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00:03When they said classic car, like Mercedes, top down.
00:09Oh no!
00:10What are you doing?
00:11Are you trying to die?
00:13I'm in Barcelona to help launch the hottest new restaurant in the Med.
00:17Welcome.
00:18And I'm on my way to pick up the boss.
00:21Moi.
00:22Legendary chef Jean-Christophe Novelli.
00:25We are doing the best job on the planet, enjoy it.
00:27Culinary icon.
00:29Are you serious?
00:29Winner of four Michelin stars.
00:32And he's recruited a team of hungry young chefs to run the kitchen.
00:37Let me see your balls, please.
00:38Yes, chef.
00:40Who will be stepping into the ultimate summer job.
00:44I'm about to work, live and party with a bunch of chefs in Barcelona.
00:48What could possibly go wrong?
00:50Genuinely, please, yeah?
00:53Seriously.
00:54It's so fun.
00:55I love this job.
00:57There's no enough communication.
00:58I want silence.
01:00I want silence.
01:01Oh!
01:01But it's not just in the kitchen where things get spicy.
01:05Come back to my apartment.
01:07The chefs aren't just working together, they're also living together in city apartments.
01:11Tom Daley.
01:12Chefs work hard.
01:14I'm getting licks tonight.
01:15But we're pretty harder.
01:16Less f***ing drink.
01:18I'll definitely be one bringing the heat.
01:20Hola, señoritas.
01:22And when the professional becomes personal.
01:25You called a blonde.
01:26Life gets seriously complicated.
01:29That's so rude.
01:30How could you say that?
01:31Do you think it's going to affect service?
01:33100%.
01:34I'm trying to be respectful.
01:35I'm not the one to be having an attitude with you.
01:37She hates me.
01:39Rude.
01:40It was just absolutely vulgar.
01:42If I could block someone in person, I would.
01:44Who can remain focused and keep their cool?
01:47Stop arguing.
01:48Yeah, no.
01:49Temperatures are rising today between you two.
01:52Prove their place on the team.
01:54Get out of that kitchen.
01:56Don't worry about it.
01:58And ultimately impressed the most.
02:01My star chef is...
02:19Jean Christophe Novelli.
02:20I feel like he needs a nickname.
02:22I can't say that every time.
02:23I can't say Jean Christophe.
02:26What's going on?
02:31Thank you so much.
02:32I asked for a vintage car.
02:34This isn't what I was expecting.
02:35Look at the size of the wheel.
02:37I know.
02:39Okay, are you ready?
02:41Yeah.
02:41So you know where we're going, yeah?
02:42Yes, roughly.
02:43This is fabulous.
02:48I feel excited for these young chefs.
02:51They're about to have the summer of their lives.
02:52Yes.
02:53Oh, yes.
02:55Can I call you JC?
02:56You like that?
02:56No way.
02:57Fine.
02:58Loaded.
02:59Okay, we're here.
03:04It looks fantastic.
03:07The Heat restaurant is an exclusive summer residency set in Barcelona's glamorous Marina Port Vale.
03:15Every day, it will serve up a three-course lunch menu designed by JC himself.
03:21But cooked by these young chefs.
03:24Nice restaurant, eh?
03:25All with experience working in professional kitchens.
03:28All with experience working in professional kitchens.
03:42And more importantly, welcome to the Heat.
03:46It's going to get hot.
03:47Yeah, it will get hot.
03:48And this is your new boss, John Christophe Novelli.
03:54Morning, chef.
03:55Hello, chef.
03:56Hello, chef.
03:56You are here because I can smell potential.
03:59But let me be clear.
04:01I know we are in Barcelona, but this is not a holiday.
04:07Because in less than two hours, we are opening the doors and you will be running the kitchen.
04:14I don't want you to freak out and shit yourself, but the guests will be expecting the very best.
04:20And chefs, I will be expecting more.
04:23Yes, chef.
04:23Yes, chef.
04:25Throughout this experience, John Christophe will be watching your every move.
04:30He'll be judging your commitments, technical abilities, leadership, and teamwork.
04:36At the end, only one of you will be named star chef.
04:43I am looking for the complete package.
04:47It's not just about skill.
04:48It's about resilience, attitude.
04:52Have you got the potential?
04:53Yes, chef.
04:54Yes, chef.
04:55This is definitely an important time in my chefing career.
04:58I've got my eyes on star chef and I've got my eyes on John Christophe.
05:01I'm going to be the sponge that absorbs all the information.
05:04Every day, one of you will be chosen to be head chef and you will run the service.
05:10Who thinks they can handle the heat and be the first head chef?
05:15Ooh.
05:16Ooh.
05:17Marta, your hand went up straight away.
05:19Yeah.
05:20You're up for it?
05:20Yes.
05:21I think I'm going to win this competition, to be honest.
05:24I don't want to come across as too arrogant, but I'm very, very confident in my ability.
05:30Akita, your hand went up.
05:31Of course, yes.
05:32I'm loud, I'm articulate, I'm confident, and I'm ready to impress.
05:36Where does your confidence come from?
05:38I'm not too sure.
05:39Some people think it's delusion, but I just think it's raw passion.
05:42That's where mine comes from.
05:44Being a loud person in the kitchen has always got me in trouble, I think.
05:47I've matured a little bit.
05:48I've learned that it's not all about me, but I wish it was.
05:53Kat, tell me.
05:55I believe I'm a great leader, I've got a lot of passion to show.
05:59Okay, I like that too.
06:00What about Tom?
06:02I feel like going into the kitchen is going into the trenches, and I'm ready to lead the
06:06team into battle.
06:07Me being 20, people might look down on me and think that, don't you spend a few more years
06:11in the kitchen?
06:12Oh, that's great, it depends what kitchen you're in, mate.
06:15My cooking ability is 10 out of 10.
06:16Thank you, the four of you, but I've got to make a decision.
06:25Akito, you're going to be my first head chef.
06:28Thank you, chef.
06:31I've not really ever had any experience with being a head chef, so this is definitely going
06:35to be new territory for me, but maybe, sometimes, you've got to fake it until you make it a little
06:39bit.
06:40The rest of you will be assigned roles.
06:43One last thing, I would like to introduce you to your front of house team, recruited by
06:48Jean-Christophe himself.
06:51This is Natalia, head of the restaurant.
06:53Hello.
06:54Hi.
06:55Nice to meet you.
06:55Hi.
06:56Nice to meet you.
06:56Hi guys.
06:57Natalia, we are hours away from opening the doors on a brand new restaurant.
07:02Yes.
07:02It's always the best part, the most exciting part, the most stressful part.
07:05And your team, they're ready?
07:06They're ready.
07:07We're excited.
07:09I am full of determination, and I just can't wait to give people the best experience possible
07:14with my front of house skills.
07:17I think this experience for me, dare I say, is less about the work, more about the play.
07:24Oh, don't tell anyone that I said that.
07:27OK, chefs, get ready.
07:30Get changed.
07:31Your recipes are waiting for you.
07:33Yes, chef.
07:34Yes, chef.
07:34Let's go, chef.
07:35Come on.
07:38The first lunch service begins in just 90 minutes.
07:42And they must now prep all the ingredients for their dishes, so when the diners walk through
07:47the doors, they're ready to get cooking.
07:50As I always say, fail to prepare, prepare to fail.
07:55Their CV shows promise, but believe me, they've got a lot to learn.
08:00Hi.
08:01Oh, we've got front row.
08:02Yeah, man.
08:03Sick.
08:03It'll be Kat and Maya on starters, making a seared tuna and avocado tartlet and stuffed
08:10courgette flours with a corn salsa.
08:12So, I'm a...
08:14Hi.
08:15Let's discuss what we're going to do.
08:17George and Jay on mains, making a ricotta and spinach ravioli and serpent turf.
08:23I was looking at the serpent turf and I was like, a bit of me.
08:26Good.
08:26What's your experience on pastry?
08:29I'm OK.
08:29And on desserts, it's Marta and Tom making a hot raspberry souffle and peach tart to
08:35tan.
08:36Jean-Christophe has designed the menus, but he'll be hands off in this kitchen.
08:41It's down to the team to deliver and stepping up as the first head chef, a keto.
08:46Some might say brave, some might say bonkers.
08:51Stepping up to become the head chef is a big risk.
08:54Do well, they can stand out, do badly and they can be completely exposed.
09:01What are we saying?
09:02Good, chef.
09:03How are you, chef?
09:04Very good, very good.
09:06Almost too good.
09:07We're just delegating at the moment.
09:08Yeah.
09:09So, yeah.
09:09Splitting the jobs.
09:10Yeah.
09:10Getting involved.
09:12Have you made fresh pasta before?
09:13Yeah.
09:15No, actually.
09:16No, no, no.
09:17I've been a chef for around three years now.
09:20It's just like the consistency of, like, Play-Doh, basically, yeah.
09:23I'd say chefs do have a bit of a reputation.
09:25We like to have a laugh.
09:26We like to have a drink after work.
09:27We like to party.
09:29I'm looking forward to working with you.
09:30Thank you, Tom.
09:31Give me a spot.
09:32We're going to smash.
09:33It's going to be good.
09:34I'm confident in myself to get through desserts and hopefully put on amazing show.
09:39I'm not classically French, like, sort of trained.
09:41Okay.
09:42I'm very, like, I was taught by...
09:44You're modern.
09:45You're a modernist.
09:46Yeah, I'm a modernist.
09:46When it comes to food, I'm not into bullshit.
09:49I need, like, micro herbs or, like, just grass or, like, pebbles on the plate.
09:55The food should do the talking.
09:56Confident.
09:57We're looking good, man.
09:58Okay, cool.
10:00Do you have a time to run the caramel?
10:02No, no.
10:05Apparently, if you use metal to stir caramel, it crystallise.
10:08Yes, that's true.
10:10That's all good.
10:11Tart cases need to roll out in a minute.
10:13We're in a good place.
10:14How long's that time?
10:15Four minutes.
10:15That ten minute.
10:16Is it churned?
10:17Yeah.
10:17Yeah, I think we're in a good place.
10:19Do you know what I mean?
10:22Sweet.
10:27I'll be doing time-wise.
10:28Are you all right?
10:28Yeah.
10:29Okay.
10:29Yeah.
10:29Something is burning over here.
10:31Chef, I can smell something burning.
10:35It's not welcome in my life.
10:38What's happening over there, Akito?
10:41It's the caramel.
10:44On my one, this one comes out.
10:47This is burning.
10:48Oh, my God.
10:48Never leave caramel.
10:50Never leave caramel.
10:50No!
10:54Tartan.
10:54What a wanky dessert to give someone on their first day at work.
10:58Seriously.
10:58Like, what a French piece of wank.
11:01Not Jean-Christophe, but the dessert.
11:03Chef, Akito.
11:05We all right?
11:07Get some hot water in it.
11:10What the f*** happened?
11:12Burn the caramel.
11:12Oh, no, no, no.
11:13This is a disaster.
11:15That really wasn't good.
11:16Are you having a lot?
11:24The prep is underway.
11:26The clock is ticking.
11:27And the diners will be here in less than an hour.
11:30Oh, yeah.
11:31Sorry, sorry, sorry.
11:32What could possibly go wrong?
11:38Get some hot water in it.
11:40Hot wash is gonna hate on us.
11:43Hello, Chef.
11:44How did you manage this?
11:45I was with the ice cream machine.
11:49Surely you could have smelled it well before when it becomes burnt.
11:52Yes, of course, yeah.
11:53When it's burnt, it's because you're not awake, yeah?
11:55You've got to make sure you are a little bit more proactive
11:57with your pellets, your smell and so on.
12:00I've burnt a bit of sugar. That's OK.
12:02Taking out my wages, no problem.
12:03But then let's go on with it, you know, like...
12:10One more time and I'll give you a medal.
12:12This one is...
12:13Watch out, you're going to burn your finger.
12:14No, no, this is OK, Chef, I promise.
12:16Thank you, Chef. Smell that.
12:17What do you mean it's OK?
12:19That's bitter.
12:21You're going to sell that to the customer?
12:23Do not compromise with quality.
12:25If you made a mistake, just put it in the bin and start again.
12:28You can't use that, it's bitter.
12:29No, no, no, I'm going to use another one.
12:30Yes, Chef.
12:31Come on, go on.
12:31Oui, Chef.
12:33Champion du monde.
12:35The problem that I think now, going forward,
12:37is that Marta's going to think that I'm shit when I'm not.
12:41This just isn't what I would cook.
12:45It's so classic.
12:46It's an antiques fucking moonshot.
12:50I'm so glad it's them and not me.
12:52That's not anything too quick.
12:54Do you like tuna?
12:55I love tuna.
12:56I'm not a big fish gal.
12:57Are you not?
12:58No.
12:59Do you eat meat in that, though?
12:59Yeah.
13:00My dad was a gamekeeper.
13:02So, like, game meat, which is like venison and grouse and pheasant.
13:05He kind of shot all of that.
13:06I'm from a small town in the highlands of Scotland,
13:09so I grew up around wildlife.
13:11We'd go up into the mountains.
13:13We'd shot our own deer.
13:15Seeing it go from being wildlife to being on my plate
13:19made me how I am today.
13:21I love a wine.
13:22Oh, my God.
13:23I love a wine.
13:24Like, this weather is white wine.
13:25Yeah.
13:26It is savvy VU weather.
13:27Yeah, definitely.
13:28Maya seems really nice.
13:30Everyone seems really cool.
13:31George is really good looking, I think.
13:33Got really nice tattoos.
13:34And the mullet, pretty cool.
13:36Not giving anything away.
13:38I like a red over, like, a nice dinner, like a dinner date.
13:41I'd be like, oh, come on, a bottle of red.
13:42A bottle of red.
13:43Yeah, I'm the exact same.
13:44Not that anyone takes me out for dinner dates.
13:46I'm kind of in my dating era right now.
13:48I'd be open to dating a chef.
13:50I feel like it would be more fun if no one knew about it as well.
13:53Like, winks here and there.
13:54That was an awful wink.
13:55I just closed my eyes.
13:58Thank you, too.
14:01Yes, chef.
14:01How are you?
14:02Very good.
14:03How do you feel?
14:04Yeah, good.
14:05Confident.
14:05Yeah?
14:06Yeah, yeah.
14:06And excited.
14:07I'm a little bit concerned because it doesn't seem to be sense of urgency.
14:12Uh-huh.
14:12OK.
14:13I know it's prep time.
14:14Yeah.
14:14But the service starts very soon.
14:17How confident are you to execute all the dishes?
14:20George hasn't made a pasta dough before, so I'm keeping it a little bit of an hour on that
14:23because I've made quite a lot, so I know the sort of texture I'm looking for.
14:26I'm just seeing what everybody's getting on with, how confident they are first.
14:29Yeah.
14:29OK.
14:29Thank you, too.
14:30Thank you, chef.
14:32Not yet, but thank you.
14:33OK.
14:36Well, OK, you've got one hour to service, by the way, so...
14:38One hour?
14:38Yeah, yeah.
14:39We should.
14:39One hour.
14:40One hour to service.
14:41One hour?
14:42What the hell!
14:43One hour to service.
14:52Oh.
14:53What!
14:54Yeah!
14:58Still needs more time, my Bart d'off frig.
15:04I'm going to have a test again, yeah?
15:10Congratulations. That's fantastic.
15:12Oh, really?
15:13This is fantastic.
15:15It's quite warm in here, isn't it?
15:16Yeah, it's sweating.
15:17Tits off here, man. Fucking doing this as well.
15:19Do you want me to get involved with it?
15:20Someone steal all your thunder.
15:22It's quite dry, isn't it?
15:24The ravioli was a disaster.
15:26It was just left on side, so it ended up just drying out.
15:29How much flour?
15:311.2 kilograms. I weighed it out myself.
15:34I had a little bit of apprehension when George started,
15:38mainly because he had never made fresh pasta dough before.
15:41So, you've put in eight eggs, eight full eggs,
15:43and then how many egg yolks?
15:44Did you put any egg yolks in?
15:45I could do some more now, quickly.
15:46Obviously, there's things that I haven't done,
15:49but I'm there to learn, I'm there to absorb.
15:51Get at least...
15:53Like, another...
15:54Three or four, yeah.
15:55Yeah, four. I'll do four.
15:56So, you have 15 minutes before the service.
16:01Understood?
16:02Yeah. Yes?
16:02Yes, sir. Thank you.
16:06Where's that fucking mango shit?
16:08Out of nowhere, oh, you've got an hour and a half to prep.
16:11As soon as we started prepping, you've got 45 minutes to prep.
16:14Where did the time go?
16:16Don't know, John.
16:18OK, if this is on the heat, just don't do anything else except stare.
16:21Stay right.
16:22I will.
16:23It's a very, very, very pressurised environment.
16:26Everybody's been thrown into it, and everybody's just kind of, like, trying to paddle.
16:29And I'm overseeing every section.
16:31So, if things do go wrong, it's going to be on my shoulders.
16:36We're looking good, we're looking good. I'm getting excited.
16:39The front of house, it doesn't matter what the situation is,
16:41as long as you've got a smile on your face.
16:42Yeah.
16:43Exactly. You just have to keep smiling, keep pretending that everything is OK.
16:46Literally the story of my life.
16:48Guess what?
16:49What's that, chef?
16:50I'm just about to open the doors of the restaurant.
16:53OK, chef.
16:53Are you ready?
16:54No, chef.
17:00Yes, chef.
17:00That's not good news now.
17:01No.
17:02You said you were confident, yeah?
17:04Yes, chef.
17:05What do you want me to do?
17:06To tell the customers to hold on outside?
17:09Can we delay service with drinks?
17:11Are you having a fucking lot?
17:13Are you serious?
17:14Delaying the customers?
17:18Are you serious?
17:19No.
17:23Jean-Christophe does not look happy.
17:25No?
17:26He does not look happy.
17:30Time is up, the 90 minutes of prep is over, the diners are arriving and the restaurant
17:35is about to officially open for its very first service.
17:39Hello, welcome.
17:41Hello.
17:42You know that feeling you get before service and it's like in your belly and you're like,
17:45oh my God, oh my God.
17:47Two would be under Alison.
17:49Alison.
17:49Or Ali.
17:50It's filling up, you guys.
17:52It's filling up.
17:53Service will run for two hours and JC will expect his diners to receive all three courses.
17:59No pressure, team.
18:01The guests have arrived.
18:03The service staff.
18:05Now, let's go.
18:06Quick, let's go.
18:07Hey guys, are we ready to order?
18:09Yes.
18:10Amazing.
18:11Okay.
18:11Now, this is time to play the game.
18:13Yes, chef.
18:14How do you feel?
18:15Good, chef.
18:16Good.
18:16Thank you, chef.
18:17Welcome to the club.
18:18Right, chef.
18:19Check on.
18:19Three flour, one tuna.
18:21Yeah, chef.
18:22Did you put a timer for that?
18:23Yeah, yeah, yeah.
18:24Give me a sec.
18:25It's gonna be fine.
18:27I'm gonna keep it a bit mellow.
18:29Right, do it in his mouth then.
18:30Question.
18:31Yes, chef.
18:31Can we give it to you and you plate it?
18:33Uh-huh.
18:33I'll give you everything on a tray ready and you can just plate it from there.
18:36Thank you, chef.
18:36Okay, cool.
18:38Okay, so three courgettes.
18:40Are you happy?
18:41I think so.
18:42Okay.
18:42Well.
18:43As happy as can be.
18:44Yeah, are we talking right now?
18:45We're in line.
18:46Whoa.
18:47Let's go to you.
18:48I've got another ticket for you.
18:49Thank you very much.
18:50Cheers.
18:50No problem.
18:51Communicate.
18:52What would you like me to do?
18:53You're thinking too much.
18:55Could you...
18:55Slice the steaks?
18:56Yes, please.
18:57Yeah?
18:57Do they need to rest more or are they good?
19:01I think Akita was very...
19:03He seemed a bit fogged.
19:05I don't know.
19:06Obviously, there's a lot of pressure.
19:07Jean-Christophe is literally standing opposite him.
19:09There's diners flooding in.
19:10We all don't know what we're doing.
19:12Do you apologize for the delay?
19:13Okay.
19:14First-day jitters, shall we call them?
19:16So sorry about that.
19:19My girls have been waiting for their starter for a hot sack.
19:22Maybe mention.
19:23I always say that front of house are like swans.
19:25We're really elegant on top, but underneath we are paddling.
19:30Sorry.
19:31What is happening?
19:32I feel like there's a lot of tables and you don't have food.
19:35When things go wrong, we're the ones who have to make up for that.
19:39All right.
19:40There you go.
19:40There's your own day.
19:41I'll be back to take another drink water.
19:44How long are we?
19:46What are you thinking?
19:48Trying to garnish the butter.
19:49I'm just struggling to read this.
19:54You too slow.
19:55If you slow, they're going to be slower.
19:56Yes, chef.
19:57Yes, chef.
19:57Come on, stop saying yes, chef.
19:59Thank you, chef.
20:00Just do it.
20:00Chef?
20:01Yes.
20:02This is getting a little embarrassing for us in the front of house.
20:04I'm running out of things to say to the guests to make them know that the food is on the
20:08way.
20:08Natalia, the maitre d', she was on me.
20:12She was definitely on me and not in the good way.
20:14Yes.
20:14So, where is the food?
20:16When will it be ready?
20:17We are plating it right now.
20:18I don't see you plating it right now.
20:20Where are they going?
20:21These are going to...
20:35They want to get my clothes on the ceiling.
20:40The most exclusive eatery in Barcelona has officially opened its doors.
20:45Before you steal it.
20:47And although these hungry diners ordered almost an hour ago, the first dishes are only just
20:52being served.
20:54Sorry, girls.
20:55I'm so sorry about the weight.
20:57It's a baptism of fire for Akito.
20:59I'm going to need hands on the mains.
21:01We need to go as quick as possible.
21:03Who might be regretting his decision to be head chef.
21:06How many steaks have I gotten all day, please, chef?
21:08Two ravioli, two steaks.
21:10Two serving turv, I believe.
21:11Let me see.
21:12He seduced JC with the promise of being loud and articulate.
21:17But his fellow chefs are yet to experience it.
21:20You're going to put your hand up.
21:22You know, you've got to perform.
21:23I feel like he had a lot more to learn about the past before putting his hand up at the
21:27start.
21:28You are organised.
21:30Kat and Maya are having a lovely time on starters and so far have avoided any mishaps.
21:35Right, chef.
21:35Just behind you.
21:36We have got your mushroom.
21:38On mains, George and Jayon are feeling the heat.
21:41Jayon, good.
21:42Good.
21:42Yeah, man.
21:43But it's not affecting their blossoming bromance.
21:46And on desserts, can Tom recover from his caramel catastrophe?
21:49The peaches are fucking stunning.
21:53You're still hanging on the line.
21:55Yeah, yeah.
21:56Just keep on going, please.
21:57I will do.
21:58What's the vibe?
21:59The vibe in the restaurant is a bit slow.
22:06Okay.
22:07We need the pace to be picked up just a little bit.
22:11The second wave is coming.
22:12This table right here has been waiting way too long for their mains.
22:16Every time I go in there, it feels a little chaotic.
22:19I'm not sure that chef Akito has everything under control at the moment.
22:22Table two should be on the front.
22:24What about JC?
22:25He's holding it down.
22:26JC, I think he's also feeling a little bit stressed.
22:29Table two.
22:30What about this one?
22:32FYI, that nickname was not approved.
22:34We're using it on the downline.
22:35I won't tell him.
22:35This one was before this one.
22:37Oh, yeah, chef.
22:37Yeah, chef.
22:38Akito wasn't crossing off the ticket.
22:40None of them were crossed off if they had gone.
22:42You've got two 737.
22:43You've got one here and one here.
22:44It was all confusing.
22:46Two all day?
22:46Two all day, yeah.
22:47Chef, where are we at for mains on table eight?
22:50Do you know if the mains are coming soon?
22:52So much pressure.
22:55Time goes fast when you're having fun, doesn't it?
22:57Josh, Josh, just bring it up.
22:59Wow.
23:00Are we done?
23:00We're eating the next time.
23:03It has been a while, I agree.
23:04I will check that for you.
23:10We've got hot food that's sitting on the pass getting cold.
23:13So sorry.
23:13Please.
23:14Try my best, I promise.
23:15Hot food is priority.
23:21I'm sorry for the delay.
23:22We've got two ravioli.
23:24Five minutes left.
23:25Ali Ali, come on!
23:30With the ravioli, is it supposed to have liquid on the plate?
23:34No, liquid on the plate.
23:34That one did have.
23:36Don't be fine, don't worry.
23:39Are you looking?
23:40What's the subject?
23:40Are you having a look?
23:41So all in all, ravioli is a no.
23:44Especially from the Italian, it's a hell no.
23:46Yours is cold.
23:47OK, I'm so sorry about that.
23:51Chef, we've had a complaint on every single ravioli dish that has gone out today.
23:55Whether it was temperature, portion size, or taste.
23:59Yeah, OK.
23:59So that needs to be improved.
24:00I think, obviously, we're sitting here.
24:02Yeah, exactly.
24:03I'm sending them out hot.
24:05Yeah, yeah, yeah.
24:06This is not acceptable for me.
24:08You know, he knows that.
24:08And remember, we haven't seen any desserts yet.
24:11With such a delay on starters and mains, there's a danger desserts won't make it out of the kitchen.
24:16We need to get these souffles out now.
24:18They're going to deflate.
24:23I need to play up too tart.
24:25Sorry.
24:25Hey, hurry up.
24:27Please.
24:27Why are you...
24:28Sorry, but...
24:28What do you want me to do?
24:29They need to go out now.
24:31I want to make the souffles now, which doesn't make sense, and then, you know, send everyone down.
24:35So I see the main section, and that's going down.
24:38Akito's looking like a deer in headlights on the pass.
24:40You've got my pastry chef, that's not going well either.
24:43So I'm a bit down in the dumps.
24:45And now I look over to the stars section, right?
24:48I'm looking through the glass.
24:50What was you, 25?
24:53I see Mara, and I'm thinking, fuck it, that's not all bad, is it?
24:56You know what I mean?
24:58These souffles are fucking deflating now.
25:02I know, but I can't do anything about that.
25:04I just asked him how many peach tartans left.
25:06He didn't know what was going on.
25:07Do we know who these are for?
25:09Yes.
25:09We've got...
25:12Two souffle.
25:13Two bowls.
25:14Two peach tartans.
25:15Four.
25:16Table one.
25:17Table one.
25:18Table one.
25:20Fuck me, that service is hard.
25:24We're going to go table two.
25:26You mean table eight?
25:27Quick, it's going to melt.
25:29Front of house have to deal with, like, all the bullshit that comes from their mistakes.
25:34Stressing me out.
25:35Where's table eight's dessert?
25:37They don't have any dessert.
25:38We need the dessert now.
25:40In times like that, where things are going to shit, there needs to be someone who takes control.
25:44You need to have, like, a sense of urgency.
25:46I'm not a pastry chef, I can't lie.
25:48Clearly, Akito was not that person as the head chef.
25:51Get those souffles on plates.
25:53It was an absolute shit show.
25:55Table eight is too tart.
25:57Let's go with that, then.
25:58That should be it for...
25:59Oh, I'm so sorry.
26:02See how he's...he's over.
26:05Fucking hell.
26:07Thank you for your help as well.
26:08No, it was wrong.
26:09We're in this together, man.
26:10Right, I was shitting it the first bit, man.
26:13The first bit.
26:14We're good now.
26:14Yeah, tidy down.
26:16Yeah, I feel absolutely fucking knackered after that.
26:19That were eight intense, that, like, way too intense.
26:22But we got it done in the end, didn't we?
26:26In the end, the souffle and the tartan both came out tasting nice.
26:29And that was it, yeah?
26:31Look, I did well.
26:32I don't know about anyone else, and I don't really care about anyone else.
26:36So...
26:37Me and you did well.
26:38Oh, no, I was being nice.
26:40I know.
26:41And with that, our chefs have made it through their first service.
26:45But it remains to be seen who's in line for a roasting at the debrief.
26:50First service, I mean, what a whirlwind, you know?
26:53If I was being really honest, like, five out of ten.
26:56I was definitely feeling the heat in the kitchen today.
26:58I did make mistakes, made plenty of them,
27:01and because I made plenty of mistakes, I've learnt plenty.
27:06Firstly, well done.
27:08That was high pressure, but you made it through.
27:12Just.
27:14Guys, how are you feeling?
27:16Good.
27:17Good.
27:17Good.
27:18Yeah, it's very good.
27:19Tough first day.
27:21This was a huge challenge.
27:24New menu, new dishes, new style of cooking in a new location.
27:30It's not easy.
27:32So, I really admire you all for not giving up,
27:35but I'm sure you appreciate that many of those dishes were not near my standard.
27:42In fact, I had more complaints today than I had in my old career.
27:53I'm not surprised that he's not happy with the standards that we rose to, you know?
27:56At the end of the day, that's from someone that's been there and done that,
27:59so you have to take that with a keen eye, you know?
28:03Akito, how do you feel about the decision to put yourself forward for head chef?
28:06I still don't regret my decision at all.
28:08I feel like it was sink or swim time, and in order to impress,
28:12you have to put yourself in those kind of situations.
28:13You think you sank or you swam?
28:16I thought we swam. I thought we swam.
28:18There are things that I would do differently.
28:19However, I'm really proud of the team for getting through
28:22what's always a difficult first day of service.
28:24Hmm.
28:25So, if I was breaking down all the dishes, starting from starter,
28:30one thing you did very well is, at first, you were a bit slow,
28:33a bit too chatty, but you managed to catch up and be on the top of yourself.
28:37So, well done. Thank you, chef. Thank you, chef.
28:39We'll move on to the mains.
28:41Jayon, there's something in your eyes I like.
28:43Thank you, chef.
28:44How did you think today went?
28:45I'm relatively proud of myself for how I shone at the occasion.
28:49Just keep your head down and I want more from you.
28:53But, unfortunately, we do need to talk about the ravioli.
28:58I think we know it was a complete disaster.
29:01And that came from George.
29:03Mm-hmm.
29:04I'm not particularly proud of my performance at the start.
29:07I was messing around with too much at once.
29:09It was that pressure of time.
29:10And I know complaints came back of it being cold.
29:14Erm, there's not really much more I can say on that matter,
29:17but I did try my absolute best.
29:19Right.
29:20We have to talk about these desserts, don't we?
29:23Marta.
29:24Yes, chef.
29:25How was the pastry?
29:27What went wrong?
29:28Usually, I would go to a head chef to be assertive, to tell me what's going on, to tell me
29:33exactly
29:34when he needs a dish on the pass and what tickets are going where.
29:38And I feel like that communication sort of failed today.
29:43Now, tom tart tatin.
29:48Yes, chef.
29:49So what do you think happened?
29:51I think, obviously, I'm bitterly disappointed in myself.
29:54We both know that it wasn't up to standard.
29:55Erm, I shouldn't have burnt a caramel twice.
29:57That is like...
29:58Free time.
30:00Okay.
30:01Free time.
30:02You burned the caramel.
30:04Yes, chef.
30:05In 15 minutes.
30:07World record.
30:09No one has done that before.
30:11Yes, chef.
30:12I think everyone saw I've burnt a caramel twice, right?
30:16I know I'm a twat for doing that, right?
30:18But if the chef's watching this, you know you've burnt caramel.
30:20Everyone's burnt a caramel.
30:22You know, that induction hob that fucked me on the caramel, I've never used that before.
30:26It's hot, man.
30:27Today, it didn't go very well at all.
30:32And I'm sure you could do better.
30:35Tom, I also hate induction hobs.
30:37It's not good enough.
30:38I should have...
30:39Olivia, please don't give him an excuse.
30:41Sorry, sorry.
30:44Each day, John Kristoff has to make a big decision about the next day's service.
30:49The weakest performer from today will be washing pots tomorrow.
30:58Akito, who do you think was the worst chef today?
31:03Oh, my God.
31:05It's unpleasant.
31:06He's waiting.
31:07Do I have to...
31:08One name?
31:09One name.
31:10Oh, man.
31:11A lot of the mistakes that I made actually led to other people making mistakes.
31:14Come on.
31:14I'm going to have to say Tom, just because of the burnt caramel.
31:18Akito does not like singling people out, right?
31:21And calling out Tom was not a nice moment for me.
31:24I actually genuinely felt really horrible doing that.
31:27I felt actually moved, man, which was not good.
31:31I think the chef who should be going to the pot wash tomorrow is Akito.
31:39Yes, chef.
31:40Akito does not like pot wash.
31:42You don't want to hear that you performed the worst in the kitchen.
31:44So, there's disappointment in my heart.
31:46You don't want to hear those words, especially from an icon like Jean-Christophe.
31:50I respect that, chef.
31:51And thank you for the feedback and I'll make sure to take this in my stride.
31:55And Jean-Christophe, did anyone particularly impress you today?
31:58Yes, of course.
32:00I think, Martha.
32:02Thank you, chef.
32:03You were excellent.
32:04Seriously, you are good.
32:06Thank you, chef.
32:09Thank you, chef.
32:11I was really excited and glad that I stood out the most to Jean-Christophe.
32:15I'm kind of a little bit wary because, obviously, I've set a certain standard
32:19and I'm going to have to maintain that.
32:22OK, guys.
32:23Service one complete.
32:26Guys, what a start to an amazing summer.
32:29I want you to work hard and play hard.
32:32And I'll be back at the end to see which of you will be crowned star chef.
32:37Well done.
32:38You can have a rest.
32:39Enjoy your drink.
32:40Yes, chef.
32:41Thanks, chef.
32:41Thank you, chef.
32:41My God, what a beautiful scene.
32:45Now I know why you mean, what a stay here forever.
32:51After a tough first service and a grilling from the boss, the chefs can finally let their hair down.
32:58Come on, let's do a big cheers after today's service then.
33:01Should we cheers on a tartatana or ravioli?
33:04here's to many more I guess I had a lot of fun today four-hour service there felt
33:12like a 12-hour shift the back at home yeah it was heavy man I admire you for
33:17what you did man and I really I don't want you doing the pot smart if I could
33:20do it I don't know but this is my legacy story don't you worry he started from
33:23the bottom now we're here fell down right and then he rustled his way back
33:26yeah so where are you from we haven't really um I'm from um well I live in
33:33Glasgow in Scotland at the moment but I'm from like up the north of them
33:36Scotland like Highlands area is it is it near the Loch Ness monster though the
33:41Loch Ness kind of I've got this video idea where I survived for 24 hours on a
33:46raft in the middle of the block
33:51so how come your name is George River DJ oh because family's from Yugoslavia
34:06I don't know if I liked it I didn't know English till I was four when I went to nursery
34:10that's when I learned English oh I spoke it at home and then just learn yeah but my type of
34:16food is
34:16like everything on toast fucking love that like just like cheer and tear and you know getting
34:20involved I've worked at Mission Stars it's great yeah it's cool everyone's fucking sharpening
34:24a knife till 2 a.m. I'm in the chef whites wanking each other off on the sections like that's
34:29not
34:29my that's not my bag but also it's day one do you reckon like some people will
34:33like kind of come out of the shell of it yeah they're actually a secret dude
34:41me and Helena were best friends in primary school I definitely think it's an advantage to have my best
34:49friend here she will ground me and keep me sane yeah she's just everything to me it's still surreal
34:59like I can't even believe that we are doing this together I'm her biggest fan I'm gonna be cheering
35:04her on from the front of house with a smile on my face hi guys nice to meet you nice
35:10to meet
35:12George George nice to meet you sorry I've literally got tears going I'm Helena oh yeah right um yeah
35:20man Helena's a pretty girl Jayon Jayon Jayon Jayon Jayon I'm Saren Saren you've got incredible eyes
35:30front of house girls seem really nice as well which is cute but kind of gutted there's no boys
35:35front of house I'm honest I am I am gutted cheers nice to meet you I'm just excited to get
35:45to know
35:46everyone like I think this is gonna be the best summer ever I've been gagging for a drink I'm not
35:52gonna lie I I've been like handing out wine left right and center like in my head what would happen
35:58if
35:58I just like back to one well what if I slipped and fell in it yeah like what if it
36:01fell into and
36:02I was like oh well I get that off there yeah I hope I have a chance to flirt with
36:07someone you know
36:07hang out work live with this group of new people to me that's like so exciting who wants to go
36:14see
36:14the apartments because my feet are knackered mate I need to sit down I need a shower I'm so sweet
36:21yeah
36:21get George a shower yeah let's go back I think this summer in Barcelona is gonna be really good fun
36:26it's
36:26gonna be work hard play hard just bring the bottle yeah bring the bottle yeah can't wait
36:42the chefs and front of house girls will be sharing luxury apartments slap bang in the thick of the
36:48Barcelona action and with two boy and two girl apartments I'm sure there'll be no swapping around
36:54whatsoever I'm very excited to be in Barcelona I'm meeting new people and seeing where connections
37:08flow and if sparks fly sparks flight I'm looking forward to the carnage looking forward to the fun
37:14bring it on I'm absolutely buzzing to be in Barcelona because I'm free I'm out of Wakefield there's no
37:27worries I've left them all at home a little party trick yeah one then the spoon chef a kilo oh
37:35no oh no I'm so
37:39excited to be here it's the most exciting thing I've ever done in my life that's my excited voice
37:48do we like it one of us is gonna have to share we need to play a game to who
37:51gets the one room
37:56okay I love the girls I feel like they're all really similar like they're all super nice and I feel
38:07I'm all gonna
38:08merge into the same person by the end I'm excited to live together I feel like I'll be good yeah
38:15this
38:22I don't I think I'm quite good it's gonna be super awkward if like we have a bit of a
38:26ruffle in the
38:27kitchen and then have to go to bed together like making tea next to someone that's just
38:30shouted at you for not labeling something I'm quite tired I don't know if I snore or not so you're
38:35gonna
38:35have to tell me it's fine I'm quite a deep sleeper to be serious cheers cheers cheers it feels like
38:41we're legit like moving in together oh my god me same there's no one I would rather be doing this
38:49is me and Saren my partner in crime we literally get on so well and it was so quick as
38:56well as soon
38:56as we met we just agreed that we liked each other and that was that how's two people supposed to
39:01fit now
39:02I'm not talking about me and you now they know who they're sleeping with it's up to the rooftop for
39:11a nightcap is that Wikipedia is that you that's me baby she's well-traveled yeah going up to the
39:28rooftop you know it's a beautiful view and it's great to have Maya in the view I mean she's stunning
39:41everyone looks beautiful man
39:51you just do like three three facts about each other oh I hate this oh yeah he's been on rooftop
39:59before yeah two truths and I like yeah right so I can speak five languages fuck off can you speak
40:07five language can I speak English I mean I'm in quite a famous band oh yeah you ain't got time
40:18for a band being a chef and I'm gonna have got quite a following on tick tock so you speak
40:28five
40:28languages spoiler alert George is not in a famous band shock more importantly JC has one more surprise
40:37in store a shit-hot new chef team you've got competition
40:56hi I'm Alex I'm Saren my name is Alex I'm 21 years old and I'm from County Cork in Ireland
41:04I think
41:06that other people would describe me as being very fun sometimes too much for my own good I enjoy meeting
41:13new people especially pretty girls hi I'm Maya Maya so how long have you been cooking for three years
41:29pretty much I started when I was we started properly when I was 18 grew up cooking a lot how
41:35old are you
41:36we don't even know how old are you 21 what's your dream then uh to run the family restaurant nice
41:42yeah
41:43that's nice everything was going well it's six foot Irish ripped Tang guy walks in I'm like are you
41:50fucking joking so your parents both run it uh yeah my started by my great-grandparents wow and my mom
41:56is currently the exec chef nice uh she was my first head chef and uh I met you wash your
42:02ass she did yeah
42:03yeah she's not a shadow but once I got in the kitchen she changed do I feel like he could
42:08be
42:08competition yes good luck to him do you want to see where you stand I would love to let's go
42:14let's go
42:15let's show where you stand yeah people assume that I got to where I got because the family connections
42:22but realistically you can't survive in a kitchen if you don't earn your own merits some girlies I think
42:29he's really nice like hey boy before do you guys fancy anyone else that was here originally or now
42:40there was something about George cooking that stage for rubbing his meat or what I mean I was like
42:52watching him from the front of house I was like wait you need to like relax so rain was definitely
42:58getting a message out there that she kind of liked George sorry I'm feeling a little bit awkward but I
43:03mean George is like my type to a tee like tattooed mullet but he is like walking red flag to
43:10me like the
43:11more he says the more I'm like mmm I need to stay away from you surely you got someone in
43:17your little
43:17eyeline like I've got my phone girl do you want me to tell you do you want me to tell
43:21me what do you
43:21say four front of house as well remember yeah yeah yeah all right go on yeah go on photo front
43:26of
43:26house mine is the mystery obviously right Maya I think Kat's absolutely stunning she's got amazing
43:32tattoos yeah I've got amazing tattoos you've got some tattoos make an artwork please to go like she can
43:38have a tour of mine I'll have a tour of hers no problem oh my goodness George listed off girls
43:44that he likes I was like that's a bit greedy you know it's not normal you can eat buffet so
43:48guys
43:49is there anyone else for anybody else what do I think about Jay on listen I'm very very picky I
44:03need
44:03like good character I need someone that's spiritually aligned I need someone that's like I'm just too
44:27I think it's married Alex was so confident when he came in I would not have been able to do
44:35that he's
44:36really cute he also remember that he literally was 21 years old so that's four years so below so yeah
44:45but it doesn't matter I need four years above but he's very like respectful as well I feel like he
44:50is fair
44:51though we were actually talking before we were like do you think anyone's finished she's like no
44:55and I was like I hope there's a tall king for you to come and literally we manifested it next
45:02time on the heat I don't want any
45:04fucking bullshit here your business promise I won't let you down don't tell me show me feisty gal I won't
45:10be
45:10taking any shit today are we listening yeah sure I would be terrified to be on her wrong side I
45:16need mushrooms
45:17now I can't believe you don't find that fair quite the Irish have good genes yeah he's so cute a
45:24little
45:24crush I get a little crush yesterday you've burned something three times yeah and today you burn again
45:29so you are the king of the burning situation no chef well another title I would love to tell you
45:36that I'm
45:36deeply happy for them but do I wish it was me possibly come back to my apartment okay
46:12you
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