0:00:02 > 0:00:04Getting to the top of any profession
0:00:04 > 0:00:07takes not only skill and determination,
0:00:07 > 0:00:09but a few breaks along the way.
0:00:09 > 0:00:11Show me what a good cook you are.
0:00:12 > 0:00:15Tom Kitchin, Theo Randall, and Michel Roux Jr
0:00:15 > 0:00:20have all been helped in their careers by someone who believed in them.
0:00:20 > 0:00:22I think it will be very difficult
0:00:22 > 0:00:26for any chef to achieve greatness without a mentor.
0:00:26 > 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, out!
0:00:37 > 0:00:40..by going back to catering college to find a young student
0:00:40 > 0:00:43they can each take under their wing as their own protege.
0:00:45 > 0:00:47It's such a gruelling industry,
0:00:47 > 0:00:50if you want to get to the top you need to work with the best.
0:00:50 > 0:00:52Look at you, you're excited!
0:00:52 > 0:00:56You'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 > 0:01:11- Happy, chef Shonagh?- I think so!
0:01:11 > 0:01:17They each have a week to select and train up their strongest candidates.
0:01:17 > 0:01:19How many have you done?
0:01:19 > 0:01:22- One so far.- You've done one? - Sorry, Chef.
0:01:24 > 0:01:26Before they compete against each other
0:01:26 > 0:01:29to see who has the best protege.
0:01:31 > 0:01:35This week it's Tom's search, which started at his old catering college.
0:01:35 > 0:01:37Come on, Shauny!
0:01:37 > 0:01:41From seven he is now down to three students.
0:01:41 > 0:01:4317-year-old Jamie
0:01:43 > 0:01:46triumphed yesterday with his mallard dish of the day.
0:01:46 > 0:01:5118-year-old Jordan's passion and determination continues to grow.
0:01:51 > 0:01:54But 20-year-old Harriet, who has been strong throughout,
0:01:54 > 0:01:56stumbled on her dessert.
0:01:56 > 0:01:59I told you, I don't want to see Granny's crumble.
0:02:02 > 0:02:06And today, Tom can only choose two to continue in the competition.
0:02:18 > 0:02:20It's 8am in Edinburgh.
0:02:20 > 0:02:23And Tom is putting the three students to the test
0:02:23 > 0:02:25in his Michelin-starred restaurant.
0:02:31 > 0:02:35I'm hoping today is going to be a real inspirational day for the guys.
0:02:35 > 0:02:37I was their age, I had just left Perth College,
0:02:37 > 0:02:41and I had dreams of having my own restaurant, and here I am now,
0:02:41 > 0:02:45and I'm still as excited about it as I was on day one.
0:02:49 > 0:02:52There is not a bigger compliment I could give these guys
0:02:52 > 0:02:55than giving my wife and I's restaurant to cook in.
0:02:58 > 0:03:01This is our livelihood, our soul, our everything.
0:03:10 > 0:03:11I'm very eager to please today,
0:03:11 > 0:03:15especially when the challenge is taking place in Tom's kitchen,
0:03:15 > 0:03:19so you've got to go out there and give it your all, do your best.
0:03:22 > 0:03:25It's what I've always wanted to do, be a chef,
0:03:25 > 0:03:27and I've had this opportunity to come here
0:03:27 > 0:03:30and I want to prove how much it actually means to me.
0:03:30 > 0:03:32Please, morning.
0:03:33 > 0:03:34I think Tom probably
0:03:34 > 0:03:37sees something in all of us because we've all got to this final stage.
0:03:37 > 0:03:40Hopefully I can impress him today
0:03:40 > 0:03:43and show him that I can stand out
0:03:43 > 0:03:45and impress him more than the other ones.
0:03:47 > 0:03:48Come in, come in.
0:03:51 > 0:03:54Big day today, guys, I want you to enjoy it.
0:03:54 > 0:03:58Let's get changed, let's compose ourselves, and let's get cooking.
0:04:01 > 0:04:05Tom has seen Jamie, Harriet and Jordan grow over the week.
0:04:05 > 0:04:07To help him decide on his final two
0:04:07 > 0:04:11he wants to see them cook more of his own food.
0:04:11 > 0:04:16He's invited three diners who matter to him more than anyone.
0:04:18 > 0:04:22His wife, Michaela, whom he set up the restaurant with six years ago,
0:04:22 > 0:04:26his maitre d' and business partner, Philippe,
0:04:26 > 0:04:29and his sous chef of two years, Alistair.
0:04:29 > 0:04:32Today it's going to be hard for them.
0:04:32 > 0:04:35He just wants them to be successful
0:04:35 > 0:04:37and I know he's putting in everything
0:04:37 > 0:04:40to make sure they can do the very best they can.
0:04:42 > 0:04:43Chef is very good as a teacher,
0:04:43 > 0:04:47because he has a lot of respect for other young people
0:04:47 > 0:04:50who are willing to go through all this pain,
0:04:50 > 0:04:53and this training, to become a chef themselves.
0:04:55 > 0:04:59Tom is throwing the students in at the deep end here,
0:04:59 > 0:05:03but to help them he will take them through each dish step-by-step,
0:05:03 > 0:05:05telling them exactly what to do.
0:05:07 > 0:05:10Harriet will cook the razor clams starter.
0:05:10 > 0:05:14What we do in the restaurant is, when the customer orders the razor clams,
0:05:14 > 0:05:17we don't take the easy option and have the razor clams ready.
0:05:17 > 0:05:20So today, when the people come in to eat,
0:05:20 > 0:05:24I want you to wait and wait and wait until they sit down,
0:05:24 > 0:05:28and then we have to cook them, so they're getting that real freshness.
0:05:28 > 0:05:30So, we go in with our razor clams.
0:05:31 > 0:05:32White wine.
0:05:35 > 0:05:36Lid on.
0:05:39 > 0:05:45As soon as they start to open, that's when we have to take it off the heat.
0:05:46 > 0:05:48And drain it.
0:05:48 > 0:05:50The secret to this dish is this cooking liquor,
0:05:50 > 0:05:51you see all that cooking liquor?
0:05:51 > 0:05:52It smells really good.
0:05:52 > 0:05:54That is going to become the sauce, OK?
0:05:56 > 0:05:58I definitely need to prove myself today,
0:05:58 > 0:06:02because obviously yesterday my dessert wasn't as good as I hoped,
0:06:02 > 0:06:04so I need to prove to him that my timing can be better,
0:06:04 > 0:06:07that my dish can be better, and also I can do starters as well.
0:06:07 > 0:06:10OK, here's our cooking liquor.
0:06:10 > 0:06:12In there we put some diced chorizo,
0:06:12 > 0:06:15very little fine dice of anchovy,
0:06:15 > 0:06:16and some lemon confit.
0:06:18 > 0:06:20'Today I'm going to push Harriet.
0:06:20 > 0:06:22'I need to see what she can do.'
0:06:22 > 0:06:24When she did that apple crumble,
0:06:24 > 0:06:26it actually was like a dagger in the heart,
0:06:26 > 0:06:30because for me she was the one that really understood me,
0:06:30 > 0:06:33she was the one who was really getting it.
0:06:33 > 0:06:36In with the diced vegetables.
0:06:38 > 0:06:41And then the main ingredient, the razor clams.
0:06:41 > 0:06:46And then I'm just coating them in the sauce, like so.
0:06:53 > 0:06:54And that's it.
0:06:56 > 0:06:58- You up for it?- Definitely.
0:06:58 > 0:07:00You can do it, Harriet, you can do it.
0:07:00 > 0:07:03I've never cooked razor clams before,
0:07:03 > 0:07:07so it's a first for me as well, and to do it today, I'm a bit nervous about it.
0:07:07 > 0:07:09Jordan is cooking Tom's main,
0:07:09 > 0:07:12of hay-smoked lamb,
0:07:12 > 0:07:14served with a selection of offal.
0:07:14 > 0:07:18His first job will be to render down the fat and brown the meat.
0:07:18 > 0:07:21Once the lamb is coloured all over,
0:07:21 > 0:07:24place the hay into the pot,
0:07:24 > 0:07:25and then in the oven.
0:07:28 > 0:07:32Now, we're going to serve with this lamb's tongue,
0:07:32 > 0:07:34lamb sweetbreads,
0:07:34 > 0:07:37and another part which is very unusual,
0:07:37 > 0:07:39but again is one of the forgotten foods,
0:07:39 > 0:07:41lamb's testicles, OK?
0:07:42 > 0:07:44Ever cooked them, Chef?
0:07:44 > 0:07:45No, Chef.
0:07:51 > 0:07:55Everyone's intimidated by the thought of eating testicles,
0:07:55 > 0:07:57but in many countries this is a true delicacy,
0:07:57 > 0:08:00and in Scotland and in the UK,
0:08:00 > 0:08:03people have a fear of offal because it's always cooked so badly.
0:08:03 > 0:08:05I eat everything, as long as it's prepared properly.
0:08:05 > 0:08:10And again, testicles, absolutely love them, mate.
0:08:13 > 0:08:14I still feel like I'm learning.
0:08:14 > 0:08:17Obviously every day I learn something new with Tom,
0:08:17 > 0:08:21but I can feel that I'm slowly starting to pick up his style.
0:08:21 > 0:08:24In with the sweetbreads, they have to be crispy.
0:08:26 > 0:08:29Jordan has gradually been getting better and better,
0:08:29 > 0:08:33and he cares, and that means so much to me,
0:08:33 > 0:08:36I can see that when something goes wrong,
0:08:36 > 0:08:39or he's not happy with something, he's really beating himself up
0:08:39 > 0:08:41and I like that.
0:08:41 > 0:08:42The lamb.
0:08:42 > 0:08:44Down.
0:08:44 > 0:08:48Look how pink that is, Jordan. I expect the same.
0:08:54 > 0:08:57And there we have a real celebration of lamb, Jordan,
0:08:57 > 0:09:00something that says Tom Kitchin all over it.
0:09:02 > 0:09:06I'm excited, it's an honour to actually be cooking a dish like that.
0:09:06 > 0:09:09And I'll hopefully try my best to do you proud.
0:09:09 > 0:09:11Nothing would give me more pleasure.
0:09:11 > 0:09:13- I'll try my best, Chef.- Go on, boy.
0:09:15 > 0:09:20Now I'm really nervous, I've never done such a complex dish.
0:09:20 > 0:09:24It's going to be quite hard, it's going to be very hard,
0:09:24 > 0:09:27but I'll hopefully be able to do it.
0:09:30 > 0:09:32Jamie will finish the meal
0:09:32 > 0:09:35with Tom's buttermilk panna cotta and summer fruit consomme.
0:09:35 > 0:09:38OK, so what we're going to do, I've given you the recipes,
0:09:38 > 0:09:41I'm giving you the guidelines, and I'll give you the presentation.
0:09:41 > 0:09:44The rest is up to you and how you bring it together.
0:09:44 > 0:09:47The recipe says 400g of strawberries,
0:09:47 > 0:09:50400g of raspberries, 50g of sugar.
0:09:50 > 0:09:53But, like with everything, that might not be true,
0:09:53 > 0:09:56depending on the strawberries, the raspberries,
0:09:56 > 0:09:59because they change throughout the season,
0:09:59 > 0:10:01so you have to find that taste, Jamie.
0:10:04 > 0:10:08'I think what I'm really impressed with with Jamie is the learning,
0:10:08 > 0:10:13'the level of concentration, and the ability of execution.
0:10:13 > 0:10:16'But he's 17 years old. I feel like there's this flower'
0:10:16 > 0:10:20that needs to be pushed out, the young Jamie hasn't blossomed yet.
0:10:22 > 0:10:24I hope Tom sees something in me,
0:10:24 > 0:10:27I'm learning things through the stuff Tom is passing on to us,
0:10:27 > 0:10:30definitely starting to take on Tom's style of food,
0:10:30 > 0:10:33the way he uses ingredients, the combinations he uses,
0:10:33 > 0:10:35just sort of picking up that sort of stuff from Tom.
0:10:36 > 0:10:41The theatre is the consomme, we serve on the side.
0:10:41 > 0:10:44That is just red fruits, nothing else, OK?
0:10:44 > 0:10:47Then the rich, blackcurrant sorbet.
0:10:49 > 0:10:52It just goes on top. OK?
0:10:52 > 0:10:55This is the most simplistic looking dish,
0:10:55 > 0:10:58but I think it was really important for me today, Jamie,
0:10:58 > 0:11:02that you were brought back to what it's all about, for me,
0:11:02 > 0:11:07- to really get that into this head, let nature speak for itself.- Yep.
0:11:10 > 0:11:14I'm feeling confident in my ability, it's just like the pressure
0:11:14 > 0:11:16of being in his kitchen doing it,
0:11:16 > 0:11:18that's the only thing that might get to me.
0:11:21 > 0:11:23Now Tom's taught them his dishes he will step back
0:11:23 > 0:11:29while the students prepare lunch for his wife, maitre d', and sous chef.
0:11:30 > 0:11:33Guys, so here we are, we're ready now, OK?
0:11:33 > 0:11:37No matter what happens you've come so far,
0:11:37 > 0:11:40let's take it that little step further. OK?
0:11:40 > 0:11:42Let's go. Yes, Chef.
0:11:43 > 0:11:48Tom has decided to step back to see how much of his philosophy
0:11:48 > 0:11:52and passion for cooking the students have absorbed over the week.
0:11:53 > 0:11:54It's really up to them now,
0:11:54 > 0:11:58I have to see what they can take on the shoulders.
0:12:04 > 0:12:06With her dish not cooked
0:12:06 > 0:12:07until the guests are seated
0:12:07 > 0:12:10Harriet needs to have all the elements ready to go before service,
0:12:10 > 0:12:14including her finely diced vegetables.
0:12:14 > 0:12:17I'm trying to get all the veg the same size.
0:12:17 > 0:12:20One, for presentation, and two, for the taste in the mouth.
0:12:20 > 0:12:24You don't want to be eating one piece of veg that's overcooked cos it's smaller
0:12:24 > 0:12:26and one piece that's bigger and undercooked.
0:12:30 > 0:12:34As well as preparing the meat and offal for the main,
0:12:34 > 0:12:39Jordan also has several garnishes to cook, including a braised lettuce parcel.
0:12:40 > 0:12:42It's quiet,
0:12:42 > 0:12:44but it's also nerve-racking,
0:12:44 > 0:12:46in case he's thinking something,
0:12:46 > 0:12:48so you try and look at what he's looking at
0:12:48 > 0:12:50and see if you've done something wrong,
0:12:50 > 0:12:53but it's just a guessing game just now until service comes.
0:12:59 > 0:13:04With his berry consomme in progress Jamie checks on his almond tuiles.
0:13:06 > 0:13:09- How's it going? - Having a little bit of trouble with my tuile just now.
0:13:09 > 0:13:13I've tried to cut it, Chef, but I still don't think it's right,
0:13:13 > 0:13:15but I'm going to see if it sets crispy.
0:13:20 > 0:13:22OK, guys, so we understand that
0:13:22 > 0:13:25this is more important to me personally
0:13:25 > 0:13:27than anything we've done so far.
0:13:27 > 0:13:29Remember that, please.
0:13:34 > 0:13:37Really excited to be eating the food,
0:13:37 > 0:13:40because being in the kitchen you don't get the chance.
0:13:40 > 0:13:43These people live and breathe this restaurant,
0:13:43 > 0:13:45this is a family restaurant.
0:13:45 > 0:13:47We're all emotionally attached.
0:13:47 > 0:13:50And they're going to be cooking my food for my people.
0:13:50 > 0:13:52These dishes are hard,
0:13:52 > 0:13:54lots of pressure,
0:13:54 > 0:13:57we're lucky to be on this end.
0:14:00 > 0:14:01Harriet? Yes, Chef?
0:14:01 > 0:14:04OK, let's start to pick up the momentum a little bit now,
0:14:04 > 0:14:08- the guests will be coming through into the restaurant very soon. - Yes, Chef.
0:14:08 > 0:14:10As soon as we see them sitting down you have permission
0:14:10 > 0:14:13to start to cook the razor clams, OK?
0:14:13 > 0:14:15Jordan, once it starts with Harriet,
0:14:15 > 0:14:18that's your key to step it up a gear in your head there, OK?
0:14:18 > 0:14:19Yes, Chef.
0:14:28 > 0:14:31Harriet? Yes, Chef? That's them coming through now, OK?
0:14:31 > 0:14:35So the first course is one of my absolute favourites,
0:14:35 > 0:14:38the razor clams, I love this dish.
0:14:41 > 0:14:46Harriet now has ten minutes to recreate Tom's dish from scratch,
0:14:46 > 0:14:50including the essential razor clam liquor and white wine sauce.
0:15:04 > 0:15:05Have you got cooking liquor?
0:15:05 > 0:15:07Yes, Chef. Where?
0:15:13 > 0:15:18We haven't added enough white wine to create the sauce,
0:15:18 > 0:15:20it's going to be very difficult from here.
0:15:42 > 0:15:43Ready, chef.
0:15:49 > 0:15:50Thank you.
0:15:50 > 0:15:54They've done a great job with the chopping of the vegetables,
0:15:54 > 0:15:56but my razor clam,
0:15:56 > 0:16:01I can see that it's not been quite cut off from the actual shell,
0:16:01 > 0:16:03but it's practice, it's absolutely practice.
0:16:07 > 0:16:11Lemon comes through very well, good seasoning.
0:16:11 > 0:16:14One criticism that I do have, though,
0:16:14 > 0:16:16is the whole idea behind the dish is to intensify the flavour
0:16:16 > 0:16:19and give it more depth and that hasn't quite been achieved here.
0:16:19 > 0:16:24it tastes nice but I think it could be better.
0:16:25 > 0:16:28I think I remembered to season and taste the dish,
0:16:28 > 0:16:31I could have probably left it in the pan a bit longer to begin with,
0:16:31 > 0:16:34just so I got more of the stock out of the fish.
0:16:34 > 0:16:37So, I don't know.
0:16:39 > 0:16:42With 15 minutes until the main course
0:16:42 > 0:16:44Jordan's lamb should already be cooking.
0:16:46 > 0:16:49Jordan? The lamb will be ready for three o'clock?
0:16:49 > 0:16:51Er, yes, Chef.
0:16:51 > 0:16:52Three o'clock.
0:16:52 > 0:16:54Roughly.
0:17:01 > 0:17:03There's no way it's going to be ready,
0:17:03 > 0:17:04there's no way it's going to be ready,
0:17:04 > 0:17:09so now you're going to have that added extra pressure of waiting on the lamb.
0:17:09 > 0:17:12When the lamb comes out the oven, if the lamb is not rested,
0:17:12 > 0:17:14it will be raw in the middle.
0:17:21 > 0:17:22Six minutes to three.
0:17:25 > 0:17:26Just running a bit behind.
0:17:27 > 0:17:31Should have got my lamb on five minutes earlier.
0:17:34 > 0:17:36TIMER BEEPS
0:17:56 > 0:17:59One of the lambs is, I think, slightly undercooked,
0:17:59 > 0:18:02one might just make it, we'll see.
0:18:16 > 0:18:17It's a bit under.
0:18:20 > 0:18:21What's the plan, Jordan?
0:18:21 > 0:18:26I'll just put that back in the oven until I get this stuff plated up.
0:18:47 > 0:18:50Jordan, we have to go. Yes, Chef.
0:18:50 > 0:18:52You have to do something here.
0:19:07 > 0:19:09Ready? Yes, Chef.
0:19:18 > 0:19:22- What happened? - I didn't cook it for long enough.
0:19:22 > 0:19:24- Hmm?- I haven't cooked it for long enough, Chef.
0:19:26 > 0:19:27Thank you.
0:19:33 > 0:19:34Come here.
0:19:36 > 0:19:37You're hurting.
0:19:37 > 0:19:41I'm hurting, because I believed in you so much.
0:19:41 > 0:19:44You didn't concentrate on putting the lamb away,
0:19:44 > 0:19:47you were watching her dress the razor clams,
0:19:47 > 0:19:50the lamb had eight minutes before it was in the room,
0:19:50 > 0:19:51it was still raw on the table.
0:19:51 > 0:19:53- Do you understand the frustration? - Yes, Chef.
0:19:53 > 0:19:56I can honestly say that this moment here right now
0:19:56 > 0:20:01is the most frustrating moment I've had on this whole journey.
0:20:02 > 0:20:05I know you're hurting, so am I.
0:20:05 > 0:20:07This is not finished, I want to see you cleaning,
0:20:07 > 0:20:09you're still under assessment, OK?
0:20:09 > 0:20:10Yes, Chef.
0:20:23 > 0:20:25Jordan, get some fresh air.
0:20:35 > 0:20:38That was a very, very difficult piece of cooking, do you understand?
0:20:38 > 0:20:40Yes, Chef.
0:20:44 > 0:20:45You're crying because you care.
0:20:47 > 0:20:48- I love what I do.- Eh?
0:20:48 > 0:20:49I love what I do.
0:20:49 > 0:20:51You're crying because you care.
0:20:52 > 0:20:55So if you weren't crying it would show you didn't care.
0:21:12 > 0:21:15It's a very good-looking plate of food
0:21:15 > 0:21:18but I think my lamb is slightly undercooked.
0:21:18 > 0:21:21I think it could have been rested a little bit. Mine is on the rare.
0:21:21 > 0:21:28For me, the meat is perfect. And the flavours of the hay are beautiful.
0:21:28 > 0:21:31Sweetbreads, I like a touch crispier.
0:21:31 > 0:21:32Definitely.
0:21:32 > 0:21:34Again, to bear in mind
0:21:34 > 0:21:38that they've just been cooking with Tom for a few days,
0:21:38 > 0:21:42I think this is a good-looking dish, and very tasty.
0:21:42 > 0:21:43Beautiful.
0:21:47 > 0:21:48Jamie?
0:21:48 > 0:21:50- This is your time, boy.- Cheers.
0:22:04 > 0:22:06Come on, come on, come on.
0:22:08 > 0:22:10How long, Jamie?
0:22:10 > 0:22:12- One minute, Chef.- One minute.
0:22:14 > 0:22:17Looking for a nice quenelle here, Jamie.
0:22:40 > 0:22:41Hello, Jamie.
0:22:41 > 0:22:45This is your buttermilk panna cotta, with red berries,
0:22:45 > 0:22:48blackcurrant sorbet and a red berry consomme.
0:22:48 > 0:22:49Thank you!
0:22:50 > 0:22:53Beautiful, lovely presentation.
0:22:53 > 0:22:55Yeah, absolutely.
0:22:55 > 0:22:59But, for me, my quenelle is not perfect,
0:22:59 > 0:23:02other than that I think the presentation of this dish
0:23:02 > 0:23:05- is as good as Tom would do it.- Yeah.
0:23:12 > 0:23:15I think it's been very well put together, very well executed.
0:23:15 > 0:23:19For me personally the consomme is slightly too sweet.
0:23:19 > 0:23:21I think the berries are quite acidic,
0:23:21 > 0:23:25so you need a bit of sweetness to balance that out.
0:23:25 > 0:23:28And, as we all know, I love sweet things!
0:23:31 > 0:23:35I've worked so hard this week and I like to think I've taken a lot on board,
0:23:35 > 0:23:39and I'm learning a lot from Tom every day, it's just brilliant.
0:23:46 > 0:23:47Good luck.
0:23:47 > 0:23:51In the end, Tom is looking for just one apprentice,
0:23:51 > 0:23:56and today he must lose another student from the running.
0:23:56 > 0:24:02For me, Jamie's proved his worth, he's earned the right to automatically go through.
0:24:03 > 0:24:04With Harriet,
0:24:04 > 0:24:06I see just a fantastic young cook,
0:24:06 > 0:24:09but after yesterday's Granny's apple crumble
0:24:09 > 0:24:11this was a massive day for Harriet.
0:24:11 > 0:24:13The razor clams,
0:24:13 > 0:24:17we didn't get the right amount of white wine in to create the sauce,
0:24:17 > 0:24:18the presentation was messy,
0:24:18 > 0:24:22and it was tough for Harriet today, it was really tough.
0:24:22 > 0:24:26With Jordan, today's been a massive learning curve.
0:24:27 > 0:24:30He knows himself the mistakes he made,
0:24:30 > 0:24:32he just broke, because he cared.
0:24:32 > 0:24:35I don't want to sound like the old guy here,
0:24:35 > 0:24:38but I'm delighted he broke, because he cares so much.
0:24:38 > 0:24:40If he's going to make it in this industry
0:24:40 > 0:24:45he has to now take the criticism, get on, next service, and do something.
0:24:45 > 0:24:50And what I have to think about is do I think that mistake that he's made today,
0:24:50 > 0:24:54do I think he's going to improve on that and rise one day to be a top chef?
0:24:58 > 0:25:00After a week together
0:25:00 > 0:25:03Tom has chosen to deliver his decision
0:25:03 > 0:25:04to each student one on one.
0:25:10 > 0:25:13Jamie, another big performance today, Jamie.
0:25:13 > 0:25:15You didn't let me down.
0:25:15 > 0:25:17You're my rock, Jamie.
0:25:17 > 0:25:20You should be really proud of yourself.
0:25:23 > 0:25:26To have Tom say something like that to me,
0:25:26 > 0:25:31is just really worthwhile after putting in the effort this week, such a brilliant experience.
0:25:32 > 0:25:34- JORDAN:- I'm so nervous. Scared.
0:25:37 > 0:25:39I have to be honest, this is an investment in someone's future.
0:25:39 > 0:25:43I mean, how can I choose between the two?
0:25:53 > 0:25:54How are we doing?
0:25:54 > 0:25:56Bit nervous.
0:25:58 > 0:26:00Tell me, what happened today?
0:26:00 > 0:26:02For me to get angry like that,
0:26:02 > 0:26:06because it was disappointment for me, I was so disappointed, Jordan.
0:26:06 > 0:26:09I wanted you to deliver this dish, and you were on course,
0:26:09 > 0:26:14and then all of a sudden you just blew it, completely.
0:26:15 > 0:26:18Never, ever felt like I did there when I realised I'd messed up.
0:26:18 > 0:26:20- Why? Because you cared?- Yes.
0:26:20 > 0:26:24Because you want it? Or because you're falling in love with food?
0:26:25 > 0:26:26Falling in love with food.
0:26:26 > 0:26:28It means the world to me.
0:26:28 > 0:26:31I've always cooked, I've always wanted to be a chef.
0:26:31 > 0:26:34Have you always cooked? Or is this start of really cooking?
0:26:34 > 0:26:36This is the start of really cooking.
0:26:44 > 0:26:45I like you, Jordan.
0:26:45 > 0:26:48I see something in you.
0:26:48 > 0:26:50I want you to continue on this journey with me.
0:26:54 > 0:26:56- Don't let me down, Chef.- Thank you.
0:27:07 > 0:27:08Harriet,
0:27:08 > 0:27:10today was difficult, wasn't it?
0:27:10 > 0:27:12- Definitely, a lot of pressure. - It was a difficult dish.
0:27:14 > 0:27:18Harriet, I'm afraid I'm going to have to let you go, after today.
0:27:18 > 0:27:22But I want to really concentrate on the positives of Harriet,
0:27:22 > 0:27:26because it's been such a pleasure working with you
0:27:26 > 0:27:29and such a pleasure to get to know you,
0:27:29 > 0:27:32and to see you progress, like you have progressed.
0:27:34 > 0:27:37This is not the end of Harriet, this is the beginning of Harriet.
0:27:37 > 0:27:38Thank you.
0:27:42 > 0:27:43Take care.
0:27:48 > 0:27:50Gutted that I'm going,
0:27:50 > 0:27:53but I've learned a lot over the past week.
0:27:54 > 0:27:56Tom's been fantastic as a mentor,
0:27:56 > 0:27:57it's going to be really important,
0:27:57 > 0:28:01because in years to come I'll look back and remember all the things that I've been taught,
0:28:01 > 0:28:03he's been really good.
0:28:06 > 0:28:10It's still taking its time to kick in.
0:28:10 > 0:28:13I wasn't expecting it.
0:28:15 > 0:28:19Me and Jamie, just us two. From Perth College.
0:28:20 > 0:28:22Quite a nerve-racking thing.
0:28:25 > 0:28:29Jordan and Jamie will be back in the final week
0:28:29 > 0:28:31when Tom Kitchin will choose his protege.
0:28:31 > 0:28:36This is it, guys, after this there can only be one winner.