Friday Final Number Two Yes Chef


Friday Final Number Two

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This week, four Michelin-starred chefs selected their perfect

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partners from some exceptional home cooks.

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Today, those four teams compete, but only one can win.

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For the home cooks, it's a chance to prove themselves to their mentors.

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Take the risotto off at ten minutes!

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For the professional chefs, their reputations are on the line...

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Mash the spuds!

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..as they will ultimately be judged

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by triple Michigan-starred chef Pierre Koffmann.

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For me, there is only two types of cooking -

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bad cooking and good cooking.

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Guys, you have just two minutes left.

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Four chefs, four home cooks, but only one team can win.

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This is Yes, Chef.

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Hello and welcome to Yes, Chef.

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It's the Friday final, when all four pro-am teams will go head-to-head,

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so let's meet them.

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On Monday Theo Randall, of Theo Randall at the Intercontinental,

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chose strategy director Regan Anderton as his team-mate.

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I like Regan. I like the way she is. I like her attitude.

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She seems very confident.

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I think our battle plan is to remain really calm and just get on with it.

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I've got Theo at my side, so, yeah, feeling really confident.

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Aiden Byrne of Manchester House picked IT consultant

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Eugene Rangayah on Tuesday.

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Eugene has composed himself in a phenomenal manner.

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-Congratulations.

-Thank you.

-Well done.

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I'm relatively confident and I think it's boosted by

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-Aiden supporting me.

-We understand each other.

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He does as he's told and I'll tell him what to do, simple as that.

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Wednesday saw Matt Gillan

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choose secretary Judith Ruck.

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I would like to move forward with... Judith.

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Oh, wow.

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I'm confident in going into the challenges, yeah, so happy.

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-Looking forward to it.

-I could eat that myself.

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Nervous but very excited.

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And yesterday, Frances Atkins

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of The Yorke Arms chose administrator

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Dina da Silva as her partner.

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And these balls look really yummy.

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We're going to go for it and we're going to produce the best food ever.

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-Yes, that's it. Positive attitude.

-A positive attitude.

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So it's time for round one, recreate the recipe.

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For this challenge, each of our professional chefs have given

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their cooks a masterclass in how to deliver an exceptional dish.

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Let's see how they got on.

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The home cooks have just one hour to complete their masterclass

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before their chefs will leave them completely alone to recreate

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-the exact same dish.

-For speed, I'm going to show you a naughty.

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Don't worry about the look, you're going to trim it anyway.

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Each chef has chosen a demanding recipe for their home cook in

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-an attempt to showcase their skills and win the round.

-Loads of butter.

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On the Red team, home cook Judith will be attempting chef Matt's

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dish of salt-baked rump of pork,

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roasted cauliflower with a cauliflower, blue cheese and

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tarragon puree, and a pickled sunflower seed dressing.

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It's really nice.

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It's the only way I cook pork rumps now, in a salt dough.

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The key to this dish is the perfectly timed cooking of the pork.

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It must be placed in the oven in the salt dough before removing the

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-dough and finishing off in a frying pan.

-Very precise.

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Next are chef Frances and her home cook Dina on the Blue team.

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Dina will be making summer duck breast with Nasturtium,

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artichoke and orange, in a turmeric, star anise and tomato sauce.

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The timing of the duck breast is crucial and the sauce needs

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to be correctly reduced to bring out the flavours.

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This is how it must look.

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Whatever you do, don't let that reduce too much, because you'll muck it up, all right?

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The home cooks can make notes, but must pay attention to every

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-detail in order to produce a winning dish.

-I've got to make that.

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I'm going to make that.

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Chef Aiden and his partner Eugene are the Green team.

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Eugene will be making steam-salted cod and fresh pappardelle

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served with morels in white port, asparagus tips and asparagus puree.

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I usually just do it by eye, it's about 500g of flour in there.

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For this dish, the consistency of the fresh pasta is crucial,

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and for home cook Eugene, it's the first time he'll be attempting it.

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Going to put another egg yolk in there.

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It's just going to firm it up. Yeah.

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Guaranteed for structure, really, more than anything.

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-Put some salt in the water as well.

-Yeah. Yeah.

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And finally on the Yellow team,

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home cook Regan will make chef Theo's classic fish stew

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with Dorset blue lobster, sea bass, monkfish and clams.

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The knife's not going to break, so just crack the lobster.

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The fish can very easily overcook,

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so the timing for this dish is imperative.

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Get a sharp knife like that and just put the knife through the clam.

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So, that's perfect. It's how I want it to be.

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So, there we go. Easy-peasy.

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The cooks will have just one hour to recreate the professional

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chefs' masterpiece and they have to do it completely on their own,

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whilst chefs watch from the green room.

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Now, chefs, you do have a lifeline.

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If you see your cooks heading for disaster, you can step in,

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but for just two minutes only, so use your time wisely.

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After that, cooks, you're on your own.

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So, chefs, will you please leave the kitchen? Off you go.

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Good luck, mate.

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Your time starts now.

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The cooks are on their own and the pressure is on.

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Can they recreate the incredibly high standards of Michelin-starred

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food all under the watchful eye of their chefs?

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I'm getting quite a headache with the stress of it all.

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And they'll be checking the home cooks' every move to see if

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they're following their instructions to the letter.

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On the Yellow team, Theo's partner Regan is struggling to get stuck in.

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No, it's not a walnut.

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Smash it!

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The lobster is a bit tough.

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That wasn't meant to be how it came out.

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Oh, my God, she's got the clams, but she's got a huge cook's knife.

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I said a little paring knife. Just to make sure...

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Oh, I can't watch this.

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Meanwhile, on the Green team,

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chef Aiden has given home cook Eugene a tough assignment.

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Never made pasta before. First time.

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Stop dilly-dallying.

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He's doing it, he's doing it. You're just a bit impatient.

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You're a drama queen.

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On the Blue team, Frances' partner Dina is heading for disaster.

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They're going to burn. They're going to burn.

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Get that on there. That would've been a near miss.

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If I'd have left that on there, I'd have ended up with very burnt

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artichokes and sweet potato.

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On the Red team, Matt's partner Judith should be wrapping her

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pork in salt dough and putting it in the oven.

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I'm a little bit concerned at this point.

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Judith's got a pan on with oil

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and she's got the pork sitting next to it.

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The salt dough needs to go in the oven.

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Oh, gosh. Yeah, of course, yeah.

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The pork should go into the oven without being sealed.

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If Judith pan fries her pork it could be disaster for the Reds.

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-MATT:

-Come on, Judith, pay attention.

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No...

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-Hi, Judith.

-Hey.

-How are you getting on?

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I think everything's going according to plan.

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Matt can only go in once, so he must choose his moment wisely.

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I can either go in now but I need to be there

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-to check that pork when it's cooked.

-Yeah.

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I'll be happy when I've got the pork in the oven.

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Take the pork out.

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Come on, Judith.

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After five minutes in the frying pan,

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Matt's concerned further time in the oven will ruin the pork and,

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as a result, he is the first chef to go in for the Red team.

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-I'm going to have to go in.

-Go on, mate.

-Good luck.

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-Right.

-You have two minutes.

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-You sealed the pork off beforehand.

-Yeah.

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It goes in the pan AFTER it comes out of the oven in the salt dough.

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It's now too warm for the salt dough.

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Matt's decided to abandon the salt dough.

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So, get that pan back on the heat and we'll bypass this.

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-Hi, Dina.

-Hi there.

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How are you getting on? You're smiling still.

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-LAUGHS

-Just about.

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Just about getting there, trying to do this precision pastry.

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Make sure it looks nice and neat.

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Is everything going according to plan at the minute?

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I'm ticking it off and it seems to be about right at the moment.

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-So...

-OK, and working at the right pace, you think?

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Yeah, I hope so.

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After this...

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-18 minutes.

-How long do I leave it in for?

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-That's it, out.

-18 minutes.

-Sorry, Matt.

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That's a quick two minutes. Wow!

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It's on my mind now that I made such a big error at the beginning

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and I'm playing catch-up but I just need to relax

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because everything else looks OK.

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-Hi, Eugene.

-Hi.

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-How are you getting on?

-Er, getting on.

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Just prepping the asparagus that's going to go in the puree.

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The fish is in the oven. I've got enough time and that so...

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-So, er...

-Fingers crossed.

-Thank you.

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Right, cooks, you are halfway through.

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You've had 30 minutes and you've got 30 minutes to go.

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-Hi, Regan.

-Hi.

-How are we getting on?

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-OK.

-Is everything going according to plan?

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Yeah, I think so. It seems to be.

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Get the potatoes on.

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I'm just conscious that my potatoes need to be going on.

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Potatoes, potatoes.

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Oh, yes, there we go.

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Peel the potatoes.

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That's it.

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-FRANCES:

-Dear me.

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On the Blue team, Frances's partner Dina,

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having nearly burnt her vegetables,

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has now taken her duck out too early,

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which is making Frances twitchy.

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What's happened?

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We've gone to pot.

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-Is she supposed to cut the duck at this stage?

-No, no.

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-So you're thinking about going in?

-No, no.

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I thinking I'm going to rectify this at the end.

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Oh, dear. I don't think that fryer's on.

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That's a bit unfortunate.

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-You sure you don't want to go in now?

-No.

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Time for Eugene to attempt pasta rolling for the first time.

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But it's too dry.

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-Oh, dear.

-He's struggling.

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But unfamiliar with making pasta,

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he adds oil instead of water, or egg.

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I need more oil.

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-Oh...

-What are you doing?!

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And just for good measure, he adds another glug.

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-FRANCES:

-Why has he done that?

-There's a lot of oil in that pasta.

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-There's lots of oil in it.

-Why has he done that?

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And it's all proving too much for Aiden who has

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no choice but to go in and use his two minutes.

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Right, your two minutes starts now.

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So Aiden has just two minutes to completely remake the pasta

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and save the Green team.

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-Put a little bit of water in there.

-Yeah.

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Just the pasta that needs sorting out.

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Flour.

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OK.

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Right, time's up.

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-Off you go.

-Thank you.

-Well done.

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Disaster avoided, thanks to Aiden, Eugene is back on track.

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I have never made pasta that fast in my life.

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Cooks, you only have ten minutes left.

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Ten minutes to go.

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-Good plating.

-Getting food on plates.

-Yeah.

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Nice, you're getting plated.

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Lucky lad.

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So with Judith nearly home and dry for the Reds,

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Dina on the Blue team has made a decision

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that could prove disastrous.

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Oh, don't do that.

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I think she's cutting out what she thinks is the raw bit.

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What are you doing?

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It goes from bad to worse for Frances,

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as Dina is failing to reduce her sauce to the correct consistency.

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Come on, get that reduced, it's not reduced enough.

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Oh...

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I think I might change mine to soup.

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Unable to hold back any longer,

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Frances trades her two minutes and goes in to sort out Dina's sauce.

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-Two minutes, Frances.

-Yeah, thank you.

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Get that coming down a bit. OK?

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That's it. Good girl.

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That meat was a bit undercooked but I think it's all right.

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It's just left for Theo to use his two minutes for the Yellows, but

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with Regan cooking so well, will he actually need them?

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She's doing a great job.

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I mean, she's just cooking.

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Everything I've said, she's doing.

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Do you want a cup of tea?

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-Right, Frances, time's up, out you go.

-Thank you.

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-Sorry.

-Put that on...

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Eventually as Regan is plating up, Theo goes in

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just to do the final checks.

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-Two minutes, Theo.

-You've done brilliantly.

-Thank you.

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-How does it feel, has it cooked through?

-It's good.

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Just make sure that is cooked through.

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That's good.

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The claws were all stuck, so I've literally just done tails.

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-Is it looking all right?

-It's tastes delicious.

-Good.

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-It tastes really good.

-Phew.

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Oh, get that bok choy out.

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That's what I said!

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-Time's up. Well done.

-Thank you.

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So all four chefs have used their lifelines.

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The cooks now have to finish their dish completely on their own.

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It's not dried pasta, mate. It's fresh, get it out.

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He's totally forgot about it, hasn't he?

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Time is up. Stop cooking, step away from your plates.

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You've done all you can.

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Regan! Leave that plate alone.

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First to be judged is the Red team.

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Judith has attempted to replicate Matt's dish of salt baked

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rump of pork, roasted cauliflower

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with a cauliflower, blue cheese and tarragon puree,

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and a pickled sunflower-seed dressing.

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But will Judith's version impress the other chefs?

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-How did you find that?

-Terrifying.

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I'm glad it's over, I can relax a little now.

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OK, and are you happy?

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-Yeah, it looks great.

-So you're proud of Judith?

-Yeah, I am. I am.

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Good. OK, guys.

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-I'm going to go in first.

-Yeah.

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It looks delicious.

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Mmm...

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-Mm, I like that, that's delicious.

-A bit of that crust on there.

-Mmm.

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And this cauliflower puree is really delicious.

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Thank you.

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And I like the kind of caramelisation of the

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cauliflower slice.

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-There's a real depth of flavour there.

-Yeah.

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You've really nailed the seasoning.

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Lots of flavours in there.

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I'm getting lots of different textures.

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Spot on, that.

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The textures are good, they run with each other really,

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really nicely and the pork's beautifully cooked.

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I'm quite nervous.

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LAUGHTER

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What lovely, lovely comments.

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I'm trying to hold it back!

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-The feedback was great.

-Really good.

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I'm not used to that many compliments. It's... Oooh.

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Next is the Blue team of Frances and Dina.

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Dina has made Frances' dish,

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summer duck breast with nasturtium, artichoke,

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bok choy and orange in a turmeric, star anise and tomato sauce.

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But how will Dina's version fare with the other chefs?

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So how did you find that, Gina?

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It started off all right and then I nearly burnt all the vegetables

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by putting them on the hob.

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I could smell this burning smell and I thought, "What's going on?"

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You did very well. OK.

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Would you like to taste?

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-Shall I go first again?

-In you go.

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-So this sauce is really like powerful, really strong.

-Yeah.

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It seemed a little bit too reduced, it seems quite a strong flavour.

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I thought the reduction was quite nice with the duck.

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You've got quite a big flavour with the duck.

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A bit of reduction just cuts through it.

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It lifts it.

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I think with that orange around the duck,

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and the turmeric together, if you taste one without the other

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you would say it's quite strong but I think eating them together...

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Frances has challenged you with that one.

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I think you've done really well with that.

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I know, there is nothing left. That's the sign of a good dish.

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-There you go.

-Thank you.

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All the other chefs were saying,

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"Are you going in there, are you going in there?"

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I said, "No, get yourself out of your own mess

0:17:000:17:03

"and I will correct it," and you did just that. So...

0:17:030:17:06

OK. Thank you.

0:17:060:17:08

Time for the Green team of Aiden and Eugene.

0:17:080:17:12

Eugene has attempted his mentor's dish of steamed salted cod,

0:17:120:17:15

asparagus tips with asparagus puree,

0:17:150:17:18

pappardelle and morels in a white port.

0:17:180:17:22

But will Eugene's version meet Aiden's high standards?

0:17:220:17:25

Did you enjoy that, Eugene?

0:17:270:17:29

Erm, yeah, it was enjoyable but challenging.

0:17:290:17:34

-Hoping that I pull it off in terms of flavour.

-OK.

0:17:340:17:38

Right, guys, you can tuck in.

0:17:380:17:40

-The flavour of the morels are lovely.

-Mmm.

0:17:450:17:47

And the fish is just perfect. Look at that.

0:17:500:17:52

You can just see the fish is slightly shiny.

0:17:520:17:56

The pasta has got a nice bite to it, it's slightly chewy.

0:17:570:18:00

It's really good.

0:18:010:18:03

I loved the shallots, the shallot cream.

0:18:030:18:06

There's white port in there.

0:18:060:18:08

It's a beautiful dish.

0:18:080:18:11

Beautifully cooked asparagus, just finishes off the dish nicely.

0:18:110:18:16

I must admit I was very worried about the pasta.

0:18:170:18:20

You can really taste that acidity in the morels.

0:18:210:18:24

-Thank you.

-Mmm, gorgeous.

0:18:240:18:26

And finally, it's the Yellows of Theo and Regan with their

0:18:270:18:30

classic fish stew, including Dorset blue lobster, sea bass,

0:18:300:18:34

monkfish and clams with tomatoes, fennel and porcini mushrooms.

0:18:340:18:39

But will Regan's version live up to her mentor's expectations?

0:18:390:18:42

-Did you enjoy that?

-I really enjoyed it.

0:18:450:18:49

I could definitely feel eyes on me.

0:18:490:18:51

-It was good, I enjoyed it.

-OK.

0:18:540:18:57

Tuck in, guys.

0:18:570:18:59

Lovely.

0:19:000:19:02

There is a lovely flavour through the sauce.

0:19:130:19:15

The potatoes are cooked to perfection!

0:19:180:19:20

LAUGHTER

0:19:200:19:21

It could be so easily wrecked, and it's just lovely.

0:19:230:19:27

Very...taste of the seashore.

0:19:270:19:29

-Thank you.

-It is a joy to eat, yeah.

0:19:290:19:32

-It really is a joy to eat.

-Thank you.

0:19:320:19:35

When you taste it, you can really taste the kind of love in it.

0:19:360:19:39

You can tell you enjoyed making that. Well done, really good.

0:19:390:19:42

Thank you.

0:19:420:19:44

The four home cooks must now wait whilst the chefs award

0:19:440:19:47

a score out of ten for each dish.

0:19:470:19:49

These marks will be added together to give

0:19:510:19:53

a maximum possible score of 30 points for Round One.

0:19:530:19:56

So challenge one is completed and the scores are in.

0:20:000:20:03

I have to say, it's just four points between first and fourth,

0:20:030:20:07

so it's neck and neck.

0:20:070:20:09

In fourth place...

0:20:100:20:11

It's Frances and Dina.

0:20:130:20:15

In third place...

0:20:160:20:18

It's Matt and Judith.

0:20:190:20:21

And the current leaders by just one point...

0:20:220:20:27

-..is Aiden and Eugene.

-Well done.

0:20:300:20:33

So Aiden and Eugene are the ones to beat on 26.

0:20:330:20:37

And Frances and Dina are trailing behind on 22 points.

0:20:370:20:41

That was a tough round and I really didn't think we would win

0:20:410:20:45

that round because of the competition.

0:20:450:20:47

Somebody has got to be in the unenviable place that we are,

0:20:470:20:51

but we'll have to try and make up.

0:20:510:20:53

-Very frustrating.

-I think it is the mark I gave Aiden that did it.

0:20:530:20:57

Oh, well done, Theo.

0:20:570:20:59

It ain't over till I start singing.

0:20:590:21:01

Right, this is it, this is the last chance for our professional

0:21:020:21:05

chefs and their home cooks to prove they have what it takes to be

0:21:050:21:09

crowned this week's champions.

0:21:090:21:11

And this time they have to impress more than each other because

0:21:110:21:14

they're going to be cooking for culinary royalty, Pierre Koffmann.

0:21:140:21:18

What makes a great chef is, first, to be passionate

0:21:200:21:23

and very hard work.

0:21:230:21:25

Pierre Koffmann has been at the heart of high-end cuisine

0:21:250:21:28

for 50 years.

0:21:280:21:29

One turbot, one cod, one steak..

0:21:300:21:34

His proteges include Gordon Ramsay, Marco Pierre White,

0:21:340:21:37

Tom Kitchin, Tom Aikens and

0:21:370:21:40

Jason Atherton, who between them have amassed over 20 Michelin stars.

0:21:400:21:45

I'm the head chef, they follow me and that's it, you know.

0:21:450:21:48

He's one of only a handful of chefs in the UK to have been

0:21:490:21:52

awarded three Michelin stars.

0:21:520:21:54

An accolade he upheld for a ground-breaking 15 years.

0:21:540:21:57

With such of wealth of respect and experience, Pierre's expertise

0:21:570:22:02

is second to none.

0:22:020:22:03

Allo. Allo!

0:22:030:22:05

All the chefs in the competition are top chefs but I feel they

0:22:050:22:10

will be a bit nervous to cook for me.

0:22:100:22:12

That should be ready by now.

0:22:140:22:16

Welcome, Pierre, it's such a pleasure to have you here.

0:22:160:22:19

Thank you.

0:22:190:22:20

So now our teams are going to be cooking just for you today.

0:22:200:22:23

We've asked you to choose two key ingredients.

0:22:230:22:27

Can you please reveal what those ingredients are?

0:22:270:22:29

My two ingredients will be beautiful langoustine

0:22:290:22:32

and extra-sweet pineapple.

0:22:320:22:35

I'm sure they've got plenty of ideas with that.

0:22:350:22:38

So teams, you have just one hour to create

0:22:380:22:41

a mouthwatering menu for Pierre.

0:22:410:22:43

Are you ready?

0:22:430:22:44

Because your time starts now.

0:22:440:22:47

Let's go. Go.

0:22:470:22:49

Come on, Chef!

0:22:530:22:54

Our teams have just one hour to produce

0:22:540:22:57

a two-course menu for Pierre.

0:22:570:22:59

In addition to langoustines and pineapple,

0:22:590:23:01

the teams can choose from a larder of ingredients.

0:23:010:23:04

Do we have to take the booze now?

0:23:040:23:06

We can come back for it.

0:23:060:23:08

But they only have five minutes together to devise a plan.

0:23:080:23:11

Erm, erm, erm...

0:23:110:23:14

So we will do some poached langoustine.

0:23:140:23:16

-We will make a stock from all the claws and the heads.

-OK.

0:23:160:23:19

-Caramelise the pineapple.

-Yeah.

0:23:190:23:22

Put on the plate so it looks nice and tasty.

0:23:220:23:25

I'll make a gnocchi. I'll leave the fennel puree to you.

0:23:250:23:27

-We'll fold that right at the end in the risotto.

-OK.

0:23:270:23:30

When the risotto rice is sort of right.

0:23:300:23:33

Right, cooks, it's time to leave the kitchen.

0:23:330:23:36

Please leave the kitchen now.

0:23:360:23:38

The professional chefs will have a strict 15 minutes to prep the

0:23:380:23:42

dishes before leaving the kitchen and handing complete control

0:23:420:23:45

over to their home cooks.

0:23:450:23:47

God the adrenaline in my chest. It's going boom, boom, boom.

0:23:470:23:51

The clock is ticking for the professional chefs

0:23:510:23:53

who know that this 15 minutes prep could make or break them because

0:23:530:23:57

once they hand over to their cooks, they'll not be allowed back

0:23:570:24:00

in the kitchen until the final three minutes.

0:24:000:24:03

The Red team of Matt and Judith are currently in third place.

0:24:050:24:08

They've decided to make roasted langoustines with

0:24:080:24:12

a shellfish reduction, roasted artichokes with

0:24:120:24:14

a passion fruit dressing and a langoustine bisque.

0:24:140:24:18

And for dessert,

0:24:180:24:19

a basil cake with roasted pineapple and vanilla mascarpone.

0:24:190:24:23

My mind's gone completely blank now.

0:24:230:24:25

I just hope that I pull it back together when I get out there.

0:24:250:24:29

Matt's going full steam ahead to get as much done for team-mate Judith.

0:24:320:24:35

Meanwhile, on the Blue team, Frances and Dina know they need to pull off

0:24:380:24:42

something special to move up from the bottom of the leaderboard.

0:24:420:24:45

We're going to be making a langoustine risotto

0:24:450:24:47

and we're going to roast some pineapple

0:24:470:24:50

and we're going to make a coconut mousse.

0:24:500:24:53

Obviously, with the mousse, we're taking a bit of a risk

0:24:530:24:55

if we can get it set in time.

0:24:550:24:57

I'm feeling absolutely petrified.

0:24:580:25:01

The Green team of Aiden and Eugene are currently top

0:25:020:25:06

of the leaderboard but what's the plan to hold on to that top spot?

0:25:060:25:10

We are doing langoustines with potato gnocchi,

0:25:100:25:14

a fennel puree and a fennel salad and we're having

0:25:140:25:18

a cheesecake with pineapple cooked in butter with a bit of chilli.

0:25:180:25:24

A hint of chilli.

0:25:240:25:26

I'm feeling pretty pumped up and raring to go.

0:25:260:25:29

Ramekins, rolling pins.

0:25:310:25:33

The Yellow team of Regan and Theo are currently in second place,

0:25:330:25:36

trailing behind Aiden and Eugene by just one point.

0:25:360:25:39

We are going to do a langoustine risotto as a main course and

0:25:390:25:44

then for dessert we're going to do a pineapple tarte tatin

0:25:440:25:48

and then I'm going to be doing a Cointreau mascarpone as well

0:25:480:25:50

to go with the pineapple tarte tatin.

0:25:500:25:52

Hopefully, the pineapple cooks in time

0:25:560:25:57

and hopefully it all turns out well and they like it.

0:25:570:26:01

My wooden spoon's broken.

0:26:020:26:04

Two minutes left, chefs.

0:26:040:26:07

-What?!

-Only two minutes to go.

0:26:070:26:10

I want more lime.

0:26:160:26:17

Here, you can have mine.

0:26:170:26:19

-Gracias.

-Oh, sorry.

0:26:190:26:21

The professional chefs have never worked

0:26:210:26:23

so hard to make their 15 minutes' prep time count.

0:26:230:26:26

They will only have two minutes to tell their home cooks what

0:26:270:26:31

still needs to be done, so the handover will be crucial.

0:26:310:26:35

Five, four, three,

0:26:350:26:37

two, one.

0:26:370:26:39

Cooks, in you come.

0:26:390:26:42

Right, the sponge is ready.

0:26:450:26:46

-Do you want me to slice it - the basil to go in it?

-Yeah.

0:26:460:26:50

-Make the gnocchi. Yeah.

-Yeah.

0:26:500:26:52

So basically beat that up as far as you can physically get it.

0:26:520:26:55

You've got plenty of time to do the risotto.

0:26:550:26:58

We'll take our time at the end.

0:26:580:26:59

Having clocked that Theo and Regan are also doing risotto,

0:26:590:27:02

Frances has decided to change the Blue team's main course

0:27:020:27:05

to a stew.

0:27:050:27:07

-It's like a big, fish stew.

-Right, OK.

0:27:070:27:10

Chefs, out of the kitchen.

0:27:100:27:12

Time to leave.

0:27:120:27:14

I think I've got five seconds.

0:27:140:27:16

Wish me luck.

0:27:160:27:18

-Good luck.

-Thank you.

0:27:180:27:19

For now, the chefs have done all they can,

0:27:190:27:22

they'll have three minutes at the end of the round to return to the

0:27:220:27:24

kitchen and rectify any mistakes,

0:27:240:27:27

but until then all they can do is watch.

0:27:270:27:29

Where's my man? Don't let that go cold. Mash it.

0:27:290:27:34

That's it. Get in there, lad.

0:27:340:27:35

Aiden planned to make the gnocchi, but he ran out of time,

0:27:350:27:39

so this tricky task has been left to Eugene,

0:27:390:27:42

who's never made it before.

0:27:420:27:44

You need to mash it before you put the egg in, you plonker!

0:27:440:27:47

What are you doing?

0:27:470:27:49

Making gnocchi.

0:27:490:27:50

-Mash the spuds!

-Sssh!

0:27:500:27:53

Get your masher on it, lad. Masher!

0:27:530:27:55

Someone's very competitive here, aren't they?

0:27:550:27:59

Meanwhile, Theo is playing to his partner Regan's strengths,

0:28:010:28:04

so he can't help piling on the pressure.

0:28:040:28:07

That's it. Good girl. Look at that.

0:28:070:28:09

So good.

0:28:090:28:11

Listens.

0:28:110:28:13

You couldn't have anyone tougher than Chef Pierre.

0:28:130:28:16

With the pressure on,

0:28:190:28:21

Dina's mousse-making method is slightly unnerving Frances.

0:28:210:28:26

We've got a different way of doing things, to put it politely!

0:28:260:28:30

AIDEN GUFFAWS

0:28:300:28:33

I think I'm going home.

0:28:330:28:35

Meanwhile, Matt can't even recognise the dish

0:28:360:28:39

Judith is making for the Reds.

0:28:390:28:41

-What is that?

-Passion fruit.

-With what?

-Some cream cheese.

0:28:430:28:46

-Mascarpone.

-No, no.

0:28:460:28:48

The passion fruit should be with the langoustines and not the dessert.

0:28:520:28:57

Oh, that's good.

0:28:570:28:59

I'm all up for a little bit of creativity,

0:28:590:29:02

but they are for two separate dishes!

0:29:020:29:04

With perfect timing,

0:29:040:29:06

judge Pierre decides to catch up with the cooks in the kitchen.

0:29:060:29:10

I think I have executed what Matt wanted me to do.

0:29:100:29:13

So we'll see when he comes out.

0:29:130:29:15

Once we get back in, there's going to be a little bit to do,

0:29:150:29:18

a little bit to tidy up, and not a lot of time to do it.

0:29:180:29:21

-Hi, Dina.

-Hi.

-How are you? How do you feel?

0:29:260:29:29

Not too nervous?

0:29:290:29:31

Very nervous and very rushed.

0:29:310:29:33

-Very rushed.

-Are you doing a stew?

0:29:330:29:36

We're doing a langoustine stew

0:29:360:29:39

with some crunchy vegetables, which I need to check,

0:29:390:29:43

and then we are going to do some sauteed pineapple with a mousse.

0:29:430:29:47

-OK.

-Sounds very good.

-Yeah, very good.

0:29:470:29:51

I'm feeling worried.

0:29:510:29:53

I just hope I can salvage something that Mr Koffmann will enjoy

0:29:550:29:59

when we go back.

0:29:590:30:02

-Hi, Eugene.

-Hi.

0:30:110:30:13

-Hello.

-How are you getting on?

-Is it all in control?

0:30:130:30:16

Trying to be. Yeah.

0:30:160:30:18

So, what are you doing?

0:30:180:30:20

So, I'm going to make gnocchi.

0:30:200:30:21

And what are you doing with the pineapple?

0:30:210:30:24

So, the pineapple, we are going to be doing a deconstructed cheesecake.

0:30:240:30:27

I don't think there's anybody else

0:30:270:30:29

I would be more nervous of cooking for than Pierre Koffmann,

0:30:290:30:32

and I'm doing it with one arm and one leg chopped off.

0:30:320:30:34

Makes it even harder, so... Yeah, added pressure.

0:30:340:30:38

-All right, well, we'll let you get on.

-Good luck. Enjoy it.

-Lovely.

0:30:380:30:41

And finally, Theo's partner Dina

0:30:410:30:44

gets the royal visit for the Yellows.

0:30:440:30:46

-Hello. You're doing a risotto?

-Yes, langoustine risotto.

0:30:460:30:50

And we're doing a pineapple Tatin.

0:30:500:30:52

-The stock looks beautiful. Smells good too.

-Thank you.

0:30:520:30:55

I've got total faith in Regan.

0:30:550:30:57

I said, "What do you like cooking?"

0:30:570:30:58

and she explained to me the dishes she likes,

0:30:580:31:00

so she is in her comfort zone. Slightly.

0:31:000:31:03

-And do you feel confident?

-Yeah, I do feel quite confident.

-INDISTINCT COMMENT

0:31:030:31:07

-All right.

-OK. Good luck.

-Good luck.

-Thank you very much.

0:31:070:31:11

Let's start with Matt and Judith.

0:31:140:31:16

They sound very good and they smell very good,

0:31:160:31:18

and she looked very confident in what she is doing.

0:31:180:31:21

She'll be fantastic, I am sure.

0:31:210:31:22

Do you know what he told me to do next?!

0:31:220:31:25

But then we have Frances and Dina.

0:31:250:31:28

-Now, they are doing a stew.

-Yes.

0:31:280:31:30

She will have to keep all the langoustines just perfectly cooked

0:31:300:31:33

because you don't want to overcook the langoustines.

0:31:330:31:36

-OK.

-It would be a disaster.

0:31:360:31:37

That tastes amazing.

0:31:370:31:39

OK. And let's move on to Aiden and Eugene.

0:31:390:31:42

I worry a little bit about the gnocchi.

0:31:420:31:45

They have got to be done to perfection

0:31:450:31:47

or it is going to be rubbish. It is very risky.

0:31:470:31:50

I don't know what a deconstructed pineapple cheesecake is,

0:31:500:31:54

-but it is a twist on a cheesecake, for sure.

-Yeah.

0:31:540:31:57

So I hope it will be good, yes.

0:31:570:31:59

So, let's then move on to Theo and Regan.

0:31:590:32:03

Theo is a master of risotto, and tarte Tatin is such a classic dish.

0:32:030:32:09

I'm sure I'm going to enjoy those two dishes.

0:32:090:32:13

-Oh, it's very exciting.

-Yeah.

0:32:130:32:16

Pierre may be confident in the Yellow team's risotto,

0:32:160:32:20

but Theo is starting to have his doubts.

0:32:200:32:22

I'm worried about the risotto, because it is going

0:32:220:32:24

to be overcooked if she keeps cooking it for another 20 minutes.

0:32:240:32:27

So, I am just slowly waiting for the risotto.

0:32:270:32:30

Take the risotto off for ten minutes!

0:32:300:32:33

Ohh...

0:32:360:32:38

And things aren't going too smoothly

0:32:380:32:40

for Frances on the Blue team either.

0:32:400:32:42

You're very quiet.

0:32:420:32:43

I know. I'm thinking about what I can do when I get back.

0:32:430:32:46

I'm planning a change of the tactics, you know?

0:32:460:32:49

Stop tidying your bench up and make your gnocchi.

0:32:490:32:53

Looking for anything else to do rather than make that gnocchi, isn't he?

0:32:530:32:56

Just 30 seconds left before your chefs come back in.

0:32:560:33:01

Thank goodness.

0:33:010:33:02

Today has been pasta... Pasta for the first time, in all its forms.

0:33:020:33:06

Chefs, come back into the kitchen!

0:33:090:33:12

You've got three minutes.

0:33:130:33:15

The chefs have just three minutes

0:33:150:33:17

for any frantic finishing touches and to plate up.

0:33:170:33:21

-A strip like that.

-OK.

0:33:210:33:23

Oh, am I glad to see you!

0:33:230:33:26

All right, Captain?

0:33:260:33:28

Right, get that on the plate, OK? Pile up your mousse in the middle.

0:33:280:33:32

-How's it going?

-Is that OK?

0:33:320:33:34

Is that OK?

0:33:340:33:36

Just. It's a little bit over. OK.

0:33:360:33:39

Come on. Come on. Come on.

0:33:390:33:41

-Pile it up again.

-Where?

-On top. One top. One more.

0:33:410:33:46

Guys, you have just one minute left.

0:33:460:33:48

If the food is not on the plate, it won't be judged.

0:33:480:33:52

One minute to go.

0:33:520:33:54

Go, go, go. Stop.

0:33:540:33:55

With the gnocchi taking up so much of Eugene's time,

0:33:550:33:58

Aiden has to abandon the fennel salad and the langoustine sauce

0:33:580:34:01

and concentrate on dessert.

0:34:010:34:03

You don't need that.

0:34:030:34:05

-Good girl. Well done.

-Thank you.

0:34:050:34:08

And with just over ten seconds left,

0:34:090:34:12

Matt and Judith are the only team with nothing on their plates.

0:34:120:34:16

Ten, nine,

0:34:160:34:18

eight, seven,

0:34:180:34:22

six, five,

0:34:220:34:25

four, three,

0:34:250:34:28

two, one...

0:34:280:34:31

Stop cooking!

0:34:310:34:34

Step away from your plates. You have done all you can.

0:34:340:34:39

After challenge one,

0:34:390:34:40

Frances and Dina were at the bottom

0:34:400:34:42

of the leaderboard on 22 points,

0:34:420:34:44

and Aiden and Eugene were at the top

0:34:440:34:47

on 26, But with only four points

0:34:470:34:48

between first and last place,

0:34:480:34:51

Pierre's scores for challenge two could make all the difference.

0:34:510:34:53

First to be judged are Frances and Dina.

0:34:530:34:56

They have made a langoustine and vegetable stew, and a coconut mousse

0:34:560:35:00

with kirsch-infused pineapple, topped with walnut granola.

0:35:000:35:04

Lovely. How did you find that challenge?

0:35:080:35:12

-Hard.

-Very hard. Yes.

-We did.

0:35:120:35:15

Enjoyable?

0:35:150:35:16

When we'd finished.

0:35:160:35:18

You should be pleased, because it looks good, you know?

0:35:180:35:21

We'll have to do the tasting, but the look is beautiful.

0:35:210:35:25

The stock is very nice.

0:35:310:35:33

The langoustine is perfectly cooked. You have done a very good job.

0:35:390:35:44

Thank you.

0:35:440:35:45

The balance between the sugar and the alcohol is very nice.

0:35:550:35:59

You did very well. It is not too sweet. It is a very nice dessert.

0:35:590:36:02

Yeah. You can smile now.

0:36:020:36:04

I think Monsieur Koffmann was very charming. He was very nice to us.

0:36:060:36:11

And for that we are very grateful!

0:36:130:36:15

Next into the tasting room are Matt and Judith,

0:36:150:36:18

currently sitting in third place.

0:36:180:36:20

They've made pan-roasted langoustines with

0:36:200:36:22

a shellfish production,

0:36:220:36:24

roasted artichokes, spring onions and a langoustine bisque.

0:36:240:36:28

For dessert, they have made basil cake with roasted pineapple,

0:36:280:36:31

and a vanilla and passion fruit mascarpone.

0:36:310:36:34

How was that challenge?

0:36:340:36:37

-Did you enjoy it?

-No.

0:36:370:36:39

But she enjoyed it, because she was smiling nonstop.

0:36:390:36:43

She should give you a little bit of her smile.

0:36:430:36:46

-It was madness.

-She's passed on a little bit of the smile.

0:36:460:36:50

Well done. Well done.

0:36:500:36:52

Thank you. Now we are going to taste.

0:36:520:36:54

I like the crunchiness of the vegetables.

0:37:060:37:10

-It is a nice contrast...

-Hmm.

0:37:100:37:12

The langoustines are nicely cooked.

0:37:140:37:16

I've got to taste the sauce, because I like sauces.

0:37:160:37:20

It is a nice sauce. You have done very well on the dish.

0:37:230:37:26

Thank you.

0:37:260:37:28

The pineapple is perfectly cooked.

0:37:360:37:38

It is a good dish.

0:37:380:37:40

I don't know if a custard would have been better, but that is very good.

0:37:400:37:44

-You have done very well.

-Thank you.

-Brilliant.

-Thank you very much.

0:37:440:37:48

Happy to come away with those comments,

0:37:480:37:50

regardless of what happens from now, so...

0:37:500:37:52

It was really overwhelming and I was not prepared for the comments

0:37:520:37:56

at all, like that.

0:37:560:37:57

Time for Theo and Regan,

0:37:570:37:59

who are a currently in second position on the scoreboard.

0:37:590:38:01

They have made a langoustine risotto,

0:38:010:38:04

and a pineapple tarte Tatin with a Cointreau mascarpone cream.

0:38:040:38:08

Thank you.

0:38:080:38:10

How did you find that challenge?

0:38:100:38:12

-Good. I really enjoyed it.

-So, now it is time to taste it.

-Yes.

0:38:120:38:16

It is a nice risotto. I like it. It is a bit crunchy. It's nice.

0:38:260:38:29

-You've done well.

-Thank you.

-Lovely.

0:38:290:38:32

Whew.

0:38:320:38:34

THEY LAUGH

0:38:340:38:36

It is a nice Tatin. You have done well.

0:38:410:38:44

The pineapple is a little bit crunchy, it is good.

0:38:440:38:46

The pastry is cooked well. And not too much sugar, so you enjoy it.

0:38:460:38:50

-Good.

-It is a nice dish. You have done very well.

-Good.

0:38:500:38:53

Thank you very much.

0:38:530:38:54

Our plan was to keep it simple and not overcomplicate things,

0:38:540:38:58

and that's what we did, and I think, you know...

0:38:580:39:01

-It paid off.

-Hopefully.

0:39:010:39:04

..that was the best way to go forward.

0:39:040:39:06

And finally, current leaders Aiden and Eugene have made

0:39:060:39:09

roasted langoustines with potato and lemon gnocchi, and a fennel puree,

0:39:090:39:14

but they failed to serve it with a fennel salad and langoustine sauce.

0:39:140:39:18

Their dessert is a deconstructed cheesecake of lime, cream and

0:39:180:39:21

mascarpone, but time prevented them from fully roasting their pineapple.

0:39:210:39:26

-There we go.

-Thank you.

-Thank you.

0:39:260:39:28

How was that for you both?

0:39:300:39:32

Yes, frantic. Yes, there was a lot of work to do.

0:39:320:39:36

Probably a bit much work to do, actually.

0:39:360:39:38

-OK, it is time to taste.

-You don't have to, if you don't want to.

0:39:380:39:41

-Aw...

-I'm joking, I'm joking, I'm joking.

0:39:410:39:44

I think that is completely wrong,

0:39:530:39:55

because it is more like a pate a choux.

0:39:550:39:58

It is quite heavy.

0:39:580:40:00

Even a good chef cannot make gnocchi, so...

0:40:000:40:03

The langoustine is fine, but the dish is not finished, so...

0:40:030:40:07

-Yeah.

-I think the sauce would have complemented the dish

0:40:070:40:11

but as it is, it is not there.

0:40:110:40:14

Nothing special.

0:40:140:40:16

No comment.

0:40:250:40:26

-THEY LAUGH

-Oh, Lord.

0:40:260:40:28

That's it. Nothing exciting.

0:40:360:40:38

-OK.

-Yeah.

0:40:380:40:40

'Oh, a bit of a car crash, actually.'

0:40:400:40:43

It's a little bit unfair of me to give Eugene the challenges

0:40:430:40:46

that I gave him, I think,

0:40:460:40:48

and I think it has shown in the finished product.

0:40:480:40:51

Pierre must now give each dish a mark out of 30.

0:40:510:40:56

These points will be added to the scores from challenge one,

0:40:560:40:59

giving a total score out of a possible 60 points.

0:40:590:41:02

I think we have gone from hero to zero at this stage in the game.

0:41:020:41:05

Three of them were very good. The number four...

0:41:050:41:09

the poor guy had too much to do, but the other three did a very good job.

0:41:090:41:13

I was surprised by the quality of the food.

0:41:130:41:16

It just depends on what Pierre is looking for.

0:41:160:41:19

I don't think we've got a chance of winning,

0:41:190:41:22

but I think it's been a good day.

0:41:220:41:24

The most important thing is you cooked brilliantly and you

0:41:240:41:27

-enjoyed yourself.

-I had an amazing time.

-That is the main thing.

0:41:270:41:30

But we'd like to win!

0:41:300:41:32

-You've worked out your points.

-It is done.

-It is done?

0:41:320:41:36

So, shall we go and break the news?

0:41:360:41:38

OK. We'll go.

0:41:380:41:40

Firstly, I'd like to say well done to everyone.

0:41:420:41:44

We have had a fantastic week but, unfortunately,

0:41:440:41:47

there can only be one winner,

0:41:470:41:50

so your points from challenge one

0:41:500:41:54

have been added to Pierre's scores, and in fourth place,

0:41:540:41:59

with 36 points...

0:41:590:42:01

..is Aiden and Eugene.

0:42:020:42:05

Oh... That's fair enough.

0:42:050:42:07

In third place, with 46 points...

0:42:080:42:11

..is Matt and Judith.

0:42:120:42:14

So, there's just one point between first and second place.

0:42:170:42:22

And the winners, on 53 points...

0:42:260:42:29

..Theo and Regan.

0:42:320:42:34

Yay!

0:42:340:42:35

-You've been brilliant, and to win it is just fantastic.

-It is.

0:42:390:42:43

The icing on the cake.

0:42:430:42:44

I've had such a lovely time, learned lots, and it's been amazing.

0:42:440:42:47

A really good experience.

0:42:470:42:49

Next week on Yes, Chef,

0:42:510:42:53

for more top chefs will be on the hunt for their perfect partners.

0:42:530:42:56

I can't hear you. Say it a bit louder.

0:42:560:42:58

-ALL:

-Yes, Chef!

-For the home cooks,

0:42:580:43:00

it's a chance to work alongside the best in the business.

0:43:000:43:02

The veal is annihilated.

0:43:020:43:04

But who will be chosen and who will be Yes, Chef champions?

0:43:040:43:07

The winners are...

0:43:070:43:09

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