0:00:02 > 0:00:03Getting to the top of any profession
0:00:03 > 0:00:06takes not only skill and determination,
0:00:06 > 0:00:09but a few breaks along the way.
0:00:09 > 0:00:12Show me what a good cook you are.
0:00:12 > 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 > 0:00:27I think it would be very difficult that any chef to achieve greatness without a mentor.
0:00:27 > 0:00:28Put 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! 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 > 0:00:50If 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! Eh? You're excited!- Definitely, chef.
0:00:54 > 0:00:56Hallelujah!
0:01:02 > 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. - SHE LAUGHS
0:01:11 > 0:01:16They each have a week to select and train up their strongest candidates...
0:01:17 > 0:01:20- So how many have you done? - One so far.
0:01:20 > 0:01:23- You've done one?!- Yeah, but I... Sorry, chef.
0:01:23 > 0:01:29..before they compete against each other to see who has the best protege.
0:01:32 > 0:01:35This week, it's Theo Randall's search.
0:01:35 > 0:01:38And he's returned to his old catering college in Weybridge
0:01:38 > 0:01:42where he's shortlisted five of his best students.
0:01:42 > 0:01:46- My old teacher would not have been happy with that.- No.
0:01:46 > 0:01:49What you've produced is actually a very nice plate of food.
0:01:49 > 0:01:52HE SIGHS Thank goodness he turned up.
0:01:52 > 0:01:56It's Theo's last day at Brooklands College
0:01:56 > 0:01:59before he selects the strongest students to take forward.
0:02:02 > 0:02:04It's a bit calm in there.
0:02:04 > 0:02:07Do we think these people are actually there?
0:02:07 > 0:02:11Today, he's asked the students to do just one thing,
0:02:11 > 0:02:14cook their favourite dish.
0:02:14 > 0:02:17He's then going to tell them how to improve it.
0:02:20 > 0:02:23It's very important for a young chef to find a mentor.
0:02:23 > 0:02:25You need someone to guide you.
0:02:25 > 0:02:30You need someone who's going to give you advice when you're going wrong without intimidating you.
0:02:30 > 0:02:32Pushing you in the right way.
0:02:34 > 0:02:39Theo's first mentors were the legendary Ruth Rogers and Rose Grey,
0:02:39 > 0:02:42who taught him that a protege not only needs skill,
0:02:42 > 0:02:47but the ability to take on board what the mentor is trying to teach.
0:02:49 > 0:02:52Theo's style, the way he cooks, it's just awesome.
0:02:52 > 0:02:55And I can't think of learning it from anyone better, really.
0:02:57 > 0:03:02Ever since I've come here, he's made me once a little bit more and more each time.
0:03:02 > 0:03:05Theo inspired me by the way he cooks.
0:03:05 > 0:03:08It takes no time and it tastes so good.
0:03:08 > 0:03:11And I want to one day be able to do that.
0:03:14 > 0:03:16I didn't do very well in the last round,
0:03:16 > 0:03:19so I'll try and up my game for this one.
0:03:19 > 0:03:22I'm making an orange and rhubarb crumble.
0:03:22 > 0:03:25I'm a bit pushed for time. I think I'm a bit behind,
0:03:25 > 0:03:28but hopefully going to be all right, yeah.
0:03:28 > 0:03:31OK, guys. It's 10 o'clock now. You should have served your dish by now.
0:03:46 > 0:03:49- Oh, I would be last out. - Hayley, how you doing?
0:03:49 > 0:03:53- Nearly. - What's nearly? 5, 10, 15 minutes?
0:03:53 > 0:03:57- I would say about 2, if the crumble's done.- It's not good.
0:04:07 > 0:04:09OK.
0:04:11 > 0:04:15Monika...let's do your plate first. OK.
0:04:15 > 0:04:18Monika's dish is chicken parmigiana,
0:04:18 > 0:04:23topped with mozzarella, served with a marinara sauce and salad.
0:04:23 > 0:04:25It's a bit sort of pub grub.
0:04:25 > 0:04:29I have a pet hate where you serve salad with hot food as a main course.
0:04:29 > 0:04:34I can't stand it, always have the salad separately or make it as a salad.
0:04:34 > 0:04:37Taste your sauce.
0:04:38 > 0:04:44Your sauce is good. It's just a bit messy. There's no finesse in it.
0:04:44 > 0:04:48To improve this dish, what I would do, I would get the chicken breast,
0:04:48 > 0:04:51I would leave the skin on, I would get some prosciutto,
0:04:51 > 0:04:54make same mascarpone, a bit of thyme, bit of lemon zest
0:04:54 > 0:04:58So we put that inside the breast and that would be a much more interesting dish
0:04:58 > 0:05:02- than having mozzarella melted on top. - OK.- OK. Are you happy with it?
0:05:02 > 0:05:08- Erm... 50-50.- 50-50. So there's big room for improvement.- Yeah.- OK.
0:05:08 > 0:05:10But we can work on that.
0:05:10 > 0:05:15I'm here to learn and I'm learning from my mistakes,
0:05:15 > 0:05:18so next time I definitely shall do better.
0:05:19 > 0:05:21So, Ellis, tell me what this dish is?
0:05:21 > 0:05:24Seared venison, pureed potato, pureed celeriac
0:05:24 > 0:05:27and kale with a bit of balsamic.
0:05:27 > 0:05:30- One of my pet hates... - No slates.- Are slates.
0:05:30 > 0:05:33SHE LAUGHS They're meant for roofs - keep them on them.
0:05:33 > 0:05:35I was trying to be modern and edgy.
0:05:35 > 0:05:38- There's nothing wrong with a nice white plate.- Yep.- All right.
0:05:38 > 0:05:41You know, it's a good combination, quite appetising.
0:05:41 > 0:05:44- You say medium rare, yeah? - Yeah. I hope it's OK. - Looks pretty good.
0:05:46 > 0:05:49- It's tender, lacks seasoning. - Hmm.
0:05:49 > 0:05:53The venison... it's slightly nondescript.
0:05:53 > 0:05:57I'm thinking about wrapping it in something like coppa di parma.
0:05:57 > 0:06:01We could roll it up and you could roast, it. You know, get the best out of the ingredients.
0:06:01 > 0:06:07There are nice ingredients there, I just think we need to move them around in a better way.
0:06:07 > 0:06:10- What you think?- I like the sound of that.- Do you?- Yeah.
0:06:10 > 0:06:12- It does sound good. Thank you. - Well done.
0:06:14 > 0:06:16Theo's a good teacher and I understand where he's coming from.
0:06:16 > 0:06:20If I understand him, I think it can work.
0:06:20 > 0:06:22So, Nathan, what is this dish called?
0:06:22 > 0:06:27It's halibut and salmon on top of crushed potatoes and spinach with a watercress sauce.
0:06:27 > 0:06:30The lattice effect is not the sort of thing I would do,
0:06:30 > 0:06:31I like to see what the fish looks like.
0:06:31 > 0:06:34Let's taste it. Have you got a knife and fork?
0:06:35 > 0:06:39So...fish...a little bit overcooked.
0:06:42 > 0:06:46Good seasoning though. What did you do with the spinach? Because it is pretty good.
0:06:46 > 0:06:48When I saw you on the Internet the other day,
0:06:48 > 0:06:51I saw with spinach you like keeping the stalks on cos of the sweetness.
0:06:51 > 0:06:54Yeah, that's good. I like a bit of initiative.
0:06:54 > 0:06:57How about keeping it simple? Maybe just use one of the fish.
0:06:57 > 0:07:02Something like John Dory. Bake it in a bag with a bit of vermouth, which is quite a sweet wine.
0:07:02 > 0:07:06You get this lovely natural flavour of the fish, because it's all steaming together.
0:07:06 > 0:07:10- Yeah, yeah, yeah. - Less is more. OK?- Cool.
0:07:10 > 0:07:12I'm just going to listen to Theo's advice.
0:07:12 > 0:07:16I'm starting to understand how he cooks and how he wants his stuff.
0:07:16 > 0:07:18OK, David, what's your dish?
0:07:18 > 0:07:22I have an elderflower sorbet with a vanilla panna cotta
0:07:22 > 0:07:25and passion fruit jelly and almond shortbreads.
0:07:25 > 0:07:28That's good. A bit of movement in the panna cotta.
0:07:28 > 0:07:30If it stays still there's too much gelatine,
0:07:30 > 0:07:32but that doesn't look too bad.
0:07:37 > 0:07:39That's nice. Quite refreshing.
0:07:42 > 0:07:46Good texture. The passion fruit, it's very sour.
0:07:46 > 0:07:50I would maybe juice the elderflower cordial down to give it a bit more sweetness,
0:07:50 > 0:07:54put the passion fruit in and then make a nice sauce to pour on top of the panna cotta.
0:07:54 > 0:07:57Now, your biscuits, they're a little bit too biscuity.
0:07:57 > 0:08:00I would make them a little bit thinner, a little bit more elegant.
0:08:00 > 0:08:03- It kind of works as it is, but it could be much better.- Yeah.
0:08:04 > 0:08:08- No, I understand.- But a good effort, David.- Thank you very much.
0:08:08 > 0:08:13I think I'm starting to get his way of cooking.
0:08:13 > 0:08:15I enjoyed quite a few aspects of it,
0:08:15 > 0:08:18so I think I'm starting to get in tune with him a bit.
0:08:18 > 0:08:22- Hayley, what is this dish? - Today, I have made an orange and rhubarb crumble
0:08:22 > 0:08:25- served with a creme anglaise custard.- OK.
0:08:29 > 0:08:30Mmm!
0:08:34 > 0:08:35Looks OK.
0:08:35 > 0:08:39You've got the balance right, you haven't got too much rhubarb, you haven't got too much crumble.
0:08:39 > 0:08:45I like that. The only thing is maybe you and Monika could open up a pub together.
0:08:45 > 0:08:50I cook Italian food, I think we could work with this and do like an Italian variation on it.
0:08:50 > 0:08:54- Yeah, definitely. - And I'm thinking of polenta and that lovely flavour of orange
0:08:54 > 0:09:00and make a kind of cake, a sort of torta. Make a sweet cream maybe using mascarpone.
0:09:00 > 0:09:04- Do you like the sound of that? - I can see where you've got the basic ideas from my dish.
0:09:04 > 0:09:08- It sounds really interesting. - I just want you to understand what I'm all about.
0:09:08 > 0:09:13If I choose you as my protege, you've got to absolutely understand exactly the way I'm thinking.
0:09:13 > 0:09:15- But you just have to move faster. - Yeah.- OK?
0:09:15 > 0:09:18It's definitely something I'm working on.
0:09:18 > 0:09:21Well, you need to work pretty quickly on it.
0:09:21 > 0:09:23OK. Thank you.
0:09:25 > 0:09:29Theo's changes are quite far away from my original dish idea.
0:09:31 > 0:09:34It's definitely going to be a challenge, but I'm hoping that I can do it.
0:09:36 > 0:09:38So you guys will be cooking those dishes and serving them
0:09:38 > 0:09:42to real customers in the college restaurant.
0:09:42 > 0:09:45It's very important that you've listened to what I've said.
0:09:45 > 0:09:48Clear down. Let's start again.
0:09:57 > 0:09:59Like all catering colleges,
0:09:59 > 0:10:02Brooklands has a training restaurant.
0:10:03 > 0:10:07The students only have two hours to prep the dishes for lunch service.
0:10:07 > 0:10:10And they should already have started.
0:10:12 > 0:10:14These are young novices, really.
0:10:14 > 0:10:19They're not going to be used to having someone like me running a kitchen.
0:10:19 > 0:10:24But I want to find my protege, so they have to be really on the ball.
0:10:25 > 0:10:31CHATTER
0:10:34 > 0:10:36Guys! You haven't cleared up your dishes.
0:10:36 > 0:10:38What's going on?!
0:10:38 > 0:10:42- What kind of chefs are you?!- Sorry, chef.- It's a pigsty!
0:10:42 > 0:10:45If one of you wants to be my protege,
0:10:45 > 0:10:47I do not expect this kind of treatment.
0:10:47 > 0:10:49You're just too relaxed.
0:10:49 > 0:10:52There's going to be a service here in two hours
0:10:52 > 0:10:55and this is not a kitchen ready for a service. I mean, it's far from it.
0:10:55 > 0:10:59There's no sense of urgency, this is what I'm finding upsetting.
0:11:00 > 0:11:03I like him being harsh, because I think we're going to learn.
0:11:06 > 0:11:10OK, so we're going to make a stuffing for this chicken.
0:11:10 > 0:11:12So can you zest one lemon?
0:11:12 > 0:11:20Although Monika has shown real ambition, her unrefined chicken parmigiana didn't impress Theo.
0:11:20 > 0:11:24Monika has got a very kind of... Boom! Thud! Italian cooking kind of thing,
0:11:24 > 0:11:29which is probably 30 years out of date.
0:11:29 > 0:11:33He now wants her to make a classic Italian stuffing for her chicken.
0:11:33 > 0:11:39So we've got our chopped thyme, zest of a lemon and garlic
0:11:39 > 0:11:43which has been crushed with salt. You start mixing that together.
0:11:43 > 0:11:48I never actually thought you could mix all those ingredients together to get something good.
0:11:48 > 0:11:53OK, so a spoonful of mascarpone into the prosciutto.
0:11:54 > 0:11:57Push it nice and flat. Lift up the skin.
0:12:00 > 0:12:04- OK, so we've got a nice chicken breast.- OK.- OK.
0:12:04 > 0:12:06- Do you think you could do the? - Yep.- Yeah?
0:12:11 > 0:12:16He kind of changed the whole concept of my dish I had before.
0:12:16 > 0:12:21But a challenge is a challenge, so I accept.
0:12:21 > 0:12:24John Dory fillet. Hold it in your hand.
0:12:24 > 0:12:27- Yeah?- Season the fillet.- Yeah.
0:12:27 > 0:12:30Nathan has been one of Theo's star pupils.
0:12:30 > 0:12:36Instead of using two types of fish, Theo is simplifying his dish by using only John Dory.
0:12:36 > 0:12:42Over. You've got to form a little bag. It's got to be very, very neat.
0:12:44 > 0:12:47- Right, that's your bag. - So, if I prep up seven of them.
0:12:47 > 0:12:49- Prep up seven of them, OK? - Cool. Sweet.
0:12:49 > 0:12:53While you're prepping those, get the potatoes boiling. And blanch your carrots as well.
0:12:53 > 0:12:55- All right, cool.- OK.
0:12:57 > 0:13:00The thing about Nathan is he listens to people.
0:13:00 > 0:13:04So if I can get him thinking the same way I'm thinking,
0:13:04 > 0:13:07he could probably perform really well and do exactly what I tell him.
0:13:10 > 0:13:14- So this is a cured meat.- Yeah. - It's got a lovely smell to it.
0:13:14 > 0:13:18It's got quite a lot of fat in it, so we're going to season our meat.
0:13:18 > 0:13:22Ellis shares Theo's love of Italian ingredients.
0:13:22 > 0:13:26He liked her venison dish, but to enhance its flavour,
0:13:26 > 0:13:29he wants her to wrap it in coppa di parma ham.
0:13:29 > 0:13:31Does that help it not cook so quickly?
0:13:31 > 0:13:35What it's going to do is baste it as it cooks, so you'll get a nice flavour into there.
0:13:35 > 0:13:38- So the fat's going to seep into it? - Absolutely right.- OK.
0:13:39 > 0:13:43Once service has started, she should be OK. She's got her garnishes ready.
0:13:43 > 0:13:46But she's then got to cook the venison to order.
0:13:46 > 0:13:50It's just going to be more about plating and making it efficient and cooking the meat nicely.
0:13:51 > 0:13:56After a shaky first day, David impressed Theo with his dish.
0:13:56 > 0:13:59He planned to serve an elderflower sorbet and passion fruit jelly
0:13:59 > 0:14:05with his panna cotta, but Theo wants them combined to make a sauce.
0:14:05 > 0:14:09- How's that looking?- It's looking very nice.- How's it taste?
0:14:09 > 0:14:11It was tasting lovely.
0:14:11 > 0:14:14- OK, so put that straight into ice. - I've got ice water there.- Good lad.
0:14:14 > 0:14:20Theo also wants David to refine his shortbread biscuits.
0:14:20 > 0:14:24- They look nice, don't they? Well done you.- They're more delicate.- Good boy.
0:14:26 > 0:14:27- You listened.- I did.
0:14:28 > 0:14:32David is shining at the moment because he's got everything sorted out.
0:14:32 > 0:14:35I kind of like keen people, because if you've got a keen person,
0:14:35 > 0:14:37they're going to listen to you and you'll be able to teach them.
0:14:39 > 0:14:41Hayley was late serving her own dish.
0:14:41 > 0:14:45Now Theo wants her to turn it into a polenta cake instead.
0:14:45 > 0:14:47So what are you going to do first?
0:14:47 > 0:14:51- Make the cake, I guess. - We need to get a bit more passion from you.
0:14:51 > 0:14:54You've got to start paying attention, OK? Work, get on with it.
0:14:54 > 0:14:57- Don't worry about whatever everyone else is doing, just get on with it. - I'm on it.
0:14:57 > 0:15:00Good, that's the kind of thing I want to hear, "I'm on it."
0:15:00 > 0:15:02Yes, sir.
0:15:03 > 0:15:06Hayley's been cooking really nicely but she lacks initiative
0:15:06 > 0:15:10and I need to help her along a lot.
0:15:10 > 0:15:13We're a little bit relaxed at the moment. I think we need to get a move on.
0:15:13 > 0:15:17I need to get this cake in the oven. It's like... HE SIGHS
0:15:17 > 0:15:21David's made his biscuits. I haven't even been anywhere near David yet.
0:15:21 > 0:15:24I've got to come and nurse you all through this.
0:15:24 > 0:15:28- You don't have to nurse me through it.- I do hope not. Now, let me just taste that.
0:15:30 > 0:15:34Delicious! It tastes great. Put it in the tin and cook it, please.
0:15:34 > 0:15:36SHE LAUGHS
0:15:39 > 0:15:44- How many have you done?- Just one so far.- You've done one?!- Sorry, chef.
0:15:44 > 0:15:46Come on.
0:15:49 > 0:15:53That's just ridiculous. In the last hour they've just done so little, they're been faffing around.
0:15:53 > 0:15:56I really need them to get on with it.
0:15:56 > 0:15:5832 minutes to the first order.
0:15:58 > 0:16:00There are going to be some hungry people in there.
0:16:00 > 0:16:03I'm just very conscious that we're not going to get anything.
0:16:05 > 0:16:09Hayley's cake is not even in. Monika, your vegetables aren't even blanched yet.
0:16:09 > 0:16:13- Ellis, where's the venison? - The venison is in the oven still.
0:16:13 > 0:16:15Why?! You're cooking to order!
0:16:15 > 0:16:18What the hell are you putting it in the oven for?!
0:16:18 > 0:16:21- Oh, my...! - It's all good.
0:16:21 > 0:16:23HE SIGHS
0:16:24 > 0:16:28It's quite difficult to really concentrate and nurture them without telling them off.
0:16:32 > 0:16:35That is fine. Scary!
0:16:35 > 0:16:37I could have sworn he said put it in there, but obviously not.
0:16:37 > 0:16:40Me not listening, not his fault.
0:16:40 > 0:16:42Go. OK.
0:16:51 > 0:16:52Good afternoon.
0:16:53 > 0:16:58The college restaurant is supported by the local community.
0:16:58 > 0:17:00I've seen what they've been doing during the week
0:17:00 > 0:17:03and they seem to be progressing very quickly.
0:17:03 > 0:17:07So I'm quite looking forward to this, actually. Yeah, very much so.
0:17:07 > 0:17:12Right, clear all this area down. We'll doing service in a minute and It's a pigsty!
0:17:12 > 0:17:16I think the problem is they've never really experienced a service in a restaurant.
0:17:16 > 0:17:19I need to teach them how important it is to deliver something on time.
0:17:19 > 0:17:25But this is where I've got to come in and try and nurture them and make sure they deliver.
0:17:26 > 0:17:29They can choose from three mains -
0:17:29 > 0:17:34Ellis' venison dish, now roasted in coppa di parma ham,
0:17:34 > 0:17:39Monika's chicken improved with a ham and mascarpone filling and vegetables,
0:17:39 > 0:17:46and Nathan's fish, simplified using only John Dory and served with new potatoes.
0:17:49 > 0:17:53Have you got water on to blanch your vegetables?
0:17:53 > 0:17:56Monika, have you got water on to blanch your vegetables?
0:17:56 > 0:17:58- Not yet, chef.- What are you doing?!
0:17:58 > 0:18:03You prepare the vegetables, you then have got to blanch them
0:18:03 > 0:18:06and we've got to wait for the water to boil.
0:18:06 > 0:18:11It's just like... Use your head, please!
0:18:11 > 0:18:15- I'll have the John Dory, please. - Can I have the chicken, please? Thank you.
0:18:17 > 0:18:19- Chef, check on.- Thank you.
0:18:19 > 0:18:24- OK, new order, table two. Two John Dory, one chicken.- Yes, chef.
0:18:24 > 0:18:26That chicken is going to take 10 minutes.
0:18:26 > 0:18:29Your fish is going to take about seven. In the oven, go.
0:18:29 > 0:18:31- After that, you can get your spinach ready.- Yes, chef.
0:18:37 > 0:18:40Nathan, good man, come here.
0:18:42 > 0:18:45OK, that's your juice. Where's your spinach?
0:18:45 > 0:18:48It should be heating up. Where is it, where is it? Come on.
0:18:48 > 0:18:52Nathan, quick, quick. Come on.
0:18:52 > 0:18:55Theo's getting a little bit more serious. This is the part
0:18:55 > 0:18:58where we could all either muck up or do really good,
0:18:58 > 0:19:00so this is our chance to shine, really.
0:19:03 > 0:19:07- Be generous with the sauce. All over the plates.- Yes, chef.- Potatoes...
0:19:07 > 0:19:10- That's kind of your main seasoning. - Right, that's done.
0:19:10 > 0:19:14That's a good effort. You've done good. OK, that's your John Dory.
0:19:14 > 0:19:15Service, please!
0:19:17 > 0:19:19Thank you.
0:19:20 > 0:19:23- Looks very nice, doesn't it?- Mm-hm.
0:19:25 > 0:19:27Lovely.
0:19:27 > 0:19:31Very, very flavoursome. Nice balance, nice flavour of lemon.
0:19:31 > 0:19:34Fish was cooked lovely. Yeah, thoroughly enjoyed it.
0:19:34 > 0:19:38- Monika, how long for the chicken on the pass? How long?- Two minutes.
0:19:40 > 0:19:44Cut on a board, not on a tray! Cut on a board! You can't cut on a rack.
0:19:44 > 0:19:46That's cowboy stuff.
0:19:49 > 0:19:55- Monika, you've cooked the sauce so much it's split.- Sorry, chef.
0:19:55 > 0:19:58- OK, go and get some more mascarpone cream.- Yes, chef.
0:20:02 > 0:20:04OK, don't panic.
0:20:07 > 0:20:08OK, that's good.
0:20:11 > 0:20:16- That chicken's shrunk. What's happened to it? - It was actually smaller portions.
0:20:17 > 0:20:21Nice amount of sauce around it, on top of the meat.
0:20:21 > 0:20:24Don't worry about that so much, do it on top of the chicken.
0:20:26 > 0:20:28OK, one chicken, thank you.
0:20:32 > 0:20:37- Lovely, thank you. That smells wonderful.- It does.
0:20:37 > 0:20:40You need to serve those customers with a style like he carries.
0:20:40 > 0:20:43You need to give them basically that elegance on a plate,
0:20:43 > 0:20:47so there's not going to be any complaints.
0:20:47 > 0:20:50- Chef, do you have any more sauce for the chicken, please?- Yep.
0:20:50 > 0:20:54Monika, more sauce for chicken. It's obviously a bit dry so we need some more sauce.
0:20:54 > 0:20:55Yes, chef.
0:21:01 > 0:21:03There you go. Thank you.
0:21:11 > 0:21:15OK, new order, three venison. Ellis, three venison on.
0:21:15 > 0:21:18Let me see those venison. How cooked are they?
0:21:20 > 0:21:24- You just need to flash them, last minute.- Yes.- They're going to be really cooked.
0:21:24 > 0:21:27I'll use that grill up there, then. Theo's quite strict on service
0:21:27 > 0:21:31just because he wants us to do our best. Like, we are here to learn
0:21:31 > 0:21:33and he wants to teach us.
0:21:33 > 0:21:36Use that sauce, use the whole lot. Some more on there as well.
0:21:36 > 0:21:39- It needs it. You've slightly overcooked it.- Yes.- I say slightly.
0:21:39 > 0:21:41You've overcooked it.
0:21:44 > 0:21:47- For you, sir.- Thank you very much. Looks lovely, yeah.
0:21:49 > 0:21:51Beautiful.
0:21:51 > 0:21:53I sometimes cook venison myself,
0:21:53 > 0:21:58but it's always much drier and not nearly so flavourful as this, I have to admit.
0:21:58 > 0:22:00That is excellent, very good.
0:22:00 > 0:22:04Compliments from table two all of the chefs that cooked their meals.
0:22:04 > 0:22:05Well done.
0:22:05 > 0:22:07THEO CLAPS
0:22:07 > 0:22:11They were a little bit overcooked, but seeing we got compliments,
0:22:11 > 0:22:15they couldn't have been too bad, which is quite good. Very good.
0:22:15 > 0:22:20Pastry section, your moment is about to happen so just stay where you are.
0:22:21 > 0:22:26After a shaky main course service, it's now time for desserts.
0:22:26 > 0:22:28On offer are David's panna cotta,
0:22:28 > 0:22:31now served with a passion fruit and elderflower sauce,
0:22:31 > 0:22:34and Hayley's orange and rhubarb crumble,
0:22:34 > 0:22:39now an Italian orange polenta cake with mascarpone cream.
0:22:39 > 0:22:44- How's the cake?- Yeah, it's browning nicely.- Oh, my God.
0:22:44 > 0:22:47OK, get that convection on. We've got to do it in there.
0:22:47 > 0:22:49Convection. Got it.
0:22:50 > 0:22:54I'm really worried this cake is just not cooked all the way through.
0:22:54 > 0:22:57It needs about another 10 minutes in an oven,
0:22:57 > 0:22:59so I'm going to put it in the convector oven.
0:22:59 > 0:23:01It's a nice cake but I don't think it's going to be ready in time.
0:23:01 > 0:23:05It's going to be a real disaster if we can't get it ready. Quick, blast it.
0:23:07 > 0:23:09You took so long to get the cake in the oven,
0:23:09 > 0:23:12- that oven was really slow. If you'd really used your nut...- Yeah.
0:23:12 > 0:23:15..you'd have taken that cake out of there and put it in here...
0:23:15 > 0:23:18- Put it in there straightaway. - ..rather than me having to tell you.
0:23:18 > 0:23:22- What would you like, madam? - Can I have the orange and polenta cake? Nigel?
0:23:22 > 0:23:25I'd like the panna cotta, please, with elderflower.
0:23:25 > 0:23:29- Thank you very much. - Chef! Check on.
0:23:29 > 0:23:35- OK, new order. Two panna cotta, one polenta cake. - Yes, chef.- Yes, chef.
0:23:35 > 0:23:39While Hayley waits for the polenta cake to cook,
0:23:39 > 0:23:41David has everything ready.
0:23:41 > 0:23:44Well done, David. You're doing a really good job.
0:23:44 > 0:23:47You've had everything organised from the beginning of today.
0:23:47 > 0:23:50- You're doing terrific. Well done. - Thank you very much. - Congratulations.
0:23:52 > 0:23:55He just come over to me, he patted me on the back and said well done.
0:23:55 > 0:24:00Makes me feel great, somebody of that calibre saying stuff like that to me.
0:24:00 > 0:24:02Nicely presented, nice plate.
0:24:02 > 0:24:05Yeah, all looks very nice, very appetising.
0:24:10 > 0:24:12That's delicious.
0:24:14 > 0:24:16- We're going to serve this as a hot dessert.- OK.
0:24:16 > 0:24:20- I was going to serve it as a cold dessert.- Right.
0:24:24 > 0:24:27So let's get a move on. They're all waiting patiently for you.
0:24:29 > 0:24:30And then just get some nice juice.
0:24:30 > 0:24:33- What, just on the bottom there, all over?- Yeah, that's fine.
0:24:33 > 0:24:36Just dribble on the side there. There you go. That's it.
0:24:38 > 0:24:39OK, on the pass, please.
0:24:43 > 0:24:46OK, service, please. Two panna cotta, one polenta.
0:24:46 > 0:24:50The biscuits obviously go with the panna cotta. Thank you very much.
0:24:50 > 0:24:53I'm a little disappointed in myself, that I should've been there,
0:24:53 > 0:24:56should've checked it more regularly.
0:24:56 > 0:24:59But again, I'm still learning and I'll know for next time.
0:25:01 > 0:25:04The polenta cake was absolutely delicious.
0:25:04 > 0:25:07The flavour of oranges and rhubarb was fantastic.
0:25:07 > 0:25:09Really great.
0:25:09 > 0:25:14Lovely. A lot lighter than I thought it was going to be. Beautiful.
0:25:16 > 0:25:19OK, guys, service is over now so just clean down the kitchen
0:25:19 > 0:25:21and make it really sparkling, please.
0:25:21 > 0:25:23- ALL:- Yes, chef.
0:25:31 > 0:25:35Theo now needs to decide which students to take forward.
0:25:35 > 0:25:38It hasn't been a particularly pleasant exercise today.
0:25:38 > 0:25:41I feel like I've worked pretty hard to get the food out.
0:25:41 > 0:25:44Just getting the food out was difficult.
0:25:44 > 0:25:49I do like Nathan. Nathan's got more initiative than anyone else.
0:25:49 > 0:25:52I was really worried about David on that first task.
0:25:52 > 0:25:55But I'm really glad I chose him. He's looking confident.
0:25:55 > 0:25:58You could see he enjoyed today. That's a good sign.
0:25:58 > 0:26:01With Ellis, there's a bit of ditziness. It's a bit worrying,
0:26:01 > 0:26:06but what I've said from day one is that she understands food.
0:26:06 > 0:26:08That was a restaurant dish.
0:26:10 > 0:26:13I've really had a hard day with Hayley today.
0:26:13 > 0:26:18I think she actually genuinely is a good cook.
0:26:18 > 0:26:21She just lacks initiative so much.
0:26:21 > 0:26:24I can't tell you how frustrating it was.
0:26:24 > 0:26:26What worries me about Monika,
0:26:26 > 0:26:29I think she can be a little bit slapdash, a bit heavy-handed.
0:26:35 > 0:26:38- Monika, can I see you in the corridor, please?- Yes, chef.
0:26:46 > 0:26:48You've done well. But there's been a lot of mistakes.
0:26:48 > 0:26:51You should be proud of yourself. You got to this stage.
0:26:51 > 0:26:53It's just that I haven't got enough time to really take you
0:26:53 > 0:26:56- to the next stage. So thank you very much.- Thank you very much.
0:26:56 > 0:26:59You've been brilliant. Give us a kiss.
0:26:59 > 0:27:01It was a pleasure meeting you.
0:27:01 > 0:27:02You, too. Good luck.
0:27:04 > 0:27:08I'm OK. I'm a little bit upset that I went home.
0:27:08 > 0:27:10Overall, the experience has been really amazing.
0:27:10 > 0:27:13I've realised how good a chef he is
0:27:13 > 0:27:16and how much it takes to actually be his protege.
0:27:21 > 0:27:25- Well done.- Thanks, chef. - You're all through.
0:27:25 > 0:27:27You could've given me a lot more today.
0:27:27 > 0:27:30I felt like I had to give you guys so much.
0:27:30 > 0:27:35The next exercise is going to be a lot tougher than today.
0:27:35 > 0:27:38Right, thank you very much. I want a quick word with you.
0:27:38 > 0:27:41- So, you guys can go.- Thank you. - Thanks for much, chef.
0:27:50 > 0:27:53You've got to start being more confident.
0:27:53 > 0:27:55- You're naturally a very good cook. - OK, yeah.
0:27:55 > 0:27:58I want to shake you and say, "Come on!"
0:27:58 > 0:28:01You've just got to really give it to me next time, OK? All right.
0:28:01 > 0:28:03OK, thank you.
0:28:11 > 0:28:12Tomorrow night,
0:28:12 > 0:28:16the four students come face to face with their competition...
0:28:16 > 0:28:19I think Theo's going to be a really good teacher.
0:28:19 > 0:28:21- He's got that calmness about him. - Yeah.
0:28:21 > 0:28:24- Mm. That works really well. - Thank you.
0:28:24 > 0:28:26My hand's shaking.
0:28:26 > 0:28:29..as Theo's hunt for his protege continues.
0:28:29 > 0:28:32No, no, no! I go away for a minute and you almost burn your onions.
0:28:32 > 0:28:36- Now I'm nervous.- Me, too. - This is a serious piece of cooking.
0:28:36 > 0:28:38Big smile.
0:28:38 > 0:28:40Yeah. Good job!
0:28:43 > 0:28:48Subtitles by Red Bee Media Ltd