0:00:02 > 0:00:04Getting to the top of any profession
0:00:04 > 0:00:06takes not only skill and determination,
0:00:06 > 0:00:09but a few breaks along the way.
0:00:09 > 0:00:10Show me what a good cook you are.
0:00:12 > 0:00:16Tom Kitchin, Theo Randall and Michel Roux Jnr
0:00:16 > 0:00:18have all been helped in their careers
0:00:18 > 0:00:20by 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.
0:00:26 > 0:00:28Put it through one more time.
0:00:31 > 0:00:33Now they want to give someone else that same chance.
0:00:35 > 0:00:37Out, out, out, out, out!
0:00:37 > 0:00:40By 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.
0:00:51 > 0:00:54Look at you, you're excited, eh? You're excited.
0:00:54 > 0:00:56Hallelujah!
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 > 0:01:16They each have a week to select and train up their strongest candidates.
0:01:17 > 0:01:20Two things on the go at the same time. Come on, come on, come on.
0:01:20 > 0:01:23Or even three things on the go. Multi-task. Come on.
0:01:24 > 0:01:26Before they compete against each other
0:01:26 > 0:01:28to see who has the best protege.
0:01:30 > 0:01:32Away one set beef, one monkfish.
0:01:32 > 0:01:35This week, it's Theo Randall's search.
0:01:35 > 0:01:39Theo's love of Italian food was nurtured
0:01:39 > 0:01:44by the legendary Ruth Rogers and Rose Grey at the River Cafe,
0:01:44 > 0:01:47where he spent 10 years as their head chef.
0:01:47 > 0:01:49His own London restaurant has recently been named
0:01:49 > 0:01:51the number one Italian in the country
0:01:51 > 0:01:56and now he is ready to pass on his passion.
0:01:56 > 0:01:59It's very important for a young chef to find a mentor.
0:01:59 > 0:02:02Restaurants and catering is a very difficult industry.
0:02:02 > 0:02:05You need to have someone who can really push you
0:02:05 > 0:02:07and get the best out of you.
0:02:15 > 0:02:18Theo is returning to his old catering college -
0:02:18 > 0:02:20Brooklands in Weybridge...
0:02:22 > 0:02:25Where they have shortlisted some of the best students.
0:02:27 > 0:02:30What we teach here are the basics, the nuts and bolts.
0:02:31 > 0:02:34So being exposed to a chef such as Theo is going to be
0:02:34 > 0:02:38a massive opportunity for some of our students.
0:02:41 > 0:02:44Really good memories. I really enjoyed my time here.
0:02:44 > 0:02:46It was one of those places where I learned a huge amount.
0:02:47 > 0:02:49Gosh.
0:02:49 > 0:02:51Hasn't changed a bit!
0:02:56 > 0:02:59- Hi.- Hello.- I'm Phoebe. - Theo Randall, nice to meet you.
0:02:59 > 0:03:02I'm head of the department for catering.
0:03:02 > 0:03:04- Welcome back, first of all. - Thank you.- Has it changed much?
0:03:04 > 0:03:06No, hasn't changed at all.
0:03:06 > 0:03:10- So I've chosen seven students for you.- OK, OK.
0:03:10 > 0:03:13Some of them are a bit lively, some of them need to be coaxed out,
0:03:13 > 0:03:16but on the whole, they've all got that something
0:03:16 > 0:03:19- that I feel you can work with. - Right.
0:03:19 > 0:03:22- And they're all hungry to learn. - They all sound quite confident.
0:03:22 > 0:03:24Very. I'm confident in them.
0:03:28 > 0:03:32Today, Theo will meet the first three students,
0:03:32 > 0:03:34but he can only take two forward in the competition.
0:03:34 > 0:03:38First, he will spend 30 minutes getting to know each one.
0:03:40 > 0:03:43'If you can find people that have the same feeling as you do
0:03:43 > 0:03:46'about food, then I think'
0:03:46 > 0:03:47that's the magic you want.
0:03:49 > 0:03:51To showcase his style to the students,
0:03:51 > 0:03:54Theo has brought in some typically southern Italian ingredients
0:03:54 > 0:03:56for them to cook with.
0:03:56 > 0:03:58Sea bass,
0:03:58 > 0:04:00fennel, olives,
0:04:00 > 0:04:01capers,
0:04:01 > 0:04:03Datterini tomatoes
0:04:03 > 0:04:04and potatoes.
0:04:04 > 0:04:07These are very young students. They have very little experience.
0:04:07 > 0:04:10They are probably very nervous as well,
0:04:10 > 0:04:13so it is going to be an interesting task to see how well they do.
0:04:23 > 0:04:2620-year-old Monika is originally from Poland.
0:04:26 > 0:04:29She's been studying at the college for three years.
0:04:32 > 0:04:34- Hello.- Hiya.- I'm Theo.- Monika. - Monika, come in.
0:04:36 > 0:04:39- How are you doing? You OK? - I'm not bad.
0:04:39 > 0:04:42- What's your favourite kind of food? - Italian.- Is it?
0:04:42 > 0:04:44You're doing very well today.
0:04:46 > 0:04:48That's my worst fear.
0:04:49 > 0:04:52- Fish?- Yeah. - Have you done much filleting before?
0:04:52 > 0:04:55Filleting, yes. But cooking...
0:04:58 > 0:05:01'I've never been interested in cooking at all.'
0:05:01 > 0:05:05Like, I wanted to cook, but it wasn't a passion.
0:05:06 > 0:05:08I always wanted to run after the football.
0:05:08 > 0:05:13So I started doing catering from entry levels.
0:05:13 > 0:05:17So it's pretty much for people that have no idea what they're doing.
0:05:17 > 0:05:20And I actually started liking it.
0:05:20 > 0:05:23I found the passion for that and at the end of the day,
0:05:23 > 0:05:25I can't see myself without cooking any more.
0:05:29 > 0:05:31That...
0:05:31 > 0:05:33..is pretty good.
0:05:33 > 0:05:35My test is, if you can see through the fish,
0:05:35 > 0:05:36you haven't wasted too much.
0:05:36 > 0:05:39Thank you. I tried my best.
0:05:41 > 0:05:45It's very important that today I get an idea of what they're capable of.
0:05:45 > 0:05:48I'm going to find that from their personality when I talk to them
0:05:48 > 0:05:49and see what they like about food,
0:05:49 > 0:05:52how ambitious they are and how skilful they are.
0:05:58 > 0:06:00What do you want to do? Do you want to have a restaurant?
0:06:00 > 0:06:05Erm, I always thought to myself, basically,
0:06:05 > 0:06:09get as much qualifications as I can and go to America
0:06:09 > 0:06:12and get famous and become a famous chef.
0:06:12 > 0:06:14Go to America and get famous.
0:06:14 > 0:06:16Wow! That is something else.
0:06:16 > 0:06:19I'm going big, but I reckon I can do this one day.
0:06:24 > 0:06:27I'll give you a hand. There are stones in them.
0:06:28 > 0:06:30You just push these down and take the stone out.
0:06:32 > 0:06:35- I never knew olives could have stones in them.- Really?- No.
0:06:49 > 0:06:53- That's your dish?- Yes. - OK, let's taste.
0:06:59 > 0:07:03As far as a plate of food goes, the fish is really nicely cooked.
0:07:03 > 0:07:05It is juicy.
0:07:05 > 0:07:08You've got a nice, crispy potato, your tomatoes aren't burnt.
0:07:08 > 0:07:12You haven't had any real disasters. Your fish filleting was good.
0:07:12 > 0:07:16- All in all, you did all right. - Thank you very much.- Thank you.
0:07:21 > 0:07:23She's obviously quite determined.
0:07:23 > 0:07:26I mean, she wants to become some superstar in America!
0:07:26 > 0:07:28So she needs to get on with it!
0:07:28 > 0:07:33She's got something, but whether I can develop her, I don't know.
0:07:33 > 0:07:34For instance, the olives.
0:07:34 > 0:07:38I mean, she'd never seen an olive with a stone in it.
0:07:38 > 0:07:41It's very easy for me to say that, but it's quite extraordinary.
0:07:41 > 0:07:43But that's down to her exposure.
0:07:43 > 0:07:47I've got to really teach her to understand about food.
0:07:47 > 0:07:50Me and Theo made a good connection
0:07:50 > 0:07:53because we both like Italian-style food
0:07:53 > 0:07:56and I think when I get to cook Italian,
0:07:56 > 0:07:59he'll finally find out why I cook today.
0:08:09 > 0:08:13At 18, Ellis is in her second year of college
0:08:13 > 0:08:16and also works part time in a golf club kitchen.
0:08:18 > 0:08:22- Hello.- Hiya.- I'm Theo.- I'm Ellis, nice to meet you.- Nice to meet you.
0:08:22 > 0:08:23Come in the kitchen.
0:08:28 > 0:08:32So, you're at college one day a week, then, are you?
0:08:32 > 0:08:34No, I'm full time at college. I work at weekends.
0:08:34 > 0:08:37- Saturday and Sunday, and Friday nights sometimes.- OK.
0:08:37 > 0:08:41So you are literally working seven days a week. That's impressive.
0:08:41 > 0:08:44- Yeah, I didn't think...- That's what I did.- Really?- Yes, it's what I did.
0:08:48 > 0:08:51'I'm willing to work hard all the time and I want to impress.
0:08:51 > 0:08:54'I'm quite bubbly, chatty.'
0:08:54 > 0:08:57A bit ditzy sometimes, but I'm cool.
0:09:01 > 0:09:05- See how much fish is left on the bone.- Yeah.
0:09:05 > 0:09:07- How much is on there? - Quite a bit.
0:09:07 > 0:09:11All the cats in the neighbourhood will be very happy.
0:09:11 > 0:09:13They'd have a good old feed on that one.
0:09:15 > 0:09:17So, what next?
0:09:17 > 0:09:21- I was thinking of maybe slicing those potatoes.- Yeah.
0:09:21 > 0:09:25Frying them, maybe halving these. Maybe make a bit of a compote.
0:09:25 > 0:09:27- You do whatever you want.- Yeah?
0:09:30 > 0:09:33'I think the magic of becoming a good chef
0:09:33 > 0:09:38'is them understanding food and really living food.
0:09:40 > 0:09:43'It is all about dedication and it's just loving what you do.'
0:09:44 > 0:09:48Just think, before... Are you tasting as you're going along?
0:09:48 > 0:09:51- I'm going to taste it once I season.- OK.
0:09:56 > 0:09:58- Tastes good?- Mm-hm.- Good.
0:10:04 > 0:10:06- Be careful, it's very delicate. - Yeah.
0:10:06 > 0:10:09If you knock it around too much, it's going to break.
0:10:09 > 0:10:10Treat it with utmost care.
0:10:13 > 0:10:16Looks delicious. Sort of.
0:10:17 > 0:10:19Would you serve that to your best friends?
0:10:19 > 0:10:22They'd probably be quite impressed, yeah!
0:10:22 > 0:10:23Right.
0:10:27 > 0:10:29- Your filleting wasn't good...- No.
0:10:29 > 0:10:34..but you've created a nice mouthful of food.
0:10:34 > 0:10:37- You've got the olives coming through.- The capers.
0:10:37 > 0:10:40You season quite nicely, actually.
0:10:40 > 0:10:41Potatoes have got a bit of colour on them,
0:10:41 > 0:10:44- so they've got sweetness with the tomatoes.- Yep.
0:10:45 > 0:10:47I think you did pretty well, actually.
0:10:47 > 0:10:51- For your first attempt, you did pretty well. Well done.- Thank you.
0:10:55 > 0:10:58I liked her. I thought she was, she had a nice character about her.
0:10:58 > 0:11:01She obviously likes food.
0:11:01 > 0:11:03She was excited about going to work, which is a great sign,
0:11:03 > 0:11:05because that's what I was like.
0:11:05 > 0:11:07I think, given the right kind of mentoring,
0:11:07 > 0:11:08she could probably do very well.
0:11:10 > 0:11:13It would be so fantastic to work beside him,
0:11:13 > 0:11:14to learn so much off him.
0:11:14 > 0:11:17I feel inspired just to go home,
0:11:17 > 0:11:20whip up something as quick as I did in there.
0:11:20 > 0:11:22It's fantastic.
0:11:28 > 0:11:3118-year-old David grew up in the area
0:11:31 > 0:11:34and hasn't missed a day of college in two years.
0:11:35 > 0:11:38- Hello.- Hello, you all right? - I'm Theo.- I'm David.
0:11:38 > 0:11:40David, come in. Come in.
0:11:40 > 0:11:43- How are you doing?- Not too bad. You? - Good.
0:11:43 > 0:11:45You've got a nice big knife case there.
0:11:45 > 0:11:48OK, let's see what you've got.
0:11:49 > 0:11:51'I live with my dad.'
0:11:51 > 0:11:53He used to be a chef.
0:11:53 > 0:11:57He taught me my first basic knowledge of cooking.
0:11:57 > 0:12:00That led me to come here to do catering.
0:12:02 > 0:12:04Be careful you don't go all the other side.
0:12:07 > 0:12:10See, what you've done there, you started at an angle which is wrong.
0:12:10 > 0:12:12You should really be flat.
0:12:12 > 0:12:15Get the knife, put it back on that bone and then just carry on.
0:12:17 > 0:12:19Do it gently. Just feel the fish.
0:12:29 > 0:12:33- How do you feel that went?- Not very well on the first one, but...
0:12:34 > 0:12:37Left a little bit on that bit.
0:12:37 > 0:12:40- My old teacher would not have been happy with that.- No.
0:12:40 > 0:12:44- So, what's the next thing to do? - Pin bone it.- OK.
0:12:50 > 0:12:52Why did you put yourself forward for this?
0:12:52 > 0:12:54I think it will be a great experience
0:12:54 > 0:12:57- and it's to gain more knowledge as well.- Absolutely.
0:12:57 > 0:13:00- Just doing this, this is more practice for me.- Yeah.
0:13:00 > 0:13:02- Practice makes perfect, as they say. - It does, yeah.
0:13:02 > 0:13:05- I'm obviously in need of it as well! - THEO LAUGHS
0:13:07 > 0:13:10'I'd like to think I'd be a good teacher.
0:13:10 > 0:13:12'I feel I like to nurture people.
0:13:12 > 0:13:16'I like to take the underdog and make them great.'
0:13:16 > 0:13:18I don't know how much...
0:13:18 > 0:13:22Taste the caper, see what you think, because it's all in the taste.
0:13:37 > 0:13:39That's it.
0:13:41 > 0:13:45- How do you think that went? - It started disastrous.
0:13:45 > 0:13:49- Filleting was pretty, pretty terrible.- Yeah.
0:13:49 > 0:13:54But it looks like you cooked that fish quite nicely.
0:13:59 > 0:14:01It's actually quite juicy.
0:14:01 > 0:14:04What you've created is a nice sort of juice
0:14:04 > 0:14:07- from cooking those tomatoes. Pretty good, pretty good.- Thank you.
0:14:07 > 0:14:10- But we can improve it.- Yeah.
0:14:10 > 0:14:14- Definitely. Especially with the filleting.- Yeah.
0:14:14 > 0:14:16- Anyway, well done. - Thank you very much.- Thank you.
0:14:21 > 0:14:25That was one of the worst fish filleting I've ever seen,
0:14:25 > 0:14:28but, you know, he could have felt really intimidated
0:14:28 > 0:14:32and I think, erm, he came back quite well.
0:14:32 > 0:14:35There's obviously a bit of fight in him.
0:14:35 > 0:14:38And what he created was actually quite nice.
0:14:38 > 0:14:42Whether he is the right candidate to take forward, I don't know.
0:14:44 > 0:14:46Terrifying.
0:14:46 > 0:14:48Really, truly terrifying.
0:14:48 > 0:14:53It was so nerve-wracking and I was just shaking
0:14:53 > 0:14:56because I've never cooked for anybody of that calibre before.
0:15:00 > 0:15:05Having a mentor means more than just being taught basic cookery skills.
0:15:08 > 0:15:13Whoever Theo chooses as his protege will have to share his love
0:15:13 > 0:15:17for the rustic Italian food that is at the heart of his style.
0:15:17 > 0:15:21Using ingredients bought in daily from markets in Italy,
0:15:21 > 0:15:23simplicity is key.
0:15:27 > 0:15:30Theo can't take all the students through today,
0:15:30 > 0:15:33so to help him decide who to keep,
0:15:33 > 0:15:36he wants them to cook an Italian staple,
0:15:36 > 0:15:39wild mushroom risotto made with porcini,
0:15:39 > 0:15:42trompette de la mort and girolle mushrooms.
0:15:46 > 0:15:48So I'm going to be making a mushroom risotto.
0:15:48 > 0:15:50I absolutely adore making risottos.
0:15:50 > 0:15:51It's what I'm all about,
0:15:51 > 0:15:54the simplicity of food, but getting really bold flavours.
0:15:54 > 0:15:56So first of all, we've got our mushrooms.
0:15:56 > 0:15:59We've got some dried porcini, which in Italian food
0:15:59 > 0:16:02is the most important mushroom.
0:16:05 > 0:16:07And we're going to cook the mushroom with the garlic
0:16:07 > 0:16:09and then start using that juice.
0:16:10 > 0:16:14We want to reduce it down so we get pure, pure mushroom flavours.
0:16:14 > 0:16:16As well as the porcini mushrooms,
0:16:16 > 0:16:19Theo is sweating down the trompettes and girolles.
0:16:19 > 0:16:23Smell that, it's a lovely, sort of woody kind of smell.
0:16:23 > 0:16:26OK, so we're just going to drain these off.
0:16:26 > 0:16:29And that's the basis of the flavours we want.
0:16:29 > 0:16:31Now we're going to start the risotto.
0:16:31 > 0:16:34A bit of celery. A little bit of onion.
0:16:34 > 0:16:36And then we're going to add our rice.
0:16:39 > 0:16:42It should go slightly translucent.
0:16:42 > 0:16:44That's when you know that it's hot enough.
0:16:46 > 0:16:48And then we're going to add a little bit of white wine.
0:16:53 > 0:16:55Start adding our stock.
0:16:55 > 0:16:57When you're cooking risotto,
0:16:57 > 0:17:00it's important you cook it ladle by ladle.
0:17:00 > 0:17:02You don't put two or three ladles in, stir and reduce.
0:17:02 > 0:17:05You do ladle by ladle. Then it cooks more evenly.
0:17:06 > 0:17:09- What's your favourite risotto? - I do like the mushroom one.
0:17:09 > 0:17:12My mum made it at home one time and it was amazing.
0:17:12 > 0:17:14Maybe not as well!
0:17:16 > 0:17:20'I think my style is quite hard to emulate.
0:17:20 > 0:17:22'The hardest thing is getting the chef to understand it
0:17:22 > 0:17:24'because it is quite different.
0:17:24 > 0:17:27'I'm not using loads of sauces.'
0:17:27 > 0:17:28I'm not getting intense flavours
0:17:28 > 0:17:30from reducing things for hours and hours.
0:17:30 > 0:17:33I'm trying to use the natural produce,
0:17:33 > 0:17:37but it kind of makes more sense in its simplicity.
0:17:39 > 0:17:41What are you guys thinking at the moment?
0:17:41 > 0:17:44- Just trying to count how many ladles of stock you've put in.- Yeah!
0:17:44 > 0:17:47Really? Let's have a look at the rice again.
0:17:48 > 0:17:51The rice is puffing up, it's becoming plumper.
0:17:51 > 0:17:54This is where we're going to bring in the butter and the Parmesan
0:17:54 > 0:17:55really to melt into the risotto
0:17:55 > 0:17:58and give it a really lovely, creamy texture.
0:17:59 > 0:18:01- That's quite a lot of Parmesan. - Yeah.
0:18:03 > 0:18:05You've got to really stir it.
0:18:05 > 0:18:08It's like making a sauce, you don't want the sauce to split.
0:18:08 > 0:18:11You want it to be really creamy, like that.
0:18:12 > 0:18:15And then the rice sort of sticks to the spoon.
0:18:19 > 0:18:22You want the risotto to sort of ooze into the bowl.
0:18:23 > 0:18:26It shouldn't have a rim of juice,
0:18:26 > 0:18:28it should be really...
0:18:30 > 0:18:31..creamy.
0:18:31 > 0:18:33That's my mushroom risotto.
0:18:33 > 0:18:36- Nice.- Wow!
0:18:36 > 0:18:38I'm in love.
0:18:38 > 0:18:39Can you repeat that?
0:18:55 > 0:18:57It's all quite new to me.
0:18:57 > 0:18:59Although my mum makes a good mushroom risotto,
0:18:59 > 0:19:01I have never made it in this style before.
0:19:05 > 0:19:07OK, now, this is what you've got to be careful of.
0:19:07 > 0:19:09I didn't see that one.
0:19:09 > 0:19:11You've got a pine leaf in your mushrooms.
0:19:11 > 0:19:12You've got to be very careful.
0:19:12 > 0:19:15Imagine having a mouthful of risotto, "Oh, it's delicious,"
0:19:15 > 0:19:17and then you get that in your mouth.
0:19:17 > 0:19:19- It won't be pleasant. - It won't be nice, will it?
0:19:21 > 0:19:25I'm feeling good. I'm feeling confident.
0:19:25 > 0:19:29It's my kind of style, so hopefully I'll do really well.
0:19:30 > 0:19:33And I hope I can make it as perfect as he did.
0:19:40 > 0:19:43With their mushrooms prepped, both Monika and David
0:19:43 > 0:19:45have started cooking their rice.
0:19:47 > 0:19:49To avoid the harsh taste of alcohol,
0:19:49 > 0:19:53Theo added the white wine early, before the stock.
0:19:53 > 0:19:55White wine?
0:19:58 > 0:20:01- White wine. - Don't worry, it's too late now.
0:20:03 > 0:20:06I'll just add a little bit once it's reduced right down.
0:20:11 > 0:20:15'David put the first ladle of stock in and I said to him, "Wine."
0:20:15 > 0:20:17'He went back and put the wine in.'
0:20:17 > 0:20:19The problem with that is, you're always going to have
0:20:19 > 0:20:23the taste of wine in the back of your palate.
0:20:23 > 0:20:26But he can recover with the mushrooms and the seasoning.
0:20:32 > 0:20:35- It looks like you're enjoying this. - I am, I really am.
0:20:35 > 0:20:38This is pretty much what I want to do in the future.
0:20:38 > 0:20:41- I've got lots of passion. - You're cooking with confidence.
0:20:41 > 0:20:42I am confident.
0:20:42 > 0:20:45You've got to be careful you're not too confident, though.
0:20:45 > 0:20:47- Yeah, I know that. - If you're too confident,
0:20:47 > 0:20:49too much confidence is not good.
0:20:52 > 0:20:56Monika seems to be quite efficient. She works well.
0:20:58 > 0:20:59She could be a challenge,
0:20:59 > 0:21:02or she could develop into something quite good.
0:21:04 > 0:21:08Ellis is the last student to get her rice onto the heat.
0:21:10 > 0:21:11Little bit nervous at the moment
0:21:11 > 0:21:14but I hope, I'm sure it'll come together.
0:21:17 > 0:21:19Watching them two ahead of me.
0:21:25 > 0:21:27- I think you need one of these. - Yes, thank you.
0:21:27 > 0:21:31Never stir a risotto with a metal spoon,
0:21:31 > 0:21:33and definitely not a palette knife. Not a good thing.
0:21:33 > 0:21:36Also, you're rubbing metal on metal
0:21:36 > 0:21:39and that will impair flavour into the risotto,
0:21:39 > 0:21:41so always use a wooden spoon.
0:21:44 > 0:21:47If the students have listened to Theo,
0:21:47 > 0:21:51they will know that the final few minutes of cooking are vital.
0:21:52 > 0:21:56And they must judge when their risotto is at the right consistency
0:21:56 > 0:21:58and texture to serve.
0:22:14 > 0:22:16Here comes Monika's.
0:22:23 > 0:22:25You're the last to plate.
0:22:26 > 0:22:29Oh, don't use a metal spoon. Why are you using a metal spoon?
0:22:29 > 0:22:32- You've been cooking with a wooden spoon all the time.- True.
0:22:41 > 0:22:43Mine looks a bit wet.
0:22:45 > 0:22:46I'm not going to say it was easy.
0:22:46 > 0:22:48It was a little bit tricky.
0:22:48 > 0:22:51It was a different way than I cook risotto.
0:22:53 > 0:22:56I think the rice tastes like the rice he cooked.
0:22:56 > 0:22:58It has the same consistency.
0:23:01 > 0:23:04I'd love to go on. I can't express to you.
0:23:04 > 0:23:07It would be amazing to carry on learning with him.
0:23:08 > 0:23:10Right, Ellis.
0:23:19 > 0:23:21Nicely cooked rice, mushrooms taste good,
0:23:21 > 0:23:23seasoning's pretty much spot on,
0:23:23 > 0:23:25but you were quite slow at the beginning.
0:23:25 > 0:23:28You need to speed up or you're going to get in trouble.
0:23:28 > 0:23:32So you need to kind of work with a bit more, you know, eagerness.
0:23:32 > 0:23:34- You need to be a bit more determined.- Yeah.
0:23:34 > 0:23:36But on the whole, you did pretty good.
0:23:36 > 0:23:39I think, you know, there's something in there.
0:23:42 > 0:23:43'It was good fun.'
0:23:43 > 0:23:46I know I've got to be faster.
0:23:46 > 0:23:48As Theo said, I'm quite slow.
0:23:48 > 0:23:52But other than that, I think it went quite well.
0:23:53 > 0:23:57So, Monika, I mean, looking at it, appearance-wise,
0:23:57 > 0:23:58it hasn't combined together.
0:23:58 > 0:24:01It has got a slightly soupy look to it.
0:24:07 > 0:24:10The rice is, erm, it's chewy.
0:24:10 > 0:24:12Never mind, it's got a nice bite to it.
0:24:12 > 0:24:15You have skill in your cooking.
0:24:15 > 0:24:17Maybe you could become a little bit too confident
0:24:17 > 0:24:20and I think if you had paid a little bit more attention
0:24:20 > 0:24:22to the last couple of minutes of the risotto,
0:24:22 > 0:24:24you'd have had a much better result.
0:24:28 > 0:24:31'It was emotional today because'
0:24:31 > 0:24:35it's hard to predict what he expects from us.
0:24:35 > 0:24:39It is hard to impress him and, basically,
0:24:39 > 0:24:43we might think we've done well, but in his taste, it might not be.
0:24:52 > 0:24:55You fried the rice, you added the wine later, but funnily enough,
0:24:55 > 0:24:58I can't really taste the wine, so you got away with that one.
0:24:58 > 0:24:59I think the problem is,
0:24:59 > 0:25:02- you added too much of the porcini mushrooms.- OK.
0:25:02 > 0:25:04You're not going to get the sweetness from the girolles
0:25:04 > 0:25:06and the trompettes de la mort,
0:25:06 > 0:25:08because it's overpowered.
0:25:08 > 0:25:10It's nice, but it's not refined.
0:25:10 > 0:25:13- It hasn't got that lovely, even mushroom flavour.- Yeah.
0:25:15 > 0:25:18I'm generally pretty good at cooking risottos,
0:25:18 > 0:25:21and that just didn't happen.
0:25:23 > 0:25:27I really hope that he does let me go through.
0:25:27 > 0:25:30But I wouldn't hold it against him
0:25:30 > 0:25:33if he did chuck me out for what I did today, basically.
0:25:47 > 0:25:49'Well, this is quite tough.'
0:25:49 > 0:25:52They've all got strengths and weaknesses.
0:25:52 > 0:25:55Monika, she's one of those people that's driven.
0:25:55 > 0:25:58I think she may not have all the tools,
0:25:58 > 0:26:00but she seems very determined.
0:26:00 > 0:26:03I liked Ellis. Ellis seemed to understand about food.
0:26:03 > 0:26:05I think she'll understand about me.
0:26:05 > 0:26:08The person that was not the strongest was David.
0:26:08 > 0:26:12But I just feel there's something there, there's something in him.
0:26:12 > 0:26:16I'm a fan of the underdog and I think today, David was the underdog.
0:26:22 > 0:26:27Which two of these three should I choose?
0:26:30 > 0:26:34Ultimately, Theo is only looking for one protege.
0:26:34 > 0:26:37He must now let the students know who is still in the running
0:26:37 > 0:26:39and who is going home.
0:26:59 > 0:27:02Oh, my God!
0:27:03 > 0:27:06I've kept all three of them. I want to keep both girls.
0:27:06 > 0:27:08I liked them.
0:27:08 > 0:27:12And there is something in David that I think will come out.
0:27:13 > 0:27:15It would be such a shame for him to go
0:27:15 > 0:27:17and not discover what he's got.
0:27:18 > 0:27:20Well done to you two.
0:27:20 > 0:27:23Whoo! I'm so proud of myself.
0:27:25 > 0:27:27I must say, after today, I feel quite good.
0:27:27 > 0:27:30I feel more comfortable now.
0:27:30 > 0:27:33It's not a disaster. We can work!