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http://Scene-RLS.net
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15 years, two judges,
you and me, Gregg,
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00:00:09,200 --> 00:00:11,760
over 300 celebrities and literally
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00:00:11,760 --> 00:00:14,440
thousands of plates of food.
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Some of them have been great...
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I love it. Yes!
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..some of them, not so great.
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Oh, God! Sorry.
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We've trawled our vaults to bring
some of our favourite moments
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from the past... Bosh!
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..and picked some of our most
memorable challenges to share
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with everybody in full.
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It's all here.
The kitchen meltdowns...
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Oh!
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..the chaos...
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00:00:37,280 --> 00:00:38,840
Oh!Oh!
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00:00:38,840 --> 00:00:40,280
Ah! Come on!
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00:00:40,280 --> 00:00:42,280
Stop it, I'm trying to get it right.
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..the singing, the dancing...
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# Stop, wait a minute,
Mr Postman... #
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..and of course the
food disasters...
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..and the triumphs.
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Delicious. Ah, really?
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Sharpen the knives,
light the stoves,
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it's 15 years of
Celebrity MasterChef.
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Come on!
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Don't panic, Mr Mainwaring.
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Cooking doesn't get
funnier than this.
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In tonight's show, it's out
of the frying pan and into the fire.
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I've never even sunbathed
so this is too hot for me!
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From the cuts...
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..and the burns... Ow!
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Yeah, that hurt.
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..to the meltdowns, disasters...
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Guys, the gas has gone out,
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you're going to have a whole
restaurant full of people.
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..and triumphs.I'll tell you what,
sack the day job.
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We look back as the celebrities
are pushed to their limits,
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in their first experience
of a professional kitchen.
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I don't have two minutes,
I've got one.
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Running in an Olympic Games
is far easier than this
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because I have four years' worth
of preparation, not four hours!
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And we revisit a classic
MasterChef challenge,
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involving Janet Street-Porter,
Ade Edmondson and Les Dennis.
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Why can't we just start
without the meat?
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No, we're not starting,
we'll wait.
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We don't know...Just shut up.
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I feel like I'm in
an operating theatre.
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One of the things about
Celebrity MasterChef that always
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surprises our celebs
is just how tough it is.
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They think they're going to walk
in here and have a nice time?
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Hell, no.
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I don't want to go in!
And we don't hold back.
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Right from the start, when often
they've only cooked for us once,
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we expose them to the toughest
culinary challenge there is.
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That is the heat of
a restaurant kitchen.
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We are unleashing you
on the paying public.
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What, already?
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The look on their faces when we
announce it, it's always priceless.
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Are they insured?
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But nothing compares to the actual
experience itself.
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Up at the crack of dawn
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because, of course, work in
a pro kitchen starts early.
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No celeb likes
an early start, Gregg.
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We're just going to give it our all.
Give it a go.
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This is it. Oh, very smart!
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All I knew is, it's all going
to be equally terrifying!
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Good luck, everybody.
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It's a steep learning curve,
this challenge.
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Look at that, look at this, look!
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They'll get taught a dish
that they will have to
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prepare from scratch.
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It sounds so hard.No, it's not too
hard. It's going to be great.
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We don't want to overcook these
scallops, OK?I can do that.
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Oui, Chef.
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Bearing in mind, these are dishes
the chefs have perfected over years.
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That's beautiful.
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God, I hope no-one
orders venison today.
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They have to learn to cook them...
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It's got to be right because if I do
an extra minute, at any stage,
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it's snookered.
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..and get them out
to paying customers,
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all in the space of just
one morning.
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Running in an Olympic Games is far
easier than this
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00:04:00,720 --> 00:04:03,880
because I have four years' worth
of preparation, not four hours!
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Before lunch service can start...
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Still boning, still boning, boning,
boning, boning, boning, boning.
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There's a mountain of morning prep
they have to tackle.
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I've done this kind of thing before
but not en masse.
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This is serious. I feel as if I've
been peeling potatoes for hours.
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I've got to get through 80
in an hour.
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You know, that's over
one a minute, isn't it?
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Often, they're faced
with unfamiliar ingredients.
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Oh, my God, trotters?Yeah.
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Never worked with a piece of meat
this size in my life,
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I've never worked with venison
before.
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It's all a new process.
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Oh, it nearly went swimming!
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Fish just repulses me.
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Seriously, it's grim.
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It's a scallop. I've never one
done one of these before.
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Oh! You've completely broken the
scallop. It's been snapped in half.
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While some celebrities are
intimidated by new ingredients,
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Essex diva Gemma Collins...
Absolute precision.
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00:05:06,240 --> 00:05:10,960
..took prepping fish for the
first time in her stride.
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Do you love me?
Is it not perfect?
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I do, the fish don't! Oh.
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Gemma might have been
short on knowledge...
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I'm doing four fish at the moment.
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Do you want to put that in
the oven for me, hon?
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..but definitely not in confidence.
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Oh, someone get me fish out.
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I feel that I've got this right
under control in the kitchen now.
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I think if I worked in a kitchen,
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I'd need to be like where this man's
standing, you know?
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The fish, the fish!
I need to be the boss.
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All our celebs would have eaten
out and in plenty of restaurants,
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no doubt about it, but none of them
are prepared for what it's like
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inside a professional kitchen
when the orders start flying in.
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I need seven chicken salad
on the pass.Yes, Chef.
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There isn't a dress rehearsal.
Come on, baby girl. Mama loves you.
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They all have to hit
the ground running.
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How long till the first one?
I don't know.
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It's what happens in service.
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You're lucky if your first order
is for one or two plates.
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Two scallops, one crab.Oh!
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But when the next comes through
for three...
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Three liver.Three!
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..and then another
for four plates...
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Starting with four,
that's a good start, isn't it?
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..suddenly, you're juggling
three tables' worth of orders,
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all going out at different times.
You've got seven on order.
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I'm a little overwhelmed right now.
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I'll take going out on stage
in front of thousands of people
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over this any day.
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I think I'm going under,
I think I'm going under.
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Whoa! Too ambitious.
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00:06:41,640 --> 00:06:44,200
You can forgive mistakes,
you can forgive being slow,
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especially when you're being
slammed with orders.
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But what a chef will not forgive
is forgetting your orders.
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Which is what happened to Corrie's
most infamous serial killer,
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Brian Capron.
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I've got... I've got...
Have I got...?
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00:06:59,800 --> 00:07:02,080
I've got eight now, haven't I?
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00:07:02,080 --> 00:07:04,800
No, no, no. You got four on now.
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Just four? Four lots, you mean?
This is the way a proper chef works.
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You get one table,
you get halfway through it
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and start the next table.
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Halfway through that one,
you start the next table,
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That's how you work.
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00:07:14,200 --> 00:07:16,960
Now you want to get a pork belly
on for the next table. Two.
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Get the two on now. Right.
Can you do that?
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If it's going to confuse you,
which it obviously is...
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I've got those on, four.
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Now you start the next two.
Two, OK.
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Brian, are you listening?
Three more, yeah?
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So four, two, two, three. Yeah?
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This is a nightmare!
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Two langoustines, two halibut,
one, two, three, four, five, six,
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seven, eight, nine, ten,
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11, 12, 13.
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You've got 15 portions on order. 15!
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Oh, God Almighty!
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In a pro kitchen,
that's what some people call
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getting in the weeds,
where you get so many orders,
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you can't remember anything.
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Chef, how many cods was it
straight away?
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00:08:05,320 --> 00:08:08,000
Not only is it tough
to keep up in service,
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you have to synchronise your orders
with the others in the brigade.
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But a platinum selling album
and a Golden Globe between them
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didn't help singer Mica Paris...
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00:08:19,240 --> 00:08:22,160
You're doing like four or five
things at the same time,
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plus you're trying to look
glamorous as well.
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Very hard.
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..and actor Amanda Donohoe
with their coordination.
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00:08:29,400 --> 00:08:31,440
Right, one lamb, one John Dory,
guys,
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three minutes from now, please.
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Oh, three and a half.
Three and a half.
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Three and a half, Amanda, yeah?
Two minutes.
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We can't be two minutes if she said
three and a half, yeah?
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You're happy with that fish?
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It looks cooked from here. Yeah,
it's cooked.
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He's very patient.
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I know if I was him, I would have
killed me already,
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you know what I mean?
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Just pop it under the grill for one
second, otherwise you're going to
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make the food cold, yeah?
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Mica, we need the garnish, please,
coming down to the pass, yeah?
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00:08:59,280 --> 00:09:02,760
Yes.Or we're going to have lamb
and no fish. Yes, I'm coming.
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00:09:02,760 --> 00:09:06,640
Woo!Just give it a second because
we want to serve this pink, yeah?
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00:09:06,640 --> 00:09:09,680
Shall I leave it under?No, pop it
on there cos it needs to be...
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00:09:10,840 --> 00:09:13,280
Oh, dear.
What are we going to do about that?
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00:09:13,280 --> 00:09:14,840
I don't know, what happens now?
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00:09:14,840 --> 00:09:16,080
We'll use one of these lambs
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00:09:16,080 --> 00:09:18,200
but don't forget you need
another lamb on. OK.
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00:09:18,200 --> 00:09:20,360
Very quickly, yeah? Yes, Chef.
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00:09:20,360 --> 00:09:24,040
That's what happens in a pro kitchen
when you get into a panic.
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00:09:24,040 --> 00:09:27,800
Get on, guys, this is the bit
where we turn it up a little.
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00:09:27,800 --> 00:09:30,960
Oh, no! But reality star
Amy Childs...
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00:09:30,960 --> 00:09:33,120
This is for the owners
of the restaurant
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00:09:33,120 --> 00:09:35,080
so I'm a little bit
like, "Oh, my God!"
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00:09:35,080 --> 00:09:38,400
..and Breakfast TV's Louise Minchin
proved it is possible
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00:09:38,400 --> 00:09:42,000
for some celebrities to work
perfectly in sync.
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00:09:42,000 --> 00:09:45,560
Amy, I'm going to try
and hold mine back a bit,
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00:09:45,560 --> 00:09:47,480
so that we're on time together.
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00:09:47,480 --> 00:09:50,680
I'm stressing,
I'm not going to lie to you.
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00:09:50,680 --> 00:09:52,840
Oh, God!Are you OK? Careful.
208
00:09:52,840 --> 00:09:54,960
It's fine. Right, OK, cool.
209
00:09:56,320 --> 00:09:58,560
OK, I'm ready for the pass, Chef.
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00:09:58,560 --> 00:10:00,600
Let's go, let's go. Ready, Chef.
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00:10:07,440 --> 00:10:09,800
Well done for getting both plates
up at the same time.
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00:10:09,800 --> 00:10:14,680
That's perfect. Ready for that
glass of wine next. Or not.
Let's go, check on.
213
00:10:14,680 --> 00:10:18,280
Four cappelletti, small, followed
four sea bream, one polenta chips...
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00:10:18,280 --> 00:10:21,640
Four?!..one friggitelli.
It just never stops, does it?
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00:10:21,640 --> 00:10:25,520
The professional kitchen is
an opportunity for the celebs to
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00:10:25,520 --> 00:10:27,680
pick up some of the tricks
of the trade,
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00:10:27,680 --> 00:10:29,760
to help them
develop in the competition.
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00:10:31,600 --> 00:10:35,240
Good news, Amy. Table eight loved
the cappelletti. Nice work. Woo-hoo!
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00:10:35,240 --> 00:10:36,280
Hey, top chef today!
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00:10:38,080 --> 00:10:42,360
And that's why we like to send them
to a wide range of restaurants...
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00:10:42,360 --> 00:10:44,560
Push it. Keep pushing.
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00:10:44,560 --> 00:10:48,040
..to experience food from all
different cultures...
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00:10:48,040 --> 00:10:51,480
I'm a bit nervous about all
the spices and how much to put in.
224
00:10:51,480 --> 00:10:53,400
..and cuisines.
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00:10:53,400 --> 00:10:58,280
It's food I love. I've never cooked
it. I've got no understanding of it.
226
00:10:58,280 --> 00:11:01,120
I suspect there might be a few
little bumps along the way.
227
00:11:03,200 --> 00:11:07,000
This Wagyu is £200 a kilogram. Oh,
I can't believe it's so expensive!
228
00:11:08,480 --> 00:11:12,320
We really want them
to open their eyes...Mm!
229
00:11:12,320 --> 00:11:15,200
..to the range of possibilities
out there. Oh, mate!
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00:11:15,200 --> 00:11:16,840
This is just unbelievable!
231
00:11:19,320 --> 00:11:22,240
Someone find me
a Greek chef to marry now.
232
00:11:23,480 --> 00:11:26,240
This is to die for!
233
00:11:27,400 --> 00:11:30,640
Oh, God! So cool! That's amazing!
234
00:11:33,040 --> 00:11:38,280
Adventurer Charley Boorman is known
as a globe-trotter, but in 2014, in
235
00:11:38,280 --> 00:11:41,920
an Asian fusion kitchen in London,
he was tasked with cooking
236
00:11:41,920 --> 00:11:46,800
a complex Indian samosa dish with
seven different elements.
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00:11:46,800 --> 00:11:49,560
Can we just throw a few more
ingredients in there to make
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00:11:49,560 --> 00:11:54,520
it a little harder?Yes, there's
coriander in it as well, actually!
239
00:11:54,520 --> 00:11:57,200
He may have crossed
continents on a motorbike...
240
00:11:57,200 --> 00:12:03,400
Can I have one samosa, Charl? Yes,
sir! Ch... Boss.My name is Chef.
241
00:12:03,400 --> 00:12:04,760
Chef. Yes, Chef.
242
00:12:04,760 --> 00:12:07,800
..but crossing a chef during a busy
service... I'm shaking.
243
00:12:09,680 --> 00:12:11,800
..is an altogether different
challenge!
244
00:12:13,360 --> 00:12:14,760
There you go, Chef.
245
00:12:14,760 --> 00:12:18,320
One samosa.That's not coriander,
that's bloody rocket!
246
00:12:18,320 --> 00:12:21,760
Take it back! That's what you gave
me, Chef.I didn't give you this.
247
00:12:21,760 --> 00:12:27,200
Who gave me that?Don't blame me.
I need two more samosa, Charl, ASAP.
ASAP. Yes, Chef.
248
00:12:27,200 --> 00:12:30,000
It is really difficult to keep
on top of the orders,
249
00:12:30,000 --> 00:12:33,640
but it's kind of exciting
in a kind of horrific way.
250
00:12:33,640 --> 00:12:37,520
Why have you burned so many samosas?
Because I'm not very good, Chef.
251
00:12:37,520 --> 00:12:39,240
I just want it to be perfect, Chef.
252
00:12:40,920 --> 00:12:43,000
Two minutes for the next one.
253
00:12:43,000 --> 00:12:45,800
I don't have two minutes!
I've got one! OK. One minute, then.
254
00:12:45,800 --> 00:12:47,400
Come on, samosas! Cook!
255
00:12:47,400 --> 00:12:50,160
I just want to make him happy,
that's all!
256
00:12:51,200 --> 00:12:55,160
And the dish itself isn't the only
challenge the celebs need to
257
00:12:55,160 --> 00:12:56,880
overcome in the kitchen.
258
00:12:56,880 --> 00:12:59,000
One of the reasons
restaurant food tastes
259
00:12:59,000 --> 00:13:02,720
so good is that it's cooked in ways
you just can't achieve at home.
260
00:13:02,720 --> 00:13:07,040
Powerful gas woks,
professional stoves, and huge ovens.
261
00:13:09,280 --> 00:13:11,000
My barbecue's nothing like that!
262
00:13:12,520 --> 00:13:15,800
Are you letting me
loose with a blowtorch in here? Wow!
263
00:13:15,800 --> 00:13:17,880
Tandoori oven, yeah?
264
00:13:17,880 --> 00:13:21,240
Cos there's no knobs, there's no
dials to control the temperature.
265
00:13:21,240 --> 00:13:23,520
It's a question of touch,
feel, experience.
266
00:13:25,800 --> 00:13:28,120
Going to be 350 degrees centigrade.
267
00:13:28,120 --> 00:13:32,040
OK, so I come from a hot country,
originally.
268
00:13:32,040 --> 00:13:33,760
Tottenham(!)
269
00:13:35,240 --> 00:13:37,480
It just bakes your skin
straightaway. OK.
270
00:13:37,480 --> 00:13:40,360
Basically, any hair I've got on my
arms, I can kiss goodbye to that.
271
00:13:40,360 --> 00:13:43,280
Well, it's cheaper than...Well,
it's cheaper... It's cheaper than
272
00:13:43,280 --> 00:13:46,000
going for a wax.Absolutely.
What do you think? A perfect job
273
00:13:46,000 --> 00:13:50,200
every time! Of course, I guarantee
it won't grow back for six months.
Oh, really?Yeah. Oh, super!
274
00:13:50,200 --> 00:13:52,320
You can pay me at the
end of the day.
275
00:13:52,320 --> 00:13:57,000
TOWIE star Joey Essex is known for
his fake tan and pearly white teeth,
276
00:13:57,000 --> 00:13:58,440
but he got a short, sharp
277
00:13:58,440 --> 00:14:03,800
and sometimes painful lesson on the
perils of cooking in a tandoor oven.
278
00:14:03,800 --> 00:14:07,240
That's fine. Oh, no!
Naan bread from tandoor.
279
00:14:07,240 --> 00:14:10,000
They are going to try to
lay on their own hands.
280
00:14:10,000 --> 00:14:12,000
So this is truffle trimming.
281
00:14:12,000 --> 00:14:17,040
Going to be 360 degrees, more than
360 degree heat. Argh!You'll do it.
282
00:14:17,040 --> 00:14:19,480
Don't worry. Put it in. It's so hot!
283
00:14:19,480 --> 00:14:21,120
Go on! Oh!
284
00:14:21,120 --> 00:14:22,920
Ah! Doh!
285
00:14:22,920 --> 00:14:24,880
Doh! Argh! Ah!
286
00:14:24,880 --> 00:14:28,160
If they lose one or two
seconds, the naan will burn,
287
00:14:28,160 --> 00:14:29,520
they need to remake again.
288
00:14:29,520 --> 00:14:32,560
Oh! It's going to fall off!
No, no, no.
289
00:14:32,560 --> 00:14:36,400
It's... Wow! And you made it!
Look at that, mate.
290
00:14:36,400 --> 00:14:38,960
It's amazing. Look at this!
291
00:14:38,960 --> 00:14:42,400
If you know about naans, you know
that's a perfect naan.
292
00:14:42,400 --> 00:14:45,200
It... It could be better.
Could it?Yes!
293
00:14:49,600 --> 00:14:51,200
Wow! That's class, innit?
294
00:14:53,800 --> 00:14:56,800
Happy? Yeah. I'm really happy.
I mean, I dress myself to look cool
295
00:14:56,800 --> 00:14:59,200
and you've just dressed that
plate to look cool.
296
00:14:59,200 --> 00:15:01,960
It's like fashion.That's true.
Respect.
297
00:15:01,960 --> 00:15:04,280
Joey think that looks like fashion.
298
00:15:04,280 --> 00:15:06,400
Well,
it's not unlike the things he wears!
299
00:15:10,720 --> 00:15:11,760
Bosh! No!
300
00:15:11,760 --> 00:15:14,360
Oh... Got it.
301
00:15:14,360 --> 00:15:15,760
How many times?
302
00:15:15,760 --> 00:15:17,600
Five times, but I got it.
303
00:15:17,600 --> 00:15:19,120
Ah, singed all me hairs!
304
00:15:19,120 --> 00:15:20,560
Look how hot it is. Look.
305
00:15:23,440 --> 00:15:27,320
That is a perfect naan bread.
Look at that.Excellent. Wallop.
306
00:15:27,320 --> 00:15:31,320
But Joey's finished dishes weren't
always the fashion statement
307
00:15:31,320 --> 00:15:35,440
he intended.
The naan bread is soaked with oil.
308
00:15:35,440 --> 00:15:38,600
I think you can't serve it.
I can't serve the naan?Yes.
309
00:15:38,600 --> 00:15:40,880
So, can you make another one,
please?
310
00:15:40,880 --> 00:15:42,840
You're joking!
311
00:15:42,840 --> 00:15:46,120
I'm going to get
told off for this one as well.
312
00:15:46,120 --> 00:15:49,440
I'll hold this...
Bosh! Look at that!
313
00:15:50,680 --> 00:15:52,000
It's perfect.
314
00:15:53,400 --> 00:15:56,880
A bit less oil. Like this?
Just sprinkle oil, yeah.
315
00:15:56,880 --> 00:15:58,120
Perfect.
316
00:16:04,040 --> 00:16:06,040
There you go.
One more venison, please.
317
00:16:08,360 --> 00:16:10,280
Bosh!
318
00:16:10,280 --> 00:16:13,600
Oh. Yeah. This time,
you're all right. Excellent.
319
00:16:13,600 --> 00:16:14,720
Living the naan life.
320
00:16:14,720 --> 00:16:16,360
Wallop!
321
00:16:16,360 --> 00:16:19,480
Another contestant who had a really
tough time handling the heat
322
00:16:19,480 --> 00:16:22,000
was reality star Spencer Matthews.
323
00:16:22,000 --> 00:16:24,920
He was using a tandoor to cook
guinea fowl,
324
00:16:24,920 --> 00:16:27,840
but he lost count of the amount
of times he burnt himself.
325
00:16:27,840 --> 00:16:30,080
Can I have guinea fowl,
please?Yes, Chef.
326
00:16:32,200 --> 00:16:33,240
Ah! It's hot!
327
00:16:35,360 --> 00:16:36,680
Hang it over there.
328
00:16:42,160 --> 00:16:46,040
Yes! I need two sea bass and two
guinea fowl.Yes, Chef.
329
00:16:46,040 --> 00:16:50,560
Argh! Are you OK?Yep.
Don't worry about me, Chef.
330
00:16:50,560 --> 00:16:53,080
I have burnt myself
a couple of times, but there's no...
331
00:16:53,080 --> 00:16:56,240
There's no stopping us.
We have a service to complete.
332
00:17:00,000 --> 00:17:01,800
It's so hot!
333
00:17:01,800 --> 00:17:03,240
Argh!
334
00:17:03,240 --> 00:17:05,680
You OK?Yes, Chef.
335
00:17:05,680 --> 00:17:08,400
It is! Honestly! I don't know
why I keep forgetting that
336
00:17:08,400 --> 00:17:11,200
when you put it in that hell hole
it becomes boiling hot.
337
00:17:12,320 --> 00:17:13,680
Yeah, just touch that bit.
338
00:17:18,880 --> 00:17:20,360
Honestly!
339
00:17:20,360 --> 00:17:22,040
It's so hot, the whole way up.
340
00:17:22,040 --> 00:17:24,400
Spencer actually did all
right that day.
341
00:17:24,400 --> 00:17:26,880
A few calloused fingers,
but all jokes aside,
342
00:17:26,880 --> 00:17:29,520
kitchens can be a dangerous place.
343
00:17:29,520 --> 00:17:31,480
And some celebs sustain
injuries that mean
344
00:17:31,480 --> 00:17:34,520
they are pulled from service
altogether.
345
00:17:34,520 --> 00:17:35,720
Ooh!
346
00:17:38,440 --> 00:17:39,800
Yeah, right, take it out.
347
00:17:39,800 --> 00:17:41,880
Argh!
348
00:17:41,880 --> 00:17:43,920
Oh!You all right? Yeah.
349
00:17:43,920 --> 00:17:45,960
You sure? Let me just see.
Let me just see.
350
00:17:45,960 --> 00:17:48,560
Did you burn yourself?
Are you all right? Yeah.Yeah...
351
00:17:48,560 --> 00:17:51,480
Yeah, that hurt.
What happened, Russell?
352
00:17:51,480 --> 00:17:55,240
I put my finger on the big round
oven and then it sizzled.
353
00:17:55,240 --> 00:17:56,840
So you could serve my finger...
354
00:17:56,840 --> 00:17:59,920
I was just going to say, this is
really good to serve, you know?
355
00:18:01,520 --> 00:18:03,000
You OK?
356
00:18:04,240 --> 00:18:06,440
Ai-ai-ai!I've just burnt my hand.
357
00:18:07,480 --> 00:18:10,720
And it's just...
I can feel it start blistering.
358
00:18:10,720 --> 00:18:12,440
OK, put it... Cold water.
359
00:18:12,440 --> 00:18:13,680
Argh!
360
00:18:15,640 --> 00:18:17,400
I've done it!
361
00:18:21,240 --> 00:18:24,200
Accidents happen
and they can happen to anyone.
362
00:18:24,200 --> 00:18:27,960
Take determined, self-made business
Dragon Michelle Mone.
363
00:18:29,920 --> 00:18:32,120
SHE SCREAMS
364
00:18:32,120 --> 00:18:35,160
She had a seriously tough time
getting through service.
365
00:18:36,600 --> 00:18:38,480
Let me see, let me see.
366
00:18:38,480 --> 00:18:43,080
Let me see. Put your... Put
your hand up. Where's...? Come...
367
00:18:43,080 --> 00:18:44,480
Get out of the kitchen.
368
00:18:44,480 --> 00:18:46,680
I don't know how bad her cut was,
I didn't see it,
369
00:18:46,680 --> 00:18:49,800
but I know she's very distressed
and upset.
370
00:18:49,800 --> 00:18:52,560
Um, I just hope it can be patched
up, so she can carry on today,
371
00:18:52,560 --> 00:18:55,400
cos she'll be gutted if she doesn't
get to do her service.
372
00:19:01,520 --> 00:19:04,480
Right, guys, we've got
five minutes for service.
373
00:19:04,480 --> 00:19:07,120
Oh, you're back! Well done. You OK?
374
00:19:07,120 --> 00:19:09,520
I think I almost took
the tip of my finger off.
375
00:19:09,520 --> 00:19:11,720
I'm feeling a nervous wreck.
376
00:19:11,720 --> 00:19:14,080
One prawn, one scallop to follow.
Two ribeye.
377
00:19:16,400 --> 00:19:18,720
GREGG: Credit where it's due,
though.
378
00:19:18,720 --> 00:19:22,680
I mean, Michelle is one tough
cookie. She's straight from the
school of "the show must go on".
379
00:19:26,240 --> 00:19:29,600
A huge big bit of meat just
came flipping off of that,
380
00:19:29,600 --> 00:19:31,760
right into my cheek.
381
00:19:31,760 --> 00:19:33,480
I'm having a bad day!
382
00:19:33,480 --> 00:19:35,440
Come on, Michelle.
Let's go, let's go!
383
00:19:38,080 --> 00:19:39,960
I need a chips.
384
00:19:39,960 --> 00:19:42,040
I need a chips.
Coming, chips. Yes, Chef!
385
00:19:43,720 --> 00:19:45,200
One plate.
386
00:19:45,200 --> 00:19:47,400
Service!
387
00:19:50,160 --> 00:19:52,360
My finger's full of blood
and painful, yeah,
388
00:19:52,360 --> 00:19:54,480
but no blood will go on the food,
it's fine.
389
00:19:56,480 --> 00:19:58,440
A cut finger and a burnt nose!
390
00:20:04,320 --> 00:20:07,240
The brave chefs that
allow our celebs into their kitchens
391
00:20:07,240 --> 00:20:11,960
want them to learn, but their first
priority is always their customers
392
00:20:11,960 --> 00:20:15,040
and making sure the food
that's served is up
393
00:20:15,040 --> 00:20:16,800
to their restaurant's standard.
394
00:20:16,800 --> 00:20:18,960
So if our celebs aren't up
to scratch,
395
00:20:18,960 --> 00:20:21,200
they'll quickly know about it.
396
00:20:21,200 --> 00:20:23,840
I'm a chef. I've never
been easy-going in my life.
397
00:20:23,840 --> 00:20:26,080
If I get easy, things,
they're not going to work.
398
00:20:26,080 --> 00:20:29,880
So I'm going to be tough enough
and a bit of pressure helps.
399
00:20:29,880 --> 00:20:33,040
When Cold Feet star John Thomson
entered the competition,
400
00:20:33,040 --> 00:20:36,760
he just loved cooking.
He was so enthusiastic.
401
00:20:36,760 --> 00:20:39,800
I've absolutely relished
what I've done so far.
402
00:20:39,800 --> 00:20:41,720
The learning curve is so huge.
403
00:20:41,720 --> 00:20:44,960
But he found out how hard it can
be to cook at the highest level,
404
00:20:44,960 --> 00:20:47,720
when you've got a tricky
pasta dish to master.
405
00:20:47,720 --> 00:20:49,480
Pasta's split.
406
00:20:49,480 --> 00:20:52,920
And a perfectionist head
chef like Francesco Mazzei
407
00:20:52,920 --> 00:20:54,960
watching your every move.
408
00:20:54,960 --> 00:20:57,520
I need one tortelli go with
the sea bass, yeah?
409
00:20:57,520 --> 00:20:59,720
Quick, quick, quick, quick,
quick, quick!
410
00:21:03,160 --> 00:21:05,800
How long the tortelli, John?
Er... 30 seconds, Chef.
411
00:21:05,800 --> 00:21:08,480
Wow! Are you sure?Er, no.
412
00:21:08,480 --> 00:21:10,720
OK, good, so, tell me
the right time, then, OK?
413
00:21:10,720 --> 00:21:13,400
One minute, Chef. Good.
Don't waste my time!
414
00:21:20,160 --> 00:21:21,480
It's gone.
415
00:21:23,440 --> 00:21:26,400
What's happened?It's split.
416
00:21:26,400 --> 00:21:28,600
Oh, no.I put three more in.
417
00:21:28,600 --> 00:21:31,400
You sure?Yeah, yeah. Three in.
What we do with this, then?
418
00:21:31,400 --> 00:21:33,200
Disaster here.Yeah.
What shall we do here?
419
00:21:33,200 --> 00:21:35,640
OK. Three more. Come on. Three more.
There's three in, Chef.
420
00:21:35,640 --> 00:21:38,040
Leave it, leave it, leave it.
I'm not giving that. Come on.
421
00:21:38,040 --> 00:21:40,600
Let's do it again. You're burning
your butter there now?
422
00:21:40,600 --> 00:21:44,760
Nothing can prepare
you for this maelstrom...
423
00:21:45,960 --> 00:21:48,040
..of craziness, really.
424
00:21:48,040 --> 00:21:50,600
Look, this one is boiling,
this one is not boiling.OK.
425
00:21:50,600 --> 00:21:53,720
Why did you put it there?
OK?OK, Chef.
426
00:21:53,720 --> 00:21:56,400
Three, four, five, six,
that's it. OK.
427
00:21:56,400 --> 00:21:57,960
Don't touch it now, OK?
428
00:21:57,960 --> 00:21:59,520
To be fair to the chefs,
429
00:21:59,520 --> 00:22:02,360
it's not easy having
a brigade of rank amateurs take
430
00:22:02,360 --> 00:22:05,280
over your lunch service.
431
00:22:05,280 --> 00:22:08,080
But being famous counts
for nothing in this challenge.
432
00:22:13,320 --> 00:22:16,360
Cooking in a pro kitchen is
nothing like cooking at home...
433
00:22:16,360 --> 00:22:18,080
What do I do now?!
434
00:22:18,080 --> 00:22:21,960
..where nobody cares if the plates
aren't warm...It's cold.
435
00:22:21,960 --> 00:22:24,400
Heat it up.
Yes, Chef.It's too cold.
436
00:22:24,400 --> 00:22:29,200
Re-plating it!
..and the food looks a bit scruffy.
437
00:22:29,200 --> 00:22:31,440
That's too much sauce.
We have to re-plate.
438
00:22:31,440 --> 00:22:34,400
And often, the hardest lesson our
celebrities, like Sugababe
439
00:22:34,400 --> 00:22:38,640
Amelle Berrabah had to learn, is how
to make their plates look good.
440
00:22:41,080 --> 00:22:44,400
Move the knife,
don't smash the tuna.I'm so sorry!
441
00:22:44,400 --> 00:22:47,760
Being sorry is not going to fix it.
Just take your time and do it right.
442
00:22:47,760 --> 00:22:50,680
OK?OK, Chef.
I'm not happy at all, to be honest.
443
00:22:50,680 --> 00:22:53,760
I don't think he's even going
to want to serve this.
444
00:22:55,480 --> 00:22:56,880
Oh, no!
445
00:22:56,880 --> 00:23:01,120
OK, Amelle, come over here. Stop,
stop, stop! It's not even centre.
446
00:23:01,120 --> 00:23:04,440
The tuna is all smashed up.
This is not what I showed you, OK?
447
00:23:04,440 --> 00:23:08,680
Yeah, I understand. Let's do it
again.Do it again. This cannot go
out like that, OK?Yes, Chef.
448
00:23:10,960 --> 00:23:15,240
Corrie's Brian Bovell's quenelles
also didn't pass muster.
449
00:23:15,240 --> 00:23:17,880
I'm not happy with the quenelle.
You know?All right.
450
00:23:17,880 --> 00:23:19,960
That needs to be as professional.
451
00:23:19,960 --> 00:23:22,680
Can you make it again for me,
please?OK, the quenelle. Do it!
452
00:23:22,680 --> 00:23:24,680
Quick!Absolutely!
Yes, sir! Yes, sir!
453
00:23:27,120 --> 00:23:29,400
He made it look so easy,
man, before.
454
00:23:29,400 --> 00:23:31,320
It's those little details, man.
455
00:23:31,320 --> 00:23:33,640
Those chefs sure earn their money,
especially
456
00:23:33,640 --> 00:23:35,640
when the staff start answering back.
457
00:23:35,640 --> 00:23:38,160
Oh, yes! I think
I know who you're talking about,
458
00:23:38,160 --> 00:23:42,080
our friend, writer and broadcaster,
Janet Street-Porter.
459
00:23:42,080 --> 00:23:43,280
So, Janet, two cod.
460
00:23:45,240 --> 00:23:49,080
Janet, where are you?I'm doing it!
We've got two cod on order.
You need to communicate with us
461
00:23:49,080 --> 00:23:50,840
to make sure we all know
what's going on?
462
00:23:50,840 --> 00:23:54,240
I'm doing it! All right.
OK, so you've got four away as well.
463
00:23:54,240 --> 00:23:56,960
We need another two cod just
after the other docket, OK?
464
00:23:56,960 --> 00:23:59,800
It was always going to be
interesting to see how Janet
465
00:23:59,800 --> 00:24:03,400
took to being bossed around.
Yes, Chef! I'm seasoning them!
466
00:24:03,400 --> 00:24:05,720
We don't know if you're doing it
if you don't answer, OK?
467
00:24:05,720 --> 00:24:07,840
All right, OK, right.
Do I do this in, yeah?
468
00:24:10,560 --> 00:24:13,360
So we're going to need that dish
up in eight minutes, Janet, OK?
469
00:24:13,360 --> 00:24:15,880
Yeah, yeah, yeah!
470
00:24:15,880 --> 00:24:18,240
Having a timer would be a plus,
wouldn't it?
471
00:24:22,960 --> 00:24:25,240
So make sure your garnish
is seasoned.
472
00:24:25,240 --> 00:24:27,440
What if I don't like it
as salty as you do?
473
00:24:27,440 --> 00:24:30,640
It's my restaurant, so I'll tell
you whether it needs more salt.
474
00:24:31,720 --> 00:24:33,520
Yeah, over to these plates.
475
00:24:35,600 --> 00:24:38,280
Quick as you can. We want a nice,
clean presentation.
476
00:24:40,480 --> 00:24:45,240
Ah...Oh, don't! Don't, don't!
I'll pick it off the plate!
477
00:24:45,240 --> 00:24:48,640
We need to hurry up. Mess all over
the plate is going to slow you down.
478
00:24:51,160 --> 00:24:53,480
It needs to be a nice circle, yeah?
479
00:24:53,480 --> 00:24:55,840
We need more sauce.
That's not enough.
480
00:24:55,840 --> 00:24:58,520
Yes, but I'm left-handed
and the thing's right-handed.
481
00:24:58,520 --> 00:25:02,760
Doesn't matter. Left or right, the
amount of sauce is always the same.
482
00:25:05,760 --> 00:25:07,320
Right, service.
483
00:25:08,520 --> 00:25:12,920
OK, a little bit messy,
little bit slow. Let's speed it up.
484
00:25:12,920 --> 00:25:15,040
It's hard because of the
heat and also him
485
00:25:15,040 --> 00:25:17,160
shouting at you puts you off.
486
00:25:17,160 --> 00:25:21,560
I know he's trying to be helpful,
but it's doing my head in.
487
00:25:22,960 --> 00:25:26,600
All things considered, I think
the chef stayed pretty calm.
488
00:25:26,600 --> 00:25:28,920
But sometimes, our celebs...
All right, guys.
489
00:25:28,920 --> 00:25:33,400
Let's speed up a little bit more
because you are behind.
490
00:25:33,400 --> 00:25:37,760
..push them to breaking point.
Hey! Everyone! Hello!
491
00:25:37,760 --> 00:25:39,600
Oi!
492
00:25:39,600 --> 00:25:42,320
When I talk, I want to hear people
answering me, yeah?
493
00:25:42,320 --> 00:25:45,600
If I say something, I want to hear
yes, no, maybe...Yes, Chef.
494
00:25:48,880 --> 00:25:54,120
In 2009, Emmerdale actor
Deena Payne, sprinter Iwan Thomas
495
00:25:54,120 --> 00:25:58,560
and Crimewatch's Rav Wilding
couldn't seem to do anything right.
496
00:25:58,560 --> 00:26:00,880
Do you know how long for that
beef salad, please?
497
00:26:00,880 --> 00:26:04,040
Two minutes, Chef.
I'll get my stopwatch out, shall I?
498
00:26:05,680 --> 00:26:08,440
What's wrong with that?
Plate's not hot.
499
00:26:08,440 --> 00:26:12,840
It's freezing! By the time it
gets to the customer, it'll be cold!
Yes, Chef.
500
00:26:12,840 --> 00:26:15,800
Really nice, really nice...Yes...
But a thumbprint.
501
00:26:15,800 --> 00:26:17,760
Got a what? Thumbprint!
502
00:26:17,760 --> 00:26:19,800
It's the first dish. Look at it!
503
00:26:19,800 --> 00:26:24,160
Lobster lotus chip.
Lobster...lotus chip.Yes, Chef.
504
00:26:25,600 --> 00:26:30,280
Nor could tough man boxer Joe
Calzaghe. Right, Joe, what are you
giving me next?
505
00:26:30,280 --> 00:26:32,680
I'm not trying to be arrogant,
but if you don't answer me
506
00:26:32,680 --> 00:26:36,720
then I don't know that you've heard
me.Yeah. And then you're not doing
what I want you to do, OK?
507
00:26:36,720 --> 00:26:40,800
Yeah, sorry, Chef. Two minutes,
Chef. Every time I ask you for
a time, Joe, you say two minutes.
508
00:26:40,800 --> 00:26:42,440
I need the truth.OK. Maybe four?
509
00:26:47,160 --> 00:26:49,200
And reality star
Gemma Collins was more
510
00:26:49,200 --> 00:26:53,400
interested in chatting to the guests
than she was cooking lunch.
511
00:26:53,400 --> 00:26:55,720
Gemma! Come back to the kitchen!
512
00:27:00,880 --> 00:27:04,040
But with the best will in the world,
in professional kitchens,
513
00:27:04,040 --> 00:27:07,960
there are some situations
out of everyone's control,
514
00:27:07,960 --> 00:27:11,000
as actors Christopher Biggins
and Tina Hobley discovered.
515
00:27:12,200 --> 00:27:15,440
One halibut, one ravioli.
BOTH:Yes, Chef! Thank you.
516
00:27:19,760 --> 00:27:22,040
Guys, the gas has gone out.
517
00:27:22,040 --> 00:27:24,760
No gas. Can we get
maintenance in the kitchen, please?
518
00:27:26,040 --> 00:27:28,880
Thank you.
Well, let's call it a day!
519
00:27:28,880 --> 00:27:31,840
Basically, we're in a hotel
and everything's highly...
520
00:27:31,840 --> 00:27:34,960
It's a highly sophisticated system,
so someone in the hotel has
521
00:27:34,960 --> 00:27:37,400
pressed a button which
means my gas has gone off.
522
00:27:39,200 --> 00:27:41,560
Things that should be
boiling aren't boiling.
523
00:27:41,560 --> 00:27:44,520
And I need to put my ravioli
into boiling water,
524
00:27:44,520 --> 00:27:47,520
so, you know,
it's a little stressful.
525
00:27:47,520 --> 00:27:52,400
But the show has to go on!
Biggins! Move yourself!
526
00:27:52,400 --> 00:27:54,240
This flat top works regardless,
527
00:27:54,240 --> 00:27:57,040
so you're going to have to share
that hot top together, guys.OK.
528
00:27:57,040 --> 00:28:01,120
You've got to have a lot of love
for each other today.Yes!
We've got the love.
529
00:28:02,320 --> 00:28:05,520
Don't know if you've got the finite
touch just yet, Biggins!All right.
530
00:28:05,520 --> 00:28:07,200
We'll get there.
531
00:28:07,200 --> 00:28:10,560
Guys, what's happening with this
gas? Anyone know?It's still off.
532
00:28:10,560 --> 00:28:13,280
I'm going to have a hot restaurant
full of people...I know!
533
00:28:13,280 --> 00:28:16,120
..who can't eat any food in a
minute.Shall I go and sing to them?
534
00:28:18,400 --> 00:28:23,440
These lunchtime
services are always for real paying
members of the public,
535
00:28:23,440 --> 00:28:27,720
who need to remain oblivious to the
drama that goes on in the kitchen.
536
00:28:27,720 --> 00:28:31,000
And just
when all seemed to be lost...
537
00:28:31,000 --> 00:28:33,560
Chef, fantastic news,
the gas is back.
538
00:28:33,560 --> 00:28:38,800
Yay! Gas is back on, everybody!
So, no excuse for any dodgy cooking.
539
00:28:38,800 --> 00:28:41,760
Ha-ha!
540
00:28:41,760 --> 00:28:44,800
Right, mains away, table 22.
541
00:28:44,800 --> 00:28:46,600
Halibut and ravioli.
542
00:28:46,600 --> 00:28:49,560
I want them
both on the pass at the same time.
543
00:28:49,560 --> 00:28:54,040
You're only as good as your last
meal, guys.The last supper!
544
00:28:54,040 --> 00:28:56,040
Am I dripping? A little bit.
545
00:28:57,760 --> 00:29:00,480
Lovely halibut.
Really beautiful halibut.
546
00:29:00,480 --> 00:29:03,400
What's the matter with the ravioli,
then, Chef? Nothing.
547
00:29:03,400 --> 00:29:06,240
Well, you can sink or you can swim
and over the years,
548
00:29:06,240 --> 00:29:09,760
there have been a few celebs that
have thrived off the experience.
549
00:29:12,560 --> 00:29:15,320
How do you think I've done?Really
well. I'm not going to deny it.
550
00:29:15,320 --> 00:29:17,320
Really, really well.
I have potential?
551
00:29:22,000 --> 00:29:24,360
That's my best batch.
I'm proud of that.
552
00:29:24,360 --> 00:29:26,440
I was in control of that
whole situation.
553
00:29:28,320 --> 00:29:31,160
I feel like I'm in a rhythm now
and I can flow. It's good.
554
00:29:31,160 --> 00:29:33,560
I think once I stop,
my head will probably explode,
555
00:29:33,560 --> 00:29:35,440
but at the minute, I feel good.
556
00:29:35,440 --> 00:29:37,480
Yes!
557
00:29:37,480 --> 00:29:38,920
Absolutely perfect!
558
00:29:38,920 --> 00:29:40,680
Good job.Thank you so much!
Well done!
559
00:29:40,680 --> 00:29:43,880
You did really, really well.Thank
you. You did really, really well.
Loved it.
560
00:29:43,880 --> 00:29:47,280
Oh, my goodness! Did you enjoy that?
I loved it. Yeah, we did.
561
00:29:47,280 --> 00:29:48,640
It's why we do this challenge
562
00:29:48,640 --> 00:29:52,960
because it has the ability to really
ignite passion in people.
563
00:29:52,960 --> 00:29:54,760
Thank you so much.
564
00:29:54,760 --> 00:29:58,000
I get a sweaty kiss!
Honestly, it was brilliant!
565
00:29:58,000 --> 00:29:59,960
It's the adrenaline rush, John,
566
00:29:59,960 --> 00:30:02,160
the buzz of being
part of a well-run kitchen.
567
00:30:02,160 --> 00:30:04,880
It's one of the greatest
highs you can get.
568
00:30:06,360 --> 00:30:10,600
We saw a perfect
example of that in 2019.
569
00:30:10,600 --> 00:30:14,160
Reality star Vicky Pattison
came to us...Oh!
570
00:30:14,160 --> 00:30:17,040
..and in her first test,
she was clueless!
571
00:30:17,040 --> 00:30:20,120
I'm 31 now and I went to uni
when I was 18.
572
00:30:20,120 --> 00:30:22,000
I sort of did
a bit of cooking there.
573
00:30:22,000 --> 00:30:26,600
Fajitas for the lasses,
or, like, a shepherd's pie. Maybes
a chilli. I do a canny chilli.
574
00:30:29,480 --> 00:30:31,680
Vicky, you OK?No.
What's the matter?
575
00:30:31,680 --> 00:30:35,320
I'm really hot and I'm really
stressed out. I've got the chicken
and the onions in.
576
00:30:35,320 --> 00:30:39,440
I don't know how to make like the
body of the curry, like, the sauce.
577
00:30:39,440 --> 00:30:41,000
Do you cook, Vicky?
578
00:30:41,000 --> 00:30:46,520
No. I'm hoping, learn some skills
here, find a fella, kids...
579
00:30:46,520 --> 00:30:48,120
Hello, Delia.
580
00:30:48,120 --> 00:30:51,360
The next day, we sent her off to the
restaurant kitchen and I don't
581
00:30:51,360 --> 00:30:55,160
mind admitting, John, I would have
bet it was going to be a disaster.
582
00:30:56,560 --> 00:30:59,600
Three salmon, Vicky. You are going
to get it.What the hell?!
583
00:30:59,600 --> 00:31:01,800
That's six salmon!
584
00:31:01,800 --> 00:31:04,400
What the fish-loving hell?!
585
00:31:04,400 --> 00:31:06,920
Straight out the gate...
Vicky, how are you doing?
586
00:31:06,920 --> 00:31:10,520
I'm a bit overwhelmed with the six
salmon straightaway, like.
That's OK, no problem.
587
00:31:10,520 --> 00:31:14,560
Obviously... I might get me
potatoes on, what do you reckon?
Get your potatoes on, that's right.
588
00:31:14,560 --> 00:31:19,560
Potatoes in, all of them, in they
go. Try not to throw them into the
emulsion. Place them nicely.
589
00:31:19,560 --> 00:31:21,440
She had a hectic start,
590
00:31:21,440 --> 00:31:24,520
but surprised us all
and really started to flourish.
591
00:31:26,800 --> 00:31:30,640
Never ever done this before.
Like, can't even make a fry-up
592
00:31:30,640 --> 00:31:33,280
and make sure me beans are hot
at the same time as me bacon.
593
00:31:33,280 --> 00:31:36,560
Looks good, buddy.Thank you, babe.
Well done.
594
00:31:42,920 --> 00:31:46,480
Come on, Vicky. Bring it up, bring
it up.Pair of salmon.
595
00:31:46,480 --> 00:31:50,480
Looks good.Thank you very much,
Chef. Looks good, Vic, well done.
Thank you.
596
00:31:52,160 --> 00:31:56,440
And even as the orders mounted up,
she didn't lose her focus.
597
00:31:56,440 --> 00:31:58,800
There you go, babe.
598
00:31:58,800 --> 00:32:00,960
Nice job, Vicky. Nice job.
Thanks, babe!
599
00:32:00,960 --> 00:32:04,440
I need those three salmon up now,
please.No problem, Chef.
600
00:32:04,440 --> 00:32:07,400
Definitely not easy,
by any stretch of the imagination,
601
00:32:07,400 --> 00:32:10,840
but I feel like I'm sort of getting
a bit of a flow going.
602
00:32:10,840 --> 00:32:14,200
How long on that salmon, Vicks?
About two... Less than two minutes.
603
00:32:14,200 --> 00:32:17,280
Vicky, you've nailed it.
I tell you what, sack the day job.
604
00:32:17,280 --> 00:32:19,160
I'll give you a job.
I've enjoyed it!
605
00:32:21,520 --> 00:32:23,760
OK, Vicks, your last one.
Let's make it good.
606
00:32:25,840 --> 00:32:28,960
Salmon there, Chef. All right, good
girl. Well done!Thank you.
607
00:32:28,960 --> 00:32:30,280
Service, please!
608
00:32:36,880 --> 00:32:39,400
You know that saying,
if you can't handle the heat?
609
00:32:39,400 --> 00:32:41,320
Never really applied to me before.
610
00:32:41,320 --> 00:32:44,400
That passion that was
ignited in Vicky got her all
611
00:32:44,400 --> 00:32:45,800
the way to the final.
612
00:32:45,800 --> 00:32:48,840
I love it when the celebs come
back really inspired
613
00:32:48,840 --> 00:32:50,480
and they need that inspiration
614
00:32:50,480 --> 00:32:52,960
because by the time
they get to the semifinals,
615
00:32:52,960 --> 00:32:56,760
the professional challenges
just get tougher and bigger.
616
00:32:56,760 --> 00:33:00,240
One of the most extraordinary
nights I can ever remember was
617
00:33:00,240 --> 00:33:02,320
the semifinal of 2013,
618
00:33:02,320 --> 00:33:05,720
where our celebs had to cook a
three course dinner for 150 people
619
00:33:05,720 --> 00:33:07,440
at Cambridge University.
620
00:33:10,080 --> 00:33:14,080
As well as providing a great cooking
challenge for the celebs,
621
00:33:14,080 --> 00:33:17,840
taking them outside the MasterChef
kitchen also offers viewers
622
00:33:17,840 --> 00:33:23,120
a sneak peek behind the closed
doors of some of the country's most
iconic institutions.
623
00:33:24,200 --> 00:33:25,440
Welcome to the beautiful
624
00:33:25,440 --> 00:33:28,680
and historic Gonville & Caius
College, here in Cambridge.
625
00:33:30,400 --> 00:33:33,400
There were some big personalities
in the kitchen that year.
626
00:33:33,400 --> 00:33:39,280
Actors Ade Edmondson and
Brian Capron, comedian Les Dennis,
627
00:33:39,280 --> 00:33:44,280
rapper Speech Debelle, singer Shane
Lynch from Boyzone, and of course,
628
00:33:44,280 --> 00:33:49,520
the biggest personality of them all,
broadcaster Janet Street-Porter.
629
00:33:51,640 --> 00:33:55,320
The stunning location spoke volumes
about quality of the food expected.
630
00:33:57,320 --> 00:34:01,600
And a high-end dinner for 150
was one of the most ambitious
631
00:34:01,600 --> 00:34:05,280
semifinal challenges we've ever
set the celebrities.
632
00:34:05,280 --> 00:34:08,560
We are fortunate in
Gonville & Caius.
633
00:34:08,560 --> 00:34:12,200
We're used to quite a high
standard of cooking.
634
00:34:12,200 --> 00:34:15,800
Our fellows and our guests this
evening will be expecting
635
00:34:15,800 --> 00:34:18,000
a fine dining experience.
636
00:34:23,400 --> 00:34:26,200
Welcome, everybody, to Caius
Kitchen. We're very, very busy.
637
00:34:26,200 --> 00:34:28,760
We've got four hours to get it
ready, so let's go.
638
00:34:32,040 --> 00:34:35,520
Boyband singer Shane and comedian
Les were the unlikely double act
639
00:34:35,520 --> 00:34:38,680
responsible for
a wood-pigeon starter.
640
00:34:38,680 --> 00:34:40,480
You've got to be very careful.
641
00:34:40,480 --> 00:34:43,760
There's a lot of very tiny bones
here. They're very, very sharp.
642
00:34:43,760 --> 00:34:46,640
Put your thumb through it and the
wishbone will come clean out.
643
00:34:46,640 --> 00:34:50,560
OK.I would say to both of you,
initially, get these going. Yeah.
644
00:34:50,560 --> 00:34:53,720
So this is out of the way and then
we can concentrate on the salad.
645
00:34:53,720 --> 00:34:58,080
Right, Chef. OK. Thank you, Chef.
Right, Les, let's crack on.
646
00:34:59,880 --> 00:35:04,440
You should aim to be about one
a minute. OK.I know it seems fast,
get it all out.
647
00:35:04,440 --> 00:35:08,360
OK. I grew up doing a bit of hunting
with my father.
648
00:35:08,360 --> 00:35:10,080
I've gutted an animal or two.
649
00:35:10,080 --> 00:35:13,720
I've done a fair few pheasant
and rabbit in my day.
650
00:35:13,720 --> 00:35:17,760
Never went hunting,
not in working-class Liverpool.
651
00:35:17,760 --> 00:35:20,480
There was nowhere to go hunting.
652
00:35:20,480 --> 00:35:22,760
As long as every piece of that
wishbone is out,
653
00:35:22,760 --> 00:35:27,440
we don't want any customers to get
a sharp piece in the mouth.
654
00:35:27,440 --> 00:35:31,120
First course at 7.15. I'd
start panicking now if I was them!
655
00:35:35,200 --> 00:35:39,400
Speech and Ade had a complex main,
centred around lamb rumps...
656
00:35:39,400 --> 00:35:41,080
All that?!
657
00:35:41,080 --> 00:35:43,480
..which all need to be
individually butchered,
658
00:35:43,480 --> 00:35:44,880
removing the fat membrane.
659
00:35:49,280 --> 00:35:52,040
I think this is going to annoy
the life out of me!
660
00:35:52,040 --> 00:35:56,960
It's absolutely excruciatingly dull.
Come on!
661
00:35:56,960 --> 00:35:58,480
I bet it's hit home now,
662
00:35:58,480 --> 00:36:01,280
now they've seen the amount of food
they've got to prepare.
663
00:36:01,280 --> 00:36:03,560
150 lamb rumps - that's tough.
664
00:36:04,720 --> 00:36:06,800
Oh, look at that one!
665
00:36:06,800 --> 00:36:09,680
In one piece! One piece!
666
00:36:10,680 --> 00:36:13,560
I've got to prep the vegetables
for the dish.
667
00:36:13,560 --> 00:36:17,400
Right now, doing the aubergine.
668
00:36:17,400 --> 00:36:22,040
Then I've got to do courgettes,
tomatoes, sweet peppers as well.
669
00:36:24,880 --> 00:36:28,120
I find chopping vegetables
quite therapeutic, so...
670
00:36:28,120 --> 00:36:31,920
..it's all right. I've usually got
a bit of music playing, but, hey...
671
00:36:31,920 --> 00:36:34,680
Once it's char-grilled,
it's going to sit in that ring.
672
00:36:34,680 --> 00:36:36,360
These are way too big.OK.
673
00:36:36,360 --> 00:36:40,360
Getting through all the prep for 150
portions is a tall order,
674
00:36:40,360 --> 00:36:44,320
and the team who were thrown most by
their course were Janet and Brian,
675
00:36:44,320 --> 00:36:48,560
who had to make a tuile basket,
filled with a passion fruit mousse,
676
00:36:48,560 --> 00:36:51,200
topped with a sugar cage.
677
00:36:52,600 --> 00:36:55,240
Does this mean anything?
Doesn't mean anything.
678
00:36:55,240 --> 00:36:58,200
I thought it was a secret symbol or
something.No, no secret symbol.
679
00:36:58,200 --> 00:36:59,800
Like the symbol of the college.
No, no.
680
00:36:59,800 --> 00:37:03,640
We're going to start with the paste
for the tuile biscuit.
681
00:37:03,640 --> 00:37:06,440
We've definitely been given
the hardest course.
682
00:37:06,440 --> 00:37:08,800
We have, by miles!
683
00:37:08,800 --> 00:37:12,680
The dessert is complicated,
it's complex, it's fussy.
684
00:37:12,680 --> 00:37:16,880
I've never, ever cooked anything
even approximating that,
685
00:37:16,880 --> 00:37:20,840
because that represents
everything I hate in culinary terms.
686
00:37:23,120 --> 00:37:25,720
How are you feeling, Brian?
I'm hopeless at desserts,
687
00:37:25,720 --> 00:37:27,400
I really don't do desserts at all,
688
00:37:27,400 --> 00:37:30,200
so I've never done a...tuile?
Tuile.A tuile.
689
00:37:30,200 --> 00:37:32,360
I've never done one of those.
I've eaten one,
690
00:37:32,360 --> 00:37:33,720
but I've never cooked one.Yes.
691
00:37:33,720 --> 00:37:36,200
Now, we don't make it easy
for our celebs.
692
00:37:36,200 --> 00:37:41,520
And Janet and Brian had to make 150
perfect tuile baskets from scratch.
693
00:37:42,800 --> 00:37:46,720
There's the paste.
So, that's what you need to do.
694
00:37:46,720 --> 00:37:49,560
That's what we're trying to achieve.
OK? Do you want to come and try?
695
00:37:49,560 --> 00:37:51,440
All right, I'll have a go.
Here's some more.
696
00:37:51,440 --> 00:37:53,520
So, I've put it on the top...
Put it on the top,
697
00:37:53,520 --> 00:37:56,400
put a dob and then turn
the palette over.
698
00:37:56,400 --> 00:38:00,160
Take it over to the oven.
They will go very quickly.
699
00:38:00,160 --> 00:38:02,560
You won't believe how fast
it'll go.
700
00:38:02,560 --> 00:38:06,000
And you have to work really, really
quickly. This is the hardest part.
701
00:38:06,000 --> 00:38:09,760
The biscuits.God, you're getting
me anxious!
702
00:38:11,320 --> 00:38:13,640
All right, all right.
703
00:38:13,640 --> 00:38:15,080
NERVOUS LAUGHTER
704
00:38:15,080 --> 00:38:17,800
OK, bring it over.
705
00:38:17,800 --> 00:38:20,480
Hands around it, on the side.
But it's hot!
706
00:38:20,480 --> 00:38:22,400
That's all right. Go! Clasp it!
707
00:38:22,400 --> 00:38:24,200
Clasp it?! It's boiling!
708
00:38:24,200 --> 00:38:27,200
OK, it just sticks in the mould.
Just put your hand in the mould.
709
00:38:27,200 --> 00:38:29,120
Pop it out.Well... OK, four.
710
00:38:29,120 --> 00:38:30,720
We're under way.Four.
711
00:38:30,720 --> 00:38:33,160
That's only 146 to go.
712
00:38:37,240 --> 00:38:39,400
I think we've been punished
by being put in there.
713
00:38:39,400 --> 00:38:42,040
Yeah. We could be here
for some time.
714
00:38:42,040 --> 00:38:45,200
I've zoned out. I'm in tuile world.
715
00:38:45,200 --> 00:38:48,400
Yes, we're in tuile world.
716
00:38:48,400 --> 00:38:51,640
We're not doing badly, it'll
probably get a little bit stressed
717
00:38:51,640 --> 00:38:54,320
as time goes on.There's no point
getting stressed. No.
718
00:38:54,320 --> 00:38:57,400
It's not a United Nations
peace negotiation, is it?
719
00:38:57,400 --> 00:38:59,560
Exactly. It's just food...
Just making a dessert.
720
00:38:59,560 --> 00:39:01,800
..and we'll remain calm
and focused.
721
00:39:01,800 --> 00:39:03,520
The only thing you've done
is the tuiles.
722
00:39:03,520 --> 00:39:06,440
What do you mean, "the only"? Don't
belittle what I've done so far!
723
00:39:06,440 --> 00:39:09,200
I'm not belittling it,
I'm just stating a fact.
724
00:39:09,200 --> 00:39:11,320
You couldn't do this any quicker!
725
00:39:11,320 --> 00:39:13,960
We've got cages to make,
we've got mousse to make,
726
00:39:13,960 --> 00:39:16,680
pick off the mint...Good luck.
727
00:39:16,680 --> 00:39:19,800
I've got another one with a hole
in it, Brian.
728
00:39:19,800 --> 00:39:22,160
Sounds like Janet's having
a nice time!
729
00:39:22,160 --> 00:39:23,360
SHE YELLS
730
00:39:23,360 --> 00:39:26,720
With the wheels beginning
to fall off in the pastry kitchen,
731
00:39:26,720 --> 00:39:31,400
the other teams were also buckling
under the sheer volume of prep
732
00:39:31,400 --> 00:39:34,320
required to cater
for such a big dinner.
733
00:39:34,320 --> 00:39:36,920
We now just have to get
on with the salad.
734
00:39:36,920 --> 00:39:39,000
A lot of chopping to do.
735
00:39:42,320 --> 00:39:44,240
Once you see this amount
of butternut squash,
736
00:39:44,240 --> 00:39:46,600
are you suddenly realising
the scale?
737
00:39:46,600 --> 00:39:49,120
The scale, and I think this
is probably,
738
00:39:49,120 --> 00:39:51,680
the toughest vegetable
to prepare.
739
00:39:53,000 --> 00:39:56,640
It's a kind of kick to think
that you might be feeding somebody,
740
00:39:56,640 --> 00:39:59,920
who goes on to win the Nobel Prize
for Literature,
741
00:39:59,920 --> 00:40:01,960
and that one day they might come up
to you and say,
742
00:40:01,960 --> 00:40:05,440
"I tasted your wood pigeon salad
and went on
743
00:40:05,440 --> 00:40:07,720
"to be the greatest novelist
in the world."
744
00:40:10,720 --> 00:40:13,920
If me and Les are late,
then the whole dinner's late
745
00:40:13,920 --> 00:40:15,880
and we really don't want that
to happen.
746
00:40:15,880 --> 00:40:18,880
So, time to crack on.
I think we're doing OK.
747
00:40:18,880 --> 00:40:24,160
Nobody's come up and screamed at us
to say we should be further on.
748
00:40:24,160 --> 00:40:27,920
How much more do you have to do?
Erm... All of those.
749
00:40:27,920 --> 00:40:30,000
Yeah.Have you started
the beetroot yet?
750
00:40:30,000 --> 00:40:31,320
No.No.What?
751
00:40:32,840 --> 00:40:34,840
You haven't started the beetroot
yet? No.
752
00:40:34,840 --> 00:40:37,080
Do we need to think...
one of us think about beetroot,
753
00:40:37,080 --> 00:40:38,920
or should we just both carry on
with this?
754
00:40:38,920 --> 00:40:42,320
I would think just move
your tushy-tush. OK.
755
00:40:44,120 --> 00:40:48,680
Getting your head around the sheer
scale of cooking for 150
756
00:40:48,680 --> 00:40:51,680
would be a tall order
for most of us,
757
00:40:51,680 --> 00:40:54,640
and, while the head chef was there
to oversee our celebs...
758
00:40:54,640 --> 00:40:57,600
It's just taking a long time.
It's going to be hot for me.
759
00:40:57,600 --> 00:41:01,920
..they really were left to do
all the hard graft themselves.
760
00:41:05,080 --> 00:41:07,720
It's just really hot.
761
00:41:07,720 --> 00:41:11,000
It's just all of this area,
all round here,
762
00:41:11,000 --> 00:41:14,520
is just...even when you get
your hand near it, it's hot.
763
00:41:19,880 --> 00:41:22,640
Are you still lambing?
I still am, yes.
764
00:41:22,640 --> 00:41:24,880
Have you stopped at all or have
you done something else?
765
00:41:24,880 --> 00:41:28,640
No, I haven't done anything else.
So, how many of you got? How many
have you done, do you think?
766
00:41:28,640 --> 00:41:31,000
I think I've done 90...something.
767
00:41:31,000 --> 00:41:32,440
I'm nearly up to 100.
768
00:41:32,440 --> 00:41:34,600
So, you've been doing
that for about two hours?
769
00:41:34,600 --> 00:41:37,480
Might be on the rare side.
And how's Speech getting on?
770
00:41:37,480 --> 00:41:39,400
I've no idea.No idea?
771
00:41:39,400 --> 00:41:40,680
I haven't lifted my head.
772
00:41:40,680 --> 00:41:44,360
This is the Ade and Speech
method of working, is it? Speech?
773
00:41:44,360 --> 00:41:46,480
You cooking everything else?
I don't think so,
774
00:41:46,480 --> 00:41:48,120
I'm just doing the aubergine.
775
00:41:48,120 --> 00:41:50,680
Are you still cooking the aubergines
you cut up ages ago?Yes,
776
00:41:50,680 --> 00:41:54,080
but I also cut up courgettes
and red peppers...
777
00:41:54,080 --> 00:41:56,840
Oh, OK...and started the sauce.
OK.
778
00:41:56,840 --> 00:41:58,640
So, we're doing all right?
Are we?
779
00:41:58,640 --> 00:42:01,120
Well, you are, except there's
still potatoes to be done.
780
00:42:01,120 --> 00:42:04,120
Oh, yeah. I think it was
that exact moment
781
00:42:04,120 --> 00:42:08,240
that the chef realised he had six
celebs responsible for the dinner,
782
00:42:08,240 --> 00:42:11,800
and he really started to worry
about the food being ready.
783
00:42:11,800 --> 00:42:14,800
I'm going to have to move you on
to get the potatoes done.
784
00:42:14,800 --> 00:42:18,320
If not, we're going to be really
well behind. Right, OK.OK?
785
00:42:18,320 --> 00:42:20,640
One of my lads will have
to just take over on this.
786
00:42:23,760 --> 00:42:26,120
150 potatoes.
787
00:42:28,640 --> 00:42:30,280
You've come off the lamb?
788
00:42:30,280 --> 00:42:33,080
I have, I'm a bit annoyed
to have come off the lamb.
789
00:42:33,080 --> 00:42:35,480
I wanted to finish the task,
you know?
790
00:42:35,480 --> 00:42:39,200
I felt like I'd let my lamb down.
791
00:42:39,200 --> 00:42:41,840
Are you going to get this out
on time?
792
00:42:41,840 --> 00:42:45,160
I literally have no idea.
793
00:42:47,080 --> 00:42:50,560
Speech and Ade aren't the best team.
794
00:42:50,560 --> 00:42:53,480
The left hand doesn't really know
what the right hand's doing.
795
00:42:53,480 --> 00:42:56,600
We've just got to hope it comes
together and I mean, hope.
796
00:42:59,080 --> 00:43:02,200
Now, I can vividly remember
thinking, at this stage,
797
00:43:02,200 --> 00:43:06,080
there was not a hope in hell of them
serving this meal on time,
798
00:43:06,080 --> 00:43:09,520
which, amazingly, hardly
ever happens.
799
00:43:09,520 --> 00:43:12,640
How many have you got left to go?
I don't know. I've lost the plot.
800
00:43:12,640 --> 00:43:16,400
We've still got sugar cages to make,
still got the mousse to make.
801
00:43:16,400 --> 00:43:17,760
A lot of work to do, still.
802
00:43:17,760 --> 00:43:19,960
We have an hour
and five minutes to service.
803
00:43:21,960 --> 00:43:26,400
OK, any second, I'm going to
have to take one of you off
these tuiles and start on the mousse
804
00:43:26,400 --> 00:43:28,720
because we really do need to get
this mousse under way.
805
00:43:28,720 --> 00:43:32,720
I'll start you on the mousse, Brian.
Yeah.Oh, no! I like doing mousse!
806
00:43:32,720 --> 00:43:34,880
And I'll leave Janet on the tuiles.
Oh, no!
807
00:43:34,880 --> 00:43:36,760
What have I done to upset you, Tone?
808
00:43:36,760 --> 00:43:40,200
You've not done anything
to upset me.
We're just not working fast enough.
809
00:43:45,240 --> 00:43:46,720
Now, fold that in carefully.
810
00:43:50,480 --> 00:43:52,600
I am worried
because time is ticking away.
811
00:43:57,200 --> 00:43:59,120
Into the fridge now.
812
00:44:02,600 --> 00:44:04,040
You've got 15 to go.
813
00:44:04,040 --> 00:44:05,160
15?
814
00:44:05,160 --> 00:44:08,480
How many more do I need to do?
Do three more trays to make sure.
815
00:44:13,240 --> 00:44:14,840
That's it, that's the last one.
816
00:44:18,240 --> 00:44:21,000
I feel like I'm in an operating
theatre.
817
00:44:21,000 --> 00:44:24,280
By this point, even though
she'd finished the tuiles,
818
00:44:24,280 --> 00:44:26,760
Janet had all
but given up on the desserts.
819
00:44:29,600 --> 00:44:30,760
And outside,
820
00:44:30,760 --> 00:44:34,240
the guests were starting to arrive
for the end of term formal dinner.
821
00:44:39,280 --> 00:44:41,120
Tonight's quite a special occasion.
822
00:44:41,120 --> 00:44:43,720
Our students have
brought their parents with them.
823
00:44:43,720 --> 00:44:46,680
It would be great if it could be
a special, exciting meal,
824
00:44:46,680 --> 00:44:50,080
something people will be talking
about in weeks and months to come.
825
00:44:53,960 --> 00:44:58,920
I have got high expectations of what
the food's going to be like, yes.
826
00:44:58,920 --> 00:45:00,520
Normally, on formal occasions,
827
00:45:00,520 --> 00:45:04,400
the food is of a really high
standard, so we'll see tonight.
828
00:45:07,160 --> 00:45:10,960
I can never remember in this college
that dinner was served late
829
00:45:10,960 --> 00:45:13,720
and I certainly hope it
won't happen tonight.
830
00:45:13,720 --> 00:45:16,320
We're 50 minutes away from service.
We're confident we're
831
00:45:16,320 --> 00:45:19,000
going as fast as we can,
without a shadow of a doubt.
832
00:45:19,000 --> 00:45:22,600
Shane and Les had their heads
down all night, but time was
833
00:45:22,600 --> 00:45:26,000
against them and they still hadn't
cooked their main ingredients.
834
00:45:26,000 --> 00:45:27,040
HE COUNTS
835
00:45:30,200 --> 00:45:34,560
Got a lot to do still. We might
not... We're trying not to panic.
836
00:45:36,800 --> 00:45:39,480
Last bit.
We're going to get the pigeon in.
837
00:45:39,480 --> 00:45:41,920
They're going to put the lettuce
and the beetroot
838
00:45:41,920 --> 00:45:44,520
and the pumpkin on the plates,
that can go upstairs.
839
00:45:44,520 --> 00:45:47,440
And then, when it's done, the roast
pigeon will go upstairs as well
840
00:45:47,440 --> 00:45:50,560
and the whole thing will be
finished up top. So that's 33.
841
00:45:50,560 --> 00:45:52,400
You've got to do that five times.
Right.
842
00:45:52,400 --> 00:45:54,440
When you're cooking for 150...
843
00:45:54,440 --> 00:45:57,560
OK, Shane, we need to start doing
the pigeon. Leave Les on the salad.
844
00:45:57,560 --> 00:46:00,440
..organisation
and timing is absolutely key.
845
00:46:00,440 --> 00:46:03,200
We need to seal it off,
six minutes in the oven.
846
00:46:03,200 --> 00:46:05,720
We really need to move now,
so we're running them.
847
00:46:05,720 --> 00:46:07,720
Ah, there's a few birds in here.
848
00:46:07,720 --> 00:46:09,920
I'm used to a few birds,
you know what I mean?
849
00:46:12,280 --> 00:46:16,280
I think this is 35 here. So, er...
850
00:46:16,280 --> 00:46:18,760
It's not even
a third of the way through.
851
00:46:18,760 --> 00:46:20,160
We're up against it.
852
00:46:20,160 --> 00:46:24,920
Right to the bottom. Right to
the bottom. No, no, no.
853
00:46:24,920 --> 00:46:28,400
On the things. Yeah, go on.
On the things, they sit.
854
00:46:30,520 --> 00:46:32,200
One. Only 149 to go!
855
00:46:33,400 --> 00:46:35,040
Two. 148.
856
00:46:36,600 --> 00:46:38,800
Three. 147.
857
00:46:40,760 --> 00:46:43,480
They just couldn't work fast
enough and at this point,
858
00:46:43,480 --> 00:46:46,560
we were really worried the food
was going to be very late.
859
00:46:48,240 --> 00:46:49,760
I've got to pour it.
860
00:46:49,760 --> 00:46:51,960
But if we were
concerned about the starters,
861
00:46:51,960 --> 00:46:54,840
the desserts were in chaos!
862
00:46:54,840 --> 00:46:58,040
And Janet and Brian didn't quite
get the sense of urgency.
863
00:47:03,320 --> 00:47:05,920
Argh! Don't worry. Don't worry.
That's all right, Tone.
864
00:47:05,920 --> 00:47:09,400
That could be all right. No,
it's no good.Why? Don't break it.
865
00:47:09,400 --> 00:47:11,360
No good.What...?! No good.
866
00:47:11,360 --> 00:47:12,840
Try again.
867
00:47:15,200 --> 00:47:16,360
Tone?
868
00:47:16,360 --> 00:47:20,120
How do you get it off?
How did you do it?
869
00:47:20,120 --> 00:47:21,880
I can't do this!
870
00:47:23,440 --> 00:47:27,000
It's too impossible. Can I swap?
I'd better carry on with this.
871
00:47:27,000 --> 00:47:31,280
It's taking me a bit of time to get
the hang of this.Brian won't swap.
872
00:47:31,280 --> 00:47:34,400
I've been to art school.
I've studied architecture.
873
00:47:34,400 --> 00:47:36,160
This is what I do.
874
00:47:36,160 --> 00:47:40,040
I don't want to do the sugar.
I've got no sugar aptitude.
875
00:47:40,040 --> 00:47:45,040
I'm so wanting to take over, but
I've decided to be his handmaiden.
876
00:47:45,040 --> 00:47:47,000
BRIAN LAUGHS
877
00:47:47,000 --> 00:47:50,320
Because anything rather
than do the sugar!
878
00:47:50,320 --> 00:47:53,080
It's not an option.
We have to have sugar baskets.
879
00:47:53,080 --> 00:47:56,000
It's on the menu and we promised
them, so it has to be ready.
880
00:47:58,200 --> 00:48:00,000
BANGS GONG
881
00:48:01,360 --> 00:48:03,040
The chefs that allow us
882
00:48:03,040 --> 00:48:05,720
into their kitchens often have
to contend with strong
883
00:48:05,720 --> 00:48:09,520
personalities from our celebrities,
who come from very different worlds.
884
00:48:10,640 --> 00:48:13,680
But they have to stay firm,
as they have their own standards
885
00:48:13,680 --> 00:48:15,200
and reputations to preserve.
886
00:48:16,640 --> 00:48:19,240
Is that the last pigeon?Yes, sir.
Last pigeon, Chef.
887
00:48:19,240 --> 00:48:22,320
These have got to go in.
Top oven? Top one.
888
00:48:25,560 --> 00:48:29,320
OK.Right, there we go. Right,
let's go. Keep on going.
889
00:48:29,320 --> 00:48:32,600
They're behind, but they're not that
far behind. Ten minutes.
890
00:48:32,600 --> 00:48:34,840
Bring them in
in ten minutes and we're ready.
891
00:48:34,840 --> 00:48:37,720
We're just carving the pigeon.
892
00:48:37,720 --> 00:48:40,760
Shane, how long? They're a little
bit under.A little bit under?
893
00:48:40,760 --> 00:48:42,440
Little bit under.
894
00:48:42,440 --> 00:48:45,040
Right, put them in this oven.
What's happened?
895
00:48:45,040 --> 00:48:46,840
Pigeon are still a bit under.
896
00:48:46,840 --> 00:48:50,560
The what?The pigeon's still
a bit under.How much longer?
Five minutes.
897
00:48:55,080 --> 00:48:59,320
We're over 100 now.
100 plates surveyed.
898
00:48:59,320 --> 00:49:03,080
With the guests seated,
we all had to help out.
899
00:49:03,080 --> 00:49:05,760
At this point, the starters
were due in the Great Hall,
900
00:49:05,760 --> 00:49:09,240
but the salads weren't plated,
the pigeons weren't carved,
901
00:49:09,240 --> 00:49:12,200
so the chef had no choice
but to delay service.
902
00:49:13,880 --> 00:49:16,640
Ready? No, no. Ten minutes.
Ten minutes?
903
00:49:16,640 --> 00:49:20,840
For the...? Just give them ten
minutes.Ten minutes.
904
00:49:20,840 --> 00:49:22,720
I've delayed the dinner
for ten minutes.
905
00:49:22,720 --> 00:49:24,320
The first time we've been late.
906
00:49:28,960 --> 00:49:30,720
Under pressure now.
907
00:49:30,720 --> 00:49:33,280
Les, as soon as these are done...
Yeah.
908
00:49:33,280 --> 00:49:35,640
..upstairs, you need to get them
into the lift.
909
00:49:37,000 --> 00:49:38,520
Close the door.
910
00:49:38,520 --> 00:49:41,560
Hey, guys,
we're going to have to delay
911
00:49:41,560 --> 00:49:44,360
the dinner for 15 minutes
cos you're way behind.
912
00:49:44,360 --> 00:49:47,280
Come on, mate! Let's go!
Five minutes.Five minutes.
913
00:49:47,280 --> 00:49:49,200
OK, so five minutes from now, yeah?
914
00:49:55,960 --> 00:49:58,600
Go up and start serving.Go, Shane.
915
00:49:58,600 --> 00:50:02,400
Up this way, let's go.
So we can start to serve the wine?
Give wine.OK.
916
00:50:02,400 --> 00:50:05,920
Give extra wine, if you have to.
Finally, 20 minutes late,
917
00:50:05,920 --> 00:50:09,520
Shane and Les had all
the elements in the service area.
918
00:50:09,520 --> 00:50:14,480
All they had to do now was perfectly
present all 150 plates.
919
00:50:14,480 --> 00:50:18,760
One of you will put the pigeon on
and one will dress the salad, yeah?
OK.
920
00:50:18,760 --> 00:50:20,200
OK, let's go.
921
00:50:24,520 --> 00:50:26,160
Over the top, the...
922
00:50:35,040 --> 00:50:36,520
We're moving!
923
00:50:46,560 --> 00:50:48,000
Delicious!
924
00:50:48,000 --> 00:50:50,320
Beautifully served.
925
00:50:50,320 --> 00:50:54,760
Wood pigeon was very tender.
A little bit pink for me.
926
00:50:58,560 --> 00:51:00,040
The wood pigeon was lovely.
927
00:51:00,040 --> 00:51:03,720
The meat was very tender, very soft,
generally very tasty, very good job.
928
00:51:05,280 --> 00:51:08,400
Can you do one right-handed,
one left-handed, Les?
929
00:51:08,400 --> 00:51:11,000
Er... Can you do one in each hand,
like a gunslinger?
930
00:51:13,680 --> 00:51:16,240
Go, Les! Go on, son! Go on!
931
00:51:18,520 --> 00:51:22,200
I enjoyed my pigeon, so much that
I actually stole the remaining
932
00:51:22,200 --> 00:51:25,480
pigeon from my neighbour's plate.
It was absolutely delicious.
933
00:51:32,720 --> 00:51:34,680
Hey, mate. Give us a hug!
934
00:51:34,680 --> 00:51:37,960
Well done, mate.
And you.Good job, mate. Good job.
935
00:51:41,160 --> 00:51:43,880
Plating 150 starters was tough,
936
00:51:43,880 --> 00:51:47,600
but plating all the mains
was incredibly demanding.
937
00:51:47,600 --> 00:51:52,040
Speech will be here...Yeah.
..and you will be here.Oh, I see.
938
00:51:53,200 --> 00:51:56,400
Ade and Speech had five different
elements. Are you ready to go?
939
00:51:58,320 --> 00:52:04,040
Roast rump of lamb, a chargrilled
vegetable stack with spinach,
940
00:52:04,040 --> 00:52:08,640
roast potatoes and red wine sauce.
That's a lot!
941
00:52:08,640 --> 00:52:12,160
Looking really good! All that hard
work! Great food! Great food!
942
00:52:19,720 --> 00:52:21,240
I'd be happy if I was out there.
943
00:52:25,760 --> 00:52:28,560
I thought the lamb was delicious.
I really enjoyed it.
944
00:52:32,600 --> 00:52:35,600
Flavour combination worked well.
Very enjoyable.
945
00:52:37,400 --> 00:52:40,880
Those plates are hot, aren't they?
Ow! Ow!
946
00:52:43,400 --> 00:52:46,160
Almost there. Almost there.
Well done!
947
00:52:53,080 --> 00:52:56,320
What happened then? Mm?What
happened then? I don't know.
948
00:52:56,320 --> 00:53:00,560
I don't know, it's just mad. I kind
of blacked out, it just happened.
949
00:53:00,560 --> 00:53:02,960
Janet, Brian, the mains have gone.
950
00:53:02,960 --> 00:53:05,360
Right.
So, we're looking at 20 minutes now.
951
00:53:05,360 --> 00:53:09,720
Despite all her moaning, when it
came to plating, Janet got stuck in.
952
00:53:09,720 --> 00:53:13,120
Start on the coulis now. Yeah.
Take one off, finish it, back on.
953
00:53:19,120 --> 00:53:23,360
10, 12, 14, 16, 18...
Guys, you're doing really well.
954
00:53:23,360 --> 00:53:25,360
That's looking really nice.
955
00:53:25,360 --> 00:53:27,720
34, 35, 36...
956
00:53:27,720 --> 00:53:31,800
150 tuile baskets,
150 sugar baskets, a mousse,
957
00:53:31,800 --> 00:53:35,800
all the words that Janet would never
normally use in her vocabulary,
958
00:53:35,800 --> 00:53:37,520
unless there was swearing at me!
959
00:53:37,520 --> 00:53:41,280
And very unlikely to
reappear in my vocabulary again.
960
00:53:41,280 --> 00:53:43,960
82, 84, 86, 88...
961
00:53:46,600 --> 00:53:49,360
I'm struggling to retain my sanity.
962
00:53:49,360 --> 00:53:53,160
OK, come on,
we're on the home run now. 50, 150.
963
00:53:53,160 --> 00:53:54,840
That's the last lot.
964
00:53:54,840 --> 00:53:57,000
We can start to clear, yeah?
Yes, please.
965
00:53:57,000 --> 00:54:01,000
OK, thank you. Janet, Brian,
go upstairs, start serving.
966
00:54:01,000 --> 00:54:03,400
And you've got all
the baskets to go up.
967
00:54:03,400 --> 00:54:05,160
And you've got all
the mint to go up.
968
00:54:14,960 --> 00:54:18,400
I must have walked 500 miles today.
Right, here we go.
969
00:54:20,880 --> 00:54:24,080
We're waiting for the mint.
We can't start without the mint.
970
00:54:24,080 --> 00:54:27,280
Is it on there? Where's the mint?
971
00:54:27,280 --> 00:54:30,360
Run it up the stairs, if necessary,
just the mint, bring it up.
972
00:54:33,120 --> 00:54:35,160
Why can't we just start
without the mint?
973
00:54:35,160 --> 00:54:38,200
So a few people don't have mint...
No, no. No way.
974
00:54:38,200 --> 00:54:41,440
We don't even know what... We've got
80-odd of these down there.
975
00:54:41,440 --> 00:54:43,160
Just shut up.
976
00:54:48,240 --> 00:54:50,840
Here we go. We're going.
977
00:54:50,840 --> 00:54:53,360
One does the cage,
one does the mint.
978
00:54:55,200 --> 00:54:58,520
Come on, we've got to go,
we've got to go quicker.
Let's get them out.
979
00:55:08,040 --> 00:55:11,000
This is fancy
and I came to Cambridge to be fancy!
980
00:55:16,520 --> 00:55:17,680
Wow!
981
00:55:17,680 --> 00:55:22,040
I thought the dessert was awesome.
It was absolutely delicious.
982
00:55:22,040 --> 00:55:25,280
It was a crime to eat this, it's
so pretty, but I can't stop myself.
983
00:55:25,280 --> 00:55:26,600
The pudding was really good.
984
00:55:26,600 --> 00:55:28,520
I especially liked
the sugar on the top.
985
00:55:28,520 --> 00:55:30,360
I'd love to know how
the chefs did it.
986
00:55:34,600 --> 00:55:35,960
Let's go.
987
00:55:38,960 --> 00:55:41,320
The pudding was particularly
delicious.
988
00:55:41,320 --> 00:55:44,760
I liked the spun sugar on the top,
the tuile basket, that was lovely.
989
00:55:46,360 --> 00:55:47,640
Next one.
990
00:55:53,480 --> 00:55:54,800
We're very close now.
991
00:56:01,600 --> 00:56:05,440
Excellent, Brian.
Thank you very much. Thank you very
much. Thank you, Janet.Thank you.
992
00:56:05,440 --> 00:56:10,400
Excellent.The final course was
a splendid end to the meal.
993
00:56:10,400 --> 00:56:14,040
I am very impressed with what the
chefs have achieved tonight.
994
00:56:14,040 --> 00:56:17,240
I think this has been a great end to
the evening. It really impressed me.
995
00:56:17,240 --> 00:56:20,640
It looked fantastic. Really good.
What did they say?
996
00:56:20,640 --> 00:56:23,440
Well, they said it's the best
part of the evening, the best meal.
997
00:56:23,440 --> 00:56:26,120
The best bit of the meal? Yeah.
Really? Yeah.
998
00:56:26,120 --> 00:56:30,000
It was the best one, I think.
So, it was best...Part of the meal?
It was the best part of the meal?
999
00:56:30,000 --> 00:56:32,880
Thank you very much.
Thank you very much. Thank you.
1000
00:56:34,720 --> 00:56:40,760
Well, there you have it, John.
The good, the bad... Oh! Oh!
1001
00:56:40,760 --> 00:56:44,880
..and the downright thrilling
escapades of our celebrities
1002
00:56:44,880 --> 00:56:47,480
in the world of the professional
kitchen.
1003
00:56:51,560 --> 00:56:54,040
All in the name of inspiring them
on their journey...
1004
00:56:56,520 --> 00:56:58,320
..to cookery excellence.
1005
00:57:00,120 --> 00:57:04,520
Next time... Oh, my God! I'm
falafeling! ..there's no I in team.
1006
00:57:04,520 --> 00:57:07,280
Just do as you're told.
Or is there?
1007
00:57:07,280 --> 00:57:09,920
This isn't normal!
1008
00:57:09,920 --> 00:57:12,640
We take a look at 15 years
of unlikely pairings...
1009
00:57:12,640 --> 00:57:15,720
It's a Pussycat Doll
and an X Factor reject, hello!
1010
00:57:15,720 --> 00:57:18,960
..squabbling couples... I'm bowing
to her superior knowledge.
1011
00:57:18,960 --> 00:57:22,160
Just cos I've been cooking
curries all my life
doesn't make me an expert.
1012
00:57:22,160 --> 00:57:25,600
..and complete breakdowns.
It's just a bowl of slush!
1013
00:57:25,600 --> 00:57:28,320
And we go back in time,
quite literally...
1014
00:57:28,320 --> 00:57:31,200
Ladies and gentlemen,
lunch is at one.
1015
00:57:31,200 --> 00:57:34,040
..to one of the most entertaining
team challenges
1016
00:57:34,040 --> 00:57:36,600
from the last 15 years.
Let's do this, chaps!
1017
00:57:36,600 --> 00:57:39,600
Oh, my God! My custard!
Could start crying!
1018
00:57:39,600 --> 00:57:41,440
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