0:00:02 > 0:00:06Getting to the top of any profession takes not only skill and determination,
0:00:06 > 0:00:09but a few breaks along the way.
0:00:09 > 0:00:11Show me what a good cook you are.
0:00:11 > 0:00:17Tom Kitchin, Theo Randall and Michel Roux Junior have all been helped
0:00:17 > 0:00:20in their careers by someone who believed in them.
0:00:20 > 0:00:26I think it would be very difficult for any chef to achieve greatness without a mentor.
0:00:26 > 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 > 0:00:36Out, out, out, out!
0:00:36 > 0:00:40..by going back to catering college to find a young student
0:00:40 > 0:00:44they can each take under their wing as their own protege.
0:00:44 > 0:00:50It's such a gruelling industry. If you want to get to the top, you need to work with the best.
0:00:50 > 0:00:54- Look at you, you're excited. - Yeah.- You're excited.- Definitely.
0:00:54 > 0:00:56Hallelujah!
0:01:03 > 0:01:09Tom, Theo and Michel are searching for someone who they think is a worthy apprentice.
0:01:09 > 0:01:11- Happy, chef Shona?- I think so.
0:01:11 > 0:01:17They each have a week to select and train up their strongest candidates...
0:01:17 > 0:01:23Two things on the go at the same time. Or even three things on the go. Multi-task, come on!
0:01:24 > 0:01:30..before they compete against each other to see who has the best protege.
0:01:30 > 0:01:34This week, it's Theo Randall's search.
0:01:34 > 0:01:38Yesterday, he returned to his old catering college,
0:01:38 > 0:01:42Brooklands in Weybridge, to meet some of their strongest students.
0:01:42 > 0:01:46This is what I want to do. I've got a lot of passion.
0:01:46 > 0:01:49Theo chose to take all three students forward.
0:01:49 > 0:01:51It looks delicious.
0:01:51 > 0:01:5518-year-old Alice, 20-year-old Monica
0:01:55 > 0:01:58and 18-year-old David.
0:01:58 > 0:02:00Oh, my God!
0:02:05 > 0:02:09Today, Theo is back to meet the final four students
0:02:09 > 0:02:13that Brooklands believe have the potential to be his protege.
0:02:13 > 0:02:16At the end, he must lose two from the running.
0:02:16 > 0:02:19The kind of person I need to find
0:02:19 > 0:02:23is someone who really is very, very keen,
0:02:23 > 0:02:27who really wants to learn and let me teach them.
0:02:27 > 0:02:32If you can find people that have the same feeling as you do about food,
0:02:32 > 0:02:34that's the sort of magic you want.
0:02:35 > 0:02:40To get a sense of the students' enthusiasm and skill level,
0:02:40 > 0:02:46Theo has brought in the ingredients from his classic Italian antipasti sharing platter.
0:02:46 > 0:02:51It's easy to think, "It's only a vegetable, it's not important." It is so important.
0:02:51 > 0:02:53That's why I'm doing this test.
0:02:53 > 0:02:57The whole preparation will be interesting to see what they know.
0:02:59 > 0:03:02The first student is 17-year-old Sally.
0:03:05 > 0:03:10- Hello.- Hi.- What's your name?- Sally. - Hi, Sally, I'm Theo. Do you want to come in?
0:03:12 > 0:03:14Now, I cook Italian food.
0:03:14 > 0:03:16- Yeah.- And I love all things Italian.
0:03:16 > 0:03:23- One of the most important parts of an Italian meal is the antipasti, the course before the pasta.- Yeah.
0:03:23 > 0:03:28I want you to prepare for me a dish using artichokes and Swiss chard.
0:03:28 > 0:03:33- And then all these other ingredients, you can do what you want with them.- OK.- So, go for it.
0:03:33 > 0:03:37You've got a nice selection of knives. Wow!
0:03:37 > 0:03:39Got more knives than I've got.
0:03:39 > 0:03:44All my family are like, "Oh, my God, you're such a good cook!" And it makes me happy.
0:03:44 > 0:03:51I'm actually really easy to teach cos I get on with so many people. I'm one of those happy-go-lucky people.
0:03:51 > 0:03:54How come you're at catering college? What's your passion?
0:03:54 > 0:03:58I just really like cooking stuff, really. I'm not bad at subjects.
0:03:58 > 0:04:03I just find this one more creative and you can express yourself more.
0:04:03 > 0:04:07- Have you prepped artichokes before? - No.- Oh, really? OK.
0:04:07 > 0:04:11I'm guessing this is how you do it. I know you take the fluffy bit out in the middle.
0:04:11 > 0:04:14You're doing quite a good job.
0:04:14 > 0:04:20- What's your favourite thing to cook? - I like random stuff that people wouldn't normally put together.
0:04:20 > 0:04:23Like kind of just experimental?
0:04:23 > 0:04:27- Have you ever tried curry and biscuits?- Curry and biscuits?
0:04:27 > 0:04:32- Yeah!- And does it taste good? - Cos it's sweet, then you've got the spicy stuff.
0:04:32 > 0:04:37- It would certainly get your palate working.- Honestly, try it. It is quite good.- I'm intrigued.
0:04:41 > 0:04:43Don't forget this fella.
0:04:44 > 0:04:48- Do you wrap something up in these? - You could do, yeah.
0:04:48 > 0:04:51- Like a little parcel?- Yeah. - I've just had a brainwave!
0:04:53 > 0:04:58- Have you done something like this at college?- No, but I like stuffed cabbage leaves.
0:04:58 > 0:05:04- What do you put in your stuffed cabbage leaves?- Anything that's in the cupboard. Random stuff.
0:05:04 > 0:05:07- Biscuits? - No, I wouldn't put a biscuit in it.
0:05:08 > 0:05:10There you go. OK, I'm done.
0:05:10 > 0:05:14- That's really good. Are you pleased with that?- Yeah, I think so.
0:05:14 > 0:05:18You've presented it nicely. It's colourful and it looks very fresh.
0:05:18 > 0:05:21I haven't tasted it yet.
0:05:23 > 0:05:25You're still standing. It's all good.
0:05:25 > 0:05:32You've got that seasoning of the anchovy, capers and mozzarella, and with the chard, it works quite well.
0:05:32 > 0:05:36- You are experimental, but your experiment has almost paid off.- Ooh!
0:05:36 > 0:05:38- I'm impressed.- Yay!
0:05:41 > 0:05:46She's quite a character. Whether she's got the cooking skills, I don't know.
0:05:48 > 0:05:50I feel quite good.
0:05:50 > 0:05:54I didn't know what I was doing and I still made a plate of food,
0:05:54 > 0:05:57so, I'm happy, yeah.
0:06:03 > 0:06:0817-year-old Hayley from Staines is in her second year of college.
0:06:08 > 0:06:10Hello.
0:06:10 > 0:06:14- Hello.- I'm Theo.- Nice to meet you. - What's your name?- Hayley.
0:06:14 > 0:06:17Hi, Hayley. Come in.
0:06:17 > 0:06:19- Nice and relaxed?- Yeah, "ish".
0:06:19 > 0:06:22So, what experience do you have?
0:06:22 > 0:06:25Not a lot. I've done a bit in a hotel.
0:06:25 > 0:06:29- OK.- Cooking-wise, I haven't much experience at all.
0:06:29 > 0:06:34- Have you cooked artichokes before? - No.- Have you prepared or eaten an artichoke?- No.
0:06:34 > 0:06:39- This doesn't stand me in good stead. - You'll be all right. And Swiss chard?- No.
0:06:39 > 0:06:45- You've tasted spinach?- Yes.- Think of it like spinach. Imagine the flavour of spinach. It's quite earthy.
0:06:47 > 0:06:52Well, cooking was never going to be my career path to choose,
0:06:52 > 0:06:55but I had work experience
0:06:55 > 0:06:57and I just fell in love with it.
0:06:57 > 0:07:01I knew in my heart that it was the one thing I wanted to do.
0:07:02 > 0:07:05- What are you thinking you're going to do?- OK...
0:07:05 > 0:07:10I think you've got someone who is maybe a little bit timid or anxious or nervous.
0:07:10 > 0:07:13If you can get that away, you can find out
0:07:13 > 0:07:17what's really inside that person and sometimes you can find magic.
0:07:17 > 0:07:19What would you do with the leaves?
0:07:19 > 0:07:22- I'm not 100% sure. Would you cook the leaves?- Just pull it.
0:07:22 > 0:07:25That's it. Now do that to the rest of the artichoke.
0:07:25 > 0:07:32- You want to find that lovely, tender bit in the middle.- These are going softer as you pull them off.
0:07:32 > 0:07:36Having a mentor is important, especially when you're learning.
0:07:36 > 0:07:38So, how are you going to cook that?
0:07:38 > 0:07:43- I'd probably just put that in water. - You've got some boiling water there.
0:07:46 > 0:07:50Let's get a bit of speed. I need to see how good you are under pressure.
0:07:55 > 0:08:00Remember, you've got your artichoke. There's nothing on the artichoke.
0:08:00 > 0:08:06- If you had a lovely mixed leaf salad, what would you have with it? - Salt and pepper and herbs.- And...?
0:08:06 > 0:08:12- What else do you put on a salad? - Dressing.- That's it. - Sorry.- It's OK. Don't worry.
0:08:12 > 0:08:19The most important thing is you're thinking about what you're cooking. I'm trying to coax it out of you.
0:08:21 > 0:08:23That'll sit on top of there.
0:08:23 > 0:08:24OK?
0:08:24 > 0:08:30I did give you some ideas, but the good thing was you actually responded to them.
0:08:30 > 0:08:33You know, what you've produced, it's OK.
0:08:33 > 0:08:36You came in here not really knowing any of the ingredients.
0:08:36 > 0:08:39It's harder coming into something you don't know.
0:08:39 > 0:08:44Yeah, but I've got to test you. I'm looking forward to seeing what you do this afternoon.
0:08:46 > 0:08:51There was something there, but I held her hand all the way through.
0:08:51 > 0:08:58I had to give so much effort into sort of pushing her into going in the right direction.
0:08:58 > 0:09:02A couple of the ingredients I'd never cooked with before,
0:09:02 > 0:09:08but the guidance and tips that he gives are definitely beneficial and I got an end result on the plate,
0:09:08 > 0:09:11so, yeah, I'm happy with how it went.
0:09:15 > 0:09:20Chris is also 17 and has been studying catering for a year.
0:09:20 > 0:09:24- Hello. What's your name? - I'm Chris.- Hi, Chris.
0:09:25 > 0:09:27- Come in.- Cheers.
0:09:27 > 0:09:30So, what are you thinking?
0:09:30 > 0:09:35I'm thinking I'm a bit out of my depth. I don't cook Italian food much.
0:09:35 > 0:09:39I prefer traditional English food, a rack of lamb, that kind of thing.
0:09:42 > 0:09:48'I've trained an awful lot of people in my time and I've got to use all that experience.'
0:09:48 > 0:09:52I need to give them confidence. It's difficult. I've got novices here.
0:09:54 > 0:09:56You're not brimming with confidence.
0:09:56 > 0:10:00These are ingredients I'm not wholly familiar with.
0:10:00 > 0:10:03If you feel intimidated or anxious, it won't work.
0:10:03 > 0:10:07Just relax. The most important thing is to trust your instinct when you cook.
0:10:07 > 0:10:12'I prefer mass catering, rather than little bits and pieces here and there.'
0:10:12 > 0:10:16I prefer to go, "OK, you've got 600 people to feed. Here you go."
0:10:16 > 0:10:20I enjoy the pressure of working for lots of numbers at once.
0:10:20 > 0:10:25- Are you putting the peppers in with the skin on?- Yeah. - Why are you leaving the charring on?
0:10:25 > 0:10:30- That's where the flavour is.- OK. - You recommend taking the skin off?
0:10:30 > 0:10:33I would. It's not really edible because it's charred.
0:10:38 > 0:10:41Are you actually interested in learning about Italian food?
0:10:41 > 0:10:48It's not necessarily something I'm looking for a career in, but I'm definitely interested in learning it.
0:10:48 > 0:10:50- The more you know, the better.- Yeah.
0:11:04 > 0:11:07- It doesn't look great.- No.
0:11:07 > 0:11:12You've got this very tough artichoke which you boiled and put on a plate.
0:11:12 > 0:11:18There's no skill there. You made a paste, but if I hadn't stopped you, you'd have put all the charring in.
0:11:18 > 0:11:23- That would have been a bit of a disaster. You seemed a little bit nervous.- Just a little.
0:11:23 > 0:11:29- I think you've just had a bit of a nightmare.- Yeah.- I won't taste this. I'll judge you this afternoon.
0:11:29 > 0:11:36- And if you make the same mistakes, then adios.- Fair enough.- Thanks very much.- Thank you. Much appreciated.
0:11:43 > 0:11:45That was a disaster.
0:11:48 > 0:11:52I just felt he didn't have any interest in Italian food.
0:11:53 > 0:11:57There's a lot of negatives there, but he's got this afternoon.
0:11:58 > 0:12:01Awful. I don't think it could have gone worse.
0:12:01 > 0:12:07I saw what was on the table. I thought, "I don't know what I'm doing." My brain went into shutdown.
0:12:08 > 0:12:13I blindly threw together a plate of not much, if I'm honest.
0:12:18 > 0:12:21HE SIGHS
0:12:22 > 0:12:23Last one to go.
0:12:26 > 0:12:3018-year-old Nathan is the oldest of today's students
0:12:30 > 0:12:34and works part-time catering for a motor-racing team.
0:12:34 > 0:12:38- Hello. I'm Theo.- Hi. - What's your name?- Nathan.
0:12:38 > 0:12:41Nathan. Come this way, Nathan.
0:12:41 > 0:12:47- If I said to you "antipasti", can you visualise what it would look like?- Kind of, yeah.- Good.
0:12:48 > 0:12:51Before I was a chef, I was a footballer.
0:12:51 > 0:12:55I got injured and I couldn't play no more.
0:12:55 > 0:12:58I thought I was good and I could have made it big-time.
0:12:58 > 0:13:03What is it about catering college? What brought you here to Brooklands?
0:13:03 > 0:13:05I just picked something that was easy.
0:13:05 > 0:13:08OK. So you think cooking's easy?
0:13:08 > 0:13:12No, no. At the beginning, I thought it'd be easy because I could eat it.
0:13:12 > 0:13:15- Yeah.- I just wanted to eat and eat and eat.
0:13:15 > 0:13:18- You enjoy cooking? - I love it, yeah.- Do you?
0:13:20 > 0:13:25Me, personally, I feel one of the luckiest guys around.
0:13:25 > 0:13:29At the age of 18, what we could get from this is pretty big.
0:13:29 > 0:13:34- What sort of food do you like? - Because I've just started, I like to learn anything.
0:13:34 > 0:13:36So, whatever I get taught, I learn.
0:13:36 > 0:13:41- Are we making our own dressing to go with it?- That would be really nice.
0:13:41 > 0:13:44I'm going to taste this and hopefully really enjoy it.
0:13:44 > 0:13:47- Hopefully.- That's up to you.
0:13:51 > 0:13:54There you go.
0:13:54 > 0:13:57- Lovely. So, that's your antipasti? - Yeah.
0:13:57 > 0:14:01You certainly don't lack confidence, which is a good thing.
0:14:01 > 0:14:04- I think I need to try your food. - Good luck.
0:14:05 > 0:14:08A bit of the tomato...
0:14:08 > 0:14:13Your combination of flavours all work quite well. You've produced a very nice plate of food.
0:14:13 > 0:14:16- Cheers.- See you later on. - See you later.
0:14:22 > 0:14:25Thank goodness he turned up.
0:14:25 > 0:14:30What made me happy about Nathan was not so much what he cooked, just his attitude and his spirit.
0:14:30 > 0:14:35He's got that thing you look for in a chef.
0:14:36 > 0:14:41It was amazing. My heart was beating pretty fast.
0:14:42 > 0:14:47If I go along further, I can see I can learn quite a lot of stuff from him.
0:14:49 > 0:14:54Having a mentor means more than just being taught basic cookery skills.
0:14:57 > 0:15:01Whoever Theo chooses as his protege will have to share his love
0:15:01 > 0:15:06for the rustic Italian food that is at the heart of his style.
0:15:06 > 0:15:11Using ingredients bought in daily from markets in Italy, simplicity is key.
0:15:15 > 0:15:19At the end of the day, Theo can only take two students through.
0:15:20 > 0:15:27Before he makes a decision, he wants Chris, Sally, Hayley and Nathan
0:15:27 > 0:15:33to recreate his pasta dish of squash-filled tortellini in a sage butter sauce.
0:15:35 > 0:15:38- Have any of you actually made fresh pasta before?- Yeah.
0:15:38 > 0:15:43- What did you make?- Just plain pasta. And turned it into tagliatelle.
0:15:43 > 0:15:50That's nice. We're trying to make it as elasticated as possible so we can roll it very, very thin.
0:15:50 > 0:15:54Look at that. Yeah? Feel it.
0:15:54 > 0:15:56It's becoming quite...silky.
0:15:56 > 0:15:59It's got a much smoother texture.
0:15:59 > 0:16:04Leaving the pasta to prove, Theo moves on to the filling.
0:16:04 > 0:16:10You've got butter, garlic, oregano. It's a really lovely smell.
0:16:11 > 0:16:15We're just going to add our boiled squash.
0:16:18 > 0:16:21Ricotta.
0:16:23 > 0:16:28I'm going to add some parmesan. And that will sort of thicken it up slightly.
0:16:29 > 0:16:32Have a taste of that.
0:16:34 > 0:16:39- It's really nice.- So let's start thinking about the pasta.
0:16:41 > 0:16:45So tortellini is basically the shape of a belly button.
0:16:45 > 0:16:47Get our cutter.
0:16:47 > 0:16:51We're going to put a little bit of filling in the middle.
0:16:54 > 0:16:58- Is that water so it sticks? - Yes, exactly that.
0:17:00 > 0:17:04Make sure it's sealed. Make sure there's no air coming out.
0:17:04 > 0:17:08If there's any air hole there, it will come out and it'll explode.
0:17:08 > 0:17:14- I can see what you mean by the belly button.- Yeah!- Is it true if you throw pasta against a wall
0:17:14 > 0:17:21- it sticks?- That's the oldest and the worst way of cooking pasta...ever!
0:17:21 > 0:17:24If it sticks to the wall, it's overcooked.
0:17:24 > 0:17:30Theo wants the students to serve the tortellini with a warm sage butter.
0:17:30 > 0:17:36I'm making sure all that butter gets absorbed into the pasta to give it a lovely flavour. Really nice.
0:17:36 > 0:17:40You're licking your lips, Hayley. That's a good sign.
0:17:40 > 0:17:42Look at it now.
0:17:44 > 0:17:48- So you have it belly button side up? - It's kind of nice if you do.
0:17:48 > 0:17:51A little bit of parmesan on top.
0:17:51 > 0:17:55And that is my tortelloni with squash.
0:17:56 > 0:18:01- Can you do that?- How long have we got?- Can I have your leftovers?
0:18:01 > 0:18:04No, you can't.
0:18:13 > 0:18:15I think it's going to be quite tight
0:18:15 > 0:18:20to make it in the time limit, so I'm working as fast as I can
0:18:20 > 0:18:23and hoping to get it all done.
0:18:27 > 0:18:29Use your muscles.
0:18:30 > 0:18:33Show who's boss.
0:18:34 > 0:18:38OK, so that should be OK now. Get some clingfilm and wrap it up.
0:18:38 > 0:18:42Quick, quick, quick. Don't run. Just urgency.
0:18:45 > 0:18:50I'm quite confident. On a scale of 1-10, I'm probably about 7.
0:18:50 > 0:18:53That's quite good. I think. Yeah.
0:18:53 > 0:18:59Watch those fingers. Let me show you. When you cut, always have your hand like that.
0:18:59 > 0:19:06Always have the knife like that. One day you might not pay attention and you'll have your finger off.
0:19:06 > 0:19:10- What do you think was wrong this morning?- Just blind panic!
0:19:10 > 0:19:16- Really? You came in and thought, "Oh, my God! What's going on here?" - It wasn't a great performance.
0:19:16 > 0:19:20- You're going to do better now? - I should hope so.- OK, good.
0:19:24 > 0:19:28Everything's going good, according to plan. I'm just doing the sauce.
0:19:28 > 0:19:33The filling, sorry. Then roll out the pasta and start filling.
0:19:34 > 0:19:36I'm cruising!
0:19:37 > 0:19:41- OK, Hayley, how's it going? - I'm just peeling.
0:19:41 > 0:19:44They're almost cooking their filling. They're much quicker.
0:19:47 > 0:19:49'Hayley's a funny one.'
0:19:49 > 0:19:53She's very slow. She's slightly timid,
0:19:53 > 0:19:55but...she's quite careful.
0:19:55 > 0:20:02I'd much rather have someone who is careful than someone who is very quick, but very slapdash.
0:20:04 > 0:20:09I can smell burning garlic. Who's burnt their garlic?
0:20:10 > 0:20:13- Eh?- I think it was me.
0:20:14 > 0:20:20If the students have listened to Theo, they will know that their pasta dough must be rolled
0:20:20 > 0:20:24until it has an ultra-thin, elastic texture.
0:20:24 > 0:20:29That's good. That's good pasta. That's very good pasta.
0:20:31 > 0:20:34'I think the thing about Sally is'
0:20:34 > 0:20:37she's got talent, but she doesn't really know it.
0:20:37 > 0:20:40I've got a hole in it! No!
0:20:40 > 0:20:45There's something there. And she's proving it again.
0:20:50 > 0:20:54- How's it going, Chris? - The pasta keeps tearing.
0:20:54 > 0:20:59Because you're putting a huge blob through. It's not going to work. Put the thing back in.
0:20:59 > 0:21:02And start rolling it through.
0:21:02 > 0:21:05OK, go faster.
0:21:07 > 0:21:10That's more like it.
0:21:10 > 0:21:12Chef, why has it ripped now?
0:21:15 > 0:21:22If you break the pasta and it's still nice and wet, just fold it over... Use your hands. Be strong.
0:21:22 > 0:21:27- What position do you play in football?- Front.- Striker?
0:21:27 > 0:21:33- Yeah, forward. That's why I'm a bit of a girl. - Central defence, you'd be tougher.
0:21:33 > 0:21:35OK.
0:21:41 > 0:21:43That's it.
0:21:43 > 0:21:47- That bit comes up.- Yeah. And those two twist together.
0:21:47 > 0:21:50- Squeeze tight.- Squeeze.
0:21:50 > 0:21:54- Brilliant. Tortellini. That's it. - Yay! My first tortellini.
0:21:56 > 0:22:00OK, Nathan, you've done them the wrong way round.
0:22:00 > 0:22:05When that cooks, it'll hit the water and all the filling will come out.
0:22:05 > 0:22:12- When you serve it, you'll have a pool of water and a sort of... It'll be horrible.- OK, no worries.
0:22:14 > 0:22:20Don't overcook your pasta. They look like they've been in there for a while.
0:22:20 > 0:22:22Nothing worse than overcooked pasta.
0:22:24 > 0:22:26- A few odd shapes.- Yeah.
0:22:34 > 0:22:37OK, plates on the pass, please.
0:22:50 > 0:22:53I think it could have gone better!
0:22:53 > 0:22:56Italian just isn't my strong point.
0:22:56 > 0:23:00'This morning didn't go as well as I hoped it would.'
0:23:00 > 0:23:05But after that pasta dish, I feel a bit more confident in myself, so...
0:23:06 > 0:23:08'It's a little bit nerve-racking.'
0:23:08 > 0:23:13I don't want the embarrassment of going out. I know I can do good.
0:23:13 > 0:23:16'I don't think it went amazing.'
0:23:16 > 0:23:21I'm not going to lie. I feel I could have done better.
0:23:22 > 0:23:24OK, Chris...
0:23:28 > 0:23:30The pasta's quite soft,
0:23:30 > 0:23:33but nice flavour of sage.
0:23:33 > 0:23:39I can taste the squash. The big mistake is you cooked your garlic too much. You've that nutty taste.
0:23:39 > 0:23:43- Overcooked garlic.- Yeah. - It was an OK effort.
0:23:43 > 0:23:49The thing is it doesn't really look like a tortellini. It's odd shapes. There wasn't enough care taken.
0:23:49 > 0:23:54Maybe you're not as passionate as you could be.
0:23:54 > 0:23:59I'd like to say I have lots of experience, but I don't. Italian cuisine I've never touched upon.
0:23:59 > 0:24:02Nathan...
0:24:05 > 0:24:09Mm. You've got a nice amount of filling. Juicy.
0:24:09 > 0:24:14I can really taste the squash. The sage butter is not as strong as it could be.
0:24:14 > 0:24:19But the actual pasta itself is nice, chewy, tasty.
0:24:19 > 0:24:24- That's a good effort. I think you've had a good day.- Thank you, chef.
0:24:24 > 0:24:30'I hope there's a little bit of connection between us two. I hope that he likes me.'
0:24:30 > 0:24:34Words can't describe how much I want to go through.
0:24:34 > 0:24:35Loads.
0:24:36 > 0:24:37Hayley...
0:24:39 > 0:24:44It looks very nice, I must say. Yours are sitting up beautifully.
0:24:46 > 0:24:52The filling's got a nice flavour. A nice amount of salt. The squash tastes good.
0:24:52 > 0:24:58The sage butter is excellent and your pasta has got a nice chewiness and a bite to it.
0:24:58 > 0:25:03- For fresh pasta, that's very good. - Thank you.
0:25:03 > 0:25:05'I believe in my cooking.'
0:25:05 > 0:25:13After this morning, maybe not so much, but I brought it back a bit. And I hope I've done enough.
0:25:13 > 0:25:15OK, Sally...
0:25:15 > 0:25:22They haven't broken. They're a quite delicate size. You made more than anyone else.
0:25:25 > 0:25:28- Parmesan is the prominent flavour. - Yeah.
0:25:28 > 0:25:36They're quite thin. They're not juicy, where you put them in your mouth and they explode with squash.
0:25:37 > 0:25:40But beautifully cooked pasta.
0:25:42 > 0:25:46'I'd love to go through. It would be amazing.'
0:25:46 > 0:25:50It's scraping the surface. There's so many things you can do.
0:25:56 > 0:26:00Ultimately, Theo is only looking for one protege.
0:26:00 > 0:26:03He must now decide which two to lose.
0:26:03 > 0:26:11Nathan was the one that stood out for me today. He was the one that had a lot of drive. He's ambitious.
0:26:11 > 0:26:17I think I can do something quite good with Nathan. Chris has to go.
0:26:17 > 0:26:24He didn't perform this morning. I think he lost confidence this afternoon. It wasn't great.
0:26:24 > 0:26:30Now I've got Hayley. Hayley's got a long way to go and an awful lot to learn.
0:26:30 > 0:26:32And I've got Sally.
0:26:32 > 0:26:37One of my big concerns about Sally is is she really going to understand my style?
0:26:37 > 0:26:42I'm just really struggling with which one to take through.
0:26:45 > 0:26:51Theo must now let the students know who is still in the competition and who is going home.
0:27:38 > 0:27:40OK, guys. Sorry.
0:27:40 > 0:27:47It wasn't your day, but don't let this put you off. Carry on with cooking. It's a great career.
0:27:50 > 0:27:56Disappointed, but I accepted what was coming. You just bite the bullet, deal with it.
0:27:56 > 0:28:00It could have gone worse, but it could have gone better.
0:28:00 > 0:28:06Anyone would have liked to go further, but it's just the way it is.
0:28:06 > 0:28:10I'm really happy for Nathan and Hayley, though.
0:28:13 > 0:28:17Tomorrow night, Theo's search for his protege continues
0:28:17 > 0:28:21when he brings his top five students together for the first time.
0:28:22 > 0:28:27They're not used to having someone like me running a kitchen.
0:28:27 > 0:28:34Guys! To be my protege, I do not expect this kind of treatment. You're just too relaxed.
0:28:34 > 0:28:40Theo, he's getting a bit more serious. We could all muck up or do really good.
0:28:50 > 0:28:52Subtitles by Red Bee Media Ltd