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From across the UK...

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...32 up-and-coming chefs...

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...are putting their reputations
on the line

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in the battle to become
professional MasterChef champion.

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Tonight, the first four
hopefuls compete

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to impress MasterChefjudge
Gregg Wallace,

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renowned chef Monica Galetti

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and culinary legend Marcus Wareing.

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This is probably the bravest thing
that I've clone in my career so far.

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I'm extremely competitive,
but how good am I actually?

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It's time to test myself.

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I really want to do well
in this competition.

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It's just about handling
the stress, handling the pressure.

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I'm going to fight for it.

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This is actually happening now.
This isn't just a pipe dream.

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It's a once-in-a-lifetime
opportunity.

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So I don't want to leave
anything at the door.

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The competition is on.

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Time to uncover a new
culinary superstar.

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Welcome back. Start of
a brand-new competition.

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Great to see you both.
I've got a little fact for you.

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This is my tenth year. No way.

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Ancl look at what we've discovered
over the years.

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Some incredible talent,
some great chefs, and I'm really,

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really excited about what this year
is going to bring.

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We have four brand-new chefs eager
to show us what they've got.

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First, the Skills Test. Two of them
are going to do your Skills Test,

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Marcus. Monica, you're kicking off.

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What are you going to get
them to do?

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I would like our chefs to make us
a carrot schnitzel served with

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a white bean hummus and zhoug.

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Zhoug is a her by green sauce
from the Middle East.

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Compare it to a pesto, possibly
a chimichurri sort of texture.

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Sounds like a plant-based recipe.
Very much so.

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20 minutes.

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Monica, please show us how.

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First thing I'm going to start with
is the carrot.

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I don't want to see it raw

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when you're going to batter it.
It will never cook in time.

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So I'm going to pre-cook it in stock

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and some herbs until it's nice
and tender.

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So a schnitzel, of course,
is bashed-out

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chicken, veal, and then breadcrumbed
and fried in a pan.

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But instead of protein,
we've got carrot.

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This is going to be very interesting
to see whether or not they blanch

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the carrot, or are they just
going to panne it from raw?

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Cover it with a bit of greaseproof,
just to keep the heat in there.

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So for the zhoug, got flat
parsley and coriander.

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If they haven't heard of zhoug,
then they can draw on whatever

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ingredients are in front of them.

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I'm going to grate just a little bit
of the garlic into it, some green

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chilli into there as well.

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Ground cumin and some ground
coriander.

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Parsley is quite fibrous,
so you're just smashing

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that down to break it up.
Absolutely.

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See, it's a bit like a pesto
without any nuts.

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Carrots are cooling down, and now
I can make the white bean hummus.

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So you make it exactly the same
way as you would hummus?

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Just swap the chickpeas
with the butter beans?

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Absolutely.

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So we have some tahini,
some con fit garlic.

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They can use raw garlic. Some fresh
thyme in there as well.

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Mm! Lovely.

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Lemon juice.

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This is great.

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Ancl now I'm going to breadcrumb
our carrot.

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You've got no egg on the table.

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I've got the aquafaba there,
which is the juice from the beans.

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So the aquafaba replacing the egg.

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To keep it veggie? Yes.

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Ancl I'm just whisking it up
so it gives a bit more body.

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You've clone that twice,
so you've double panned.

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I've double panned
for extra texture.

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Just cook the breadcrumbs so it
starts to be golden and crispy.

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So lots of hummus on the bottom.

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Love the vibrant green.

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Ancl then just finishing it with some
little coriander over the top.

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Hey. That's beautiful.

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Ancl there we have it.

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Carrot schnitzel with
a white bean hummus and zhoug.

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That is really clever.

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And I love those colours.

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I love the textures and the flavour.

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The crunch of delicate
light breadcrumbs,

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the soft, sweet carrot.

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That hummus has got a slight
nuttiness to it.

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And then the zing of that zhoug.

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I think that is
absolutely delicious.

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When it comes to creativity
and flavour, I think

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that could really test the chefs.

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It's a great dish
and it's a great challenge.

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Marcus, you're going to watch
proceedings on the monitor

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from the back room.
Come back for the tasting.

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I think this is brilliant.

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We have more and more chefs coming
in here who are really good

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with plant-based cookery.

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Let's get the chefs in.
Let's see what they make of this.

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Let's do it.

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Fingers crossed.

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NARRATOR: First up is 40-year-old
Toby from the historic town

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of Bishop Auckland. Sous-chef
at a Spanish tapas bar,

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he sources his ingredients
from the nearby palace garden.

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Anything can be picked and foraged.
Gives you that freedom

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to have fresh as possible.

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My food style is small plates,
using fresh local produce.

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I don't want to overcomplicate
a dish.

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What I enjoy doing is just taking
singular produce and trying to make

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that product sing.

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When I'm cooking
and I'm in the moment, there's

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no better feeling.

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I've never entered any competitions,
and I want to prove to my daughter

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that if you set your heart
to something and you go for it,

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you can actually achieve it.

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Toby, welcome to MasterChef.

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Hello. This is the Skills Test,
of course.

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Toby, I would like you to make us
a carrot schnitzel served

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with a white bean hummus and zhoug.
For the carrot schnitzel,

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there's no eggs available,
but you've got the aquafaba

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there from the beans.

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OK. Haven't got a clue what
a zhoug is.

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Zhoug is a bit like a pesto.

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Yep. 20 minutes. Good luck to you.
OK. Thank you.

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New heat, new chefs.
Looking forward to this.

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I've got a little bit
of a plan sorted.

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I'm going to slice it thin,
blanch it first so it will

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actually cook quickly.

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That sounds like a good plan.
That sounds like what Monica did.

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So I'm now going to make the hummus.

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Going to blend my beans, my tahini
with a little bit of the con fit

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garlic, and then a splash
of lemon at the end.

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Mm-hm. Righto.

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He's very comfortable. He knows what
he's doing, which is really good.

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What got you into cooking, Toby?

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I accidentally fell into
cooking at 27.

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I'd, er, recently become a father,
so I needed a full-time job

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to essentially pay the way.

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What were you doing before that?
I was, er...

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...a part-time fireman
and I was a landscape gardener.

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But I've been cooking professionally
now for about 13 years.

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He's found his craft, which is nice.

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You're almost halfway, Chef.

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OK? Thank you.
Where are you right now?

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Now I'm making my zhoug.

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There is a lot of garlic
going in that zhoug.

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A lot.

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I'll add some ground coriander,
chilli, ginger, parsley and get

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that going to make a nice
little paste.

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Needs to work that garlic,
break it down.

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Just looks a little bit thick.

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It just looks like chopped herbs.

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You've still got to crumb
this carrot.

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Yeah. I'll get that done next.

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He needs to get a move on.

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You've got four minutes left, Chef.

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Thank you.

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He's chopped the ends off.

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So he's thinking about his
presentation, which is always good.

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All right. So, flour, aquafaba.

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Breadcrumbs.

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You're better off using a tray.

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Otherwise, if he's not careful,
he's going to snap that carrot.

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Toby, we've got bigger bowls.

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He should have clone that flour
and aquafaba a couple of times.

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I hope the breadcrumbs stay on,
for his sake.

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Otherwise, that's just going
to be a deep-fried carrot.

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How's it looking? It's looking like
a schnitzel.

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That's always good.

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Not too bad. Not as breaded
as Monica's.

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Just the plating now.

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You've got 60 seconds left.

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No, that's not a good sauce.
That's not wet enough.

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It's not broken down enough.

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Are you done, Toby? I'm done.
Thank you.

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All right, let's go and say hello
to Toby.

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Hey, Toby. Hey. How you doing?

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I'm very well, thank you.

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Carrot, beautifully cooked.
I love the way you poached them.

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I think the breading could have been
maybe one more time through.

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Your sauce, it needs less garlic.

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It needs pounding down. You need
to break the fibres of the parsley.

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But you've shown good skills
and your confidence is there.

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That's great. The hummus,

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I love that you used
the con fit garlic,

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seasoned it with some lemon juice.

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Overall, that's a good start.

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Listen, a carrot schnitzel?

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Who's ever done one of those?

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Well done. Thank you.

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Looking forward to seeing
you in the next round.

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Thank you.

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I like him.

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He hit this with a certain
amount of professionalism.

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It's just the finer points
of detail that he just needs

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to just brush up on.

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Ancl I'm sure we'll see
that in the next round.

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It's definitely one of the most
nerve-racking things I've done.

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May not be perfect, but I got
it up, and that's something

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to take away.

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Next up is 26-year-old Chloe,
a classically trained junior

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sous-chef of a cafe restaurant
in London.

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I always wanted to be a chef.

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Growing up, we had chicken nuggets
and chips and spag bolfrom a jar,

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so I just took an interest in food,
learning the process of starting

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something from the beginning to end.
That you've put so much effort

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into it and so much passion,
and then for someone else to eat it

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and enjoy it is really nice.

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Lots of love goes into everything
that I do, but I don't want

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to waste a lot. So if I can use
an animal from nose to tail, I will.

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I cannot wait to start
the competition

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and be given a Skills Test.

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00:11:00,280 --> 00:11:03,215
I've got quite a competitive streak.

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00:11:03,240 --> 00:11:04,895
How are you, Chloe? Yeah,
I'm well, thank you.

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How are you? I'm really good.

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I would like you, Chloe, to make
for us a carrot schnitzel,

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white bean hummus and zhoug.

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00:11:11,920 --> 00:11:15,055
OK. Yeah?
Yeah, it sounds familiar.

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Yeah, I've definitely made
a hummus before.

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And a zhoug,

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it's like a green dressing of sorts.

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I think she knows exactly
what the dish is.

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You've got 20 minutes. Good luck.

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I want to get my carrot cooking
first because it's hard.

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Panne and deep-fry it.

224
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Definitely knows what
a schnitzel is.

225
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I'm shaking.

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What she needs to do now is calm
the nerves and get under way.

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I think I want a bit more flavour
in there.

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Some garlic and some thyme.

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She's got a bay leaf in the stock,
which is always a good thing.

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Put a cartouche over to help
it steam and make it cook faster.

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Yeah. That's good.

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You're a chef, Chloe. Yeah.

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CHLOE LAUGHS

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So I'm just going to do some
garlic oil from the con fit garlic

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for my hummus. Lemon juice as well.

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What sort of style of food
do you like, Chloe?

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Um, you know, I like the classics.

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Then I'm really into, like,
Asian food, Indian food, sort of

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anything, really, that's like
up-and-coming and what's trending.

240
00:12:22,200 --> 00:12:24,335
She's just thinking about flavour.

241
00:12:24,360 --> 00:12:27,095
Look at that.
A bit of cumin in there as well.

242
00:12:27,120 --> 00:12:29,175
Cumin and coriander? Yeah.

243
00:12:29,200 --> 00:12:31,455
OK. Brilliant.

244
00:12:35,320 --> 00:12:37,655
You've had seven minutes, Chloe.

245
00:12:37,680 --> 00:12:40,055
She wants to get the beans in
as well, I hope.

246
00:12:41,960 --> 00:12:45,535
I love the way she's standing
on her toes.

247
00:12:45,560 --> 00:12:48,215
All I want to see her do now
is taste.

248
00:12:49,520 --> 00:12:50,855
Bang on cue.

249
00:12:53,120 --> 00:12:54,735
Check my carrot.

250
00:12:54,760 --> 00:12:57,215
You're halfway. Really?
You've got ten minutes.

251
00:12:57,240 --> 00:12:59,335
And I'm going to make my zhoug.

252
00:13:00,560 --> 00:13:02,895
So there's some coriander,
some parsley.

253
00:13:02,920 --> 00:13:04,455
I'll put some garlic.

254
00:13:05,800 --> 00:13:07,975
There's green chilli,
so I'll use that.

255
00:13:08,000 --> 00:13:11,775
I don't think I've seen a chef
pay so much attention to flavour

256
00:13:11,800 --> 00:13:14,415
and using all the ingredients
on the table. It's brilliant.

257
00:13:14,440 --> 00:13:16,375
Is there any chef that inspires you?

258
00:13:16,400 --> 00:13:19,495
Obviously, er, Monica and Marcus.

259
00:13:20,680 --> 00:13:22,815
You guys clearly
know what you're on about.

260
00:13:22,840 --> 00:13:24,695
We try.

261
00:13:24,720 --> 00:13:26,575
It's nice and fine.

262
00:13:26,600 --> 00:13:28,575
Good knife skills.

263
00:13:28,600 --> 00:13:31,095
She doesn't have to put it in a pestle
and mortar if she doesn't want to.

264
00:13:31,120 --> 00:13:34,295
As long as everything's
chopped up really fine.

265
00:13:35,760 --> 00:13:37,495
You now have five minutes left.

266
00:13:37,520 --> 00:13:39,455
You've got to cook these carrots.

267
00:13:39,480 --> 00:13:41,015
Get a move on.

268
00:13:42,240 --> 00:13:44,295
I love your focus.

269
00:13:44,320 --> 00:13:45,655
I need to be.

270
00:13:46,920 --> 00:13:48,375
Breadcrumbs, flour.

271
00:13:49,840 --> 00:13:52,135
Really good attention to detail.

272
00:13:53,400 --> 00:13:55,175
Where I work now, we do a few
lunch specials.

273
00:13:55,200 --> 00:13:57,335
We had a chicken schnitzel on.

274
00:13:58,480 --> 00:14:00,415
So you're right at home, then?
Yeah.

275
00:14:00,440 --> 00:14:02,055
CHLOE LAUGHS

276
00:14:02,080 --> 00:14:04,615
Two minutes, Chef.

277
00:14:06,480 --> 00:14:09,735
I'm really looking forward
to try this hummus.

278
00:14:13,280 --> 00:14:15,055
Carrots look crispy.

279
00:14:21,040 --> 00:14:22,455
Beautiful.

280
00:14:24,080 --> 00:14:26,695
Let's find a nice bit of
micro coriander.

281
00:14:26,720 --> 00:14:27,975
Happy?

282
00:14:29,240 --> 00:14:32,255
Yeah. Yeah.

283
00:14:32,280 --> 00:14:34,975
What an excellent Skills Test.

284
00:14:45,480 --> 00:14:47,375
Hey, Chloe. Hi, Chef.

285
00:14:47,400 --> 00:14:49,655
That was an absolute pleasure
watching that back there.

286
00:14:49,680 --> 00:14:52,135
Thank you. Real professional
at work.

287
00:14:52,160 --> 00:14:53,455
Well clone.

288
00:15:00,600 --> 00:15:02,535
Your carrot, nicely cooked.

289
00:15:02,560 --> 00:15:06,255
It's great to see you add extra
flavouring into the poaching liquid

290
00:15:06,280 --> 00:15:09,255
that you had there.
Garlic, thyme. The zhoug dressing,

291
00:15:09,280 --> 00:15:11,655
you've chopped yours up,
but you've clone it so finely.

292
00:15:11,680 --> 00:15:14,775
Ancl you can taste the coriander
and the parsley and the lemon juice

293
00:15:14,800 --> 00:15:17,135
in that, and even the garlic
because you've grated it in.

294
00:15:17,160 --> 00:15:19,135
Impressive.

295
00:15:19,160 --> 00:15:22,095
The passion and love you have for
food is right there on that plate.

296
00:15:22,120 --> 00:15:25,735
Beautiful hummus, beautifully cooked
carrots, nice and crunchy

297
00:15:25,760 --> 00:15:28,095
on the outside. It's an exceptional
piece of cookery.

298
00:15:28,120 --> 00:15:29,975
In fact, that's probably one
of the best Skills Tests I've seen

299
00:15:30,000 --> 00:15:31,655
in ten years.

300
00:15:31,680 --> 00:15:33,535
Wow.

301
00:15:33,560 --> 00:15:35,695
Chloe, from each of us,
very, very well done.

302
00:15:35,720 --> 00:15:38,015
Can't WAIT to see you in
the next round.

303
00:15:38,040 --> 00:15:39,855
Off you go. Congratulations.

304
00:15:39,880 --> 00:15:41,335
Thank you.

305
00:15:44,640 --> 00:15:46,575
I do feel pretty great.

306
00:15:46,600 --> 00:15:48,215
Pretty emotional.

307
00:15:52,480 --> 00:15:56,055
Sorry. I didn't think I'd feel
like this.

308
00:15:56,080 --> 00:15:59,535
To get that feedback
is just incredible.

309
00:15:59,560 --> 00:16:03,135
This is where I'm meant to be.
This is what I'm meant to be doing.

310
00:16:05,240 --> 00:16:06,775
Two more chefs to see.

311
00:16:06,800 --> 00:16:09,335
Marcus, this is your Skills Test.

312
00:16:09,360 --> 00:16:10,975
What are you going to get
them to do, please?

313
00:16:11,000 --> 00:16:12,775
Something sweet, right? It is.

314
00:16:12,800 --> 00:16:15,095
I would like them to make
a choux pastry beignet,

315
00:16:15,120 --> 00:16:19,735
and serve that with lavender sugar
and a whipped orange cream.

316
00:16:19,760 --> 00:16:21,615
Mm! Beignet.

317
00:16:21,640 --> 00:16:23,495
Like a lighter, fluffier doughnut.

318
00:16:23,520 --> 00:16:25,295
But you're making
yours with choux pastry.

319
00:16:25,320 --> 00:16:27,175
That's right. Choux pastry...

320
00:16:27,200 --> 00:16:30,335
Generally we bake it and made
for profiteroles, eclairs.

321
00:16:30,360 --> 00:16:32,895
But by deep-frying it, it just makes
it a little bit quicker.

322
00:16:32,920 --> 00:16:34,455
20 minutes.

323
00:16:34,480 --> 00:16:38,095
Please, show us how it's done,
Marcus. OK.

324
00:16:38,120 --> 00:16:39,895
So I'm starting off with
the choux pastry.

325
00:16:39,920 --> 00:16:41,975
Wet ingredients into our pan.

326
00:16:42,000 --> 00:16:44,695
Water and our milk. Caster sugar.

327
00:16:46,360 --> 00:16:49,975
We can then add in our butter.
Choux pastry...

328
00:16:50,000 --> 00:16:53,135
I think this is something
that any chef should be able to do.

329
00:16:53,160 --> 00:16:56,335
The ingredients for the pastry
are weighed out.

330
00:16:56,360 --> 00:16:58,575
It's the process that I think
is really important.

331
00:16:58,600 --> 00:17:00,335
The key is to get the butter
softened.

332
00:17:00,360 --> 00:17:03,535
Then we can add in our flour.
Cook it out, three to four minutes.

333
00:17:03,560 --> 00:17:05,055
It's like a roux.

334
00:17:05,080 --> 00:17:08,575
That is very different to any
other pastry.

335
00:17:08,600 --> 00:17:10,455
You're giving that
some vigorous stir, Marcus.

336
00:17:10,480 --> 00:17:12,815
Tell me what it is
you're looking for, please.

337
00:17:12,840 --> 00:17:15,295
You have to bring out the gluten
in the flour.

338
00:17:15,320 --> 00:17:17,375
It's the strength that holds
the eggs.

339
00:17:17,400 --> 00:17:20,655
If the flour is not cooked out
at this particular stage,

340
00:17:20,680 --> 00:17:22,655
it's just too runny.

341
00:17:22,680 --> 00:17:24,895
Ancl I'm going to put it
on the machine to cool it down.

342
00:17:24,920 --> 00:17:27,015
Ancl then I'll start to incorporate
the eggs.

343
00:17:28,840 --> 00:17:32,095
The key is now is just cracking
these in one by one.

344
00:17:32,120 --> 00:17:33,575
Like a mayonnaise,
like a hollandaise.

345
00:17:33,600 --> 00:17:35,895
You just can't throw all five eggs
in there because it will

346
00:17:35,920 --> 00:17:38,175
just split away.

347
00:17:38,200 --> 00:17:40,735
It should look like
a really thick batter.

348
00:17:40,760 --> 00:17:43,055
So that when you pipe it out,
it doesn't flop.

349
00:17:43,080 --> 00:17:44,975
It's not too wet.

350
00:17:45,000 --> 00:17:48,055
I'm just going to get on now
with my orange cream.

351
00:17:48,080 --> 00:17:49,975
I love the smell of
the orange zest there.

352
00:17:50,000 --> 00:17:51,535
You've got quite a bit going on.

353
00:17:51,560 --> 00:17:54,215
Yeah, I've just peeled
the orange down.

354
00:17:54,240 --> 00:17:55,775
Squeeze that into my pan.

355
00:17:57,120 --> 00:17:58,655
Ancl I've got that lovely
orange liqueur.

356
00:17:58,680 --> 00:18:01,575
Going to bring that down to a syrup
for the orange cream.

357
00:18:01,600 --> 00:18:05,495
I just think by making the syrup,
just really elevate the orange

358
00:18:05,520 --> 00:18:07,255
flavour, which is really
important for me.

359
00:18:07,280 --> 00:18:10,415
It'd be nice to see them
have a bit of fun and creativity

360
00:18:10,440 --> 00:18:11,735
with the orange cream.

361
00:18:11,760 --> 00:18:13,695
I'm now going to make
my lavender sugar.

362
00:18:13,720 --> 00:18:15,735
Is that, to you, the smell of
Provence?

363
00:18:15,760 --> 00:18:20,095
It is, isn't it? Absolutely.
So is. It's so versatile.

364
00:18:20,120 --> 00:18:23,015
You can use it in marinades.
It's great in desserts as well.

365
00:18:23,040 --> 00:18:27,215
So when the choux is cooked,
you can go straight into there.

366
00:18:27,240 --> 00:18:28,575
That's ready to go.

367
00:18:28,600 --> 00:18:30,855
Look at that mix. Beautiful.

368
00:18:34,520 --> 00:18:38,775
I'm just going to pipe batter
into the fryer.

369
00:18:38,800 --> 00:18:41,935
If that choux pastry isn't ripe,
either just disintegrate once

370
00:18:41,960 --> 00:18:45,175
it hits that fryer or turn
into a solid ball.

371
00:18:46,480 --> 00:18:50,335
You want the choux to just gently
puff up, colour, but also to cook

372
00:18:50,360 --> 00:18:52,055
in the centre as well.

373
00:18:52,080 --> 00:18:54,175
What's those Spanish things?
Choc-rows?

374
00:18:54,200 --> 00:18:55,495
<i>Churros'? Churros.</i>

375
00:18:55,520 --> 00:18:57,335
It's like that? Yeah.

376
00:18:57,360 --> 00:18:59,935
I can start to just whip
up a little bit of cream,

377
00:18:59,960 --> 00:19:02,735
and I can then add my orange syrup.

378
00:19:04,880 --> 00:19:07,455
I'm just going to fold that through.

379
00:19:09,240 --> 00:19:12,775
Look at that! They are puffing
up quite a lot. Look at that!

380
00:19:12,800 --> 00:19:15,335
Absolutely lovely, look.

381
00:19:15,360 --> 00:19:17,695
Just roll them in your sugar.

382
00:19:19,920 --> 00:19:21,655
Oh, mate, I want to get in there.

383
00:19:21,680 --> 00:19:23,975
You will in a minute.

384
00:19:24,000 --> 00:19:27,335
So there we have it. Choux beignets,
lavender sugar ancl an orange cream.

385
00:19:27,360 --> 00:19:28,775
Fantastic!

386
00:19:36,120 --> 00:19:38,415
Mm!

387
00:19:38,440 --> 00:19:42,335
Mm! Light, fluffy beignets with
a crunchy coating of sugar,

388
00:19:42,360 --> 00:19:43,975
scented heavily with lavender.

389
00:19:44,000 --> 00:19:46,055
And the cream -
citrus running through it.

390
00:19:46,080 --> 00:19:47,855
It makes it feel fresh.

391
00:19:47,880 --> 00:19:50,175
They are dangerously lovely.

392
00:19:50,200 --> 00:19:51,415
Pure class.

393
00:19:51,440 --> 00:19:54,575
Key skills are making of the choux
pastry and, of course,

394
00:19:54,600 --> 00:19:55,855
the orange cream.

395
00:19:55,880 --> 00:19:58,015
Monica, you're going to watch
proceedings in the back room

396
00:19:58,040 --> 00:20:00,695
on the monitor. We'll see you back
here for the tastings.

397
00:20:00,720 --> 00:20:03,455
Amazing. Thank you. See ya. Oh, no!

398
00:20:05,400 --> 00:20:07,935
Let's get him in. Let's hope
for the best.

399
00:20:09,960 --> 00:20:14,175
NARRATOR: First to attempt Marcus's
Skills Test is 29-year-old private

400
00:20:14,200 --> 00:20:18,535
chef Gaston, who moved from France
to the UK nine years ago.

401
00:20:20,720 --> 00:20:23,935
So I grew up between Paris
and Burgundy.

402
00:20:23,960 --> 00:20:26,175
As a child, school was
very difficult for me.

403
00:20:26,200 --> 00:20:29,535
The kitchen was my comfort
zone, where I felt safe,

404
00:20:29,560 --> 00:20:31,295
where I could express myself.

405
00:20:31,320 --> 00:20:35,295
So I trained in France,
in a culinary school, when I was 14.

406
00:20:35,320 --> 00:20:37,775
My food is very creative.

407
00:20:37,800 --> 00:20:41,055
I just love to source my ingredients
wherever I go to make unique

408
00:20:41,080 --> 00:20:43,015
experience for the customer.

409
00:20:43,040 --> 00:20:46,415
In the competition, I would love
to showcase traditional influences

410
00:20:46,440 --> 00:20:50,335
from France and the very theatrical
and opulent French cuisine.

411
00:20:50,360 --> 00:20:53,655
Always focused on quality
ingredient and flavour.

412
00:20:55,800 --> 00:20:59,295
I would like you to make for us
a choux pastry beignet...

413
00:20:59,320 --> 00:21:02,455
Yes. ..served with
a lavender sugar...

414
00:21:02,480 --> 00:21:04,975
Yes. ..and an orange whipped cream.

415
00:21:05,000 --> 00:21:09,055
The ingredients on the chopping
board are for your choux pastry.

416
00:21:09,080 --> 00:21:11,255
That's all weighed out for you.

417
00:21:11,280 --> 00:21:12,455
20 minutes. Off you go.

418
00:21:12,480 --> 00:21:13,815
Thank you.

419
00:21:16,480 --> 00:21:20,255
So I'm making the choux pastry
like I've learned at school.

420
00:21:20,280 --> 00:21:23,375
Melting the butter,
the milk and the water.

421
00:21:23,400 --> 00:21:27,055
Then I will add the flour
and then make sure the temperature

422
00:21:27,080 --> 00:21:29,695
goes down a bit
before adding my egg.

423
00:21:31,000 --> 00:21:33,975
Gaston knows what he's doing.

424
00:21:34,000 --> 00:21:36,015
Brilliant. I think he should be OK.

425
00:21:36,040 --> 00:21:40,335
Adding my flour and then try
to dehydrate my dough a little bit.

426
00:21:40,360 --> 00:21:42,215
How many times have you made
a choux pastry?

427
00:21:42,240 --> 00:21:43,775
Quite a lot of time.

428
00:21:43,800 --> 00:21:45,295
Choux pastry is a very versatile
dough.

429
00:21:45,320 --> 00:21:47,215
We use it for pommes Dauphine.

430
00:21:47,240 --> 00:21:49,815
We use it for dessert. We use it
for gougeres, as an appetiser.

431
00:21:49,840 --> 00:21:51,535
So...

432
00:21:51,560 --> 00:21:54,255
He needs to cook that flour
on the heat.

433
00:21:54,280 --> 00:21:55,935
What was food like when
you were growing up?

434
00:21:55,960 --> 00:21:58,615
I grew up with my grandparents,
so food was very much involved

435
00:21:58,640 --> 00:22:03,815
with like picking our own vegetables
from the farm, going to the markets.

436
00:22:05,360 --> 00:22:07,135
Why the UK?

437
00:22:07,160 --> 00:22:09,455
I love the open-mindedness.
I love the people.

438
00:22:09,480 --> 00:22:11,735
I love the diversity.

439
00:22:11,760 --> 00:22:14,455
Home is London. That's it.

440
00:22:14,480 --> 00:22:16,295
The temperature is a bit more down.

441
00:22:16,320 --> 00:22:19,415
I'll be able to add my egg.

442
00:22:19,440 --> 00:22:21,535
But I'm going to add them
one by one.

443
00:22:21,560 --> 00:22:23,015
Oh, I like that.

444
00:22:24,560 --> 00:22:26,935
That's exactly how you're meant
to bring the temperature

445
00:22:26,960 --> 00:22:28,735
of the pastry down.

446
00:22:28,760 --> 00:22:30,215
Eight minutes gone, Chef.

447
00:22:30,240 --> 00:22:33,975
So I'm putting a bit of
sugar and lavender.

448
00:22:34,000 --> 00:22:35,935
Try to heat it. So you're making
a caramel?

449
00:22:35,960 --> 00:22:39,455
No, no, no. I just want to develop
the flavour of the lavender

450
00:22:39,480 --> 00:22:40,615
in the sugar.

451
00:22:45,360 --> 00:22:46,855
The mix is a bit wet.

452
00:22:46,880 --> 00:22:49,015
The recipe takes all of the eggs.

453
00:22:49,040 --> 00:22:53,615
OK. They need one more, for sure.
Two, I don't know.

454
00:22:53,640 --> 00:22:58,135
Flour wasn't cooked enough
so it's not taking in the eggs

455
00:22:58,160 --> 00:22:59,655
as well as it should.

456
00:22:59,680 --> 00:23:02,335
You're on to the whipped cream.

457
00:23:02,360 --> 00:23:06,255
So, double cream. I want to put
my orange zest inside.

458
00:23:07,480 --> 00:23:08,935
Anything else?

459
00:23:08,960 --> 00:23:10,775
No, I don't want to add
too much sugar.

460
00:23:10,800 --> 00:23:13,855
I don't... I'm not a big fan
of, like, very sweet desserts.

461
00:23:13,880 --> 00:23:16,855
It's just there's a lot more on
the table he could go for.

462
00:23:16,880 --> 00:23:19,375
I'm just going to use a little bit
of juice.

463
00:23:19,400 --> 00:23:21,375
That's it.

464
00:23:21,400 --> 00:23:25,255
It's a shame Gaston has not reached
for the orange liqueur.

465
00:23:25,280 --> 00:23:27,135
Could do with a bit more orange,
to be fair.

466
00:23:27,160 --> 00:23:28,935
You've got six minutes left.

467
00:23:28,960 --> 00:23:30,095
Sure, Chef.

468
00:23:34,640 --> 00:23:37,335
That's a clever way to do it with
the paper, so that it just slides

469
00:23:37,360 --> 00:23:38,815
into the fryer.

470
00:23:38,840 --> 00:23:41,615
Ancl it also can keep it
in a straight line.

471
00:23:43,200 --> 00:23:45,415
Are you happy with the consistency
of the mix?

472
00:23:45,440 --> 00:23:50,775
I am, to be fair, because I don't
want it to be too liquid, too runny.

473
00:23:57,720 --> 00:23:58,895
I don't want them to explode.

474
00:23:58,920 --> 00:24:01,175
I don't want them to be too ugly,

475
00:24:01,200 --> 00:24:04,095
but I want them to be cooked,
obviously.

476
00:24:04,120 --> 00:24:06,335
This one is slightly break,
but it's fine.

477
00:24:06,360 --> 00:24:08,735
If you just leave them be.

478
00:24:08,760 --> 00:24:10,935
Can I have the time, please?
Gaston, you've got four minutes.

479
00:24:10,960 --> 00:24:12,535
Sure, Chef. Thank you.

480
00:24:18,880 --> 00:24:20,975
They're not ready.
Leave them in there.

481
00:24:23,200 --> 00:24:25,975
They could do with
another 30 seconds.

482
00:24:29,080 --> 00:24:32,055
That pastry's not cooked enough.

483
00:24:32,080 --> 00:24:34,375
We need to be getting a move on.
We've got 90 seconds, Gaston.

484
00:24:34,400 --> 00:24:36,455
Are you going to get any more in,
or are you happy with those?

485
00:24:36,480 --> 00:24:37,735
I'm fine.

486
00:24:41,240 --> 00:24:44,215
What's happened here is that flour
wasn't cooked out enough

487
00:24:44,240 --> 00:24:49,135
from the beginning, so it hasn't
been able to then absorb all the egg.

488
00:24:49,160 --> 00:24:51,295
Just sort of collapsed
in on themselves.

489
00:24:52,800 --> 00:24:54,695
You clone? Yes, I think so.

490
00:24:54,720 --> 00:24:56,375
Thank you.

491
00:24:57,480 --> 00:24:58,735
Shame.

492
00:25:09,720 --> 00:25:11,855
Hello, Gaston. Hello, Monica.

493
00:25:11,880 --> 00:25:13,735
What a shame. Yes.

494
00:25:13,760 --> 00:25:15,135
Floppy-floppy.

495
00:25:22,480 --> 00:25:25,695
Quite clear to see that you knew
how to make choux pastry.

496
00:25:25,720 --> 00:25:29,855
But when we lay out the recipe
in front of you, that is the recipe

497
00:25:29,880 --> 00:25:32,735
that we need you to cook.
You've left an egg on your bench.

498
00:25:32,760 --> 00:25:36,495
The reason why you couldn't add
that egg, and your consistency

499
00:25:36,520 --> 00:25:38,335
of choux was so loose,
is because you didn't cook out

500
00:25:38,360 --> 00:25:42,655
the flour, and the flour is there
as the binding, thickening agent.

501
00:25:42,680 --> 00:25:46,295
Your mix was runny, and it's not
cooked enough because it's raw.

502
00:25:46,320 --> 00:25:50,335
I really like the idea of opening
up the lavender and releasing

503
00:25:50,360 --> 00:25:52,895
that into the sugar.
The orange cream,

504
00:25:52,920 --> 00:25:55,815
I like that you used some
of the juice into it and of course

505
00:25:55,840 --> 00:25:58,895
the zest. But, you know,
there's so much more that you could

506
00:25:58,920 --> 00:26:00,735
have used on the table here.

507
00:26:00,760 --> 00:26:02,615
You seemed really confident.

508
00:26:02,640 --> 00:26:04,295
But that's the thing with pastry.

509
00:26:04,320 --> 00:26:08,015
It's either 100% right
or it's wrong.

510
00:26:08,040 --> 00:26:10,055
Don't be too disheartened, OK?

511
00:26:10,080 --> 00:26:11,655
I think this was a tough challenge.

512
00:26:11,680 --> 00:26:13,935
Look forward to seeing you
in the next round, my friend.

513
00:26:13,960 --> 00:26:17,175
Thank you very much indeed.
Thank you so much for your feedback.

514
00:26:19,080 --> 00:26:23,015
He's disappointed, but I've still
got decent expectations

515
00:26:23,040 --> 00:26:24,855
for this chef.

516
00:26:24,880 --> 00:26:29,095
I did choux pastry before,
I had the technique, but obviously

517
00:26:29,120 --> 00:26:31,375
the stress and then handling
the time limit.

518
00:26:31,400 --> 00:26:33,255
I hope they don't make their opinion
only based on the results,

519
00:26:33,280 --> 00:26:35,415
because I'm not a floppy chef.

520
00:26:37,960 --> 00:26:42,455
NARRATOR: Last in is 25-year-old
Zimbabwe-born Nkosi.

521
00:26:42,480 --> 00:26:46,375
With experience in Michelin-starred
restaurants, he's now a sous-chef in

522
00:26:46,400 --> 00:26:49,655
a three-rosette kitchen of
a five-star London hotel.

523
00:26:52,320 --> 00:26:55,415
Being a chef, I always play
it down like it's not hard,

524
00:26:55,440 --> 00:26:57,015
even though in reality it is hard.

525
00:26:57,040 --> 00:26:59,495
You're working 16-hour days.
But it's the love for what you do

526
00:26:59,520 --> 00:27:02,175
that gets you through it.

527
00:27:02,200 --> 00:27:04,735
I do love it when the pressure
is on, because that literally

528
00:27:04,760 --> 00:27:06,935
separates the men from the boys.

529
00:27:06,960 --> 00:27:09,975
I'm like the Superman
in the kitchen.

530
00:27:10,000 --> 00:27:11,375
I'm flying. I'm everywhere.

531
00:27:11,400 --> 00:27:13,335
Like, I'm just putting out fires.

532
00:27:13,360 --> 00:27:16,615
The best thing about my job
is the creativity.

533
00:27:16,640 --> 00:27:20,295
I just love the fact that I can make
art on a plate.

534
00:27:20,320 --> 00:27:23,495
You see a lot of theatrics
with my food.

535
00:27:23,520 --> 00:27:25,775
I do like contrasting flavours.

536
00:27:25,800 --> 00:27:28,055
And I'm chasing the Michelin star
like that's the endgame

537
00:27:28,080 --> 00:27:29,775
for my career.

538
00:27:29,800 --> 00:27:31,895
I'm extremely
excited for MasterChef.

539
00:27:31,920 --> 00:27:34,015
I think it's a great test for me.

540
00:27:34,040 --> 00:27:39,375
Am I just good for where I am
here, or am I nationally good?

541
00:27:39,400 --> 00:27:43,655
That's like a big question I do want
to hear the answers to.

542
00:27:47,320 --> 00:27:49,095
This is a Skills Test.

543
00:27:49,120 --> 00:27:51,775
This Skills Test was set by Marcus.

544
00:27:51,800 --> 00:27:54,295
20 minutes. Over to you.

545
00:27:54,320 --> 00:27:55,455
Good. Cool.

546
00:28:00,800 --> 00:28:03,015
How's your choux pastry cookery?

547
00:28:03,040 --> 00:28:05,135
Uh, been a while.

548
00:28:05,160 --> 00:28:08,655
Hopefully it will slowly
come back to mind.

549
00:28:08,680 --> 00:28:10,695
It's so difficult with pastry,

550
00:28:10,720 --> 00:28:13,695
because either you've clone it
or you haven't.

551
00:28:15,400 --> 00:28:17,815
You're starting off with your butter
and your flour like a roux?

552
00:28:17,840 --> 00:28:19,775
Yeah. OK.

553
00:28:19,800 --> 00:28:24,575
I think if he cooks that flour out,
it will make some kind of pastry.

554
00:28:24,600 --> 00:28:27,095
It took a while, but you got there,
Chef. Yeah.

555
00:28:27,120 --> 00:28:28,895
00f!

556
00:28:28,920 --> 00:28:31,495
How long have you been a chef?
Uh, seven years professionally.

557
00:28:31,520 --> 00:28:33,615
I moved down to London at 18,

558
00:28:33,640 --> 00:28:37,655
started in a Michelin-starred
kitchen. Learnt a lot.

559
00:28:40,720 --> 00:28:42,615
How's that base looking?
Are you all right? Yeah.

560
00:28:42,640 --> 00:28:44,935
Just going to finish it off.

561
00:28:44,960 --> 00:28:49,335
I've never seen choux pastry
sort of made this way before.

562
00:28:51,760 --> 00:28:55,095
Has he used the water?
He hasn't used the water.

563
00:28:58,120 --> 00:29:01,175
I'm not sure if that flour
is cooked enough.

564
00:29:02,520 --> 00:29:05,575
Right, orange cream. Yes, Chef.
What's the plan with that?

565
00:29:05,600 --> 00:29:08,895
So, sugar, cream -
whip them both together.

566
00:29:08,920 --> 00:29:11,815
I'm going to add some
orange liqueur.

567
00:29:11,840 --> 00:29:14,695
Some fresh orange into that.

568
00:29:14,720 --> 00:29:17,695
Orange liqueur. Orange zest.
That's good to see.

569
00:29:17,720 --> 00:29:20,215
What is it that made you become
a chef?

570
00:29:20,240 --> 00:29:22,615
I used to cook with my sisters.
I've got three other sisters.

571
00:29:22,640 --> 00:29:25,095
So, like, used to be like a fun
little activity thing we used

572
00:29:25,120 --> 00:29:26,495
to do together.

573
00:29:26,520 --> 00:29:29,375
So then, you know,
the concept of making dishes

574
00:29:29,400 --> 00:29:32,175
just really excites me, in fairness.

575
00:29:32,200 --> 00:29:33,735
Consistency is perfect.

576
00:29:36,840 --> 00:29:38,255
Oh! Good?

577
00:29:38,280 --> 00:29:40,695
Damn. That's actually really good.

578
00:29:46,160 --> 00:29:48,815
Slow down on the eggs.
Slow down on the eggs.

579
00:29:48,840 --> 00:29:51,335
How long time do I have, actually?
You are halfway.

580
00:29:51,360 --> 00:29:52,935
You've got ten minutes left.

581
00:29:52,960 --> 00:29:54,735
Slow down on the eggs!

582
00:29:56,640 --> 00:29:59,175
Oh, my...
MONICA SIGHS

583
00:29:59,200 --> 00:30:00,815
It's not looking good.

584
00:30:00,840 --> 00:30:02,895
It's not looking good at all.

585
00:30:05,800 --> 00:30:06,815
Hmm.

586
00:30:08,160 --> 00:30:11,815
I really want this to kind of
thicken up a bit more.

587
00:30:11,840 --> 00:30:16,055
He's put it on ice to try
and set his mix down

588
00:30:16,080 --> 00:30:17,295
because it's very runny.

589
00:30:17,320 --> 00:30:20,255
I think I should ideally get this
a little bit thicker.

590
00:30:22,960 --> 00:30:25,655
Right, now you're on to your
lavender sugar, yeah? Yeah.

591
00:30:30,680 --> 00:30:33,735
This lavender sugar
has kind of thrown me.

592
00:30:33,760 --> 00:30:36,935
He should worry more about
the choux pastry.

593
00:30:36,960 --> 00:30:39,535
Can't just be as basic
as mix lavender and sugar together.

594
00:30:39,560 --> 00:30:41,015
Believe it or not, yes, it is.

595
00:30:41,040 --> 00:30:42,415
NKOSI LAUGHS

596
00:30:42,440 --> 00:30:44,695
Right. You've got seven minutes.
Seven minutes?

597
00:30:48,160 --> 00:30:50,015
It's too liquid to put it
in a piping bag.

598
00:30:50,040 --> 00:30:51,815
Just spoon it in.

599
00:30:54,000 --> 00:30:56,815
I feel like I'm doing this part
extremely wrong.

600
00:30:56,840 --> 00:30:58,615
I'm nervous for him.

601
00:30:58,640 --> 00:31:00,295
He's making me nervous.

602
00:31:01,520 --> 00:31:04,135
They're puffing up. Thank goodness.

603
00:31:04,160 --> 00:31:05,815
Just a touch more caramelisation.

604
00:31:05,840 --> 00:31:08,335
Just making sure it cooks
evenly throughout.

605
00:31:08,360 --> 00:31:10,015
I mean, he's made a batter.

606
00:31:10,040 --> 00:31:13,535
It's puffing up,
but that's not choux pastry.

607
00:31:13,560 --> 00:31:17,215
You've got two minutes left.
Are you happy? Are they cooked?

608
00:31:17,240 --> 00:31:18,695
Ten more seconds.

609
00:31:23,280 --> 00:31:24,495
There we go.

610
00:31:25,720 --> 00:31:27,575
How was that? Hard.

611
00:31:27,600 --> 00:31:29,895
Yeah.
NKOSI LAUGHS

612
00:31:29,920 --> 00:31:33,375
You know what? Good on him for not
giving up, because clearly,

613
00:31:33,400 --> 00:31:35,295
he doesn't know how to make
choux pastry.

614
00:31:43,840 --> 00:31:48,015
Nkosi, I think that's possibly
one of the most stressful

615
00:31:48,040 --> 00:31:51,415
watches of a choux pastry
being put together.

616
00:31:59,360 --> 00:32:02,815
I actually am quite amazed
you've got this up there.

617
00:32:02,840 --> 00:32:06,735
Actually, it's more like a deep-fried
batter than a choux pastry.

618
00:32:06,760 --> 00:32:08,175
But it's so eggy-

619
00:32:08,200 --> 00:32:09,735
You put all your eggs in one go.

620
00:32:09,760 --> 00:32:11,975
Yeah. It was incredibly runny.

621
00:32:12,000 --> 00:32:14,295
Your cream - it's got a little bit
of booze in there.

622
00:32:14,320 --> 00:32:15,855
You've got some zest, which is nice.

623
00:32:15,880 --> 00:32:17,095
Ancl your lavender sugar,

624
00:32:17,120 --> 00:32:19,215
you've put the addition
of orange into that.

625
00:32:19,240 --> 00:32:21,175
That's fine.

626
00:32:21,200 --> 00:32:24,135
What I admire is the fact
you didn't give up.

627
00:32:24,160 --> 00:32:27,695
Your basics are important,
so revisit them.

628
00:32:27,720 --> 00:32:32,775
They become a part of your armoury
in this kitchen from the get-go.

629
00:32:32,800 --> 00:32:35,615
Nkosi, you could have had many
Skills Tests in here.

630
00:32:35,640 --> 00:32:37,575
You've got one that you didn't know.

631
00:32:37,600 --> 00:32:39,455
That's unfortunate for you.

632
00:32:39,480 --> 00:32:43,335
I'm very much looking forward
to seeing your style, your own food.

633
00:32:43,360 --> 00:32:46,575
Thank you very much.
See you in the next round, Chef.

634
00:32:49,720 --> 00:32:51,535
I'm going to have to increase
the levels.

635
00:32:51,560 --> 00:32:55,255
I'm going to have to be more
focused and just more confident.

636
00:32:55,280 --> 00:32:58,655
I think that's the main thing that
kind of killed me off in this round.

637
00:32:58,680 --> 00:33:03,575
The choux pastry challenge proved
exactly that - a real challenge.

638
00:33:03,600 --> 00:33:07,895
However, the schnitzel challenge,
we actually did quite well.

639
00:33:07,920 --> 00:33:10,695
We may have uncovered a superstar.

640
00:33:10,720 --> 00:33:12,815
I think you've got four chefs
with various degrees of skill

641
00:33:12,840 --> 00:33:14,215
and talent on show today.

642
00:33:14,240 --> 00:33:16,655
And, of course, the signature
round brings out a completely

643
00:33:16,680 --> 00:33:19,375
different type of cook. I'm excited
for the next round.

644
00:33:19,400 --> 00:33:21,775
And as we know,
everything can change.

645
00:33:43,160 --> 00:33:44,495
Welcome back.

646
00:33:44,520 --> 00:33:48,455
You are now cooking your signature
two-course menu to showcase

647
00:33:48,480 --> 00:33:52,095
what you're all about, and even
more importantly, to fight to stay

648
00:33:52,120 --> 00:33:53,815
in this competition.

649
00:33:53,840 --> 00:33:57,895
Enjoy your cooking, because when
you enjoy it is when you cook

650
00:33:57,920 --> 00:33:59,215
at your best.

651
00:33:59,240 --> 00:34:03,015
You have an hour and a half
to present to us a knockout

652
00:34:03,040 --> 00:34:05,375
main course and dessert.

653
00:34:05,400 --> 00:34:08,495
At the end of this, two of you
will be going through

654
00:34:08,520 --> 00:34:10,015
to a MasterChef quarterfinal.

655
00:34:10,040 --> 00:34:12,295
Two of you will be leaving
the competition.

656
00:34:12,320 --> 00:34:13,655
Show us your talent.

657
00:34:13,680 --> 00:34:15,015
Off yOLI 9°-

658
00:34:20,200 --> 00:34:23,535
I got a lot of preparation to do,
but it's an hour and a half,

659
00:34:23,560 --> 00:34:25,535
so I'll just smash it.

660
00:34:25,560 --> 00:34:27,295
I don't have the choice.

661
00:34:28,520 --> 00:34:31,495
I have something to prove,
so I just need to make sure

662
00:34:31,520 --> 00:34:34,695
that I make everything to perfection
for this test.

663
00:34:34,720 --> 00:34:36,135
That's my only goal.

664
00:34:42,040 --> 00:34:44,175
Gaston, how are you feeling
now you're cooking your own food?

665
00:34:44,200 --> 00:34:48,095
I feel better. This is my chance to
showcase you what I'm capable of.

666
00:34:48,120 --> 00:34:50,415
So looking forward to...
for you to try.

667
00:34:50,440 --> 00:34:52,055
To try what? What are you doing?

668
00:34:52,080 --> 00:34:54,695
So I'm making, as a main course,

669
00:34:54,720 --> 00:34:57,055
a crepe cake with chicken
liver parfait and stuffing

670
00:34:57,080 --> 00:34:58,895
and a port winejus.

671
00:34:58,920 --> 00:35:00,695
Crab cake? Crepe.

672
00:35:00,720 --> 00:35:03,175
Crepe cake is something very old
school in France with layers

673
00:35:03,200 --> 00:35:05,455
of crepe, chicken liver parfait,
stuffing.

674
00:35:05,480 --> 00:35:07,335
And then carry on.
What sort of stuffing?

675
00:35:07,360 --> 00:35:09,495
Stuffing like my grandfather used
to do for Christmas.

676
00:35:09,520 --> 00:35:13,255
So it's mostly sausage, chestnuts,
mushroom and caramelised onion.

677
00:35:13,280 --> 00:35:15,895
Then it's going to be under
the salamander with a bit of Comte

678
00:35:15,920 --> 00:35:18,735
to bring some, like, deepness
with the cheesiness of it.

679
00:35:18,760 --> 00:35:19,975
Wonderful!

680
00:35:21,360 --> 00:35:24,215
This is a dish
that really intrigues me.

681
00:35:24,240 --> 00:35:26,535
He's got a lot of processes.

682
00:35:26,560 --> 00:35:28,455
We've got the crepes,
which he's making.

683
00:35:28,480 --> 00:35:30,695
Ancl he's making about four or five
layers.

684
00:35:30,720 --> 00:35:33,695
Parfait is a soft, smooth pate.

685
00:35:33,720 --> 00:35:38,535
That's the thing that is going
to make this dish glue together.

686
00:35:38,560 --> 00:35:39,935
Have to make sure it sets.

687
00:35:39,960 --> 00:35:42,455
Otherwise, I won't be able
to serve it.

688
00:35:42,480 --> 00:35:44,455
This will be a travesty.

689
00:35:44,480 --> 00:35:46,295
You cut a slice out of it.

690
00:35:46,320 --> 00:35:48,895
You want to see the perfect layers.

691
00:35:48,920 --> 00:35:50,855
That's what I'm going to be
looking for.

692
00:35:52,560 --> 00:35:55,135
The dessert is jellified grapefruit
with a white chocolate

693
00:35:55,160 --> 00:35:56,695
ice cream and caviar.

694
00:35:56,720 --> 00:35:58,135
Where did that idea come from?

695
00:35:58,160 --> 00:36:01,575
I like to use caviar as we will use
sea salt on top of chocolate.

696
00:36:01,600 --> 00:36:04,495
I think it counterbalance
the sweetness and the bitterness

697
00:36:04,520 --> 00:36:05,975
of the grapefruit.

698
00:36:06,000 --> 00:36:10,055
Gaston's dessert makes your eyes go,
"Oh, this is interesting!"

699
00:36:10,080 --> 00:36:12,575
Ancl this particular caviar
is supposed to work because it's not

700
00:36:12,600 --> 00:36:14,135
too fishy in taste.

701
00:36:15,200 --> 00:36:17,575
If you were in a restaurant,
you'd be very excited

702
00:36:17,600 --> 00:36:18,935
about this dessert.

703
00:36:18,960 --> 00:36:20,775
It's a type of dessert
that you choose

704
00:36:20,800 --> 00:36:22,455
just out of curiosity.

705
00:36:25,680 --> 00:36:28,335
Chefs, you've had 15 minutes. OK?

706
00:36:34,160 --> 00:36:36,495
I'm not really entirely
happy with my Skills Test.

707
00:36:36,520 --> 00:36:39,535
Kind of let myself down a bit,
which is quite heartbreaking.

708
00:36:39,560 --> 00:36:41,255
But the next round,
they're going to see

709
00:36:41,280 --> 00:36:43,775
a true indication of why I'm here.

710
00:36:43,800 --> 00:36:46,135
You'll be like, "Oh, damn,
is this the same chef from before?"

711
00:36:46,160 --> 00:36:49,615
Like, it's going to be like
two different people.

712
00:36:49,640 --> 00:36:53,815
Nkosi has got a mountain
of beautiful ingredients

713
00:36:53,840 --> 00:36:55,295
for his main course.

714
00:36:56,640 --> 00:36:58,975
Seared cod loin.
He's curing it on the bench,

715
00:36:59,000 --> 00:37:00,575
which is a good thing to do
with cod.

716
00:37:00,600 --> 00:37:02,935
Ancl what's really interesting -
tomato consomme,

717
00:37:02,960 --> 00:37:05,095
clam and lemon verbena foam.

718
00:37:05,120 --> 00:37:07,695
There's a combination,
if there ever was one.

719
00:37:07,720 --> 00:37:09,415
I want to taste the clams,

720
00:37:09,440 --> 00:37:11,415
the tomato there for freshness.

721
00:37:13,080 --> 00:37:16,255
You've also got cauliflower blitzed
down with some almonds as well.

722
00:37:16,280 --> 00:37:19,335
So that's going to bring a lovely,
nutty, toasty flavour to that part

723
00:37:19,360 --> 00:37:20,495
of the dish.

724
00:37:20,520 --> 00:37:24,255
There's a lot of work
going on in that plate.

725
00:37:24,280 --> 00:37:27,535
Dessert, I'm doing a dark
muscovado sponge, a tonka bean

726
00:37:27,560 --> 00:37:31,135
Chantilly with a cinnamon lace
twirl and crusted hazelnuts.

727
00:37:31,160 --> 00:37:33,175
You are most certainly pushing
yourself.

728
00:37:33,200 --> 00:37:35,895
This is impressive.
Have you timed this?

729
00:37:35,920 --> 00:37:36,975
No, I haven't timed it.

730
00:37:37,000 --> 00:37:40,095
Ironically enough. I've obviously
practised, so obviously I'm familiar

731
00:37:40,120 --> 00:37:42,295
with how long stuff does
take individually.

732
00:37:42,320 --> 00:37:45,095
So if I can execute everything
perfectly,

733
00:37:45,120 --> 00:37:47,215
you should be in for a treat.

734
00:37:49,600 --> 00:37:51,655
Great flavours, lovely ideas.

735
00:37:51,680 --> 00:37:52,975
Love tonka bean.

736
00:37:53,000 --> 00:37:55,575
It's the essence of vanilla.

737
00:37:55,600 --> 00:37:57,255
Sponge cookery has got to be
just right.

738
00:37:57,280 --> 00:38:00,255
Too dry, overcooked - doesn't work.

739
00:38:00,280 --> 00:38:03,655
Got my mouth watering at the sound
of this, but...

740
00:38:04,960 --> 00:38:07,815
...these two dishes have not been
tested together.

741
00:38:07,840 --> 00:38:12,015
When chefs take that risk
in this kitchen, under this stress,

742
00:38:12,040 --> 00:38:14,535
that it can go completely wayside.

743
00:38:14,560 --> 00:38:16,415
That's not what we want.

744
00:38:16,440 --> 00:38:18,735
I think I'll be on time.

745
00:38:18,760 --> 00:38:20,495
You've got an hour left.

746
00:38:22,360 --> 00:38:26,535
I think the judges have got, like,
a good sense of my personality,

747
00:38:26,560 --> 00:38:30,335
that I am just really passionate
about being a chef.

748
00:38:30,360 --> 00:38:32,215
I've got my running shoes on.

749
00:38:32,240 --> 00:38:36,615
I'm going to be push, push, push
right until the time goes.

750
00:38:36,640 --> 00:38:40,935
I had a really good Skills Test,
and it'd be a shame just to, like,

751
00:38:40,960 --> 00:38:43,215
make it seems like a bit of
a fluke.

752
00:38:43,240 --> 00:38:44,415
I know I'm good.

753
00:38:45,480 --> 00:38:47,935
You seem incredibly focused.

754
00:38:47,960 --> 00:38:51,215
Thank you. And you seem a real
bundle of energy.

755
00:38:51,240 --> 00:38:53,855
Is that how you normally are?
Yeah, definitely. Always.

756
00:38:53,880 --> 00:38:55,335
Like, all systems go.

757
00:38:57,480 --> 00:38:59,015
What's the menu?

758
00:38:59,040 --> 00:39:04,535
A lamb cannon with a pea puree,
tomato fondue with lamb-fat-roasted

759
00:39:04,560 --> 00:39:08,135
potatoes, asparagus and lamb jus.

760
00:39:10,400 --> 00:39:12,175
Sounds delicious.

761
00:39:12,200 --> 00:39:14,255
The lamb cannon is lean.

762
00:39:14,280 --> 00:39:16,055
There's no fat on this piece
of meat at all.

763
00:39:16,080 --> 00:39:18,815
So the cooking is going
to be very, very quick.

764
00:39:18,840 --> 00:39:21,015
Ancl of course, it needs
to be resting.

765
00:39:21,040 --> 00:39:23,495
Tomato fondue is almost
a sweet and sour flavour.

766
00:39:23,520 --> 00:39:25,935
There is a point of freshness
that can cut through the richness

767
00:39:25,960 --> 00:39:27,295
of the potatoes and the lamb.

768
00:39:27,320 --> 00:39:29,415
And, of course, I want the lamb
sauce to taste of lamb.

769
00:39:29,440 --> 00:39:32,255
Maybe a little bit of mint
or some rosemary in there, too.

770
00:39:32,280 --> 00:39:34,975
We've got the usual familiar
ingredients, but when they're clone

771
00:39:35,000 --> 00:39:37,175
well, they're always a winner.

772
00:39:38,200 --> 00:39:39,455
Ancl for pudding?

773
00:39:39,480 --> 00:39:43,135
We've got a cardamom panna cotta,
pistachio crumb with roasted white

774
00:39:43,160 --> 00:39:45,255
chocolate sticks and raspberries.

775
00:39:45,280 --> 00:39:46,895
Is this food you cook
where you work, or where

776
00:39:46,920 --> 00:39:48,055
have they come from?

777
00:39:48,080 --> 00:39:50,015
So I've created these two
dishes for the competition.

778
00:39:50,040 --> 00:39:53,055
Just because where I'm at
the moment, it's like

779
00:39:53,080 --> 00:39:54,615
a brunch-style cafe stuff.

780
00:39:54,640 --> 00:39:56,855
Sol don't know how it would go
down if I served

781
00:39:56,880 --> 00:39:58,775
you a full...full English.

782
00:39:58,800 --> 00:40:02,375
It'd probably go down very well.
Yeah. If I'm really honest with you.

783
00:40:05,360 --> 00:40:07,455
Chloe's dessert's a panna cotta,
which, of course,

784
00:40:07,480 --> 00:40:11,455
we've had many of. We all know
about the wobble it should have.

785
00:40:11,480 --> 00:40:14,335
But not just that - cardamom
is a spice that too much

786
00:40:14,360 --> 00:40:17,615
of it and it can become
like perfume.

787
00:40:17,640 --> 00:40:19,895
But I think it's in good hands
with Chloe.

788
00:40:19,920 --> 00:40:22,815
I'm expecting a bit of magic.

789
00:40:22,840 --> 00:40:24,775
She's put white chocolate
in the oven, and then she's going

790
00:40:24,800 --> 00:40:26,575
to pipe it into ice water.

791
00:40:26,600 --> 00:40:28,775
As soon as it sets, she's going
to lift it out, and you're going

792
00:40:28,800 --> 00:40:32,215
to have these little curly shapes
of chocolate that's going to sit

793
00:40:32,240 --> 00:40:34,015
on top of this beautiful
panna cotta.

794
00:40:34,040 --> 00:40:38,175
I've never seen chocolate
piped into water before.

795
00:40:38,200 --> 00:40:39,935
It's looking good.
It's nicely coloured.

796
00:40:39,960 --> 00:40:42,135
It's not gone grainy,
which is what I wanted.

797
00:40:42,160 --> 00:40:45,415
Now I need to make sure
I pipe...pipe it nicely.

798
00:40:47,800 --> 00:40:49,175
Listen up, chefs.

799
00:40:49,200 --> 00:40:51,055
35 minutes, please.

800
00:40:53,440 --> 00:40:54,775
Toby, how are you feeling?

801
00:40:54,800 --> 00:40:57,095
Yeah, better now I'm cooking,

802
00:40:57,120 --> 00:40:59,415
getting back into a comfort zone
where I'm happy.

803
00:40:59,440 --> 00:41:00,895
Good. What are you cooking?

804
00:41:00,920 --> 00:41:04,615
So I'm doing pan-fried chicken,
roasted carrot, pickled carrots,

805
00:41:04,640 --> 00:41:07,575
fennel, chicken butter sauce
and wild garlic emulsion with some

806
00:41:07,600 --> 00:41:10,415
wild garlic oil. What do you want to
show us here?

807
00:41:10,440 --> 00:41:12,215
It shows home cooking.

808
00:41:12,240 --> 00:41:14,055
I like going picking wild garlic.

809
00:41:14,080 --> 00:41:15,935
It's a nice little walk
in the countryside.

810
00:41:15,960 --> 00:41:17,295
And my missus loves a carrot.

811
00:41:17,320 --> 00:41:19,055
Are you a family man, Toby? Yes.

812
00:41:19,080 --> 00:41:21,295
I've got a partner, stepson
and my daughter.

813
00:41:21,320 --> 00:41:23,535
They're my world.

814
00:41:23,560 --> 00:41:25,255
Toby's not cooking the chicken
breasts on the crown.

815
00:41:25,280 --> 00:41:27,735
He's taking the breasts off.
He's left the skin on.

816
00:41:27,760 --> 00:41:30,815
So we're going to have a lovely,
crispy skin to finish.

817
00:41:30,840 --> 00:41:32,855
But when you're not cooking
on the bone, it can tend

818
00:41:32,880 --> 00:41:34,775
to be a little bit dry.

819
00:41:34,800 --> 00:41:36,535
We've got beautiful big
purple carrots.

820
00:41:36,560 --> 00:41:39,135
Ancl I saw him just sprinkling
some honey over the top.

821
00:41:39,160 --> 00:41:42,175
So he's really bringing out
the natural flavour of the carrots.

822
00:41:42,200 --> 00:41:43,895
And, of course, pickled carrots
work well.

823
00:41:43,920 --> 00:41:46,575
There's not a lot on the plate.
I hope it's good.

824
00:41:48,520 --> 00:41:50,975
For dessert, I'm doing a classic
from the Lakes,

825
00:41:51,000 --> 00:41:53,295
where I'm from originally.
Sticky toffee pudding.

826
00:41:53,320 --> 00:41:56,455
Oh! Toffee sauce and evaporated
milk ice cream.

827
00:41:56,480 --> 00:41:57,775
Nice.

828
00:41:57,800 --> 00:42:00,015
Who doesn't love a sticky
toffee pudding? Sounds classical.

829
00:42:00,040 --> 00:42:03,615
How do you take home cooking
and make it wow?

830
00:42:03,640 --> 00:42:06,295
Showing that simple ingredients
can be elevated

831
00:42:06,320 --> 00:42:08,895
to restaurant standard.

832
00:42:08,920 --> 00:42:11,255
Sounds fantastic.
Best of luck, Toby.

833
00:42:14,640 --> 00:42:17,615
The sponge pudding, you want to be
molasses-like,

834
00:42:17,640 --> 00:42:20,895
soaking in that beautiful
caramel sauce.

835
00:42:20,920 --> 00:42:22,695
Warm and sticky on the outside.

836
00:42:22,720 --> 00:42:25,055
That's what it's all about.

837
00:42:25,080 --> 00:42:27,935
Evaporated milk ice cream -
got to be perfectly churned.

838
00:42:27,960 --> 00:42:29,495
You don't want that to be split.

839
00:42:29,520 --> 00:42:32,375
You want it to be lovely
and silky smooth.

840
00:42:32,400 --> 00:42:34,135
I'm not trying to reinvent
the wheel,

841
00:42:34,160 --> 00:42:35,855
but I'm at a stage where I'm...

842
00:42:35,880 --> 00:42:39,895
...|'m confident and I'm happy
with who I am as a chef.

843
00:42:39,920 --> 00:42:41,735
I want to give it my all.

844
00:42:44,480 --> 00:42:46,495
Ten minutes, please, everybody.

845
00:42:46,520 --> 00:42:47,935
Ten minutes.

846
00:42:51,600 --> 00:42:54,295
Carrots done.
Chicken's just resting.

847
00:42:54,320 --> 00:42:57,735
I'm getting more nervous
as it comes closer to the finish.

848
00:42:57,760 --> 00:42:59,615
I need to calm down a bit.

849
00:43:01,200 --> 00:43:04,015
It's holding. It look nice.
How I want.

850
00:43:13,720 --> 00:43:16,015
Two minutes, everybody. Oui.

851
00:43:25,840 --> 00:43:27,095
They are looking good.

852
00:43:28,480 --> 00:43:31,175
Finishing touches now. OK?

853
00:43:38,880 --> 00:43:40,775
Oh, yeah. Now we're talking.

854
00:43:50,160 --> 00:43:52,135
That's it. Your time is up.

855
00:43:52,160 --> 00:43:53,495
Stop.

856
00:43:58,080 --> 00:44:00,895
NARRATOR: First up
is private chef Gaston.

857
00:44:00,920 --> 00:44:05,375
His signature main course is a crepe
cake - crepe pancakes layered

858
00:44:05,400 --> 00:44:09,455
with chicken liver parfait
and a sausage, mushroom, chestnut

859
00:44:09,480 --> 00:44:14,335
and hazelnut stuffing, topped
with Comte cheese and a herb salad,

860
00:44:14,360 --> 00:44:17,135
and served with a red wine
portjus.

861
00:44:23,280 --> 00:44:24,855
It's divine.

862
00:44:26,760 --> 00:44:28,815
It's French cookery
at its very best.

863
00:44:28,840 --> 00:44:31,095
I think the flavour of the parfait
is great.

864
00:44:31,120 --> 00:44:33,855
I love the little hazelnut
toasted on the inside as well.

865
00:44:33,880 --> 00:44:36,375
Ancl then to finish it off with
the Comte cheese on top.

866
00:44:36,400 --> 00:44:38,415
It's brave. It's bold.

867
00:44:38,440 --> 00:44:41,215
If I was given that in a restaurant,
I'd be asking for another portion.

868
00:44:41,240 --> 00:44:43,095
Oh, my God. It's that good.

869
00:44:44,680 --> 00:44:47,615
The stuffing of chestnuts
running through it.

870
00:44:47,640 --> 00:44:50,055
The sausage meat layered in between

871
00:44:50,080 --> 00:44:51,815
thin crepes. Delicious.

872
00:44:51,840 --> 00:44:53,535
Ancl I love the way
that you've interpreted it

873
00:44:53,560 --> 00:44:56,255
in your own method,
honouring your grandfather.

874
00:44:56,280 --> 00:44:58,015
It's a real delight.

875
00:44:58,040 --> 00:44:59,735
Means a lot. Thank you so much.

876
00:44:59,760 --> 00:45:01,575
That is absolutely banging.

877
00:45:01,600 --> 00:45:02,735
GASTON EXHALES

878
00:45:02,760 --> 00:45:05,495
Rich and buttery
with those chicken livers.

879
00:45:05,520 --> 00:45:08,455
An absolutely lovely
sweet sticky sauce.

880
00:45:08,480 --> 00:45:10,895
That is a delicious piece of work.

881
00:45:12,240 --> 00:45:17,215
NARRATOR: Gaston's dessert is a pink
grape fruit jelly topped with white

882
00:45:17,240 --> 00:45:19,735
chocolate ice cream and caviar.

883
00:45:26,120 --> 00:45:28,775
The jelly in the bottom
is really delicious.

884
00:45:28,800 --> 00:45:33,655
It's fresh, and the sweetness
of the ice cream works beautifully

885
00:45:33,680 --> 00:45:36,095
with the grapefruit and the jelly.

886
00:45:36,120 --> 00:45:37,495
It's really clever.

887
00:45:37,520 --> 00:45:39,895
It's exactly how I was expecting
it to be.

888
00:45:39,920 --> 00:45:42,015
Really good.

889
00:45:42,040 --> 00:45:44,655
The caviar really, really works.

890
00:45:44,680 --> 00:45:48,535
They are little bouncy balls
of saltiness.

891
00:45:48,560 --> 00:45:50,815
And creamy white chocolate
ice cream.

892
00:45:50,840 --> 00:45:53,175
I think it's delicious.
Thank you so much.

893
00:45:53,200 --> 00:45:54,935
I'm going to pass out.

894
00:45:54,960 --> 00:46:00,495
The freshness of the grapefruit
is just delightful, especially

895
00:46:00,520 --> 00:46:02,495
after such a rich main course.

896
00:46:02,520 --> 00:46:06,495
Genius. It's fun and delicious.

897
00:46:06,520 --> 00:46:08,335
So thank you, Gaston.

898
00:46:09,480 --> 00:46:10,655
Thank you.

899
00:46:12,720 --> 00:46:14,735
I am so, so, so happy.

900
00:46:14,760 --> 00:46:18,615
The judges understood my universe,

901
00:46:18,640 --> 00:46:20,935
and their feedback is priceless.

902
00:46:22,280 --> 00:46:27,535
Sous-chef Toby is serving pan-fried
chicken breast with a honey-roasted

903
00:46:27,560 --> 00:46:32,215
purple carrot, topped with pickled
yellow carrots and roasted fennel

904
00:46:32,240 --> 00:46:35,575
seeds, with a wild garlic
emulsion and a chicken

905
00:46:35,600 --> 00:46:37,295
and thyme butter sauce.

906
00:46:42,440 --> 00:46:45,775
The garlic puree is good,
but the carrots, I saw you put

907
00:46:45,800 --> 00:46:47,375
in a little bit of honey
over the top.

908
00:46:47,400 --> 00:46:48,815
I'm not really getting
that sweetness.

909
00:46:48,840 --> 00:46:50,775
Ancl I think the chicken breast,
if you're going to serve a breast,

910
00:46:50,800 --> 00:46:52,295
is cook it on the crown.

911
00:46:52,320 --> 00:46:53,735
You get a lot more moisture.

912
00:46:53,760 --> 00:46:57,255
The chicken, if you're going to
serve it with the skin on, then put

913
00:46:57,280 --> 00:47:00,895
the skin side up so that it doesn't
go soggy and soft underneath.

914
00:47:00,920 --> 00:47:03,095
We want it crispy.

915
00:47:03,120 --> 00:47:07,855
Your chicken sauce is buttery
and it's got an almost yeasty,

916
00:47:07,880 --> 00:47:10,575
bitter finish. Light pickling
on the yellow carrot.

917
00:47:10,600 --> 00:47:12,655
I'm really enjoying it.

918
00:47:12,680 --> 00:47:14,335
Thank you.

919
00:47:14,360 --> 00:47:18,455
For his dessert, Toby has made a
sticky toffee pudding topped with

920
00:47:18,480 --> 00:47:22,015
a toffee sauce,
garnished with walnuts,

921
00:47:22,040 --> 00:47:24,095
served with an evaporated
milk ice cream

922
00:47:24,120 --> 00:47:25,935
and a walnut tuile.

923
00:47:31,440 --> 00:47:34,335
Sticky toffee pudding is about
the sponge and the sticky

924
00:47:34,360 --> 00:47:35,655
toffee coming together.

925
00:47:35,680 --> 00:47:39,055
The sticky toffee sauce is absorbed
into the sponge, and that's one

926
00:47:39,080 --> 00:47:40,455
of the most delicious things
about it.

927
00:47:40,480 --> 00:47:42,775
Your sponge is not light,
it's not fluffy.

928
00:47:42,800 --> 00:47:44,695
It's never going to absorb
the sauce.

929
00:47:44,720 --> 00:47:46,655
It's not hitting the mark for me.

930
00:47:46,680 --> 00:47:49,655
Thank you. Your evaporated milk
ice cream,

931
00:47:49,680 --> 00:47:52,455
the texture is not right.
Sort of gummy-like.

932
00:47:52,480 --> 00:47:55,215
You see, like, it shouldn't
stretch like it does.

933
00:47:55,240 --> 00:47:58,055
In saying that, I really
like the flavour of it with a bit

934
00:47:58,080 --> 00:47:59,455
of salt going through it.

935
00:47:59,480 --> 00:48:02,375
You've got your sticky toffee sauce
here, which is also tasty,

936
00:48:02,400 --> 00:48:07,295
but I just don't think the execution
of everything here has worked out.

937
00:48:07,320 --> 00:48:08,935
Sponge is a little dry.

938
00:48:08,960 --> 00:48:12,735
However, I would be more than happy
with that if I just had some vanilla

939
00:48:12,760 --> 00:48:14,535
ice cream on the side.

940
00:48:16,040 --> 00:48:18,575
You win some, you lose some,
unfortunately.

941
00:48:18,600 --> 00:48:20,295
The ice cream wasn't right.

942
00:48:20,320 --> 00:48:23,455
I had issues with that today.
I know that.

943
00:48:23,480 --> 00:48:28,055
Junior sous-chef Chloe's main course
is roasted cannon of lamb

944
00:48:28,080 --> 00:48:30,015
on a tomato fondue,

945
00:48:30,040 --> 00:48:33,375
served with lamb fat, garlic
and rosemary potatoes,

946
00:48:33,400 --> 00:48:37,455
pea puree, pan-roasted asparagus,

947
00:48:37,480 --> 00:48:40,255
pickled asparagus and a lambjus.

948
00:48:46,200 --> 00:48:49,095
GREGG: Perfect lamb. Soft, pink
in the middle, coloured

949
00:48:49,120 --> 00:48:50,295
on the outside.

950
00:48:50,320 --> 00:48:52,615
Haunting flavours of rosemary.

951
00:48:52,640 --> 00:48:55,655
I like the two types of asparagus.
One buttery, the other

952
00:48:55,680 --> 00:48:57,335
one lightly pickled.

953
00:48:57,360 --> 00:49:01,055
It's like you've got a hold of every
ingredient and just squeezed every

954
00:49:01,080 --> 00:49:03,055
little ounce of flavour out of it.

955
00:49:03,080 --> 00:49:05,815
The pea puree, it's vibrant,
it's green, it's smooth.

956
00:49:05,840 --> 00:49:07,095
Tastes of peas.

957
00:49:07,120 --> 00:49:09,495
Ancl then the lovely lamb sauce.

958
00:49:09,520 --> 00:49:12,095
It's got a shine to it.
The texture is fabulous.

959
00:49:12,120 --> 00:49:14,335
It just brings the dish together.

960
00:49:14,360 --> 00:49:17,215
You are a very competent young chef.

961
00:49:17,240 --> 00:49:18,575
Keep it going.

962
00:49:18,600 --> 00:49:19,695
Thank you, Chef.

963
00:49:20,760 --> 00:49:23,415
Really love the tomato fondue
sitting underneath the lamb.

964
00:49:23,440 --> 00:49:25,735
It's rustic in a sense,
because you've left the tomato skins

965
00:49:25,760 --> 00:49:28,935
in there, but you've cooked it well
enough for us to enjoy the skin.

966
00:49:28,960 --> 00:49:31,775
That's where the flavour is. And, of
course, your little roast potatoes.

967
00:49:31,800 --> 00:49:33,255
They're not tourne,
they're not perfect.

968
00:49:33,280 --> 00:49:34,655
They're rough, they're rustic.

969
00:49:34,680 --> 00:49:36,575
They're covered in lamb fat,
which is great.

970
00:49:36,600 --> 00:49:39,775
Brilliant skills and great flavours.

971
00:49:39,800 --> 00:49:44,575
Chloe's dessert is a cardamom
panna cotta with fresh raspberries,

972
00:49:44,600 --> 00:49:49,935
a raspberry puree, a pistachio crumb
and roasted white chocolate sticks.

973
00:49:55,120 --> 00:49:57,575
GREGG: That's a good-looking
dessert.

974
00:49:57,600 --> 00:50:00,175
Cardamom in your panna cotta,
very subtle.

975
00:50:00,200 --> 00:50:01,775
It's not too subtle. It's there.

976
00:50:01,800 --> 00:50:04,455
You haven't overpowered it.
Well done, you.

977
00:50:04,480 --> 00:50:05,575
Thank you.

978
00:50:05,600 --> 00:50:09,775
The panna cotta is not overly sweet,
which I like, but I love

979
00:50:09,800 --> 00:50:11,335
the texture of pistachio.

980
00:50:11,360 --> 00:50:14,495
Ancl then you get a bit of sharpness
from the raspberry here.

981
00:50:14,520 --> 00:50:16,015
Fantastic.

982
00:50:16,040 --> 00:50:19,135
The panna cotta is beautifully set,
but I think what the magical

983
00:50:19,160 --> 00:50:21,135
little moment for me is
when you pick up what you think

984
00:50:21,160 --> 00:50:22,775
is a tuile. And it's not.

985
00:50:22,800 --> 00:50:25,055
It's cooked white chocolate.
I love the bite of it.

986
00:50:25,080 --> 00:50:28,015
I love the sweetness it brings
to the dish, and it's really quite

987
00:50:28,040 --> 00:50:30,215
nice to see something new,
something different.

988
00:50:30,240 --> 00:50:32,135
Two fabulous dishes from you, Chloe.

989
00:50:32,160 --> 00:50:34,375
Great cookery and great flavour.

990
00:50:34,400 --> 00:50:36,255
Thank you, Chef. Well clone.

991
00:50:38,120 --> 00:50:41,295
I got some pretty cool feedback.

992
00:50:41,320 --> 00:50:43,175
Doesn't feel real.

993
00:50:43,200 --> 00:50:48,135
The whole day has completely
surpassed my expectations.

994
00:50:48,160 --> 00:50:50,615
It's just incredible.

995
00:50:50,640 --> 00:50:55,375
Sous-chef Nkosi has served a main
course of seared cod loin

996
00:50:55,400 --> 00:51:00,655
on cauliflower and smoked almond
couscous with poached clams,

997
00:51:00,680 --> 00:51:04,415
cauliflower florets,
purple sprouting broccoli,

998
00:51:04,440 --> 00:51:08,255
compressed cucumber in dill oil
and sea vegetables

999
00:51:08,280 --> 00:51:12,815
finished with a clam, tomato
and lemon verbena foam sauce.

1000
00:51:17,320 --> 00:51:18,855
Tastes absolutely delicious.

1001
00:51:18,880 --> 00:51:20,175
Fish beautifully cooked.

1002
00:51:20,200 --> 00:51:22,975
The sauce is rich. It's got body
with the clam stock.

1003
00:51:23,000 --> 00:51:25,815
I'm really enjoying the little
couscous underneath.

1004
00:51:25,840 --> 00:51:28,095
It's fantastic with the almonds
running through there.

1005
00:51:28,120 --> 00:51:30,135
Cauliflower, browned butter.

1006
00:51:30,160 --> 00:51:31,735
There's a lot of work in this dish.

1007
00:51:31,760 --> 00:51:33,375
It's a very, very good start.
Well clone.

1008
00:51:33,400 --> 00:51:34,695
Thank you.

1009
00:51:34,720 --> 00:51:36,335
Love the cookery of your cod.

1010
00:51:36,360 --> 00:51:38,735
It's coming away in nice big flakes.

1011
00:51:38,760 --> 00:51:41,175
I love those little discs
of cucumber as well.

1012
00:51:41,200 --> 00:51:43,095
It's really refreshing. Well done.

1013
00:51:43,120 --> 00:51:44,895
Thank you.

1014
00:51:44,920 --> 00:51:46,215
Clams are lovely.

1015
00:51:46,240 --> 00:51:50,055
If anything, give me more clams.

1016
00:51:50,080 --> 00:51:54,055
Your sauce, you made a tomato
water to add to the clam stock.

1017
00:51:54,080 --> 00:51:55,375
It's so flavoursome.

1018
00:51:55,400 --> 00:51:57,735
Ancl of course, the little
sea vegetables around it.

1019
00:51:57,760 --> 00:52:01,175
This, Nkosi, is a great, great
main course.

1020
00:52:01,200 --> 00:52:02,295
Well clone.

1021
00:52:02,320 --> 00:52:03,495
WOO!

1022
00:52:03,520 --> 00:52:08,175
NARRATOR: Nkosi's signature dessert
is a dark muscovado sugar sponge

1023
00:52:08,200 --> 00:52:11,895
with roasted hazelnuts,
tonka bean and creme fraiche

1024
00:52:11,920 --> 00:52:14,855
Chantilly cream, and
a cinnamon lace twirl.

1025
00:52:23,600 --> 00:52:25,055
The muscovado sponge is fantastic.

1026
00:52:25,080 --> 00:52:26,735
It's moist, it's delicious.

1027
00:52:26,760 --> 00:52:28,695
It's really, really flavoursome.

1028
00:52:28,720 --> 00:52:31,615
Ancl having seen you do a pastry
this morning, that's a very,

1029
00:52:31,640 --> 00:52:33,815
very good comeback, I would say.

1030
00:52:33,840 --> 00:52:38,295
I am loving that tonka with
the muscovado sponge.

1031
00:52:38,320 --> 00:52:41,335
Tonka to me is like vanilla
that's been in the gym.

1032
00:52:41,360 --> 00:52:44,495
It's just big and strong
and powerful.

1033
00:52:44,520 --> 00:52:46,175
I am really into this.

1034
00:52:46,200 --> 00:52:50,255
I love the crunch, the crispiness
on the outside from the hazelnut.

1035
00:52:50,280 --> 00:52:54,215
Ancl even your little tuiles on
there really just set it off.

1036
00:52:54,240 --> 00:52:57,215
I'm really impressed with you,
and I'm so glad you've come back

1037
00:52:57,240 --> 00:52:59,415
and really showed off
your worth here.

1038
00:53:01,160 --> 00:53:06,335
I can't believe after all that work,
all that running around that I got

1039
00:53:06,360 --> 00:53:08,255
such great positive feedback.

1040
00:53:10,800 --> 00:53:13,375
What an amazing start
to the competition!

1041
00:53:13,400 --> 00:53:17,575
If this is the standard this year,
we are in for a treat.

1042
00:53:17,600 --> 00:53:18,935
We've found some good talent.

1043
00:53:18,960 --> 00:53:20,295
We've got a lot to discuss.

1044
00:53:22,800 --> 00:53:25,535
There's only one of these chefs,
actually, that had an issue.

1045
00:53:25,560 --> 00:53:26,695
That was Toby.

1046
00:53:26,720 --> 00:53:29,815
I personally really liked his
chicken and his chicken sauce.

1047
00:53:29,840 --> 00:53:30,935
I thought it was great.

1048
00:53:30,960 --> 00:53:34,135
However, the mistakes
on his sticky toffee

1049
00:53:34,160 --> 00:53:36,655
were impossible not to notice.

1050
00:53:36,680 --> 00:53:38,375
The pudding itself was dry.

1051
00:53:38,400 --> 00:53:40,695
It didn't have the moisture
you expect when you've got

1052
00:53:40,720 --> 00:53:42,135
the sauce going with it.

1053
00:53:42,160 --> 00:53:44,615
Ancl the ice cream,
the texture was very wrong.

1054
00:53:44,640 --> 00:53:47,775
In a room of serious talent,
problems like that,

1055
00:53:47,800 --> 00:53:49,095
I think, are costly.

1056
00:53:49,120 --> 00:53:52,255
Toby is at the end of
his competition.

1057
00:53:52,280 --> 00:53:54,095
All right. We have a dilemma.

1058
00:53:54,120 --> 00:53:59,255
How do you pick just two from
those three quality chefs here?

1059
00:53:59,280 --> 00:54:01,855
Gaston really showcased
what a quality cook he is.

1060
00:54:01,880 --> 00:54:04,575
The main course with the layers,
the parfait, the crepes,

1061
00:54:04,600 --> 00:54:05,735
the port sauce.

1062
00:54:05,760 --> 00:54:08,575
Ancl of course, the dessert of
grape fruit jelly and ice cream

1063
00:54:08,600 --> 00:54:10,855
with caviar on top.
It worked beautifully.

1064
00:54:10,880 --> 00:54:14,375
Chloe is a bit of a cookery force
to be reckoned with.

1065
00:54:14,400 --> 00:54:18,255
Her cooking is so confident,
you can see how much passion

1066
00:54:18,280 --> 00:54:19,655
and drive she has.

1067
00:54:19,680 --> 00:54:22,175
She achieved a fabulous Skills Test.

1068
00:54:22,200 --> 00:54:25,055
Quite rare you find a cook
tick the boxes

1069
00:54:25,080 --> 00:54:27,695
of all three dishes perfectly well.

1070
00:54:27,720 --> 00:54:29,775
I love it when the chefs are
given a second chance.

1071
00:54:29,800 --> 00:54:32,735
They come in and they
absolutely blow it apart.

1072
00:54:32,760 --> 00:54:34,735
Ancl that's exactly what
Nkosi had to do.

1073
00:54:34,760 --> 00:54:38,615
That cod, beautifully cooked, the
sauce with the mix of the tomato

1074
00:54:38,640 --> 00:54:40,855
and the clam juices.
It was wonderful.

1075
00:54:40,880 --> 00:54:43,695
Ancl then of course,
we had the dessert, the cake.

1076
00:54:43,720 --> 00:54:45,735
It was so moist in the middle.

1077
00:54:45,760 --> 00:54:47,735
A lot of work. Well clone, him.

1078
00:54:49,240 --> 00:54:53,055
I can't lie, I would be extremely
grateful and excited to go through.

1079
00:54:53,080 --> 00:54:55,815
I've still got a lot more to show.

1080
00:54:55,840 --> 00:54:57,775
There is nothing I wouldn't do
for the competition.

1081
00:54:57,800 --> 00:54:59,015
It's such a gift.

1082
00:55:00,680 --> 00:55:03,895
Today I gave 100% without a doubt.

1083
00:55:03,920 --> 00:55:08,375
Who, out of three very
talented chefs, leaves us?

1084
00:55:20,920 --> 00:55:23,055
Chefs, thank you for today.

1085
00:55:23,080 --> 00:55:26,935
Your cooking showed so much
passion and dedication

1086
00:55:26,960 --> 00:55:29,215
and that's what we want to see.

1087
00:55:30,600 --> 00:55:33,615
We did say that two of you
would be leaving us.

1088
00:55:35,440 --> 00:55:39,575
The first chef leaving
the competition...

1089
00:55:41,960 --> 00:55:43,655
...is Toby.

1090
00:55:43,680 --> 00:55:45,895
Thank you so much.
We hope you enjoyed it.

1091
00:55:45,920 --> 00:55:47,095
Thank you.

1092
00:55:50,120 --> 00:55:54,375
Tough day, but I can go away
with my head held high,

1093
00:55:54,400 --> 00:55:56,575
saying, "I did my best."

1094
00:55:56,600 --> 00:55:57,935
My family will be proud.

1095
00:55:57,960 --> 00:55:59,895
That's the most important
thing for me.

1096
00:56:03,960 --> 00:56:08,895
Chloe, Nkosi, Gaston,
you've got real quality,

1097
00:56:08,920 --> 00:56:11,455
real flair, creativity.

1098
00:56:11,480 --> 00:56:14,935
To send one of you home now
is nothing short of heartbreaking.

1099
00:56:14,960 --> 00:56:16,695
We have made a decision.

1100
00:56:24,760 --> 00:56:27,855
All three of you are going
through to the next round.

1101
00:56:29,440 --> 00:56:33,575
You are far too good to lose
any one of you at this stage.

1102
00:56:36,920 --> 00:56:38,095
Congratulations.

1103
00:56:38,120 --> 00:56:40,055
You all deserve to fight
for another clay.

1104
00:56:40,080 --> 00:56:43,215
You're very talented and you brought
a lot into this kitchen.

1105
00:56:43,240 --> 00:56:45,975
Well deserved. Well clone.
Thank you. Well clone.

1106
00:56:46,000 --> 00:56:49,135
NKOSI: I'm excited to still be here
to continue the journey.

1107
00:56:49,160 --> 00:56:51,575
This is kind of like adding
more fuel to the fire.

1108
00:56:51,600 --> 00:56:53,535
Like, I just want to keep going,
keep pushing,

1109
00:56:53,560 --> 00:56:55,655
keep kind of testing myself.

1110
00:56:55,680 --> 00:56:59,415
CHLOE: Today has given me so much
confidence in myself,

1111
00:56:59,440 --> 00:57:02,415
I feel unstoppable.

1112
00:57:03,880 --> 00:57:07,375
This is a strong competition for
sure, and it's just the beginning.

1113
00:57:07,400 --> 00:57:10,655
Now it's the quarterfinals, so we
have to push it to the maximum.

1114
00:57:13,480 --> 00:57:16,575
Next time, four new hopefuls...

1115
00:57:18,200 --> 00:57:19,895
They'll be a bit greasy still,
Chef, before you try them.

1116
00:57:19,920 --> 00:57:21,255
...fight for their place...

1117
00:57:21,280 --> 00:57:22,935
Gonna get it clone?
Yes. Yes, Chef.

1118
00:57:22,960 --> 00:57:24,455
...in the quarterfinal.

1119
00:57:24,480 --> 00:57:26,175
Quick, quick, quick, quick,
quick, quick, quick.

1120
00:57:26,200 --> 00:57:28,295
60 seconds, that's all you've got.

1121
00:57:28,320 --> 00:57:29,855
They've got to be cooked.
Yes, Chef.

1122
00:57:29,880 --> 00:57:32,335
You are taking this
to the absolute wire.

1123
00:57:32,360 --> 00:57:34,215
Well done. You've caught
my attention.