Celebrities who don't know a thing about food.
I am absolutely shocking at cooking.
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...
Maeva! Aagh!
TV presenter Sam made a mess of his meringue.
That's a bit disappointing.
It's not respectful to me. You're wasting your time.
But it was Stevo who got the boot.
Well done, Stevo.
While ex "First Dates" waitress Laura tantalized Chef's taste buds.
That is the best meringue that I've seen today.
And became cooking school's top of the class.
Your pavlova today was excellent.
But there are tougher lessons to come.
- Move your feet. - Oh, Chef, I'm so sorry.
And all the celebs have to do in this competition...
- Do you realize how annoying you are? - *** to me
is prove they're not the worst cook in class.
Never bloody give up.
Somewhere in deepest Wiltshire
it's day five of Celeb Cooking School.
It's a new day, Toby. It's a new day.
- That means you're going home! - I can... whoa, whoa, whoa.
We're excited. We're going to give everything we've got.
Once again the cauldron's already stirring. It's really heating up.
Do you think everyone's getting a bit
- uptight now. Actaually, no... - Yeah.
Because we're actually taking this very seriously.
I think Maeva's taking the competition too seriously.
Oh, shut up, Toby!
No, but shouldn't you see
I'm here to learn and to improve.
The boys are feeling a little bit cocky.
The gals, well there's that friendly competition there,
but we're still all supporting each other.
We still all want the best for each other.
The boys, not so much.
Guys let me just come in here. You know, we're all friends.
I don't trust you. I don't trust the guys.
You know what? I'm with you on that.
There are twice as many girls left
than boys because the boys went out early.
They all failed because they didn't take it seriously enough.
And the girls are very serious; they're here to win.
Arriving for class, Michelin-starred super chef Giorgio Locatelli
These guys here now that we got here now,
these guys really care. I'm getting excited about it, you know?
Class, gather around please!
Great to see you looking fresh. Love that.
Wonderful.
Today we're going to cook some potsticker dumpling.
Very, very easy, but a very, very technical challenge.
This morning, Giorgio's students
will learn how to make Japanese dumplings.
While he expects them to get creative
with what goes inside.
I want to see your sense of taste
concerning the stuffing.
I want you to surprise me and delight me
and come up with your own filling.
They'll be making their dumplings with premade wrappers.
We're going to start to make this shape, okay?
So look, a tiny little bit of water.
Tiny, tiny little bit of water.
I don't want to use the word wet
because if it's wet it's going to mash under your fingers.
Nice and moist. Moist.
Yeah, I did not want to use that word because it's horrible.
I'm just saying that's the perfect word for it.
Giorgio's blended pork mince with Asian spices for his filling.
We're going to go and get
a little bit of the mixture
and then give it a really good pinch.
People are way to eager.
They're going straight up in Chef's personal space. This is his space.
And everyone's going in there,
dipping fingers in saying what's this? What's that?
Relax. Relax and just watch.
I'm going to place my dumpling inside
to obtain a really lovely color. Okay?
- It's the distinct... - Boys,
are you two concentrating on this?
I find that very rude. Now both of you, get your asses down here
- and listen to what Chef says. - I don't need to be close to the front.
I can see him.
- I will come to the front. - Thank you very much.
- I will come to the front. - Good boy.
Obviously, they're not as serious about
this competition as the women are.
- Yeah, I would consider that. - As would I.
It's a big divide, boys and girls.
I don't understand it.
Is there a time limit for these?
You would have known that if you were listening.
He said it already, but you missed it. That's fine.
It's just getting frosty. I want to bring people together.
Beautiful. Golden.
Giorgio expects nothing less
than perfectly shaped dumplings filled with exciting flavors.
You decide the shape,
the stuffing and what sauce we're gonna serve with that.
The dumplings need to stay whole.
They need to be a beautiful golden color.
They need to be cooked all the way through.
And please, surprise me with some fantastic flavor combination.
- Yes, Chef! - Yeah.
You have 60 minutes to select your fillings and create your dumplings.
Your time start now!
What are we gonna do? What are we gonna do?
This is quite hard, isn't it?
- There's nothing like this. - There's no sweet chili.
And there's no basil either.
The students can make sweet or savory dumplings.
Or both.
Chocolate. What was I going to use chocolate with?
I was going to make chocolate with something.
I haven't really got a plan.
I found I'm going to have to improvise it
because I really don't know what I'm going to put in for the fillings.
Chocolate feta.
I don't like it. You know when you go to a festival
and you get them buns. And they have like pork and apple
and stuff in buns with apple sauce.
That's not my favorite thing so I'm just gonna give it a go.
A carnival bap.
Yeah, I turn like a hog roast bap into a little dumpling.
That is creativity my friends.
- Maeva, what are you going for? - I'm not too sure.
- I didn't care anyway. - How tricky is it to make dumplings?
It looks quite piddling.
It's something, you know, that you can teach kids.
I do that with kids at school and they do it really well.
These lot aren't as smart as kids though, Chef.
- That's the only problem. - It's raw. Can you eat these raw?
Can you eat these raw?
As always, the students are sharing a workstation...
- Let's organize. - Knives. Knives.
And "Made in Chelsea's" Maeva is opposite "Love Island" star Toby.
What is that? Sriracha. Flour.
Onion powder.
- I'm gonna tell Chef you're using onion powder. - Yeah, you tell him.
That's right.
He's going to say, "Why didn't you use normal onions?"
Because I'm making three different flavors.
It's getting really hard at the moment because everyone is getting
super, super competitive.
It's just not a really cool atmosphere
that we used to have before.
Have you washed your hands?
The competition is definitely tough.
I feel like past process we weeded out the weak
and now only the strong survive.
And you know what? Everyone's stronger here.
There are no weak links. Maybe Sam.
I'm going to put up maximum effort in.
Maximum effort. We'll see what happens.
Presenter Sam Thompson wants to mix sweet
and savory for his dumplings.
What are you making?
I'm making some boiled then fried frankfurters.
- Right. - Then I'm gonna have some dried strawberries in there.
- Wow. - Followed by some melted chocolate.
I don't actually think I'm that bad at cooking.
It's just other people keep telling me that I'm bad.
Do you know what I could do that other people can't?
I'm a food blender.
Like I have to prove it out there.
Like creating new concoctions.
Sam hasn't realized that frankfurters are precooked.
So, he started to boil them.
You know what? It's a good lad Sam is.
I know he gets...
I don't know how to say this.
Sam is actually trying, Sammy.
He wants to please everybody.
Ahh. Ahh.
Right, apple sauce. What does one do with apple sauce?
Maybe a bit of butter in there as well for the pan.
So it's the bottom. - Yes.
Inspired by a traditional hog roast,
the current top of the class Laura is mixing pork stuffing
with apple for her filling.
My God, check you. You're making like...
you're doing like the real deal now.
I would never think to do that.
But pork goes with apple sauce.
Yeah. It does, it does. That's smelling nice, Laura.
So, I feel like I'm actually doing okay at the moment,
better than I ever thought I would.
So I don't know. Maybe I could win it?
I don't know. I don't know.
Zeze is also going for what she hopes are fancy, savory flavors.
What have you picked up. You've picked up some...
- I've picked up some chicken mince. - Chicken mince.
- And then I've got some bacon that I just cut up. - Bacon.
And then I've got mushrooms.
And then I've got some spring onions and some onions here.
And I think I might put a bit of chili
and then I'm going to start making them.
Originally, I wanted to do prawns.
I was gonna try to do like a prawn and a chicken one.
Then I got the prawns out
and there was like pooh in there still
and I couldn't put them in there without cleaning them
because that is just something that I cannot physically do.
I can't do it. So I just put that to the side
and went with the chicken.
So I'm hoping that I've done enough.
Zeze, do you feel you're playing it a bit safe here?
Do you feel like you're making something that you've eaten before?
No, I've never had chicken and the bacon
and all these other things inside of it.
There's no playing it safe for ambitious Maeva.
She's doing one sweet and two savory dumplings
including the prawn option, and a risky
Italian concoction. Malissimo.
And I think this is going to put me in danger.
I'm going to do one with like spaghetti bolognese basically.
Oh, spaghetti bolognese.
Like Maeva, Toby's going large.
With three different dumplings full of the most exciting flavors
he could think of.
My plan is fried onion with frankfurters.
- And then I'm gonna go mint and lamb mince. - Nice.
And then I'm going for chocolate orange with feta.
- Really? - Yeah. That's like different.
I want to win whatever I do.
So on "Love Island" we had those challenges.
Everyone saw how competitive I was.
His competitive streak is going to come out.
But the problem is, you can get too competitive
and then lose it at the last hurdle.
If he listens, and doesn't try to wing it,
he might do all right you know.
- Feta? - Feta, yeah.
Feta orange.
Chocolate orange as well this batch. We'll see what happens?
To be using fizzy orange I found it a bit... blah.
Maybe I don't take too much risk
with my food in terms of creativity and I don't put fizzy pop
In my ratatouille dumplings.
But I try to get good flavors and different flavors
by not seeding being when I cook.
Oh, Kerry.
Careful!
Quite good though, right?
Sam didn't need to boil his precooked frankfurters,
and now he's frying them up.
Don't get burned.
Shit, it's burned. How is that burnt?
You got it on too high.
Meanwhile, mom of five Kerry is inventing her own chocolate
dumpling stuffed with sweets.
- Yeah! - What sauce are you going to go with it?
I'm going to get a white sauce.
Oh, okay.
And do you always stir it.
Anything else you can put in there to compliment...
You've got sherbet. Yeah.
Combos and some cabbage.
For me the only competition I'm in with is myself.
But I think this is the first thing that I've done so far
that I've actually enjoyed
because as I was doing it, I kept thinking,
"Oh, the kids are going to love this." And I was actually imagining
that I was with a kid.
The filler in the spoon is great.
It is.
Ah.
Half an hour! Half an hour to go!
- You're lying. - Oh, no.
Do I look like a guy who jokes?
Now that's how it's done.
Sam is trying to add a crunch
to his boiled and fried precooked frankfurters
my mixing in pistachios.
Ooh!
Look, Sam's voice is just the worst thing ever that you want to hear.
You know what I mean? It's so loud.
It's so. Do you realize how annoying you are?
- I do. I do. - I thought I... you said I was annoying.
- It's boys. It's boys. Males annoy you. - It's super loud.
I feel like I'm dealing with 15-year-old kids right now.
At Giorgio Locatelli's celeb cooking school...
- Oh! - Oh, are you all right.
- Joking. Joking. - Oh, you kid you.
His students are battling it out to impress him.
- Just be nice. That's all. - I am being nice.
In this morning's lesson, potsticker dumplings.
Sam, the fingers need to go in the water, not in your mouth.
Because I have to eat that.
20 minutes left, cooks!
20 minutes left?
Once they've made their savory and sweet fillings...
How do you make these things again?
The students can start the piddling task
of stuffing and shaping their dumplings.
Oh guys, this is going to be difficult, you know?
Mine's doing some nesting. I don't even know what's happening here.
Like, what is that?
What is that? This is gonna take forever.
You have to be really delicate with it and patient
and I'm not the most patient person when it comes to
fiddling with things and the intricacies.
I'm not that person. This... *** to me.
But Zeze isn't the only struggling student.
Oh, no. I've *** it already.
- Sam? - Yeah.
How do you feel about the competition?
A lot of people are saying that you might be the one to go.
I'm not stirring anything but...
- You are. - No! - I'm not. I'm not Chef. It's just that's what
the rumors going around say.
If someone would just give me a fighting chance it would be great.
You know, just someone believe in me.
I sort of believe in me a little bit.
Mel, you know what, mate.
I think they could be right but I'm gonna go down swinging!
- Okay. - Thank you, Chef.
- Thank you. - Thanks Mel. Love ya brother!
Love ya!
Ten minutes! Ten minutes left class!
- Bollocks. - With their potstickers in the pan...
That one was stuck.
I don't think they're cooking anymore.
I messed up with that. It's a schoolboy's error. ***.
The students are rustling up their accompanying sauces.
Laura's gone for a hot apple flavor.
Oh, that looks rancid.
And Kerry is working on a white chocolate dip.
This hasn't really worked so well for me, has it?
- No it hasn't. - Mum!
What? Get out of my kitchen while I'm cooking or you're grounded!
You're such a good mum. It just comes on straight away.
I burnt my chocolate, so...
- I've got no chocolate. - How do you burn chocolate?
- I can. I can. It's a gift. - You could...
While Kerry raids the pantry for a last-minute sauce replacement.
Toby, I have a question. I know you don't like me.
- No, I'm sorry. - What heat are you on?
Oh! Oh, my gosh.
Zeze and Laura have started to plate up.
Right, look like someone's going home.
It's not good.
One minute left!
You need to plate up now!
Strawberries and sugar.
Come on, little girls. Come with me.
Oh, ***.
There we go. Oh, no!
I don't know what I'm doing.
Time!
Yours look beautiful.
It does look all right, doesn't it? Look at that!
It's unbelievable.
- Oh, wow. - Yeah?
Wow.
I'm tired. I've been cooking a lot.
That's the best you're going to get from me.
It's time for the students' work to be assessed.
Today I asked them to do their own feeling for dumpling
because I wanted to understand how they see flavor
mixing and melding together.
The amount of pressure that we put on them,
the amount of teaching that we've done to them,
there should be able to deliver this dish.
Sam, you're up.
Go on, Sam.
Sam's filled his dumplings with precooked frankfurter
which he boiled and fried before blending with pistachio,
and it comes with strawberries and a chocolate smear.
That makes me wonder a little bit. That is a decoration.
Decoration is something that elevates the dish.
Elevates the dish.
The mixture is actually cooked inside but all the ingredients
that went in were precooked, weren't they?
- The frankfurter was cooked, wasn't it? - It was already made?
Oh?
The sauce goes with this, yes?
If you want to, you can. I would.
Chocolate, pork and pistachio. Let's have a taste.
Unfortunately, this is not a great sensation in the mouth.
It's not the worst thing I've ever eaten.
But overall, it is edible, and it's a good combination.
- Thank you, Chef. Thank you very much.
Whoo! Yeah, Sam. Whoo!
It's terrifying, isn't it. Edible. And not a bad combo.
So yeah, I really took that and we're going to march
forward with that. We're gonna hold that tight to us.
Maeva's created two savory dumplings.
Pork and beef served with bolognese sauce
and prawn veloute sauce.
She's also serving a sweet option,
with marshmallow, pineapple, and chocolate dip. Voila.
I must say that the position looks very nice.
Okay, the mixture looks like it's cooked.
It could have done with another little ingredient or,
I don't know, something to make it a little bit more interesting.
It's a little bit boring on the flavor.
- Then we should taste the fish one. - Yes.
A bit of chili sauce.
Those prawns are tough.
You really needed to mince them really well
to give them a bouncy consistency.
Let's taste the last one.
Should we put a bit of that chocolate sauce in it.
The dough is a bit dry; it's not cooked enough,
and the stuffing is a little bit hard.
But three sauces, three different shapes, you've done a good job.
Toby, you're up next.
Toby's two savory potstickers are lamb mince and hot dog,
and for his sweet dumpling, he's mixed chocolate
and fizzy orange from a can.
Should we start with the lamb.
The actual stuffing is a little bit boring, huh?
- Yeah. - It's a little bit flat.
That's very cute when it's cut as well.
Need to have a little bit more of that sausage then.
It does...
it does what it says on the tin.
Yeah. Hot dog.
So this is chocolate and orange.
Not for me. Not for me. Sorry.
Acquired taste.
Thank you very much, Toby.
Laura, you're up next.
Cooking school's current top of the class is offering park
and apple dumplings with a hot apple and chili sauce. Spicey.
Well, it's cooked to the right degree.
Let's dip and taste.
The sauce looks really nice.
Oh, that looks nice.
- It is a very nice flavor. - It is.
I love that chili in through the sauce.
That really gives it that little kick.
You use a very usual flavor that we all know.
Apple and pork.
And then you elevate it with this little sauce.
And it does work.
I have got dumpling-making hands.
That's what these are now.
I'm just finding new callings in life, and I feel like,
that might be one of them.
Kerry is serving chocolate and sweet-filled dumplings
with a side of chocolate-dipped strawberries.
I like these as well.
- That you went and dipped the chocolate. - You take it in the air.
You must have been to this party where there was this big,
- chocolate fountain and you go with that. - Yeah.
Many legends of my own.
You know what? I was looking forward to the white chocolate sauce.
- I burnt it. - Oh, no.
So I had to be creative and put strawberries
- and sugar to get you to accept it. - Yes.
It's the only thing I could do.
Kerry, your kids are going to love this one.
Yay.
- Very good job. - Yes.
Very good job. Thank you very much, Kerry.
- You've done a really good job. - Thank you. Thank you so much.
Is Kerry the one to watch? Um, I'm not really scared of her.
I'm scared of Maeva. I'm scared of Laura.
But I haven't got that fear of Kerry yet.
Zeze, you're up.
Go on Zeze my girl.
And finally, Zeze's created a chicken,
bacon and mushroom dumpling with soy sauce.
Simple straightaway soy sauce.
You could have enriched it a little bit.
Let's go [speaks Italian].
Okay.
The flavor of the mixture is good.
The chicken mince is given the right consistence.
Now I would have liked to see you give a little bit more of an effort
in the presentation and on the sauce.
Push yourself a little bit more. You can do it.
- Thanks. - Thank you.
I am feeling the heat.
It's getting hot now.
I don't know if my ability is up there yet.
So I am a little bit worried.
So Chef, you've tasted all six dishes.
What did you think of their efforts?
I think that all the six students
have done a very good job this morning.
And I found some nice combinations, quite inventive.
And I found some good flavor.
It's getting tougher and tougher now to choose the worst.
At Celeb Cooking School, it's time for super chef Giorgio Locatelli's
second class of the day.
Okay class, so this is your final cooking task
before Chef has to decide who is leaving school.
This afternoon he expects them to cook a perfect copy
of two classic French dishes.
Listen, a lot of people cook steak.
But today, I'm going to show you how to cook a perfect steak.
For mains, they'll be cooking rib steak,
or cote de boeuf as they call it in France,
with crispy matchstick fries, and for dessert,
an all-time favorite, tarte tatin.
All right, you're cooking something that to many,
is at the top of the list of dishes people want to get right
and taking on a technically challenging dessert.
But you'll be pleased to know you'll be doing this task in pairs.
- Yes. - Chef.
We're going to cook these steaks medium rare.
Which is, you know, if somebody wants a steak,
you have to cook it medium rare. Okay, let's go.
A bit of olive oil and we're going to sear it,
and make sure the pan is very, very hot.
I don't want Sam working with me,
because he might drag me down.
As you can see every side of it is really
well seared. Okay?
That's very, very important that you pay attention when you do that.
This is where you're bumped up. This is quarter finals.
Like I am now amongst top tier chefs.
I have begged, borrowed and stealed...
that's not a word, but stolen my way to the quarter finals.
- In you go. - And now for the sauce.
Bearnaise is tricky to master, and made with vinegar,
egg yolks, chayote, butter, tarragon and lemon juice.
I'm going to work the egg yolks really, really, really well.
I talk a couple of hot spoons of water
and I place it on top and I start to work it.
The sauce mustn't be overcooked,
or it can split and you'll just end up with a vinegary, eggy mess.
Watching all and everything Chef's taught us, that bearnaise sauce
looked so difficult to make.
I was like, "Oh, my God. How am I going to do this now."
Look at the consistency of that. I want the bearnaise like that.
The students will also be making matchstick fries,
or as the French say, pommes allumette, to go with their steak.
- That is a classic cote de boeuf. - That is gorgeous.
- Sauce bearnaise, pommes allumette. - Look at that.
I love to eat off a chopping board.
For dessert, another French bistro classic. Tarte tatin.
You're gonna keep it on the heat,
so that the butter emulsifies with the sugar.
Apples, the core side down.
Look, it's basically, it's a fancy apple pie without the lid,
and they're just giving it a fancy French name.
Ready. Here we... oh!
Where I go to eat, they don't serve that.
They serve apple pie and custard.
And finally, the piece de resistance, sponge sugar to decorate.
Oh, look at that!
Sponge sugar? A little bit like candy floss made by hand.
The competition is so tight, one little thing you do...
you have to be on A-game right now.
I'm hoping this afternoon I can bring it back.
Obviously, I want the steak, the bearnaise,
the chips and the cake all ready together.
- Okay? - Absolutely fine, Chef. Absolutely fine.
It's time to tell the class who is cooking with who.
Laura and Kerry.
- Sam and Maeva. - Yes! Yes! Come on!
I'm just going to take control of Sam because
he has no clue of what he is doing.
So I'm going to have to tell him step by step what he has to do.
Now you're gonna listen to me.
I will. I promise you I will. I will. I'm a sous-chef.
Which leaves Toby and Zeze.
I do this it's some kind of cat fighting going on.
I'm a little bit anxious but I'm going to give it my best.
You have 75 minutes in which you have to do it in.
Your time starts...
- now. - Well done.
Right, Heather. - Alright.
I'll do the steak.
- Are you happy? - I'm happy to do the steak.
- I believe in you. I believe in you. - Okay.
Now it's about raw talent.
I show you how to do this,
you've got to go there, if you got talents,
got a knack for it, you're going to do it.
- We're going to start with the most annoying bit, - Yeah.
- The apple potatoes. You do that. - Yeah, really.
- I can do that. Of course I can. - Once you do this,
- I start the dessert. Okay? - Knife.
Okay, I'm going to start rolling the dough.
Sous-chef Sam is back in the building.
I'm not going to annoy her, I'm just going to listen to everything.
When it comes down to it, these are a trusting pair of hands.
I feel like you're really concentrating here.
I am. You're not going home.
Just like Maeva, Toby thinks he should take charge on his team.
- I know you need me here. - Say again.
I know you need me to do my part.
- No messing around. - All right.
I haven't worked with Zeze before,
but I know that she works hard.
She needs to work extra hard now, and I need to help her.
I need to help her get through.
Do you remember how to make them swoon? Remember?
Yeah, thin. Swoon.
And then thin again. Yeah, just like that.
Let's go. How's it going?
- All right. - I'm here to help by the way.
- Oh, know, please don't. - 'Cause you guys get to have all the fun.
- I'm happy to do some cooking. - No, that's all right.
- Okay, I was happy to do some cooking. - I know what
- Mel is trying to do. - No way!
He doesn't want any other black people to go home.
- I'm trying to fight the power. - I clogged it.
Black cooks are better too.
Fight the power, my people!
I don't want to get to the last two minutes,
and I'm flapping like a bird.
On team Laura and Kerry, it's an equal partnership.
So the girls will take a course each.
I've cast the sugar. Do not stir sugar.
What's that in there? What's that?
Oh, I don't care.
It's smelling good, Kerry. It's smelling good.
Oh, that's nice. Let that rest.
Rest it. That's it, rest it.
Put it in the oven when we have half an hour to go.
Right. Okay, and then,
- this is my sauce that I've put on back. - Okay, let's have
a taste that is scarily strong.
- That looks scarily strong. - Taste it.
- It has to be like really strong. - I like that. - Perfect.
When I got here, I made tuna pasta. It was gross.
And now to be where we are now making bearnaise sauce from scratch...
wow.
All right, Maeva. What do you need for me to do next?
Okay, potatoes.
At her workstation, Maeva seems to have sous-chef Sam under control.
- Do I wash these? - Potatoes you peel.
Peeling. I'm the peeling station here.
- Sort of. - Power. Oh!
Take the pan and incorporate butter.
Then what? We have to mix this, Toby.
But head cook Toby's second-in-command Zeze
has decided to draft in the real experts.
Why is it so oily? I've had enough of this.
Chef? Hi! Can I have your help quickly please?
In my cultural background,
there's this idea that you just should know how to cook.
But I'm not really great at following recipes.
I've really got a short attention span and I'm really impatient.
This is white, yeah. It's all together.
Yeah?
Yeah.
It's like a cream.
There you are. Go with your apples, now.
Nice and tight.
Not enough apples here.
I know that for sure.
We're ***, mate.
And *** is also a good way to describe the state of Sam's floor.
- Bon jour, Chef. - Sam.
- Hello, Chef. - What is this? - I know. I know.
Chef comes around. We have a problem.
It's not only disgusting to look at, but it's also dangerous.
Because, you know, you're going to slip.
- You're going to bang your face. - Yeah. It's slippery.
- I know! - Oh, my God, the pressure.
Like, I let him down. Maeva's now slipping around.
It wasn't a great start.
You start the...
- The steak. - You start the steak.
There we go! Right.
Give me this on boiling. It already is.
Ah, well done. Look at that heat. Mm.
Half an hour gone! Half an hour has gone!
Been mopping.
I've been stuck on my caramel for like 30 minutes.
Hey, move your feet.
Chef, I'm so sorry.
To be honest, when I came to the cooking school
I never quite expected Chef to be sweeping behind me.
I mean, is that a win? Maybe it is.
In you go little babies.
- Oh, Sam! Look! - What's wrong with that?
- Nothing is wrong! - Good, I'm glad.
For the celebs on dessert, it's time to get those tartes in to cook.
30 minutes in the oven, I'm going to set my timer now.
How long do we have left on the apple pie thing?
But Zeze's got herself in a muddle.
I don't know, but I reckon we're going to have to
leave it down to the last minute.
You know by the time on?
No.
What no?
I think it's been in there about ten minutes.
So we'll do another 25 minutes if we've got the time.
We might not have the time.
Chef, do you think it's going to be hard
to pick between the different dishes?
'Cause, I mean, the standard looks pretty high across the board here.
Yeah, but that's what we want.
We've been in here cooking every day.
If you don't get better then, you know, I'm going to have to give up.
In Giorgio Locatelli's celeb cooking school,
the six remaining students are working in pairs
to cook a two-course magnific French meal.
I would take that steak out of the oven now!
Wow. Whoa.
While the cote de boeufs rest...
- That looks good, Toby. - Thank you.
Maeva and Sam are trying to decide who's in charge of the bearnaise.
- This is how they do it. Trust me. - It's broken.
- Maeva, I've got you. - I'll do the bearnaise.
Reduce that, and put it through the...
oh, help me with the English. I don't know the word.
- In the oven? - No. No, in the...
- Pan? Oh, in the sieve. - Yes.
This is my ticket to a win. All right.
This is my... she is shoveling me out the mess that I'm in.
And I'm all for it. It's great.
Toby's moved onto his bearnaise sauce too.
But he just can't make it come together.
Oh, the sauce.
Did not work at all.
The sauce, the consistency wasn't looking right.
So I've added water, and the problem is
the sauce has split.
Aagh.
While Toby desperately tries to whisk his sauce back to life,
his sous-chef Zeze is in trouble
with the team's dessert.
Here, we've got to let it sit there.
There's stuff going on there.
She forgot to set her timer.
There's a lot of oil there.
So Zeze's tarte hasn't cooked properly.
20 minutes left! 20 minutes left!
- Kerry seems to be chuffed... - Oh, my God.
Look at that. Yes!
- With her steak and frites. - Oh, my God! We are...
Do me a favor. Making the steak and fries and bearnaise sauce...
He was awesome.
I was the face of a frozen food company.
Here's the lid, put it in the microwave, that was me.
And now look at me.
Everyone's else's sauce looks shit. And mine looks amazing.
And Kerry's teammate Laura's tarte tatin looks promising too.
I would just have to get it out,
- and just leave it there to cool down. - Okay, leave it to cool.
Then comes the sugar.
As for Sam and Maeva...
I reckon, I might be the worst chef here, but I'm the best sous-chef.
They're also on target with their tarte.
Yes, Maeva, that's how it's done baby!
- Yeah! - That's how it's done! Get on!
Five minutes! Five minutes left!
The clock's ticking as the students get in the spin
with their sugar decorations.
What's this about?
What's been put on this Earth for me to stress?
This is where I get to prove myself!
Oh, my God.
One minute left guys! Come on!
Cone on, Laura, come on. One more. One more time.
Laura's sponge sugar is looking like a triumph.
Is it too hot to put this on yet?
But the others have gone into meltdown.
Forget it. It's too hot.
Sponge sugar didn't turn out very well, but it did it
But unfortunately it just melted on the tartes, so, it was ***.
Time's up! Time's up. Step away from your plates!
Oh, my God. Whoa!
- I'm proud of us. - Yeah, I'm proud of us
I'm proud of us, the team! The dream team!
- But the problem is... - Yeah, it's a shame.
But it is what it is.
I've done enough to stay in.
- And you've done enough to stay in. - No, you've done enough to stay in.
I've done enough to stay in. I'm all right, I'm sweet.
So you've each completed two really challenging
courses for which you have my sympathy.
Let's hope Chef is as understanding as I am.
Sam and Maeva, you're up.
- Come on, Maeva, you've done all the work. - Come on, Maeva.
Oh, that is so sully.
- Sam didn't do anything. - C'mon, we're all team players here.
He did nothing.
I want to talk about the peeling of the apple and the potato...
- Oh, ***. - ...that I had to clear up from the floor.
I was going to clear it up.
Chef, you only gave me a minute
before I could go and get the broom.
You were already there giving it that.
Because I was scared that you were going to hurt yourself.
The frites allumettes, they are brilliant,
they're crispy and they're the right color.
The steak is cooked medium rare.
Can't really feel the texture of that bolognese though.
- It's fluffy, but it's not curdled. Sorry. - This is where...
This is where you have to shush.
He seems to enjoy it.
The flavor is very good. Good seasoning.
And the bolognese is very good.
That's a decent dish.
Okay, should we taste that?
We're missing the sponge sugar. What happened?
- No. So... - That was my fault, Chef.
It burnt... it melted on to...
Yeah, but that's me as well. 'Cause I said, "Put it on."
And of course, it was too hot.
I should have known, Chef.
The cooking of the pastry is very good. Bravo, Maeva.
- Thank you. - Very nice. - Thank you.
Are you pleased to have been able to cook this dish?
- Yes, we are. - Are you pleased that you are going to go home
- and cook it for your grandmother one day? - Yes, 100%.
Awe, that is such a nice thing for me.
I have a grandparent too.
I was pretty surprised.
Sam wasn't that bad, I really thought he was going to be a disaster.
But he actually was listening to me.
He was listening to what I was saying to him.
It was... it was okay.
Steak, cooked to perfection.
Chips, not bad at all.
Bolognese, very good.
I'm a happy camper.
Well done, well done, well done, well done.
I think Maeva is just being a good sport
and pretending that Sam really helped.
I was looking over and I saw Sam was just
peeling potatoes or peeling the apples.
Wow.
He'll be hungry on the way home.
Zeze and Toby, you're up.
- Zeze, you've got this. - Good luck everybody.
- I genuinely mean that. I genuinely mean that. - Zeze, you've got this.
- I appreciate that. - I do.
The steak looks well cooked. I'm not too keen on...
the chips look soft and some are burned
and some are not cooked.
But the major problem is the sauce.
- There's nothing wrong with the sauce, it just split. - Yeah.
It means you didn't have enough
water as part of that and maybe the eggs weren't cooked enough.
This is not servable.
Okay, let's go. Let's
try the cooking of the steak.
Looks good to me.
Do you want our sauce, Chef, to put with it?
- Don't be cheeky over there. - Sorry Chef.
That's a good medium rare.
Poppy, what about the tarte tatin?
It's a shame you've got a little bit on inconsistencies
in the apple slices.
So you don't have an even fan in the middle.
The only thing we can see is there's a lot of...
- Caramel. - Caramel.
You konw, you managed to cook the pastry very well all the way through.
But then that excessive juice on it made it really soggy.
- Yeah. - I think you just have to follow the instruction better,
especially the cut of the apple.
I know it looks like a silly thing but, you know,
there's always a reason why things are done in a certain way.
The caramel on the plate seeped through so the base was soft.
They say the apples were cooked through but,
I don't know, if it's enough if I'm being honest with myself.
One little thing that is not enough and you're out the door.
It hurts because I feel like I let Zeze down, I left Chef down,
and I let myself down.
And it's all because of the sauce.
Laura and Kerry, you're up.
Good luck girls, good luck.
Good luck girls.
Kerry, would you think that in four days
- you would prepare something like that? - No, not in a million years.
Cooked perfect.
Medium rare. Bolognese, good consistency.
Bolognese, perfect.
Okay, so the cake has got a very good look.
The apples are cooked to perfection.
The pastry is cooked.
Congratulations, you work together very, very well.
You produced two classic dishes.
If you would have been served this food a few days ago,
would you believe that you had cooked it?
No, that's something like you would get like in a pub.
Laura, you steamed through this tarte tatin.
I'm sure it's going to be one of your
- piece de resistance when you're going to cook at home. - Maybe.
- Maybe. - Okay, thank you very much.
- You've done a very good job. - Thank you.
- Thank you so much.
One thing that I must say to you
is that I'm really, really impressed
of the fact that you really all care.
That really gives me great joy.
I think they are really flourishing to something
that I could never... I didn't expect that.
There are a couple of people that they are a little more fragile.
That's what I see on them.
So I'm going to be the strong one.
So Chef, let's start with the good news.
Who rose to the challenge and is top of the class?
My top of the class today is...
Kerry.
A fantastic effort this morning with your dumpling.
And this afternoon, you were integral part of the team
that has delivered the best meal.
I've been named top of the class today.
I am absol... I even blushed.
I get really embarrassed. I feel...
- I do. - You're starting to become a very good cook.
Thank you.
Unfortunately though, someone has to go.
So Chef, who came up short?
Zeze.
Toby.
And Sam.
Zeze, Toby and Sam,
please step forward as Chef decides who to send home.
It's in the middle of action.
I made my decision.
The student leaving today is...
Zeze.
I am really gutted I'm going home.
Really, really gutted because I think I could have had like
not that long left in but I could have a couple more days
and learned some more.
Got a little bit further. Felt more proud of myself.
But I mean, I think everyone is a little bit like, "Oh,
Zeze before Sam." I think even Sam was shocked.
Zeze, you've been a great sport
and I hope that this experience will encourage you
to go back home and cook.
Why is everyone facing me? I'm still here.
I'm still here! And do you know who I have to thank?
G. Giorgio. My boy. Chef.
Oh, guys.
The two boys are saved.
We're still fighting back against the girls.
And you know what? We stay strong.
Two boys all the way to the final.
- I do love you. - I love you. Thanks, it's been good.