0:00:01 > 0:00:05Getting to the top of any profession takes not only skill
0:00:05 > 0:00:09and determination, but a few breaks along the way.
0:00:09 > 0:00:11Show me what a good cook you are.
0:00:11 > 0:00:16Tom Kitchin, Theo Randall, and Michel Roux Jr
0:00:16 > 0:00:20have all been helped in their careers by someone who believed in them.
0:00:20 > 0:00:24I think it would be very difficult for any chef to achieve greatness
0:00:24 > 0:00:26without a mentor.
0:00:27 > 0:00:29Put it through one more time.
0:00:30 > 0:00:34Now, they want to give someone else that same chance...
0:00:34 > 0:00:37Come on. Out. Out, out, out!
0:00:37 > 0:00:40..by going back to catering college to find a young student
0:00:40 > 0:00:45they 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 > 0:00:56Look at you, you're excited. Huh? You're excited! Hallelujah!
0:01:03 > 0:01:06Tom, Theo and Michel are searching for someone
0:01:06 > 0:01:09who they think is a worthy apprentice.
0:01:09 > 0:01:12- Happy, chef Shona?- I think so!
0:01:12 > 0:01:17They each have a week to select and train up their strongest candidates...
0:01:17 > 0:01:18Mmm.
0:01:18 > 0:01:21- So, how many have you done? - One, so far.- You've done one?!
0:01:21 > 0:01:22Yeah, but I... Sorry, chef.
0:01:24 > 0:01:27..before they compete against each other to see
0:01:27 > 0:01:29who has the best protege.
0:01:33 > 0:01:35This week, it's Tom Kitchin's search
0:01:35 > 0:01:38and he's returned to his old catering college in Perth,
0:01:38 > 0:01:41where he's shortlisted five of the best students.
0:01:41 > 0:01:45It's stunning. I couldn't have cooked that when I was 16, 17 years old.
0:01:45 > 0:01:48You should be really, really proud of yourself.
0:01:48 > 0:01:52I am so happy! I mean, I've been waiting for this!
0:01:54 > 0:01:58It's Tom's last day at Perth College before he selects
0:01:58 > 0:02:01the strongest students to take forward.
0:02:01 > 0:02:02Morning, guys.
0:02:02 > 0:02:03Morning, chef.
0:02:03 > 0:02:06- How are we? Busy?- Yes.
0:02:08 > 0:02:12He's asking them to do just one thing. Cook their favourite dish.
0:02:16 > 0:02:19He's then going to tell them how to improve it.
0:02:19 > 0:02:22I worked extremely hard to get this knowledge.
0:02:22 > 0:02:25If I'm going to pass it on to the next generation,
0:02:25 > 0:02:28then they have to want it as much as I wanted it.
0:02:31 > 0:02:35Tom's first mentor was the legendary Pierre Koffman,
0:02:35 > 0:02:38who taught him that a protege not only needs skill,
0:02:38 > 0:02:42but the ability to take on board what the mentor is trying to teach.
0:02:42 > 0:02:46I've never experienced anything like it before. It just pushes you.
0:02:46 > 0:02:48Just pushes you to want to try harder.
0:02:48 > 0:02:50I seemed to do quite well in the first challenge.
0:02:50 > 0:02:53So I'm hoping today that I can impress him further.
0:02:53 > 0:02:55Fingers crossed that I do well.
0:02:56 > 0:02:58I just want to prove that I can do it.
0:02:58 > 0:03:01And that I will learn from him.
0:03:03 > 0:03:05It's a great experience to learn from him.
0:03:05 > 0:03:08So hopefully I can keep going and get quite far, yeah.
0:03:09 > 0:03:13I'm nervous because Tom's going to be tasting my food
0:03:13 > 0:03:15and I want it to be nice and hope he enjoys it.
0:03:26 > 0:03:27OK. We're all ready.
0:03:31 > 0:03:34- Iain, how long, please? - One minute.- One minute.
0:03:34 > 0:03:36I don't like to be kept
0:03:36 > 0:03:38and the customers don't like to be kept, yeah?
0:03:38 > 0:03:40Yes, chef. Sorry, chef.
0:03:44 > 0:03:47- You have to live by the time. - Sorry, chef.
0:03:50 > 0:03:55- Harriet. OK?- Yes.- How was it? - Nerve-racking!- Nerve-racking?
0:03:55 > 0:03:59- OK, tell me about your dish. - It's venison flambeed in sloe gin.
0:03:59 > 0:04:03- Parsnip puree with carrot crisps and redcurrants.- Good.
0:04:03 > 0:04:07- Sloe gin is a nice combination with venison. Very traditional.- Yes.
0:04:09 > 0:04:12- Look at that. You happy with that? - Yes.- I'm very happy with that.
0:04:12 > 0:04:14Well done.
0:04:20 > 0:04:23- What do you think?- I think my puree needs to be a bit more pureed.
0:04:23 > 0:04:26- It's got some lumps in it.- Maybe it's not quite cooked out enough.
0:04:26 > 0:04:31- Because if it's not cooked, or passed, you don't get that really creamy kind of flavour.- Yes.
0:04:31 > 0:04:33The sauce is excellent.
0:04:33 > 0:04:35The redcurrants, they go really well with the venison.
0:04:35 > 0:04:38But instead of going from the parsnip to the carrot,
0:04:38 > 0:04:41let's just concentrate on the parsnip.
0:04:41 > 0:04:45So we'll do parsnip crisps and maybe something green. A bit of spinach.
0:04:45 > 0:04:48Just to really bring the dish to life. The foundations are brilliant.
0:04:48 > 0:04:52- Let's just take it to the next level. OK?- Yes.- Well done.
0:04:53 > 0:04:55I'm definitely getting a sense of Tom's style now.
0:04:55 > 0:04:58He likes a theme to run through the dish, obviously,
0:04:58 > 0:05:01the dish to be cooked well and presented cleanly.
0:05:01 > 0:05:02- Shaun.- Hello.
0:05:02 > 0:05:04- How are we doing, big man? - I'm all right, yeah.- Yeah?- Yeah.
0:05:04 > 0:05:08- What have we got? We've got a pea puree?- Lamb with a herb crust.
0:05:08 > 0:05:10I've got creamed cabbage with mushrooms, fondant potatoes,
0:05:10 > 0:05:13red wine and shallot sauce.
0:05:13 > 0:05:17OK. Look at that. Perfection.
0:05:17 > 0:05:20- You've nailed it. Well done.- Cheers.
0:05:20 > 0:05:21Right, let's taste.
0:05:25 > 0:05:28- The sauce and the lamb are the two best elements of this dish.- Yes.
0:05:28 > 0:05:32Everything else is forgettable, for me. There's no seasoning here.
0:05:32 > 0:05:34- Absolutely none, there is zero seasoning.- Yes.
0:05:34 > 0:05:37You've got to find your palate. For me, there's too much going on here.
0:05:37 > 0:05:40We're going to get rid of the cabbage, get rid of the tatties,
0:05:40 > 0:05:43and we're going to do something called a fricassee of peas.
0:05:43 > 0:05:47- So we're going to concentrate on peas and lamb. Two flavours.- OK.
0:05:47 > 0:05:50- OK?- Yes. - It's going to be brilliant. OK?
0:05:50 > 0:05:51I did think when I was plating it,
0:05:51 > 0:05:53there was a bit too much on the plate.
0:05:53 > 0:05:57So reducing it and focusing on two key elements will help
0:05:57 > 0:05:59improve the flavour.
0:05:59 > 0:06:02Iain. You're late, chef.
0:06:02 > 0:06:06- Yes, the mousse took a bit longer than I anticipated.- Yeah.
0:06:06 > 0:06:08OK, tell me about your dish, Iain.
0:06:08 > 0:06:11I've got a fillet of halibut, broccoli mousse there,
0:06:11 > 0:06:14Dauphine potatoes, and cockles in a butter sauce.
0:06:14 > 0:06:16OK. Let's taste.
0:06:21 > 0:06:24- So, tell me. - The mousse is slightly undercooked.
0:06:24 > 0:06:29- The halibut seems all right in itself.- Mmm-hmm.- Still quite moist.
0:06:29 > 0:06:31Do you know, I came and I saw,
0:06:31 > 0:06:36- you used the cooking liquor from the clams to make the sauce.- Yes.
0:06:36 > 0:06:41Brilliant. Honestly. Fantastic. The broccoli timbale, we're in 2012 now.
0:06:41 > 0:06:45You're the next generation, OK? That's like 1980s, 1970s, you know?
0:06:45 > 0:06:49- How old are you?- 20. - 20 years old. Goodness me.
0:06:49 > 0:06:53So broccoli timbale, bin. Let's make a lovely broccoli puree.
0:06:53 > 0:06:57Pommes Dauphine, bin. Let's concentrate on that halibut.
0:06:57 > 0:07:00- And exactly the same sauce that you've got.- Right.
0:07:00 > 0:07:02And there we are going to have,
0:07:02 > 0:07:05if you replicate what I've just said, the dish of the day.
0:07:05 > 0:07:07Thank you very much.
0:07:09 > 0:07:10It wasn't too bad.
0:07:10 > 0:07:12I'm going to give it my all today
0:07:12 > 0:07:15and do as much as I possibly can to impress him.
0:07:15 > 0:07:17Jordan, how was it?
0:07:17 > 0:07:20- I think it came out well.- Came out well? Good. Tell me about your dish.
0:07:20 > 0:07:23Chocolate fondant with bramble ripple ice cream
0:07:23 > 0:07:26and a bramble compote.
0:07:26 > 0:07:29The presentation is nice and clean. Let's taste.
0:07:32 > 0:07:35- Is that because it's been sitting? Or was it...?- I'd say so.- OK.
0:07:39 > 0:07:44- How do you feel?- Overall, I'm pretty happy with it.- You're happy?- Yes.
0:07:44 > 0:07:51Do you know what? For me, that is bang on. The ice cream is fantastic.
0:07:51 > 0:07:55- You've got a sensational dish there. Well done.- Thank you.- Well done.
0:07:55 > 0:07:57Maybe we could add a kind of little crumble in there.
0:07:57 > 0:07:59Just for a little bit of texture.
0:07:59 > 0:08:03But if you get that fondant right, we've got a fantastic dish there.
0:08:03 > 0:08:05What a way to finish a meal. Well done.
0:08:07 > 0:08:11Overwhelmed. Don't think it could get any better.
0:08:13 > 0:08:16To get positive comments from a Michelin-starred chef
0:08:16 > 0:08:18is just amazing.
0:08:21 > 0:08:24- Jamie.- Yes.- You're a bit of an artist? What's this?
0:08:24 > 0:08:27- The paint brush technique? You've been reading the cook books?- Yes.
0:08:27 > 0:08:32- Good. So tell me, what is the dish? - It's like a dark chocolate cylinder.
0:08:32 > 0:08:34Basically, just a ganache on some vanilla sable.
0:08:34 > 0:08:35Where is the cylinder?
0:08:35 > 0:08:40Well, that's the cylinder. But it's not come out perfectly like it.
0:08:40 > 0:08:42OK, shall we taste it? And what's this?
0:08:42 > 0:08:43It's just a malted white chocolate.
0:08:52 > 0:08:55- OK. So, shall we taste?- Yes.
0:09:02 > 0:09:08Everything's sweet. The ganache is so sweet. The foam is exceedingly sweet.
0:09:08 > 0:09:13- The caramel is sweet.- Yes. - The biscuit is sweet.- Yes.
0:09:13 > 0:09:17The chocolate painting, paint brush, is sweet.
0:09:17 > 0:09:20I don't know if I would feel very well after eating all that. Huh?
0:09:20 > 0:09:21How are we going to bring this back?
0:09:21 > 0:09:25- Maybe some sort of fruit in there just to sort of cut it.- Mmm.
0:09:25 > 0:09:29- Probably take away the foam.- Let's bin the foam. Let's bin the caramel.
0:09:29 > 0:09:32Let's concentrate on your ganache, which is not bad.
0:09:32 > 0:09:35- Let's get some red berries. Lovely. - Yeah.- All right?- Yeah.
0:09:35 > 0:09:38- Take it on board.- Cheers.- Thank you.
0:09:40 > 0:09:41It was quite tough, actually.
0:09:41 > 0:09:43I've got to prove that I can come back from that
0:09:43 > 0:09:47and just show Tom that I'm willing to take his feedback on board
0:09:47 > 0:09:49and change my dish.
0:09:56 > 0:10:00Like all catering colleges, Perth has a training restaurant.
0:10:00 > 0:10:03Tom is going to get his students to cook the improved dishes
0:10:03 > 0:10:05for lunch service today.
0:10:05 > 0:10:10It will give him an opportunity to see just who deserves his mentoring.
0:10:10 > 0:10:12It's only been a few days we've been working together,
0:10:12 > 0:10:16and these kids are now doing things that they'd never even dreamt of.
0:10:16 > 0:10:20But now I need to see what happens when I put that pressure on them.
0:10:20 > 0:10:22Whether they can hold it and give me what I want.
0:10:27 > 0:10:34Iain, your cloth should be on your apron. OK? You know, when I see this,
0:10:34 > 0:10:38It's like a chip shop, isn't it? It's like a pizzeria. You know, the pizza.
0:10:38 > 0:10:40- Huh?- OK.
0:10:40 > 0:10:42My finger will be in every pot, in every pan,
0:10:42 > 0:10:44checking on every meat.
0:10:44 > 0:10:46This is service.
0:10:51 > 0:10:55- So we just want to cook that so it's nice and soft, OK?- OK.
0:10:55 > 0:10:59Harriet has been one of Tom's star students.
0:10:59 > 0:11:05And he wants her to serve a more refined parsnip puree with her venison.
0:11:05 > 0:11:08Look at that. Velvety puree. Yours was stodgy, heavy.
0:11:08 > 0:11:10- It smells so much better. - It smells lovely.
0:11:10 > 0:11:12And when we swipe that across the plate,
0:11:12 > 0:11:14it's going to look delicious, isn't it?
0:11:14 > 0:11:17The parsnip's changed to be nice and sweet now.
0:11:17 > 0:11:19It's really smooth and it's just completely different
0:11:19 > 0:11:20to what I made this morning.
0:11:20 > 0:11:23Next, we're going to do your parsnip chips.
0:11:23 > 0:11:26Just use your fingers to coat the flour nicely, OK?
0:11:26 > 0:11:28In with the parsnips.
0:11:28 > 0:11:31And using a fork, you just want to move the vegetable around.
0:11:31 > 0:11:34Yeah, mine were kind of flat and horrible.
0:11:34 > 0:11:36- You made yours in a pan, didn't you?- Yes.- OK.
0:11:41 > 0:11:45- 100 times better than mine.- 100 times better?- Definitely!- Excellent.
0:11:49 > 0:11:52Interesting, because I'd done mine a completely different way,
0:11:52 > 0:11:53and it didn't work.
0:11:53 > 0:11:55So it just shows that Tom's way of doing things is much better
0:11:55 > 0:12:00than my way of doing things. Mine just tasted burnt and horrible.
0:12:00 > 0:12:04Harriet's safe as houses. I mean, she is Miss Steady Eddie.
0:12:04 > 0:12:08Now she needs to take that jump, take that step into the unknown.
0:12:11 > 0:12:15Tom banned all the garnishes on Shaun's lamb dish
0:12:15 > 0:12:18and is now teaching him how to make a pea fricassee,
0:12:18 > 0:12:20beginning with a pea puree.
0:12:22 > 0:12:24The big thing that we're looking for here, Shauny,
0:12:24 > 0:12:27- is that bright green, vibrant colour.- Yeah.
0:12:27 > 0:12:29So when you eat it, it's like, wow, peas!
0:12:31 > 0:12:33- Already, it's got a wonderful taste of pea. Do you get it?- Yes.
0:12:33 > 0:12:37- OK, what does it need?- A little bit more salt.- A bit more salt, chef. Good lad.
0:12:38 > 0:12:40I'm having a good time, yeah. I'm learning a lot.
0:12:40 > 0:12:43It's a good experience and I'm really enjoying myself today, yeah.
0:12:43 > 0:12:47- Look at that. Is that not phenomenal? - Yeah, it's great.- OK, good. Well done.
0:12:48 > 0:12:52This classic dish is finished by adding the puree to whole peas,
0:12:52 > 0:12:54bacon, and shallots.
0:12:56 > 0:12:59And then last, but not least, in with the lettuce.
0:12:59 > 0:13:04OK? It just gives a lovely textural crunch. It just screams out, peas.
0:13:05 > 0:13:10Now just bring that together. Look at that. Look at you, you're excited!
0:13:10 > 0:13:14- Huh? You're excited!- Yes.- Hallelujah!
0:13:14 > 0:13:17- Right. Come on. Seasoning. - Yes.- Thank you.
0:13:26 > 0:13:30Iain. Your water. It's not seasoned.
0:13:30 > 0:13:32I put a bit of salt in it.
0:13:32 > 0:13:35- I'll put more in.- Don't tell me what you did and what you didn't.
0:13:35 > 0:13:38I'm telling you it's not seasoned. OK? Taste the water.
0:13:38 > 0:13:41The key messages that I've been trying to get across
0:13:41 > 0:13:44have started on day one. Cook the pan of water, season the pan of water.
0:13:44 > 0:13:48Taste as you go. Taste as you go. Are they listening to what I'm saying?
0:13:48 > 0:13:52- It needs more.- Sorry? - I said, it needs more.- Yeah.
0:13:52 > 0:13:55- Do you get any salt?- No, I didn't taste any.- OK, you didn't taste it
0:13:55 > 0:13:57cos there's no salt. You need to get that.
0:13:57 > 0:13:59- That's what I'm trying to get across to you, OK?- Yeah.- OK?
0:13:59 > 0:14:01When I say something, don't question it, OK?
0:14:08 > 0:14:10Jamie's like the frustrated,
0:14:10 > 0:14:14three-star-Michelin-want-to-be young chef.
0:14:14 > 0:14:19He's already concocting dishes in his head. I really like Jamie.
0:14:19 > 0:14:24I think it's my job, as a mentor, to say hold on, 17 years old,
0:14:24 > 0:14:26let's learn the basics.
0:14:26 > 0:14:30And everything else, in due course, will fall into place.
0:14:30 > 0:14:32Tom wants Jamie to take some of his sweetness
0:14:32 > 0:14:34out of his chocolate cylinder dessert.
0:14:34 > 0:14:37Just put a little bit less chocolate into the ganache mixture.
0:14:37 > 0:14:40I put a little bit of butter through it, so it wasn't so strong.
0:14:41 > 0:14:43In, perfect.
0:14:43 > 0:14:46OK. Out. Wipe it.
0:14:46 > 0:14:48That tastes better, you know. Excellent.
0:14:48 > 0:14:50Well done. So what are you going to do here?
0:14:50 > 0:14:53I'm going to make a granita, a raspberry granita.
0:14:53 > 0:14:56It's like a frozen raspberry syrup.
0:14:56 > 0:14:59- What do you think?- I think that's a little bit too sweet.
0:14:59 > 0:15:01No, it's beautiful. It's beautiful.
0:15:04 > 0:15:05I've planned the dish,
0:15:05 > 0:15:08I've got a picture in my head of how I'm going to plate it.
0:15:08 > 0:15:09So I'm a bit more confident this time.
0:15:09 > 0:15:11OK, we'll still use your paint idea,
0:15:11 > 0:15:14because you're a bit of a Picasso, aren't you?
0:15:20 > 0:15:25Jordan, he's like a pot coming to the boil. Slowly simmering at the top.
0:15:25 > 0:15:30Really, really steadily just coming up. Very impressed with his dish.
0:15:32 > 0:15:35- How's the crumble? It's in the oven? - Yes, chef.- Let's have a look.
0:15:39 > 0:15:42Perfect. So we can just break that off a little bit.
0:15:42 > 0:15:44And that will be really nice against your ice cream
0:15:44 > 0:15:48and against your bramble syrup. That'll be delicious. Great work.
0:15:48 > 0:15:52- What about that, chef?- Yeah, I need to still scrape that out.
0:15:52 > 0:15:55You know if I'm in my kitchen, and I see that, at the pot wash...
0:15:55 > 0:15:59- It's a waste. - Not only is it waste, it's flavour.
0:15:59 > 0:16:03That extra chocolaty flavour, look at that. Mmm?
0:16:03 > 0:16:07Sometimes, Jordan, the difference between good and brilliant
0:16:07 > 0:16:10is miniscule. OK? And we're chasing perfection here.
0:16:11 > 0:16:14You can tell that he's got that as a passion.
0:16:14 > 0:16:16Everything he cooks is just from the heart.
0:16:16 > 0:16:19And I'd like to get that way myself someday.
0:16:21 > 0:16:24Look at the colouration on that halibut. Huh? You see that?
0:16:24 > 0:16:26Beautiful.
0:16:26 > 0:16:29Iain was late serving his dish earlier.
0:16:29 > 0:16:32But Tom liked it, with the exception of his retro garnish,
0:16:32 > 0:16:36Which he wants brought up to date with the addition of a puree.
0:16:36 > 0:16:40I can imagine it will be better than my broccoli mousse that I'd done earlier.
0:16:44 > 0:16:47- Right. Look at that. Isn't that beautiful?- It certainly is.
0:16:47 > 0:16:50Really get in there, make sure you get all those portions out
0:16:50 > 0:16:53because anything you leave in there, that's money.
0:16:55 > 0:16:58- OK?- It's nice.- Good?- Mmm.- Happy? - Yeah. Very happy.- Excellent.
0:16:58 > 0:17:02- Well done.- Thanks very much. The broccoli puree's very nice.
0:17:02 > 0:17:04It's a bit more up-to-date, as well.
0:17:13 > 0:17:17The college restaurant is supported by the local community.
0:17:20 > 0:17:22Tom's former teacher, Ian Gibb,
0:17:22 > 0:17:25is in for lunch today with lecturer Clive Lamb.
0:17:26 > 0:17:30What I'm actually expecting from the service today is total excellence.
0:17:30 > 0:17:33I really want to see them excel today.
0:17:35 > 0:17:37They can choose from three mains.
0:17:37 > 0:17:41Harriet's venison dish, improved with parsnip crisps and spinach.
0:17:43 > 0:17:47Shaun's lamb, now served with a pea fricassee.
0:17:49 > 0:17:52And Iain's halibut and 70s broccoli mousse,
0:17:52 > 0:17:55now served with fresh broccoli, and as a puree.
0:17:57 > 0:17:59- I'll have venison, please. - The venison.- The rack of lamb.
0:17:59 > 0:18:02- That's my favourite. - Fillet of halibut, please.
0:18:04 > 0:18:09- So, three covers. One venison and two lamb.- Yes, chef.- Thank you.
0:18:09 > 0:18:12Harriet, concentrate. You have one venison on. Speak together.
0:18:12 > 0:18:14The venison cooks a lot faster than the lamb.
0:18:14 > 0:18:19So, you're in charge of saying how long, OK?
0:18:19 > 0:18:20Service is service.
0:18:20 > 0:18:22This is the money moment. This is where it happens.
0:18:22 > 0:18:26And this is where the real pressure will kick in as well.
0:18:29 > 0:18:30Three minutes, chef.
0:18:30 > 0:18:33If you're not going to make it, you have to tell her. Do you understand?
0:18:33 > 0:18:36- Yes, chef.- So you're going to make it in three minutes? Yes or no?
0:18:36 > 0:18:39- No, I'm not going to make it.- You're not. So can you tell her, please?
0:18:39 > 0:18:42- Sorry, it's going to be more than three minutes.- OK, that's fine.
0:18:42 > 0:18:44You have to communicate.
0:18:44 > 0:18:47Hello? Jamie! Don't stand there yawning, young man.
0:18:47 > 0:18:50- Get in there and help them. - I'll ask them.- Come on!
0:18:50 > 0:18:53Get in there and help them. Herb crust on the lamb there, yeah?
0:18:53 > 0:18:55We're working as a team now.
0:18:55 > 0:18:57Is it going on both sides, yeah?
0:18:57 > 0:18:59- No, just that one side. - Just the one side.
0:18:59 > 0:19:00You need any help?
0:19:00 > 0:19:04- No, I'm good, cheers. - Watch you don't burn yourself.
0:19:04 > 0:19:07Can I start to have the warm plates up on the pass?
0:19:07 > 0:19:09- Do you want me to take any up to the pass for you?- Yes, please.
0:19:09 > 0:19:11You could take that up to the pass for me.
0:19:11 > 0:19:15Remember, when you pass it to me, you're happy with it, yes? Shaun!
0:19:17 > 0:19:19Yes, chef.
0:19:19 > 0:19:20What are you missing?
0:19:23 > 0:19:25The lettuce.
0:19:25 > 0:19:28I forgot the lettuce in my peas. It's one of those silly mistakes.
0:19:28 > 0:19:30But I'll remember for the next one.
0:19:34 > 0:19:38Yeah, I want that venison cooked a little bit more for the next one, yeah?
0:19:39 > 0:19:41Yes, chef.
0:19:43 > 0:19:46- Don't cover the meat up, OK? - I think the first one looks fine.
0:19:46 > 0:19:50So hopefully the rest of them are going to be the same.
0:19:50 > 0:19:52Shaun! Come on, Shauny!
0:19:57 > 0:20:02- Have you tasted that, chef? - Yes.- Service. Go, please.
0:20:04 > 0:20:07He's pushing everybody. He really wants the service to work.
0:20:07 > 0:20:09It is a pressure situation.
0:20:09 > 0:20:11OK, dress, dress.
0:20:15 > 0:20:18Away. Service, please.
0:20:19 > 0:20:21Shaun, that's not easy what he's doing.
0:20:21 > 0:20:23But really proud of him, really proud of him.
0:20:26 > 0:20:29This is how I'd like to be presenting my food.
0:20:29 > 0:20:33But it doesn't always work out like that!
0:20:33 > 0:20:35That is just amazing.
0:20:35 > 0:20:39It was a dish years ago, Clive, that we actually did ourselves when we were training.
0:20:39 > 0:20:42It's an excellent colour. The peas are just incredible.
0:20:42 > 0:20:46It's so tender. It's just beautiful. Absolutely lovely.
0:20:46 > 0:20:48We are very busy, team.
0:20:48 > 0:20:50Let's listen and concentrate, OK?
0:20:52 > 0:20:54Tom's attention is now on Iain,
0:20:54 > 0:20:58who needs to execute the halibut just as he was shown.
0:20:58 > 0:21:01- Why is it not golden, like I did? - I'm going to turn it back over.
0:21:01 > 0:21:04- No, do it exactly the same way as I did.- OK.- OK?
0:21:04 > 0:21:05You're a young man, just try
0:21:05 > 0:21:08and learn gastronomy before you change gastronomy, OK?
0:21:08 > 0:21:09Yes, chef.
0:21:09 > 0:21:12When you're teaching them something, "I did that, no, I did that."
0:21:12 > 0:21:15No, listen, I'm the chef. You do as I say, OK?
0:21:16 > 0:21:18One halibut, now.
0:21:19 > 0:21:21Let's start to dress, please.
0:21:21 > 0:21:25People DO make mistakes, but are they going to learn from those mistakes?
0:21:25 > 0:21:26That is the vital thing.
0:21:28 > 0:21:32Feel that broccoli. Feel the broccoli.
0:21:32 > 0:21:36It's stone cold, chef. Stone-cold. Huh? Quickly. Move.
0:21:39 > 0:21:42Quickly, Iain. Come on, let's go, let's go, let's go.
0:21:42 > 0:21:44Get that sauce over the fish.
0:21:44 > 0:21:46It's starting to look a wee bit tatty there, chef.
0:21:46 > 0:21:49A wee bit tatty. Come on! Service, please.
0:21:49 > 0:21:53You're not in a pizzeria, young man. You're a chef. You're a chef.
0:21:53 > 0:21:56You're under pressure, you still work like a chef. You understand?
0:21:56 > 0:21:58- Sorry, chef.- Come on, clean up.
0:21:58 > 0:22:01Yeah, my heart was going a lot faster than it usually does,
0:22:01 > 0:22:03trying to impress him. And not let him down.
0:22:07 > 0:22:10- You wouldn't like to do a swap, would you, dear?- Certainly not.
0:22:10 > 0:22:14- That looks really lovely.- As a good husband, I may consider it.
0:22:14 > 0:22:16And I've just considered it. No!
0:22:19 > 0:22:21It is excellent.
0:22:21 > 0:22:24Compliments to the chef. Thank you.
0:22:24 > 0:22:26Pastry.
0:22:26 > 0:22:28- Get ready, there, OK?- Yes, chef.
0:22:30 > 0:22:34The two desserts on offer are Jordan's chocolate fondant
0:22:34 > 0:22:37with the addition of a biscuit crumble
0:22:37 > 0:22:41and Jamie's chocolate cylinder, now with a raspberry granita and coulis.
0:22:43 > 0:22:47I'm definitely going to have the dark chocolate with the Perthshire raspberries.
0:22:47 > 0:22:50Chocolate cylinder, please. Thanks.
0:22:50 > 0:22:54I'll go for that one as well. Thanks very much.
0:22:54 > 0:22:58The first puddings will be two fondant and one chocolate.
0:22:58 > 0:23:01Let's start to cook the fondant, please.
0:23:01 > 0:23:04- Make sure your ice cream's ready to go there, OK?- Yes.
0:23:04 > 0:23:07- Have we checked that ice cream? - Yes, it's all soft in the middle.
0:23:07 > 0:23:11Do not put the granita until he puts the ice cream, yeah?
0:23:11 > 0:23:16- Does that make sense? OK, Jordan.- Yes, chef.
0:23:16 > 0:23:19- This handle keeps falling off. - Bring the machine here, then.
0:23:21 > 0:23:25Look at that. Just a little quenelle. On, OK?
0:23:25 > 0:23:27Fondant. Look at that. Delicious.
0:23:27 > 0:23:30- Speak to him, speak to him. - How long, Jamie?
0:23:30 > 0:23:33One chocolate there, that's ready to go when you are.
0:23:33 > 0:23:34Up on the pass.
0:23:40 > 0:23:43That fondant's really decadent!
0:23:43 > 0:23:46Really sexy, I think it's gorgeous.
0:23:46 > 0:23:48It certainly hits the spot, doesn't it?
0:23:48 > 0:23:50I don't know whether to eat it or frame it!
0:23:54 > 0:23:56Mmm!
0:23:56 > 0:23:59OK. Away, please. Everything depends on you, Jordan.
0:23:59 > 0:24:03- You've got the fondant. You're doing the cooked dessert, OK?- Yes, chef.
0:24:07 > 0:24:09What's the matter with your plate?
0:24:09 > 0:24:12I've just realised I've done them differently to the ones I've done previously.
0:24:12 > 0:24:14Fondant. Ice cream. Granita.
0:24:15 > 0:24:17The last tables are waiting.
0:24:17 > 0:24:20And Jordan has three fondants on order.
0:24:20 > 0:24:22Sorry, chef, I've only put two fondants in, chef.
0:24:22 > 0:24:27Concentrate there, Jordan. You've had nothing to do all service. Mmm?
0:24:27 > 0:24:30- You have to cut your losses and start all over again.- Yeah.
0:24:30 > 0:24:32- Now your customer has to wait. - Sorry, chef.
0:24:34 > 0:24:35Five minutes, Jamie.
0:24:35 > 0:24:38I don't like making mistakes. It means it slows us down.
0:24:38 > 0:24:42It means that I've messed up Jamie's timing as well.
0:24:42 > 0:24:45- But I've kind of got to move on with it.- A simple mistake as well.
0:24:45 > 0:24:48Just forgot to put it in, aye?
0:24:48 > 0:24:49Aye.
0:24:50 > 0:24:52I just misheard.
0:24:53 > 0:24:56- How long?- Two and a half minutes, chef.- Two and a half minutes.
0:25:01 > 0:25:02A minute and a half, Jamie.
0:25:14 > 0:25:16Come on. Let's go. Go!
0:25:24 > 0:25:25Service is over.
0:25:25 > 0:25:30And Tom now needs to decide which students to take forward.
0:25:32 > 0:25:34It was really fascinating, you know,
0:25:34 > 0:25:37because they all really embraced the changes in the dishes.
0:25:37 > 0:25:40And I think they were genuinely really excited about it.
0:25:42 > 0:25:48For me, the most talented cooks are Harriet and Jamie.
0:25:50 > 0:25:53Shaun has pulled himself through by rising to the challenge today,
0:25:53 > 0:25:55which was a very difficult dish.
0:25:56 > 0:26:00So, really, between Jordan and Iain.
0:26:01 > 0:26:05As a mentor wanting to take on a protege,
0:26:05 > 0:26:08there has to be more than just the cooking.
0:26:08 > 0:26:10It has to be about the relationship.
0:26:14 > 0:26:18I have to thrive on seeing them proceed to the next level.
0:26:21 > 0:26:22Iain.
0:26:28 > 0:26:32Chef, I'm afraid I'm going to have to let you go.
0:26:32 > 0:26:35I want you to take the positives. You've really embraced it.
0:26:35 > 0:26:39You have made such gigantic steps since we first met.
0:26:39 > 0:26:42You've got a big future ahead of you, young man.
0:26:42 > 0:26:43It's been a great experience.
0:26:43 > 0:26:46- It's been a great experience. Don't let go now.- I won't.
0:27:03 > 0:27:04I'm quite disappointed.
0:27:04 > 0:27:07One thing Tom told me, which I will remember,
0:27:07 > 0:27:09was always to cook from the heart.
0:27:14 > 0:27:19We're down to four. You've done incredibly well. OK?
0:27:19 > 0:27:23- Get ready for the next stage. - Well done, guys.- Well done.
0:27:24 > 0:27:29Absolutely speechless. I didn't expect it, and I'm just so happy.
0:27:29 > 0:27:31I'm pretty shocked, actually, to still be here.
0:27:31 > 0:27:33You know, it's given me a real buzz just to want to push on
0:27:33 > 0:27:35and do as well as I can.
0:27:36 > 0:27:38I'm really happy that I'm here.
0:27:38 > 0:27:41I'm over the moon. I'm really excited.
0:27:41 > 0:27:44Amazing, just, I'm learning so much.
0:27:44 > 0:27:47I really want to be his protege now, yeah.
0:27:47 > 0:27:50- Well done.- Well done.
0:27:52 > 0:27:54Tomorrow night,
0:27:54 > 0:27:57the four students come face-to-face with their competition.
0:27:57 > 0:28:00I can't wait to see what we're up against.
0:28:00 > 0:28:04This is quite simply the biggest cooking day of your life.
0:28:04 > 0:28:05No pressure(!)
0:28:05 > 0:28:09As Tom's hunt for his protege continues.
0:28:09 > 0:28:12- Would Granny bake her crumble off separately?- Definitely not. - Excellent.
0:28:12 > 0:28:15Whoever cooked this has got really good taste buds.
0:28:15 > 0:28:19This is what the excitement of being a chef is. Did you get it, Jamie?
0:28:19 > 0:28:21Did you get it?!
0:28:24 > 0:28:26Subtitles by Red Bee Media Ltd.