Celebrities who don't know a thing about food.
My cooking skills... I would just say zero.
Are being taught to cook
by one of the world's best chefs.
My name is Giorgio Locatelli.
I believe that anyone can learn how to cook.
I have to light that passion.
In Giorgio's very first lesson...
This is the first time in my life that I eat Rice Krispies.
...social media star Stevo's kitchen fails...
Stevo.
This is a disaster.
...landed him in the bottom two.
This afternoon, your sauce was nearly lethal.
Narrowing avoiding an early exit.
It looks like camel vomit.
And "Love Island's" Toby
Oh I'm impressed.
rose to the challenge,
and Giorgio named him top of the class.
The pasta carbonara is the best one in the session.
But there's tougher lessons to come.
Oh, it's leaking.
Put it in the oven and it'll stop leaking when it glows.
And all the celebs have to do in this competition...
- Come on, plate it! - Whoa!
...is prove they're not the worst cook in class.
Awful.
Deep in Wiltshire's beautiful countryside...
Oh, we're here for another day.
We are back.
...the celebrities are gathering for day two
of their culinary crash course.
Someone's going home today by the way. Not me, though.
Oh, you're teacher's pet, you are.
I'm gonna stay on top. Honestly, I'm the best chef in the class now.
I'm the competition now.
Everyone's looking at me, see what I'm doing. I like that.
- Morning! - Good morning!
Hi. - What's this?
These--these are ribs.
Are you sure?
I really want to do so well in this competition.
What I think about the other cooks is
they're awfully shit at cooking.
I reckon today is about time management. And knife skills.
- That's what I got wrong last time. - Yeah.
It's not good being in the bottom. I hate it. I'm a winner; born winner.
But, I'm also a guy that likes to improve.
Yeah, man, it's nothing new to me.
Being last and then trying to fight my way to the top.
Ah, Giorgio. Giorgio with the locks. His hair is beautiful.
Beautiful!
Sam, how much sucking up are we doing today?
It's not about suck up.
How much is it going to take?
It's about recognizing genius.
You are well known for licking peoples' ass.
On his way, genius Michelin-starred headmaster
Giorgio Locatelli. My guy.
He's been teaching cooking for over 30 years.
I connect to people with food.
And what I want to do is to teach this pleasure
to these people in this school.
Giorgio's here.
I can see, especially some of them, they are very interested.
I can see the little sparkle. Some of them,
thank God, I can send them home.
Maybe I should send home two or three in one go.
Class, come forward please.
Now, as we progress in the competition,
the cooking gets more difficult and complex, as you are about to see.
Who feels prepared?
- Sam is ready to go. - Of course you are, Sam.
Today, I want to introduce you to some really classic ingredients
and see how you are going to pair them with
other ingredients of your own choice.
In this morning's lesson, Giorgio is going to test cooking technique
and his students' imagination
to see if they can get creative in the kitchen.
Take a look at this beautiful rack of lamb.
This is Rolls Royce of cooking, you know?
Giorgio's starting with the basics of butchery. Look at his meat.
Make a little incision all the way down
until we can feel the bone underneath.
Then you lift up. It comes off as well by pulling, okay?
The closer you go to the bone, the better it is.
I do want to be Giorgio. Absolutely.
Who wouldn't? Look at his hair! It's unreal.
He also makes you feel like you want to do it for him.
You want to succeed for Giorgio.
We're going to cut it to the right size.
Okay, so with the back of the knife now,
you can score the bone and clean.
Okay?
And this is called a French trim.
I think what I have compared to the others is I think I do listen,
and then when I start to write notes,
then I actually do it properly.
It's just not my fault I pay attention.
A tiny little bit of oil.
Next step, how to cook lamb perfectly.
We're going to go with the bottom of it.
Ohhh!
So, let's have a look.
Ohhh!
This is a very important moment, okay?
So if you want yours rare it's about 12 minutes.
Medium is about 15, 16 minutes.
Well done is about 20 minutes. That goes in the oven.
Giorgio's serving his medium-rare lamb
on a bed of artichoke petals with Puy lentils.
I'm looking for cooking the rack of lamb perfectly.
And I'm looking for what ingredients you can use
to accompany your lamb.
And finally, a beautiful presentation.
Now, you're on your own from here.
- Yeah, Chef. - Yeah, Chef.
Now as a class, work out what ingredients pair with this lamb.
And remember, don't just make what Chef made.
Be original. Are you ready?
- Yes! - Away you go!
Come on people!
- It feels like a kids' class. - Yes.
I'm thinking, should I take this? Potato.
Yeah, man. Do it. 100%
No, he won't like it.
- He will, I'm telling you. - Nah, he doesn't like it.
- Oh, sweet corn. - He loves tin food.
He loves it!
Yes, I love that!
I just want to impress. He did the flower thing.
Petals, artichoke things and stuff like that.
I want to make onions as a petal.
One day our chef will like me. I'm gonna make it happen.
What, have you got Baileys?
Yeah, Baileys. Chef said experiment with this dish.
Bring a new flavor to this. And I went to the pantry,
and I saw a lot of alcohol there.
And I know why people like to drink. I thought, why not?
I'm terrified. I've already forgotten everything.
I don't know how; I've written it down.
You just have, like, a bit of meat in front of you.
And it's just...then, the notes look weird. It's just words.
Genuinely, it's words.
But then it's like how do those words translate to that.
Let's do this stuff.
Rock legend Shaun Ryder
is sharing a station with Love Islander, Toby Aromolaran.
I can't remember now.
I think I'm cutting the wrong place. I mean...
See that. Look at it. There, bang.
I was just looking and retained cooking that meat down there.
Everyone else is done now. Just done.
- How are you getting on? - *** lot of bollocks.
Hi, I'm Shaun Ryder.
I'm a professional musician and a songwriter.
Since I was a kid we've been on the road,
so, you know, as a kid 19 years old we had catering crews
and people cooking for me.
In the time period me and my pal Bez lived in a flat together,
you know, we had a microwave and we washed up in the bath.
Bez would be quite impressed if I did a boiled egg.
"Made in Chelsea" star Maeva D'Ascanio is working opposite
presenter Zeze Millz,
but Maeva's not here for no small talk.
Maeva, you're very serious aren't you about this?
Yes, and I'm sorry but I'm not gonna give you any conversation.
- You're not gonna talk at all, are you? - No. Shit.
Okay, cool.
I just didn't want to talk to Zeze, you know?
I'm here to cook and not to chat, and yeah,
I can do that sometimes but, I'm focused.
I'm so confused.
- Maeva, do you remember how to cut this thing like this? - Okay.
Okay, I'm getting there. Where is my knife.
Maeva's really competitive. She doesn't want to talk to anyone.
Kerry, what you're doing, you have to do this first, love.
- No. it's not. - Yes, you have.
Comedian Paul Chowdhry is cooking opposite
former pop star Kerry Katona.
I was just prepping.
- Don't be a ***, mate. Do the meat first. - I'm prepping.
My God, give me strength.
Paul is a torment.
What I don't mention is, of all the class,
I'm probably the only one who really knows what he's really like.
- You really fought that one off. - Have I?
I don't know if I'm getting this right. Come on.
Here.
I've cut that wrong again.
Baileys? Baileys?
- Hmm. - Baileys.
Keeping a watchful eye
on the struggling students is Giorgio's sous-chef,
Michelin-trained Poppy O'Toole. Yes, Pops?
Poppy's a starer.
Just really eyeing me out.
And it's like, what do you want? You're freaking me out.
Say something.
I'm not going to look at you. I'm going to pretend you're not there.
She's so sketchy. When she's just looking at you going...
and you're like, yeah? Yeah? And she's like, no.
Hang on, hang on, hang on, hang on, hang on, hang on, hang on.
Can't read my own writing. I don't know what I've written.
Social media star Stevo and former "First Dates" waitress
Laura Tott are talking gameplans.
You can end up winning this.
- I hope so. - Because you'll be the most improved
because you are the shitest. So-
Oh, no!
No! Blood, Blood, blood, blood.
- Is it bad? - Yeah.
- Right on the nail. - Yeah, yeah, yeah, yeah, yeah.
Look, look, look, look, look. The top.
I nearly chopped my thumb off. It was bleeding, gushing.
I nearly chopped my finger off as well.
Can you beleive?
But, I wrapped it up and I continued, because that's what I do.
You know what I mean, It's not about how you get knocked down,
it's about how you get up. Sorry about that. It got a bit rocky.
Nine celebrities who can't cook for shit,
have 45 minutes to produce the perfect lamb.
This is either going to be the amazing or absolute bollocks.
And create their own delicious sides.
Potato in the tin?
I'm not going to do it.
For their teacher, super-chef Giorgio Locatelli.
Yes.
Whoa.
I want to see their creativity, and their sense of
combining different flavor,
and also the idea of timing, cooking things together.
It's at the basic of cuisine.
Right.
Here we go. It's going in.
I'm myself from my lamb, even though it's the first time I cooked it.
I can't, I just can't do this. I'm just *** it up.
Shaun, you can. But you need to hurry up.
One of the things I remember Giorgio the chef saying is clean the bone.
So obviously I spent a lot of time on cleaning the bone
and not enough time on anything else.
I have some time, I'll help you along.
I'm not going to *** this one up.
Not now...
Not now. I want the top of class.
I'm quite well known for my feistiness on "Made in Chelsea"
and the fact that I'm a drama queen.
I think if I could cook,
James my boyfriend would be extremely happy,
and maybe I could get my engagement ring.
Look at him! Wow!
I'm James. I'm Maeva's long-suffering boyfriend.
Maeva's one of the most competitive girls I've ever met,
which is why I love her.
But, she's gonna be really pissed off if she leaves early.
Zeze Millz.
What's goin' on, G?
So what are you pairing up with your lamb?
- Sweet potato mash. - Okay.
Well, if you have to do mash, wouldn't it be better as the potato
boiling then you're doing your lamb.
Chef, I've got a secret about how to do mash.
Okay, good.
Don't worry, Chef.
I'm not worried.
We're going to leave you to it, Zeze.
It takes ages to cook potatoes.
That's why I put it in the microwave because you ain't got enough time.
I think it's a bit shit to use the microwave for the potatoes.
When I saw Zeze using the microwave,
I was like, what the *** are you doing?
You're here to learn how to cook, not to use the microwave.
You do that at home, you don't do that here.
That's got to be bubbling and then you put the pasta in, yeah?
- Yeah. - C'mon on, bubble man.
I can't do my own sides because I don't know what I'm doing.
I don't even know how to cook broccoli in that.
No, it's still not done! How the *** can it not be done.
Carrots take a long, long time.
And salt. I'm not going to forget the salt because he loves salt.
I'm actually proud of my quartet with the cumin and the tomato.
I was a bit stressed but then
I quickly saw that it didn't look that bad,
so I was quite proud of myself.
30 minutes have gone, just 30 minutes left, guys.
C'mon, let's go, let's go,
The lamb should go in now, in the next few minutes,
because remember, cooking and then resting. Yeah?
Yes, please.
Get that in there, you little, sexy beast.
Oh, no, I burned it.
- Get it in the oven! - In there, on this?
Yeah, just get it in now.
I can't get the timing right. Cooking is all about timing.
With the time limit and the heat in the kitchen
and people running around, it gets very stressful.
What's seared?
Seared is when it goes like that.
Think of it like toast insurance.
You're toasting one side, you're toasting the other side,
you fry it up. You're just frying it up. - Alright.
- Right. - And when it's kind of like...
I don't know why I'm explaining. I'm not even a chef.
What do I know?
Cooks, 15 minutes left.
- What? 15 minutes? - 15.
C'mon, put it in the oven. In the oven. Good man.
Please be good! See what it *** looks like.
Okay, it's not looking too bad.
*** hell. It looks edible to me.
I know mine's going to be so toss.
I just feel like I've completely underperformed.
This is how my girlfriend feels.
One minute left!
- Bollocks. - You need to plate up right now!
Not great but not bad.
This is raw. It's actually raw.
Me, I'm just going to have to use this one.
Zeze's plate was slightly boring, I would say.
Using sweet potatoes really doesn't match with lamb.
It's way to exotic for that.
Bless her, she did what she could.
Time is up! Time's up, step away from your plates.
I put my heart and soul--
everything I left on that plate, mate, that was Sam.
I think today, I want to see their creativity,
and their cooking things together.
I cannot have beautiful lamb and raw potato.
The most disappointing thing that could happen
is then they've ruined, this beautiful piece of meat.
Toby, you're up first. Please bring your plate forward.
- The champ is here. - Here we go, number one.
- Top of the class. - Number one chef.
Number one chef in the house.
He should be great at this.
Yeah, this should be unreal.
First up, current top of the class Toby.
He's offering his lamb with broccoli,
watercress and tomato and pasta shells with an attempt
at carbonara sauce.
The floor is yours. Boom.
The cooking of the lamb is really terrible.
The lamb is raw. Really raw.
In short, there's a problem with the cooking of the lamb,
there's a problem with the sauce on the pasta,
and a little bit more heart into getting those vegetables in the oven.
So not a great effort today.
- Okay. - Okay?
Yeah.
Giorgio has shot me straight out of the sky.
I've gone crashing down to earth.
I was in the clouds, head's in the clouds, top of the class
and now I'm down with all the people.
Stevo, you're up next. Please bring your plate forward.
Stevo's serving his lamb with onions in red wine.
And his pasta shells come dry without sauce.
Stevo, show me your hands.
One. Two.
I asked you to French trim the lamb, not your hands.
I'm surprised that you're still alive after you just stabbed yourself
so much.
I cut myself about eight times and I'm still here, so...
it's got to count for something, mam.
Let's taste the pasta first.
Al dente pasta. A bit hard.
Oh, my God.
A good "Oh, my God?" Or...
- Not very good oh, my God. - Okay.
Yeah.
Come on.
It tastes better when you don't have that.
- Oh, it? - Mmm.
Okay, look. It is not very inviting.
It doesn't really scream, "Eat me!"
Pasta and meat doesn't really make sense, does it?
You've got to concentrate a little bit more.
Because you have to remember that and I have to taste it after.
- Yeah. - Yeah? Okay, thank you.
Sam, you're up next.
Sam is serving his lamb on a bed of onion petals
with roasted vegetables.
I can see the inspiration. I can see what you've got on the plate.
He just copied him.
I did that because I look up to Giorgio.
And if I could be like Giorgio when I'm like five years older,
when I get to his age.
Oh!!
I love you.
The two sterner pieces are actually cooked quite well.
- The middle one is very rare. - Yes.
- Should we taste a little bit? - Yeah.
- Sam? - Yeah.
It is an encouraging sign.
Come on. Good!
He looked me in the eye and I could tell...I respect you.
And I looked at him and went, please love me.
Please.
Laura, can we have you up, please?
Laura's lamb comes with crunchy croutons,
sliced raw onions and broccoli.
- The seasoning of the lamb is good. - Okay.
You know, I would have cut the breast much smaller.
I would have sauteed them in some butter,
I would have put some garlic.
I would have put maybe a little bit of cheese.
You just...you have to think about it,
and every component that goes in the dish
must compliment the final tasting.
Thank you, Laura.
Paul's Baileys-infused lamb is next.
I'm not too sure of the combination tomato and Baileys.
Really not too sure.
I got to go to Gordon Ramsay and see what he thinks of it.
It is not a complete disaster but, you know,
let's have some Baileys later on and talk about it. Okay?
Let's do that. Thank you, Paul.
- You can take it back to your place. - Thank you.
Maeva.
Maeva has paired her lamb with spiced courgette and mash.
Oh, la la.
The combination of flavor, the courgette, the garlic, the cumin,
and the potato really elevated to a really nice dish.
Thank you.
I'm not really surprised about the chef's feedback.
It's quite enough for me to feel even more confident.
I just wanna...I just wanna smash it.
There you go, Chef.
Kerry's lamb comes with tomatoes, broccoli, and boiled potatoes.
That one is cooked nicely, actually.
Yep, I see the middle one is cooked nicely.
- Kerry? - Oh, what?
You're a very confident girl in so many ways.
Shocking, isn't it?
To use that confidence on the cooking.
But, you know, you've done a very good job, so
thank you very much for that.
Shaun, you're up next.
Yes.
Go on, Shaun. Go on, my son.
Looking very proud, Shaun.
Am I?
Shaun's offering his lamb with one broccoli spear, a cherry tomato,
and one uncooked clove of garlic.
- Ah, Shaun? - Yes.
The lamb is really, really raw, huh?
I was trying to get the bone clean.
Hmm.
I can see that you cleaned the bone.
This one you did a fantastic job in that. So you were in a way.
- Cut it up. I want to see what it looks like inside. - Yeah.
Baa!
Ah, Shaun, this
is completely raw.
Yeah. It looks like under my armpit.
I'm really-
Unfortunately, the presentation, you know, I can't really--
Yeah, it's shit. I'm sorry.
Cheers. Thank you, Chef.
And finally, Zeze's serving broccoli, tomatoes,
and microwaved sweet potato mash with her lamb.
Zeze, the lamb is rare,
so that's good. You know, people really like rare.
Yeah.
You forgot to season the mash.
The lamb is the only thing that you cooked properly.
And is actually the only thing you cooked,
because the rest you put in a microwave, and the other one...
I'm sorry, I have to disagree.
ust because you put something in a microwave
doesn't mean you didn't cook it.
I'm sorry, you can't say I didn't cook that.
I'm with chef. I mean, what the hell?
Honestly, she can't do that.
- Give...it...a...rest. Give...it...a...rest. - Make way.
Give...it...a...rest.
I thought this was a class.
So my opinion counts more than your opinion.
Take it.
- Oh my Lord! - Oh!
Chef, what was the overall standard?
That was pretty awful.
But there were a few little spots of light somewhere.
This was like the first one that I literally really applied everything.
Next time, now I know what I'm capable of.
It's like a four out of ten. Or maybe even a five.
It was a two.
I'm a football fan. This is relegation form.
It's not good enough, but we have time.
I'm gonna pull it out of the bag. Promise you.
Remember I told you, didn't I?
This afternoon in Celeb Cooking School...
Oh, my God! Whoa!
It's huge!
That part of the fish do you think we're going to eat?
Giorgio Locatelli is giving a master class...
Baby!
...in how to skin a monkfish.
You pull the skin off!
Whoa.
Yo, dude!
Worse than kids!
I start to feel that there are some
people that I won't be able to teach to cook.
But it's mostly their attitude.
But some other ones, they look very promising.
Okay, we need to cook two courses, the main and the dessert.
Both of them are delicious, and both of them can go wrong.
In this second lesson,
Giorgio will test cooking competency with a three-course meal.
The celebs have to listen, learn,
then recreate the dishes so they're exactly the same as Giorgio's.
Crispy samosas, followed by monkfish
will teach them the secrets of spicing.
While the lazy pancake dessert will test their presentation skills.
The plan is to challenge them with more complicated dishes.
To really see who's got the skills and who doesn't.
I want to see a bit of passion,
I want to see a bit of fire, a bit of love for this food.
Pay attention, students.
It's Giorgio's master class in fish and spice.
You want the spice to come up to a really nice temperature
releasing all the oil. Really what curry is all about, okay?
There's so much stuff to learn which has made me really more nervous now.
I think we're going to get even more thrown into the deep end.
Okay, look. Have you ever heard of bass samosa?
So, you got the recipe there.
Get some potato, some onions and some peas,
and you sweep them all up and cook them until the potato are cooked.
I took some *** notes.
That was like the Roadrunner on that paper.
The things that need to be jotted down I wrote buckets, mate.
- Could we just take a step back? So sorry. - Yeah.
So this is in the bowl. It's got potato in it, is that correct?
It's got potato.
- No, we have to make that. - We have to make this.
You have to make this, yes?
Oh, my God.
I'm supposed to be doing the talking! You're all talking over me!
Stop it! Now listen, it's all in the recipe.
We're scared.
This is mince and yogurt.
Is that already made or do we have to make that too?
- You have to make that too. - What!?
You're spending more time complaining than learning.
Now, come on. Look, right on the bottom.
- Do you boil the potato? - No!!
The guy's a madman.
This is my kitchen. No bad attitude in my kitchen.
I'm the only one who can have a bad attitude in my kitchen.
One more little bit of attention. We're going to do the dessert.
Very easy. It is coconut lazy pancakes with flambe pineapple.
And now, this is where the danger happens. Rum into the pan.
Oh, my.
Ow!!
Hot. And you plate it and then just pile it up on top.
Then some pistachios.
Don't forget, once complete,
Chef will decide who is leaving the school.
You've got 60 minutes on the clock. Your time starts...
- now! - Let's go.
With three courses to make,
the students will be working in teams of three,
tripling their cooking time.
We haven't got time to play video games. Let's get down to it, man.
It's like Space Invaders.
The challenge is good, it's fair.
Certainly, they have to push themselves.
You know, they have a lot of time, they have six pair of hands.
With two of my kitchen staff in three hours I cook for 300 people.
Ladies, whatever you need me to do, you tell me and I will do it.
Don't hesitate.
Before they get cooking,
the teams have to work out who is doing what.
I'll do samosa and Stevo's doing dessert.
Okay.
Which leaves Maeva on the monkfish curry.
Butter melted.
It's gone quiet.
Maeva did start off by saying,
"Don't talk to me when I'm cooking." I was like, yo,
that's what you're supposed to do. You know what I mean?
I heard that you don't like being spoken to.
Who?
- Maeva. - When she's working?
When she's working, she doesn't like to be spoken to.
It's just when I start to focus.
It's easy. I'm going to make you the best monkfish curry
- you've ever had in your life. - Wow.
Team's happy. Me, Zeze, Shauny Boy.
When are we doing the dessert?
We've got to do the samosas and we've got to do that.
- Okay. What do you want me to do? - Chicken fry.
I don't even know yet. Let's figure this out.
Zeze, you know, she was a boss queen lady.
Zeze was great. She's the one who's leading us to victory,
and then me and Shaun's just bring up the rear.
I don't know what that is but we're like doing that, behind her.
The potato and onion. Can you do that?
- I can do that. I think. - Okay.
I'm a little bit anxious because
I'm pretty sure Shaun doesn't know what he's doing.
Sam says he's ready but you never know with
Sam so he could be all over the place.
I think it's not a fish. Because it's a crab cake.
This is very, very hard.
What are you trying to say?
I'm saying this is very, very hard.
Okay, so do you want to do that then?
This is a curry sauce.
Ain't just some chunk of ketchup or mustard on the side, mate.
It's a curry. You know what I mean? It's a curry.
With Paul on fish, Kerry's opted for samosas,
which leaves Toby making pancakes.
I'm tired. They're too lumpy, yeah.
Yeah, no lumps.
You know how hard it is to get no lumps at all?
You've just got to keep on beating that ***.
All right then, put that into the bowl.
Yeah. Two eggs.
I think you have to beat them separately in a different dish.
For *** sake.
I took the easiest job, the afters, which I still messed up.
Can I rescue some of this thing do you reckon?
Start again, you've got loads of time.
Oh, mate the is, um...
It was really frustrating to see Stevo trying make a pancake
because, I mean, you can do that so easily.
Oh, what? It's got water in it.
Sounds like one of your songs.
It does sound like me singing.
***.
You think this is brown enough, guys.
- A bit more. - A bit more.
Yeah.
While most of the celebs focus on food prep,
Stevo and Sam are looking to each other for support.
Does that look okay to you?
- That's perfect, bro. It really is. It's perfect. - Thank you.
Oh, give it a rest you two. Sam!
But he said it was good.
- Yeah, but just hurry up. - And a bum tap.
In the football world, you just call that a hat-trick.
Brilliant, but we'll be going home in a minute.
Cooking under those time limits is probably one of one
of the most nerve-racking things ever.
You think that you have time and the next thing you hear is--
Half an hour left!
You're like, what? I haven't even done anything.
I'm more worried about my friends judging me then Giorgio.
They don't understand why I'm 32, come from a Caribbean background,
why I don't know how to throw it down in the kitchen.
Why you're not making oxtail, why you're not making curry goat,
why you're not making rice and peas.
Why you're not making mac & cheese.
Have you done the samosas?
Nope.
You haven't even made the samosas.
Okay, let's try and make the somas as.
15 minutes left, guys! Just 15 minutes!
- Oh, bollocks. - Not happening.
There, or no? Well, that looks like an ass cheek.
- Come on, Stevo. - Oh, man.
That's it, that's it. Go, the other half, quick.
Get it so it binds together, yeah?
Oh, I haven't made the other sauce.
What an idiot!
That's an abstract love heart.
So now just make all the swirls so it all joins up
in the middle so it's a nice, pretty design.
***.
What's going on there, man?
I'm trying to do detail and it's just annoying me.
Sam?
- Hello. - This is for the samosa, if we ever get there.
We will get there.
Jesus!
- Oh, man, I broke it. - Add more. Add more
to make it more like compact and thick. - Oh. Yeah.
Yeah, I'm going to, mate.
I can't believe I couldn't make a pancake.
That's, like, the easiest thing to do and that's why
I got delegated that job
and I still couldn't do it.
You know what? I can join it there.
C'mon, man!
You're not very impressed right now?
Listen, I teach the school for 7-year-olds,
for 14-year-olds, and I do the university.
But, you know,
I'm a bit scared now because of the fact, you know,
I don't think we're going to get anything out of this.
So you're saying that the seven year olds that you teach
are better than our class right now.
- Yeah. - Wow.
I'm gonna see if it flips.
Oh, no, no, no.
In Celeb Cooking school, Stevo is struggling to make...
I'm so bad at love hearts.
...a pancake.
I got to do another one; I can give this to Chef.
Stop making shapes. Just do a rounder.
Just...a pancake, just do a pancake.
Because now with the time you have to do a pancake.
You're trying, you're getting there.
Oh, no, no, no, oh, no, no, no.
Do you need any help with anything, Stevo?
-Yeah, make a pancake. Please. Sorry, sorry, sorry. -two sets. Okay.
- I'll make a pancake. Okay, I'll make you a pancake. - Too high, man.
There? A bit more.
Bless Stevo, he's supposed to be gone by now, but he's still there,
he's still in the competition. But to be honest, today
I really saved his life.
Because the pancake, I was the one doing it.
Alright. Because this is more compact.
- Five minutes! Five minutes! - Oh, my God!
No way, no way.
Shit.
This is *** ridiculous.
Zeze, Sam and Shaun have finished their monkfish main,
but still have their starter and dessert to make.
What do you want me to do?
Okay, now we have to make the pancake.
- There you are. - That's a heart.
They've got just five minutes.
Oh, well done, dude. Look at that. Making shapes.
Because if it ain't plated, it won't be rated.
We also need some ground...ground cardamine.
Do you know what cardamine looks like?
- Nope. - Cardamine?
- Yeah, ground cardamine. - I don't know what that is.
I give up. Honestly, I give up.
I actually do give up. I actually don't care anymore.
One minute! One minute left!
- No, no. - Yes, Kerry.
No Mel, no, no.
You need to plates up right now!
Plates up?
Did you do the flambe?
No. Where am I pouring it?
On the pineapple.
Boom.
I could just come
to the cooking school and just *** flambe, you know?
All right Shauny boy!!
I'm like, you know, quite good at setting things on fire.
15 seconds!
Melvin, come on, mate. Give us a rest.
You know, lad.
Come on, people!
Didn't do it. Didn't do it.
- Five, four, three, two one! - Chill out, man.
Step away from your plates!
Whatever happens, happens.
Giorgio, we tried our best. We tried our best.
You know when you come off the football field,
and you're like, I left everything on that pitch.
I left everything in that kitchen.
Okay, so chef will now taste your dishes and reflect on your
performance throughout the day.
He will then identify which one of you
has made the least progress and that person is going home.
Stevo, Laura, Maeve, you're up.
Let's go, girls.
Who did what?
I did the fish.
I did the samosa.
I did the pineapple pancakes.
I did the pancake.
Should we taste it?
I think so Chef, yeah.
- It is zinging, is it? - Mmm.
- It's what? - Zinging.
It's nice and spicey.
The presentation of the fish is, it looks a bit dried.
The fish and the sauce is split. Stayed together.
- Yes. - I don't know what all that fat comes from.
I'm not sure why either.
Maeva, good job.
I'm sure if you cooked that for your boyfriend
he would be very, very happy.
- Yeah. - Really?
I'm sure. It's a pleasing dish.
Thank you.
Stevo, that pancake's, you know, you got a heart shape,
there is the pineapple on it. Pistachio,
you haven't tossed it at all.
Time still got the better of me.
Cardamom, eh?
It's quite nice.
It's definitely a big step forwards from the Rice Krispies.
Yes.
See how far you've come already.
Okay, now, get back there.
Well done.
When I talk to people, I can be a big mouth, really.
When I'm in front of Giorgio, I get like little mouth and I get scared.
I can't say anything.
I just don't want to disappoint him.
Toby, Kerry and Paul, you're up.
Let's taste the samosa.
This looks great.
It's not.
Until we say it's not, it's not. It's good.
It looks all right.
- Did it have a good taste? - Yeah.
What do you think your children
would say if you went home and cooked them that?
- They'd be surprised. - We'll get delivery.
Listen, that's definitely a big step forwards.
- I cooked it right? - Uh-huh.
The fish, you actually managed to obtain the same
concentration and color as my sauce, so that's very good.
The sauce is missing a little bit of salt,
but the balance of the spice is very good.
The pancake...?
This is a very neat heart as well. It's very good.
Yeah, yeah, it took me an hour.
But that's exactly the same heart you see on "Love Island".
- All right, should we taste them? - Yeah.
The pancakes are slightly a little bit undercooked.
You should have turned them and cooked them both sides.
Yeah.
Each of the dishes there is a problem.
But the fact that you produced all three,
that's good enough for me. Get back to your seats.
- Thank you. - Thank you.
Zeze, Shaun and Sam, can we have you up, please.
- Go on, mate. - Thank you.
Thank you very much.
Tell me how you end this task.
Chaotic.
How did you get along with this samosa,
which are very simple things to do.
Because you were very frustrated.
It's like me saying to you, it's very simple to interview people,
or sit down and talk to them.
But it won't be because it's different.
What you think is simple is not actually simple to us.
If you try to teach me
to do an interview, I'll tell you,
I'll hammer it and hammer it and hammer it
and I will never bloody give up.
I'll never give up.
Listen, I appreciate your effort,
and to show you that I'm gonna taste your food.
You didn't reduce the sauce enough,
but the flavor is there.
The spinach are wilted perfectly and, you know,
I'm sure there is some restaurant that will serve worse food than that.
So, there you are.
Thank you, sir.
The pancake are raw.
Shaun, they are raw.
Yeah, they are.
You just warmed up the mixture.
Thank you. There you go.
Thank you, Chef.
The absolute goal of this whole thing is for him
to like my food and to like me as a person. That's my whole thing.
We are long way for that.
All right, so it was a very tough day in the kitchen,
but Chef, let's start with the positive.
Who performed well today?
My top of the class today is...
Maeva.
Your dish today was top of the class.
Thank you.
And tonight, you showed great leadership skills.
Thank you.
I'm really, really happy that I am named top of the class.
I tried my best. I really worked hard.
Well done. Good for you.
Thank you, I'm embarrassed, I don't know what to say.
I would love to stay top of the class until the end.
I least I want to prove that I can do better every time.
This is a competition, which means one person
has to leave at the end of each day. So Chef,
who found today's dishes very difficult?
Shaun.
I totally agree.
Stevo.
And Zeze.
Shaun, Stevo and Zeze,
please step forward as Chef makes his decision.
Okay, I made my decision.
The student I'm sending home is...
Shaun.
Oh, Shaun.
Oh, Shauny boy.
I got a lot to believe in.
would have loved to have stayed for more,
I would have love to have learned more.
But, it's only fair that I'm leaving.
It's sad to see Shaun go.
He's like the dad of the group.
Shaun, you've been an absolute star
and you're a legend in my eyes, but unfortunately, your time is up.
I love you. I love you.
- It's been a pleasure, my man. A pleasure. - Thank you.
Pow, not me.
What did I tell you, love? The chef knows now.
Listen, I've still got loads to do, but, I'm improving.
Even if it's just a little bit, improvement is key.
Shaun, it was a pleasure cooking with you.
I feel a bit bad because, you know, he's a lovely character.
I would have loved to have him here, you know, with us.
Maybe not cooking.