Celebrities who don't know a thing about food.
I am absolutely shocking at cooking.
Are being taught to cook
by one of the world's best chefs.
My name is Giorgio Locatelli.
I believe that anyone can learn how to cook.
I have to light that passion.
In Giorgio's last class...
...after a series of fails...
...social media star Stevo...
I'm not flipping it.
I give up. Honestly, I give up.
I actually don't care anymore.
...and presenter Zeze
found themselves in the bottom three.
It's not good being in the bottom three. I hate it. I'm a winner.
But "Made in Chelsea's" Maeva...
You're very serious, aren't you about this?
I'm sorry but I'm not making any conversation.
...cooked up a storm.
And became Cooking School's top of the class.
But there are tougher lessons to come.
Oh, it's leaking.
Put it in the oven, it'll stop leaking when it cooks.
All the celebs have to do in this competition...
Come on, plate it!
...is prove they're not the worst cook in class.
Awful.
Deep in the Wiltshire countryside are celebs...
Who-ho.
What are we up to today?
...are back in cooking school.
We are making a dessert today, Zeze.
So my girlfriend, she said I want you to make me a treacle tart,
so if this gets me a step closer, I'm a happy man.
Today I'm definitely aiming for sort of recognition
'Do you like contacts?'
would be cool, maybe even like a "Well done!"
Just some sort of acknowledgement that I exist would be great.
That's what we're going for today.
Paul.
On his way,
super chef head teacher Giorgio Locatelli.
Listen, if I can teach these guys to cook,
I can teach anyone.
And that's what I like to believe.
But I start to feel that there is some people
who don't seem to get it.
That was actually her.
It's mostly their attitude;
they don't want to learn.
My job is to send them home if they don't.
Class!
Gather around, please.
It's another day in cooking school.
We started with ten,
we're down to eight,
and at the end of today only seven will remain.
To be honest, I'm surprised some of you are still here.
- Oh, that hurt! - He looked at you so hard.
So hard. He looked at you so hard by the way.
In his morning class,
Giorgio wants to see if his students can get creative in the kitchen.
With the help of his sous-chef, Poppy!
Giorgio wants his first baking lesson
to feature a chocolate rugelach,
and he wants his students to make it look spectacular.
This morning we're entering baking.
I want to see the joy,
the fun,
I want to see great visual impact.
I want to see them come out with something fantastic.
Poppy and I are going to show you how to make a cake.
And then, it'll be up to you to decorate it.
I don't like baking
because as soon as I have to follow instructions,
then it's when I get impatient.
We're going to whisk it until it's really fluffy and pale.
To get the mix to the right consistency,
they'll need to whisk it for a full five minutes.
Look at the spoon.
Stevo, pay attention.
It sticks to the spoon. Can you see?
So today the task is baking.
You know I mean, so straight away I shit in my pants
because I know bakery is ten times different. You know, I mean--
It's a big difference between being a chef
- and being a pastry chef. - Oh, yeah.
Pastry chef, they're much more calm,
they work more composition.
So today, you have to show that to me.
You have to use math, lots of measurements.
So yeah, straight away I'm flustered.
You know, I mean--
Into the oven, okay?
- Nine minutes. - Nine minutes.
The students will have to watch their timings.
An overbaked cake could be dry
and difficult to roll.
Flip it.
This is the tricky bit.
Peel this off.
So, for your cake to be a success today,
I need to see your basic sponge.
It needs to be light, it needs to be airy, and it needs to be tasty.
You have to get the right texture on there.
'Cause that's going to be in the middle.
If you put too much in there,
it's all just going to explode
and you're going to have an uneven roll. Okay?
When you roll it you don't want it too tight, too hard.
But if it's a little bit too loose, then it'll just fall apart.
The right grip.
Not too hard, not too soft.
You've got 75 minutes.
Your time starts...now!
Heat the oven to 220.
Yeah, it's on.
First job...
75 minutes.
Easy.
I forgot everything I'm doing.
...weigh out their ingredients precisely.
Which one's flour?
Where's the flour? I'm not joking. There?
Yeah.
***.
That's one tablespoon that you're using?
Which one is this?
You're using a teaspoon, no?
Next...
Stevo, keep the whisk in.
...five minutes of elbow grease.
Look at this. Chef, look at this. Ready? Ready?
What have to done to that man in a previous life?
I don't know.
Five minutes of this?
I'm getting hand-ache.
There must be a way I can set this up so it'll be automatic.
Owe.
- There you go. - You made it.
There you go, mate.
Why don't they do this more often?
Why don't they just leave it like this, like Chef's?
One thing I've found about chefs
is they like to do a lot of extra shit, right?
It's unneeded. I mean, look.
Maeva, in the middle.
Round that in the middle.
I really want to stay top of the class.
- Really? - Yes.
How come?
Because that's an achievement for me.
I've always been shit at school.
You're very clever though, aren't you?
I'm not book-smart but I have common sense.
But if you look at this place...?
Ah, they're all *** dumb.
I'm cleverer than them.
- Then you're a genius. - Yeah.
I like Maeva.
She's very liked amongst the judges,
so having someone like her opposite me is going to be great.
I'm sieving, baby!
I swear I'm going to smash their *** head in.
They're *** yelling all the time.
Yeah, they're always yelling. They're ***, man.
She's quite competitive in this competition
and she wants to do well.
Because she's French.
Sam. Sam.
*** off. Just *** off.
I'm so not in the mood right now.
Sam really annoys me.
He's loud and he says a lot of shit.
Maeva, is that thick enough?
It has to stick.
Why am I helping them? I'm so stupid.
Oh, my God!
Sometimes people they come to me and ask me for help.
I don't want to help them, it's a competition.
Being top of class has never gone to my head.
She's changed in one day, you know?
Maeva, you've changed.
You're a target now. You're head of the class;
they want you to go down.
Is that a test, is that?
Hold it up, I'll find out.
Look, look, look.
Oh, my God.
Giorgio's watching closely,
as the students get creative
and start planning the "wow" factor for their rugelach.
Well, when it comes to decorating,
I'm trying to figure out if I'm going to be like P.C.
or if I'm going to go X-rated.
So it's either going to be something to do
from where my family's from, Jamacia,
or my favorite, subject, sex. A ***.
See, I get quite embarrassed by it.
Really?
Even though I do have a lot of fans,
I'm a prude in that respect.
- Seriously? - Yeah.
I talk about sex all the time.
I think it's because I've got kids.
I don't minds getting the kids out,
because I think it's a natural thing to do
when you're on a beach and all that kind of shit.
But I'd get embarrassed.
Of all people, I can't believe Kerry's the person
that gets all red about talking about sex.
I never would have thought that.
I thought me and Kerry were gonna have a good, old sex talk.
Yeah, this is what I like.
And Kerry's like, no, sorry, I can't talk.
I was like, oh my gosh.
You see baking is all sexual.
It's like beat the egg.
Now make the butter sound all
She's very forward, our Zeze.
She lives in like, all of us. Been a while since that.
So she was giving me full details.
Yeah.
I never thought the day would come
when Kerry as nothing to say.
I'm sure you've seen worse, Kerry.
And done worse.
In a cooking school in Wiltshire,
Michelin-starred chef Giorgio Locatelli
is teaching eight celebrities
who don't know anything about food...
I mean mine is definitely more fluffier than yours.
...the basics of cooking.
Don't put your finger in my food.
And in today's first lesson...
Start.
...they're making a chocolate rugelach.
Okay, this is a recipe
with very few ingredients,
and you have to work properly
to get a maximum result.
And if you do, you got a really big hit on your hands.
45 minutes gone. Half an hour left.
Shit.
For some celeb students, the sponges are coming out.
Looks good right there.
Sam.
It's a bit burned there.
If the students haven't been paying attention,
they'll be one step closer to going home.
Stevo, you can't be at the bottom again.
We'll see what happens, man. But you just know,
you will never see Stevo quit.
I am a team player.
I grew up doing team sports.
Bu this ain't a team game,
this is about me learning how to be a chef.
I'm here to win and become great.
Yeah, if I've got to get the butter knife out
and stab someone in the back Macbeth stylie,
then I'll do it. 100%, get me?
Oh, dear God!
Careful there, good work.
Should I do it with the tray?
You should pay attention to what she did.
I do pay attention.
Flipped it.
Please *** work.
Just *** rack it on. Yes!
Yes! Yes!
Owe!
This is very cool for me because,
you know, not to be soppy,
but I--I genuinely want to learn to bake for my girlfriend.
And I actually will now,
which is quite cool.
It's quite good that I'm next to Laura,
because I'm not going to look at Stevo.
And it's hot here so you have to do it quick here.
And peeling the grease-proof lining is a delicate job.
- Oh, look at that. - Kerry?
What, love?
How are you doing?
It is a very crucial moment.
Oh, please, please.
Oh.
That was like a massive shit
Kerry!
Are you kidding me?
Are you actually putting chili in your cake?
Yep. It compliments the flavors.
I am making a chili fondue mix.
Chocolate and chili is a great classic.
Being a standup comedian,
I never learned how to cook because I'm always on the road.
I'm a huge connoisseur of service station food.
In fact, you know you're a connoisseur of service station food
when the service stations know you by your first name.
Yeah, I can't follow recipes,
so I just guess it and see what happens.
And if that doesn't work, chuck some ketchup on it.
Mine's cracked here from being too hard on the edges.
Look, the biscuit.
I made biscuits.
Paul's sponge may be crumbling,
but most of the other celeb students are on a roll.
Do you have any idea how you're going to decorate it yet?
Yeah, I'm gonna do a giant *** on it.
The inspo of the cake was a big, chocolate ***.
Why not?
Oh, ***, I've done it wrong.
Oh, no.
I could have put more,
but it is what it is.
I'm not worried about being a ***.
I think they'll find that funny.
I'm actually just worried about the hole in the middle.
Which sounds weird, but yeah.
You've got 15 minutes left!
You better start decorating these cakes!
Okay, I'm getting my decoration now.
Giorgio has laid out a selection of fruit, sweets,
and cake decorations to inspire his students.
My creativity mind has gone blank.
It they want to impress him,
they'll need to get seriously creative.
Who's taking the eyeballs?
It's classier. No, I'm not *** cheapening it.
My plan for my rugelach is something pretty simple,
I want something classic.
Elegant.
I don't want anything, like, tacky.
I'm just going to make loads of small ***
all over the chocolate cake.
I don't think I'm going to see a lot *** out there.
I married a few of them.
I'm dedicating this one to Maeva.
The Eiffel Tower.
Five minutes left!
Yes, Melvin. We know!
The message is, a lot of the time,
this is just us delivering food to him
and you can't tell him how you feel
because you're too scared.
Well, actually that's what he's like.
So I said it in code.
Code.
Oh, shit, that looks like something else. Jesus Christ.
This decoration in this class...
I think class.
- You are class. - Shit.
That's not class.
Theme is "In the Wilderness."
Just to set the scene.
Time is up! Step away from your cake!
Maeva, what do you think?
Looks like a pooper.
It's time for Giorgio to judge the students.
I have the expectation to see a rugelach.
I don't know how many of them are going to be descent.
Now my job is to decide
who has the potential to grow and grow and grow.
Laura, you're up first.
Laura has turned her chocolate rugelach
into some sort of animal,
surrounded by uncooked broccoli florets.
He's not convinced.
What is this supposed to be?
It looks like one of those funny dogs.
It's supposed to be a sheep.
Looks like a dog's home.
And do you usually serve your cake with broccoli?
No, that was more for decoration.
It is a bit of a mistake to put something
that is not edible on a plate.
- Should we taste it? - Yeah. Let's taste it. Go on.
The buttercream is high.
It's a bit gritty and a little bit greasy,
almost like you worked it a little bit too much.
Okay.
Kerry, you're up next.
Kerry's covered her cake in chocolate ganache
and she's decorated it with edible eyes
and pineapple leaf head.
It's messed up, but I enjoyed making it.
Hey, I'm happy with that!
The presentation could have been better,
but the quality of the cake is top.
Sam, you're up next please.
Sam's made a celebration chocolate train
with dyed-red buttercream.
Sam, what would you call this?
The Love Train.
It says, "Love me."
I think you might have a new stalker.
You cooked it perfectly.
Oh, yes! Come on!
I'm crying. That's weird, isn't it.
I had to spell it out. I had to tell him.
And I feel like it went in.
I knew I couldn't have done anymore to be honest.
The butter has been colored.
Definitely good, it's not to sweet.
It's very nice.
Oh, my God!
I don't know what to do.
Stevo, you're up next please.
Stevo has decorated his cake to look like a fish.
There he is.
The sponge has got the right consistency.
It's very fluffy, and very nice in the mouth.
Finally, you managed to deliver something that I could eat.
Go back place.
Nice one. Thank you.
Toby's rugelach comes with raspberries
and barely recognizable icing sugar characters.
Chocolate and raspberry, very good combination.
Yeah. I know that, yeah.
Oh, wow. Look at that.
Delicious.
You also did a very good job
with your buttercream.
- Thank you. - Well done, Toby.
Zeze, you're up please.
Zeze's rugelach is X-rated
and comes with a white chocolate sauce.
Tell me what it is.
That's ***. ***, plural.
'Cause there's like loads of *** on there.
Then I understand exactly
what the white bowl of white thing is representing.
It is obviously not for a children's party.
- This like Hindu adult parties. - Hindu.
The testicle, there is a hole in the middle.
Yeah, I don't know. Maybe I didn't do it tight enough.
It's a bit on the tough side.
The buttercream has got the wrong consistency.
Paul, can we have you up please.
Paul's transformed his rugelach into an Eiffel Tower,
and has flavored his buttercream with chili.
Careful.
It does resemble a building.
Maybe not the Eiffel Tower.
It's not a ***, basically.
But you had this quite good idea of mixing chili and chocolate.
Actually, it's not as spicey as I thought.
The spice doesn't come through as much.
No.
The cooking of the sponge is a problem.
It's a little bit tight,
it's got no air whatsoever in it,
and it feels it little bit stodgy in the mouth, isn't it?
Uh-huh.
Maeva, please.
Current top of the class Maeva
has decorated her classic rugelach with fruit.
There is a little problem on the rolling.
It's not round.
The strawberry adds another level to the flavor
so I will say very good on the flavor.
But a little bit lacking of the ambition of the presentation.
- Okay. - I would expect a little bit better from you.
Because making a *** like that over there is nicer?
Whoa!
Oh, my God!
Oh no!
Wow! - Oh, no! She didn't!
I felt that everyone's cake reflected their personalities
and that is Maeva's personality there.
Well, that's a shock!
Oh, no! She didn't!
And she's right, it's classy and elegant.
Chef said it was a bit lackluster, so we'll go with that.
My rugelach was so much better than Zeze's ***.
So much better.
- Thank you very much, Maeva. - Thank you.
In life, I will always defend myself.
We can go toe-to-toe,
and if you toe-to-toe I will always win.
On guard.
Deep in the Wiltshire countryside,
the celebs are halfway through their lesson.
Class!
This is your final cooking task of the day before Giorgio decides
who is going home from cooking school.
In Giorgio's afternoon tutorial,
students must produce a perfect copy of two classic dishes.
I just move a bit of the legs.
Today he wants them to tackle a roast dinner.
And a mille-feuille.
Roast chicken will teach them the basics of butchering poultry
and roasting meat,
while a mille-feuille will teach them how to transform frozen pastry
into a stunning dessert.
You make an incision and then cut all the way down to the bottom.
Step one: break down a whole chicken.
You dislocate the legs
and I go, go, go, pull, pull, pull, pull, pull till the end.
We go underneath the wings...
It looks like a frog. Sorry.
It's a chicken.
I watch everything he does, I take it all in,
and when I go to my station, I just go...
wait for it.
Just like that.
With my fingers I'm gonna stick
some of the butter in like that.
I feel that I have a talent
that aids me better than all the other cooks.
I'm a practical learner, so when I see Chef do it,
I kind of emulate it.
Step two: a master class
in crispy roast potatoes.
Does that tray come out of the oven?
Just come out of the oven.
I really want to stay.
There's nothing I'd rather do than live the life of a chef.
Taste, plus taste, plus taste.
Plus taste!
So if I go home and sleep eight or nine hours,
who wants that?
Who wants a normal life?
Right, dessert.
Mille-feuille. Anybody have a mille-feuille before?
We call them mille.
First, how to make sure your pastry is decadent, and flakey.
Pastry is nice and thin.
Onto your baking tray.
A springle of icing sugar over it.
And then a tray on top of that.
It's gonna weigh it down because like I said,
I don't want the pastry to be really like, puffy.
I think my brain decided to switch off
and my blinks got a little bit heavier.
There may have been a few seconds, minutes,
where I kind of dozed off.
Next, the art of presentation.
So what I do,
is do a bit of cream in each corner, and then you can work in.
What normally happens is,
I take loads and loads at the start.
Dessert comes, can't be bothered.
Oh, we have a hell of a lot to do.
It was some sort of a pastry thing.
It was like a double-decker thing.
For your chicken dinner to be a success,
I'm looking for the chicken
to be beautifully cooked.
The potato to be crispy.
For the dessert, what we need is lovely, flakey pastry
and we want to see those layers of color.
That your challenge.
You've got 75 minutes to do it in, away you cook.
Let's go, let's go.
The students will be working in teams of two.
Sam, you ready?
- Cannot wait. Cannot wait. - Okay.
You're here, yeah?
Who's doing what?
Working with Zeze,
I'm like, no.
And then suddenly I'm just like,
well, I probably should apologize.
All right, before we start,
I want to apologize about what I said earlier.
I didn't mean it; it was just a general comment like that
because it criticized my role.
- You're a Leo, aren't you? - Yeah.
Leo gang!
Yeah, that's why. That's why.
Now they're in pairs, they can divvy up the cooking.
- Can I crack on with this? - Yeah.
- And you can crack on what that is. - Okay.
I do the chicken, you do the dessert.
If I need anything, I ask you, you help me. You do the same?
Okay, cool. Yeah, yeah, right.
While Stevo and Kerry,
and Zeze and Maeva
are taking on a course each,
Toby and Sam have a different plan.
I'm gonna do whatever you want, all right?
I'm gonna do it. You want me to peel potatoes, I'll do it.
How do you peel potatoes?
I was the head chef,
I was Giorgio, and Sam was my Poppy.
To be fair, he was all right.
He did listen to orders well.
How do I chop these, mate?
Like that, and then a little--
I'd say chop it in half.
Like that?
All the way.
- Like that? - Yeah.
And then chop in half.
Oh, my God.
Look at that. That is the teamwork.
That's it! Did you feel that?
- Yes, I did. - I felt that.
I definitely felt that.
You only feel safe in someone's arms.
I had to roll over, and let him sort of be dominant.
Did you get any of that?
Not really.
- I've carved a chicken. - Have you?
I think I know how to do that.
So why don't you do the batter stuff,
and I'll cut up this chicken.
I'm going to put the oil in first for the potatoes,
so then I can start the potatoes.
Remember him do this?
Yeah, yeah, yeah, yeah he did that.
After serving up two rubbish rugelachs,
Paul and Laura have also opted to work together
on both courses.
How much did he put in?
No, no. That's it, that's it. Yeah.
Yeah?
- Yeah, yeah, that's it. - Yeah?
You can never have too much oil.
While they've split duties for the main course,
dessert seems to have taken a backseat.
Team spirit is at an all-time high.
- Sam, I want cubes. - Yes, Chef.
I want nothing more, nothing less.
Those two are hilarious.
And the celeb cooks are organized...
Oh, this is tarragon butter.
Yeah, so...no.
...ish.
It's like an un-chopable shlock.
Ah.
Chicken is a great meat.
To cook a good chicken is a good sign.
So I really wanted them to understand
how to take a chicken apart.
You know, because sometimes I feel the people,
they're so detached from the meat
that they buy only like two pieces of the chicken in a package.
They don't even understand that
there's a whole animal attached to that.
Why does all that skin come off there?
No, look, that does come off.
There should be no more skin there.
No more skin there though.
That should have been rows of skin.
Really?
The whole thing would cover it so it sits underneath.
The whole thing.
You've cut it off.
We can put that back.
We're going to have to put that skin back there.
I've had enough of the chicken now.
Have you ever actually done this before?
No.
So you made that up.
Well, I've cut some chicken up.
- But not like a whole chicken. - When it's cooked.
I had a whole chicken once.
A whole chicken's a whole chicken.
Yeah, I did tell Laura I've butchered a chicken before,
and she said, okay, you do the chicken.
I ate a whole chicken at Hernando's.
So, that is what I meant.
Fine.
Yes, Paul. Yes, Laura. How is it going?
Yes, Melvin.
Does it look like Paul's doing it right, Chef?
It looks like it's been through the engine of a plane.
Yeah!
Where'd you get this one?
That's come from here.
Yeah, I thought so. But where from?
I thought you brought it from home.
Yes!
Oh, for God's sake.
This is so *** hard, you know?
The way he makes it look so easy.
Half an hour gone. Half an hour has gone.
Toby and Sam have almost finished prepping their chicken.
It's like, all the inside of the chicken. Disgusting.
Look at that.
But while they move on to the tarragon butter,
Maeva is still stuck on her bird.
Are you supposed to cut the chicken open like that?
I think it's the other side.
Oh, boy.
That has been terribly constructed.
I know.
Look at what Toby's done. Look at Toby.
It's amazing, but I don't care.
Look at Toby.
Brilliant, brilliant.
It feels great to be part of a winning team.
You ***.
But for the students in charge of dessert...
No, this is not working to plan.
...the focus is on turning the layers of puff pastry
into perfect light-as-air rectangles.
The mille-feuille is a great classic.
And you also need to show a little bit of skills
but also a little bit of nimble fingers
in putting it together and make it light.
Oh, no. Terrible shape.
How'd you get it back to straight?
Here, how'd you get it square?
We'll be able to cut it.
I know that. - Maybe do that then.
Yeah, you can.
Just straighten it like that.
Let me tell you how strange my life's gotten.
Today I was cooking a roast with Kerry Katona.
Is that how you do it, yeah?
I don't know.
I'm into it maybe.
I don't know what I'm doing, actually.
Is that the blind leading the blind?
I was just going to say that.
But you've made it worse, for *** sake.
I have. I'm so sorry.
I let her take the lead.
Big mistake.
Let's get real, it was a big mistake.
Oh, my God, I'm so sorry.
It's all right. We've got time. We've got time.
- I'm putting it in now. - Okay.
Halfway through
and the roasters need to go into the oven to be cooked on time.
But Paul is still prepping his meat
and Laura has yet to boil her spuds.
You know what? We don't need time.
Time holds us back.
Put the butter inside in the batter
and I'll tell you how to do this
and you'll become Michelin-starred chef
in five minutes.
What are you doing?
Chef heard me do an impression of him.
Well, it was quite hard not to. You were quite loud.
I don't think it was discreet.
I just got myself disqualified from the competition.
Well, as long as you don't take me down with you, fine.
But it's not a bad Italian impression
that will get this pair in trouble.
Uncooked chicken, raw potatoes,
and no dessert might.
Aw, this one's burnt.
For some of the dessert cooks,
baking is well underway.
And the results are mixed.
That pastry's got to carry on.
***.
Maybe I can get six layers out of this.
For others, baking is yet to begin.
And as for Stevo...
Oh, bollocks.
...well it's all gone a bit -- puffy.
Ah, no.
When Poppy brought her pastry out, it was flat.
Flat as a pancake.
Mine has risen a bit.
The tray on top, that was it.
Oh, no man.
I didn't do the sugar as well.
Oh, no.
So imagine, you've done shit for two days.
You finally get a good bit of feedback from Giorgio.
And then the next task, I mess it up again.
Well, I truly *** that, man.
And the icing and the sugar as well.
- Stevo. It is written there, Stevo. - Can it be rescued?
Yeah, you can push one down, which is okay.
And then make another one?
You can make another one, because this one's unsavory.
- And don't forget the sugar! - I know.
Lucky Giorgio showed up,
otherwise I wouldn't have known what to do.
I'm a bit disappointed in myself.
Precision beats power 90% of the time.
If you're boxing.
This is baking.
All right. Ah, shit.
And you go there.
15 minutes left!
I'm going to be ready.
The pastry needs 15 minutes to bake,
then cool before being constructed into a mille-feuille.
But Laura has only just put her pastry into the oven.
Meat starts coming up.
Yeah, Chef.
Oh, now.
What's going on there?
It's all a bit, greasy.
How's my potatoes doing?
They're ready.
I'm really upset by them.
Oh, I forgot the ***...
- The what? The what? - ...pastry!
- Shall I take this out? - Yeah, yeah, yeah.
Oh, it's not even cool. This will *** it.
That's *** warm.
Where's my head been at today?
That's it, I ruined this.
I'm really upset with myself.
There's not one good thing on the dish from me.
Not one.
I've literally never been so ashamed.
30 seconds left!
Oh, shit.
What do I do with the breast?
This isn't even two pieces.
Oh, mate. Mate, mate, mate.
Time's up! Step away from your plates!
Prepare for judgement.
Giorgio now needs to decide who's the best and worst in class,
and who he should send home.
You've made your dishes,
now it's time to see what Chef makes of them.
Toby and Sam, you're up first.
You both participated to both dishes?
Normally you go for one dish, one dish. I thought, you know what?
It's time to switch up.
Potato look good.
Let's have a taste.
Who butchered the chicken?
I did.
Job well done. Almost perfect.
It looks to me that you both did the chicken,
but you didn't do the dessert.
We tried.
It's half there and undercooked.
A disaster.
C'mon, get back there you two.
Thank you.
Zeze and Maeva, you're up.
It is not very attractive
- because it's lost its skin a little bit. - Yeah.
The butchering of the chicken is a bit more like a car crash.
That was my main problem.
Everything went wrong because it was hot.
Okay, let's taste them.
The chicken is cooked.
Oh, see.
Did you, when you taste this on its own,
- is a little bit salty. - Yes.
- Let's move to the mille-feuille. - Yes.
Zeze, the little bit of sugar on top?
I know, I totally forgot. I was so annoyed when I just saw.
That's what you want when you cut into a mille-feuille.
That nice crunchiness.
The biscuit you made is really well made.
It's really well cooked.
Okay, thank you to both of you.
Thank you very much.
Back tomorrow, Zeze.
Oh, chill out. Chill out.
One's going home.
Stevo.
Sam, I wouldn't be too happy if I was you.
I get it. I get it.
Kerry and Stevo, you're up next.
Obviously, there is no sauce at all.
You've got the chopped tarragon in,
that's great, in the butter.
- Let's look into the dishes now. - Yeah.
Oh, don't die.
The chicken is cooked through.
The breast is soft.
That's nice. Moist.
Let's taste the mille-feuille.
The leaves of pastry are crunchy.
The Chantilly is not bad.
You've probably got the best puree out of everyone
because you really patted it.
There's absolutely no bits in there. Tastes lovely.
So, back now.
Laura and Paul, please step up.
I want to see if I can spin it on my finger.
Put it down.
What?
I cannot believe that after
one hour and a quarter, you come up with this.
- Thanks, man. - Thank you.
It isn't funny.
It isn't funny. Paul, it's not funny.
I didn't laugh. It's these guys.
It looks very sad, I'm sorry to say.
That's what happens when a chicken dies.
But when you cook it, you bring back all the goodness.
The butchering you did on the chicken was more like a car crash.
The potato, I don't know, what's happened with that?
That wasn't Paul.
The legs are raw.
Yes.
Can you see that?
He tried to do a runner when I was cooking it. So...
This is a health hazard, you know?
You can't serve chicken like that
somebody can be made sick, you know?
- This is, as well, completely raw. - Yep.
The pastry.
So we seem to have the same problem.
That's the only decent things in all this composition is that sauce.
So that was a very bad job tonight from both of you.
Take it back, and we think over it.
The chicken was off. And it was all off.
Literally, everything was off.
The only thing that was edible
in our dish were the plates.
It's decision time for Giorgio
and home time for one of the celebs.
Right, Chef.
Let's give someone some good news. Who stood out today?
It's a tough one.
Everyone made plenty of mistakes.
But I think there is someone whose attitude
I love.
Stevo
I want to cry.
Stevo!
The champ is here!
Where's my belt. Get my belt, man.
I've gone from the bottom,
the bottom, to the top! Yeah!
Thank you. Thank you, thank you.
I love your attitude
and now you actually cooked something
that I could actually eat.
- Thank you. - Thank you. Thank you, Chef.
Thank you.
Okay, so we've had some good news,
now for some bad news.
Chef, who are you thinking about sending home?
Paul.
And Laura.
Paul and Laura, please step forward.
Oh, this doesn't feel nice.
Paul, you disappointed me today.
Your chicken, ah.
Chicken was bad, yeah.
Laura,
your dessert this afternoon was a disaster.
Mm. That's putting it nicely.
I have made my decision.
The student that I will send home is...
Paul.
No, it's Laura.
I want to say it was an honor and a privilege,
but I'm not going to because it wasn't.
This afternoon, he made raw chicken.
Raw chicken is a no-no.
That was the worst mistake I've ever seen at the moment in this kitchen
He needed to go.
Guys, please say goodbye to Paul. Give it up.
Well done.
It was my time to go this week.
That was his decision, he's the chef.
Hey, well done Paul.
Well done!
And I never answered back to my chef
unless there's a good joke involved.
No, you can't do it like that now.