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00:01Previously on The Heat...
00:03Get your box out, get your box out, honey!
00:07A group of ambitious young chefs
00:09took on the ultimate summer job.
00:13I can't believe you don't find that fit.
00:15I'm gonna get the tart-tale and the kool-a-man.
00:17I need it done now, now.
00:18Marta bossed it in the kitchen as head chef.
00:21Are we listening? Yes, chef.
00:23That's not good enough.
00:24And she didn't hold back.
00:26This is cold, this is cold.
00:28Everything you're sending me is cold.
00:29I would be terrified to be on her wrong side.
00:33But after hours,
00:34it was a case of mixing business with pleasure.
00:38Your lips calling to me.
00:40Really?
00:41What, the Irish have good genes?
00:43Yeah? Yeah.
00:44He's so cute. You get a little crush.
00:46I get a little crush.
01:00It's a beautiful morning.
01:02It's a new day in Barcelona, but it's last night's action
01:05which is the hot topic with our chefs this morning.
01:09How are we feeling this morning?
01:11A keto had some wine last night and wine does not sit well with the keto.
01:15I don't know.
01:16How was it left with you and Kat last night?
01:18I said, right, go up, let's go to bed.
01:20So we're like, not together.
01:22I went, no, obviously not.
01:23No.
01:25Oh, dear.
01:27After 40 winks, George is straight back to Kat's apartment.
01:31He just can't keep away.
01:35How did you feel after last night?
01:38Good.
01:38Good?
01:39Yeah.
01:40I had a nice night.
01:41I had a nice night as well.
01:42Really enjoyed it.
01:43Especially the end.
01:45Smooth.
01:46Very smooth.
01:47How many people?
01:49What, that we kissed?
01:50No.
01:51Oh!
01:52Yeah.
01:53It was a nice kiss.
01:54It was a nice kiss, yeah.
01:55Did you tell anyone?
01:56Yeah, I told the girls.
01:57I only told the keto.
01:59You guys are, like, platonic soulmates.
02:00I don't want to get in between you guys.
02:03It's feeling really nice.
02:04It's making me feel warm inside,
02:06which is terrifying, to be honest with you.
02:09What do you want to do later?
02:10What's the plan?
02:11I don't know.
02:13It's going to involve you somehow.
02:15Really?
02:16Yeah.
02:17He's literally my type.
02:19Maybe, like, five inches taller,
02:21but, you know, beggars can't be choosers.
02:23In the kitchen, it's just going to be strictly, like, professional.
02:28See you later on.
02:30Famous last words, though,
02:32because I get attached way too quickly.
02:35You and me both, babe.
02:37Just ask the guy who does my Botox.
02:39And I've got a sneaking suspicion
02:41they aren't the only ones cooking up a connection.
02:46You all right?
02:48I'm getting hungry.
02:49Yeah, I put in a good shift last night.
02:51You guys were impressed.
02:52You did.
02:53You had some good stories.
02:54I did have some good stories.
02:55You did have some good stories.
02:56You did have some good stories.
02:56Bit raunchy.
02:58Bit raunchy.
02:59I know you want to say it again.
03:01Got to know Maya a bit better.
03:03She's a lot more fun than I thought, actually.
03:06And, um, yeah, a bit flirty.
03:10Are you doing any flirting?
03:12I'm not really holding myself back from flirting.
03:15So, yeah.
03:17That bar was great.
03:18Mm.
03:18So nice.
03:19Such nice cocktails.
03:19It was good.
03:21George, did you see his, like, arm around Cat?
03:24He was just like...
03:25OK.
03:26He's keen, I think.
03:27Oh, is that insight?
03:29Yeah, maybe, yeah.
03:30Oh, OK.
03:31I think Cat's keen as well.
03:32Yeah.
03:32Well, let's relay that information.
03:34I don't think we need to.
03:35I think they know, to be fair.
03:36I think they know.
03:37Oh, I fancy Alex.
03:39But, yeah, he's still 21 years old, though.
03:43Everyone had a decent amount to drink.
03:46You get, yeah.
03:47There was a lot going on last night.
03:48George got a bit wavy.
03:49Yeah.
03:50He's looking all right.
03:52No.
03:52Everyone knew the bite out of George.
03:54So, George was good looking.
03:54I mean, I feel like everyone I've spoken to thinks George was good looking.
03:59But I think George knows that.
04:01Do you reckon?
04:02Yes.
04:03I mean, George had a great night.
04:05George had a great night, I'm sure.
04:07I'm sure he's very pleased with himself.
04:09And I think George is fair, but we probably aren't as compatible as I once thought.
04:17Like, it's interesting watching the way he moves.
04:20He said that yesterday.
04:22I thought that was Alex.
04:22No, no, no.
04:23Alex don't like feet.
04:24No, George said last night.
04:25Alex makes so much sense.
04:26George said last night he likes feet.
04:27I didn't have you down as a George guy.
04:29Really?
04:30Nah.
04:30What do you think my type would be?
04:32Alex.
04:33More like alpha male.
04:34He's too pretty.
04:35Too pretty.
04:37No, I think Alex is so fair.
04:38Like, hello, I love him.
04:40But I think Alex and Marta are very sweet.
04:42I think she's gorgeous.
04:43I know.
04:45I know.
04:45Well, yeah, she's beautiful, man.
04:47I know.
04:47With Maya, like, obviously, she's fit and all that.
04:50But I don't think that me being five foot nine, five foot ten on a good day, if I put
04:55good shoes on.
04:56You can laugh, girl, into bed easily.
04:57Do you reckon?
04:58Absolutely.
04:59I'm smooth.
05:00We'll just see what happens.
05:01We'll just see what happens.
05:02Smooth as sandpaper, me.
05:05I'm really enjoying getting to know Sarah, and I think we've got this amazing connection.
05:09Not like that.
05:11You know what I mean?
05:13Maya's the one.
05:15While everyone is thinking with their hearts, it seems Marta is still stuck on yesterday's
05:20service.
05:21I feel like people have got the wrong end of the stick, really, with me.
05:24Because you know how, like, you know how I am in the kitchen.
05:27I just like to get things done, and I've got an assertive turn.
05:31Yeah.
05:31George mentioned to me that, oh, my communication wasn't good.
05:34Like, how?
05:35How?
05:35I think it was complete bullshit.
05:36I think your communication was excellent.
05:37I mean, I could hear it in front of her.
05:39Like, everyone could hear me shouting.
05:40Yeah.
05:41Like, I don't have a voice at the end of the day.
05:43Yeah.
05:43But you have to.
05:44Yeah.
05:45I feel like, also, as professionals, like, we just have to switch off after the kitchen.
05:49Like, don't take it personally.
05:51I'm just a nice person outside of work, but I'm not trying to be rude.
05:54I'm just trying to get things done.
05:55It's not the place to be nice.
05:56It's the place to do your job.
05:58I feel like I know that now.
05:59When they're in the same position that you were in, they're going to crumble.
06:02They're going to fall.
06:03Well, we'll see.
06:04I hope they do well, but we'll see.
06:06You've done everything right, bro.
06:08Thank you, bro.
06:09And from what I can see, like, I think you've done everything right.
06:12Oh!
06:13I'm just going to have positive energy today.
06:16Positive vibes.
06:16Should we just, like, shake it off?
06:18Come, come, come.
06:19Yeah, yeah.
06:19Literally.
06:20Energy, energy.
06:21I'm not going to jump because my boobs are off.
06:27It's nearly time to get those aprons on and for someone to step into the spotlight
06:31as the new head chef.
06:35But we're missing a team-mate.
06:37Jayon's traded the kitchen for the hospital thanks to a throat infection.
06:43Jay.
06:44Jay.
06:45Oh, my gosh.
06:46Yo, Peach.
06:47Hope yous are doing good.
06:49Had a bit of a long one last night, you know.
06:51Had to spend the night here.
06:53But we're good, though.
06:54We're nice.
06:54Obviously, we're hooked up and stuff up.
06:56I'll be back in the kitchen soon.
06:58No more burning.
06:59No.
07:01No, I'm taking the piss.
07:02Have a good time, man.
07:04Have a good time in service today.
07:05I'm wishing you guys the best of luck.
07:07You know, I'm rooting for years on the other side.
07:09And I'll see you later on, yeah?
07:11Peace.
07:11That's so sad.
07:13He's going to come back, though.
07:14He's going to come back.
07:14That's fine.
07:14He's coming back.
07:15The fact he was all, like, hooked up.
07:16At least he's all right.
07:17We know he's good.
07:18You know, he's coming back and he's safe and that's what we want.
07:39Good morning.
07:41Good morning, Chef.
07:42Yesterday was a very small improvement, but there is a very long way to go.
07:49As you know, I am looking for a new head chef today.
07:56George.
07:58That's it?
08:02So, George, tell me, why do you believe that you could be doing head chef?
08:06Right, Chef.
08:07I believe my presence in the kitchen will be known.
08:09I'm loud.
08:10I'm direct.
08:11I'm a fair leader.
08:12And when the going gets tough, this service will run smoothly with me at the forefront today.
08:16Okay.
08:17I like this.
08:18All of you agree?
08:19Yes, Chef.
08:20Yes?
08:23George, congratulations.
08:24Thank you, Chef.
08:25Good luck.
08:25Look forward to it.
08:26As you know, Jeon, unfortunately, is not well.
08:29So, Tom, you happen to be the most lucky young man in the world.
08:34Because without Jeon, you will have to escape the pot washing.
08:38We need you back in the kitchen.
08:40Yes, Chef.
08:41Excited to be able to redeem myself.
08:44I've got my head together and I'm ready to prove myself to you.
08:48Okay.
08:48I appreciate that.
08:49I did say yesterday that I will be turning up the heat.
08:54And today, I've got the pleasure to introduce you three new dishes.
09:01I'm really excited, Chef.
09:03Yeah.
09:03I'm looking forward to plate these new dishes and I want to make sure these customers are
09:06treated well today.
09:07Wow.
09:08I'm impressed already.
09:10Go and prep yourself and let's have a great service.
09:13Come on, let's go.
09:14Let's do it.
09:1790 minutes till service for George.
09:19The group may have, um, bonded last night.
09:22But today, can he lead them to victory?
09:26Right, before you go in your sections, let's gather round.
09:28Let's have a little brief before this service.
09:31Me and Kat shared an intimate moment.
09:33Got a nice kiss and it's put a spring in my step.
09:36So, today, I'm going to perform my absolute best in that kitchen.
09:39So, we've got the new dishes today, three new dishes.
09:42There's going to be a lot more to do now.
09:44And we're going to smash it.
09:45Yes, Chef.
09:46On your sections and let's smash this service.
09:51Starters are in the hands of Marta, who's joined by Alex, hoping for a smoother service
09:56than last time.
10:00They're serving seared tuna and avocado tartlet, stuffed courgette flours with a corn salsa
10:06and their special steamed mussels with a coconut broth.
10:10Fancy.
10:12Feeling a bit of nerves going into it as a result of maybe not performing as well as I could
10:18have done yesterday and kind of feeling a necessity to really bring that back today.
10:23All right.
10:24Getting planned.
10:25Right.
10:25Okay.
10:26Mains are in the hands of Kat, yesterday's golden girl.
10:30Anakito, who, after starting out as head chef before being demoted to scrubbing pots, is
10:35making his debut on the tools.
10:38I love peeling corn shells.
10:40Oh, well, I don't.
10:42They're across the surf and turf, ricotta and spinach ravioli and their special, squid ink
10:48risotto.
10:49Shame they're wearing whites.
10:51Stay vocal.
10:51Let's do it.
10:52Yeah, grab this.
10:52I'm confident, man.
10:54Back in the kitchen and you're going to see Akito smash it.
10:57Come on.
10:58Ice cream machine.
10:59Hello you.
11:00Are you plugged in?
11:01Yes, you are.
11:02Good.
11:02And on desserts, Tom and Maya are making a hot raspberry souffle, peach tart tatan and
11:08their special, spiced flambé pineapple.
11:11Did you get all that, Tom?
11:13Stay focused.
11:15It's so cold in here.
11:16It's lovely.
11:17Do you like it?
11:17Yeah, I do like it here.
11:18Do you think it's a lot hotter with me in it, do you reckon?
11:22Nah.
11:22You're such a...
11:26Okay.
11:27Me and Maya are on the same section.
11:29I mean, the pressure was here with Jean-Christophe down my neck.
11:33And now I've got Maya with me as well.
11:35The pressure's through the roof.
11:36I'm going to have a nosebleed.
11:37Hi, chefs.
11:38Who's your chef today?
11:40Gary, chef.
11:40Me.
11:41You think you're going to do better than Marta and Akita?
11:44This service will be ten times better than yesterday.
11:48I'm actually going to be very, very intrigued in how George handles this service.
11:52And you might have to eat your words, mate.
11:55I'm going to be loud.
11:55I'm going to communicate.
11:56Loud?
11:57Is that how you want to run?
11:58Yeah, of course.
11:59A loud kitchen.
11:59Loud, clear, concise.
12:01Maybe less shouting, please.
12:02That would be great.
12:04We'll see.
12:05Wow.
12:07You were quite funny when you were a little bit tipsy.
12:10I'm always funny.
12:11I like that you're funny.
12:12Thank you very much.
12:13I feel like me and Tom have been, like, getting along so well, so I feel like today's going
12:16to be good.
12:18Seren said to me this morning that I could laugh a girl into bed.
12:21You what?
12:21I could laugh a girl into bed.
12:23Do you reckon?
12:24I don't know.
12:25Wasn't there any flirting going on?
12:27Like, is Tom flirting?
12:29Wait.
12:29No, no, no, no.
12:30There's no flirting with Tom.
12:32There's no flirting with Tom.
12:34Erm, I feel like...
12:36I don't really know when people flirt with me.
12:38I don't think he's flirting with me.
12:40If he is, I'm not aware.
12:43Erm, enough of this.
12:44I don't know where the freeze-dried raspberries are.
12:46Ask Marta, because she did it really good the first time.
12:49Marta, did you coat the...
12:50Facts, please.
12:51Hot.
12:54Facts hot.
12:55She fucking hates me, mate.
12:57Huh?
12:57She hates me.
12:59You hate me.
13:01No, it's different.
13:02It's a different hate.
13:03It's a different hate.
13:04I feel like the whole dynamic between me and Marta is, like, something's off.
13:09Get a tray.
13:10Sorry, Marta.
13:11Go on.
13:11Oh, sorry, Marta.
13:13I don't think it's a kitchen thing.
13:15I think it's definitely, like, a personality thing.
13:17And, yeah, she's coming for me.
13:19Yeah.
13:20Wish me luck.
13:30Back in the heat, prep time is running out for our chefs.
13:34Seventeen minutes till service.
13:36Oui.
13:37Yes, chef.
13:38Chef, I'm a little behind, but I'm hoping I'm going to stop flying now.
13:41George hasn't only taken on head chef duties.
13:45He's stepped in to help Marta prepare the starters as well.
13:49All you can see is that season enough.
13:52Is it season enough?
13:54No.
13:55Well, go for it, mate.
13:56George said that he'd make the filling and that he'd fill the courgettes as well.
14:00Are the courgettes stuffed?
14:02Not yet, no.
14:02No?
14:03No, no.
14:03OK.
14:04If we do badly, that is also embarrassing for me.
14:07Did you add more honey?
14:08I'm going to do it now.
14:10I'm telling you now, we're not ready.
14:15How long have you got left?
14:16Four minutes?
14:17Four minutes, yeah.
14:18But so far, the only thing George is succeeding at is raising JC's blood pressure.
14:23Behind.
14:24Get your seat belt because it's going to be hell on earth.
14:28Chef, sort of running out of time.
14:30OK, that's fine.
14:31Let me finish this and I'm going to come to the front.
14:32Thank you so much.
14:33Flowers, that's the next thing in it.
14:35I don't regret hopping on and helping because if I didn't, then we'd be even more behind.
14:39What's your pick-up line when you go to a club?
14:42Oh, gosh.
14:43Like, when you go out, like...
14:44What's my pick-up line?
14:45I don't really have pick-up lines.
14:47I'm just like, hey, what's your pick-up line?
14:51You all right, love?
14:52Do you want a drink?
14:53You did that to me yesterday!
14:55Well, yes.
14:56Yeah, you did!
14:56No, I didn't do it to you yesterday.
14:58She did it to me yesterday.
14:59Yeah, I wasn't paying my time.
15:04She's...
15:07I'm not ignoring the fact that Alex and Maya are literally postcard couple.
15:10I get that.
15:11But, you know, everyone likes a little bit of alternative music.
15:14Are you like the girl who gets with a lot of people?
15:17Are you joking?
15:18What kind of question is that?
15:20What kind of question is that?
15:20Well, you seem like it.
15:22Well, you're pretty.
15:24You're pretty.
15:25Right.
15:26Are these backhanded compliments?
15:27I'm confused.
15:27Yes, Maya.
15:29They are definitely backhanded compliments.
15:31Served with a dash of cringe.
15:34Bon appetit!
15:36Are you checking your corn?
15:38Checking the corn?
15:39I literally...
15:40I put it on, like, four seconds ago.
15:42I think Marta mightn't be very confident in my ability,
15:45but I'm going to show her that we can work very well together.
15:49Sorry, I know you've got these on, but I've got just anxiety.
15:52It's fun.
15:53I've never cooked any of these dishes before, but, yeah,
15:56I'm sure we'll be able to make it work.
15:58Are you checking on Akito?
16:02Okay.
16:03Yeah, I'm good, my guy.
16:04Are they all coming out a similar way?
16:07Yeah, but look, look, look at that, look at that.
16:09Can you bring me this plate on the scale, please?
16:12Jean-Christophe's really, really hard to unpack.
16:14His face doesn't let on a lot,
16:17so you don't know whether he's happy with you or not.
16:19And so, yeah, I'm feeling anxious, but anxiety's good.
16:21It keeps you sharp.
16:23Do you think that's a white slice?
16:25No, it looks too thin.
16:28We can't serve a slice of beef, which is missed.
16:32It's sliced.
16:33It's not right.
16:34No.
16:34Bring Akito over.
16:36Akito?
16:36Yeah.
16:39Do you think that's right?
16:41No, it's too flat on this side.
16:43It's not going to cook evenly throughout.
16:45And?
16:47No, it's messy, chef.
16:49They're not, er...
16:50I know, I can see.
16:51I'm old enough to see that.
16:52Yes, yes, chef.
16:53Also, in terms of timing,
16:55Joe, excuse me, do you mind if I finish my point?
16:58Yeah, sorry, sir, sorry, sir.
16:59I mean, I don't have to.
17:00No, no, of course, yes, I'm sorry.
17:02Good luck to you.
17:02No, you finish the point.
17:02The strategy of the timing during the service,
17:06this is going to cook a lot quicker.
17:09Jean-Christophe was hard on me.
17:11He was prodding me a bit.
17:13OK, I'll let you deal with it.
17:15Yes, chef.
17:16However, the amount of time that you have to prep is insane.
17:18You've just got to get it fucking on.
17:21Are you hungry?
17:22Yes.
17:23Yeah.
17:24You're looking at those, right?
17:26You're keeping an eye on those, right?
17:28Yeah, on the corner.
17:28Yeah, yeah.
17:30Hello, welcome.
17:31I have a reservation for three under Madeline.
17:34Madeline.
17:34Josh, we have diners in a restaurant coming.
17:37Yeah, you're welcome.
17:38And they're already sitting down.
17:40Come on, please.
17:41Yes.
17:41Right, chef.
17:42Prep should be finishing up now in the next five minutes, please.
17:45Yes.
17:45Yes, chef.
17:46It's now, George.
17:48Now.
17:48It's not five minutes.
17:49It's now.
17:50Chef, please, can I receive a hand on our section?
17:52Prep, please, stop now.
17:54Akito, do you mind if I speak with you?
17:55Yes, chef.
17:56Come on.
17:56Hello, hello, lovely people.
17:58Hi.
17:58Are we ready to order?
18:00Yes.
18:00Yes.
18:00Hi.
18:01You're very quiet today.
18:03Yes, chef.
18:03And that reflects on your stand-up speed.
18:07It's essentially like my first day cooking in this kitchen.
18:10So I'm kind of trying to get to grips with everything.
18:12And maybe that is getting in my own head a little bit.
18:14I need to calm down a bit.
18:15Are you capable to do this job in a main course?
18:20Yes, chef.
18:20Are you experiencing it?
18:21Yes, chef.
18:22All right.
18:23So go back there and do your best.
18:24Come on.
18:25Let's do it.
18:26I was so in my own head during this whole process.
18:29And I was just absolutely in the shit from moment one.
18:33But I'll take the punches and I'll learn from my mistakes.
18:38Let's start with the first course.
18:39What can I get for you?
18:41I mean, I just feel like we'll have, like, one of it all.
18:44Right.
18:44I'm a little bit concerned because we have now 90 people in the restaurant.
18:49Are you going to be all right?
18:50Yes, chef.
18:51OK.
18:52How many specials are just there?
18:54I think two.
18:54I'm afraid to say your first checks.
18:58Right, chef.
18:59We've got our first checks.
19:00We've got two flour, one tuna, two ravioli, two surf and turfs, two soufflés and two peach.
19:08Yes, chef.
19:08Yes, chef.
19:09We actually just need to fucking hurry up.
19:12I can smell burn.
19:13I don't know what it is.
19:14Something is not right.
19:15No.
19:15What is burning there?
19:18Is that...
19:18Alex.
19:19Come here, please.
19:26Alex, look at me.
19:27Yes.
19:28So there's a disaster already?
19:30Yeah.
19:32Good luck to you, my friend.
19:33Yes.
19:34Yeah.
19:35Yeah, that doesn't feel great.
19:38Oof.
19:39At this rate, the only thing leaving this kitchen char-grilled is the chefs.
19:45Do I have any courgettes?
19:46We have a couple here.
19:48I really feel like these are going to explode in the fryer because the spilling is too thin.
19:52I'm not going to let anything get to my head.
19:54I'm going to keep focused and clear.
19:56And I have a goal.
19:57My end goal is to finish this service and feed every single customer and make them all
20:01happy.
20:02I'm going to help George, right?
20:03Wait, you go.
20:04Maya.
20:05Let's go.
20:06OK, we're embracing.
20:08Bye.
20:08Well, I won't embrace you, though.
20:10I don't know if we'll be rushing off for a drink.
20:12I don't know how far I got with the fling.
20:14Yeah, we'll see where things go.
20:16This isn't quite full.
20:17Look, it's too runny.
20:18Is this supposed to be in the flour?
20:20Yes, sir.
20:20It's supposed to be in the flour.
20:22But it's more liquid.
20:23I know it was left there.
20:24Chef, how long have we got on those starters for table three?
20:29I've got no idea.
20:32The start of prep is fucked.
20:34What is it?
20:34The fucking, the fucking ghosting shit.
20:37He made his fucking shit.
20:39Right.
20:39They both shit themselves.
20:40We won't be seeing the first starters for 15 minutes.
20:46Josh, I need some table, please.
20:47He's coming.
20:48He's sorting out that food.
20:49Otherwise, I'll have to jump in myself, yeah?
20:51I'll have to.
20:52Obviously, we had the three new dishes on.
20:54And I picked a really difficult day to pay, Chef.
20:58Oh, is our food coming soon?
21:01That is an excellent question.
21:02OK.
21:03We need some food, please.
21:05Martha.
21:05Chef, I trusted George with the filling, and it was too thin.
21:09Listen, I like your lord, yeah?
21:10But I'm about to be humiliated now, yeah?
21:13If I have to stick up for myself, I will tell exactly what went wrong.
21:17And, yeah, maybe I'm not going to be so nice anymore.
21:19I'm sorry, by the way, for the waiting.
21:21It's OK.
21:22I mean, it's not OK.
21:24OK.
21:24Next five minutes, yeah?
21:25Them starters?
21:26Wait.
21:27Yeah, but we need some food.
21:29I said five minutes.
21:30They're all enjoying themselves, getting excited.
21:32Tell the waitress is five minutes on.
21:33Tell the waitress.
21:34It's been 45 minutes, mate.
21:36OK.
21:37How are we doing over here?
21:39Just waiting for the food.
21:40Just waiting for the food?
21:41Yeah.
21:42Chef, if it's OK, if we walk with these project flowers,
21:45and then the tuna won't be long.
21:46Where is it?
21:47The picnic?
21:48No, it's on the pan now.
21:49Never see that in my life.
21:52Telling customers you have to wait.
21:56George of the jungle is going down.
21:58Hello.
21:59Welcome.
22:00How are you?
22:01Oh, no, no, no, no.
22:02There's more people coming.
22:03There's more people coming in the restaurant,
22:05and we're not even near.
22:08Yes, for two.
22:09This is a disaster.
22:26The restaurant is full of hungry diners,
22:29but with George leading the kitchen,
22:30not a single dish has been served.
22:32Sorry for the wait, guys.
22:34I've got you some bread.
22:35Nice.
22:35To keep you going.
22:36You all all right for drink?
22:38Has this been planned?
22:39I just turned it.
22:40I just turned it for a second.
22:40It's just been turned?
22:41Just been turned.
22:42And Jean-Christophe is on his very last nerve.
22:49Mate, that corn is way out.
22:52It's at least ten minutes out.
22:53It's not even cooked on one side.
22:54It hasn't been blanched.
22:55Do you want to serve without corn?
22:58So we serve them without corn?
23:00Well, remind me what's the name of the dish.
23:03Give me the title of that dish.
23:04Courgette flowers with corn salsa.
23:08Say that again.
23:09Courgette flowers with corn salsa.
23:10So what do I do now?
23:12If we haven't got any corn, we have to serve.
23:14Huh?
23:16Tell them courgette flowers with salsa.
23:18Do you want me to go there and tell you that there's no corn?
23:21Please, sir.
23:22Please, sir.
23:23Next check.
23:23You know I never had to do that in my life.
23:25Yeah, you know that.
23:25I don't even know how to do it.
23:26I do it.
23:27Oh, I see a plate on the pass.
23:29The corn salsa with the courgette flowers is without corn.
23:33I don't know how the hell you're going to manage to announce that to the customers.
23:38Starters are just about leaving the pass, but as for Myra and Tom on desserts...
23:42Okay, ready for souffle reveal?
23:44Well, we'll be closed by the time anyone's ordering pudding.
23:48Chef, souffle?
23:50Souffle?
23:51Happy?
23:51Louvre.
23:52Louvre, yeah?
23:54That looks really nice.
23:56Looks really nice.
23:57It's rice properly.
24:00It's cooked properly.
24:01It smells lovely.
24:02And it's so colourful.
24:04You are a genius.
24:05Amazing.
24:06Do you want me to leave it here?
24:07I won't.
24:09I should be real.
24:10It's hot.
24:11Thank you, chef.
24:12Thank you so much.
24:13I mean, so far, the only thing I can get out of this kitchen is the desserts.
24:22How's it going?
24:22Do you need anything?
24:23If you could pick and chop some coriander, that would be great.
24:26I can definitely do that.
24:27I don't know what's going on.
24:29And I want to know, and I feel like I need to talk to her, but at the same time,
24:32I feel like it's going to get a bit...
24:34It's going to get a bit, like, hot-headed in there.
24:37Marta, can I give you this here?
24:38Just leave it on my section if you have a while.
24:41All right?
24:42That's a pinch of coriander, but a whole lot of tension.
24:45Any more starters?
24:46Table four.
24:47One mussels, one tuna.
24:48Coming up.
24:49Are you ready on tuna?
24:50Erm, yes.
24:52Alex was sweating, so I just wanted to get in there, help him play it up, get the starters out.
24:57Tuna here, cooked.
25:00Max.
25:02Erm, excuse me.
25:04Hello.
25:05Just slice it and let him sear it on the pun.
25:07Get another tuna on ASAP, now.
25:09Stop slicing, it's not right.
25:11Would you eat this for me?
25:12No.
25:14I think it was overall a bit of a clusterfuck on the starters.
25:18Can you just give me a rundown all day?
25:20What's going on starters, please?
25:21OK, give me a second, Jess.
25:22Give me one second.
25:22There's too many voices at once, please.
25:25Major problem is the lack of communication between the team and the lack of teamwork.
25:29Maybe everyone had too much to drink last night.
25:32Oh.
25:33Corns.
25:33Oh.
25:34My.
25:36God.
25:37Did you do that?
25:38No, he's happy.
25:39No, he's happy.
25:39Corn in my corn salsa.
25:41I think that George definitely was all talk.
25:45He was a bit too cocky, a bit too big for his boots, and...
25:48Yeah.
25:48I feel like saying, I told you so.
25:51Two ravioli and five surf and turf.
25:54Yes, chef.
25:55Yes, chef.
25:55Can Kat and Akito pull things around with manes?
25:59Look at Kat.
26:01Unbelievable.
26:02Kat.
26:03Kat.
26:04Thank you, chef.
26:06Akito, what's going on right here?
26:08Just finishing up.
26:09Yeah, chef.
26:10Finishing what, chef?
26:11Have you got your straw potatoes cooked?
26:13Yes, chef.
26:14I've got them blanched.
26:14How's it cooked?
26:16They're blanched, ready to drop.
26:18So they're not cooked?
26:19No, chef.
26:20Why does he keep saying yes when he's not fucking yes?
26:23Yes, chef.
26:24Yeah.
26:24I think Akito is a really good chef, and this was his first day actually on food service,
26:29and I feel like he was thrown in the deep end a little bit.
26:32Hello, Akito.
26:33Yes, chef.
26:33Eight starters.
26:34We need some beefs now.
26:35Yes, chef.
26:36I'm just getting the pan hot and just trying to figure out how to turn the hob up.
26:39I've not used it before.
26:41One day three, so he's up in the heat, but I've not actually been on any section to learn
26:46how to just logistically use the hob, let alone, like, cooking one of the most intricate
26:50dishes on the menu.
26:52You know I'm about to jump in that kitchen, you know that?
26:54Oh, shoestring fries in here.
26:56Do you know how to turn this hob?
26:57I'll do it now.
26:57Yeah.
26:58Like that.
26:58That's what it is.
26:59He's got no idea.
27:01This duck is in charge of the picnic.
27:03I'll be perfectly honest, boys and girls, Akito is feeling very anxious.
27:07Akito says Akito is feeling anxious, which makes sense because Akito also can't turn on the
27:13hob.
27:14Why is he not seasoning the meat over there?
27:18Speak to myself.
27:19I am my corn.
27:20Yeah.
27:23Chef Sean was asking me loads and loads of questions.
27:26You know, I just wanted to block him out at that point.
27:28I've got more interacting with my corn than with you.
27:32You need to communicate.
27:34I just got really swamped, really confused, and I just didn't really understand why I was
27:39talking to food.
27:40I just didn't get that.
27:41Four Michelin stars to his name, and JC is deep in conversation with a piece of corn.
27:46Not quite the legacy he had in mind.
27:49Hey, these steaks, they're thin, no?
27:52They are thin, yes.
27:53So we're just saving them.
27:55Akito did look a little bit flustered, but obviously, when you do have someone like Jean-Christophe
27:59in front of you, then it is hard.
28:01What's that supposed to be?
28:02It's the steaks, Chef.
28:06Chef, George, tell me that's a joke.
28:10Yeah.
28:11I can't serve that.
28:12No.
28:12I'm going to slice them.
28:13I don't care if you make cubes and pearls and fucking whatever.
28:17You can't serve that.
28:17It's overcooked, you start.
28:19Do it again.
28:21Things start accumulating, like, mistake some of the sections and mains went downhill.
28:25There's no else I can say.
28:27Akito.
28:28Yes, Chef.
28:29Come back here.
28:29You need to face your responsibilities.
28:32You think that's right?
28:34No, Chef.
28:34I feel like Jean-Christophe is throwing me into the deep end, and then he's called me out
28:39every time I'm drowning.
28:41Where's your prawn oil?
28:45Come on.
28:47Taste that.
28:48Come on, Akito.
28:49Give me a chance, please.
28:50I feel like there is just tense energy in the kitchen today.
28:53I really hope it's going to be nice enough, yeah?
28:55Can you put some more white wine vinegar in there?
28:56Don't tell me.
28:58It's salty.
28:58No, no, no, don't give me that.
29:00It's too salty.
29:01Chef, that's too salty.
29:02It's too salty.
29:02I just need something.
29:04I don't believe it.
29:06Hello.
29:07How are you?
29:08You speak.
29:08This is not good enough.
29:10What do you want me to do, Chef?
29:11What would you think?
29:12I'm not going to compromise anymore.
29:14But I need to know what you want me to do.
29:16I need to know what you want me to do.
29:17Is that the way you send beef?
29:19No.
29:20Do you want me to send it to the customers?
29:22Not that, no.
29:22Right.
29:23It's a joke.
29:24This whole situation is turned her chef.
29:27Is that the fire must stay?
29:28Well, no.
29:29Actually, I don't want any more food coming out from this kitchen.
29:32No, if you want to send them or not, I just want to know.
29:34George, I had enough.
29:36In fact, I tell you what, all of you, all of you...
29:43Please, stop cooking.
29:46Not only some nightmare, but it's getting worse and worse.
29:50So I want you to get out of that kitchen.
29:53Get out of this kitchen.
29:54Allez!
29:55Out!
29:57That's it.
29:58No more cooking.
30:00I am not going to fucking embarrass myself anymore.
30:16I'm not going to have a heart attack.
30:17What happened?
30:19What the fuck happened?
30:21Oh shit.
30:21Oh shit.
30:22What do we do?
30:23I'm okay.
30:24There's a mess everywhere.
30:26Oh shit, I just don't know.
30:29Are you okay?
30:31I'm on deep shit.
30:32It's not good.
30:33That's never happened to me before in my entire life.
30:36Fucking nailed it.
30:40Well, poured like a drink.
30:51First, I apologize deeply.
30:54I am humiliated.
30:55I feel bad, like I've let you down.
30:58I'm so sorry.
31:00The restaurant has been shut down.
31:02Do not check TripAdvisor.
31:04It's not pretty.
31:05And now it's time for the debrief,
31:07and I have a feeling heads are gonna roll.
31:11I just thought no one asked for help.
31:12I'm like, do you want help?
31:13And they're like, oh, chop some coriander.
31:14I'm like, that took me like two seconds.
31:15This is where ego's getting away from.
31:17Yeah.
31:17I mean, Marta's got a fucking problem with you, yeah?
31:18Yeah.
31:19So she's not going to accept any help.
31:21George wants to be fucking Billy Big Bollocks.
31:23Yeah.
31:23So he doesn't want any help.
31:25And Keto's trying to prove himself to the fucking world
31:27in the cooking Olympics.
31:28I know.
31:28And now we've got some French full mission star chef in there,
31:32like Donkey Kong, about here to kick her ass.
31:34You got me?
31:37I know I did shit.
31:38I know it were a wank service.
31:40I tried my best, but the confidence just died.
31:50I don't want to do this debrief.
31:51I really don't.
31:55I don't know what to expect.
31:56I might get absolutely gunned down here.
32:01If he demotes me to pot wash, it's his decision at the end of the day.
32:05Take full responsibility for it.
32:08Do you know, this is the first time in my entire life
32:13I had to shut the service or the restaurant in nearly 50 years.
32:21I've never experienced to cry inside myself like this.
32:25What the hell went wrong?
32:28Who is responsible for this shamble?
32:31Alex.
32:32There were some moments in the beginning of service
32:34where I made some errors that put the kitchen behind.
32:38How the hell you cannot possibly smell the burning?
32:43I'm unsure, chef.
32:45The corn was a big mistake.
32:46I did warn Alex several times to keep his eye on the corn.
32:49The facts are facts.
32:50The evidence is evidence.
32:51I don't need to say too much.
32:53I think what really messed us up was the courgettes.
32:56The courgette filling that George did make was not right.
33:00It was like piss.
33:01So you're blaming George?
33:03Yes, I am, chef.
33:04What do you think, George?
33:05Left it on the side too long when I finished it.
33:07Thankfully to Tom, he fixed it for us
33:09and eventually we did get back to speed.
33:11Tom.
33:11Obviously, I was in the pastry kitchen.
33:13I didn't see the prep getting done.
33:15I definitely think that communication between all sections
33:19could have been better.
33:20Maria.
33:21I did offer some assistance saying,
33:23so no one need help.
33:24And no one really asked me to do anything.
33:27Nothing is perfect.
33:28I made mistakes, of course.
33:29And I will always make mistakes.
33:31But share it.
33:33It is what it is.
33:34You know.
33:35Yeah.
33:36Nothing more to say.
33:40Are you having a laugh?
33:42You offered yourself to become in charge.
33:45And no a fucking clue.
33:47Excuse my French.
33:48But no even a clue what is going on at each place.
33:52Beef.
33:53I mean, come on, mate.
33:58So keep on your responsibility
33:59and tell me what the hell happened.
34:01Where do I start?
34:02Where do you want me to start?
34:04I don't care.
34:04Go for it.
34:05I'll start from the beginning then, chef.
34:06Please.
34:07After we sent starters, they were really slow to go out.
34:10I got confused and swamped.
34:13Erm.
34:14The mains, that's where everything went wrong.
34:16So who is mainly responsible for this chaotic experience?
34:24Give me your name.
34:27Erm.
34:28Akito, I believe, because it was his text.
34:29Akito.
34:29Yes, chef.
34:30What do you think?
34:33Chef, at the moment, emotions are very raw
34:35and I'm still processing everything myself.
34:37So it's hard to articulate to you what exactly happened.
34:40Really?
34:42Come on, you need to be a bit more responsive, yeah?
34:45This is not an afternoon tea situation.
34:47Do you understand?
34:48What the hell happened with your steaks?
34:51Erm.
34:53Yeah, it wasn't good.
34:54Wait, did it take you 15 slices of steaks
34:57to realise you did it wrong?
34:58What happened?
35:07Well, I'll tell you what I think.
35:10In this competition, harsh decisions might have to be taken.
35:15I'm afraid to say, I don't think I am going to bother myself.
35:20To think of a name I will have to put into the pot wash.
35:23And you know why?
35:25Because instead, that chef will have to go home.
35:36Akito.
35:39I like your character.
35:40I like your passion.
35:46But I'm afraid to say, you are not ready.
35:53Goodbye.
36:00Listen, I'm very upset to be leaving the competition.
36:03And having Jean-Christophe as a mentor, you just want to have that experience for as long as possible.
36:07This was a great opportunity for me to do my biggest passion, which is just making people happy.
36:14And I think that there's only one thing that's more important to me than cooking.
36:19And that's just sharing love with other people.
36:23That's my number one, man.
36:25And I wish you luck.
36:27Thank you, sir.
36:28I am thankful it wasn't George that was sent home.
36:31I'm glad that he wasn't taken away.
36:34I'm really devastated about Akito going.
36:37He's been like one of my best friends in here.
36:38We've had some good laughs with each other, some good chats.
36:41And now he's gone.
36:43It's tough.
36:46Chefs, listen to me very carefully.
36:49I don't want this to happen again.
36:52Do you understand?
36:53Yes, Chefs.
36:54Be ready tomorrow.
37:10It's a tough decision, though, because, like, if you were in Jean-Christophe's position,
37:13then, like, you've got to look at everyone and think, like, who would you send home?
37:17It had to be him, for sure.
37:20Yeah.
37:21The downfall of the service was on the meat section.
37:24Do you think he was stressed and he was trying to impress?
37:27And, like, cos he's not stepped foot in the kitchen before?
37:30Like, it was trying to, like, redeem himself.
37:33All we heard was a massive noise and the whole restaurant just, like, looked to the kitchen.
37:37There's no one in there.
37:37And then, all of a sudden, all of you guys walked out.
37:40That was it.
37:40That's all you know?
37:41That's all we know.
37:42That's all you know.
37:43Well...
37:44Well...
37:44But, George, I actually have to ask, like, on a serious level, like, what the fuck happened?
37:48I went in confident.
37:49I went in cocky.
37:49I'm not gonna lie.
37:50Do you think you went in too confident?
37:52Yeah, I went in too confident.
37:53No, you didn't go in too...
37:54Yeah, but you know what?
37:54I don't even...
37:56So, so...
37:56No, but you need to go in confident.
37:58If you don't...
37:59Let him cook, let him cook.
38:00If you don't go in confident, then you won't ever gain that confidence.
38:03And you need to come in at that base level that you want to continue on, I feel like.
38:06Can I...
38:07Can I just, like, interject and say, like, I feel like maybe it is better to be a little
38:11bit humble and to just, like, have some grace and just, like...
38:15Until you've tried it, don't judge.
38:17Yeah.
38:18Yeah.
38:19Yeah.
38:19Yeah, do you agree with me?
38:20Do you agree with me?
38:22I always enjoy saying stuff to people's faces and just addressing it face to face because
38:28after that, it's fine.
38:30We never have to speak about it again.
38:31And it's not that deep.
38:32It's just one service.
38:34Like, I believe, yeah, it's best to just speak about it and just wear it under the rug.
38:39Mate, I'm not involved.
38:41But do you not think that an executive chef at his level deserves a bit more respect?
38:44Yeah, he does deserve respect, but sometimes we're being bad.
38:47Silly with some of the stuff he was doing.
38:48He was literally talking to a piece of corn.
38:50I'm like, what's John doing right now?
38:52What do you mean?
38:53He did talk to a piece of corn.
38:54He got a tartlet and he was talking to me.
38:57He did.
38:57I'm not going to go at him.
38:58Instead of talking to me, he started talking to the talent.
39:00He did talk to a piece of corn.
39:01What is wrong with Sylvius?
39:02Tell me.
39:02I was like, is this guy blown?
39:05Marta was trying to push.
39:06I think she was trying to get into my head to make herself feel better about her performance
39:10as head chef.
39:10But after today's decision to get rid of Akito, it's put a rocket up my arse.
39:15You know, we're all vulnerable.
39:17It's just about who can prevail, who can take this opportunity to rise up.
39:22Tomorrow's a new day.
39:23I'm going to reset, try my absolute best, and just be George again.
39:28Because right now, I don't feel like George.
39:31I'm not being funny.
39:32Barcelona is not a bad place to be.
39:35No, it's not.
39:35Is it?
39:36Not after a service like that.
39:38No, that was...
39:39I wasn't very good, was it?
39:40It was upsetting that everything was going wrong and I couldn't do anything to change it.
39:44Yeah.
39:44Because I was so deep into the service.
39:46Do you think we can do a service with the team we've got now?
39:48It's going to be really difficult.
39:50It's going to be really difficult.
39:52I need a fucking nice cuddle tonight.
39:54A nice cuddle?
39:55That'd be nice.
39:56She seems like a lovely girl.
39:57She's a lovely girl, yeah.
39:58That's good.
39:59Do you think you're soup?
40:00I think so.
40:01Do you like her?
40:02Like, like, like, genuine, like?
40:04I do, yeah.
40:05I really am into Katya.
40:07She's a lovely, amazing human being and I am really excited to see how much we can develop
40:13this little relationship we've got now.
40:16Let's go!
40:17Let's go!
40:18Let's go!
40:35Let's go!
40:38Nothing like a quick dip to wash off the day's drama.
40:44Temporarily, of course.
40:47I feel bad.
40:48Like, I should talk to Marta about it, and I will, but she's so hard to communicate with.
40:52She's so hard to communicate with.
40:53And I also feel like, what angle do you go in with?
40:56Yeah.
40:57Like, how do you address that?
40:59I've worked with people like Marta before, and my old head chef, like, didn't like me.
41:03And it was, at the end, she said it was due to, like, me being, like, blonde.
41:08She was like, oh, you're blonde and, like, you're tall.
41:10And she's like, oh, that's, like, when you came in, I was, like, really expecting you.
41:13What, so you're threatened by me and that's why you don't like me?
41:15No, okay, threatened may be the wrong word, but just, like, she was just so, like, fixed on my, like,
41:18appearance that, like, she couldn't see, like, that actually I do work hard.
41:21And, like, Marta is the same vibe.
41:24We've not given her any reason for her not to like us.
41:27Apart from the fact that maybe the boys have given us attention.
41:30Ooh.
41:31Oh.
41:32Are we arrogant?
41:32I think we've had, like, a sip.
41:33Are we arrogant?
41:34Put a bit of ice cream.
41:35I don't know.
41:36I don't know.
41:36I know, I know, I know, I know.
41:39Should we stop?
41:41Should we go to bed?
41:42I think we should go to bed.
41:43Should we have a sleepover?
41:44Yeah.
41:45While those two share a saucer of milk, George has used up at least two of his lives with his
41:50day in the kitchen
41:51and surviving a sacking by the skin of his teeth.
41:57I genuinely was really worried that you were going to go.
42:01Ah, were we actually?
42:02Yeah, genuinely.
42:04My heart was beating so hard.
42:06Yeah, I bet.
42:07Yeah, I was so nervous.
42:11It's just me and you, basically.
42:13That's all I wanted today.
42:14That's all I wanted.
42:16Really?
42:16Yes.
42:17Absolutely.
42:18That's cute.
42:22I'm excited getting to know Kat.
42:24I don't know where it's going to lead, but wherever it does lead me, I'm intrigued to see what happens.
42:31I want you to know me.
42:32Like, me.
42:33Like, everything.
42:34Actually?
42:35Yeah.
42:36Of course.
42:37I really do.
42:39I hope you feel the same way.
42:50Trust issues.
42:53Yeah, kind of.
42:54Kind of.
42:56Like, trust issues, but also, like, I've had so many people that just flop on me after they commit.
43:03Mm-hm.
43:04And I'm not willing to put myself in that position again.
43:08I understand that.
43:09I respect it.
43:10But at the same time, I'm not going to do that.
43:14Yeah, but, like, that is literally what everyone says.
43:17No, I know it's what everyone says, but I feel like we are growing closer, and I like the bond
43:23we've got.
43:24Do you know why?
43:25Why?
43:25Honesty.
43:27It's the best policy.
43:28Honesty is the best policy.
43:29I know, but, yeah.
43:32I just need a cuddle.
43:33That's all I need.
43:36That's all I want.
43:37That's all I wanted all day.
43:42Next time on The Heat.
43:44You know, it can't get worse than yesterday.
43:47Like, really, can it?
43:48It can.
43:49So, we're down of one chef in the kitchen.
43:53So, let's welcome Priya.
43:57Wow, we've got another girl in the kitchen.
44:00And it's definitely going to spice things up a bit.
44:01Help her to do it again.
44:03We won ravioli.
44:04All day.
44:05All day, chef.
44:07What? Thank you.
44:08Martin was kind of giving a bit of sass.
44:10And, like, it just, it really rattled my bones.
44:12If I'm not your cup of tea, then just don't drink me.
44:15I thought we were all friends, guys.
44:16Do you actually like me?
44:18Maybe Maya has a personal vendetta against me.
44:20Who knows?
44:21Maya and Alex, are you clarting or what?
44:24What?
44:25Oh, my God.
44:26Are you for real?
44:27Putting someone in a position like that is completely out of order.
44:30That's a major red flag, to be fair.
44:32Is it?
44:33Yeah.
44:33I'm feeling completely humiliated.
44:37And if I could block someone in person, I would.
44:39Get out.
44:41I'm down.
44:43Yeah.
45:08I've got to for it.
45:08Easilyic.
45:09Before you makan a pod.
45:09Yeah.
45:09You
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