0:00:02 > 0:00:05Getting to the top of any profession takes not only skill
0:00:05 > 0:00:08and determination, but a few breaks along the way.
0:00:08 > 0:00:11Show me what a good cook you are.
0:00:11 > 0:00:17Tom Kitchin, Theo Randall, and Michel Roux Jr
0:00:17 > 0:00:19have all been helped in their careers
0:00:19 > 0:00:20by someone who believed in them.
0:00:20 > 0:00:23I think it would be very difficult for any chef to achieve
0:00:23 > 0:00:26greatness without a mentor.
0:00:27 > 0:00:28Put 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.
0:00:37 > 0:00:40..by going back to catering college to find a young student
0:00:40 > 0:00:44they can each take under their wing as their own protege.
0:00:45 > 0:00:47It's such a gruelling industry.
0:00:47 > 0:00:51If you want to get to the top, you need to work with the best.
0:00:51 > 0:00:53Look at you, you're excited.
0:00:53 > 0:00:56Eh? You're excited. Hallelujah.
0:01:03 > 0:01:07Tom, Theo and Michel are searching for someone who
0:01:07 > 0:01:11- they think is a worthy apprentice. - Happy, chef?- Think so.
0:01:11 > 0:01:13They each have a week to select
0:01:13 > 0:01:16and train up their strongest candidates...
0:01:16 > 0:01:19Two things on the go at the same time.
0:01:19 > 0:01:20Come on, come on, come on, come on.
0:01:20 > 0:01:23Or even three things on the go, multitask, come on.
0:01:24 > 0:01:27..before they compete against each other
0:01:27 > 0:01:28to see who has the best protege.
0:01:31 > 0:01:35This week it's Tom Kitchin's search.
0:01:37 > 0:01:41Yesterday he returned to his old catering college in Perth
0:01:41 > 0:01:44to meet some of their strongest students and recent graduates.
0:01:47 > 0:01:48Bad idea, I think.
0:01:49 > 0:01:53He chose 18-year-old Jordan, 17-year-old Jamie
0:01:53 > 0:01:56and 20-year-old Ian to take forward.
0:01:56 > 0:01:58You know what I think?
0:01:58 > 0:02:02I think it's brilliant. You should be really, really proud of yourself.
0:02:06 > 0:02:09Today, he is back to meet the final three students that
0:02:09 > 0:02:12Perth College believe have the potential to be his protege.
0:02:12 > 0:02:18What I'm looking for? First and foremost, the glint in the eye.
0:02:18 > 0:02:19The desire.
0:02:19 > 0:02:23Listening to what you're being taught and wanting to succeed.
0:02:23 > 0:02:26These are vital ingredients for me.
0:02:26 > 0:02:29To get a sense of the students' enthusiasm and skill level,
0:02:29 > 0:02:33Tom has brought in the ingredients from his langoustine tail
0:02:33 > 0:02:36girolle mushroom and spinach starter.
0:02:36 > 0:02:38These guys are going to be nervous, excited,
0:02:38 > 0:02:41they're going to be out of their depth.
0:02:41 > 0:02:42I am going to have to teach these guys,
0:02:42 > 0:02:45I'm going to have to mentor them, I'm going to have to take them
0:02:45 > 0:02:47to places they have never been before.
0:02:55 > 0:02:59The first student is 18-year-old Shaun who has recently
0:02:59 > 0:03:02completed a year at the college.
0:03:04 > 0:03:06- Hi.- Hi.- How are you doing? - I'm Shaun.
0:03:06 > 0:03:11- Shaun, nice to meet you. How you doing?- Very well.- Come in, come in.
0:03:11 > 0:03:13So, how long have you been cooking?
0:03:13 > 0:03:16I kind of did a little bit with my mum, she's a caterer.
0:03:16 > 0:03:20- But really working in restaurants since I was 14.- So did I.
0:03:20 > 0:03:24I started washing the pots and pans in the pub to earn pocket money.
0:03:24 > 0:03:27- That's where I started. - It's good fun.- Good.
0:03:27 > 0:03:31- So, you looking forward to today? - Yeah.- Excited?- Yeah.- Nervous?- Yes.
0:03:31 > 0:03:32It's all right.
0:03:32 > 0:03:37So, what we're going to do today is a dish with langoustine.
0:03:37 > 0:03:41We got the langoustine tail, we remove the tail, OK?
0:03:41 > 0:03:46Off. And then with two thumbs there, separate the head.
0:03:51 > 0:03:54'You always need a mentor for anything you do,'
0:03:54 > 0:03:59you learn something that they have perfected over the years so
0:03:59 > 0:04:00you get their skills and you can pick up
0:04:00 > 0:04:03your own skills as time goes on.
0:04:03 > 0:04:04Just ripped a wee bit there.
0:04:04 > 0:04:07You're a big boy, you got big thumbs.
0:04:07 > 0:04:09Sometimes the shells are a bit soft.
0:04:10 > 0:04:14OK, let's start to think about what we could do as a dish here.
0:04:14 > 0:04:16We've got different ingredients,
0:04:16 > 0:04:19is there anything we could bring together there?
0:04:19 > 0:04:22Probably something with spinach and mushrooms.
0:04:22 > 0:04:25Probably a white wine sauce with parsley.
0:04:25 > 0:04:28Good, so let's get the mushrooms fried off, OK?
0:04:30 > 0:04:32Chef, chef, chef, what are we doing?
0:04:32 > 0:04:35- Are we going to put the mushrooms in a dry pan?- No.
0:04:35 > 0:04:38We need something in there, chef. No?
0:04:38 > 0:04:42A little bit of oil to start with, OK? You know that though, don't you?
0:04:42 > 0:04:44That was nerves.
0:04:45 > 0:04:47'I think what is really important for me
0:04:47 > 0:04:50'to remember is these guys are at college.
0:04:50 > 0:04:51'I was here 16 years ago.
0:04:51 > 0:04:54'Would I have been able to do what these kids are doing?'
0:04:54 > 0:04:56Not sure.
0:05:01 > 0:05:05Chef, chef, chef. What's happened? What's happened?
0:05:05 > 0:05:06Left it too long and it's burnt.
0:05:06 > 0:05:10Why are you not taking it off the heat? Come on. Big man.
0:05:10 > 0:05:12Start again, start again.
0:05:12 > 0:05:15That's, that's just not going to work, is it?
0:05:27 > 0:05:31OK, mushrooms are in. Come on, Shauny.
0:05:31 > 0:05:34How about a wee knob of butter in there, just to really make
0:05:34 > 0:05:38the mushrooms sing, bringing out the flavour of the mushroom. OK?
0:05:38 > 0:05:42- It's OK, stay calm. - Nerves are getting to me.
0:05:42 > 0:05:44That's all right, we all get nervous.
0:06:02 > 0:06:04OK? It's over.
0:06:07 > 0:06:10Tell me, what do you think. How did it go?
0:06:10 > 0:06:11I could have done a lot better.
0:06:11 > 0:06:14What you've done today is a gallant effort.
0:06:14 > 0:06:19Mushrooms, langoustines, we got there in the end. It was a bit...
0:06:19 > 0:06:22A bit of an effort, had to push you over the line a wee bit,
0:06:22 > 0:06:26but this afternoon I want to see the real Shaun.
0:06:26 > 0:06:28- Well done, big man. - Thank you.
0:06:38 > 0:06:43Dreadful, I let myself down just how poorly it kind of went.
0:06:43 > 0:06:45Just the nerves got to me
0:06:45 > 0:06:48and it made me not focus the way I normally am.
0:06:51 > 0:06:56The first impression with Shaun was really exciting. In a way it was me.
0:06:56 > 0:06:59I was 13 years old washing the pots and pans earning pocket money.
0:06:59 > 0:07:01That's how I fell in love with this industry,
0:07:01 > 0:07:05so at the beginning it was like, maybe I've got something here.
0:07:05 > 0:07:09Then we came round, we did the langoustine, he was petrified.
0:07:09 > 0:07:11Absolutely petrified.
0:07:13 > 0:07:16But I feel somewhere, somehow, I'm going
0:07:16 > 0:07:18to get something out of this boy.
0:07:31 > 0:07:35At 21 Calum is the oldest student in the group.
0:07:36 > 0:07:38Hi. What's your name?
0:07:38 > 0:07:41- Calum.- Calum, nice to meet you. How are you doing?- All right.
0:07:41 > 0:07:44- Where are you from?- Blairgowrie. - Blairgowrie? Excellent.
0:07:44 > 0:07:46Have you been in the industry long?
0:07:46 > 0:07:49- I've only been cooking for about two years here at college.- Two years.
0:07:49 > 0:07:52- Before that I was a welder. - You were a welder? Really?
0:07:52 > 0:07:53- So, you had a career change?- Yeah.
0:07:53 > 0:07:55Brilliant, let's do some cooking today.
0:07:55 > 0:07:57We're going to do a langoustine dish.
0:07:57 > 0:07:59- Have you worked with langoustines before?- Never.
0:07:59 > 0:08:01You're really going to enjoy it.
0:08:02 > 0:08:05OK, twist it. That's it.
0:08:07 > 0:08:09'I used to be a welder when I left school.'
0:08:09 > 0:08:13I got made redundant and I was unemployed for a long time
0:08:13 > 0:08:15and I didn't know what to do.
0:08:15 > 0:08:19I did a six week course at the college called Get Into Catering.
0:08:19 > 0:08:23I gave that a go and ever since I've been coming back.
0:08:25 > 0:08:26It's very tricky, isn't it?
0:08:28 > 0:08:31You got it.
0:08:31 > 0:08:35OK, Calum, it would be nice now if we could bring a dish together.
0:08:35 > 0:08:38- I'd like to try the mushrooms. - You'd like to try the mushrooms?- Yes.
0:08:38 > 0:08:39These are girolle mushrooms.
0:08:39 > 0:08:44All we do is, we take the mushroom, we scrape the stem like this, OK?
0:08:44 > 0:08:47And pop it to the side.
0:08:49 > 0:08:54'There is an enormous gulf in where I am today and what I'm expecting,
0:08:54 > 0:08:57'but we're going to take them on this journey and if they want to
0:08:57 > 0:09:01'go on it, they'll learn more than they could ever dream of.'
0:09:04 > 0:09:08You're free spirit now, Calum. Where's the monster in you, boy?
0:09:08 > 0:09:10Let's see what Calum can cook.
0:09:13 > 0:09:15What about a little bit of oil, or butter in there?
0:09:15 > 0:09:18Because your pan is very dry.
0:09:18 > 0:09:21'I never cooked in my life before I came to college
0:09:21 > 0:09:23'and the best thing I could do was a cheese sandwich.'
0:09:23 > 0:09:27Every day for my dinner I had cheese sandwiches for over a year.
0:09:27 > 0:09:29But now I've came here,
0:09:29 > 0:09:33I've learnt how to cook a lot of things for myself.
0:09:33 > 0:09:35I cook for my mum as well.
0:09:38 > 0:09:42You lift up the pan when you need to, but we're not in the pancake place.
0:09:42 > 0:09:44Just let the ingredients cook.
0:09:44 > 0:09:47Put the pan down.
0:09:47 > 0:09:49OK, we really need to plate on now, Calum.
0:10:01 > 0:10:02OK, so how do you think it went?
0:10:02 > 0:10:07- Could have done better, it's the first time doing it.- Exactly.
0:10:07 > 0:10:10I mean, why did you choose this dish, out of interest?
0:10:10 > 0:10:14Just because of the amount I seen there,
0:10:14 > 0:10:16if it was something spread out.
0:10:16 > 0:10:19Well, I think today has been a real learning curve,
0:10:19 > 0:10:21a real learning experience for you.
0:10:21 > 0:10:24I think you've never, ever seen anything like this before
0:10:24 > 0:10:25which is understandable.
0:10:25 > 0:10:28You're a young lad and you've just started this industry, OK?
0:10:28 > 0:10:31- I hope you've taken something from it.- Yeah.
0:10:31 > 0:10:34Thanks very much for your hard work. Cheers.
0:10:38 > 0:10:40Nerve-wracking.
0:10:43 > 0:10:46Calum is right at the beginning of his career.
0:10:46 > 0:10:49He was a welder, massive respect.
0:10:49 > 0:10:54Just because I haven't been blown away by him in this particular
0:10:54 > 0:10:58first impression, it doesn't mean he's not going to go on.
0:10:58 > 0:11:00A massive confidence boost,
0:11:00 > 0:11:02especially cooking with someone like Tom.
0:11:02 > 0:11:06I've seen far better chefs than me, but the fact I've had this opportunity,
0:11:06 > 0:11:08and I've taken it, I think it's fantastic.
0:11:08 > 0:11:13Especially as Tom recognises that I'm a young chef, I'm just learning.
0:11:26 > 0:11:2820-year-old Harriet recently left the college
0:11:28 > 0:11:31and now works full-time as a hotel pastry chef.
0:11:33 > 0:11:35- Hi.- Hello, chef.
0:11:35 > 0:11:38- Nice to meet you.- Very nice to meet you too. What's your name?
0:11:38 > 0:11:40- Harriet.- Harriet, how are you doing?
0:11:40 > 0:11:42- Very well, thank you.- Nervous? - A little bit.
0:11:42 > 0:11:47- What we're going to do today is we're going to do a dish with langoustines.- OK.
0:11:47 > 0:11:50- Have you used langoustines before? - I've never cook them before,
0:11:50 > 0:11:52- but they taste good. - They taste good.
0:11:52 > 0:11:54- You enjoy eating them? - Yes.- Excellent.
0:11:54 > 0:11:56So when you eat something like langoustines,
0:11:56 > 0:11:58how does that make you feel?
0:11:58 > 0:12:01- It reminds me of being on holiday in Ullapool.- Ullapool?
0:12:01 > 0:12:03Yes, that's where all the langoustines come from.
0:12:03 > 0:12:06So you connect that... Good. That sounds like a dream.
0:12:09 > 0:12:11'I don't think it's hard for girls in kitchens,'
0:12:11 > 0:12:13but it's definitely male-orientated.
0:12:13 > 0:12:15There's a lot of males in the kitchen,
0:12:15 > 0:12:17you just have to fight your corner and stand out.
0:12:20 > 0:12:22Have you done this before?
0:12:22 > 0:12:24I've done this once in a restaurant
0:12:24 > 0:12:26and I hit my boyfriend in the face with the juice.
0:12:26 > 0:12:28So, it wasn't so good.
0:12:29 > 0:12:32- Is he still your boyfriend? - Yes.- That's OK then.
0:12:32 > 0:12:35OK, do we have any ideas looking at the ingredients there
0:12:35 > 0:12:39of something that would go well with the langoustines?
0:12:39 > 0:12:41- Garlic, white wine and cream sauce maybe?- OK, good.
0:12:41 > 0:12:45- Do you know what it's crying out for? - Some mushrooms?
0:12:45 > 0:12:47Mushrooms, that would be brilliant.
0:12:47 > 0:12:53If you can bring off a mushroom-y, garlicky, creamy kind of sauce
0:12:53 > 0:12:56- with roasted langoustines on top, I'll be a happy man.- OK.
0:12:59 > 0:13:02'I'd love to be a Michelin-starred chef because the skill level
0:13:02 > 0:13:04'is so high and I want my skills to be as high as that.'
0:13:04 > 0:13:07I'm ambitious.
0:13:07 > 0:13:08Good, good.
0:13:18 > 0:13:22- Why did you add the chicken jus? - To bring the sauce.
0:13:22 > 0:13:23Excellent.
0:13:30 > 0:13:34One second, stop. Taste.
0:13:48 > 0:13:52- There you go.- Happy?- Yes. - I am so happy.
0:13:52 > 0:13:54I've been waiting for this.
0:13:54 > 0:13:58Got the langoustine, mushrooms, garlic, a little bit of guidance.
0:13:58 > 0:14:01This is the beginning of something really, really good for you.
0:14:01 > 0:14:05- No matter what happens, cooking is your career, brilliant.- Thank you.
0:14:05 > 0:14:07Thank you. Well done.
0:14:11 > 0:14:13The big thing about Harriet, she had that spark.
0:14:13 > 0:14:17When I first met her, looked me in the eyes, shook my hand,
0:14:17 > 0:14:19"Chef, nice to meet you."
0:14:19 > 0:14:22I felt a connection with Harriet there.
0:14:22 > 0:14:26She had the idea, it was nearly there. And she nailed it.
0:14:28 > 0:14:30I don't know how to explain it, it's amazing.
0:14:30 > 0:14:33I just came to college for a year to study to be a little chef,
0:14:33 > 0:14:35and work wherever.
0:14:35 > 0:14:38Then here I am a year later cooking for a Michelin-starred chef
0:14:38 > 0:14:40which I never thought I would do.
0:14:44 > 0:14:49Having a mentor means more than just being taught basic cookery skills.
0:14:50 > 0:14:54Whoever Tom chooses as his protege will have the opportunity
0:14:54 > 0:14:57to learn about the secrets behind his food.
0:15:02 > 0:15:04Two rock pool, two tomato. Yes?
0:15:06 > 0:15:10Inspired by his years with his first mentor, the legendary chef
0:15:10 > 0:15:14Pierre Koffman, Tom's style is based on maximising flavour
0:15:14 > 0:15:17by taking the freshest seasonal ingredients,
0:15:17 > 0:15:22cooking them in the moment and using their cooking liquor as a base for sauces.
0:15:25 > 0:15:29At the end of the day, Tom can only take two students through.
0:15:30 > 0:15:33Before he makes a decision, he wants Harriet, Calum
0:15:33 > 0:15:37and Shaun to recreate his starter of fresh asparagus
0:15:37 > 0:15:42and poached egg with a sauce made from the asparagus cooking liquor,
0:15:42 > 0:15:45a method central to his cooking style.
0:15:45 > 0:15:51The philosophy that I really embrace and follow with strict,
0:15:51 > 0:15:55strict rules is the cooking a la minute, of the moment.
0:15:55 > 0:15:59So when the customer comes in, the asparagus is fresh.
0:15:59 > 0:16:04We cook the asparagus from fresh to cooked and then we serve it.
0:16:04 > 0:16:06Once you've tasted it fresh,
0:16:06 > 0:16:09you'll remember that for the rest of your life, OK?
0:16:09 > 0:16:12Into my pan, olive oil.
0:16:12 > 0:16:16In with the asparagus. Yeah?
0:16:17 > 0:16:22A little touch of salt. Very important.
0:16:22 > 0:16:25As soon as we put the chicken stock, lid on.
0:16:25 > 0:16:29The idea, we add a little bit of chicken stock, we reduce.
0:16:29 > 0:16:31What happens then when we do that?
0:16:31 > 0:16:34- The flavour gets more intense. - Exactly, chef.
0:16:34 > 0:16:37There we can see the chicken stock is reducing.
0:16:37 > 0:16:40We had a little touch more chicken stock.
0:16:42 > 0:16:46As the asparagus is cooking, the flavour of the asparagus
0:16:46 > 0:16:49is coming out and it's going into the sauce.
0:16:51 > 0:16:54OK, poached eggs. White wine vinegar.
0:16:57 > 0:17:01'The thing that I want the students to take away from this dish
0:17:01 > 0:17:07'is everything coming together at the same time and being able to juggle.'
0:17:07 > 0:17:11This is where the natural skill of the chef comes through.
0:17:13 > 0:17:17Remove the asparagus. A little knob of butter.
0:17:20 > 0:17:23A dash of sherry vinegar.
0:17:23 > 0:17:25And a little dash of balsamic vinegar.
0:17:26 > 0:17:29Taste the cooking liquor there now.
0:17:32 > 0:17:35- That's really good. - TOM LAUGHS
0:17:37 > 0:17:39Our beautifully poached egg.
0:17:44 > 0:17:47Our lovely raw asparagus as well.
0:17:50 > 0:17:54- OK, what do you think? - It looks amazing.
0:17:54 > 0:17:57- It's very simple though, isn't it?- Yeah.
0:17:57 > 0:18:00Sometimes the most simple things are the most challenging.
0:18:00 > 0:18:01OK, let's taste.
0:18:03 > 0:18:05- Look at that.- Perfect.
0:18:08 > 0:18:13- That is so good.- I've never actually had anything like this at all.- Good.
0:18:13 > 0:18:17OK, get yourselves organised and then we'll get ready to cook, OK?
0:18:28 > 0:18:30'It's really quite simple, but it's quite complex
0:18:30 > 0:18:33'because everything has to be perfect in the dish.'
0:18:33 > 0:18:36Hopefully we'll see if I can cook it right.
0:18:38 > 0:18:39'I really do want to get it bang on right
0:18:39 > 0:18:42'because the first round was disappointing.'
0:18:42 > 0:18:46I really want to show I can cook and get it perfectly.
0:18:51 > 0:18:54Shaun, was the pan hot when you put it in?
0:18:54 > 0:18:57- Not as hot as it should have been. - Not as hot as it should have been.
0:18:57 > 0:19:00Start again. OK? You knew the answer before I even asked.
0:19:06 > 0:19:09Calum, chicken stock, lid.
0:19:12 > 0:19:13OK?
0:19:13 > 0:19:17'This morning I could have probably done a bit better, but that
0:19:17 > 0:19:20'was just cos it was new, I didn't know what I was expecting.'
0:19:20 > 0:19:24But now I just want to go for it and show what I can really do.
0:19:25 > 0:19:27What Tom needs them to understand
0:19:27 > 0:19:30is that the asparagus liquor is central to the sauce.
0:19:30 > 0:19:33Any mistake in its cooking could ruin his dish.
0:19:33 > 0:19:37I don't want the pans becoming dry.
0:19:37 > 0:19:40I don't want any burnt flavour in there.
0:19:48 > 0:19:50Chef, see that, it's brown.
0:19:51 > 0:19:55It's black, chef. It's black. Change the pan.
0:19:55 > 0:19:58Take the asparagus out, start again, OK?
0:19:58 > 0:20:01We can't have that black flavour, OK?
0:20:05 > 0:20:07That, wash.
0:20:16 > 0:20:20'I'm here to teach, I'm looking to become a mentor to these students,
0:20:20 > 0:20:22'and they won't get it first time.
0:20:22 > 0:20:26'But will they pick it up the second time? The third time?'
0:20:26 > 0:20:29And will the speed start to come and that excitement?
0:20:29 > 0:20:32That's what I'll be looking for.
0:20:32 > 0:20:34- Harriet, the eggs are on? - I'm about to...
0:20:34 > 0:20:36Eggs poaching, OK?
0:20:38 > 0:20:41OK, in with the eggs. OK?
0:20:44 > 0:20:45If they have listened to Tom,
0:20:45 > 0:20:49the students will know these final minutes are crucial.
0:20:49 > 0:20:50They must poach the eggs
0:20:50 > 0:20:53and finish the sauce while the asparagus is still warm.
0:20:53 > 0:20:57- Shaun, how are we doing? - All right, the eggs are on.
0:20:57 > 0:20:59Balsamic, OK.
0:20:59 > 0:21:02And a touch of the sherry vinegar as well, yeah?
0:21:04 > 0:21:07Calum, a little balsamic.
0:21:13 > 0:21:16I think that will be enough vinegar. Too much vinegar, Calum.
0:21:16 > 0:21:18Too much vinegar.
0:21:21 > 0:21:23Whoo!
0:21:23 > 0:21:27If you're ready to dress, start to dress now.
0:21:36 > 0:21:39- Chef, what's happened there? - Reduced down to much.
0:21:39 > 0:21:42Because you left it on the heat. You need to bring that back.
0:21:42 > 0:21:45- How are you going to bring that back? - A bit of jus.
0:21:45 > 0:21:48Use your spoon, work it. Emulsify it again.
0:21:53 > 0:21:58Egg, it must be cooked. It's not possible it's not cooked.
0:21:58 > 0:21:59It's overdone now.
0:21:59 > 0:22:03It's cooked, it's cooked. It's cooked.
0:22:08 > 0:22:10- Come on, Calum, we need to go now.- Yes.
0:22:16 > 0:22:19Relax. OK?
0:22:25 > 0:22:26Harriet.
0:22:30 > 0:22:31Let's taste, on you go.
0:22:35 > 0:22:38- Slightly overcooked the egg. - Slightly overcooked.
0:22:42 > 0:22:48I think the asparagus is cooked well. I don't think we have enough sauce.
0:22:48 > 0:22:51But I think you can be proud of yourself for what you tried there.
0:22:51 > 0:22:55Looking at your two dishes that you've cooked today,
0:22:55 > 0:22:58very strong, but you need to listen to me.
0:22:58 > 0:23:00It's the finer details.
0:23:00 > 0:23:02There's no point just being good,
0:23:02 > 0:23:05you need to be exceptionally good, OK?
0:23:07 > 0:23:11I'm so young, I've not been cooking for that long professionally.
0:23:11 > 0:23:14So, to be his protege would be fantastic and give me
0:23:14 > 0:23:17loads of confidence to go further as well.
0:23:18 > 0:23:19Shaun.
0:23:24 > 0:23:26- This morning was tough. - Yes, I let myself down.
0:23:26 > 0:23:29You were there, you had the glint in your eye,
0:23:29 > 0:23:30then you kind of froze, big man.
0:23:30 > 0:23:34- Yes.- The way you embraced this part was a lot better.
0:23:41 > 0:23:44The egg is good, the asparagus is cooked to perfection
0:23:44 > 0:23:46and the sauce is excellent.
0:23:46 > 0:23:49You just got the right amount of vinegar in there just to
0:23:49 > 0:23:51release the flavour of the asparagus.
0:23:51 > 0:23:56- Wow. That is a really good piece of cooking.- Yes.- You're smiling.
0:23:56 > 0:24:01- I knew, I knew you could do it.- Yes. - Well done. Thank you.
0:24:03 > 0:24:05'At the moment I'm 50-50,'
0:24:05 > 0:24:08I was a bit disappointed with my first round, it put me down a bit.
0:24:08 > 0:24:10I think with that one it's helped me a little,
0:24:10 > 0:24:13but it's only his decision if he puts me through or not.
0:24:16 > 0:24:21Calum, cut that egg. Oh! Look at that.
0:24:30 > 0:24:34- What do you think? - Needs more seasoning.- Good.
0:24:34 > 0:24:36The asparagus needs longer.
0:24:36 > 0:24:39There's a lot of mistakes there, a lot of mistakes.
0:24:39 > 0:24:41You know what the most rewarding thing is?
0:24:41 > 0:24:45You spotted there was no salt, the asparagus is not cooked.
0:24:45 > 0:24:49The good bit of news is you have the poached egg of the day.
0:24:49 > 0:24:51If it was a competition to see who won the poached egg,
0:24:51 > 0:24:54you would have won, big man. OK, thank you.
0:24:57 > 0:25:01'Not so good, nerves got to me a wee bit.'
0:25:01 > 0:25:03Every time I was cooking, I kept thinking what I was going to
0:25:03 > 0:25:07do next rather than focus on what I was doing at that moment.
0:25:07 > 0:25:09I made quite a lot of mistakes.
0:25:14 > 0:25:16OK, guys. That's the end of the tasks for today.
0:25:16 > 0:25:18I hope you've enjoyed it, I think
0:25:18 > 0:25:21it's been a bit of an emotional roller coaster.
0:25:21 > 0:25:23You've all done exceptionally well,
0:25:23 > 0:25:25you should be really proud of yourselves.
0:25:25 > 0:25:28Go get some fresh air. Thank you.
0:25:40 > 0:25:42Today is a real mixture of emotions
0:25:42 > 0:25:45because Harriet was just phenomenally good.
0:25:47 > 0:25:51Shaun froze in the first test this morning, but he's been brought
0:25:51 > 0:25:54up in the industry, he had to have it in him somewhere.
0:25:54 > 0:25:59I think this afternoon we found that. Calum, he really tried.
0:25:59 > 0:26:05This was so out of his comfort zone, but he put himself forward,
0:26:05 > 0:26:07he wants to do something with his life,
0:26:07 > 0:26:09and for that I have an awful lot of respect.
0:26:12 > 0:26:15Ultimately Tom is only looking for one protege.
0:26:22 > 0:26:25He must now let the students know who is still in the running
0:26:25 > 0:26:27and who is going home.
0:26:37 > 0:26:41- Sorry, Calum.- Good luck. - Well done.- Well done.
0:26:51 > 0:26:55- Calum, you all right?- Yeah.- Good? - Yeah.
0:26:55 > 0:26:58- Take it in good heart?- Yeah.
0:26:58 > 0:27:01- You enjoyed your day?- Yeah. - Listen, I'm really proud of you.
0:27:01 > 0:27:04- Promise me you'll keep going. - Yes, I will.
0:27:04 > 0:27:08Work to the best of your ability, remember today for the right reasons
0:27:08 > 0:27:11- and use today to get you forward. - Thank you.
0:27:11 > 0:27:13Thanks very much, chef. See you soon.
0:27:15 > 0:27:18'I kind of knew after the last challenge that
0:27:18 > 0:27:20'I hadn't done that great.'
0:27:20 > 0:27:24I kind of had the feeling, I'm happy that I gave it a go.
0:27:24 > 0:27:27I hope the best for Harriet and Shaun.
0:27:29 > 0:27:32- Come on. Well done.- Well done.
0:27:32 > 0:27:36Now you're just going to beat me in the next round, aren't you?
0:27:36 > 0:27:38I'll try.
0:27:39 > 0:27:41We're looking for the creme de la creme.
0:27:41 > 0:27:44We're looking for the top, top guys here. Top students.
0:27:44 > 0:27:47So far I think I've found a couple of jewels in the crown.
0:27:47 > 0:27:50And I'm excited.
0:27:56 > 0:28:00Tomorrow night, Tom's search for his protege continues
0:28:00 > 0:28:04when he brings his top five students together for the first time.
0:28:06 > 0:28:09Now I want to see what happens when I put that pressure on them.
0:28:13 > 0:28:17Don't stand there yawning, young man, get in there and help him. Come on.
0:28:17 > 0:28:20He's pushing everybody. It is a pressure situation.
0:28:20 > 0:28:23- Do it exactly the same way as I did. - OK.- OK?
0:28:42 > 0:28:45Subtitles by Red Bee Media Ltd