Celebrities who don't know a thing about food.
My cooking skills...I would just say zero.
Are being taught to cook by one of the world's greatest chefs.
My name is Giorgio Locatelli.
I believe that anyone can learn how to cook.
I have to light that passion.
In Giorgio's last class...
We're going to cook these steaks medium rare.
Love Islander Toby...
No messing around.
...and TV presenter Sam...
Do you realize how annoying you are?
...found themselves in the bottom three.
Move your feet.
Oh, Chef. I'm so sorry.
But it was Zeze who got the Chuck.
Oh, guys.
Meanwhile Kerry cooked up a storm...
Oh, my God. Whoa!
...and became Chef's top of the class.
But there's tougher lessons to come.
This isn't working.
It looks like it's been in a car crash.
Because all the celebs have to do in this competition is prove...
I've almost had enough of you two!
...they're not the worst cook in class.
Out!
Deep in the Wiltshire countryside it's day 6 at Celeb Cooking School.
Look at this small group.
If you'd like to follow me, class.
Keep going.
It feels like there's somebody's missing.
So top of class last time. I'm bringing my A game today,
but then again, it's a long way to fall when you're up high.
Who's taking my crown today?
Ah, I believe that's la cockroach.
The team's calling me La Cockroach.
I could survive a nuclear winter. I'm still here,
and I'm under no illusions that I am the weakest link here.
But if I just claw, and just don't let go,
I might be able to hang around.
Now the cream has raised.
This is the top five, so now it's about raw talent,
technique, and quality of food.
Hello class!
- Morning! - Good morning.
Gather around please.
Ohh, hello.
Why does it sound so serious?
Welcome back to cooking school.
One of you will be leaving after today's cook.
It's got to be you, Sam.
Whoa.
Sam is still here and honestly I do not understand why.
But I think he's going manage to stay here until the end.
I mean, he finds a way.
Are you ready?
- We are ready. - Yes.
Okay. So today, we're going to make sausages.
Everyone loves a good sausage.
This morning, Giorgio is going to teach class
how to make posh bangers from scratch.
And he'll challenge them to get creative
with the flavors they put inside.
You got a great array of different spice.
You're gonna get different meat, herbs, dry fruit,
and you will be judged on that.
On my one I put a little bit of lard,
and I put a little bit of fennel seeds.
Is that pork in there?
This is pork, yeah. I use pork.
It's going to be tough.
Before squeezing the mixture into the skin,
the students must make sure their ingredients combine to form a firm,
slightly sticky, moist but not wet filling.
Your mixture must be of a good consistency like that.
If you want to put breadcrumbs in it,
you can have breadcrumbs.
Giorgio's put a meat grinder on every workstation
with the sausage skin attached.
So with one end I kind of like push it.
It's quite important that you push down,
then you're gonna get a really good sausage.
This sausage maker, it's got a condom on it.
You push the sausage straight into the condom.
Oh, wow. It didn't seem that hard.
You just shove a bit of meat into the grinder
and see what happens.
The harder you push the better your sausage will become bigger.
As well as deciding what to put in their sausages...
Breaking the skin is disastrous.
Because you have to start all over again.
...the students have to think up a delicious meal to go with them,
and Giorgio won't be happy if they take the easy option.
I don't want to see banger and mash. Mashed potato is band.
You just want sausage on its own.
I want sausages and something to compliment your sausages.
Oh, okay then.
Like what?
Wow.
What compliments a sausage?
Class, you have 60 minutes to make your sausage and create your dish.
Your time starts...now!
Go. Go, go, go, go.
No. No, no, it's fine. It's fine.
Everyone looks like they got a plan. What's everyone's plan?
I haven't even got what goes into a sausage.
My creativity is just gone.
I just don't even know where to start.
Please someone help me.
You're deep in a competition now, Laura.
No, we're teammates.
Yeah, it's over.
Everybody eats sausage, don't they?
But nobody knows what goes inside.
No one.
I just don't know what I'm doing.
So I went for pork mince standard.
Apple, because I feel like I've seen apple,
vinegar side of sausage or something.
Then I saw beer, because I couldn't find cider
and they're both alcohol, so I just thought, chuck it in.
Kerry, what are you making?
Fry up.
Oh, yes.
So, what did you choose as ingredients?
Si I'm going to do an English fry up with onion sausages.
And I'm going to try and put a bit of chili in it.
And then wrap it up in bacon.Pigs in blanket and then just do a fry up.
Do you think that's enough to say in the competition?
Probably not.
Is there anything else you can add to it?
Stop making me panic!
I felt confident until you came over.
The reason I'm not confident in the kitchen
is I've always look at cooking as a class.
Something that posh people do.
. I at one point was living on ketchup lunches as a kid.
I was getting embarrassed for myself and feeling stupid.
What are you doing, Tob?
So I got onions already cooked, my pork bone and sausages.
Oh, cool.
Sausages, check. I can make them, I can copy Giorgio.
The problem is the sides. I can't do sides.
Laura, what are you doing?
I'm doing chili, cheese...
- Chili and cheese? - Chili and cheese in the sausage.
And then I'm going to do wedges.
It's very boring. It's very safe but it's very boring.
Just like me.
Hope they like salt.
I saw Laura making sweet potato,
and I don't know what to put on my side so
I'm going to make sweet potato too.
Toby may have nicked Laura's idea,
but it's not as sweet as he'd hoped.
I don't even know how to cook this.
I don't have a clue on how to cook this.
I'm a copycat, so all I can do is copy Chef.
But he hasn't done this, so this is me just literally...freeballing.
I think I'm going to boil them. Is that smart?
I don't know. I don't know it it's smart,
I don't know what to do.
So I'm getting water now. That's what I'm doing.
Unlike Toby, Maeva is very confident
with all things sausage related.
I know exactly what I'm going to make with my sausages.
I'm going to make a puttanesca, which is a French dish.
I'm trying to make my puttanesca a bit more creative. I'm adding some apples,
I'm going to put come honey in there.
Put also some insects.
Insects?
Yes, because a body needs a source of protein.
So I just thought, why not?
That's the future.
- Is it good for you? - Yeah, it cleanses.
If we're going to save the planet,
we're going to have to start to eat those kinds of things.
This is going to be the new snacks.
It's very dry.
I'm confident with this meal, I think it's going to be pretty easy.
- Half an hour gone! - I know.
Just half an hour left!
While most of the students are still flavoring their meat...
Meat or vinegar?
...Maeva's shot ahead.
I'm the first one in the pressure stage here. Just so you know.
Oh, really?Oh, really?
Well, there's a shock. I need to learn to stop looking over at Maeva,
because every time I look over at her it sends me into the biggest panic
because she always about four steps ahead of me.
Kerry and Toby join Maeva in getting their grind on.
This looks so wrong.
My mom is going to be watching,
my mom is going to be watching me do this.
Kerry, you're the only one who has the sausage pointing up.
Everybody else has got it pointing down.
What can I say?
With less that 30 minutes left,
Laura and Sam are the only students who still haven't produced a sausage.
Which way do I turn it?
This isn't working. Can someone help me?
That sausage making was horrendous.
I don't know where I went wrong.
I was asking for help, no one was helping me.
For *** sake.
After combining pork mince, apple, chili and vinegar,
Sam adds his final ingredient.
That smells unbelievable, and I think that's going to go in quite well.
I really want to just step it up now.
I wanna show Chef that I've got what it takes.
Please go in. Please go in properly.
Please go in.
Oh, it's just ripped. It's ripped. It's ripped.
Why ain't it going in. It's not going in.
It's coming out. Slow, steady.
Oh, God, my skin's gone hard.
I am going to literally punch you.
To make the perfect sausage, you have to guide it in.
You can't shove it in. I saw Laura in the corner of my eye.
She was shoving it in. Take time. Just guide it in, guide it in.
I don't know what you mean.
Why is air going through it?
Oh, it was so good, it was just the *** air.
Completely *** it.
Oh, we have some protrusion. We have meat.
Laura has finally produced her first banger.
It's not looking good.
But Sam's still struggling to grind his meat.
No. Poppy, it's just air, it's just too wet. I *** it.
You've got time.
But I don't know what to do.
It was wet, it was a catastrophe,
I didn't think I could save it, and then,
I saw the breadcrumbs. Breadcrumbs.
Dry breadcrumbs.
Oh, my. I'm gonna dry that out, dry that out, dry it out.
***, I'm going to go for it again.
Finally, I got a drip feed of some meat, and we got going.
That's a good sausage.
It's upending.
I could eat these.
What have you decided to serve it with?
I'm going to make a tiny tomato sauce.
A tomato sauce that comes...
- Yes. - ...from the, from the ketchup?
No, I think I'm going to try and make my own.
That would be much better.
Yeah, I thought you'd like that.
You're thinking like a chef. I like it.
I'm trying to. I'm trying to.
Good girl.
Ten minutes to go!
- Oh, my God guys. - Let's start cooking those sausages.
No one wants a raw sausage.
They're different shapes, different sizes. But,
I'm trying my best.
This cooked. I don't know what I'm doing with the sweet potatoes.
I don't know what to do with it.
I don't know how to cook asparagus.
I can cook the sausages because of this sheet.
I don't know how to do anything else.
Oh, now they're heating up.
I was quite excited about the sausages a couple of boiled eggs on the side.
Eggs and dippy soldiers, the soldiers being the sausages.
Getting creative.
I actually cut the egg carton and made two egg cups
which I thought would really impress you.
With time running out,
Laura decides to remix her DIY sauce plans.
I wanted to make sauce.
Obviously, I let myself down again with timings again,
and so we got some ketchup.
Put some vinegar in it.
Homemade sauce.
Just one minute left! Come on guys!
Oh, that is so hardboiled.
***!
I didn't have any sauce, so I turned around to Laura,
she's got ketchup. What's that?
I made a tiny tomato sauce.
Straight back in. Riding off the back of her.
What are you *** doing?
Today, the claws are coming out.
He didn't even ask.
Don't put that... I'm sorry, I'm sorry.
Momma mia.
Aah!
I'm really happy with my lentils.
I'm confident with the whole dish.
Times up! Times up!
Step away from your plates.
Overall, I was relatively proud.
At Giorgio Locatelli's Celeb Cooking School,
it's time to assess the students' sausages.
Kerry, you're up.
Go on, Keza.
I'm sorry.
Kerry's lamb, onion and chili sausages are wrapped in bacon,
served with fried mushrooms, baked beans and a fried egg.
I'm really sorry to say but that egg is unacceptable.
I know, I completely agree.
It looks like it's been in a car crash.
Should we taste it?
It's got a good taste. It's nice the spiciness in that.
The consistency is a little bit mush.
I mean, you could have done something with those beans.
I apologize, I feel like I've let you down hugely. And myself.
With you the problem is not your cooking capability.
It's your confidence.
Get back to your place.
I put my plate next to Chef's plate, which is embarrassing.
I didn't think I cared this much. I clearly do.
Maeva, you're up.
Good luck, Maeva.
Served in a lentil casserole,
Maeve has made pork and lamb sausages,
flavored with apple, honey, lardon and mealworms.
- Maeva. - Yes.
Is this dish got a name.
Yes,it's a version of puttanesca.
You made three sausages. A good shape and uniform.
It was hard.
Presentable, let's say.
Let's cut one in half. Smell is good.
Result is a little bit dry,
so you can't overcook them a little bit.
There's a little bit of fat in there, isn't it?
Yeah, a little bit of fat.
I put some lardon in there.
Do you smell it?
I think that you had a very good idea.
You brought it to a good finish,
and I don't think the presentation is bad.
Just a little bit more work on the sausages.
I put so many things in there.
Taste it when you go back.
Okay.
Go. Thank you very much.
Thank you.
I can't believe that Chef thought that my sausages were too dry.
I mean, I put a lot of things in my sausages.
Come on, give me a break.
Sam, you're up.
Sam's flavored pork sausages come with two boiled eggs,
a tomato sauce, a garnish of mealworms, and a lager.
What's inside this sausage?
Um, pork, we have apple slices but very finely sliced and diced.
Um, some chili chopped up,
once again sliced and diced. And some beer.
And what's the other element there?
Oh, some sauce that,
I'm not going to do it, that Laura made.
Um, she was very kind and allowed...
You stole the sauce?
I didn't steal, I borrowed.
Okay, I'm going to taste a little bit.
Have you cook them properly?
I believe so.
Yeah, you definitely put garlic in there.
Nice.
You packed a lot of flavor in there,
but you forgot the most important thing.
There's no salt in it.
Oh, no! I didn't put any seasoning in!
Oh, no.
Oh, that's so annoying. I was actually really proud of that.
Sam, I'm sorry to say that,
but it looks like you've gone back to day one here.
Oh.
You took a really big step back on these. On presentation...
Whoa.
...on cooking it, on finishing the dish.
Not even day two, day one.
- You're capable of doing much better than that. -
I'm sure of that.
So, I want to see you applying yourself.
- No wasting time, no chatting, no jumping around. - Yep.
Just think about what you're doing and just do it properly.
- Yeah? - Absolutely, Chef.
Okay, let's get back to your place.
- Well, done, Sam. - Shit!
Yeah, it's quite tough when people say you've got to try harder
and apply yourself more. Because I genuinely have.
So it gets to the point where it's a bit embarrassing.
Laura, you're up.
Laura's made beef sausages,
flavored with paprika, chili and cheese.
And is serving them with sweet potato wedges,
and a customized ketchup.
It's a little bit... it's missing something.
No? Let's taste the sausage.
They smell very good, the paprika really come through.
I'm tasting the sauce that you made.
And that somebody else stole.
Heinz actually made that one.
So potato cooked properly,
and they're really beautiful to look at.
They've got a really lovely orange color.
Fabulous.
Listen, there is
- something about the dish that feels a little bit incomplete. - Yeah.
Something green would have fit perfect in that.
Thank you very much.
- Thank you. - Right on, Laura.
I am speechless. I've actually done quite well.
I never, ever expected.
Toby, you're up.
Go on, Tobs.
Thanks, Laura.
Toby's serving his pork, onion and chili sausages
with two spears of boiled asparagus,
and boiled sweet potato fries.
I'm not that impressed by the presentation.
Mmm-hm.
And there's no sauce for instance. So it's like three dry sausages.
Okay, let's go for it.
They're a bit dry, not super dry.
So you cooked them the right way.
- The sausagesare nice actually, I liked it. - Yep.
The sweet potato, you boiled them?
Yeah.
How was the asparagus?
The asparagus...
It's boiled.
Just boiled.
At this stage of the competition, we need to see a little bit more of you...
- Yeah. - ...through your dishes.
Yeah.
Your capacity to put flavors together.
But good effort on the sausage. Very good.
- Thank you, Toby. - Thank you.
I knew I messed up the sides.
He knew I messed up the sides. But you know what?
My sausages are better than everyone else's.
Gutted. Absolutely gutted. From here to here.
All because of my sausages.
So Kerry on the face of it is a better chef.
True, but can she handle the pressure?
Cause I live in this place. She's come down with me now.
To go home on a shit foul-up would be embarrassing.
At Celeb Cooking School,
the five remaining students are about to start their afternoon lesson.
Class, this is your final task,
and your last chance to prove that you deserve to remain in the competition.
There are two tricky dishes,
and you're cooking both of these on your own.
Oh.
Giorgio now expects these students to perfectly copy
two classic high-end dishes.
Precision is key if they are going to master pan-fried trout
and a beetroot carpaccio.
And then a mind-blowing baked Alaska.
Today this task is about knife skills,
so I'm going to show you different knife skills.
We're going to do the filleted fish.
We're going to debone it right now.
Oh, we're going to fillet it?
Yes. So look at me.
You have your scissors so we're going to go one, two,
three, four and five.
That's where his anus was. The end fin you cut off.
You said the anal one?
Yes, the anal one.
The knife goes there. You go right to the end.
And you put your knives in there, your hands on top.
Bloody hell. Okay.
And that's my first fillet.
Whoa.
While I was watching the demo, all I was think is,
I'm going to copy the shit out of it.
You go like that, facing a little bit up.
You put your knife in there and off we go. Boom.
Oh shit, this is tough.
I would like my fish cook all the way through there.
Next thing that we're going to do
we're going to do the mayo.
One egg yolk. I'm going to put the wasabi in it.
I'm so not looking forward to making it, because I really hate trout.
Served with a carpaccio beetroot.
I hate beetroot.
Not a fan of mayonnaise, especially the one with the wasabi.
I'm not really a fan of that, so I don't have any motivation.
Make sure you that you don't have any of the sinew left on.
Are you going to mark us down for, like, a little bit of white stuff?
Yeah, I will mark you down for incapacity with a knife.
Oh. This is a fish.
I will put a little bit of the mayo in there.
O'kay.
Pan-fried fillet of trout with beetroot
and grapefruit and wasabi mayonnaise.
Toby, you okay with that?
He hasn't taken one note, Chef. Not one.
For dessert today, you're going to be making a baked Alaska.
A cake base with ice cream on top,
meringue, and then you bake it.
You're going to put ice cream in the oven?
Yes.
Do I back myself baking ice cream?
I don't know if I'm that guy.
I don't even know how it's scientifically possible.
First of all, you're going to get your cake baked.
Then we're going to make meringue, which we did the other day.
We're going to get our egg whites into the stand mixer,
and I'm going to add in my sugar tablespoon by tablespoon.
We're looking for them to turn from fluffy to glossy and really white.
You're adding sugar while it's doing all this.
Yes, one by one.
I'm doing to use one of these bowls to get
two nice rounds out of this cake.
Giorgio recipe for his students include readymade ice cream.
So we've got a raspberry and pistachio ice cream.
Oh.
I can't see how this is going into the oven.
It's blowing my absolute little brain.
Look what it does.
See how it's like standing up on its own?
Look.
Then, it's going to go onto our ice cream.
She's moving the tray around and she's shaping it.
Straight into the oven at 220.
Ice cream in the oven. If I can pull that off,
I will be so proud of myself.
- Oh, wow. - Let me see.
Oh, I'm so excited for this.
And that is your baked Alaska.
I'm expecting from you today a perfectly cooked fish
with a golden color on the top.
I don't want to find a bone on that fish.
Oh, dear. Oh.
For your dessert, we want a meringue that can hold those peaks,
and we want the ice cream to still be frozen in the middle. Okay?
I'm gonna have to start getting into people's heads.
Because that's the only way I'm staying.
I feel very good about this.
Looks like you've got me for another day.
One of you is going home.
All right, class. You have 80 minutes.
Your time starts...now!
Oh, Kerry, I'm behind you.
Oh, *** sake.
I can't wait to start chatting to you. How are you feeling?
Oh, Kerry.
Oh, Kerry. Kerry, Kerry, Kerry.
Having Sam behind me is a nightmare.
Sam is sacking me out and it's working.
Kerry, Kerry, Kerry.
Oh, and then he's got Toby with him. Oh, my God.
But it's not even funny. When one of them goes,
I'd like to see what it's like they're flying solo against us girls.
I see girls cracking.
Kerry doesn't know what's she's doing.
Yeah. Everyone's creeping out and I love it.
But look at us. Who would have thought?
A couple of geezers. Just relax.
The students start by making the sponge
for the baked Alaska so it will have time to cool.
How much cocoa powder do you need?
Kerry, I want to see some confidence now coming out. Come on!
I'm full of confidence.
I just did not concentrate whatsoever.
So, I'm fill of air.
First one on the whisking.
A lot of people looking at my table.
I'm very relaxed doing this dish.
It's not the hardest dish; I've got everything coming on top of my head.
If I can copy a Michelin-starred chef,
basically I am a Michelin-starred chef. Maeva.
What?
Maeva.
What?
My head is in the game, I just want to concentrate.
That's why I don't want to talk to anyone.
Maeva.
Because I want to bloody win this challenge.
Well, I would say the advantage I have in the competition is
the fact I'm very, I'm very...I'm motivated.
I'm happy to learn. If someone is like, okay
you guys, you're going to do that today.
I'm like, okay, let's do it! Yeah. It's hard, but let's do it!
You think you're going home?
- Yeah. - Yeah.
Do you think I'm going home?
Yeah!
Mine doesn't seem to be going white.
Well, it will. It will. It will.
Turbo.
Hey, Maeva.
Yeah.
What bit are you on?
I'm doing the cake.
Folding it already?
Yeah.
I think you skipped some steps. Guess I've got to keep up.
Cake in the oven.
Maeva's already on to making the grapefruit and beetroot carpaccio.
I hate beetroot.
It's ruining my fingers. I do not like beetroot.
My nails, they're not made for beetroot.
Into the oven.
You've got a little checklist there.
Yes.
She's very organized, Chef. She's got a checklist.
Of course. Not only she's a woman, she's also French. So...
Cake's done as well.
I think Maeva's going to be finished in 30 minutes.
- Yes. - I feel like when I'm talking to you,
I'm distracting you more than I'm helping you.
It's just burning in my brain.
I brought the trout on today because
I want them to learn how to fillet a fish like that.
I wanted them to learn that knife skill now.
I hope it's not going to be a massacre.
I can't remember how he cut this now.
Through the bum hole. Through the bum hole.
I don't know what I'm doing here.
That wasn't right. That's a terrible fillet.
Shit. Filleting a fish.
Tough. How are you going to get under the scales
and through the bones and under the spine.
What is that?
A fillet.
I can't remember, Chef. I can't remember. I can't remember.
Yeah, because you don't pay attention.
I watched the whole...
No, you're not. You don't.
You mess around, you play with Toby.
So unfair.
Someone who never messes around: Maeva.
Why is someone frying something?
Of course Maeva's already doing the fish.
Of course. Yeah.
Probably filleted this about six hours ago. Great.
She's always the first to start everything,
and that just comes from inner jealousy.
I'm just jealous that she manages to get everything out super quick.
Makes me feel great.
You've done a very good job with that.
It's very well done. Definitely better than the one of Sam. That's for sure.
You've had 45 minutes! 45 minutes has gone!
Um, right. Merengue.
Continue whisking until reduce speed and
add sugar one tablespoon at a time. Okay.
Oh, *** off.
Fine. Done.
That doesn't look right.
Oh, no. What have I done. Liquid.
I put loads of sugar in and egg white.
Not a clue what's happened.
Old Sam would have given up.
But no, I went and made another one from scratch.
Because I'm learning, Giorgio.
I think I've smashed the merengue. Are you all right, Toby?
What are you doing over here?
I've finished.
You've finished?
With over 20 minutes left,
Maeva's plating up
and she's got her baked Alaska in the oven.
Oh, yeah. Oh, yeah.
Be careful you don't let anything cling, all right?
It goes upside down.
Yeah, yeah. You want a dome.
We're getting there, people!
Come on you beauty.
It's happened again. It's happened again.
The same thing happened. I think I have a cursed whisk
because that is not right.
Oh. Oh, no. Oh, *** it.
I'm going to pour this on like this. Oh, dear.
You never know, this could be really nice.
Couldn't do anymore, time was up. So I just had to shove it in the oven.
Five minutes! Five minutes left, cooks!
If it's not plated it won't be rated!
New technique.
Wow.
Right.
These things done? Um, um, um, um. Fork.
Bang.
You know, I finished already 20 minutes ago.
Yes, Maeva. I am aware...I'm aware that you're finished.
20 minutes ago and I did an amazing gold merengue.
One minute to go.
The rest of the students are on a mission...
Whoa!
...to match Maeva...
There you *** go.
...and complete their meals.
Oh, ***.
Times's up! Time's up, step away from your plates.
Baked Alaska aside because that was an absolute car crash,
the fish was great. I was really proud of how the fish looked.
My baked Alaska, I am extremely proud of it.
No other words. Proud.
I've smashed it. I've got top of the class in the bag.
Blood, sweat and grind.
In their second lesson of the day,
Giorgio has asked these celeb students to make
a perfect copy of two classic dishes.
Fillet of trout with beetroot carpaccio and wasabi mayonnaise,
and for dessert, a baked Alaska.
I think I've done enough.
And now, it's judgement time.
Laura, you're up.
That looks amazing.
Okay, let's start from the fish.
Yes.
You cooked the fish quite well. Nice color on this side.
It's ot the same presentation as mine,
but overall, you've done a quite good job.
Okay, let's taste the fish.
Oh, you did quite well on filleting.
I haven't found any bones. Have you found any bones?
No?
- A little more precision on cutting those beetroot. - Yes.
Because, you know, they look, a little bit, you know,
a bit too thick. But overall,
I'm quite happy with the flavors of that.
Poppy, will you do the honor?
All the way.
Oh, no!
What happend?
Oh, what do you think is that?
That's the paper.
Oh, no!
Oh, dear!
The paper!
Well, that's a game ruiner!
You two, I've almost had enough of you two!
How did I do that?
It is actually a bit of a disaster
to serve the dessert with a piece of paper in it.
Of course.
We're still going to taste it. Okay?
Yeah, yeah, yeah.
All right. The merengue could have been a little bit more solid.
One minute or two in the oven would have been okay.
I'm really sorry about that paper.
Otherwise, it would have been a really good job, you know?
Take it back to your station and enjoy it.
Don't eat the paper.
There's no words to describe how embarrassing that is.
I'm absolutely mortified.
I was just like. That's good for me.
Sam, you're up.
Oh. no.
Oh, wow! Wow!
Oh, God. Oh.
Is that everything you have?
All I can say is that...
You tried.
...I tried.
- The fish. - Enough.
I'm proud of the fish.
Are you?
Yes.
I hope.
I am.
I'm not that proud about that one
because it looks like it's gone under a car.
The cutting of the beetroot is good.
Yes, Sam. C'mon.
I think you're aware of the fact that you forgot
the salt this morning so now you
a bit over seasoned the fish.
Mmh.
No?
I think it's nice.
But the mayo, fish and beetroot combination works.
Thanks, Giorgio.
Well done, Sam.
But that's 50% of the job. The other 50% is that.
Try it. Try it.
It's got no paper in it, I can tell you that.
It's edible.
Oh, look at that.
The cake is stuck all to the bottom of the plate.
It's a bit undercooked.
It's edible. It's edible.
Yeah, it's exactly what Toby just said.
- Edible. - Edible.
Just go back to your station.
I'm feeling okay.
I'm quietly confident. I've seen paper in dessert.
La cockroach might have struck again.
So I'm feeling quite good.
***, yeah. We're staying. We're staying.
Kerry, you're up.
Go on.
Kerry, Kerry, Kerry.
You've done a very good fan on the presentation.
You could have been a little bit more generous with your wasabi.
No?
A little bit of regularity on the thickness ofthe beetroot.
You got a really good color on the outside.
The fish is slight... it's a little bit overcooked.
So you must have left it a little bit too much.
Poppy, should we taste the Alaska?
Yes. I've got to say, yours is about the best merengue that I saw.
I do think I did the same as Laura though. I left the paper on.
No, you didn't.
Oh, wow! Sorry.
Is that how it's supposed to look?
It's a little bit charged up too much at the top.
You should have smoothed it down a little bit,
but, you know, it's not bad.
- It's not bad at all. - It's not bad at all.
Kerry, you definitely nailed the sponge.
It's got a very good flavor.
The only problem was that should be a little bit...
when we cut the other one you'll see.
It'll be finer. Okay. Thank you.
So, thank you.
Well done, Kerry. Well done.
I'm not going to lie;
I thought I did crap. But I'm pleasantly surprised.
Maeva, you're up.
Wow.
Maeva, both dishes are very close on the look what we produced before.
on the look what we produced before. The presentation is very good.
The wasabi mayo is good.
And let's have a look at this fish.
There are no bones in it.
There is consistency on the thickness of your beetroot.
Maeva, that needed to come out.
So you had time, you see, that's what I think.
You had a little bit of time at the end.
You should have gone around perfecting it,
you know?
The fish, it is a little bit overcooked.
Okay. Let's taste the...
This looks incredible.
- That looks really good. - It looks really good.
Those peaks.
Yeah, those peaks are lovely. I'm going in.
Is there paper?
- No. - No, no paper.
No paper.
I was scared.
Sponges were cooked. Nice and airy.
Very good job with the merengue.
Yeah.
Very good job with the presentation.
That is a dessert that now you can just...
you can own it now.
Well done, Maeva. Thank you very much.
Toby, you're up.
The cooking of the fish is quite good.
You managed to do a good job taking away all the bones.
It flakes very nicely, so...
it's not overcooked.
Hey, he's gone for two bites there.
You've got a really nice thin cutting on the beetroot.
The wasabi mayo is really nice.
Cut of thickness as well.
- Cut of thickness. - Come on, Toby!
Go on, lad!
A massive step forward.
Yeah, it's mad, isn't it?
Okay. On the flavor, on the seasoning, and on cooking this fish. Poppy?
Baked Alaska. It looks great.
That's my guy.
Look at that consistency.
Paper. Paper.
It's actually worse. I'm sorry, there's cling film on it.
You know what?
What is it?
Cling film.
What are you trying to do? Are you trying to kill me?
Karma is a big, fat ***... in cling film.
You'vedone a good job on covering.
The louva has got a lovely color.
It's a shame for that piece of plastic in it.
A real shame.
It is a shame.
Get back, Toby.
Thank you.
Well done, Tobs. The gods have spoken there.
Karma is a ***. Karma has got me in a chokehold.
Laura put paper in her dessert, which is unforgivable.
And I put cling film inside my dessert, which is death.
Chef, it was a really tough day in the kitchen.
But who performed best and is your top of the class?
My top of the class today is...
Maeva.
Me?
Oh, well done.
Really?
There is still some mistakes here and there.
But Maeva, you are becoming a competent cook.
- Well done. - Thank you.
I am so happy to be named, again, top of the class.
As always, someone has to leave us. Who came up short today?
Kerry. Sam.
Laura. And Toby.
Oh, no. Why? The cling film.
Wow.
Please step forward.
You all made some serious mistakes today.
Oh, God. That makes me worried.
It does. I've got to be honest.
The student going home is...
Sam.
It's been a hell of a ride. I deserve to go.
It was time. I couldn't cling on for any longer.
It wouldn't have been fair actually on anyone else
because I would have been dragging them down.
I was saving this for, like, it I won.
But now is the right time. Chef.
And I hope I did teach you something.
- Yeah. - A few recipes.
But most of all, I hope I've instilled in you a love for cooking. Okay?
Thank you, Chef.
Sam is finally gone. Hallelujah!
Tobs.
Toby now is the only boy. He's going to be eaten.
*** win this thing.
Sam is going home today because
I've had enough of him.
Bye Sam!
Out!