taskmaster,
0:01:54 > 0:01:58but he's a huge inspiration.
0:01:58 > 0:02:03'Just how good do you have to be to create a legacy?'
0:02:09 > 0:02:13'Today, it's Tom's turn to finally decide
0:02:13 > 0:02:15'who his protege will be.'
0:02:17 > 0:02:21'From an original group of seven, he is resting his hopes
0:02:21 > 0:02:25'on 17-year-old Jamie and 18-year-old Jordan from Perth College.'
0:02:25 > 0:02:29Massive day for me today - the choosing of the protege.
0:02:29 > 0:02:32We're down to the best two. There's no doubt about that.
0:02:32 > 0:02:36I'm really excited about today. I'm really open-minded.
0:02:36 > 0:02:39I do not have a winner in my head.
0:02:40 > 0:02:43To become his protege would just mean everything.
0:02:43 > 0:02:45The fact that I'd have him as a mentor
0:02:45 > 0:02:49would be such an amazing achievement.
0:02:49 > 0:02:53Jordan, for me, has been the most satisfying student out of them all
0:02:53 > 0:02:58because, you know, from the first day of nervousness to delivering the fondant...
0:02:58 > 0:03:03That is bang on. You've got a sensational dish there.
0:03:03 > 0:03:08..what I like about Jordan is his desire to succeed.
0:03:08 > 0:03:11Whoever cooked this has got really good taste buds.
0:03:11 > 0:03:15It's sharp and clear, defined cooking.
0:03:16 > 0:03:19He's just embracing everything I'm saying.
0:03:19 > 0:03:22And he wants it. He really wants this.
0:03:25 > 0:03:29I'm definitely still keen to be Tom's protege.
0:03:29 > 0:03:34I'd like to think I know what he's looking for through the last few weeks.
0:03:34 > 0:03:37My first impressions were, "This guy's got something."
0:03:37 > 0:03:40I think it's brilliant. I think it's stunning.
0:03:42 > 0:03:46The dish that he cooked for Theo and Michel,
0:03:46 > 0:03:48they're still talking about that dish!
0:03:48 > 0:03:52Good sauce. Very good balance of flavours, as well.
0:03:52 > 0:03:56That's got everything, hasn't it? I can't find much fault with that.
0:03:57 > 0:04:00I think what you have to remember is, he's 17 years old!
0:04:00 > 0:04:02What I keep asking myself,
0:04:02 > 0:04:07"At 17, could I have been doing what Jamie's doing now?"
0:04:07 > 0:04:08I'm not sure.
0:04:12 > 0:04:14How are you doing? All right?
0:04:14 > 0:04:17- How are you doing?- Good, Chef. - My boys.
0:04:17 > 0:04:20Me, I'm so excited, honestly!
0:04:20 > 0:04:24I couldn't sleep last night thinking, "What? Who? How's the day going to turn out?"
0:04:24 > 0:04:28But, you guys, it's up to you now, OK?
0:04:28 > 0:04:30- All right?- Yes, Chef.
0:04:30 > 0:04:32HE GROWLS PLAYFULLY
0:04:33 > 0:04:34Come on, boys.
0:04:34 > 0:04:36Lots of energy. Lots of energy.
0:04:36 > 0:04:40- This is make or break today, yes? - Yes, Chef.- OK!
0:04:43 > 0:04:45'Tom wants to choose a protege
0:04:45 > 0:04:49'who shows the desire to carry on the traditions of the classics.
0:04:49 > 0:04:54'At the age of 18, Tom began working at the legendary Pierre Koffmann's
0:04:54 > 0:04:58'three-star La Tante Claire.'
0:04:58 > 0:05:02It was such an honour to go and work for Pierre Koffmann.
0:05:02 > 0:05:05He took me from a boy to a man.
0:05:05 > 0:05:07He pushed me to the limits
0:05:07 > 0:05:12and took me on this incredible journey, teaching me everything about cooking.
0:05:12 > 0:05:15His flavour, this is what he's renowned for,
0:05:15 > 0:05:18nobody extracts flavour like Pierre Koffmann from food.
0:05:18 > 0:05:20'In Jamie and Jordan,
0:05:20 > 0:05:25'he's looking for signs that they can absorb these classic techniques.'
0:05:25 > 0:05:27I've chosen two dishes
0:05:27 > 0:05:30which really represent the iconic Pierre Koffmann.
0:05:30 > 0:05:33Salmon cooked in duck fat,
0:05:33 > 0:05:37served with a piperade of red peppers.
0:05:37 > 0:05:39The other dish, the pistachio souffle,
0:05:39 > 0:05:42this is a dish that has been copied all over the world.
0:05:42 > 0:05:46Pierre Koffmann's pistachio souffle is the ultimate dessert.
0:05:49 > 0:05:53The students make a start on the salmon dish.
0:05:53 > 0:05:56I didn't expect to be cooking something like this.
0:05:56 > 0:06:00I've never really filleted salmon before.
0:06:00 > 0:06:02I've never tried to confit before.
0:06:02 > 0:06:03That's all new to me.
0:06:03 > 0:06:08So it's just a case of adapting and learning as quick as I can.
0:06:08 > 0:06:10Very important day. Very.
0:06:10 > 0:06:12It means a lot.
0:06:18 > 0:06:21Push your knife so it's kind of pushing up against the bone.
0:06:21 > 0:06:25- Do you see what I mean?- Yes. - So then you're not digging into the flesh of the salmon.
0:06:25 > 0:06:30- You've got to get all those bones and all that sinew off there, as well, OK?- Yes, Chef.
0:06:30 > 0:06:34Try and not touch it with those big hands of yours too much.
0:06:34 > 0:06:39Treat it like a lady, young man, OK? Treat it like your girlfriend.
0:06:43 > 0:06:45There's only two elements to the main course
0:06:45 > 0:06:48but there's a lot riding on it!
0:06:50 > 0:06:52Pin-bone it, skin it,
0:06:52 > 0:06:55OK, into portions.
0:06:55 > 0:06:58- Nice portions, ready to cook.- Yes.
0:07:05 > 0:07:08Gentlemen, we're going to cook the salmon in the duck fat.
0:07:08 > 0:07:10This is what I want you to understand,
0:07:10 > 0:07:13that sometimes, if you can just take a couple of ingredients
0:07:13 > 0:07:17and cook it to perfection,
0:07:17 > 0:07:20- that is all that's needed. OK?- Yes.
0:07:20 > 0:07:25I brought your duck fat to the temperature that is needed.
0:07:25 > 0:07:28I want you both to feel that temperature, OK?
0:07:28 > 0:07:32- That is the temperature that will cook it, OK?- Yes, Chef.- Let's go.
0:07:34 > 0:07:38This is the most unbelievable way of cooking salmon.
0:07:38 > 0:07:43Pierre Koffmann doesn't work with digital implements to help you cook it.
0:07:43 > 0:07:45It's down to the finger.
0:07:45 > 0:07:4937 degrees, that temperature, it's blood temperature.
0:07:49 > 0:07:52Very skilled. Very difficult.
0:07:53 > 0:07:59'Jamie and Jordan will need to judge exactly when the salmon is cooked.'
0:07:59 > 0:08:02I've taken it off just to let the oil cool down a bit.
0:08:02 > 0:08:04It's starting to get a bit hot.
0:08:04 > 0:08:07I'll put it back on the stove when the oil starts to cool down again.
0:08:08 > 0:08:11This is for testing if the salmon is cooked, OK?
0:08:11 > 0:08:16Insert that very gently into the salmon.
0:08:16 > 0:08:19If you have resistance, the salmon is not cooked.
0:08:25 > 0:08:27The piperade is next, OK?
0:08:27 > 0:08:29- Yes. - You need to get that piperade on.
0:08:29 > 0:08:31Put your heart and soul into it!
0:08:31 > 0:08:33Sweat the onions.
0:08:33 > 0:08:35Sweat.
0:08:35 > 0:08:38- Extract that flavour, OK?- Yes, Chef.
0:08:42 > 0:08:45The hardest bit is that I've never done it before
0:08:45 > 0:08:47so I don't know what it's like to do it.
0:08:47 > 0:08:49It's a bit of pressure, yes.
0:08:53 > 0:08:57- Jordan.- Yes, Chef?- I need to see this piperade going on soon.
0:08:57 > 0:09:02- If you don't get that piperade on soon, it won't be ready. Do you understand?- Yes, Chef.
0:09:03 > 0:09:07It's very hard trying to cook at this sort of tempo.
0:09:07 > 0:09:11This is pressure, trying to make sure that everything's cooked to perfection.
0:09:11 > 0:09:15I hope I can do it. I'm not promising anything yet.
0:09:18 > 0:09:21'With the confit salmon and piperade under way,
0:09:21 > 0:09:26'they must now turn their attention to the pistachio souffle.'
0:09:26 > 0:09:30People have been brought to tears in the restaurant by eating the pistachio souffle.
0:09:30 > 0:09:34It is that good.
0:09:34 > 0:09:38'They start by making the pistachio creme base.
0:09:38 > 0:09:41'But Jordan isn't happy.'
0:09:41 > 0:09:44I put it back on and cooked it out so it's a bit more thick,
0:09:44 > 0:09:48because I'm not going to serve something that I'm not happy with.
0:09:48 > 0:09:50Like Tom always says,
0:09:50 > 0:09:55the little things is the difference between good and excellent,
0:09:55 > 0:10:00so I think that's a little thing that could make a difference.
0:10:01 > 0:10:04One of the most rewarding things for me
0:10:04 > 0:10:07is the progress that they've each made.
0:10:07 > 0:10:10They've taken on what I'm saying to them.
0:10:10 > 0:10:13No matter what happens, this will stand them in good stead.
0:10:16 > 0:10:19Smooth the top over.
0:10:19 > 0:10:21Flat, OK?
0:10:21 > 0:10:25Take your thumb around the perimeter of the souffle.
0:10:28 > 0:10:31Lovely.
0:10:31 > 0:10:34On the tray and in.
0:10:40 > 0:10:43The perfect souffle - straight right up the sides!
0:10:43 > 0:10:44- Yes, Chef.- Flat!
0:10:44 > 0:10:47Towering there with elegance!
0:10:47 > 0:10:48Wish it luck.
0:10:48 > 0:10:50- Huh?- Yes!
0:10:50 > 0:10:55- Definitely, Chef.- You are now in the hands of the souffle god.
0:10:59 > 0:11:01Nerve-racking.
0:11:04 > 0:11:08Take the salmon out, carve it in half so it opens up.
0:11:12 > 0:11:16- OK, Jamie, are we starting to come up now?- Yes, Chef.
0:11:30 > 0:11:32Come on, Jamie.
0:11:44 > 0:11:48- OK, Jordan. Finished?- Yes, Chef. - Well done.- Thank you, Chef.
0:11:50 > 0:11:53Your salmon - neither of them are cooked
0:11:53 > 0:11:57to the way that I wanted them to be cooked.
0:11:57 > 0:11:59Yours is not cooked long enough.
0:11:59 > 0:12:03The fat was the perfect temperature. It's not cooked long enough.
0:12:03 > 0:12:06Your fat was too hot.
0:12:06 > 0:12:10It's cooked on the outside and it's raw in the middle.
0:12:11 > 0:12:15Jamie, first we'll taste your dish.
0:12:22 > 0:12:26The piperade is fantastic.
0:12:26 > 0:12:30The seasoning with the piperade, it's cooked with the duck fat,
0:12:30 > 0:12:34it's where the essence of where this dish comes from.
0:12:34 > 0:12:40That salmon - one minute 30 more in the duck fat
0:12:40 > 0:12:42- and we've got perfection.- Yes.
0:12:42 > 0:12:46Ah, it was so close! So close!
0:12:46 > 0:12:48- OK, Jordan.- Yes, Chef.
0:12:48 > 0:12:51Do me one thing, Jordan. If you get through to the final,
0:12:51 > 0:12:56- don't put a sprig of parsley on your dishes, OK?- Yes, Chef.
0:12:56 > 0:12:59That stays in Scotland.
0:12:59 > 0:13:02- Do you understand?- Yes, Chef. - It's not scampi and chips, Chef. - Yes, Chef.
0:13:02 > 0:13:04Let's taste.
0:13:09 > 0:13:11The piperade - you didn't get it on fast enough, Jordan.
0:13:11 > 0:13:15It's still got that bite in the peppers there.
0:13:15 > 0:13:18- Yes, Chef.- The more you cook it to get it compoted,
0:13:18 > 0:13:20the more you release the flavour there.
0:13:20 > 0:13:23And just missing that tiny bit of seasoning. Minimal!
0:13:23 > 0:13:28But again, the difference between good and exceptional.
0:13:28 > 0:13:30- OK?- Yes, Chef.
0:13:30 > 0:13:33Next up, the souffle.
0:13:33 > 0:13:37This souffle, to a lot of people, is the Holy Grail.
0:13:37 > 0:13:40Jordan, your souffle up first.
0:13:40 > 0:13:44Let's taste. Crack that souffle.
0:13:53 > 0:13:56Jamie, you up second.
0:13:59 > 0:14:02Well, Jamie, your souffle was overcooked.
0:14:02 > 0:14:04It had lumps in it.
0:14:04 > 0:14:09- Overcooked by the margin of 30 to 40 seconds.- Yes.- OK?
0:14:09 > 0:14:14Jordan, even less - 10, 20 seconds.
0:14:14 > 0:14:19A little bit more chocolate on the outside and that would've been the perfect souffle.
0:14:19 > 0:14:21Thank you, Chef.
0:14:21 > 0:14:23Very interesting morning.
0:14:23 > 0:14:26Two classic, classic Pierre Koffmann dishes.
0:14:26 > 0:14:29You've both done them proud.
0:14:29 > 0:14:33It sets it up very nicely.
0:14:33 > 0:14:36Guys, this is serious cooking now.
0:14:36 > 0:14:38I think I've moved on.
0:14:38 > 0:14:41I'm starting to understand his food a lot more now.
0:14:41 > 0:14:44I'm starting to take more and more on board each time.
0:14:44 > 0:14:47This opportunity is massive.
0:14:49 > 0:14:52I think Tom's seen something in me to keep me on.
0:14:52 > 0:14:55At the end of the day, one of us has got to go home tonight.
0:14:55 > 0:14:59Hopefully, it won't be me. Hopefully, I'll still be here.
0:15:04 > 0:15:06There's absolutely no doubt in my mind
0:15:06 > 0:15:09I would not be the chef I am today
0:15:09 > 0:15:11without the guidance of Pierre Koffmann.
0:15:11 > 0:15:15We have a wonderful relationship. I think of him as like a father.
0:15:15 > 0:15:17He looks upon me like a son.
0:15:17 > 0:15:20'Inspired by Koffmann's teaching,
0:15:20 > 0:15:23'Tom's style centres around maximising flavour
0:15:23 > 0:15:27'by making the most of every ingredient.
0:15:27 > 0:15:30'But there is only so much a mentor can teach.
0:15:30 > 0:15:34'The students still need to have their own creative flair.
0:15:34 > 0:15:37'Before he finally chooses who will represent him,
0:15:37 > 0:15:41'Tom wants to test them by opening up his kitchen larder.'
0:15:41 > 0:15:44My kitchen is your kitchen.
0:15:44 > 0:15:48I want a dish that has my philosophy and the philosophy of Pierre Koffmann,
0:15:48 > 0:15:50but also your heart and soul in there.
0:15:50 > 0:15:53That's very important to me.
0:16:00 > 0:16:04Beets, tatties, cauliflower.
0:16:04 > 0:16:10- Do you reckon you could do a rosti in that time? - I'm not giving you advice!
0:16:12 > 0:16:16I think I've definitely got it in me to create a dish this afternoon
0:16:16 > 0:16:18that represents Tom.
0:16:18 > 0:16:22He's continued to use what he's learnt from Pierre Koffmann.
0:16:22 > 0:16:25Hopefully, we can take something like that away from Tom.
0:16:28 > 0:16:31It's starting to get serious now!
0:16:33 > 0:16:37I'm doing the venison. I'm just trying to write things that will go with it.
0:16:37 > 0:16:41I'm still struggling. I'm trying to bring things together now.
0:16:46 > 0:16:48I think this dish is going to go a long way
0:16:48 > 0:16:51to seeing how far they've come
0:16:51 > 0:16:54and how far they've taken on my teaching.
0:16:54 > 0:16:58Everything should be in this final dish.
0:17:01 > 0:17:02- Jamie.- Yes, Chef?
0:17:02 > 0:17:06- What's cooking?- I'm using pheasant. I'm going to roast the breast off,
0:17:06 > 0:17:10hopefully get a ballotine and a leg done, roast some of the pumpkin.
0:17:10 > 0:17:13How have I influenced you with your decision to this dish?
0:17:13 > 0:17:16I'm just trying to use all the bird, Chef.
0:17:16 > 0:17:20I'm using the carcass for the sauce, I'm using the breast, so there's no wastage.
0:17:20 > 0:17:22The idea of using all the carcass, that's good.
0:17:22 > 0:17:27Ballotine of pheasant with the legs? Goodness me, Chef!
0:17:27 > 0:17:30It's going to be like Jamie we've never seen before!
0:17:30 > 0:17:33You're going to have to go from third gear into fifth gear, boy.
0:17:33 > 0:17:36- Good luck.- Cheers.
0:17:40 > 0:17:43What's really pleased me is, he's taken on the philosophy
0:17:43 > 0:17:46in utilising the whole bird.
0:17:46 > 0:17:49He's using the legs, he's going to use the breast,
0:17:49 > 0:17:52he's going to use the livers, the heart.
0:17:52 > 0:17:57What I like about Jamie, he's putting everything into this. He's going for it.
0:17:57 > 0:18:01I don't think there's any point in trying to prove what you're all about
0:18:01 > 0:18:04apart from just going for it, just giving it your all.
0:18:04 > 0:18:07If it pays off, it pays off.
0:18:13 > 0:18:16- Jordan.- Yes, Chef? - What are you doing?
0:18:16 > 0:18:18Venison with some herbs.
0:18:18 > 0:18:22I'm just making a wee potato fondant and celeriac puree to go with it
0:18:22 > 0:18:24- and sauteed salsify.- OK.
0:18:24 > 0:18:27The basics of the dish sounds good.
0:18:27 > 0:18:30Make it a celebration of root vegetables.
0:18:30 > 0:18:33- Make that dish proud!- OK.
0:18:33 > 0:18:36- It could be good.- Yes, Chef. - Good luck.- Thank you.
0:18:41 > 0:18:44Jordan's dish is a little bit more hesitant,
0:18:44 > 0:18:47but the idea is good.
0:18:47 > 0:18:49He knows that he's got to cook that venison pink.
0:18:49 > 0:18:53But how is he going to bring these vegetables round?
0:18:54 > 0:18:57Every carrot, salsify, Jerusalem artichoke -
0:18:57 > 0:19:00each one has to be cooked to perfection.
0:19:05 > 0:19:07I know he likes a fresh way of cooking.
0:19:07 > 0:19:11There's quite a few Scottish things in this dish -
0:19:11 > 0:19:13venison, root vegetables.
0:19:13 > 0:19:18It's just trying to infuse them all together.
0:19:25 > 0:19:27This is exciting now for me.
0:19:27 > 0:19:30It's quite an emotional moment for me.
0:19:30 > 0:19:34I enjoy both Jordan and Jamie. It's not about personality now.
0:19:34 > 0:19:36Now it's about delivering.
0:19:36 > 0:19:39I'm looking for the best chef out of the two.
0:19:44 > 0:19:47OK, gentlemen, we're about 22 minutes away
0:19:47 > 0:19:50- from bringing up your dishes, OK? - Yes, Chef.
0:19:50 > 0:19:54I don't need to remind you how much is at stake here, guys.
0:19:54 > 0:19:57- This is it for you guys, yes?- Yes.
0:20:01 > 0:20:04'Both boys are now on their all-important sauces -
0:20:04 > 0:20:07'a pheasant jus for Jamie
0:20:07 > 0:20:10'and a venison one for Jordan.'
0:20:10 > 0:20:15I'm just breaking it up a little bit so it should infuse quicker.
0:20:16 > 0:20:20'Tom is watching to see if they are following the principles
0:20:20 > 0:20:24'he has been trying to instil in them all week.'
0:20:25 > 0:20:27- Jamie, Jordan...- Yes, Chef.
0:20:27 > 0:20:32Come to the pass with your sauces, please, OK? Right.
0:20:32 > 0:20:34There's something fundamentally wrong here
0:20:34 > 0:20:36that we have to learn.
0:20:36 > 0:20:41Jordan, that is possibly one of the worst-looking sauces I've ever seen in my life.
0:20:41 > 0:20:42- Do you understand me?- Yes.
0:20:42 > 0:20:46Basically, you've sweated your vegetables, you've added water
0:20:46 > 0:20:48and then you've added bones.
0:20:48 > 0:20:52Exactly what are you going to achieve with this sauce?
0:20:52 > 0:20:54- Nothing.- Nothing.
0:20:54 > 0:20:57You're a young man so you're here to learn your trade.
0:20:57 > 0:20:58- OK?- Yes, Chef.
0:20:58 > 0:21:01Young man, your sauce is by no means any better.
0:21:01 > 0:21:04All you've done is take my veal stock and boiled it.
0:21:04 > 0:21:07Veal stock is not a sauce, OK? It's not a sauce.
0:21:07 > 0:21:12With the carcass that you have left, roast your carcass off in the pan.
0:21:12 > 0:21:14Make that pheasant carcass sing.
0:21:14 > 0:21:18- Make that venison carcass sing. OK? - Yes, Chef.
0:21:18 > 0:21:20The sauce is the most fundamental thing in cooking.
0:21:20 > 0:21:2215 minutes extra.
0:21:22 > 0:21:26Understand me, that's not good enough!
0:21:27 > 0:21:30'They both begin from scratch,
0:21:30 > 0:21:35'this time caramelising the bones to bring flavour to the sauce.'
0:21:35 > 0:21:40I'm disappointed. To be fair, I haven't taught them how to make the ultimate meat sauce,
0:21:40 > 0:21:44but the basic understanding of caramelisation,
0:21:44 > 0:21:46we have been through in great detail.
0:21:46 > 0:21:50I was hard on them but I have to be hard on them.
0:21:52 > 0:21:57I just gave it a try. I was wrong so I've just got to learn from that.
0:22:04 > 0:22:08He didn't want to taste the sauces we were going to put up.
0:22:08 > 0:22:10I'm still confident I can put up a good dish.
0:22:13 > 0:22:17- Seven minutes, boys. BOTH:- Yes, Chef.
0:22:18 > 0:22:21The sauce is now nice and dark.
0:22:21 > 0:22:24Hopefully, the presentation will work out perfect.
0:22:50 > 0:22:53To be put under that much pressure in an environment like this
0:22:53 > 0:22:56and asked to cook for me, with everything at stake,
0:22:56 > 0:22:58it's really not easy.
0:22:58 > 0:23:02I'm going to take the two dishes into the restaurant,
0:23:02 > 0:23:04I'm going to taste both dishes
0:23:04 > 0:23:08and, after that, I'm going to make my decision.
0:23:15 > 0:23:18- Good luck, man.- Thank you.
0:23:27 > 0:23:30'Tom starts with Jordan's pan-fried loin of venison
0:23:30 > 0:23:34'with root vegetables and the venison sauce.'
0:23:41 > 0:23:44The cooking of the venison is slightly over.
0:23:44 > 0:23:47I said, "Make it a celebration of root vegetables."
0:23:47 > 0:23:52The only root vegetables I've got are salsify, which isn't cooked properly,
0:23:52 > 0:23:56Jerusalem artichoke and a little bit of celeriac puree.
0:23:56 > 0:24:00The celeriac puree was what was going to really bring this dish together
0:24:00 > 0:24:03and, unfortunately, we don't have enough.
0:24:05 > 0:24:09'Jamie's dish is roasted breast and a ballotine of pheasant
0:24:09 > 0:24:11'with roast pumpkin,
0:24:11 > 0:24:15'pumpkin puree and a pheasant jus.'
0:24:19 > 0:24:22The cooking of the pheasant is perfect,
0:24:22 > 0:24:26but the real king in this dish is his little ballotine of leg.
0:24:26 > 0:24:29He's done it fantastically well.
0:24:29 > 0:24:32He's made a very nice pumpkin puree
0:24:32 > 0:24:34and he's done a lovely roasted pumpkin, as well.
0:24:34 > 0:24:38The sauce has brought the dish together.
0:24:38 > 0:24:41This pheasant dish is really excellent.
0:24:46 > 0:24:50I really have to be true to myself here in the decision that I'm going to make.
0:24:50 > 0:24:52I have to be honest.
0:24:54 > 0:24:57The one thing I love about Jordan - he's got that want,
0:24:57 > 0:25:00he's got that desire, he's got that passion.
0:25:00 > 0:25:03He embraces it like a true chef.
0:25:03 > 0:25:07He's just been a breath of fresh air to me.
0:25:10 > 0:25:16Jamie is the most accomplished chef I've ever come across at 17.
0:25:16 > 0:25:19He's doing things at 17 that, I can tell you right now,
0:25:19 > 0:25:21I wouldn't have had a clue how to do.
0:25:21 > 0:25:24If he continues to push himself
0:25:24 > 0:25:26and dedicate himself to this profession,
0:25:26 > 0:25:29we've got the making of a top, top young chef.
0:25:29 > 0:25:32The thing I really have to ask myself is,
0:25:32 > 0:25:35which one of these two has taken on board
0:25:35 > 0:25:39exactly what I've tried to teach them?
0:25:52 > 0:25:55Guys, come round.
0:25:58 > 0:26:00Come on, Jordan.
0:26:00 > 0:26:03This has been the most amazing journey, for me personally
0:26:03 > 0:26:06and for you, as two young cooks.
0:26:06 > 0:26:08You've embraced it in the right way, guys,
0:26:08 > 0:26:11and, for that, I'm very, very proud of you.
0:26:11 > 0:26:14Thank you, Chef.
0:26:14 > 0:26:16I've made my decision.
0:26:16 > 0:26:19The person I'll be taking as my protege...
0:26:23 > 0:26:25..is Jamie.
0:26:25 > 0:26:27- Well done. - Thanks very much. Cheers, mate.
0:26:27 > 0:26:31- Well done, Jamie.- Thanks very much. - Cheers.
0:26:31 > 0:26:33- Commiserations.- Thanks, Chef.
0:26:33 > 0:26:35Jamie, many congratulations.
0:26:35 > 0:26:38You're a fantastic young talent.
0:26:38 > 0:26:41- Jordan.- Yes, Chef? - Commiserations.- That's fine.
0:26:41 > 0:26:45Young man, the way you've progressed, the way you've embraced it,
0:26:45 > 0:26:47the emotion you've shown,
0:26:47 > 0:26:49I want this to be the beginning of Jordan, OK?
0:26:49 > 0:26:51- Yes, Chef.- Thank you.
0:26:51 > 0:26:55- Thanks, Chef.- Well done.- Thanks.
0:27:00 > 0:27:04Gutted. Absolutely gutted.
0:27:04 > 0:27:07But I'm quite happy I've made it this far
0:27:07 > 0:27:09and I've done what I can.
0:27:09 > 0:27:12Obviously, the better chef won on the day.
0:27:12 > 0:27:17I've got a great experience and I'll take that experience with me everywhere I go.
0:27:17 > 0:27:23- I'm so proud of you, Jamie.- Thanks. - I hope you're enjoying it, son, because you've got what it takes.
0:27:23 > 0:27:28It's been the most amazing experience so far. I feel so bad for Jordan because we're mates.
0:27:28 > 0:27:30You deserve this more than anyone else.
0:27:30 > 0:27:33You're the one who's got the ability.
0:27:33 > 0:27:36Of course you feel sorry for Jordan, but this is about you, Jamie.
0:27:36 > 0:27:38- OK?- Yes.
0:27:38 > 0:27:40- It's you and me in the final, OK? - Yes.
0:27:40 > 0:27:46- We're going to London. We're up against Michel and Theo and our mentors.- Yes.
0:27:46 > 0:27:49- We're going there to win.- Yes.
0:27:49 > 0:27:50'Next week,
0:27:50 > 0:27:54'Theo Randall has to choose one of his students to be his protege.'
0:27:56 > 0:27:59It's so important that they have that passion for food.
0:27:59 > 0:28:02Without passion, you can't really cook with your heart.
0:28:02 > 0:28:06The first thing you need to do is celery, carrot, onion. Come on!
0:28:06 > 0:28:08Don't let me down, please.
0:28:08 > 0:28:13You've gone the wrong way. You'll have to do that again. It's completely ruined.
0:28:13 > 0:28:16Oh, I'm looking forward to this!
0:28:16 > 0:28:17Mmm!