Five Star Chef (2023–…): Season 1, Episode 5 - Episode #1.5 - full transcript
[dramatic music playing]
[Adria] Morning!
-[Igor] Morning.
-Morning.
-How are you, guys?
-[Igor] How are you?
[Adria] It's such a weird feeling.
I'm in the semi-finals. I'm so proud.
I'm excited, but I still feel like
I need to prove myself.
-Give me the biggest hug!
-[chuckles]
[Jordan] Here you go.
[Jordan] There's no room for mistakes.
Everything has to be
spot on and five-star.
Their expectations are high now.
Now I'm this far,
I want to go all the way.
I'd love to win.
One more chef will be eliminated today.
It will be hard.
The best is still to come.
I want to go to the final. Simple as that.
Can you imagine?
Your own name outside the door.
Eyes on the prize.
-I like that.
-[Jordan giggles]
[Dom] Let's do this.
[Michel] The Langham Hotel
is world-renowned
for hosting exclusive celebrations.
Guests will pay big money
to mark life's special moments.
So I need to know
that whoever takes on the Palm Court
can deliver
five-star luxury cooking at scale.
-[Ravneet] Morning, chefs.
-Morning.
-[Adria] Morning, how are you?
-Morning, chef.
It's the semi-final! Hello!
-Yeah, semi-final! Imagine!
-[Ravneet laughs]
Which means you're that much closer
to having your own restaurant
in The Langham.
Most chefs could never dream
of an opportunity like this.
Today's challenge is about
creating a feasting centrepiece
based around your concept.
I want you to think
about sharing iconic dishes.
It's all about creating
memorable experiences,
getting the guests talking,
and giving them
a bit of magic at the table.
Think opulence,
extravagance, over-the-top generosity.
-Okay, chefs?
-Yes, chef.
-Yes, chef.
-[Ravneet] Good luck.
[dramatic music playing]
Guests order centrepieces
to celebrate special occasions
with intimate gatherings
of friends and family.
At the Palm Court,
they expect that centrepiece
to be abundant, luxurious five-star food.
Any dish that doesn't deliver
on all of those criteria
just won't cut it.
[narrator] Each chef
has three-and-a-half hours
to create a feasting centrepiece
that shows off their restaurant concept.
For Igor, that's Nordic fine dining.
I'm excited. It's one of my favourites.
-Good. What're you making?
-The centrepiece...
First one is the beef tartare.
And then as a main,
I'm gonna do potato cake.
We call it rosti.
And then dessert, I'm doing a panna cotta.
I have a tree.
I'm gonna have bulbs as glass apples.
And then you take it and taste it.
-It will be very fun.
-[Ravneet] Okay.
Something new for you.
Since my childhood, I've been told
that we need the communication.
You can't be a deaf chef.
It took me a lot of years from the bottom.
I always keep pushing myself
because I wanted to be the best
and it made me who I am today.
If I see and compare with other chefs,
I'm too good.
It's fine margins now.
One small element could send someone home.
Igor.
He's the most technical chef left.
His style of food
will create moments of magic,
but his menu reads
like a selection of canapés.
[Mike] Yeah.
A centrepiece, to me,
is something that brings people together.
And, for me, there is no better dish
that does that than paella.
[narrator] To represent his concept
of three distinct flavours,
Jordan is putting his own spin
on a Spanish classic.
[Jordan] I'm making paella three ways.
Squid, mussels and Argentinian prawns.
A chicken, chorizo
and smoked pepper paella.
And a black rice paella with chipirones.
I am just removing
the poo vein and the shells.
Think if Chef Roux gets
a bit of prawn poo in his mouth,
he's not gonna be happy.
So Jordan is cooking paella three ways.
Let's be honest about him.
He's almost chanced his way
all the way to the semi-finals.
But he's here and now he's gotta deliver.
Needs to be the best paella
that I've ever made so, fingers crossed.
[Dom] I love a good sharing platter
myself.
[narrator] To show off
his Caribbean concept,
Dom is elevating a Jamaican staple.
[Dom] This dish is a celebration of goat
which I'm really excited about.
Going to have some curry goat tacos,
some goat steak with salt cod salsa verde,
and a goat consommé.
With this platter,
I feel like I'm cooking dishes
that really speak to who I am.
I have to go big.
Go big or go home.
So you've got meat going on today?
Yeah. Venison is the secondary,
the pumpkin really should be the star.
[narrator] Staying true
to her vegetable first concept,
Adria's centrepiece is a grazing table.
[Adria] The centrepiece
is gonna be the pumpkin steak
and the accompaniments
are pickled girolle mushrooms
and then a nice venison tartare.
It's important
that the pumpkin is cooked well
because otherwise
if the star isn't there, then...
The sides are meant to accompany
the flavour of the pumpkin itself.
[Mike] Making the humble pumpkin
five-star isn't easy.
The chef has to really concentrate
on bringing out
the flavour and the textures
by using herbs,
spices and different flavourings.
[Mike] All the pressure
is on these guys now.
-There is no place to hide.
-Mmm.
No safety in numbers,
we are at the absolute boiling point.
[rattling]
Chefs, you've got
an hour and a half to go.
-Yes, chef.
-[Adria] Yes, chef.
[Igor] Thank you.
Dom has got a lot going on.
[Ravneet] He's got lots of different pots
on the go and lots of prep.
Personally, I think Dom's given himself
way too much to do, because it's goat,
which is not the easiest thing to cook
in the amount of time he has.
He is pushing himself.
[Dom] The bones that I've roasted off,
I'm now gonna put into the pressure cooker
which will get all of the marrow out
and that will ultimately make
my broth for my consommé.
Making consommé is all about getting
as much flavour as possible into a broth,
and then removing all of the fat.
It's a classical French cooking technique
that takes a lot of attention,
skill and usually a whole day.
[Michel] That smells good, Dom.
I love goat.
The only problem is
sometimes goat can be a little bit tough.
[Dom] Yes, but it's cooking nice and slow.
Erm, I think I've got just enough time
to get it nice and tender.
[Michel] And what have you got
going in the pressure cooker?
[Dom] I've got,
I want to be able to call, a consommé.
So you want to make
a consommé in three hours?
Even in a pressure cooker,
that's going some.
I know.
-[Michel] You have got a lot to do then.
-Yes. Indeed.
-Good luck, chef.
-Thank you, chef.
[Jordan] My stocks are nearly done.
Fish stock needs a little bit longer.
[Michel] A paella is only as good
as the quality of the stock.
It's the foundation of the dish
and must be full of character and flavour.
Chefs can spend a lifetime perfecting it.
Why in the devil
have you got paella stock?
Yes, chef, just a bit of a base.
I've made my own fish stock
and then, erm, there's a chicken
and veg stock as well.
Which I've just added bits in.
So you're basically using this
as a flavour enhancer?
-Yes, chef.
-I don't get it.
I'm not keen on that.
[Jordan] Yes, chef.
I think that's cheating.
[Jordan] Okay.
That's how I would do it,
making it at home,
so that's how I made it here.
I don't think it's necessary.
I really don't.
You can get enough flavour
making your own fish stock,
and you've got some prawn heads or,
maybe some lobster bones in there.
There should be enough flavour.
Exactly.
Panna cotta will be vanilla
with a whipped cream.
Simple, but it's gonna be delicious.
Is the panna cotta... You've started it?
[Igor] Yes, I've got it.
It's boiling there.
I will do it with gelatin.
And then cool it down.
The key to the perfect panna cotta
is the jiggle,
which you achieve from adding
the right amount of gelatin.
Use too little and you have a custard,
too much and it will set hard
like a bouncy ball.
I have one silicone mould done,
but I have some left over.
I put some gelatin,
just in case, so I have two options.
If one is too soft,
we take the harder one.
I wanted to show Rav that I can do pastry.
And it will be amazing.
[Ravneet] Chefs,
you've got 45 minutes left.
-Yes, chef.
-Yes, chef.
Chef.
I'm worried with Jordan, with the paella.
-He keeps shaking the pan.
-Yeah.
He's taking the heat away from the pan
and it'll stop that crust from forming.
-Drawing out those textures we want.
-Exactly.
[Mike] For it to be a true paella,
you need to have that crust underneath.
Once everything's in,
you need to trust
that it's gonna cook well.
The more you move it,
the less likely
you're gonna get that paella crust.
Without that,
it's just a very good risotto.
Is this gonna be a celebration of pumpkin?
Yes, it's a celebration of autumn.
I'm adding in venison here,
which will kind of give it that,
like, you know, more like gamey-ness.
And that's some juniper berries
that I have going here.
I'm trying to really just up my flavours.
If Adria doesn't nail the flavour,
then she's in trouble.
She's gotta be bold, be brave.
Anyone have a blow torch?
[Igor] This is for the beef tartare.
I worry with Igor,
his food doesn't scream generosity to me.
It feels very minimalistic.
It doesn't feel like
it's gonna be abundant.
And then you've got
the other end of the scale with Dom.
He's got so much going on.
I worry he's not gonna
get it done in time, I really do.
And he's panicking now.
Everything is sort of...
-It's a rush.
-Yeah.
Loads and loads and loads left to do.
Chefs, you've got five minutes left.
Do you have enough time
to bring everything together, Adria?
[Adria] Yes, I hope so.
[Ravneet] How many elements left, Dom?
[Dom] Four, chef.
Four elements left?
[Dom] Sorry, excuse me, chef.
[Ravneet] You need to get
all of these filled?
-All of those and then I will hang them.
-Yes?
Okay. Push, push, push.
Yep.
Yep. Behind.
[Dom sighs] Backs, please.
[dramatic music playing]
[Ravneet] Okay, chefs,
I need your food finished and complete.
Now.
[Dom] It was hard getting that out.
Maybe it was a little bit ambitious of me
in three and a half hours.
But I am that person
that gives myself a lot
and I'm hoping that
the judges kind of go, "It was worth it."
[Jordan] Like it, Dom?
Happy.
I believe they will be impressed
with how I'm thinking.
I'm so confident today.
I want to show them.
They're wrong. I'm on the top.
[Mike] Hey, chefs.
[narrator] The sharing centrepieces
are ready for tasting.
I'm looking for a feast
that showcases the chef's concept.
It needs to be an abundant
five-star sharing experience
that's perfect for a special celebration.
How are you doing, chefs?
This dish is a celebration of goat.
Dom, I think what you've achieved
in three and a half hours... remarkable.
It looks inviting and generous.
The goat leg.
I loved the sauce. Insanely good.
The consommé broth, brave attempt.
Didn't really work for me.
As a concept,
good.
[Ravneet] Dom,
I would pay big money for this.
And I would also be so excited
to be the insider in the know
to call all my friends to come.
Thank you. I appreciate that.
Jordan. It's very colourful.
It's generous and beautiful.
-That's what we asked for.
-[Jordan] Thank you.
Shall we get stuck in?
[Mike] Definitely want to eat it.
Make sure you get them crispy bits.
I'm looking for them.
[Ravneet] Tastes good.
[Michel] The flavour of your stocks,
despite the pre-bought mistake,
I think you're okay.
Yeah. But I'm getting
chalky bits of rice in here.
The only crunch
you should get is the burnt bits
or caramelised bits
on the bottom and on the side.
But that's missing,
which makes me think
that some of it hasn't cooked properly.
It's brave to do a paella.
However, semi-finals.
I want incredible. I want to be wowed.
Thank you, Jordan.
Thank you, Jordan.
Thank you.
[Michel] It'll be the full length
of the table.
-[Ravneet chuckles]
-[Mike laughs]
[Michel] Smashing. Look at that.
[Michel laughs]
Wow factor? Whoo.
Yeah. Mission accomplished.
I then lean forward
and have a little look.
And I see things like a bunch of grapes,
then I see a bit of cheese,
then I see some sliced bread.
Some crackers.
Stuff that's been bought in.
So, visually I'm going, yes, wow, a feast.
But how much
actual work has gone into this?
[Mike] I want to eat it.
Flavour-wise,
there are some really lovely things.
But we didn't need everything else.
Genuinely, you have
the makings of such an amazing chef.
Like, the pumpkin steak is delicious.
Thank you, chef.
[Mike] Do a whole pumpkin like that.
The little pickled girolles are okay,
bit of sharpness to clean the palate
and to counterbalance the sweetness.
Very, very good.
Really not keen on the tartare,
it's just not right.
As a concept, I like it.
I know it could work here.
And the taste? You've upped your game.
-[Ravneet] Oh! [chuckles]
-[Mike chuckles]
This is Yggdrasil,
the Nordic tree of life.
Visually, is this is a wow moment?
Yes. But will it fill my belly?
I don't know.
I actually really enjoyed it.
The tartare is banging.
I really enjoyed the rosti.
I think the panna cotta's
far too set, Igor.
And that lets me down.
[Michel] This doesn't do abundance for me.
[Mike] Visually, it's stunning.
But it's not really what we asked for.
It's not quite hitting the brief for me.
This is five-star for me.
This is what people will come for.
But it's up to you.
I think what you've done,
it's not celebratory.
It's not a birthday, it's not a wedding.
It's not, you know, party time.
Thank you.
[Michel] Thank you, Igor.
So, if you thought today was hard,
tomorrow's gonna be hell.
Tomorrow is a banquet.
For a 50th birthday celebration.
Each one of you is gonna take a course
and you're gonna deliver
100 plates per course.
-Oh, my... [muffled speech]
-Yeah.
This is life at The Langham, guys.
Our reputations,
the hotel's reputation is on the line.
-Big responsibility.
-[Ravneet] Yep.
Design a menu between you.
I'll see you tomorrow morning.
-Yes, chef.
-Yes, chef.
[Mike] This is for a place in the final.
One of you will be going home.
It's gonna be a big one.
Three challenges in a row!
I can see it in your face,
you're so happy and you deserve it.
I do feel chuffed actually,
that was... Yeah, good, man.
What did you think
about what the judges said?
-I'm doing my own way.
-[Adria] Yeah.
-I'm not doing copy of anyone.
-[Adria] Yeah.
[Igor] And I'm happy with this.
-It was very beautiful. As always.
-It was stunning.
I'm so excited. I love banquets.
Well, yeah. I'm excited-ish. [laughs]
[Mike] When a guest holds their
big celebration at a five-star hotel,
they expect perfection.
And for me,
if they're spending that kind of money,
they better bloody well get it.
[narrator] The chefs have six hours
to, each, produce a course
for the birthday party of 100 guests.
Good morning, chefs.
-[Adria] Morning, chef.
-[Dom] Good morning.
You are fighting for a place in the final.
This is a chance of a lifetime.
Grab the opportunity.
-Yes, chef.
-Yes, chef.
-[Mike] Crack on, guys.
-[Adria] Thank you.
-Guys, good luck, yeah?
-[Jordan] Good luck.
Creating a menu
for a five-star banquet takes skill.
Every course needs
to look and taste amazing
and be plateable quickly and consistently.
For me, it's about elevating
the fine dining side of things.
It's our one chance to get into the finals
and it's not an easy chance.
Hundred plates of food
and I'm going first.
-[Mike] So, Adria.
-Yes, chef.
What course are you doing?
I'll be doing the starter today.
I'm gonna make tomatoes the star.
It'll be gazpacho, but instead
of the traditional crispy bread,
I'm doing a pakora,
an Indian spiced fritter,
and then some savoury granola.
[Mike] I love the idea of a gazpacho
to start off the menu.
So excited.
It's easy for me.
It's all about to make it perfect.
I'm not ready to go home yet.
I still have a lot to achieve.
I'm doing a scallop mousse.
Then we're gonna have a crispy potato.
Then I'll add the beurre blanc sauce.
So I want to show my skills,
and this is why I'm here.
[Jordan] I'm doing rack of lamb
with lavender, thyme, and rosemary.
Then I'm going ratatouille
and fondant potato
which I'll infuse with herbs
that I'm using for the lamb as well.
You making your stock?
Yes, chef.
[Mike] Good.
This is my ticket to the final.
So if I want to be in the final,
this dish needs to shine.
And it's also the main course,
the most important one.
[Dom] Now I'm this far.
I want to go all the way. I'd love to win.
I need today to go perfectly.
No room for mistakes.
[Mike] Pastry Chef Dom.
Yes, chef.
[Mike] What are you making?
[Dom] So, I am doing a layer cake.
Four layers.
Coconut, lemon and rum-flavoured sponge.
And then there's
a lemon curd custard layer.
Then a raspberry layer.
I'm just covered.
-Absolute 'mare.
-What's the issue?
I'll have to do this cake
in at least two batches.
It's gonna be challenging.
Adapt to what you have.
[Michel] Being overly ambitious
is dangerous at a banquet.
Chefs need to know that they can cook up
and serve 100 plates
of their dish in the time they have.
There is no excuse for not delivering.
-[Mike] Chefs?
-Yes, chef.
You have two hours and 14 minutes to go.
-[Adria] Yes, chef.
-[Jordan] Yes, chef.
[Ravneet] Cold soup, gazpacho,
for a starter?
What do you think? Five-star enough?
[Mike] I think, if she does it well, yes.
Like, it's actually very smart.
First course, you want it to be cold
and easy to execute.
It can be done in advance
so that all we're then doing at the end,
is the soup in,
a bit of garnish, job done.
What about Jordan? He's smiling away.
[Mike] His challenge is gonna be
to cook all of those racks to perfection.
He's got the hardest course,
'cause he has to have hot.
So he has to nail this
and the pressure
will really be on him during service.
Dom.
He's had a 'mare this morning
with his cake, with his sponge.
It's just taken him all morning.
So I think he's a little bit behind
-'cause he had to do it.
-Does he need a hand?
A hand? Probably. Is he gonna get one? No.
I want them to come together
as a team during service,
but their prep is their prep.
[Ravneet] I don't know if they realise
how difficult this will be.
To do five-star cooking times 100?
This is a massive undertaking.
[Ravneet] Yep.
[narrator] It's two hours until service
and the birthday
banquet guests are arriving.
I expect perfection on an important event
like my mum's 50th birthday.
She really wants something delicious,
but exciting.
Just really beautifully
executed dishes that taste amazing.
I don't want my guests to walk away
not enjoying their evening
because it was ruined by a dish.
That's important,
and I hope the chefs get it right.
Gonna get my pakoras on.
How are you getting on? Soup's chilling?
Not yet. The elements are prepped,
but I need to actually make it.
Not worried that your soup's not gonna
infuse in flavour in time?
Taking risks, chef. Taking risks.
I'm concerned that it's two hours to go.
She still hasn't made the gazpacho.
Do you know what I mean?
I understand it's infusing as it is,
but we know the true flavour,
the true work, starts once it's blitzed.
[Michel] Yes, and the flavour improves.
And it needs time to settle.
So I hope she gives herself enough time.
[sizzling]
[Michel] Careful. Keep an eye on it.
Don't let it dry out.
So you're searing it?
Yes, chef.
With loads of rosemary, good.
Lots of rosemary, seasoning,
and then laying it on a bed
with some lavender,
ready to roast, chef.
[Michel] Make sure
the lamb gets to rest properly though.
Oui, chef.
[Mike] You have exactly one hour to go.
[Jordan] Behind.
[narrator] With his scallop mousse
ready for baking,
Igor's on to his potato rosti nests
that each need to be individually fried.
[Mike] How are you getting on?
Will you have enough time?
Yeah.
[Mike] Are you gonna make extra
just in case?
Yes, I always have
something like a backup.
Always extra.
To get the quantities right for a banquet
is actually
one of the easiest things to do
because you're working to a set number.
Hundred people, 50 people,
200, whatever it is,
you always then give yourself
a slight tolerance.
Chefs who do the best in these situations
are almost always the most organised.
-Have you done this cake before?
-I've done the elements separately.
-I'm really worried about Dom's cake.
-Yeah.
I mean, the sponge looked big.
Then that cream
or that curd looked like a lot.
Then he's got another sponge to go on top
and some raspberry mousse.
I mean, it's gotta be dainty,
it's gotta have finesse and elegance.
-A cake this big, is not gonna look great.
-[Mike] I know. No.
[Mike] Happy?
No, chef.
[Mike] The biggest issue
is that it's just too big, right?
The layers are too thick.
[Dom] Yes, chef.
So it's too much cake.
[Dom] Yes, chef.
We want nice clean layers.
-[Dom] Yes, chef.
-Elegant plating, refined.
[Dom] Yes, chef.
[Mike] Are you happy
with the curd that's pouring out?
[Dom] At this point, chef,
I'm not really sure
how I feel about everything.
-Erm, I just need a moment to...
-[Mike] Okay.
To get it together.
[woman] Oh, wow. I can't wait.
[narrator] With 30 minutes until service,
one hundred guests are taking their seats
in the Grand Ballroom.
I'm taking a huge risk
letting these chefs loose
on a real Langham banquet.
But I need to know
that the chef who wins the Palm Court
can handle this sort of pressure
whilst producing
five-star dishes at scale.
-Adria.
-[Adria] Yes.
The pass is yours.
Yes.
We're serving in 11 minutes, first table.
Yes, chef.
It does look splendid.
It's gorgeous.
And there's so many people here.
[Michel] They're all dressed up
to the nines. Isn't it wonderful?
The starters are due.
Crossed fingers.
Hoping they'll be out on time.
-Once we start, we bash it out?
-[Adria] Yes, chef.
Fifteen minutes, all 100 plates.
[Adria] Get the tomatoes on, chef.
[narrator] To plate 400 dishes,
the chefs will need
to work together as a team.
I think I'm gonna need
to focus on my dessert.
You think you can plate without me?
-[Igor] You're not ready?
-I'm not ready.
I'm not ready.
I need to make an adjustment.
It needs my care and attention.
[Michel] Okay.
[guests chattering]
Nothing's come out
of the kitchen so they are late.
It's not a lot, but waiters have
already started to go around again
with bread and with wine.
Come on, let's have that food.
This is when we're supposed to be serving.
We're now late on our late.
Come on, Adria!
Are you in control of this?
Ten minutes late already. Come on.
This is definitely below
what I was expecting.
Come on, Adria, please.
Yes, chef.
Okay, Adria, you're not ready.
I need to get involved.
I want five, five, five, five
all the way down...
-Adria, are you listening?
-Yes.
You're gonna peel away
on this side to start finishing plates.
Think like a chef, come on.
-Jordan, can you put the pakoras in?
-[Jordan] Oui.
Thank you.
And the flour please.
Next one's ten, chef, getting that ready.
[Mike] Yep.
Starting to catch up.
But unfortunately, we're playing catch-up
'cause we're behind.
All right, let's go. Service.
[woman] Oh, yummy.
That's delicious.
It looks quite beautiful,
it looks vibrant, healthy, fresh.
Shall we try it?
I really like this.
It's beautiful.
So well balanced, it's so clean.
Punchy. There's a bit of a kick in there.
It really is a bowl full of flavour.
I think she's delivered on that.
Adria has fallen short on the timing,
but I have to give it to her,
this is five-star cooking.
That is a really good starter.
[Mike] Igor. Five minutes.
[Igor] Five minutes, no problem.
Five minutes, we need to push on here.
These are all ready, I think, yeah? Happy?
Yeah, I'm very happy.
It looks beautiful, really beautiful.
[Mike] Have you got enough, chef?
-Chef? You have more of this?
-Yep?
I'm worried we finished this,
you have more?
-Erm, yeah.
-You do? Yes?
-We don't, do we Igor?
-[Igor] I will be fine.
-Is this all the crunchy?
-[Igor] Yeah, that's it.
[Adria] We need to be careful.
Yeah, why are we putting scraps
on the plate?
[Igor] I will hide it with the herbs.
This is my only solution.
-[Mike] Are you making more?
-Erm...
I don't think you'll have enough.
I can make one quick.
Where's the potatoes?
-[Mike] Dom, I need you now.
-[Dom] It's not gonna be...
They're not even peeled?
It's not gonna be enough time.
You got two of youse.
Peel some potatoes, man.
I'll help, I'll help.
[Mike] How many times did I say,
double check, triple check,
quadruple check your portions?
You're running this course
and you're peeling potatoes.
How are we doing, chef?
Ran out of potato
probably about 20 or 30 plates in.
Oh, shit.
-That's not good.
-No.
-[Igor] Like this, okay?
-[Adria] Yep.
[Igor] Here, put that.
I need this dish, yeah?
-Igor, are you happy with this, yeah?
-[Igor] Yeah?
-[Igor] I'm happy.
-[Mike] It's crispy?
It's still crunchy.
I need finesse, man. I need finesse, Igor.
Surely you're not happy
with some of these.
This is crazy, yeah?
Let's go. Service.
[guests chattering]
You've got much greasier looking potatoes.
Yeah.
I did really enjoy it.
It's almost like fast food.
[man] Yeah.
Yours actually looks okay.
Mine, I've got some well-done,
some undercooked greasy ones here.
It looks like this was a rush job. No?
It looks very rushed.
Let's see if it tastes good.
I'm really not sure
about the texture of that.
I mean, it's not pretty.
And up until now, Igor has always
delivered beautifully executed food.
He'll not be happy with that.
I'm not happy with it.
And a few of our guests
aren't happy with it.
Jordan, it's your turn.
-Chef.
-Seven minutes.
I need a little bit longer.
[Mike] What? Tell me.
Twelve minutes please.
I'm gonna start plating now.
If you start plating now,
it's hot elements.
So we need to plate as we're sending.
[Jordan] Okay, yeah.
[Mike] Is the lamb resting or cooking?
I'm gonna pull it out in a minute.
[Mike] This is why I told you
to put the lamb in an hour ago.
You got ten minutes.
I'm buying you an extra five.
[Jordan] Thank you, chef.
That means we're starting behind again!
The lamb could've been cooked and rested!
It would have been beautiful and pink.
What do I know, yeah?
[groans in disappointment]
[Adria] These ones are quite raw, chef.
This is a celebration.
We can't serve them undercooked lamb.
Stick it on a tray.
We'll put it back through.
[Mike] All right, let's go.
Service.
Eight lamb, table one.
Last one there, chef.
I see a lot of different cooked lambs.
-Do you like it well done?
-Rarer.
-Oh, rarer.
-[woman] Yeah.
Thank you.
Right. Okay, my lamb
is actually quite how I like it.
I like it medium rare-ish.
My lamb is kind of how I like it. [laughs]
But we've got different types of lamb.
[Michel] Yours is a bit more cooked
than mine.
-So there is inconsistency there.
-[Ravneet] Yeah.
This is clever cooking from Jordan
because the ratatouille
could have been bulky, a mess.
I was expecting a big dollop of it
under the lamb, to be honest.
This is about as refined
as we've seen Jordan cook.
I think Jordan's come a very long way.
He's taken a lot of our feedback on board.
And delivered a good plate of food.
[Mike] Dom, you've been
cutting cake for two hours.
Are you joining us for this course?
[Dom] It's still a bit tense
because I'm not, I'm not ready.
[Mike] This is ten minutes
behind schedule.
-[Dom] Yes, chef.
-[Mike] Don't let me down again, please.
How did this happen to me?
Oh! How did I get here?
There's gonna be no "we"
when it comes to going home.
[Mike] Let's finish strong, please.
[narrator] Dom is next up
in the banquet service
with his dessert course.
-[Mike] Dom!
-Yes, chef.
Stop working at the back. Come forward.
Take charge. Your pass, chef.
[Dom] I've trimmed down the cake
a little bit,
so it's a little bit more dainty.
You have to, erm,
trim off just the top and the bottom.
About that thick.
-[Jordan] And then cut them?
-Yeah.
-[Jordan] This size?
-Yes.
-[Jordan] That's the last one, yeah?
-Yeah.
-[Jordan] Right, I got it.
-[Dom] Thank you. Cheers.
I was expecting, like, a layered cake.
[Mike] He adapted at the very last minute.
Two hours ago, I was worried
we weren't gonna have anything.
He's been cutting cake
all through service.
[Mike] Okay guys,
that's one minute left, please.
Let's go!
Don't rest on your laurels.
Let's finish strong, please.
All right, let's go.
Guys, come on. Finish strong.
Out of 400 dishes, two dishes left, chefs.
-Okay.
-Come on, guys. Come on.
Two more plates.
-[Dom] That's it.
-Yeah.
Guys, thank you very much.
That was lovely, thank you.
-[Mike] Chefs.
-Thank you.
-Not bad. Yeah?
-[Dom and Adria laugh]
-Not bad.
-[Dom] Oh, man.
-[Jordan] Good.
-[Adria] Good...
Okay, here we go.
That is definitely fun.
Yeah, I love the colours.
It's not what was on the menu.
[Ravneet] Wow.
All right. Okay,
so it's not quite what I was expecting.
I know that he's had
some disasters in the kitchen today.
Yeah.
-Let's give it a go.
-Let's see.
I just don't think it's elevated enough.
This isn't five-star luxury.
It's not the level that we require.
Oh, dearie me.
I've done hard services,
like real hard services,
but that is just insane.
I'm glad you're saying that.
How do you feel about the judging?
-Nervous.
-Me too.
-[Jordan] Me too.
-It had me under stress.
Me too.
Me? I'm very good.
The quenelle was beautiful.
The sauce, lovely.
Chips, we needed more chips.
But that's fine. Shit happens sometimes.
The thing is,
none of us were perfect today.
Yeah, I'm not sure anybody's safe.
Yeah, I'm hella nervous now.
[Dom] You're only as good
as your last plate of food.
This is it, guys.
We can only take three to the final.
[Mike] Adria, although she had
a 'mare in the kitchen,
I mean,
how much flavour did that dish have?
[Michel] Bags of flavour.
-Delivered twenty minutes late.
-Yeah.
[Michel] I think she had
a lot to prove today.
She went full pelt
and gave us a delicious plate of food.
-Yeah.
-Today she delivered.
[Mike] But you can't forget
that grazing plate.
It looked beautiful, but it was mediocre.
[Michel] Jordan.
[Ravneet] Jordan is a comeback king.
He's got more lives than a bloody cat.
-[Ravneet chuckles]
-He really has.
The way he was tonight,
he can run a restaurant.
Paella Jordan, not so much.
Lamb Jordan, absolutely.
But is that not a sign
of an inconsistent chef?
What about Igor?
I mean, he gave us that tree.
And then,
he gave us this dish of scallop mousse.
I think the tree
was actually quite hit and miss.
[Mike] Today's performance...
To look me in my eyes
and say, "I have enough."
"I have more, don't worry."
Oh, my goodness.
[Mike] He's lucky
I'm the reformed chef that I am today.
He's been very consistent
throughout the competition.
He is, most definitely,
an incredibly gifted chef.
But I do worry about his temperament.
Dom, who delivered
that incredible goat feast.
[Mike] Oh, so good.
[Ravneet] It really brought
his concept alive.
He was on a high and then
the dessert brought him back down again.
[Michel] Yeah, with a big bump.
[Mike] Yeah.
Dom's was the least refined
and the least five-star.
And then also wasn't
the best team player today either.
This is gonna be one hell of a decision.
Yep.
One that I cannot take lightly.
Well, today you put in a big shift.
Sadly though,
one of you will be leaving us tonight.
Hmm, Adria.
You gave us
that visually beautiful platter,
but there was very little work on it.
And then today,
every single plate came back licked clean.
Thank you, chef.
Jordan.
Chef.
[Michel] Oh, Jordan.
Up one minute, down the next.
That stodgy paella
and then today, finesse.
Who's the real Jordan, though?
We keep on asking ourselves.
-Igor.
-Yes.
Always meticulous and well-organised.
And then today,
I think overconfidence
got the better of you.
Dom.
-It was a tough day, chef.
-You know it was a tough day.
That goat feast, it was incredible.
And today, you got dessert.
Less incredible.
It's incredibly difficult.
The chef leaving us tonight is...
Igor, you had
an absolute disaster tonight.
Thank you very much. My pleasure.
-It was a pleasure to be with you.
-Wow.
Good. Thank you very much.
Don't cry, okay?
[Dom and Adria laugh]
I love you.
Take care, man.
I know I'm a very good chef.
I showed it to the judges.
I got great experience from that,
but I have a lot of things to do now.
Better to go my own way,
create my own name.
I'm looking forward to that.
[Dom] In my mind,
Chef Roux was gonna say my name
and I was gonna
be walking out of this door
and I'm here and I'm a finalist.
I actually can't believe it.
That's crazy.
-Yes!
-[both exclaim]
It's gonna change my life.
It's absolutely gonna change my life.
I really want to win it.
Really want to win it.
[Adria and Jordan exclaim]
[Adria] It's such a strange feeling.
I am in utter shock.
I don't want to disappoint Chef Roux.
I want to make him proud.
-Well done, mate. Okay.
-[Dom] Smashed it.
Off you go. Go on.
Have a couple of beers on me.
Heck, yeah.
[Jordan] Don't think a beer
will cut it, chef.
[theme music playing]
[Adria] Morning!
-[Igor] Morning.
-Morning.
-How are you, guys?
-[Igor] How are you?
[Adria] It's such a weird feeling.
I'm in the semi-finals. I'm so proud.
I'm excited, but I still feel like
I need to prove myself.
-Give me the biggest hug!
-[chuckles]
[Jordan] Here you go.
[Jordan] There's no room for mistakes.
Everything has to be
spot on and five-star.
Their expectations are high now.
Now I'm this far,
I want to go all the way.
I'd love to win.
One more chef will be eliminated today.
It will be hard.
The best is still to come.
I want to go to the final. Simple as that.
Can you imagine?
Your own name outside the door.
Eyes on the prize.
-I like that.
-[Jordan giggles]
[Dom] Let's do this.
[Michel] The Langham Hotel
is world-renowned
for hosting exclusive celebrations.
Guests will pay big money
to mark life's special moments.
So I need to know
that whoever takes on the Palm Court
can deliver
five-star luxury cooking at scale.
-[Ravneet] Morning, chefs.
-Morning.
-[Adria] Morning, how are you?
-Morning, chef.
It's the semi-final! Hello!
-Yeah, semi-final! Imagine!
-[Ravneet laughs]
Which means you're that much closer
to having your own restaurant
in The Langham.
Most chefs could never dream
of an opportunity like this.
Today's challenge is about
creating a feasting centrepiece
based around your concept.
I want you to think
about sharing iconic dishes.
It's all about creating
memorable experiences,
getting the guests talking,
and giving them
a bit of magic at the table.
Think opulence,
extravagance, over-the-top generosity.
-Okay, chefs?
-Yes, chef.
-Yes, chef.
-[Ravneet] Good luck.
[dramatic music playing]
Guests order centrepieces
to celebrate special occasions
with intimate gatherings
of friends and family.
At the Palm Court,
they expect that centrepiece
to be abundant, luxurious five-star food.
Any dish that doesn't deliver
on all of those criteria
just won't cut it.
[narrator] Each chef
has three-and-a-half hours
to create a feasting centrepiece
that shows off their restaurant concept.
For Igor, that's Nordic fine dining.
I'm excited. It's one of my favourites.
-Good. What're you making?
-The centrepiece...
First one is the beef tartare.
And then as a main,
I'm gonna do potato cake.
We call it rosti.
And then dessert, I'm doing a panna cotta.
I have a tree.
I'm gonna have bulbs as glass apples.
And then you take it and taste it.
-It will be very fun.
-[Ravneet] Okay.
Something new for you.
Since my childhood, I've been told
that we need the communication.
You can't be a deaf chef.
It took me a lot of years from the bottom.
I always keep pushing myself
because I wanted to be the best
and it made me who I am today.
If I see and compare with other chefs,
I'm too good.
It's fine margins now.
One small element could send someone home.
Igor.
He's the most technical chef left.
His style of food
will create moments of magic,
but his menu reads
like a selection of canapés.
[Mike] Yeah.
A centrepiece, to me,
is something that brings people together.
And, for me, there is no better dish
that does that than paella.
[narrator] To represent his concept
of three distinct flavours,
Jordan is putting his own spin
on a Spanish classic.
[Jordan] I'm making paella three ways.
Squid, mussels and Argentinian prawns.
A chicken, chorizo
and smoked pepper paella.
And a black rice paella with chipirones.
I am just removing
the poo vein and the shells.
Think if Chef Roux gets
a bit of prawn poo in his mouth,
he's not gonna be happy.
So Jordan is cooking paella three ways.
Let's be honest about him.
He's almost chanced his way
all the way to the semi-finals.
But he's here and now he's gotta deliver.
Needs to be the best paella
that I've ever made so, fingers crossed.
[Dom] I love a good sharing platter
myself.
[narrator] To show off
his Caribbean concept,
Dom is elevating a Jamaican staple.
[Dom] This dish is a celebration of goat
which I'm really excited about.
Going to have some curry goat tacos,
some goat steak with salt cod salsa verde,
and a goat consommé.
With this platter,
I feel like I'm cooking dishes
that really speak to who I am.
I have to go big.
Go big or go home.
So you've got meat going on today?
Yeah. Venison is the secondary,
the pumpkin really should be the star.
[narrator] Staying true
to her vegetable first concept,
Adria's centrepiece is a grazing table.
[Adria] The centrepiece
is gonna be the pumpkin steak
and the accompaniments
are pickled girolle mushrooms
and then a nice venison tartare.
It's important
that the pumpkin is cooked well
because otherwise
if the star isn't there, then...
The sides are meant to accompany
the flavour of the pumpkin itself.
[Mike] Making the humble pumpkin
five-star isn't easy.
The chef has to really concentrate
on bringing out
the flavour and the textures
by using herbs,
spices and different flavourings.
[Mike] All the pressure
is on these guys now.
-There is no place to hide.
-Mmm.
No safety in numbers,
we are at the absolute boiling point.
[rattling]
Chefs, you've got
an hour and a half to go.
-Yes, chef.
-[Adria] Yes, chef.
[Igor] Thank you.
Dom has got a lot going on.
[Ravneet] He's got lots of different pots
on the go and lots of prep.
Personally, I think Dom's given himself
way too much to do, because it's goat,
which is not the easiest thing to cook
in the amount of time he has.
He is pushing himself.
[Dom] The bones that I've roasted off,
I'm now gonna put into the pressure cooker
which will get all of the marrow out
and that will ultimately make
my broth for my consommé.
Making consommé is all about getting
as much flavour as possible into a broth,
and then removing all of the fat.
It's a classical French cooking technique
that takes a lot of attention,
skill and usually a whole day.
[Michel] That smells good, Dom.
I love goat.
The only problem is
sometimes goat can be a little bit tough.
[Dom] Yes, but it's cooking nice and slow.
Erm, I think I've got just enough time
to get it nice and tender.
[Michel] And what have you got
going in the pressure cooker?
[Dom] I've got,
I want to be able to call, a consommé.
So you want to make
a consommé in three hours?
Even in a pressure cooker,
that's going some.
I know.
-[Michel] You have got a lot to do then.
-Yes. Indeed.
-Good luck, chef.
-Thank you, chef.
[Jordan] My stocks are nearly done.
Fish stock needs a little bit longer.
[Michel] A paella is only as good
as the quality of the stock.
It's the foundation of the dish
and must be full of character and flavour.
Chefs can spend a lifetime perfecting it.
Why in the devil
have you got paella stock?
Yes, chef, just a bit of a base.
I've made my own fish stock
and then, erm, there's a chicken
and veg stock as well.
Which I've just added bits in.
So you're basically using this
as a flavour enhancer?
-Yes, chef.
-I don't get it.
I'm not keen on that.
[Jordan] Yes, chef.
I think that's cheating.
[Jordan] Okay.
That's how I would do it,
making it at home,
so that's how I made it here.
I don't think it's necessary.
I really don't.
You can get enough flavour
making your own fish stock,
and you've got some prawn heads or,
maybe some lobster bones in there.
There should be enough flavour.
Exactly.
Panna cotta will be vanilla
with a whipped cream.
Simple, but it's gonna be delicious.
Is the panna cotta... You've started it?
[Igor] Yes, I've got it.
It's boiling there.
I will do it with gelatin.
And then cool it down.
The key to the perfect panna cotta
is the jiggle,
which you achieve from adding
the right amount of gelatin.
Use too little and you have a custard,
too much and it will set hard
like a bouncy ball.
I have one silicone mould done,
but I have some left over.
I put some gelatin,
just in case, so I have two options.
If one is too soft,
we take the harder one.
I wanted to show Rav that I can do pastry.
And it will be amazing.
[Ravneet] Chefs,
you've got 45 minutes left.
-Yes, chef.
-Yes, chef.
Chef.
I'm worried with Jordan, with the paella.
-He keeps shaking the pan.
-Yeah.
He's taking the heat away from the pan
and it'll stop that crust from forming.
-Drawing out those textures we want.
-Exactly.
[Mike] For it to be a true paella,
you need to have that crust underneath.
Once everything's in,
you need to trust
that it's gonna cook well.
The more you move it,
the less likely
you're gonna get that paella crust.
Without that,
it's just a very good risotto.
Is this gonna be a celebration of pumpkin?
Yes, it's a celebration of autumn.
I'm adding in venison here,
which will kind of give it that,
like, you know, more like gamey-ness.
And that's some juniper berries
that I have going here.
I'm trying to really just up my flavours.
If Adria doesn't nail the flavour,
then she's in trouble.
She's gotta be bold, be brave.
Anyone have a blow torch?
[Igor] This is for the beef tartare.
I worry with Igor,
his food doesn't scream generosity to me.
It feels very minimalistic.
It doesn't feel like
it's gonna be abundant.
And then you've got
the other end of the scale with Dom.
He's got so much going on.
I worry he's not gonna
get it done in time, I really do.
And he's panicking now.
Everything is sort of...
-It's a rush.
-Yeah.
Loads and loads and loads left to do.
Chefs, you've got five minutes left.
Do you have enough time
to bring everything together, Adria?
[Adria] Yes, I hope so.
[Ravneet] How many elements left, Dom?
[Dom] Four, chef.
Four elements left?
[Dom] Sorry, excuse me, chef.
[Ravneet] You need to get
all of these filled?
-All of those and then I will hang them.
-Yes?
Okay. Push, push, push.
Yep.
Yep. Behind.
[Dom sighs] Backs, please.
[dramatic music playing]
[Ravneet] Okay, chefs,
I need your food finished and complete.
Now.
[Dom] It was hard getting that out.
Maybe it was a little bit ambitious of me
in three and a half hours.
But I am that person
that gives myself a lot
and I'm hoping that
the judges kind of go, "It was worth it."
[Jordan] Like it, Dom?
Happy.
I believe they will be impressed
with how I'm thinking.
I'm so confident today.
I want to show them.
They're wrong. I'm on the top.
[Mike] Hey, chefs.
[narrator] The sharing centrepieces
are ready for tasting.
I'm looking for a feast
that showcases the chef's concept.
It needs to be an abundant
five-star sharing experience
that's perfect for a special celebration.
How are you doing, chefs?
This dish is a celebration of goat.
Dom, I think what you've achieved
in three and a half hours... remarkable.
It looks inviting and generous.
The goat leg.
I loved the sauce. Insanely good.
The consommé broth, brave attempt.
Didn't really work for me.
As a concept,
good.
[Ravneet] Dom,
I would pay big money for this.
And I would also be so excited
to be the insider in the know
to call all my friends to come.
Thank you. I appreciate that.
Jordan. It's very colourful.
It's generous and beautiful.
-That's what we asked for.
-[Jordan] Thank you.
Shall we get stuck in?
[Mike] Definitely want to eat it.
Make sure you get them crispy bits.
I'm looking for them.
[Ravneet] Tastes good.
[Michel] The flavour of your stocks,
despite the pre-bought mistake,
I think you're okay.
Yeah. But I'm getting
chalky bits of rice in here.
The only crunch
you should get is the burnt bits
or caramelised bits
on the bottom and on the side.
But that's missing,
which makes me think
that some of it hasn't cooked properly.
It's brave to do a paella.
However, semi-finals.
I want incredible. I want to be wowed.
Thank you, Jordan.
Thank you, Jordan.
Thank you.
[Michel] It'll be the full length
of the table.
-[Ravneet chuckles]
-[Mike laughs]
[Michel] Smashing. Look at that.
[Michel laughs]
Wow factor? Whoo.
Yeah. Mission accomplished.
I then lean forward
and have a little look.
And I see things like a bunch of grapes,
then I see a bit of cheese,
then I see some sliced bread.
Some crackers.
Stuff that's been bought in.
So, visually I'm going, yes, wow, a feast.
But how much
actual work has gone into this?
[Mike] I want to eat it.
Flavour-wise,
there are some really lovely things.
But we didn't need everything else.
Genuinely, you have
the makings of such an amazing chef.
Like, the pumpkin steak is delicious.
Thank you, chef.
[Mike] Do a whole pumpkin like that.
The little pickled girolles are okay,
bit of sharpness to clean the palate
and to counterbalance the sweetness.
Very, very good.
Really not keen on the tartare,
it's just not right.
As a concept, I like it.
I know it could work here.
And the taste? You've upped your game.
-[Ravneet] Oh! [chuckles]
-[Mike chuckles]
This is Yggdrasil,
the Nordic tree of life.
Visually, is this is a wow moment?
Yes. But will it fill my belly?
I don't know.
I actually really enjoyed it.
The tartare is banging.
I really enjoyed the rosti.
I think the panna cotta's
far too set, Igor.
And that lets me down.
[Michel] This doesn't do abundance for me.
[Mike] Visually, it's stunning.
But it's not really what we asked for.
It's not quite hitting the brief for me.
This is five-star for me.
This is what people will come for.
But it's up to you.
I think what you've done,
it's not celebratory.
It's not a birthday, it's not a wedding.
It's not, you know, party time.
Thank you.
[Michel] Thank you, Igor.
So, if you thought today was hard,
tomorrow's gonna be hell.
Tomorrow is a banquet.
For a 50th birthday celebration.
Each one of you is gonna take a course
and you're gonna deliver
100 plates per course.
-Oh, my... [muffled speech]
-Yeah.
This is life at The Langham, guys.
Our reputations,
the hotel's reputation is on the line.
-Big responsibility.
-[Ravneet] Yep.
Design a menu between you.
I'll see you tomorrow morning.
-Yes, chef.
-Yes, chef.
[Mike] This is for a place in the final.
One of you will be going home.
It's gonna be a big one.
Three challenges in a row!
I can see it in your face,
you're so happy and you deserve it.
I do feel chuffed actually,
that was... Yeah, good, man.
What did you think
about what the judges said?
-I'm doing my own way.
-[Adria] Yeah.
-I'm not doing copy of anyone.
-[Adria] Yeah.
[Igor] And I'm happy with this.
-It was very beautiful. As always.
-It was stunning.
I'm so excited. I love banquets.
Well, yeah. I'm excited-ish. [laughs]
[Mike] When a guest holds their
big celebration at a five-star hotel,
they expect perfection.
And for me,
if they're spending that kind of money,
they better bloody well get it.
[narrator] The chefs have six hours
to, each, produce a course
for the birthday party of 100 guests.
Good morning, chefs.
-[Adria] Morning, chef.
-[Dom] Good morning.
You are fighting for a place in the final.
This is a chance of a lifetime.
Grab the opportunity.
-Yes, chef.
-Yes, chef.
-[Mike] Crack on, guys.
-[Adria] Thank you.
-Guys, good luck, yeah?
-[Jordan] Good luck.
Creating a menu
for a five-star banquet takes skill.
Every course needs
to look and taste amazing
and be plateable quickly and consistently.
For me, it's about elevating
the fine dining side of things.
It's our one chance to get into the finals
and it's not an easy chance.
Hundred plates of food
and I'm going first.
-[Mike] So, Adria.
-Yes, chef.
What course are you doing?
I'll be doing the starter today.
I'm gonna make tomatoes the star.
It'll be gazpacho, but instead
of the traditional crispy bread,
I'm doing a pakora,
an Indian spiced fritter,
and then some savoury granola.
[Mike] I love the idea of a gazpacho
to start off the menu.
So excited.
It's easy for me.
It's all about to make it perfect.
I'm not ready to go home yet.
I still have a lot to achieve.
I'm doing a scallop mousse.
Then we're gonna have a crispy potato.
Then I'll add the beurre blanc sauce.
So I want to show my skills,
and this is why I'm here.
[Jordan] I'm doing rack of lamb
with lavender, thyme, and rosemary.
Then I'm going ratatouille
and fondant potato
which I'll infuse with herbs
that I'm using for the lamb as well.
You making your stock?
Yes, chef.
[Mike] Good.
This is my ticket to the final.
So if I want to be in the final,
this dish needs to shine.
And it's also the main course,
the most important one.
[Dom] Now I'm this far.
I want to go all the way. I'd love to win.
I need today to go perfectly.
No room for mistakes.
[Mike] Pastry Chef Dom.
Yes, chef.
[Mike] What are you making?
[Dom] So, I am doing a layer cake.
Four layers.
Coconut, lemon and rum-flavoured sponge.
And then there's
a lemon curd custard layer.
Then a raspberry layer.
I'm just covered.
-Absolute 'mare.
-What's the issue?
I'll have to do this cake
in at least two batches.
It's gonna be challenging.
Adapt to what you have.
[Michel] Being overly ambitious
is dangerous at a banquet.
Chefs need to know that they can cook up
and serve 100 plates
of their dish in the time they have.
There is no excuse for not delivering.
-[Mike] Chefs?
-Yes, chef.
You have two hours and 14 minutes to go.
-[Adria] Yes, chef.
-[Jordan] Yes, chef.
[Ravneet] Cold soup, gazpacho,
for a starter?
What do you think? Five-star enough?
[Mike] I think, if she does it well, yes.
Like, it's actually very smart.
First course, you want it to be cold
and easy to execute.
It can be done in advance
so that all we're then doing at the end,
is the soup in,
a bit of garnish, job done.
What about Jordan? He's smiling away.
[Mike] His challenge is gonna be
to cook all of those racks to perfection.
He's got the hardest course,
'cause he has to have hot.
So he has to nail this
and the pressure
will really be on him during service.
Dom.
He's had a 'mare this morning
with his cake, with his sponge.
It's just taken him all morning.
So I think he's a little bit behind
-'cause he had to do it.
-Does he need a hand?
A hand? Probably. Is he gonna get one? No.
I want them to come together
as a team during service,
but their prep is their prep.
[Ravneet] I don't know if they realise
how difficult this will be.
To do five-star cooking times 100?
This is a massive undertaking.
[Ravneet] Yep.
[narrator] It's two hours until service
and the birthday
banquet guests are arriving.
I expect perfection on an important event
like my mum's 50th birthday.
She really wants something delicious,
but exciting.
Just really beautifully
executed dishes that taste amazing.
I don't want my guests to walk away
not enjoying their evening
because it was ruined by a dish.
That's important,
and I hope the chefs get it right.
Gonna get my pakoras on.
How are you getting on? Soup's chilling?
Not yet. The elements are prepped,
but I need to actually make it.
Not worried that your soup's not gonna
infuse in flavour in time?
Taking risks, chef. Taking risks.
I'm concerned that it's two hours to go.
She still hasn't made the gazpacho.
Do you know what I mean?
I understand it's infusing as it is,
but we know the true flavour,
the true work, starts once it's blitzed.
[Michel] Yes, and the flavour improves.
And it needs time to settle.
So I hope she gives herself enough time.
[sizzling]
[Michel] Careful. Keep an eye on it.
Don't let it dry out.
So you're searing it?
Yes, chef.
With loads of rosemary, good.
Lots of rosemary, seasoning,
and then laying it on a bed
with some lavender,
ready to roast, chef.
[Michel] Make sure
the lamb gets to rest properly though.
Oui, chef.
[Mike] You have exactly one hour to go.
[Jordan] Behind.
[narrator] With his scallop mousse
ready for baking,
Igor's on to his potato rosti nests
that each need to be individually fried.
[Mike] How are you getting on?
Will you have enough time?
Yeah.
[Mike] Are you gonna make extra
just in case?
Yes, I always have
something like a backup.
Always extra.
To get the quantities right for a banquet
is actually
one of the easiest things to do
because you're working to a set number.
Hundred people, 50 people,
200, whatever it is,
you always then give yourself
a slight tolerance.
Chefs who do the best in these situations
are almost always the most organised.
-Have you done this cake before?
-I've done the elements separately.
-I'm really worried about Dom's cake.
-Yeah.
I mean, the sponge looked big.
Then that cream
or that curd looked like a lot.
Then he's got another sponge to go on top
and some raspberry mousse.
I mean, it's gotta be dainty,
it's gotta have finesse and elegance.
-A cake this big, is not gonna look great.
-[Mike] I know. No.
[Mike] Happy?
No, chef.
[Mike] The biggest issue
is that it's just too big, right?
The layers are too thick.
[Dom] Yes, chef.
So it's too much cake.
[Dom] Yes, chef.
We want nice clean layers.
-[Dom] Yes, chef.
-Elegant plating, refined.
[Dom] Yes, chef.
[Mike] Are you happy
with the curd that's pouring out?
[Dom] At this point, chef,
I'm not really sure
how I feel about everything.
-Erm, I just need a moment to...
-[Mike] Okay.
To get it together.
[woman] Oh, wow. I can't wait.
[narrator] With 30 minutes until service,
one hundred guests are taking their seats
in the Grand Ballroom.
I'm taking a huge risk
letting these chefs loose
on a real Langham banquet.
But I need to know
that the chef who wins the Palm Court
can handle this sort of pressure
whilst producing
five-star dishes at scale.
-Adria.
-[Adria] Yes.
The pass is yours.
Yes.
We're serving in 11 minutes, first table.
Yes, chef.
It does look splendid.
It's gorgeous.
And there's so many people here.
[Michel] They're all dressed up
to the nines. Isn't it wonderful?
The starters are due.
Crossed fingers.
Hoping they'll be out on time.
-Once we start, we bash it out?
-[Adria] Yes, chef.
Fifteen minutes, all 100 plates.
[Adria] Get the tomatoes on, chef.
[narrator] To plate 400 dishes,
the chefs will need
to work together as a team.
I think I'm gonna need
to focus on my dessert.
You think you can plate without me?
-[Igor] You're not ready?
-I'm not ready.
I'm not ready.
I need to make an adjustment.
It needs my care and attention.
[Michel] Okay.
[guests chattering]
Nothing's come out
of the kitchen so they are late.
It's not a lot, but waiters have
already started to go around again
with bread and with wine.
Come on, let's have that food.
This is when we're supposed to be serving.
We're now late on our late.
Come on, Adria!
Are you in control of this?
Ten minutes late already. Come on.
This is definitely below
what I was expecting.
Come on, Adria, please.
Yes, chef.
Okay, Adria, you're not ready.
I need to get involved.
I want five, five, five, five
all the way down...
-Adria, are you listening?
-Yes.
You're gonna peel away
on this side to start finishing plates.
Think like a chef, come on.
-Jordan, can you put the pakoras in?
-[Jordan] Oui.
Thank you.
And the flour please.
Next one's ten, chef, getting that ready.
[Mike] Yep.
Starting to catch up.
But unfortunately, we're playing catch-up
'cause we're behind.
All right, let's go. Service.
[woman] Oh, yummy.
That's delicious.
It looks quite beautiful,
it looks vibrant, healthy, fresh.
Shall we try it?
I really like this.
It's beautiful.
So well balanced, it's so clean.
Punchy. There's a bit of a kick in there.
It really is a bowl full of flavour.
I think she's delivered on that.
Adria has fallen short on the timing,
but I have to give it to her,
this is five-star cooking.
That is a really good starter.
[Mike] Igor. Five minutes.
[Igor] Five minutes, no problem.
Five minutes, we need to push on here.
These are all ready, I think, yeah? Happy?
Yeah, I'm very happy.
It looks beautiful, really beautiful.
[Mike] Have you got enough, chef?
-Chef? You have more of this?
-Yep?
I'm worried we finished this,
you have more?
-Erm, yeah.
-You do? Yes?
-We don't, do we Igor?
-[Igor] I will be fine.
-Is this all the crunchy?
-[Igor] Yeah, that's it.
[Adria] We need to be careful.
Yeah, why are we putting scraps
on the plate?
[Igor] I will hide it with the herbs.
This is my only solution.
-[Mike] Are you making more?
-Erm...
I don't think you'll have enough.
I can make one quick.
Where's the potatoes?
-[Mike] Dom, I need you now.
-[Dom] It's not gonna be...
They're not even peeled?
It's not gonna be enough time.
You got two of youse.
Peel some potatoes, man.
I'll help, I'll help.
[Mike] How many times did I say,
double check, triple check,
quadruple check your portions?
You're running this course
and you're peeling potatoes.
How are we doing, chef?
Ran out of potato
probably about 20 or 30 plates in.
Oh, shit.
-That's not good.
-No.
-[Igor] Like this, okay?
-[Adria] Yep.
[Igor] Here, put that.
I need this dish, yeah?
-Igor, are you happy with this, yeah?
-[Igor] Yeah?
-[Igor] I'm happy.
-[Mike] It's crispy?
It's still crunchy.
I need finesse, man. I need finesse, Igor.
Surely you're not happy
with some of these.
This is crazy, yeah?
Let's go. Service.
[guests chattering]
You've got much greasier looking potatoes.
Yeah.
I did really enjoy it.
It's almost like fast food.
[man] Yeah.
Yours actually looks okay.
Mine, I've got some well-done,
some undercooked greasy ones here.
It looks like this was a rush job. No?
It looks very rushed.
Let's see if it tastes good.
I'm really not sure
about the texture of that.
I mean, it's not pretty.
And up until now, Igor has always
delivered beautifully executed food.
He'll not be happy with that.
I'm not happy with it.
And a few of our guests
aren't happy with it.
Jordan, it's your turn.
-Chef.
-Seven minutes.
I need a little bit longer.
[Mike] What? Tell me.
Twelve minutes please.
I'm gonna start plating now.
If you start plating now,
it's hot elements.
So we need to plate as we're sending.
[Jordan] Okay, yeah.
[Mike] Is the lamb resting or cooking?
I'm gonna pull it out in a minute.
[Mike] This is why I told you
to put the lamb in an hour ago.
You got ten minutes.
I'm buying you an extra five.
[Jordan] Thank you, chef.
That means we're starting behind again!
The lamb could've been cooked and rested!
It would have been beautiful and pink.
What do I know, yeah?
[groans in disappointment]
[Adria] These ones are quite raw, chef.
This is a celebration.
We can't serve them undercooked lamb.
Stick it on a tray.
We'll put it back through.
[Mike] All right, let's go.
Service.
Eight lamb, table one.
Last one there, chef.
I see a lot of different cooked lambs.
-Do you like it well done?
-Rarer.
-Oh, rarer.
-[woman] Yeah.
Thank you.
Right. Okay, my lamb
is actually quite how I like it.
I like it medium rare-ish.
My lamb is kind of how I like it. [laughs]
But we've got different types of lamb.
[Michel] Yours is a bit more cooked
than mine.
-So there is inconsistency there.
-[Ravneet] Yeah.
This is clever cooking from Jordan
because the ratatouille
could have been bulky, a mess.
I was expecting a big dollop of it
under the lamb, to be honest.
This is about as refined
as we've seen Jordan cook.
I think Jordan's come a very long way.
He's taken a lot of our feedback on board.
And delivered a good plate of food.
[Mike] Dom, you've been
cutting cake for two hours.
Are you joining us for this course?
[Dom] It's still a bit tense
because I'm not, I'm not ready.
[Mike] This is ten minutes
behind schedule.
-[Dom] Yes, chef.
-[Mike] Don't let me down again, please.
How did this happen to me?
Oh! How did I get here?
There's gonna be no "we"
when it comes to going home.
[Mike] Let's finish strong, please.
[narrator] Dom is next up
in the banquet service
with his dessert course.
-[Mike] Dom!
-Yes, chef.
Stop working at the back. Come forward.
Take charge. Your pass, chef.
[Dom] I've trimmed down the cake
a little bit,
so it's a little bit more dainty.
You have to, erm,
trim off just the top and the bottom.
About that thick.
-[Jordan] And then cut them?
-Yeah.
-[Jordan] This size?
-Yes.
-[Jordan] That's the last one, yeah?
-Yeah.
-[Jordan] Right, I got it.
-[Dom] Thank you. Cheers.
I was expecting, like, a layered cake.
[Mike] He adapted at the very last minute.
Two hours ago, I was worried
we weren't gonna have anything.
He's been cutting cake
all through service.
[Mike] Okay guys,
that's one minute left, please.
Let's go!
Don't rest on your laurels.
Let's finish strong, please.
All right, let's go.
Guys, come on. Finish strong.
Out of 400 dishes, two dishes left, chefs.
-Okay.
-Come on, guys. Come on.
Two more plates.
-[Dom] That's it.
-Yeah.
Guys, thank you very much.
That was lovely, thank you.
-[Mike] Chefs.
-Thank you.
-Not bad. Yeah?
-[Dom and Adria laugh]
-Not bad.
-[Dom] Oh, man.
-[Jordan] Good.
-[Adria] Good...
Okay, here we go.
That is definitely fun.
Yeah, I love the colours.
It's not what was on the menu.
[Ravneet] Wow.
All right. Okay,
so it's not quite what I was expecting.
I know that he's had
some disasters in the kitchen today.
Yeah.
-Let's give it a go.
-Let's see.
I just don't think it's elevated enough.
This isn't five-star luxury.
It's not the level that we require.
Oh, dearie me.
I've done hard services,
like real hard services,
but that is just insane.
I'm glad you're saying that.
How do you feel about the judging?
-Nervous.
-Me too.
-[Jordan] Me too.
-It had me under stress.
Me too.
Me? I'm very good.
The quenelle was beautiful.
The sauce, lovely.
Chips, we needed more chips.
But that's fine. Shit happens sometimes.
The thing is,
none of us were perfect today.
Yeah, I'm not sure anybody's safe.
Yeah, I'm hella nervous now.
[Dom] You're only as good
as your last plate of food.
This is it, guys.
We can only take three to the final.
[Mike] Adria, although she had
a 'mare in the kitchen,
I mean,
how much flavour did that dish have?
[Michel] Bags of flavour.
-Delivered twenty minutes late.
-Yeah.
[Michel] I think she had
a lot to prove today.
She went full pelt
and gave us a delicious plate of food.
-Yeah.
-Today she delivered.
[Mike] But you can't forget
that grazing plate.
It looked beautiful, but it was mediocre.
[Michel] Jordan.
[Ravneet] Jordan is a comeback king.
He's got more lives than a bloody cat.
-[Ravneet chuckles]
-He really has.
The way he was tonight,
he can run a restaurant.
Paella Jordan, not so much.
Lamb Jordan, absolutely.
But is that not a sign
of an inconsistent chef?
What about Igor?
I mean, he gave us that tree.
And then,
he gave us this dish of scallop mousse.
I think the tree
was actually quite hit and miss.
[Mike] Today's performance...
To look me in my eyes
and say, "I have enough."
"I have more, don't worry."
Oh, my goodness.
[Mike] He's lucky
I'm the reformed chef that I am today.
He's been very consistent
throughout the competition.
He is, most definitely,
an incredibly gifted chef.
But I do worry about his temperament.
Dom, who delivered
that incredible goat feast.
[Mike] Oh, so good.
[Ravneet] It really brought
his concept alive.
He was on a high and then
the dessert brought him back down again.
[Michel] Yeah, with a big bump.
[Mike] Yeah.
Dom's was the least refined
and the least five-star.
And then also wasn't
the best team player today either.
This is gonna be one hell of a decision.
Yep.
One that I cannot take lightly.
Well, today you put in a big shift.
Sadly though,
one of you will be leaving us tonight.
Hmm, Adria.
You gave us
that visually beautiful platter,
but there was very little work on it.
And then today,
every single plate came back licked clean.
Thank you, chef.
Jordan.
Chef.
[Michel] Oh, Jordan.
Up one minute, down the next.
That stodgy paella
and then today, finesse.
Who's the real Jordan, though?
We keep on asking ourselves.
-Igor.
-Yes.
Always meticulous and well-organised.
And then today,
I think overconfidence
got the better of you.
Dom.
-It was a tough day, chef.
-You know it was a tough day.
That goat feast, it was incredible.
And today, you got dessert.
Less incredible.
It's incredibly difficult.
The chef leaving us tonight is...
Igor, you had
an absolute disaster tonight.
Thank you very much. My pleasure.
-It was a pleasure to be with you.
-Wow.
Good. Thank you very much.
Don't cry, okay?
[Dom and Adria laugh]
I love you.
Take care, man.
I know I'm a very good chef.
I showed it to the judges.
I got great experience from that,
but I have a lot of things to do now.
Better to go my own way,
create my own name.
I'm looking forward to that.
[Dom] In my mind,
Chef Roux was gonna say my name
and I was gonna
be walking out of this door
and I'm here and I'm a finalist.
I actually can't believe it.
That's crazy.
-Yes!
-[both exclaim]
It's gonna change my life.
It's absolutely gonna change my life.
I really want to win it.
Really want to win it.
[Adria and Jordan exclaim]
[Adria] It's such a strange feeling.
I am in utter shock.
I don't want to disappoint Chef Roux.
I want to make him proud.
-Well done, mate. Okay.
-[Dom] Smashed it.
Off you go. Go on.
Have a couple of beers on me.
Heck, yeah.
[Jordan] Don't think a beer
will cut it, chef.
[theme music playing]