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 greatest chefs.
My name is Giorgio Locatelli.
I believe that anyone can learn how to cook.
I have to light that passion.
In Giorgio's last class...
Don't put your finger in my food.
..."First Dates'" Laura's catastrophic cooking...
What is this supposed to be?
...landed her in the bottom two and nearly got her kicked out of school.
This afternoon was a disaster.
But social media start Stevo got marks for good behavior...
We'll see what happens, man.
But you just know, you will never see Stevo quit.
...and because Cooking School's top of the class.
I love your attitude.
Thank you.
But there are tougher lessons to come.
Oh, it's leaking.
Put it in the oven, it'll stop leaking when it cooks!
And all the celebs have to do in this competition...
Come on, plate it!
...is prove they're not the worst cook in class.
It's awful.
Somewhere in the sleepy Wiltshire countryside...
Ah, we're back here guys.
...is day four of the celeb cooking crash course.
I'm jamming. The target is on my back.
If you can make it, anyone can make it.
I'm number one, and a lot of people say I've changed.
Me, change? Never.
Champ is here! Come on, I'm the champ and they don't like it.
To get to the top of the class, do what you do with your food,...
- Yeah. - And just stop misbehaving
and you'll be there.
But you're the one who makes it happen.
Stevo's got to go before me
I understand ah, you're really sweet, well done you.
You made chef of the day, great.
He's toss. He's one of my best mates,
but when it comes to cooking, toss.
- Hello, hello, hello people! - We're back.
Oh, here we go.
- Don't sound too happy! - Hi! Sorry.
When I started these, I told you it was going to be really tough.
There are still people here more interested
and very informed on learning how to cook.
But I'm not giving up. I can see some talents in there.
You know what? I've been thinking about it.
Flour, eggs, that, we're making a bloody quiche.
Hello, Chef. Good morning.
Could I have everyone gather around, please? Come on.
- Bringing my book. - Oh, yeah.
I'm not getting caught without that today.
We started this competition with ten of you.
Now, just seven remain.
At the end of today we'll be down to six.
Bye, Toby
Do you think I could ever go?
Today, I am going to teach you how to make savory pastry.
This morning,
Giorgio is showing his students how to make a time-efficient,
short crust pastry. He'll be testing their taste buds
as they'll have to create their own delicious filling.
I'm going to ask you to use your judgement
and creativity to make a filling for a quiche.
I said that it was going to be a quiche.
Very, very good Maeva.
First of all, we're going to make the pastry.
Chef said we were going to be making something called quiche.
So I was a bit worried, but again,
the challenge was accepted because I'm champ.
Yeah.
Pastry chefs, they work more on precision,
so today you have to show that you have that patience.
Wow.
And then, this is to weigh it down.
Blind baking the pastry will reduce the risk of a soggy bottom.
After 15 minutes cooking, you're going to get this lovely color
and this uniform cooking all the way through.
When we walked in this morning,
everyone was quite excited to see what their challenge was,
and then there was a shift and everyone not happy here.
The base of this mixture, we don't want bitterness,
we don't want whipped cream.
I've never seen us so focused, so determined.
It's just like this serious mist has come down.
It has turned into a proper, proper competition now.
For your quiche to be really successful,
I want a perfect pastry that isn't damp but is nice and crusty,
and then I want to see a creative set of vegetable in there
and I want to see a beautiful looking salad on the side.
Well dressed. Is that okay? Okay.
You have 75 minutes to complete your quiche. Away you go.
All right Stevo, stop that.
This is how you become a champ, mate. Yeah.
Giorgio has provided his class with plenty of ingredients
for their quiche and salad.
And now he's looking to see who can dream up the best flavor
combo for their dish.
and my sauce I can do a marmite flavor.
- Oh, my gosh. I dare you. - Yeah?
I need a whole grain muffin.
Hello asparagus.
Is someone going to do a test day run?
I cheated and I went on my phone and looked up best quiches.
And it said roasted tomato, basil and parmesan cheese.
But there is no basil.
There's only parmesan. Well, this sucks.
Oh, this is real onion.
- No. - It's a leek.
- Leek? - Yeah.
Where are the onions?
The quiche is one of those dishes that, you know,
you can find from the station to the [speaks Italian].
It's a different way to cook eggs,
it's a very good way to understand their sensibility
of what goes well together.
- Jalapenos. - I dare you.
I'm seeing a lot of cans there.
Stevo,
who definitely hasn't let being top of the class go to his head,
is cooking opposite presenter Zeze Millz.
I went away last night as the champ with a lot of confidence.
It's quite simple. Like, when you know how to do it,
cooking's very, very simple, you know?
Let's get it all out of your system now.
You were top of the class yesterday, we were all shocked,
and you went home thinking if Stevo
can do it we all can *** do it.
Stevo, who was top of the class, um,
I mean, it's not going to last for long, is it?
Confidence is key.
Whoops.
Getting their hands dirty is "Made in Chelsea's"
Maeva D'Ascanio and Love Islander Toby Aromolaran.
You didn't wash your hands.
- I did wash my hands. - You didn't wash your hands.
Oh, shut up. Toby, please, you're annoying.
And trust me, even if I didn't wash my hands,
they're cleaner than yours.
I loved winding Maeva up.
I loved it because you can see she's getting so stressed.
Veins coming out of her neck, coming out of her head as well.
I mean, it was funny.
The technique you're doing is not right.
- Oh, really? - Yeah.
If you say so.
See? Oh, yeah.
Oh, my God, it's going to be intense!
When I was opposite Toby, I thought it was going to be nice-ish
because usually he's quiet.
But today he's decided to be really annoying.
You're not going to make me ruin my quiche.
It's French,
- and imagine if I ruin this meal, - Exactly.
my family is going to be ashamed of me.
Yes, I'm going to get you cancelled.
Ex "First Dates" waitress Laura Tott
is currently at the bottom of the class.
If she wants to stay in the competition,
her pastry needs to be perfect.
Oh no, this is ***.
Should you put another cleave of butter in do you think?
Don't ask me, I don't want to mess it up for you.
Sam, can I see yours?
I can be very competitive, I think.
If it's something I'm really enjoying and really love,
I will want to be the best.
I would absolutely love to get to the point
where someone would actually pay for the food that I've made,
but I think probably at the moment,
people would probably pay me to take the dish away from them.
Giorgio's taught his students that pastry making requires
precise amounts when measuring ingredients.
Teaspoon, teaspoon, tablespoon.
Salt. Is that a tablespoon?
Yeah.
Bosch.
Ah, now during cooking, are you just [groaning] what was in that?
The salt is so sharp.
You're putting the wrong salt in there.
You're supposed to put fine-grind salt.
Is it.
Once again, we had to make dough. I hate dough!
It was all over adding salt. It was a mess.
And Stevo isn't the only student struggling.
Shit, shit, shit, shit, shit.
Oh, no, no, no, no.
Naw. This ain't right, This ain't right.
The quiche's sticking to this *** thing. *** twat.
*** pastry, man. I just can't seem to do it.
Pastries and me are completely opposite.
While Sam's stuck on rolling,
most of the class are choosing their quiche tins.
Apart from Stevo.
The champ is here! The champ is here!
Not so much, actually.
Stevo, what are you putting in there?
Just the salt, the one teaspoon.
- Teaspoon. One teaspoon. - Right.
What's a teaspoon?
I don't know. That's a tablespoon. That's a tablespoon.
You have to do it again. C'mon.
Now, now, now, now, now, now, now, now, now. C'mon.
Flour.
Hero to zero possibly today.
Flour!
I'm telling you now, I'm going to stay in the competition,
and I'm going to win. Mark my words.
I've been champ, man. It's mess.
Fits me well. ***!
In Wiltshire, at Giorgio Locatelli's cooking school...
*** it. No, it's got a hole in it.
I *** hate cooking.
That's the spirit, Sam.
...his famous students have been making quiches,
or at least trying to...
Maeva!
No!
- That's what we're doing. - No, Sam!
This needs to be dry.
...for the past 45 minutes.
And then I cut these off?
- No! - No?
That's left at an angle like that.
Okay.
Then we cut it after it comes out of the oven.
Okay.
And now you're ready to bake. Go!
- Okay. - You're in very good shape now.
Zeze might be fling ahead,
but Stevo's lagging behind with his second stab at pastry.
Top of the class is still working his breadcrumbs.
Oh!
This is tough. I've done this twice now.
My fingers are gonna drop off, man.
Stevo, someone has to go home, you know?
We'll see what happens at the end.
Chef, when it gets to this point, how do I break it?
I don't know.
Where is your flour? Where's your flour?
That's it, not too much. That's perfect.
- Is it? - That's it.
That's exactly what you want, no? C'mon.
C'mon. There.
Rolling pin. Push, push.
Chef had to help me with my dough.
I ain't gonna lie.
It's getting a bit peak right now.
I'm stressing. It's not great, you know?
I mean, so yeah. Hero to zero.
With the champ finally getting his pastry into bake,
he can join the others and get creative with his filling.
This is going to cook more when you put it in.
So I don't want to cook too much.
Laura's mixing sundry tomatoes with goat cheese to flavor her quiche.
I just want to get all this grease off
'cause it's going to sink into my omelette mix.
Because the whole atmosphere has changed amongst the group now.
It's got really competitive.
Something's switched in my brain and being in the bottom
two has given me the biggest kick up the bum and I have to win now.
Meanwhile, top of the class...
Can you fry cucumbers or do cucumbers with this?
...is cooking up a salad.
I don't know what Giorgio's gonna think about this quiche.
I'm not the greatest at cooking things from scratch,
although you're probably thinking, hang on,
your Swiss roll was from scratch, and that was amazing.
Yes, that's afters.
I'm wicked at afters, you know what I mean?
The champ is here! Can't live on cereal.
Can't live on beans and toast.
I want to become more of an adult.
More responsible so that if my kids do say,
"Dad, could you cook something?"
It's like I'm going to have to call a take-away or something.
I want to put the plate in front of them, they eat it,
and after they go, "Mmmm. That was nice."
You know what I mean? I want that feeling.
That's not ready to come out.
No, you put it back. Ten minutes.
Oh, yeah.
Why is it like that?
Once it's got filling in it they won't see that, will they?
I can't get stressed. Put that back in.
Out of mind, out...out of sight, out of mind.
Oh, you cunt. Oh, you ***. Oh, well.
It's not lost everything.
I *** just can't do it.
Just take off what you can and patch it up. C'mon, easy.
Baking and me, I don't know what it is but something's not working.
I try, and if it doesn't work, I'll try again.
And try again and try again and then I'll give up.
Okay, back in the oven!
Back in the oven.
Aw, shit.
For some students their quiche...
That's me, sorry.
...is sort of--coming together.
Is that right? Yeah, *** it. And now...
But for Sam...
Oh, it's leaking.
...things are still coming apart.
- It's mother*** leaking. - I know.
It's leaking!
I know, carry on. Put it in the oven,
it'll stop leaking when it cooks!
Does it?
Being on the station next to him is so tough.
20 minutes left, cooks!
Shit!
20 minutes left means that quiche needs to go in the oven now!!
- Oh, shit. - Oh, God!
Do we pour the whole thing in there?
Yours is really white. Have I done mine wrong?
Cream, isn't it.
Get the stuffing in there and get them in the oven.
Otherwise, it's not going to be cooked.
The idea that I could teach people that
didn't know anything about food to cook is teaching me a big lesson.
Ahh, come on!
Close the oven!
These ovens suck.
No, it's not the ovens that suck, it's you that sucks.
Fair point.
Don't touch. Prepare your salad.
Salad, salad, salad.
I am determined to keep fighting
because I can see that some of them have started to foul up.
But it's not cooked enough.
You've got at least four or five minutes more.
Turn up the oven. 450, no. If you think it's not cooked.
This is what you do.
Giorgio wants to see an appetizing side salad
with the students' quiche.
That is gorgeous. I am so impressed.
What is that?
- It's oil. - Marmite.
- I love marmite. - Marmite, peppers, jalapeno sauce.
One minute left!
Oh, ***.
Oh, I've messed mine up.
Turn your plates up!
Ah, that could be burnt.
If it's not plated, it won't be rated.
Ah, you're a *** sick guy bruv.
You're a *** sick guy bruv.
Now!! Come on! Plate it!
Oh, my God! Whoa!
30 seconds left!
Where's that wicker?
You ***.
Step away from your plates! Step away from your plates!
That was hard. That actually was really hard.
Class, you've all created your quiches.
Now it's time for Chef to taste.
Stevo, you're up.
Please bring your dish to Chef for judgement.
Stevo's quiche features fried cucumber and tinned veg.
And his salad comes with marmite and jalapeno dressing.
Let's taste it.
So still you haven't managed to cook it properly.
And unfortunately, you did mess around.
That pastry was bad.
The champ shouldn't get it that wrong then.
What's inside the salad?
There's onions, a bit of marmite juice,
with jalapeno juice.
- You've never done this before? - No, no. No, no, no.
And I'm the first man on Earth to taste vinaigrette with marmite.
Stevo, now I know why it's the first time
you have marmite in the vinaigrette.
Because it's awful.
A little garish over it.
I didn't think you were gonna pour that much.
So it's my fault?
No. Never.
Okay, c'mon. Get back to your cove.
It would help if my teammates got my back a little, you know?
But, I think Judas is back, guys.
He's back in full effect. Thanks though, Chef.
I served up what I thought was the best-looking quiche of the day.
And Chef didn't like it.
But I've taken it onboard and I'm going to go from zero back to hero
in the next challenge. Trust me.
The Phoenix is coming.
Kerry, you're up next.
There you go.
Kerry's serving a spicy spinach quiche with a chunky salad.
Kerry, salad should be like a bunch of flowers.
It shouldn't look heavy.
Yeah, yeah.
Kerry, I'm sure your kids would be so happy if you cooked them that.
And you're going to give them some really healthy food.
Vegetable, eggs, things like that.
Very well done. Go.
Toby, you're up next.
Toby's offering a cheese quiche
with a salad with extra cheese.
The quiche itself, it is well cooked, and the mixture is very welcome.
Let's taste it.
The mixture is very welcome.
Do you know what's missing? A little bit of salt.
Yeah. Thank you very much.
- Thank you. - Go back to your place.
Well done, Toby.
Maeva, you're up next.
Maeva has made a spinach and goat cheese quiche
with feta and walnut salad.
Because you had to cut your quiche
and serve it when it was still warm...
- Yes. - the plating
become a little bit messy.
The flavor is fantastic. It tastes beautiful.
- Thank you. - And on the composition of the salad,
you've done a very good job.
- Thank you. - Thank you.
Sam, you're up next.
Sorry for what you're about to taste.
Sam's roasted tomato quiche is served with asparagus,
tomato and egg salad.
Let's start to taste the quiche, no?
It's nice and crumbly on the outside,
and the pastry is cooked.
- Is it? - Yes, but Sam,
what I saw today during the preparation was that
somehow, you give up a little bit.
This is what I don't like.
I appreciate the fact that something can go wrong.
Yeah.
Something go wrong all the time.
When I cook, it's 30 years I cook something goes wrong,
I don't give up. I try to mend it.
You know what it makes me think?
It makes me think that you don't care.
Chef, I'm going to be honest with you.
I'm just going to have to just parry your thrust a little bit.
At the start it was so bad,
the fact that you are looking at that I would say
contrasts what you're saying
because I actually fought to the very end.
No, no, no.
The fact that now you've managed to put something here...
- Yeah. - that you have to thank us for that.
Because we gave you enough confidence to carry on
and present something like that. Okay?
ut overall, I don't think you've done a terrible job.
So, come on, get out.
Means a lot, Chef. Thank you so much.
The next person up is Laura.
Laura's serving a goat cheese and sundried tomato top
with a tomato and red onion salad.
And a mustard and honey dressing.
Presentation is nice.
It needed a little bit more cooking of the shell.
It's more cooked than I thought.
It is.
The vinaigrette is delicious.
The presentation of the salad is very good.
I think you've done a very good job this morning.
Thanks.
Laura is competition now.
She was in the bottom two, but she's competition now.
She's not a rival, but she's getting there.
And finally, Zeze's vegetable quiche comes with a pomegranate salad.
I think that pastry looks the best.
It's so thin, but so much nice color on it.
You have a knack for pastry.
Yeah. It's probably because of the,
you know, caressing. I'm good at caressing.
Let's taste it.
That's very good.
That is the perfect cooking of the eggs.
Thank you very, very much.
Yay, Zeze!
She deserves it. She does deserve it.
Why are we clapping when people are doing better than us.
It doesn't make sense.
- Oh, my God. - It doesn't make sense.
You are a terrible man.
It makes no sense.
You don't want to be a bitter sportsman.
You congratulate your teammates.
You're not my teammate. You are not my teammate.
Why are you "Well done-ing" her.
She just punched us in the face.
She just knocked us out.
It's like Joshua know you out and you're like, "Well done, AJ."
No. But whatever, I come from a competitive background.
I've competed for my country,
I've won for my country.
It is what it is, you know? Like, I'm sorry.
- And where are you now? - Oh, shit.
Stevo, you've come from here to there.
Stevo, all high and mighty, up on his pedestal.
Living it large! Oh, ***.
At celeb cooking school,
Giorgio is about to start his second class of the day.
This is your final cooking task before someone is sent home.
Giorgio is expecting his students to produce an exact copy
of two classic dishes.
It is very important to obtain a mixture that is not too wet.
Continuing his focus on pastry,
Giorgio is chosen soft flour tortillas to make crab tacos
and a pear pavlova for dessert.
The tacos will teach them how to make a simple dough
for a casual dinner.
And the pear pavlova will show them will show them how to whip up
a showstopping meringue.
I'm not trying to teach them how to do,
like, these beautiful design dishes all the time.
I want to make them feel that it's something friendly to eat together.
You start to make your tacos
and we work it down to a big sausage.
I don't take notes because people get too caught up
in making notes instead of actually watching what Chef is making.
You put your tacos in there, you press it down.
The tacos need to be cooked thoroughly,
otherwise they'll fall apart.
Dry pan, really hot. Give them a flip.
See this color already happening.
So Giorgio spent a good
20 minutes I would say making the tacos.
And did you see how small the taco was?
Tie a little bit of the fennel.
So pretty.
Like why would anybody go and do that for three miniature tacos.
I wanted this taco to look inviting. Not like a car crash.
Okay, guys. Pavlova time.
So the second challenge has been set.
It's crab tacos, yuck, and pavlova.
Palavo. Palava.
Whatever it is, I'm going to smash it.
As always, you know?
We're going to get them to stiff peaks first.
I've got so many things I want to take off my list,
but meringue, definitely one of them.
I always wanted to do that: put the bowl on your head thing.
No!
Next, we're going to do some poached pears to go with it.
The hot pears need to be cooled
so they don't melt the cream on the pavlova.
Oh, mate.
What we'll be looking for is a crunchy
but gooey pavlova base and the poached pear to be cooked.
For the first time, you will be attempting two new courses
- on your own. - What?
Yes. Now you're listening.
This one might be a hard one.
I can't remember two dishes.
I can barely remember one.
Can I be next to Maeva at least.
No.
There's a lot to get your head around
and not a lot of time to do it in.
You've got 75 minutes on the clock.
Let's cook!
Come on there, Stevo!
I get crazy.
I love you in my kitchen.
All the best.
One more.
All the best, bro.
I think there are people in the classroom
that make a lot of noise,
and they are a bit of a distraction for the others.
But sometimes they go with a fantastic attitude on learning.
So, we really have to work them out.
It's been a pleasure.
And nothing more. And nothing less.
I'm with Stevo, baby! This is it.
This is the turnaround. This is the great comeback.
Let's help each other.
I think we should help each other.
You do what I do we're both through.
Now, Sam is my bro, but he's not my bro.
We're not blood brothers or anything like that.
He's my mate, but he's not my best mate.
So, I'd rather you them me. I'm being honest.
The students have just 1 hour and 15 minutes
to make their first two-course meal alone.
And as the meringues need 30 minutes to cook...
Oh, shit.
They'll need to start on dessert first.
Oh, look at that already.
Well done. Happy with that.
Just got to do it so it won't go on your head.
Yeah.
Hoo.
Whoa.
One, two, three, go.
What did you mean? Why did you look at me like that?
- 'Cause I can't trust you. - Looks good, yeah?
Will you relax!
Bang, we're good.
Yeah? Well done, well done. Well done you.
Wow, that was great.
Laura?
- Hello. - You're looking good.
Do we think.
That meringue looks at perfect peak.
Look how it's doing there. That is so beautiful.
In the oven.
And I'll set my timer.
This is serious now. I feel a lot of pressure.
You really look like you want to win this.
- I really, really, really do. - Yeah.
'Cause I don't want to stop learning yet.
If I go home, I can't learn anything else.
Laura may be looking at A-star for her meringues,
but Maeva still aiming for top spot with her tacos.
It's like literally playing with Play-Doh right now.
I love it.
And Sam's dough mix has landed him in deep water.
Oh, I've done that wrong.
I *** that up.
Oh, I have *** that up. I hate...
I have such an issue with dough.
The *** pastry: is it meant to be wet?
Is it meant to be dry? How much flour do you put on it?
I don't know. What can you do?
Stevo, are you still feeling like the champ?
- Champ is a state of mind, bro. - Yes.
I made two meals that Chef couldn't eat.
- Right. - I then got top of the class.
- Yes. - That's championship shit.
Are you talking about me?
Oh, hi Chef.
That's it. Put it down and let it rest.
Let it rest, sure. And while that's resting...?
At least I want three leaves that I can eat from you.
Exactly.
So make sure I can eat these tonight.
Hat trick. You know what a hat trick is?
Do they call it the hat trick in Italy?
Three plater.
Ah, three plater. That's what I'm trying to do right now.
Do you that?
Did you know that. It's called a three plater?
- Yeah. - Oh. Wow.
Simmering the pears in Giorgio's syrup recipe
should enhance the flavor of the desserts.
I've never approached anything like this myself.
I always thought it was a myth.
Peel, peel, peel, peel, peel, peel.
Look at meringue!
Oh, yeah. My meringue.
I don't trust these mother***.
- Laura. - Yes?
These are the best meringues that I've seen today.
Including our Poppy's?
Including the one of Poppy's.
So I've had some great moments in my life,
but one that I will remember on my deathbed
is Giorgio saying to me that my meringues
were better than Poppy's meringues.
Back to mains.
It's taco time. I don't want to talk about it.
Oh, my God.
Taco, taco, taco, taco.
How many tacos are we to do again?
Three each.
You have got quite large bowls.
Thank you.
First time I've ever heard that.
Where are you at? What are you doing now?
I was concentrating on something. Yeah, sorry.
No, no. Do your thing. Don't let me distract you.
Because you're gonna start screaming "Five Minutes"
in like two seconds time, and I'm gonna be like "What do we do?"
Two minutes left!
No, you're gassing.
I was joking.
That was really, really evil.
Shit, I've really *** this.
I still have to take my pears out,
they're really overdone.
I'm not going to have anything done.
The students have just five minutes left to plate up.
No, no. It's too hot.
It's too hot but I've only got five minutes.
It was all going well until the last minutes where you need to rush.
There's a time, you need to be careful with certain things.
And then you forget this and that and then everything goes wrong.
Little pear, are you going to dry here?
Are you going to ***...
Pear, pear, pear. Pick the best pear.
This is the best pear. This is the best pear. Oh!
Pear, pear, pear.
I've lost one of my baking sheets.
I'm out of my head. My head's gone.
With time running out,
Stevo AND Sam's plan to help each other
out doesn't seem to be working.
Some fit on a tray. Some fit on a tray.
Oh, no, the cream!
The cream that's been sat there for *** ages.
No! *** cream.
Where's the cream go? In the middle?
On the top and then that goes on top of it.
I put the cream there and then the pear on top of the cream.
All right, this is gonna be the only one I'm going to do I think.
Oh, mate.
Oh dear.
I think I'm good but every time I just *** something up.
Oh, mate. Oh, no.
Oh, no.
One minute left!
I don't care what you're doing, you need to plate up right now!
I didn't dry the fennel. I don't have time for that.
This is what you've been cooked for.
There you go.
It was meant to be hot, didn't it.
It was meant to be hot.
I'm a realist so I'm gonna be honest with you.
Tacos are just not for me.
The tacos will not be making my greatest hits, I'll tell you that.
Oh, mate. I didn't do the coriander.
Ten seconds left!
This is the worst I've have ever, ever performed.
Time's up! Time's up! Step away from your plates.
- Hey, Stevo. Stevo. - Yeah.
A whole one.
Sam, step back.
Oh. alright.
I'm so mad because I started so bloody well, *** well.
Everything. I was so organized. And it's all a mess.
It's time to find out how the celeb students'
dishes measure up against Giorgio's.
Class, it's time for Chef to judge your efforts
before deciding which one of you is leaving school.
Sam!
It's missing one taco here.
Yeah, I know Chef.
How many in total did you manage to make?
- Two. - Total?
- Yeah. - You made two tacos?
Yeah. That's a bit disappointing.
Chef, I put everything into that.
What about if when we ask you to start the task,
you don't do chest bumping
and you just get onto the task.
. It's not respectful to me to come here.
You're wasting your time playing with Stevo.
Let's taste this taco.
Your taco has got a little bit of a problem.
Because you know when it cracks out like that
it's because, you know, you see the other one.?
They crack completely round.
I'm struggling with the baking side of things.
Okay. Pavlova.
The pears were hot when they went into the cream,
- so we've got a brush of sauce. - Yeah.
The meringue is a little too fluffy.
It's not quite chewy enough.
I think you messed around.
Painful.
Get back to your place now.
It's real hostile there, mate.
Toby, you're up next.
The presentation is not too bad.
All the ingredients are there.
The fennel, the chili, the avocado.
The meringue itself melts in the mouth when you get to it.
I'm so happy that you're listening to us,
and you seem to grow very, very much from that toastie.
Thank you.
People have this stigma that because I was on "Love Island",
I'm thick as ***.
But I'm not, I'm a quick learner.
I'm getting things like this.
- Kerry, you're up. - Oh.
Kerry, this is all the tacos that you made? Just two?
It all got a bit too much for me. I'm feeling the pressure.
Yeh, it was designed to put some pressure on you.
To see your sense of organization and skills.
No?
You've done a good job.
The filling is nice and balanced.
It's just a little bit of problem with the taco mix.
- Should we get on with the pavlova? - Yes.
You've plated it to,
but you have a good sense of
aesthetic into that, the balance itself.
Pavlova is really nice.
The Chantilly taste really, really nice.
It's a shame that it melted a little bit.
Every ingredient on the pavlova is there.
- Thank you very much. - Thank you.
Thank you so much.
Stevo, you're up please.
You know, my job is to gibe a description of this presentation,
but I really can't find the words to describe this.
This is a bit of a mess.
Yes, it is. Isn't it?
I'm talking about the tacos.
I haven't even looked at that one yet.
They're supposed to be tacos.
They're supposed to pick up.
Stevo, it's just not cooked.
I wanted to give you something that you could eat,
so I'm not telling you which one to eat but for me,
that one with the two avocados is the one that you should try.
Are you sure that this is your tacos?
If you want me to me honest,
Sam saw I was struggling, so he said, "Here Stevo."
And he chucked that one on my plate.
Yeah, that's a Sam one.
That's why I said don't worry about that, that's my one.
That's the only one I have.
That taco is not bad.
But one taco in 75 minutes, that's a little bit too much.
The pear is really delicious,
but I cannot get over this presentation.
Back to your place. Go.
Thank you, sorry.
I've gone from a phoenix to a pigeon.
This is just horrid.
I'm disappointed in myself though I did try my best.
But as I say, timing. Timing, timing, timing.
Yeah, I've got to get used to that, man.
Zeze, you're up.
Yeah, you've got this baby.
It's a little bit undercooked and the chili,
the avocado and the coriander are missing.
It's missing the flavors.
Nice little crack there.
The pear is good.
Pear is good.
And the pavlova?
The pavlova is delicious.
Happy with the dessert, a little bit less happy with that.
And, you know, it's just stamina sometimes.
You've got to have that fighting instinct, okay?
Don't give up. Come on, back to your place.
Laura, you're up.
The tacos are missing a little bit of salt,
and it's a little bit too thick.
So that's why it breaks when it goes.
But it's good, Poppy.
Yep.
I already told you that was the best meringue that I've seen today.
It's missing the Chantilly cream in the middle.
The pear is slightly al dente.
But it's got a very good flavor.
Yeah.
You've done a really good job tonight.
Yeah.
Okay, back to your table. Thank you.
Thank you.
Maeva, you're up next.
Go on, Maeva. Walk with pride.
The taco to me looks decent.
Okay, should we taste them?
All the flavors are there.
The dough was good.
Pavlova, what did you think?
We can see what's happened there.
If you didn't know that the cream was melted
you would just eat a mouthful of it and be,
oh, that taste like poached pear and pavlova.
Was it too much stress for you? Is that why you were crying.
I cried today because I thought that I was really going to do well.
And in the end, I was just oh...
Maeva, you've done well.
At the end of the day the two dishes to me are acceptable.
Yes.
And I felt that the tears were
like a signal to me that you really care.
- I do. - So thank you very much.
Take it back.
I need to cry.
I went to tears of happiness and now I'm so happy.
Yeah, I'm so happy. Motivated even more.
So Chef, who has impressed you the most?
My top of the class today is...
Laura.
Well done.
Laura, your pavlova today was excellent.
- Congratulations for that. - Thank you, Chef.
Thank you.
I was bottom last week.
I had just gone to the middle and now I'm at the top.
Unfortunately, someone has to go at the end of each day.
Have you narrowed it down who that may be, Chef.
Today it is between
...Sam...
...and Stevo.
Sam and Stevo, please step forward.
- Sorry, Chef. - Sorry, Chef.
Chef, tell me. Do you have a decision?
Please, please, please, please, please.
Take Sam.
'Case I don't even know him and it's a competition.
The student leaving us today is...
Stevo.
Well done, Stevo.
It's pretty sad.
Well, I acted like a ***.
I've been giving it large all day.
The champ is here!
Well, the champ is now gone.
Stevo! Stevo! Stevo!
I'll take it. I feel like a team now.
Tomorrow's another day.
I'm like chlamydia.
You're going to have to take so many pills to get rid of me.
And I will go. I will go.
I know I'm going to go.
But not without a fight. I'm stinging you.
- Are you going to carry on cooking? - I will.
I'll give myself about two hours though.
I need the extra minutes, man.
Stevo's attitude is always perfect.
He's a very nice character. And...
But his cooking is terrible.