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Short filmTranscript
00:05Previously on The Heat.
00:07Today, I want to see both of you.
00:11Alex and Priya battled it out as joint head chefs.
00:14Two head chefs? It's going to be crazy.
00:17I want silence!
00:18There were fireworks in the kitchen.
00:20The reason why the lamp is going cold, stop arguing with the past, please.
00:23Alex owned it.
00:24The kitchen is back to the right speed.
00:26Service? Yes, Chef.
00:27Beautiful.
00:28Priya lost it.
00:29Alex W is very lucky that he got to stay.
00:32And with the final in touching distance, it's dog eat dog.
00:36We're competing against each other.
00:38If I have to end up taking him down in the end, it's just how it's going to be.
00:43It's tough, but I want to win.
00:45If it was Alex and I in the final, just us two, I think it would be kind of fit.
00:49Kind of cute.
00:50We just have to find out who's the best chef.
00:52And I think it's me.
01:04It's the penultimate day in Barcelona, and the semi-final is officially on.
01:11Morning, morning.
01:13Morning, morning.
01:13How you doing?
01:14Good, Chef.
01:14But before the heat really kicks in, Jayon's serving up a team breakfast.
01:19A final moment of unity before they battle it out.
01:22Okay, okay, okay.
01:23Talk to me, talk to me.
01:24What's going on?
01:25So this is the business, okay?
01:26We have three options of eggs today.
01:28We have scrambled, we have fried, we have poached.
01:29And Chef, is this all going to be ready in 25 minutes?
01:31Oh, 100%.
01:32Absolutely, I believe you.
01:33One more day, my passion is burning.
01:36My attitude is at an all-time high, and I just want to pour out all I've got at this
01:40point,
01:40and reach the finale.
01:42Chef, can you try this?
01:42Oh, don't scramble, please.
01:43Don't scramble.
01:45Do it again, refire.
01:46Oh, God.
01:48I've learned a lot about myself in and out of the kitchen.
01:51Yesterday gave me a lot of boost, kind of really needed that chance to really kind of prove myself
01:55and show what I can do, especially on the pass in the kitchen.
01:59So yeah, feeling very confident again, and very happy to attack the date.
02:03Can you get on the avocado, Chef?
02:05Chef, Chef, Chef, Chef, Chef, we've got five minutes of service.
02:08The final is approaching, and yeah, we've got one more day.
02:12I think JC said twists and turns are coming, so I'm nervous for what's to come.
02:24We have one more day until someone's star Chef.
02:29Isn't that crazy?
02:30I actually just want either one of us to win, more so me.
02:34But if it was you, then I would still be happy with that.
02:38I feel like the strongest in the group right now are me, Kat, and Jayon.
02:42But I'm very, very confident in my ability.
02:45As long as I get through today and I smash it, I'm in that final, and I'm gonna win.
02:50How do you feel like now that we're at the end of the competition,
02:53obviously you and George have a little bit of a thing,
02:56are you gonna just put that out the window?
02:59This year, for me, is one of the best years of just my own self-growth
03:04and, like, building myself.
03:05So I think I would really, really kick myself
03:08if I let anybody jeopardise that in any position or any kind of way.
03:12I totally agree. Like, yeah, I would never get distracted
03:17from my own success because of a man.
03:20Yeah.
03:21Me and George's relationship, I think he just does forget sometimes
03:24about, like, some stuff for me is so intense and emotional
03:28and, like, this is not the time for it.
03:31Like, for me, this time is for this competition
03:34and proving myself as a woman and as a chef.
03:38How do you like your eggs in the morning?
03:42I like a man with a cake.
03:44There's way too many chefs in this kitchen right now.
03:48What's really special is, yes, everyone's aware of the competition,
03:52but as you feel that level of intensity rising
03:55in terms of competitiveness,
03:57you also feel the intensity rising of, like, lovingness.
04:01We have breakfast! Yes!
04:04They're all just so grateful for each other
04:06and they've really got to know each other
04:07and got to know how each other work
04:09and it's been an absolute pleasure to watch.
04:13I'm going to take some pictures.
04:14Oh, my God, yes, selfies!
04:15Say something later.
04:18I'm rolling from the pouring rain
04:22I'm coming on like a hurricane
04:27My lightning's flashing across the sky
04:30The last six of us, I really feel like I've found friends for life,
04:34but at the same time, this is a competition.
04:37I'm going to find my corner and I'm going to do everything it takes.
04:43I'm going to do everything I can to win this competition.
04:46Nothing's going to get in my way.
04:54And then it was six.
04:57So tomorrow, I will be choosing my star chef of the season.
05:03You all have the potential, but by the end of today, I will be selecting just two of you
05:16to go head to head in the final service.
05:24The fact there's only two people going through to tomorrow is like heavy stuff.
05:29I am going to be testing you a whole new way.
05:36We have a private event for our 30th birthday.
05:43We have a fixed menu.
05:46You will be all responsible for the starters, main course and desserts.
05:54I'm gobsmacked to be fair.
05:56Yeah, like doing events is extremely different to doing a normal service.
06:01I think all of us are a little bit nervous.
06:03It's just how you deal with that and whether you allow it to let you crack.
06:08And the head chef today is going to be...
06:16Mwah!
06:19Knowing that you've got a pioneer in the culinary world leading the gaff, it's just a different
06:24kettle of fish, you know?
06:25You better have your skates on, my friends, you know that, because you're going to see
06:30another side of me.
06:33It's absolutely terrifying.
06:35I'm very intrigued how this is going to go.
06:38I think tensions will be rising.
06:40It's a lot of pressure.
06:41The stakes have never been so high.
06:44One little mistake and that could be your downfall.
06:49So please don't let yourself down.
06:53Capisce?
06:54Yes, chef.
06:55Good.
06:55Let's go to work and enjoy it.
06:57Yes, chef.
06:58And enjoy the symphony.
07:03Obviously a bit scared.
07:05I'm sure it's going to be tough and tense, but I know my worth and my ability now.
07:10I can see myself in that final if I put in a really good performance today.
07:16I think it's going to be good just to see if people can handle that amount of pressure
07:20as well, especially with chef on people's backs.
07:22You know, there's no hiding anymore.
07:24I don't think they realize what's going to be happening today.
07:42Back in the heat restaurant where our chefs are competing for just two places in tomorrow's
07:47final.
07:48Come on.
07:49Come on, guys.
07:50Let's do this.
07:50It is the semi-finals.
07:53They're cooking a set menu for a 30th birthday celebration.
07:57Everyone's on the same level because the head chef today is the main man himself.
08:03Well, guys, how are you?
08:05Good, chef.
08:08So the service, I'm going to be at the pass.
08:11If things are not good enough, I'll have to jump into the parties and take your job.
08:15Over, yeah?
08:16Yes, chef.
08:16Okay.
08:17I am looking for the full package.
08:19I want to see how they can lead and how they can follow.
08:22They must have the right attitude and give it their all.
08:25I feel like today's going to be really good.
08:27Yeah.
08:27We just need to really work with our strengths, you know, put the ego at the side.
08:31Today, the pressure stacked up because, like, I started off, like, washing plates, you know,
08:37so to go from that to then four years later, coming out here has just shown that, obviously,
08:43like, dreams can be made and dreams do come true.
08:45Obviously, we're all here to help each other.
08:48No set sections.
08:49We obviously need to sort out what we want to do.
08:51My biggest competition is Joe.
08:53I think he is a really good chef.
08:55His only kind of downfall is pastry, so it will be interesting to see where he is today.
09:00Do you need to go on straightaway?
09:02Yeah.
09:02Quail prep, anglaise, prawn prep, and the pepper aioli.
09:05We can all get, we can get all that done in the first half.
09:07I'm going to get on to the prawns to help you out, my bro.
09:09Creme anglaise.
09:10I'll do that.
09:11Caramel cage.
09:12Is that you two?
09:12I'll do the caramel cage.
09:14I think everyone is my competition, but if I was to pick one, I'd say Kat.
09:19She's amazing at what she does.
09:20She's a good leader.
09:21I think she's definitely the toughest, toughest to beat for me at the moment.
09:2735 minutes first timer.
09:28Yes.
09:28Talk 10.
09:29They're all capable chefs.
09:31They're all talented.
09:32They're all hardworking.
09:33It's going to be a tough one.
09:35And guys, everyone's going to smash it.
09:36We just need to fill together as a team.
09:38Yeah, we.
09:39Right.
09:39I love you all.
09:40Love you too.
09:41Love you.
09:41It's all hands on deck to serve the large birthday group.
09:44That means everyone takes on each course.
09:49Backs, please.
09:49Backs, please.
09:50Katafi prawns will start the service.
09:53Shrimp done yet?
09:54No, not yet.
09:55I'm so tired.
09:56Me too.
09:57This is going to be tough, but the final stretch now.
10:00Then for mains, the team will be serving up pan-roasted quail with polenta.
10:06Make sure that this is not burning.
10:08Caramelization.
10:09It actually makes it sweeter.
10:10What burn?
10:11Awesome.
10:11And a poached egg and sautƩed mushroom option for the vegetarians.
10:16Pastry queens.
10:17Pastry queens for real.
10:19Dessert will be ill-flatant with cardamom creme anglaise, which for the rest of us basically
10:24means floating meringue with a fancy sugar cage.
10:28A caramel burn is like the worst burn.
10:31Yeah, it's like fucking second degree, man.
10:35And with JC as head chef, nothing will go unnoticed.
10:43Alina, do you want to finish setting this table?
10:46Oh, my God.
10:46I'm literally shitting myself.
10:48It's going to be fine.
10:51Natalia, more people are going home to.
10:55It's going to be a hard decision for him.
10:57Four people.
10:59Four.
10:59Four.
11:00Yeah, come on.
11:01Kat.
11:02Hi, chef.
11:03What can I do for you?
11:04I'm going to be on the ice mall.
11:05I've done a few of the sugar work pieces before.
11:07I love that.
11:08So I want to try and, you know, prove a point a little bit.
11:10All right.
11:11Good luck.
11:11I'm here to jump in.
11:13Working under chef Jean-Christophe Novelli today.
11:16It's actually such a whirlwind to be thinking that he's watching over.
11:20Really kind of seeing the in-depth of what's going on in the kitchen.
11:23I am good enough and I have been good enough.
11:26And I've 100% got my eyes on star chef.
11:28I'm not walking away without that title.
11:30Make sure that the egg yolks and the sugar are really nice, pale and fluffy.
11:35Then add them into very slowly and then thicken it up on the heat.
11:39You changed.
11:40All of you have changed.
11:41I feel like Jean-Christophe is looking at who's the most dominant and who actually has the perfectionism.
11:47So, yeah, I really feel like I can be that person today.
12:01Hello.
12:02Hello.
12:03Welcome.
12:04Are you the birthday girl by chance?
12:07Back top.
12:08Back, back.
12:09If starters need a push, we give starters a push, yeah?
12:12Yeah.
12:12The more push that we give starters, the more freedom it gives you for the mains, yeah?
12:16There's only 15 minutes left before we start the service.
12:20Yes, sir.
12:20And you can see clearly the customers are arriving.
12:24Complementary drinks on the line.
12:25Cool.
12:28Service time comes and I've got, like, 7,000 things to do.
12:32I can smell something.
12:40Did you burn yourself?
12:42Yeah.
12:44I burnt myself within, like, the first hour.
12:49I was just dumb, but there was no way I was leaving to get it sorted.
12:53Fuck.
12:55Season.
12:56Have you seasoned?
12:56Yes, chef.
12:57Salt.
12:57Oh, thank you.
12:58Yes.
12:59So, yesterday you went straight up to the front.
13:01Yes, chef.
13:02Yeah?
13:02From nowhere.
13:03I've got to say you were magnificent yesterday.
13:05You were really, really happy.
13:06Thank you very much, chef.
13:07Honestly, so please make sure today again, yeah?
13:09Yes, chef.
13:10It feels good to go into the last elimination round with that under my belt, but there's some
13:14pretty strong contenders, but I think if I land on my feet today, I have a pretty strong
13:19chance of getting into that final.
13:21Amazing.
13:22More salt.
13:23It tastes really good, though.
13:25It's going to be really, really nice.
13:25Really, really nice.
13:27We all just need to be talking to each other the whole time, make sure that no one's falling
13:31behind.
13:32Sorry, chef.
13:34Be a bit cautious because they are canapes.
13:36Maybe this one could go a bit less.
13:37Less?
13:37I think this one's quite good because it's not as much.
13:40I went over to Jay and I was like, those prawns are pretty big.
13:43It's a canapes.
13:43Don't forget.
13:44And this one.
13:45Yeah, they look great otherwise.
13:46We need to get this right and kind of work as a team and do it together.
13:50I know it's a lot of pressure and there's a lot riding on this.
13:53And the fact there's only two people going through to tomorrow.
13:56I just have to kind of smash out of the park and just try not to fuck up.
14:00In this kitchen, that's easier said than done.
14:02I'm an expert of creme anglaise.
14:05That's not the best at all.
14:07This is split.
14:08See what I mean?
14:11Marta, she did fuck up the creme anglaise.
14:13We don't have time for that.
14:15That's it.
14:15Do it again.
14:17The most simplest things like a fucking creme anglaise can send someone down here.
14:22All right, once that parchment paper's on, get the scoop and get them out, please.
14:26It's really shoved a rocket up my ass.
14:28It's better.
14:29You can see it's nice and smell.
14:30Yeah, look at us.
14:31It's lovely.
14:32It's onctuous.
14:33It's beautiful.
14:34Right.
14:35We are officially starting the service now.
14:45Can we get our hands on deck, please, for the starters?
14:47If we don't have them, then we ain't going out.
14:49Yeah.
14:49Yeah, chef.
14:51How's it cooked?
14:52Yeah, chef.
14:54I'm happy with that.
14:54Is it cooked enough?
14:56Yeah, a bit more.
14:58A little bit more.
14:58Finish them in the oven, they'll cook through.
15:00I want the canapes now.
15:01Otherwise, now we'll have to do your job.
15:04Ah, shit.
15:06Katafi pasta that were rolled around, they were way too much.
15:09So it made it hard to actually cook the prawns fully.
15:13All right, this is up to temp.
15:14I'm bringing you to the pass now.
15:16Oh, man.
15:17Still fucked up.
15:18I still messed up.
15:19Wow, I can't.
15:20I was quaking in my boots.
15:22Quaking.
15:22I want those prawns out and then straight to the second court.
15:26Come on, guys.
15:27We need to work as a team now.
15:28This is not a joke.
15:29I'm not someone that gives up easily, or at all, for that matter.
15:33Guys, are you canapƩs?
15:34That looks amazing.
15:37Marta, the way you took decisions to use the thermometer and go straight to find out what's going on, that
15:43was very good.
15:44I'm definitely relieved to have one Jean-Christophe back over when I took the initiative to check the core temperature
15:50with the probe.
15:50I'm not really sure why no one else did that, but I've come this far.
15:55I've done so well.
15:57I want this so bad.
16:00You're all very quiet, which is usually a good sign.
16:02I think I will.
16:03Yeah?
16:04Now, what's next?
16:06Quiet on, chef.
16:07Quiet on, chef.
16:07Who's dealing with the quake?
16:09Alex.
16:10Hi, chef.
16:10That's good.
16:11Alex J on two minutes?
16:13Two minutes, yes.
16:14You guys need to start getting them plates ready to get the polenta piping.
16:17Are you sure you're going to be ready in two minutes?
16:19Well, it'll take you more than two minutes to do that anyway at this point, so let's at least get
16:22started, please.
16:23Yeah, you start.
16:23Come on now.
16:23The starters, there was a lot of hiccups.
16:25I made a few mistakes, but I just hope that everyone does their best, and as a team, we can
16:28work and function to get this service done.
16:31But they're not cooked, yeah?
16:33Yes, chef.
16:33They still need to go back.
16:34How would you like me to cook?
16:35Did you hear what I said?
16:36Can you communicate where you stand?
16:39Because Marta is plating the polenta.
16:41You guys told me two minutes?
16:42Yeah.
16:42Guys, I literally said, are you sure?
16:44Are you sure?
16:46That was wrong timing, and he could have just let me know.
16:50It wouldn't have been that much of a problem if it was a few more minutes, but...
16:54The quail needs longer.
16:56Because of the quail, Alex, who got the team down today?
17:00Okay, back.
17:01Ten quail.
17:01Ten quail?
17:02Yeah.
17:03All right, guys, I'm going on with the quail.
17:05Yeah.
17:05Is the quails all right?
17:06I trust Marta's judgment.
17:07She has had them in the oven.
17:08No, no, no, no, no, no.
17:09You finish the job.
17:10Yes?
17:11Have a look.
17:11Marta, can I see the quail, please?
17:13Happy, yeah.
17:14Warm.
17:14Are you happy?
17:15I'm happy, yes.
17:16Is it hot?
17:18No, no, no, no, no, no, no, no, no, no, no, no, no.
17:21Don't do that to me, no.
17:22Alex W, he fucked up.
17:24We don't have time for it.
17:25If nothing goes on the plate in one minute, they will have to restart the whole lot again.
17:39Welcome back to the semi-final of The Heat.
17:42The chefs are battling it out to secure a place in tomorrow's final.
17:47Service is in full swing, as today they're cooking for a 30th birthday celebration.
17:54Hello, Avery.
17:55Hi.
17:56It won't be long, I promise you.
17:57So far, it's been a bumpy ride.
18:00Jayon prepared some chunky prawns, which would touch and go.
18:04Marta saved the day with her temperature probe, but managed to split her creme anglaise.
18:09Alex, how long?
18:10We need to just get this back on the heat.
18:13Alex botched his birds.
18:15Come on, bro.
18:16They're coming, they're coming.
18:18Try to speed it up.
18:18And Kat burnt her finger, but is determined to carry on.
18:22I can see you putting yourself at waste by doing somebody else's job, yeah?
18:26Yes, sir.
18:26To sum up, the mains are late, the group are starving, and Jaycee's fuming.
18:33He's yelling now.
18:35Those table decorations are starting to look tasty.
18:38Have you seasoned your celery?
18:40I'm not yet, Chef.
18:41I'm going to season it in the pan.
18:42Season now?
18:43Yes, Chef.
18:44What are you doing?
18:45I'm getting tomorrow.
18:46I don't care about your caramel.
18:47Get your hand there.
18:49Because everybody had to plate everything, you could start to see the cracks coming through.
18:54That just kept, like, falling like a domino's effect on the dessert side of things.
18:59That kind of fucked me over.
19:01Please, Abig, you do something before I jump in.
19:03We need to get them quails working, yeah?
19:05Yeah.
19:06They're like 75% of the way there.
19:07Right, so we need to get them 100%.
19:08We need to get them 100%.
19:10Yes, I know, but not yet.
19:11Miss kind of estimating on how long I thought it would take to cook the quail.
19:16I definitely slowed down the main courses.
19:20Okay, essentially, we're going to be another five minutes.
19:22Is there any chance you could just let them know, and hopefully, fingers crossed, they'll
19:25be okay.
19:26I went straight into maitre d' role.
19:29What are we going to do to distract the guest?
19:31Hello, everyone.
19:32I'm so sorry to interrupt.
19:33We have a little special treat for you.
19:35Helena is a gorgeous singer.
19:37So, I was like, Helena, how do you feel about stepping in and serenading our birthday,
19:42girl?
19:44Happy birthday to you.
19:49Woo!
19:51Happy birthday, dear Hannah.
20:00Happy birthday to you.
20:13beast on the food, dear.
20:15I know that she's a singer.
20:17She's an amazing singer.
20:18How good of a single? I didn't know that.
20:28Is that quail definitely cooked there?
20:30We just checked it. Come on, let's go, let's go.
20:33Someone keep an eye on this, it doesn't overheat.
20:35Seven! Trauma response.
20:36Trauma response.
20:37Wait. One and two, ready to go, please.
20:40I've got to say the plate looks good.
20:42I hope it's going to be hot enough.
20:45I have prepped and cooked quail before,
20:47but to have drunk itself in the kitchen,
20:49we were under a lot of pressure.
20:51Yeah, couldn't perform as well as I would have liked to.
20:54Do you think it's going to be cold?
20:55I literally was thinking the exact same thing.
20:59Oh, God, don't tell JC.
21:01So, quail done and dusted,
21:02but there's still the veggie dish to serve.
21:04Time to get cracking.
21:08Why is Maya not doing the push-take?
21:10Do the push-take, Maya? Do you know how to make push-take?
21:12Yes, Chef.
21:13Come on, do the push-take.
21:14Um, three minutes, 45 seconds.
21:16Oh, you don't know.
21:17Sorry, Chef?
21:18You've never done push-take before?
21:20Yeah, I was just double-checking.
21:21But what are you asking for?
21:22It's all good, Chef. I back myself.
21:23Just do it on your own.
21:25Okay, Chef.
21:26I was like, fuck.
21:28I made a push-take once at cookery school, day one.
21:31George, can you make a push-take?
21:33Can I make a push-take?
21:34Yeah, I'm fucking up.
21:35So much stress and pressure and chaos on top of Chef shouting at you.
21:41I just went down on a poached egg.
21:43I fucking hate poached eggs anyway.
21:45Chef, I'm just doing poached egg in there.
21:47Do you want to make a poached egg?
21:47Oh, not to do it, yeah?
21:48Okay, good.
21:49Oh, I can't wait to see them.
21:51Maya was doing the poached egg and, like,
21:53it just didn't come out properly at all.
21:57There you go.
21:57Yeah, two veggie made.
21:59I'm not fucking going out because of a poached egg, for fuck's sake.
22:01I cooked the bastards.
22:02They were fine.
22:05Before you do your desserts, I need to say something important.
22:08Yes.
22:09Gathering over there, please.
22:10Remember, I will have to choose two head chefs tonight.
22:18So far, I'm not satisfied.
22:22So you've got now one final course to redeem yourself.
22:26I have to get back in that pastry and get me some Il Fluton.
22:29Yes, yes, yes.
22:30Because that is a classic.
22:31It's very simple.
22:32The pressure is most definitely on bus.
22:34Still very much in the race.
22:36Just one last hurdle and I'm in the final.
22:39Let's go, we've got to go home, I guess.
22:41And it's not just one person out of the running today.
22:44It's four.
22:45This last course could change everything.
22:48Good luck, team.
22:49You're going to need it.
22:50Five minutes left.
22:51Come on, let's go.
22:52I need three egg whites for that.
22:54Yeah, we?
22:55And then we need to whip it till Steph peaks.
22:57Yeah.
22:57Then we need to fold in ice and sugar.
22:58Okay.
22:59Then we need a pot with milk boiling so that we can simmer and cook the quenelles in it.
23:04Oh, milk boiling.
23:04Yeah, heard.
23:05My God, this is a lot.
23:07I actually don't know if I would survive the final after this.
23:10Trust.
23:11Going into desserts today, I was worried time had run out.
23:16But I didn't expect it to have to be everybody plating everything.
23:20You would have to just jump on and help that and not go back to your section and do what
23:24you needed to do.
23:25Can you get the creme on glazing cake?
23:28Hello.
23:28Hello.
23:30You rang?
23:31I did.
23:32Okay, two, help me.
23:33Thank you, Chad.
23:34How many more to go, Kat?
23:36I've got three more here, Chef.
23:38There was only so few that really stood out in terms of making sure the success of today
23:44was imperative.
23:45Chad, take this one now.
23:46You've done very well.
23:47What is that?
23:47So much on the line because I feel like it could change my life, my family's life.
23:52Have we got one more better next than this by any chance?
23:54We're done.
23:55Done.
23:55Do not get excited.
23:57Okay, guys.
23:57Service.
23:58Stop.
23:59Now.
24:00End of it.
24:01I can't believe we just did that.
24:03Happy fucking birthday.
24:05Thank you so much.
24:07I'm so sorry.
24:09You're so sorry.
24:10Enjoy your face.
24:14I feel absolutely fucking knackered after that.
24:18That was very intense, that.
24:19Like, way too intense.
24:25That was probably one of my worst services to date, which is typical.
24:35Kat, you really didn't do as bad as nearly everyone out there.
24:40I'll just burn the cream.
24:42Go to suit.
24:43Go to suit.
24:45I burnt myself.
24:46I just shoved a glove on and just went through it so that I wouldn't let the team down.
24:58Where is Kat?
24:59She's just with the medic, chef.
25:00She's in the back, chef.
25:02She's in the back, chef.
25:02She got a little caramel burn.
25:03And she managed to do the service with no complaints.
25:06Yes, chef.
25:09None of us have had a perfect service.
25:11Do you have any regrets?
25:13I regret not poaching more eggs.
25:17I don't know.
25:18It's the end of the service.
25:20Yes, chef.
25:21So I'm going to leave you to finish the kitchen and I will see you for the debrief later.
25:25Yes, chef.
25:29That is so fucking good.
25:30That is horrible.
25:32Don't be sad because we all fucked up today and at least you showed initiative and fixed
25:37your mistakes.
25:38I feel as though I was, I've been really consistent throughout this whole experience and I just
25:45feel like today I let myself down.
25:47We sent out all of those desserts and we did it in 15 minutes.
25:52Was it 15 minutes?
25:53Well, nearly, yeah.
25:5520.
25:5620.
25:5620.
25:58Just be proud, okay?
26:00Even if you're not proud, make yourself proud.
26:03You're the strongest person I know.
26:05Like seriously, I can't believe I met you.
26:08Thanks, girl.
26:09You're welcome.
26:10I don't even know what feedback to expect or anything.
26:21I just genuinely don't even feel like I would survive the final after today's performance.
26:27So like, I think it would be best if he did send me home.
26:36Massive, massive thank you because they've never had to do a banquet, you know, all together,
26:42different sections.
26:43So I'm going to leave you together and thank you so much.
26:45Au revoir, merci.
26:49Now it's time for the debrief.
26:52And a big decision for Monsieur Novelli.
26:56I'm ready to go into the debrief and hold my head high and be, you know, critiqued.
27:03I can't even put into words how much I want to be in the final right now and to win.
27:11The way he cooks, but again, it's all going in curves.
27:14And I hope I get one more chance to just prove that I am a winner and I deserve to
27:17be here, man.
27:20Chefs, on the roll, that was a good service.
27:24It was by no means perfect, but the party left happy.
27:31And that's the main thing.
27:33Only two of you can go head to head to become my star chef tomorrow.
27:42I want to hear, how do you feel?
27:45I'm not sure if everyone ticked off their jobs on the list, if I'm honest.
27:49I picked up a few more.
27:51And what about the poached eggs?
27:52I'm very disappointed in that. I think I've made it once in my life.
27:55Yeah, I hate poached eggs.
27:56Really? It's not funny, by the way. It's not funny.
27:59It's not funny. I'm really embarrassed, Chef.
28:02Jayon. What about the prawns?
28:03I was actually advised by Maya that maybe it was too sick or I wrapped it too many times.
28:10I did advise him that maybe the canapƩ was too big, yeah.
28:14OK, let's move on, George. Yes, Chef.
28:16The size of the prawns were an issue.
28:19I should have questioned it and gone to Jayon and said maybe these are a bit too big,
28:24but I just wanted to get the food out and make the customers happy
28:28because we were already struggling for time at that point.
28:31OK, let's move on, Kat.
28:32The sugar work in the back was a struggle for me.
28:35I'm disappointed in my performance.
28:38OK. Marta, what do you think?
28:40The creme anglaise that I made the first time had split.
28:43I made a mistake by using a whisk.
28:45I then made another creme anglaise and I managed to use that for the service.
28:49You think so?
28:50Well, it was still a little bit too runny, but it was OK.
28:56Alex, I underestimated how long it would take to cook the quail
28:59and that definitely slowed down the main, so that is from Lily on me.
29:05Enough talking now.
29:12George.
29:13I'm the chef.
29:13You make mistakes, but you work so hard and have for sure the passion I look for.
29:26Marta.
29:27Yes, chef.
29:29You had some good days and you had some bad days.
29:32But I love your independence.
29:39Jim.
29:42I think your ego can sometimes get the better of you.
29:48But I love your energy.
29:52Kat.
29:53He has not always been flawless.
29:55And I think you've put too much pressure on yourself.
30:00But I see so much potential.
30:07Maya.
30:09Sometime I wish you show me more passion.
30:13But you've got such a calm head and you are so resilient.
30:18And he shows that.
30:23Alex.
30:24It took you so long to show me what you've got.
30:28And you definitely have something.
30:31And it's impressive.
30:35OK.
30:40I've made my decision.
30:46It's for the two people.
30:49Still in the running.
30:54To be my star chef.
31:11Decision time at the heat.
31:14Only two chefs can make it through to tomorrow's final.
31:19OK.
31:23He's someone who's put in so much effort.
31:27And made so much progress.
31:31And the chef is.
31:40Gerald.
31:46How do you feel?
31:48Relieved.
31:49But.
31:50The victory's not won.
31:52I feel like I've really stretched my arms out wide.
31:54And tried to embrace as many lessons as I could.
31:58And I just want to keep on delivering chef.
32:00So thank you so much for choosing me.
32:02I appreciate that chef.
32:03You deserve it.
32:03Absolutely well done.
32:04Thank you so much.
32:05Phew.
32:08There ain't no...
32:10Yo!
32:10Oh, sorry.
32:12We made it to the final.
32:13I never went to culinary school.
32:15I've never been in a Michelin star restaurant.
32:17I'm just so overjoyed and happy.
32:19Mumsy would be proud.
32:21I know that for a fact.
32:23And the second person.
32:26Despite some mistakes today.
32:31This person has been so brave.
32:37And impressed me through the whole competition.
32:44And this chef is.
32:56Cut.
33:00You are.
33:02And well done.
33:09Sorry.
33:11It's okay.
33:12I think I'm really hard on myself.
33:14Because I just...
33:15I want everything to be perfect.
33:17And I just...
33:19I just didn't think that I did good enough today.
33:22And I really appreciate that you've seen that in me.
33:26I am in the final.
33:29What the fuck?
33:30I absolutely love Joe.
33:33And I wish him the world.
33:36He deserves this.
33:37But this is my time to show that I do deserve this.
33:41And it's time to show myself that I deserve this.
33:45But the best chef will win.
33:47And we will see who that will be.
33:50Thank you, chef.
33:53Obviously, I am a little bit disappointed.
33:55I wanted to win.
33:56But I came here with the intention of growing.
33:59And I feel like I did definitely fulfill that.
34:02I've learned so much in this process.
34:05I feel like I am capable of cooking well.
34:09And matching these incredible chefs.
34:13And like, yeah, I made it to the end.
34:14As much as myself, George, Maya and Marta put in so much effort,
34:20I think that the choice between Jay and Cass to be the finalists was spot on.
34:27I think those two are just so talented.
34:31Kat and Jeanne.
34:33Yes, chef.
34:34Yes, chef.
34:35Tomorrow, you will be battling out to be my star chef.
34:42But you won't be doing this alone.
34:45Because now you can choose two chefs to work under you during the final service.
34:54Yes!
34:55Yay!
34:58You can't always promise yourself to be the winner.
35:01But I am still in the final.
35:03And I still get to fucking cook, you know.
35:05And that's what I love more.
35:07Cooking, being there.
35:08Get to stay till the fucking end.
35:11Kat, lady first, of course.
35:12Tell me, who is your first chose?
35:16I would like this person in my team because they're strong.
35:20They've shown that they're a great leader.
35:21So, the person I'd like to pick is Alex.
35:24Yes.
35:25Wow.
35:25Thank you, Kat.
35:27Now, Jeanne.
35:29Chef, I'd like to pick this person because I believe that they're the yang to my yang.
35:33The one that makes up for my weaknesses.
35:37I'd like to choose Marta.
35:38Ooh.
35:40So, now we're back to Kat.
35:42Between Maya and George, which one would you like to pick?
35:46They've both got massive strengths.
35:52I think I'd like to pick Maya on my team.
35:56You know, this industry is very male dominated and I would love for me to have a woman on my
36:01team to help me succeed.
36:03Maya?
36:04It's a very good team, Chef.
36:07I'm not shocked that Kat didn't pick me, you know. It's the nature of the competition. She wants to win.
36:12Fortunately, chefs around me are more talented than me. I'm on team Jeanne. I'm going to do everything for him
36:17because I love him to bits.
36:18So that means, Jeanne, you've got in your team, George and Marta. And Kat, in your team, you've got Alex
36:26and Maya.
36:29I was just thinking about who has been strong in the last few days, who would respect me as a
36:35leader.
36:35George did cross my mind, but it's nothing personal. It's strictly business at this point.
36:44I feel like Marta and George are really going to help supply this dream and really make sure that it
36:49becomes a reality.
36:50And I have nothing but faith and trust in them to really help me do so.
36:53And one more thing. Each of you must create a starter, man and dessert that you believe will be the
37:04winning menu. An extension of yourself.
37:08The amount of passion I poured out into this career, man. It's just about time I can finally showcase me,
37:14you know, on a plate. Finally.
37:17Please, all of you, go back to your accommodations. Have a good rest, because tomorrow, one of you will be
37:24my star chef.
37:26Good night, au revoir and bonne chance. Salut.
37:30Thank you, chef.
37:41I actually can't even put into words how I always forgot to pick me first.
37:46Well done. Never doubt yourself.
37:48It's still so important for me to allow Jayon to win and give him everything, give him my 100%, even
37:55though I love Kat.
37:56Jayon has been like a brother to me in this process. We've grown so close together.
38:01So happy for you.
38:03Jayon should be a bit worried. I think Kat's got the best team by far.
38:07I'm fully going to have the best service of my life tomorrow. I'm going to go all in. No flirting
38:13in the kitchen tomorrow.
38:16It's going to be hard. It's going to be really hard. It's really going to be hard.
38:19Made the best chef win. For real. For real.
38:22Tomorrow, Kat and Jayon will go head to head at the final service.
38:26But before the teams take each other down, JC has lined up a special dinner to bring everyone together.
38:35An intimate al fresco dinner. You know what they say about keeping your enemies closer.
38:41We've earned this, guys. We've earned this. We've earned it all.
38:45I came to Barcelona for a fun summer to learn and to be put under the pressure so it can
38:51mould me as a person.
38:52And by damn it's fucking moulded me. You know, I'm ten times the man I was before I came here
38:56and I'm actually being serious.
38:57MUSIC PLAYS
39:05Oh, there's no one that's ever...
39:08Oh, my God!
39:10Oh, my God!
39:12Oh, my God!
39:12Oh, my God!
39:12It's so impressive!
39:14Oh, my God!
39:18Oh, my God!
39:20Oh, my God!
39:23Oh, my God!
39:24Oh, my God!
39:27And our little experience.
39:29Ooh!
39:31I just want to take this opportunity to say now, like, I'm so thankful, so grateful to have I even
39:37had this experience with you guys.
39:38This has been the best experience of my life. The friendships, the relationships, the love I feel right here around
39:44this table.
39:46Your family.
39:46I'm going to take this experience to the grave with me and I will literally take a bullet for you
39:51all.
39:52George!
39:53Let's cheers to growth.
39:54And that's it.
39:56And I would like to cheers to the two finalists.
40:00Oh, thank you.
40:01You guys deserve this.
40:03You guys deserve this.
40:04So proud of it.
40:05Good times.
40:06Good times.
40:06And friends forever.
40:08Thank you, guys.
40:10I love you all so much.
40:11Well done, guys.
40:13OK, can we dig in now?
40:15This experience has been so unbelievably tough, but it's also been so incredible.
40:22Tonight, I'm ready for a little tapas.
40:24It's so much nicer when the pressure's off as well.
40:27What's everybody's high and low since tomorrow is our last?
40:32Hey!
40:33Well, my lowest moments would have to be that fateful service on the pastry.
40:40Oh, bless.
40:41With Alex's.
40:42Yeah, with Alex's.
40:43Oh, Alex's!
40:45I don't want a mess today.
40:47Yeah.
40:48I don't mind people who are cookie and deliver.
40:50But you don't deliver.
40:52But Maya helping me not feel so shit about myself after a service like that by being very lovely and
40:59very pretty.
41:00And then also managing to kind of pull that service back and be finally recognised by Jean-Christophe.
41:07You did deserve that.
41:09Yeah, thank you.
41:09Because you did fucking amazing.
41:11Yeah.
41:11Go on, James.
41:12My lowest low must have been when I felt ill, to be fair.
41:15Obviously.
41:15Yeah, you were a mess.
41:16Like, obviously, before I left, I told Mum that obviously, like, following this, like, changes are gonna happen, do you
41:22get it?
41:22But for me to be, like, out here leaving after, like, the second day because of a throat infection, I
41:27said, nah.
41:28That ain't, that ain't, that ain't in my life, in my peripherals, you get it?
41:30But that shows character.
41:31And then I think my highest high must be today, you know?
41:33I'm just grateful for all yours.
41:35So, Helena.
41:37My highest high was today, even though Martin didn't make her to the finals.
41:42What you've done in this competition is, like, let go and just, and just let people in and just let
41:49people know that, like, actually, you're not this tough person.
41:52You're the most sensitive, beautiful soul I've ever met.
41:55You're so.
41:55You're actually so.
41:56And I'm so deeply in love with you.
41:58And I just.
41:58That's so sweet.
41:59Cheers.
42:00I'm so proud of you.
42:01Yet again.
42:03Aw, man.
42:05This whole experience has been such a high for me.
42:07And I'm just so grateful, to be honest.
42:10That's it.
42:10That's it.
42:11Love you, Marta.
42:13Love you too.
42:14I'd say my pitch was probably letting maybe Tom down on that, on that day.
42:20That one was heavy.
42:23Your team let you down.
42:29I'm gonna miss you.
42:30Miss you too.
42:32And also, like, reading the letter.
42:33I think, Jayon, you read it to me.
42:35Yeah, the letter was hard.
42:36It was tough.
42:37I don't know what type of person I would be without you.
42:41I believe you will make a guy the most lucky guy in the world.
42:45You are a credit to your family and you are one in a million.
42:51Mine's a sensitive girl.
42:53Yeah, it was hard to see Tom go.
42:54He was such a big personality.
42:55I actually missed Tom.
42:56What the hell?
42:58Come on then, George.
42:59Take it away.
43:00George, be careful what you say.
43:01I've had a couple very low points.
43:08One in service and one out of service.
43:11That fateful dinner night where I try to be silly and quirky and try to spice things up.
43:21Maya and Alex, are you clapping or what?
43:24Yeah!
43:25Mate, after that comment, that's a major red flag, to be fair.
43:29Yeah.
43:31Ultimately, someone very special to me around this table, I never intended to hurt her.
43:37And I feel like it leads on to my highest high where I was able to prove to her, you
43:42know, that I've got a vulnerable side and I'm not afraid to show it.
43:46And she's helped me grow as a man and as a person, a human being.
43:51It's just beautiful.
43:53And I know we've only known each other for a small amount of time, but I really see something outside
43:57of this place.
43:59I can't let this woman go.
44:00You know, she's made me realize so much about me and I'm going to really work for you.
44:06And I do mean it because you are special to me.
44:12Good luck.
44:13Anyone trying to beat that, I'm sorry.
44:14That is so beautiful. That is one of the most beautiful things I've ever heard.
44:19That is the sweetest thing I've ever heard.
44:21Come on.
44:25I'm so proud of everyone and may the best chef be.
44:36It's turned out, it's turned out, but we're against each other now.
44:40It's going to be a fight, I can say that. The biggest battle ever in Barcelona.
44:44Glad I'm back for it.
44:46Next time on The Heat.
44:47Kat and Jeanne, you've got one last service to convince me.
44:54Give it some love, yeah?
44:55There's no friends in this service. Everything it's took to get here, it won't allow me to lose.
45:00How's your chicken?
45:01I want to win this shit, so bring it on.
45:04Come on.
45:04Mine can be ready right now, chef.
45:06How long?
45:06I need two minutes, chef.
45:08There's no caramelized.
45:10I'm on top, chef, no.
45:12Do you think you've missed something?
45:13Yes, the celeriac.
45:15My star chef is...
45:52You're the only one you can see.
45:53I'm not sure why.
45:53For my childhood moto has gone crazy.
45:55You
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