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[dramatic music playing]
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[Adria] Morning!
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-[Igor] Morning.
-Morning.
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-How are you, guys?
-[Igor] How are you?
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[Adria] It's such a weird feeling.
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I'm in the semi-finals. I'm so proud.
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I'm excited, but I still feel like
I need to prove myself.
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-Give me the biggest hug!
-[chuckles]
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[Jordan] Here you go.
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[Jordan] There's no room for mistakes.
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Everything has to be
spot on and five-star.
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Their expectations are high now.
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Now I'm this far,
I want to go all the way.
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I'd love to win.
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One more chef will be eliminated today.
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It will be hard.
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The best is still to come.
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I want to go to the final. Simple as that.
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Can you imagine?
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Your own name outside the door.
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Eyes on the prize.
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-I like that.
-[Jordan giggles]
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[Dom] Let's do this.
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[Michel] The Langham Hotel
is world-renowned
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for hosting exclusive celebrations.
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{\an8}Guests will pay big money
to mark life's special moments.
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So I need to know
that whoever takes on the Palm Court
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can deliver
five-star luxury cooking at scale.
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-[Ravneet] Morning, chefs.
-Morning.
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-[Adria] Morning, how are you?
-Morning, chef.
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{\an8}It's the semi-final! Hello!
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-Yeah, semi-final! Imagine!
-[Ravneet laughs]
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Which means you're that much closer
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to having your own restaurant
in The Langham.
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Most chefs could never dream
of an opportunity like this.
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Today's challenge is about
creating a feasting centrepiece
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based around your concept.
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I want you to think
about sharing iconic dishes.
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It's all about creating
memorable experiences,
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getting the guests talking,
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and giving them
a bit of magic at the table.
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Think opulence,
extravagance, over-the-top generosity.
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-Okay, chefs?
-Yes, chef.
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-Yes, chef.
-[Ravneet] Good luck.
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[dramatic music playing]
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Guests order centrepieces
to celebrate special occasions
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with intimate gatherings
of friends and family.
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At the Palm Court,
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they expect that centrepiece
to be abundant, luxurious five-star food.
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Any dish that doesn't deliver
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on all of those criteria
just won't cut it.
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[narrator] Each chef
has three-and-a-half hours
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to create a feasting centrepiece
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that shows off their restaurant concept.
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For Igor, that's Nordic fine dining.
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{\an8}I'm excited. It's one of my favourites.
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{\an8}-Good. What're you making?
-The centrepiece...
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First one is the beef tartare.
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And then as a main,
I'm gonna do potato cake.
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We call it rosti.
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And then dessert, I'm doing a panna cotta.
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I have a tree.
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I'm gonna have bulbs as glass apples.
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And then you take it and taste it.
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-It will be very fun.
-[Ravneet] Okay.
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Something new for you.
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Since my childhood, I've been told
that we need the communication.
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You can't be a deaf chef.
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It took me a lot of years from the bottom.
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I always keep pushing myself
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because I wanted to be the best
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and it made me who I am today.
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If I see and compare with other chefs,
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I'm too good.
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{\an8}It's fine margins now.
One small element could send someone home.
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Igor.
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He's the most technical chef left.
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His style of food
will create moments of magic,
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but his menu reads
like a selection of canapés.
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[Mike] Yeah.
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{\an8}A centrepiece, to me,
is something that brings people together.
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{\an8}And, for me, there is no better dish
that does that than paella.
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[narrator] To represent his concept
of three distinct flavours,
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Jordan is putting his own spin
on a Spanish classic.
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[Jordan] I'm making paella three ways.
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Squid, mussels and Argentinian prawns.
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A chicken, chorizo
and smoked pepper paella.
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And a black rice paella with chipirones.
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I am just removing
the poo vein and the shells.
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Think if Chef Roux gets
a bit of prawn poo in his mouth,
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he's not gonna be happy.
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So Jordan is cooking paella three ways.
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Let's be honest about him.
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He's almost chanced his way
all the way to the semi-finals.
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But he's here and now he's gotta deliver.
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Needs to be the best paella
that I've ever made so, fingers crossed.
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[Dom] I love a good sharing platter
myself.
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[narrator] To show off
his Caribbean concept,
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Dom is elevating a Jamaican staple.
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[Dom] This dish is a celebration of goat
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which I'm really excited about.
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Going to have some curry goat tacos,
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some goat steak with salt cod salsa verde,
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and a goat consommé.
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With this platter,
I feel like I'm cooking dishes
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that really speak to who I am.
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I have to go big.
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Go big or go home.
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So you've got meat going on today?
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Yeah. Venison is the secondary,
the pumpkin really should be the star.
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[narrator] Staying true
to her vegetable first concept,
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Adria's centrepiece is a grazing table.
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[Adria] The centrepiece
is gonna be the pumpkin steak
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and the accompaniments
are pickled girolle mushrooms
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and then a nice venison tartare.
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It's important
that the pumpkin is cooked well
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because otherwise
if the star isn't there, then...
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The sides are meant to accompany
the flavour of the pumpkin itself.
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[Mike] Making the humble pumpkin
five-star isn't easy.
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The chef has to really concentrate
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on bringing out
the flavour and the textures
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by using herbs,
spices and different flavourings.
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[Mike] All the pressure
is on these guys now.
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-There is no place to hide.
-Mmm.
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No safety in numbers,
we are at the absolute boiling point.
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[rattling]
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Chefs, you've got
an hour and a half to go.
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-Yes, chef.
-[Adria] Yes, chef.
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[Igor] Thank you.
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Dom has got a lot going on.
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[Ravneet] He's got lots of different pots
on the go and lots of prep.
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Personally, I think Dom's given himself
way too much to do, because it's goat,
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which is not the easiest thing to cook
in the amount of time he has.
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He is pushing himself.
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[Dom] The bones that I've roasted off,
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I'm now gonna put into the pressure cooker
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which will get all of the marrow out
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and that will ultimately make
my broth for my consommé.
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Making consommé is all about getting
as much flavour as possible into a broth,
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and then removing all of the fat.
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It's a classical French cooking technique
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that takes a lot of attention,
skill and usually a whole day.
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[Michel] That smells good, Dom.
I love goat.
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The only problem is
sometimes goat can be a little bit tough.
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[Dom] Yes, but it's cooking nice and slow.
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Erm, I think I've got just enough time
to get it nice and tender.
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[Michel] And what have you got
going in the pressure cooker?
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[Dom] I've got,
I want to be able to call, a consommé.
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So you want to make
a consommé in three hours?
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Even in a pressure cooker,
that's going some.
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I know.
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-[Michel] You have got a lot to do then.
-Yes. Indeed.
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-Good luck, chef.
-Thank you, chef.
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[Jordan] My stocks are nearly done.
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Fish stock needs a little bit longer.
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[Michel] A paella is only as good
as the quality of the stock.
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It's the foundation of the dish
and must be full of character and flavour.
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Chefs can spend a lifetime perfecting it.
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Why in the devil
have you got paella stock?
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Yes, chef, just a bit of a base.
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I've made my own fish stock
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and then, erm, there's a chicken
and veg stock as well.
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Which I've just added bits in.
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So you're basically using this
as a flavour enhancer?
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-Yes, chef.
-I don't get it.
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I'm not keen on that.
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[Jordan] Yes, chef.
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I think that's cheating.
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[Jordan] Okay.
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That's how I would do it,
making it at home,
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so that's how I made it here.
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I don't think it's necessary.
I really don't.
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You can get enough flavour
making your own fish stock,
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and you've got some prawn heads or,
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maybe some lobster bones in there.
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There should be enough flavour.
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Exactly.
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Panna cotta will be vanilla
with a whipped cream.
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Simple, but it's gonna be delicious.
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Is the panna cotta... You've started it?
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[Igor] Yes, I've got it.
It's boiling there.
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I will do it with gelatin.
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And then cool it down.
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The key to the perfect panna cotta
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is the jiggle,
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which you achieve from adding
the right amount of gelatin.
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Use too little and you have a custard,
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too much and it will set hard
like a bouncy ball.
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I have one silicone mould done,
but I have some left over.
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I put some gelatin,
just in case, so I have two options.
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If one is too soft,
we take the harder one.
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I wanted to show Rav that I can do pastry.
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And it will be amazing.
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[Ravneet] Chefs,
you've got 45 minutes left.
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-Yes, chef.
-Yes, chef.
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Chef.
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I'm worried with Jordan, with the paella.
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-He keeps shaking the pan.
-Yeah.
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He's taking the heat away from the pan
and it'll stop that crust from forming.
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-Drawing out those textures we want.
-Exactly.
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[Mike] For it to be a true paella,
you need to have that crust underneath.
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Once everything's in,
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you need to trust
that it's gonna cook well.
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The more you move it,
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the less likely
you're gonna get that paella crust.
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00:10:12,840 --> 00:10:17,480
Without that,
it's just a very good risotto.
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00:10:21,120 --> 00:10:25,080
Is this gonna be a celebration of pumpkin?
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Yes, it's a celebration of autumn.
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I'm adding in venison here,
which will kind of give it that,
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like, you know, more like gamey-ness.
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And that's some juniper berries
that I have going here.
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I'm trying to really just up my flavours.
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If Adria doesn't nail the flavour,
then she's in trouble.
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She's gotta be bold, be brave.
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00:10:46,960 --> 00:10:48,520
Anyone have a blow torch?
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00:10:51,680 --> 00:10:53,240
[Igor] This is for the beef tartare.
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I worry with Igor,
his food doesn't scream generosity to me.
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It feels very minimalistic.
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It doesn't feel like
it's gonna be abundant.
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And then you've got
the other end of the scale with Dom.
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He's got so much going on.
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I worry he's not gonna
get it done in time, I really do.
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00:11:21,080 --> 00:11:23,400
And he's panicking now.
Everything is sort of...
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00:11:23,480 --> 00:11:24,720
-It's a rush.
-Yeah.
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Loads and loads and loads left to do.
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00:11:31,720 --> 00:11:34,120
Chefs, you've got five minutes left.
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Do you have enough time
to bring everything together, Adria?
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[Adria] Yes, I hope so.
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[Ravneet] How many elements left, Dom?
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00:11:47,960 --> 00:11:49,040
[Dom] Four, chef.
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00:11:49,120 --> 00:11:50,520
Four elements left?
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00:11:56,480 --> 00:11:57,960
[Dom] Sorry, excuse me, chef.
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00:12:03,800 --> 00:12:05,640
[Ravneet] You need to get
all of these filled?
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00:12:05,720 --> 00:12:08,280
-All of those and then I will hang them.
-Yes?
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00:12:08,360 --> 00:12:10,280
Okay. Push, push, push.
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00:12:10,360 --> 00:12:11,200
Yep.
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00:12:11,960 --> 00:12:13,880
Yep. Behind.
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00:12:17,920 --> 00:12:19,320
[Dom sighs] Backs, please.
239
00:12:19,400 --> 00:12:21,400
[dramatic music playing]
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00:12:23,920 --> 00:12:26,520
[Ravneet] Okay, chefs,
I need your food finished and complete.
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00:12:34,280 --> 00:12:35,120
Now.
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00:12:38,240 --> 00:12:39,720
[Dom] It was hard getting that out.
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00:12:39,800 --> 00:12:41,920
Maybe it was a little bit ambitious of me
244
00:12:42,000 --> 00:12:43,920
in three and a half hours.
245
00:12:44,000 --> 00:12:46,600
But I am that person
that gives myself a lot
246
00:12:46,680 --> 00:12:50,280
and I'm hoping that
the judges kind of go, "It was worth it."
247
00:12:50,360 --> 00:12:51,560
[Jordan] Like it, Dom?
248
00:12:51,640 --> 00:12:52,520
Happy.
249
00:12:52,600 --> 00:12:55,360
I believe they will be impressed
with how I'm thinking.
250
00:12:55,440 --> 00:12:58,000
I'm so confident today.
I want to show them.
251
00:12:58,600 --> 00:13:00,920
They're wrong. I'm on the top.
252
00:13:03,960 --> 00:13:04,920
[Mike] Hey, chefs.
253
00:13:07,360 --> 00:13:10,320
[narrator] The sharing centrepieces
are ready for tasting.
254
00:13:12,600 --> 00:13:17,040
I'm looking for a feast
that showcases the chef's concept.
255
00:13:17,720 --> 00:13:21,040
It needs to be an abundant
five-star sharing experience
256
00:13:21,120 --> 00:13:23,920
that's perfect for a special celebration.
257
00:13:24,000 --> 00:13:25,280
How are you doing, chefs?
258
00:13:26,720 --> 00:13:29,240
This dish is a celebration of goat.
259
00:13:39,000 --> 00:13:43,360
Dom, I think what you've achieved
in three and a half hours... remarkable.
260
00:13:43,440 --> 00:13:46,640
It looks inviting and generous.
261
00:13:52,160 --> 00:13:56,600
The goat leg.
I loved the sauce. Insanely good.
262
00:13:56,680 --> 00:14:00,440
The consommé broth, brave attempt.
263
00:14:00,520 --> 00:14:02,040
Didn't really work for me.
264
00:14:02,120 --> 00:14:03,400
As a concept,
265
00:14:04,560 --> 00:14:05,400
good.
266
00:14:05,480 --> 00:14:07,720
[Ravneet] Dom,
I would pay big money for this.
267
00:14:07,800 --> 00:14:11,520
And I would also be so excited
to be the insider in the know
268
00:14:11,600 --> 00:14:13,440
to call all my friends to come.
269
00:14:13,520 --> 00:14:15,000
Thank you. I appreciate that.
270
00:14:36,120 --> 00:14:38,960
Jordan. It's very colourful.
It's generous and beautiful.
271
00:14:39,040 --> 00:14:40,880
-That's what we asked for.
-[Jordan] Thank you.
272
00:14:41,160 --> 00:14:42,280
Shall we get stuck in?
273
00:14:42,360 --> 00:14:43,680
[Mike] Definitely want to eat it.
274
00:14:44,600 --> 00:14:46,400
Make sure you get them crispy bits.
275
00:14:46,480 --> 00:14:47,720
I'm looking for them.
276
00:15:00,760 --> 00:15:01,880
[Ravneet] Tastes good.
277
00:15:04,920 --> 00:15:08,120
[Michel] The flavour of your stocks,
despite the pre-bought mistake,
278
00:15:08,200 --> 00:15:09,480
I think you're okay.
279
00:15:09,560 --> 00:15:12,600
Yeah. But I'm getting
chalky bits of rice in here.
280
00:15:13,400 --> 00:15:17,000
The only crunch
you should get is the burnt bits
281
00:15:17,080 --> 00:15:19,840
or caramelised bits
on the bottom and on the side.
282
00:15:19,920 --> 00:15:20,880
But that's missing,
283
00:15:21,400 --> 00:15:24,400
which makes me think
that some of it hasn't cooked properly.
284
00:15:24,480 --> 00:15:26,160
It's brave to do a paella.
285
00:15:26,240 --> 00:15:29,120
However, semi-finals.
286
00:15:29,720 --> 00:15:32,920
I want incredible. I want to be wowed.
287
00:15:33,920 --> 00:15:34,960
Thank you, Jordan.
288
00:15:35,040 --> 00:15:36,120
Thank you, Jordan.
289
00:15:37,280 --> 00:15:38,200
Thank you.
290
00:15:39,120 --> 00:15:41,160
[Michel] It'll be the full length
of the table.
291
00:15:41,240 --> 00:15:42,960
-[Ravneet chuckles]
-[Mike laughs]
292
00:15:53,440 --> 00:15:55,160
[Michel] Smashing. Look at that.
293
00:15:56,440 --> 00:15:58,280
[Michel laughs]
294
00:15:58,640 --> 00:16:02,320
Wow factor? Whoo.
Yeah. Mission accomplished.
295
00:16:02,400 --> 00:16:05,120
I then lean forward
and have a little look.
296
00:16:06,120 --> 00:16:08,320
And I see things like a bunch of grapes,
297
00:16:08,400 --> 00:16:11,760
then I see a bit of cheese,
then I see some sliced bread.
298
00:16:11,840 --> 00:16:14,400
Some crackers.
Stuff that's been bought in.
299
00:16:15,560 --> 00:16:19,360
So, visually I'm going, yes, wow, a feast.
300
00:16:19,440 --> 00:16:21,840
But how much
actual work has gone into this?
301
00:16:21,920 --> 00:16:23,320
[Mike] I want to eat it.
302
00:16:30,120 --> 00:16:32,400
Flavour-wise,
there are some really lovely things.
303
00:16:32,480 --> 00:16:34,240
But we didn't need everything else.
304
00:16:34,320 --> 00:16:39,240
Genuinely, you have
the makings of such an amazing chef.
305
00:16:40,600 --> 00:16:43,240
Like, the pumpkin steak is delicious.
306
00:16:43,320 --> 00:16:44,320
Thank you, chef.
307
00:16:44,400 --> 00:16:46,080
[Mike] Do a whole pumpkin like that.
308
00:16:46,760 --> 00:16:48,480
The little pickled girolles are okay,
309
00:16:48,560 --> 00:16:52,160
bit of sharpness to clean the palate
and to counterbalance the sweetness.
310
00:16:52,240 --> 00:16:53,120
Very, very good.
311
00:16:53,200 --> 00:16:56,920
Really not keen on the tartare,
it's just not right.
312
00:16:57,520 --> 00:17:00,560
As a concept, I like it.
I know it could work here.
313
00:17:01,920 --> 00:17:04,720
And the taste? You've upped your game.
314
00:17:05,360 --> 00:17:08,120
-[Ravneet] Oh! [chuckles]
-[Mike chuckles]
315
00:17:09,920 --> 00:17:14,120
This is Yggdrasil,
the Nordic tree of life.
316
00:17:30,160 --> 00:17:33,000
Visually, is this is a wow moment?
317
00:17:33,080 --> 00:17:34,960
Yes. But will it fill my belly?
318
00:17:35,040 --> 00:17:36,040
I don't know.
319
00:17:42,240 --> 00:17:43,800
I actually really enjoyed it.
320
00:17:43,880 --> 00:17:46,040
The tartare is banging.
321
00:17:46,120 --> 00:17:47,720
I really enjoyed the rosti.
322
00:17:47,800 --> 00:17:50,240
I think the panna cotta's
far too set, Igor.
323
00:17:50,320 --> 00:17:51,640
And that lets me down.
324
00:17:52,240 --> 00:17:55,320
[Michel] This doesn't do abundance for me.
325
00:17:55,880 --> 00:17:57,680
[Mike] Visually, it's stunning.
326
00:17:58,920 --> 00:18:01,800
But it's not really what we asked for.
327
00:18:01,880 --> 00:18:04,360
It's not quite hitting the brief for me.
328
00:18:04,800 --> 00:18:08,760
This is five-star for me.
This is what people will come for.
329
00:18:10,200 --> 00:18:11,200
But it's up to you.
330
00:18:14,000 --> 00:18:16,720
I think what you've done,
it's not celebratory.
331
00:18:16,800 --> 00:18:18,960
It's not a birthday, it's not a wedding.
332
00:18:19,040 --> 00:18:21,000
It's not, you know, party time.
333
00:18:21,080 --> 00:18:22,000
Thank you.
334
00:18:22,080 --> 00:18:23,360
[Michel] Thank you, Igor.
335
00:18:24,840 --> 00:18:27,560
So, if you thought today was hard,
336
00:18:28,960 --> 00:18:30,720
tomorrow's gonna be hell.
337
00:18:31,680 --> 00:18:34,360
Tomorrow is a banquet.
338
00:18:35,320 --> 00:18:37,840
For a 50th birthday celebration.
339
00:18:37,960 --> 00:18:41,040
Each one of you is gonna take a course
340
00:18:41,120 --> 00:18:45,840
and you're gonna deliver
100 plates per course.
341
00:18:47,080 --> 00:18:49,320
-Oh, my... [muffled speech]
-Yeah.
342
00:18:50,120 --> 00:18:52,280
This is life at The Langham, guys.
343
00:18:53,400 --> 00:18:58,200
Our reputations,
the hotel's reputation is on the line.
344
00:18:59,120 --> 00:19:00,880
-Big responsibility.
-[Ravneet] Yep.
345
00:19:01,640 --> 00:19:04,640
Design a menu between you.
I'll see you tomorrow morning.
346
00:19:04,720 --> 00:19:05,960
-Yes, chef.
-Yes, chef.
347
00:19:06,040 --> 00:19:10,080
[Mike] This is for a place in the final.
One of you will be going home.
348
00:19:18,320 --> 00:19:19,720
It's gonna be a big one.
349
00:19:20,760 --> 00:19:22,600
Three challenges in a row!
350
00:19:22,680 --> 00:19:25,840
I can see it in your face,
you're so happy and you deserve it.
351
00:19:25,920 --> 00:19:29,240
I do feel chuffed actually,
that was... Yeah, good, man.
352
00:19:29,320 --> 00:19:31,720
What did you think
about what the judges said?
353
00:19:31,800 --> 00:19:33,760
-I'm doing my own way.
-[Adria] Yeah.
354
00:19:33,840 --> 00:19:36,040
-I'm not doing copy of anyone.
-[Adria] Yeah.
355
00:19:36,560 --> 00:19:37,800
[Igor] And I'm happy with this.
356
00:19:38,360 --> 00:19:41,440
-It was very beautiful. As always.
-It was stunning.
357
00:19:41,520 --> 00:19:43,400
I'm so excited. I love banquets.
358
00:19:43,480 --> 00:19:46,120
Well, yeah. I'm excited-ish. [laughs]
359
00:19:56,840 --> 00:20:00,840
[Mike] When a guest holds their
big celebration at a five-star hotel,
360
00:20:00,920 --> 00:20:03,000
they expect perfection.
361
00:20:03,080 --> 00:20:05,600
And for me,
if they're spending that kind of money,
362
00:20:05,680 --> 00:20:07,240
they better bloody well get it.
363
00:20:11,000 --> 00:20:13,040
[narrator] The chefs have six hours
364
00:20:13,120 --> 00:20:17,520
to, each, produce a course
for the birthday party of 100 guests.
365
00:20:20,800 --> 00:20:22,240
Good morning, chefs.
366
00:20:22,320 --> 00:20:24,320
-[Adria] Morning, chef.
-[Dom] Good morning.
367
00:20:24,400 --> 00:20:28,160
You are fighting for a place in the final.
368
00:20:28,240 --> 00:20:31,080
This is a chance of a lifetime.
369
00:20:32,760 --> 00:20:34,200
Grab the opportunity.
370
00:20:34,280 --> 00:20:35,400
-Yes, chef.
-Yes, chef.
371
00:20:36,520 --> 00:20:38,640
-[Mike] Crack on, guys.
-[Adria] Thank you.
372
00:20:38,720 --> 00:20:40,680
-Guys, good luck, yeah?
-[Jordan] Good luck.
373
00:20:40,760 --> 00:20:43,880
Creating a menu
for a five-star banquet takes skill.
374
00:20:43,960 --> 00:20:47,520
Every course needs
to look and taste amazing
375
00:20:48,280 --> 00:20:52,160
and be plateable quickly and consistently.
376
00:20:52,720 --> 00:20:55,920
For me, it's about elevating
the fine dining side of things.
377
00:20:56,000 --> 00:20:59,600
It's our one chance to get into the finals
378
00:20:59,680 --> 00:21:01,400
and it's not an easy chance.
379
00:21:01,480 --> 00:21:03,760
Hundred plates of food
and I'm going first.
380
00:21:06,000 --> 00:21:07,480
-[Mike] So, Adria.
-Yes, chef.
381
00:21:07,560 --> 00:21:09,000
What course are you doing?
382
00:21:09,080 --> 00:21:10,920
I'll be doing the starter today.
383
00:21:11,000 --> 00:21:13,520
I'm gonna make tomatoes the star.
384
00:21:13,640 --> 00:21:17,400
It'll be gazpacho, but instead
of the traditional crispy bread,
385
00:21:17,480 --> 00:21:19,680
I'm doing a pakora,
an Indian spiced fritter,
386
00:21:19,760 --> 00:21:21,800
and then some savoury granola.
387
00:21:21,880 --> 00:21:24,600
[Mike] I love the idea of a gazpacho
to start off the menu.
388
00:21:24,680 --> 00:21:25,760
So excited.
389
00:21:27,160 --> 00:21:29,760
It's easy for me.
It's all about to make it perfect.
390
00:21:30,600 --> 00:21:33,720
I'm not ready to go home yet.
I still have a lot to achieve.
391
00:21:33,800 --> 00:21:36,000
I'm doing a scallop mousse.
392
00:21:36,840 --> 00:21:39,040
Then we're gonna have a crispy potato.
393
00:21:39,200 --> 00:21:41,760
Then I'll add the beurre blanc sauce.
394
00:21:41,840 --> 00:21:44,920
So I want to show my skills,
and this is why I'm here.
395
00:21:47,960 --> 00:21:53,280
[Jordan] I'm doing rack of lamb
with lavender, thyme, and rosemary.
396
00:21:53,840 --> 00:21:56,600
Then I'm going ratatouille
and fondant potato
397
00:21:56,680 --> 00:22:00,000
which I'll infuse with herbs
that I'm using for the lamb as well.
398
00:22:00,080 --> 00:22:01,200
You making your stock?
399
00:22:01,760 --> 00:22:03,080
Yes, chef.
400
00:22:03,160 --> 00:22:04,000
[Mike] Good.
401
00:22:04,600 --> 00:22:06,000
This is my ticket to the final.
402
00:22:06,080 --> 00:22:09,440
So if I want to be in the final,
this dish needs to shine.
403
00:22:09,520 --> 00:22:13,440
And it's also the main course,
the most important one.
404
00:22:16,320 --> 00:22:19,720
[Dom] Now I'm this far.
I want to go all the way. I'd love to win.
405
00:22:19,800 --> 00:22:23,240
I need today to go perfectly.
No room for mistakes.
406
00:22:24,200 --> 00:22:25,520
[Mike] Pastry Chef Dom.
407
00:22:25,600 --> 00:22:26,880
Yes, chef.
408
00:22:26,960 --> 00:22:28,320
[Mike] What are you making?
409
00:22:28,400 --> 00:22:30,520
[Dom] So, I am doing a layer cake.
410
00:22:31,960 --> 00:22:33,280
Four layers.
411
00:22:33,400 --> 00:22:37,720
Coconut, lemon and rum-flavoured sponge.
412
00:22:37,800 --> 00:22:40,480
And then there's
a lemon curd custard layer.
413
00:22:40,560 --> 00:22:42,360
Then a raspberry layer.
414
00:22:42,880 --> 00:22:44,280
I'm just covered.
415
00:22:44,360 --> 00:22:47,000
-Absolute 'mare.
-What's the issue?
416
00:22:47,080 --> 00:22:50,320
I'll have to do this cake
in at least two batches.
417
00:22:50,400 --> 00:22:51,960
It's gonna be challenging.
418
00:22:52,040 --> 00:22:53,720
Adapt to what you have.
419
00:22:54,320 --> 00:22:57,440
[Michel] Being overly ambitious
is dangerous at a banquet.
420
00:22:58,200 --> 00:23:00,440
Chefs need to know that they can cook up
421
00:23:00,520 --> 00:23:03,920
and serve 100 plates
of their dish in the time they have.
422
00:23:04,560 --> 00:23:06,800
There is no excuse for not delivering.
423
00:23:09,080 --> 00:23:10,400
-[Mike] Chefs?
-Yes, chef.
424
00:23:10,480 --> 00:23:13,400
You have two hours and 14 minutes to go.
425
00:23:13,480 --> 00:23:15,240
-[Adria] Yes, chef.
-[Jordan] Yes, chef.
426
00:23:20,440 --> 00:23:22,520
[Ravneet] Cold soup, gazpacho,
for a starter?
427
00:23:22,600 --> 00:23:24,440
What do you think? Five-star enough?
428
00:23:24,520 --> 00:23:26,680
[Mike] I think, if she does it well, yes.
429
00:23:26,760 --> 00:23:28,440
Like, it's actually very smart.
430
00:23:28,520 --> 00:23:31,760
First course, you want it to be cold
and easy to execute.
431
00:23:31,840 --> 00:23:33,240
It can be done in advance
432
00:23:33,320 --> 00:23:35,360
so that all we're then doing at the end,
433
00:23:35,440 --> 00:23:38,280
is the soup in,
a bit of garnish, job done.
434
00:23:40,360 --> 00:23:42,520
What about Jordan? He's smiling away.
435
00:23:42,600 --> 00:23:46,280
[Mike] His challenge is gonna be
to cook all of those racks to perfection.
436
00:23:46,360 --> 00:23:48,840
He's got the hardest course,
'cause he has to have hot.
437
00:23:48,920 --> 00:23:50,720
So he has to nail this
438
00:23:50,800 --> 00:23:53,480
and the pressure
will really be on him during service.
439
00:23:54,400 --> 00:23:55,480
Dom.
440
00:23:55,560 --> 00:23:59,880
He's had a 'mare this morning
with his cake, with his sponge.
441
00:23:59,960 --> 00:24:01,680
It's just taken him all morning.
442
00:24:01,760 --> 00:24:04,120
So I think he's a little bit behind
443
00:24:04,200 --> 00:24:06,160
-'cause he had to do it.
-Does he need a hand?
444
00:24:06,240 --> 00:24:09,160
A hand? Probably. Is he gonna get one? No.
445
00:24:09,240 --> 00:24:11,960
I want them to come together
as a team during service,
446
00:24:12,040 --> 00:24:13,640
but their prep is their prep.
447
00:24:13,720 --> 00:24:16,480
[Ravneet] I don't know if they realise
how difficult this will be.
448
00:24:16,560 --> 00:24:20,800
To do five-star cooking times 100?
This is a massive undertaking.
449
00:24:20,880 --> 00:24:21,760
[Ravneet] Yep.
450
00:24:23,200 --> 00:24:25,240
[narrator] It's two hours until service
451
00:24:25,320 --> 00:24:28,360
and the birthday
banquet guests are arriving.
452
00:24:28,440 --> 00:24:33,840
{\an8}I expect perfection on an important event
like my mum's 50th birthday.
453
00:24:34,720 --> 00:24:37,640
She really wants something delicious,
but exciting.
454
00:24:37,720 --> 00:24:41,480
Just really beautifully
executed dishes that taste amazing.
455
00:24:41,560 --> 00:24:45,200
I don't want my guests to walk away
not enjoying their evening
456
00:24:45,280 --> 00:24:46,760
because it was ruined by a dish.
457
00:24:46,840 --> 00:24:49,560
That's important,
and I hope the chefs get it right.
458
00:24:51,200 --> 00:24:53,160
Gonna get my pakoras on.
459
00:24:56,560 --> 00:24:58,640
How are you getting on? Soup's chilling?
460
00:24:58,720 --> 00:25:02,120
Not yet. The elements are prepped,
but I need to actually make it.
461
00:25:02,200 --> 00:25:05,480
Not worried that your soup's not gonna
infuse in flavour in time?
462
00:25:05,560 --> 00:25:07,600
Taking risks, chef. Taking risks.
463
00:25:09,920 --> 00:25:13,760
I'm concerned that it's two hours to go.
464
00:25:13,840 --> 00:25:16,840
She still hasn't made the gazpacho.
Do you know what I mean?
465
00:25:16,920 --> 00:25:19,320
I understand it's infusing as it is,
466
00:25:19,400 --> 00:25:23,800
but we know the true flavour,
the true work, starts once it's blitzed.
467
00:25:23,880 --> 00:25:26,240
[Michel] Yes, and the flavour improves.
468
00:25:26,320 --> 00:25:28,320
And it needs time to settle.
469
00:25:28,400 --> 00:25:30,520
So I hope she gives herself enough time.
470
00:25:34,280 --> 00:25:35,360
[sizzling]
471
00:25:35,440 --> 00:25:37,960
[Michel] Careful. Keep an eye on it.
472
00:25:38,720 --> 00:25:39,960
Don't let it dry out.
473
00:25:40,040 --> 00:25:41,720
So you're searing it?
474
00:25:41,800 --> 00:25:42,640
Yes, chef.
475
00:25:42,720 --> 00:25:44,480
With loads of rosemary, good.
476
00:25:44,560 --> 00:25:46,400
Lots of rosemary, seasoning,
477
00:25:46,480 --> 00:25:48,880
and then laying it on a bed
with some lavender,
478
00:25:48,960 --> 00:25:50,120
ready to roast, chef.
479
00:25:50,200 --> 00:25:52,640
[Michel] Make sure
the lamb gets to rest properly though.
480
00:25:53,280 --> 00:25:54,120
Oui, chef.
481
00:25:56,640 --> 00:26:01,600
[Mike] You have exactly one hour to go.
482
00:26:05,880 --> 00:26:07,200
[Jordan] Behind.
483
00:26:10,680 --> 00:26:13,000
[narrator] With his scallop mousse
ready for baking,
484
00:26:13,080 --> 00:26:18,000
Igor's on to his potato rosti nests
that each need to be individually fried.
485
00:26:19,280 --> 00:26:21,960
[Mike] How are you getting on?
Will you have enough time?
486
00:26:22,040 --> 00:26:22,880
Yeah.
487
00:26:22,960 --> 00:26:24,840
[Mike] Are you gonna make extra
just in case?
488
00:26:24,920 --> 00:26:27,240
Yes, I always have
something like a backup.
489
00:26:27,320 --> 00:26:28,360
Always extra.
490
00:26:30,800 --> 00:26:33,560
To get the quantities right for a banquet
491
00:26:33,640 --> 00:26:36,480
is actually
one of the easiest things to do
492
00:26:36,560 --> 00:26:38,640
because you're working to a set number.
493
00:26:38,720 --> 00:26:42,680
Hundred people, 50 people,
200, whatever it is,
494
00:26:42,760 --> 00:26:45,280
you always then give yourself
a slight tolerance.
495
00:26:45,840 --> 00:26:50,360
Chefs who do the best in these situations
are almost always the most organised.
496
00:26:52,480 --> 00:26:56,760
-Have you done this cake before?
-I've done the elements separately.
497
00:26:57,320 --> 00:26:59,480
-I'm really worried about Dom's cake.
-Yeah.
498
00:26:59,560 --> 00:27:01,480
I mean, the sponge looked big.
499
00:27:02,160 --> 00:27:04,800
Then that cream
or that curd looked like a lot.
500
00:27:04,880 --> 00:27:07,400
Then he's got another sponge to go on top
501
00:27:07,480 --> 00:27:08,800
and some raspberry mousse.
502
00:27:08,880 --> 00:27:12,640
I mean, it's gotta be dainty,
it's gotta have finesse and elegance.
503
00:27:12,720 --> 00:27:16,120
-A cake this big, is not gonna look great.
-[Mike] I know. No.
504
00:27:21,200 --> 00:27:22,040
[Mike] Happy?
505
00:27:23,040 --> 00:27:23,880
No, chef.
506
00:27:24,560 --> 00:27:26,960
[Mike] The biggest issue
is that it's just too big, right?
507
00:27:27,600 --> 00:27:28,960
The layers are too thick.
508
00:27:29,040 --> 00:27:29,880
[Dom] Yes, chef.
509
00:27:29,960 --> 00:27:31,080
So it's too much cake.
510
00:27:31,960 --> 00:27:32,800
[Dom] Yes, chef.
511
00:27:32,880 --> 00:27:36,560
We want nice clean layers.
512
00:27:36,640 --> 00:27:38,800
-[Dom] Yes, chef.
-Elegant plating, refined.
513
00:27:38,880 --> 00:27:39,840
[Dom] Yes, chef.
514
00:27:40,440 --> 00:27:42,800
[Mike] Are you happy
with the curd that's pouring out?
515
00:27:44,240 --> 00:27:46,600
[Dom] At this point, chef,
I'm not really sure
516
00:27:47,280 --> 00:27:49,640
how I feel about everything.
517
00:27:49,720 --> 00:27:52,880
-Erm, I just need a moment to...
-[Mike] Okay.
518
00:27:52,960 --> 00:27:54,120
To get it together.
519
00:28:03,560 --> 00:28:05,400
[woman] Oh, wow. I can't wait.
520
00:28:05,480 --> 00:28:07,560
[narrator] With 30 minutes until service,
521
00:28:07,640 --> 00:28:11,120
one hundred guests are taking their seats
in the Grand Ballroom.
522
00:28:11,200 --> 00:28:13,840
I'm taking a huge risk
letting these chefs loose
523
00:28:13,920 --> 00:28:15,640
on a real Langham banquet.
524
00:28:17,080 --> 00:28:19,840
But I need to know
that the chef who wins the Palm Court
525
00:28:19,920 --> 00:28:22,000
can handle this sort of pressure
526
00:28:22,080 --> 00:28:24,480
whilst producing
five-star dishes at scale.
527
00:28:26,280 --> 00:28:27,400
-Adria.
-[Adria] Yes.
528
00:28:27,480 --> 00:28:28,480
The pass is yours.
529
00:28:28,560 --> 00:28:29,520
Yes.
530
00:28:29,600 --> 00:28:32,200
We're serving in 11 minutes, first table.
531
00:28:32,280 --> 00:28:33,320
Yes, chef.
532
00:28:34,600 --> 00:28:36,080
It does look splendid.
533
00:28:36,160 --> 00:28:39,080
It's gorgeous.
And there's so many people here.
534
00:28:39,160 --> 00:28:42,560
[Michel] They're all dressed up
to the nines. Isn't it wonderful?
535
00:28:42,640 --> 00:28:43,720
The starters are due.
536
00:28:43,800 --> 00:28:45,800
Crossed fingers.
Hoping they'll be out on time.
537
00:28:45,880 --> 00:28:48,000
-Once we start, we bash it out?
-[Adria] Yes, chef.
538
00:28:48,080 --> 00:28:49,680
Fifteen minutes, all 100 plates.
539
00:28:49,760 --> 00:28:51,480
[Adria] Get the tomatoes on, chef.
540
00:28:51,560 --> 00:28:54,120
[narrator] To plate 400 dishes,
541
00:28:54,200 --> 00:28:56,520
the chefs will need
to work together as a team.
542
00:28:58,160 --> 00:29:01,360
I think I'm gonna need
to focus on my dessert.
543
00:29:01,440 --> 00:29:03,320
You think you can plate without me?
544
00:29:03,400 --> 00:29:05,400
-[Igor] You're not ready?
-I'm not ready.
545
00:29:05,480 --> 00:29:07,760
I'm not ready.
I need to make an adjustment.
546
00:29:08,640 --> 00:29:10,360
It needs my care and attention.
547
00:29:12,920 --> 00:29:13,760
[Michel] Okay.
548
00:29:13,840 --> 00:29:15,120
[guests chattering]
549
00:29:15,200 --> 00:29:18,280
Nothing's come out
of the kitchen so they are late.
550
00:29:18,360 --> 00:29:21,960
It's not a lot, but waiters have
already started to go around again
551
00:29:22,040 --> 00:29:23,840
with bread and with wine.
552
00:29:24,400 --> 00:29:26,160
Come on, let's have that food.
553
00:29:26,240 --> 00:29:28,200
This is when we're supposed to be serving.
554
00:29:28,280 --> 00:29:30,200
We're now late on our late.
555
00:29:30,280 --> 00:29:32,880
Come on, Adria!
Are you in control of this?
556
00:29:34,560 --> 00:29:36,400
Ten minutes late already. Come on.
557
00:29:36,480 --> 00:29:39,400
This is definitely below
what I was expecting.
558
00:29:39,480 --> 00:29:41,840
Come on, Adria, please.
559
00:29:41,920 --> 00:29:43,280
Yes, chef.
560
00:29:43,360 --> 00:29:45,360
Okay, Adria, you're not ready.
561
00:29:45,440 --> 00:29:46,760
I need to get involved.
562
00:29:46,840 --> 00:29:49,840
I want five, five, five, five
all the way down...
563
00:29:49,920 --> 00:29:51,840
-Adria, are you listening?
-Yes.
564
00:29:51,920 --> 00:29:55,160
You're gonna peel away
on this side to start finishing plates.
565
00:29:55,240 --> 00:29:56,880
Think like a chef, come on.
566
00:29:56,960 --> 00:29:59,120
-Jordan, can you put the pakoras in?
-[Jordan] Oui.
567
00:29:59,200 --> 00:30:01,160
Thank you.
568
00:30:01,240 --> 00:30:02,400
And the flour please.
569
00:30:03,440 --> 00:30:05,680
Next one's ten, chef, getting that ready.
570
00:30:05,760 --> 00:30:06,600
[Mike] Yep.
571
00:30:07,160 --> 00:30:08,760
Starting to catch up.
572
00:30:09,640 --> 00:30:12,400
But unfortunately, we're playing catch-up
'cause we're behind.
573
00:30:12,480 --> 00:30:13,800
All right, let's go. Service.
574
00:30:20,560 --> 00:30:21,480
[woman] Oh, yummy.
575
00:30:21,560 --> 00:30:23,040
That's delicious.
576
00:30:32,760 --> 00:30:36,280
It looks quite beautiful,
it looks vibrant, healthy, fresh.
577
00:30:36,360 --> 00:30:37,600
Shall we try it?
578
00:30:41,200 --> 00:30:42,400
I really like this.
579
00:30:44,160 --> 00:30:45,440
It's beautiful.
580
00:30:45,520 --> 00:30:48,000
So well balanced, it's so clean.
581
00:30:48,080 --> 00:30:50,360
Punchy. There's a bit of a kick in there.
582
00:30:53,760 --> 00:30:56,600
It really is a bowl full of flavour.
583
00:30:56,680 --> 00:30:58,480
I think she's delivered on that.
584
00:30:58,560 --> 00:31:00,280
Adria has fallen short on the timing,
585
00:31:00,360 --> 00:31:04,320
but I have to give it to her,
this is five-star cooking.
586
00:31:04,400 --> 00:31:06,160
That is a really good starter.
587
00:31:09,160 --> 00:31:11,160
[Mike] Igor. Five minutes.
588
00:31:11,240 --> 00:31:12,920
[Igor] Five minutes, no problem.
589
00:31:13,000 --> 00:31:15,040
Five minutes, we need to push on here.
590
00:31:23,960 --> 00:31:26,720
These are all ready, I think, yeah? Happy?
591
00:31:26,800 --> 00:31:30,240
Yeah, I'm very happy.
It looks beautiful, really beautiful.
592
00:31:30,320 --> 00:31:32,000
[Mike] Have you got enough, chef?
593
00:31:37,720 --> 00:31:39,640
-Chef? You have more of this?
-Yep?
594
00:31:39,720 --> 00:31:41,920
I'm worried we finished this,
you have more?
595
00:31:42,000 --> 00:31:43,800
-Erm, yeah.
-You do? Yes?
596
00:31:43,880 --> 00:31:46,160
-We don't, do we Igor?
-[Igor] I will be fine.
597
00:31:46,240 --> 00:31:48,720
-Is this all the crunchy?
-[Igor] Yeah, that's it.
598
00:31:48,800 --> 00:31:50,400
[Adria] We need to be careful.
599
00:31:50,480 --> 00:31:52,760
Yeah, why are we putting scraps
on the plate?
600
00:31:54,280 --> 00:31:57,200
[Igor] I will hide it with the herbs.
This is my only solution.
601
00:31:58,480 --> 00:32:00,600
-[Mike] Are you making more?
-Erm...
602
00:32:01,560 --> 00:32:03,360
I don't think you'll have enough.
603
00:32:03,920 --> 00:32:06,080
I can make one quick.
Where's the potatoes?
604
00:32:06,160 --> 00:32:08,480
-[Mike] Dom, I need you now.
-[Dom] It's not gonna be...
605
00:32:08,560 --> 00:32:09,760
They're not even peeled?
606
00:32:09,840 --> 00:32:11,360
It's not gonna be enough time.
607
00:32:11,440 --> 00:32:13,880
You got two of youse.
Peel some potatoes, man.
608
00:32:13,960 --> 00:32:15,040
I'll help, I'll help.
609
00:32:15,120 --> 00:32:17,120
[Mike] How many times did I say,
610
00:32:17,200 --> 00:32:21,040
double check, triple check,
quadruple check your portions?
611
00:32:21,840 --> 00:32:25,160
You're running this course
and you're peeling potatoes.
612
00:32:29,200 --> 00:32:30,520
How are we doing, chef?
613
00:32:30,600 --> 00:32:34,080
Ran out of potato
probably about 20 or 30 plates in.
614
00:32:34,160 --> 00:32:36,280
Oh, shit.
615
00:32:38,480 --> 00:32:39,680
-That's not good.
-No.
616
00:32:42,560 --> 00:32:44,440
-[Igor] Like this, okay?
-[Adria] Yep.
617
00:32:44,520 --> 00:32:45,640
[Igor] Here, put that.
618
00:32:50,120 --> 00:32:51,600
I need this dish, yeah?
619
00:32:51,680 --> 00:32:54,360
-Igor, are you happy with this, yeah?
-[Igor] Yeah?
620
00:32:54,440 --> 00:32:56,000
-[Igor] I'm happy.
-[Mike] It's crispy?
621
00:32:56,080 --> 00:32:57,480
It's still crunchy.
622
00:32:57,560 --> 00:32:59,960
I need finesse, man. I need finesse, Igor.
623
00:33:00,440 --> 00:33:02,560
Surely you're not happy
with some of these.
624
00:33:02,640 --> 00:33:04,080
This is crazy, yeah?
625
00:33:04,960 --> 00:33:06,360
Let's go. Service.
626
00:33:13,400 --> 00:33:15,640
[guests chattering]
627
00:33:26,880 --> 00:33:30,680
You've got much greasier looking potatoes.
628
00:33:30,760 --> 00:33:31,680
Yeah.
629
00:33:31,760 --> 00:33:33,160
I did really enjoy it.
630
00:33:33,720 --> 00:33:36,000
It's almost like fast food.
631
00:33:36,080 --> 00:33:36,920
[man] Yeah.
632
00:33:37,000 --> 00:33:39,240
Yours actually looks okay.
633
00:33:39,320 --> 00:33:43,920
Mine, I've got some well-done,
some undercooked greasy ones here.
634
00:33:44,000 --> 00:33:46,000
It looks like this was a rush job. No?
635
00:33:46,080 --> 00:33:47,520
It looks very rushed.
636
00:33:48,120 --> 00:33:49,680
Let's see if it tastes good.
637
00:33:54,480 --> 00:33:56,800
I'm really not sure
about the texture of that.
638
00:33:56,880 --> 00:33:58,160
I mean, it's not pretty.
639
00:33:58,240 --> 00:34:02,280
And up until now, Igor has always
delivered beautifully executed food.
640
00:34:03,000 --> 00:34:05,560
He'll not be happy with that.
I'm not happy with it.
641
00:34:05,640 --> 00:34:08,000
And a few of our guests
aren't happy with it.
642
00:34:13,400 --> 00:34:15,280
Jordan, it's your turn.
643
00:34:15,360 --> 00:34:16,960
-Chef.
-Seven minutes.
644
00:34:17,040 --> 00:34:18,600
I need a little bit longer.
645
00:34:19,120 --> 00:34:20,200
[Mike] What? Tell me.
646
00:34:20,280 --> 00:34:23,080
Twelve minutes please.
I'm gonna start plating now.
647
00:34:23,160 --> 00:34:25,040
If you start plating now,
it's hot elements.
648
00:34:25,120 --> 00:34:27,480
So we need to plate as we're sending.
649
00:34:27,560 --> 00:34:28,760
[Jordan] Okay, yeah.
650
00:34:28,840 --> 00:34:30,880
[Mike] Is the lamb resting or cooking?
651
00:34:30,960 --> 00:34:32,440
I'm gonna pull it out in a minute.
652
00:34:32,520 --> 00:34:35,120
[Mike] This is why I told you
to put the lamb in an hour ago.
653
00:34:35,200 --> 00:34:37,400
You got ten minutes.
I'm buying you an extra five.
654
00:34:37,480 --> 00:34:38,520
[Jordan] Thank you, chef.
655
00:34:38,600 --> 00:34:40,920
That means we're starting behind again!
656
00:34:43,240 --> 00:34:46,200
The lamb could've been cooked and rested!
657
00:34:47,360 --> 00:34:49,480
It would have been beautiful and pink.
658
00:34:52,720 --> 00:34:55,280
What do I know, yeah?
659
00:34:56,880 --> 00:34:58,280
[groans in disappointment]
660
00:34:59,760 --> 00:35:01,400
[Adria] These ones are quite raw, chef.
661
00:35:01,480 --> 00:35:05,320
This is a celebration.
We can't serve them undercooked lamb.
662
00:35:05,400 --> 00:35:08,120
Stick it on a tray.
We'll put it back through.
663
00:35:13,760 --> 00:35:15,160
[Mike] All right, let's go.
664
00:35:16,440 --> 00:35:17,480
Service.
665
00:35:17,560 --> 00:35:21,000
Eight lamb, table one.
666
00:35:21,080 --> 00:35:22,560
Last one there, chef.
667
00:35:28,440 --> 00:35:30,360
I see a lot of different cooked lambs.
668
00:35:30,440 --> 00:35:32,120
-Do you like it well done?
-Rarer.
669
00:35:32,200 --> 00:35:33,480
-Oh, rarer.
-[woman] Yeah.
670
00:35:33,960 --> 00:35:34,840
Thank you.
671
00:35:43,000 --> 00:35:46,400
Right. Okay, my lamb
is actually quite how I like it.
672
00:35:46,480 --> 00:35:49,040
I like it medium rare-ish.
673
00:35:49,120 --> 00:35:51,680
My lamb is kind of how I like it. [laughs]
674
00:35:51,760 --> 00:35:53,400
But we've got different types of lamb.
675
00:35:53,480 --> 00:35:55,440
[Michel] Yours is a bit more cooked
than mine.
676
00:35:55,520 --> 00:35:58,000
-So there is inconsistency there.
-[Ravneet] Yeah.
677
00:36:01,240 --> 00:36:02,800
This is clever cooking from Jordan
678
00:36:02,880 --> 00:36:05,880
because the ratatouille
could have been bulky, a mess.
679
00:36:05,960 --> 00:36:09,960
I was expecting a big dollop of it
under the lamb, to be honest.
680
00:36:10,040 --> 00:36:13,080
This is about as refined
as we've seen Jordan cook.
681
00:36:13,640 --> 00:36:15,400
I think Jordan's come a very long way.
682
00:36:15,480 --> 00:36:19,920
He's taken a lot of our feedback on board.
And delivered a good plate of food.
683
00:36:21,800 --> 00:36:24,320
[Mike] Dom, you've been
cutting cake for two hours.
684
00:36:24,880 --> 00:36:26,640
Are you joining us for this course?
685
00:36:26,720 --> 00:36:28,960
[Dom] It's still a bit tense
686
00:36:29,040 --> 00:36:31,800
because I'm not, I'm not ready.
687
00:36:31,880 --> 00:36:34,720
[Mike] This is ten minutes
behind schedule.
688
00:36:34,800 --> 00:36:37,240
-[Dom] Yes, chef.
-[Mike] Don't let me down again, please.
689
00:36:38,560 --> 00:36:40,040
How did this happen to me?
690
00:36:41,440 --> 00:36:43,160
Oh! How did I get here?
691
00:36:44,480 --> 00:36:48,520
There's gonna be no "we"
when it comes to going home.
692
00:36:54,680 --> 00:36:56,680
[Mike] Let's finish strong, please.
693
00:36:56,760 --> 00:36:59,400
[narrator] Dom is next up
in the banquet service
694
00:36:59,480 --> 00:37:01,040
with his dessert course.
695
00:37:01,120 --> 00:37:02,120
-[Mike] Dom!
-Yes, chef.
696
00:37:02,200 --> 00:37:03,800
Stop working at the back. Come forward.
697
00:37:03,880 --> 00:37:06,360
Take charge. Your pass, chef.
698
00:37:07,640 --> 00:37:09,560
[Dom] I've trimmed down the cake
a little bit,
699
00:37:09,640 --> 00:37:11,320
so it's a little bit more dainty.
700
00:37:11,400 --> 00:37:15,960
You have to, erm,
trim off just the top and the bottom.
701
00:37:16,040 --> 00:37:16,960
About that thick.
702
00:37:18,520 --> 00:37:20,000
-[Jordan] And then cut them?
-Yeah.
703
00:37:20,080 --> 00:37:21,080
-[Jordan] This size?
-Yes.
704
00:37:21,160 --> 00:37:22,840
-[Jordan] That's the last one, yeah?
-Yeah.
705
00:37:22,920 --> 00:37:25,480
-[Jordan] Right, I got it.
-[Dom] Thank you. Cheers.
706
00:37:29,760 --> 00:37:31,960
I was expecting, like, a layered cake.
707
00:37:32,040 --> 00:37:34,680
[Mike] He adapted at the very last minute.
708
00:37:34,760 --> 00:37:37,960
Two hours ago, I was worried
we weren't gonna have anything.
709
00:37:38,520 --> 00:37:40,640
He's been cutting cake
all through service.
710
00:37:48,960 --> 00:37:52,560
[Mike] Okay guys,
that's one minute left, please.
711
00:37:52,640 --> 00:37:53,560
Let's go!
712
00:37:53,640 --> 00:37:56,040
Don't rest on your laurels.
Let's finish strong, please.
713
00:37:59,040 --> 00:38:00,040
All right, let's go.
714
00:38:01,560 --> 00:38:03,040
Guys, come on. Finish strong.
715
00:38:03,120 --> 00:38:06,080
Out of 400 dishes, two dishes left, chefs.
716
00:38:06,160 --> 00:38:08,440
-Okay.
-Come on, guys. Come on.
717
00:38:08,520 --> 00:38:10,520
Two more plates.
718
00:38:19,160 --> 00:38:20,720
-[Dom] That's it.
-Yeah.
719
00:38:20,800 --> 00:38:24,240
Guys, thank you very much.
That was lovely, thank you.
720
00:38:25,200 --> 00:38:27,160
-[Mike] Chefs.
-Thank you.
721
00:38:27,960 --> 00:38:30,720
-Not bad. Yeah?
-[Dom and Adria laugh]
722
00:38:30,800 --> 00:38:33,320
-Not bad.
-[Dom] Oh, man.
723
00:38:33,400 --> 00:38:34,600
-[Jordan] Good.
-[Adria] Good...
724
00:38:37,120 --> 00:38:38,680
Okay, here we go.
725
00:38:38,760 --> 00:38:40,640
That is definitely fun.
726
00:38:40,720 --> 00:38:42,120
Yeah, I love the colours.
727
00:38:42,200 --> 00:38:43,720
It's not what was on the menu.
728
00:38:53,240 --> 00:38:54,200
[Ravneet] Wow.
729
00:38:55,480 --> 00:38:58,680
All right. Okay,
so it's not quite what I was expecting.
730
00:38:58,760 --> 00:39:01,720
I know that he's had
some disasters in the kitchen today.
731
00:39:01,800 --> 00:39:02,960
Yeah.
732
00:39:03,040 --> 00:39:04,600
-Let's give it a go.
-Let's see.
733
00:39:11,400 --> 00:39:13,880
I just don't think it's elevated enough.
734
00:39:13,960 --> 00:39:15,680
This isn't five-star luxury.
735
00:39:15,760 --> 00:39:19,320
It's not the level that we require.
736
00:39:19,400 --> 00:39:20,840
Oh, dearie me.
737
00:39:23,320 --> 00:39:26,680
I've done hard services,
like real hard services,
738
00:39:26,760 --> 00:39:28,800
but that is just insane.
739
00:39:28,880 --> 00:39:30,480
I'm glad you're saying that.
740
00:39:30,560 --> 00:39:32,040
How do you feel about the judging?
741
00:39:32,880 --> 00:39:34,280
-Nervous.
-Me too.
742
00:39:34,360 --> 00:39:36,560
-[Jordan] Me too.
-It had me under stress.
743
00:39:36,640 --> 00:39:37,680
Me too.
744
00:39:37,760 --> 00:39:39,080
Me? I'm very good.
745
00:39:39,160 --> 00:39:40,600
The quenelle was beautiful.
746
00:39:40,680 --> 00:39:42,200
The sauce, lovely.
747
00:39:42,280 --> 00:39:43,880
Chips, we needed more chips.
748
00:39:43,960 --> 00:39:46,240
But that's fine. Shit happens sometimes.
749
00:39:46,800 --> 00:39:49,320
The thing is,
none of us were perfect today.
750
00:39:49,400 --> 00:39:52,160
Yeah, I'm not sure anybody's safe.
751
00:39:52,240 --> 00:39:53,920
Yeah, I'm hella nervous now.
752
00:39:54,000 --> 00:39:56,800
[Dom] You're only as good
as your last plate of food.
753
00:39:58,840 --> 00:40:01,520
This is it, guys.
We can only take three to the final.
754
00:40:02,680 --> 00:40:05,520
[Mike] Adria, although she had
a 'mare in the kitchen,
755
00:40:05,600 --> 00:40:07,960
I mean,
how much flavour did that dish have?
756
00:40:08,040 --> 00:40:09,360
[Michel] Bags of flavour.
757
00:40:09,920 --> 00:40:12,040
-Delivered twenty minutes late.
-Yeah.
758
00:40:12,120 --> 00:40:14,440
[Michel] I think she had
a lot to prove today.
759
00:40:14,520 --> 00:40:17,360
She went full pelt
and gave us a delicious plate of food.
760
00:40:17,440 --> 00:40:18,560
-Yeah.
-Today she delivered.
761
00:40:18,680 --> 00:40:21,040
[Mike] But you can't forget
that grazing plate.
762
00:40:21,120 --> 00:40:24,280
It looked beautiful, but it was mediocre.
763
00:40:24,360 --> 00:40:25,240
[Michel] Jordan.
764
00:40:25,320 --> 00:40:26,920
[Ravneet] Jordan is a comeback king.
765
00:40:27,000 --> 00:40:28,920
He's got more lives than a bloody cat.
766
00:40:29,000 --> 00:40:30,720
-[Ravneet chuckles]
-He really has.
767
00:40:30,800 --> 00:40:34,240
The way he was tonight,
he can run a restaurant.
768
00:40:35,040 --> 00:40:37,160
Paella Jordan, not so much.
769
00:40:37,800 --> 00:40:40,560
Lamb Jordan, absolutely.
770
00:40:41,560 --> 00:40:46,720
But is that not a sign
of an inconsistent chef?
771
00:40:47,880 --> 00:40:49,280
What about Igor?
772
00:40:49,360 --> 00:40:51,080
I mean, he gave us that tree.
773
00:40:51,160 --> 00:40:52,000
And then,
774
00:40:53,280 --> 00:40:56,320
he gave us this dish of scallop mousse.
775
00:40:56,400 --> 00:40:58,600
I think the tree
was actually quite hit and miss.
776
00:40:59,160 --> 00:41:00,800
[Mike] Today's performance...
777
00:41:00,880 --> 00:41:04,360
To look me in my eyes
and say, "I have enough."
778
00:41:04,440 --> 00:41:06,520
"I have more, don't worry."
779
00:41:06,600 --> 00:41:07,440
Oh, my goodness.
780
00:41:07,520 --> 00:41:09,920
[Mike] He's lucky
I'm the reformed chef that I am today.
781
00:41:10,000 --> 00:41:12,120
He's been very consistent
throughout the competition.
782
00:41:12,200 --> 00:41:15,040
He is, most definitely,
an incredibly gifted chef.
783
00:41:15,120 --> 00:41:17,160
But I do worry about his temperament.
784
00:41:17,760 --> 00:41:21,000
Dom, who delivered
that incredible goat feast.
785
00:41:21,080 --> 00:41:21,920
[Mike] Oh, so good.
786
00:41:22,000 --> 00:41:23,880
[Ravneet] It really brought
his concept alive.
787
00:41:23,960 --> 00:41:27,240
He was on a high and then
the dessert brought him back down again.
788
00:41:27,320 --> 00:41:28,880
[Michel] Yeah, with a big bump.
789
00:41:28,960 --> 00:41:29,800
[Mike] Yeah.
790
00:41:30,240 --> 00:41:33,360
Dom's was the least refined
and the least five-star.
791
00:41:33,440 --> 00:41:37,360
And then also wasn't
the best team player today either.
792
00:41:37,440 --> 00:41:39,320
This is gonna be one hell of a decision.
793
00:41:39,400 --> 00:41:40,240
Yep.
794
00:41:40,320 --> 00:41:41,960
One that I cannot take lightly.
795
00:42:11,440 --> 00:42:14,840
Well, today you put in a big shift.
796
00:42:14,920 --> 00:42:17,560
Sadly though,
one of you will be leaving us tonight.
797
00:42:19,040 --> 00:42:20,720
Hmm, Adria.
798
00:42:20,800 --> 00:42:24,320
You gave us
that visually beautiful platter,
799
00:42:25,000 --> 00:42:26,880
but there was very little work on it.
800
00:42:27,840 --> 00:42:33,240
And then today,
every single plate came back licked clean.
801
00:42:37,320 --> 00:42:38,480
Thank you, chef.
802
00:42:39,240 --> 00:42:40,360
Jordan.
803
00:42:40,440 --> 00:42:41,280
Chef.
804
00:42:41,760 --> 00:42:43,080
[Michel] Oh, Jordan.
805
00:42:43,160 --> 00:42:45,240
Up one minute, down the next.
806
00:42:45,320 --> 00:42:50,000
That stodgy paella
and then today, finesse.
807
00:42:50,680 --> 00:42:53,920
Who's the real Jordan, though?
We keep on asking ourselves.
808
00:42:54,880 --> 00:42:56,280
-Igor.
-Yes.
809
00:42:56,840 --> 00:42:59,640
Always meticulous and well-organised.
810
00:43:00,960 --> 00:43:02,320
And then today,
811
00:43:03,480 --> 00:43:06,040
I think overconfidence
got the better of you.
812
00:43:06,120 --> 00:43:07,280
Dom.
813
00:43:08,240 --> 00:43:11,320
-It was a tough day, chef.
-You know it was a tough day.
814
00:43:11,880 --> 00:43:14,040
That goat feast, it was incredible.
815
00:43:15,040 --> 00:43:16,600
And today, you got dessert.
816
00:43:17,320 --> 00:43:18,440
Less incredible.
817
00:43:19,920 --> 00:43:21,240
It's incredibly difficult.
818
00:43:23,320 --> 00:43:25,920
The chef leaving us tonight is...
819
00:43:37,200 --> 00:43:40,360
Igor, you had
an absolute disaster tonight.
820
00:43:41,240 --> 00:43:43,040
Thank you very much. My pleasure.
821
00:43:43,520 --> 00:43:45,240
-It was a pleasure to be with you.
-Wow.
822
00:43:45,760 --> 00:43:48,080
Good. Thank you very much.
823
00:43:49,360 --> 00:43:50,440
Don't cry, okay?
824
00:43:50,520 --> 00:43:52,040
[Dom and Adria laugh]
825
00:43:54,360 --> 00:43:55,560
I love you.
826
00:43:55,640 --> 00:43:56,720
Take care, man.
827
00:43:58,800 --> 00:44:01,760
I know I'm a very good chef.
I showed it to the judges.
828
00:44:02,600 --> 00:44:06,840
I got great experience from that,
but I have a lot of things to do now.
829
00:44:07,480 --> 00:44:10,360
Better to go my own way,
create my own name.
830
00:44:11,560 --> 00:44:12,960
I'm looking forward to that.
831
00:44:14,160 --> 00:44:16,800
[Dom] In my mind,
Chef Roux was gonna say my name
832
00:44:16,880 --> 00:44:19,120
and I was gonna
be walking out of this door
833
00:44:19,200 --> 00:44:20,560
and I'm here and I'm a finalist.
834
00:44:20,640 --> 00:44:22,120
I actually can't believe it.
835
00:44:23,040 --> 00:44:24,120
That's crazy.
836
00:44:25,720 --> 00:44:27,240
-Yes!
-[both exclaim]
837
00:44:28,560 --> 00:44:31,800
It's gonna change my life.
It's absolutely gonna change my life.
838
00:44:32,400 --> 00:44:34,040
I really want to win it.
839
00:44:34,840 --> 00:44:36,120
Really want to win it.
840
00:44:37,400 --> 00:44:39,720
[Adria and Jordan exclaim]
841
00:44:39,880 --> 00:44:41,720
[Adria] It's such a strange feeling.
842
00:44:41,800 --> 00:44:45,520
I am in utter shock.
843
00:44:45,600 --> 00:44:48,720
I don't want to disappoint Chef Roux.
I want to make him proud.
844
00:44:48,800 --> 00:44:50,880
-Well done, mate. Okay.
-[Dom] Smashed it.
845
00:44:50,960 --> 00:44:53,480
Off you go. Go on.
Have a couple of beers on me.
846
00:44:53,560 --> 00:44:54,840
Heck, yeah.
847
00:44:54,920 --> 00:44:57,000
[Jordan] Don't think a beer
will cut it, chef.
848
00:44:59,360 --> 00:45:01,360
[theme music playing]
66063
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