All language subtitles for Five.Star.Kitchen.Britains.Next.Great.Chef.S01E03.1080p.HDTV.H264-DARKFLiX

I want to find that chef.

NARRATOR: Michel Roux Jr,
legendary chef at The Langham,

is offering a life-changing
opportunity...

There's so much on the line here
for me.

My reputation as a person,
as a chef.

...the chance to win the hotel's
iconic Palm Court restaurant.

Oh, shit.

Head chef in the Palm Court
at The Langham,

it is an opportunity that could
start their empire

and be worth millions.

I need finesse, man. I need finesse.

Oh!

It's a mess.

This is about more than
cooking skills.

A successful restaurateur needs
vision, charisma.

Do I have to dish it out?
LAUGHTER

And above all,
they need to make money.

It's beautiful. Yes!

The Langham is the epitome
of luxury five-star hotels.

I have to make the right choice.

Who will triumph in the
five-star kitchen?

RAVNEET GILL: Running a restaurant
in a five-star hotel

is different to anywhere else.

Good afternoon, ladies.
How are you today?

And that's because of the VIPs
staying there who spend big money.

These guests have high standards,
and they want everything right now.

The six remaining chefs have been
summoned to the Sterling Suite.

Wow!

At £25,000 a night, it comes with its
own butler and team of chefs.

Look at that.

I'm getting further in the
competition now

and I feel like this is definitely
the point

where I should not let my
guard down.

Wow, wow.

I'm just glad I'm here
to fight another day.

I think, you know, I want to bring
that passion,

I want to bring that energy.

Ooh! There's some more doors
next door.

You're only as good as your
last plate,

so I need to make today great.

How the other half live, eh?

Morning, chefs. Come on.

We have got a VIP coming in
to this suite in four hours.

In room service for these suites,

it's a never-say-no attitude.

These suites very often come
with a rider.

A bespoke menu made to order
to the guests' liking.

And our VIP has put in his own
set of requests for today.

We need that menu done,
cooked, served up on time.

You cannot afford to be late,

so I'm going to split you up into
two brigades.

This is all about teamwork.

Brigade one -
Jordan, Igor, and Adria.

Brigade two -
Dom, Raquel, and Lara.

The best menu will be served here
in the suite.

The one that doesn't make it, staff
at The Langham will get to eat.

The rider is waiting for you
in the kitchens.

Off you go. Whoo! Let's go. Yes.

Checking into the VIP suite today is
London socialite Tom Chamberlin,

editor-in-chief of a style
and elegance magazine.

What I expect from five-star hotels,

and frankly, if they want to call
themselves five-star hotels,

they need to be the best.
My expectations of this rider,

I want something that I love made
by the best chefs in the world

in the best possible way.

The request that I put in
feels simple,

but actually, the hotel needs
to deliver something special.

This is The Langham Hotel,
perfection is expected.

Are we ready, chefs? Yes.

For his rider, Tom has requested
a platter of

elevated American classics.

On it, he wants five-star burgers,
luxury mac and cheese,

and a tower of sweet treats.

Please focus. Get cracking,
because time is ticking.

Time is ticking, OK. Plating.

Working in two brigades, the chefs
have four hours

to deliver the VIP's menu.

At the heart of a successful kitchen
is teamwork.

A brigade needs to work as one,

but it also needs somebody
to take the lead,

define roles and delegate jobs.

We should probably ultimately put
somebody in the position of kind of

making sure that jobs are being
done.

Dom? Just kind of taking lead.

I'm happy to lead,
I'm happy to lead.

I think we'll attack each element
as a group

so there's no kind of like,
"I'm doing this, you're doing that."

Like, we're doing all aspects
together.

I've managed teams of up to
kind of, like, 15 people.

Managing people I often say is
the hardest bit of any job,

because people have
a range of personalities

and sometimes in the kitchen,
it can be really hard

to cater to everybody's
individual needs.

Dom is the leader.

I'm not sure I'm head of the team,

but they've allowed me to
kind of, erm, coordinate.

There's a part of me that's got
a bit of a kind of

people-pleasing type of energy,

which doesn't always serve me well.

Hey, Dom, come wash your hands.

I did just wash them, though.
Oh, I didn't see you, sorry.

I think my best traits are
is I'm a natural leader.

But if I respect your opinion,
I'll listen.

Blacken the red pepper. Yeah.
Make a puree.

When I know that I have something
that works,

I can be pretty stubborn.

So, this is going to be the
world's best burger

because we're using great meat.
So, we've got some Wagyu in here,

a bacon and red onion jam,

and we're doing morel mushrooms
filled with mac and cheese.

And then we're doing a dessert tower
of apple pie doughnuts,

milk chocolate brownies,
the ice cream.

The other one is brownie. OK, yeah.

OK, guys, the other guys are
prepping, let's get this down.

That's OK,
I'd rather be a bit more organised.

NARRATOR: On the other side of
the kitchen,

Jordan and Igor have chosen
cafe owner Adria to take the lead.

I think what makes
a good team leader is

putting all the pieces together.

I don't believe in forcing people
into specific roles

if that's not what is
going to make them happy.

But the one thing you do need is

that desire to work together
as a team.

I think we all bring different
things to the table

and I like to be organised.
I like to have process in place.

Chef Igor is going to be really
strong on presentation, creativity,

and I think Chef Jordan's going to
be really strong on

flavours and techniques.

I like to think I'm a good leader.
You know, I like to lead by example.

I-I cannot make buns.

I can try. Yeah?

But if it (BLEEP) up, guys...
That won't be great.

I really just don't like baking,
but, look, at the end of the day

I think we live and die as a team.

When you've got a VIP guest, you
have to pull out the magic tricks,

pull out all the stops.

Our burger is going to be a
chopped Wagyu burger

with extra crispy bacon
and black truffle mayonnaise.

We're going to do mac and cheese
balls.

We're doing a tower of profiteroles
with basil and strawberry cream.

So, I'm just getting our ingredients
for the choux pastry.

So we're... Obviously we need a bit
of flour, a bit of sugar.

Because I made such
a big career change in my thirties,

erm, you know, once I finished
working as an engineer,

it's kind of like this feeling of
I'm behind somehow,

not as well-practiced as
a lot of the chefs.

Careful. whoa!

That's it. Thank you, chef.

I think it is this, like,
imposter syndrome feeling.

I am very insecure when I'm
comparing myself against

other chefs who are real chefs.

This could be the end of me
unfortunately, so...

On Dom's team, Lara is making the
dough for two of their dishes.

I'm doing a doughnut dough, which
is going to be one of our elements

for the dessert tower, and also,
we're going to use it

as our brioche buns.

Timing wise, we're a little bit
tight.

I would love to give him another
different dough

but we've got to work with what
we've got.

Are you using the same doughnut mix
to make doughnuts... Yes.

...fried, and for making the
burger bun?

The buns, yes. That you're going to
bake? Yes.

So the same recipe for both.
Have you tried this, it works?

No, we haven't tried it, but we're
trying it now. We like a challenge.

I know it's a little bit
different...

It's very different. But I had a look
through the recipe,

and I believe it's going to work.

Because you can make doughnuts
out of brioche dough,

but can you make brioche
out of doughnut dough?

Dom, your pasta's sitting right
here on the stove top.

Yeah, yeah, yeah.

NARRATOR: Raquel is cooking her own
recipe for tomato ketchup.

Tomato paste, shallots,
garlic, olive oil,

clove, maple syrup, sugar,
and red wine vinegar.

Dom, the ketchup is done, it just
needs to cook down.

Did you hear me?
Dominic, did you hear me?!

Yes, chef. OK.

I grew up in Manhattan with
a single mother.

I now live in Los Angeles,
California.

I have a nine-year-old,
an eight-year-old,

a five-year-old and a two-year-old.

My culinary career started
with my grandmother

at four years old in the kitchen.

She got tired of kicking me out.

They built me a stool
so I could reach the counters,

and it has been
a love affair ever since.

My mother doesn't cook, so by eight,
I was already cooking

for both me and her.

I think my biggest success in life
is being able to own

a catering company.

I don't believe in giving up.

I think that you've only failed
when you stop trying.

So, do you want to start thinking
about morels?

Do you want me to cut them in half?
Yeah, please.

Morel mushrooms,
if you want to stuff them,

you have to cut them exactly in half.

You've got to be precise, otherwise
you just won't be able to

get any filling in.

Oh, no, we doing in half?
Why are we doing in half?

No. One, two... Well, we had...

But after discussing it with Lara,
Raquel cuts the tops off instead.

I don't think we can pipe into that.

I thought we were cutting them
in half? That's what I thought.

She's saying to pipe...
When did we change?

She said that's what we were
doing, so I cut the top off.

Just cut it in half, then? These are
the half ones that I have started.

I feel like we made decisions
and then we kind of, like... Look.

How much mac and cheese are we
going to get inside that? Nothing.

We made decisions, I don't know
why we haven't just stuck with them.

You can bitch at her when we're
finished. You can't do everything.

Right now, the energy's just going
to stop us from finishing,

but I need you to get it together.

Dom, if you send me home,
I'm going to find you.

Jesus Christ.

Come on, guys. At The Langham,
we do not do late.

Yes, chef! Got it. Yes, chef.

NARRATOR: The chefs are working
in teams

to produce a menu of
American classics

for a VIP guest who arrives
in two hours.

Meeting the requirements
of VIP guests,

is not just part of the job.
It's a business requirement.

You just can't say no, or you'll end
up losing thousands of pounds.

Only the winning team's menu will be
served to the client.

How many minutes do you
want to set it for?

I'd go for four. Four?

But team leader Adria still hasn't
started the choux pastry

for her profiterole tower.

I'm readjusting the recipe one more
time,

of eight bars instead of ten,
so 720 divided by 225.

But when I'm...I'm nervous,
you know,

you just to really have a clear
head.

I get this feeling that there's
a lot of movement,

a lot of movement,

but you're not working really,
really together and to a plan.

And then, when I look at my watch
and I see the time ticking,

I am seriously worried that you
guys are going to be able to

deliver on time.

NARRATOR: On Dom's side of
the kitchen,

the mac and cheese is underway.

Don't waste too much,
don't spend too much time.

That's mine, that's mine!
OK, chef, sorry.

MICHEL ROUX JR: Communication is
vital in the kitchen.

A good head chef has to get their
message across quickly and clearly.

It's their job to have everybody
on board

and working as a team, or service
will be an absolute disaster.

I'm waiting for it to cool down.

Taste the ketchup, Dom.
I tasted it, it's good.

DOM SIGHS
I feel bullied.

Dom?

Dom? The mac and cheese
just needs folded, yeah?

Yeah, I've got the mac and cheese
under control.

No, I'm just asking. Yeah, I've got
it under control.

We need to know. This is just going
inside, pane and deep fry.

Yeah, yeah. I've got it under
control.

I prefer a little bit more
communication, to be honest.

I think it's a bit... Between all
of us, I think it's quite chaotic,

and I don't think the kitchen will
run properly without communication.

It's very frustrating.

Is the actual pasta cooked, yeah?

I promise, Lara, I've got it under
control. I promise.

Oh, no, no, I thought you just told
me... I promise, promise, promise.

MICHEL ROUX JR: It is, it is.

Dom, I think, wanted to kind of
take the lead,

but he's not asserted himself enough.

I think Raquel is a bit annoyed

that she isn't allowed to
take that role of head chef.

But why didn't Raquel take over
and say,

"I'm going to lead this team today"?
I don't know. I really don't know.

It's very important not to undermine
the person in charge in the kitchen,

because if the leader is
being undermined,

that will affect the entire team.

If one succeeds, you all succeed.
If one fails, you all fail.

There's not enough mayonnaise.
Where's your bacon jam?

So, no, mayonnaise is cold.
Where's your bacon jam?

Bacon jam on the bottom,
blue cheese on the top.

You've just done it... Where is your
bacon jam, Dominic?

There in the pan in front of you.
Thank you, sir!

Sometimes, being a Nuyorican,
I can have a pretty fiery tongue,

so I tend to just kind of keep it
back, and then...

But then when I explode,
it's pretty bad.

Oh, what's going on?

It seems frustrated in that corner.
Exactly that.

I mean, I've seen their buns, and to
me, they look quite deflated.

They're using the same
doughnut recipe.

And it's risky to do that.

Do you want to check the buns?
It needs more.

Shall I turn it up? A bit heavy,
aren't they? Yeah. What shall I do?

Erm... I'll put it down a
little bit. Yes, please.

Right, guys. One hour, yes?
Yes, chef!

On time, on time! All right, we need
to push ourselves here.

Come on, push, push, push!

Strawberry compote's on. Yes, chef.

I'll keep an eye on the, er,
chocolate, yeah.

Our strongest point here is going to
be that we gel as a team.

Let's go, let's go.
Maybe you can deep fry.

You mix this and I will roll, OK?
Yeah.

NARRATOR: On Adria's team,
Jordan is helping Igor

to bread his mac and cheese balls
ready for frying.

So, I've got four, chef. Four?

Thank you for signing,
and everything.

You understand sign language.
Yeah, yeah. Brilliant.

Where is the choux pastry,
by the way?

Oh, my goodness.

The choux pastry should've been one
of the priorities,

especially if they wanted
to get it perfect.

They don't have a lot of time left.

The VIP's rider is due to be served
in 45 minutes,

and Adria still hasn't baked her
choux pastry.

Adria, what are you doing?

Do the choux, chef.
We can do the cream.

I'm scared, I'm scared, I'm scared!

RAVNEET GILL: Consistency of the
dough is everything with choux.

You need to judge by look and feel.

Get the proportions wrong
and it won't pipe or cook properly.

I have one here, chef.
I'll be done in five minutes.

Get that choux in.

Choux going in the oven.

RAQUEL: How do we know if these
things are done, Lara?

On the other side of the kitchen,

Raquel is checking on the doughnuts.

OK, so, we got to start thinking
about plating. What's going on?

Yeah, I've thought about plating,
Dom. Everything is sorted out there.

What are we doing now?
She's got it, she's got the...

No, doughnuts I'm concerned about.

Yeah, we're looking at the
doughnuts...

Yeah, but we need to cook them.
Worst-case scenario, why don't we...

Do that. Work on that.
We got it, I promise.

Jesus, how can two of us be stood on
doughnuts? They're done.

Look, done. But burnt.

They're burnt.

Listen up, guys. VIP has arrived.

Ten minutes, come on.

Yes, chef.

So, brioche burger buns. Done.
we have 147 Yeah.

Yeah. The truffle mayo.
Mac and cheese?

Done. I'm gonna set a timer.

Dom. Here you go, chef.

Chef!

Smells amazing here.

There's not enough bacon jam.
We have to make it enough.

We can't make more.

Chef? The buns, chef.

What we really need now...
It is... Doughnut, tower.

It needs to cool down.
Don't worry about it.

One minute. Yes, chef. Yes, chef.

Put it in there straightaway!
Let's go, let's go!

Come on, Jordan, you got it.

Quick, quick, quick, quick, quick!

OK...time's up.

Well done, well done.

Just one of the riders will be sent
to the suite

for the VIP and his guests.

Cheers. Cheers.

First up, Adria's team.

MIKE REID: The burger was
really nice, it was juicy,

very well seasoned.

I like the almost dirty
American cheese in there as well.

The mac and cheese balls,
oh, my goodness,

I could've eaten ten.
They were fantastic!

Choux buns, | thought they were
great. well done.

Next, Dom's team.

I'm struggling, because I'm trying
to find something positive.

You've just got to make sure
with a burger,

it's got to be moist, juicy,
dripping, messy, it's dirty.

If you refine it, it still has to
have kept those elements in there.

Yeah? And it just...it wasn't.

I had gristle in mine, yeah?
Which is not right.

The bun itself, you guys weren't
sure if it was going to work,

it's too dense.

Your take on the little
macaroni cheese

stuffed in a morel mushroom.

Sadly, you don't really taste
the morel mushroom.

For me, the doughnut,
the texture was quite tight.

They needed to have
lots of air in them

so you could really get
lots of filling in there.

But I do like that you tried
to accomplish making a dough

in the time you had.
I know you know flavour,

I just think perhaps as a team,

you couldn't knock all of those
ideas together

to get the most out of you.

Jordan, Adria, Igor...

...your rider's going up.

Yes!

Hmm. Dom, Raquel, Lara...

...yours is going down to
the canteen.

Nick, come and collect.

Adria, brilliant to see you step up
the mark and become head chef.

You three, you get the day off.

All right, you guys,
head off please.

Bye, enjoy your day off.

So, erm, yeah.

I just want to say thank you to
both of you. Well done, well done.

I think we rocked it today, and I
just...I couldn't be more proud.

Thank you so much,
that was the best...

Good, smooth service. Really happy.

I'm happy. We won.

Well, welcome, gents.
Please, sit, sit, sit.

What a lovely treat.
This looks amazing.

I always find with room service that
it's a real opportunity

for gluttony.

Dispensing with dignity here,
so do forgive me, gentleman.

This is bang on the money.

It tastes absolutely amazing.

Really good.

This is pretty spectacular.

This challenge was all about
working as a team,

and each and every one of you had
a responsibility

to one another to bring what you're
good at to the table.

What the hell went wrong?

I needed a little bit more, like,
attention from Dom.

Like, just, like, when I call,
like, listen.

I didn't feel comfortable with
kind of

over-riding and saying, "I don't
think that that's a good idea".

I prefer to have two minutes,

everyone stop what we're doing,
let's all collaborate,

team and team, and let get our jobs
done better.

If you're not happy with
how things are going,

you need to then speak up
and communicate that to your team.

I've learnt a lot from this.
A heck of a lot.

Possibly one of you guys will be
running a restaurant here.

I can't make a mistake.

You three, you're back in the
kitchen with me tomorrow morning,

bright and early.

We've got another tough day ahead.

Yes, chef. Yes, chef.

Congratulations, guys. Good job.

Well done, man, smashed it.

Yeah, I saw, I was checking around
a little bit, no communication.

I'm not sure that's fully true.

There's some strong energies
on my team.

We had a list,
there was allocated jobs,

and then we started to overlap jobs.

Did you feel undermined?

There was times when I felt
a bit kind of like,

"That's not what we agreed on."

I think none of us were perfect.
Exactly.

You have to remember what you're
here for and you

want to be the last man standing.

Sometimes you got to get
a little nasty,

gets your little hands
a little dirty.

It's a little bit soul destroying
and a little bit heart breaking.

It's only what you let it be, man,
it's only what you let it be.

You can't even blame the guy.

There were...too many cooks
in the kitchen.

I feel like every day I'm fighting
for my life.

Morning, how are you?

You all right? Hello.

I definitely lost sleep last night.
Oh, my god.

You've got to learn how to
shut your brain off.

NARRATOR: Today, Dom, Raquel
and Lara face a cook-off

which will see one of them sent home.

Morning, chef. Morning, chef.
Morning, guys.

The last challenge wasn't
your greatest.

You need to make sure that you
show us

why you deserve to be here.

I want you to create a signature
breakfast tray

which reflects who you are
as a chef

and what your restaurant will be.

It is so important that we get this
right today.

To cook a five-star breakfast
is incredibly difficult.

To make something really special,
memorable, is an art.

And I want to see that today
from all of you.

Yes, chef. Yes, chef. Yes, chef.

So, if ever you've been saving it,

whatever you've still got
in reserve,

I want from you today.

You have three hours to come up
with a breakfast tray.

All right, let's go to the kitchen.

Breakfast is probably the most
important meal in a hotel like this.

It's that lasting memory, the last
plate of food

that you get to serve to your guest.

If you get it wrong,
then they may go elsewhere.

And that's a lot of money
walking out the door.

Yesterday was definitely chaotic,
but that's the kitchen,

and it's what we signed up for,
right?

Sometimes stuff goes crazy
in the kitchen

and you just keep your calm
and keep going.

So, the last challenge was
a big disaster,

big chaos, but we're coming
back strong.

I'm going to let the food do most of
the talking today.

Which I believe it will do.

It's a new day and I'm fighting
to stay here. I can't leave now.

I feel like the fight is in me
today,

I think I definitely want to win,
I always want to win. We're chefs,

we're a little self-centred,
I think.

So, what are you looking for
today from the chefs?

Er, creativity, something personal
to them.

Something that represents
their concept,

maybe brings us something
completely new. Mm.

You can have so much fun
at breakfast time.

Oh, absolutely. People that stay
in five-star luxury hotels,

they're looking for something
special, something different.

NARRATOR: The chefs have three hours
to create a signature breakfast tray

in line with their restaurant
concept.

My dish is called
Break The Genie's Fast.

So, I got inspired to create
this breakfast

with a mythological genie story of
it.

For Lara,
that's theatrical fine dining.

We're going to cook
sourdough flatbread,

and then with that, we're going to
serve beetroot hummus.

In our little genie lamp, we're
going to serve a melon gazpacho,

and then we're got deconstructed
shakshuka with scorpion powder.

Shakshuka is a Middle Eastern
breakfast of eggs poached in tomatoes

and spices. Lara is putting her
own spin on it.

We got a little egg in our hand,

which is going to be poached
egg yolk,

with shakshuka mix and
parmesan and polenta.

I love shakshuka,
but it has to be perfect.

It shouldn't be too spiced,
it should be so, er, comforting

that you want to just keep going
and mop it all up

with that gorgeous bread. If there's
anyone who's going to convert us

to scorpion powder, it's Lara.

With Lara, there's always
a sting in the tail.

Am I reading this right?
Scorpion power.

You are indeed, chef.

So, scorpion powder is made out of
the armoured-tail scorpions,

because they have
a really beautiful, earthy flavour.

Scorpion powder? Yes, chef. I'm
going to dust it on top of my egg.

It's trying to introduce insects
into fine dining.

For me, a kitchen is a playground.

You open the doors to create.

I do want to win this competition,
because I feel like fine dining

is missing the fun.

So, this dish today I am quite
confident in.

To show off his Caribbean concept,

Dom's rethinking
a well-known breakfast favourite.

The main part of my breakfast tray

is a take on a classic
eggs Benedict.

However, I'm using pork belly
instead of ham,

with a rum-and-raisin glaze.

I'm making a homemade muffin
and a Jamaican style carrot juice.

Rum-and-raisin-glazed pork belly.

Ah, yes, now we're talking.

English muffins are not
the easiest of things to make

in a short time period.

For me, the English muffin has got
to be light and crisp

on the outside, and really gorgeous.

It cannot be dense.

So Dom is going to have to keep his
timings very tight

in order to execute this dish
really well.

It would feel amazing to have a
Caribbean restaurant

here at The Langham.
It would be unreal.

I think there'd be a whole community

that would be clapping if that
happened.

So the pressure's on. You know,
I feel like there's a huge,

huge amount on my shoulders.

This is what I used to have
for breakfast, um, in New York.

Coming into this competition
and being the underdog,

not classically trained,
self-taught.

I definitely feel like the time is
now to showcase what I can do.

Raquel is elevating a traditional
Puerto Rican breakfast.

I'm going to do a mangy,

which is green plantains and, like,
a mashed potato.

I'm going to do a crispy Serrano
ham...

...and a fried egg, with pan de agua,

which is a traditional Puerto Rican
bread.

Traditionally, you have it
with breakfast as toast

and you dip it in, like, a cross
between a cappuccino and a latte.

The judges have definitely never
had Raquel's breakfast before.

Raquel's menu reads well.

I think it's a great demonstration
of her concept

working in a breakfast setting.

Yeah, I think so.
It's a window onto Puerto Rico.

My only little worry is if you're
trying something for the first time,

it's got to be recognisable.
So there has to be kind of

a gentle entry into
Puerto Rican flavours.

I'm actually basing it on
the town where my grandmother

and my grandfather were from.

My grandma, she taught me, like, the
basics

of all the Spanish food I know.

She's watching. She's like,
"You better not make me look bad."

The mangu, which is, um, just
basically a mash, you would say.

There's garlic, cilantro,
chicken stock.

If you like garlic,
you like Puerto Rican food.

If you don't like garlic,
you most likely won't like it.

You're actually going to
probably hate it.

MIKE REID: Garlic, that's a very
strong flavour for breakfast.

It's bold, but it's about balance,
because you want to taste it,

but you can't have it overpower
the rest of your dish.

DOM: So, this pork belly is
going to be going with

a dark rum-and-raisin glaze. OK.

Erm, I've got some nice,
lovely flame jumbo sultanas.

Not too sweet for breakfast?
It is sweet,

but I feel like pork lends itself
to sweetness.

So, I'm putting my beetroots for
my beetroot hummus,

which I've roasted to get a
nice little roasting flavour.

RAVNEET GILL: Hi, chefs.

Oh, smells so good in here.

English muffin time? Yeah, so,
I'm making English muffins.

Did you cut them all the same size?

No. So, I did two smaller ones
and two bigger ones.

I could probably just let them
slow cook. Yeah.

I'm in no rush for them, you know.
Yeah.

Erm, because the last thing
I want is burnt ones.

That would be... No, we don't want
that. We want a nice fluffy...

Yes, indeed. ..texture.

I felt worried about those
English muffins,

because he's done two
different sizes. Yeah.

And he was cooking them in
the same pan.

That stove top is quite difficult
to monitor.

Literally just putting it over
one side for a second too long,

you're going to burn them.

Lara's got the scorpion powder out.
She challenges you with her food,

which is great at times.

Whether it's what we want
for breakfast, time will tell.

Raquel's got a lot of garlic
in her dish,

that's a strong flavour
for breakfast.

It could also be way too rich,
it could overpower everything else.

Kitchen feels quite serene,
but tense at the same time,

because someone is going
home today.

Yeah, the pressure's on.

The pressure's on for each
and every one of them.

OK, chefs, you got 25 minutes

to put your love and yourself
into this plate of food. Let's go.

I'm working on my plating.

When you go to Puerto Rico
and you go to the salt flats,

there's a long sand pathway.

DOM: Oh, lovely. Oh, yes.

LARA: I've seen everyone's bread
and everyone's bread looks amazing.

Good. It's lovely and tender.

Adding my Jamaican flare.

It's all about cooking with love.

Guys, final touches.
Two minutes to go, yes?

Scorpion powder dusted on top
of my egg.

I never know what your eyes
are saying.

Stop cooking!

Now breathe.

It's breakfast time at
The Langham Hotel.

MICHEL ROUX JR: The Palm Court is
famous for its breakfast.

And the chefs need to be able
to deliver five-star luxury

that will be appealing
and memorable to guests

whilst showing off their
restaurant concept.

First up is Lara with her
Break The Genie's Fast

breakfast tray.

Got a little bit of smoke today.
Just a little bit.

If it was my restaurant,
I would have the genie upside down

in a hoop sort of pouring it
for you.

But I had to tone it down,
so I might have to pour it myself.

As chefs, we're always looking
for something a little bit new.

A new angle on breakfast,
I like that.

I love the egg. Not sure that the
scorpion powder did much

or added much to the flavour
of that egg, but really tasty.

I'm not sure that the gazpacho
is a breakfast dish,

but as a starter on a hot
summer's day,

I think it's amazing.

Absolutely amazing. I love it.

The flatbread is so delicious.

It's got the perfect amount
of salt in it.

And you can see all of
the lovely air pockets in it

you've got a nice amount of colour.

I can't fault it,
because I loved it so much.

The gazpacho flavour, beautiful.

Use of the scorpion powder was fun.

It's something that people are
going to walk away from

and talk about for a while,
which helps make you memorable.

It is a memorable plate of food.

Thank you, chefs. Thank you so much.
Thanks, Lara.

Hello, judges.

Today's dish is inspired by where my
grandmother and my grandfather are

in Cabo Rojo, Puerto Rico.

They have salt flats, and those
salt flats have pink salt

and white salt,
and they naturally separate.

And it's absolutely breath-taking.

I like the collection of dishes
together.

They're pretty, they're inviting,
you've got pops of colour,

it looks beautiful. Looks gorgeous.

I love the salt story. I love it.

I really, really, really want to
try it.

Thank you.

The egg element is clever.

The bread, amazing.

The flavour is right up there.

However, the mangu is way too
garlicky for me.

I think garlic for breakfast,

even the French,
and they consume a lot of garlic,

I think is pushing it a bit too much.

It is a good dish, though.

Well, I'm Indian, so we love
dosa, sambar.

We love fenugreek. All of those
flavours in the morning

and I have no problem
with it at all. Love it.

The bread dipped in the coffee,
it just reminds me of France.

We do the same in France.
Ah, it's delicious.

And then you slurp and...
Yeah, it's good.

Thank you. Thank you.
Well done, Raquel. Thank you.

I'm going to be honest. This is more
of a weekend type of breakfast.

You know? Like you're going back
upstairs to chill for a bit

before you go out.
LAUGHTER

Visually, you've made such a
comeback here.

It is beautiful and it's inviting,

and you want to get stuck in
straight away.

I must say, I enjoyed that.
Thank you.

The pork was juicy.
I find it too sweet.

And stewing the raisins in with
the sauce is not a good idea.

They go really hard, like this one.

I mean, it's just like con fit.

I love the English muffin,
I thought it was fantastic.

Thank you. I was watching you cook
it in the kitchen,

and I was quite nervous for you,
because I thought you were

going to burn them. But here,
the muffin was light

and it was able to carry the rest of
the dish, and I really liked that.

This is one of those times when I'm
so annoyed...

...because I want this entire plate
of food to myself right now.

For me, I would order this
every day.

I really appreciate, chefs. I mean,
yeah, it ticks all of the boxes

that you expect to have for
breakfast.

Is it five-star luxury?

There's a little bit of work still
to be done, I think.

There's a lot to think about here,
I tell you. A lot of stuff.

Thank you very much. Well done, Dom

I feel like that was
a really smart choice.

Hey. How are you?
Good, good, good, good.

Yeah, yeah, I thought so. You know,
as always, it's kind of like...

I know! ..really great stuff and
then stuff you could've improved.

But overall, they liked it, which is
good. Oh, man, proud of you.

It's just, it's always nerve-racking
when somebody else makes

a decision in your life. Yes.

HE SIGHS

I like the way Lara is cooking.

I like her style, I like her panache.

I really enjoyed that.
The genie idea was beautiful.

The presentation was gorgeous
and memorable.

I think what Lara delivered today
is fine-dining.

Now, let's talk about Raquel.

I've got no issue with the garlic
for breakfast,

as long as it's balanced, you know?

And I just don't think the balance
of that dish was right.

I loved it, and I think for some
palates,

people would rave about that dish.

Raquel gets flavour like no-one
else in this competition.

I would prefer to eat a Raquel
breakfast than a Dom breakfast.

No! Rav! Sorry to say it. No! Yes!

I just found that Dom's pork
was way too sweet.

What he's starting to show us is
British Caribbean cuisine.

His food is clearly definable,

it's clearly recognisable,
and it's full of flavour.

It could be seriously
industry leading.

At this stage of the competition,

they can cook, we know that.
But I'm not looking for just that.

I'm looking for somebody that can
lead a brigade,

and can learn, can grow.

We saw that the other day
in the challenge.

Raquel, you know,
she didn't take orders well.

She wasn't a team player.

I felt like she was
a little bit sneaky with Dom.

You know, she almost set him up
to fail a bit.

The issue I've got
with Dom is that when he had

the opportunity
to present himself as a leader,

he didn't do it.

And really, one of the biggest
reasons as to why

that team failed yesterday,

was because no-one took a leadership
approach.

I think the flavours are amazing
of both of them.

That's what breaks my heart,

because they're both bloody
good cooks.

But for me, only one of them is
taking on board what we're saying.

Wow, that was tough, huh?

Really tough. You impressed all three
of us. Thank you. Thank you, chef.

Yeah. But sadly,
somebody has to leave us.

Lara, what you delivered today was
as near as we have seen

five-star luxury. You wowed us today.

You really did.

Which leaves us...

...with Raquel and Dom.

You two understand flavours and you
two understand

what makes people's palate happy.

It's tough.

But I've come to a decision.

And I tell you, it's not been easy.

Dom...

...we want to see more of you.
So congratulations.

Raquel, I am so sorry.
Thank you. I knew.

But we have to part company
here today.

Thank you.

Good luck, you guys.

Thank you. It was such an honour,
just because I'm, like,

I felt...I spent my whole career
trying to prove myself.

It was in the best experiences
of my life.

I'm so proud of myself
for getting this far.

I got such an example to show
to my kids,

and thank you so much.
You guys have amazing chefs here.

You've been amazing.
Thank you so much. Truly amazing.

And a joy to cook with
and to taste your food.

Thank you. Thank you. Time to go.

Bye, guys. Thank you. Thank you.

That's really sad. Shut up, Dom!

LAUGHTER

We all cross paths for a reason.

I just appreciate, like,
the opportunity.

I do think there's a place
for Puerto Rican food in London.

It might not be at The Langham yet.

This will not be the last time
you see me.

I feel like I only just beat Raquel.

I just feel truly blessed that
I'm still here

and I get to cook yet again.

I have to give more flavour
and more finesse

and just more Chef Dom in there.

I feel like everyone has to raise
their game to another level

to stay in this playground.

I'm not ready to leave
the playground yet,

so I want to keep playing,
and let's see what's next.

I'm looking forward for
the next challenge.

The pressure's on. Yeah.

Next time on Five Star Kitchen...

Did somebody say Mad Hatter?

...five remaining chefs take on
The Langham's iconic afternoon tea.

I'm having a nightmare.

Does anyone know how to rescue
a butter cream?

Oh, gosh.

I feel offended looking at this.

And have to impress Chef Roux's
guests with their showmanship...

Na-na-na-na-na! Has anyone seen my
blow torch?

...and live cooking skills.

We are ready.

Where am I off to, Jordan?
Flavour Town, chef.

Yes, please.

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