Episode 20 The Chef's Protege

Getting to the top of any profession takes skill and hard work.

But you also need a few breaks along the way.

I still believe in you.

Ohhh.

After a three-week search that began in catering colleges,

Theo Randall, Tom Kitchin and Michel Roux Jr

have each chosen a protege they believe can follow in their footsteps.

Thank you!

'I think I've made the right choice.'

Team Roux. That's it. We've got it.

-Well done.

-Thank you very much.

This is my man, and I've got to make sure he does well.

Just be really proud of yourself.

You're here to win it, Jimmy. Believe in yourself.

Cos you're going to win it!

Yesterday, the students cooked a final menu for their mentors

that they hoped showed what they'd learned.

Concept, good. Execution, we can do better.

No. Not good.

-This is the worst cooking you've done for me.

-The worst time to do it, as well.

If we serve that to Pierre Koffmann, Albert Roux, Ruth Rogers,

we might as well get our jackets and get the train, boy. Do you understand?

Tonight, they put themselves on the line.

Cooking for the culinary greats

who shaped their own mentor's careers.

There's the ring. That's the smallest I did.

It's the final hours of the competition.

And the pressure is on.

Smells good. Can you smell it?

-Yeah.

-Just mix it together.

It's surreal. I never expected when I entered a competition like this

to be cooking for Theo, Michel Roux, Tom Kitchin

and then for their mentors as well!

It's like three generations, really.

It's just ridiculous!

It's for me, Michel and for my college.

I'm doing it for everyone.

And I hope it pays off.

I really do.

I'm definitely a bit nervous about the chefs we're cooking for.

I need to nail my dishes.

If I nail my dishes, I have every chance as everyone else does.

I need some salt and pepper in there.

Just have a taste.

Today, the students will cook their two courses.

The mentors cannot taste or cook anything for them.

Are you sure you've got enough fat in there, chef?

I'm not allowed to help these guys in any way.

But hopefully they'll get the instructions from my eyes

and what I'm trying to get across.

And the question. So if I'm asking the question,

"Do you think that has enough salt in it?", the answer's in the question! Listen to me!

Jimmy is really interesting. He's really taken on the philosophy,

the belief, the passion, he's submerged himself into my philosophy.

Tom's own mentor is the legendary Pierre Koffmann.

There's absolutely no doubt in my mind

I would not be the chef I am today without the guidance of Pierre Koffmann.

He pushed me to the limits like no-one can imagine.

But he brought me back. He mentored me like incredibly.

'When he came to me, he was very young.'

And I'm a big person, so it was a bit scary.

I think they used to call me The Bear, something like that.

But from the beginning, everybody liked Tom with his little curl and things like that.

So Tom is like a son to me.

I've got only complimentary to say about Tom.

A young chef has got to learn how to cook what is in season.

So I will hope one of those chefs will cook game, maybe.

The wee birdies! The wee birdies!

Jamie's time with Tom has inspired him to create a two-course Scottish menu

that reflects Pierre and Tom's belief in maximising flavour from the best local ingredients.

He's making a starter of Orkney scallops, curried diced celeriac and apple

with a celeriac puree.

Then serving grey-legged partridge with roast vegetables,

vegetable crisps and a bread sauce.

I feel fine with that. Me and Tom have had a chat about the dishes

and I'm going to try and focus in on what I'm doing.

I need to up my game a bit now

and just push on.

Sophie's choice of menu reflects Michel's roots in French gastronomy.

His own schooling began with his father, Albert Roux.

My father's food style was very classic, very French, obviously.

Over the years, I've tasted his cooking

and his sauces are always magical.

He really enjoys food that has been cooked

with true love and affection.

Be good to me!

'The less you can do with food, the better.'

I always refer it to a beautiful woman.

She doesn't spend hours in front of the mirror in the morning.

Playing with her face and all piled and all that.

No, because she's happy with herself.

And that's what food is about.

It might look like a mess, but it's organised mess! Yeah.

Hopefully it's going to impress them. I hope it does. Hope it does.

Sophie is cooking a stuffed chicken thigh starter

with black pudding puree.

Followed by a main course of duck supreme

with a mushroom duxelle and stuffed cabbage ball.

Following Roux tradition,

she is making both her sauces from scratch.

-Oh, that's ten times better than it was this morning!

-Yep.

-Yeah.

-Sweet? Sour?

-It's not over-sweet.

Good.

'I think Michel is a good teacher.'

Indeed, that's one of the reasons I'm very proud of him.

You're making a lot of noise!

It's called cracking wet walnuts.

Have a walnut!

There you go.

I wish I had one of them!

18-year-old David has been schooled by Theo in the traditions of rustic Italian cooking.

He's using those influences

to make pansotti with a walnut sauce

followed by sea bass steamed with porcini and thyme.

Theo's love of this style

grew under the mentorship of Ruth Rogers,

and the late Rose Gray.

I came to the River Cafe and I was Rose and Ruth's right-hand man

within the first couple of months.

I really understood what they were trying to do.

Theo's extremely close to my heart.

We started together in this very tiny little restaurant.

And we grew together.

David had never made pasta until he met Theo.

Now, he is starting his menu with it.

I'm very confident about making pasta.

I've done it a few times now.

Theo's taught me. So I'm pretty confident.

Gently does it.

I would really love to impress Ruthie.

I'd really like her to see my mentoring skills.

I hope that she'll be proud of the skills I've taught someone.

How's your David doing? He looks as if he's struggling.

He's doing OK. I wouldn't say he's struggling.

I'd just say he's got a lot to do.

-He's saying that strategically.

-I know he is.

He's putting pressure on you, you know?

After weeks of training,

the students must now show what they've learned.

They'll be judged by how well they've taken on their mentor's influences.

I had experience of my father being grumpy for a month

because a plate of food that I served him wasn't to his liking!

Come on!

Rose is a very tough critic.

Really tough. She knows what she likes and she likes simplicity.

But it has to be of the highest standard.

That's it. Shake it up. You need to go faster.

Same with the beetroot.

Chef doesn't care where you come from, what you look like, where you've worked.

All he cares about is the glint in the eye.

Has he got it? What is he bringing to the table?

David's menu will be first in front of the judges.

Right. The moment of truth.

-So you've got four plates there, yeah?

-Yep.

He needs to perfectly cook his pansotti

while finishing off his fresh walnut sauce.

Not far to go, OK?

Don't forget to smile!

Check it. Are you happy with it? Al dente?

-Yeah, it feels...

-Good?

-Pretty good.

It's all up to you now.

-Are you happy?

-I'm quite happy with it.

-If you're happy, I'm happy.

Service!

David's first course is his fennel and ricotta pansotti

served with a wet walnut sauce.

I would say I'm not an expert in Italian pasta or anything like that,

but slightly disappointed.

I find it a bit too soft.

I think it's quite ambitious to do this recipe.

I think it involves making a very delicate sauce and the walnuts.

I think that's really impressive

that this chef has tried to do something as ambitious as this.

I'd be quite happy to eat that in an Italian restaurant, yes.

For his main,

David is cooking his sea bass al cartoccio, or steamed in a foil bag.

But all is not going to plan.

Double, double, double. Double thickness.

The foil split, so I've had to try and patch it.

He's steaming the fish with the mushrooms and thyme.

If it's not steamed, it's just going to dry up.

-Shall we check the fish in a minute?

-Yep.

Just put the knife through the middle so you can check.

-Goes through nicely?

-There's no resistance.

So let's start plating up.

Now the sauce.

-Happy?

-Yep. Service!

-Buono.

-Thank you very much. I hope I did your name justice!

-It's your name as well!

-Yeah.

David's main course is sea bass,

fresh porcini mushrooms and thyme cooked al cartoccio

served with Umbrian lentils and Swiss chard.

I think it's very good. My piece of fish is perfectly cooked.

I would have liked a bit more sauce.

I think as French chefs, we like sauces,

whereas the Italians are more happy with a bit of olive oil and lemon!

But it's true. Absolutely right.

But I'd be very pleased with a piece of fish like that in any restaurant.

And the nuts. Quite Theo. It's very simple. There's only the porcini, the lentils and the chard.

But it's all quite balanced. It's delicious.

The chefs must now consider how closely David's dishes

reflect Theo's style.

-DAVID:

-They're really good dishes. They're exactly what Theo is about.

So I'm hoping they'll see that and that will maybe...make them choose me.

-This is David.

-You did really well.

You got very, very good marks from all of us.

And the pasta was also. I think you took - it was really challenging.

-Thank you.

-Thank you.

-Very good.

I think he's done me proud, actually.

I feel very pleased for David.

Theo and David must now wait and see how the others do.

Sophie is up next with her chicken mousse and truffle ballotine.

I'm not thinking about the three chefs sitting outside, no.

I'm thinking about getting this done.

I'll cross that bridge when I come to it!

I'm anxious to have a look at the truffle mousse.

I hope it will taste as good as you can read it, you know?

Service!

Done.

Now, straight back in. Get ready for the main.

Sophie's starter is chicken thigh stuffed with chicken and truffle mousse,

black pudding puree and a cranberry jus.

I think it's really, really professionally cooked.

You can taste the skill, the finesse, that went into making this.

No, the dish did nothing for me.

I'm quite a realistic person. I like a piece of black pudding.

Puree is baby food.

So it is not good for me.

The chicken, in my view, is cooked to perfection.

The mousse is excellent.

And the sauce is absolutely divine.

Black pudding - perfect.

Now all Sophie has to do is bring her main course of duck breast together for the judges.

There is loads at stake, and I do want to do everything perfectly.

I don't want to do anything second best.

So it's just a case of getting everything nice and hot.

Getting my ducks out. Make sure they rest a little.

Come on. We're on time. Let's go. Let's knock 'em dead.

Lovely.

Oh, yes. Yum, yum!

Service!

-Well done. You've done well. Yeah?

-Yeah.

-Yes.

They're scared, now!

Sophie's main course is duck breast with mushroom duxelle,

a duck confit-stuffed cabbage ball,

carrots, pomme puree and a red wine sauce.

Extremely well-constructed dish.

Shows a lot of skill

on behalf of that person.

I regret that the carrots are not cooked enough.

But overall, I think a great effort.

I like the mashed potato.

It's very comforting. It has taste and flavour. I think it's delicious.

The sauce is nice. I like the sauce.

On the bad side, I will complain about the cabbage. Not enough cooked.

But I wouldn't be disappointed to have that dish in a restaurant.

Much better than the first one. Much better.

I'm really pleased with how it all went.

Very, very pleased.

I think it went well.

'I'm very proud of Sophie.

'I mean, gosh, she's really put in all the effort

'that I wanted her to do and more.'

Ca va, Chef?

-Sophie.

-Hello, Sophie. How are you?

-My dad.

-It's all over, darling.

-Yes.

-Bar the shouting.

-Unfortunately.

-I've enjoyed it.

-Very good.

Very, very good.

Had it been in a restaurant, I would have been very, very happy to have eaten like that.

-Well done.

-Thank you.

-Thank you.

I'm happy with that!

I can deal with that!

-I think he liked it!

-Yes. I think he did, too.

Finally, it's Jamie

with his scallop, celeriac and apple starter.

This is it, now, isn't it? We've waited so long. But he's doing well.

He's focused, he's in his zone,

he's not spoken for about two hours.

You know? He is...zoned out, right, Jamie?

Yes, Chef.

I like the look of this menu.

Yes. It's very Scottish!

I like that.

Faster, faster, faster, faster!

To read that menu, I think it's well balanced. I will enjoy it.

If it's properly cooked!

Right. Up to the pass.

OK. Celeriac puree at the bottom of the dish.

A little bit of the dice on there.

Make sure you've got capers, the raisins, the apple, the celeriac.

Right onto the salt. Onto the salt.

Service, please!

That's the first time I've spoken all day!

The stone! We call him the stone!

He doesn't give anything away!

Thank you.

Jamie's starter is Orkney scallops served on a celeriac puree

with curried celeriac, apple, capers and raisins.

The scallops are very, very tasty.

For my liking, they could have done a little bit, half a minute, more cooked.

I would have liked.

But they're a good combination.

Nicely executed.

For me, I would have preferred more of a contrast of the capers, the saltiness.

But I think for a young person to attempt this, it's good. Good.

I enjoyed it very much. The presentation is beautiful.

The scallop, I think, is perfectly cooked.

I wouldn't like it more cooked than that.

Maybe just a bit less, maybe.

But it's very, very good.

He did very well, the young chef. Yes.

Just warm that spinach up, young man.

-Partridge in the oven.

-Yes, Chef.

Jamie's grey-legged partridge and roast vegetable main

is the final dish up for tasting.

I want my partridge to be all right. It's the main thing on the plate.

So it's got to be perfect.

Partridge.

Come on, Jamie!

Legs. Come on, young man.

Bread sauce. Quickly. We need to go faster, now.

We need to go faster.

We do not keep these guys waiting.

That's it.

Service, please!

Uh-huh?

-Happy, Chef.

-You're happy?

-Yes.

-Good man.

If you're happy, you'll rock it, mate. You'll rock it.

-Yeah.

-You're happy, that's it.

Jamie's main course of roast grey-legged partridge

with leg-stuffed cabbage balls,

roast root vegetables, vegetable crisps and bread sauce

is the last dish the judges will score.

The bird is nicely cooked.

And the bread sauce again. I enjoy bread sauce and the chips. Perfect.

You can see Tom in that menu quite easily.

The dish itself is just perfect for me.

All the vegetables are cooked absolutely perfect.

Partridge cooked absolutely beautifully.

An extremely nice dish.

The taste of the partridge is very good. It's perfectly cooked.

Having said that,

I have to disagree with my two colleagues, who I respect very much.

I think the vegetables, for me, are really undercooked.

I don't agree with the vegetables, of course.

I think they are perfectly cooked for a French taste!

And I enjoyed it.

-JAMIE:

-I think that dish totally represented Tom Kitchin.

The journey that I've been on throughout the competition.

There's a part of Pierre Koffmann in that dish as well.

I'm just happy that everything went well. The partridge was cooked properly.

I was happy with everything.

It's a really wonderful feeling

that everything with Jamie and I, since we started.

We started at the college and here we are.

The boy's done well.

-Tom.

-Hello, Chef. This is Jamie.

The best meal by far.

It was the top altogether.

-Thank you, Chef.

-Well done.

Trust me, that doesn't come very often.

-That doesn't...

-It's the top of what you want to eat in a good restaurant.

In a very good restaurant.

17 years old.

-OK.

-Merci.

-Thanks very much, Chef.

It doesn't get better than that.

No-one gets praise like that. I've never had praise like that!

You've done me proud, Jamie. Done me really proud.

Very proud of you.

All three mentors have set out to pass on their skills

and passion to a young apprentice.

Today, their proteges have proved their legacy will continue.

It's been a great time, it really has.

I would have loved it to carry on for years.

He's such a nice bloke and I've learnt loads from him.

As a young chef, you don't really get opportunities like that to cook in your kitchen.

So I think it's the best opportunity someone could ever get.

I've loved working with Michel.

He's absolutely amazing. I'm so glad I got the opportunity to work with him.

I wouldn't change it for the world.

If I could back in time and do it all again, I would.

It's amazing.

I'm so happy.

The judges have considered not only the quality of the dishes,

but how they've reflected the influences of their mentors.

Are you nervous?

Yeah!

36.

-Are you shaking?

-Definitely!

I think you should be!

Cos I am!

-36!

-36!

Joint heat.

Are you all right, big man? You holding in there?

-Are your knees gone?

-Just about.

Oh!

-My man! You've done it!

-Brilliant.

I'm so chuffed for you!

This is definitely the best day of my life.

It's just... You can't really describe how amazing it makes you feel.

I don't show my emotion that much,

but inside, everything's going on in my head just now.

You did really well. You should be really proud of yourself. Done a fantastic job.

I've learned so much throughout the competition.

Theo has been a great mentor. He's taught me so much.

It's just been a great experience.

I've had ups and downs, but overall, I wouldn't change a thing.

I wouldn't!

I loved it. Absolutely loved it.

I still reckon that I've got the best protege!

Perth College is now officially on the map!

Yes?

The sense of pride in Jamie winning it, for Jamie, for Perth College, for Scotland,

is unbelievable.

But also from a personal point of view,

Michel, Theo, get in there!

Tom's already offered me a job,

so I think I'll probably take him up on that offer.

To be given an opportunity like that. How many people get that?

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