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From across the UK...
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..32 up-and-coming chefs...
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..are putting their reputations
on the line
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in the battle to become
professional MasterChef champion.
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Tonight, the first four
hopefuls compete
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to impress MasterChef judge
Gregg Wallace,
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renowned chef Monica Galetti
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and culinary legend Marcus Wareing.
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This is probably the bravest thing
that I've done in my career so far.
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I'm extremely competitive,
but how good am I actually?
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It's time to test myself.
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I really want to do well
in this competition.
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It's just about handling
the stress, handling the pressure.
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I'm going to fight for it.
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This is actually happening now.
This isn't just a pipe dream.
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It's a once-in-a-lifetime
opportunity.
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So I don't want to leave
anything at the door.
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The competition is on.
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Time to uncover a new
culinary superstar.
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Welcome back. Start of
a brand-new competition.
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Great to see you both.
I've got a little fact for you.
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This is my tenth year. No way.
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And look at what we've discovered
over the years.
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Some incredible talent,
some great chefs, and I'm really,
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really excited about what this year
is going to bring.
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We have four brand-new chefs eager
to show us what they've got.
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First, the Skills Test. Two of them
are going to do your Skills Test,
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Marcus. Monica, you're kicking off.
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What are you going to get
them to do?
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I would like our chefs to make us
a carrot schnitzel served with
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a white bean hummus and zhoug.
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Zhoug is a herby green sauce
from the Middle East.
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Compare it to a pesto, possibly
a chimichurri sort of texture.
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Sounds like a plant-based recipe.
Very much so.
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20 minutes.
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Monica, please show us how.
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First thing I'm going to start with
is the carrot.
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I don't want to see it raw
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when you're going to batter it.
It will never cook in time.
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So I'm going to pre-cook it in stock
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and some herbs until it's nice
and tender.
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So a schnitzel, of course,
is bashed-out
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chicken, veal, and then breadcrumbed
and fried in a pan.
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But instead of protein,
we've got carrot.
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This is going to be very interesting
to see whether or not they blanch
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the carrot, or are they just
going to panne it from raw?
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Cover it with a bit of greaseproof,
just to keep the heat in there.
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So for the zhoug, got flat
parsley and coriander.
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If they haven't heard of zhoug,
then they can draw on whatever
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ingredients are in front of them.
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I'm going to grate just a little bit
of the garlic into it, some green
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chilli into there as well.
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Ground cumin and some ground
coriander.
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Parsley is quite fibrous,
so you're just smashing
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that down to break it up.
Absolutely.
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See, it's a bit like a pesto
without any nuts.
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Carrots are cooling down, and now
I can make the white bean hummus.
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So you make it exactly the same
way as you would hummus?
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Just swap the chickpeas
with the butter beans?
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Absolutely.
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So we have some tahini,
some confit garlic.
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They can use raw garlic. Some fresh
thyme in there as well.
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Mm! Lovely.
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Lemon juice.
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This is great.
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And now I'm going to breadcrumb
our carrot.
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You've got no egg on the table.
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I've got the aquafaba there,
which is the juice from the beans.
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So the aquafaba replacing the egg.
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To keep it veggie? Yes.
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And I'm just whisking it up
so it gives a bit more body.
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You've done that twice,
so you've double panned.
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I've double panned
for extra texture.
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Just cook the breadcrumbs so it
starts to be golden and crispy.
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So lots of hummus on the bottom.
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Love the vibrant green.
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And then just finishing it with some
little coriander over the top.
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Hey. That's beautiful.
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And there we have it.
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Carrot schnitzel with
a white bean hummus and zhoug.
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That is really clever.
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And I love those colours.
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I love the textures and the flavour.
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The crunch of delicate
light breadcrumbs,
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the soft, sweet carrot.
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That hummus has got a slight
nuttiness to it.
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And then the zing of that zhoug.
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I think that is
absolutely delicious.
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When it comes to creativity
and flavour, I think
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that could really test the chefs.
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It's a great dish
and it's a great challenge.
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Marcus, you're going to watch
proceedings on the monitor
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from the back room.
Come back for the tasting.
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I think this is brilliant.
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We have more and more chefs coming
in here who are really good
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with plant-based cookery.
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Let's get the chefs in.
Let's see what they make of this.
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Let's do it.
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Fingers crossed.
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NARRATOR: First up is 40-year-old
Toby from the historic town
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of Bishop Auckland. Sous-chef
at a Spanish tapas bar,
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he sources his ingredients
from the nearby palace garden.
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Anything can be picked and foraged.
Gives you that freedom
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to have fresh as possible.
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My food style is small plates,
using fresh local produce.
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I don't want to overcomplicate
a dish.
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What I enjoy doing is just taking
singular produce and trying to make
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that product sing.
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When I'm cooking
and I'm in the moment, there's
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no better feeling.
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I've never entered any competitions,
and I want to prove to my daughter
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that if you set your heart
to something and you go for it,
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you can actually achieve it.
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Toby, welcome to MasterChef.
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Hello. This is the Skills Test,
of course.
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Toby, I would like you to make us
a carrot schnitzel served
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with a white bean hummus and zhoug.
For the carrot schnitzel,
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there's no eggs available,
but you've got the aquafaba
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there from the beans.
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OK. Haven't got a clue what
a zhoug is.
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Zhoug is a bit like a pesto.
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Yep. 20 minutes. Good luck to you.
OK. Thank you.
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New heat, new chefs.
Looking forward to this.
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I've got a little bit
of a plan sorted.
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I'm going to slice it thin,
blanch it first so it will
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actually cook quickly.
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That sounds like a good plan.
That sounds like what Monica did.
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So I'm now going to make the hummus.
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Going to blend my beans, my tahini
with a little bit of the confit
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garlic, and then a splash
of lemon at the end.
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Mm-hm. Righto.
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He's very comfortable. He knows what
he's doing, which is really good.
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What got you into cooking, Toby?
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I accidentally fell into
cooking at 27.
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I'd, er, recently become a father,
so I needed a full-time job
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to essentially pay the way.
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What were you doing before that?
I was, er...
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..a part-time fireman
and I was a landscape gardener.
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But I've been cooking professionally
now for about 13 years.
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He's found his craft, which is nice.
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You're almost halfway, Chef.
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OK? Thank you.
Where are you right now?
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Now I'm making my zhoug.
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There is a lot of garlic
going in that zhoug.
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A lot.
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I'll add some ground coriander,
chilli, ginger, parsley and get
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that going to make a nice
little paste.
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Needs to work that garlic,
break it down.
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Just looks a little bit thick.
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It just looks like chopped herbs.
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You've still got to crumb
this carrot.
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Yeah. I'll get that done next.
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He needs to get a move on.
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You've got four minutes left, Chef.
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Thank you.
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He's chopped the ends off.
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So he's thinking about his
presentation, which is always good.
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All right. So, flour, aquafaba.
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Breadcrumbs.
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You're better off using a tray.
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Otherwise, if he's not careful,
he's going to snap that carrot.
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Toby, we've got bigger bowls.
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He should have done that flour
and aquafaba a couple of times.
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I hope the breadcrumbs stay on,
for his sake.
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Otherwise, that's just going
to be a deep-fried carrot.
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How's it looking? It's looking like
a schnitzel.
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That's always good.
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Not too bad. Not as breaded
as Monica's.
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Just the plating now.
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You've got 60 seconds left.
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No, that's not a good sauce.
That's not wet enough.
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It's not broken down enough.
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Are you done, Toby? I'm done.
Thank you.
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All right, let's go and say hello
to Toby.
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Hey, Toby. Hey. How you doing?
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I'm very well, thank you.
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Carrot, beautifully cooked.
I love the way you poached them.
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I think the breading could have been
maybe one more time through.
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Your sauce, it needs less garlic.
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It needs pounding down. You need
to break the fibres of the parsley.
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But you've shown good skills
and your confidence is there.
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That's great. The hummus,
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I love that you used
the confit garlic,
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seasoned it with some lemon juice.
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Overall, that's a good start.
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Listen, a carrot schnitzel?
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Who's ever done one of those?
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Well done. Thank you.
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Looking forward to seeing
you in the next round.
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Thank you.
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I like him.
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He hit this with a certain
amount of professionalism.
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It's just the finer points
of detail that he just needs
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to just brush up on.
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And I'm sure we'll see
that in the next round.
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It's definitely one of the most
nerve-racking things I've done.
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May not be perfect, but I got
it up, and that's something
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to take away.
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Next up is 26-year-old Chloe,
a classically trained junior
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sous-chef of a cafe restaurant
in London.
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I always wanted to be a chef.
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Growing up, we had chicken nuggets
and chips and spag bol from a jar,
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so I just took an interest in food,
learning the process of starting
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something from the beginning to end.
That you've put so much effort
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into it and so much passion,
and then for someone else to eat it
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and enjoy it is really nice.
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Lots of love goes into everything
that I do, but I don't want
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to waste a lot. So if I can use
an animal from nose to tail, I will.
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I cannot wait to start
the competition
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and be given a Skills Test.
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I've got quite a competitive streak.
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How are you, Chloe? Yeah,
I'm well, thank you.
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How are you? I'm really good.
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I would like you, Chloe, to make
for us a carrot schnitzel,
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white bean hummus and zhoug.
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OK. Yeah?
Yeah, it sounds familiar.
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Yeah, I've definitely made
a hummus before.
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And a zhoug,
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it's like a green dressing of sorts.
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I think she knows exactly
what the dish is.
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You've got 20 minutes. Good luck.
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I want to get my carrot cooking
first because it's hard.
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Panne and deep-fry it.
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Definitely knows what
a schnitzel is.
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I'm shaking.
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What she needs to do now is calm
the nerves and get under way.
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I think I want a bit more flavour
in there.
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Some garlic and some thyme.
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She's got a bay leaf in the stock,
which is always a good thing.
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Put a cartouche over to help
it steam and make it cook faster.
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Yeah. That's good.
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You're a chef, Chloe. Yeah.
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CHLOE LAUGHS
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So I'm just going to do some
garlic oil from the confit garlic
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for my hummus. Lemon juice as well.
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What sort of style of food
do you like, Chloe?
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Um, you know, I like the classics.
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Then I'm really into, like,
Asian food, Indian food, sort of
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anything, really, that's like
up-and-coming and what's trending.
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She's just thinking about flavour.
241
00:12:24,320 --> 00:12:27,120
Look at that.
A bit of cumin in there as well.
242
00:12:27,120 --> 00:12:29,200
Cumin and coriander? Yeah.
243
00:12:29,200 --> 00:12:31,480
OK. Brilliant.
244
00:12:35,320 --> 00:12:37,640
You've had seven minutes, Chloe.
245
00:12:37,640 --> 00:12:40,080
She wants to get the beans in
as well, I hope.
246
00:12:41,920 --> 00:12:45,520
I love the way she's standing
on her toes.
247
00:12:45,520 --> 00:12:48,240
All I want to see her do now
is taste.
248
00:12:49,520 --> 00:12:50,880
Bang on cue.
249
00:12:53,120 --> 00:12:54,720
Check my carrot.
250
00:12:54,720 --> 00:12:57,240
You're halfway. Really?
You've got ten minutes.
251
00:12:57,240 --> 00:12:59,360
And I'm going to make my zhoug.
252
00:13:00,520 --> 00:13:02,920
So there's some coriander,
some parsley.
253
00:13:02,920 --> 00:13:04,480
I'll put some garlic.
254
00:13:05,760 --> 00:13:07,960
There's green chilli,
so I'll use that.
255
00:13:07,960 --> 00:13:11,760
I don't think I've seen a chef
pay so much attention to flavour
256
00:13:11,760 --> 00:13:14,440
and using all the ingredients
on the table. It's brilliant.
257
00:13:14,440 --> 00:13:16,400
Is there any chef that inspires you?
258
00:13:16,400 --> 00:13:19,520
Obviously, er, Monica and Marcus.
259
00:13:20,640 --> 00:13:22,840
You guys clearly
know what you're on about.
260
00:13:22,840 --> 00:13:24,720
We try.
261
00:13:24,720 --> 00:13:26,600
It's nice and fine.
262
00:13:26,600 --> 00:13:28,560
Good knife skills.
263
00:13:28,560 --> 00:13:31,080
She doesn't have to put it in
a pestle and mortar if she doesn't
want to.
264
00:13:31,080 --> 00:13:34,320
As long as everything's
chopped up really fine.
265
00:13:35,760 --> 00:13:37,520
You now have five minutes left.
266
00:13:37,520 --> 00:13:39,480
You've got to cook these carrots.
267
00:13:39,480 --> 00:13:41,040
Get a move on.
268
00:13:42,240 --> 00:13:44,320
I love your focus.
269
00:13:44,320 --> 00:13:45,680
I need to be.
270
00:13:46,920 --> 00:13:48,400
Breadcrumbs, flour.
271
00:13:49,840 --> 00:13:52,160
Really good attention to detail.
272
00:13:53,360 --> 00:13:55,200
Where I work now, we do a few
lunch specials.
273
00:13:55,200 --> 00:13:57,360
We had a chicken schnitzel on.
274
00:13:58,440 --> 00:14:00,440
So you're right at home, then?
Yeah.
275
00:14:00,440 --> 00:14:02,080
CHLOE LAUGHS
276
00:14:02,080 --> 00:14:04,640
Two minutes, Chef.
277
00:14:06,440 --> 00:14:09,760
I'm really looking forward
to try this hummus.
278
00:14:13,280 --> 00:14:15,080
Carrots look crispy.
279
00:14:21,040 --> 00:14:22,480
Beautiful.
280
00:14:24,040 --> 00:14:26,720
Let's find a nice bit of
micro coriander.
281
00:14:26,720 --> 00:14:28,000
Happy?
282
00:14:29,240 --> 00:14:32,280
Yeah. Yeah.
283
00:14:32,280 --> 00:14:35,000
What an excellent Skills Test.
284
00:14:45,480 --> 00:14:47,360
Hey, Chloe. Hi, Chef.
285
00:14:47,360 --> 00:14:49,640
That was an absolute pleasure
watching that back there.
286
00:14:49,640 --> 00:14:52,160
Thank you. Real professional
at work.
287
00:14:52,160 --> 00:14:53,480
Well done.
288
00:15:00,600 --> 00:15:02,520
Your carrot, nicely cooked.
289
00:15:02,520 --> 00:15:06,240
It's great to see you add extra
flavouring into the poaching liquid
290
00:15:06,240 --> 00:15:09,240
that you had there.
Garlic, thyme. The zhoug dressing,
291
00:15:09,240 --> 00:15:11,640
you've chopped yours up,
but you've done it so finely.
292
00:15:11,640 --> 00:15:14,760
And you can taste the coriander
and the parsley and the lemon juice
293
00:15:14,760 --> 00:15:17,160
in that, and even the garlic
because you've grated it in.
294
00:15:17,160 --> 00:15:19,120
Impressive.
295
00:15:19,120 --> 00:15:22,080
The passion and love you have for
food is right there on that plate.
296
00:15:22,080 --> 00:15:25,720
Beautiful hummus, beautifully cooked
carrots, nice and crunchy
297
00:15:25,720 --> 00:15:28,080
on the outside. It's an exceptional
piece of cookery.
298
00:15:28,080 --> 00:15:30,000
In fact, that's probably one
of the best Skills Tests I've seen
299
00:15:30,000 --> 00:15:31,680
in ten years.
300
00:15:31,680 --> 00:15:33,520
Wow.
301
00:15:33,520 --> 00:15:35,680
Chloe, from each of us,
very, very well done.
302
00:15:35,680 --> 00:15:38,040
Can't WAIT to see you in
the next round.
303
00:15:38,040 --> 00:15:39,880
Off you go. Congratulations.
304
00:15:39,880 --> 00:15:41,360
Thank you.
305
00:15:44,640 --> 00:15:46,600
I do feel pretty great.
306
00:15:46,600 --> 00:15:48,240
Pretty emotional.
307
00:15:52,440 --> 00:15:56,040
Sorry. I didn't think I'd feel
like this.
308
00:15:56,040 --> 00:15:59,520
To get that feedback
is just incredible.
309
00:15:59,520 --> 00:16:03,160
This is where I'm meant to be.
This is what I'm meant to be doing.
310
00:16:05,240 --> 00:16:06,800
Two more chefs to see.
311
00:16:06,800 --> 00:16:09,320
Marcus, this is your Skills Test.
312
00:16:09,320 --> 00:16:11,000
What are you going to get
them to do, please?
313
00:16:11,000 --> 00:16:12,760
Something sweet, right? It is.
314
00:16:12,760 --> 00:16:15,080
I would like them to make
a choux pastry beignet,
315
00:16:15,080 --> 00:16:19,760
and serve that with lavender sugar
and a whipped orange cream.
316
00:16:19,760 --> 00:16:21,640
Mm! Beignet.
317
00:16:21,640 --> 00:16:23,480
Like a lighter, fluffier doughnut.
318
00:16:23,480 --> 00:16:25,320
But you're making
yours with choux pastry.
319
00:16:25,320 --> 00:16:27,160
That's right. Choux pastry...
320
00:16:27,160 --> 00:16:30,320
Generally we bake it and made
for profiteroles, eclairs.
321
00:16:30,320 --> 00:16:32,920
But by deep-frying it, it just makes
it a little bit quicker.
322
00:16:32,920 --> 00:16:34,440
20 minutes.
323
00:16:34,440 --> 00:16:38,080
Please, show us how it's done,
Marcus. OK.
324
00:16:38,080 --> 00:16:39,920
So I'm starting off with
the choux pastry.
325
00:16:39,920 --> 00:16:42,000
Wet ingredients into our pan.
326
00:16:42,000 --> 00:16:44,720
Water and our milk. Caster sugar.
327
00:16:46,320 --> 00:16:49,960
We can then add in our butter.
Choux pastry...
328
00:16:49,960 --> 00:16:53,120
I think this is something
that any chef should be able to do.
329
00:16:53,120 --> 00:16:56,320
The ingredients for the pastry
are weighed out.
330
00:16:56,320 --> 00:16:58,560
It's the process that I think
is really important.
331
00:16:58,560 --> 00:17:00,320
The key is to get the butter
softened.
332
00:17:00,320 --> 00:17:03,560
Then we can add in our flour.
Cook it out, three to four minutes.
333
00:17:03,560 --> 00:17:05,040
It's like a roux.
334
00:17:05,040 --> 00:17:08,560
That is very different to any
other pastry.
335
00:17:08,560 --> 00:17:10,440
You're giving that
some vigorous stir, Marcus.
336
00:17:10,440 --> 00:17:12,800
Tell me what it is
you're looking for, please.
337
00:17:12,800 --> 00:17:15,280
You have to bring out the gluten
in the flour.
338
00:17:15,280 --> 00:17:17,360
It's the strength that holds
the eggs.
339
00:17:17,360 --> 00:17:20,680
If the flour is not cooked out
at this particular stage,
340
00:17:20,680 --> 00:17:22,640
it's just too runny.
341
00:17:22,640 --> 00:17:24,880
And I'm going to put it
on the machine to cool it down.
342
00:17:24,880 --> 00:17:27,040
And then I'll start to incorporate
the eggs.
343
00:17:28,800 --> 00:17:32,080
The key is now is just cracking
these in one by one.
344
00:17:32,080 --> 00:17:33,560
Like a mayonnaise,
like a hollandaise.
345
00:17:33,560 --> 00:17:35,920
You just can't throw all five eggs
in there because it will
346
00:17:35,920 --> 00:17:38,160
just split away.
347
00:17:38,160 --> 00:17:40,720
It should look like
a really thick batter.
348
00:17:40,720 --> 00:17:43,080
So that when you pipe it out,
it doesn't flop.
349
00:17:43,080 --> 00:17:44,960
It's not too wet.
350
00:17:44,960 --> 00:17:48,040
I'm just going to get on now
with my orange cream.
351
00:17:48,040 --> 00:17:50,000
I love the smell of
the orange zest there.
352
00:17:50,000 --> 00:17:51,520
You've got quite a bit going on.
353
00:17:51,520 --> 00:17:54,240
Yeah, I've just peeled
the orange down.
354
00:17:54,240 --> 00:17:55,800
Squeeze that into my pan.
355
00:17:57,080 --> 00:17:58,640
And I've got that lovely
orange liqueur.
356
00:17:58,640 --> 00:18:01,560
Going to bring that down to a syrup
for the orange cream.
357
00:18:01,560 --> 00:18:05,480
I just think by making the syrup,
just really elevate the orange
358
00:18:05,480 --> 00:18:07,240
flavour, which is really
important for me.
359
00:18:07,240 --> 00:18:10,440
It'd be nice to see them
have a bit of fun and creativity
360
00:18:10,440 --> 00:18:11,720
with the orange cream.
361
00:18:11,720 --> 00:18:13,680
I'm now going to make
my lavender sugar.
362
00:18:13,680 --> 00:18:15,720
Is that, to you, the smell of
Provence?
363
00:18:15,720 --> 00:18:20,080
It is, isn't it? Absolutely.
So is. It's so versatile.
364
00:18:20,080 --> 00:18:23,000
You can use it in marinades.
It's great in desserts as well.
365
00:18:23,000 --> 00:18:27,240
So when the choux is cooked,
you can go straight into there.
366
00:18:27,240 --> 00:18:28,600
That's ready to go.
367
00:18:28,600 --> 00:18:30,880
Look at that mix. Beautiful.
368
00:18:34,480 --> 00:18:38,760
I'm just going to pipe batter
into the fryer.
369
00:18:38,760 --> 00:18:41,920
If that choux pastry isn't ripe,
either just disintegrate once
370
00:18:41,920 --> 00:18:45,200
it hits that fryer or turn
into a solid ball.
371
00:18:46,440 --> 00:18:50,360
You want the choux to just gently
puff up, colour, but also to cook
372
00:18:50,360 --> 00:18:52,040
in the centre as well.
373
00:18:52,040 --> 00:18:54,200
What's those Spanish things?
Choo-rows?
374
00:18:54,200 --> 00:18:55,520
Churros? Churros.
375
00:18:55,520 --> 00:18:57,320
It's like that? Yeah.
376
00:18:57,320 --> 00:18:59,960
I can start to just whip
up a little bit of cream,
377
00:18:59,960 --> 00:19:02,760
and I can then add my orange syrup.
378
00:19:04,880 --> 00:19:07,480
I'm just going to fold that through.
379
00:19:09,200 --> 00:19:12,800
Look at that! They are puffing
up quite a lot. Look at that!
380
00:19:12,800 --> 00:19:15,360
Absolutely lovely, look.
381
00:19:15,360 --> 00:19:17,720
Just roll them in your sugar.
382
00:19:19,920 --> 00:19:21,680
Oh, mate, I want to get in there.
383
00:19:21,680 --> 00:19:23,960
You will in a minute.
384
00:19:23,960 --> 00:19:27,360
So there we have it. Choux beignets,
lavender sugar and an orange cream.
385
00:19:27,360 --> 00:19:28,800
Fantastic!
386
00:19:36,120 --> 00:19:38,400
Mm!
387
00:19:38,400 --> 00:19:42,360
Mm! Light, fluffy beignets with
a crunchy coating of sugar,
388
00:19:42,360 --> 00:19:43,960
scented heavily with lavender.
389
00:19:43,960 --> 00:19:46,080
And the cream -
citrus running through it.
390
00:19:46,080 --> 00:19:47,880
It makes it feel fresh.
391
00:19:47,880 --> 00:19:50,200
They are dangerously lovely.
392
00:19:50,200 --> 00:19:51,400
Pure class.
393
00:19:51,400 --> 00:19:54,600
Key skills are making of the choux
pastry and, of course,
394
00:19:54,600 --> 00:19:55,840
the orange cream.
395
00:19:55,840 --> 00:19:58,000
Monica, you're going to watch
proceedings in the back room
396
00:19:58,000 --> 00:20:00,720
on the monitor. We'll see you back
here for the tastings.
397
00:20:00,720 --> 00:20:03,480
Amazing. Thank you. See ya. Oh, no!
398
00:20:05,360 --> 00:20:07,960
Let's get him in. Let's hope
for the best.
399
00:20:09,920 --> 00:20:14,160
NARRATOR: First to attempt Marcus's
Skills Test is 29-year-old private
400
00:20:14,160 --> 00:20:18,560
chef Gaston, who moved from France
to the UK nine years ago.
401
00:20:20,680 --> 00:20:23,920
So I grew up between Paris
and Burgundy.
402
00:20:23,920 --> 00:20:26,160
As a child, school was
very difficult for me.
403
00:20:26,160 --> 00:20:29,560
The kitchen was my comfort
zone, where I felt safe,
404
00:20:29,560 --> 00:20:31,280
where I could express myself.
405
00:20:31,280 --> 00:20:35,320
So I trained in France,
in a culinary school, when I was 14.
406
00:20:35,320 --> 00:20:37,760
My food is very creative.
407
00:20:37,760 --> 00:20:41,080
I just love to source my ingredients
wherever I go to make unique
408
00:20:41,080 --> 00:20:43,000
experience for the customer.
409
00:20:43,000 --> 00:20:46,400
In the competition, I would love
to showcase traditional influences
410
00:20:46,400 --> 00:20:50,320
from France and the very theatrical
and opulent French cuisine.
411
00:20:50,320 --> 00:20:53,680
Always focused on quality
ingredient and flavour.
412
00:20:55,760 --> 00:20:59,280
I would like you to make for us
a choux pastry beignet...
413
00:20:59,280 --> 00:21:02,480
Yes. ..served with
a lavender sugar...
414
00:21:02,480 --> 00:21:04,960
Yes. ..and an orange whipped cream.
415
00:21:04,960 --> 00:21:09,080
The ingredients on the chopping
board are for your choux pastry.
416
00:21:09,080 --> 00:21:11,280
That's all weighed out for you.
417
00:21:11,280 --> 00:21:12,480
20 minutes. Off you go.
418
00:21:12,480 --> 00:21:13,840
Thank you.
419
00:21:16,440 --> 00:21:20,240
So I'm making the choux pastry
like I've learned at school.
420
00:21:20,240 --> 00:21:23,360
Melting the butter,
the milk and the water.
421
00:21:23,360 --> 00:21:27,040
Then I will add the flour
and then make sure the temperature
422
00:21:27,040 --> 00:21:29,720
goes down a bit
before adding my egg.
423
00:21:31,000 --> 00:21:34,000
Gaston knows what he's doing.
424
00:21:34,000 --> 00:21:36,000
Brilliant. I think he should be OK.
425
00:21:36,000 --> 00:21:40,320
Adding my flour and then try
to dehydrate my dough a little bit.
426
00:21:40,320 --> 00:21:42,240
How many times have you made
a choux pastry?
427
00:21:42,240 --> 00:21:43,760
Quite a lot of time.
428
00:21:43,760 --> 00:21:45,320
Choux pastry is a very versatile
dough.
429
00:21:45,320 --> 00:21:47,200
We use it for pommes dauphine.
430
00:21:47,200 --> 00:21:49,840
We use it for dessert. We use it
for gougeres, as an appetiser.
431
00:21:49,840 --> 00:21:51,520
So...
432
00:21:51,520 --> 00:21:54,240
He needs to cook that flour
on the heat.
433
00:21:54,240 --> 00:21:55,920
What was food like when
you were growing up?
434
00:21:55,920 --> 00:21:58,600
I grew up with my grandparents,
so food was very much involved
435
00:21:58,600 --> 00:22:03,840
with like picking our own vegetables
from the farm, going to the markets.
436
00:22:05,360 --> 00:22:07,120
Why the UK?
437
00:22:07,120 --> 00:22:09,480
I love the open-mindedness.
I love the people.
438
00:22:09,480 --> 00:22:11,760
I love the diversity.
439
00:22:11,760 --> 00:22:14,480
Home is London. That's it.
440
00:22:14,480 --> 00:22:16,320
The temperature is a bit more down.
441
00:22:16,320 --> 00:22:19,400
I'll be able to add my egg.
442
00:22:19,400 --> 00:22:21,560
But I'm going to add them
one by one.
443
00:22:21,560 --> 00:22:23,040
Oh, I like that.
444
00:22:24,520 --> 00:22:26,960
That's exactly how you're meant
to bring the temperature
445
00:22:26,960 --> 00:22:28,760
of the pastry down.
446
00:22:28,760 --> 00:22:30,200
Eight minutes gone, Chef.
447
00:22:30,200 --> 00:22:33,960
So I'm putting a bit of
sugar and lavender.
448
00:22:33,960 --> 00:22:35,920
Try to heat it. So you're making
a caramel?
449
00:22:35,920 --> 00:22:39,480
No, no, no. I just want to develop
the flavour of the lavender
450
00:22:39,480 --> 00:22:40,640
in the sugar.
451
00:22:45,360 --> 00:22:46,880
The mix is a bit wet.
452
00:22:46,880 --> 00:22:49,000
The recipe takes all of the eggs.
453
00:22:49,000 --> 00:22:53,600
OK. They need one more, for sure.
Two, I don't know.
454
00:22:53,600 --> 00:22:58,160
Flour wasn't cooked enough
so it's not taking in the eggs
455
00:22:58,160 --> 00:22:59,680
as well as it should.
456
00:22:59,680 --> 00:23:02,320
You're on to the whipped cream.
457
00:23:02,320 --> 00:23:06,280
So, double cream. I want to put
my orange zest inside.
458
00:23:07,480 --> 00:23:08,920
Anything else?
459
00:23:08,920 --> 00:23:10,760
No, I don't want to add
too much sugar.
460
00:23:10,760 --> 00:23:13,840
I don't... I'm not a big fan
of, like, very sweet desserts.
461
00:23:13,840 --> 00:23:16,840
It's just there's a lot more on
the table he could go for.
462
00:23:16,840 --> 00:23:19,400
I'm just going to use a little bit
of juice.
463
00:23:19,400 --> 00:23:21,360
That's it.
464
00:23:21,360 --> 00:23:25,240
It's a shame Gaston has not reached
for the orange liqueur.
465
00:23:25,240 --> 00:23:27,160
Could do with a bit more orange,
to be fair.
466
00:23:27,160 --> 00:23:28,960
You've got six minutes left.
467
00:23:28,960 --> 00:23:30,120
Sure, Chef.
468
00:23:34,600 --> 00:23:37,360
That's a clever way to do it with
the paper, so that it just slides
469
00:23:37,360 --> 00:23:38,800
into the fryer.
470
00:23:38,800 --> 00:23:41,640
And it also can keep it
in a straight line.
471
00:23:43,160 --> 00:23:45,400
Are you happy with the consistency
of the mix?
472
00:23:45,400 --> 00:23:50,800
I am, to be fair, because I don't
want it to be too liquid, too runny.
473
00:23:57,720 --> 00:23:58,920
I don't want them to explode.
474
00:23:58,920 --> 00:24:01,160
I don't want them to be too ugly,
475
00:24:01,160 --> 00:24:04,080
but I want them to be cooked,
obviously.
476
00:24:04,080 --> 00:24:06,360
This one is slightly break,
but it's fine.
477
00:24:06,360 --> 00:24:08,720
If you just leave them be.
478
00:24:08,720 --> 00:24:10,960
Can I have the time, please?
Gaston, you've got four minutes.
479
00:24:10,960 --> 00:24:12,560
Sure, Chef. Thank you.
480
00:24:18,840 --> 00:24:21,000
They're not ready.
Leave them in there.
481
00:24:23,160 --> 00:24:26,000
They could do with
another 30 seconds.
482
00:24:29,080 --> 00:24:32,040
That pastry's not cooked enough.
483
00:24:32,040 --> 00:24:34,360
We need to be getting a move on.
We've got 90 seconds, Gaston.
484
00:24:34,360 --> 00:24:36,480
Are you going to get any more in,
or are you happy with those?
485
00:24:36,480 --> 00:24:37,760
I'm fine.
486
00:24:41,200 --> 00:24:44,200
What's happened here is that flour
wasn't cooked out enough
487
00:24:44,200 --> 00:24:49,120
from the beginning, so it hasn't
been able to then absorb all
the egg.
488
00:24:49,120 --> 00:24:51,320
Just sort of collapsed
in on themselves.
489
00:24:52,800 --> 00:24:54,720
You done? Yes, I think so.
490
00:24:54,720 --> 00:24:56,400
Thank you.
491
00:24:57,480 --> 00:24:58,760
Shame.
492
00:25:09,720 --> 00:25:11,880
Hello, Gaston. Hello, Monica.
493
00:25:11,880 --> 00:25:13,760
What a shame. Yes.
494
00:25:13,760 --> 00:25:15,160
Floppy-floppy.
495
00:25:22,440 --> 00:25:25,680
Quite clear to see that you knew
how to make choux pastry.
496
00:25:25,680 --> 00:25:29,840
But when we lay out the recipe
in front of you, that is the recipe
497
00:25:29,840 --> 00:25:32,720
that we need you to cook.
You've left an egg on your bench.
498
00:25:32,720 --> 00:25:36,480
The reason why you couldn't add
that egg, and your consistency
499
00:25:36,480 --> 00:25:38,320
of choux was so loose,
is because you didn't cook out
500
00:25:38,320 --> 00:25:42,640
the flour, and the flour is there
as the binding, thickening agent.
501
00:25:42,640 --> 00:25:46,280
Your mix was runny, and it's not
cooked enough because it's raw.
502
00:25:46,280 --> 00:25:50,320
I really like the idea of opening
up the lavender and releasing
503
00:25:50,320 --> 00:25:52,880
that into the sugar.
The orange cream,
504
00:25:52,880 --> 00:25:55,800
I like that you used some
of the juice into it and of course
505
00:25:55,800 --> 00:25:58,920
the zest. But, you know,
there's so much more that you could
506
00:25:58,920 --> 00:26:00,760
have used on the table here.
507
00:26:00,760 --> 00:26:02,640
You seemed really confident.
508
00:26:02,640 --> 00:26:04,280
But that's the thing with pastry.
509
00:26:04,280 --> 00:26:08,040
It's either 100% right
or it's wrong.
510
00:26:08,040 --> 00:26:10,080
Don't be too disheartened, OK?
511
00:26:10,080 --> 00:26:11,640
I think this was a tough challenge.
512
00:26:11,640 --> 00:26:13,920
Look forward to seeing you
in the next round, my friend.
513
00:26:13,920 --> 00:26:17,200
Thank you very much indeed.
Thank you so much for your feedback.
514
00:26:19,040 --> 00:26:23,040
He's disappointed, but I've still
got decent expectations
515
00:26:23,040 --> 00:26:24,840
for this chef.
516
00:26:24,840 --> 00:26:29,080
I did choux pastry before,
I had the technique, but obviously
517
00:26:29,080 --> 00:26:31,360
the stress and then handling
the time limit.
518
00:26:31,360 --> 00:26:33,280
I hope they don't make their opinion
only based on the results,
519
00:26:33,280 --> 00:26:35,440
because I'm not a floppy chef.
520
00:26:37,920 --> 00:26:42,440
NARRATOR: Last in is 25-year-old
Zimbabwe-born Nkosi.
521
00:26:42,440 --> 00:26:46,360
With experience in Michelin-starred
restaurants, he's now a sous-chef in
522
00:26:46,360 --> 00:26:49,680
a three-rosette kitchen of
a five-star London hotel.
523
00:26:52,280 --> 00:26:55,440
Being a chef, I always play
it down like it's not hard,
524
00:26:55,440 --> 00:26:57,000
even though in reality it is hard.
525
00:26:57,000 --> 00:26:59,520
You're working 16-hour days.
But it's the love for what you do
526
00:26:59,520 --> 00:27:02,160
that gets you through it.
527
00:27:02,160 --> 00:27:04,760
I do love it when the pressure
is on, because that literally
528
00:27:04,760 --> 00:27:06,920
separates the men from the boys.
529
00:27:06,920 --> 00:27:10,000
I'm like the Superman
in the kitchen.
530
00:27:10,000 --> 00:27:11,400
I'm flying. I'm everywhere.
531
00:27:11,400 --> 00:27:13,320
Like, I'm just putting out fires.
532
00:27:13,320 --> 00:27:16,600
The best thing about my job
is the creativity.
533
00:27:16,600 --> 00:27:20,280
I just love the fact that I can make
art on a plate.
534
00:27:20,280 --> 00:27:23,520
You see a lot of theatrics
with my food.
535
00:27:23,520 --> 00:27:25,760
I do like contrasting flavours.
536
00:27:25,760 --> 00:27:28,080
And I'm chasing the Michelin star
like that's the endgame
537
00:27:28,080 --> 00:27:29,760
for my career.
538
00:27:29,760 --> 00:27:31,920
I'm extremely
excited for MasterChef.
539
00:27:31,920 --> 00:27:34,000
I think it's a great test for me.
540
00:27:34,000 --> 00:27:39,360
Am I just good for where I am
here, or am I nationally good?
541
00:27:39,360 --> 00:27:43,680
That's like a big question I do want
to hear the answers to.
542
00:27:47,320 --> 00:27:49,120
This is a Skills Test.
543
00:27:49,120 --> 00:27:51,800
This Skills Test was set by Marcus.
544
00:27:51,800 --> 00:27:54,320
20 minutes. Over to you.
545
00:27:54,320 --> 00:27:55,480
Good. Cool.
546
00:28:00,800 --> 00:28:03,040
How's your choux pastry cookery?
547
00:28:03,040 --> 00:28:05,120
Uh, been a while.
548
00:28:05,120 --> 00:28:08,680
Hopefully it will slowly
come back to mind.
549
00:28:08,680 --> 00:28:10,680
It's so difficult with pastry,
550
00:28:10,680 --> 00:28:13,720
because either you've done it
or you haven't.
551
00:28:15,360 --> 00:28:17,840
You're starting off with your butter
and your flour like a roux?
552
00:28:17,840 --> 00:28:19,760
Yeah. OK.
553
00:28:19,760 --> 00:28:24,560
I think if he cooks that flour out,
it will make some kind of pastry.
554
00:28:24,560 --> 00:28:27,120
It took a while, but you got there,
Chef. Yeah.
555
00:28:27,120 --> 00:28:28,880
Oof!
556
00:28:28,880 --> 00:28:31,520
How long have you been a chef?
Uh, seven years professionally.
557
00:28:31,520 --> 00:28:33,600
I moved down to London at 18,
558
00:28:33,600 --> 00:28:37,680
started in a Michelin-starred
kitchen. Learnt a lot.
559
00:28:40,680 --> 00:28:42,640
How's that base looking?
Are you all right? Yeah.
560
00:28:42,640 --> 00:28:44,920
Just going to finish it off.
561
00:28:44,920 --> 00:28:49,360
I've never seen choux pastry
sort of made this way before.
562
00:28:51,720 --> 00:28:55,120
Has he used the water?
He hasn't used the water.
563
00:28:58,080 --> 00:29:01,200
I'm not sure if that flour
is cooked enough.
564
00:29:02,480 --> 00:29:05,560
Right, orange cream. Yes, Chef.
What's the plan with that?
565
00:29:05,560 --> 00:29:08,880
So, sugar, cream -
whip them both together.
566
00:29:08,880 --> 00:29:11,840
I'm going to add some
orange liqueur.
567
00:29:11,840 --> 00:29:14,680
Some fresh orange into that.
568
00:29:14,680 --> 00:29:17,680
Orange liqueur. Orange zest.
That's good to see.
569
00:29:17,680 --> 00:29:20,200
What is it that made you become
a chef?
570
00:29:20,200 --> 00:29:22,600
I used to cook with my sisters.
I've got three other sisters.
571
00:29:22,600 --> 00:29:25,120
So, like, used to be like a fun
little activity thing we used
572
00:29:25,120 --> 00:29:26,480
to do together.
573
00:29:26,480 --> 00:29:29,400
So then, you know,
the concept of making dishes
574
00:29:29,400 --> 00:29:32,200
just really excites me, in fairness.
575
00:29:32,200 --> 00:29:33,760
Consistency is perfect.
576
00:29:36,840 --> 00:29:38,280
Oh! Good?
577
00:29:38,280 --> 00:29:40,720
Damn. That's actually really good.
578
00:29:46,120 --> 00:29:48,800
Slow down on the eggs.
Slow down on the eggs.
579
00:29:48,800 --> 00:29:51,360
How long time do I have, actually?
You are halfway.
580
00:29:51,360 --> 00:29:52,960
You've got ten minutes left.
581
00:29:52,960 --> 00:29:54,760
Slow down on the eggs!
582
00:29:56,600 --> 00:29:59,200
Oh, my...
583
00:29:56,600 --> 00:29:59,200
MONICA SIGHS
584
00:29:59,200 --> 00:30:00,840
It's not looking good.
585
00:30:00,840 --> 00:30:02,920
It's not looking good at all.
586
00:30:05,800 --> 00:30:06,840
Hmm.
587
00:30:08,120 --> 00:30:11,800
I really want this to kind of
thicken up a bit more.
588
00:30:11,800 --> 00:30:16,080
He's put it on ice to try
and set his mix down
589
00:30:16,080 --> 00:30:17,280
because it's very runny.
590
00:30:17,280 --> 00:30:20,280
I think I should ideally get this
a little bit thicker.
591
00:30:22,920 --> 00:30:25,680
Right, now you're on to your
lavender sugar, yeah? Yeah.
592
00:30:30,640 --> 00:30:33,720
This lavender sugar
has kind of thrown me.
593
00:30:33,720 --> 00:30:36,920
He should worry more about
the choux pastry.
594
00:30:36,920 --> 00:30:39,560
Can't just be as basic
as mix lavender and sugar together.
595
00:30:39,560 --> 00:30:41,040
Believe it or not, yes, it is.
596
00:30:41,040 --> 00:30:42,400
NKOSI LAUGHS
597
00:30:42,400 --> 00:30:44,720
Right. You've got seven minutes.
Seven minutes?
598
00:30:48,120 --> 00:30:50,040
It's too liquid to put it
in a piping bag.
599
00:30:50,040 --> 00:30:51,840
Just spoon it in.
600
00:30:53,960 --> 00:30:56,840
I feel like I'm doing this part
extremely wrong.
601
00:30:56,840 --> 00:30:58,640
I'm nervous for him.
602
00:30:58,640 --> 00:31:00,320
He's making me nervous.
603
00:31:01,520 --> 00:31:04,160
They're puffing up. Thank goodness.
604
00:31:04,160 --> 00:31:05,800
Just a touch more caramelisation.
605
00:31:05,800 --> 00:31:08,360
Just making sure it cooks
evenly throughout.
606
00:31:08,360 --> 00:31:10,000
I mean, he's made a batter.
607
00:31:10,000 --> 00:31:13,520
It's puffing up,
but that's not choux pastry.
608
00:31:13,520 --> 00:31:17,240
You've got two minutes left.
Are you happy? Are they cooked?
609
00:31:17,240 --> 00:31:18,720
Ten more seconds.
610
00:31:23,280 --> 00:31:24,520
There we go.
611
00:31:25,720 --> 00:31:27,560
How was that? Hard.
612
00:31:27,560 --> 00:31:29,880
Yeah.
613
00:31:27,560 --> 00:31:29,880
NKOSI LAUGHS
614
00:31:29,880 --> 00:31:33,360
You know what? Good on him for not
giving up, because clearly,
615
00:31:33,360 --> 00:31:35,320
he doesn't know how to make
choux pastry.
616
00:31:43,800 --> 00:31:48,000
Nkosi, I think that's possibly
one of the most stressful
617
00:31:48,000 --> 00:31:51,440
watches of a choux pastry
being put together.
618
00:31:59,320 --> 00:32:02,800
I actually am quite amazed
you've got this up there.
619
00:32:02,800 --> 00:32:06,760
Actually, it's more like
a deep-fried batter than
a choux pastry.
620
00:32:06,760 --> 00:32:08,200
But it's so eggy.
621
00:32:08,200 --> 00:32:09,760
You put all your eggs in one go.
622
00:32:09,760 --> 00:32:11,960
Yeah. It was incredibly runny.
623
00:32:11,960 --> 00:32:14,320
Your cream - it's got a little bit
of booze in there.
624
00:32:14,320 --> 00:32:15,880
You've got some zest, which is nice.
625
00:32:15,880 --> 00:32:17,080
And your lavender sugar,
626
00:32:17,080 --> 00:32:19,240
you've put the addition
of orange into that.
627
00:32:19,240 --> 00:32:21,160
That's fine.
628
00:32:21,160 --> 00:32:24,120
What I admire is the fact
you didn't give up.
629
00:32:24,120 --> 00:32:27,680
Your basics are important,
so revisit them.
630
00:32:27,680 --> 00:32:32,760
They become a part of your armoury
in this kitchen from the get-go.
631
00:32:32,760 --> 00:32:35,640
Nkosi, you could have had many
Skills Tests in here.
632
00:32:35,640 --> 00:32:37,600
You've got one that you didn't know.
633
00:32:37,600 --> 00:32:39,440
That's unfortunate for you.
634
00:32:39,440 --> 00:32:43,320
I'm very much looking forward
to seeing your style, your own food.
635
00:32:43,320 --> 00:32:46,600
Thank you very much.
See you in the next round, Chef.
636
00:32:49,680 --> 00:32:51,520
I'm going to have to increase
the levels.
637
00:32:51,520 --> 00:32:55,240
I'm going to have to be more
focused and just more confident.
638
00:32:55,240 --> 00:32:58,640
I think that's the main thing that
kind of killed me off in this round.
639
00:32:58,640 --> 00:33:03,560
The choux pastry challenge proved
exactly that - a real challenge.
640
00:33:03,560 --> 00:33:07,920
However, the schnitzel challenge,
we actually did quite well.
641
00:33:07,920 --> 00:33:10,680
We may have uncovered a superstar.
642
00:33:10,680 --> 00:33:12,840
I think you've got four chefs
with various degrees of skill
643
00:33:12,840 --> 00:33:14,200
and talent on show today.
644
00:33:14,200 --> 00:33:16,640
And, of course, the signature
round brings out a completely
645
00:33:16,640 --> 00:33:19,360
different type of cook. I'm excited
for the next round.
646
00:33:19,360 --> 00:33:21,800
And as we know,
everything can change.
647
00:33:43,160 --> 00:33:44,480
Welcome back.
648
00:33:44,480 --> 00:33:48,440
You are now cooking your signature
two-course menu to showcase
649
00:33:48,440 --> 00:33:52,120
what you're all about, and even
more importantly, to fight to stay
650
00:33:52,120 --> 00:33:53,800
in this competition.
651
00:33:53,800 --> 00:33:57,920
Enjoy your cooking, because when
you enjoy it is when you cook
652
00:33:57,920 --> 00:33:59,200
at your best.
653
00:33:59,200 --> 00:34:03,040
You have an hour and a half
to present to us a knockout
654
00:34:03,040 --> 00:34:05,360
main course and dessert.
655
00:34:05,360 --> 00:34:08,520
At the end of this, two of you
will be going through
656
00:34:08,520 --> 00:34:10,000
to a MasterChef quarterfinal.
657
00:34:10,000 --> 00:34:12,320
Two of you will be leaving
the competition.
658
00:34:12,320 --> 00:34:13,680
Show us your talent.
659
00:34:13,680 --> 00:34:15,040
Off you go.
660
00:34:20,160 --> 00:34:23,560
I got a lot of preparation to do,
but it's an hour and a half,
661
00:34:23,560 --> 00:34:25,560
so I'll just smash it.
662
00:34:25,560 --> 00:34:27,320
I don't have the choice.
663
00:34:28,480 --> 00:34:31,480
I have something to prove,
so I just need to make sure
664
00:34:31,480 --> 00:34:34,720
that I make everything to perfection
for this test.
665
00:34:34,720 --> 00:34:36,160
That's my only goal.
666
00:34:42,000 --> 00:34:44,160
Gaston, how are you feeling
now you're cooking your own food?
667
00:34:44,160 --> 00:34:48,080
I feel better. This is my chance to
showcase you what I'm capable of.
668
00:34:48,080 --> 00:34:50,440
So looking forward to...
for you to try.
669
00:34:50,440 --> 00:34:52,080
To try what? What are you doing?
670
00:34:52,080 --> 00:34:54,680
So I'm making, as a main course,
671
00:34:54,680 --> 00:34:57,080
a crepe cake with chicken
liver parfait and stuffing
672
00:34:57,080 --> 00:34:58,920
and a port wine jus.
673
00:34:58,920 --> 00:35:00,680
Crab cake? Crepe.
674
00:35:00,680 --> 00:35:03,160
Crepe cake is something very old
school in France with layers
675
00:35:03,160 --> 00:35:05,440
of crepe, chicken liver parfait,
stuffing.
676
00:35:05,440 --> 00:35:07,320
And then carry on.
What sort of stuffing?
677
00:35:07,320 --> 00:35:09,480
Stuffing like my grandfather used
to do for Christmas.
678
00:35:09,480 --> 00:35:13,240
So it's mostly sausage, chestnuts,
mushroom and caramelised onion.
679
00:35:13,240 --> 00:35:15,880
Then it's going to be under
the salamander with a bit of Comte
680
00:35:15,880 --> 00:35:18,760
to bring some, like, deepness
with the cheesiness of it.
681
00:35:18,760 --> 00:35:20,000
Wonderful!
682
00:35:21,320 --> 00:35:24,240
This is a dish
that really intrigues me.
683
00:35:24,240 --> 00:35:26,520
He's got a lot of processes.
684
00:35:26,520 --> 00:35:28,440
We've got the crepes,
which he's making.
685
00:35:28,440 --> 00:35:30,720
And he's making about four or five
layers.
686
00:35:30,720 --> 00:35:33,680
Parfait is a soft, smooth pate.
687
00:35:33,680 --> 00:35:38,560
That's the thing that is going
to make this dish glue together.
688
00:35:38,560 --> 00:35:39,920
Have to make sure it sets.
689
00:35:39,920 --> 00:35:42,480
Otherwise, I won't be able
to serve it.
690
00:35:42,480 --> 00:35:44,480
This will be a travesty.
691
00:35:44,480 --> 00:35:46,320
You cut a slice out of it.
692
00:35:46,320 --> 00:35:48,880
You want to see the perfect layers.
693
00:35:48,880 --> 00:35:50,880
That's what I'm going to be
looking for.
694
00:35:52,520 --> 00:35:55,160
The dessert is jellified grapefruit
with a white chocolate
695
00:35:55,160 --> 00:35:56,720
ice cream and caviar.
696
00:35:56,720 --> 00:35:58,120
Where did that idea come from?
697
00:35:58,120 --> 00:36:01,560
I like to use caviar as we will use
sea salt on top of chocolate.
698
00:36:01,560 --> 00:36:04,520
I think it counterbalance
the sweetness and the bitterness
699
00:36:04,520 --> 00:36:05,960
of the grapefruit.
700
00:36:05,960 --> 00:36:10,040
Gaston's dessert makes your eyes go,
"Oh, this is interesting!"
701
00:36:10,040 --> 00:36:12,600
And this particular caviar
is supposed to work because it's not
702
00:36:12,600 --> 00:36:14,160
too fishy in taste.
703
00:36:15,160 --> 00:36:17,600
If you were in a restaurant,
you'd be very excited
704
00:36:17,600 --> 00:36:18,920
about this dessert.
705
00:36:18,920 --> 00:36:20,800
It's a type of dessert
that you choose
706
00:36:20,800 --> 00:36:22,480
just out of curiosity.
707
00:36:25,680 --> 00:36:28,360
Chefs, you've had 15 minutes. OK?
708
00:36:34,120 --> 00:36:36,480
I'm not really entirely
happy with my Skills Test.
709
00:36:36,480 --> 00:36:39,520
Kind of let myself down a bit,
which is quite heartbreaking.
710
00:36:39,520 --> 00:36:41,280
But the next round,
they're going to see
711
00:36:41,280 --> 00:36:43,760
a true indication of why I'm here.
712
00:36:43,760 --> 00:36:46,120
You'll be like, "Oh, damn,
is this the same chef from before?"
713
00:36:46,120 --> 00:36:49,600
Like, it's going to be like
two different people.
714
00:36:49,600 --> 00:36:53,840
Nkosi has got a mountain
of beautiful ingredients
715
00:36:53,840 --> 00:36:55,320
for his main course.
716
00:36:56,600 --> 00:36:58,960
Seared cod loin.
He's curing it on the bench,
717
00:36:58,960 --> 00:37:00,560
which is a good thing to do
with cod.
718
00:37:00,560 --> 00:37:02,960
And what's really interesting -
tomato consomme,
719
00:37:02,960 --> 00:37:05,080
clam and lemon verbena foam.
720
00:37:05,080 --> 00:37:07,720
There's a combination,
if there ever was one.
721
00:37:07,720 --> 00:37:09,440
I want to taste the clams,
722
00:37:09,440 --> 00:37:11,440
the tomato there for freshness.
723
00:37:13,040 --> 00:37:16,240
You've also got cauliflower blitzed
down with some almonds as well.
724
00:37:16,240 --> 00:37:19,360
So that's going to bring a lovely,
nutty, toasty flavour to that part
725
00:37:19,360 --> 00:37:20,480
of the dish.
726
00:37:20,480 --> 00:37:24,240
There's a lot of work
going on in that plate.
727
00:37:24,240 --> 00:37:27,520
Dessert, I'm doing a dark
muscovado sponge, a tonka bean
728
00:37:27,520 --> 00:37:31,120
Chantilly with a cinnamon lace
twirl and crusted hazelnuts.
729
00:37:31,120 --> 00:37:33,160
You are most certainly pushing
yourself.
730
00:37:33,160 --> 00:37:35,920
This is impressive.
Have you timed this?
731
00:37:35,920 --> 00:37:36,960
No, I haven't timed it.
732
00:37:36,960 --> 00:37:40,080
Ironically enough. I've obviously
practised, so obviously I'm familiar
733
00:37:40,080 --> 00:37:42,280
with how long stuff does
take individually.
734
00:37:42,280 --> 00:37:45,120
So if I can execute everything
perfectly,
735
00:37:45,120 --> 00:37:47,240
you should be in for a treat.
736
00:37:49,600 --> 00:37:51,680
Great flavours, lovely ideas.
737
00:37:51,680 --> 00:37:53,000
Love tonka bean.
738
00:37:53,000 --> 00:37:55,560
It's the essence of vanilla.
739
00:37:55,560 --> 00:37:57,280
Sponge cookery has got to be
just right.
740
00:37:57,280 --> 00:38:00,240
Too dry, overcooked - doesn't work.
741
00:38:00,240 --> 00:38:03,680
Got my mouth watering at the sound
of this, but...
742
00:38:04,920 --> 00:38:07,800
..these two dishes have not been
tested together.
743
00:38:07,800 --> 00:38:12,040
When chefs take that risk
in this kitchen, under this stress,
744
00:38:12,040 --> 00:38:14,560
that it can go completely wayside.
745
00:38:14,560 --> 00:38:16,440
That's not what we want.
746
00:38:16,440 --> 00:38:18,760
I think I'll be on time.
747
00:38:18,760 --> 00:38:20,520
You've got an hour left.
748
00:38:22,320 --> 00:38:26,520
I think the judges have got, like,
a good sense of my personality,
749
00:38:26,520 --> 00:38:30,360
that I am just really passionate
about being a chef.
750
00:38:30,360 --> 00:38:32,200
I've got my running shoes on.
751
00:38:32,200 --> 00:38:36,600
I'm going to be push, push, push
right until the time goes.
752
00:38:36,600 --> 00:38:40,920
I had a really good Skills Test,
and it'd be a shame just to, like,
753
00:38:40,920 --> 00:38:43,240
make it seems like a bit of
a fluke.
754
00:38:43,240 --> 00:38:44,440
I know I'm good.
755
00:38:45,480 --> 00:38:47,920
You seem incredibly focused.
756
00:38:47,920 --> 00:38:51,200
Thank you. And you seem a real
bundle of energy.
757
00:38:51,200 --> 00:38:53,880
Is that how you normally are?
Yeah, definitely. Always.
758
00:38:53,880 --> 00:38:55,360
Like, all systems go.
759
00:38:57,480 --> 00:38:59,000
What's the menu?
760
00:38:59,000 --> 00:39:04,560
A lamb cannon with a pea puree,
tomato fondue with lamb-fat-roasted
761
00:39:04,560 --> 00:39:08,160
potatoes, asparagus and lamb jus.
762
00:39:10,400 --> 00:39:12,200
Sounds delicious.
763
00:39:12,200 --> 00:39:14,240
The lamb cannon is lean.
764
00:39:14,240 --> 00:39:16,040
There's no fat on this piece
of meat at all.
765
00:39:16,040 --> 00:39:18,800
So the cooking is going
to be very, very quick.
766
00:39:18,800 --> 00:39:21,000
And of course, it needs
to be resting.
767
00:39:21,000 --> 00:39:23,480
Tomato fondue is almost
a sweet and sour flavour.
768
00:39:23,480 --> 00:39:25,960
There is a point of freshness
that can cut through the richness
769
00:39:25,960 --> 00:39:27,280
of the potatoes and the lamb.
770
00:39:27,280 --> 00:39:29,400
And, of course, I want the lamb
sauce to taste of lamb.
771
00:39:29,400 --> 00:39:32,240
Maybe a little bit of mint
or some rosemary in there, too.
772
00:39:32,240 --> 00:39:35,000
We've got the usual familiar
ingredients, but when they're done
773
00:39:35,000 --> 00:39:37,200
well, they're always a winner.
774
00:39:38,200 --> 00:39:39,440
And for pudding?
775
00:39:39,440 --> 00:39:43,160
We've got a cardamom panna cotta,
pistachio crumb with roasted white
776
00:39:43,160 --> 00:39:45,240
chocolate sticks and raspberries.
777
00:39:45,240 --> 00:39:46,920
Is this food you cook
where you work, or where
778
00:39:46,920 --> 00:39:48,040
have they come from?
779
00:39:48,040 --> 00:39:50,000
So I've created these two
dishes for the competition.
780
00:39:50,000 --> 00:39:53,080
Just because where I'm at
the moment, it's like
781
00:39:53,080 --> 00:39:54,600
a brunch-style cafe stuff.
782
00:39:54,600 --> 00:39:56,880
So I don't know how it would go
down if I served
783
00:39:56,880 --> 00:39:58,760
you a full...full English.
784
00:39:58,760 --> 00:40:02,400
It'd probably go down very well.
Yeah. If I'm really honest with you.
785
00:40:05,320 --> 00:40:07,440
Chloe's dessert's a panna cotta,
which, of course,
786
00:40:07,440 --> 00:40:11,440
we've had many of. We all know
about the wobble it should have.
787
00:40:11,440 --> 00:40:14,320
But not just that - cardamom
is a spice that too much
788
00:40:14,320 --> 00:40:17,600
of it and it can become
like perfume.
789
00:40:17,600 --> 00:40:19,920
But I think it's in good hands
with Chloe.
790
00:40:19,920 --> 00:40:22,800
I'm expecting a bit of magic.
791
00:40:22,800 --> 00:40:24,800
She's put white chocolate
in the oven, and then she's going
792
00:40:24,800 --> 00:40:26,560
to pipe it into ice water.
793
00:40:26,560 --> 00:40:28,760
As soon as it sets, she's going
to lift it out, and you're going
794
00:40:28,760 --> 00:40:32,200
to have these little curly shapes
of chocolate that's going to sit
795
00:40:32,200 --> 00:40:34,000
on top of this beautiful
panna cotta.
796
00:40:34,000 --> 00:40:38,160
I've never seen chocolate
piped into water before.
797
00:40:38,160 --> 00:40:39,920
It's looking good.
It's nicely coloured.
798
00:40:39,920 --> 00:40:42,120
It's not gone grainy,
which is what I wanted.
799
00:40:42,120 --> 00:40:45,440
Now I need to make sure
I pipe...pipe it nicely.
800
00:40:47,800 --> 00:40:49,200
Listen up, chefs.
801
00:40:49,200 --> 00:40:51,080
35 minutes, please.
802
00:40:53,440 --> 00:40:54,800
Toby, how are you feeling?
803
00:40:54,800 --> 00:40:57,080
Yeah, better now I'm cooking,
804
00:40:57,080 --> 00:40:59,440
getting back into a comfort zone
where I'm happy.
805
00:40:59,440 --> 00:41:00,880
Good. What are you cooking?
806
00:41:00,880 --> 00:41:04,600
So I'm doing pan-fried chicken,
roasted carrot, pickled carrots,
807
00:41:04,600 --> 00:41:07,560
fennel, chicken butter sauce
and wild garlic emulsion with some
808
00:41:07,560 --> 00:41:10,440
wild garlic oil. What do you want to
show us here?
809
00:41:10,440 --> 00:41:12,240
It shows home cooking.
810
00:41:12,240 --> 00:41:14,040
I like going picking wild garlic.
811
00:41:14,040 --> 00:41:15,960
It's a nice little walk
in the countryside.
812
00:41:15,960 --> 00:41:17,320
And my missus loves a carrot.
813
00:41:17,320 --> 00:41:19,040
Are you a family man, Toby? Yes.
814
00:41:19,040 --> 00:41:21,320
I've got a partner, stepson
and my daughter.
815
00:41:21,320 --> 00:41:23,520
They're my world.
816
00:41:23,520 --> 00:41:25,240
Toby's not cooking the chicken
breasts on the crown.
817
00:41:25,240 --> 00:41:27,720
He's taking the breasts off.
He's left the skin on.
818
00:41:27,720 --> 00:41:30,800
So we're going to have a lovely,
crispy skin to finish.
819
00:41:30,800 --> 00:41:32,880
But when you're not cooking
on the bone, it can tend
820
00:41:32,880 --> 00:41:34,760
to be a little bit dry.
821
00:41:34,760 --> 00:41:36,520
We've got beautiful big
purple carrots.
822
00:41:36,520 --> 00:41:39,120
And I saw him just sprinkling
some honey over the top.
823
00:41:39,120 --> 00:41:42,160
So he's really bringing out
the natural flavour of the carrots.
824
00:41:42,160 --> 00:41:43,880
And, of course, pickled carrots
work well.
825
00:41:43,880 --> 00:41:46,600
There's not a lot on the plate.
I hope it's good.
826
00:41:48,480 --> 00:41:50,960
For dessert, I'm doing a classic
from the Lakes,
827
00:41:50,960 --> 00:41:53,280
where I'm from originally.
Sticky toffee pudding.
828
00:41:53,280 --> 00:41:56,480
Oh! Toffee sauce and evaporated
milk ice cream.
829
00:41:56,480 --> 00:41:57,760
Nice.
830
00:41:57,760 --> 00:42:00,000
Who doesn't love a sticky
toffee pudding? Sounds classical.
831
00:42:00,000 --> 00:42:03,600
How do you take home cooking
and make it wow?
832
00:42:03,600 --> 00:42:06,320
Showing that simple ingredients
can be elevated
833
00:42:06,320 --> 00:42:08,880
to restaurant standard.
834
00:42:08,880 --> 00:42:11,280
Sounds fantastic.
Best of luck, Toby.
835
00:42:14,600 --> 00:42:17,600
The sponge pudding, you want to be
molasses-like,
836
00:42:17,600 --> 00:42:20,920
soaking in that beautiful
caramel sauce.
837
00:42:20,920 --> 00:42:22,720
Warm and sticky on the outside.
838
00:42:22,720 --> 00:42:25,040
That's what it's all about.
839
00:42:25,040 --> 00:42:27,960
Evaporated milk ice cream -
got to be perfectly churned.
840
00:42:27,960 --> 00:42:29,480
You don't want that to be split.
841
00:42:29,480 --> 00:42:32,360
You want it to be lovely
and silky smooth.
842
00:42:32,360 --> 00:42:34,160
I'm not trying to reinvent
the wheel,
843
00:42:34,160 --> 00:42:35,840
but I'm at a stage where I'm...
844
00:42:35,840 --> 00:42:39,920
..I'm confident and I'm happy
with who I am as a chef.
845
00:42:39,920 --> 00:42:41,760
I want to give it my all.
846
00:42:44,480 --> 00:42:46,520
Ten minutes, please, everybody.
847
00:42:46,520 --> 00:42:47,960
Ten minutes.
848
00:42:51,560 --> 00:42:54,280
Carrots done.
Chicken's just resting.
849
00:42:54,280 --> 00:42:57,760
I'm getting more nervous
as it comes closer to the finish.
850
00:42:57,760 --> 00:42:59,640
I need to calm down a bit.
851
00:43:01,160 --> 00:43:04,040
It's holding. It look nice.
How I want.
852
00:43:13,720 --> 00:43:16,040
Two minutes, everybody. Oui.
853
00:43:25,840 --> 00:43:27,120
They are looking good.
854
00:43:28,480 --> 00:43:31,200
Finishing touches now. OK?
855
00:43:38,880 --> 00:43:40,800
Oh, yeah. Now we're talking.
856
00:43:50,160 --> 00:43:52,160
That's it. Your time is up.
857
00:43:52,160 --> 00:43:53,520
Stop.
858
00:43:58,040 --> 00:44:00,880
NARRATOR: First up
is private chef Gaston.
859
00:44:00,880 --> 00:44:05,360
His signature main course is a crepe
cake - crepe pancakes layered
860
00:44:05,360 --> 00:44:09,440
with chicken liver parfait
and a sausage, mushroom, chestnut
861
00:44:09,440 --> 00:44:14,320
and hazelnut stuffing, topped
with Comte cheese and a herb salad,
862
00:44:14,320 --> 00:44:17,160
and served with a red wine
port jus.
863
00:44:23,280 --> 00:44:24,880
It's divine.
864
00:44:26,720 --> 00:44:28,800
It's French cookery
at its very best.
865
00:44:28,800 --> 00:44:31,080
I think the flavour of the parfait
is great.
866
00:44:31,080 --> 00:44:33,840
I love the little hazelnut
toasted on the inside as well.
867
00:44:33,840 --> 00:44:36,400
And then to finish it off with
the Comte cheese on top.
868
00:44:36,400 --> 00:44:38,400
It's brave. It's bold.
869
00:44:38,400 --> 00:44:41,240
If I was given that in a restaurant,
I'd be asking for another portion.
870
00:44:41,240 --> 00:44:43,120
Oh, my God. It's that good.
871
00:44:44,640 --> 00:44:47,640
The stuffing of chestnuts
running through it.
872
00:44:47,640 --> 00:44:50,080
The sausage meat layered in between
873
00:44:50,080 --> 00:44:51,800
thin crepes. Delicious.
874
00:44:51,800 --> 00:44:53,520
And I love the way
that you've interpreted it
875
00:44:53,520 --> 00:44:56,280
in your own method,
honouring your grandfather.
876
00:44:56,280 --> 00:44:58,040
It's a real delight.
877
00:44:58,040 --> 00:44:59,760
Means a lot. Thank you so much.
878
00:44:59,760 --> 00:45:01,600
That is absolutely banging.
879
00:45:01,600 --> 00:45:02,720
GASTON EXHALES
880
00:45:02,720 --> 00:45:05,480
Rich and buttery
with those chicken livers.
881
00:45:05,480 --> 00:45:08,480
An absolutely lovely
sweet sticky sauce.
882
00:45:08,480 --> 00:45:10,920
That is a delicious piece of work.
883
00:45:12,200 --> 00:45:17,240
NARRATOR: Gaston's dessert is a pink
grapefruit jelly topped with white
884
00:45:17,240 --> 00:45:19,760
chocolate ice cream and caviar.
885
00:45:26,080 --> 00:45:28,760
The jelly in the bottom
is really delicious.
886
00:45:28,760 --> 00:45:33,680
It's fresh, and the sweetness
of the ice cream works beautifully
887
00:45:33,680 --> 00:45:36,120
with the grapefruit and the jelly.
888
00:45:36,120 --> 00:45:37,480
It's really clever.
889
00:45:37,480 --> 00:45:39,920
It's exactly how I was expecting
it to be.
890
00:45:39,920 --> 00:45:42,040
Really good.
891
00:45:42,040 --> 00:45:44,640
The caviar really, really works.
892
00:45:44,640 --> 00:45:48,520
They are little bouncy balls
of saltiness.
893
00:45:48,520 --> 00:45:50,800
And creamy white chocolate
ice cream.
894
00:45:50,800 --> 00:45:53,200
I think it's delicious.
Thank you so much.
895
00:45:53,200 --> 00:45:54,920
I'm going to pass out.
896
00:45:54,920 --> 00:46:00,520
The freshness of the grapefruit
is just delightful, especially
897
00:46:00,520 --> 00:46:02,520
after such a rich main course.
898
00:46:02,520 --> 00:46:06,520
Genius. It's fun and delicious.
899
00:46:06,520 --> 00:46:08,360
So thank you, Gaston.
900
00:46:09,480 --> 00:46:10,680
Thank you.
901
00:46:12,720 --> 00:46:14,760
I am so, so, so happy.
902
00:46:14,760 --> 00:46:18,640
The judges understood my universe,
903
00:46:18,640 --> 00:46:20,960
and their feedback is priceless.
904
00:46:22,240 --> 00:46:27,520
Sous-chef Toby is serving pan-fried
chicken breast with a honey-roasted
905
00:46:27,520 --> 00:46:32,200
purple carrot, topped with pickled
yellow carrots and roasted fennel
906
00:46:32,200 --> 00:46:35,600
seeds, with a wild garlic
emulsion and a chicken
907
00:46:35,600 --> 00:46:37,320
and thyme butter sauce.
908
00:46:42,400 --> 00:46:45,760
The garlic puree is good,
but the carrots, I saw you put
909
00:46:45,760 --> 00:46:47,360
in a little bit of honey
over the top.
910
00:46:47,360 --> 00:46:48,800
I'm not really getting
that sweetness.
911
00:46:48,800 --> 00:46:50,800
And I think the chicken breast,
if you're going to serve a breast,
912
00:46:50,800 --> 00:46:52,320
is cook it on the crown.
913
00:46:52,320 --> 00:46:53,720
You get a lot more moisture.
914
00:46:53,720 --> 00:46:57,240
The chicken, if you're going to
serve it with the skin on, then put
915
00:46:57,240 --> 00:47:00,920
the skin side up so that it doesn't
go soggy and soft underneath.
916
00:47:00,920 --> 00:47:03,080
We want it crispy.
917
00:47:03,080 --> 00:47:07,840
Your chicken sauce is buttery
and it's got an almost yeasty,
918
00:47:07,840 --> 00:47:10,600
bitter finish. Light pickling
on the yellow carrot.
919
00:47:10,600 --> 00:47:12,680
I'm really enjoying it.
920
00:47:12,680 --> 00:47:14,320
Thank you.
921
00:47:14,320 --> 00:47:18,440
For his dessert, Toby has made a
sticky toffee pudding topped with
922
00:47:18,440 --> 00:47:22,000
a toffee sauce,
garnished with walnuts,
923
00:47:22,000 --> 00:47:24,120
served with an evaporated
milk ice cream
924
00:47:24,120 --> 00:47:25,960
and a walnut tuile.
925
00:47:31,400 --> 00:47:34,360
Sticky toffee pudding is about
the sponge and the sticky
926
00:47:34,360 --> 00:47:35,640
toffee coming together.
927
00:47:35,640 --> 00:47:39,040
The sticky toffee sauce is absorbed
into the sponge, and that's one
928
00:47:39,040 --> 00:47:40,440
of the most delicious things
about it.
929
00:47:40,440 --> 00:47:42,760
Your sponge is not light,
it's not fluffy.
930
00:47:42,760 --> 00:47:44,720
It's never going to absorb
the sauce.
931
00:47:44,720 --> 00:47:46,640
It's not hitting the mark for me.
932
00:47:46,640 --> 00:47:49,640
Thank you. Your evaporated milk
ice cream,
933
00:47:49,640 --> 00:47:52,440
the texture is not right.
Sort of gummy-like.
934
00:47:52,440 --> 00:47:55,200
You see, like, it shouldn't
stretch like it does.
935
00:47:55,200 --> 00:47:58,080
In saying that, I really
like the flavour of it with a bit
936
00:47:58,080 --> 00:47:59,440
of salt going through it.
937
00:47:59,440 --> 00:48:02,360
You've got your sticky toffee sauce
here, which is also tasty,
938
00:48:02,360 --> 00:48:07,320
but I just don't think the execution
of everything here has worked out.
939
00:48:07,320 --> 00:48:08,920
Sponge is a little dry.
940
00:48:08,920 --> 00:48:12,760
However, I would be more than happy
with that if I just had some vanilla
941
00:48:12,760 --> 00:48:14,560
ice cream on the side.
942
00:48:16,000 --> 00:48:18,600
You win some, you lose some,
unfortunately.
943
00:48:18,600 --> 00:48:20,280
The ice cream wasn't right.
944
00:48:20,280 --> 00:48:23,440
I had issues with that today.
I know that.
945
00:48:23,440 --> 00:48:28,080
Junior sous-chef Chloe's main course
is roasted cannon of lamb
946
00:48:28,080 --> 00:48:30,000
on a tomato fondue,
947
00:48:30,000 --> 00:48:33,400
served with lamb fat, garlic
and rosemary potatoes,
948
00:48:33,400 --> 00:48:37,480
pea puree, pan-roasted asparagus,
949
00:48:37,480 --> 00:48:40,280
pickled asparagus and a lamb jus.
950
00:48:46,160 --> 00:48:49,120
GREGG: Perfect lamb. Soft, pink
in the middle, coloured
951
00:48:49,120 --> 00:48:50,320
on the outside.
952
00:48:50,320 --> 00:48:52,600
Haunting flavours of rosemary.
953
00:48:52,600 --> 00:48:55,680
I like the two types of asparagus.
One buttery, the other
954
00:48:55,680 --> 00:48:57,320
one lightly pickled.
955
00:48:57,320 --> 00:49:01,080
It's like you've got a hold of every
ingredient and just squeezed every
956
00:49:01,080 --> 00:49:03,040
little ounce of flavour out of it.
957
00:49:03,040 --> 00:49:05,840
The pea puree, it's vibrant,
it's green, it's smooth.
958
00:49:05,840 --> 00:49:07,120
Tastes of peas.
959
00:49:07,120 --> 00:49:09,480
And then the lovely lamb sauce.
960
00:49:09,480 --> 00:49:12,120
It's got a shine to it.
The texture is fabulous.
961
00:49:12,120 --> 00:49:14,360
It just brings the dish together.
962
00:49:14,360 --> 00:49:17,240
You are a very competent young chef.
963
00:49:17,240 --> 00:49:18,600
Keep it going.
964
00:49:18,600 --> 00:49:19,720
Thank you, Chef.
965
00:49:20,720 --> 00:49:23,400
Really love the tomato fondue
sitting underneath the lamb.
966
00:49:23,400 --> 00:49:25,720
It's rustic in a sense,
because you've left the tomato skins
967
00:49:25,720 --> 00:49:28,920
in there, but you've cooked it well
enough for us to enjoy the skin.
968
00:49:28,920 --> 00:49:31,760
That's where the flavour is. And, of
course, your little roast potatoes.
969
00:49:31,760 --> 00:49:33,280
They're not tourne,
they're not perfect.
970
00:49:33,280 --> 00:49:34,640
They're rough, they're rustic.
971
00:49:34,640 --> 00:49:36,600
They're covered in lamb fat,
which is great.
972
00:49:36,600 --> 00:49:39,760
Brilliant skills and great flavours.
973
00:49:39,760 --> 00:49:44,560
Chloe's dessert is a cardamom
panna cotta with fresh raspberries,
974
00:49:44,560 --> 00:49:49,960
a raspberry puree, a pistachio crumb
and roasted white chocolate sticks.
975
00:49:55,080 --> 00:49:57,560
GREGG: That's a good-looking
dessert.
976
00:49:57,560 --> 00:50:00,200
Cardamom in your panna cotta,
very subtle.
977
00:50:00,200 --> 00:50:01,760
It's not too subtle. It's there.
978
00:50:01,760 --> 00:50:04,480
You haven't overpowered it.
Well done, you.
979
00:50:04,480 --> 00:50:05,560
Thank you.
980
00:50:05,560 --> 00:50:09,800
The panna cotta is not overly sweet,
which I like, but I love
981
00:50:09,800 --> 00:50:11,320
the texture of pistachio.
982
00:50:11,320 --> 00:50:14,520
And then you get a bit of sharpness
from the raspberry here.
983
00:50:14,520 --> 00:50:16,000
Fantastic.
984
00:50:16,000 --> 00:50:19,120
The panna cotta is beautifully set,
but I think what the magical
985
00:50:19,120 --> 00:50:21,160
little moment for me is
when you pick up what you think
986
00:50:21,160 --> 00:50:22,760
is a tuile. And it's not.
987
00:50:22,760 --> 00:50:25,040
It's cooked white chocolate.
I love the bite of it.
988
00:50:25,040 --> 00:50:28,000
I love the sweetness it brings
to the dish, and it's really quite
989
00:50:28,000 --> 00:50:30,240
nice to see something new,
something different.
990
00:50:30,240 --> 00:50:32,160
Two fabulous dishes from you, Chloe.
991
00:50:32,160 --> 00:50:34,400
Great cookery and great flavour.
992
00:50:34,400 --> 00:50:36,280
Thank you, Chef. Well done.
993
00:50:38,120 --> 00:50:41,320
I got some pretty cool feedback.
994
00:50:41,320 --> 00:50:43,160
Doesn't feel real.
995
00:50:43,160 --> 00:50:48,160
The whole day has completely
surpassed my expectations.
996
00:50:48,160 --> 00:50:50,600
It's just incredible.
997
00:50:50,600 --> 00:50:55,360
Sous-chef Nkosi has served a main
course of seared cod loin
998
00:50:55,360 --> 00:51:00,640
on cauliflower and smoked almond
couscous with poached clams,
999
00:51:00,640 --> 00:51:04,400
cauliflower florets,
purple sprouting broccoli,
1000
00:51:04,400 --> 00:51:08,240
compressed cucumber in dill oil
and sea vegetables
1001
00:51:08,240 --> 00:51:12,840
finished with a clam, tomato
and lemon verbena foam sauce.
1002
00:51:17,320 --> 00:51:18,880
Tastes absolutely delicious.
1003
00:51:18,880 --> 00:51:20,160
Fish beautifully cooked.
1004
00:51:20,160 --> 00:51:22,960
The sauce is rich. It's got body
with the clam stock.
1005
00:51:22,960 --> 00:51:25,800
I'm really enjoying the little
couscous underneath.
1006
00:51:25,800 --> 00:51:28,120
It's fantastic with the almonds
running through there.
1007
00:51:28,120 --> 00:51:30,160
Cauliflower, browned butter.
1008
00:51:30,160 --> 00:51:31,720
There's a lot of work in this dish.
1009
00:51:31,720 --> 00:51:33,400
It's a very, very good start.
Well done.
1010
00:51:33,400 --> 00:51:34,720
Thank you.
1011
00:51:34,720 --> 00:51:36,360
Love the cookery of your cod.
1012
00:51:36,360 --> 00:51:38,720
It's coming away in nice big flakes.
1013
00:51:38,720 --> 00:51:41,200
I love those little discs
of cucumber as well.
1014
00:51:41,200 --> 00:51:43,120
It's really refreshing. Well done.
1015
00:51:43,120 --> 00:51:44,920
Thank you.
1016
00:51:44,920 --> 00:51:46,240
Clams are lovely.
1017
00:51:46,240 --> 00:51:50,040
If anything, give me more clams.
1018
00:51:50,040 --> 00:51:54,080
Your sauce, you made a tomato
water to add to the clam stock.
1019
00:51:54,080 --> 00:51:55,360
It's so flavoursome.
1020
00:51:55,360 --> 00:51:57,720
And of course, the little
sea vegetables around it.
1021
00:51:57,720 --> 00:52:01,200
This, Nkosi, is a great, great
main course.
1022
00:52:01,200 --> 00:52:02,320
Well done.
1023
00:52:02,320 --> 00:52:03,480
Woo!
1024
00:52:03,480 --> 00:52:08,160
NARRATOR: Nkosi's signature dessert
is a dark muscovado sugar sponge
1025
00:52:08,160 --> 00:52:11,880
with roasted hazelnuts,
tonka bean and creme fraiche
1026
00:52:11,880 --> 00:52:14,880
Chantilly cream, and
a cinnamon lace twirl.
1027
00:52:23,600 --> 00:52:25,080
The muscovado sponge is fantastic.
1028
00:52:25,080 --> 00:52:26,760
It's moist, it's delicious.
1029
00:52:26,760 --> 00:52:28,680
It's really, really flavoursome.
1030
00:52:28,680 --> 00:52:31,640
And having seen you do a pastry
this morning, that's a very,
1031
00:52:31,640 --> 00:52:33,800
very good comeback, I would say.
1032
00:52:33,800 --> 00:52:38,280
I am loving that tonka with
the muscovado sponge.
1033
00:52:38,280 --> 00:52:41,320
Tonka to me is like vanilla
that's been in the gym.
1034
00:52:41,320 --> 00:52:44,520
It's just big and strong
and powerful.
1035
00:52:44,520 --> 00:52:46,160
I am really into this.
1036
00:52:46,160 --> 00:52:50,240
I love the crunch, the crispiness
on the outside from the hazelnut.
1037
00:52:50,240 --> 00:52:54,200
And even your little tuiles on
there really just set it off.
1038
00:52:54,200 --> 00:52:57,200
I'm really impressed with you,
and I'm so glad you've come back
1039
00:52:57,200 --> 00:52:59,440
and really showed off
your worth here.
1040
00:53:01,120 --> 00:53:06,360
I can't believe after all that work,
all that running around that I got
1041
00:53:06,360 --> 00:53:08,280
such great positive feedback.
1042
00:53:10,760 --> 00:53:13,360
What an amazing start
to the competition!
1043
00:53:13,360 --> 00:53:17,600
If this is the standard this year,
we are in for a treat.
1044
00:53:17,600 --> 00:53:18,960
We've found some good talent.
1045
00:53:18,960 --> 00:53:20,320
We've got a lot to discuss.
1046
00:53:22,760 --> 00:53:25,560
There's only one of these chefs,
actually, that had an issue.
1047
00:53:25,560 --> 00:53:26,680
That was Toby.
1048
00:53:26,680 --> 00:53:29,840
I personally really liked his
chicken and his chicken sauce.
1049
00:53:29,840 --> 00:53:30,920
I thought it was great.
1050
00:53:30,920 --> 00:53:34,160
However, the mistakes
on his sticky toffee
1051
00:53:34,160 --> 00:53:36,680
were impossible not to notice.
1052
00:53:36,680 --> 00:53:38,360
The pudding itself was dry.
1053
00:53:38,360 --> 00:53:40,720
It didn't have the moisture
you expect when you've got
1054
00:53:40,720 --> 00:53:42,120
the sauce going with it.
1055
00:53:42,120 --> 00:53:44,600
And the ice cream,
the texture was very wrong.
1056
00:53:44,600 --> 00:53:47,800
In a room of serious talent,
problems like that,
1057
00:53:47,800 --> 00:53:49,080
I think, are costly.
1058
00:53:49,080 --> 00:53:52,280
Toby is at the end of
his competition.
1059
00:53:52,280 --> 00:53:54,080
All right. We have a dilemma.
1060
00:53:54,080 --> 00:53:59,240
How do you pick just two from
those three quality chefs here?
1061
00:53:59,240 --> 00:54:01,840
Gaston really showcased
what a quality cook he is.
1062
00:54:01,840 --> 00:54:04,600
The main course with the layers,
the parfait, the crepes,
1063
00:54:04,600 --> 00:54:05,720
the port sauce.
1064
00:54:05,720 --> 00:54:08,560
And of course, the dessert of
grapefruit jelly and ice cream
1065
00:54:08,560 --> 00:54:10,840
with caviar on top.
It worked beautifully.
1066
00:54:10,840 --> 00:54:14,360
Chloe is a bit of a cookery force
to be reckoned with.
1067
00:54:14,360 --> 00:54:18,280
Her cooking is so confident,
you can see how much passion
1068
00:54:18,280 --> 00:54:19,680
and drive she has.
1069
00:54:19,680 --> 00:54:22,160
She achieved a fabulous Skills Test.
1070
00:54:22,160 --> 00:54:25,080
Quite rare you find a cook
tick the boxes
1071
00:54:25,080 --> 00:54:27,680
of all three dishes perfectly well.
1072
00:54:27,680 --> 00:54:29,760
I love it when the chefs are
given a second chance.
1073
00:54:29,760 --> 00:54:32,720
They come in and they
absolutely blow it apart.
1074
00:54:32,720 --> 00:54:34,720
And that's exactly what
Nkosi had to do.
1075
00:54:34,720 --> 00:54:38,600
That cod, beautifully cooked, the
sauce with the mix of the tomato
1076
00:54:38,600 --> 00:54:40,840
and the clam juices.
It was wonderful.
1077
00:54:40,840 --> 00:54:43,720
And then of course,
we had the dessert, the cake.
1078
00:54:43,720 --> 00:54:45,760
It was so moist in the middle.
1079
00:54:45,760 --> 00:54:47,760
A lot of work. Well done, him.
1080
00:54:49,200 --> 00:54:53,080
I can't lie, I would be extremely
grateful and excited to go through.
1081
00:54:53,080 --> 00:54:55,800
I've still got a lot more to show.
1082
00:54:55,800 --> 00:54:57,800
There is nothing I wouldn't do
for the competition.
1083
00:54:57,800 --> 00:54:59,040
It's such a gift.
1084
00:55:00,680 --> 00:55:03,880
Today I gave 100% without a doubt.
1085
00:55:03,880 --> 00:55:08,400
Who, out of three very
talented chefs, leaves us?
1086
00:55:20,920 --> 00:55:23,040
Chefs, thank you for today.
1087
00:55:23,040 --> 00:55:26,960
Your cooking showed so much
passion and dedication
1088
00:55:26,960 --> 00:55:29,240
and that's what we want to see.
1089
00:55:30,560 --> 00:55:33,640
We did say that two of you
would be leaving us.
1090
00:55:35,400 --> 00:55:39,600
The first chef leaving
the competition...
1091
00:55:41,960 --> 00:55:43,640
..is Toby.
1092
00:55:43,640 --> 00:55:45,920
Thank you so much.
We hope you enjoyed it.
1093
00:55:45,920 --> 00:55:47,120
Thank you.
1094
00:55:50,080 --> 00:55:54,400
Tough day, but I can go away
with my head held high,
1095
00:55:54,400 --> 00:55:56,600
saying, "I did my best."
1096
00:55:56,600 --> 00:55:57,920
My family will be proud.
1097
00:55:57,920 --> 00:55:59,920
That's the most important
thing for me.
1098
00:56:03,920 --> 00:56:08,920
Chloe, Nkosi, Gaston,
you've got real quality,
1099
00:56:08,920 --> 00:56:11,440
real flair, creativity.
1100
00:56:11,440 --> 00:56:14,960
To send one of you home now
is nothing short of heartbreaking.
1101
00:56:14,960 --> 00:56:16,720
We have made a decision.
1102
00:56:24,720 --> 00:56:27,880
All three of you are going
through to the next round.
1103
00:56:29,400 --> 00:56:33,600
You are far too good to lose
any one of you at this stage.
1104
00:56:36,920 --> 00:56:38,080
Congratulations.
1105
00:56:38,080 --> 00:56:40,040
You all deserve to fight
for another day.
1106
00:56:40,040 --> 00:56:43,200
You're very talented and you brought
a lot into this kitchen.
1107
00:56:43,200 --> 00:56:45,960
Well deserved. Well done.
Thank you. Well done.
1108
00:56:45,960 --> 00:56:49,120
NKOSI: I'm excited to still be here
to continue the journey.
1109
00:56:49,120 --> 00:56:51,560
This is kind of like adding
more fuel to the fire.
1110
00:56:51,560 --> 00:56:53,560
Like, I just want to keep going,
keep pushing,
1111
00:56:53,560 --> 00:56:55,640
keep kind of testing myself.
1112
00:56:55,640 --> 00:56:59,440
CHLOE: Today has given me so much
confidence in myself,
1113
00:56:59,440 --> 00:57:02,440
I feel unstoppable.
1114
00:57:03,840 --> 00:57:07,360
This is a strong competition for
sure, and it's just the beginning.
1115
00:57:07,360 --> 00:57:10,680
Now it's the quarterfinals, so we
have to push it to the maximum.
1116
00:57:13,480 --> 00:57:16,600
Next time, four new hopefuls...
1117
00:57:18,160 --> 00:57:19,920
They'll be a bit greasy still,
Chef, before you try them.
1118
00:57:19,920 --> 00:57:21,240
..fight for their place...
1119
00:57:21,240 --> 00:57:22,960
Gonna get it done?
Yes. Yes, Chef.
1120
00:57:22,960 --> 00:57:24,440
..in the quarterfinal.
1121
00:57:24,440 --> 00:57:26,200
Quick, quick, quick, quick,
quick, quick, quick.
1122
00:57:26,200 --> 00:57:28,280
60 seconds, that's all you've got.
1123
00:57:28,280 --> 00:57:29,840
They've got to be cooked.
Yes, Chef.
1124
00:57:29,840 --> 00:57:32,320
You are taking this
to the absolute wire.
1125
00:57:32,320 --> 00:57:34,240
Well done. You've caught
my attention.