0:00:00 > 0:00:04Getting to the top of any profession takes skill and hard work.
0:00:04 > 0:00:07But you also need a few breaks along the way.
0:00:07 > 0:00:10I still believe in you.
0:00:10 > 0:00:11Ohhh.
0:00:11 > 0:00:14After a three-week search that began in catering colleges,
0:00:14 > 0:00:19Theo Randall, Tom Kitchin and Michel Roux Jr
0:00:19 > 0:00:23have each chosen a protege they believe can follow in their footsteps.
0:00:23 > 0:00:25Thank you!
0:00:25 > 0:00:26'I think I've made the right choice.'
0:00:26 > 0:00:30Team Roux. That's it. We've got it.
0:00:30 > 0:00:32- Well done.- Thank you very much.
0:00:32 > 0:00:35This is my man, and I've got to make sure he does well.
0:00:35 > 0:00:38Just be really proud of yourself.
0:00:38 > 0:00:42You're here to win it, Jimmy. Believe in yourself.
0:00:42 > 0:00:43Cos you're going to win it!
0:00:46 > 0:00:51Yesterday, the students cooked a final menu for their mentors
0:00:51 > 0:00:53that they hoped showed what they'd learned.
0:00:53 > 0:00:57Concept, good. Execution, we can do better.
0:00:58 > 0:01:00No. Not good.
0:01:00 > 0:01:04- This is the worst cooking you've done for me.- The worst time to do it, as well.
0:01:06 > 0:01:10If we serve that to Pierre Koffmann, Albert Roux, Ruth Rogers,
0:01:10 > 0:01:15we might as well get our jackets and get the train, boy. Do you understand?
0:01:16 > 0:01:19Tonight, they put themselves on the line.
0:01:19 > 0:01:22Cooking for the culinary greats
0:01:22 > 0:01:25who shaped their own mentor's careers.
0:01:42 > 0:01:45There's the ring. That's the smallest I did.
0:01:49 > 0:01:50It's the final hours of the competition.
0:01:50 > 0:01:54And the pressure is on.
0:01:55 > 0:01:57Smells good. Can you smell it?
0:01:57 > 0:01:59- Yeah.- Just mix it together.
0:02:01 > 0:02:04It's surreal. I never expected when I entered a competition like this
0:02:04 > 0:02:10to be cooking for Theo, Michel Roux, Tom Kitchin
0:02:10 > 0:02:12and then for their mentors as well!
0:02:12 > 0:02:14It's like three generations, really.
0:02:14 > 0:02:16It's just ridiculous!
0:02:21 > 0:02:23It's for me, Michel and for my college.
0:02:23 > 0:02:25I'm doing it for everyone.
0:02:25 > 0:02:27And I hope it pays off.
0:02:27 > 0:02:29I really do.
0:02:30 > 0:02:33I'm definitely a bit nervous about the chefs we're cooking for.
0:02:33 > 0:02:35I need to nail my dishes.
0:02:35 > 0:02:38If I nail my dishes, I have every chance as everyone else does.
0:02:44 > 0:02:46I need some salt and pepper in there.
0:02:46 > 0:02:48Just have a taste.
0:02:49 > 0:02:52Today, the students will cook their two courses.
0:02:52 > 0:02:55The mentors cannot taste or cook anything for them.
0:02:55 > 0:02:57Are you sure you've got enough fat in there, chef?
0:03:02 > 0:03:05I'm not allowed to help these guys in any way.
0:03:05 > 0:03:08But hopefully they'll get the instructions from my eyes
0:03:08 > 0:03:10and what I'm trying to get across.
0:03:10 > 0:03:12And the question. So if I'm asking the question,
0:03:12 > 0:03:17"Do you think that has enough salt in it?", the answer's in the question! Listen to me!
0:03:19 > 0:03:23Jimmy is really interesting. He's really taken on the philosophy,
0:03:23 > 0:03:29the belief, the passion, he's submerged himself into my philosophy.
0:03:31 > 0:03:34Tom's own mentor is the legendary Pierre Koffmann.
0:03:34 > 0:03:37There's absolutely no doubt in my mind
0:03:37 > 0:03:41I would not be the chef I am today without the guidance of Pierre Koffmann.
0:03:41 > 0:03:45He pushed me to the limits like no-one can imagine.
0:03:45 > 0:03:49But he brought me back. He mentored me like incredibly.
0:03:49 > 0:03:53'When he came to me, he was very young.'
0:03:53 > 0:03:57And I'm a big person, so it was a bit scary.
0:03:57 > 0:04:00I think they used to call me The Bear, something like that.
0:04:00 > 0:04:05But from the beginning, everybody liked Tom with his little curl and things like that.
0:04:05 > 0:04:08So Tom is like a son to me.
0:04:08 > 0:04:11I've got only complimentary to say about Tom.
0:04:14 > 0:04:17A young chef has got to learn how to cook what is in season.
0:04:17 > 0:04:23So I will hope one of those chefs will cook game, maybe.
0:04:27 > 0:04:30The wee birdies! The wee birdies!
0:04:32 > 0:04:37Jamie's time with Tom has inspired him to create a two-course Scottish menu
0:04:37 > 0:04:44that reflects Pierre and Tom's belief in maximising flavour from the best local ingredients.
0:04:44 > 0:04:49He's making a starter of Orkney scallops, curried diced celeriac and apple
0:04:49 > 0:04:51with a celeriac puree.
0:04:51 > 0:04:55Then serving grey-legged partridge with roast vegetables,
0:04:55 > 0:04:58vegetable crisps and a bread sauce.
0:04:59 > 0:05:02I feel fine with that. Me and Tom have had a chat about the dishes
0:05:02 > 0:05:05and I'm going to try and focus in on what I'm doing.
0:05:05 > 0:05:08I need to up my game a bit now
0:05:08 > 0:05:10and just push on.
0:05:12 > 0:05:18Sophie's choice of menu reflects Michel's roots in French gastronomy.
0:05:18 > 0:05:22His own schooling began with his father, Albert Roux.
0:05:22 > 0:05:27My father's food style was very classic, very French, obviously.
0:05:27 > 0:05:30Over the years, I've tasted his cooking
0:05:30 > 0:05:34and his sauces are always magical.
0:05:34 > 0:05:38He really enjoys food that has been cooked
0:05:38 > 0:05:40with true love and affection.
0:05:42 > 0:05:44Be good to me!
0:05:44 > 0:05:48'The less you can do with food, the better.'
0:05:48 > 0:05:50I always refer it to a beautiful woman.
0:05:50 > 0:05:54She doesn't spend hours in front of the mirror in the morning.
0:05:54 > 0:05:58Playing with her face and all piled and all that.
0:05:58 > 0:06:00No, because she's happy with herself.
0:06:00 > 0:06:03And that's what food is about.
0:06:06 > 0:06:09It might look like a mess, but it's organised mess! Yeah.
0:06:09 > 0:06:13Hopefully it's going to impress them. I hope it does. Hope it does.
0:06:14 > 0:06:17Sophie is cooking a stuffed chicken thigh starter
0:06:17 > 0:06:19with black pudding puree.
0:06:19 > 0:06:22Followed by a main course of duck supreme
0:06:22 > 0:06:25with a mushroom duxelle and stuffed cabbage ball.
0:06:25 > 0:06:28Following Roux tradition,
0:06:28 > 0:06:31she is making both her sauces from scratch.
0:06:33 > 0:06:37- Oh, that's ten times better than it was this morning!- Yep.- Yeah.
0:06:37 > 0:06:39- Sweet? Sour?- It's not over-sweet.
0:06:39 > 0:06:40Good.
0:06:43 > 0:06:45'I think Michel is a good teacher.'
0:06:45 > 0:06:49Indeed, that's one of the reasons I'm very proud of him.
0:06:54 > 0:06:56You're making a lot of noise!
0:06:56 > 0:06:58It's called cracking wet walnuts.
0:06:58 > 0:06:59Have a walnut!
0:06:59 > 0:07:01There you go.
0:07:01 > 0:07:03I wish I had one of them!
0:07:04 > 0:07:1018-year-old David has been schooled by Theo in the traditions of rustic Italian cooking.
0:07:10 > 0:07:12He's using those influences
0:07:12 > 0:07:16to make pansotti with a walnut sauce
0:07:16 > 0:07:19followed by sea bass steamed with porcini and thyme.
0:07:21 > 0:07:23Theo's love of this style
0:07:23 > 0:07:25grew under the mentorship of Ruth Rogers,
0:07:25 > 0:07:28and the late Rose Gray.
0:07:28 > 0:07:31I came to the River Cafe and I was Rose and Ruth's right-hand man
0:07:31 > 0:07:33within the first couple of months.
0:07:33 > 0:07:37I really understood what they were trying to do.
0:07:38 > 0:07:40Theo's extremely close to my heart.
0:07:40 > 0:07:45We started together in this very tiny little restaurant.
0:07:45 > 0:07:47And we grew together.
0:07:47 > 0:07:51David had never made pasta until he met Theo.
0:07:51 > 0:07:54Now, he is starting his menu with it.
0:07:54 > 0:07:56I'm very confident about making pasta.
0:07:56 > 0:07:58I've done it a few times now.
0:07:58 > 0:08:02Theo's taught me. So I'm pretty confident.
0:08:05 > 0:08:07Gently does it.
0:08:09 > 0:08:11I would really love to impress Ruthie.
0:08:11 > 0:08:14I'd really like her to see my mentoring skills.
0:08:14 > 0:08:18I hope that she'll be proud of the skills I've taught someone.
0:08:28 > 0:08:30How's your David doing? He looks as if he's struggling.
0:08:30 > 0:08:33He's doing OK. I wouldn't say he's struggling.
0:08:33 > 0:08:35I'd just say he's got a lot to do.
0:08:35 > 0:08:37- He's saying that strategically. - I know he is.
0:08:37 > 0:08:39He's putting pressure on you, you know?
0:08:40 > 0:08:42After weeks of training,
0:08:42 > 0:08:45the students must now show what they've learned.
0:08:45 > 0:08:50They'll be judged by how well they've taken on their mentor's influences.
0:08:50 > 0:08:54I had experience of my father being grumpy for a month
0:08:54 > 0:08:59because a plate of food that I served him wasn't to his liking!
0:09:02 > 0:09:04Come on!
0:09:04 > 0:09:06Rose is a very tough critic.
0:09:06 > 0:09:10Really tough. She knows what she likes and she likes simplicity.
0:09:10 > 0:09:12But it has to be of the highest standard.
0:09:12 > 0:09:15That's it. Shake it up. You need to go faster.
0:09:15 > 0:09:17Same with the beetroot.
0:09:17 > 0:09:22Chef doesn't care where you come from, what you look like, where you've worked.
0:09:22 > 0:09:24All he cares about is the glint in the eye.
0:09:24 > 0:09:28Has he got it? What is he bringing to the table?
0:09:31 > 0:09:35David's menu will be first in front of the judges.
0:09:35 > 0:09:37Right. The moment of truth.
0:09:37 > 0:09:40- So you've got four plates there, yeah?- Yep.
0:09:40 > 0:09:43He needs to perfectly cook his pansotti
0:09:43 > 0:09:46while finishing off his fresh walnut sauce.
0:09:47 > 0:09:49Not far to go, OK?
0:09:49 > 0:09:51Don't forget to smile!
0:09:54 > 0:09:56Check it. Are you happy with it? Al dente?
0:09:57 > 0:09:59- Yeah, it feels...- Good?- Pretty good.
0:10:00 > 0:10:02It's all up to you now.
0:10:09 > 0:10:12- Are you happy?- I'm quite happy with it.- If you're happy, I'm happy.
0:10:13 > 0:10:14Service!
0:10:28 > 0:10:32David's first course is his fennel and ricotta pansotti
0:10:32 > 0:10:35served with a wet walnut sauce.
0:10:41 > 0:10:46I would say I'm not an expert in Italian pasta or anything like that,
0:10:46 > 0:10:49but slightly disappointed.
0:10:49 > 0:10:50I find it a bit too soft.
0:10:50 > 0:10:54I think it's quite ambitious to do this recipe.
0:10:54 > 0:10:59I think it involves making a very delicate sauce and the walnuts.
0:10:59 > 0:11:02I think that's really impressive
0:11:02 > 0:11:05that this chef has tried to do something as ambitious as this.
0:11:05 > 0:11:09I'd be quite happy to eat that in an Italian restaurant, yes.
0:11:12 > 0:11:14For his main,
0:11:14 > 0:11:20David is cooking his sea bass al cartoccio, or steamed in a foil bag.
0:11:22 > 0:11:24But all is not going to plan.
0:11:24 > 0:11:28Double, double, double. Double thickness.
0:11:31 > 0:11:35The foil split, so I've had to try and patch it.
0:11:37 > 0:11:40He's steaming the fish with the mushrooms and thyme.
0:11:40 > 0:11:43If it's not steamed, it's just going to dry up.
0:11:52 > 0:11:55- Shall we check the fish in a minute? - Yep.
0:11:58 > 0:12:01Just put the knife through the middle so you can check.
0:12:01 > 0:12:03- Goes through nicely? - There's no resistance.
0:12:03 > 0:12:05So let's start plating up.
0:12:10 > 0:12:12Now the sauce.
0:12:17 > 0:12:19- Happy?- Yep. Service!
0:12:22 > 0:12:25- Buono.- Thank you very much. I hope I did your name justice!
0:12:25 > 0:12:27- It's your name as well!- Yeah.
0:12:34 > 0:12:37David's main course is sea bass,
0:12:37 > 0:12:41fresh porcini mushrooms and thyme cooked al cartoccio
0:12:41 > 0:12:45served with Umbrian lentils and Swiss chard.
0:12:52 > 0:12:56I think it's very good. My piece of fish is perfectly cooked.
0:12:56 > 0:12:58I would have liked a bit more sauce.
0:12:58 > 0:13:01I think as French chefs, we like sauces,
0:13:01 > 0:13:05whereas the Italians are more happy with a bit of olive oil and lemon!
0:13:05 > 0:13:07But it's true. Absolutely right.
0:13:07 > 0:13:12But I'd be very pleased with a piece of fish like that in any restaurant.
0:13:12 > 0:13:18And the nuts. Quite Theo. It's very simple. There's only the porcini, the lentils and the chard.
0:13:18 > 0:13:22But it's all quite balanced. It's delicious.
0:13:23 > 0:13:27The chefs must now consider how closely David's dishes
0:13:27 > 0:13:29reflect Theo's style.
0:13:31 > 0:13:34- DAVID:- They're really good dishes. They're exactly what Theo is about.
0:13:34 > 0:13:40So I'm hoping they'll see that and that will maybe...make them choose me.
0:13:47 > 0:13:50- This is David.- You did really well.
0:13:50 > 0:13:53You got very, very good marks from all of us.
0:13:53 > 0:13:57And the pasta was also. I think you took - it was really challenging.
0:13:57 > 0:13:59- Thank you.- Thank you.- Very good.
0:13:59 > 0:14:01I think he's done me proud, actually.
0:14:01 > 0:14:04I feel very pleased for David.
0:14:09 > 0:14:12Theo and David must now wait and see how the others do.
0:14:15 > 0:14:19Sophie is up next with her chicken mousse and truffle ballotine.
0:14:20 > 0:14:23I'm not thinking about the three chefs sitting outside, no.
0:14:23 > 0:14:24I'm thinking about getting this done.
0:14:24 > 0:14:27I'll cross that bridge when I come to it!
0:14:29 > 0:14:31I'm anxious to have a look at the truffle mousse.
0:14:34 > 0:14:37I hope it will taste as good as you can read it, you know?
0:14:45 > 0:14:46Service!
0:14:46 > 0:14:48Done.
0:14:49 > 0:14:52Now, straight back in. Get ready for the main.
0:15:02 > 0:15:08Sophie's starter is chicken thigh stuffed with chicken and truffle mousse,
0:15:08 > 0:15:11black pudding puree and a cranberry jus.
0:15:18 > 0:15:22I think it's really, really professionally cooked.
0:15:22 > 0:15:26You can taste the skill, the finesse, that went into making this.
0:15:27 > 0:15:30No, the dish did nothing for me.
0:15:30 > 0:15:33I'm quite a realistic person. I like a piece of black pudding.
0:15:33 > 0:15:36Puree is baby food.
0:15:36 > 0:15:37So it is not good for me.
0:15:38 > 0:15:42The chicken, in my view, is cooked to perfection.
0:15:42 > 0:15:44The mousse is excellent.
0:15:44 > 0:15:47And the sauce is absolutely divine.
0:15:49 > 0:15:51Black pudding - perfect.
0:15:55 > 0:16:01Now all Sophie has to do is bring her main course of duck breast together for the judges.
0:16:04 > 0:16:07There is loads at stake, and I do want to do everything perfectly.
0:16:07 > 0:16:10I don't want to do anything second best.
0:16:10 > 0:16:15So it's just a case of getting everything nice and hot.
0:16:15 > 0:16:17Getting my ducks out. Make sure they rest a little.
0:16:21 > 0:16:24Come on. We're on time. Let's go. Let's knock 'em dead.
0:16:33 > 0:16:34Lovely.
0:16:37 > 0:16:40Oh, yes. Yum, yum!
0:16:40 > 0:16:42Service!
0:16:44 > 0:16:48- Well done. You've done well. Yeah? - Yeah.- Yes.
0:16:50 > 0:16:52They're scared, now!
0:17:01 > 0:17:06Sophie's main course is duck breast with mushroom duxelle,
0:17:06 > 0:17:08a duck confit-stuffed cabbage ball,
0:17:08 > 0:17:12carrots, pomme puree and a red wine sauce.
0:17:26 > 0:17:28Extremely well-constructed dish.
0:17:28 > 0:17:30Shows a lot of skill
0:17:30 > 0:17:32on behalf of that person.
0:17:32 > 0:17:36I regret that the carrots are not cooked enough.
0:17:36 > 0:17:39But overall, I think a great effort.
0:17:39 > 0:17:41I like the mashed potato.
0:17:41 > 0:17:45It's very comforting. It has taste and flavour. I think it's delicious.
0:17:45 > 0:17:48The sauce is nice. I like the sauce.
0:17:48 > 0:17:53On the bad side, I will complain about the cabbage. Not enough cooked.
0:17:53 > 0:17:56But I wouldn't be disappointed to have that dish in a restaurant.
0:17:56 > 0:17:59Much better than the first one. Much better.
0:18:07 > 0:18:09I'm really pleased with how it all went.
0:18:09 > 0:18:10Very, very pleased.
0:18:10 > 0:18:12I think it went well.
0:18:13 > 0:18:15'I'm very proud of Sophie.
0:18:15 > 0:18:20'I mean, gosh, she's really put in all the effort
0:18:20 > 0:18:23'that I wanted her to do and more.'
0:18:24 > 0:18:25Ca va, Chef?
0:18:25 > 0:18:28- Sophie.- Hello, Sophie. How are you? - My dad.
0:18:30 > 0:18:33- It's all over, darling.- Yes. - Bar the shouting.- Unfortunately.
0:18:33 > 0:18:36- I've enjoyed it.- Very good.
0:18:36 > 0:18:38Very, very good.
0:18:38 > 0:18:44Had it been in a restaurant, I would have been very, very happy to have eaten like that.
0:18:44 > 0:18:47- Well done.- Thank you.- Thank you.
0:18:47 > 0:18:49I'm happy with that!
0:18:50 > 0:18:52I can deal with that!
0:18:54 > 0:18:57- I think he liked it! - Yes. I think he did, too.
0:19:03 > 0:19:06Finally, it's Jamie
0:19:06 > 0:19:09with his scallop, celeriac and apple starter.
0:19:09 > 0:19:14This is it, now, isn't it? We've waited so long. But he's doing well.
0:19:14 > 0:19:16He's focused, he's in his zone,
0:19:16 > 0:19:18he's not spoken for about two hours.
0:19:18 > 0:19:22You know? He is...zoned out, right, Jamie?
0:19:22 > 0:19:23Yes, Chef.
0:19:26 > 0:19:28I like the look of this menu.
0:19:28 > 0:19:30Yes. It's very Scottish!
0:19:31 > 0:19:32I like that.
0:19:34 > 0:19:36Faster, faster, faster, faster!
0:19:39 > 0:19:42To read that menu, I think it's well balanced. I will enjoy it.
0:19:42 > 0:19:44If it's properly cooked!
0:19:49 > 0:19:51Right. Up to the pass.
0:19:52 > 0:19:54OK. Celeriac puree at the bottom of the dish.
0:19:54 > 0:19:57A little bit of the dice on there.
0:19:57 > 0:20:01Make sure you've got capers, the raisins, the apple, the celeriac.
0:20:04 > 0:20:06Right onto the salt. Onto the salt.
0:20:06 > 0:20:08Service, please!
0:20:08 > 0:20:10That's the first time I've spoken all day!
0:20:10 > 0:20:12The stone! We call him the stone!
0:20:13 > 0:20:15He doesn't give anything away!
0:20:25 > 0:20:27Thank you.
0:20:29 > 0:20:34Jamie's starter is Orkney scallops served on a celeriac puree
0:20:34 > 0:20:39with curried celeriac, apple, capers and raisins.
0:20:46 > 0:20:49The scallops are very, very tasty.
0:20:50 > 0:20:55For my liking, they could have done a little bit, half a minute, more cooked.
0:20:55 > 0:20:57I would have liked.
0:20:57 > 0:20:59But they're a good combination.
0:20:59 > 0:21:01Nicely executed.
0:21:02 > 0:21:09For me, I would have preferred more of a contrast of the capers, the saltiness.
0:21:09 > 0:21:13But I think for a young person to attempt this, it's good. Good.
0:21:13 > 0:21:16I enjoyed it very much. The presentation is beautiful.
0:21:16 > 0:21:19The scallop, I think, is perfectly cooked.
0:21:19 > 0:21:21I wouldn't like it more cooked than that.
0:21:21 > 0:21:23Maybe just a bit less, maybe.
0:21:23 > 0:21:25But it's very, very good.
0:21:25 > 0:21:28He did very well, the young chef. Yes.
0:21:33 > 0:21:35Just warm that spinach up, young man.
0:21:35 > 0:21:37- Partridge in the oven.- Yes, Chef.
0:21:39 > 0:21:42Jamie's grey-legged partridge and roast vegetable main
0:21:42 > 0:21:45is the final dish up for tasting.
0:21:45 > 0:21:48I want my partridge to be all right. It's the main thing on the plate.
0:21:48 > 0:21:50So it's got to be perfect.
0:21:59 > 0:22:01Partridge.
0:22:03 > 0:22:05Come on, Jamie!
0:22:09 > 0:22:12Legs. Come on, young man.
0:22:12 > 0:22:15Bread sauce. Quickly. We need to go faster, now.
0:22:15 > 0:22:16We need to go faster.
0:22:17 > 0:22:19We do not keep these guys waiting.
0:22:19 > 0:22:21That's it.
0:22:21 > 0:22:23Service, please!
0:22:27 > 0:22:28Uh-huh?
0:22:29 > 0:22:31- Happy, Chef.- You're happy?- Yes. - Good man.
0:22:31 > 0:22:33If you're happy, you'll rock it, mate. You'll rock it.
0:22:33 > 0:22:36- Yeah.- You're happy, that's it.
0:22:40 > 0:22:43Jamie's main course of roast grey-legged partridge
0:22:43 > 0:22:45with leg-stuffed cabbage balls,
0:22:45 > 0:22:49roast root vegetables, vegetable crisps and bread sauce
0:22:49 > 0:22:52is the last dish the judges will score.
0:23:04 > 0:23:06The bird is nicely cooked.
0:23:06 > 0:23:11And the bread sauce again. I enjoy bread sauce and the chips. Perfect.
0:23:11 > 0:23:15You can see Tom in that menu quite easily.
0:23:15 > 0:23:19The dish itself is just perfect for me.
0:23:19 > 0:23:23All the vegetables are cooked absolutely perfect.
0:23:23 > 0:23:26Partridge cooked absolutely beautifully.
0:23:27 > 0:23:29An extremely nice dish.
0:23:29 > 0:23:34The taste of the partridge is very good. It's perfectly cooked.
0:23:34 > 0:23:35Having said that,
0:23:35 > 0:23:39I have to disagree with my two colleagues, who I respect very much.
0:23:39 > 0:23:42I think the vegetables, for me, are really undercooked.
0:23:43 > 0:23:46I don't agree with the vegetables, of course.
0:23:46 > 0:23:50I think they are perfectly cooked for a French taste!
0:23:53 > 0:23:54And I enjoyed it.
0:23:57 > 0:24:00- JAMIE:- I think that dish totally represented Tom Kitchin.
0:24:00 > 0:24:03The journey that I've been on throughout the competition.
0:24:03 > 0:24:06There's a part of Pierre Koffmann in that dish as well.
0:24:06 > 0:24:09I'm just happy that everything went well. The partridge was cooked properly.
0:24:09 > 0:24:11I was happy with everything.
0:24:15 > 0:24:17It's a really wonderful feeling
0:24:17 > 0:24:20that everything with Jamie and I, since we started.
0:24:20 > 0:24:23We started at the college and here we are.
0:24:23 > 0:24:25The boy's done well.
0:24:27 > 0:24:29- Tom.- Hello, Chef. This is Jamie.
0:24:29 > 0:24:31The best meal by far.
0:24:33 > 0:24:37It was the top altogether.
0:24:37 > 0:24:40- Thank you, Chef.- Well done.
0:24:40 > 0:24:42Trust me, that doesn't come very often.
0:24:42 > 0:24:46- That doesn't...- It's the top of what you want to eat in a good restaurant.
0:24:46 > 0:24:48In a very good restaurant.
0:24:48 > 0:24:4917 years old.
0:24:49 > 0:24:52- OK.- Merci.- Thanks very much, Chef.
0:24:54 > 0:24:57It doesn't get better than that.
0:24:57 > 0:24:59No-one gets praise like that. I've never had praise like that!
0:24:59 > 0:25:02You've done me proud, Jamie. Done me really proud.
0:25:02 > 0:25:03Very proud of you.
0:25:07 > 0:25:12All three mentors have set out to pass on their skills
0:25:12 > 0:25:14and passion to a young apprentice.
0:25:16 > 0:25:20Today, their proteges have proved their legacy will continue.
0:25:23 > 0:25:25It's been a great time, it really has.
0:25:25 > 0:25:27I would have loved it to carry on for years.
0:25:27 > 0:25:32He's such a nice bloke and I've learnt loads from him.
0:25:34 > 0:25:38As a young chef, you don't really get opportunities like that to cook in your kitchen.
0:25:38 > 0:25:41So I think it's the best opportunity someone could ever get.
0:25:43 > 0:25:44I've loved working with Michel.
0:25:44 > 0:25:49He's absolutely amazing. I'm so glad I got the opportunity to work with him.
0:25:49 > 0:25:51I wouldn't change it for the world.
0:25:51 > 0:25:53If I could back in time and do it all again, I would.
0:25:53 > 0:25:55It's amazing.
0:25:55 > 0:25:57I'm so happy.
0:25:59 > 0:26:03The judges have considered not only the quality of the dishes,
0:26:03 > 0:26:07but how they've reflected the influences of their mentors.
0:26:13 > 0:26:14Are you nervous?
0:26:16 > 0:26:17Yeah!
0:26:24 > 0:26:2536.
0:26:29 > 0:26:31- Are you shaking?- Definitely!
0:26:31 > 0:26:33I think you should be!
0:26:34 > 0:26:36Cos I am!
0:26:44 > 0:26:46- 36!- 36!
0:26:46 > 0:26:49Joint heat.
0:26:52 > 0:26:55Are you all right, big man? You holding in there?
0:26:55 > 0:26:57- Are your knees gone?- Just about.
0:27:03 > 0:27:05Oh!
0:27:09 > 0:27:12- My man! You've done it!- Brilliant.
0:27:12 > 0:27:13I'm so chuffed for you!
0:27:18 > 0:27:19This is definitely the best day of my life.
0:27:21 > 0:27:25It's just... You can't really describe how amazing it makes you feel.
0:27:25 > 0:27:27I don't show my emotion that much,
0:27:27 > 0:27:31but inside, everything's going on in my head just now.
0:27:31 > 0:27:36You did really well. You should be really proud of yourself. Done a fantastic job.
0:27:36 > 0:27:38I've learned so much throughout the competition.
0:27:38 > 0:27:42Theo has been a great mentor. He's taught me so much.
0:27:42 > 0:27:45It's just been a great experience.
0:27:47 > 0:27:51I've had ups and downs, but overall, I wouldn't change a thing.
0:27:51 > 0:27:53I wouldn't!
0:27:53 > 0:27:55I loved it. Absolutely loved it.
0:27:56 > 0:27:59I still reckon that I've got the best protege!
0:28:01 > 0:28:05Perth College is now officially on the map!
0:28:05 > 0:28:07Yes?
0:28:08 > 0:28:13The sense of pride in Jamie winning it, for Jamie, for Perth College, for Scotland,
0:28:13 > 0:28:14is unbelievable.
0:28:14 > 0:28:16But also from a personal point of view,
0:28:16 > 0:28:19Michel, Theo, get in there!
0:28:23 > 0:28:25Tom's already offered me a job,
0:28:25 > 0:28:28so I think I'll probably take him up on that offer.
0:28:28 > 0:28:32To be given an opportunity like that. How many people get that?
0:29:07 > 0:29:10Subtitles by Red Bee Media Ltd