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 fillet it?
- Yes. - Ah.
Disaster dishes saw four of the five celebs...
That egg is unacceptable.
That's the paper.
...fall to the bottom.
I'm sorry, there's cling film in it.
But it was Sam who ended up getting the chop.
Meanwhile, after making a knockout dessert...
Wow.
...Maeva became Chef's top of the class.
Really?
But their toughest lesson is to come.
Oh my God, I'm ruining it.
Oh, my God.
As the celebs try to prove...
Are you going to give up?
- No. - No!
...they deserve a place in the final three.
Oh!
Somewhere deep in Wiltshire,
there are just four famous students left in cooking school.
Semifinals, here we come!
I'm in the semifinals. Can you believe it? I can't believe it.
I'm in semifinals. Oh, my God.
Okay, quick question: who here is the biggest threat?
Toby.
It'll be a shame when I win this.
I'm not going to listen to your trash talking.
Otherwise, I will squeeze your nipples.
Stay away from me.
Why are you scared about him and not me?
Because just so you know, just to remind you,
I haven't been bottom of the class once,
and I had the compliments twice.
So why are you scared about him and not me?
You're like a floater.
I'm a floater?
- You're floater. - I'm not a floater.
You occasionally float to the top, and back down.
God, I hate everyone. They all annoy me.
They're all too much, too extra. Like, c'mon. So annoying.
I think for me, going home and doing it with the kids.
Yeah.
That's all I want.
I want the kids around, I have a beautiful kitchen,
and my cooker is like an ornament.
I'm wondering if you're not playing this card a little bit too much.
The kids' card.
Oh, Maev!
I know Kerry really wants to learn how to cook for her kids,
and I absolutely understand that.
But she brings that up all the time.
Cook for my kids, I want to do that for my kids.
You say the to the chef, of course he's going to love you.
Oh, Maev. It's so funny how quick you can go off.
Say want you want about me,
but bring my kids into it and you will see war.
Oh! The girls attacking each other.
There are now just four left.
Today I got an amazing challenge for them.
A really brilliant pudding, and a three-course meal.
And who can show me they cannot handle the pressure has got to go.
Class, gather around please.
Welcome back. Today is our semifinal.
Four of you start the day,
but only three of you will make it to the final.
I'd like to make a statement before we start.
Maeva says I'm using my kids.
I'm just saying that now it's semifinal, it's getting really tough.
And I'm just thinking, you know,
it's just easy to play the kids' card. Of course.
These girls can't handle the pressure of the kitchen.
They all used to blame it on Sam and Stevo.
Just pull that knife out of my back.
I think there's a few more in there.
But now they're gone, they have no one to blame but themselves.
And that's why they're turning on each other.
Moving on from the Maeva and Kerry beef,
this morning the students will be taught how to make
a bouche French dessert.
Croquembouche.
But Giorgio expects these students to pimp up their pudding
and make it a creative sensation.
So today, we are making a very statement dish.
It's a beautiful thing called a croquembouche.
I'm sure bouche is French for mouth.
So I was just getting caught on mouth
and I didn't know what was going on.
And then I learned it was perfect in mouth,
which I was pleasantly surprised about.
Choux pastry is actually water, butter, flour and eggs.
Your recipe will have the measurements.
You must start off mounting your water and butter in a pan.
You need to get all of the flour in fairly quickly. Okay?
It takes a bit of elbow grease and you need to keep going.
You really got to get in there...
It's really tough on the arms all of it.
Yeah.
I'm really excited to make the profiterole because it's French.
I know this dessert pretty well.
I've got the right idea in my head of how to make it.
Into the bowl. We swap now to a wooden spoon.
If this is too hot, the eggs are going to cook.
Before piping their profiteroles,
the choux mixture must be firm and smooth.
Whoa!
I'm knacked just watching you, Pops.
The more you make, the better structure you're going to get.
I've got a little bit of water
because I don't want one of those little nipples on top.
Push nipples down. Got it.
When I take my recipe book home with my notes in,
I've got to put "R18".
Because the shit that is written in that book --
push nipples flat, cock in bush -- is just wrong.
Once baked, the students must fill their buns with Chantilly cream.
That's just icing, sugar and cream and vanilla.
Then dip them in caramel sugar
and stack them on top of each other to create
a magnifique profiterole tower.
Then let their imaginations run riot with the decorations.
Voila.
With this croquembouche, I want to see the joy.
This is a dish that is used for celebration;
it has a great visual impact.
I want to see them coming up with something fantastic.
You have 80 minutes to create your croquembouche.
Your time starts...maintenant.
What does that mean?
Now!
In my head I want to make something like,
pretty high and really pretty.
Some sort of like, marriage vibe because usually
the profiterole you eat that when you get married.
Are we feeling ready? Are we good, are we ready?
We are. We're in the semifinal. We're in the semifinal.
Laura? If I can give you advice if you want to win,
give a bit more personality.
Well, that hurts coming from Maeva.
Yep, I'll take that on board, thank you.
Maeva's just trying to take everyone down one insult at a time.
So, she can make her little comments, it's not getting to me.
I don't think it's getting to anyone else.
I think it's getting to her.
Are you two getting along? Are you playing nice?
Always playing nice.
You weren't playing nice this morning, was ya?
You are stirring. You are stirring.
I'm not here to stir; I'm here to win.
I haven't got time for little games.
Toby and Kerry are moving on to mixing their pastry...
*** hell, my arms.
...but Maeva is still measuring out her ingredients.
It didn't say about how many...
Water? 600 mils.
Ugh.
It's like a gym session. We're in a kitchen.
Remember, elbow grease.
This is the elbow grease part.
Aren't you getting a proper sweat on it?
I need physio after that. I have definitely got an injury,
When they say elbow grease, they meant elbow grease.
Oh, my God, I'm ruining it.
That's how mine look.
Like little pieces like that?
Yeah, like rice pudding.
I just have no strength in my arms.
Oh, my God. It's a nightmare.
Tell me something: have you got an idea of your presentation?
You know what? I'm going for flowers and pear pole.
And a big letter "K", for kids.
Toby, what design are you going for for your croquembouche?
If you steal my idea, I will rip your balls off.
Why would I want to steal your idea?
I don't need any help from anyone, especially the girls,
because I can beat them on any dish.
I actually had a design, I kept it to myself.
A brilliant tower,
with chocolate grizzled on top.
My croquembouche is going to turn out brilliant.
As Toby's confidence soars, Maeva's is plummeting.
Oh, my God. It's not getting smoother at all.
After 15 minutes of mixing,
the pastry is still not the right consistence.
Oh, my God.
I mean, I'll just have to go with this mixture, I guess.
I can't *** keep mixing forever.
The pastry mixture was a nightmare.
The more I was beating it, the more it was like, terrible.
And I couldn't do anything about it.
Laura and Maeva, how is it going?
Bloody tiring.
Do you think you're using the right tool for doing that?
Wooden spoon. I've got that in my notes. Thank you.
You need to use them properly.
Utensils are the most important thing.
To use the right knife, to use the right spoon.
We like the challenge, Chef.
Chef, how do you think Maeva is doing over there?
Well, I see a very different consistency between the two choux.
- I know. - And Maeva,
it has to be a little more like the one of Laura.
I know.
Maybe you didn't cook it enough at the start.
And I can see there's a lot of bits and pieces in it.
Too much water maybe.
I don't think I have time to start again
from the beginning so I'm going to have to deal with what I have.
Maeva, we have to stop the game.
I can't stop the game; I don't have time.
- I'm just going to have to go with it. - You've got to.
- You've got to. You've got to. - Maeva,
you make the Chantilly cream,
enough for the both of us, I'll give you 25 of these.
Doesn't work like that. You give me your bloody cakes.
It's not the competition, it's just...
Don't get upset. She's just trying to be nice.
I saw Maeva going down.
I saw how upset she was getting.
So I tried to give her my profiterole mix,
and she was not having any of it.
It was, "Leave me alone!"
So I was like, "Okay. Down you go."
Okay, let's put on the butter and the water again.
There must have been some mistake you made.
I don't want to start again.
I want to fix it; I don't want to start again.
No, Maeva, we can't fix this one.
I really think you've got time to do another one.
- Kerry. - What?
Maeva's crying.
- What? - Maeva's crying.
I'm just really confused with the measurements and everything.
I'm getting so emotional. I can't stop crying already.
It's just getting way too intense.
I really can't control myself,
which is a shame because
I really want to make my profiterole really good.
- 600 mils of water. - Yes.
And then, come on. Get on that because the butter is melting.
- Okay. - Go, go, go, go, go.
She's *** it. She *** it, bad.
Chef said she can't fix it.
Hold on, hold on. You have to pour out,
pour out some of it until you get down to 600,
and then you put it all in.
Okay, Maeva, you're on your way now.
Yeah, good luck. Come on.
Thank you.
I feel bad. She really wants to win this.
She really does.
She really wants it.
Unfortunately, I'm going to win it.
Now we're down to semifinals and everyone wants to win.
The students are 20 minutes into a showstopping
croquembouche challenge.
It's like mashed potatoes but I don't know
if it's supposed to be like that.
But current top of the class Maeva
has had to go back to the beginning.
Yeah, I do understand.
I probably put like too much water when I was boiling it.
I'm just not focused. I just can't concentrate.
That's what happens, though.
One second, that's what the problem is.
What bloody baking is.
Profiteroles.
Trust me, I'm not going to make profiteroles again.
You sorted it out.
No, he did. And that's the problem for me.
I need to fix it by myself.
If I get help, I don't like it.
I've done all the challenges since I'm here...
Exactly.
...and I've had the compliments twice.
And today I'm going to give an empty plate.
But it's not just Maeva who's having problems with her mixture.
Poppy, if it's too runny, is there anything I can do to...
I put the right amount of water in.
I put the eggs in, I put the butter in.
Maybe think out how you're going to structure,
because I don't think you're gonna have to remake the batter.
I did dots so maybe you can do it as a structure.
Or think about other things that
are made out of choux-like eclairs.
The mixture has gone completely tits up.
Don't know what's wrong with it, it's just sludge.
All right, that's it. I can't do anything.
I can't do anything with that now unfortunately.
Laura and Toby are the first ones to get their mixtures
firm enough for piping.
Mine's not runny, I can pour it in.
There's nothing I can do with it.
I'll have to make something different.
I'm thinking this is my last day. I don't want that.
Nipples. Nipples.
These are pathetic.
Bless.
40 minutes left, cooks!
You need to get those buns in the oven! It's halfway time.
You know how many bleeding buns in my oven, let me tell you.
Pat those nipples down. Make sure they're not erect.
I don't need to push anything down on mine, Tobs.
Kerry and Laura get their profiteroles into cook first.
Com on little babies. Do me proud.
Closely followed by Toby.
But Maeva is still have a mare.
*** don't care.
Come on, Maeva.
Do you want to borrow this? Just to make a tower.
I just need one.
Okay.
Just one. Thank you.
- There you go. - Thank you.
It's okay. And then you can focus on...
make the Chantilly cream a *** sensation.
And if you need any more there's more down here.
Thank you. Stick to this *** paper on it.
If you've got it there, Maeva...
I'm making one. I'm making one.
Just make as much as you can.
No, because I don't want to use...
it's using your thing. So I'm just having some help from you.
I don't want to use completely your thing.
Thank you already but it's too much otherwise.
I really hate getting help from other people
when I'm feeling vulnerable,
because I feel weak. And it's my ego and I hate it.
Have you...your mix is just sitting there.
No, I'm just making one with Laura's mixture.
Oh. Well you're not using yours?
- No. - Why not?
Because I don't have time.
- You have time. - I don't.
He said put the thing in the oven.
The time to mix it, the time to put in the eggs, time to mix it.
I don't have arms. It's painful.
I'll come help you.
No, it's fine. No, no, no, no.
I own my mistake. I own it. I'm proud of it.
I'm kind of annoyed that Maeva's mess up her croquembouche,
because now she's not going to be able to compete with me.
As Maeva surrenders...
I'm not going to make profiteroles ever again in my life. Trust me
...Toby's still in it to win it.
This is my chocolate for going on top.
Food coloring for the cream.
I hope it's going to be spectacular. That's the plan.
They're not rising in the slightest.
They were not getting and funds,
how *** they are.
So it's a good you've got big tits, because I've got little pastries.
Look at them.
Why didn't they rise? How the *** did this happen?
My little *** coco puffs.
Oh, my gosh. I made egg rolls.
Ten minutes left!
Bloody hell.
You make one choux, it's a bouche.
Big bouche. I'm really proud of it.
My profiteroles were flat as pancakes so I thought
we'll get a profiteroles, put cream on it,
another profiteroles, put on top,
and make a profiteroles sandwich.
Toby was being very secretive about what he was going to design.
I'm not surprised it was shit.
I don't need help from anyone, especially girls.
Especially Kerry. I would love some blue icing.
Blue icing? Yeah, absolutely, darling.
Here.
Oh, yeah. Use that there.
But I will take her blue icing. Looks quite nice.
One minute left.
Oh, it's blistering.
What is it?
I burnt it on the sugar. I have no time to stop now.
*** everything up. It's pretty.
That actually doesn't look that bad now to be fair.
We'll paste it one time.
Here we go. Here we go. Here we go.
Oh, wow. Well done.
Toby!
Yes, what is it?
I saw fire, another one.
I would have poured on the caramel,
but it was stuck to my frying pan.
It was kind of a disaster.
Time's up! Time's up! Step away from your plates.
So you all created your own version
of the croquembouche and to be honest,
I'm staggered that you even managed it.
That was really, really impressive.
This is the centerpiece of a festival of celebration.
This is the kind of thing that we wanted to see from you today.
Toby, you're up.
Toby's croquembouche features brightly colored Chantilly cream
and white chocolate buttons.
But there's no caramel on top.
Toby, tell me what happened.
It just didn't rise to the place I wanted it to rise to.
I saw his mixture wasn't
- the right consistency when he was doing it. - Yeah.
One thing I saw where I was like, "No, Toby!"
I couldn't intervene because it was already done.
You just sweep them initially all off into a bowl.
So if there was any air in there at any point,
you just compressed it.
And the heat from each of them on top of each other
would just make it go soft as well.
It's the reason also that we have that little on the plate.
Yeah, I picked the best basically. Best out of a bad bunch.
There is a little bit of your own sense of style and creativity.
You have three different colors on the Chantilly.
That's actually Kerry's one. I just...
Ah, so you stole a little bit...
I wouldn't say stealing...
I gave it to him. He asked, I gave it to him. I helped.
No, no. I need to understand where it came from.
Yeah, it came from Kerry. Yeah.
- Okay. Should we taste it, Poppy? - Yeah, let's taste it. Go on.
They needed a couple of minutes more cooking.
So you took them out a little bit too early as well.
The white chocolate was quite nice.
The Chantilly didn't get sugar because they
because then there'd be a quite crunchy bit.
Just, you know, we are on a semifinal.
- Yeah, we are. - I wanted to see
something a little bit better.
- Thank you. - Thank you.
Kerry, you're up.
Kerry's decorated her croquembouche with blue cream,
confectionary flowers, ladybirds and a splash of caramel.
Kerry, it's very flat.
Unfortunately, you haven't managed to make the choux in the right way.
Decoratively, it's a joy to look at.
I just tried to make a profiterole tower a bug situation.
Yeah. The Chantilly is nice, there's no other word.
Let's say then it hasn't achieved
- what we wanted to do. - Yeah.
But this is an eatable dessert.
And also, the moment you got them out of
the oven and they were flat like that, I admire the fact
that you didn't say, "Oh, no!" like that.
Well to be honest I did think of that.
So I just thought, it is the semifinals,
I can't give up, just got to crack on.
- Good. - So, yeah.
Listen, it's not fantastic, bust you managed to bring us something...
- I agree. I agree. - ...and you did very well.
I like your attitude today. Get back to your place.
We got this, people. Thank you very much. Thank you.
Kerry!
Good girl!
Can we have Laura up please?
The star of the day is on her way.
Stop it, stop it. You haven't tasted it yet.
The star of the day is on her way.
Laura has created a croquembouche tower,
topped with caramel, premade white stars and sponge sugar.
So you've done a really good job with the mixture of the profiterole.
You worked it properly.
You know Laura, what really makes me very happy is that
you learned how to spin the sugar
and when you had a bit of timed you spinned it again
nd you just put it on top.
And that is exactly the classic garnish for the croquembouche.
The only criticism I have is that more would have been better.
Time is the issue here rather than anything else.
See, they're sticking together so the structure holds.
Croqu-embouche, crunchy in the mouth.
Laura, that's a big hand on the trophy.
Go on, Laura! You're got this girl!
I think that judging couldn't have gone any better. I am so happy.
Well done, Laura. You've done so well.
Thank you. That means a lot coming from you.
You're a little chef.
When Chef complimented Laura's profiteroles,
I felt obviously a bit jealous, which is normal
because I am the one usually having the compliments.
Maeva, you're up.
- Come on, Maev! - Come on, Maeva.
Let's go, Maeva.
Do you want a wow effect?
Yeah.
That is wow.
Maeva's croquembouche includes one large profiterole
made from Laura's mixture, which is filled with cream,
topped with caramel,
and decorated with premade sugar roses,
a feather, and a sparkler.
Maeva, I know what happened.
Do you know what happened?
Well, yes.
What do you think was the big mistake with the choux?
I put maybe too much water.
From the start you always make silly mistakes.
I don't know what you find so difficult about weighting things out,
measuring things.
You are an emotional cook.
You're a bit like me.
I cook out of my emotion; I'd rather do things like that
then put things in the oven and wait.
That's not bad things.
But for pastry, precision is the most important things.
Yeah.
Cream looks nice, doesn't look like it's overworked.
There is a little bit of in the mouth.
Let's say that she hasn't achieved what we expected.
Sort of like a building over there.
I had my idea in my mind.
I really wanted to do well, and I'm sorry I disappointed you.
You were a bit defeatist.
So far, you had a lot of praise in this competition.
First thing that goes wrong, you want to give up.
That's not the right attitude.
That's not what I want to see.
Otherwise, you're not going to make it to the final.
- Okay. - Okay, take it back.
Bravo, Maeva.
I had such a shitty morning, but I'm like you know what?
There's another challenge coming,
and you just need to smash it.
Chef, what was the overall standard like?
It was mostly pretty average.
But there was one dish that stood out.
I am so close to being in the final.
I'm literally just one little step away now.
I let Laura have this one
so I can smash her down when I win the next challenge.
Back at Celeb Cooking School,
the final is just one step away for the four remaining students.
So this is your last challenge before Chef decides
who has made it through to the final.
And the standard he is looking for is off the scale.
Oh.
Today we're going to cook a three-course dinner.
- Now? - Yeah.
Giorgio expects impeccable timing from his students
if they're to recreate his three-course meal from scratch.
To start, scotch quail eggs.
For mains, duck breast in sauce with mushrooms and cavolo nero.
And to finish, chocolate mousse with pieces of honeycomb
and chocolate cake. Boom!
First thing we're going to do is scotch eggs.
I soft boil the eggs.
Black pudding mixed with some sausage meat.
I get that we're in semifinal, but it seems that we just jumped.
We've gone to like here to here all of a sudden.
When it's cooked I want to cut it and see that it's running.
The second one is going to be a breast of duck.
Discard the fat nicely. So that's my breast and it's ready.
You place it fat side down?
Fat side down. You happy with that?
Yes, Chef!
Little pieces of fat, please put it in there.
It's going to help me make a really nice sauce after.
- Okay, let's have a look. - Oh, Chef.
Lovely, lovely, lovely.
And then four or five minutes in the oven with honey on top.
Oh, this is full on.
And we're going to serve it with wild mushroom and cavolo nero.
It is cavolo nero.
Look at the consistency of that.
- Wow. - Okay?
- Yes, Chef. - Good.
You sit around Chef for the demo,
and my *** goes like this.
Honestly. God knows what the final is going to be like.
I think that by giving them a three-course meal,
I'm really going to understand who has a sense of organization.
That's like finals stuff?
Final will be much harder than that.
That's for sure.
It is hard for them to do,
but we want three great people on the final.
Schizer.
We're going to be showing you how to make chocolate mousse
with honeycomb and chocolate cake.
Wow.
That sounds gorgeous.
Honeycomb. 200 grams of caster sugar.
Golden syrup.
Whisk quite aggressively.
- And it's going to start to rise. - Oh, my gosh.
It's bubbling up.
You're going to get it into your lined tray.
Oh, my God.
The dessert looks hard as hell.
Chocolate mousse.
Whisk egg whites and sugar, folding it for the cake.
I don't know if I'm gonna be able to do a starter,
a main, and a dessert.
Oh, my God. What'd you do? What's going on?
You just baked that cake. What are you doing?
I'm using it as decoration.
And there is a chocolate mousse with honeycomb,
chocolate cake and raspberry.
The competition is getting really tough and so nasty.
I really messed up this morning.
I just want to knock everyone out of the competition.
That looks insanely difficult.
But, there's some good news.
You're doing this in pairs.
Those pairs are...Kerry and Maeva.
And Toby and Laura. You only get 75 minutes,
and your time starts...now!
Come on, Maeve.
I expect to see them working together, helping each other.
They have to really collaborate in order to get to the end.
You tell me what you want to do.
I would like, if you're okay with it,
I would like to do dessert because of what I ruined this morning.
Well said, but you have to high-five me.
ou've got to give me a cuddle.
Me and Maeva had some words this morning
and I put it aside and said give me a hug.
I will.
Crack on. God, I'm excellent.
When it comes to my kids Maev, you know,
I'm like to whole cartoon monster.
My love, I get it.
I am sorry, it's not about your kids and on the contrary,
I want you to be good for your kids.
Yep, we've got this.
Now Toby, this better be beautiful
because we've never worked together before.
Your happy with main? You would rather do main?
- Yeah. - Yeah?
- I would. - Okay.
They always say keep your friends close but your enemies closer.
So I'll be working right next to Laura,
seeing what she does and what makes her tick.
Laura and Maeva will be taking on the tricky dessert,
while Toby and Kerry will be making the starter and duck main.
So I've never boiled an egg before.
- You've never boiled an egg? - No.
Are you sure you don't want me to do it?
No, no.
I takes 1 minute, 30 seconds.
You crack on. Crack on.
Why can't I think straight.
Chocolate mousse.
Yeah, and the honeycomb. Chocolate mousse.
There's so much going on at once.
Come on. - Whisk.
Get this bloody ready because it's going to go mental.
At the beginning of the day, I didn't think much of Laura.
But after the first challenge,
she's the person to beat.
Chef even said she's got one hand on the trophy.
Look at you, two things at once.
- That why you're top of the class. - God gave me two hands for a reason.
He forgot to say that I have two hands on the trophy
and Laura's trying to get it off me.
He forgot that part.
But I knew what he meant.
I knew what he meant.
What do you think maybe that you've learned from this experience?
Babe, I don't know. Hold on.
You don't want me to talk to you. It's fine.
Don't worry about it.
C'mon chocolate, come on. You need to be smooth.
I think you need to just chill. Take a breath.
No, no, babe. No, no, no, no, no. I'm efficient when I'm stressed.
- Okay. - Did you see me this morning?
Maeva looked so stressed
I'm trying to talk to he and ask her questions.
I asked her a question, and she's like, no, no, no, no.
- Don't talk to me. Don't talk to me. - Hey, Maeva.
- Yeah? - You two getting along?
- Any trouble there. - Yeah, we're good.
We just don't talk to each other.
- You don't talk to each other? - No, we do.
I'm not allowed to talk to Maeva, she freaks out.
She does.
You want to talk about life?
What do you want to talk about?
We can't talk about life right now. We're too busy.
Kerry's is way too much for me.
She speaks too loud, she's too loud, She's just very...very loud.
Simple as that.
sMaeva, now I want to see your fighting spirit.
I want to see that French revolutionary
spirit on you, all right?
Okay. C'mon, you see how that is coming together.
If there is make a mistake, are you going to give up?
- No. - No!
No. Not anymore.
- Not anymore! - No.
- Okay, that's what I want to see from you. - Yes.
I want to see that fighting spirit!
- Right, Chef. - Good!
Although Maeva and Laura are just doing dessert,
they'll have to master three separate elements.
Honeycomb, chocolate cake...
I can't read. I can't think straight. 100 grams, 100 grams.
C'mon Laura.
...and chocolate mousse.
Butter and egg here one at a time.
***.
What the hell have I done?
It's so grainy.
I think I've put the wrong amount of butter in or something.
I don't know what's going on, Toby.
I haven't got enough butter so I think
I put too much butter in something.
What did I do? What did I do? I made the honeycomb.
I thought I was making the chocolate cake
but I was making a chocolate mousse.
A knob of butter.
Yeah, I put in about 100 grams.
Nice.
With some of the elements of the dessert,
I did make some week-one mistakes I shouldn't really be making.
I mixed up the cake mix with the mousse,
and somehow I managed to put all the butter
into the mousse which was not right.
***. ***.
Oh, Laura, come on.
I'm gonna save it, I'm not going to panic.
I'm going to save this.
But I feel like I tried to put it back.
I am learning, even if I'm still making stupid mistakes
I shouldn't be making. I don't--I think that's okay.
Half an hour gone! Have an hour has gone!
Go under skin.
45 minutes to go.
Kerry's turning her attention to the duck.
He is! Come on!
This is not my day.
Oh, it's not my day. It's not my day.
Kerry, it's not my day.
Put in pan on the fat side for about five minutes.
You don't care when I speak anyway. So...
Who doesn't care?
No, you don't because...
I don't care about you?
When I speak you're not listening to me.
You shouldn't say things like that, Maeva. I do care what you say.
I tried to talk to Kerry,
and she was just being very aggressive with me.
And I was like, "What's wrong with you?"
Because I'm trying to talk right now and have a conversation
and now you don't want me to talk.
Do you want me to talk or you don't want me to talk?
When I talk to you, you don't listen to me.
No, you don't talk Maeva, you shout.
We cannot not shout.
We don't have to shout when you're cooking.
No, you don't.
It can be fun and nice.
Working with Maeva is really difficult
because she's so hotheaded and so stressful that
you can't win with her. I go talk to her,
she shuts me up.
And then she says I'm not interested in anything I've got to say.
Are you joking? You just asked me how I do that.
Why am I hearing so much talking over there?
It's like, you can't be arguing in the semifinal now.
Positive attitude is what we need.
Toby's ignoring all the beef, to focus on his duck,
and how to pan fry it perfectly.
Be carful the coloring.
I let that fat go in and then I was, you know, with the spoon.
You don't want it brown, you want it golden
and the fat to be all melted away.
That looks really good, Tob.
Why am I so like ham handed. Like, this is not graceful.
With 15 minutes left,
Toby starts the all-important duck breast sauce.
How do you do sauce?
I've got it written down.
- Worchester sauce. - Duck frying pan.
- Yeah. - Warm the pan.
Add Worchester sauce, olive oil and add butter and shake.
So I should get rid of all this then.
No, no, no, no. Save that.
Yeah? It goes in this?
Add the fat. That is the fat.
The fat from here, no?
- Yeah, that is the duck. - No, from the duck.
No, no, no, from this.
I was trying to give him advice but he wasn't actually listening.
I had it written down step by step
but he had it in his head that wasn't right, so.
You need to keep that fat. He kept that fat.
I promise you Toby, that is right.
I think Laura tried to sabotage me.
I think these guys are good.
Okay.
Oh, that one's *** ace.
Look at that, people. Look at that.
My mousse is not a mousse. My mousse is yogurt.
It's going to look like poop.
I just got to try and thicken this up a bit.
One minute left! Come on! Come on!
Oh, my God, no. No, no, no, no, no, no.
I really thought that everything was going well with my dessert.
And then as soon as I saw that my cake
I made was melting everywhere on the table,
I thought, God, this is it. It's ruined.
Toby, I think I let us down with the honeycomb.
Ten seconds! Ten seconds left!
It's one of the components.
Time's up! Time's up! Step away from your plates!
After attempting an exact copy of Giorgio's classic three-course meal...
We're ready!
We're ready. Come on, people!
Let's do this.
...it's time for teacher to assess their efforts.
Once all of your dished have been tasted,
he'll select which one of you will be leaving school,
and which of you will progress to the final.
Kerry and Maeva, you're up.
Come on, baby cakes.
It looks amazing.
Right. There's that one, and there's that one.
Who did what?
I did the starter and the main.
I did the dessert.
- Are you happy with your starter? - No.
- No? - No, no.
You think you could have made it better?
Oh, a million times better.
Where do you think you went wrong?
I lost a little bit of love for what I was doing.
It was so stressful in the kitchen.
I made a massive mistake with the sauce
and that's ruined the main dish.
Let's start with the eggs.
Oh, dear. Oh, dear! No, don't do it.
Aghh!
Get in there!
That is better than mine.
That is better than the one I made myself.
It is better.
That is better than mine.
What's wrong with it?
Seasoning is good.
The meat is cooked and very nice.
Nothing wrong with that. Actually, that's a very good job that.
Honestly, I am so proud of that.
Okay, let's go to the duck.
This is missing a sauce on that.
The mushroom look good.
I can taste the honey, the skin is crispy.
The fat on the duck is delicious.
It's properly like salty, honey, really caramelized.
It's literally got the perfect golden...
Has anybody seen Kerry? I am flabbergasted.
Honest to God, I flabbergasted.
I can't believe it. I cannot believe what you're saying.
Kerry, you've done a very good job.
Well done, darling.
Maeva, should we taste your one?
The cake is underdone just a little bit in the middle.
But it tastes lovely and if it was cooked all the way through,
you'd have that perfect sponge. It was on its way.
To tell you the truth, I kind of like the cake,
and I think you did a very good job with the mousse.
The biggest issue you have here is the honeycomb.
And that was all to do with
the amount of time it needs to be in the pan for.
25 minutes more, half an hour more in the fridge,
it would have solidified.
It was just like a really bad day. I just ruined everything.
It's just one of those days. It happens.
Thank you very much. This meal was a nice meal.
Thank you very much, guys. Thank you.
Thank you.
Today is the best day back I've ever gotten.
Ever, ever, ever. In fact, I still can't believe that I did that dish.
I had such a shit day. Just one bad day where I made many mistakes.
I know that. But Chef, come on, give me a break. You know?
Compared to everyone else, I think I'm allowed.
Laura and Toby, you're up.
Go on, you two.
Laura, you don't want that to drop.
I wouldn't want this to fall.
You don't want that to drop.
Toby. Laura.
Worked very well, in harmony.
So that's exactly the attitude that we want to see in the kitchen.
- Yep. - Collaborating.
Should we start to taste the quail eggs?
They look very good.
They look in nice shapes.
Not too bad.
- Maybe a little bit too thick. - Yeah.
I wanted them runny, but I don't know.
It's just so hard. It's just like that, seconds.
The outside is really nice and crispy.
The meat is cooked all the way through,
and the eggs are not overcooked.
So, target, got it. Okay, lets move on to the duck.
- Yes. - I wanted this
piece of cavolo nero
to give the sensation of movement.
It looks a little bit flat one thing as well.
You put it in upside down.
That is the way to put it on.
Ah, ***.
No, can you see?
- Yeah. - Better on this side.
Yeah.
The duck looks cooked very well.
Really nice.
Very well all the way through.
You've done a very good job. Let's taste it.
The honey is there. Seasoning is very good.
The mushroom...
it needed a little bit more seasoning.
You know, mushroom can be a bit bland.
Toby, tell me what happened with the sauce.
A lapse of concentration on how to make the sauce.
I think I slipped up with that.
In the pan you had pieces of meat...
- Yeah. - ...pieces of skin...
Yeah.
- ...and the fat that melted. - Yeah.
What did you do?
Threw them in the bin.
The duck would have been brilliant now if he had a bit of sauce.
Poppy, to you the dessert.
So the cake is undercooked, and the mousse is set-ish
but I also saw you put the butter for the cake in the mousse. Yeah?
Yeah.
The cake has got a very sweet consistency.
It's not bad. I found the mousse a bit greasy.
Probably the butter.
But it coats it like a greasy fire.
Oh, good.
The honeycomb is slightly thin but tastes very nice.
So overall, you worked very well together,
and it shows in these dishes. So, thank you.
Great feedback from Giorgio.
There's no chance that I'm in this elimination.
I'll be watching them shmucks step forward
and they're going to be stressing. But I won't be.
- Step back now. - Thank you, guys.
Well done, guys.'
I made some silly mistakes on this dessert
and I'm well aware of that.
It's not up to semifinal standard.
But I'm just praying that
my profiteroles this morning carry me through.
It is really tense in here today.
But Chef, let's start with some good news.
Who rose to the challenge?
Today my top of the class is...
Laura.
I though you were going home!
Laura, what makes it for you
was that croquembouche that you did today.
That was really top of the class.
- Wow, thank you, Chef. - Well deserved, may I say.
If you had told me
that little ole Laura who cooked out of the packet chili con carne,
that she would be in the final, I would never,
ever have believed you.
This is like dreamworld for me.
Unfortunately, someone has to go.
So who came up short, Chef?
Today it is
between Maeva and Kerry.
And Toby.
Giorgio's made a mistake.
Because how am I down here, at the bottom.
Again. Again.
Maeva, Kerry and Toby, please step forward.
I have made my decision.
The student leaving today is...
Maeva.
That's fine.
I find that you found it very difficult with the challenge today.
And I think maybe it's the time for you to go.
I think it was the wrong decision to kick me out
and I think Chef knows that.
Come on, I've haven't been bottom of the class once.
Oh, my God! I'm in the final! Can you believe it?
Never in a million years did I expect to get to the semifinals yet
get to the finals.
Thank God Maeva *** up or I wouldn't be here.
At this stage of the competition,
I do think that Kerry should win.
Because of her bloody kids.
Maeva, love you!
I'm taking Laura, Kerry and Toby to the final.
All three of them show great attitude, great skills,
and I'm really excited to see what they can do in the final.