Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:02,120 --> 00:00:03,975
Only a handful of chefs
in every generation
2
00:00:04,000 --> 00:00:06,495
have what it takes to get
to the top.
3
00:00:06,520 --> 00:00:10,135
Somewhere out there, there's
an extraordinary unknown chef,
4
00:00:10,160 --> 00:00:11,975
a hidden gem.
5
00:00:12,000 --> 00:00:13,655
I want to find that chef.
6
00:00:15,640 --> 00:00:19,135
Michel Roux Jr,
legendary chef at The Langham,
7
00:00:19,160 --> 00:00:21,895
is offering a
life-changing opportunity...
8
00:00:21,920 --> 00:00:24,255
There is so much on the line
here for me -
9
00:00:24,280 --> 00:00:26,535
my reputation as a person,
as a chef.
10
00:00:28,040 --> 00:00:33,335
...the chance to win the hotel's
iconic Palm Court restaurant.
11
00:00:33,360 --> 00:00:34,455
Oh!
12
00:00:34,480 --> 00:00:35,775
Oh, chef.
13
00:00:35,800 --> 00:00:40,175
Head chef in the Palm Court
at The Langham, it is an opportunity
14
00:00:40,200 --> 00:00:44,535
that could start their empire
and be worth millions.
15
00:00:44,560 --> 00:00:46,375
I need finesse, man. I need finesse.
16
00:00:46,400 --> 00:00:48,015
Oh!
17
00:00:48,040 --> 00:00:49,935
It's a mess.
18
00:00:49,960 --> 00:00:52,295
This is about more than
cooking skills.
19
00:00:52,320 --> 00:00:55,655
A successful restaurateur needs
vision, charisma...
20
00:00:55,680 --> 00:00:58,015
Do I have to dish it out?
LAUGHTER
21
00:00:58,040 --> 00:01:00,375
...and above all, they need
to make money.
22
00:01:00,400 --> 00:01:02,295
It's beautiful!
Yes!
23
00:01:02,320 --> 00:01:06,735
The Langham is the epitome
of luxury five-star hotels.
24
00:01:06,760 --> 00:01:08,695
I have to make the right choice.
25
00:01:11,080 --> 00:01:14,535
Who will triumph in
the Five Star Kitchen?
26
00:01:24,840 --> 00:01:28,495
Morning, guys. It's hard to fall asleep,
right, when you're thinking about...
27
00:01:28,520 --> 00:01:30,375
Everything! ..everything!
28
00:01:31,920 --> 00:01:33,575
So now the competition's
got exciting
29
00:01:33,600 --> 00:01:35,535
cos they believe
you've got something.
30
00:01:35,560 --> 00:01:37,975
Mike said to me
he was frothing at the mouth
31
00:01:38,000 --> 00:01:40,295
on the thought of my concept.
Oh, wow!
32
00:01:40,320 --> 00:01:42,695
HE CHUCKLES
33
00:01:42,720 --> 00:01:46,175
An original restaurant concept
is important -
34
00:01:46,200 --> 00:01:47,695
but not enough.
35
00:01:47,720 --> 00:01:50,775
You need to understand business
and how to make money.
36
00:01:50,800 --> 00:01:53,895
The margins in this industry
are very, very small,
37
00:01:53,920 --> 00:01:57,335
but in the five-star
luxury hotel world,
38
00:01:57,360 --> 00:02:01,215
if you get it right,
the potential is limitless.
39
00:02:03,040 --> 00:02:07,375
Good morning, chefs.
Today it's all about money.
40
00:02:07,400 --> 00:02:09,135
Luxury hotels like this
41
00:02:09,160 --> 00:02:11,655
are the playground
for the rich and famous.
42
00:02:11,680 --> 00:02:14,775
To them, money is no object.
43
00:02:14,800 --> 00:02:20,415
I want you to show Chef Roux your
version of the most expensive dish
44
00:02:20,440 --> 00:02:23,815
using the finest ingredients
that money can buy.
45
00:02:23,840 --> 00:02:25,135
And not only would this dish
46
00:02:25,160 --> 00:02:28,135
attract global diners
who just want to splurge,
47
00:02:28,160 --> 00:02:31,055
but it's also going to create
a bit of a marketing tool for you
48
00:02:31,080 --> 00:02:34,455
to get people into the door
and get them taking pictures
49
00:02:34,480 --> 00:02:37,095
and shouting about wanting
to try this opulent dish.
50
00:02:39,120 --> 00:02:43,815
It's so important for a venue
like the Palm Court at The Langham
51
00:02:43,840 --> 00:02:45,735
to have that one dish
52
00:02:45,760 --> 00:02:49,255
that showcases pure luxury.
53
00:02:49,280 --> 00:02:51,575
These are marketing tools
54
00:02:51,600 --> 00:02:55,975
which can really set
your restaurant apart from the rest.
55
00:02:56,000 --> 00:02:59,135
So think the 24K pizza
from New York,
56
00:02:59,160 --> 00:03:02,535
costing just under £2,000...
57
00:03:02,560 --> 00:03:06,415
...up to the Grand Velas taco
from Mexico,
58
00:03:06,440 --> 00:03:09,735
which is wrapped in
a gold-infused tortilla.
59
00:03:09,760 --> 00:03:13,255
It's worth over £20,000.
60
00:03:13,280 --> 00:03:17,135
These dishes are what
makes your brand stand out.
61
00:03:20,120 --> 00:03:23,015
All right, all right!
Let's go, let's go, let's go!
62
00:03:24,880 --> 00:03:27,895
The chefs have two hours
to create a luxury dish,
63
00:03:27,920 --> 00:03:32,295
using rare ingredients, that stays
true to their restaurant concept.
64
00:03:32,320 --> 00:03:34,095
And breathe!
You got this, girl.
65
00:03:35,320 --> 00:03:38,815
Russian-born Igor is cooking
with Canadian lobster
66
00:03:38,840 --> 00:03:44,215
and 100-year-old balsamic vinegar,
worth more than £600 a bottle.
67
00:03:44,240 --> 00:03:46,015
It's quite hot here
68
00:03:46,040 --> 00:03:50,935
but still I'm thinking stay calm
and smooth, no problem, no drama.
69
00:03:50,960 --> 00:03:55,335
This dish is Canadian lobster
with Moai caviar,
70
00:03:55,360 --> 00:03:59,375
and for that we have oysters
with 100-year-old balsamic vinegar,
71
00:03:59,400 --> 00:04:02,095
and then we have the fishcake
with the puff pastry.
72
00:04:03,520 --> 00:04:06,615
So it's all about the flavours.
I don't want anything overcooked
73
00:04:06,640 --> 00:04:08,975
and it will be amazing
on the plate.
74
00:04:09,000 --> 00:04:12,255
Only the best chefs
can cook lobster to perfection.
75
00:04:12,280 --> 00:04:15,895
A lot could go wrong.
No-one wants an undercooked lobster
76
00:04:15,920 --> 00:04:17,695
or an overcooked lobster.
77
00:04:17,720 --> 00:04:20,495
It's so important
you get the timings right.
78
00:04:21,560 --> 00:04:24,655
This is five spice with honey.
It's a glaze for the lobster.
79
00:04:24,680 --> 00:04:28,335
So we are creating sweetness,
we're creating a bitter,
80
00:04:28,360 --> 00:04:30,775
we are creating everything in there.
81
00:04:30,800 --> 00:04:34,095
If my guests like art,
they should come to me
82
00:04:34,120 --> 00:04:36,095
because I am very perfectionist.
83
00:04:36,120 --> 00:04:37,735
Yeah, that one.
84
00:04:37,760 --> 00:04:41,295
No. I'm making a new one.
It was too hot. Shit happens.
85
00:04:45,840 --> 00:04:48,095
It's cooked by me.
86
00:04:48,120 --> 00:04:50,095
Wow,
87
00:04:50,120 --> 00:04:51,335
Beautiful.
88
00:04:55,680 --> 00:04:59,255
If you're going out for a meal,
I think £150 a head, I think,
89
00:04:59,280 --> 00:05:01,095
is a blowout meal for me...
90
00:05:02,280 --> 00:05:03,975
...which, yeah...
Where do you go?
91
00:05:04,000 --> 00:05:06,295
I don't know if you're saying
that's a lot or a little?
92
00:05:06,320 --> 00:05:07,415
No, I'm just thinking,
93
00:05:07,440 --> 00:05:09,775
I didn't think you could go out
for £150, could you?
94
00:05:09,800 --> 00:05:11,455
What's your idea of
a blowout meal?
95
00:05:13,080 --> 00:05:14,495
£1,000.
96
00:05:14,520 --> 00:05:16,455
£1,0007 Yeah. Bloody hell.
97
00:05:19,240 --> 00:05:20,815
Jesus.
98
00:05:20,840 --> 00:05:22,255
I'd never eat out.
99
00:05:25,440 --> 00:05:30,095
I'm more than aware of what wealthy
diners are looking for in a dish.
100
00:05:30,120 --> 00:05:32,735
In keeping with her
nose-to-tail concept,
101
00:05:32,760 --> 00:05:36,495
Anne is cooking every part
of one hugely prized fish.
102
00:05:36,520 --> 00:05:38,815
Sturgeon isn't usually eaten.
103
00:05:38,840 --> 00:05:42,295
It's more valuable
if it's kept alive for its eggs,
104
00:05:42,320 --> 00:05:46,095
which produce some of
the world's finest caviar.
105
00:05:46,120 --> 00:05:48,495
Definitely today is
going to be a challenge.
106
00:05:48,520 --> 00:05:50,815
God, it's like leather.
107
00:05:50,840 --> 00:05:53,175
Can I have a minute, so
I can just deal with this fish?
108
00:05:53,200 --> 00:05:55,575
Otherwise, I'm going
to really mess it up!
109
00:05:55,600 --> 00:05:58,335
I'm cooking sturgeon
in various different ways.
110
00:05:58,360 --> 00:06:00,895
We're going to make
a little mousse, a little ceviche,
111
00:06:00,920 --> 00:06:03,175
then we also have caviar,
112
00:06:03,200 --> 00:06:05,135
soy sauce meringues,
113
00:06:05,160 --> 00:06:07,895
lots of nice pickled
sea vegetables.
114
00:06:07,920 --> 00:06:10,935
The caviar is
the integral part of the dish.
115
00:06:10,960 --> 00:06:13,335
£500 for the caviar.
116
00:06:13,360 --> 00:06:17,735
So I'm trying to skin this fish
and then I'm going to brine it.
117
00:06:17,760 --> 00:06:21,375
Each element needs to be
absolutely perfect.
118
00:06:21,400 --> 00:06:24,375
I have something up my sleeve
for presenting my dish.
119
00:06:26,160 --> 00:06:29,255
I started off working
in an estate agent,
120
00:06:29,280 --> 00:06:32,455
moved on to printing,
property development,
121
00:06:32,480 --> 00:06:36,255
then a drunken falling in
to owning a pub.
122
00:06:36,280 --> 00:06:39,575
I remember the night I went
into our soon-to-be-owned pub.
123
00:06:39,600 --> 00:06:41,015
We were having dinner.
124
00:06:41,040 --> 00:06:43,495
The couple that owned it said,
"We're looking to sell."
125
00:06:43,520 --> 00:06:46,455
Very drunkenly said, "I'll buy it!"
126
00:06:46,480 --> 00:06:49,535
About two months later, then that
was it, I was given the keys!
127
00:06:49,560 --> 00:06:51,535
I'm a very bad girl
when I've had a few drinks!
128
00:06:51,560 --> 00:06:53,335
SHE GIGGLES
129
00:06:53,360 --> 00:06:57,335
I'm glad we did it.
It's been an amazing 15 years.
130
00:06:58,640 --> 00:07:01,935
There's a lot going on
in quite a short space of time.
131
00:07:01,960 --> 00:07:04,575
Pressure's really on for me today,
I think.
132
00:07:04,600 --> 00:07:07,895
Because I didn't actually have
proper formal training as a chef,
133
00:07:07,920 --> 00:07:10,535
I sort of approach it from
a very different perspective.
134
00:07:10,560 --> 00:07:13,695
I've been out to fabulous
restaurants all around the world
135
00:07:13,720 --> 00:07:17,495
and then taking, you know,
the best bits from everywhere,
136
00:07:17,520 --> 00:07:21,135
using that as inspiration
to come up with your own thing.
137
00:07:21,160 --> 00:07:23,495
I don't get what Anne
is trying to do here.
138
00:07:23,520 --> 00:07:27,375
Well, I've seen mango,
pomegranate and fish.
139
00:07:27,400 --> 00:07:28,935
I'm not entirely sure.
140
00:07:28,960 --> 00:07:31,255
There's a lot going on. Too much.
141
00:07:35,640 --> 00:07:38,575
I'm starting to plate up.
So, we have expensive lobster.
142
00:07:38,600 --> 00:07:41,335
I have Moai caviar.
This is very rare.
143
00:07:41,360 --> 00:07:42,855
And caviar is eggs.
144
00:07:42,880 --> 00:07:45,215
This one is completely different,
it's seaweed.
145
00:07:45,240 --> 00:07:47,855
I'm going to put some vinegar
on the oyster.
146
00:07:47,880 --> 00:07:52,255
It's all about the last garnishes
and everything looks perfect.
147
00:07:52,280 --> 00:07:54,615
There are three things
I'm looking for in this challenge -
148
00:07:54,640 --> 00:07:58,975
firstly, the wow factor.
Is it worthy of social media?
149
00:07:59,000 --> 00:08:00,895
Second is the price.
150
00:08:00,920 --> 00:08:02,735
The higher the price,
151
00:08:02,760 --> 00:08:06,215
the more jaw-dropping
that the dish has to be.
152
00:08:06,240 --> 00:08:08,495
And thirdly, the taste.
153
00:08:08,520 --> 00:08:10,735
Is it cooked to perfection?
154
00:08:12,480 --> 00:08:13,895
Looks beautiful.
155
00:08:19,600 --> 00:08:22,335
This challenge,
it's all about creating
156
00:08:22,360 --> 00:08:25,095
dishes that people are going to
want to take pictures of.
157
00:08:25,120 --> 00:08:26,855
THEY LAUGH
158
00:08:26,880 --> 00:08:28,215
CAMERA CLICKS
159
00:08:28,240 --> 00:08:30,175
So, how much would that be
on your menu?
160
00:08:30,200 --> 00:08:32,215
They pay £198.
161
00:08:32,240 --> 00:08:36,535
I think you can charge,
like 300, 400, £500 for this.
162
00:08:41,160 --> 00:08:44,575
The technical ability
is right up there.
163
00:08:44,600 --> 00:08:47,655
The pastry was outstanding.
164
00:08:47,680 --> 00:08:51,135
The dressing was just
five-star, ten-star.
165
00:08:51,160 --> 00:08:54,055
The lobster - slightly undercooked.
166
00:08:54,080 --> 00:08:55,175
I understand that.
167
00:08:55,200 --> 00:08:57,135
Flavour-wise, amazing.
168
00:08:57,160 --> 00:08:58,695
Seriously, well done.
169
00:08:58,720 --> 00:09:00,175
Thank you.
170
00:09:03,920 --> 00:09:06,255
I've never cooked
with some of these ingredients.
171
00:09:06,280 --> 00:09:08,575
It's quite a risk, I would say,
to cook abalone for the first time,
172
00:09:08,600 --> 00:09:10,255
but I'm up for the challenge.
173
00:09:10,280 --> 00:09:13,975
I'll be doing a king oyster scallop
that's made with oyster mushrooms.
174
00:09:14,000 --> 00:09:17,335
And with that, it's going to be a
heart of palm crab with some saffron
175
00:09:17,360 --> 00:09:19,695
and then, thirdly,
I have some abalone.
176
00:09:19,720 --> 00:09:22,015
Abalone represents kind of wealth
177
00:09:22,040 --> 00:09:25,695
and it's a very auspicious
kind of sea creature.
178
00:09:25,720 --> 00:09:28,015
Abalone is a precious sea snail
179
00:09:28,040 --> 00:09:30,455
harvested by
specially trained deep sea divers
180
00:09:30,480 --> 00:09:33,175
costing up to £430 a kilo.
181
00:09:34,320 --> 00:09:36,855
When it comes to cooking abalone,
it actually needs to be kind of
182
00:09:36,880 --> 00:09:40,495
simmered on low heat for a very long
time, sometimes up to five hours.
183
00:09:40,520 --> 00:09:43,415
Abalone takes a long time to cook.
184
00:09:43,440 --> 00:09:47,935
If you don't do it long enough,
it becomes tough and chewy.
185
00:09:47,960 --> 00:09:50,335
I don't have five hours
but I have a little bit of time,
186
00:09:50,360 --> 00:09:53,415
so I have my trusty pressure cooker.
It's going to help me speed that up.
187
00:09:53,440 --> 00:09:55,455
I'm hoping it turns out.
188
00:09:55,480 --> 00:09:58,215
My parents only had
a few aspirations for me -
189
00:09:58,240 --> 00:10:00,815
that was either to be
a doctor, a lawyer,
190
00:10:00,840 --> 00:10:04,055
an engineer, or accountant.
And I became an engineer.
191
00:10:04,080 --> 00:10:06,415
I always wanted
to please my parents.
192
00:10:06,440 --> 00:10:08,735
Quitting my job was not going to be
a moment where they were like,
193
00:10:08,760 --> 00:10:10,375
"Yay, we're so proud of you."
194
00:10:10,400 --> 00:10:13,135
So I retrained as a chef
and I just loved it.
195
00:10:13,160 --> 00:10:15,495
Like, I just felt like
I was alive again.
196
00:10:15,520 --> 00:10:18,415
If I overcook abalone, it's
going to lose a lot of flavour.
197
00:10:24,200 --> 00:10:26,535
Have you had abalone before?
Yes.
198
00:10:26,560 --> 00:10:27,975
Do you like it?
I've never cooked it.
199
00:10:28,000 --> 00:10:30,655
Don't attempt to cook abalone
in a competition like this
200
00:10:30,680 --> 00:10:32,935
when you've never done it before.
PRESSURE COOKER BEEPS
201
00:10:35,760 --> 00:10:37,255
ANNE: This is my plate.
202
00:10:38,840 --> 00:10:40,735
The sculpture is a mermaid
203
00:10:40,760 --> 00:10:43,375
picking up all the different
elements from the sea.
204
00:10:43,400 --> 00:10:47,295
A little ceviche,
SOy sauce meringues, caviar.
205
00:10:47,320 --> 00:10:48,775
I think I've nailed it.
206
00:10:57,400 --> 00:10:59,255
Wow. Hiya.
207
00:10:59,280 --> 00:11:01,695
Is that a mermaid?
There we go. Wow.
208
00:11:03,280 --> 00:11:05,575
You would be looking at
selling it for...?
209
00:11:05,600 --> 00:11:08,775
2,500.
210
00:11:08,800 --> 00:11:10,375
Hmm.
211
00:11:10,400 --> 00:11:12,295
I think we should taste this.
I think so. Yeah.
212
00:11:16,760 --> 00:11:19,335
I'm looking at this and
I'm thinking, it made me smile,
213
00:11:19,360 --> 00:11:20,655
but is that enough?
214
00:11:20,680 --> 00:11:23,935
The caviar's lovely, yeah, but it's
caviar straight out of the tin.
215
00:11:23,960 --> 00:11:26,415
Ceviche? I like my ceviche
a little bit more acidic,
216
00:11:26,440 --> 00:11:28,775
a little bit more lime juice
in it, maybe.
217
00:11:28,800 --> 00:11:31,615
I love the mermaid.
I think it's fun.
218
00:11:31,640 --> 00:11:34,615
But to eat the food?
219
00:11:34,640 --> 00:11:36,255
It doesn't match.
220
00:11:36,280 --> 00:11:38,735
I think there's way too much
going on.
221
00:11:38,760 --> 00:11:41,975
It's just lots of different
little things
222
00:11:42,000 --> 00:11:45,375
that I don't think's been
brought together as a wow dish.
223
00:11:45,400 --> 00:11:47,135
Is it Instagrammable, though?
224
00:11:47,160 --> 00:11:51,575
It pains me to say it,
but I think it's ten years behind.
225
00:11:51,600 --> 00:11:56,095
So I am wondering whether
it's fun and modern enough.
226
00:12:00,880 --> 00:12:03,735
I would never pay two and a half
grand for a bit of frozen water.
227
00:12:03,760 --> 00:12:05,535
No. No.
228
00:12:09,520 --> 00:12:11,055
How did you get on?
229
00:12:11,080 --> 00:12:13,735
Oh, "We've seen all this before,"
and "This is old hat."
230
00:12:13,760 --> 00:12:17,135
They didn't know whether
it would go big on Instagram
231
00:12:17,160 --> 00:12:19,015
and I'm thinking,
you are joking me, aren't you?
232
00:12:21,880 --> 00:12:23,375
A DR I A: Mm.
233
00:12:23,400 --> 00:12:24,855
Smells wonderful.
234
00:12:24,880 --> 00:12:26,575
Going to let them dry here
a little bit.
235
00:12:26,600 --> 00:12:28,855
That way I can really crisp them up
and pan-fry them.
236
00:12:29,880 --> 00:12:32,175
What are you doing, Ad?
I'm doing a scallop
237
00:12:32,200 --> 00:12:33,855
made from king oyster mushrooms.
238
00:12:33,880 --> 00:12:36,335
So these are like
your replica scallops, yeah?
239
00:12:36,360 --> 00:12:38,655
Totally, Chef, you got it.
240
00:12:38,680 --> 00:12:41,255
I'm just draining
my blanched seaweed here.
241
00:12:41,280 --> 00:12:43,255
It's for presentation
but, of course, also edible.
242
00:12:43,280 --> 00:12:45,575
I love a little bit of seaweed.
243
00:12:45,600 --> 00:12:48,375
I'm hoping I can get through
based on kind of creativity
244
00:12:48,400 --> 00:12:49,695
and skill level.
245
00:12:53,520 --> 00:12:54,975
Hello. Hello, Chefs.
246
00:12:55,000 --> 00:12:57,935
My concept is about
making vegetables the star.
247
00:12:57,960 --> 00:13:00,375
I've done three elements
from the sea.
248
00:13:05,120 --> 00:13:07,095
Adria, tell me the cost
of this dish?
249
00:13:07,120 --> 00:13:09,695
I think we could maybe push it
to 300.
250
00:13:09,720 --> 00:13:12,295
You've got a big seaweed smell.
251
00:13:12,320 --> 00:13:14,615
It's, like, taking over my nose.
252
00:13:14,640 --> 00:13:17,335
It's bordering on...unpleasant.
Too much. Yeah. It's a bit like...
253
00:13:19,040 --> 00:13:21,735
I want to taste the abalone.
I want to see if it's tender.
254
00:13:26,320 --> 00:13:27,935
The abalone's cooked through
255
00:13:27,960 --> 00:13:30,575
but needed a bit more kick,
a bit more oomph.
256
00:13:30,600 --> 00:13:33,775
Is it the kind of dish
that you can command £3007?
257
00:13:35,280 --> 00:13:36,655
No.
258
00:13:36,680 --> 00:13:39,935
It's so underwhelming
in every way, unfortunately.
259
00:13:39,960 --> 00:13:42,215
The abalone, it was cooked well
260
00:13:42,240 --> 00:13:43,695
and tasted of nothing.
261
00:13:45,120 --> 00:13:47,895
I think you just need to go back,
think about your concept again,
262
00:13:47,920 --> 00:13:49,495
rein it in a bit... Yeah, yeah.
263
00:13:49,520 --> 00:13:52,215
...and start trusting your gut
a bit more. Yeah.
264
00:13:54,880 --> 00:13:57,215
I thought I was going to gag
eating that. Yeah.
265
00:13:57,240 --> 00:13:59,575
It was here and I was like, "phew".
It was weird.
266
00:13:59,600 --> 00:14:01,495
Oh, man. Not good.
267
00:14:01,520 --> 00:14:04,175
Why? Oh, no, baby.
Oh, what happened?
268
00:14:04,200 --> 00:14:06,815
I could see that they wanted me
to have done better.
269
00:14:06,840 --> 00:14:09,375
It's almost like you're trying
to impress your parents.
270
00:14:09,400 --> 00:14:10,855
Yeah, yeah, yeah, yeah.
271
00:14:10,880 --> 00:14:13,135
And they tell you it's, like,
not good enough.
272
00:14:14,200 --> 00:14:15,495
Let it out.
273
00:14:27,680 --> 00:14:29,415
The chefs are each creating a dish
274
00:14:29,440 --> 00:14:32,135
that will be the most
expensive on their menu,
275
00:14:32,160 --> 00:14:33,975
showcasing their ability
276
00:14:34,000 --> 00:14:36,695
to cook with the finest ingredients
money can buy.
277
00:14:39,320 --> 00:14:42,255
So I'm making the world's
most exclusive taco.
278
00:14:42,280 --> 00:14:44,695
Feeling a little bit more tense
than I usually would,
279
00:14:44,720 --> 00:14:47,615
just using some ingredients
I've not worked with before.
280
00:14:47,640 --> 00:14:50,815
So the soy sauce is £220.
281
00:14:50,840 --> 00:14:53,575
It's aged in a barrel
that's 100 years old.
282
00:14:53,600 --> 00:14:55,815
This is the soy sauce for royalty.
283
00:14:57,000 --> 00:15:00,175
We're going with blue corn taco
that has yellowfin tuna,
284
00:15:00,200 --> 00:15:01,815
Sriracha caviar,
285
00:15:01,840 --> 00:15:05,255
then I've got a soy sauce
that is 38 years old.
286
00:15:05,280 --> 00:15:09,095
It's just taking the ingredients you
would find in your normal takeaway
287
00:15:09,120 --> 00:15:12,095
and getting the best quality,
rarest ingredients
288
00:15:12,120 --> 00:15:13,775
that I can get my hands on.
289
00:15:13,800 --> 00:15:15,735
It's going to feel like
the world's best taco.
290
00:15:16,880 --> 00:15:19,175
So the caviar's already quite salty
291
00:15:19,200 --> 00:15:23,735
but I'm just adding the soy marinade
to bring it all together.
292
00:15:23,760 --> 00:15:27,135
Guests ordering
these high-end dishes
293
00:15:27,160 --> 00:15:28,815
understand what they're eating.
294
00:15:28,840 --> 00:15:32,375
You're not going to impress them
by putting lots of it on the plate.
295
00:15:32,400 --> 00:15:35,655
You will impress them by
clever use of that ingredient.
296
00:15:36,800 --> 00:15:40,015
The soy's nearly gone,
so it's an expensive dish for sure.
297
00:15:42,600 --> 00:15:44,935
I think that this is taking
Puerto Rican food
298
00:15:44,960 --> 00:15:46,815
to a place it normally doesn't go
299
00:15:46,840 --> 00:15:49,175
but should be brought more often!
300
00:15:49,200 --> 00:15:52,535
Today, I'm making Chilean sea bass
seared with uni butter,
301
00:15:52,560 --> 00:15:55,495
a yuca nest, Beluga caviar,
302
00:15:55,520 --> 00:15:57,215
king crab leg
303
00:15:57,240 --> 00:15:59,135
and a caldo Santo broth.
304
00:15:59,160 --> 00:16:02,415
I'm also adding 14-carat gold leaf,
though I don't cook with gold much.
305
00:16:02,440 --> 00:16:04,695
I like to wear it
more than I like to eat it.
306
00:16:05,880 --> 00:16:10,415
Raquel's most expensive ingredient
is her Puerto Rican king crab legs,
307
00:16:10,440 --> 00:16:12,855
costing £200 a kilo.
308
00:16:12,880 --> 00:16:15,775
I've got a small glass bowl
I'm going to lay the stew in
309
00:16:15,800 --> 00:16:17,495
and then put my sea bass on top
310
00:16:17,520 --> 00:16:19,295
with the nest,
and then the caviar on top,
311
00:16:19,320 --> 00:16:20,815
just to build some height.
312
00:16:20,840 --> 00:16:24,095
And then the broth will actually
be poured in table-side.
313
00:16:24,120 --> 00:16:25,655
So this is yuca
314
00:16:25,680 --> 00:16:28,695
and this is actually a root
that my mum has always told me
315
00:16:28,720 --> 00:16:32,295
the natives of Puerto Rico
used to poison the Spaniards.
316
00:16:32,320 --> 00:16:35,455
With certain types of yuca,
if it's undercooked, it'll kill you.
317
00:16:35,480 --> 00:16:37,375
Not trying to poison the judges!
318
00:16:37,400 --> 00:16:39,175
Maybe just make them a little woozy!
319
00:16:41,120 --> 00:16:42,935
This is my caldo Santo broth,
320
00:16:42,960 --> 00:16:44,975
which literally means
"broth of the saints".
321
00:16:45,000 --> 00:16:47,295
I'm not used to cooking
on these flat tops.
322
00:16:47,320 --> 00:16:48,895
Hopefully, I just turned it down!
323
00:16:52,240 --> 00:16:54,495
Oh, shit.
324
00:16:54,520 --> 00:16:57,095
Sorry! Just a little smoky.
325
00:17:04,080 --> 00:17:06,375
Raquel, I think
she's gone way too simple.
326
00:17:06,400 --> 00:17:08,455
Has she stripped it back too much?
327
00:17:08,480 --> 00:17:11,975
What can she actually achieve
at five-star level?
328
00:17:12,000 --> 00:17:16,375
Well, Jordan, it's like,
"Jordan, you've made a taco.”
329
00:17:16,400 --> 00:17:19,055
One taco on a plate?
Is that what you were envisioning?
330
00:17:19,080 --> 00:17:20,535
Not at all.
331
00:17:20,560 --> 00:17:22,895
I also worry that
he's used too much soy sauce.
332
00:17:26,840 --> 00:17:29,175
To represent his Caribbean concept,
333
00:17:29,200 --> 00:17:31,455
Dom is cooking with
two key ingredients.
334
00:17:33,200 --> 00:17:35,095
I'm celebrating breadfruit,
335
00:17:35,120 --> 00:17:38,415
which is a fruit eaten as
a vegetable in the Caribbean,
336
00:17:38,440 --> 00:17:40,375
and I'm also celebrating rum
337
00:17:40,400 --> 00:17:43,735
so I've got Appleton's
21-year-aged rum.
338
00:17:43,760 --> 00:17:45,455
So I'm making three dishes.
339
00:17:45,480 --> 00:17:47,735
I've got scallops with a rum butter.
340
00:17:47,760 --> 00:17:49,775
I'm going to make a breadfruit mash.
341
00:17:49,800 --> 00:17:51,375
Some Canadian lobster,
342
00:17:51,400 --> 00:17:53,735
which I'm serving with
a breadfruit dauphinoise
343
00:17:53,760 --> 00:17:56,055
and a Caribbean-style
fish and chips,
344
00:17:56,080 --> 00:17:58,575
with duck-fat-cooked breadfruit
345
00:17:58,600 --> 00:18:00,855
and a rum aioli.
346
00:18:00,880 --> 00:18:02,415
It's a really great rum,
347
00:18:02,440 --> 00:18:06,255
it's going to give all three of
my dishes a nice, mellow rum taste.
348
00:18:06,280 --> 00:18:09,535
When using rum, getting the balance
right can be really difficult.
349
00:18:09,560 --> 00:18:12,335
Too much and it can overpower
the rest of the food,
350
00:18:12,360 --> 00:18:15,295
and too little, it will get
totally lost in the dish.
351
00:18:16,480 --> 00:18:20,215
This here is the base
for my lobster bisque.
352
00:18:20,240 --> 00:18:21,975
That smells amazing.
353
00:18:22,000 --> 00:18:23,575
It's just onions and garlic!
354
00:18:23,600 --> 00:18:24,815
That's it!
355
00:18:27,240 --> 00:18:29,255
LARA: Today I'm going
to be elevating
356
00:18:29,280 --> 00:18:32,095
a classic Spanish omelette. I want
it a little bit runny, you know,
357
00:18:32,120 --> 00:18:33,495
that's how we like it in Spain.
358
00:18:34,720 --> 00:18:37,935
So I'm going to be making a little
creamy, white asparagus gelatine.
359
00:18:37,960 --> 00:18:40,375
I'm going to mould it
into little diamonds.
360
00:18:40,400 --> 00:18:41,895
We want to be all pretentious today
361
00:18:41,920 --> 00:18:44,295
so I'll give you
a little bit of bougie-ness.
362
00:18:44,320 --> 00:18:48,695
Michel Roux should like a diamond.
who doesn't like a diamond?
363
00:18:48,720 --> 00:18:51,055
So I'm going to do
Spanish omelette as a base,
364
00:18:51,080 --> 00:18:52,695
then I'm going to do caviar
365
00:18:52,720 --> 00:18:55,015
and I'm going to do
white asparagus jelly,
366
00:18:55,040 --> 00:18:57,375
and then I'm going to do Kobe beef.
367
00:18:57,400 --> 00:19:02,255
Kobe beef from Japan is so rare
it can cost up to £500 a kilo.
368
00:19:03,400 --> 00:19:05,735
My God, we've got
a friggin' gold bar. I know.
369
00:19:05,760 --> 00:19:08,135
I think that's what
Lara's all about -
370
00:19:08,160 --> 00:19:11,815
presentation, the wow factor will be
there. But will it be good eating?
371
00:19:11,840 --> 00:19:13,815
I hope it's not too tacky.
372
00:19:13,840 --> 00:19:18,135
No, her tortilla's got to be nice
and runny and oozing in the middle.
373
00:19:19,600 --> 00:19:22,335
Chefs, you've got 13 minutes left.
374
00:19:22,360 --> 00:19:23,495
Yes, Chef. Yeah.
375
00:19:24,720 --> 00:19:27,775
I've got the blue corn taco,
which is going to go on the bottom.
376
00:19:27,800 --> 00:19:29,095
Appearance is everything.
377
00:19:29,120 --> 00:19:31,975
I'm expecting people to pay
a lot of money for this dish.
378
00:19:32,000 --> 00:19:35,055
I want people to think, wow, I'm not
going to get this anywhere else.
379
00:19:36,600 --> 00:19:38,015
I'm almost done.
380
00:19:38,040 --> 00:19:41,815
This is definitely the most
expensive thing I will ever make.
381
00:19:42,920 --> 00:19:45,535
So I'm just going with the Kobe
now. Don't want it too done.
382
00:19:47,040 --> 00:19:50,615
So, I'm just getting
the scallops ready for pan frying,
383
00:19:50,640 --> 00:19:52,255
with aged rum.
384
00:19:56,080 --> 00:19:58,015
My breadfruit dauphinoise.
385
00:19:58,040 --> 00:20:01,415
Oh. Ah, it didn't really set
very well, but...
386
00:20:01,440 --> 00:20:02,695
You all finished?
387
00:20:02,720 --> 00:20:05,015
Yeah, I'm ready.
388
00:20:05,040 --> 00:20:06,695
I never thought
I'd be ripping money.
389
00:20:06,720 --> 00:20:08,375
The money is edible as well.
390
00:20:09,440 --> 00:20:11,935
I'm actually done. I'm trying
to just make it look really pretty.
391
00:20:13,800 --> 00:20:15,495
Here's the lobster and the bisque.
392
00:20:16,680 --> 00:20:18,895
Ah...shit.
393
00:20:26,960 --> 00:20:29,535
Jordan and Raquel, are you sure
you've nailed the brief?
394
00:20:29,560 --> 00:20:30,855
Smashed the brief.
395
00:20:41,320 --> 00:20:44,735
Hmm. So, what would you
sell this for, then, Jordan?
396
00:20:44,760 --> 00:20:47,375
I would like to sell it for
between the £400 and £500 mark.
397
00:20:47,400 --> 00:20:50,655
MICHEL INHALES SHARPLY
I know that sounds like a lot,
398
00:20:50,680 --> 00:20:53,375
but there's things on there
that you just don't see every day.
399
00:20:53,400 --> 00:20:54,655
Being honest,
400
00:20:54,680 --> 00:20:56,695
I don't think anyone
would take a picture.
401
00:20:56,720 --> 00:20:59,215
It looks like something I would get
at my local, like, brunch spot.
402
00:21:00,760 --> 00:21:03,015
It's going to have to taste
damn good.
403
00:21:08,120 --> 00:21:11,175
If this was on your menu
for £400, £500,
404
00:21:11,200 --> 00:21:13,615
your restaurant would be shut
within three months.
405
00:21:13,640 --> 00:21:16,135
Three weeks.
406
00:21:16,160 --> 00:21:19,295
Er, Jordan, I'm...not...
..not best pleased with that.
407
00:21:19,320 --> 00:21:21,895
I mean, that soy sauce is
like liquid gold.
408
00:21:21,920 --> 00:21:24,295
Using it for a marinade
I think is wrong.
409
00:21:24,320 --> 00:21:26,895
Is this something
that you have done
410
00:21:26,920 --> 00:21:28,855
or this style of food
that you've done before?
411
00:21:28,880 --> 00:21:29,935
No.
412
00:21:29,960 --> 00:21:32,335
HE SIGHS
Jordan!
413
00:21:32,360 --> 00:21:34,215
Completely went out of the box
with this one.
414
00:21:36,520 --> 00:21:38,055
DRAMATICALLY: Dum-dum-da!
Hi, guys.
415
00:21:38,080 --> 00:21:40,375
Hey! Hi! How are you?
416
00:21:40,400 --> 00:21:43,935
I saw that taco, bro. Yeah.
Looked sexy. Yeah. So beautiful.
417
00:21:43,960 --> 00:21:46,415
No? Not good, no. Really?
No, no.
418
00:21:46,440 --> 00:21:48,415
Ripped me a new one! Why?
419
00:21:48,440 --> 00:21:52,135
She said it looked like something
you'd get at your local brunch spot.
420
00:21:52,160 --> 00:21:54,135
Savage. Yeah, yeah, yeah.
421
00:21:59,240 --> 00:22:01,775
It's certainly punching the eyes
because it's beautiful colours.
422
00:22:01,800 --> 00:22:03,135
Yes. Thank you.
423
00:22:12,840 --> 00:22:14,455
How much would that be on your menu?
424
00:22:14,480 --> 00:22:15,975
About £300.
425
00:22:16,000 --> 00:22:17,935
Hmm. I'd pay big money,
426
00:22:17,960 --> 00:22:22,335
the kind of price that you would pay
in the top Japanese restaurants
427
00:22:22,360 --> 00:22:25,375
for the best quality sushi,
the crab as well.
428
00:22:25,400 --> 00:22:28,815
It's luxurious to the point
where you don't even need the...
429
00:22:28,840 --> 00:22:31,455
You don't need the caviar.
Forget your gold leaf.
430
00:22:31,480 --> 00:22:34,215
It is an outstanding
plate of food...
431
00:22:34,240 --> 00:22:36,815
Thank you. ..but I don't think
it hits the brief.
432
00:22:36,840 --> 00:22:39,575
Oh! Mike was impressed by
an ice sculpture earlier!
433
00:22:42,000 --> 00:22:43,415
How is that 'grammable?
434
00:22:43,440 --> 00:22:46,695
Is it going to be spoken about
from here to Dubai to LA?
435
00:22:46,720 --> 00:22:47,935
Yes! No, it's not.
436
00:22:47,960 --> 00:22:51,415
Raquel is re-defining
an entire cuisine.
437
00:22:51,440 --> 00:22:53,655
Her story, her food is 'grammable.
438
00:22:55,960 --> 00:22:59,455
Hey! I did good. You did good?
I did really well. Good.
439
00:22:59,480 --> 00:23:01,095
Mike was trying to knock me.
440
00:23:01,120 --> 00:23:03,695
She was, like, totally
disagreeing with him.
441
00:23:03,720 --> 00:23:06,855
She was like, I think this is
Instagram-worthy. Nice.
442
00:23:06,880 --> 00:23:09,175
She said no-one would take
a picture of mine.
443
00:23:22,200 --> 00:23:23,735
We have colour.
444
00:23:23,760 --> 00:23:26,255
I'm a bit worried about this
because this was a full bottle
445
00:23:26,280 --> 00:23:28,575
and this is very expensive rum.
446
00:23:28,600 --> 00:23:33,135
I mean, we sell this in the bar here
for £50 a shot.
447
00:23:33,160 --> 00:23:34,335
Oh, wowee.
448
00:23:34,360 --> 00:23:36,175
Your selling price would be, Chef?
449
00:23:36,200 --> 00:23:37,975
£180 mark.
450
00:23:42,720 --> 00:23:46,015
The lobster and the bisque,
I really enjoyed that.
451
00:23:46,040 --> 00:23:49,015
I'm not so keen on
the dauphinoise of the breadfruit.
452
00:23:49,040 --> 00:23:50,575
It doesn't feel buttery
453
00:23:50,600 --> 00:23:53,015
and I couldn't really pick up
the rum notes in there.
454
00:23:53,040 --> 00:23:54,855
I want to eat more of your food
455
00:23:54,880 --> 00:23:58,135
and I would happily pay,
no matter the cost, to be honest.
456
00:23:58,160 --> 00:24:00,455
You haven't quite hit the brief,
for me.
457
00:24:00,480 --> 00:24:03,015
This isn't THE most expensive dish.
458
00:24:03,040 --> 00:24:04,775
This is a collection of dishes
459
00:24:04,800 --> 00:24:07,735
which would sit perfectly
on a tasting menu. OK.
460
00:24:07,760 --> 00:24:10,815
You need refinement.
Yes.
461
00:24:10,840 --> 00:24:12,135
Oh, wow.
462
00:24:22,360 --> 00:24:25,055
LAUGHTER
463
00:24:25,080 --> 00:24:27,415
KEYS BEEP
464
00:24:27,440 --> 00:24:30,615
Oh, yes! Right, OK. Out it comes.
465
00:24:30,640 --> 00:24:33,415
Wow. Put it there?
Wow, that's nice.
466
00:24:33,440 --> 00:24:35,055
What's the cost of this dish?
467
00:24:35,080 --> 00:24:36,455
I've decided to sell it at 200.
468
00:24:38,120 --> 00:24:40,375
Oh, it's nice and soft inside,
the tortilla.
469
00:24:42,720 --> 00:24:46,255
The tortilla was lovely
and moist, flavourful.
470
00:24:46,280 --> 00:24:49,215
Me, I'm die-hard classic,
I like food on a plate.
471
00:24:49,240 --> 00:24:51,175
But.. this works.
472
00:24:51,200 --> 00:24:53,535
Lara, you're miles ahead,
473
00:24:53,560 --> 00:24:56,895
in terms of anyone else
when you come to thinking of ideas,
474
00:24:56,920 --> 00:24:59,695
but I'm still grappling with
the fact that it's an egg dish.
475
00:24:59,720 --> 00:25:02,015
I wouldn't pay that much money
for eggs.
476
00:25:02,040 --> 00:25:04,855
That's OK. It's eggs elevated.
477
00:25:04,880 --> 00:25:07,495
Woo! Time to breathe,
time to breathe.
478
00:25:24,080 --> 00:25:27,215
We asked you to make
spectacular food
479
00:25:27,240 --> 00:25:30,775
and get social media going crazy.
480
00:25:32,520 --> 00:25:34,815
Lara...
481
00:25:34,840 --> 00:25:36,015
.Igor...
482
00:25:37,240 --> 00:25:38,455
...Raquel.
483
00:25:38,480 --> 00:25:40,775
SHE SIGHS HEAVILY
484
00:25:40,800 --> 00:25:43,655
You three have shown
you've got a business brain.
485
00:25:43,680 --> 00:25:48,055
You've produced a dish that can sit
as the most expensive on the menu.
486
00:25:48,080 --> 00:25:51,735
Have a day off tomorrow,
congratulations. Off you go.
487
00:25:53,120 --> 00:25:55,495
Congratulations, guys. Aw.
488
00:25:55,520 --> 00:25:57,095
Smashed it. Thank you.
489
00:25:57,120 --> 00:26:00,655
Well done, you three.
Thank you very much. Well done.
490
00:26:00,680 --> 00:26:02,975
So we've got another challenge
for you.
491
00:26:03,000 --> 00:26:04,295
Chefs...
492
00:26:04,320 --> 00:26:08,695
...in the five-star world,
our bread and butter is lunch.
493
00:26:08,720 --> 00:26:15,135
I want you all to come up with
a two-course set menu for £30,
494
00:26:15,160 --> 00:26:18,735
to see who can cost
a menu that's creative
495
00:26:18,760 --> 00:26:21,655
but will still make money
and profit.
496
00:26:21,680 --> 00:26:25,975
And tomorrow you'll be doing service
in The Langham, live.
497
00:26:27,480 --> 00:26:31,375
The chef who makes the least profit
will be going home.
498
00:26:31,400 --> 00:26:33,735
we'll get to see what
you're made of.
499
00:26:33,760 --> 00:26:36,615
Yes, Chef. Thank you, Chef. Yes,
Chef. You need to rise to this.
500
00:26:49,440 --> 00:26:50,855
Good morning, morning.
501
00:26:50,880 --> 00:26:53,175
ALL: Morning, Chef.
502
00:26:53,200 --> 00:26:56,015
In three hours, each chef will be
serving their version
503
00:26:56,040 --> 00:26:59,135
of a two-course set menu
for £30 a head
504
00:26:59,160 --> 00:27:02,455
in The Langham's exclusive bistro,
the Landau.
505
00:27:04,160 --> 00:27:07,135
Whoever makes the least profit
will be sent home.
506
00:27:09,480 --> 00:27:12,775
This is going to be a true test, isn't it?
Their first real service, proper guests.
507
00:27:12,800 --> 00:27:14,535
Lunch set menus are so difficult
508
00:27:14,560 --> 00:27:16,895
because it's that line
between wanting to be
509
00:27:16,920 --> 00:27:18,815
appealing enough but also
slightly healthy.
510
00:27:18,840 --> 00:27:20,335
Healthy, yet indulgent.
511
00:27:20,360 --> 00:27:23,855
It's going to be interesting
to see what menu sells the best,
512
00:27:23,880 --> 00:27:26,935
and then, obviously, what menu
brings in the most money.
513
00:27:26,960 --> 00:27:29,255
And it looks like Jordan has taken
on board
514
00:27:29,280 --> 00:27:32,215
to cook stuff that he understands.
515
00:27:33,600 --> 00:27:36,975
Today, I'm cooking
a pan-fried fillet of hake
516
00:27:37,000 --> 00:27:39,255
with a vichyssoise sauce.
517
00:27:39,280 --> 00:27:42,095
It's made with leeks and potato.
518
00:27:42,120 --> 00:27:44,495
For dessert, lemon tart.
519
00:27:44,520 --> 00:27:48,575
The costing for both my courses
is £9.53.
520
00:27:48,600 --> 00:27:51,255
After yesterday,
I'm not...
521
00:27:51,280 --> 00:27:53,895
...overly confident, um...
522
00:27:53,920 --> 00:27:56,775
No, in fact, yeah, I am. That's
what I'm here to do, so, yeah.
523
00:27:58,680 --> 00:28:00,495
I've got some fish
and chips, basically,
524
00:28:00,520 --> 00:28:02,135
so quite a simple dish.
525
00:28:02,160 --> 00:28:04,535
So we've got some cod
in here brining,
526
00:28:04,560 --> 00:28:07,615
some triple-cooked chips
and pea foam,
527
00:28:07,640 --> 00:28:09,575
then for afterwards, a panna cotta.
528
00:28:09,600 --> 00:28:12,215
My cost today was £10.16.
529
00:28:12,240 --> 00:28:13,855
Spent quite a bit of money,
530
00:28:13,880 --> 00:28:16,135
but I'm sure it will be
well-ordered.
531
00:28:18,040 --> 00:28:19,655
I feel quite nervous today.
532
00:28:19,680 --> 00:28:24,095
I feel like the way I'm handling this fish is
like I've never had a fish in my hand before.
533
00:28:24,120 --> 00:28:27,575
My dish that I'm serving today, I've
named Hellshire Beach.
534
00:28:27,600 --> 00:28:30,095
Hellshire Beach is in Jamaica
535
00:28:30,120 --> 00:28:32,895
and I had the best mackerel
I've ever had.
536
00:28:32,920 --> 00:28:35,455
I wanted to kind of recreate that,
537
00:28:35,480 --> 00:28:38,575
so I'm cooking brown stew
spiced mackerel,
538
00:28:38,600 --> 00:28:41,575
and I'm using ackee in a cheesecake.
539
00:28:42,600 --> 00:28:45,335
Ackee is a fruit from Jamaica,
540
00:28:45,360 --> 00:28:47,695
so I thought it would be quite nice
to give both
541
00:28:47,720 --> 00:28:50,655
the customers and
the judges something new.
542
00:28:50,680 --> 00:28:55,015
The cost for my menu is £4.61.
543
00:28:55,040 --> 00:28:57,415
I think that if my dish sells
well today,
544
00:28:57,440 --> 00:28:59,175
I should be doing quite well.
545
00:29:01,480 --> 00:29:04,095
I'm just trying to recover
and redeem myself from yesterday.
546
00:29:04,120 --> 00:29:05,815
Lunch is my kind of domain -
547
00:29:05,840 --> 00:29:08,535
I understand lunch diners, having
my own business here in London.
548
00:29:08,560 --> 00:29:11,175
My menu came in at £6.69.
549
00:29:11,200 --> 00:29:13,095
I'm going to do moong usal today,
550
00:29:13,120 --> 00:29:16,295
which is sprouted mung beans,
with Indian spices,
551
00:29:16,320 --> 00:29:18,015
charred baby gems,
552
00:29:18,040 --> 00:29:21,015
and just a little bit
of mackerel garnish on top.
553
00:29:21,040 --> 00:29:24,815
And pair that with some mint and
walnut dressing.
554
00:29:24,840 --> 00:29:28,095
For dessert, chocolate ganache and
then with a poached peach on top.
555
00:29:28,120 --> 00:29:30,655
And those sprouted mung beans are
packed with nutrition.
556
00:29:30,680 --> 00:29:34,375
It makes it very digestible
and it's a bit crunchy as well.
557
00:29:34,400 --> 00:29:37,455
With the set menus priced
at £30 a head,
558
00:29:37,480 --> 00:29:41,975
Dom's is the most profitable,
making over £25 per menu,
559
00:29:42,000 --> 00:29:43,975
while Anne's is the least,
560
00:29:44,000 --> 00:29:47,095
coming in at just under £20.
561
00:29:47,120 --> 00:29:49,415
How's your fish coming along?
562
00:29:49,440 --> 00:29:51,735
If I ever say I'm pin-boning
mackerel again,
563
00:29:51,760 --> 00:29:54,055
just, like, punch me in the face.
564
00:29:54,080 --> 00:29:56,775
This is going to be the most
important bit
565
00:29:56,800 --> 00:29:59,095
about this dish being refined.
566
00:29:59,120 --> 00:30:02,735
It's definitely something all
the judges are going to pick up on,
567
00:30:02,760 --> 00:30:05,335
is how well this dish was prepped.
568
00:30:05,360 --> 00:30:07,295
The chefs now have two hours
569
00:30:07,320 --> 00:30:10,575
before more than 40 guests arrive
for lunch.
570
00:30:10,600 --> 00:30:12,935
So are you more in your comfort
zone now, Jordan?
571
00:30:12,960 --> 00:30:15,375
Apart from the pastry,
I feel more on it.
572
00:30:15,400 --> 00:30:17,135
So I'm going to take a bit
of time now,
573
00:30:17,160 --> 00:30:20,575
I'm going to start rolling out my
pastry, make my tarts.
574
00:30:20,600 --> 00:30:22,135
I don't enjoy pastry.
575
00:30:22,160 --> 00:30:24,855
I don't have the...the patience
for it.
576
00:30:24,880 --> 00:30:27,295
When I'm cooking,
you know, I'm a little bit of this,
577
00:30:27,320 --> 00:30:30,335
and a little bit of that.
Pastry is very much a science.
578
00:30:30,360 --> 00:30:32,855
It has to be exact.
579
00:30:32,880 --> 00:30:36,055
That's an hour and
a half till your guests arrive.
580
00:30:39,520 --> 00:30:41,415
HE SIGHS
581
00:30:41,440 --> 00:30:44,095
Right, that's not going to work like
that. Are you all right, darling?
582
00:30:44,120 --> 00:30:46,695
Yeah. Calm down. Just take a minute,
then start again. Yeah, yeah.
583
00:30:46,720 --> 00:30:49,775
That's not going to work like that.
Think outside the box.
584
00:30:49,800 --> 00:30:51,695
I'm going to do it
slightly different.
585
00:30:53,200 --> 00:30:55,015
Pea salad, not done that.
586
00:30:55,040 --> 00:30:56,975
Pea... Crushed peas, somewhere.
587
00:30:57,000 --> 00:30:58,495
There, those are done.
588
00:30:58,520 --> 00:31:00,895
Chips... Oh, shit.
I've got to peel a bag of spuds.
589
00:31:00,920 --> 00:31:02,335
I want to win it now.
590
00:31:02,360 --> 00:31:04,255
I've got to really make sure that
this works today,
591
00:31:04,280 --> 00:31:06,055
otherwise I think I'm going home.
592
00:31:06,080 --> 00:31:07,975
Lots of aromas going on over here.
593
00:31:08,000 --> 00:31:10,695
So this is going to be my brown
stew sauce.
594
00:31:10,720 --> 00:31:13,535
Let the sauce reduce
and kind of go into the fish.
595
00:31:13,560 --> 00:31:15,855
The last few challenges,
I've been hearing,
596
00:31:15,880 --> 00:31:18,135
refine it, refine it, refine it.
597
00:31:18,160 --> 00:31:19,415
I think I'm there today.
598
00:31:19,440 --> 00:31:22,415
We will see, Dom. Yes!
We will see. Yes.
599
00:31:22,440 --> 00:31:23,935
One hour to go.
600
00:31:23,960 --> 00:31:26,695
We should be doing final touches.
601
00:31:26,720 --> 00:31:28,335
Are we ready? No!
602
00:31:29,520 --> 00:31:31,815
Are we close? No!
603
00:31:31,840 --> 00:31:33,175
There's a lot of noes there, Anne.
604
00:31:33,200 --> 00:31:35,495
I know! I know. What's going on?
605
00:31:35,520 --> 00:31:37,935
I'm just kind of...
Just need a moment.
606
00:31:37,960 --> 00:31:39,535
Take a deep breath.
607
00:31:39,560 --> 00:31:41,335
You've got recipes on the floor,
608
00:31:41,360 --> 00:31:44,415
you've got cloths on the floor,
like, reset. OK. Yeah?
609
00:31:44,440 --> 00:31:45,895
All right, thank you.
610
00:31:45,920 --> 00:31:47,415
Final checks, Adria?
611
00:31:47,440 --> 00:31:50,055
Can't have those pin bones
and I can't have that in service.
612
00:31:50,080 --> 00:31:52,655
One bone will be all it takes
for the dish to come back.
613
00:31:52,680 --> 00:31:54,295
You got it, Chef.
614
00:31:55,640 --> 00:31:57,975
Are you hiding out the back,
getting your pastry ready, Chef?
615
00:31:58,000 --> 00:31:59,855
No, it's just a bit cooler
over here.
616
00:31:59,880 --> 00:32:01,855
Weren't you doing individual
tarts before?
617
00:32:01,880 --> 00:32:04,295
I was, Chef, but I'm really
struggling with that,
618
00:32:04,320 --> 00:32:06,095
so I'm just trying to do
a bigger one.
619
00:32:06,120 --> 00:32:08,135
As soon as this is baked,
I can get it in,
620
00:32:08,160 --> 00:32:10,415
get it straight
in the blast chiller.
621
00:32:16,760 --> 00:32:18,055
Huh.
622
00:32:20,720 --> 00:32:22,415
OK, Chefs,
623
00:32:22,440 --> 00:32:25,455
we have ten minutes
to go till service.
624
00:32:26,640 --> 00:32:30,455
I want your sections clean,
I want you organised.
625
00:32:30,480 --> 00:32:32,175
Quite often in the kitchen,
626
00:32:32,200 --> 00:32:34,735
you're fighting fires
literally all day long.
627
00:32:34,760 --> 00:32:37,095
The pressure is very stressful.
628
00:32:37,120 --> 00:32:39,175
That feeling just here
629
00:32:39,200 --> 00:32:42,135
where you're
just...you're trembling,
630
00:32:42,160 --> 00:32:44,415
it's just awful.
631
00:32:44,440 --> 00:32:46,095
Absolute carnage.
632
00:32:51,680 --> 00:32:53,975
Chef.
633
00:32:54,000 --> 00:32:56,335
Are you OK?
Sorry, I've let you down terribly,
634
00:32:56,360 --> 00:32:59,175
and I'm not going to be ready,
and I feel awful.
635
00:32:59,200 --> 00:33:01,655
You haven't let anyone down yet.
636
00:33:01,680 --> 00:33:04,095
I've sat exactly where you're
sitting right now,
637
00:33:04,120 --> 00:33:06,895
but it's how you react to it
638
00:33:06,920 --> 00:33:08,815
which makes the chef.
639
00:33:13,000 --> 00:33:16,775
Guys, we literally have guests
arriving in the restaurant.
640
00:33:16,800 --> 00:33:18,695
Are we going to have food to serve?
641
00:33:18,720 --> 00:33:20,455
ALL: Yes, Chef.
642
00:33:22,720 --> 00:33:24,135
Good afternoon.
643
00:33:24,160 --> 00:33:26,895
Welcome to The Langham.
644
00:33:26,920 --> 00:33:31,215
Each diner must chose a set menu of
two courses from one chef.
645
00:33:32,200 --> 00:33:35,495
It's the vichyssoise sauce for me,
and the fried fillet of hake.
646
00:33:35,520 --> 00:33:37,015
Sounds yummy.
647
00:33:37,040 --> 00:33:40,615
Oh, my gosh, an ackee and nutmeg
cheesecake - sounds incredible.
648
00:33:40,640 --> 00:33:43,415
Guests are in,
tickets are about to come through.
649
00:33:43,440 --> 00:33:46,615
I want you to cook your hearts out.
650
00:33:48,040 --> 00:33:50,975
I'm going to go with Anne's, please.
651
00:33:51,000 --> 00:33:52,975
Can I have Dom's menu?
Dom"s menu, of course.
652
00:33:53,000 --> 00:33:54,775
I'm going to have
Adria's menu, please.
653
00:33:54,800 --> 00:33:57,135
Could I have the hake?
Yes. Thank you.
654
00:33:57,160 --> 00:34:00,775
When I start to call dockets,
I expect a silent kitchen.
655
00:34:00,800 --> 00:34:04,375
When I call a check, I want one
answer. What's that answer?
656
00:34:04,400 --> 00:34:06,735
ALL: Yes, Chef.
Thank you.
657
00:34:06,760 --> 00:34:10,535
Running the pass, it is your job
to keep the food flowing,
658
00:34:10,560 --> 00:34:13,335
make sure the guests are all fed.
659
00:34:13,360 --> 00:34:16,055
I always liken the kitchen
to the army,
660
00:34:16,080 --> 00:34:18,855
because it's so hierarchy based,
661
00:34:18,880 --> 00:34:20,455
it's so intense.
662
00:34:21,720 --> 00:34:23,495
That's the first check, guys.
663
00:34:23,520 --> 00:34:25,215
Check on, two hake,
664
00:34:25,240 --> 00:34:27,495
one moong usal, one fish and chips.
665
00:34:27,520 --> 00:34:29,415
Oui, Chef. Yes, Chef.
666
00:34:29,440 --> 00:34:31,735
Adria's menu, please.
667
00:34:31,760 --> 00:34:34,735
Dom's set menu, please. Dom"s set.
668
00:34:34,760 --> 00:34:37,095
There's a real buzz,
isn't there, yeah?
669
00:34:37,120 --> 00:34:38,655
I wonder if there's
the same buzz in the kitchen.
670
00:34:38,680 --> 00:34:40,375
I hope Mike is sweating.
671
00:34:40,400 --> 00:34:43,295
Ca marche, one fish and chips,
one mung, one beach, ca marche.
672
00:34:43,320 --> 00:34:45,055
ALL: Yes, Chef.
673
00:34:45,080 --> 00:34:46,655
How long on the pass, Chef?
674
00:34:46,680 --> 00:34:48,655
How long? Yeah. You tell me.
675
00:34:48,680 --> 00:34:51,255
How long do you each
need to cook your dish?
676
00:34:51,280 --> 00:34:53,575
Shall we say 15 minutes
for the first one, Chefs?
677
00:34:53,600 --> 00:34:55,015
Yes, OK. Yeah, OK. All good.
678
00:34:55,040 --> 00:34:56,415
Yes, great, let's do that.
679
00:34:56,440 --> 00:34:58,295
I'll set a timer now
and I'll give us a countdown.
680
00:34:58,320 --> 00:34:59,855
You won't need a timer.
681
00:34:59,880 --> 00:35:02,175
You have me. Got a timer here.
You have me.
682
00:35:02,200 --> 00:35:04,655
Ca marche, one moong usal,
683
00:35:04,680 --> 00:35:06,575
one beach, one hake, ca marche.
684
00:35:06,600 --> 00:35:07,895
Yes, Chef.
685
00:35:10,840 --> 00:35:13,375
OK, guys, I've got the first dish
up for the first table,
686
00:35:13,400 --> 00:35:14,975
so I need to push you now, please.
687
00:35:15,000 --> 00:35:16,375
Yep.
688
00:35:17,760 --> 00:35:20,135
Are you happy with these
chips, Anne?
689
00:35:22,080 --> 00:35:24,695
I didn't hear you, yeah, are you
happy with that? Sorry, no, I'm not.
690
00:35:24,720 --> 00:35:27,175
You're not happy with that, so
what are you going to do about it?
691
00:35:28,400 --> 00:35:30,735
You need to talk to me, Chef.
Sorry, I've just...
692
00:35:30,760 --> 00:35:32,535
I can either not send chips
or I can send them.
693
00:35:32,560 --> 00:35:35,495
It's not necessarily the quantity,
it's the colour of them that's not right.
694
00:35:35,520 --> 00:35:38,535
Rather than a bowl of chips on the
side, why don't you introduce, like,
695
00:35:38,560 --> 00:35:41,295
a couple, just a couple on the
plate? Yeah, sure.
696
00:35:41,320 --> 00:35:44,575
Then you can pick out the best ones,
you're frying them in less batches.
697
00:35:44,600 --> 00:35:46,455
Dom, let's go, mate.
698
00:35:46,480 --> 00:35:48,255
I've got hot food on the pass.
699
00:35:48,280 --> 00:35:49,815
Yes, Chef, right now.
700
00:35:49,840 --> 00:35:51,375
No, that's not good enough.
701
00:35:53,480 --> 00:35:54,895
One beach, Chef.
702
00:35:54,920 --> 00:35:56,255
One hake up, Chef.
703
00:35:56,280 --> 00:35:57,895
All right, service, please.
704
00:35:57,920 --> 00:36:00,495
Not sold as many as I would have
liked to, at the moment.
705
00:36:03,400 --> 00:36:05,175
Enjoy. Looks lovely.
706
00:36:05,200 --> 00:36:06,615
Very pretty.
707
00:36:10,000 --> 00:36:12,855
All right, check on, one fish
and chips, one beach.
708
00:36:12,880 --> 00:36:14,455
Guys, you're not answering.
709
00:36:14,480 --> 00:36:17,175
Your heads are down and you're
losing it.
710
00:36:17,200 --> 00:36:19,775
Check on, one fish and chips,
one beach.
711
00:36:19,800 --> 00:36:21,215
Oui, Chef. Yes, Chef.
712
00:36:21,240 --> 00:36:23,055
Feeling the pressure.
713
00:36:23,080 --> 00:36:25,375
Feeling the lack of space.
714
00:36:25,400 --> 00:36:27,735
Feel like I'm trying to do
the job with ten men in...
715
00:36:27,760 --> 00:36:29,335
...in a cupboard.
716
00:36:29,360 --> 00:36:30,855
We're going table two.
717
00:36:30,880 --> 00:36:33,695
Sorry, yeah, I've just, I forgot to put
the tartare sauce on it. Elegance, yeah?
718
00:36:33,720 --> 00:36:35,095
Sorry, Dom.
719
00:36:35,120 --> 00:36:37,415
Not happy with any of it, really,
it's just
720
00:36:37,440 --> 00:36:39,695
cooking too hot, too fast,
721
00:36:39,720 --> 00:36:41,135
or not hot enough.
722
00:36:41,160 --> 00:36:42,735
Oh, God, horrible.
723
00:36:49,920 --> 00:36:53,335
I want table six, one mung,
one fish and chips.
724
00:36:53,360 --> 00:36:56,695
The chefs are halfway through
a live lunch service.
725
00:36:56,720 --> 00:36:59,015
Table five, one beach, one mung.
726
00:36:59,040 --> 00:37:02,855
Whoever makes the least profit on
their set menu will be sent home.
727
00:37:02,880 --> 00:37:04,215
One hake up, Chef.
728
00:37:11,240 --> 00:37:14,015
The vichyssoise sauce is so lovely.
729
00:37:15,720 --> 00:37:16,935
The fish is cooked well,
730
00:37:16,960 --> 00:37:19,255
everything seems
to work quite nicely together.
731
00:37:19,280 --> 00:37:20,735
Jordan has played to his strengths.
732
00:37:20,760 --> 00:37:23,415
I wouldn't be surprised if this is
one of the best-sellers, as well.
733
00:37:26,680 --> 00:37:28,175
How's the fish, Anne?
734
00:37:29,760 --> 00:37:32,095
Sorry, Anne, I'm talking to you.
Yeah, sorry, darling.
735
00:37:32,120 --> 00:37:34,375
How's the fish?
Yes, yes, yes. All good.
736
00:37:41,200 --> 00:37:42,535
It's gorgeous.
737
00:37:43,920 --> 00:37:45,855
Wow, that is a very generous piece
of fish.
738
00:37:45,880 --> 00:37:48,295
It's very generous.
I wonder what her costing is like
739
00:37:48,320 --> 00:37:50,175
if the piece of fish
is this generous?
740
00:37:50,200 --> 00:37:52,695
The peas are lovely
and the pea shoots as well.
741
00:37:52,720 --> 00:37:54,455
The chips are a little bit oily.
742
00:37:54,480 --> 00:37:56,415
They're not the best chips
I've tasted.
743
00:38:00,960 --> 00:38:03,215
It was really, really tasty.
744
00:38:03,240 --> 00:38:04,615
Thoroughly enjoyed it.
745
00:38:04,640 --> 00:38:06,935
A lot of taste in this dish.
746
00:38:06,960 --> 00:38:08,215
A lot of flavour.
747
00:38:08,240 --> 00:38:10,535
I would come back again
and again for this.
748
00:38:12,320 --> 00:38:14,775
Adria? Yes. You're getting
compliments on your food.
749
00:38:14,800 --> 00:38:16,735
Thank you very much, Chef.
Well done.
750
00:38:16,760 --> 00:38:19,815
I won't cry just yet but I hope it's
a recovery from yesterday.
751
00:38:21,040 --> 00:38:22,615
Where's this beach, Dom?
752
00:38:22,640 --> 00:38:25,975
Um, 40 seconds, Chef.
753
00:38:26,000 --> 00:38:28,455
I don't believe your times any more,
Chef Dom.
754
00:38:29,680 --> 00:38:31,095
One beach, Chef.
755
00:38:34,280 --> 00:38:35,895
Oh! This is beautiful.
756
00:38:36,920 --> 00:38:38,535
Way more refined.
757
00:38:38,560 --> 00:38:40,935
That is lovely.
We know Dom can deliver flavour
758
00:38:40,960 --> 00:38:42,735
and I think he's done it
again here.
759
00:38:44,080 --> 00:38:46,575
There's quite big bones in my hake,
here, I've taken out.
760
00:38:48,880 --> 00:38:51,895
Sorry, Chef. One of the tables find
bones in the hakes.
761
00:38:51,920 --> 00:38:55,215
Jordan, we've just had hake
with bones in it.
762
00:38:55,240 --> 00:38:57,855
I was told it was already prepped
by the fishmonger, Chef.
763
00:38:57,880 --> 00:39:00,215
You trust the fishmonger?
764
00:39:00,240 --> 00:39:02,655
No, Chef. Five-star,
you check it yourself.
765
00:39:02,680 --> 00:39:05,415
Get your hake on the bench
and check it.
766
00:39:05,440 --> 00:39:06,735
Yes, Chef.
767
00:39:08,640 --> 00:39:10,935
Start sending some desserts, please.
768
00:39:10,960 --> 00:39:13,415
One cheesecake,
one strawberries and cream.
769
00:39:19,200 --> 00:39:21,015
What do you think about
the strawberries?
770
00:39:21,040 --> 00:39:22,455
She's left the long stem.
771
00:39:22,480 --> 00:39:24,375
Er, I don't like that.
772
00:39:24,400 --> 00:39:26,695
I think it could do with
a touch more sugar.
773
00:39:26,720 --> 00:39:27,975
I completely agree
774
00:39:28,000 --> 00:39:30,655
and I thought you were going to
slate me for saying it.
775
00:39:30,680 --> 00:39:32,575
There were stalks
on the strawberries
776
00:39:32,600 --> 00:39:34,495
that were just really irritating.
777
00:39:38,800 --> 00:39:40,055
Thank you.
778
00:39:40,080 --> 00:39:41,655
So, Anne...? Yep.
779
00:39:41,680 --> 00:39:44,655
Feedback on your dessert,
too many stalks.
780
00:39:44,680 --> 00:39:46,655
The green on top of
the strawberries.
781
00:39:46,680 --> 00:39:48,215
Oh...I like those. Say again?
782
00:39:48,240 --> 00:39:50,095
I quite like those.
Oh, somebody said that?
783
00:39:50,120 --> 00:39:52,855
Yeah. Would you like to change this
before you send any more out?
784
00:39:52,880 --> 00:39:54,415
No way, it's amazing.
785
00:39:54,440 --> 00:39:57,535
The feedback from your guests is incredibly
important. Yeah, no, that's fine,
786
00:39:57,560 --> 00:40:00,095
but everybody else has
enjoyed it and not said that.
787
00:40:00,120 --> 00:40:02,735
Well, everybody else
hasn't complained.
788
00:40:02,760 --> 00:40:04,055
OK. It's your call.
789
00:40:04,080 --> 00:40:05,295
I'll change it.
790
00:40:05,320 --> 00:40:06,895
I need this cheesecake.
791
00:40:06,920 --> 00:40:09,495
Sorry, Chef, the plate needs
a little wipe there, please.
792
00:40:09,520 --> 00:40:10,855
I'm here for you, Dom.
793
00:40:10,880 --> 00:40:12,735
Thank you very much.
That was sarcasm.
794
00:40:12,760 --> 00:40:15,015
Yeah?
DOM LAUGHS
795
00:40:19,360 --> 00:40:22,855
Nice one, flavours that you've never
had before.
796
00:40:22,880 --> 00:40:25,655
I love the cheesecake, almost a bit
salty and I...
797
00:40:25,680 --> 00:40:29,455
There's a touch of salt in there somewhere,
isn't there? Which is really nice. I love that.
798
00:40:29,480 --> 00:40:31,415
I need this lemon tart, mate.
799
00:40:31,440 --> 00:40:33,775
What's the issue with
the lemon tart? Is it frozen?
800
00:40:33,800 --> 00:40:35,015
Yes, Chef.
801
00:40:35,040 --> 00:40:37,335
How badly? It was in the
blast chiller.
802
00:40:37,360 --> 00:40:38,415
How badly?
803
00:40:38,440 --> 00:40:40,695
Quite badly,
to be honest with you, Chef.
804
00:40:42,520 --> 00:40:44,815
Oh, mate, you can't serve that.
805
00:40:44,840 --> 00:40:47,135
No, I know, that's why I'm not
sending it out, Chef.
806
00:40:47,160 --> 00:40:48,495
Then tell me.
807
00:40:48,520 --> 00:40:51,175
Yeah, I'm going to need five...five
minutes, Chef.
808
00:40:51,200 --> 00:40:52,935
Can you get me Luigi, please?
809
00:40:52,960 --> 00:40:59,375
Chefs, there is no way you can cover
up mistakes during service, yeah?
810
00:40:59,400 --> 00:41:02,495
ANNA MUMBLES
Honesty is so important.
811
00:41:02,520 --> 00:41:04,735
Do not talk while I'm talking!
812
00:41:06,000 --> 00:41:08,335
I'm standing here with half
the desserts I'm able to serve,
813
00:41:08,360 --> 00:41:10,935
and you two are having a chitchat?
814
00:41:10,960 --> 00:41:13,255
I don't understand what's going on
right now.
815
00:41:13,280 --> 00:41:15,575
Listen to me when I'm speaking. Yes?
816
00:41:15,600 --> 00:41:17,535
Yes, Chef.
817
00:41:17,560 --> 00:41:20,615
Talk to me and we can fix
it together. Chef.
818
00:41:20,640 --> 00:41:23,175
Yeah, I can tell the manager,
"We have a wait,
819
00:41:23,200 --> 00:41:24,575
"we have a delay.
820
00:41:24,600 --> 00:41:27,535
"Please give them a coffee,
cheese, whatever, on us,
821
00:41:27,560 --> 00:41:30,455
"buy them a glass of wine,"
and we manage the situation.
822
00:41:30,480 --> 00:41:32,815
That's how you deal
with things in a restaurant.
823
00:41:32,840 --> 00:41:35,335
We're going to have a delay on all
lemon tarts at the moment.
824
00:41:35,360 --> 00:41:38,255
We need at least eight minutes
before we serve another lemon tart.
825
00:41:40,320 --> 00:41:42,935
Well, there's been a problem
obviously with the, er,
826
00:41:42,960 --> 00:41:44,495
with the lemon tart.
827
00:41:44,520 --> 00:41:46,295
Anything I can do?
828
00:41:46,320 --> 00:41:48,095
Defrost my lemon tart.
829
00:41:57,320 --> 00:41:59,215
I'm OK with it but I'm not
blown away.
830
00:41:59,240 --> 00:42:01,615
It's very rare to get
a good vegan dessert.
831
00:42:01,640 --> 00:42:03,895
This hasn't quite worked.
832
00:42:03,920 --> 00:42:05,575
One lemon tart straight up.
833
00:42:05,600 --> 00:42:07,215
Are they ready to be served, Jordan?
834
00:42:07,240 --> 00:42:08,375
Yes, Chef.
835
00:42:14,000 --> 00:42:17,975
Mm. I just think that this dessert
wasn't carefully thought out enough.
836
00:42:18,000 --> 00:42:21,495
It's not good pastry. I want more
butter in there, I want it thinner
837
00:42:21,520 --> 00:42:24,615
and I want it way more consistent
through the tart shell.
838
00:42:24,640 --> 00:42:26,615
Maybe it was a rush job
to get that.
839
00:42:26,640 --> 00:42:28,295
Oh, my word, yeah, it looks rushed.
840
00:42:28,320 --> 00:42:30,135
The last check will be
841
00:42:30,160 --> 00:42:33,015
a strawberries and cream
and a lemon tart.
842
00:42:33,040 --> 00:42:34,775
Yes, Chef. Oui, Chef.
843
00:42:34,800 --> 00:42:37,495
Can I just have an update on
the lemon tarts please, Chef?
844
00:42:37,520 --> 00:42:39,815
How many are you waiting for?
We're currently cleared.
845
00:42:39,840 --> 00:42:41,215
Done. Yeah. Thank you.
846
00:42:41,240 --> 00:42:42,855
Just in time for it to defrost.
847
00:42:42,880 --> 00:42:44,295
Yeah.
HE CHUCKLES NERVOUSLY
848
00:42:44,320 --> 00:42:46,175
How was your main course?
849
00:42:46,200 --> 00:42:48,455
Shit.
Do you know what? They taste good.
850
00:42:53,520 --> 00:42:55,015
MIKE LAUGHS
851
00:42:55,040 --> 00:42:57,415
Oh, that was tough!
852
00:42:57,440 --> 00:43:00,815
On the whole,
two excelled and two struggled.
853
00:43:00,840 --> 00:43:03,295
I think with Dom...
Did you guys like the mackerel?
854
00:43:03,320 --> 00:43:05,655
Mm. It was extremely refined,
I thought.
855
00:43:05,680 --> 00:43:08,015
He stepped up to the plate,
didn't he? Yeah.
856
00:43:08,040 --> 00:43:11,095
Adria was confident,
she was in her zone.
857
00:43:11,120 --> 00:43:12,415
Tell us about Anne.
858
00:43:12,440 --> 00:43:15,655
She was very messy,
very unorganised.
859
00:43:15,680 --> 00:43:17,455
She was all over the place.
860
00:43:17,480 --> 00:43:18,935
So how did Jordan do?
861
00:43:18,960 --> 00:43:21,695
The main course,
there was bones found in the fish.
862
00:43:21,720 --> 00:43:24,255
Oh, no. Oh. Yep.
Almost unforgiveable.
863
00:43:24,280 --> 00:43:27,455
He may have alienated some
potential customers.
864
00:43:29,240 --> 00:43:32,975
This challenge ultimately comes down
to profit
865
00:43:33,000 --> 00:43:35,695
and the final figures are in.
866
00:43:35,720 --> 00:43:36,855
Wow!
867
00:43:36,880 --> 00:43:38,495
Not what I thought.
868
00:43:38,520 --> 00:43:40,175
This just proves
869
00:43:40,200 --> 00:43:42,975
that there was some
clever cooking in that kitchen.
870
00:43:43,000 --> 00:43:44,375
I've seen enough.
871
00:43:55,400 --> 00:43:57,015
Right, Chefs.
872
00:43:57,040 --> 00:43:58,855
We set this task
873
00:43:58,880 --> 00:44:02,615
to see if you knew how
to compose a menu
874
00:44:02,640 --> 00:44:05,775
that was going to bring in
enough profit.
875
00:44:05,800 --> 00:44:07,055
Adria?
876
00:44:07,080 --> 00:44:09,055
Yes, Chef.
877
00:44:09,080 --> 00:44:13,495
£279 profit. You came
first, congratulations.
878
00:44:13,520 --> 00:44:15,055
Thank you, Chef. Dom...
879
00:44:16,520 --> 00:44:19,295
...you made £253 profit.
880
00:44:19,320 --> 00:44:20,655
Well done.
881
00:44:20,680 --> 00:44:22,095
Thank you, Chef.
882
00:44:22,120 --> 00:44:23,415
Jordan...
883
00:44:24,960 --> 00:44:27,655
...you made £245 profit...
884
00:44:29,360 --> 00:44:31,175
...which leaves Anne...
885
00:44:34,080 --> 00:44:36,335
...£178 profit.
886
00:44:38,920 --> 00:44:40,975
The figures don't lie.
887
00:44:41,000 --> 00:44:43,575
Anne, I'm afraid you will be
leaving us.
888
00:44:44,880 --> 00:44:47,975
I'm very sorry. Thank you.
But you're going to have to go. OK.
889
00:44:48,000 --> 00:44:49,215
Bye.
890
00:44:51,120 --> 00:44:52,455
Well done.
891
00:45:03,400 --> 00:45:05,295
Yeah, you can...you can hug.
892
00:45:05,320 --> 00:45:07,535
CHEERING
893
00:45:08,760 --> 00:45:10,375
Get some rest.
894
00:45:10,400 --> 00:45:12,775
It's only going to get a lot,
lot tougher.
895
00:45:14,320 --> 00:45:16,255
Off you go, guys, and, Jordan...
896
00:45:16,280 --> 00:45:18,815
Jordan, that was
a close shave, yeah?
897
00:45:18,840 --> 00:45:20,695
Pull your socks up. Yes, Chef.
898
00:45:25,440 --> 00:45:26,855
I'm so happy.
899
00:45:28,680 --> 00:45:30,175
Have to call my mum!
900
00:45:30,200 --> 00:45:32,135
THEY LAUGH
Yeah!
901
00:45:33,400 --> 00:45:34,815
I am sad to leave.
902
00:45:34,840 --> 00:45:37,615
I'm very proud of what I've done
but at the same time,
903
00:45:37,640 --> 00:45:39,935
you can always improve
on everything.
904
00:45:39,960 --> 00:45:41,415
You know, you never stop learning,
905
00:45:41,440 --> 00:45:43,415
I don't care how old I get.
906
00:45:43,440 --> 00:45:45,735
I will always love
the five-star experience
907
00:45:45,760 --> 00:45:48,055
because it makes you feel special
908
00:45:48,080 --> 00:45:49,655
and it brings me pleasure.
909
00:45:51,360 --> 00:45:54,295
It was a scary moment,
full of drama.
910
00:45:54,320 --> 00:45:56,655
You pipped me to the post there.
I know.
911
00:45:56,680 --> 00:45:58,695
I'm never making an lemon tart
ever again! Lemon tart!
912
00:45:58,720 --> 00:46:01,455
THEY LAUGH
Ah!
913
00:46:01,480 --> 00:46:04,415
Next time on Five Star Kitchen...
914
00:46:04,440 --> 00:46:06,095
Come on push, push, push.
915
00:46:06,120 --> 00:46:07,335
...temperatures rise...
916
00:46:07,360 --> 00:46:09,775
I don't think they're going to get
anything ready on time.
917
00:46:09,800 --> 00:46:11,735
...as the chefs tackle breakfast...
918
00:46:11,760 --> 00:46:14,255
The judges have never had
Raquel's breakfast before.
919
00:46:14,280 --> 00:46:18,655
...and compete in teams to prepare
a feast for a VIP guest.
920
00:46:18,680 --> 00:46:20,055
Perfection is expected.
921
00:46:20,080 --> 00:46:22,735
I'm scared, I'm scared, I'm scared!
I can't do everything.
922
00:46:22,760 --> 00:46:25,375
Right now, that energy's just going
Yo stop us from finishing.
923
00:46:25,400 --> 00:46:27,655
Dom, if you send me home,
924
00:46:27,680 --> 00:46:29,055
I'm going to find you.
925
00:46:30,560 --> 00:46:33,855
Subtitles by Red Bee Media
72710
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.