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FunTranscript
00:00This will be the toughest of your life Lord sugar is on the hunt for the next big thing
00:05This is an opportunity of a lifetime
00:09Battling for his backing some of Britain's brightest prospects come on boys
00:15Your life depends on it and then hit him. It's a deal worth fighting for. I can sense a bit
00:21of friction actually
00:22Daniels that on you? No
00:24I was talking that
00:2620 candidates never been kicked in the balls by a goat to be honest with you. Oh 12 tough tasks
00:33This is a complete and utter joke just jump straight in one life-changing
00:39Opportunity you're fired. You're fired. You've completely messed it up. You're fired
00:52Previously on The Apprentice
00:54I want you to create a story for four to six-year-olds
00:59We're not going to get this book finished
01:01Can we just stop please?
01:04Andrea's team lost the plot
01:06This is a travesty
01:07It's disappointing
01:09And the boys toilet humor
01:14Sent their story down the pan
01:16Where's the funny in that book because we can't find it in the boardroom. I would like to change my
01:22decision
01:22Marcus's muddle you ain't showed me nothing was his final chapter you're fine
01:37Four a.m.
01:40Hello? Good morning. Lord sugar would like to meet you at the cafe royal grill in central london
01:45The cars will be outside in 30 minutes. Oh, gosh. All right. Thank you
01:53He wants us to meet in that cafe royal have those a few times better than the losers cafe
01:59Do I am a little bit worried food is not my full time
02:02It'll be interesting to see who's gonna who's gonna step up is doesn't sound like we have many foodies around
02:07I mean, there's a couple of girls that bake but baking and cooking is two different things, right? Yeah
02:20None of us have been p.m. Yeah, I'm so I don't think I could manage such a big group
02:25of big personalities right now
02:26That could be your challenge for the week down. Yeah
02:30In the heart of the West End
02:32Cafe Royal
02:35Historic London landmark and hub for high-end dining
02:49Good morning
02:50Welcome to the hotel cafe royal now this restaurant first opened in
03:001865 and it's been serving its famous chicken pie for over
03:07150 years and turning poultry into profit is exactly what I want you to do for your next task
03:15I'm giving one team 25 kilos of chicken and the other 25 kilos of eggs
03:24Now this task is all about maximizing revenue
03:28So you're going to create a dish to sell to the public and meet a corporate client looking to place
03:37a bespoke order
03:38of canapes which you will prepare and serve at an event tomorrow
03:44Right, I think it's time we mix the teams up now
03:48So Megan, Andrea, Carrington and Karishma swap with Harry, Dan, Connor and Raj
03:57So the egg team will be called Team Eclipse
04:06And the chicken team will be called Team Alpha
04:10The team that makes the most profit will win
04:14And in the losing team at least one of you will be fired
04:20Everything clear?
04:21Good. Well, good luck. I'll see you back in the boardroom shortly. Off you go
04:29Teams have two days to hatch a profit from chicken and eggs
04:33I think the big question is what come first? Chicken or the egg?
04:37But first
04:38Does anyone have any food or cooking experience?
04:41Pluck out a leader
04:43Yeah
04:44So I'd like to put myself up for PM
04:45You know, I've been basically raised as a young child
04:49In the back of a fish and chip shop
04:51Not so much on the cooking element but definitely front of house
04:54Yeah
04:54So I bake
04:56I don't cook
04:57I try to cook a meal
04:58I can follow her recipe
04:59So I would also like to put myself forward
05:03Maybe I should put myself up for PM as well
05:04Just because I am a very good cook in the kitchen
05:06I do cook a lot of chicken
05:07And I also go to a lot of corporate gatherings with canapes
05:11So I kind of know what to expect when you go to these sort of things
05:16Shall we start over then, Dan?
05:17So, all in favour of Dan
05:19That's one, two, three
05:20All in favour of Roger
05:23That's one
05:23All in favour of Ruffner
05:26That's three
05:27So it's between Dan and Ruffner at the moment
05:29I'm happy for you if you want to
05:31Yeah, why not?
05:32Yeah
05:32Okay, there we go, we've got him
05:33Dan, our leader
05:36I'm not really too sure why they picked me
05:37I do cook a lot of chicken
05:40But I'm not sure whether that justifies me being PM
05:43Okay, a lot of pressure now
05:46On team egg
05:47I've worked at a vegan cafe for the last seven years
05:50And I cook a lot at home
05:51Top of the pecking order
05:55No pun intended
05:59Let's decide on what we are going to make
06:00I personally think that we should go down the pasta route
06:03Yeah, 100%
06:04Okay
06:04What about carbonara?
06:06Because it's got egg in it
06:07And that's our main ingredient
06:08Good idea
06:09Very versatile
06:09Add some value there as well
06:11Yeah
06:11Okay, however, I don't eat eggs
06:16So I don't cook with eggs at all
06:18I think you have to create the food with the eggs
06:20You're not eating the eggs
06:21So
06:21I can do that
06:22You can do that
06:23I can do that
06:23As well as that I don't eat pork
06:25But I'm happy to handle it and make it
06:27I need everything to do
06:29Okay
06:29So that's all sorted
06:34Across the hall
06:35I actually love making pies
06:37I think pies are such a British dish
06:38Yeah
06:39Working on ways to turn clucks into bucks
06:43All curry is a national dish
06:45It's a massive dish in the UK
06:46Dan's team
06:49Maybe with a chicken curry
06:50And we can tailor it
06:51So if somebody wants it with rice
06:52They can have rice
06:53If they want it with naan
06:54They can have naan
06:55Yeah
06:55Yeah
06:56I mean
06:56Do you think people would eat curries
06:58In hot weather at a market?
07:00That's the only thing I'm worried about
07:01It sounds like you're not super excited
07:02About the curry
07:02But you're more excited about pies
07:03No, no, but that's a good idea too
07:05But I'm also quite open to everyone's ideas
07:08So we could do a curry pie
07:09With a masala mash
07:11With some sort of spices and the mushy peas
07:13And a different type of gravy
07:15Yeah
07:17Dan's management style was incredibly considerate
07:19He's listening to what everybody has to say
07:21Now I understand that
07:22But what Dan actually wants
07:24Is getting lost in the noise
07:25And he's coming across as quite indecisive
07:27So guys, we need to be a bit more definitive here
07:29We need to make a choice
07:30A or B
07:31Is it the pie or is it the curry?
07:33What do you think, Dan?
07:34You're all up here
07:34I have no expertise
07:35I personally would go for the pies
07:36Just because you can upsell the mashed peas and the gravy
07:39Okay, perfect
07:39Chicken pie
07:41We've got our leader
07:42We've got a pie
07:43On the other team
07:47I don't mind being on the corporate side of things
07:48Because obviously
07:49I have that experience at events and things like that
07:51Okay
07:53Assigning roles to create a winning recipe
07:55Chris, I'd like to make you the sub-team leader
07:57Just because you've got the right idea
07:59And you consult the corporate clients
08:00Okay
08:00Okay
08:01Project manager, Carrington
08:04Carrington, we're leaving people with no skill set
08:07You're putting in the kitchen
08:08Are you making recipes?
08:10I think it's super important that we have someone in the kitchen
08:12Who's confident in the kitchen
08:13Do we have someone in this team that's confident in the kitchen?
08:15No
08:16Okay
08:16Cat cook
08:17It's not my bag
08:18Should I scratch that and we do us four in the kitchen?
08:22Yeah
08:22So my team will be myself, Kieran, Lawrence and Priyash
08:26Yeah
08:26I've got to be honest guys
08:27I don't like cheese
08:29So I've never eaten carbonara in my life
08:31Yeah, listen
08:31I don't touch pork
08:32I don't eat pork
08:33I'm sure it will be delicious
08:38On team chicken
08:39I mean as a team where would you prefer me being based?
08:43Cautiously carving up his crew
08:44Well that depends on your skill and your comfortability mate
08:46Yeah
08:47Business owner Dan
08:49But then what I don't want to do is send like a load of people off to the kitchen
08:52And no one is actually
08:53No one is actually great
08:55I'm happy to if you want me to do either or
08:56I don't want to make it any more difficult for you because it's really hard
08:59Yeah
08:59We need a bit more decision here now
09:01Yeah
09:01Then back yourself
09:02You got this
09:03You got this
09:03Okay now
09:04Okay
09:04So um
09:06Quite the conundrum for me really
09:09So I will do
09:13On the sub team
09:15Uh
09:15Rajan's going to be leading it with Roxanne
09:18Pasha and Vanessa in the corporate team
09:20Does that sound okay?
09:22I mean is is everyone happy with that?
09:24I don't know how I feel about Dan being the PM
09:27I mean he wasn't very decisive with all of his actions
09:30I mean there was no real guidance there really
09:31So I'm hoping the rest of the day pans out well
09:34Just have to wait and see
09:35Okay guys everyone happy?
09:37Let's do it
09:37Let's go
09:38Let's make some pasta
09:39Let's do it
09:40Pasta
09:4211am
09:44Today half of each team will design a dish to sell tomorrow
09:48What do you think is keys to success in the kitchen Dan?
09:51Making sure that we're not going too wacky with the flavours
09:57While the rest meet corporate clients
10:00We've got three people in that kitchen
10:02One that don't like cheese
10:04One that doesn't eat eggs
10:05And the other one that can't switch part due to religious beliefs
10:09Who is going to taste the food to make sure it's right?
10:12But I think we have Priyash in the team
10:13And I think he feels quite confident in tasting
10:16What's this here?
10:17Or is that a daft question?
10:19I think that's Big Ben
10:21Is it Big Ben?
10:22Yeah
10:23That's fantastic Ben
10:24Wow
10:28Okay do you want to try this now Priyash?
10:29Aiming to cook up the perfect carbonara
10:32Yeah but I need someone else to try it
10:33The team avoiding egg
10:36Cheese
10:37And pork
10:38I like that taste
10:40But it was actually really nice now
10:44So if you don't eat pork
10:46You don't eat cheese
10:47And you don't eat eggs
10:48Who's trying these recipes?
10:51Not all of us can try the dishes
10:52I've tried the individual ingredients before they go
10:56Have you tried the recipe?
10:57Oh no I wouldn't either
10:58Have you tried the recipe?
10:59Likewise with Kieran
11:00I have not
11:00No
11:00Okay
11:01So we need to decide what extra ingredients we need to add to our carbonara
11:05This pancetta
11:06Yeah
11:08Is nice
11:08I mean do we want to be adding more meat in this?
11:11In that case that means we can't charge 10 pounds of the carbonara if we're going to make it extra
11:15meaty extra pancetta
11:16We're not shy on the meat
11:17Yes we've spent a bit more money on it
11:19But we've got a USP there
11:20It's the meatiest carbonara we've eaten
11:22Good sales point
11:22Okay
11:23That could be a winner
11:23Okay
11:24I'm happy with that
11:26Kieran suggested to add extra pancetta and describe it as the meatiest carbonara you've ever had
11:33Well it may well be but it also might be the most expensive
11:36I mean the task is all about making profit
11:41On the other team
11:42We need to really think about what would make this chicken pie different
11:45Dan's pie posse
11:47Because I know you're going for the safest option
11:49Experiment with fillings and flavour
11:53Is it difficult if you make it a classical chicken and mushroom pie with it like in a curried twist
11:58No I think you just put the curry powder in
11:59Yeah
12:00Okay do you know what let's try one of one of these wacky ideas shall we
12:03Yeah
12:03Let's go on then
12:04So we'll add a bit of curry powder
12:05Yeah what about masala
12:06We can add a little bit of garam masala I think
12:09It's quite strong
12:10Yeah this is my little worry about
12:12That's fine if you're worried
12:14Scary
12:15Why don't you try it if you're worried about it
12:17I mean but what do you guys think
12:19What do you suggest otherwise
12:20It's just we're going around in circles now
12:22And we will whatever you say we will follow
12:24Okay look I would be more comfortable doing the traditional chicken and mushroom
12:28With time in there
12:30Okay
12:31I know it's playing it safe
12:32Right okay well that's sorted
12:33Okay
12:35I think Harry and Ratna had some creative ideas that Dan was very hesitant to take
12:39Playing it safe in a crowded market tomorrow
12:41I'm not sure if we're going to stand out against all the other retailers
12:44I do just want to apologize for not going for this curry thing
12:47I just don't want to offend anyone
12:48No no no no it's okay look we're going to support you it's fine
12:53Mid-afternoon
12:54One suggestion
12:55Tell me
12:56Flour I'm really worried that none of us are pasta makers
12:59Keeping an eye on the dough
13:01I think we should get a little bit extra I'm not talking about wasting loads of money
13:07Team egg
13:08Let's go for the maths
13:09We we need to make 80 portions
13:12Yes
13:12So flour 1.5 kg equals 10 portions
13:16The flour is £3.90 for five kilograms
13:20And then you've got five grams here
13:21You said flour how much do you need five grams are you sure that's correct
13:26What right so the recipe
13:281.5 yeah
13:30Plus five
13:31Why do you need six point five why do you need to add plus five show me your recipe
13:35Five grams of flour plus 1.5 grams kgs of flour oh five grams
13:39Yeah it's five grams yeah that's what i said
13:41Yeah
13:42So can you help me with the masterpiece
13:43Yeah
13:44So we're going to need to unfortunately buy two and then
13:47No no no we're not going to need two we're going to need
13:49If we need oh my god for each one
13:52I've got each set of no my cousin oh please just just let me finish for each one
13:57Yes
13:57Is what is one just over one bag of flour
14:00Okay
14:01So we would need eight bags of flour
14:03Yeah
14:03Plus one extra for spare because we've got that five grams spare at the end
14:06Guys that's wrong
14:08Mate i'm losing my mind
14:09Listen according to my calculations we need about 14 grams of flour
14:1314 grams or 14 kilograms 14 kilograms because 1.5 kilograms of flour equals 10 portions
14:19So eight times one is eight and eight times okay maybe
14:23Yeah i may i listen we've got a guy with a math degree here so we shouldn't be making any
14:27mistakes
14:28Oh my god
14:30Three of them were working at it and priesh has a maths degree
14:34Look i wouldn't mind if these were really difficult maths but it's pretty simple
14:39I have 173.93
14:43I had 162.05
14:45Oh jesus boys and girls this is not
14:48What have you got?
14:49Not that
14:52Central london laid on by lord sugar
14:56Hello
14:56Good afternoon
14:57Hello
14:57Welcome
14:58Meetings with major clients
15:00We really care about quality at good housekeeping
15:05Hoping to clean up on canapes
15:07And our thinking around that is delicious nostalgic party feed but with a modern twist
15:14Dan's corporate crew
15:16You are such a phenomenal brand so it would be absolutely amazing to just give you the finest canapes that
15:24Have ever existed we're going to go above and beyond for you guys and hopefully be able to exceed your
15:29expectations
15:32Okay awesome is there anything that you kind of want us to avoid i would encourage you to think about
15:38The creativity yeah in those recipes a chicken skewer is a chicken skewer is a chicken skewer
15:45Have you given a thought as to how many canapes you're looking for
15:49Six canapes a head and how many are you expect how many heads are you expecting?
15:5440 we've got 40 guests
15:5540 guests
15:55Okay
15:55So on a price of six canapes per person we're coming in at around the 25 pounds per head mark
16:01Okay
16:01I think at six canapes 25 is a bit toppy
16:04If we can guarantee the quality you know delivery of ingredients
16:08I'm not going to pay 25 pounds a head i'm really sorry
16:10Let's be let's be sensible about what you can deliver
16:13Would we be able to settle at 24 23 at our final last no no no i'm really sorry
16:21What about 20 it's a nice round number
16:24If you turn up tomorrow with beautiful canapes creatively executed
16:29I'll pay you 20 pounds a head so can we shake on it we have a deal we won't let
16:34you down okay
16:36And they think they've got a good deal but the clients were very specific if there's anything below their
16:41Requirement they won't pay them that 20 quid so i don't think they've actually got a deal at all
16:46They've got a bit of a hope and a prayer they were tough negotiators i mean they have very hard
16:50The kitchen team have a very hard task ahead of them
16:53We've just got to get it to that standard and make sure everything is done well
16:58Can we have a little discussion about prices i don't want to be flummoxed across town
17:03What were you thinking if we're offering set three canapes per guest the egg team
17:08I think 15
17:09I think it would be a five pound pair canapé
17:11Yeah 15 pound
17:12Look to land a knockout deal
17:17We are so excited to be working with you guys on your event thank you
17:22Do you have like a number in mind that you'd want to do per person in our heads we were
17:25probably looking
17:26At four canapés per person okay i'm thinking if we give you a good variety okay with the salmon option
17:32We're going to give you the really like high quality salmon
17:35So it's a scrambled egg and smoked salmon blini is that yeah smoked salmon blinis yeah
17:39So the price we had in mind per head was around 25 pounds
17:43Okay i think that was for the three canapés right yeah we came in mind with three canapés
17:47So with the additional canapés i'm looking at around 27 pounds per head
17:52Being really honest that is all way above what we're yeah i think we're really quite off the
17:55Mark at the minute because actually we were potentially looking at 10 to 12 pounds
17:58For about four canapés so we are substantially off of the mark here
18:01If we go down the route of doing the sandwiches the bellinis the egg skewers and the deviled egg
18:07Would you be willing to do that at 12 pounds per person?
18:11I think you know potentially ideally for us 11 would be better for those four
18:16We're pushing for 11.80 and shake hands
18:17Okay as long as the service is good
18:19Yeah absolutely okay thank you so much thank you
18:21Thank you guys thank you so much
18:23I look forward to seeing you tomorrow
18:24Thank you see you tomorrow
18:26Bye bye thank you
18:26Okay oh my gosh guys megan why did you jump in on that what you mean okay let's talk outside
18:36Do you do you see that there was no negotiation there
18:39I disagree i think there was no there was no negotiation
18:41When megan said the number 12 she was adamant she's not paying paying that
18:45How how can someone be adamant after like a five second conversation in a business transaction
18:49When i said 27 i didn't mean 27 and when she said 12 we both know 12 she's gonna move
18:55up
18:57I've actually never been more frustrated tan megan all of them i
19:02How i don't understand how these are business people i don't even understand why they're here
19:05I'm telling little sugar to send them both home
19:09All over yeah let's get that slather it yeah
19:114 pm total cost is 101 pounds and 66 pence and it's going to be roughly one pound 45 a
19:17pie
19:17Okay oh i've got a call for team chicken we have agreed a sum of 20 pounds per head brilliant
19:25job
19:26But that was on the basis that they were happy with the quality a chance to check in
19:31When we suggested chicken skewers they said it's a bit basic we have to make sure it's exciting and creative
19:37Also catching up with the kitchen hey carrington hi how's it going
19:41Karishma they'll be agreed on four canopies and we're only making 11.80 per head the only thing carrington is
19:50she also promised high-end luxury salmon
19:54No i said i said good quality salmon so basically what happened is that since where uh everybody wants to
20:00share
20:02I went in with a price point of 25 pounds
20:05Before i could uh continue that conversation tan and megan took over
20:10And i do have to disagree with that though because okay we'll discuss this all later we're one team
20:15Against each other yeah so we will get back to you guys later okay
20:22I'm going to be honest with you that sounds like a disaster because if i'm negotiating and someone jumps across
20:26me i'm livid
20:29I think courgettes would be very good with the chicken while dan's team create canapes
20:35So we're going to do one chicken one courgette and the chicken on the ends to meet a high-end
20:40brief
20:40Impersonating to me that seems like very little courgette yeah
20:44In search of inspiration for their egg-based treats
20:47Let's now we wanted the canapes project manager carrington well why don't we do chili flakes with sriracha
20:53Yeah, that'd be a nice spicy option. Yeah, and her reluctant team of tasters
20:58Onto the next egg skewers i just say what about a little gherkin and i was thinking this fajita spice
21:03mix just to sprinkle it on top
21:05Just to make it add a bit of color yeah, so that's done that tastes diabolical oh gosh
21:09You're running out of time i'm aware of that bonus baby sorry just try things faster faster faster faster faster
21:14Does egg and cheese go cheese and egg don't go either asparagus and eggs i've got a good idea actually
21:19balsamic drizzle bit of gherkin done
21:21oh my gosh i'm not sure about the gherkin
21:23That's something drizzle the crispy onion on top it needs to look luxury it can't look like some child made
21:28it this right now looks like trash
21:30Try and things quickly because we're running out of time please
21:33Is cranberry sauce really rogue that sounds like a nightmare to me egg and cranberry it's healthy and it adds
21:38colors to the plate
21:39Is that fine it's really eggy it tastes nice okay
21:46So we go for chicken skewers popcorn chicken and chicken and brie crostini
21:506 pm great so what's the total cost i have calculated to be 85 15 recipes wrapped up
21:57Our total cost for canapes is about 100 pounds
22:01tomorrow crunch time
22:105 a.m teams have 12 hours to turn poultry into profit
22:16We need to make pasta scramble eggs boil eggs we've got a lot to do whisking up a plan with
22:23the canopies
22:24Do you want us to install that here or there i say that just in case they fall over in
22:28the car
22:28project manager carrington is everybody clear yes
22:32In the other kitchen we're doing a creamy chicken and mushroom pie dan preps his chicken crew
22:39So so guys what canopies have you created for us for our menu uh one is a popcorn chicken okay
22:45cool
22:45We've then got the chicken skewers which is going to be with a fajita seasoning rub
22:49and courgette and courgettes thank you um is the courgettes the only vegetable we have yeah
22:55i mean it's very simple and the the client did actually say that chicken skewers is very simple
23:00so we wanted to avoid what chickens goes we did have to push to get double the amount of courgette
23:05So one slice first from here so that dan could agree with that chicken piece slice the courgette chicken piece
23:11So it's literally just courgette and nothing else in the middle yeah
23:16In north london
23:20Wrangling with their recipes
23:22um what's wrong angela you look confused
23:25Right what am i doing now carrington's team of novice cooks
23:33So you've got 10 in there yeah drop it in very slowly and carefully don't let it crack
23:38oh my goodness me do you need a bit of help it's hard to get him out but oh gosh
23:43let me jump in to help
23:44you be careful because hot water now yeah what are you doing put some in yours
23:51This should be the easiest bit that one's already cracked where's it cracked there oh gosh
23:58Megan and andrea can't boil eggs how can they not boil eggs it's a simple task egg in water
24:03egg out of water bob's jungle so i have to really watch them like a hawk to ensure that they
24:08can do
24:08it properly do you want to give me a technique for peeling eggs if you roll out it on the
24:13like you
24:14know the egg yeah if you roll it out on the worktop and then peel it it makes it easier
24:17to crack i'll just
24:18roll it up and down and then use a spoon to crack it it should be easier i don't know
24:28it should be easier to crack it in west london roughly roughly chop it there's gonna be large
24:32mushroom pieces in there are you okay yeah but mushrooms shrink when you heat when you cook them
24:36okay stirring the pot oh dan dan dan dan dan dan dan dan dan's team
24:42okay so the mushrooms have been added to the chicken stock well it's all it's all going in the
24:47chicken stock at some point oh okay oh okay so the chicken has already been added so some chicken and
24:52i'm now going to put some of the mushrooms in so now you see the problem is we don't know
24:56the
24:57measurements of the stock and the ratio with the chicken so now we have to go by by best estimate
25:04sounds good sounds good okay it's just consistent it's going inside a pie it is going inside the pie
25:11but we we need all the pies to taste the same okay do you know what maybe just leave me
25:15to this yeah
25:16and um you guys go back to the price well we're just trying to help yeah i know okay no
25:22problem
25:26i just want to point out that you've been going an hour and you haven't even done half of one
25:31of the
25:31balls of dough in carrington's kitchen if you go at this rate you won't have finished your pasta for
25:37eight hours wow temperatures rise if you don't make any money this is a proper sauce we will lose
25:44is everyone understanding that right yeah yeah everyone should be on pasta guys i'm getting stressed
25:48man do you want to watch me tan i'm going to show you how to do it whilst i'm doing
25:53it flour every
25:54single time flour is your friend always flour always flour right right stick it onto one but i need to
26:00flour it again use some flour flour flip it guys i need more flour is there more flour anywhere i
26:09don't
26:09know where it is i haven't seen it that if that's all we've got we're in major trouble we got
26:1413 bags
26:15of flour yeah but did you account for all this yeah yeah but we only have one bag of flour
26:19for the
26:19spring cook yeah so i don't understand where the extra four we should have had what four or five spare
26:24bags of flour at the moment it's not looking like we're going to have enough pasta we've just
26:30got to do what we can whatever we have we're going to sell we're just going to have to work
26:33with what we've got and be flexible so essentially the calculations were off in in short yeah we're
26:40running out of flour here it's just going all sticky keeps breaking on team chicken so dan just
26:49quickly chicken courgette chicken yeah dan's recipes are you happy with their size or do you think it's
26:55too thick i think that's quite thick what do you think i don't eat courgettes so i need to
27:00no because you eat the stuff a ruffling feathers you said you want courgette in the middle are you
27:06happy to call courgette at the top yeah do you not think that there should be a little piece of
27:09courgette at the bottom and then the chicken and then the courgette and then chicken and then finishing
27:14it with a little courgette yeah well i think we can overthink it too much do what you think looks
27:19best
27:19no dan it's not about do what you think we need the executive decision you are okay so
27:24courgette chicken courgette chicken
27:27what i keep seeing from the corporate team is at the moment they're all trying to cover their
27:30proverbial behind they're all thinking they can get out of trouble by saying well he said i should
27:35do this but they're forgetting i'm watching everything they're doing how are you yeah i mean
27:40yeah i mean you're just getting on with opinions isn't there but i mean it's just just use your brain
27:45no how thick does a courgette need to be well what do you think looks good
27:50mid-morning box up head out all right let's go let's go while both canapé crews right let's go
27:57come on let's let's get out of this head to corporate events quick quick carrington's market
28:02team finish up chris we need to go mate take stock how much portions are pasta i would take into
28:09the
28:09market we had four of these to start yeah we currently have left one and about a third so that
28:15should have
28:15made 40 to start let's wrap this up let's go let's go let's get out of this kitchen but still
28:22prepping
28:22pies dan's team we're set to leave in half an hour so we need to uh get the pies in
28:30the oven guys
28:30okay trays in the oven all hands thank you okay i'm done
28:38greenwich market let's go let's go let's go arriving before the lunchtime scramble right let's do it
28:47the egg team i think we should have a little scout around see what's about see what prices we should
28:53go in it absolutely right let's do it what's this six seven quid nepalese that's nine quid wait guys guys
29:03guys they're not here right you know what that means we go go go sales let's do it come on
29:08guys
29:09let's go let's go let's go get it on mate come on there he is right right we'll bring you
29:18the
29:18customers you bring us the food fantastic energy come on mate west london
29:29the party has begun we need to get these out asap while team chicken churn out their pre-prepared
29:35canapes thank you my pleasure go on give it a whirl we have got plenty more coming out okay
29:45still to assemble their egg-based treats your client's party starts in half an hour yeah you
29:51do know that right yeah okay okay are you going to be ready uh we're going to work as fast
29:57as we can
29:59okay karishma's corporate crew i just want to know are we putting mayo on definitely or not krishma just
30:05double checking mayo is going on as well no the scrambled eggs is not for this this is the egg
30:10and
30:10mayo it's already been prepared and you want to put it that way so into four then no like this
30:15three but you see this way there'll be more surface area to the sandwich okay so okay step away from
30:19that
30:20one right leave that to megan uh krishma yeah i'm just going to spoon the whole mixture in because
30:24there's no point no no don't spin the whole mixture in because if this bag gets ruined then we have
30:27to
30:27take this out and put it again hey how are you i mean i would shake your hands with your
30:33gloves on
30:33which means you're prepping yeah don't worry we're doing all the preparation for your just conscious
30:37off we've got 40 people here ready for the that's right we're going to be these here and there's about
30:42two food it's not too long can we get rid of the plastic boxes because we've got 40 people here
30:46brand new
30:47office no worries all right no it's not a great view that's all yeah
30:53all right full cock here we go at greenwich market ladies and gentlemen sales duo lawrence and kieran
31:01welcome to the best the tasty the tastiest the most unbelievable carbonara in town serve up pasta with a
31:11side of performance we have got the meatiest carbonara this side of road do we have many takers over
31:19there hey you know you want to oh yeah so we've got three carbonara three carbonara 37. can i make
31:31it 50
31:31if it gives you a smile first italian customers this is the big test guys the italian says i guess
31:39it's eight and a half
31:42for the energy for the enthusiasm can we get a 50p tip
31:56on the other side of the market yeah aprons on please oh this is tight late to the table come
32:03on the
32:04other team are selling rides dan's pie pushers a pie on its own for eight pound fifty or a full
32:11meal for
32:1210 pounds chicken and mushroom pie ladies and gentlemen by that circle i interest you in a chicken
32:17and mushroom pie and chicken and mushroom pie and chicken and mushroom why anyone hello chicken and
32:26mushroom pie chicken and mushroom pie oh no no no no it's two i think it's a no this is
32:33really no we've got to
32:34keep the energy the energy chicken and mushroom pie anyone hi there madam would you like a chicken and
32:38mushroom pie for lunch no worries too we've had mixed responses so far i'm a little bit disappointed
32:45in our sales i do think that we can't let that stop us we have to bring higher energy more
32:49sales more
32:50traction more footfall to our stall in order to secure those sales we sell a chicken and mushroom pie by
32:55itself for eight pounds fifty or we can add mashed potato peas and gravies for ten pounds give it a
33:00give it a yeah you've got the hall works here brilliant south london okay after you're done
33:08i'm not here you when it's just after you're done cleaning yes call my name after a slow start for
33:14team eggs corporate crew oh god's sake oh yeah dipping into the party megan
33:27hi and would it be possible it's just that we've got quite a few that haven't eaten and whilst megan's
33:33fabulous she's spending quite a lot of time of chatting and we've got a bit of cracks on the top
33:37and a bit of edible flowers just to match my outfit so we've been possible to get the food out
33:42a little
33:42bit quicker no worries she's a social butterfly she loves fabulous thank you so much i'll grab her she'll be
33:46out of your hair um hi sorry to interrupt guys i'm the head chef here today is it okay if
33:53i borrow my
33:53lovely megan i need some help oh yeah i think some more canapes over shortly yeah because i need
33:57some help and if um said that you focus in the kitchen okay yeah megan started hosting this party
34:04and megan thought it was her party and she started really getting into the conversation you know but
34:08you're out there serving while i'm in the kitchen actually dealing with the heat so we've got egg
34:14mushroom and on these ones here it's got cranberry cranberry cranberry yeah interesting with egg yeah
34:21okay i'm not sure i'm keen on that anyone want to try our chicken skewers for the other team thank
34:31you
34:32not much other flavor it needs a bit of seasoning a slice of feedback hi team hello absolutely you're
34:42all right good just wanted to have a quick chat yep we were just a bit thrown by was the
34:49focus on skewers
34:50that we weren't super keen on skewers for for us it was more of convenience for the cook for the
34:55for the people actually eating it we didn't want them to get their hands dirty every time also we know
35:00that you definitely remember that you said that but obviously we wanted to give you that nostalgic feel
35:04and a twist as well you could have gone heavier on the fajita flavoring i think okay the flavoring's a
35:09little bit subtle it's a bit subtle on the flavors yeah it's good feedback
35:15the flavors were a bit boring which is going to come down to the project manager's team
35:19and their ordering of the ingredients we did say that we wanted it to be flavor full and exciting
35:25was it exciting not really one of the girls she was like we're going to give you the finest
35:31spins of everything yeah clearly they're not yeah greenwich market
35:38for connor a chance to check out the competition it's just like nonna used to make back at home
35:45i promise you'll love it okay guys i was just down there is great energy to be fair to them
35:53they are selling carbonara for 12 pounds 50. wow so i think we have to work extra hard do we
35:58want
35:58to revisit strategy or pricing yeah i think they're selling i mean i'm not selling that quickly but
36:04time and we've sold about six seven eight pies we have more than 40 in our arsenal we have one
36:09hour
36:09and 15 minutes left to sell all of those pies okay i think we're struggling to shift the pies do
36:14you
36:14want to revise your tactic or do you want to plow away at the takeaway price i think i think
36:18for the
36:18next 15 minutes we just hold the price because people people haven't been coming up to saying that's
36:22too much i'm conscious of dropping the price so much that it kind of undervalues what we're actually
36:29selling and i appreciate that the team wants to get all the stock gone but you know i think sometimes
36:33holding firm to your price uh will ultimately help you generate more money we're going to hang tough
36:37okay we've got about 40 pies to shift but we'll stick with it 3 p.m one hour of trading
36:46left i dress
36:47this up as a chicken surely you want a pie with dan's pie prices fixed yeah so that will be
36:53eight pounds
36:5350. carbonara cost tumbles whatever we can sell one pound three pounds five hours let's get sold
37:00whatever come get a pie you know you want one ten pounds for the whole thing we've got a new
37:05price
37:06price reduction i can throw in three sides for you for ten pounds take one home with you have it
37:11for
37:12supper two carbonara's for five pounds make our day yay how much do you want just all over we're getting
37:19the
37:20momentum if you're considering it i'll do two for four is he hungry does he want some
37:26sorry i gotta get back to work the chicken always wins not the egg there we go the last portion
37:32thank you we are gonna finish today the way we started
37:45trading over oh well done well done
37:54right now i'm feeling absolutely amazing from the food sales i'm feeling so proud of my team great team
38:05i'm a bit anxious about the boardroom however i know i've done as much as i possibly could for this
38:10task if it comes to it i'm afraid i am gonna have to tell lord sugar that dan should have
38:14really stepped
38:15up and done more tonight profits digested tomorrow results served up in the boardroom
38:339am i am buzzing after that market mate same obviously watch out because the other pm's listening
38:39oh i think it's really gonna be a close one today closest one yet closest one we've probably
38:45had so far i disagree i don't think so really why is that i've just got a feeling okay so
38:54do i i've
38:55just got a feeling we've all got feelings i think i won going into the boardroom today i'm extremely
39:04nervous that we haven't done enough as a team to secure the win i'm very nervous going into the
39:10boardroom today and if we lose i know who i'm already taking down
39:18you can go through to the boardroom now
39:33well i suppose this is a case of who came first the chicken or the egg
39:40um so carrington you put yourself forward as the project manager is that right yes no sugar you chose
39:48to make carbonara as your dish for the market yep i think there was a bit of um hesitation from
39:55people because i don't eat eggs then kieran doesn't eat cheese then lawrence can't eat pork and there's
40:00only priesh i can eat everything so you don't like eggs he don't like cheese he can't eat bacon so
40:07yeah did
40:08you go into the kitchen in biohazard suits so you wanted to make 80 portions 80 portions you should tell
40:16lord sugar about your struggle with the maths yes i'm not the strongest at maths um priesh has a
40:23maths degree but we were all getting different numbers you got a maths degree yes that's correct
40:27you couldn't work out how much all this stuff was going to cost well yeah yeah you got a two
40:32one did
40:33you yeah in math you sure it weren't a two four i think the knock-on result uh alan was
40:39that three of
40:40them were doing the numbers all three numbers were different and they never really knew what their
40:43costs were right then who did the negotiation so that was me lord sugar i presented 25 pounds as a
40:51price per head the negotiation was 10 seconds long i said my number then 12 was mentioned and then tan
40:58stuck his hand out and shook at 11.80 i was absolutely fuming lord sugar if i could just interject
41:03it felt like we went in with no clear strategy on the negotiation but that's what the question i ask
41:07is
41:08how'd you get from 25 to 12. megan and tan they kind of are narrating this as if the clients
41:14were
41:14getting really frustrated but they were not they were not because i was there the client was not
41:19frustrated right um let's get back to the kitchen on day two carrington's in charge who doesn't like
41:28eggs it's like putting the nun in charge of tinder yeah just like that go on tell me about how
41:35you
41:35start making this stuff i had megan and andrea to boil eggs but they both don't know how to boil
41:41eggs
41:41so i had to see yeah so what what did you say they didn't know how to boil eggs so
41:46i spent my
41:46don't know how to boil eggs no they didn't are you being serious i'm being dead i know how to
41:51boil an
41:52egg for myself but i don't know how to boil an egg to cool it and then make sure it
41:56can be peeled
41:57properly i i'm just lost for words go on we had to start making pasta but halfway through we ran
42:03out
42:03of flour really and if you're making pasta you need enough flour so it doesn't stick so that's when we
42:08decided to pivot our plan and just make as much as we can hmm okay so who was the market
42:14team that's for
42:15you went there with how many portions of cabanara i think 60 and how many did you sell well whatever
42:23we
42:23had we sold lord sugar and we also got tips on top as well because the only thing you make
42:27100
42:27mark up on is yourself i heard lawrence actually that in the first 15 minutes you sold four portions
42:33for 95 pounds which i think was very good that was very good thank you lord sugar but i think
42:40it's
42:40also important to you know recognize teamwork i think you could start selling pancetta at bar mitzvahs
42:46do you know what i think you could yeah all right so look let's move on to team alpha now
42:53i see
42:54dan sitting there as the project manager so no one else put themselves there were there were three of
43:01us it was myself and rajan so why did dan get voted in then i don't really know to be
43:06honest or sugar
43:06i mean i put myself forward i made you don't really know no not really dan did mention that he
43:11works with
43:12corporate clients he makes canapes so um you don't know what canapes are they think they must think
43:19you stand under in the rain anyway let's talk about the development team which was dan harry connor
43:26and rothner and i think after certain debate it was decided that you'll be making chicken mushroom pie
43:33yeah i chose chicken and mushroom pie was because it was easy to make quite um yeah so i wanted
43:38to
43:38combine a chicken curry in a pie um i think the team you know thought it was a good idea
43:43initially
43:44but when we start adding in masala sauces and spices i could just see a nightmare happening in
43:48the kitchen the following day clearly dan is not short for danger okay corporate team you go off to
43:57talk to the corporates to see what they want is that right that's correct lord sugars yeah so it's
44:0340 people but uh when discussing pricing which i'll get on to um i did get on to it now
44:09okay perfect
44:09yeah so in terms of pricing we shook the hand on 20. right okay you jump into the kitchen the
44:15next day
44:16and dan i was told that you didn't follow the recipe on something it was like a witch's cauldron
44:21there was we had the broth and then all of a sudden there was chicken in it there was mushrooms
44:24i've cooked many times in a kitchen law sugar you know a lot of the time when you're cooking stews
44:29these sort of mixes you kind of just know when it's ready but that's not really how recipes work
44:33i think we were getting a bit too hung up really on the size of the mushroom chopping and you
44:37know
44:37is the courgette too okay there's a lot of people who were constantly asking for direction and i think
44:43dan was getting frustrated that everything was being questioned rather than anybody taking any decisions
44:49themselves i think that's accurate so anyway at the party customer thought it was a bit bland didn't
44:55it correct we're not shots i think once we spoke to the um kitchen team and we expressed how crazy
45:01we want it to be we found the next day the ingredients we had to work with was one courgette
45:05and a chicken okay now we go to the market and how did you get on i think it was
45:09clear that there
45:09wasn't really any branding or marketing on our team we had like you had her dressed as a chicken
45:14you were dressed as the chicken i was not sure it was a difficult time
45:19i heard it was a very tight uh chicken it was very tight yeah yeah yeah i think your nuggets
45:25were showing did you sell out in the end uh we didn't we had six left
45:32okay let's see whether it is the chicken or the egg that came first so karen let me know about
45:39team
45:39eclipse uh well their total spend on ingredients was 279 pounds and 70 pence and at the market uh they
45:48made 356 pounds and 50 pence in sales and we know they agreed an initial deal of 472 pounds from
45:58the
45:58corporate client any refunds the client was very disappointed that you weren't ready when you
46:05arrived but they felt they paid so little in the first place that they only asked for an eight and
46:11a
46:11half percent refund that took your 472 down to 432 which gives you an overall profit of 508 pounds and
46:2180 pence so tim the same question well the the chicken team they spent less than the eggs and they
46:29spent 186 pounds and 81 pence on their ingredients but they also sold less at the market
46:37only bringing in 249 pounds and 48 pence and we know they agreed an initial deal of 800 pounds
46:46from the corporate client any refunds there well the corporate client wanted high-end canapes
46:53and although they couldn't fault the service it wasn't the fine dining experience that they expected
46:59so they asked for a 15 refund securing 680 pounds giving the team a total profit of 742 pounds and
47:0867
47:08right okay well your pies ended up making a decent crust i suppose one could say well done off you
47:20go to the
47:30house
47:33well some of the stories i'm hearing here can't boil eggs and maths honestly really is a disgrace to be
47:41honest with him yeah all right off you go thank you thank you i think dan you were a bit
47:51underestimated
47:52i think you know obviously at times we wanted a bit more of a decision but ultimately we got the
47:57big win and that is you know a lot down to you so you know i've been in business almost
48:0010 years i
48:00think i know what i'm doing good job buddy proud of you we lost the task because the negotiation
48:08it was rubbish you two ruined it talk then megan mentioned we could do four for 12 pounds that was
48:14the first point where we effectively imposed a ceiling we can't then even say anything higher than
48:18that i feel like it's all kind of being pinned on me at the moment i feel like i'm just
48:23gonna get
48:23thrown under the bus somewhere in the boardroom and then you shake hands on a dumb number and now we
48:28are in this cafe the fact that you guys even thought that that was a negotiation just blew my
48:33mind my worry is that tan is great with his words he's so calculated he speaks so seriously but people
48:39are starting to realize that all he is is a bunch of clever words the length of time that we
48:43took trying
48:44to make pasta in the kitchen you didn't make as many portions i'm going to be honest with you we
48:48sold
48:49out there was no more customers did you sell out because you had no we know even if we'd had
48:53more
48:54it wouldn't have made any difference i'm going back into the wardrobe very confident because i have
48:58solid points to back up my case and i feel there are many people in the scene who are coasting
49:03by in
49:03this process who need to leave
49:14yes send the candidates in please
49:28well i i believe you lost because you spent too much money on ingredients poor negotiation why did
49:37you drop so much we we went into that negotiation without a clear idea of how many kind of pays
49:42we're
49:42offering your client said 10 pounds just just pulled it up like that because they thought got a
49:48bunch of mugs here yeah let's see if we can leg them over a bit they did yeah it was
49:53because tan
49:53shook hands immediately after saying a number that was desirable to them after megan had mentioned 12
49:58pounds we can do for four canapes they counted for 11 but i tried to shake hands to get it
50:02as close
50:03to 12 as possible where did 12 pounds come from no i'll tell you what happened you started at 25
50:08and
50:09went up to 27 you said 12 and you said let's shake 11 80. that's exactly what happened and it
50:15all
50:15happened like that am i right in saying tamay that you consider yourself a poker master i'd like to
50:21think i'm a strategist i think getting a poker is a game of strategy i'm starting to think that you
50:25hold
50:26your cards the wrong way around sure am i perhaps in this case yep megan you've never come across
50:31people make derisory offers like half of what you want for something yeah what would you say to them
50:37i'd try and negotiate and get the best deal no you're trying to negotiate you turn to piss off
50:41wouldn't you really they were ready to pay 20 quid they were ready to pay 20 quid that was in
50:49their
50:49budget yeah anyway for the carbonara the total cost was 179 pounds the pancetta was 112 pounds of that
51:02and it's ridiculous yes i mean we had a lot of pancetta but that was the usp that it was
51:08a meaty
51:08pancetta bearing in mind the dietary constraints it was a worse team selection than spurs would pick
51:15if you ask me and that's saying something okay so we get to the market now you set out to
51:22leave with
51:2380 portions of pasta you're actually left with 40 portions if you would have made 80 you may have
51:31won this task easily so what went wrong we didn't we still had a big ball of dough that was
51:37sitting
51:38there and unfortunately we didn't have the time to make it we spent a lot of time making the pasta
51:42but that's because people asking incompetent questions i had to teach andrea and megan how to
51:48boil an egg you know i can't get my head around that about boiling an egg me neither even i
51:55know
51:55that right you put it in boiling water you then pour cold water on it to cool it down you
52:01smack
52:01them down like that and the shell comes off bloody hell what problem could you get the egg were you
52:07trying to put it in a toaster or what the eggs were actually the first thing that we did and
52:11then we did
52:12move on and we helped your side make the pasta and that is the reason why our team was late
52:16and we
52:17weren't able to assemble the canopies and if your team didn't have that pasta you wouldn't have been
52:22able to make as many sales as you did get on the day right i've had enough of listening to
52:26this
52:27carrington which two people you're going to bring back into the boardroom i would like to bring back
52:32tan and megan right the rest of you go back to the house thank you thank you tim
52:44right i'm going to have a chat with baroness brady and uh tim uh and then i'm going to bring
52:50you back
52:51in here and at least one of you is going to be leaving the process today okay off you go
52:57thank you
53:06well so she's brought back in tan and megan well i can see why she brought megan back i mean
53:14karishma was at 27 pounds in the negotiation at this stage uh and megan immediately jumped in at 12. tan
53:21is defending himself from being forced into a position where he could only close at 11.80 but
53:26if somebody makes an offer at 12 pound he should have gone back and said you know what can we
53:31start back where we were at 27 ridiculous yeah carrington when you're the project manager and you
53:37have no idea on what your product cost it's impossible to think you can work out your profit
53:43and that's just a fundamental flaw
53:48yes could you send the uh three of them in please
54:01now carrington i'm sure that the two of your colleagues would like to know exactly why he
54:06brought them back in so i decided to bring tan back because i don't actually know what he contributed
54:11to stars apart from failure he literally shook on the price of 11.80 i don't understand how they got
54:16in that i'm still speaking sorry why did you shake on 11.80 that makes no sense if i may
54:21uh so when we got
54:22negotiations she said the max should pay us 12 pounds megan set the guard rails for four for
54:26i'm just a little no megan set the guard rails for four for 12 pounds at which point i knew
54:31we
54:31couldn't go higher than 12. sorry sorry sorry sorry listen is blatantly obvious that you should have
54:36turned around at that stage and said no no no hold on a minute yeah i agree with you little
54:40sugar i
54:41think i think there's been some big mistakes made here what made you pipe up with 12 pounds it was
54:46really messy lord sugar and like i said we went in with no strategy so is it his fault or
54:51your fault
54:52because you closed the deal i feel like we could have still came away with it and mentioned the
54:57service charge on top okay carrington bad decisions from you from from the get-go i said that i want
55:03to
55:04do the maximum portions which were 80 then when we got to the day two of making the pasta i
55:09couldn't
55:10fully be on the pastation because i had to help people who couldn't follow simple tasks who should be
55:14fired do you think i think tan should be fired i think time should be fired because he shook on
55:1811. because she said 11. yeah because she was having you on who do you think should be fired from
55:22my perspective it should be carrington realistically if they just sold 15 more portions we would have
55:28actually won this task who should be fired megan i think harrington personally okay and why is that
55:34go on then i just think the fact that you guys didn't sell as many products as you should have
55:39the
55:39quantity was so loud look i i don't want to hear anymore now i'm going to try and conclude here
55:46i think carrington you should be concerned because i do think that you had no strategy whatsoever
55:55tan may 11.80 ridiculous
56:02and the same for you megan just jumped straight in like a silly fool but with all of that said
56:12carrington
56:15is difficult for me to overlook no costings you didn't know your costings
56:23but actually i've decided that the real culprit in this particular one is somebody who has
56:30interfered in negotiations and so it is with regret tan may you're fired thank you for the
56:38opportunity to lose you all right it's ready tim
56:46you're a good talker carrington um i shall be keeping my eye on you megan what the hell was you
56:54doing
56:55going from 27 pounds to 12 pounds i don't get it but i'm going to give you all another chance
57:02so go back to the house i absolutely think lord sugar made a mistake i think i've got a lot
57:12to prove
57:12in the tech world uh but you win some you lose some when dan put himself forward for pm a
57:19little bit
57:19out of his comfort zone and do you know what i should have trusted his judgments a little bit more
57:24than i
57:30did
57:34tell us what happened it was insane like lord sugar was not having it he essentially said that tan
57:40was the failure of the task because he did a negotiation for 1180 not acceptable you gotta go
57:45essentially that's great but wait mega said i should be fired
57:57now 16 candidates remain the search for lord sugar's next business partner continues
58:07next time welcome big zoo famous faces what one hello what random dude fisticuffs
58:15what are you doing now i think it's a bit reverse and in the boardroom the logo looks like a
58:20road
58:20sign on the m6 sink or swim you're fine
58:27the boardroom doors may have closed for another week but over on bbc2 we are officially open for
58:33business i'll be joined by rick edwards series 19 candidate nadia and the latest fired candidate tan
58:38may switch over now for the apprentice unfinished business
58:42next time
58:44so
58:50you
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