It's the final at Celeb Cook School,
where ten famous faces who didn't have a clue about food...
I am absolutely shocking at cooking.
...were taken on 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.
Now the worst cooks...
Maeva, what do you think?
It's like a pooper.
Oh, it's leaking.
Put it in the oven, it'll stop leaking when it cooks.
...have been given the boot.
It's pretty sad.
And only three remain.
"Love Island's" Toby...
The lamb is really terrible.
...flexed his pecks and turned disaster into success.
A massive step forward. Okay?
Pop icon Kerry turned flops...
Oh, I've messed mine up!
...into hits.
That is better than mine!
And "First Dates'" waitress Laura flipped fiascos...
There's not one good thing on this dish for me.
...into triumphs.
That's a big hand on the trophy.
In a final showdown, they'll cook for a panel of demanding pro chefs.
Everything on the inside is delicious. That little bit of tarragon.
You got more chicken?
But only one will be crowned...winner.
My best in class is...
Somewhere in the Wiltshire wilderness,
is the Celeb Cooking School final.
And then there were three.
Where one of the remaining students will be crowned...winner.
I didn't see it being us three.
I knew it'd be me.
I didn't know about you two though.
It's time to put my serious game face on.
They see a different side to me, but the real Toby comes out now.
I'm excited.
You've been a slow burner and then you just started excelling up.
- Have I? - Yep
I never thought in a million years I'd be in the final three. Ever.
In a cooking school.
Kerry Katona in a cooking school in the final three.
My kids won't believe it.
This is anyone's. This is literally anyone's.
- It is anyone's. - Less yours, but it is anyone's.
I will not go down without a fight.
If I can beat anyone it'd be Toby.
Ready for judgement day.
Giorgio Locatelli.
Three left. Three very different characters.
Three very different attitudes and all have great potential.
They can all win it.
- Class! - Oh.
I could not tell you what's going to happen today.
Expect some fireworks.
Welcome all three of you to the grand file.
So later on, two guest judges will be arriving at school,
sampling your food, and advising Chef on
who has become the best chef in the competition.
But, only two of you will be cooking for them.
Ohh!
To decide who are going to be the last two on the competition,
we're going to go back to the beginning.
For their first challenge,
the finalists must cook the signatures
they made for Giorgio on day one,
but a souped-up restaurant quality version.
And they'll be no demo to help them.
Toby, remind me what you cooked for me on day one.
A golden ham and cheese toastie.
Toby was top of the class on day one,
but he had to turn it around after serving Giorgio a ham
and cheese toastie as his signature dish.
I cannot hide that I am a little bit disappointed.
Today you're going to cook me some cheese gougere
with crispy ham and a mustard sauce.
Wow.
Laura, what did you cook for me the first time?
A very bland chili con carne out of a packet.
Laura was top of the class twice.
But her first dish, a packet Mexican, definitely failed to impress.
It's been passed down through generations of my family.
This time, you're gonna cook me
spiced beef tacos with joppiesaus mayonnaise,
tomato salsa and picked onions.
Wow. You haven't got a packet for that?
- Zero packets. - Okay, yep.
- Kerry. - What?
I made a real soggy overcooked tuna pasta.
Kerry made top of the class once,
despite serving Giorgio an Italian disaster when she arrived.
I'm sorry.
So am I.
This time you're going to cook me a tuna steak with ratatouille,
crispy capers and pasta sauce.
- Wow. - What do you think about that?
Don't even know what that looks like,
so it makes me panic.
I don't know what that is or how to do it.
They'll be a recipe...
- I don't know how to do it. - ...on your station.
But this time you will cook me a proper meal
that shows me the skills that you have acquired
during this time together.
You have 60 minutes to cook your updated dishes starting...now!
Good luck! Good luck!
I hope you fail.
They might not know what they're dishes should look like,
but Giorgio's lessons have taught the finalists all the techniques
they'll need to make them.
She nearly went through the wheel there.
I think I broke a tit.
Do you guys have any idea what you're making?
I'm doing my very best with this bloody recipe.
Toby?
I'm making cheese goug- gou- gou- gougeres.
Toby might not be able to say the word,
but his gougere is a savory choux pastry
which he learned to cook earlier in the competition.
This will be the toast element to his posh toaste.
I'm rattled for some weird reason.
Maybe it's nerves.
This amount of whisk...oh, I got a blister.
***. AAgh.
Toby, beat it!
It's beaten. Surely, it's beaten enough.
You struggled a little bit with the choux recipe last time.
Yeah.
So this time I want you to get it absolutely perfect.
Can you do it?
We're going to find out.
Okay, let's get on with that.
- 20 minutes gone! - What?
20 minutes have gone, cooks.
Laura's marinated her steak, minus the packet mix,
for her elevated chili con carne.
I can't believe we're making tortillas again.
This turned out so messed before. And here we are.
Now she's starting on her tacos.
It says from 150 mils to 200. I need specifics.
150 to 200, make your minds up, people.
If there's one thing I'm nervous about probably the most,
it's the actual tacos themselves.
Oh, what's going on here?
Was that 200 grams of muscle?
God knows.
That was something that I messed up before.
They crumbled; they didn't fold properly.
I thought there was 200 grams in the bowl.
I think there was actually about 2,000.
I'm going to have to add a hell of a lot more water,
but it's fine.
I mean it feels like dough, so, you know...come on baby!
Dough's done...
Just take that bit of plastic out.
...sort of.
I do like the phrase, if you're not first, you're last.
I think that's a good one. I can be very competitive, I think.
So obviously, it's the final, isn't it?
I've worked my bloody ass off.
Do you know what I miss?
I miss Chef's demonstrations. That's what I miss.
Heh. Don't we all.
Toby, how are you doing? Feeling nice and calm still?
No, I'm far from it.
- Really?! - What?
Oh, my God, Tobs.
Tobs!
Kerry's working on the ratatouille element
of her reinvented tuna pasta.
I've got to make two steaks,
ratato-***-uille, and capers.
Never a ratatouille, apart from watching the film.
I'm not sure how it's supposed to taste,
and I don't know what capers are.
All right, that's some steak.
Before now, Kerry's only ever cooked with tuna out of a can.
Kerry's recipe has obviously got tuna in a completely different form.
Not in a tin. A fresh tuna.
So, she has to use what she learned about cooking that
steak with the tuna.
Is it supposed to be that color?
Never in a million years did I ever think I'd be able to win.
But, I have a chance here.
. I feel like I can be competitive but,
I'm just a girl from..
What do I know about mixing chefs and fancy cooking.
You have to believe in yourself or no one will.
Toby's packed his choux pastry
onto a baking tray to make the gougere.
That's either going to work brilliantly
or it's going to be very, very bad.
So he's moving on the making fancy ham
and cheese for his high-end toastie.
I'm deflated and I don't know why.
I'm trying to get my energy back up.
Crisping up prosciutto
and cooking up a cheese fondue.
Aagh.
Before checking on his gougere.
Yeah, I think the pressure is slightly getting to me.
I'm not happy with this dish.
The pastry's flat and I think it might be
because I didn't beat the mixture right.
You're on.
Oh, whoa, whoa! What's going on here?
This negativity.
- I'm all right. - You were so happy before,
what's gone wrong?
I'm just concentrating on my dish.
Toby's mood has completely changed.
I've never seen this side of him.
He's scared.
How is this?
With ten minutes to go, Kerry seems made up with her ratatouille.
Umm.
Oh, my God I'm so good. Oh, my God.
I would give me-self one.
Oh, my God, that is gorgeous.
Umm. Umm. Umm.
Umm. God yeah.
Now men are actually going to admire me for my cooking,
and not for my talking. I made that dish.
Me.
I was blown away to the point that
I'm having imaginary sex with the air. Umm.
And I'm a 40-year-old woman
with five kids having imaginary sex with the air.
Umm. Umm.
I love living next door to Kerry.
The walls are not thick enough here.
Five minutes left! Five minutes left,
you should be plating up right now!
As Giorgio didn't give our finalists a demo for their dishes today,
it's down to the celebs how they present them.
Sweet.
Orgasmic juice.
Despite rustling up her parsley garnish last minute...
I can't *** believe I made that.
...Kerry's finished early.
One minute left!
With the clocking ticking,
Toby and Laura have only just started plating up.
I don't have a clue how it's going to turn out.
This is a tough challenge.
Shit! I got a bit too confident and cocky,
you know, showing off a little bit too much
nd I put too much salt in there and I *** ruined it.
I'm actually quite happy with the cooking of the steak,
I'm just not happy with these tacos.
Shaking, shaking, shaking. Oh, God.
Oh, God shaking.
My face and my hands show how scared I am.
Time's up! Time's up!
Step away from your plates! Step away from your plates!
You know what? We did it.
Giorgio want a step up from my toastie, and that is my step.
It's the final day at Celeb Cooking School.
Here we go.
You've all cooked an upscaled version of your original dish.
Now Chef will appraise your efforts
and come to a decision on who will compete in our final cook.
Toby, you're up.
- Go, Tob! - Come on!
Toby is serving gougere...
Here's my dish, guys.
...filled with cheese fondue on a bed of mustard sauce,
garnished with crispy prosciutto.
There's no dish to compare it to.
- Damn. - Oh, no!
They have our dishes!
Giorgio's whisked up his own version of the dishes
to help judge the students.
Toby, I must say you're doing very well with your choux,
and, you know, of the other one, a tiny bit, a minute in the oven.
Should we taste it? What was the most difficult thing for you?
Choux pastry.
- The choux pastry was the most difficult? - Yeah.
- Beautiful fill. - I filled one of them, yeah.
Let's taste it.
The cheese fondue is good.
Overall, this is very pleasant.
The sensation I have in my mouth.
But it could have taken a little bit more cheese.
That's why it was a bit soft.
If you had a little bit more cheese in it, as soon as it goes down,
it becomes a little bit stiffer than that.
This was a very difficult dish to do,
and this is a very long way you've come from the cheese toast.
Very well done. Thank you.
Thank you very much, Toby.
Well done, Toby!
Chef said there's a brilliant sensation in his mouth.
Kerry, you're up.
Come on, Kerry!
I'm so proud of you.
That looks ace and it tastes good.
Kerry's serving pan-fried tuna with ratatouille,
capers, and a lemon and parsley sauce.
I think mine looks nicer.
Look.
If I did that, I think you'd be happy.
On the color, the vibrancy of the dish,
this is much more Kerry than the tuna
that you put in your original dish.
That tuna looked like what a cat would throw up.
It was very close to that.
Before you do taste it,
I got a bit too cocky and confident, right,
and put too much salt in it.
But the lesson I learned is, when I go home,
just don't put as much salt in.
Kerry, it's not too salty.
The ratatouille actually has a very nice flavor.
We wanted more of a parsley sauce.
So really finely chopped parsley, lemon juice,
lemon-zest oil, and then you make that into a dressing.
Right! See, I thought what I had to do was
pour oil with parsley and then drop it and then zest it.
That is my mistake.
Thank you very much.
- Thank you. - Thank you, Kerry.
There's only three of us left now,
so anything you get wrong is going to be a big deal.
And I got my pasta sauce completely wrong.
Laura, you're up.
Go on, Laura.
Laura is serving steak tacos with joppiesaus mayo,
pickled onion and a tomato salsa.
Laura, the thickness of the tacos is there.
A little bit, you know, the edges.
- Yeah. - So the only thing
I see with the differences is we turn them up a little bit more.
It's a tiny little detail but it makes a hell of a difference, no?
Yeah. Yeah, it does.
But, you know, you've done a fantastic job.
Okay,
the taco is holding up very well.
- It's not cracking when I'm bending it. - Wow.
The cooking of the meat looks perfect.
- Yep. - Seared on the outside
and rare in the middle.
That joppiesaus mayonnaise is really delicious.
It looks good, it's fresh, it's vibrant.
Very well done.
- Thank you very much. - Yes, Laura!
Obviously the judging has gone really well for me,
which I'm really, really happy about.
But it's gone well for everyone.
It's definitely, definitely an even playing field here.
Slight unevenness there.
Yeah, 'cause I'm a little bit ahead.
No, no, no.
A little bit ahead.
Three left. Laura, she is super dedicated,
listens to everything you say.
Toby, I think is the most talented one.
He's a raw talent.
Kerry, her attitude has always been fantastic.
I like fighters, and she's a real fighter.
Chef has now come to his decision.
Laura, your dish was of a very high standard.
Congratulations, you will be cooking for our judges later.
Yes, baby girl! Yes angel.
I have no idea what the next challenge is going to be,
but I know it's going to be absolute torture.
Toby and Kerry.
There is very little to choose between you two.
But based on how you performed on all the competition,
the second person cooking for the judges is...
Toby.
Yes! Well done my darling!
Made it to the final two! Whoa!
Chef has chosen the right person to go for it.
I am so happy! I'm doing so well, honestly.
I came here to fall in love with cooking.
I've had a rollercoaster of a ride at this cooking school.
It's been *** brilliant, people.
- Kerry. - Yes, my lovely.
You came so far.
I really hope there's a sparkle, a passion for food in you.
After today, definitely. So thank you!
- Kerry. - Yes.
Thank you so much. You've been a shining light in our kitchen.
- I have, I have. - But right now,
it's time for you to leave the school.
Good luck to these kids!
I want the recipes; I want my notebook.
There're coming with me, and now I want my own cooking show.
Chef's compliments have definitely given me a boost.
I'm gonna try to win the final.
Toby. It's me against Toby now.
This is where the competition gets very interesting.
It's the grand finale at Cooking School,
and just two celebs are battling it out to be crowned...winner.
It's the final day, and I've just turned into
the most competitive person ever.
Pressure makes diamonds.
Pressure does, and it makes a single diamond.
Yeah, and there's only one standing here.
There's only one diamond amongst us.
Laura's a dark horse and she's been a dark horse.
But, I've been preparing for her.
Now very soon, our guest judges will be joining us
in the dining area to sample your cooking.
Now this is your chance to do Chef proud.
I believed in you.
Now you believe in yourselves.
In Giorgio's final challenge,
his students will be cooking for two top chefs.
Big Hass was an apprentice at Jamie Oliver's 15.
Since then, he's spent ten years
in some of London's toughest kitchens.
And Italian trained Joseph Dennison Carey,
who's worked in some of the capital's most exciting new restaurants.
Laura and Toby will both cook a three-course meal for the two chefs.
At the end, Giorgio's wants their overall feedback to help him
pick the winner.
To start, I want you to cook a dish that
is very dear to me. It's a turbot.
Oh.
- Wow. - With celeriac puree
and a saffron vinaigrette.
Look at this dish.
Remember the presentation.
The turbot should be of perfect cooking.
The puree must be silky and smooth.
The vinaigrette is to be a bit sharp.
You will only have the recipe and you have to deliver it to me.
Oh, God.
I've never known nerves like this.
It's awful. My stomach is in absolute knots.
Poppy.
For your dessert guys, you're going to be making one of
my all-time favorite most delicious puddings.
A blood orange meringue pie.
It's down to business.
I'm here to win now.
So my head's straight, tunnel vision.
And for the main course,
Giorgio has decided the students have to choose their own dish.
You need to prove to me that you retained the knowledge
that I gave to you.
By inventing a dish that is worthy of a place in the family.
Oh, God.
You seem stressed.
Lucky Kerry.
You've got two hours to deliver three magnificent courses.
Go out and do us proud.
These two guys that are here now, I trust.
And I'm not worried.
I want them to feel now that I trust them completely.
This is going to give them the extra strength
to come out with some fantastic dishes.
This is a representation of us and Giorgio on a dish.
With only their recipe cards to help,
Toby and Laura tackle the starter:
pan-fried turbot on a bed of celeriac mash,
with saffron vinaigrette.
They'll plate up for the chefs one by one.
Toby, how are you doing?
It's just stressful.
You're stressed? I never thought I'd hear that in my life.
Well, you've heard it. This is the big one.
I've got to do Giorgio and Poppy proud and serve
the best dishes possible for these critics.
Cover and seal and bake for half an hour until soft.
While Laura blends her celeriac mash...
...Toby's working on his saffron vinaigrette.
Lemon juice.
Giorgio told them to balance sweet mash
with sharp saffron sauce to make the dish a silky-smooth success.
And ready to eat, two men who really know their food.
Big Hass, Joseph, thank you so much for coming down
and helping Chef here pick out which novice cooks have picked up
the most skills during the competition.
I'd love to know just how bad these guys have been.
Considering where we started, I think we've worked a miracle.
I really hope you're going to enjoy what they're going to cook for you.
I really want to have your feedback.
That's very important to me.
Well guys, take you seats. Hopefully, you'll like it.
And once again, if you get an upset stomach,
you've signed a disclaimer.
The celebs will take turns serving it up to the chefs.
They've been asked not to feedback to Giorgio
or the students until the very end.
First time cooking turbot. Didn't even know it was a fish.
And Toby is the first to plate.
You've got your turbot. You've got your puree.
- This is exciting. - Yeah.
You've got everything, okay?
He's drizzling saffron vinaigrette
around a bed of celeriac mash before adding his turbot.
Put this on top.
And finishing with strips of celery and herbs.
Ready to go. Let's go.
Let's go!
Hi guys, I'm your chef today.
Yes, Toby.
Okay. So I'm serving you today
pan-fried turbot with celeriac puree
and saffron vinaigrette. Hope you enjoy it.
- Cheers, Tobs. - Thank you.
It looks all right to me, bro.
It looks better than I thought it was gonna.
- Should we start in. - Sweet.
I'm gonna go puree first.
The puree's seasoned.
I mean, there's good moisture in that fish.
What I will say is that this celeriac puree
is a little sweet actually,
and I think the vinaigrette could be slightly balanced.
Yeah.
The celeriac puree is seasoned perfectly. Super creamy.
The fish is cooked beautifully.
Beautifully. Not overcooked or undercooked. Toby.
Yeah?
That's a *** good one.
- So good. - Nice!
Thank you.
Now it's Laura's turn with the turbot.
I'm shaking.
Don't shake, don't shake. There's no time to shake.
It's going everywhere.
Get a little bit more on there.
That's good. That's good.
You know how to do that, don't you?
Come on.
Hello.
- Thank you. - Awesome.
- Thank you so much, I hope you enjoy it. - Thank you.
Cheers.
First dish out. First dish out.
Ah, it's moist, It's mad moist.
I think there's more acid in this vinaigrette
and it brings the whole up.
You know, overall, the dish really works.
That puree looks lovely. Taste it with me.
That's a very good dish. A very good dish. Yeah.
Parts of Toby's dish had elements that were seasoned.
I thought that as a whole, this dish is better.
Maybe like a seven for Toby's and a seven point five for Laura.
- Yeah, it's tight. It's tight. - It is tight.
Yeah, Laura, I think we're energized, you know?
It's time for the main course.
- I feel confident now. - Yeah.
Laura, you definitely got competition now.
- Don't worry about that. - Nice to hear.
- Welcome back Toby. - Don't worry about that.
Welcome back.
He is trying to psych me out. I know he is.
How was the serving up?
I was shaking so much it nearly fell off the plate.
- You were shaking? - Yep.
Laura's nervous.
So I relit my flame and I'm ready to go up and win.
For the main, the finalists have chosen their own dishes.
Three dishes, now I'm down to two.
I'm seeing progress, and that makes me feel rejuvenized!
In honor of his favorite restaurant chain,
Toby hopes to impress with a spicy,
Portuguese-style chicken dish.
I chose to go with Fernando-style peri peri
chicken with a hot sauce, the broccoli, the fries.
Easy, my choice.
Whoa, we're having a party.
Gosh, too much of a party.
People in my family call me a sore loser,
but I'm not a sore loser in my eyes.
It's the last day and I think I might win it.
He's very headstrong, thinks he knows what he's doing.
I feel that's going to come through in his cooking.
I have got high expectations, I won't lie.
Toby's blended tomatoes with peppers for his spicy peri peri sauce.
It's not really bad, actually.
But he's decided to pull back on the heat.
Sauce-wise, I'm not really a massive, massive hot fan.
Hopefully, it turns out all right.
Laura is making a spinach and ricotta stuffed chicken,
wrapped in Parma ham.
A loving tribute to her fiance.
Okay, we're split, we're split. But it's okay.
This chicken dish is something that Shaun cooks for me
and I'd just love to go home with a much better version than
what he serves me and just say, "Here you go."
Obviously cooking chicken is a bit risky in the final,
'cause I could serve paper in it.
Toby's the first to face the judges.
Think about the plating.
Cannot be a car crash.
Got to look good.
Toby's arranging his roast chicken on a bed of blanch broccoli.
Next, a relish and shoestring fries.
Last on the plate, peri peri sauce.
Okay go. C'mon. Big smile.
What is it? Tell them what it is.
Nice and secure in what you're serving.
Here's my take on Fernando's.
You've got your peri peri chicken, hot sauce,
and you got your string fries and broccoli.
Well, I'm looking forward to it.
Thank you.
It looks good, good concept.
Maybe as a smaller garnish on top.
I guess he's taking it to that
posh end where he thinks the chips are.
Chicken breast is really hard to cook.
It's not the best, it's also not the worst.
Broccoli's got a good crunch. Let's go shoestring.
They are crispy and they're seasoned.
And I think that's, you know, a decent job.
Poppy, this is Toby's chicken.
Yeah, looks good.
It looks really inviting.
It's got a really nice color. It's nice?
Um-hm. Fries are really well cooked as well.
A tiny little bit of salt in that sauce. I tiny little bit.
You're right.
A touch of salt would bring out the spice in that sauce.
The peri peri sauce. I'm not getting much from it to be fair.
It's not crazy, it's not blowing my head off.
It just needs a little something more.
Nearly there, but not quite.
It's Laura's turn, but she's not quite ready.
I think I'm a couple of minutes from plating up.
I'm just checking that the chicken's cooked.
It's not gone exactly to plan,
but sometimes you have to make new plans.
Laura plates her spinach sauce.
It's 30 seconds to go. C'mon.
Right.
Then it's the Parma wrapped chicken
and finishes with potatoes.
Don't take a picture! Now, a picture now?
C'mon now, give me the third one.
Forget about the picture.
That's missing one potato there.
Just put one of these potatoes there.
Come on.
- They have to look the same. - Okay. Yeah.
- Come on, go now! - Okay.
- There we go. - Hello!
This looks like restaurant food.
What kind of restaurant?
A good one.
So we have a ricotta-stuffed chicken breast
with sundried tomatoes, tarragon parsley,
wrapped in Parma ham.
- Laura, thank you very much. - Thanks.
Dessert, now. Dessert, dessert.
Everything on the inside is delicious.
That little bit of tarragon...
The seasoning on the potatoes is nice.
Yeah. It's also like a cheeky, undercover nutmeg.
She didn't tell us about the presence of fries in the dish.
The chicken?
Do you mind if I have something to take the taste out of my mouth.
No
It's the final at Celeb Cooking School,
where the two remaining students,
"Love Island's" Toby, and ex "First Dates"
waitress Laura are going head-to-head.
We know you can do it.
Now it's up to you to decide thht you could do it.
To be crowned...winner.
You looked excited and angry all at the same time.
Excited.
Like you've got this.
The guest chefs are trying the finalists' dishes.
But Laura's chicken main has split the judging duo.
I know yours was raw.
If we were sitting in a restaurant
- you wouldn't pay for it. - No.
You wouldn't pay for it.
You'd complain something was different.
Mine was delicious, bro. I enjoyed it all.
- So yours is all fine? - Fine.
Yeah.
Look, the cooking is perfect.
The stuffing is all in there. It's really tender.
I think taste-wise, it's definitely the better of the two.
It was just that one thing.
45 minutes left on the clock.
Giorgio's chosen desserts are up last.
A blood orange meringue pie.
You better have a bottom. You've got a bottom.
Laura's lining her tart cases
with short-crust pastry before blind baking.
Okay, in you go babies. In you go.
I'm not happing with how they're looking at all really,
but I haven't really got time.
Laura, how's it going?
Um, yeah, those two don't give anything away, do they?
Because Giorgio only asked for feedback
from the guest judges after they've tried all three courses,
he doesn't have any idea Laura served Joe raw chicken.
And even though Laura doesn't know her meat was raw either,
she can't afford to make any mistakes with dessert.
My brain is scrambled.
I can't even imagine how high my blood pressure is right now.
Toby's cooking up a curd using orange juice, sugar and melted butter.
Stir for three minutes until thick and cloudy.
I got it cloudy but I ain't got it thick.
Are you trying to butter them up? Is that your technique?
- Butter them up? I don't have to. - Yeah.
I put enough butter in my dishes.
All right, fine.
That's the funniest thing you've said this whole contest.
Toby hasn't made any big mistakes,
but his dishes have underwhelmed the judges,
so he'll really have to dazzle them with dessert.
Are you giving up, then?
No, I'm not giving up.
That's what we like to hear.
Time for meringue.
Toby's first to plate.
That good.
He's piping his meringue topping onto his pie filling and blowtorches.
Don't burn it now.
Now, now, now. On the plates.
I'm coming, I'm coming, I'm coming.
Then he adds to a plate garnished with chopped pistachio...
Don't forget your orange.
Yeah, got it.
...and a blood orange segment.
I'm ready, I'm ready, I'm ready.
Okay, choose. Which one is the best one?
- These two. - This one and this one?
- Yeah. - Go, now.
- See you later. - You smashed it.
C'mon. Go, go, go.
Blood, sweat and tears guys.
This is a blood orange tart with meringue on top.
- Thank you. - I'm done!
I'm done for the night.
Yes.
- This looks really impressive. - It's really pretty.
I want that all-important crack. Oh, I've got a good crack.
I mean that is so impressive. Maybe a touch...
- Go on. - ...too short for me.
Yeah
But, the Italian meringue is so smooth.
My one criticism is I feel like my meringue is too heavy.
Crispy shell, really beautiful.
- The taste on that is delicious. - The taste is absolutely perfect.
Absolutely delicious.
Ah, it's burnt again.
Finally, it's Laura.
After torching her meringue swirls,
she's plating her pie with crushed pistachio...
They're waiting now.
...and a slice of blood orange.
- You take those two. - Okay.
Go now! Those two. Go, go. C'mon. C'mon.
- Hello again. - Hey.
- Awesome - Beautiful.
Yeah.
I hope you enjoy.
Thank you.
Yeah!
We're done.
I got a good crunch. There're good smells coming off of it.
It does smell good.
Mine's lighter.
They're finer, they're holding up better.
On the blood orange, it hasn't been peeled properly.
Can you see that?
It hasn't really been cemented in the way that you'd expect it to.
The consistency of this filling is nicer for me,
put the flavor of the last one was my favorite.
I completely disagree.
- No way! - I swear, obviously, there's
elements that aren't correct, but I'd be happier if I bought that one.
As usual, the girl, always more precise.
It's always the same. Very elegantly done.
The peaks are lovely.
The curd stayed exactly where it is.
It might have had a little...
Yeah, the curd is cooked better.
The merengue's lovely.
Very good job. Very, very good job.
Hats of to Chef and Poppy
for getting them to this point
where they're cooking at such a high standard that
we are nitpicking the smallest bits.
It's incredible what they've managed to teach them.
Really. Like, I was never expecting this.
Listen, what ever the judges think about it, you did me proud.
- So thank you very much. - That's it, that's it.
That's all I needed to hear.
Right, so Big Hass, Joseph, what was your experience like?
For people that don't cook at home,
if that was a meal that we sat down for in a restaurant, I'd pay.
Was not expecting that at all.
So immediately,
miles above what I think both of us were thinking to be honest.
I was blown away is the easiest way to put it.
All right, so boys, how tough is Chef's decision right now?
Yeah, tough.
It's hard to come to a collective decision and be like, that's the one.
Because they were both great.
I think I've got my winner,
and I think Joe's winner might be different.
Who is your favorite?
Laura.
Toby.
I told you we should have called three people.
For me Laura,
although there was like a little bit lack of finesse in the starter,
her turbot was cooked beautifully.
And in dessert, merengue was lighter.
For me Toby.
In the dessert,
despite the fact that maybe the setting on the filling wasn't as good,
I preferred the flavor.
I thought that Toby's main wasn't as good,
but unfortunately, it was cooked the whole way through.
And my other main wasn't.
Was it raw?
It was so close, but it was just on the wrong side.
And so for me, unfortunately, that...that swung it.
Mine wasn't raw and I enjoyed it thoroughly.
Yep.
Joseph, Big Hass, I hope you enjoyed yourself.
Thank you so much for your feedback, and good night.
- Thank you. - Thank you.
And next time I cook for you, you're going to have to pay for it.
When we started this competition,
you were completely clueless.
Now you're both competent and confident cooks.
I am very proud, and I am very pleased.
But as you know,
this is a competition,
and there can only be one winner.
It's up to Chef to decide who has been the top student
and who will graduate best in class.
You've literally been the best experience ever.
You've given me life skills now that's something
I can take away forever.
Thank you in that you actually genuinely made me to love cooking.
I personally never thought
I'd ever have confidence in the kitchen.
Never thought I would need to cook or would want to cook.
It is a very difficult choice
because you've both have been very worthy competitors.
But my best in class is...
Laura!
Well done!
Oh, my God!
Hearing Giorgio and Poppy say
that they were really proud of me, that was it.
I've done everything I've come here to do, really.
Chef's crying too.
- Are you crying, Chef? - Yeah.
I'm just a mess.
I'm so proud of you.
Laura.
- Yeah. - You made Chef cry.
I'm scared because I've got to start cooking at home now.
Petrified.
Laura is the dream student.
She seems to really understand this passion for cooking.
I'm so proud to have passed all my passion to you.
I helped them along, I showed them the light,
but it's Laura's passion for cooking that did it.
And at the end of the day, that's what worked for her.
You made me love cooking. I did not expect that.
I didn't think That was going to happen.
Toby, congratulations to you too.
- Thank you. - You've done an amazing job.
Thank you so much.
Laura, I'm so happy for you!
You deserve it because you know what? You smashed it!
Could you please take off your apron?
Here we are.
Oh God.
From all the boys we'd like to pass on...
Not the hat.
...the hat!
Wow, now you are complete.
Brilliant.
Oh, thank you all!
I can't even speak.
I've just had the best few weeks of my life.
I'm going to get smashed.
Yes.
I am having a takeaway though.
I promise you.
Tomorrow, I'm going to have a takeaway.
I'll probably have three in one day.