1 00:00:01,280 --> 00:00:04,240 Celebrities who don't know a thing about food. 2 00:00:04,600 --> 00:00:09,000 I am absolutely shocking at cooking. 3 00:00:10,400 --> 00:00:12,200 Are being taught to cook 4 00:00:13,280 --> 00:00:15,840 by one of the world's greatest chefs. 5 00:00:16,160 --> 00:00:17,720 My name is Giorgio Locatelli. 6 00:00:18,840 --> 00:00:22,520 I believe that anyone can learn how to cook. 7 00:00:23,040 --> 00:00:25,000 I have to light that passion. 8 00:00:27,280 --> 00:00:29,200 In Giorgio's last class... 9 00:00:29,280 --> 00:00:31,560 Maeva! Aagh! 10 00:00:31,640 --> 00:00:34,560 TV presenter Sam made a mess of his meringue. 11 00:00:34,640 --> 00:00:36,200 That's a bit disappointing. 12 00:00:36,280 --> 00:00:38,960 It's not respectful to me. You're wasting your time. 13 00:00:39,040 --> 00:00:41,360 But it was Stevo who got the boot. 14 00:00:41,560 --> 00:00:43,040 Well done, Stevo. 15 00:00:43,480 --> 00:00:47,680 While ex "First Dates" waitress Laura tantalized Chef's taste buds. 16 00:00:47,760 --> 00:00:51,000 That is the best meringue that I've seen today. 17 00:00:53,000 --> 00:00:55,680 And became cooking school's top of the class. 18 00:00:55,760 --> 00:00:57,840 Your pavlova today was excellent. 19 00:00:59,160 --> 00:01:00,840 But there are tougher lessons to come. 20 00:01:01,760 --> 00:01:04,480 - Move your feet. - Oh, Chef, I'm so sorry. 21 00:01:04,560 --> 00:01:07,320 And all the celebs have to do in this competition... 22 00:01:07,400 --> 00:01:10,080 - Do you realize how annoying you are? - *** to me 23 00:01:10,160 --> 00:01:12,720 is prove they're not the worst cook in class. 24 00:01:12,800 --> 00:01:14,320 Never bloody give up. 25 00:01:24,640 --> 00:01:27,000 Somewhere in deepest Wiltshire 26 00:01:27,080 --> 00:01:30,040 it's day five of Celeb Cooking School. 27 00:01:30,320 --> 00:01:32,520 It's a new day, Toby. It's a new day. 28 00:01:33,040 --> 00:01:37,240 - That means you're going home! - I can... whoa, whoa, whoa. 29 00:01:37,320 --> 00:01:40,320 We're excited. We're going to give everything we've got. 30 00:01:40,400 --> 00:01:44,120 Once again the cauldron's already stirring. It's really heating up. 31 00:01:44,200 --> 00:01:45,800 Do you think everyone's getting a bit 32 00:01:46,480 --> 00:01:48,560 - uptight now. Actaually, no... - Yeah. 33 00:01:48,640 --> 00:01:50,520 Because we're actually taking this very seriously. 34 00:01:50,560 --> 00:01:52,600 I think Maeva's taking the competition too seriously. 35 00:01:52,640 --> 00:01:54,040 Oh, shut up, Toby! 36 00:01:54,120 --> 00:01:56,360 No, but shouldn't you see 37 00:01:56,440 --> 00:01:58,840 I'm here to learn and to improve. 38 00:01:59,120 --> 00:02:01,320 The boys are feeling a little bit cocky. 39 00:02:01,400 --> 00:02:04,320 The gals, well there's that friendly competition there, 40 00:02:04,400 --> 00:02:06,080 but we're still all supporting each other. 41 00:02:06,160 --> 00:02:08,040 We still all want the best for each other. 42 00:02:08,120 --> 00:02:11,280 The boys, not so much. 43 00:02:11,360 --> 00:02:13,680 Guys let me just come in here. You know, we're all friends. 44 00:02:13,720 --> 00:02:16,280 I don't trust you. I don't trust the guys. 45 00:02:16,360 --> 00:02:17,960 You know what? I'm with you on that. 46 00:02:18,040 --> 00:02:20,280 There are twice as many girls left 47 00:02:20,360 --> 00:02:23,200 than boys because the boys went out early. 48 00:02:23,280 --> 00:02:26,000 They all failed because they didn't take it seriously enough. 49 00:02:26,200 --> 00:02:28,320 And the girls are very serious; they're here to win. 50 00:02:28,880 --> 00:02:33,520 Arriving for class, Michelin-starred super chef Giorgio Locatelli 51 00:02:33,600 --> 00:02:35,480 These guys here now that we got here now, 52 00:02:35,840 --> 00:02:38,800 these guys really care. I'm getting excited about it, you know? 53 00:02:45,920 --> 00:02:47,680 Class, gather around please! 54 00:02:47,960 --> 00:02:51,200 Great to see you looking fresh. Love that. 55 00:02:51,280 --> 00:02:52,480 Wonderful. 56 00:02:53,840 --> 00:02:57,840 Today we're going to cook some potsticker dumpling. 57 00:02:57,920 --> 00:03:01,320 Very, very easy, but a very, very technical challenge. 58 00:03:02,200 --> 00:03:03,840 This morning, Giorgio's students 59 00:03:03,920 --> 00:03:06,240 will learn how to make Japanese dumplings. 60 00:03:08,840 --> 00:03:10,640 While he expects them to get creative 61 00:03:10,720 --> 00:03:12,080 with what goes inside. 62 00:03:12,920 --> 00:03:15,280 I want to see your sense of taste 63 00:03:15,920 --> 00:03:18,080 concerning the stuffing. 64 00:03:18,160 --> 00:03:21,000 I want you to surprise me and delight me 65 00:03:21,080 --> 00:03:23,640 and come up with your own filling. 66 00:03:26,160 --> 00:03:29,000 They'll be making their dumplings with premade wrappers. 67 00:03:30,240 --> 00:03:33,240 We're going to start to make this shape, okay? 68 00:03:33,320 --> 00:03:35,760 So look, a tiny little bit of water. 69 00:03:35,840 --> 00:03:37,680 Tiny, tiny little bit of water. 70 00:03:37,760 --> 00:03:39,280 I don't want to use the word wet 71 00:03:39,360 --> 00:03:42,600 because if it's wet it's going to mash under your fingers. 72 00:03:42,680 --> 00:03:44,480 Nice and moist. Moist. 73 00:03:44,560 --> 00:03:48,080 Yeah, I did not want to use that word because it's horrible. 74 00:03:48,160 --> 00:03:50,480 I'm just saying that's the perfect word for it. 75 00:03:50,560 --> 00:03:54,040 Giorgio's blended pork mince with Asian spices for his filling. 76 00:03:54,120 --> 00:03:55,320 We're going to go and get 77 00:03:55,600 --> 00:03:57,400 a little bit of the mixture 78 00:03:57,480 --> 00:03:59,720 and then give it a really good pinch. 79 00:04:00,040 --> 00:04:02,000 People are way to eager. 80 00:04:02,080 --> 00:04:05,440 They're going straight up in Chef's personal space. This is his space. 81 00:04:05,520 --> 00:04:06,760 And everyone's going in there, 82 00:04:06,840 --> 00:04:08,840 dipping fingers in saying what's this? What's that? 83 00:04:09,000 --> 00:04:10,760 Relax. Relax and just watch. 84 00:04:11,000 --> 00:04:13,600 I'm going to place my dumpling inside 85 00:04:13,680 --> 00:04:16,000 to obtain a really lovely color. Okay? 86 00:04:16,080 --> 00:04:18,560 - It's the distinct... - Boys, 87 00:04:18,640 --> 00:04:20,480 are you two concentrating on this? 88 00:04:20,560 --> 00:04:22,880 I find that very rude. Now both of you, get your asses down here 89 00:04:22,920 --> 00:04:24,360 - and listen to what Chef says. - I don't need to be close to the front. 90 00:04:24,360 --> 00:04:25,520 I can see him. 91 00:04:25,600 --> 00:04:27,720 - I will come to the front. - Thank you very much. 92 00:04:27,880 --> 00:04:29,440 - I will come to the front. - Good boy. 93 00:04:29,520 --> 00:04:30,880 Obviously, they're not as serious about 94 00:04:30,880 --> 00:04:32,360 this competition as the women are. 95 00:04:32,440 --> 00:04:34,920 - Yeah, I would consider that. - As would I. 96 00:04:35,000 --> 00:04:36,960 It's a big divide, boys and girls. 97 00:04:37,040 --> 00:04:38,720 I don't understand it. 98 00:04:40,160 --> 00:04:41,760 Is there a time limit for these? 99 00:04:42,000 --> 00:04:43,240 You would have known that if you were listening. 100 00:04:43,240 --> 00:04:45,400 He said it already, but you missed it. That's fine. 101 00:04:45,480 --> 00:04:48,640 It's just getting frosty. I want to bring people together. 102 00:04:49,680 --> 00:04:51,120 Beautiful. Golden. 103 00:04:51,400 --> 00:04:53,080 Giorgio expects nothing less 104 00:04:53,360 --> 00:04:57,080 than perfectly shaped dumplings filled with exciting flavors. 105 00:04:58,000 --> 00:04:59,600 You decide the shape, 106 00:04:59,760 --> 00:05:03,080 the stuffing and what sauce we're gonna serve with that. 107 00:05:03,160 --> 00:05:06,560 The dumplings need to stay whole. 108 00:05:06,640 --> 00:05:09,960 They need to be a beautiful golden color. 109 00:05:10,040 --> 00:05:12,640 They need to be cooked all the way through. 110 00:05:13,000 --> 00:05:17,280 And please, surprise me with some fantastic flavor combination. 111 00:05:17,360 --> 00:05:18,960 - Yes, Chef! - Yeah. 112 00:05:19,280 --> 00:05:22,800 You have 60 minutes to select your fillings and create your dumplings. 113 00:05:22,880 --> 00:05:25,600 Your time start now! 114 00:05:29,040 --> 00:05:31,160 What are we gonna do? What are we gonna do? 115 00:05:35,120 --> 00:05:36,520 This is quite hard, isn't it? 116 00:05:36,840 --> 00:05:39,200 - There's nothing like this. - There's no sweet chili. 117 00:05:39,280 --> 00:05:41,440 And there's no basil either. 118 00:05:42,920 --> 00:05:45,360 The students can make sweet or savory dumplings. 119 00:05:46,400 --> 00:05:47,800 Or both. 120 00:05:47,880 --> 00:05:50,480 Chocolate. What was I going to use chocolate with? 121 00:05:50,560 --> 00:05:51,960 I was going to make chocolate with something. 122 00:05:51,960 --> 00:05:53,120 I haven't really got a plan. 123 00:05:53,200 --> 00:05:54,800 I found I'm going to have to improvise it 124 00:05:54,840 --> 00:05:58,160 because I really don't know what I'm going to put in for the fillings. 125 00:05:58,440 --> 00:05:59,760 Chocolate feta. 126 00:05:59,840 --> 00:06:02,160 I don't like it. You know when you go to a festival 127 00:06:02,240 --> 00:06:04,440 and you get them buns. And they have like pork and apple 128 00:06:04,520 --> 00:06:06,800 and stuff in buns with apple sauce. 129 00:06:07,040 --> 00:06:09,280 That's not my favorite thing so I'm just gonna give it a go. 130 00:06:09,320 --> 00:06:10,800 A carnival bap. 131 00:06:11,040 --> 00:06:15,680 Yeah, I turn like a hog roast bap into a little dumpling. 132 00:06:16,000 --> 00:06:18,160 That is creativity my friends. 133 00:06:18,240 --> 00:06:20,360 - Maeva, what are you going for? - I'm not too sure. 134 00:06:20,760 --> 00:06:23,240 - I didn't care anyway. - How tricky is it to make dumplings? 135 00:06:23,320 --> 00:06:24,440 It looks quite piddling. 136 00:06:24,520 --> 00:06:26,600 It's something, you know, that you can teach kids. 137 00:06:26,680 --> 00:06:29,520 I do that with kids at school and they do it really well. 138 00:06:29,600 --> 00:06:32,360 These lot aren't as smart as kids though, Chef. 139 00:06:32,440 --> 00:06:34,840 - That's the only problem. - It's raw. Can you eat these raw? 140 00:06:35,040 --> 00:06:36,240 Can you eat these raw? 141 00:06:39,320 --> 00:06:42,000 As always, the students are sharing a workstation... 142 00:06:42,280 --> 00:06:45,440 - Let's organize. - Knives. Knives. 143 00:06:45,720 --> 00:06:49,440 And "Made in Chelsea's" Maeva is opposite "Love Island" star Toby. 144 00:06:49,520 --> 00:06:52,520 What is that? Sriracha. Flour. 145 00:06:52,600 --> 00:06:53,960 Onion powder. 146 00:06:54,160 --> 00:06:56,080 - I'm gonna tell Chef you're using onion powder. - Yeah, you tell him. 147 00:06:56,120 --> 00:06:57,320 That's right. 148 00:06:57,400 --> 00:06:59,520 He's going to say, "Why didn't you use normal onions?" 149 00:06:59,560 --> 00:07:02,240 Because I'm making three different flavors. 150 00:07:02,480 --> 00:07:05,080 It's getting really hard at the moment because everyone is getting 151 00:07:05,120 --> 00:07:06,320 super, super competitive. 152 00:07:06,400 --> 00:07:08,960 It's just not a really cool atmosphere 153 00:07:09,040 --> 00:07:10,880 that we used to have before. 154 00:07:11,160 --> 00:07:12,520 Have you washed your hands? 155 00:07:15,560 --> 00:07:17,040 The competition is definitely tough. 156 00:07:17,120 --> 00:07:21,200 I feel like past process we weeded out the weak 157 00:07:21,280 --> 00:07:23,320 and now only the strong survive. 158 00:07:23,400 --> 00:07:25,360 And you know what? Everyone's stronger here. 159 00:07:25,440 --> 00:07:28,280 There are no weak links. Maybe Sam. 160 00:07:29,800 --> 00:07:31,800 I'm going to put up maximum effort in. 161 00:07:31,880 --> 00:07:34,400 Maximum effort. We'll see what happens. 162 00:07:34,480 --> 00:07:36,840 Presenter Sam Thompson wants to mix sweet 163 00:07:36,920 --> 00:07:38,760 and savory for his dumplings. 164 00:07:38,960 --> 00:07:40,160 What are you making? 165 00:07:40,240 --> 00:07:44,720 I'm making some boiled then fried frankfurters. 166 00:07:44,800 --> 00:07:49,800 - Right. - Then I'm gonna have some dried strawberries in there. 167 00:07:49,880 --> 00:07:52,680 - Wow. - Followed by some melted chocolate. 168 00:07:55,880 --> 00:07:57,800 I don't actually think I'm that bad at cooking. 169 00:07:57,880 --> 00:07:59,920 It's just other people keep telling me that I'm bad. 170 00:08:00,480 --> 00:08:02,360 Do you know what I could do that other people can't? 171 00:08:02,400 --> 00:08:03,680 I'm a food blender. 172 00:08:03,760 --> 00:08:06,160 Like I have to prove it out there. 173 00:08:06,240 --> 00:08:08,200 Like creating new concoctions. 174 00:08:10,160 --> 00:08:13,040 Sam hasn't realized that frankfurters are precooked. 175 00:08:13,120 --> 00:08:15,080 So, he started to boil them. 176 00:08:15,880 --> 00:08:18,440 You know what? It's a good lad Sam is. 177 00:08:18,520 --> 00:08:20,040 I know he gets... 178 00:08:20,120 --> 00:08:22,160 I don't know how to say this. 179 00:08:22,240 --> 00:08:25,440 Sam is actually trying, Sammy. 180 00:08:25,520 --> 00:08:28,480 He wants to please everybody. 181 00:08:29,000 --> 00:08:31,400 Ahh. Ahh. 182 00:08:31,720 --> 00:08:34,680 Right, apple sauce. What does one do with apple sauce? 183 00:08:34,760 --> 00:08:37,040 Maybe a bit of butter in there as well for the pan. 184 00:08:37,120 --> 00:08:40,200 So it's the bottom. - Yes. 185 00:08:40,680 --> 00:08:42,800 Inspired by a traditional hog roast, 186 00:08:42,880 --> 00:08:45,840 the current top of the class Laura is mixing pork stuffing 187 00:08:45,920 --> 00:08:47,360 with apple for her filling. 188 00:08:47,440 --> 00:08:50,040 My God, check you. You're making like... 189 00:08:50,440 --> 00:08:52,040 you're doing like the real deal now. 190 00:08:52,120 --> 00:08:53,480 I would never think to do that. 191 00:08:53,560 --> 00:08:54,880 But pork goes with apple sauce. 192 00:08:54,960 --> 00:08:57,360 Yeah. It does, it does. That's smelling nice, Laura. 193 00:08:57,680 --> 00:08:59,800 So, I feel like I'm actually doing okay at the moment, 194 00:08:59,840 --> 00:09:01,360 better than I ever thought I would. 195 00:09:01,440 --> 00:09:03,160 So I don't know. Maybe I could win it? 196 00:09:03,240 --> 00:09:04,680 I don't know. I don't know. 197 00:09:05,080 --> 00:09:09,360 Zeze is also going for what she hopes are fancy, savory flavors. 198 00:09:09,440 --> 00:09:11,600 What have you picked up. You've picked up some... 199 00:09:11,680 --> 00:09:15,080 - I've picked up some chicken mince. - Chicken mince. 200 00:09:15,160 --> 00:09:17,920 - And then I've got some bacon that I just cut up. - Bacon. 201 00:09:18,000 --> 00:09:19,960 And then I've got mushrooms. 202 00:09:20,040 --> 00:09:24,120 And then I've got some spring onions and some onions here. 203 00:09:24,200 --> 00:09:25,680 And I think I might put a bit of chili 204 00:09:25,760 --> 00:09:27,760 and then I'm going to start making them. 205 00:09:27,840 --> 00:09:29,400 Originally, I wanted to do prawns. 206 00:09:29,480 --> 00:09:32,360 I was gonna try to do like a prawn and a chicken one. 207 00:09:32,440 --> 00:09:33,960 Then I got the prawns out 208 00:09:34,040 --> 00:09:36,880 and there was like pooh in there still 209 00:09:36,960 --> 00:09:40,960 and I couldn't put them in there without cleaning them 210 00:09:41,040 --> 00:09:43,320 because that is just something that I cannot physically do. 211 00:09:43,320 --> 00:09:45,840 I can't do it. So I just put that to the side 212 00:09:45,920 --> 00:09:47,520 and went with the chicken. 213 00:09:47,600 --> 00:09:50,040 So I'm hoping that I've done enough. 214 00:09:50,120 --> 00:09:52,320 Zeze, do you feel you're playing it a bit safe here? 215 00:09:52,400 --> 00:09:54,680 Do you feel like you're making something that you've eaten before? 216 00:09:54,680 --> 00:09:56,840 No, I've never had chicken and the bacon 217 00:09:56,920 --> 00:09:58,880 and all these other things inside of it. 218 00:10:00,840 --> 00:10:03,280 There's no playing it safe for ambitious Maeva. 219 00:10:03,360 --> 00:10:06,160 She's doing one sweet and two savory dumplings 220 00:10:06,240 --> 00:10:08,720 including the prawn option, and a risky 221 00:10:08,800 --> 00:10:11,080 Italian concoction. Malissimo. 222 00:10:11,920 --> 00:10:14,760 And I think this is going to put me in danger. 223 00:10:15,680 --> 00:10:20,120 I'm going to do one with like spaghetti bolognese basically. 224 00:10:20,200 --> 00:10:21,360 Oh, spaghetti bolognese. 225 00:10:21,440 --> 00:10:23,760 Like Maeva, Toby's going large. 226 00:10:23,840 --> 00:10:26,960 With three different dumplings full of the most exciting flavors 227 00:10:27,040 --> 00:10:28,160 he could think of. 228 00:10:28,240 --> 00:10:33,880 My plan is fried onion with frankfurters. 229 00:10:34,120 --> 00:10:38,320 - And then I'm gonna go mint and lamb mince. - Nice. 230 00:10:38,400 --> 00:10:43,000 And then I'm going for chocolate orange with feta. 231 00:10:43,520 --> 00:10:45,720 - Really? - Yeah. That's like different. 232 00:10:47,560 --> 00:10:49,080 I want to win whatever I do. 233 00:10:49,160 --> 00:10:50,880 So on "Love Island" we had those challenges. 234 00:10:50,960 --> 00:10:53,560 Everyone saw how competitive I was. 235 00:10:53,800 --> 00:10:56,120 His competitive streak is going to come out. 236 00:10:56,200 --> 00:10:59,320 But the problem is, you can get too competitive 237 00:10:59,720 --> 00:11:02,520 and then lose it at the last hurdle. 238 00:11:03,960 --> 00:11:06,640 If he listens, and doesn't try to wing it, 239 00:11:06,880 --> 00:11:08,560 he might do all right you know. 240 00:11:11,520 --> 00:11:12,840 - Feta? - Feta, yeah. 241 00:11:12,920 --> 00:11:14,360 Feta orange. 242 00:11:14,840 --> 00:11:18,920 Chocolate orange as well this batch. We'll see what happens? 243 00:11:19,000 --> 00:11:22,720 To be using fizzy orange I found it a bit... blah. 244 00:11:22,800 --> 00:11:24,720 Maybe I don't take too much risk 245 00:11:24,800 --> 00:11:27,520 with my food in terms of creativity and I don't put fizzy pop 246 00:11:27,600 --> 00:11:29,160 In my ratatouille dumplings. 247 00:11:29,240 --> 00:11:34,520 But I try to get good flavors and different flavors 248 00:11:34,600 --> 00:11:37,080 by not seeding being when I cook. 249 00:11:37,480 --> 00:11:38,800 Oh, Kerry. 250 00:11:39,000 --> 00:11:40,080 Careful! 251 00:11:40,440 --> 00:11:41,760 Quite good though, right? 252 00:11:41,840 --> 00:11:44,400 Sam didn't need to boil his precooked frankfurters, 253 00:11:44,480 --> 00:11:46,360 and now he's frying them up. 254 00:11:46,640 --> 00:11:47,920 Don't get burned. 255 00:11:48,240 --> 00:11:51,240 Shit, it's burned. How is that burnt? 256 00:11:51,320 --> 00:11:52,480 You got it on too high. 257 00:11:52,560 --> 00:11:55,920 Meanwhile, mom of five Kerry is inventing her own chocolate 258 00:11:56,000 --> 00:11:57,680 dumpling stuffed with sweets. 259 00:11:57,760 --> 00:11:59,680 - Yeah! - What sauce are you going to go with it? 260 00:11:59,960 --> 00:12:02,240 I'm going to get a white sauce. 261 00:12:02,320 --> 00:12:03,800 Oh, okay. 262 00:12:03,880 --> 00:12:05,120 And do you always stir it. 263 00:12:05,200 --> 00:12:07,040 Anything else you can put in there to compliment... 264 00:12:07,080 --> 00:12:09,040 You've got sherbet. Yeah. 265 00:12:09,120 --> 00:12:11,280 Combos and some cabbage. 266 00:12:11,360 --> 00:12:14,200 For me the only competition I'm in with is myself. 267 00:12:14,280 --> 00:12:18,000 But I think this is the first thing that I've done so far 268 00:12:18,240 --> 00:12:20,680 that I've actually enjoyed 269 00:12:20,760 --> 00:12:22,600 because as I was doing it, I kept thinking, 270 00:12:22,680 --> 00:12:25,520 "Oh, the kids are going to love this." And I was actually imagining 271 00:12:25,600 --> 00:12:27,480 that I was with a kid. 272 00:12:28,960 --> 00:12:30,960 The filler in the spoon is great. 273 00:12:31,320 --> 00:12:32,800 It is. 274 00:12:34,280 --> 00:12:35,360 Ah. 275 00:12:36,400 --> 00:12:39,280 Half an hour! Half an hour to go! 276 00:12:39,360 --> 00:12:41,600 - You're lying. - Oh, no. 277 00:12:42,000 --> 00:12:43,640 Do I look like a guy who jokes? 278 00:12:45,320 --> 00:12:47,240 Now that's how it's done. 279 00:12:47,600 --> 00:12:49,440 Sam is trying to add a crunch 280 00:12:49,520 --> 00:12:52,800 to his boiled and fried precooked frankfurters 281 00:12:52,880 --> 00:12:54,800 my mixing in pistachios. 282 00:12:54,880 --> 00:12:58,000 Ooh! 283 00:12:58,360 --> 00:13:03,320 Look, Sam's voice is just the worst thing ever that you want to hear. 284 00:13:03,520 --> 00:13:05,320 You know what I mean? It's so loud. 285 00:13:05,400 --> 00:13:09,000 It's so. Do you realize how annoying you are? 286 00:13:09,080 --> 00:13:11,720 - I do. I do. - I thought I... you said I was annoying. 287 00:13:11,800 --> 00:13:14,520 - It's boys. It's boys. Males annoy you. - It's super loud. 288 00:13:14,600 --> 00:13:18,600 I feel like I'm dealing with 15-year-old kids right now. 289 00:13:18,680 --> 00:13:21,000 At Giorgio Locatelli's celeb cooking school... 290 00:13:21,080 --> 00:13:22,760 - Oh! - Oh, are you all right. 291 00:13:22,840 --> 00:13:24,880 - Joking. Joking. - Oh, you kid you. 292 00:13:24,960 --> 00:13:27,720 His students are battling it out to impress him. 293 00:13:27,800 --> 00:13:29,640 - Just be nice. That's all. - I am being nice. 294 00:13:31,360 --> 00:13:34,160 In this morning's lesson, potsticker dumplings. 295 00:13:36,040 --> 00:13:39,480 Sam, the fingers need to go in the water, not in your mouth. 296 00:13:39,560 --> 00:13:41,200 Because I have to eat that. 297 00:13:41,640 --> 00:13:43,520 20 minutes left, cooks! 298 00:13:43,600 --> 00:13:45,000 20 minutes left? 299 00:13:45,080 --> 00:13:47,880 Once they've made their savory and sweet fillings... 300 00:13:47,960 --> 00:13:49,760 How do you make these things again? 301 00:13:49,840 --> 00:13:51,920 The students can start the piddling task 302 00:13:52,000 --> 00:13:54,320 of stuffing and shaping their dumplings. 303 00:13:54,720 --> 00:13:57,120 Oh guys, this is going to be difficult, you know? 304 00:13:57,920 --> 00:14:00,720 Mine's doing some nesting. I don't even know what's happening here. 305 00:14:00,800 --> 00:14:02,600 Like, what is that? 306 00:14:03,400 --> 00:14:06,160 What is that? This is gonna take forever. 307 00:14:06,240 --> 00:14:09,200 You have to be really delicate with it and patient 308 00:14:09,400 --> 00:14:13,240 and I'm not the most patient person when it comes to 309 00:14:13,320 --> 00:14:15,800 fiddling with things and the intricacies. 310 00:14:15,880 --> 00:14:19,240 I'm not that person. This... *** to me. 311 00:14:19,320 --> 00:14:22,200 But Zeze isn't the only struggling student. 312 00:14:22,280 --> 00:14:25,160 Oh, no. I've *** it already. 313 00:14:25,240 --> 00:14:26,480 - Sam? - Yeah. 314 00:14:26,560 --> 00:14:27,920 How do you feel about the competition? 315 00:14:27,920 --> 00:14:30,360 A lot of people are saying that you might be the one to go. 316 00:14:30,440 --> 00:14:32,440 I'm not stirring anything but... 317 00:14:32,520 --> 00:14:34,840 - You are. - No! - I'm not. I'm not Chef. It's just that's what 318 00:14:34,880 --> 00:14:36,280 the rumors going around say. 319 00:14:36,880 --> 00:14:39,440 If someone would just give me a fighting chance it would be great. 320 00:14:39,440 --> 00:14:41,080 You know, just someone believe in me. 321 00:14:41,160 --> 00:14:43,960 I sort of believe in me a little bit. 322 00:14:44,160 --> 00:14:45,600 Mel, you know what, mate. 323 00:14:45,800 --> 00:14:48,400 I think they could be right but I'm gonna go down swinging! 324 00:14:48,600 --> 00:14:49,960 - Okay. - Thank you, Chef. 325 00:14:50,040 --> 00:14:52,000 - Thank you. - Thanks Mel. Love ya brother! 326 00:14:52,080 --> 00:14:53,200 Love ya! 327 00:14:54,560 --> 00:14:57,640 Ten minutes! Ten minutes left class! 328 00:14:59,080 --> 00:15:01,680 - Bollocks. - With their potstickers in the pan... 329 00:15:02,040 --> 00:15:03,440 That one was stuck. 330 00:15:04,000 --> 00:15:05,440 I don't think they're cooking anymore. 331 00:15:05,480 --> 00:15:08,120 I messed up with that. It's a schoolboy's error. ***. 332 00:15:08,200 --> 00:15:11,200 The students are rustling up their accompanying sauces. 333 00:15:11,280 --> 00:15:12,840 Laura's gone for a hot apple flavor. 334 00:15:12,920 --> 00:15:14,360 Oh, that looks rancid. 335 00:15:14,600 --> 00:15:17,320 And Kerry is working on a white chocolate dip. 336 00:15:17,400 --> 00:15:20,120 This hasn't really worked so well for me, has it? 337 00:15:22,920 --> 00:15:25,280 - No it hasn't. - Mum! 338 00:15:25,480 --> 00:15:28,400 What? Get out of my kitchen while I'm cooking or you're grounded! 339 00:15:28,640 --> 00:15:31,320 You're such a good mum. It just comes on straight away. 340 00:15:31,400 --> 00:15:33,080 I burnt my chocolate, so... 341 00:15:33,160 --> 00:15:35,240 - I've got no chocolate. - How do you burn chocolate? 342 00:15:35,480 --> 00:15:38,440 - I can. I can. It's a gift. - You could... 343 00:15:40,000 --> 00:15:43,440 While Kerry raids the pantry for a last-minute sauce replacement. 344 00:15:43,520 --> 00:15:45,600 Toby, I have a question. I know you don't like me. 345 00:15:45,680 --> 00:15:47,680 - No, I'm sorry. - What heat are you on? 346 00:15:47,760 --> 00:15:49,520 Oh! Oh, my gosh. 347 00:15:50,520 --> 00:15:53,200 Zeze and Laura have started to plate up. 348 00:15:53,280 --> 00:15:55,040 Right, look like someone's going home. 349 00:15:55,960 --> 00:15:57,120 It's not good. 350 00:15:57,200 --> 00:15:58,960 One minute left! 351 00:15:59,560 --> 00:16:01,920 You need to plate up now! 352 00:16:02,000 --> 00:16:03,360 Strawberries and sugar. 353 00:16:03,440 --> 00:16:06,320 Come on, little girls. Come with me. 354 00:16:07,120 --> 00:16:08,360 Oh, ***. 355 00:16:08,760 --> 00:16:10,280 There we go. Oh, no! 356 00:16:10,560 --> 00:16:12,440 I don't know what I'm doing. 357 00:16:16,040 --> 00:16:17,800 Time! 358 00:16:19,960 --> 00:16:21,160 Yours look beautiful. 359 00:16:21,240 --> 00:16:23,320 It does look all right, doesn't it? Look at that! 360 00:16:23,560 --> 00:16:24,800 It's unbelievable. 361 00:16:25,440 --> 00:16:27,080 - Oh, wow. - Yeah? 362 00:16:27,160 --> 00:16:28,480 Wow. 363 00:16:28,680 --> 00:16:30,760 I'm tired. I've been cooking a lot. 364 00:16:31,160 --> 00:16:32,920 That's the best you're going to get from me. 365 00:16:36,520 --> 00:16:39,360 It's time for the students' work to be assessed. 366 00:16:39,600 --> 00:16:41,680 Today I asked them to do their own feeling for dumpling 367 00:16:41,720 --> 00:16:45,160 because I wanted to understand how they see flavor 368 00:16:45,240 --> 00:16:47,320 mixing and melding together. 369 00:16:47,400 --> 00:16:49,680 The amount of pressure that we put on them, 370 00:16:49,760 --> 00:16:51,600 the amount of teaching that we've done to them, 371 00:16:51,680 --> 00:16:53,680 there should be able to deliver this dish. 372 00:16:53,960 --> 00:16:55,320 Sam, you're up. 373 00:16:55,560 --> 00:16:56,680 Go on, Sam. 374 00:16:56,920 --> 00:17:00,360 Sam's filled his dumplings with precooked frankfurter 375 00:17:00,440 --> 00:17:04,480 which he boiled and fried before blending with pistachio, 376 00:17:04,560 --> 00:17:07,640 and it comes with strawberries and a chocolate smear. 377 00:17:11,080 --> 00:17:14,280 That makes me wonder a little bit. That is a decoration. 378 00:17:14,520 --> 00:17:17,000 Decoration is something that elevates the dish. 379 00:17:17,080 --> 00:17:18,320 Elevates the dish. 380 00:17:20,040 --> 00:17:24,040 The mixture is actually cooked inside but all the ingredients 381 00:17:24,120 --> 00:17:26,080 that went in were precooked, weren't they? 382 00:17:26,160 --> 00:17:29,760 - The frankfurter was cooked, wasn't it? - It was already made? 383 00:17:29,840 --> 00:17:31,520 Oh? 384 00:17:32,280 --> 00:17:33,720 The sauce goes with this, yes? 385 00:17:33,800 --> 00:17:36,800 If you want to, you can. I would. 386 00:17:37,080 --> 00:17:40,080 Chocolate, pork and pistachio. Let's have a taste. 387 00:17:43,440 --> 00:17:46,400 Unfortunately, this is not a great sensation in the mouth. 388 00:17:47,160 --> 00:17:49,440 It's not the worst thing I've ever eaten. 389 00:17:49,520 --> 00:17:53,440 But overall, it is edible, and it's a good combination. 390 00:17:53,520 --> 00:17:55,480 - Thank you, Chef. Thank you very much. 391 00:17:55,560 --> 00:17:58,200 Whoo! Yeah, Sam. Whoo! 392 00:17:58,280 --> 00:18:01,640 It's terrifying, isn't it. Edible. And not a bad combo. 393 00:18:01,720 --> 00:18:04,200 So yeah, I really took that and we're going to march 394 00:18:04,280 --> 00:18:06,520 forward with that. We're gonna hold that tight to us. 395 00:18:07,640 --> 00:18:10,280 Maeva's created two savory dumplings. 396 00:18:10,360 --> 00:18:12,680 Pork and beef served with bolognese sauce 397 00:18:12,880 --> 00:18:15,000 and prawn veloute sauce. 398 00:18:15,080 --> 00:18:17,240 She's also serving a sweet option, 399 00:18:17,320 --> 00:18:21,200 with marshmallow, pineapple, and chocolate dip. Voila. 400 00:18:21,280 --> 00:18:24,200 I must say that the position looks very nice. 401 00:18:25,840 --> 00:18:28,080 Okay, the mixture looks like it's cooked. 402 00:18:30,920 --> 00:18:33,440 It could have done with another little ingredient or, 403 00:18:33,520 --> 00:18:36,120 I don't know, something to make it a little bit more interesting. 404 00:18:36,200 --> 00:18:38,720 It's a little bit boring on the flavor. 405 00:18:38,800 --> 00:18:40,880 - Then we should taste the fish one. - Yes. 406 00:18:41,200 --> 00:18:42,720 A bit of chili sauce. 407 00:18:44,480 --> 00:18:45,640 Those prawns are tough. 408 00:18:45,720 --> 00:18:48,000 You really needed to mince them really well 409 00:18:48,080 --> 00:18:50,280 to give them a bouncy consistency. 410 00:18:50,360 --> 00:18:51,560 Let's taste the last one. 411 00:18:51,640 --> 00:18:54,000 Should we put a bit of that chocolate sauce in it. 412 00:18:56,960 --> 00:18:59,240 The dough is a bit dry; it's not cooked enough, 413 00:18:59,320 --> 00:19:01,200 and the stuffing is a little bit hard. 414 00:19:01,280 --> 00:19:05,520 But three sauces, three different shapes, you've done a good job. 415 00:19:07,120 --> 00:19:08,600 Toby, you're up next. 416 00:19:10,560 --> 00:19:14,680 Toby's two savory potstickers are lamb mince and hot dog, 417 00:19:14,760 --> 00:19:17,520 and for his sweet dumpling, he's mixed chocolate 418 00:19:17,600 --> 00:19:20,040 and fizzy orange from a can. 419 00:19:20,280 --> 00:19:21,760 Should we start with the lamb. 420 00:19:26,600 --> 00:19:29,600 The actual stuffing is a little bit boring, huh? 421 00:19:30,040 --> 00:19:31,720 - Yeah. - It's a little bit flat. 422 00:19:34,160 --> 00:19:36,600 That's very cute when it's cut as well. 423 00:19:37,000 --> 00:19:40,480 Need to have a little bit more of that sausage then. 424 00:19:42,840 --> 00:19:44,160 It does... 425 00:19:45,120 --> 00:19:46,560 it does what it says on the tin. 426 00:19:46,640 --> 00:19:48,360 Yeah. Hot dog. 427 00:19:48,440 --> 00:19:51,360 So this is chocolate and orange. 428 00:19:58,840 --> 00:20:00,960 Not for me. Not for me. Sorry. 429 00:20:01,320 --> 00:20:02,360 Acquired taste. 430 00:20:02,440 --> 00:20:04,040 Thank you very much, Toby. 431 00:20:05,120 --> 00:20:06,880 Laura, you're up next. 432 00:20:09,000 --> 00:20:12,240 Cooking school's current top of the class is offering park 433 00:20:12,320 --> 00:20:17,360 and apple dumplings with a hot apple and chili sauce. Spicey. 434 00:20:17,440 --> 00:20:18,920 Well, it's cooked to the right degree. 435 00:20:19,040 --> 00:20:20,800 Let's dip and taste. 436 00:20:21,040 --> 00:20:22,560 The sauce looks really nice. 437 00:20:22,640 --> 00:20:24,280 Oh, that looks nice. 438 00:20:25,200 --> 00:20:27,240 - It is a very nice flavor. - It is. 439 00:20:27,680 --> 00:20:29,680 I love that chili in through the sauce. 440 00:20:29,760 --> 00:20:31,520 That really gives it that little kick. 441 00:20:31,600 --> 00:20:35,720 You use a very usual flavor that we all know. 442 00:20:35,800 --> 00:20:36,800 Apple and pork. 443 00:20:36,880 --> 00:20:39,240 And then you elevate it with this little sauce. 444 00:20:39,320 --> 00:20:40,760 And it does work. 445 00:20:40,840 --> 00:20:43,840 I have got dumpling-making hands. 446 00:20:44,360 --> 00:20:45,760 That's what these are now. 447 00:20:45,840 --> 00:20:48,520 I'm just finding new callings in life, and I feel like, 448 00:20:49,040 --> 00:20:50,480 that might be one of them. 449 00:20:51,360 --> 00:20:54,080 Kerry is serving chocolate and sweet-filled dumplings 450 00:20:54,160 --> 00:20:57,080 with a side of chocolate-dipped strawberries. 451 00:20:58,080 --> 00:20:59,280 I like these as well. 452 00:20:59,360 --> 00:21:02,840 - That you went and dipped the chocolate. - You take it in the air. 453 00:21:02,920 --> 00:21:04,800 You must have been to this party where there was this big, 454 00:21:04,840 --> 00:21:06,400 - chocolate fountain and you go with that. - Yeah. 455 00:21:06,400 --> 00:21:08,440 Many legends of my own. 456 00:21:10,000 --> 00:21:12,600 You know what? I was looking forward to the white chocolate sauce. 457 00:21:13,440 --> 00:21:15,440 - I burnt it. - Oh, no. 458 00:21:15,520 --> 00:21:18,680 So I had to be creative and put strawberries 459 00:21:18,760 --> 00:21:20,520 - and sugar to get you to accept it. - Yes. 460 00:21:20,600 --> 00:21:21,960 It's the only thing I could do. 461 00:21:22,040 --> 00:21:24,600 Kerry, your kids are going to love this one. 462 00:21:24,680 --> 00:21:26,560 Yay. 463 00:21:26,800 --> 00:21:28,240 - Very good job. - Yes. 464 00:21:28,320 --> 00:21:30,000 Very good job. Thank you very much, Kerry. 465 00:21:30,080 --> 00:21:32,320 - You've done a really good job. - Thank you. Thank you so much. 466 00:21:32,320 --> 00:21:37,960 Is Kerry the one to watch? Um, I'm not really scared of her. 467 00:21:38,040 --> 00:21:40,000 I'm scared of Maeva. I'm scared of Laura. 468 00:21:40,360 --> 00:21:42,480 But I haven't got that fear of Kerry yet. 469 00:21:42,720 --> 00:21:44,200 Zeze, you're up. 470 00:21:44,520 --> 00:21:46,240 Go on Zeze my girl. 471 00:21:46,320 --> 00:21:49,200 And finally, Zeze's created a chicken, 472 00:21:49,400 --> 00:21:53,280 bacon and mushroom dumpling with soy sauce. 473 00:21:55,080 --> 00:21:56,840 Simple straightaway soy sauce. 474 00:21:57,520 --> 00:22:00,000 You could have enriched it a little bit. 475 00:22:02,400 --> 00:22:04,560 Let's go [speaks Italian]. 476 00:22:05,080 --> 00:22:06,440 Okay. 477 00:22:10,120 --> 00:22:11,680 The flavor of the mixture is good. 478 00:22:11,760 --> 00:22:14,080 The chicken mince is given the right consistence. 479 00:22:14,160 --> 00:22:17,080 Now I would have liked to see you give a little bit more of an effort 480 00:22:17,160 --> 00:22:19,080 in the presentation and on the sauce. 481 00:22:19,160 --> 00:22:21,720 Push yourself a little bit more. You can do it. 482 00:22:21,920 --> 00:22:23,080 - Thanks. - Thank you. 483 00:22:23,160 --> 00:22:24,920 I am feeling the heat. 484 00:22:25,000 --> 00:22:26,480 It's getting hot now. 485 00:22:27,280 --> 00:22:29,960 I don't know if my ability is up there yet. 486 00:22:30,040 --> 00:22:32,080 So I am a little bit worried. 487 00:22:33,480 --> 00:22:35,400 So Chef, you've tasted all six dishes. 488 00:22:35,480 --> 00:22:37,120 What did you think of their efforts? 489 00:22:37,320 --> 00:22:39,080 I think that all the six students 490 00:22:39,160 --> 00:22:41,000 have done a very good job this morning. 491 00:22:41,080 --> 00:22:44,760 And I found some nice combinations, quite inventive. 492 00:22:45,000 --> 00:22:46,760 And I found some good flavor. 493 00:22:46,840 --> 00:22:50,480 It's getting tougher and tougher now to choose the worst. 494 00:22:55,840 --> 00:22:59,400 At Celeb Cooking School, it's time for super chef Giorgio Locatelli's 495 00:22:59,480 --> 00:23:01,440 second class of the day. 496 00:23:03,720 --> 00:23:05,760 Okay class, so this is your final cooking task 497 00:23:05,840 --> 00:23:09,280 before Chef has to decide who is leaving school. 498 00:23:10,560 --> 00:23:13,240 This afternoon he expects them to cook a perfect copy 499 00:23:13,440 --> 00:23:15,720 of two classic French dishes. 500 00:23:15,800 --> 00:23:18,120 Listen, a lot of people cook steak. 501 00:23:18,320 --> 00:23:22,120 But today, I'm going to show you how to cook a perfect steak. 502 00:23:22,200 --> 00:23:24,600 For mains, they'll be cooking rib steak, 503 00:23:24,680 --> 00:23:27,560 or cote de boeuf as they call it in France, 504 00:23:27,640 --> 00:23:30,520 with crispy matchstick fries, and for dessert, 505 00:23:30,600 --> 00:23:33,520 an all-time favorite, tarte tatin. 506 00:23:33,600 --> 00:23:35,160 All right, you're cooking something that to many, 507 00:23:35,160 --> 00:23:37,880 is at the top of the list of dishes people want to get right 508 00:23:37,960 --> 00:23:40,480 and taking on a technically challenging dessert. 509 00:23:40,560 --> 00:23:43,240 But you'll be pleased to know you'll be doing this task in pairs. 510 00:23:43,320 --> 00:23:44,720 - Yes. - Chef. 511 00:23:44,800 --> 00:23:48,080 We're going to cook these steaks medium rare. 512 00:23:49,040 --> 00:23:51,760 Which is, you know, if somebody wants a steak, 513 00:23:51,840 --> 00:23:54,880 you have to cook it medium rare. Okay, let's go. 514 00:23:54,960 --> 00:23:58,160 A bit of olive oil and we're going to sear it, 515 00:23:58,240 --> 00:24:00,960 and make sure the pan is very, very hot. 516 00:24:01,560 --> 00:24:03,520 I don't want Sam working with me, 517 00:24:03,600 --> 00:24:06,360 because he might drag me down. 518 00:24:06,720 --> 00:24:10,960 As you can see every side of it is really 519 00:24:11,040 --> 00:24:13,120 well seared. Okay? 520 00:24:13,200 --> 00:24:16,440 That's very, very important that you pay attention when you do that. 521 00:24:16,680 --> 00:24:19,160 This is where you're bumped up. This is quarter finals. 522 00:24:19,240 --> 00:24:22,480 Like I am now amongst top tier chefs. 523 00:24:22,800 --> 00:24:25,720 I have begged, borrowed and stealed... 524 00:24:25,800 --> 00:24:29,400 that's not a word, but stolen my way to the quarter finals. 525 00:24:29,680 --> 00:24:31,840 - In you go. - And now for the sauce. 526 00:24:31,920 --> 00:24:34,600 Bearnaise is tricky to master, and made with vinegar, 527 00:24:34,680 --> 00:24:38,360 egg yolks, chayote, butter, tarragon and lemon juice. 528 00:24:38,640 --> 00:24:42,480 I'm going to work the egg yolks really, really, really well. 529 00:24:42,560 --> 00:24:45,040 I talk a couple of hot spoons of water 530 00:24:45,120 --> 00:24:48,640 and I place it on top and I start to work it. 531 00:24:48,720 --> 00:24:50,640 The sauce mustn't be overcooked, 532 00:24:50,720 --> 00:24:54,480 or it can split and you'll just end up with a vinegary, eggy mess. 533 00:24:54,720 --> 00:24:58,960 Watching all and everything Chef's taught us, that bearnaise sauce 534 00:24:59,040 --> 00:25:01,360 looked so difficult to make. 535 00:25:02,360 --> 00:25:06,160 I was like, "Oh, my God. How am I going to do this now." 536 00:25:06,800 --> 00:25:10,480 Look at the consistency of that. I want the bearnaise like that. 537 00:25:10,560 --> 00:25:13,480 The students will also be making matchstick fries, 538 00:25:13,560 --> 00:25:17,280 or as the French say, pommes allumette, to go with their steak. 539 00:25:17,520 --> 00:25:21,240 - That is a classic cote de boeuf. - That is gorgeous. 540 00:25:21,440 --> 00:25:23,720 - Sauce bearnaise, pommes allumette. - Look at that. 541 00:25:24,320 --> 00:25:26,200 I love to eat off a chopping board. 542 00:25:26,640 --> 00:25:30,800 For dessert, another French bistro classic. Tarte tatin. 543 00:25:30,880 --> 00:25:32,280 You're gonna keep it on the heat, 544 00:25:32,360 --> 00:25:35,320 so that the butter emulsifies with the sugar. 545 00:25:35,400 --> 00:25:37,920 Apples, the core side down. 546 00:25:38,400 --> 00:25:41,880 Look, it's basically, it's a fancy apple pie without the lid, 547 00:25:41,960 --> 00:25:44,560 and they're just giving it a fancy French name. 548 00:25:45,800 --> 00:25:47,880 Ready. Here we... oh! 549 00:25:47,960 --> 00:25:49,680 Where I go to eat, they don't serve that. 550 00:25:49,760 --> 00:25:51,640 They serve apple pie and custard. 551 00:25:52,560 --> 00:25:57,320 And finally, the piece de resistance, sponge sugar to decorate. 552 00:25:57,400 --> 00:25:59,200 Oh, look at that! 553 00:25:59,280 --> 00:26:02,080 Sponge sugar? A little bit like candy floss made by hand. 554 00:26:02,160 --> 00:26:05,560 The competition is so tight, one little thing you do... 555 00:26:05,640 --> 00:26:07,600 you have to be on A-game right now. 556 00:26:07,680 --> 00:26:10,840 I'm hoping this afternoon I can bring it back. 557 00:26:10,920 --> 00:26:13,840 Obviously, I want the steak, the bearnaise, 558 00:26:14,040 --> 00:26:17,200 the chips and the cake all ready together. 559 00:26:17,280 --> 00:26:19,760 - Okay? - Absolutely fine, Chef. Absolutely fine. 560 00:26:19,960 --> 00:26:23,400 It's time to tell the class who is cooking with who. 561 00:26:23,800 --> 00:26:25,400 Laura and Kerry. 562 00:26:25,960 --> 00:26:29,800 - Sam and Maeva. - Yes! Yes! Come on! 563 00:26:29,880 --> 00:26:31,600 I'm just going to take control of Sam because 564 00:26:31,600 --> 00:26:33,000 he has no clue of what he is doing. 565 00:26:33,080 --> 00:26:35,680 So I'm going to have to tell him step by step what he has to do. 566 00:26:35,760 --> 00:26:36,960 Now you're gonna listen to me. 567 00:26:37,040 --> 00:26:39,400 I will. I promise you I will. I will. I'm a sous-chef. 568 00:26:39,800 --> 00:26:41,840 Which leaves Toby and Zeze. 569 00:26:41,920 --> 00:26:46,200 I do this it's some kind of cat fighting going on. 570 00:26:46,280 --> 00:26:49,280 I'm a little bit anxious but I'm going to give it my best. 571 00:26:49,840 --> 00:26:52,880 You have 75 minutes in which you have to do it in. 572 00:26:53,240 --> 00:26:54,840 Your time starts... 573 00:26:58,040 --> 00:27:00,080 - now. - Well done. 574 00:27:00,800 --> 00:27:02,640 Right, Heather. - Alright. 575 00:27:02,840 --> 00:27:04,280 I'll do the steak. 576 00:27:04,360 --> 00:27:06,440 - Are you happy? - I'm happy to do the steak. 577 00:27:06,520 --> 00:27:08,960 - I believe in you. I believe in you. - Okay. 578 00:27:09,040 --> 00:27:10,640 Now it's about raw talent. 579 00:27:10,720 --> 00:27:12,160 I show you how to do this, 580 00:27:12,240 --> 00:27:14,000 you've got to go there, if you got talents, 581 00:27:14,080 --> 00:27:16,200 got a knack for it, you're going to do it. 582 00:27:16,880 --> 00:27:19,760 - We're going to start with the most annoying bit, - Yeah. 583 00:27:19,840 --> 00:27:23,120 - The apple potatoes. You do that. - Yeah, really. 584 00:27:23,200 --> 00:27:24,760 - I can do that. Of course I can. - Once you do this, 585 00:27:24,800 --> 00:27:27,920 - I start the dessert. Okay? - Knife. 586 00:27:28,000 --> 00:27:31,800 Okay, I'm going to start rolling the dough. 587 00:27:31,880 --> 00:27:34,000 Sous-chef Sam is back in the building. 588 00:27:34,080 --> 00:27:37,560 I'm not going to annoy her, I'm just going to listen to everything. 589 00:27:37,640 --> 00:27:40,320 When it comes down to it, these are a trusting pair of hands. 590 00:27:41,000 --> 00:27:42,880 I feel like you're really concentrating here. 591 00:27:42,960 --> 00:27:45,120 I am. You're not going home. 592 00:27:45,200 --> 00:27:49,000 Just like Maeva, Toby thinks he should take charge on his team. 593 00:27:49,080 --> 00:27:51,000 - I know you need me here. - Say again. 594 00:27:51,080 --> 00:27:52,680 I know you need me to do my part. 595 00:27:53,600 --> 00:27:55,600 - No messing around. - All right. 596 00:27:55,680 --> 00:27:57,880 I haven't worked with Zeze before, 597 00:27:57,960 --> 00:27:59,960 but I know that she works hard. 598 00:28:00,040 --> 00:28:03,320 She needs to work extra hard now, and I need to help her. 599 00:28:03,400 --> 00:28:04,840 I need to help her get through. 600 00:28:04,920 --> 00:28:08,200 Do you remember how to make them swoon? Remember? 601 00:28:08,800 --> 00:28:10,800 Yeah, thin. Swoon. 602 00:28:10,880 --> 00:28:13,720 And then thin again. Yeah, just like that. 603 00:28:14,280 --> 00:28:15,760 Let's go. How's it going? 604 00:28:16,080 --> 00:28:17,520 - All right. - I'm here to help by the way. 605 00:28:17,520 --> 00:28:20,240 - Oh, know, please don't. - 'Cause you guys get to have all the fun. 606 00:28:20,280 --> 00:28:22,160 - I'm happy to do some cooking. - No, that's all right. 607 00:28:22,160 --> 00:28:24,040 - Okay, I was happy to do some cooking. - I know what 608 00:28:24,080 --> 00:28:25,960 - Mel is trying to do. - No way! 609 00:28:26,040 --> 00:28:28,400 He doesn't want any other black people to go home. 610 00:28:30,400 --> 00:28:33,080 - I'm trying to fight the power. - I clogged it. 611 00:28:33,160 --> 00:28:34,760 Black cooks are better too. 612 00:28:35,000 --> 00:28:37,000 Fight the power, my people! 613 00:28:37,080 --> 00:28:38,840 I don't want to get to the last two minutes, 614 00:28:38,920 --> 00:28:42,040 and I'm flapping like a bird. 615 00:28:42,120 --> 00:28:45,200 On team Laura and Kerry, it's an equal partnership. 616 00:28:45,280 --> 00:28:46,960 So the girls will take a course each. 617 00:28:47,040 --> 00:28:49,800 I've cast the sugar. Do not stir sugar. 618 00:28:50,520 --> 00:28:52,200 What's that in there? What's that? 619 00:28:53,520 --> 00:28:55,000 Oh, I don't care. 620 00:28:55,080 --> 00:28:57,960 It's smelling good, Kerry. It's smelling good. 621 00:28:58,040 --> 00:29:02,040 Oh, that's nice. Let that rest. 622 00:29:02,120 --> 00:29:03,880 Rest it. That's it, rest it. 623 00:29:04,320 --> 00:29:06,400 Put it in the oven when we have half an hour to go. 624 00:29:06,480 --> 00:29:07,760 Right. Okay, and then, 625 00:29:07,840 --> 00:29:11,040 - this is my sauce that I've put on back. - Okay, let's have 626 00:29:11,120 --> 00:29:13,960 a taste that is scarily strong. 627 00:29:14,040 --> 00:29:16,080 - That looks scarily strong. - Taste it. 628 00:29:18,840 --> 00:29:21,800 - It has to be like really strong. - I like that. - Perfect. 629 00:29:21,880 --> 00:29:26,000 When I got here, I made tuna pasta. It was gross. 630 00:29:26,080 --> 00:29:31,560 And now to be where we are now making bearnaise sauce from scratch... 631 00:29:32,240 --> 00:29:33,560 wow. 632 00:29:36,560 --> 00:29:38,120 All right, Maeva. What do you need for me to do next? 633 00:29:38,160 --> 00:29:39,560 Okay, potatoes. 634 00:29:39,640 --> 00:29:43,640 At her workstation, Maeva seems to have sous-chef Sam under control. 635 00:29:43,720 --> 00:29:46,040 - Do I wash these? - Potatoes you peel. 636 00:29:46,120 --> 00:29:48,640 Peeling. I'm the peeling station here. 637 00:29:48,960 --> 00:29:51,400 - Sort of. - Power. Oh! 638 00:29:51,480 --> 00:29:54,160 Take the pan and incorporate butter. 639 00:29:54,240 --> 00:29:56,600 Then what? We have to mix this, Toby. 640 00:29:57,160 --> 00:30:00,160 But head cook Toby's second-in-command Zeze 641 00:30:00,240 --> 00:30:02,920 has decided to draft in the real experts. 642 00:30:03,480 --> 00:30:06,000 Why is it so oily? I've had enough of this. 643 00:30:06,240 --> 00:30:09,720 Chef? Hi! Can I have your help quickly please? 644 00:30:12,360 --> 00:30:13,720 In my cultural background, 645 00:30:13,800 --> 00:30:16,880 there's this idea that you just should know how to cook. 646 00:30:17,720 --> 00:30:20,040 But I'm not really great at following recipes. 647 00:30:20,120 --> 00:30:23,200 I've really got a short attention span and I'm really impatient. 648 00:30:26,120 --> 00:30:29,360 This is white, yeah. It's all together. 649 00:30:29,440 --> 00:30:30,520 Yeah? 650 00:30:30,600 --> 00:30:31,720 Yeah. 651 00:30:31,800 --> 00:30:33,080 It's like a cream. 652 00:30:33,160 --> 00:30:35,280 There you are. Go with your apples, now. 653 00:30:36,320 --> 00:30:37,680 Nice and tight. 654 00:30:37,760 --> 00:30:39,200 Not enough apples here. 655 00:30:39,280 --> 00:30:40,560 I know that for sure. 656 00:30:41,400 --> 00:30:42,920 We're ***, mate. 657 00:30:43,000 --> 00:30:47,000 And *** is also a good way to describe the state of Sam's floor. 658 00:30:48,400 --> 00:30:50,160 - Bon jour, Chef. - Sam. 659 00:30:50,240 --> 00:30:52,720 - Hello, Chef. - What is this? - I know. I know. 660 00:30:52,800 --> 00:30:54,880 Chef comes around. We have a problem. 661 00:30:54,960 --> 00:30:57,800 It's not only disgusting to look at, but it's also dangerous. 662 00:30:57,880 --> 00:30:59,000 Because, you know, you're going to slip. 663 00:30:59,040 --> 00:31:00,360 - You're going to bang your face. - Yeah. It's slippery. 664 00:31:00,400 --> 00:31:02,480 - I know! - Oh, my God, the pressure. 665 00:31:02,720 --> 00:31:05,840 Like, I let him down. Maeva's now slipping around. 666 00:31:05,920 --> 00:31:07,240 It wasn't a great start. 667 00:31:07,320 --> 00:31:08,760 You start the... 668 00:31:08,840 --> 00:31:10,080 - The steak. - You start the steak. 669 00:31:10,120 --> 00:31:11,640 There we go! Right. 670 00:31:12,040 --> 00:31:14,240 Give me this on boiling. It already is. 671 00:31:14,320 --> 00:31:18,080 Ah, well done. Look at that heat. Mm. 672 00:31:18,560 --> 00:31:21,560 Half an hour gone! Half an hour has gone! 673 00:31:22,200 --> 00:31:23,840 Been mopping. 674 00:31:23,920 --> 00:31:26,840 I've been stuck on my caramel for like 30 minutes. 675 00:31:31,160 --> 00:31:32,760 Hey, move your feet. 676 00:31:32,840 --> 00:31:34,600 Chef, I'm so sorry. 677 00:31:36,400 --> 00:31:37,680 To be honest, when I came to the cooking school 678 00:31:37,720 --> 00:31:39,960 I never quite expected Chef to be sweeping behind me. 679 00:31:40,040 --> 00:31:42,920 I mean, is that a win? Maybe it is. 680 00:31:43,400 --> 00:31:44,960 In you go little babies. 681 00:31:45,840 --> 00:31:48,480 - Oh, Sam! Look! - What's wrong with that? 682 00:31:48,560 --> 00:31:51,400 - Nothing is wrong! - Good, I'm glad. 683 00:31:51,480 --> 00:31:55,040 For the celebs on dessert, it's time to get those tartes in to cook. 684 00:31:55,120 --> 00:31:57,440 30 minutes in the oven, I'm going to set my timer now. 685 00:31:57,880 --> 00:31:59,920 How long do we have left on the apple pie thing? 686 00:32:00,000 --> 00:32:02,200 But Zeze's got herself in a muddle. 687 00:32:02,720 --> 00:32:04,120 I don't know, but I reckon we're going to have to 688 00:32:04,160 --> 00:32:05,680 leave it down to the last minute. 689 00:32:05,760 --> 00:32:07,000 You know by the time on? 690 00:32:07,080 --> 00:32:08,280 No. 691 00:32:08,360 --> 00:32:09,560 What no? 692 00:32:10,640 --> 00:32:12,640 I think it's been in there about ten minutes. 693 00:32:13,280 --> 00:32:16,360 So we'll do another 25 minutes if we've got the time. 694 00:32:16,600 --> 00:32:17,920 We might not have the time. 695 00:32:18,120 --> 00:32:19,320 Chef, do you think it's going to be hard 696 00:32:19,360 --> 00:32:20,840 to pick between the different dishes? 697 00:32:20,920 --> 00:32:23,800 'Cause, I mean, the standard looks pretty high across the board here. 698 00:32:23,880 --> 00:32:25,240 Yeah, but that's what we want. 699 00:32:25,320 --> 00:32:27,120 We've been in here cooking every day. 700 00:32:27,200 --> 00:32:30,160 If you don't get better then, you know, I'm going to have to give up. 701 00:32:33,120 --> 00:32:35,480 In Giorgio Locatelli's celeb cooking school, 702 00:32:36,760 --> 00:32:38,960 the six remaining students are working in pairs 703 00:32:39,040 --> 00:32:42,400 to cook a two-course magnific French meal. 704 00:32:42,480 --> 00:32:44,960 I would take that steak out of the oven now! 705 00:32:45,040 --> 00:32:46,960 Wow. Whoa. 706 00:32:47,040 --> 00:32:48,480 While the cote de boeufs rest... 707 00:32:48,560 --> 00:32:50,640 - That looks good, Toby. - Thank you. 708 00:32:50,720 --> 00:32:54,000 Maeva and Sam are trying to decide who's in charge of the bearnaise. 709 00:32:54,240 --> 00:32:56,120 - This is how they do it. Trust me. - It's broken. 710 00:32:56,120 --> 00:32:58,920 - Maeva, I've got you. - I'll do the bearnaise. 711 00:32:59,520 --> 00:33:01,920 Reduce that, and put it through the... 712 00:33:02,000 --> 00:33:04,160 oh, help me with the English. I don't know the word. 713 00:33:04,240 --> 00:33:06,600 - In the oven? - No. No, in the... 714 00:33:06,680 --> 00:33:09,480 - Pan? Oh, in the sieve. - Yes. 715 00:33:10,320 --> 00:33:12,160 This is my ticket to a win. All right. 716 00:33:12,240 --> 00:33:15,560 This is my... she is shoveling me out the mess that I'm in. 717 00:33:15,640 --> 00:33:17,800 And I'm all for it. It's great. 718 00:33:18,720 --> 00:33:21,120 Toby's moved onto his bearnaise sauce too. 719 00:33:21,200 --> 00:33:23,600 But he just can't make it come together. 720 00:33:24,560 --> 00:33:26,320 Oh, the sauce. 721 00:33:26,560 --> 00:33:28,120 Did not work at all. 722 00:33:28,920 --> 00:33:31,160 The sauce, the consistency wasn't looking right. 723 00:33:31,240 --> 00:33:34,400 So I've added water, and the problem is 724 00:33:34,480 --> 00:33:37,000 the sauce has split. 725 00:33:37,640 --> 00:33:39,080 Aagh. 726 00:33:39,920 --> 00:33:43,000 While Toby desperately tries to whisk his sauce back to life, 727 00:33:43,200 --> 00:33:45,160 his sous-chef Zeze is in trouble 728 00:33:45,240 --> 00:33:46,600 with the team's dessert. 729 00:33:47,720 --> 00:33:49,160 Here, we've got to let it sit there. 730 00:33:49,200 --> 00:33:52,440 There's stuff going on there. 731 00:33:52,880 --> 00:33:54,680 She forgot to set her timer. 732 00:33:54,760 --> 00:33:56,160 There's a lot of oil there. 733 00:33:56,240 --> 00:33:58,240 So Zeze's tarte hasn't cooked properly. 734 00:34:00,360 --> 00:34:03,440 20 minutes left! 20 minutes left! 735 00:34:03,760 --> 00:34:06,240 - Kerry seems to be chuffed... - Oh, my God. 736 00:34:06,560 --> 00:34:07,800 Look at that. Yes! 737 00:34:07,880 --> 00:34:11,400 - With her steak and frites. - Oh, my God! We are... 738 00:34:11,480 --> 00:34:15,480 Do me a favor. Making the steak and fries and bearnaise sauce... 739 00:34:15,560 --> 00:34:17,200 He was awesome. 740 00:34:18,560 --> 00:34:20,920 I was the face of a frozen food company. 741 00:34:21,120 --> 00:34:24,680 Here's the lid, put it in the microwave, that was me. 742 00:34:24,920 --> 00:34:26,040 And now look at me. 743 00:34:26,120 --> 00:34:30,360 Everyone's else's sauce looks shit. And mine looks amazing. 744 00:34:30,440 --> 00:34:34,280 And Kerry's teammate Laura's tarte tatin looks promising too. 745 00:34:34,360 --> 00:34:36,200 I would just have to get it out, 746 00:34:37,680 --> 00:34:40,480 - and just leave it there to cool down. - Okay, leave it to cool. 747 00:34:40,560 --> 00:34:42,400 Then comes the sugar. 748 00:34:42,480 --> 00:34:44,200 As for Sam and Maeva... 749 00:34:44,440 --> 00:34:47,280 I reckon, I might be the worst chef here, but I'm the best sous-chef. 750 00:34:47,360 --> 00:34:49,600 They're also on target with their tarte. 751 00:34:53,560 --> 00:34:57,560 Yes, Maeva, that's how it's done baby! 752 00:34:57,640 --> 00:35:00,560 - Yeah! - That's how it's done! Get on! 753 00:35:00,640 --> 00:35:03,920 Five minutes! Five minutes left! 754 00:35:11,960 --> 00:35:14,560 The clock's ticking as the students get in the spin 755 00:35:14,640 --> 00:35:16,160 with their sugar decorations. 756 00:35:16,240 --> 00:35:17,520 What's this about? 757 00:35:17,600 --> 00:35:19,480 What's been put on this Earth for me to stress? 758 00:35:19,560 --> 00:35:21,880 This is where I get to prove myself! 759 00:35:23,160 --> 00:35:24,720 Oh, my God. 760 00:35:24,800 --> 00:35:27,200 One minute left guys! Come on! 761 00:35:27,280 --> 00:35:29,760 Cone on, Laura, come on. One more. One more time. 762 00:35:30,000 --> 00:35:32,480 Laura's sponge sugar is looking like a triumph. 763 00:35:32,560 --> 00:35:34,080 Is it too hot to put this on yet? 764 00:35:34,160 --> 00:35:36,480 But the others have gone into meltdown. 765 00:35:37,040 --> 00:35:38,840 Forget it. It's too hot. 766 00:35:38,920 --> 00:35:41,680 Sponge sugar didn't turn out very well, but it did it 767 00:35:42,600 --> 00:35:46,800 But unfortunately it just melted on the tartes, so, it was ***. 768 00:35:49,440 --> 00:35:53,920 Time's up! Time's up. Step away from your plates! 769 00:36:00,600 --> 00:36:02,480 Oh, my God. Whoa! 770 00:36:02,560 --> 00:36:04,200 - I'm proud of us. - Yeah, I'm proud of us 771 00:36:04,280 --> 00:36:06,880 I'm proud of us, the team! The dream team! 772 00:36:06,960 --> 00:36:08,800 - But the problem is... - Yeah, it's a shame. 773 00:36:08,880 --> 00:36:10,280 But it is what it is. 774 00:36:12,520 --> 00:36:14,120 I've done enough to stay in. 775 00:36:15,520 --> 00:36:17,600 - And you've done enough to stay in. - No, you've done enough to stay in. 776 00:36:17,600 --> 00:36:20,360 I've done enough to stay in. I'm all right, I'm sweet. 777 00:36:24,280 --> 00:36:26,720 So you've each completed two really challenging 778 00:36:26,800 --> 00:36:28,640 courses for which you have my sympathy. 779 00:36:28,720 --> 00:36:31,680 Let's hope Chef is as understanding as I am. 780 00:36:31,960 --> 00:36:33,640 Sam and Maeva, you're up. 781 00:36:33,840 --> 00:36:35,880 - Come on, Maeva, you've done all the work. - Come on, Maeva. 782 00:36:35,880 --> 00:36:38,320 Oh, that is so sully. 783 00:36:38,400 --> 00:36:40,840 - Sam didn't do anything. - C'mon, we're all team players here. 784 00:36:40,880 --> 00:36:42,440 He did nothing. 785 00:36:57,000 --> 00:36:59,400 I want to talk about the peeling of the apple and the potato... 786 00:36:59,400 --> 00:37:01,520 - Oh, ***. - ...that I had to clear up from the floor. 787 00:37:03,280 --> 00:37:04,600 I was going to clear it up. 788 00:37:04,920 --> 00:37:06,720 Chef, you only gave me a minute 789 00:37:06,800 --> 00:37:07,880 before I could go and get the broom. 790 00:37:07,920 --> 00:37:09,440 You were already there giving it that. 791 00:37:09,520 --> 00:37:11,800 Because I was scared that you were going to hurt yourself. 792 00:37:13,400 --> 00:37:16,160 The frites allumettes, they are brilliant, 793 00:37:17,760 --> 00:37:20,120 they're crispy and they're the right color. 794 00:37:20,320 --> 00:37:22,080 The steak is cooked medium rare. 795 00:37:22,320 --> 00:37:24,600 Can't really feel the texture of that bolognese though. 796 00:37:25,320 --> 00:37:27,920 - It's fluffy, but it's not curdled. Sorry. - This is where... 797 00:37:28,000 --> 00:37:29,400 This is where you have to shush. 798 00:37:29,480 --> 00:37:30,840 He seems to enjoy it. 799 00:37:30,920 --> 00:37:33,240 The flavor is very good. Good seasoning. 800 00:37:33,440 --> 00:37:34,960 And the bolognese is very good. 801 00:37:35,280 --> 00:37:36,720 That's a decent dish. 802 00:37:37,120 --> 00:37:39,000 Okay, should we taste that? 803 00:37:39,240 --> 00:37:41,920 We're missing the sponge sugar. What happened? 804 00:37:42,000 --> 00:37:44,200 - No. So... - That was my fault, Chef. 805 00:37:44,280 --> 00:37:46,200 It burnt... it melted on to... 806 00:37:46,280 --> 00:37:47,800 Yeah, but that's me as well. 'Cause I said, "Put it on." 807 00:37:47,840 --> 00:37:49,600 And of course, it was too hot. 808 00:37:49,680 --> 00:37:51,040 I should have known, Chef. 809 00:37:51,320 --> 00:37:54,080 The cooking of the pastry is very good. Bravo, Maeva. 810 00:37:54,160 --> 00:37:56,400 - Thank you. - Very nice. - Thank you. 811 00:37:56,640 --> 00:37:59,680 Are you pleased to have been able to cook this dish? 812 00:37:59,920 --> 00:38:02,120 - Yes, we are. - Are you pleased that you are going to go home 813 00:38:02,120 --> 00:38:04,440 - and cook it for your grandmother one day? - Yes, 100%. 814 00:38:04,520 --> 00:38:07,240 Awe, that is such a nice thing for me. 815 00:38:07,320 --> 00:38:08,960 I have a grandparent too. 816 00:38:09,800 --> 00:38:11,040 I was pretty surprised. 817 00:38:11,120 --> 00:38:13,920 Sam wasn't that bad, I really thought he was going to be a disaster. 818 00:38:14,000 --> 00:38:15,800 But he actually was listening to me. 819 00:38:15,880 --> 00:38:17,680 He was listening to what I was saying to him. 820 00:38:17,760 --> 00:38:19,480 It was... it was okay. 821 00:38:23,360 --> 00:38:25,600 Steak, cooked to perfection. 822 00:38:25,680 --> 00:38:27,560 Chips, not bad at all. 823 00:38:27,640 --> 00:38:29,680 Bolognese, very good. 824 00:38:29,920 --> 00:38:31,480 I'm a happy camper. 825 00:38:31,560 --> 00:38:35,760 Well done, well done, well done, well done. 826 00:38:35,840 --> 00:38:38,720 I think Maeva is just being a good sport 827 00:38:38,800 --> 00:38:40,920 and pretending that Sam really helped. 828 00:38:41,000 --> 00:38:43,360 I was looking over and I saw Sam was just 829 00:38:43,440 --> 00:38:45,560 peeling potatoes or peeling the apples. 830 00:38:45,640 --> 00:38:46,920 Wow. 831 00:38:47,720 --> 00:38:48,920 Wow. 832 00:38:50,280 --> 00:38:51,560 He'll be hungry on the way home. 833 00:38:51,640 --> 00:38:52,960 Zeze and Toby, you're up. 834 00:38:54,480 --> 00:38:56,760 - Zeze, you've got this. - Good luck everybody. 835 00:38:57,480 --> 00:38:59,920 - I genuinely mean that. I genuinely mean that. - Zeze, you've got this. 836 00:38:59,920 --> 00:39:01,160 - I appreciate that. - I do. 837 00:39:16,920 --> 00:39:21,320 The steak looks well cooked. I'm not too keen on... 838 00:39:21,960 --> 00:39:25,760 the chips look soft and some are burned 839 00:39:25,840 --> 00:39:27,200 and some are not cooked. 840 00:39:27,280 --> 00:39:29,520 But the major problem is the sauce. 841 00:39:30,400 --> 00:39:33,000 - There's nothing wrong with the sauce, it just split. - Yeah. 842 00:39:33,080 --> 00:39:35,000 It means you didn't have enough 843 00:39:35,280 --> 00:39:39,440 water as part of that and maybe the eggs weren't cooked enough. 844 00:39:39,520 --> 00:39:41,360 This is not servable. 845 00:39:43,000 --> 00:39:44,560 Okay, let's go. Let's 846 00:39:44,840 --> 00:39:46,880 try the cooking of the steak. 847 00:39:47,560 --> 00:39:48,960 Looks good to me. 848 00:39:49,800 --> 00:39:51,640 Do you want our sauce, Chef, to put with it? 849 00:39:52,400 --> 00:39:54,240 - Don't be cheeky over there. - Sorry Chef. 850 00:39:56,360 --> 00:39:57,800 That's a good medium rare. 851 00:39:58,160 --> 00:40:00,520 Poppy, what about the tarte tatin? 852 00:40:00,880 --> 00:40:03,880 It's a shame you've got a little bit on inconsistencies 853 00:40:03,960 --> 00:40:05,320 in the apple slices. 854 00:40:05,400 --> 00:40:08,440 So you don't have an even fan in the middle. 855 00:40:08,840 --> 00:40:11,800 The only thing we can see is there's a lot of... 856 00:40:12,920 --> 00:40:14,440 - Caramel. - Caramel. 857 00:40:19,400 --> 00:40:22,640 You konw, you managed to cook the pastry very well all the way through. 858 00:40:22,720 --> 00:40:26,120 But then that excessive juice on it made it really soggy. 859 00:40:26,200 --> 00:40:28,920 - Yeah. - I think you just have to follow the instruction better, 860 00:40:29,320 --> 00:40:30,640 especially the cut of the apple. 861 00:40:30,720 --> 00:40:33,520 I know it looks like a silly thing but, you know, 862 00:40:34,080 --> 00:40:37,400 there's always a reason why things are done in a certain way. 863 00:40:37,640 --> 00:40:41,000 The caramel on the plate seeped through so the base was soft. 864 00:40:41,600 --> 00:40:44,000 They say the apples were cooked through but, 865 00:40:44,440 --> 00:40:46,920 I don't know, if it's enough if I'm being honest with myself. 866 00:40:47,000 --> 00:40:49,680 One little thing that is not enough and you're out the door. 867 00:40:50,880 --> 00:40:55,200 It hurts because I feel like I let Zeze down, I left Chef down, 868 00:40:55,280 --> 00:40:56,880 and I let myself down. 869 00:40:57,600 --> 00:40:59,360 And it's all because of the sauce. 870 00:41:00,720 --> 00:41:03,120 Laura and Kerry, you're up. 871 00:41:03,920 --> 00:41:05,760 Good luck girls, good luck. 872 00:41:06,200 --> 00:41:07,440 Good luck girls. 873 00:41:21,720 --> 00:41:24,440 Kerry, would you think that in four days 874 00:41:24,520 --> 00:41:27,280 - you would prepare something like that? - No, not in a million years. 875 00:41:28,720 --> 00:41:30,040 Cooked perfect. 876 00:41:30,400 --> 00:41:34,760 Medium rare. Bolognese, good consistency. 877 00:41:37,080 --> 00:41:39,560 Bolognese, perfect. 878 00:41:39,920 --> 00:41:43,520 Okay, so the cake has got a very good look. 879 00:41:46,360 --> 00:41:48,760 The apples are cooked to perfection. 880 00:41:48,840 --> 00:41:50,480 The pastry is cooked. 881 00:41:50,720 --> 00:41:54,080 Congratulations, you work together very, very well. 882 00:41:54,320 --> 00:41:57,360 You produced two classic dishes. 883 00:41:57,440 --> 00:42:00,720 If you would have been served this food a few days ago, 884 00:42:01,080 --> 00:42:03,280 would you believe that you had cooked it? 885 00:42:03,360 --> 00:42:05,760 No, that's something like you would get like in a pub. 886 00:42:05,840 --> 00:42:10,680 Laura, you steamed through this tarte tatin. 887 00:42:10,760 --> 00:42:13,200 I'm sure it's going to be one of your 888 00:42:13,480 --> 00:42:16,160 - piece de resistance when you're going to cook at home. - Maybe. 889 00:42:16,240 --> 00:42:17,760 - Maybe. - Okay, thank you very much. 890 00:42:17,840 --> 00:42:19,080 - You've done a very good job. - Thank you. 891 00:42:19,120 --> 00:42:20,720 - Thank you. - Thank you so much. 892 00:42:26,640 --> 00:42:28,480 One thing that I must say to you 893 00:42:28,560 --> 00:42:30,800 is that I'm really, really impressed 894 00:42:31,000 --> 00:42:33,240 of the fact that you really all care. 895 00:42:33,320 --> 00:42:36,040 That really gives me great joy. 896 00:42:36,120 --> 00:42:39,640 I think they are really flourishing to something 897 00:42:39,720 --> 00:42:42,880 that I could never... I didn't expect that. 898 00:42:42,960 --> 00:42:46,480 There are a couple of people that they are a little more fragile. 899 00:42:46,760 --> 00:42:48,320 That's what I see on them. 900 00:42:48,400 --> 00:42:50,880 So I'm going to be the strong one. 901 00:42:53,360 --> 00:42:55,040 So Chef, let's start with the good news. 902 00:42:55,120 --> 00:42:58,240 Who rose to the challenge and is top of the class? 903 00:42:58,920 --> 00:43:02,080 My top of the class today is... 904 00:43:10,120 --> 00:43:11,280 Kerry. 905 00:43:15,600 --> 00:43:19,520 A fantastic effort this morning with your dumpling. 906 00:43:19,600 --> 00:43:23,960 And this afternoon, you were integral part of the team 907 00:43:24,040 --> 00:43:26,280 that has delivered the best meal. 908 00:43:26,360 --> 00:43:28,920 I've been named top of the class today. 909 00:43:29,000 --> 00:43:30,720 I am absol... I even blushed. 910 00:43:30,800 --> 00:43:32,840 I get really embarrassed. I feel... 911 00:43:35,040 --> 00:43:37,560 - I do. - You're starting to become a very good cook. 912 00:43:37,640 --> 00:43:39,080 Thank you. 913 00:43:39,560 --> 00:43:41,440 Unfortunately though, someone has to go. 914 00:43:41,520 --> 00:43:43,520 So Chef, who came up short? 915 00:43:51,160 --> 00:43:52,520 Zeze. 916 00:43:54,600 --> 00:43:56,080 Toby. 917 00:43:59,440 --> 00:44:00,640 And Sam. 918 00:44:01,040 --> 00:44:04,040 Zeze, Toby and Sam, 919 00:44:04,120 --> 00:44:06,880 please step forward as Chef decides who to send home. 920 00:44:08,120 --> 00:44:09,360 It's in the middle of action. 921 00:44:19,240 --> 00:44:20,800 I made my decision. 922 00:44:21,600 --> 00:44:24,280 The student leaving today is... 923 00:44:31,840 --> 00:44:33,240 Zeze. 924 00:44:34,920 --> 00:44:37,960 I am really gutted I'm going home. 925 00:44:38,040 --> 00:44:41,000 Really, really gutted because I think I could have had like 926 00:44:41,080 --> 00:44:43,880 not that long left in but I could have a couple more days 927 00:44:44,240 --> 00:44:46,560 and learned some more. 928 00:44:46,640 --> 00:44:49,400 Got a little bit further. Felt more proud of myself. 929 00:44:49,720 --> 00:44:53,320 But I mean, I think everyone is a little bit like, "Oh, 930 00:44:53,600 --> 00:44:56,960 Zeze before Sam." I think even Sam was shocked. 931 00:44:58,040 --> 00:45:00,120 Zeze, you've been a great sport 932 00:45:00,320 --> 00:45:03,760 and I hope that this experience will encourage you 933 00:45:03,840 --> 00:45:06,520 to go back home and cook. 934 00:45:08,560 --> 00:45:11,200 Why is everyone facing me? I'm still here. 935 00:45:12,800 --> 00:45:15,440 I'm still here! And do you know who I have to thank? 936 00:45:15,520 --> 00:45:19,440 G. Giorgio. My boy. Chef. 937 00:45:19,520 --> 00:45:21,200 Oh, guys. 938 00:45:21,280 --> 00:45:23,120 The two boys are saved. 939 00:45:23,200 --> 00:45:25,680 We're still fighting back against the girls. 940 00:45:25,760 --> 00:45:28,880 And you know what? We stay strong. 941 00:45:29,080 --> 00:45:30,600 Two boys all the way to the final. 942 00:45:30,680 --> 00:45:33,120 - I do love you. - I love you. Thanks, it's been good.