#movie #hotdrama2026 #trending #bestmovie2026 #The Heat 2026 S01E09 Episode 9 Engsub - BEST MOVIE 2026
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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 rum's going cold, stop arguing with the patch, 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 job!
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?
01:24So this is the business, okay?
01:26We have three options of eggs today.
01:28We have scrambled, we have fried, we have poached.
01:30And 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 all-time high, and I just want to pour out all I've got at this point
01:40and reach the finale.
01:42Chef, can you try this?
01:42I would like scrambled.
01:43Are you happy with this?
01:45Do it again.
01:46Refire.
01:46Oh, God.
01:47Refire.
01:48I've learned a lot about myself in and out of the kitchen.
01:51Yesterday gave me a lot of boost.
01:52Kind of really needed that chance to really kind of prove myself and show what I can do,
01:57especially on the pass in the kitchen.
01:59So yeah, feeling very confident again, and very happy to attack the day.
02:03Can you get on the avocado, chef?
02:05Chef, chef, chef, chef, we've got five minutes of service.
02:07The 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.
02:25We 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 and the great 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 going to 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 going to just put that out the window?
02:59This year, for me, is one of the best years of just my own self-growth and, like, building myself.
03:05Yeah.
03:06So I think I would really, really kick myself if I let anybody jeopardise that in any position or any
03:12kind of way.
03:13Yeah.
03:13I totally agree.
03:14Like, yeah, I would never get distracted from my own success because of a man.
03:20Yeah.
03:20Me and George's relationship, I think he just does forget sometimes about, like, some stuff for me is so intense
03:27and emotional and, like, this is not the time for it.
03:31Like, for me, this time is for this competition and proving myself as a woman and as a chef.
03:39How do you like your eggs in the morning?
03:42I like a man with a kid.
03:44There's way too many chefs in this kitchen right now.
03:47Yeah.
03:48What's really special is, yes, everyone's aware of the competition, but as you feel that level of intensity rising in
03:55terms of competitiveness, you also feel the intensity rising of, like, lovingness.
04:01We have breakfast!
04:03Yes!
04:04They're all just so grateful for each other and they've really got to know each other and got to know
04:08how each other work and it's been an absolute pleasure to watch.
04:13I'm going to take some pictures.
04:14Oh, my God, yeah, selfie.
04:15Say something later.
04:18I'm rolling for my pouring rain
04:23I'm coming on like a hurricane
04:27My light is flashing across the sky
04:30The last six of us, I really feel like I've found friends for life, but at the same time, this
04:36is 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. Nothing's going to get in my way.
04:54And then it was six. So tomorrow I will be choosing my star chef of the season.
05:02You all are at the potential. But by the end of today, I will be selecting just two of you
05:15to 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.
05:35We have a private event for 30th birthday with a fixed menu.
05:46You will be all responsible for the starters, main course and desserts.
05:54I'm gobsmacked to be fair 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.
06:07And the head chef today is going to be
06:11.
06:19Knowing that you've got a pioneer in the culinary world leading the gaff, it's just a different kettle of fish,
06:25you know.
06:25You better have your skates on by my friends, you know that, because you're going to see another side of
06:31me.
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.
06:53Capiche?
06:54Capiche.
06:55Good.
06:56Let's go to work and enjoy it.
06:57Yes, chef.
06:58And enjoy the symphony.
07:03I'm obviously 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 as well,
07:20especially with chef on people's backs.
07:22You know, there's no hiding anymore.
07:25I don't think that's 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 final.
07:48Come on.
07:49Come on, guys.
07:50Let's do this.
07:51It 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.
08:03All right, guys.
08:04How are you?
08:05Good, chef.
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.
08:26I feel like today's going to be really good.
08:27We just need to really work with our strengths, you know, put the ego at the side.
08:32Today, 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, like, dreams
08:43can be made and dreams do come true.
08:46Obviously, 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 Jael.
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 straight away?
09:02Yeah.
09:02Quail prep, anglaze, prawn prep, and the pepper aioli.
09:05We 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 anglaze.
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.
09:28Yeah.
09:29They're all capable chefs.
09:31They're all talented.
09:32They're all hard working.
09:33It's going to be a tough one.
09:34And 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.
09:49Backstreet, backstreet.
09:50Not burning.
09:50Katafi prawns will start the service.
09:53Shrimp done, yeah?
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.
10:08Caramelisation.
10:09It actually makes it sweeter.
10:10What, burn?
10:11And a poached egg and sautéed mushroom option for the vegetarians.
10:16Pastry queens.
10:17Pastry queens for real.
10:19Dessert will be il flatant with cardamon creme anglaise,
10:23which for the rest of us basically means 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.
10:36And with JC as head chef, nothing will go unnoticed.
10:43Helena, do you want to finish setting this table?
10:46Oh my God, I'm literally shitting myself.
10:48It's going to be fine.
10:50Natalia, more people are going home to.
10:55It's going to be a hard decision for him.
10:57Four people.
10:59Four.
11:00Four.
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. Good luck. I'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.
11:31Make sure that the egg yolks and the sugar are really nice, pale and fluffy.
11:34then add them into very slowly and then thicken it up on the heat.
11:39You changed. All of you have changed.
11:41I feel like Jean-Christophe is looking at who's the most dominant
11:44and who actually has the perfectionism.
11:47So, yeah, I really feel like I can be that person today.
12:01Hello. Welcome.
12:05Are you the birthday girl by chance?
12:07Back top. Back back.
12:09If starters need a push, we give starters a push, yeah?
12:12Yeah. The more push that we give starters,
12:14the more freedom it gives you for the mains, yeah?
12:16There's only 15 minutes left before we start the service.
12:20Yes, sir. Yes, sir.
12:20And you can see clearly the customers are arriving.
12:23We've got some complimentary drinks on the line.
12:26Complimentary.
12:28Service time comes and I've got, like, 7,000 things to do.
12:32I can smell something.
12:37Fuck, fuck, fuck, fuck.
12:40Did you burn yourself?
12:42Yeah.
12:44I burnt myself within, like, the first hour.
12:49I was just so dumb, but there was no way I was leaving
12:52to get it sorted.
12:55Season, have you seasoned?
12:56Yes, chef, sold.
12:57Oh, thank you. Yes.
12:59So, yesterday you went straight up to the front.
13:01Yes, chef.
13:02Yeah, from nowhere.
13:03I've got to say you were a magnificent yesterday.
13:05You were really, manly happy.
13:06Thank you very much, chef.
13:07Honestly, so please make sure today again, yeah?
13:09Yes, chef.
13:09It feels good to go into the last elimination round
13:12with that under my belt.
13:14But there's some pretty strong contenders,
13:15but I think if I land on my feet today,
13:18I have a pretty strong chance of getting into that final.
13:21Amazing. More salt.
13:23That tastes really good, though.
13:25It's going to be really nice.
13:25Really, really nice.
13:27We all just need to be talking to each other the whole time,
13:30make sure that no one's falling behind.
13:32Sorry, chef.
13:34Be a bit cautious because they are canapés.
13:36Like, maybe this one could go a bit less.
13:37Less?
13:38Like, I think this one's quite good
13:39because it's not as much.
13:40Went over to Jay, and I was like,
13:42those prawns are pretty big.
13:43It's a canapé.
13:44Don't forget.
13:44And this one.
13:45Yeah?
13:45Yeah, they look great otherwise.
13:46We need to get this right and kind of work as a team
13:49and do it together.
13:50I know it's a lot of pressure,
13:51and 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
13:58and just try not to fuck up.
14:00In this kitchen, that's easier said than done.
14:03I'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.
14:16Get over.
14:16Do it again.
14:17The most simplest things like a fucking creme anglaise
14:20can send someone down here.
14:22All right, once that parchment paper's on,
14:24get the scoop and get them out, please.
14:26It's really shoved a rocket up my arse.
14:28Well, it's better.
14:29You can see it's nice and smelled.
14:31Yeah, look at that.
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.
14:52How's it cooked?
14:52Yeah, chef.
14:53Am I happy with that?
14:55Is 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.
15:02Otherwise, now we'll have to do your job.
15:04Oh, shit.
15:05The taffy pasta that were rolled around,
15:08they were way too much.
15:09It made it hard to actually cook the prawns fully.
15:13All right, this is up to temp.
15:14I'm bringing to the pass now.
15:16Oh, man.
15:17Still fucked up.
15:18I still messed up.
15:19I can't lie.
15:20I was quaking in my boots.
15:22Quaking.
15:23I want the prawns out and then straight to the second pool.
15:27Come 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 canapes?
15:35That looks amazing.
15:37Martha, the way you took decisions to use the thermometer
15:41and go straight to find out what's going on,
15:43that was very good.
15:44I'm definitely relieved to have one Jean-Christophe back over
15:47when I took the initiative to check the core temperature
15:50with the probe.
15:51I'm not really sure why no one else did that,
15:53but 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.
16:02Happy hour.
16:04Yeah?
16:04Now, what's next?
16:06Quiet on, chef.
16:07Quiet on, chef.
16:07Who's dealing with the quake?
16:09Alex is stepping right there.
16:10That's good.
16:11Alex J on two minutes?
16:13Two minutes, yes.
16:14You guys need to start getting them plates ready,
16:16get 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
16:20at this point, so let's at least get started, please.
16:22Yeah, you, sir.
16:23Come on now.
16:24The starters, there was a lot of hiccups.
16:25I made a few mistakes, but I just hope that everyone does their best
16:27and as a team, we can work and function to get this service done.
16:31Remember, they're not cooked, yeah?
16:33Yes, sir.
16:33They still need to go back.
16:34How would you like me to plate?
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,
16:53but the quake needs longer.
16:55Yeah.
16:56Because of the quail.
16:58Alex, have you 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 tried to make Marta's judgment.
17:07She has had them in the oven.
17:08No, no, no, no, no.
17:09You finish the job.
17:10Yes?
17:11Have a look.
17:12Marta, 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.
17:19No, no, no, no, no.
17:21Don't do that to me.
17:22No.
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 semifinal 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.
17:56I won't be long, I promise you.
17:57So far, it's been a bumpy ride.
18:00Jayon prepared some chunky prawns, which were touch and go.
18:05Marta 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.
18:16Yeah.
18:17They're coming, they're coming.
18:18Try to speed it up.
18:19And 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 is 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 some more ice cream.
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 don't beg you to 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%.
19:09Yes, 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
19:26be 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.
19:34We 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.
20:12Woo!
20:13Jeon, cook you some of the food, yeah?
20:15I know that she's a singer.
20:17She's an amazing singer.
20:18How good of a singer.
20:19I didn't know that.
20:20No!
20:21No!
20:23Oh, no!
20:24Oh, God.
20:24I'm not going to look like a tingle for my ass.
20:28Is there quail definitely cooked here?
20:30Yeah, she just checked it.
20:32Come on, let's go, let's go.
20:33Someone keep an eye on this.
20:34It doesn't over-
20:34Seven!
20:35Trauma response.
20:36Trauma response.
20:38Wait.
20:39One, and two.
20:40Ready to go, please.
20:41I've got to say the plate look good.
20:42I hope, and we hope it's going to be hot enough.
20:45I have prepped and cooked quail before, but to have junk itself in the kitchen, we were
20:50under a lot of pressure.
20:51Yeah.
20:51Couldn't perform as well as I would have liked to.
20:54Do you think it's going to be cold?
20:56I'm literally singing in the exact same thing.
20:59Oh, God.
21:00Don't tell JC.
21:01So, quail done and dusted, but there's still the veggie dish to serve.
21:05Time to get cracking.
21:08Why is Maya not doing the poch steak?
21:10Do the poch steak, Maya?
21:11Do you know how to make poch steak?
21:12Yeah, Chef.
21:13Come on, do the poch steak.
21:14Um, three minutes, four to five seconds.
21:16Oh, you don't know.
21:17Sorry, Chef?
21:18You've never done poch steak before?
21:20Yeah, I was just double-checking.
21:21But what are you asking for?
21:22It's all good, Chef.
21:23I back myself.
21:23Just do it on your own.
21:25Okay, Chef.
21:26I was like, fuck.
21:28I've made a poached egg once at cookery school, day one.
21:31George, can you make a poached egg?
21:33Can I make a poached egg?
21:34Yeah.
21:34Have you got the thing on it?
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 poached egg?
21:47I'm 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, it just didn't come out properly at all.
21:57There you go.
21:57John?
21:58Yeah, 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 eight chefs tonight.
22:18So far, I'm not satisfied.
22:22So you've got now one final course to redeem yourself.
22:26So get back in that pastry and get me some Il Pluton.
22:29Yes, yes, yes.
22:30Because that's 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 big or 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, wait.
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
23:02and cook the quenelles in it.
23:03Oh, milk boiling?
23:04Yeah, heard.
23:05No problem.
23:05My God, this is a lot.
23:07I actually don't know if I would survive the final after this.
23:10Chas.
23:11Going into desserts today, I was worried time had run out.
23:16I didn't expect it to have to be everybody plating everything.
23:21You would have to just jump on and help that
23:22and not go back to your section and do what you needed to do.
23:26Liz, can you get the cremel glazing cake?
23:28Hello.
23:30You rang?
23:31I did.
23:32Okay, two here with me.
23:33Thank you, Chas.
23:34How many more to go, Kat?
23:36I've got three more here, Chef.
23:38I think there was only so few that really stood out in terms of making sure the success
23:43of today was imperative.
23:45Chas, give me this one now.
23:46You've done very well.
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 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.
24:14Yeah, I feel absolutely fucking knackered after that.
24:17That one ain't 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, please.
24:45I burnt myself.
24:46I just shoved a clover 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 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 your mistakes.
25:38I feel as though I've been really consistent throughout this whole experience and I just feel like today I let
25:46myself down.
25:47We sent out all of those desserts and we did it in 15 minutes.
25:51Was 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.
26:40You know, all together, different sections.
26:43So, I'm going to leave you together and thank you so much.
26:46Au revoir.
26:47Merci.
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.
27:04I can't even put into words how much I want to be in the final right now and to win.
27:11There were hiccups, but again, it's all learning 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.
27:19Chefs, 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 egg?
27:52I'm very disappointed in that.
27:54I think I've made it once in my life.
27:55Yeah, I hate poached eggs.
27:57Really? It's not funny, boys.
27:58It's not funny.
27:59I'm really embarrassed, Chef.
28:02Jayon.
28:02What about the prawns?
28:04I 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 kind of it was too big, yeah.
28:14OK, let's move on, George.
28:15Yes, Chef.
28:15The size of the prawns were an issue.
28:20I should have questioned it and gone to Jayon and said,
28:22maybe these are a bit too big, but I just wanted to get the food out
28:26and make the customers happy because we were already struggling for time at that point.
28:31OK, let's move on, Kat.
28:33The sugar work in the back was a struggle for me.
28:36I'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.
28:44I then made another creme anglaise and I managed to use that for the size.
28:49You think so?
28:50Yes, well, 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 completely 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.
29:28You 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, but I love your energy.
29:51Cat.
29:53He has not always been flawless and I think you've put too much pressure on yourself, but I see so
30:03much potential.
30:06Maya.
30:09Sometime I wish you show me more passion, but you've got such a calm head and you are so resilient.
30:18And he shows that.
30:23Alex, it took you so long to show me what you've got and you definitely have something and it's impressive.
30:41I've made my decision.
30:46It's for the two people still in the running.
30:54To be my star chef.
31:11Decision time at the heat.
31:13Only two chefs can make it through to tomorrow's final.
31:19OK.
31:23He's someone who's put in so much effort and made so much progress.
31:31And the chef is...
31:41Gerald.
31:46How do you feel?
31:48Relieved, but the victory's not won.
31:52I feel like I've really stretched my arms out wide and 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.
32:08There you go!
32:09Oh, my dear!
32:10Yo, we made it to the...
32:11Oh, 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.
32:17And I'm just so overjoyed and happy.
32:19Momsy would be proud.
32:21I know that for a fact.
32:23And the second person.
32:25Despite some mistakes today.
32:31This person has been so brave.
32:37And impressed me through the whole competition.
32:44And this chef is...
32:55Cut.
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...
33:34I wish him the world.
33:36He deserves this.
33:37But this is my time to show that I do deserve this.
33:42And 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!
34:57You can't always promise yourself to be the winner.
35:01But I am still in the final and I still get to fucking cook!
35:05You know, that's what I love more.
35:07Cooking, being there.
35:09Get to stay till the fucking end.
35:11Kat, lady first, of course.
35:13Tell me, who is your first choice?
35:16I would like this person in my team because they're strong.
35:20They've shown that they're a great leader.
35:22So, 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.
36:09It's the nature of the competition.
36:11She wants to win.
36:12Fortunately, chefs around me are more talented than me.
36:15I'm on team Jeanne.
36:16I'm going to do everything for him because I love him to bits.
36:18So, that means, Jeanne, you've got in your team, George and Marta.
36:24And Kat, in your team, you've got Alex and Maya.
36:29I was just thinking about who has been strong in the last few days.
36:33Who would respect me as a leader.
36:36George did cross my mind, but it's nothing personal.
36:39It's strictly business at this point.
36:44I feel like Marta and George are really going to help supply this dream.
36:47And really make sure that it becomes a reality.
36:50And I have nothing but faith and trust in them to really help me do so.
36:54And one more thing.
36:56Each of you must create a starter, mint and dessert.
37:01That you believe will be the winning menu.
37:05An extension of yourself.
37:08The amount of passion that I poured out into this career, man.
37:11It's just about time I can finally showcase me, you know, on a plate.
37:16Finally.
37:17Please, all of you, go back to your accommodations.
37:20Have a good rest.
37:21Because tomorrow, one of you will be my star chef.
37:26Good night.
37:27Au revoir.
37:28And bonne chance.
37:29Salut.
37:30Thank you, chef.
37:30Thank you, chef.
37:32Oi.
37:34Oh, my God.
37:35What the hell?
37:36I'm so happy for you.
37:38Oh, no.
37:41I actually can't even put into words how nice it was for Kat to pick me first.
37:46Well done.
37:47Me.
37:47Never doubt yourself.
37:48It's still so important for me to allow Jayon to win and give him everything.
37:53Give him my 100%, even though I love Kat.
37:56Jayon has been, like, a brother to me in this process.
38:00We've grown so close together.
38:01So happy for you.
38:03Jayon should be a bit worried.
38:05I think Kat's got the best team by far.
38:07I'm fully gonna have the best service of my life tomorrow.
38:11I'm gonna go all in.
38:12No flirting in the kitchen tomorrow.
38:16I'm ready.
38:17It's gonna be hard.
38:18It's gonna be really hard.
38:18It's really gonna be hard.
38:19Made the best chef win.
38:21For real.
38:22For 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.
38:38You know what they say about keeping your enemies closer.
38:41We've earned this, guys.
38:43You've earned this.
38:44You've earned it all.
38:45You've earned it all.
38:46I 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.
38:54You know, I'm ten times the man I was before I came here and I'm actually being serious.
38:57.
39:26Oh, my god.
39:27end our little experience i just want to take this opportunity to say now like i'm so thankful
39:35so grateful to have i even had this experience with you guys this has been the best experience
39:40of my life the friendships the relationships the love i feel right here around this table
39:45i'm going to i'm going to take this experience to the grave with me and i will literally take
39:50a bullet for you all george let's cheers to growth and that's it and i would like to
39:59well done guys okay can we dig in now
40:15this experience has been so unbelievably tough um but it's also been so incredible tonight i'm
40:23ready for a little tapas it's so much nicer when the pressure's off as well what's everybody's high
40:29and low since tomorrow is our last day um well my lowest moments would have to be
40:38that fateful service on the pastry
40:45i don't want a mess today yeah i don't mind people are cookie and deliver but you don't
40:51deliver but maya helping me not feel so about myself after a service like that by being very lovely and
40:59very pretty um and then also managing to kind of pull pull that service back and and be finally
41:06recognized by jean christophe you did deserve that because you did amazing yeah go on jim my lowest
41:12low must have been when i felt ill to be fair obviously like obviously before i left i told
41:18mom that obviously like following this like change isn't going to happen do you get it but for me to
41:23be like out here leaving after like the second day because of a throat infection i said now
41:27saying that dying dying in my life in my peripherals and i think my highest high must be today you
41:33know i'm
41:33just grateful for all yours so helena my highest high was today even though martin didn't make it to
41:41the finals what you've done in this competition is like let go and just and just let people in and
41:49just let people know that like actually you're not this tough person you're the most sensitive beautiful
41:53soul that i've ever met you actually saw and i'm so deeply in love with you and i just that's
41:59so
41:59sweet cheers i'm so proud of you yet again oh this whole experience has been such a high for me
42:08and i'm just so grateful to be honest love you mater love you too i'd say my pitch was probably
42:16letting maybe tom down on that on that day that one was heavy your team let you down
42:29i'm gonna miss you miss you too and also like reading the letter i think jayon you read it to
42:35me it left the letter it was yeah it was tough i don't know what type of person i would
42:40be without you
42:40i believe you will make a guy the most lucky guy in the world you are a credit to your
42:47family and
42:48you are one in a million mine's a sensitive girl yeah it was hard to see tom go he was
42:54such a big
42:54personality absolutely missed tom what the hell come on then george take it away george be careful what you
43:01say i had a couple very low points um one in service and one out of service that fateful dinner
43:13night
43:14where you know i tried to be silly and quirky and try to spice things up
43:22you know yeah yeah ultimately someone very special to me around this table i um i never intended to
43:36hurt her and i feel like it leads on to my highest high where i was able to prove to
43:42her you know that
43:43i've got a vulnerable side and i'm not afraid to show it and she's helped me grow as a man
43:49and as a
43:49person a human being it's just beautiful and i know we've only known each other for a small amount
43:55of time but i really see something outside of this place i can't i can't let this woman go you
44:01know
44:01she's she's made me realize so much about me and i'm gonna really work for you and i do mean
44:07it
44:08because you are special to me good luck anyone trying to beat that i'm sorry so beautiful that is one
44:17of
44:17the most beautiful things i've ever heard that is sweetest thing i've ever heard thank you i'm so
44:26proud of everyone and may the best chef be
44:36it's turned out it's turned out but we're against each other now it's gonna be a fight i can see
44:42that
44:42the biggest battle ever in barcelona glad i'm back for it next time on the heat cut and jean you've
44:50got
44:50one last service to convince me give it some love yes there's no friends in this service everything
44:57it's took to get here it won't allow me to lose how's your chicken i want to win this so
45:02bring it
45:03on come on mine can be ready right now chef how long i need two minutes chef it's no caramelize
45:10on top chef now do you think you've missed something yes it's hilarious my star chef is
45:23so
45:32you
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