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Only a handful of chefs in every generation
have what it takes to get to the top.
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Somewhere out there, there's
an extraordinary, unknown chef.
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A hidden gem.
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I want to find that chef.
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NARRATOR: Michel Roux Jr,
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legendary chef at the Langham,
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is offering a life-changing
opportunity...
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There is so much on the line
here for me.
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My reputation as a person, as a chef.
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...the chance to win the hotel's
iconic Palm Court restaurant.
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MICHEL: The Langham is the epitome
of luxury five-star hotels.
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The best of the best.
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I have to make the right choice.
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Oh, shit.
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Come on. Push, push, push.
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Working with Michel are industry
experts Ravneet Gill and Mike Reid.
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Head chef in the Palm Court
at the Langham.
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It is an opportunity that
could start their empire
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and be worth millions.
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This is definitely the most
expensive thing I will ever make.
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I need finesse, man.
I need finesse.
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Up and coming chefs
from around the world
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will be put through the toughest
job interview of their lives.
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Do you trust the fishmonger?
Mate, five-star.
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Get your hake on the bench
and check it.
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It's a mess.
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This is about more
than cooking skills.
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This is the tree of life.
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A successful restaurateur
needs vision, charisma.
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Do I have to dish it out?
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And above all,
they need to make money.
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This has no place in
a five-star establishment.
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This is below what I was expecting.
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This is the Langham Hotel.
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Perfection is expected.
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It is an outstanding plate of food.
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I would pay big money for this.
It's beautiful.
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It's cooking of the highest order.
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Do I know what I'm doing?
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I ask myself this question
every day.
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It's not going to be enough time.
Don't worry.
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I've let you down terribly
and I'm not going to be ready.
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And I feel awful.
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Who will triumph
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in the five-star kitchen?
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It would be a dream to have
a restaurant in a five-star hotel.
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How we see luxury fine dining
should be relearned.
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Get out of your comfort zone
and don't take yourself seriously.
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I am going to bring
the best Caribbean food
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that the UK has seen.
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It's not five-star, it's ten.
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Rising stars of the restaurant industry
are gathering at the Langham Hotel
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to compete for the biggest prize
in culinary history.
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MICHEL: The Palm Court is the restaurant
at the heart of the Langham Hotel.
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Running it is a dream for any chef.
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It will catapult their name
worldwide.
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The Langham is one of Britain's
oldest and finest five-star hotels,
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headed up by Michelin-star chef
Michel Roux Jr.
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My family brought gastronomy
to the UK.
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Now I want to bring something
brand-new to the London dining scene,
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and I've asked the best brains
in the business
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and I've asked the best brains
to help me in my search.
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To help me in my search.
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My restaurants have generated hundreds
of millions of pounds worth of revenue.
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I have everyone from
Beyonce, Madonna, Idris Elba,
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royalty from around the world,
you name it.
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They've been to my venues.
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I know what it takes to run
a successful restaurant.
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I'm looking for someone with raw
talent who needs a bit of nurturing.
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This is about finding
the next concept
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that's really going to
blow up in London.
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You want people to be talking
about it all around the world.
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Today, each chef will pitch
their vision
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for the Palm Court restaurant...
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Good luck, everyone.
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Thank you.
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...along with a signature dish
that represents their concept.
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Oh...very nervous.
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Very nervous.
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Panicking, in fact.
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I don't think the judges
have ever tried lamb like this.
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I'm bringing a lot of new flavours.
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I feel like that's exactly
what they want.
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They want to see something
different, something unique.
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The pitch is open to
all professional chefs.
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It doesn't matter what background
you have.
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Any chef with talent and passion
can present their food to me.
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But only those who are truly
exceptional will make it through.
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I'm all about experiences,
being playful.
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So I want you to... I want to
tell a story throughout my food.
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At 24, Lara from Ibiza
is the youngest chef
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in the competition.
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I'm not intimidated.
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I know the value of my creativity
because I bring something
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different and unique.
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My restaurant concept is an
immersive and theatrical experience.
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It's not just about the food.
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It's about enhancing
all of your senses.
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To illustrate her theatrical
fine-dining concept,
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Lara is making a fairy tale-inspired
edible artwork.
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Yuzu meringue white rabbit...
coming to life.
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I think my brain is...
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...is an abstract...abstract puzzle.
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I like to not fit in and I like
to think outside the box.
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So here we've got an apple
mousse with balsamic vinegar.
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This is creamy panna cotta
to give it that creaminess.
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And then there's
strawberry rhubarb sorbet
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and a little white rabbit
that's made out of yuzu meringue.
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I've had the honour to work
in incredible places, but like,
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no-one was really having fun.
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And that's when I decided
to start my own business.
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Lara's theatrical supper clubs
combine fine dining with performance
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and sell out at £550 a head.
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So this strawberry powder,
as soon as it hits your palate,
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it will turn back to liquid.
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So it's kind of like playing,
teaching your senses a little bit.
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I'm going to try to
blow the judges away,
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but I feel like they will
see something different.
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I'm just ballotining up
my rabbit at the moment,
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wrapping it in bacon,
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getting it ready to put
into the water bath.
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It's an ingredient that means
a lot to me.
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My qualifications for cooking
are chopping coleslaw with my nan,
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and that's it.
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Completely self-taught,
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and now I own my own restaurant.
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I'm award-winning.
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My concept is three.
Three good things.
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Not overcomplicating the plate,
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just working with key flavours
that work together.
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Jordan has named his signature dish
Rabbit In The Woods.
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My Rabbit In The Woods dish
with a wild mushroom fricassee
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and some black truffle.
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I got into a lot of trouble
when I was younger.
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I left school at the age of 11.
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I would get arrested three or four
times a week, stealing cars, drugs.
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I think I was 12, I took 13
ecstasy tablets in one night.
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Yeah...not good.
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Essentially my own fault.
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I made the wrong decisions.
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Watch that pan handle.
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My early twenties,
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me and my partner broke up,
which left me homeless,
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miles away from anybody.
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My only option was to build
a shelter in some woods.
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I managed to get a job as a chef.
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I'd sleep in the bushes at night.
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It wasn't an easy six months,
but I got through it.
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Cooking 100% saved my life.
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Just taking the rabbit out.
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I've just finished it
on the Japanese grill.
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Leave it to rest
and then we'll play.
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It would mean the world
to me to win this.
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Leicestershire-born Jordan
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will now present his concept
and signature dish
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to chef Roux, Rav and Mike
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in the Palm Court restaurant.
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What I'm looking for is
culinary excellence,
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of course, goes without saying,
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but I'm also looking for
a clear concept.
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It has to be something special.
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With space for just seven chefs
in the next round,
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those that fall short
will be sent home.
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Hi, chefs. My name is Jordan Brady.
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My concept would be "three"
at the Langham.
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Three key ingredients for my dishes.
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The dish is called
Rabbit In The Woods.
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Ten years ago, I was homeless,
sleeping rough.
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I used to catch wild rabbits
and cook them in the ground.
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This is something that means
a lot to me, as a chef.
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You now have a roof
over your head and a job.
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I now have a roof over my head.
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I own my own restaurant.
Well done. Thank you.
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I think we need to taste.
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Rabbit loin.
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Lovely and moist. Strong dish, that.
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Really enjoyed it.
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Jordan, I really respect you
because your story is incredible,
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and it just shows that you
have such resilience.
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You're a very strong contender.
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Three ingredients.
Can you market that?
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The concept from a business
perspective, I'm frothing over it.
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Needs tuning, but I can
help him with that.
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And I think that "three" package
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is also very easy to
sell to other people.
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We like your food.
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Love the concept.
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See you again, Jordan.
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Thank you. Thank you very much.
Thank you.
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Well done, chef.
191
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Yes!
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I'm so happy right now.
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That's good cooking, huh?
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Mm. Yeah.
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It's not the finished article.
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No, it doesn't need to be.
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Lara is putting the finishing
touches to her panna cotta,
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a classic Italian dessert
of thickened cream.
199
00:10:33,720 --> 00:10:36,775
I did a panna cotta and it felt
like I put too much gelatine in it.
200
00:10:36,800 --> 00:10:39,295
Worst thing you want to do
is serve a hard panna cotta.
201
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So I've tried to make another batch,
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and now we're just
going to wait and see.
203
00:10:43,480 --> 00:10:44,255
Here, I'm going to start
204
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just playing through some
of the elements.
205
00:10:45,880 --> 00:10:49,615
We've got an apple gel that
has been infused with Marigold.
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The panna cottas look all right.
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Strawberry and rhubarb sorbet.
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They're good to go.
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Lara is hoping her theatrical
dining concept is enough
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to get her through to the next round.
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Hi, I'm Lara Norman,
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and I'm here to introduce you to my theatrical
and immersive perfect world of nonsense,
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exploring all of your senses.
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00:11:24,760 --> 00:11:26,455
But before you
go ahead and taste it,
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I must call out for my assistant...
White Rabbit!
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00:11:31,280 --> 00:11:33,975
Ahh! Hello, Laura.
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These must be the little lunatics
you told me about.
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I know. They're a tough crowd
to please, as well.
219
00:11:51,360 --> 00:11:54,135
Ah, they don't look so bad.
220
00:11:54,160 --> 00:11:56,175
I'm mad, you're mad.
221
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They're all completely mad.
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Hoping to shake up
the five-star world
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00:12:01,080 --> 00:12:03,335
with her theatrical dining experience
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00:12:03,360 --> 00:12:05,455
is 24-year-old Lara.
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00:12:05,480 --> 00:12:09,455
Can you please assist this bunch of characters?
Oh, yes. Now, would you do me a favour?
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00:12:09,480 --> 00:12:11,215
Would you take a little pin?
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00:12:11,240 --> 00:12:13,215
Certainly. Give it a little prick,
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00:12:13,240 --> 00:12:15,895
and then we create
a taste sensation.
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RAVNEET SQUEALS
Yay!
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So in here, we've got popping candy
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00:12:20,440 --> 00:12:22,255
and then we've got
strawberry powder.
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Back to the rabbit hole.
See you, bye. See you later.
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00:12:26,040 --> 00:12:27,695
Wow.
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THEY LAUGH
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What the BLEEP just happened?
236
00:12:32,480 --> 00:12:34,415
It's ridiculous.
237
00:12:34,440 --> 00:12:35,935
I love a bit of ridiculous.
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Normally, I don't like gimmicks,
but this was so fun,
239
00:12:38,840 --> 00:12:41,095
and now I'm more excited to try it.
240
00:12:41,120 --> 00:12:43,375
Tell me, are you a pastry chef?
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00:12:43,400 --> 00:12:44,455
I'm a main chef,
242
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so for me, it was a bit of a risk.
243
00:12:46,760 --> 00:12:48,455
I like challenging myself.
244
00:12:48,480 --> 00:12:52,455
On a practical point of view, that
really is not great for a busy kitchen,
245
00:12:52,480 --> 00:12:54,935
and coming out with a balloon
and with rabbit...
246
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Have you tried this concept out
elsewhere?
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00:12:59,440 --> 00:13:01,135
Well, yeah,
I've got my own business.
248
00:13:01,160 --> 00:13:05,175
I do pop-up events and we take
a maximum booking of 24 guests.
249
00:13:05,200 --> 00:13:07,455
Six courses, a price of 550.
250
00:13:07,480 --> 00:13:09,135
And you're successful?
251
00:13:09,160 --> 00:13:10,375
It's been going great.
252
00:13:10,400 --> 00:13:12,615
I think we need to taste this.
253
00:13:21,040 --> 00:13:23,055
If you hit the technical elements,
254
00:13:23,080 --> 00:13:24,895
it would have been outstanding.
255
00:13:24,920 --> 00:13:26,655
The presentation was wow,
256
00:13:26,680 --> 00:13:29,975
but the flavour profile
didn't live up to that.
257
00:13:31,880 --> 00:13:33,695
The sorbet, I thought,
was mind-blowing.
258
00:13:33,720 --> 00:13:36,975
Delicious. Let down by the other two.
259
00:13:37,000 --> 00:13:38,415
Panna cotta, far too set,
260
00:13:38,440 --> 00:13:42,375
and the other apple mousse
was lacking in character.
261
00:13:42,400 --> 00:13:44,255
Let down.
262
00:13:44,280 --> 00:13:47,495
You're kind of a marketing
person's dream... Absolutely.
263
00:13:47,520 --> 00:13:49,975
...because you would never run
out of things to say about you.
264
00:13:50,000 --> 00:13:53,855
The fact that I have no idea what
you're going to do next terrifies me,
265
00:13:53,880 --> 00:13:57,215
but also makes me really want to
see what you're going to do next.
266
00:13:57,240 --> 00:13:58,335
How do you feel, Michel?
267
00:13:58,360 --> 00:14:00,215
Because this is so far away
268
00:14:00,240 --> 00:14:04,055
from the normal five-star
restaurant concept.
269
00:14:04,080 --> 00:14:05,815
You know what scares me?
270
00:14:05,840 --> 00:14:06,815
The rabbit.
271
00:14:08,840 --> 00:14:12,535
And...I'm not convinced
about your cooking.
272
00:14:12,560 --> 00:14:13,535
Not convinced.
273
00:14:14,800 --> 00:14:18,735
I think it would be taking
a big risk to say yes to you.
274
00:14:20,320 --> 00:14:22,575
But we haven't seen enough here.
275
00:14:22,600 --> 00:14:24,935
I need a little bit of convincing.
276
00:14:26,520 --> 00:14:27,655
So it's a maybe.
277
00:14:28,720 --> 00:14:31,815
Lara has divided the judges
with her eccentric idea...
278
00:14:31,840 --> 00:14:34,575
Whew! That was a little bit intense.
279
00:14:34,600 --> 00:14:39,655
...and is sent to the locker room
until all the pitches have been heard.
280
00:14:39,680 --> 00:14:42,535
Oh, hello! Oh, my God. Are you in?
281
00:14:42,560 --> 00:14:44,855
Maybe. I had such a dry mouth.
282
00:14:44,880 --> 00:14:46,655
I tried not to have
a cardiac arrest.
283
00:14:46,680 --> 00:14:48,895
I'm like... I need some water!
284
00:14:53,200 --> 00:14:55,895
London is an over saturated market.
285
00:14:55,920 --> 00:14:58,895
You can find any type of food,
which is brilliant,
286
00:14:58,920 --> 00:15:00,255
but also difficult,
287
00:15:00,280 --> 00:15:02,895
because what it means is
that people are spoilt for choice.
288
00:15:02,920 --> 00:15:04,895
You've got to think about
what makes you stand out.
289
00:15:04,920 --> 00:15:07,255
What sets you apart from the rest?
290
00:15:07,280 --> 00:15:08,415
I'm rooting for you!
291
00:15:08,440 --> 00:15:11,015
Oh, thanks, babes.
I'm rooting for YOU.
292
00:15:13,960 --> 00:15:16,255
So my concept is British Tapas.
293
00:15:16,280 --> 00:15:18,015
Small plates for sharing.
294
00:15:18,040 --> 00:15:20,415
Concept has been done before.
295
00:15:20,440 --> 00:15:23,335
To me, it's like when you
go into the fridge
296
00:15:23,360 --> 00:15:25,695
and you put whatever's
in the fridge on a tray
297
00:15:25,720 --> 00:15:27,575
and you go and sit down
and you eat it.
298
00:15:27,600 --> 00:15:30,015
I feel like this is a fridge raid.
299
00:15:32,880 --> 00:15:35,935
My restaurant concept is
Flavours Of The Orient.
300
00:15:35,960 --> 00:15:38,375
I love Asian cuisine.
301
00:15:38,400 --> 00:15:40,895
The concept, it's just not, "Wow".
302
00:15:44,080 --> 00:15:47,575
My restaurant is an all-day
afternoon tea concept.
303
00:15:47,600 --> 00:15:49,215
I don't understand
what the difference is
304
00:15:49,240 --> 00:15:52,495
between this being a five-star concept
or me just going to my local cake shop
305
00:15:52,520 --> 00:15:54,455
and ordering a few cakes
and sitting down.
306
00:15:57,680 --> 00:15:58,935
I'm making a duck a I'orange.
307
00:15:58,960 --> 00:16:01,815
Bringing up that classical
tradition of French cuisine,
308
00:16:01,840 --> 00:16:03,375
back again, you know?
309
00:16:03,400 --> 00:16:06,215
Amazing technical ability,
but concept,
310
00:16:06,240 --> 00:16:08,775
all we're seeing is
classic French right now.
311
00:16:08,800 --> 00:16:09,855
You're great.
312
00:16:09,880 --> 00:16:11,295
The food is fantastic.
313
00:16:11,320 --> 00:16:13,855
But I just wonder about the concept.
314
00:16:13,880 --> 00:16:16,175
There are so many other
places doing this.
315
00:16:16,200 --> 00:16:17,455
You, for example.
316
00:16:17,480 --> 00:16:19,375
We have to let you go.
317
00:16:19,400 --> 00:16:21,335
I'm afraid we're going
to part company. OK.
318
00:16:21,360 --> 00:16:22,815
We can't take you on.
319
00:16:22,840 --> 00:16:24,735
No. OK.
320
00:16:30,760 --> 00:16:34,055
The demands of a five-star
guest are exacting.
321
00:16:34,080 --> 00:16:36,935
If you're going to try and elevate
humble food,
322
00:16:36,960 --> 00:16:42,495
you have to elevate the cooking,
the creativity and the presentation.
323
00:16:42,520 --> 00:16:44,735
You've got no room for error.
324
00:16:47,400 --> 00:16:49,335
My concept of being Tex-Mex,
325
00:16:49,360 --> 00:16:51,895
I think when people hear
Tex-Mex, they hear sloppy tacos
326
00:16:51,920 --> 00:16:54,255
and I want to bring anything but.
327
00:16:56,840 --> 00:16:59,735
My name is Travis Quinn Catfish.
328
00:16:59,760 --> 00:17:04,575
We lived on Lake Travis, and most of the fish
that you pull out of Lake Travis are catfish.
329
00:17:04,600 --> 00:17:08,935
So that's why my legal
middle name is Catfish.
330
00:17:08,960 --> 00:17:10,335
So I've got a chicken tortilla soup,
331
00:17:10,360 --> 00:17:14,735
tomato broth base with two whole
chicken legs in it, pork empanadas.
332
00:17:14,760 --> 00:17:17,095
And then I've got
some crab legs going
333
00:17:17,120 --> 00:17:20,295
and I'm going to do some
crunchy, bitter greens.
334
00:17:20,320 --> 00:17:21,975
I was raised in Texas as a kid.
335
00:17:22,000 --> 00:17:25,215
I've been cooking for 20 plus years
all over the planet
336
00:17:25,240 --> 00:17:26,575
and I love Tex-Mex.
337
00:17:28,080 --> 00:17:31,295
I'm just cooling off
my second bit of tortilla.
338
00:17:31,320 --> 00:17:35,655
I'd be very, very lucky
to have my name on this hotel
339
00:17:35,680 --> 00:17:37,255
and to be part of this team.
340
00:17:37,280 --> 00:17:39,615
Second dish, pork empanadas.
341
00:17:39,640 --> 00:17:42,455
I'm going to fill it with pork
cheeks and some tomatillo relish.
342
00:17:42,480 --> 00:17:45,015
I know that if I check
into this beautiful hotel
343
00:17:45,040 --> 00:17:48,775
and I was told there's a place doing
12-hour brisket and handmade corn tortillas,
344
00:17:48,800 --> 00:17:51,495
I would drop my bag and be
down there in about ten minutes.
345
00:17:51,520 --> 00:17:53,855
Five-star guests can be
anybody and everybody.
346
00:17:53,880 --> 00:17:56,895
But I know everybody likes
comfort food.
347
00:17:56,920 --> 00:17:58,855
Fryer is up.
348
00:17:58,880 --> 00:17:59,935
It's quite high.
349
00:17:59,960 --> 00:18:03,295
Like Travis, 39-year-old Londoner Dom
350
00:18:03,320 --> 00:18:07,655
is hoping to elevate his
heritage food from the Caribbean.
351
00:18:07,680 --> 00:18:09,175
My style can be quite rustic,
352
00:18:09,200 --> 00:18:12,495
but because we've got a five-star
environment going on here,
353
00:18:12,520 --> 00:18:14,935
I'm going to bring
a little bit of precision,
354
00:18:14,960 --> 00:18:16,735
but not lose me in the dish.
355
00:18:16,760 --> 00:18:20,175
I feel like I've been preparing
for this my whole life,
356
00:18:20,200 --> 00:18:22,495
starting in my mum’s kitchen.
357
00:18:22,520 --> 00:18:26,255
I grew up one of five kids
to a single parent, Mum,
358
00:18:26,280 --> 00:18:26,615
I grew up one of five kids
and she worked quite a lot
359
00:18:26,640 --> 00:18:28,415
and she worked quite a lot
360
00:18:28,440 --> 00:18:32,055
so I was kind of the chef
of the house.
361
00:18:32,080 --> 00:18:35,615
So I'm making a little bit
of jerk sauce here.
362
00:18:35,640 --> 00:18:38,735
My mum said to me,
"Don't cook with too much spice.”
363
00:18:38,760 --> 00:18:40,575
And if he says that it's too spicy,
364
00:18:40,600 --> 00:18:42,135
she'll be like, "I told you, son."
365
00:18:42,160 --> 00:18:44,455
So I've got some
boneless jerk chicken,
366
00:18:44,480 --> 00:18:46,775
now some plantain crisps and jam
367
00:18:46,800 --> 00:18:49,215
and the mac and cheese
arancini balls.
368
00:18:49,240 --> 00:18:51,615
The sweetcorn is for my dressing.
369
00:18:56,600 --> 00:18:59,535
So this is my plantain jam,
some sugar in there.
370
00:18:59,560 --> 00:19:04,135
We need that sweetness and that acidity
to balance the heat of the jerk chicken.
371
00:19:05,840 --> 00:19:08,375
I'm running...going to be
running to the end,
372
00:19:08,400 --> 00:19:10,655
but I wouldn't have it
any other way.
373
00:19:13,520 --> 00:19:17,935
So these are tortilla...
That one's come apart on me.
374
00:19:17,960 --> 00:19:19,495
I'll have to make another one.
375
00:19:21,240 --> 00:19:22,855
Oh, Dominic!
376
00:19:22,880 --> 00:19:25,575
Lost all my sauce.
377
00:19:25,600 --> 00:19:27,335
It was in a plastic jug.
378
00:19:27,360 --> 00:19:29,735
Jug melted on there.
379
00:19:29,760 --> 00:19:32,535
You don't want to fall down
in front of Chef Roux.
380
00:19:32,560 --> 00:19:34,815
I'm a little bit sad about that.
381
00:19:37,400 --> 00:19:39,215
A little bit of
creme fraiche, lime...
382
00:19:45,240 --> 00:19:46,615
Argh...
383
00:19:53,760 --> 00:19:54,815
MICHEL: Hmm.
384
00:20:04,280 --> 00:20:05,295
Hi, guys.
385
00:20:05,320 --> 00:20:06,415
My name is Travis.
386
00:20:06,440 --> 00:20:08,775
I want to change
the conception of Tex-Mex
387
00:20:08,800 --> 00:20:12,295
with some slow-smoked barbecue
and Latin American flavours.
388
00:20:12,320 --> 00:20:15,455
I really want to bring
approachable food to luxury.
389
00:20:15,480 --> 00:20:17,455
It's comforting. It's inviting.
390
00:20:23,360 --> 00:20:25,775
I think the star of
all of this was the soup,
391
00:20:25,800 --> 00:20:27,535
like, the depth of flavour
in that soup,
392
00:20:27,560 --> 00:20:29,575
when I ate it, my shoulders
just dropped.
393
00:20:29,600 --> 00:20:31,935
So I do think you've
really got something.
394
00:20:31,960 --> 00:20:34,615
General ingredients,
not too expensive.
395
00:20:34,640 --> 00:20:37,615
So then you can really
dial it up with lobster.
396
00:20:37,640 --> 00:20:42,815
The cuts of pork, in terms
of profitability, it could work.
397
00:20:42,840 --> 00:20:44,135
I love the colour.
398
00:20:44,160 --> 00:20:46,895
I like your crab salad, as well.
399
00:20:46,920 --> 00:20:49,215
The concept, I'm OK with,
400
00:20:49,240 --> 00:20:52,295
but I'm not 100% sold
that it would work here.
401
00:20:52,320 --> 00:20:55,615
The empanada, I found very dry. OK.
402
00:20:55,640 --> 00:21:00,135
Doesn't taste good...
and it doesn't look good.
403
00:21:00,160 --> 00:21:02,455
For me, this is almost unforgivable.
404
00:21:02,480 --> 00:21:04,135
I understand.
405
00:21:04,160 --> 00:21:07,055
I'm really struggling with this.
406
00:21:07,080 --> 00:21:08,055
Travis...
407
00:21:09,920 --> 00:21:11,935
...the story ends here.
408
00:21:11,960 --> 00:21:13,295
Fair enough. Thank you, Travis.
409
00:21:13,320 --> 00:21:15,095
Thanks, Travis.
410
00:21:15,120 --> 00:21:17,695
I got to take the good with the bad.
411
00:21:17,720 --> 00:21:20,175
I'm going to perfect empanadas.
412
00:21:20,200 --> 00:21:22,855
Do them again and again
and again until they're perfect.
413
00:21:22,880 --> 00:21:24,295
Until I bring them back to them.
414
00:21:24,320 --> 00:21:26,535
I'm not scared of a challenge.
415
00:21:30,040 --> 00:21:32,055
Looking good. Looking good.
416
00:21:32,080 --> 00:21:35,535
Slice it down and we're good to go.
417
00:21:35,560 --> 00:21:38,215
I think that Caribbean food
can do this.
418
00:21:38,240 --> 00:21:41,375
To finally be kind of
cooking food that I love
419
00:21:41,400 --> 00:21:45,295
from my heart and soul
on this stage...
420
00:21:45,320 --> 00:21:47,135
...I haven't come to just take part,
421
00:21:47,160 --> 00:21:48,695
I've come here to win.
422
00:21:58,160 --> 00:22:00,815
My name is Dom and my concept
423
00:22:00,840 --> 00:22:03,975
is reimagined and elevated
Caribbean food.
424
00:22:10,600 --> 00:22:12,535
My concept is authentic.
425
00:22:12,560 --> 00:22:16,135
It's the kind of food that my
grandmother would still recognise.
426
00:22:16,160 --> 00:22:18,455
But it's also trendy enough
that my little sister
427
00:22:18,480 --> 00:22:20,135
will want to Instagram it.
428
00:22:21,480 --> 00:22:22,815
Hmm.
429
00:22:24,440 --> 00:22:28,775
This whole presentation,
it's not five-star.
430
00:22:28,800 --> 00:22:30,775
Making it five-star,
431
00:22:30,800 --> 00:22:32,055
you know, that's not a step,
432
00:22:32,080 --> 00:22:33,055
that's a leap.
433
00:22:40,880 --> 00:22:43,615
It's got a real punch to it.
434
00:22:43,640 --> 00:22:44,895
It looks delicious.
435
00:22:44,920 --> 00:22:49,735
I can see this slotting quite easily into
a five-star dining environment already.
436
00:22:49,760 --> 00:22:54,695
I think Caribbean food on the London food scene
has kind of done a lot in the last ten years,
437
00:22:54,720 --> 00:22:57,415
and I think we're in
the perfect time now.
438
00:22:57,440 --> 00:22:59,855
I would like to see a little bit
more finesse.
439
00:22:59,880 --> 00:23:02,215
It was a good plate of food.
440
00:23:02,240 --> 00:23:04,535
It wasn't amazing for me,
441
00:23:04,560 --> 00:23:08,895
but I really want to see what else
you have in your locker.
442
00:23:08,920 --> 00:23:10,615
And Dom, you're so likeable.
443
00:23:10,640 --> 00:23:11,895
You've got a great story.
444
00:23:11,920 --> 00:23:13,535
You have an incredible background.
445
00:23:13,560 --> 00:23:15,935
You've proven yourself in terms
of skill set.
446
00:23:15,960 --> 00:23:19,655
But is it five-star?
In terms of a business,
447
00:23:19,680 --> 00:23:21,935
like, absolute no-brainer.
448
00:23:21,960 --> 00:23:23,575
I'm not sure... Michel,
449
00:23:23,600 --> 00:23:29,055
I liken Caribbean cuisine
to traditional French.
450
00:23:29,080 --> 00:23:33,935
It's very homely, but you can take
those concepts and then refine it.
451
00:23:35,040 --> 00:23:40,695
Can this be refined and can Dom
take it to that level?
452
00:23:48,800 --> 00:23:55,175
Pitching his elevated Caribbean concept to
Chef Roux, Ray, and Mike, is 39-year-old Dom.
453
00:23:56,440 --> 00:24:00,815
I'm kind of getting the vibe
that you two really enjoyed this.
454
00:24:02,560 --> 00:24:07,015
I personally...would travel
to the other side of London.
455
00:24:07,040 --> 00:24:10,135
I'd probably go even to
the other side of the UK...
456
00:24:10,160 --> 00:24:11,935
...just for the chicken
457
00:24:11,960 --> 00:24:13,575
Wow. That alone.
458
00:24:13,600 --> 00:24:18,215
But it certainly wasn't
five-star luxury dining.
459
00:24:20,200 --> 00:24:24,055
However...we want to see
a lot more of you, Dom.
460
00:24:25,640 --> 00:24:27,335
You're through.
461
00:24:27,360 --> 00:24:28,335
Amazing.
462
00:24:32,760 --> 00:24:34,455
Oh, wow.
463
00:24:34,480 --> 00:24:35,535
Good chicken.
464
00:24:35,560 --> 00:24:36,535
I'm still...
465
00:24:38,120 --> 00:24:40,935
I was going to be a gentleman,
but not with this one.
466
00:24:40,960 --> 00:24:42,695
Oh, man...
467
00:24:42,720 --> 00:24:43,695
It's crazy.
468
00:24:48,040 --> 00:24:52,775
Next to pitch is Russian-born Igor
with his Nordic-inspired concept.
469
00:24:56,040 --> 00:24:57,975
All I do is by my passion.
470
00:24:58,000 --> 00:24:59,295
It's simple as that.
471
00:24:59,320 --> 00:25:00,935
If I don't have any passion,
472
00:25:00,960 --> 00:25:02,295
I shouldn't be a chef.
473
00:25:02,320 --> 00:25:04,855
Now I'm doing the fillet
of the char fish.
474
00:25:04,880 --> 00:25:07,935
I'm going to smoke it later
with a caviar.
475
00:25:07,960 --> 00:25:11,095
And for that, we're going to have a
skewer with the carrots and potatoes
476
00:25:11,120 --> 00:25:14,055
and egg and asparagus salad.
477
00:25:21,560 --> 00:25:22,855
Who am I?
478
00:25:22,880 --> 00:25:25,175
My name is Igor Sapega.
479
00:25:25,200 --> 00:25:27,495
I became deaf when
I was eight months old
480
00:25:27,520 --> 00:25:30,135
because I became sick in my lungs.
481
00:25:30,160 --> 00:25:32,495
Doctor gave me antibiotic.
482
00:25:33,880 --> 00:25:36,415
But that antibiotic
was banned in Europe,
483
00:25:36,440 --> 00:25:38,375
and in Russia. they still had it.
484
00:25:38,400 --> 00:25:41,015
And that antibiotic
destroyed my both ears.
485
00:25:41,040 --> 00:25:45,495
My mum, she was looking for some way
how to raise me in the correct way.
486
00:25:45,520 --> 00:25:48,495
So she left everything in Russia.
487
00:25:48,520 --> 00:25:50,455
We moved to Sweden.
488
00:25:50,480 --> 00:25:56,495
I have been told that for my first years as
a chef, I should go and work in McDonald's
489
00:25:56,520 --> 00:25:59,055
because I doesn't fit
for the kitchen.
490
00:25:59,080 --> 00:26:02,175
But after I understood,
now I need to step up.
491
00:26:02,200 --> 00:26:03,615
Don't show your weakness.
492
00:26:03,640 --> 00:26:06,215
Keep pushing yourself until the top.
493
00:26:11,280 --> 00:26:13,735
Carrots and potatoes...
494
00:26:13,760 --> 00:26:15,415
...caviar.
495
00:26:15,440 --> 00:26:17,735
Always plating up, I'm shaking.
496
00:26:17,760 --> 00:26:20,895
Just very normal.
Egg and asparagus salad.
497
00:26:20,920 --> 00:26:23,255
The main point is,
let the food work for you
498
00:26:23,280 --> 00:26:25,295
because it's all the quality
of the food.
499
00:26:25,320 --> 00:26:28,175
And then I will just take care
of it with my technical skill
500
00:26:28,200 --> 00:26:29,735
and then plate it up.
501
00:26:37,600 --> 00:26:40,135
Hello. My name is Igor Sapega.
502
00:26:40,160 --> 00:26:41,935
I'm a deaf chef.
503
00:26:41,960 --> 00:26:45,735
How would you explain
your style of cuisine?
504
00:26:45,760 --> 00:26:48,415
It's very Nordic,
and it's all about the flavours.
505
00:26:48,440 --> 00:26:52,375
Because me, as a deaf, I have
so much strong senses,
506
00:26:52,400 --> 00:26:55,655
which is great for you to taste.
507
00:26:55,680 --> 00:26:57,055
I really want to try this.
508
00:26:57,080 --> 00:26:58,775
Visually, it's stunning.
509
00:27:00,640 --> 00:27:04,975
It's the most five-star luxury dish
we've seen yet.
510
00:27:05,000 --> 00:27:06,215
Very, very tasty.
511
00:27:07,760 --> 00:27:10,415
You seem so determined
and I'm impressed.
512
00:27:10,440 --> 00:27:12,095
I'm 100% yes.
513
00:27:12,120 --> 00:27:13,655
We want to see you again.
514
00:27:13,680 --> 00:27:14,655
Yes.
515
00:27:20,800 --> 00:27:25,215
Over half of restaurants in the
UK close their doors in the first year.
516
00:27:25,240 --> 00:27:29,255
So if you're going to open
a restaurant of five-star level,
517
00:27:29,280 --> 00:27:33,135
it has to be unique and profitable.
518
00:27:33,160 --> 00:27:37,455
Otherwise, your chances of survival
are zero.
519
00:27:54,320 --> 00:27:56,735
Hi. It's nice to meet you guys.
520
00:27:56,760 --> 00:27:59,415
I've come all the way
from California.
521
00:28:02,560 --> 00:28:05,855
My concept is Puerto Rican
food, simple ingredients.
522
00:28:05,880 --> 00:28:08,175
But with my background as a chef,
523
00:28:08,200 --> 00:28:11,775
I've been able to elevate that,
kind of make it five stars.
524
00:28:11,800 --> 00:28:14,855
I just had my head down and I was
eating and I was enjoying it.
525
00:28:14,880 --> 00:28:17,775
I mean, there are Puerto Rican
places to eat in London.
526
00:28:17,800 --> 00:28:20,895
However, they haven't
broken out yet into mainstream.
527
00:28:20,920 --> 00:28:24,935
But I think if anyone
tried that, they'd love it.
528
00:28:24,960 --> 00:28:26,775
I am Adria Wu,
529
00:28:26,800 --> 00:28:28,775
and I want to become the trailblazer
530
00:28:28,800 --> 00:28:31,095
of making vegetables the star
531
00:28:31,120 --> 00:28:33,935
in fine dining,
and downsizing the meat.
532
00:28:35,400 --> 00:28:37,135
I love it. The concepts,
533
00:28:37,160 --> 00:28:39,695
it's very much on trend.
534
00:28:39,720 --> 00:28:42,935
Strong dish. Chicken of the wood,
as well, a play on words, too.
535
00:28:42,960 --> 00:28:45,375
Strong cooking.
536
00:28:45,400 --> 00:28:46,535
Hello. My name is Anne
537
00:28:46,560 --> 00:28:50,255
and my concept of my restaurant
is nose-to-tail, root-to-leaf,
538
00:28:50,280 --> 00:28:52,175
fine and glamorous dining.
539
00:28:54,000 --> 00:28:57,695
People are turning towards
nose-to-tail eating much more,
540
00:28:57,720 --> 00:29:00,055
but we could have had something
a little bit more edgy
541
00:29:00,080 --> 00:29:03,175
to make it really stand out.
But love the concept.
542
00:29:03,200 --> 00:29:06,575
We definitely need to taste
more of your food. Thank you.
543
00:29:06,600 --> 00:29:09,975
Well done. We want to see
a lot more of you.
544
00:29:10,000 --> 00:29:11,935
I'm bringing it.
545
00:29:13,160 --> 00:29:16,775
With six out of seven chefs
through to the next round,
546
00:29:16,800 --> 00:29:19,095
just one pitch remains.
547
00:29:20,200 --> 00:29:21,615
I feel very confident.
548
00:29:21,640 --> 00:29:24,855
I haven't seen anyone that
I'm like, is a threat to me, per se.
549
00:29:26,200 --> 00:29:29,895
I am making smoked lamb
cutlets with a cassava puree
550
00:29:29,920 --> 00:29:31,135
stack with aubergines.
551
00:29:31,160 --> 00:29:32,295
I'll have aubergines
552
00:29:32,320 --> 00:29:34,695
that have been lightly fried
in my fragranced oil
553
00:29:34,720 --> 00:29:37,135
and is, like, perfect.
554
00:29:37,160 --> 00:29:40,015
So right now, I'm making my
wood-smoked lamb cutlets.
555
00:29:40,040 --> 00:29:41,455
For, like, Congolese food,
556
00:29:41,480 --> 00:29:44,615
it is completely underrepresented
and we don't know much about it.
557
00:29:44,640 --> 00:29:49,055
And right now in the food industry,
everyone just wants to discover new things.
558
00:29:49,080 --> 00:29:51,415
So my concept is
like a Congolese fusion.
559
00:29:51,440 --> 00:29:53,175
The story that I want
to tell with my food
560
00:29:53,200 --> 00:29:54,575
is about cultures coming together.
561
00:29:54,600 --> 00:29:55,815
Being born in England,
562
00:29:55,840 --> 00:29:58,975
and having parents that migrated
from Congo to the United Kingdom,
563
00:29:59,000 --> 00:30:01,975
it's always been combining
different flavours.
564
00:30:02,000 --> 00:30:05,335
For me, it's just, like, really
introducing people to new things.
565
00:30:05,360 --> 00:30:07,655
My cassava chips.
So this is what it looks like.
566
00:30:07,680 --> 00:30:09,015
It's just like a crisp.
567
00:30:09,040 --> 00:30:11,695
This will just sit on top.
It's very savoury.
568
00:30:11,720 --> 00:30:14,175
It's like parsnips, potatoes...
569
00:30:14,200 --> 00:30:15,655
I feel like it's really underrated.
570
00:30:15,680 --> 00:30:18,895
It's really good for me to actually
represent and put this out there.
571
00:30:18,920 --> 00:30:22,335
To be able to turn
any food from any continent
572
00:30:22,360 --> 00:30:24,615
into a five-star luxury,
573
00:30:24,640 --> 00:30:25,935
is very hard.
574
00:30:25,960 --> 00:30:28,455
You have to know
the cuisine inside-out,
575
00:30:28,480 --> 00:30:31,175
and approach the ingredients
and presentation
576
00:30:31,200 --> 00:30:33,935
in a way that's never
been done before.
577
00:30:33,960 --> 00:30:35,455
You see? Still pink.
578
00:30:37,400 --> 00:30:39,855
Perfect. This has come out
exactly how I wanted it.
579
00:30:39,880 --> 00:30:42,615
Literally melted in my mouth.
It's a winner, I'm not going to lie.
580
00:30:42,640 --> 00:30:43,855
It's a winner, it's a winner.
581
00:30:43,880 --> 00:30:45,575
This is different from how
I usually plate,
582
00:30:45,600 --> 00:30:47,895
but I thought, I'm going to
Chef Michel Roux,
583
00:30:47,920 --> 00:30:48,975
I'm going to challenge myself.
584
00:30:49,000 --> 00:30:51,255
And that's what I'm going to do.
585
00:30:56,640 --> 00:30:58,935
My name is Joyce Kudia.
586
00:30:58,960 --> 00:31:01,455
My concept is modern
Congolese cooking.
587
00:31:07,200 --> 00:31:10,735
It's all about discovery,
history and culture.
588
00:31:10,760 --> 00:31:12,215
Good. OK.
589
00:31:12,240 --> 00:31:16,615
Well, I think it looks genuinely
appetising and it looks delicious.
590
00:31:16,640 --> 00:31:20,375
For me, it is just a little bit
too simple, too rustic.
591
00:31:26,360 --> 00:31:28,255
It eats really well.
592
00:31:28,280 --> 00:31:30,695
The spices, the flavour.
593
00:31:31,760 --> 00:31:36,615
I definitely think you need
some help with the finessing.
594
00:31:36,640 --> 00:31:39,375
It wasn't an elegant plate of food.
595
00:31:39,400 --> 00:31:41,975
I agree with Mike.
You clearly understand flavour
596
00:31:42,000 --> 00:31:44,295
because the lamb was so beautiful,
597
00:31:44,320 --> 00:31:47,935
and African food
is really having its moment,
598
00:31:47,960 --> 00:31:49,415
in London, especially.
599
00:31:49,440 --> 00:31:51,415
So I think there is a place.
600
00:31:55,200 --> 00:31:57,415
You really understand flavours.
601
00:31:58,400 --> 00:32:02,415
Serious lack of elegance
in the dish, though...
602
00:32:02,440 --> 00:32:06,415
...and little things like throwing
a few micro leaves on top at the end
603
00:32:06,440 --> 00:32:08,735
is not going to embellish it.
604
00:32:08,760 --> 00:32:12,255
You would need a lot of guidance
and a lot of help.
605
00:32:14,560 --> 00:32:17,375
I think a plate of food
with this much flavour in it,
606
00:32:17,400 --> 00:32:21,735
we've got an incredible opportunity
to be able to refine it.
607
00:32:21,760 --> 00:32:23,415
MICHEL SIGHS
608
00:32:23,440 --> 00:32:28,695
I think, you know, what we're going
to say is maybe, OK? Just maybe.
609
00:32:28,720 --> 00:32:29,975
Thank you so much.
610
00:32:32,400 --> 00:32:34,735
So I'm a maybe, but I'm taking
100% more positives
611
00:32:34,760 --> 00:32:37,615
because they didn't doubt my food.
To have Michel Roux,
612
00:32:37,640 --> 00:32:40,255
like, the top of the top, tell you
that you have flavours...
613
00:32:40,280 --> 00:32:43,775
My mind is just racing right now
because I'm just like, I need to deliver.
614
00:32:43,800 --> 00:32:47,015
The flavour that she
got into it was incredible.
615
00:32:47,040 --> 00:32:49,655
It needs massive refinement. Yeah.
616
00:32:49,680 --> 00:32:54,815
Joyce joins Lara in the locker room
to await a final decision.
617
00:32:54,840 --> 00:32:56,455
He goes, "The flavour is crazy."
618
00:32:56,480 --> 00:33:00,895
He's like, you need some help with your
elegance in terms of your plating, to refine it.
619
00:33:00,920 --> 00:33:03,175
This looks good.
Why can't my food look like this?
620
00:33:05,000 --> 00:33:07,815
With just one place left
in the next round,
621
00:33:07,840 --> 00:33:10,455
they're summoned back to the kitchen.
622
00:33:16,240 --> 00:33:17,255
Hmm.
623
00:33:17,280 --> 00:33:18,775
Right.
624
00:33:18,800 --> 00:33:24,335
Lara, your concept has potential,
but your food let you down.
625
00:33:24,360 --> 00:33:28,695
Joyce. The amazing flavours
you packed into your last dish,
626
00:33:28,720 --> 00:33:31,175
BUT just a little bit too simple.
627
00:33:31,200 --> 00:33:36,575
To make it any further,
I need convincing.
628
00:33:36,600 --> 00:33:38,815
I want to see you cook again.
629
00:33:46,280 --> 00:33:48,895
Unconvinced by their performance
in the pitch,
630
00:33:48,920 --> 00:33:52,055
Chef Roux has asked
Lara and Joyce to cook again.
631
00:33:53,200 --> 00:33:56,415
MICHEL: I want you to prove that
you have the vision and the ability
632
00:33:56,440 --> 00:34:02,015
to cook at five-star luxury level.
633
00:34:02,040 --> 00:34:05,735
For me, the litmus test
is knowing how to cook a steak
634
00:34:05,760 --> 00:34:09,175
that has the potential to become
a signature dish.
635
00:34:09,200 --> 00:34:12,455
You've got 75 minutes to
deliver a steak, a side
636
00:34:12,480 --> 00:34:14,815
and a complimentary sauce.
637
00:34:14,840 --> 00:34:17,935
Just one of you is going to
make it through.
638
00:34:19,200 --> 00:34:21,135
Off you go. Thank you, chef.
639
00:34:21,160 --> 00:34:28,135
Every great hotel anywhere
in the world serves a perfect steak,
640
00:34:28,160 --> 00:34:30,575
and we are no different here.
641
00:34:30,600 --> 00:34:32,375
What are you thinking?
642
00:34:32,400 --> 00:34:33,975
This looks so good.
643
00:34:34,000 --> 00:34:38,815
I think fillet, for me, cos I feel
like it's in line with my concept.
644
00:34:38,840 --> 00:34:40,335
Yeah, I'm going for this one.
645
00:34:40,360 --> 00:34:44,775
Joyce has opted for a fillet, widely
regarded as the premium cut,
646
00:34:44,800 --> 00:34:49,135
while Lara has chosen a Galician
rib-eye from northern Spain.
647
00:34:49,160 --> 00:34:51,815
Cooking a steak is the ultimate test.
648
00:34:51,840 --> 00:34:53,575
I want them to cook the steak
649
00:34:53,600 --> 00:34:57,095
where I can see and understand
their concept.
650
00:34:57,120 --> 00:34:58,335
Good luck. Good luck, good luck.
651
00:34:58,360 --> 00:34:59,335
Let's go.
652
00:35:03,120 --> 00:35:06,135
I used to live in Galicia, so it's
all about the flavours of Galicia,
653
00:35:06,160 --> 00:35:07,495
trying to keep it simple.
654
00:35:07,520 --> 00:35:10,215
Serve it with a potato roulade,
roasted red peppers,
655
00:35:10,240 --> 00:35:13,735
because in Galicia you have usually
roasted red peppers as a garnish,
656
00:35:13,760 --> 00:35:16,095
so I'm going to make a sauce
out of it.
657
00:35:16,120 --> 00:35:20,495
I put my whole soul into whatever
I do, and I cook with a good energy.
658
00:35:20,520 --> 00:35:22,535
I feel like if you're angry
and you cook,
659
00:35:22,560 --> 00:35:24,855
you're disrespecting the products
that you have
660
00:35:24,880 --> 00:35:27,175
and you're going to taste that.
661
00:35:27,200 --> 00:35:29,535
How are you doing, Joyce?
Rushing. I look crazy right now,
662
00:35:29,560 --> 00:35:31,855
but that's what I want. You have
to put pressure on yourself.
663
00:35:31,880 --> 00:35:32,735
It is what it is.
664
00:35:32,760 --> 00:35:35,735
I'm making spiced beef fillet.
665
00:35:35,760 --> 00:35:39,055
I'm making yam dauphinoise
with truffles.
666
00:35:39,080 --> 00:35:42,175
And I'm also making spinach
that has been fried in panko
667
00:35:42,200 --> 00:35:43,775
with a spinach puree.
668
00:35:43,800 --> 00:35:45,375
Obviously, everyone knows
potato dauphinoise.
669
00:35:45,400 --> 00:35:46,575
To make it with yam,
670
00:35:46,600 --> 00:35:48,535
it's like a Congolese potato,
it works.
671
00:35:48,560 --> 00:35:51,215
It's really nice and so different
from what Chef Roux knows,
672
00:35:51,240 --> 00:35:54,015
probably. I just need to actually
execute this differently,
673
00:35:54,040 --> 00:35:55,975
like, on another level.
674
00:35:57,680 --> 00:36:00,295
I never thought a steak
would give me so much stress.
675
00:36:04,200 --> 00:36:06,055
So you've gone for the rib?
676
00:36:06,080 --> 00:36:08,375
Yes. In honour to Galicia.
677
00:36:08,400 --> 00:36:10,735
I used to live there as a kid,
for a while.
678
00:36:10,760 --> 00:36:12,535
I've noticed you've salted
the beef, as well.
679
00:36:12,560 --> 00:36:13,735
Yes.
680
00:36:13,760 --> 00:36:16,175
Are you not worried it's going
to extract some of the moisture?
681
00:36:16,200 --> 00:36:19,615
No, because I won't cook it,
hopefully, that long.
682
00:36:20,600 --> 00:36:24,295
Let me move on to...my spice mix.
683
00:36:29,080 --> 00:36:31,015
Whoa... And is that
the flavour of Congo?
684
00:36:31,040 --> 00:36:33,015
Yes. Are you smoking it, as well?
685
00:36:33,040 --> 00:36:34,375
Yeah. Again, using the wood pieces,
686
00:36:34,400 --> 00:36:36,695
because that's how we cook in Congo.
We don't use charcoal.
687
00:36:36,720 --> 00:36:38,295
We use wood. What have we got here?
688
00:36:38,320 --> 00:36:41,255
So this is spinach with garlic
and shallots, nothing else.
689
00:36:41,280 --> 00:36:42,375
Oh, here we go.
690
00:36:42,400 --> 00:36:44,255
We use Dijon mustard a lot.
691
00:36:44,280 --> 00:36:46,695
It's such a great marinade.
692
00:36:46,720 --> 00:36:49,095
I'm competing with chefs
who are classically trained,
693
00:36:49,120 --> 00:36:53,575
who have gone to culinary school. But I know that
all of the talent I have, with the hard work I have,
694
00:36:53,600 --> 00:36:55,055
the judges wouldn't
to tell the difference.
695
00:36:55,080 --> 00:36:57,615
At the end of the day,
it's about seeing the end result.
696
00:36:57,640 --> 00:37:00,415
Good food,
good-quality presentation.
697
00:37:00,440 --> 00:37:03,415
You've got 45 minutes left.
Time is literally flying.
698
00:37:03,440 --> 00:37:04,735
It's not running, it's flying.
699
00:37:04,760 --> 00:37:06,775
This is the place that makes me
the most happy.
700
00:37:06,800 --> 00:37:08,415
Sweating, make-up
falling off my face.
701
00:37:08,440 --> 00:37:10,815
I don't care. I'm here to...
I'm here to win.
702
00:37:10,840 --> 00:37:14,495
So I don't care what I look like.
If I look a hot mess,
703
00:37:14,520 --> 00:37:15,495
I don't care.
704
00:37:21,160 --> 00:37:23,735
When I was young girl,
I was a big rebel,
705
00:37:23,760 --> 00:37:25,375
even on my yearbook,
706
00:37:25,400 --> 00:37:28,095
it said the most likely to
go to prison, it was me.
707
00:37:28,120 --> 00:37:30,975
I think a lot of people
underestimated me in my career
708
00:37:31,000 --> 00:37:35,495
and they gave me that push,
that push to prove them wrong.
709
00:37:35,520 --> 00:37:37,815
So with my cooking,
I like to be very precise.
710
00:37:37,840 --> 00:37:39,815
I like to be very organised.
711
00:37:39,840 --> 00:37:42,975
There's so much chaos in my mind
that I need to see all straight,
712
00:37:43,000 --> 00:37:45,735
have everything in order,
have my timings right.
713
00:37:45,760 --> 00:37:48,735
It's definitely like a military
operation.
714
00:37:48,760 --> 00:37:51,095
If you want to see
what a chef is made of,
715
00:37:51,120 --> 00:37:53,455
you have to see them
in the kitchen.
716
00:37:53,480 --> 00:37:56,815
People think it's all about
passion, flair and vision.
717
00:37:56,840 --> 00:38:01,215
You also need to be calm, organised
and incredibly disciplined
718
00:38:01,240 --> 00:38:05,175
to be able to deliver to
the highest standards.
719
00:38:05,200 --> 00:38:06,175
Oh!
720
00:38:07,480 --> 00:38:09,335
We're good. We're good. We're good.
721
00:38:10,400 --> 00:38:12,175
Oh, my God...
722
00:38:12,200 --> 00:38:13,815
So right now, I'm making
my yam dauphinoise.
723
00:38:13,840 --> 00:38:16,855
I just like making noises and doing
them most when I'm cooking.
724
00:38:16,880 --> 00:38:20,015
It makes me feel like
I'm doing something.
725
00:38:20,040 --> 00:38:21,535
Potato roulade...
726
00:38:21,560 --> 00:38:22,895
...getting some colour.
727
00:38:24,080 --> 00:38:26,855
Wow, wow, wow.
Nerves are getting to me.
728
00:38:28,560 --> 00:38:31,295
Just wasting truffle...
729
00:38:31,320 --> 00:38:33,735
Joyce's workbench is pandemonium.
730
00:38:35,800 --> 00:38:38,175
You know, you can't run
a kitchen like that.
731
00:38:39,720 --> 00:38:42,575
You have ten minutes to go, chefs.
Yes, chef.
732
00:38:42,600 --> 00:38:44,935
Steak, this is perfect.
This is how I wanted it.
733
00:38:44,960 --> 00:38:46,855
I'm really happy with this.
734
00:38:50,920 --> 00:38:53,775
Muy bien. Bit salty, chef.
735
00:38:57,480 --> 00:38:59,455
We're good. We're good. We're good.
736
00:38:59,480 --> 00:39:00,655
JOYCE SQUEALS
737
00:39:06,200 --> 00:39:07,975
How many more minutes have I got?
One minute?
738
00:39:08,000 --> 00:39:09,695
You've got a minute, chefs. A minute.
739
00:39:09,720 --> 00:39:10,695
Yes, chef.
740
00:39:12,240 --> 00:39:13,575
I need to meditate.
741
00:39:21,360 --> 00:39:23,015
Oh...
742
00:39:24,160 --> 00:39:25,255
I'm definitely going to finish.
743
00:39:25,280 --> 00:39:27,535
That's one thing about me.
744
00:39:27,560 --> 00:39:29,095
It'll look crazy. It'll look crazy.
745
00:39:29,120 --> 00:39:31,415
But...we'll finish.
746
00:39:31,440 --> 00:39:34,255
Ooh...wait, wait! Wait, wait,
where's the sieve?
747
00:39:34,280 --> 00:39:36,535
Careful, careful, Joyce.
748
00:39:36,560 --> 00:39:40,895
Careful.
749
00:39:40,920 --> 00:39:42,615
30 seconds, chefs.
750
00:39:47,200 --> 00:39:49,535
Well done. Yeah, that's good.
751
00:39:49,560 --> 00:39:51,375
Come on. Oh, my gosh.
752
00:39:52,960 --> 00:39:55,735
Well done. That was
seriously hard. That's amazing.
753
00:39:55,760 --> 00:39:56,735
Well done.
754
00:40:11,000 --> 00:40:12,175
Joyce, tell us what you've cooked.
755
00:40:12,200 --> 00:40:14,495
I've made a beef fillet,
756
00:40:14,520 --> 00:40:16,335
which has been wood-smoked
with spices,
757
00:40:16,360 --> 00:40:19,615
and I made yam into, like,
a dauphinoise,
758
00:40:19,640 --> 00:40:22,095
with truffle infused inside it.
759
00:40:22,120 --> 00:40:26,415
I've got a spinach croquette,
as well as a puree of spinach.
760
00:40:27,400 --> 00:40:28,895
Thank you.
761
00:40:28,920 --> 00:40:31,575
All right. So, here we go.
762
00:40:31,600 --> 00:40:32,735
Galician-cooked.
763
00:40:34,320 --> 00:40:37,055
Little red pepper sauce...
764
00:40:37,080 --> 00:40:39,455
...a potato roulade...
765
00:40:39,480 --> 00:40:41,695
and then we've got a fire element.
766
00:40:47,000 --> 00:40:50,135
I'm a little bit scared.
Are you going to get the tablecloth?
767
00:40:50,160 --> 00:40:51,415
Well done, guys.
768
00:40:51,440 --> 00:40:52,415
RAV: Well done.
769
00:40:54,440 --> 00:40:57,055
Whatever happens, it happens.
770
00:40:57,080 --> 00:40:58,815
Oh, God.
771
00:40:58,840 --> 00:41:00,575
First impressions?
772
00:41:00,600 --> 00:41:02,255
Lara's theatrics,
773
00:41:02,280 --> 00:41:04,575
it's her on a plate again.
774
00:41:04,600 --> 00:41:07,375
Funnily enough, this is appealing
to me more.
775
00:41:07,400 --> 00:41:09,255
More refined than earlier.
776
00:41:09,280 --> 00:41:11,575
So she's definitely listened to us.
777
00:41:11,600 --> 00:41:14,495
Interesting,
this is appealing to me way more.
778
00:41:14,520 --> 00:41:16,815
Looks like she still managed
to make a good steak
779
00:41:16,840 --> 00:41:18,655
but still bring the theatre.
780
00:41:18,680 --> 00:41:21,055
If you get ten of them on order,
take you down.
781
00:41:21,080 --> 00:41:23,375
Yeah, forget it. You're gone.
782
00:41:23,400 --> 00:41:25,775
So are we going to try
Lara's first?
783
00:41:28,760 --> 00:41:30,695
I find it quite salty.
784
00:41:30,720 --> 00:41:33,375
So Lara seasoned it
almost like a cure,
785
00:41:33,400 --> 00:41:35,935
and hasn't dried the meat out,
thankfully.
786
00:41:35,960 --> 00:41:38,695
The edge of mine is quite salty,
787
00:41:38,720 --> 00:41:41,975
but the flavours are great.
788
00:41:42,000 --> 00:41:45,735
I think the sweet pepper sauce
works beautifully with the beef.
789
00:41:45,760 --> 00:41:49,095
Take it with the sauce,
it's super sweet - works well.
790
00:41:49,120 --> 00:41:53,135
We asked Joyce to up her game.
791
00:42:00,120 --> 00:42:03,095
A sweet sauce with smoky, spicy food.
792
00:42:03,120 --> 00:42:05,015
Yeah, I get it. It kind of works.
793
00:42:05,040 --> 00:42:07,415
What she's done with it
is quite clever.
794
00:42:07,440 --> 00:42:09,375
She's introducing lots of flavour.
795
00:42:09,400 --> 00:42:11,695
The pinkness of the fillet is good.
796
00:42:11,720 --> 00:42:14,335
Like, it's really well cooked.
It's well rested.
797
00:42:14,360 --> 00:42:17,735
The sauce is really flavoursome,
798
00:42:17,760 --> 00:42:21,415
but the smokiness of her spice rub
799
00:42:21,440 --> 00:42:23,855
added on to how she's
cooked the beef, then,
800
00:42:23,880 --> 00:42:25,815
is really in your face.
801
00:42:25,840 --> 00:42:30,215
The steak was nice and it was
heavily spiced, very smoky.
802
00:42:30,240 --> 00:42:34,775
But the croquette was like, kind
of watery, VERY garlicky spinach.
803
00:42:34,800 --> 00:42:36,215
Very. It was not tasty.
804
00:42:36,240 --> 00:42:38,935
I still think it's an improvement
on what she did earlier.
805
00:42:38,960 --> 00:42:40,855
I don't. No?
806
00:42:40,880 --> 00:42:43,175
Oh, I do. I absolutely don't.
807
00:42:43,200 --> 00:42:45,615
But would you come back
for that? Versus this one?
808
00:42:45,640 --> 00:42:48,695
Which one are you coming back for
and bringing all of your friends?
809
00:42:48,720 --> 00:42:51,295
I don't think we should
give up on her just yet.
810
00:42:51,320 --> 00:42:56,415
It was still true to her concept,
which I think is an amazing concept,
811
00:42:56,440 --> 00:42:57,935
Congolese food.
812
00:42:57,960 --> 00:42:59,775
What is THIS concept?
813
00:42:59,800 --> 00:43:01,175
Theatre and fun!
It's a crazy rabbit.
814
00:43:01,200 --> 00:43:03,575
It's a crazy rabbit running
around your restaurant.
815
00:43:03,600 --> 00:43:05,815
It's just so difficult.
816
00:43:18,400 --> 00:43:19,575
Well done, both of you.
817
00:43:19,600 --> 00:43:22,295
Seriously. Yeah,
we could taste the love.
818
00:43:22,320 --> 00:43:27,055
Both of your concepts and your
character in the plate of food,
819
00:43:27,080 --> 00:43:29,055
which is what we asked for.
820
00:43:30,880 --> 00:43:31,855
Joyce...
821
00:43:35,640 --> 00:43:36,615
...Lara...
822
00:43:37,920 --> 00:43:39,495
...it's a tough decision.
823
00:43:39,520 --> 00:43:41,055
Really, really tough.
824
00:43:41,080 --> 00:43:44,855
One of those steaks
could have the potential
825
00:43:44,880 --> 00:43:48,495
to be a signature steak dish...
826
00:43:48,520 --> 00:43:50,735
...in a five-star establishment.
827
00:43:55,640 --> 00:43:56,615
Lara...
828
00:43:59,400 --> 00:44:02,575
...| want to see you again tomorrow.
829
00:44:02,600 --> 00:44:04,895
Which means, Joyce,
830
00:44:04,920 --> 00:44:06,895
I'm sorry,
but it's the end of the road.
831
00:44:06,920 --> 00:44:08,375
Thank you.
832
00:44:08,400 --> 00:44:11,015
Guys, thank you, both of you.
833
00:44:12,600 --> 00:44:13,575
Well done.
834
00:44:20,080 --> 00:44:21,655
I'd say I'm super-resilient.
835
00:44:21,680 --> 00:44:24,055
I literally do not give up.
836
00:44:24,080 --> 00:44:26,895
I feel like I've always believed,
like, if something's for me,
837
00:44:26,920 --> 00:44:32,175
I just need to go at it 100% and just not
give up until... until it's yours, basically.
838
00:44:35,600 --> 00:44:36,615
I'm really happy.
839
00:44:36,640 --> 00:44:38,375
I'm absolutely honoured.
840
00:44:38,400 --> 00:44:39,775
It's tough to see people go,
841
00:44:39,800 --> 00:44:43,255
but it's one of the most
special days in my life.
842
00:44:43,280 --> 00:44:45,735
Hey! I loved it!
843
00:44:52,280 --> 00:44:54,895
The pitch is just the first step.
844
00:44:54,920 --> 00:44:59,495
If you think the pitch is hard,
it compares to nothing
845
00:44:59,520 --> 00:45:01,815
when you're in there every day,
846
00:45:01,840 --> 00:45:04,135
trying to bring
that concept to life.
847
00:45:04,160 --> 00:45:06,455
That's when the real work begins.
848
00:45:06,480 --> 00:45:09,215
Time to switch off, reset,
ready for the next.
849
00:45:13,280 --> 00:45:16,415
Coming up on Five Star Kitchen...
850
00:45:16,440 --> 00:45:17,695
MICHEL WINCES
851
00:45:17,720 --> 00:45:20,495
...the chefs are tested
to their limits.
852
00:45:20,520 --> 00:45:21,775
I'm having a nightmare.
853
00:45:21,800 --> 00:45:23,095
Peel some potatoes, man!
854
00:45:23,120 --> 00:45:25,575
This is inexcusable.
855
00:45:25,600 --> 00:45:27,175
What the hell went wrong?
856
00:45:27,200 --> 00:45:30,775
Can they handle the pressure
of life service?
857
00:45:30,800 --> 00:45:32,495
That's overcooked.
858
00:45:32,520 --> 00:45:35,735
This is definitely
below what I was expecting.
859
00:45:35,760 --> 00:45:38,775
Where am I off to, Jordan?
Flavour-town, chef.
860
00:45:38,800 --> 00:45:40,255
Turn a profit?
861
00:45:40,280 --> 00:45:42,215
If this was on your menu for £400,
862
00:45:42,240 --> 00:45:45,335
your restaurant would be shut
within three months. Three WEEKS.
863
00:45:45,360 --> 00:45:49,015
Meet the exacting demands
of VIP guests?
864
00:45:49,040 --> 00:45:50,335
Adria, what are you doing?
865
00:45:50,360 --> 00:45:51,775
Quick, quick, quick, quick, quick!
866
00:45:51,800 --> 00:45:53,735
This is pretty spectacular.
867
00:45:53,760 --> 00:45:57,575
And cook up the finest food
money can buy...
868
00:45:57,600 --> 00:45:59,095
This is five-star cooking.
869
00:45:59,120 --> 00:46:00,575
Not a taste in this dish.
870
00:46:00,600 --> 00:46:02,615
I would come back
again and again for this.
871
00:46:02,640 --> 00:46:06,095
...in the battle to win the keys
to the Palm Court?
872
00:46:06,120 --> 00:46:10,455
You are fighting for a place
in the final.
873
00:46:10,480 --> 00:46:11,855
Dress the friggin' plate.
874
00:46:11,880 --> 00:46:15,615
There you go, chef. Chef!
Think like a chef, come on!
875
00:46:16,800 --> 00:46:18,055
You can do better.
876
00:46:19,800 --> 00:46:22,975
I have to say, this is a first.
Not the last, I hope.
877
00:46:23,000 --> 00:46:24,255
And the winner is...
878
00:46:47,800 --> 00:46:50,775
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