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It's the penultimate
Professional MasterChef.

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After weeks of competition,

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Tom, Kasae and Tommy

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have made it to the final three.

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Tonight...

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...their culinary minds are blown,

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cooking in the world's most daring
and provocative restaurant.

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I think this competition has to be

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the biggest thing
that I've ever done.

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The amount of stress and anxiety
and sweat.

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Yeah, it's huge.

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I've never won anything before.

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So to be part of the final
three on MasterChef,

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you know, it's fantastic.

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I've worked so hard to get here.

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The fact that I am here,
it's just a really good feeling.

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It's just nice to know that my
hard work has paid off.

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These chefs have got determination.

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They have passion and drive.

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And they will need that in abundance

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to deal with what's around
the corner.

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Copenhagen,

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capital of Denmark.

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Population, just 650,000.

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With its vibrant and ever-growing
food scene,

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for the past 15 years,
it has also been home

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to some of the greatest
restaurants in the world.

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Now, joining this
extraordinary lineage...

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...is Alchemist...

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...brainchild of 32-year-old
visionary chef Rasmus Munk.

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When Alchemist started, we wanted to
do something that was different,

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creating a space that's more
than just a restaurant.

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It's what could be the future
of fine dining.

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It could be the craziest restaurant,
if everything was possible.

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An old shipyard building in an
industrial region of Copenhagen

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became the unlikely location

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for Rasmus to build
his dream restaurant.

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The colossal space was the perfect
blank canvas to create an experience

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that encompasses art,
science and food

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into what Rasmus calls
holistic cuisine.

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Holistic cuisine, it is to look
at the whole thing

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instead of just the food itself.

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So we need to be very much beyond a
food and restaurant experience.

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In the process of doing that,
I have a strong belief

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that you can create a change
in the world through gastronomy.

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The main dining room is inspired
by a giant planetarium

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where guests are served up to
50 dishes, or impressions.

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We call everything that we serve
here impressions

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because we wanted to show that it's
possible to also do other things

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than just food in the experience.

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Each impression has
a story to tell...

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...and is designed to get
the diner thinking

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about everything from blood donation

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to animal welfare...

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...and the environment.

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Food is a way to bring people
together.

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It's also a way to talk about
the big problems in the world.

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Within months of opening,
it was awarded two Michelin stars

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and was recently named the fifth
best restaurant in the world.

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I wanted to do something
that I truly believe can go out

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and have an impact in the world,

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and hopefully one day
we can look back

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and say we actually did
make a change.

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Being in Copenhagen now
is just really amazing.

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I've always wanted to come here.

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To get the experience to cook in
this restaurant is mind-blowing.

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It's like one of the best
restaurants in the world.

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The standard is going to be
obviously really high.

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I'm just going to sort of give it
my all, try my hardest,

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and try and soak up as much
information as I can.

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Definitely going to be unlike any
other kitchen I've ever been in.

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I can't even begin to think
what we're going to experience

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while we're there.

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Strap yourselves in, ladies.

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FEMALE VOICE: Who are you?
Oh, wow.

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Who are you, really?

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How do you see yourself?

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Who do you look up to?

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To let three chefs in from outside,
it's going to be exciting.

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Normally when we have chefs here,

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they may be here for three,
four months, nearly a half year

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to do some of the dishes.

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I'm a little bit nervous.
I hope they will succeed.

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There are two ways
of spreading light.

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To be the candle

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or the mirror that reflects it.

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Good morning. Nice to meet you.
Nice to meet you. Rasmus.

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Nice to meet you.
Lovely to meet you. How are you?

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Yeah. Wow, that was very cool.
LAUGHTER

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And welcome to Alchemist.

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So you've just been through one of
our artistic installations.

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I hope the next couple of days
will open your eyes

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to what food also can be,

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and that you can convey messages
into our society

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and have a great impact.

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Let's get started.

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The impressions on the menu

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are developed in the test kitchen,

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filled with state-of-the-art
scientific equipment

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from 3D printers
to sound wave machines.

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Some of our processes take one to
two years to develop some dishes.

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So there's dishes that have
been ongoing for two years

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and it's not on the menu yet.

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To help the contestants
understand his philosophy,

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Rasmus has chosen three impressions
to show them in a masterclass -

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the first of which
is the perfect omelette.

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The omelette, and the idea about it,
was we went to a lot of hotels,

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got a lot of bad omelettes,

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and wanted to try to see how we
could make the perfect one.

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A 3D printed mould is used to
create an ice cube

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in the shape of a small omelette
and dipped into an egg mixture,

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which, once set, becomes
a thin membrane.

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And then we defrost the ice cube,
poke a little hole into it,

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let the water run out, fill it up
with this espuma of the eggs.

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It's quite a hard technique.

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The espuma foam filling, flavoured
with Comte cheese,

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must be piped into the delicate
membrane without bursting it.

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Perfect Omelette has been maybe
the most challenging dish to make.

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It is a dish that even here,
like, with our stuff, is quite hard.

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It looks like the membrane's
very, very easy to break.

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It's probably the most sensitive
dish we have.

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A wafer thin slice of pancetta
dotted with black truffle

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is placed on top.

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And you need to manage to do
this for a table of four

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before this one is getting cold.

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And then we have this small
heat gun here.

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So actually, through service,
we heat it up a little bit,

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the pancetta on the top.

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The plate is heated to exactly
32 degrees

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to maintain the perfect
temperature of the omelette.

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If it's too hot it will break,

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but it will also melt
the foam too much.

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The viscosity will change

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and you will not have the same
kind of experience.

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So many factors to get it
to where it is now. Yes.

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So this is it. This is our
adaptation of a perfect omelette.

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I remember when Ferran was here.

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Didn't say anything for the first
five appetisers,

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and then he gets the omelette,

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and then he takes my hand
and says, "Perfecto”.

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I went out to the kitchen and said,
"At least there's one thing

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"he really, really likes."

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Amazing. Blown away
just looking at it.

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Let's see when you taste it.
THEY LAUGH

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That is so good.
Yeah, it's really nice. Mm.

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That's delicious.
It's almost like cheesy.

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I could have that for breakfast
every day. Yeah!

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That was just amazing.

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The amount of technique
gone into that dish.

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My mind's blown already, so...!

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While some impressions are devised
to comfort the diner,

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others are designed to be more
challenging.

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We call this one Plastic Fantastic.

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The inspiration for the dish
was this report from the Danish

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Technology Institute that 29%
of all Danish cod

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was filled with micro plastic.
It's a major problem.

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It makes you wonder, like that's
a fact that everyone's publishing

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and talking about, it makes you
wonder about the rest

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of what we're eating and
what's in it. Yeah, exactly.

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In line with Rasmus's
mission to minimise waste,

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the cut of cod used for the dish
is the jaw.

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For me, this is quite a beautiful
piece of meat, and it's so tender.

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Do you serve it with the teeth
on it? Yeah. Yeah, yeah. Very cool.

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We are taking the sharp parts
a little bit away,

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cos we serve it also on the bone.

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So you have this feeling of actually
eating from the jaw itself.

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You must get loads of cod heads
in a week, then.

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Yeah, we get a lot every week.
Like, one week, we got a ton.

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The jawbones are brined in salt,

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then cooked at 62 degrees
for two hours

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before being brushed with bone
marrow and cooked on the grill.

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When you grill it, you just have
to be super careful

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that it doesn't get too much
colour underneath

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and it doesn't stick as well.

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When they're sticking and you're
trying to remove them,

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they're just going to fall apart.

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The jaw is topped
with pickled shallots...

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Get a little drop of acidity
into it.

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...as well as a gel flavoured
with bay leaf,

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and a slice of Comte cheese,

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before being blow-torched.

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It can easily begin to caramelise
on the sides,

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so it needs to be kind of gratinated
without getting any colour.

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The dish is finished with the most
challenging element of all -

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edible plastic.

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There's two types of plastic.
One is made of potato starch.

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So this one is a little bit
hard and more crunchy.

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The other one is made of
the collagen from the cod skin.

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This one is more soft,

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and will have this, like,
plastic texture.

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It feels like plastic
when you get it in your mouth.

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It will change and it will dissolve
very slowly,

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but you have a couple of seconds

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where you feel like
this is not pleasant,

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and then it will turn into hopefully
some good flavours and textures.

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Getting the guests
to eat this plastic,

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maybe get shocked and
a little bit surprised,

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and hopefully get diners' attention

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from around the world
and generate some impact.

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So that's our interpretation of
what we call Plastic Fantastic.

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It looks fantastic. Thank you.

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And plastic!

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Wow.

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That's so nice.

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When you go to eat it,
it's quite like, "Oh, this is odd."

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And then it sort of melts in
the mouth and it's really pleasant.

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It finishes like... It's just
delicious, to be fair, yeah.

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It's really cool.

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I think the message that comes
across with the dishes

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is probably the most
fascinating thing,

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that 29% of the cod
has plastic in it.

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It's a very confronting
and uncomfortable thought

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to also be paired with a
very comforting piece of food.

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It's very bizarre.

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The final impression
of the masterclass

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is possibly the most
provocative dish on the menu.

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The caged chicken is a dish

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that we wanted to put focus
on animal welfare

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and how we treat animals.

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70% of all living animals with wings
is, in some way, trapped in cages.

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So we wanted to illustrate that,
so literally in front of the guests,

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they need to kind of free this
chicken from the cages.

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The meat from the leg is turned
into a farce,

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combined with prawns and Thai basil,

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and has to be carefully piped back
into the skin

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without tearing it.

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This, of course, chicken
had an amazing life

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from a little farm in Denmark.

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Once the feet are steamed
at 80 degrees for ten minutes...

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I've never seen a chicken foot
look so attractive, almost.

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LAUGHTER

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...they are dipped in corn-starch,
ready for frying.

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And then we made this
custom made chicken holder.

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It almost looks a little bit funny
with their feet sticking up.

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The crispy chicken is then glazed

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in a Korean style
sweet and sour sauce.

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A lot of the dishes we do here,

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it's very temperature sensitive.

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In the cooking process,

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we are making sure
that this is still cold,

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so you still have this feeling of
having something that's burning hot

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00:13:34,360 --> 00:13:37,495
on the top and then you're sitting
with this cold, dead feet.

243
00:13:38,960 --> 00:13:43,335
The final stage is to coat the sauce
in a mixture of roasted potato,

244
00:13:43,360 --> 00:13:48,175
vinegar powder,
roasted shrimp powder and chives.

245
00:13:48,200 --> 00:13:51,215
This is the dish where, like, a lot
of people get a lot of reaction.

246
00:13:51,240 --> 00:13:54,535
This is the thing that's getting
a lot of people actually to cry

247
00:13:54,560 --> 00:13:58,095
in the evening, but also to take
action when they come home.

248
00:13:58,120 --> 00:14:00,015
And I think that's quite
interesting.

249
00:14:03,840 --> 00:14:07,095
So this is our interpretation
of the caged chicken.

250
00:14:07,120 --> 00:14:08,935
It looks awesome.
It does look very cool.

251
00:14:08,960 --> 00:14:11,255
It tells a story just by looking
at it, doesn't it?

252
00:14:14,720 --> 00:14:17,615
I don't understand how it can be
so confronting, but so tasty,

253
00:14:17,640 --> 00:14:19,495
and so familiar, but so weird.

254
00:14:21,000 --> 00:14:22,295
That dish was just gorgeous.

255
00:14:22,320 --> 00:14:24,055
All the different contrasting
flavours,

256
00:14:24,080 --> 00:14:27,135
proper eye-opening experience, like,
what you can actually do with food.

257
00:14:27,160 --> 00:14:28,975
It's just so creative and exciting.

258
00:14:30,440 --> 00:14:32,695
So now you've seen some of our
dishes here at Alchemist,

259
00:14:32,720 --> 00:14:34,855
and I would like you to cook
one for me now.

260
00:14:34,880 --> 00:14:36,815
I made a little surprise
for you upstairs,

261
00:14:36,840 --> 00:14:38,495
so let's take a look at it.

262
00:14:38,520 --> 00:14:40,095
Yes, Chef. Let's go.

263
00:14:44,560 --> 00:14:47,295
The guests at Alchemist spend most
of the experience

264
00:14:47,320 --> 00:14:49,775
in one of the most unique
dining spaces

265
00:14:49,800 --> 00:14:51,895
of any restaurant in the world.

266
00:15:02,640 --> 00:15:06,015
So, welcome to the main dining room.
So, this is the dome.

267
00:15:09,040 --> 00:15:11,215
Ten state-of-the-art projectors

268
00:15:11,240 --> 00:15:14,335
are perfectly aligned
around the dome

269
00:15:14,360 --> 00:15:17,855
to create three dimensional images
above the diners' heads

270
00:15:17,880 --> 00:15:19,775
throughout the meal...

271
00:15:19,800 --> 00:15:22,215
That's so impressive.

272
00:15:22,240 --> 00:15:25,735
...with each projection relating to
one of the impressions on the menu.

273
00:15:27,120 --> 00:15:28,415
Very, very cool.

274
00:15:30,520 --> 00:15:33,335
I think the only cultural memory
I have as a kid

275
00:15:33,360 --> 00:15:34,975
was to go to the planetarium.

276
00:15:35,000 --> 00:15:37,455
I was, like, from that day on,
if I ever get my own restaurant

277
00:15:37,480 --> 00:15:40,455
and become a millionaire,
I will build this.

278
00:15:40,480 --> 00:15:42,975
I didn't become a millionaire -
I found a partner -

279
00:15:43,000 --> 00:15:45,055
but it's inspired by a planetarium.

280
00:15:46,360 --> 00:15:48,255
I could look at it all day.
Literally.

281
00:15:52,160 --> 00:15:54,455
So, I've prepared some ingredients
for you in the middle,

282
00:15:54,480 --> 00:15:56,455
so let's go take a look at it.

283
00:16:01,160 --> 00:16:03,135
Rasmus has selected ingredients

284
00:16:03,160 --> 00:16:06,095
that are often considered waste
animal products,

285
00:16:06,120 --> 00:16:08,055
as well as some invasive species

286
00:16:08,080 --> 00:16:12,015
for the contestants to use
when designing their dish.

287
00:16:12,040 --> 00:16:13,615
Oh, my God.

288
00:16:13,640 --> 00:16:17,655
What's this?
It's the windpipes of a pig. OK.

289
00:16:17,680 --> 00:16:19,815
It's also amazing,
like, texture-wise.

290
00:16:19,840 --> 00:16:22,135
And this? This is a cow's udder,

291
00:16:22,160 --> 00:16:24,375
kind of like cheesy in the flavour,

292
00:16:24,400 --> 00:16:26,495
so we fry it up, or, like, steam it.

293
00:16:26,520 --> 00:16:28,815
And this one is chicken blood.

294
00:16:28,840 --> 00:16:31,735
You can use it maybe
for emulsifying sauces.

295
00:16:31,760 --> 00:16:33,295
There's a lamb brain,

296
00:16:33,320 --> 00:16:37,335
which, for me, is, like, amazing
if you just fry it on the pan.

297
00:16:37,360 --> 00:16:40,055
All of this is actually discarded
ingredients

298
00:16:40,080 --> 00:16:42,295
they can't sell in the supermarket,

299
00:16:42,320 --> 00:16:44,775
but it's still
very, very beautiful things.

300
00:16:44,800 --> 00:16:46,735
There's this invasive gig as oysters.

301
00:16:46,760 --> 00:16:49,335
They attach to each other
and become these big rocks

302
00:16:49,360 --> 00:16:51,455
that you can't really sell this
in a shop.

303
00:16:51,480 --> 00:16:54,295
But there's like five, six, seven
oysters in this one.

304
00:16:54,320 --> 00:16:56,535
Then we have a little bit
of moon jellyfish here.

305
00:16:56,560 --> 00:16:58,815
A really amazing texture.
So interesting.

306
00:17:01,240 --> 00:17:02,775
Be bold, be creative.

307
00:17:02,800 --> 00:17:04,695
Good luck. Thank you so much.
Thank you, Chef.

308
00:17:04,720 --> 00:17:06,215
You're welcome. See you soon.

309
00:17:09,920 --> 00:17:12,455
This is like nothing that I've ever
seen before. I'm lost.

310
00:17:12,480 --> 00:17:13,815
It was never just going to be

311
00:17:13,840 --> 00:17:15,895
a nice, perfect little cod loin
on the bench.

312
00:17:18,760 --> 00:17:20,015
I feel like it's so hard

313
00:17:20,040 --> 00:17:23,015
to think of how you can be bold
and brave for Rasmus. Mm.

314
00:17:23,040 --> 00:17:25,735
Like, he must be one of the most
bold and brave chefs.

315
00:17:25,760 --> 00:17:27,255
That's very true.

316
00:17:27,280 --> 00:17:29,015
I've never really eaten
tongue before.

317
00:17:29,040 --> 00:17:30,615
Hopefully it's nice.

318
00:17:30,640 --> 00:17:32,815
I'm sure... I'm sure it is
if it's on this table.

319
00:17:33,920 --> 00:17:37,495
Rasmus is also asking
the contestants to have a story

320
00:17:37,520 --> 00:17:39,895
behind the dish they are creating.

321
00:17:39,920 --> 00:17:42,375
I'm trying to really dig deep
to figure something out here.

322
00:17:42,400 --> 00:17:44,455
I really want to try
and hit the story.

323
00:17:44,480 --> 00:17:46,135
That's a big part of what he does,

324
00:17:46,160 --> 00:17:47,975
so I kind of want to go
down that route.

325
00:17:51,920 --> 00:17:55,455
The chefs now have access
to the service kitchen

326
00:17:55,480 --> 00:17:58,535
and have one hour
to create a dish for Rasmus.

327
00:18:00,520 --> 00:18:03,135
How the hell does this work?

328
00:18:03,160 --> 00:18:06,175
Tommy is starting off by prepping
some of the more unusual

329
00:18:06,200 --> 00:18:08,335
ingredients he's selected.

330
00:18:08,360 --> 00:18:10,455
Yeah, I've never
seen a windpipe before.

331
00:18:10,480 --> 00:18:13,015
I'm thinking of just confiting
them slowly in some oil.

332
00:18:13,040 --> 00:18:15,175
It's a very weird texture.
It's quite interesting.

333
00:18:15,200 --> 00:18:18,295
So I'm quite keen to see
how that goes, to be fair.

334
00:18:18,320 --> 00:18:19,575
I've got my pig's ear,

335
00:18:19,600 --> 00:18:22,135
which I'm going to get nice
and crispy in a pan,

336
00:18:22,160 --> 00:18:24,335
and then I've got my pig's tongue,

337
00:18:24,360 --> 00:18:25,375
which has been braised.

338
00:18:25,400 --> 00:18:27,375
It's almost like corned beef.

339
00:18:27,400 --> 00:18:29,615
I've got the pig's windpipe
and the tongue

340
00:18:29,640 --> 00:18:31,655
and I'm sort of going to do, like,

341
00:18:31,680 --> 00:18:33,855
a bit of a classic
British combination

342
00:18:33,880 --> 00:18:36,535
of, like, pork, celeriac and apple.

343
00:18:36,560 --> 00:18:38,775
For his celeriac elements,

344
00:18:38,800 --> 00:18:40,615
Tom is making a puree,

345
00:18:40,640 --> 00:18:43,215
some thinly sliced fried celeriac...

346
00:18:43,240 --> 00:18:44,775
This is very stressful.

347
00:18:44,800 --> 00:18:47,055
...and in an attempt to reduce waste,

348
00:18:47,080 --> 00:18:50,575
he's using the celeriac peelings
to make his sauce.

349
00:18:50,600 --> 00:18:52,095
I'm trying something new today.

350
00:18:52,120 --> 00:18:54,775
I don't really have an option
but try something new, to be fair.

351
00:18:54,800 --> 00:18:58,815
Kasae has also decided
to use the pig's windpipe

352
00:18:58,840 --> 00:19:00,375
for her dish.

353
00:19:00,400 --> 00:19:02,415
So, the concept is a croquette,

354
00:19:02,440 --> 00:19:05,575
and I'm filling it
with cheese and onion bechamel.

355
00:19:08,160 --> 00:19:11,895
So, the story is I had someone
very close to me that passed away

356
00:19:11,920 --> 00:19:13,255
from oesophagus cancer.

357
00:19:13,280 --> 00:19:14,495
And he never smoked,

358
00:19:14,520 --> 00:19:15,575
he never drank alcohol.

359
00:19:15,600 --> 00:19:17,575
But still, just from, like,
the everyday things

360
00:19:17,600 --> 00:19:19,175
that we're putting into our bodies,

361
00:19:19,200 --> 00:19:21,055
we're still getting
very sick, you know?

362
00:19:22,960 --> 00:19:26,255
I'm going to panne these
pig's tongue in an airbag,

363
00:19:26,280 --> 00:19:28,895
which is kind of like
crispy pork skin, basically.

364
00:19:30,360 --> 00:19:34,335
Tommy's also been thinking
about the story behind his dish.

365
00:19:34,360 --> 00:19:36,575
The title of the dish
is What Lies Beneath.

366
00:19:36,600 --> 00:19:39,415
So it's kind of like things may look
pretty on the outside, you know,

367
00:19:39,440 --> 00:19:41,895
but as you dive in deeper
and find out a bit more,

368
00:19:41,920 --> 00:19:44,895
it's actually more revealing
and could be quite, you know, ugly.

369
00:19:44,920 --> 00:19:49,015
It's pig's ear, windpipe and tongue,
you know?

370
00:19:50,920 --> 00:19:52,615
It'L be under control
in a few minutes.

371
00:19:52,640 --> 00:19:55,055
Right now I'm stressed
with a capital S.

372
00:19:55,080 --> 00:19:57,695
Tom has been busy frying celeriac

373
00:19:57,720 --> 00:20:00,815
and has chosen to smoke
his celeriac puree...

374
00:20:01,880 --> 00:20:03,655
I don't want to serve him
anything rubbish,

375
00:20:03,680 --> 00:20:05,895
so I'm just trying to make
sure it's all nice.

376
00:20:05,920 --> 00:20:08,255
...while Kasae is filling
the windpipes

377
00:20:08,280 --> 00:20:10,255
with a cheese and onion bechamel

378
00:20:10,280 --> 00:20:12,255
and coating them in breadcrumbs.

379
00:20:13,320 --> 00:20:14,695
What's even going on?

380
00:20:14,720 --> 00:20:15,735
Nobody knows.

381
00:20:27,080 --> 00:20:30,215
I'm very excited to see
what they came up with

382
00:20:30,240 --> 00:20:33,695
and to see what story they have
behind and the creativity.

383
00:20:33,720 --> 00:20:36,015
HE HUMS

384
00:20:36,040 --> 00:20:37,815
But, of course,
that's a big challenge.

385
00:20:37,840 --> 00:20:39,935
Within one hour
to then produce a dish

386
00:20:39,960 --> 00:20:42,695
and a concept is quite challenging,

387
00:20:42,720 --> 00:20:45,735
so, yeah, I look forward to seeing
what they get on the plate.

388
00:20:48,240 --> 00:20:50,655
Tommy's first up to serve Rasmus.

389
00:20:53,320 --> 00:20:55,415
To cook for one of the best
chefs on the planet,

390
00:20:55,440 --> 00:20:57,375
he's just been ranked number
five in the world,

391
00:20:57,400 --> 00:20:58,815
I'm really feeling the pressure.

392
00:20:58,840 --> 00:21:01,455
I just want to make sure
everything is really nice.

393
00:21:01,480 --> 00:21:04,095
I kind of want to cover the pig
as much as possible,

394
00:21:04,120 --> 00:21:07,855
so it kind of links to the story.
Otherwise it doesn't really work.

395
00:21:10,880 --> 00:21:12,215
Hopefully, it's OK.

396
00:21:12,240 --> 00:21:13,495
If it's OK, I'll be happy.

397
00:21:21,720 --> 00:21:23,375
So, the dish is called
What Lies Beneath.

398
00:21:23,400 --> 00:21:26,775
So it sort of looks very pretty
and elegant, if you will,

399
00:21:26,800 --> 00:21:30,335
but as you dig deeper, the more sort
of gruesome things you may find.

400
00:21:31,600 --> 00:21:35,415
Tommy has served pig's ears
coated in a sticky chicken

401
00:21:35,440 --> 00:21:37,215
and tamarind sauce,

402
00:21:37,240 --> 00:21:40,855
crispy pig's tongue
and con fit windpipe,

403
00:21:40,880 --> 00:21:42,655
a burnt apple puree

404
00:21:42,680 --> 00:21:44,655
and kohlrabi fondant,

405
00:21:44,680 --> 00:21:47,295
all covered with fresh apple,

406
00:21:47,320 --> 00:21:48,615
pickled shallots,

407
00:21:48,640 --> 00:21:49,895
poached apricots,

408
00:21:49,920 --> 00:21:51,455
and rose petals.

409
00:21:56,080 --> 00:21:58,015
If you didn't know it was pig ears

410
00:21:58,040 --> 00:22:00,375
and, like, windpipes
and the tongue...

411
00:22:03,040 --> 00:22:05,535
...you'd probably not notice,
because it tastes really good.

412
00:22:06,880 --> 00:22:09,535
It's quite nice with the pig ears,
like, with the texture

413
00:22:09,560 --> 00:22:10,575
and the glazing.

414
00:22:10,600 --> 00:22:12,175
Really deep flavour.

415
00:22:12,200 --> 00:22:13,775
And also the tongue,

416
00:22:13,800 --> 00:22:16,455
you still have this very tender
but have also the crispy outside

417
00:22:16,480 --> 00:22:18,455
so it gives a lot of
crispiness to it.

418
00:22:18,480 --> 00:22:20,135
The windpipe's still
a crunchy texture,

419
00:22:20,160 --> 00:22:21,815
but with a salty bite to it.

420
00:22:21,840 --> 00:22:24,495
The fresh apples and the kohlrabi,
and then the pickled things,

421
00:22:24,520 --> 00:22:27,255
the apricots, I think
it's quite balanced.

422
00:22:27,280 --> 00:22:29,535
A really interesting dish.

423
00:22:29,560 --> 00:22:30,735
Thank you.

424
00:22:33,240 --> 00:22:35,015
It's been a really
amazing experience

425
00:22:35,040 --> 00:22:37,375
just cooking in this kitchen
for you. I felt the pressure.

426
00:22:37,400 --> 00:22:41,295
You know, obviously a chef
of your calibre is quite scary,

427
00:22:41,320 --> 00:22:43,695
so I really didn't want
to look silly.

428
00:22:43,720 --> 00:22:45,895
Not at all.
But thank you for trying my food.

429
00:22:45,920 --> 00:22:47,575
I really appreciate it.
It was a pleasure.

430
00:22:47,600 --> 00:22:49,175
Thank you so much. Thank you.

431
00:22:49,200 --> 00:22:50,375
Thank you, Chef.

432
00:22:55,000 --> 00:22:56,295
That was cool.

433
00:22:57,880 --> 00:23:00,895
Yeah, it was definitely
an overwhelming experience

434
00:23:00,920 --> 00:23:03,295
sitting down one-on-one with him,

435
00:23:03,320 --> 00:23:05,615
but I feel like he enjoyed the dish,

436
00:23:05,640 --> 00:23:06,735
which is amazing.

437
00:23:12,720 --> 00:23:14,775
Next to serve is Tom.

438
00:23:14,800 --> 00:23:16,735
It's quite hard to come up
with a dish in an hour.

439
00:23:16,760 --> 00:23:19,255
I'm the sort of person that likes
to, like, meticulously plan

440
00:23:19,280 --> 00:23:22,055
and just do everything, like,
a hundred times before I confirm it,

441
00:23:22,080 --> 00:23:23,695
so it's been quite tricky for me.

442
00:23:25,000 --> 00:23:26,415
I'm shaking like a leaf.

443
00:23:26,440 --> 00:23:27,455
Oh, my God.

444
00:23:28,920 --> 00:23:30,975
I'm just finishing it with
a little parsley oil

445
00:23:31,000 --> 00:23:32,815
and then just a bit of fresh apple.

446
00:23:34,840 --> 00:23:36,615
Yeah, it looks OK.
It looks a bit messy,

447
00:23:36,640 --> 00:23:38,455
but it all tastes really nice.

448
00:23:38,480 --> 00:23:40,855
Hopefully he likes it,
but you never know.

449
00:23:44,720 --> 00:23:47,295
How are you? Yeah, I was a bit
stressed in there.

450
00:23:47,320 --> 00:23:49,215
A bit stressed in there.

451
00:23:49,240 --> 00:23:53,175
Tom has served diced pig's tongue
fried in thyme butter

452
00:23:53,200 --> 00:23:57,055
on a smoked celeriac puree
with crispy celeriac,

453
00:23:57,080 --> 00:23:59,135
pickled and fresh apple,

454
00:23:59,160 --> 00:24:03,415
a parsley oil
and a celeriac skin sauce.

455
00:24:03,440 --> 00:24:06,535
I wanted to do a little bit of a
take on sort of an English classic,

456
00:24:06,560 --> 00:24:08,615
which is, like, celeriac,
apple and pork.

457
00:24:08,640 --> 00:24:10,935
When I was younger, I used to love,
like, a Sunday dinner,

458
00:24:10,960 --> 00:24:13,255
but I'm not the biggest fan
of, like, chicken and turkey.

459
00:24:13,280 --> 00:24:14,655
I'd rather the pork. OK, cool.

460
00:24:14,680 --> 00:24:16,935
So I used to smother it
with apple sauce, you know.

461
00:24:16,960 --> 00:24:19,015
Yeah. I'd probably have more apple
sauce than pork.

462
00:24:24,400 --> 00:24:25,775
It's quite tasty, yeah. Is it?

463
00:24:25,800 --> 00:24:27,135
Yeah. Really? It's very good.

464
00:24:27,160 --> 00:24:28,535
The tongue is so tender.

465
00:24:28,560 --> 00:24:29,895
Really, really nice.

466
00:24:29,920 --> 00:24:33,175
It's a nice way to use the whole
ingredient, to use the celeriac,

467
00:24:33,200 --> 00:24:36,015
the caramelised skin for the sauce,
and to use the peel here

468
00:24:36,040 --> 00:24:38,295
that you've cut very fine
and then fried,

469
00:24:38,320 --> 00:24:40,935
you get another very good
texture to it.

470
00:24:40,960 --> 00:24:43,855
I think the story for me, it's nice
to have some memories within.

471
00:24:43,880 --> 00:24:45,495
You can taste that and feel that.

472
00:24:45,520 --> 00:24:47,575
It's a very good
Sunday roast, this one.

473
00:24:51,840 --> 00:24:53,095
Thank you. I appreciate that.

474
00:24:53,120 --> 00:24:55,695
I've always, like, struggled with
confidence with all of this,

475
00:24:55,720 --> 00:24:58,135
but I should really open my eyes
and see where I am right now.

476
00:24:58,160 --> 00:24:59,615
The food is quite delicious.

477
00:24:59,640 --> 00:25:01,655
You don't need to be nervous.

478
00:25:01,680 --> 00:25:02,695
Thank you.

479
00:25:06,080 --> 00:25:07,735
That was a pretty dramatic moment.

480
00:25:08,880 --> 00:25:11,575
Sitting down next to him,
having a little chat

481
00:25:11,600 --> 00:25:13,615
and him trying my food
is pretty epic.

482
00:25:16,480 --> 00:25:19,015
I just can't wait to see
what else we learn here.

483
00:25:20,280 --> 00:25:23,375
Last to serve Rasmus is Kasae.

484
00:25:23,400 --> 00:25:24,935
I'm not going to lie to you,

485
00:25:24,960 --> 00:25:27,375
I've never, ever
cooked windpipe before.

486
00:25:27,400 --> 00:25:30,455
Her final job is
to deep-fry her croquettes.

487
00:25:33,040 --> 00:25:35,135
I thought they might split,
but they haven't split.

488
00:25:38,720 --> 00:25:40,335
Yeah, I'm happy with the look of it.

489
00:25:45,000 --> 00:25:46,975
I can feel my legs
literally shaking.

490
00:25:47,000 --> 00:25:49,055
So, yeah, I'd say my body knows
that I'm nervous,

491
00:25:49,080 --> 00:25:52,055
but I'm hoping that I'm having
a bit of a tough exterior.

492
00:25:54,800 --> 00:25:57,815
Kasae chose to make
a pig's windpipe croquette

493
00:25:57,840 --> 00:26:00,575
filled with
a cheese and onion bechamel,

494
00:26:00,600 --> 00:26:02,815
topped with a burnt onion gel,

495
00:26:02,840 --> 00:26:04,975
pickled windpipe and cucumber,

496
00:26:05,000 --> 00:26:06,975
with a mixed berry compote

497
00:26:07,000 --> 00:26:08,975
and a chicken butter jus.

498
00:26:09,000 --> 00:26:11,855
I had someone very close to me
a few years ago pass away

499
00:26:11,880 --> 00:26:13,815
from oesophagus cancer.

500
00:26:13,840 --> 00:26:17,655
He was a very healthy guy, but yet
just every day lifestyle choices

501
00:26:17,680 --> 00:26:19,775
still contributed in the end.

502
00:26:26,800 --> 00:26:28,415
That's a really good dish.
I like this.

503
00:26:28,440 --> 00:26:31,095
The windpipe, the texture
is quite challenging

504
00:26:31,120 --> 00:26:32,575
and it tastes really, really good.

505
00:26:32,600 --> 00:26:34,255
The cheese and onion, the bechamel,

506
00:26:34,280 --> 00:26:36,695
to get that texture right,
it's a very good skill.

507
00:26:36,720 --> 00:26:38,735
It's very interesting.
Also very daring.

508
00:26:38,760 --> 00:26:40,575
I really also love the story of it.

509
00:26:40,600 --> 00:26:42,935
I think that's very personal
and very touching

510
00:26:42,960 --> 00:26:44,615
and it tastes really, really good.

511
00:26:48,320 --> 00:26:51,575
Thank you for sort of showing
us what's happening here

512
00:26:51,600 --> 00:26:52,655
and what you're about.

513
00:26:52,680 --> 00:26:54,615
To actually be here and see it

514
00:26:54,640 --> 00:26:57,015
and to hear the story behind
what you're doing

515
00:26:57,040 --> 00:26:58,615
and why you're doing it,

516
00:26:58,640 --> 00:27:00,215
it's so much more powerful.

517
00:27:00,240 --> 00:27:02,775
Thank you. Pleasure to have you.
Thank you. Thank you, Chef.

518
00:27:07,200 --> 00:27:08,335
I feel really good.

519
00:27:08,360 --> 00:27:11,255
I'm definitely proud of myself
for what I put up.

520
00:27:11,280 --> 00:27:14,175
He's always been someone
that I've looked up to in my career

521
00:27:14,200 --> 00:27:17,135
as a chef, what he does,
but now that I've met him,

522
00:27:17,160 --> 00:27:19,535
I think it just makes me
look up to him even more,

523
00:27:19,560 --> 00:27:21,055
which I didn't know was possible,

524
00:27:21,080 --> 00:27:23,175
because I was already a bit
of a fan, to be honest!

525
00:27:27,240 --> 00:27:30,055
The first day is over,

526
00:27:30,080 --> 00:27:32,775
but tomorrow the
contestants will return

527
00:27:32,800 --> 00:27:36,175
to face the biggest
challenge of their careers.

528
00:27:38,440 --> 00:27:40,055
It's been a whirlwind of a day.

529
00:27:40,080 --> 00:27:41,695
What these guys are trying
to achieve

530
00:27:41,720 --> 00:27:44,135
and the way they're looking at food
is completely different

531
00:27:44,160 --> 00:27:46,655
to how I've just worked
in any other kitchen before.

532
00:27:46,680 --> 00:27:49,655
It's opened up sort of another
dimension into my food knowledge,

533
00:27:49,680 --> 00:27:51,175
if you will.

534
00:27:51,200 --> 00:27:53,935
Today was way more than what
I expected it could have been.

535
00:27:53,960 --> 00:27:56,495
I think definitely today I'm going
to go and get an early night

536
00:27:56,520 --> 00:27:58,695
and be ready for what's going
to be thrown our way.

537
00:28:00,640 --> 00:28:02,895
This has been a really big
day for me.

538
00:28:02,920 --> 00:28:04,895
It was just, like,
full of new experiences.

539
00:28:04,920 --> 00:28:06,295
Coming to places like this,

540
00:28:06,320 --> 00:28:07,975
is just, like,
just a massive eye-opener

541
00:28:08,000 --> 00:28:09,575
and I've taken a lot from today.

542
00:28:11,720 --> 00:28:13,615
They have bigger challenges ahead.

543
00:28:13,640 --> 00:28:16,295
I think it's going to be
very interesting to see

544
00:28:16,320 --> 00:28:18,895
how they will deliver some
of these dishes.

545
00:28:18,920 --> 00:28:20,735
It's going to be a very exciting
day tomorrow.

546
00:28:36,920 --> 00:28:37,935
It's day two...

547
00:28:39,720 --> 00:28:45,135
...and Kasae, Tom, and Tommy

548
00:28:45,160 --> 00:28:47,775
are back at the
two Michelin-starred Alchemist.

549
00:28:53,920 --> 00:28:56,895
They have been invited to join
Rasmus's elite brigade...

550
00:28:58,120 --> 00:29:00,815
...of 50 front-of-house staff...

551
00:29:00,840 --> 00:29:03,135
...and 25 chefs...

552
00:29:03,160 --> 00:29:05,535
...for a once-in-a-lifetime service.

553
00:29:06,640 --> 00:29:08,855
This is definitely intimidating.

554
00:29:08,880 --> 00:29:11,015
I don't know what to expect.

555
00:29:11,040 --> 00:29:14,335
Feels like a bit of an out-of-body
experience, but I'm really excited.

556
00:29:14,360 --> 00:29:15,735
I think it'll be a great day.

557
00:29:17,160 --> 00:29:20,335
There really is nothing
else like this.

558
00:29:20,360 --> 00:29:22,415
This is probably one of
the most exciting things

559
00:29:22,440 --> 00:29:24,615
that I've done in a very,
very long time.

560
00:29:28,600 --> 00:29:31,255
The finalists will each
be responsible

561
00:29:31,280 --> 00:29:34,175
for two impressions
on the menu.

562
00:29:34,200 --> 00:29:36,735
Tom will be tasked with
the perfect omelette

563
00:29:36,760 --> 00:29:39,615
from yesterday's masterclass.

564
00:29:39,640 --> 00:29:43,015
He's also taking charge of one
of the seafood courses...

565
00:29:43,040 --> 00:29:44,575
It's spiky, innit?

566
00:29:44,600 --> 00:29:46,775
...the king crab tail.

567
00:29:46,800 --> 00:29:49,455
So the idea and the concept
about this dish is to put focus

568
00:29:49,480 --> 00:29:51,815
on things that's normally
just discarded.

569
00:29:51,840 --> 00:29:53,895
When we started to separate
the king crab,

570
00:29:53,920 --> 00:29:55,695
we found this, like, flap.

571
00:29:55,720 --> 00:29:58,775
And inside this flap it
has a beautiful piece of meat.

572
00:29:58,800 --> 00:30:01,415
So it actually looks like this
when you take it out.

573
00:30:01,440 --> 00:30:03,375
Oh, wow.

574
00:30:03,400 --> 00:30:05,935
Once carefully removed
from the shell,

575
00:30:05,960 --> 00:30:08,175
the tail meat
is filled with scallop,

576
00:30:08,200 --> 00:30:11,335
langoustine and king crab farce...

577
00:30:11,360 --> 00:30:14,615
I didn't even know they had, like,
a tail like that, to be honest. No.

578
00:30:14,640 --> 00:30:16,575
So it's really eye-opening to see.

579
00:30:16,600 --> 00:30:19,175
...and placed on a slice
of white bread.

580
00:30:19,200 --> 00:30:21,615
After that, we will trim it down.

581
00:30:21,640 --> 00:30:25,575
In service, Tom will have to master
frying the bread to perfection

582
00:30:25,600 --> 00:30:29,335
without over or under cooking
the tail meat.

583
00:30:29,360 --> 00:30:32,375
The meat is very sensitive,
so if you get too much heat,

584
00:30:32,400 --> 00:30:34,535
it will be not edible at all.

585
00:30:34,560 --> 00:30:37,655
It'll be a kind of chewy
and very unpleasant experience.

586
00:30:37,680 --> 00:30:39,895
If you're too rough with it,
you will break the skin

587
00:30:39,920 --> 00:30:41,455
and then we cannot use it.

588
00:30:41,480 --> 00:30:42,895
Should be ready now.

589
00:30:42,920 --> 00:30:46,295
The bread is super nice,
quite dark caramelisation.

590
00:30:47,600 --> 00:30:49,655
Each tail is two portions

591
00:30:49,680 --> 00:30:52,415
and will have to be perfectly
cut in half.

592
00:30:52,440 --> 00:30:54,455
So you kind of go slow.

593
00:30:55,480 --> 00:30:57,575
When you can feel that
you hit the bread...

594
00:30:57,600 --> 00:30:58,855
Yeah.

595
00:31:00,080 --> 00:31:03,615
The tail is finished with a tomato
and saffron glaze

596
00:31:03,640 --> 00:31:08,455
and served with a Chinese XO sauce
made from the king crab shells.

597
00:31:08,480 --> 00:31:11,455
This is like a very umami-filled,
rich XO sauce.

598
00:31:12,520 --> 00:31:13,615
And finally,

599
00:31:13,640 --> 00:31:17,015
an espuma of tomato
and saffron mayonnaise.

600
00:31:17,040 --> 00:31:18,815
Looks lovely.
It smells amazing, as well.

601
00:31:18,840 --> 00:31:20,135
Oh, thank you.

602
00:31:25,760 --> 00:31:27,655
Poshest crab on toast I've ever had.

603
00:31:27,680 --> 00:31:29,215
That's delicious.

604
00:31:29,240 --> 00:31:31,935
I've got the omelette, as well,
so if they keep going wrong,

605
00:31:31,960 --> 00:31:34,375
I've just got to sort of crack on,
carry on trying,

606
00:31:34,400 --> 00:31:37,295
but hopefully
it's not too much of a mess.

607
00:31:37,320 --> 00:31:39,575
Am I allowed to finish it?
RASMUS LAUGHS

608
00:31:41,360 --> 00:31:46,415
Tom's first task is to prepare
15 crab tails ready for service.

609
00:31:47,520 --> 00:31:49,935
I think it's really clever
how he sort of figured out

610
00:31:49,960 --> 00:31:53,295
how to, like, use such, like,
an off-cut piece of the crab.

611
00:31:53,320 --> 00:31:55,055
You, like, snip away this flap,

612
00:31:55,080 --> 00:31:57,415
and then there's, like,
a thin layer of stuff

613
00:31:57,440 --> 00:31:59,655
that you've got to take off,
and then after that,

614
00:31:59,680 --> 00:32:02,055
you, like, peel the meat off
the shell. It's really cool.

615
00:32:03,520 --> 00:32:05,335
Is that all right?
Yeah, it's beautiful.

616
00:32:06,960 --> 00:32:09,695
Tommy will be tasked with
the caged chicken,

617
00:32:09,720 --> 00:32:12,855
as well as Rasmus's
version of an Asian dumpling.

618
00:32:13,960 --> 00:32:16,255
It's inspired by my travels to Asia.

619
00:32:17,600 --> 00:32:19,415
We wanted to create this dumpling,

620
00:32:19,440 --> 00:32:22,535
but of course not
make it traditional.

621
00:32:22,560 --> 00:32:27,415
In an unusual twist, Tommy
will be making the dumpling wrappers

622
00:32:27,440 --> 00:32:28,975
out of candyfloss.

623
00:32:30,960 --> 00:32:33,335
Have you ever made
cotton candy before?

624
00:32:33,360 --> 00:32:35,615
No. No?
I've never seen this done, so... OK.

625
00:32:35,640 --> 00:32:37,335
...I'm quite excited to try this.
Yeah.

626
00:32:37,360 --> 00:32:38,655
Bit nervous, as well.

627
00:32:40,280 --> 00:32:43,415
A jelly with the flavours of
a classic Thai dipping sauce

628
00:32:43,440 --> 00:32:49,095
called nam jim is wrapped in thinly
sliced kohlrabi and bok choy.

629
00:32:49,120 --> 00:32:52,575
This protects the dumpling itself.

630
00:32:52,600 --> 00:32:54,375
When shaping the dumpling...

631
00:32:54,400 --> 00:32:55,455
Fold it over.

632
00:32:56,600 --> 00:33:01,055
...Tommy will have to work fast
and handle the candyfloss carefully,

633
00:33:01,080 --> 00:33:04,215
or it will begin to dissolve
in his fingers.

634
00:33:04,240 --> 00:33:07,575
It's very important to get it,
like, cut very nice and beautiful.

635
00:33:07,600 --> 00:33:09,815
All right. So you kind of fold it
like a dumpling.

636
00:33:11,040 --> 00:33:13,535
Very cool. Not too much.
And you can't have any wet fingers,

637
00:33:13,560 --> 00:33:16,135
because if you get too hot,
you can't fold this one.

638
00:33:16,160 --> 00:33:18,575
And then we have a little bit
of fresh lime zest

639
00:33:18,600 --> 00:33:20,615
and it's just for the aroma.

640
00:33:22,880 --> 00:33:26,575
And you check before it goes out
that there's not any, like, holes

641
00:33:26,600 --> 00:33:28,455
on the back side.

642
00:33:28,480 --> 00:33:31,375
So that's our interpretation
of a little Asian-inspired dumpling.

643
00:33:31,400 --> 00:33:33,375
Very cool.

644
00:33:33,400 --> 00:33:36,055
I can see how difficult
that candyfloss is going to be,

645
00:33:36,080 --> 00:33:38,095
with the humidity
and the temperatures.

646
00:33:38,120 --> 00:33:39,175
I'm scared.

647
00:33:40,720 --> 00:33:42,895
First thing on Tommy's prep list...

648
00:33:42,920 --> 00:33:44,655
Chicken foot time.

649
00:33:44,680 --> 00:33:48,415
...is to prepare
the chicken feet ready for stuffing.

650
00:33:48,440 --> 00:33:52,615
So, just keeping the skin
all intact is quite a challenge.

651
00:33:52,640 --> 00:33:55,295
You've got to be careful, because
you need to kind of like pull it

652
00:33:55,320 --> 00:33:57,815
with tension, but not
enough so that it rips.

653
00:34:00,040 --> 00:34:02,655
This is definitely very fiddly.

654
00:34:02,680 --> 00:34:05,615
The skin's very difficult
to handle,

655
00:34:05,640 --> 00:34:09,015
so I just want to make sure
it's perfect.

656
00:34:09,040 --> 00:34:11,335
It's a lot harder than it looks,
for sure.

657
00:34:12,840 --> 00:34:17,095
Kasae will be in charge
of the Plastic Fantastic dish,

658
00:34:17,120 --> 00:34:20,015
but she's starting with her prep
for the dessert course,

659
00:34:20,040 --> 00:34:22,095
the Andy Warhol Banana.

660
00:34:25,440 --> 00:34:28,375
The dish itself is inspired
by my culinary teacher.

661
00:34:28,400 --> 00:34:30,615
He was quite a big fan of rock music

662
00:34:30,640 --> 00:34:33,615
and had this album standing
in the kitchen with this banana.

663
00:34:33,640 --> 00:34:35,535
Later on I found out it was
Andy Warhol

664
00:34:35,560 --> 00:34:36,895
that made this beautiful art piece

665
00:34:36,920 --> 00:34:38,655
for The Velvet Underground & Nico,

666
00:34:38,680 --> 00:34:40,815
so we wanted to bring
a little homage to him.

667
00:34:41,880 --> 00:34:46,095
A screen-printing technique favoured
by Andy Warhol himself

668
00:34:46,120 --> 00:34:49,855
is used to create a crispy,
edible banana skin.

669
00:34:49,880 --> 00:34:51,855
It's a very sensitive dish

670
00:34:51,880 --> 00:34:53,175
regarding touching it,

671
00:34:53,200 --> 00:34:55,775
and it can easily break.

672
00:34:55,800 --> 00:34:59,615
Kasae will have to gently heat
the fragile banana skin

673
00:34:59,640 --> 00:35:02,335
over a 3D-printed mould...

674
00:35:02,360 --> 00:35:04,855
It's important when you do this,
don't get too much heat,

675
00:35:04,880 --> 00:35:07,975
so you don't get any, like,
folds you don't want.

676
00:35:08,000 --> 00:35:10,215
...50 it can be pressed into shape.

677
00:35:12,960 --> 00:35:15,135
We're going to show
you how to fill up the banana,

678
00:35:15,160 --> 00:35:16,815
which is also a little bit tricky

679
00:35:16,840 --> 00:35:19,215
because its walls are sensitive
and thin. Mm-hm.

680
00:35:19,240 --> 00:35:23,175
So I need to have not any shaking
hands when you do it in service.

681
00:35:24,400 --> 00:35:27,095
The first filling is
a banana ice cream.

682
00:35:27,120 --> 00:35:29,135
You don't want to overfill it.

683
00:35:29,160 --> 00:35:31,415
Followed by five other condiments,

684
00:35:31,440 --> 00:35:34,495
including jasmine-flavoured
Italian meringue...

685
00:35:34,520 --> 00:35:37,375
You just want to pipe carefully.

686
00:35:37,400 --> 00:35:39,215
...an eqgg yolk caramel...

687
00:35:39,240 --> 00:35:43,615
Pipe that in a nice zigzag pattern.

688
00:35:43,640 --> 00:35:47,535
...and three different
flavoured gels - con fit lemon,

689
00:35:47,560 --> 00:35:52,535
tonka bean, and cachaca,
a Brazilian alcoholic spirit.

690
00:35:52,560 --> 00:35:53,615
If you overfill it

691
00:35:53,640 --> 00:35:56,295
you will see, like, things coming
out from the sides

692
00:35:56,320 --> 00:35:59,135
and, like, that's not good
and then we will send it back.

693
00:35:59,160 --> 00:36:01,015
You can turn
the plate a little bit

694
00:36:01,040 --> 00:36:03,295
and then we need to place it
as the same way

695
00:36:03,320 --> 00:36:05,655
that the banana is showed
on the album.

696
00:36:08,800 --> 00:36:10,375
I mean, the technique from all
of that,

697
00:36:10,400 --> 00:36:12,175
of everything that goes into it,

698
00:36:12,200 --> 00:36:14,655
to the plating
of it is pretty intense.

699
00:36:14,680 --> 00:36:17,095
Yeah, for a little banana,
it's a lot of work.

700
00:36:18,720 --> 00:36:21,295
Kasae is kicking off
with the banana skins...

701
00:36:22,680 --> 00:36:25,415
...50 they can set in time
for service.

702
00:36:25,440 --> 00:36:28,495
The black layer is
screen-printed first...

703
00:36:28,520 --> 00:36:31,055
I can't say I know a lot
of Andy Warhol,

704
00:36:31,080 --> 00:36:34,695
but I think I'm becoming more
of a fan as I go through.

705
00:36:34,720 --> 00:36:38,095
...followed by the banana-flavoured
yellow layer.

706
00:36:38,120 --> 00:36:40,695
The banana needs to look
like a banana.

707
00:36:40,720 --> 00:36:43,655
It needs to look identical
to the album cover.

708
00:36:46,320 --> 00:36:49,055
Nice, you're doing a good job.
When can you start?

709
00:36:50,680 --> 00:36:52,495
On the other side of the kitchen,

710
00:36:52,520 --> 00:36:57,295
Tom is filling the last of his
crab tails with the seafood farce.

711
00:36:58,640 --> 00:37:01,575
So I've piped my farce into
the crab tail

712
00:37:01,600 --> 00:37:03,295
that's been, like, butterflied out,

713
00:37:03,320 --> 00:37:05,615
and now I'm just flapping my flaps
back over

714
00:37:05,640 --> 00:37:07,535
to keep all the mousse in.

715
00:37:07,560 --> 00:37:09,695
They're quite literally
bum flaps, aren't they?

716
00:37:11,600 --> 00:37:14,615
He can now concentrate on one
of the most technically challenging

717
00:37:14,640 --> 00:37:16,535
elements on the menu -

718
00:37:16,560 --> 00:37:18,215
the perfect omelette.

719
00:37:19,200 --> 00:37:20,335
It's quite scary.

720
00:37:20,360 --> 00:37:22,495
You're sort of pushing
your hand right into a spike,

721
00:37:22,520 --> 00:37:24,015
so I'm a bit terrified right now.

722
00:37:27,440 --> 00:37:28,535
TOM GASPS

723
00:37:28,560 --> 00:37:29,575
That was close.

724
00:37:29,600 --> 00:37:31,335
The dangers of two Michelin.

725
00:37:32,960 --> 00:37:35,775
Once the frozen moulds are coated
in egg yolk,

726
00:37:35,800 --> 00:37:39,415
they can be transferred
into filtered water to set.

727
00:37:39,440 --> 00:37:40,775
It's really clever.

728
00:37:42,200 --> 00:37:44,735
I hope it's exactly the same
as Rasmus's.

729
00:37:44,760 --> 00:37:46,735
"Rasmus's" is a hard one to say.

730
00:37:51,000 --> 00:37:54,535
Tommy's chicken feet are wrapped
and ready for steaming,

731
00:37:54,560 --> 00:37:58,775
but he still has to make his nam jim
jelly for the candyfloss dumpling.

732
00:37:58,800 --> 00:38:01,535
I'm smashing all of
my coriander root,

733
00:38:01,560 --> 00:38:04,215
basil, garlic and chilli.

734
00:38:04,240 --> 00:38:07,055
It's quite satisfying.
Smells amazing.

735
00:38:07,080 --> 00:38:11,055
He also needs to make
his Korean sweet and sour sauce.

736
00:38:11,080 --> 00:38:13,695
So this is the coating
around the chicken leg.

737
00:38:14,920 --> 00:38:16,375
There's definitely a lot to do,

738
00:38:16,400 --> 00:38:19,695
so I feel like I need to move
a little bit, to be fair.

739
00:38:19,720 --> 00:38:22,055
I have not done anything
with a fish head before,

740
00:38:22,080 --> 00:38:24,815
so I'm a little bit scared.
This side.

741
00:38:24,840 --> 00:38:26,815
Go in here first? Yes.

742
00:38:30,080 --> 00:38:31,135
It's a little bit fiddly.

743
00:38:31,160 --> 00:38:32,575
The teeth are quite sharp.

744
00:38:32,600 --> 00:38:34,615
It's pretty messy,
but it's good fun.

745
00:38:37,000 --> 00:38:39,935
It's not an easy thing to do the job
for the first time. Yeah.

746
00:38:39,960 --> 00:38:41,695
When people start
on my section,

747
00:38:41,720 --> 00:38:44,935
it takes maybe a month before
they, like, really crack the code.

748
00:38:44,960 --> 00:38:46,215
Exactly.

749
00:38:46,240 --> 00:38:47,575
Super good.

750
00:38:47,600 --> 00:38:49,055
Then you just cut it off.

751
00:38:50,240 --> 00:38:52,335
Yes.

752
00:38:52,360 --> 00:38:53,375
Perfect.

753
00:38:57,880 --> 00:39:00,935
There's just one hour
before service begins,

754
00:39:00,960 --> 00:39:05,695
and, outside, the specially invited
guests are beginning to arrive.

755
00:39:11,920 --> 00:39:13,135
Oh.

756
00:39:19,320 --> 00:39:23,935
This is the ultimate dream
of a young chef,

757
00:39:23,960 --> 00:39:28,535
to even set foot
in a kitchen like this.

758
00:39:28,560 --> 00:39:31,495
My mind is blown just walking
through the entrance.

759
00:39:31,520 --> 00:39:34,455
Now my expectations have been set.

760
00:39:36,240 --> 00:39:40,975
Rasmus is still a young chef,
but he's brave and he's a visionary,

761
00:39:41,000 --> 00:39:44,535
and he is daring to push boundaries.

762
00:39:44,560 --> 00:39:46,535
What are our chefs going
through right now?

763
00:39:46,560 --> 00:39:48,855
I mean, what a brilliant
opportunity to learn

764
00:39:48,880 --> 00:39:51,735
from somebody completely original.

765
00:39:51,760 --> 00:39:53,895
Which one of our chefs
is going to take the most

766
00:39:53,920 --> 00:39:55,375
out of this experience?

767
00:39:55,400 --> 00:39:58,495
Who can lift their food
up to the next level?

768
00:39:58,520 --> 00:40:01,895
And there's no better place to learn
than a restaurant like this.

769
00:40:03,160 --> 00:40:06,615
While Rasmus's team serve
the first impressions of the evening

770
00:40:06,640 --> 00:40:08,535
from the test kitchen,

771
00:40:08,560 --> 00:40:11,175
upstairs in the service kitchen,

772
00:40:11,200 --> 00:40:14,655
the contestants are making
their final preparations.

773
00:40:14,680 --> 00:40:17,575
The moulds have melted and all
that's left is this, like, membrane

774
00:40:17,600 --> 00:40:18,815
on the outside.

775
00:40:19,800 --> 00:40:20,855
This is a delicate job.

776
00:40:20,880 --> 00:40:22,535
You don't want to
squeeze it too hard

777
00:40:22,560 --> 00:40:24,055
and then it
obviously will explode.

778
00:40:24,080 --> 00:40:25,655
It's like popping a big spot.

779
00:40:32,720 --> 00:40:34,855
Now I'm prepping the kohlrabi,

780
00:40:34,880 --> 00:40:37,295
so this is sort of what holds
everything together

781
00:40:37,320 --> 00:40:39,375
within the candyfloss.

782
00:40:39,400 --> 00:40:42,415
So it's really important
that it's all consistently

783
00:40:42,440 --> 00:40:43,775
the same thickness.

784
00:40:43,800 --> 00:40:46,895
So I'm just taking my time, making
sure they're all exactly the same.

785
00:40:53,160 --> 00:40:54,415
I'm making the cheese gel

786
00:40:54,440 --> 00:40:56,575
that's going to go with the cod jaw.

787
00:40:56,600 --> 00:40:58,975
It just feels like a lot
of pressure in this kitchen,

788
00:40:59,000 --> 00:41:00,175
that's for sure.

789
00:41:08,080 --> 00:41:09,815
Prep time is over.

790
00:41:09,840 --> 00:41:11,735
Oh! Wow. Wow, wow, wow.

791
00:41:11,760 --> 00:41:13,295
Ooh!

792
00:41:13,320 --> 00:41:14,655
No way!

793
00:41:14,680 --> 00:41:15,855
We're in a rock pool.

794
00:41:15,880 --> 00:41:17,615
An aquarium. We are in a rock pool.

795
00:41:17,640 --> 00:41:20,615
You feel like you really are
underneath the ocean, don't you?

796
00:41:20,640 --> 00:41:25,175
And it's time for the contestants
to get ready for service.

797
00:41:25,200 --> 00:41:27,895
OK, we have the first
order in. It's table 16.

798
00:41:27,920 --> 00:41:29,655
We've got three omelettes,
Tom. Yeah?

799
00:41:29,680 --> 00:41:31,295
Oui. Oh, yes, tak.

800
00:41:31,320 --> 00:41:34,855
Tom's first hurdle is to fill
the delicate omelette membranes

801
00:41:34,880 --> 00:41:37,055
with a cheese and egg espuma.

802
00:41:37,080 --> 00:41:39,375
Oh. Already.

803
00:41:39,400 --> 00:41:41,735
What do I do with the broken ones?

804
00:41:41,760 --> 00:41:45,815
It's a shaky start as his first
attempt has burst.

805
00:41:47,200 --> 00:41:50,655
I've got pretty bad eyes
as it is, so this is tricky,

806
00:41:50,680 --> 00:41:52,575
finding where the hole is.

807
00:41:52,600 --> 00:41:54,415
Is that right?

808
00:41:54,440 --> 00:41:56,615
It looks good, huh?

809
00:41:56,640 --> 00:41:58,375
He needs to work fast.

810
00:41:58,400 --> 00:42:00,575
If the temperature drops too much,

811
00:42:00,600 --> 00:42:03,735
it won't be the perfect
consistency inside.

812
00:42:03,760 --> 00:42:05,335
How long on
the three omelettes, Tom?

813
00:42:05,360 --> 00:42:07,055
Coming up in 20 seconds.

814
00:42:13,880 --> 00:42:15,975
It's a good one, hey?
Thank you so much.

815
00:42:16,000 --> 00:42:17,815
Service. 16.

816
00:42:19,640 --> 00:42:22,095
I think it went all right.
I mean, it took me ages,

817
00:42:22,120 --> 00:42:24,175
but I think
it's never going to be quick.

818
00:42:25,560 --> 00:42:27,575
It's a very challenging
dish to make.

819
00:42:27,600 --> 00:42:30,455
It may seem simple, that you just
need to fill up this membrane,

820
00:42:30,480 --> 00:42:31,815
but it's quite tough.

821
00:42:34,320 --> 00:42:36,255
Tommy, we go with
the first dumplings,

822
00:42:36,280 --> 00:42:40,015
there's three dumplings
on table 16, yeah? Yes, tak.

823
00:42:40,040 --> 00:42:43,015
Tommy is next in the spotlight.

824
00:42:43,040 --> 00:42:45,655
This is definitely a first for me.
I've never done this before,

825
00:42:45,680 --> 00:42:48,415
so I'm just trying to figure it all
out as I'm going.

826
00:42:48,440 --> 00:42:53,015
His biggest challenge will be
handling the delicate candyfloss.

827
00:42:54,880 --> 00:42:57,695
So, I'm going to punch like this.
Punch.

828
00:42:57,720 --> 00:43:00,815
And sealing a perfect pattern
around the edge.

829
00:43:00,840 --> 00:43:01,935
Pinch, pinch, pinch.

830
00:43:01,960 --> 00:43:03,935
Like this?
Try and close it all the way,

831
00:43:03,960 --> 00:43:05,295
so you don't see the filling.

832
00:43:05,320 --> 00:43:08,015
Compress, pinch, compress,
pinch, compress, pinch.

833
00:43:08,040 --> 00:43:09,695
They're very soft and fragile.

834
00:43:11,000 --> 00:43:13,055
This one's really messy.

835
00:43:13,080 --> 00:43:14,495
So I think unfortunately, Tommy,

836
00:43:14,520 --> 00:43:17,135
you need to make three new ones.
OK. Press a little bit more down

837
00:43:17,160 --> 00:43:19,175
when you have made the sugar.
So spin three more.

838
00:43:19,200 --> 00:43:21,415
We discard these three
and we make three new ones. Yes.

839
00:43:21,440 --> 00:43:22,735
Thank you so much.

840
00:43:23,960 --> 00:43:25,215
They weren't clean enough,

841
00:43:25,240 --> 00:43:28,055
so I just need to get the technique
down, make sure they're really nice.

842
00:43:28,080 --> 00:43:29,455
They weren't quite up to par.

843
00:43:29,480 --> 00:43:33,335
OK, Kasae, we're going three
cod jaw on table 16, yeah?

844
00:43:33,360 --> 00:43:35,135
To cook the cod jaw,

845
00:43:35,160 --> 00:43:38,935
Kasae will be faced with the fierce
heat of the charcoal grill.

846
00:43:38,960 --> 00:43:41,455
So these guys can't get
any colour on them at all.

847
00:43:41,480 --> 00:43:44,175
But at the same time, they still
have to be very, very hot.

848
00:43:45,800 --> 00:43:48,415
I feel like my hands have been
too much over the fire now.

849
00:43:48,440 --> 00:43:51,175
I can't tell what's hot
and what's not.

850
00:43:51,200 --> 00:43:54,215
Speed is now of the essence

851
00:43:54,240 --> 00:43:57,215
to finish the dish
without the cod jaw going cold.

852
00:43:58,560 --> 00:44:00,255
How long on the jaw, Kasae?

853
00:44:00,280 --> 00:44:02,135
Two minutes, Chef. Two minutes?

854
00:44:04,240 --> 00:44:07,535
She needs to melt the cheese
without discolouring it...

855
00:44:07,560 --> 00:44:09,455
When you see it starts
to bubble,

856
00:44:09,480 --> 00:44:12,135
then it's going
to start to caramelise.

857
00:44:13,360 --> 00:44:15,375
This looks very good, yeah?

858
00:44:15,400 --> 00:44:20,215
...and quickly top the dish with
the two types of edible plastic.

859
00:44:20,240 --> 00:44:22,695
And then, Kasae,
after these three cod jaw,

860
00:44:22,720 --> 00:44:24,735
we're going four by
four cod jaw, yeah?

861
00:44:24,760 --> 00:44:25,935
Oui, Chef.

862
00:44:27,600 --> 00:44:29,095
This looks very good.

863
00:44:29,120 --> 00:44:31,655
Temperature is good, but let's
get it a little bit faster now

864
00:44:31,680 --> 00:44:33,575
so we can get them out very hot.

865
00:44:34,920 --> 00:44:37,055
I think I'm slowly getting
into the swing of it.

866
00:44:37,080 --> 00:44:41,215
It definitely feels weird to be
cooking one of his iconic dishes.

867
00:44:43,640 --> 00:44:45,815
With dumplings being rejected...

868
00:44:45,840 --> 00:44:47,815
This is so hard.

869
00:44:47,840 --> 00:44:51,815
...Tommy needs to make sure his next
attempt is up to scratch.

870
00:44:51,840 --> 00:44:53,735
It's quite a tough technique.

871
00:44:53,760 --> 00:44:55,575
It is quite a sensitive dish.

872
00:44:55,600 --> 00:44:56,775
Ah!

873
00:44:56,800 --> 00:44:58,495
And when you have not
done it before,

874
00:44:58,520 --> 00:45:00,255
you have the pressure, as well.

875
00:45:00,280 --> 00:45:02,575
TOMMY CHUCKLES
It's super fragile.

876
00:45:02,600 --> 00:45:04,015
It can be quite intense.

877
00:45:04,040 --> 00:45:06,135
It's literally melting in my hand,

878
00:45:06,160 --> 00:45:08,815
so every touch is really changing
the shape of it.

879
00:45:11,720 --> 00:45:14,335
We need to take the cutter here...
Mm-hm.

880
00:45:14,360 --> 00:45:16,495
...and get it a little bit more
sharpened... OK.

881
00:45:16,520 --> 00:45:17,975
...on the edges.

882
00:45:19,840 --> 00:45:23,015
I need you to send it out now,
so it doesn't melt in the sides.

883
00:45:23,040 --> 00:45:24,055
Yes, Chef.

884
00:45:25,280 --> 00:45:27,975
Then we go with four more now.
Yeah, OK. Thank you so much.

885
00:45:29,640 --> 00:45:30,815
Getting the technique down,

886
00:45:30,840 --> 00:45:32,935
it's very difficult, very sensitive.

887
00:45:32,960 --> 00:45:34,775
I'm trying to get my head around it.

888
00:45:37,080 --> 00:45:38,815
Oh, man, this is going bad.

889
00:45:38,840 --> 00:45:41,535
So, Tom, you have four by four
by two omelettes.

890
00:45:41,560 --> 00:45:42,575
Yes, tak.

891
00:45:44,440 --> 00:45:46,535
Tom is now in the thick of service.

892
00:45:46,560 --> 00:45:48,055
I've got the shakes big time.

893
00:45:48,080 --> 00:45:50,655
And the pressure is
starting to show.

894
00:45:50,680 --> 00:45:52,535
I can't do it.
My hands are shaking.

895
00:45:55,400 --> 00:45:58,895
It's even better than last time,
yeah? OK. Keep up that. OK.

896
00:45:58,920 --> 00:46:01,455
There's just a few omelettes left
to serve,

897
00:46:01,480 --> 00:46:04,335
and it's the final chance
to master the dish.

898
00:46:04,360 --> 00:46:06,775
I'm just starting to understand
how you wiggle your finger

899
00:46:06,800 --> 00:46:07,815
in the hole.

900
00:46:10,720 --> 00:46:13,015
You can get a job here.
Thank you, Chef.

901
00:46:13,040 --> 00:46:14,615
That's very good.

902
00:46:14,640 --> 00:46:17,615
That's two omelettes for table 11,
two omelettes for table 12.

903
00:46:17,640 --> 00:46:20,295
And then we have two omelettes
for table 18, yeah, you know?

904
00:46:23,160 --> 00:46:25,135
Very good job.
Thank you. It looked very great.

905
00:46:25,160 --> 00:46:27,335
Thank you. You nailed one of
the hardest ones to do

906
00:46:27,360 --> 00:46:28,455
here at Alchemist.

907
00:46:28,480 --> 00:46:31,015
Now get ready for the king
crab, yeah? Yeah, oui. Fantastic.

908
00:46:31,040 --> 00:46:33,815
I think it went all right.
I was a bit shaky at the start.

909
00:46:33,840 --> 00:46:35,215
I think I popped, like, three,

910
00:46:35,240 --> 00:46:37,255
so I mean, for them,
that's probably quite a few.

911
00:46:37,280 --> 00:46:39,815
But I think for me that's
pretty good going, I'd say.

912
00:46:44,760 --> 00:46:47,335
That's amazing.
The merest touch and it'll burst.

913
00:46:47,360 --> 00:46:51,415
When you bite into it, you get
almost like a custard feel

914
00:46:51,440 --> 00:46:53,015
and it's salty and cheesy.

915
00:46:53,040 --> 00:46:57,735
Technically, it's full of complexity
that I'm sure has tested Tom

916
00:46:57,760 --> 00:46:59,535
to his maximum.

917
00:46:59,560 --> 00:47:02,255
What a way to start a service.

918
00:47:02,280 --> 00:47:04,895
Tommy, we're going on
four dumpling on 21

919
00:47:04,920 --> 00:47:07,535
followed by four
dumpling on 18. Yes, Chef.

920
00:47:07,560 --> 00:47:09,255
I've got one of my guys, Ivan,

921
00:47:09,280 --> 00:47:11,855
he will come and help you with
preparing eight dumplings.

922
00:47:11,880 --> 00:47:12,895
Yes, Chef.

923
00:47:14,760 --> 00:47:17,175
Tommy now has to keep up with Ivan

924
00:47:17,200 --> 00:47:19,855
as they each have a table
of four to complete.

925
00:47:19,880 --> 00:47:23,095
I'm not getting any better
at this, which is a worry.

926
00:47:24,720 --> 00:47:26,815
It's pretty tough,
I'm not going to lie.

927
00:47:28,280 --> 00:47:30,175
Well, I got a hole in one of these.

928
00:47:30,200 --> 00:47:32,295
Maybe it was too thin.
I'm not really too sure.

929
00:47:32,320 --> 00:47:35,655
It feels like it's just melting
as I'm doing it.

930
00:47:35,680 --> 00:47:37,455
I can't get my head around it.

931
00:47:39,800 --> 00:47:41,615
Yeah, he's done that beautifully.

932
00:47:41,640 --> 00:47:43,055
He's made it look too easy.

933
00:47:43,080 --> 00:47:44,295
It's very annoying.

934
00:47:44,320 --> 00:47:46,455
THEY LAUGH

935
00:47:46,480 --> 00:47:48,295
Tommy, these two dumplings
you make now

936
00:47:48,320 --> 00:47:49,775
is the last dumpling for tonight.

937
00:47:49,800 --> 00:47:52,255
Give it a good push, yeah?
Make the best one you can.

938
00:47:52,280 --> 00:47:53,295
Yes, tak.

939
00:47:54,680 --> 00:47:57,935
Slowly getting my head around
the technique a little bit.

940
00:47:57,960 --> 00:47:59,015
I'm happy with that.

941
00:47:59,040 --> 00:48:01,335
It's just if Chef's happy with it,
that's the main thing.

942
00:48:01,360 --> 00:48:02,855
It's very nice. It's the best one.

943
00:48:02,880 --> 00:48:04,575
It's very good, this one.
Thank you.

944
00:48:04,600 --> 00:48:06,335
Very good job. Thanks, Chef.
Thank you.

945
00:48:08,720 --> 00:48:09,895
That was hard.

946
00:48:09,920 --> 00:48:12,495
I think I need to do this for,
like, six days at least

947
00:48:12,520 --> 00:48:13,775
to get any good at it.

948
00:48:16,040 --> 00:48:18,215
Extraordinary.

949
00:48:18,240 --> 00:48:21,935
Biting into candyfloss
and then Thai green curry?

950
00:48:21,960 --> 00:48:24,255
That is as delicious
as it is clever.

951
00:48:24,280 --> 00:48:25,495
There's no two ways about it,

952
00:48:25,520 --> 00:48:27,815
he's had a job on his hands
to get this right.

953
00:48:27,840 --> 00:48:30,415
The complexity of it is scary.

954
00:48:30,440 --> 00:48:32,215
How Rasmus dreams this stuff up,

955
00:48:32,240 --> 00:48:34,095
I honestly can't imagine.

956
00:48:35,680 --> 00:48:39,095
It's been a solid start for Kasae,

957
00:48:39,120 --> 00:48:42,535
but she now has multiple
tables to juggle.

958
00:48:42,560 --> 00:48:43,815
She's quite a fast learner.

959
00:48:43,840 --> 00:48:46,335
It seems like she's very focused
on it. That's the key.

960
00:48:46,360 --> 00:48:50,135
And it's a good pace on it,
so it's a very good job, yeah.

961
00:48:50,160 --> 00:48:51,215
I'm trying to be fast,

962
00:48:51,240 --> 00:48:53,775
otherwise the ones on the grill
might burn

963
00:48:53,800 --> 00:48:56,175
and the ones that are here
will be too cold to serve.

964
00:49:01,760 --> 00:49:03,175
Service here, thank you.

965
00:49:06,480 --> 00:49:09,095
That's the last job.
Last job. Very good job, yeah?

966
00:49:09,120 --> 00:49:10,855
Thank you, Chef.
Good. Cheers.

967
00:49:10,880 --> 00:49:13,295
Let's get ready for the banana.
Oui. Thank you.

968
00:49:16,520 --> 00:49:19,135
When you first put that plastic
in your mouth, it feels like that,

969
00:49:19,160 --> 00:49:20,815
like you're chewing
on a plastic bag.

970
00:49:20,840 --> 00:49:23,215
It tastes great at the end, but that
is uncomfortable to eat

971
00:49:23,240 --> 00:49:25,455
at the start. And it's supposed to
be, isn't it?

972
00:49:25,480 --> 00:49:26,895
Rasmus has used the jaw.

973
00:49:26,920 --> 00:49:28,975
It's again showcasing

974
00:49:29,000 --> 00:49:32,055
that there's so much more that can
be used that shouldn't be wasted.

975
00:49:32,080 --> 00:49:34,015
That is genius.

976
00:49:37,200 --> 00:49:39,015
It's halfway through service,

977
00:49:39,040 --> 00:49:42,415
and while the contestants get ready
for their next impressions,

978
00:49:42,440 --> 00:49:46,695
Rasmus has a special surprise
in store for the judges.

979
00:49:46,720 --> 00:49:49,215
It's me! What?!
Hang on, what have we got here?

980
00:49:49,240 --> 00:49:51,175
Hold on, hold on,
are we eating ourselves?

981
00:49:51,200 --> 00:49:53,255
RASMUS: You're eating yourself
now, yeah.

982
00:49:53,280 --> 00:49:55,855
And so you just take the chips
of the Jerusalem artichokes

983
00:49:55,880 --> 00:49:57,055
and dip it into yourself.

984
00:49:57,080 --> 00:49:59,495
No?!
MARCUS: Chips and then dip, yeah?

985
00:50:00,120 --> 00:50:03,135
How do you taste? I taste like
a Jerusalem artichoke, actually.

986
00:50:04,600 --> 00:50:06,535
What a bit of fun that is.

987
00:50:11,560 --> 00:50:12,735
Back in the kitchen,

988
00:50:12,760 --> 00:50:14,735
service is in full swing...

989
00:50:16,200 --> 00:50:19,615
...and Tom is working multiple
king crab dishes at once.

990
00:50:19,640 --> 00:50:22,895
You've got to get the heat into
the farce, but not burn the toast.

991
00:50:22,920 --> 00:50:24,135
Take a look underneath.

992
00:50:25,720 --> 00:50:27,815
You can turn it up a little bit.

993
00:50:27,840 --> 00:50:30,255
I don't think you can really relax
in a kitchen like this.

994
00:50:30,280 --> 00:50:32,095
Just got to try and not muck it up.

995
00:50:33,240 --> 00:50:36,215
Tommy is getting ready
with the caged chicken.

996
00:50:36,240 --> 00:50:40,175
It's definitely a first for me,
you know, working with chicken feet.

997
00:50:40,200 --> 00:50:43,495
I'm cooking half of it and then
half of it is sort of creeping out.

998
00:50:43,520 --> 00:50:47,615
Four banana on table 21, Kasae,
yeah? Yes, tak.

999
00:50:47,640 --> 00:50:50,295
Kasae is attempting her first
banana skin...

1000
00:50:55,120 --> 00:50:56,375
It's cracked.

1001
00:50:58,040 --> 00:51:00,215
I was doing so well
and now I'm stressing.

1002
00:51:02,400 --> 00:51:04,175
This looks very sharp.

1003
00:51:04,200 --> 00:51:07,175
...while Tom's king crab
is flying out of the kitchen.

1004
00:51:07,200 --> 00:51:09,295
It seems like you've got
the rhythm now, Tom, yeah?

1005
00:51:09,320 --> 00:51:10,815
Yeah, I think I've got there now.

1006
00:51:18,560 --> 00:51:20,695
So, it's, like, crispy
on the bottom side.

1007
00:51:20,720 --> 00:51:23,095
It's a beautiful glaze,
it's a very hot temperature

1008
00:51:23,120 --> 00:51:25,495
and the sauce looks beautiful, yeah.
Thank you.

1009
00:51:26,720 --> 00:51:29,255
Overall, it was, like,
very nice to see your work

1010
00:51:29,280 --> 00:51:30,975
with the last omelette,
and you nailed it

1011
00:51:31,000 --> 00:51:32,935
and got your head
around how to do it.

1012
00:51:32,960 --> 00:51:35,735
With the king crab, like,
you just completely smashed it.

1013
00:51:35,760 --> 00:51:37,535
So it was very nice to see.
Thank you.

1014
00:51:39,120 --> 00:51:41,655
It's almost a pity it's over,
cos it was just so enjoyable.

1015
00:51:41,680 --> 00:51:44,575
It was a massive eye-opener
and I'm glad I did all right.

1016
00:51:46,280 --> 00:51:48,935
I don't know about you two,
but after the first bite

1017
00:51:48,960 --> 00:51:51,295
I was thinking prawn toast.

1018
00:51:51,320 --> 00:51:53,655
It's got fishy, crabby flavour.

1019
00:51:53,680 --> 00:51:54,855
I love the crunchy bread.

1020
00:51:54,880 --> 00:51:58,215
I think the XO sauce is delicious -
salty, sweet, sour.

1021
00:51:58,240 --> 00:52:00,695
What Tom will have got from this
is precision.

1022
00:52:02,320 --> 00:52:05,655
After a tough start
with the candyfloss dumpling,

1023
00:52:05,680 --> 00:52:08,495
Tommy has found his stride
with the chicken dish.

1024
00:52:09,560 --> 00:52:11,895
Fantastic. Ready to go.
There we go. Four by two, yeah?

1025
00:52:11,920 --> 00:52:13,495
Yes, Chef. Thank you.

1026
00:52:13,520 --> 00:52:16,855
I'm definitely preferring
this one to the dumpling.

1027
00:52:16,880 --> 00:52:19,415
It's going very well.
It looks very nice.

1028
00:52:19,440 --> 00:52:22,175
It's sharp when they come up
and he seems more in control,

1029
00:52:22,200 --> 00:52:25,215
but also a little bit more
belief in himself.

1030
00:52:25,240 --> 00:52:28,375
Last table now,
so I'll make sure these are perfect.

1031
00:52:28,400 --> 00:52:30,175
Yeah, it's been fun.
I've learnt a lot.

1032
00:52:31,440 --> 00:52:33,455
Last four chicken, yeah?

1033
00:52:33,480 --> 00:52:34,655
They look nice.

1034
00:52:37,360 --> 00:52:39,775
Two for table 11.
Two for table four.

1035
00:52:39,800 --> 00:52:41,455
Last chicken out. All good.

1036
00:52:41,480 --> 00:52:43,215
Thank you so much.
Thank you, Chef.

1037
00:52:44,720 --> 00:52:46,655
Chicken, I did the chicken.

1038
00:52:46,680 --> 00:52:49,095
That's good. I feel better now.
HE LAUGHS

1039
00:52:50,680 --> 00:52:51,855
Oh!

1040
00:52:53,320 --> 00:52:55,095
That's a hellish vision, isn't it?

1041
00:52:56,560 --> 00:52:58,055
It's a prison.

1042
00:52:58,080 --> 00:52:59,815
It's an absolute prison.

1043
00:52:59,840 --> 00:53:02,535
This is a reality check
of what we've been eating

1044
00:53:02,560 --> 00:53:03,775
for so many years.

1045
00:53:05,280 --> 00:53:06,855
Wow,

1046
00:53:06,880 --> 00:53:07,895
That's powerful.

1047
00:53:07,920 --> 00:53:09,735
This is now quite uncomfortable.

1048
00:53:09,760 --> 00:53:11,215
But that's the point, right?

1049
00:53:11,240 --> 00:53:14,135
That's the whole point,
is to consider it.

1050
00:53:16,520 --> 00:53:18,815
You don't want to eat that now,
do you? You're uncomfortable.

1051
00:53:18,840 --> 00:53:20,495
I am uncomfortable eating it, yeah.

1052
00:53:20,520 --> 00:53:22,975
But I appreciate what Rasmus
is doing.

1053
00:53:23,000 --> 00:53:26,175
People need to be more aware
of their food sources,

1054
00:53:26,200 --> 00:53:30,175
whether it be plastic in your fish
or the way your meat is produced.

1055
00:53:31,400 --> 00:53:33,775
This is cooked and full of flavour.

1056
00:53:33,800 --> 00:53:37,335
Yet in my hand, I feel
like I'm touching the raw claw

1057
00:53:37,360 --> 00:53:38,575
of a chicken.

1058
00:53:38,600 --> 00:53:42,055
That's the most
thought-provoking thing

1059
00:53:42,080 --> 00:53:44,335
I've ever eaten in my life.

1060
00:53:51,040 --> 00:53:53,535
Service has almost come
to an end,

1061
00:53:53,560 --> 00:53:55,255
and back on pastry...

1062
00:53:55,280 --> 00:53:57,015
So far, I've got two.

1063
00:53:57,040 --> 00:54:00,335
...Kasae is still struggling
with the banana skins.

1064
00:54:00,360 --> 00:54:01,655
This one is very good.

1065
00:54:01,680 --> 00:54:04,095
This one, unfortunately,
you can see the top here.

1066
00:54:04,120 --> 00:54:06,735
It's not good, so we're going to
discard this one. Yes, Chef.

1067
00:54:06,760 --> 00:54:09,295
With so many not up to standard,

1068
00:54:09,320 --> 00:54:11,575
she's in danger of running out.

1069
00:54:11,600 --> 00:54:14,615
Be very careful when you take
them up so it doesn't break. Oui.

1070
00:54:14,640 --> 00:54:16,655
And then we fill it up
with the ice cream

1071
00:54:16,680 --> 00:54:18,895
and all the other condiments, yeah?
Yes, Chef.

1072
00:54:18,920 --> 00:54:21,295
Kasae has to work fast
to fill them...

1073
00:54:22,640 --> 00:54:26,095
I'm just really scared to break
the banana, to be honest.

1074
00:54:26,120 --> 00:54:28,215
...before the dish starts to melt.

1075
00:54:28,240 --> 00:54:30,615
I thought I might find this one
a little bit easier,

1076
00:54:30,640 --> 00:54:32,015
but I can't say that I am.

1077
00:54:35,920 --> 00:54:38,055
And we go with four more.
Perfect. Yeah?

1078
00:54:45,960 --> 00:54:47,415
Fantastic.

1079
00:54:47,440 --> 00:54:48,935
It's your last banana?

1080
00:54:48,960 --> 00:54:50,215
Last banana.

1081
00:54:52,120 --> 00:54:53,735
Good job. Thank you, Chef.

1082
00:54:53,760 --> 00:54:56,015
The jaw you had, like,
completely under control,

1083
00:54:56,040 --> 00:54:58,055
like, a little bit more
struggling on the banana skin.

1084
00:54:58,080 --> 00:54:59,335
Yes. Yeah.

1085
00:54:59,360 --> 00:55:01,855
Honestly, it was so intimidating
walking into the kitchen.

1086
00:55:01,880 --> 00:55:03,575
Hopefully you'll have me
back one day.

1087
00:55:03,600 --> 00:55:05,855
You're more than welcome,
more than welcome.

1088
00:55:06,960 --> 00:55:10,455
That was such an
emotional roller-coaster.

1089
00:55:10,480 --> 00:55:11,735
Oh, my word.

1090
00:55:11,760 --> 00:55:16,095
The texture, caramel, sweetness,
hint of banana.

1091
00:55:16,120 --> 00:55:17,375
Mm!

1092
00:55:17,400 --> 00:55:20,055
The skill is on a completely
different level.

1093
00:55:20,080 --> 00:55:21,735
It's class, pure class.

1094
00:55:22,960 --> 00:55:25,215
I feel a bit weird now.
I feel a bit sad.

1095
00:55:25,240 --> 00:55:27,535
I kind of don't want to go home now.

1096
00:55:35,600 --> 00:55:38,855
Just have a little glass of very
good champagne to finish the day.

1097
00:55:39,880 --> 00:55:41,335
I was quite surprised, actually.

1098
00:55:41,360 --> 00:55:44,055
They managed it so well.

1099
00:55:44,080 --> 00:55:48,095
I definitely hope they got some
inspiration from this experience.

1100
00:55:48,120 --> 00:55:50,975
I'm quite happy to see
that this is a young generation

1101
00:55:51,000 --> 00:55:53,215
of chefs that's coming.

1102
00:55:53,240 --> 00:55:55,495
So cheers, everyone.
ALL: Cheers!

1103
00:55:55,520 --> 00:55:56,535
And thank you.

1104
00:56:00,720 --> 00:56:03,375
This is, without doubt,
the most amazing and creative

1105
00:56:03,400 --> 00:56:05,655
and thought-provoking restaurant
I've ever been in.

1106
00:56:06,880 --> 00:56:11,015
I want some of this brilliance
to have seeped into the DNA

1107
00:56:11,040 --> 00:56:12,135
of our chefs.

1108
00:56:13,280 --> 00:56:15,575
It was just, like, mind-blowing.

1109
00:56:15,600 --> 00:56:18,735
I feel like opportunities like
this don't come around very often,

1110
00:56:18,760 --> 00:56:21,255
so I really tried to, like,
seize the moment,

1111
00:56:21,280 --> 00:56:23,295
and I really feel like I did that.

1112
00:56:23,320 --> 00:56:25,535
I've come away with a lot more
knowledge than I had

1113
00:56:25,560 --> 00:56:27,095
when I walked through the doors.

1114
00:56:28,840 --> 00:56:31,375
Being able to work with Rasmus
and seeing how confident

1115
00:56:31,400 --> 00:56:33,535
he is at delivering his story...

1116
00:56:35,160 --> 00:56:38,095
...I think it's definitely given me
a little bit more confidence.

1117
00:56:39,280 --> 00:56:41,095
It's just been the most
amazing experience

1118
00:56:41,120 --> 00:56:42,615
and I want to finish on a high,

1119
00:56:42,640 --> 00:56:44,935
so the trophy is what I'm after.

1120
00:56:44,960 --> 00:56:47,015
I want that trophy
more than anything.

1121
00:56:48,840 --> 00:56:50,175
One more challenge.

1122
00:56:50,200 --> 00:56:52,535
That's what we've got left
before we crown our winner.

1123
00:56:54,520 --> 00:56:56,415
Who's got that star quality?

1124
00:56:57,560 --> 00:56:59,015
Who's got that magic?

1125
00:57:01,160 --> 00:57:02,775
KASAE: Did that actually
just happen?

1126
00:57:02,800 --> 00:57:04,175
THEY LAUGH

1127
00:57:05,720 --> 00:57:09,895
Next time, it's the final
of MasterChef: The Professionals.

1128
00:57:11,160 --> 00:57:13,975
This food has got to go
beyond marvellous.

1129
00:57:14,000 --> 00:57:16,375
It has got to be mind-blowing.

1130
00:57:16,400 --> 00:57:17,695
This is it. I'm scared.

1131
00:57:20,160 --> 00:57:22,455
This is proper crunch time.
Now focus.

1132
00:57:22,480 --> 00:57:23,855
Great.

1133
00:57:25,600 --> 00:57:28,775
Your attention to detail
is exquisite.

1134
00:57:28,800 --> 00:57:31,255
I love it.
Love it, love it, love it.

1135
00:57:31,280 --> 00:57:33,175
That is delicious.

1136
00:57:33,200 --> 00:57:36,855
MasterChef: The Professionals
2023 winner is...