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The Heat 2026 S01E09 Episode 9 Engsub
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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 gonna be crazy.
00:17I want silence!
00:18There were fireworks in the kitchen.
00:20The reason why the lamp's going cold, stop arguing with the past, please.
00:23Alex owned it.
00:24The kitchen is back to the right speed.
00:26Service? Yes, sir.
00:27Beautiful.
00:28Priya lost it.
00:30Alex 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 gonna 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.
01:05It's the penultimate day in Barcelona and the semi-final is officially on.
01:11Morning, morning.
01:13How you doing?
01:14What's up?
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.
01:23Okay, okay, okay.
01:24Talk to me, talk to me.
01:24What's going on?
01:25So this is the business, okay?
01:26We have three options of eggs today.
01:28We have scrambled, we have fried, we have poached.
01:30And chef, is this all gonna 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 wanna pour out all I've got at this point and
01:41reach
01:41to the finale.
01:42Chef, can you try this?
01:42Oh, don't scramble.
01:43Are you happy with this?
01:45Do it again, refire.
01:47Oh 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, kind of really needed that chance to really kind of
01:55prove myself and show what I can do, especially on the pass in the kitchen.
01:59So yeah, feeling very confident again and very happy to attack the day.
02:03Can you get on the avocado, chef?
02:05Chef, chef, chef, chef.
02:06We've got five minutes to service.
02:08The final is approaching and yeah, we've got one more day.
02:12I think JC said twists and turns are coming.
02:17So 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, I would still be happy with that.
02:38I feel like the strongest in the group right now are me, Kat and Jayon.
02:42But I'm very, very confident in my ability.
02:45As long as I get through today and I smash it, I'm in that final and I'm going to win.
02:51How 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.
03:06So I think I would really, really kick myself if I let anybody jeopardise that in any position or any
03:12kind of way.
03:13I totally agree.
03:14I would never get distracted from my own success because of a man.
03:20Yeah.
03:21Me 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 cake.
03:44There's way too many chefs in this kitchen right now.
03:48What's really special is yes, everyone's aware of the competition.
03:52But as you feel that level of intensity rising in terms of competitiveness, you also feel the intensity rising of
04:00like 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.
04:09And it's been an absolute pleasure to watch.
04:13I'm going to take some pictures.
04:14Oh my God, do you have selfies?
04:16There's nothing in there.
04:18I'm rolling thunder, pouring rain.
04:23I'm coming on like a hurricane.
04:27My lightning's flashing across the sky.
04:30The last six of us, I really feel like I've found friends for life.
04:34But at the same time, this is a competition.
04:37I'm going to find my corner and I'm going to do everything it takes.
04:43I'm going to do everything I can to win this competition.
04:46Nothing's going to get in my way.
04:54And then it was six.
04:56So tomorrow, I will be choosing my star chef of the season.
05:03You all have the potential.
05:08But by the end of today, I will be selecting just two of you to go head to head in
05:20the final service.
05:25The fact there's only two people going through to tomorrow is like heavy stuff.
05:29I am going to be testing you a whole new way.
05:36We have a private event for our 30th birthday.
05:43With a fixed menu.
05:46You will be all responsible for the starters, main course and desserts.
05:54I'm gobsmacked to be fair.
05:56Doing 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...
06:16What?
06:19Knowing that you've got a pioneer in the culinary world leading the gaff, it's just a different kind of fish,
06:25you know?
06:25You better have your skates on, my friend, you know that, because you're going to see another side of me.
06:33It's absolutely terrifying.
06:35I'm very intrigued how this is going to go.
06:38I think tensions will be rising.
06:40It's a lot of pressure.
06:42Mistakes have never been so high.
06:44One little mistake, and that could be your downfall.
06:49So please don't let yourself down.
06:53Capisce?
06:54Capisce?
06:55Let's go to work and enjoy it.
06:58And enjoy the symphony.
07:03Obviously a bit scared.
07:05I'm sure it's going to be tough and tense, but I know my worth and my ability now.
07:10I can see myself in that final if I put in a really good performance today.
07:16I think it's going to be good just to see if people can handle that amount of pressure as well,
07:20especially with Chef on people's backs.
07:22You know, there's no hiding anymore.
07:24I 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!
07:51This is the semi-finals.
07:53They're cooking a set menu for a 30th birthday celebration.
07:57Everyone's on the same level because the head chef today is the main man himself.
08:03Well, guys, how are you?
08:05Good, Chef!
08:08So, the service, I'm going to be at the pass.
08:11If things are not good enough, I'll have to jump into the parties and take your job.
08:15Over, yeah?
08:16Yes, Chef!
08:17Okay.
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.
08:27Yeah.
08:27We just need to really work with our strengths, you know, put the ego at the side.
08:32Today, the pressure's stacked up because, like, I started off, like, washing plates, you know, so, to go from that
08:39to then four years later, coming out here has just shown that, obviously, like, dreams can be made and dreams
08:44do come true.
08:46Obviously, we're all here to help each other. No set sections. We obviously need to sort out what we want
08:51to do.
08:51My biggest competition is Jill. I think he is a really good chef. His only kind of downfall is pastry,
08:58so it will be interesting to see where he is today.
09:01The jus needs to go on straight away.
09:02Yeah.
09:02Quail prep, anglaise, prawn prep, and the pepper aioli. We can all get, we can get all that done in
09:07the first half.
09:07I'm going to get on to the prawns to help you out, my bro.
09:09Creme anglaise.
09:10I'll do that.
09:11Caramel cage. Is that you two?
09:12I'll do the caramel cage.
09:13I think everyone is my competition, but if I was to pick one, I'd say Kat. She's amazing at what
09:20she does. She'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. They're all talented. They're all hardworking. It's going to be a tough one.
09:35And, guys, everyone's going to smash it. We just need to fill together as a team.
09:38Yeah, we.
09:39Right. I love you all.
09:40Love you, too.
09:41Love you.
09:41It's all hands on deck to serve the large birthday group. That means everyone takes on each course.
09:49Backs, please. Backs, please.
09:50Got bread in.
09:50Katafi prawns will start the service.
09:53Shrimp done yet?
09:54No, not yet.
09:55I'm so tired.
09:57Me too. This 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. It 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, which for the rest of us basically means floating meringue with
10:26a 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.
10:51Natalia, more people are going home to.
10:55It's going to be a hard decision for him.
10:57Four people.
10:59Four.
10:59Four.
11:02Kat.
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.
11:07So I want to try and, you know, prove a point a little bit.
11:10All right.
11:11Good luck.
11:11I'm here to jump in.
11:13Working under chef Jean-Christophe Novelli today, it'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 and 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.
11:40All of you have changed.
11:41I feel like Jean-Christophe is looking at who's the most dominant and who actually has the perfectionism.
11:47So, yeah, I really feel like I can be that person today.
12:01Hello.
12:02Welcome.
12:03Welcome.
12:04Are you the birthday girl by chance?
12:07I am.
12:07Back top.
12:08Back, back.
12:09If starters need a push, we give starters a push, yeah?
12:12Yeah.
12:12The quick, the more push that we give starters, the more free-term it gives you for the mains, yeah?
12:16There's only 15 minutes left before we start the service.
12:20Yes, sir.
12:20And you can see clearly the customers are arriving.
12:24Complementary drinks on arrival.
12:26Complementary drinks.
12:28Service time comes and I've got like 7,000 things to do.
12:32I can smell something.
12:34I can smell something.
12:38Fuck, fuck, fuck, fuck, fuck.
12:40Could you burn yourself?
12:42Yeah.
12:44I burnt myself within like the first hour.
12:49It was just dumb, but there was no way I was leaving to get it sorted.
12:53Fuck.
12:56Season, have you seasoned?
12:56Yeah, chef, salt.
12:57Oh, thank you.
12:58Yes.
12:59So, yesterday you went straight up to the front.
13:01Yeah, chef.
13:02Yeah?
13:02From nowhere.
13:03I've got to say you were a magnificent yesterday.
13:05You were really, really happy.
13:06Thank you very much, chef.
13:07Honestly, so please make sure today again, yeah?
13:09Yeah, chef.
13:10It feels good to go into the last elimination round with that under my belt, but there's some
13:14pretty strong contenders, but I think if I land on my feet today, I have a pretty strong
13:19chance of getting into that final.
13:22Amazing.
13:22More salt.
13:23Matt, it's really good, though.
13:25It's going to be really, really nice.
13:25Really, really nice.
13:27We all just need to be talking to each other the whole time, make sure that no one's following
13:31behind Sasha.
13:34Be a bit cautious because they are canapes.
13:36Maybe this one could go a bit less.
13:37Less?
13:38I think this one's quite good because it's not as much.
13:40Went over to Jay and I was like, those prawns are pretty big.
13:43It's a canapé.
13:43Don't forget.
13:44And this one.
13:45Yeah, they look great otherwise.
13:47We need to get this right and kind of work as a team and do it together.
13:50I know it's a lot of pressure and there's a lot riding on this and the fact there's
13:54only two people going through to tomorrow.
13:56I just have to kind of smash out of the park and just try not to fuck up.
14:00In this kitchen, that's easier said than done.
14:03I'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.
14:16Do it again.
14:17The most simplest thing is like a fucking creme anglaise.
14:20Can send someone down here.
14:22All right, once that parchment paper's on, get the scoop and get them out, please.
14:26It's really shoved a rocket up my arse.
14:29It'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, we are officially starting the service now.
14:45Can we get all 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.
14:54Mate, I'm happy with that.
14:55Is it cooked enough?
14:57Yeah, a bit more.
14:58A little bit more.
14:59Finish them in the oven, they'll cook through.
15:00I want the canapes now.
15:02Otherwise, I would have to do your job.
15:04Oh, shit.
15:06The taffy pasta that we rolled around, they 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.
15:18Still 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 crew.
15:26Come on, guys.
15:27We need to work as a team now.
15:28This is not a joke.
15:29I'm not someone that gives up easily, or at all, for that matter.
15:33Guys, what are your canapes?
15:34That looks amazing.
15:38Martha, the way you took decisions to use the thermometer
15:41and go straight to find out what's going on, that 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 with 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.
15:56I want this so bad.
16:00You're all very quiet, which is usually a good sign.
16:02Happy hours.
16:04Yeah?
16:04Now, what's next?
16:06Quiet on, chef.
16:07Quiet on, chef.
16:07Who's dealing with the quaid?
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 to get the polenta piping.
16:17Are you sure you're going to be ready in two minutes?
16:19Well, it will take you more than two minutes to do that anyway at this point.
16:21So, let's at least get started, please.
16:22Yeah, you start.
16:23It's fun now.
16:24The starters was a lot of hiccups.
16:25I made a few mistakes.
16:26But I just hope that everyone does their best.
16:28And as a team, we can work and function to get this service done.
16:32They're not cooked, yeah?
16:33Yes, chef.
16:33They still need to go back to the oven.
16:34How would you like me to plate?
16:35Did you hear what I said?
16:36Can you communicate where you stand?
16:39Because Martha is plating the polenta.
16:41You guys told me two minutes.
16:42Yeah.
16:43Guys, I literally said, are you sure?
16:44Are you sure?
16:46That was wrong timing.
16:48And 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.
16:54But...
16:54The quail needs longer.
16:56Because of the quail, Alex, 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 mark the judgment.
17:08She had them in the oven.
17:08No, no, no, no.
17:09You finished the job.
17:10Yes?
17:11Have a look.
17:12Martha, 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, no, no.
17:21Don't do that to me, no.
17:22Alex W, he fucked up.
17:24We don't have time for it.
17:25If nothing goes on the plate in one minute, they will have to restart the whole lot again.
17:39Welcome back to the semi-final of the heat.
17:42The chefs are battling it out to secure a place in tomorrow's final.
17:47Service is in full swing, as today they're cooking for a 30th birthday celebration.
17:54Hello, Avery.
17:55Hi.
17:56It won't be long, I promise you.
17:57So far, it's been a bumpy ride.
18:00Jayon prepared some chunky prawns, which would touch and go.
18:05Marta saved the day with her temperature probe, but managed to split her crumb 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.
18:18And Kat burnt her finger, but is determined to carry on.
18:22I can see you putting yourself at whist by doing somebody else's job, yeah?
18:26Yes, chef.
18:27To sum up, the mains are late, the group are starving, and Jaycee is fuming.
18:31Who's yelling over?
18:33He's yelling now.
18:35Those table decorations are starting to look tasty.
18:39Have 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.
18:49Yes.
18:49Because everybody had to plate everything, you could start to see the cracks coming through.
18:55That just kept, like, falling like a domino's effect on the dessert side of things.
18:59That kind of fucked me over.
19:01Please, Abid, you do something before I jump in.
19:03We need to get them quails working, yeah?
19:05Yeah.
19:06They're like 75% of the way there.
19:07Right, so we need to get them 100%.
19:08We need to get them 100%.
19:10Yes, I know, but not yet.
19:11Miss kind of estimating on how long I thought it would take to cook the quail.
19:16I definitely slowed down the main courses.
19:19Okay.
19:20Essentially, we're going to be another five minutes.
19:22Is there any chance you could just let them know?
19:24And hopefully, fingers crossed, they'll be okay.
19:26You got it.
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 girl?
19:42Happy birthday to you.
19:49Woo!
19:50Happy birthday, dear Hannah.
19:59Happy birthday to you.
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.
20:28Is there quail definitely cooked her?
20:30Yes.
20:31We just checked it.
20:32Come on, let's go.
20:33Let's go.
20:33Someone keep an eye on this.
20:34It doesn't over-
20:34Seven.
20:36Trauma response.
20:36Trauma response.
20:37Trauma response.
20:38Wait.
20:39One and two.
20:40Ready to go, please.
20:41I'm going to say the plate look good.
20:43I hope and we hope it's going to be hot enough.
20:45I have prepped and cooked quail before, but to have junkery stuff 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?
20:55I literally was thinking 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 poached egg?
21:10Do the poached egg, Maya.
21:11Do you know how to make poached egg?
21:12Yeah, chef.
21:13Come on, do the poached egg.
21:14Um, three minutes, four to five seconds.
21:16Oh, you don't know.
21:17Sorry, chef.
21:18You never done poached egg 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.
21:34I'm fucking mad.
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 know how 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.
21:58Yeah, two veggie made.
21:59I'm not fucking going out because of a poached egg, for fuck's sake.
22:01I cooked them, bastards.
22:02They were fine.
22:05Before you do your desserts, I need to say something important.
22:08Yes.
22:09Gathering over there, please.
22:10Remember, I will have to choose two head chefs tonight.
22:18So far, I'm not satisfied.
22:23So you've got now one final course to redeem yourself.
22:26So get back in that pastry and get me some Il Fluton.
22:29Yes, yes, yes.
22:30Because that is a classic.
22:31It's very simple.
22:32The pressure is most definitely on bus.
22:34Still very much in the race.
22:36Just one last hurdle, and I'm in the final.
22:39Let's go 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 gonna need it.
22:50Five minutes left.
22:51Come on, let's go.
22:52Cool.
22:53I need three egg whites for that.
22:55Yep, wait.
22:55And then we need to whip it till stiff peaks.
22:57Yep.
22:57Then we need to fold in ice and sugar.
22:59Okay.
22:59Then we need a pot with milk boiling so that we can simmer and cook the quenelles in it.
23:03Oh, milk boiling.
23:04Yep, heard.
23:04Oh, my God.
23:06This is a lot.
23:07I actually don't know if I would survive the final after this.
23:10Trust.
23:11Going into desserts today, I was worried time had run out.
23:16I didn't expect it to have to be everybody plating everything.
23:21You would have to just jump on and help that and not go back to your section and do what
23:24you needed to do.
23:26Can you get the creme on glazing plate?
23:28Hello.
23:29Are you ready?
23:31I did.
23:32Okay, two here with me.
23:33Thank you, Chef.
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 of today
23:44was imperative.
23:45Give me this one.
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?
23:54That's it.
23:54We're done.
23:55Done.
23:55Do not get excited.
23:57Okay, guys.
23:58Service.
23:58Stop now.
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.
24:09I'm so sorry.
24:10Enjoy your face.
24:14I 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 glove on and just went through it so that I wouldn't let the team down.
24:58Where is Kat?
24:59She's just with the medic, chef.
25:00She's in the back, chef.
25:02She 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.
25:25Thank you, chef.
25:29That is horrible.
25:31Don't be sad because we all fucked up today and at least you showed initiative and fixed
25:37your mistakes.
25:38I feel as though I've been really consistent throughout this whole experience and I just
25:45feel like today I let myself down.
25:47We sent out all of those desserts and we did it in 15 minutes.
25:52Was it 15 minutes?
25:53Well, nearly, yeah.
25:5520.
25:5620.
25:58Just 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.
26:10You'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.
27:11The word hiccups, but again, it's all going in curves.
27:14And I hope I get one more chance to just prove that I am a winner and I deserve to
27:17be here, man.
27:19Chefs, 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 eggs?
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.
28:02What 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.
28:16The size of the prawns were an issue.
28:19I should have questioned it and gone to Jayon and said maybe these are a bit too big,
28:24but I just wanted to get the food out and make the customers happy,
28:28because we were already struggling for time at that point.
28:31OK, let's move on, Kat.
28:33The 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.
28:45I then made another creme anglaise and I managed to use that for the service.
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 mince, so that is completely on me.
29:04Enough talking now.
29:12George.
29:13Yes, Chef.
29:13You make mistakes, but you work so hard and have for sure the passion I look for.
29:26Marta.
29:28Yes, Chef.
29:29You had some good days and you had some bad days, but I love your independence.
29:41Jim, I think your ego can sometimes get the better of you, but I love your energy.
29:52Kat, it has not always been flawless, and I think you've put too much pressure on yourself.
29:59But I see so much potential.
30:07Maya, sometime I wish you show me more passion, but you've got such a calm head, and you are so
30:18resilient.
30:19And he shows that.
30:23Alex, it took you so long to show me what you've got.
30:28And you definitely have something, and it's impressive.
30:34OK.
30:41I've made my decision.
30:46It's for the two people still in the running to be my star chef.
31:16Okay.
31:18okay
31:23he's someone who's put in so much effort
31:27and made so much progress
31:31and the chef is
31:41Gerard
31:47how'd you feel relieved but victory is not one I feel like I've really stretched my
31:54arms out wide and and tried to embrace as many lessons as I could and I just want to
31:59keep on delivering chef so thank you so much for choosing me I appreciate it
32:03absolutely we're done thank you so much made to the final I never went to
32:14culinary school I've never been a mission star restaurant I'm just so overjoyed
32:19and happy momsy would be proud I love it for a fact and the second person despite
32:26some mistakes today this person has been so brave and impressed me through the
32:40whole competition
32:45and this chef is
32:56cut
33:00you are and well done
33:09sorry
33:11it's okay
33:12I think I'm really hard on myself because I just I want everything to be perfect and
33:18I just I just didn't think that I did good enough today and I really appreciate that you've
33:24seen that in me
33:26I am in the final what the fuck I absolutely love Joe and I I wish him the world he
33:36deserves
33:36this but this is my time to show that I do deserve this and it's time to show myself that
33:44I deserve
33:44this but the best chef will win and we will see who that will be
33:50thank you chef obviously I am a little bit disappointed I wanted to win but I came here
33:57with the intention of growing and I feel like I did definitely fulfill that
34:02I've learned so much in this process I feel like I am capable of cooking well and matching
34:10these incredible chefs and like yeah I made it to the end
34:14as much as myself George Maya and Marta put in and so much effort I think that the choice
34:22between Jay and Cass to be the finalists was spot on I think those two are just so talented
34:31Kat and Jean yes chef tomorrow you will be battling out to be my star chef but you won't be
34:43doing this
34:44alone because now you can choose two chefs to work under you during the final service yes yes you can't
34:58always
34:59promise yourself to be the winner but I am still in the final and I still get to fucking cook
35:05you know
35:05and that's what I love more cooking being there get to stay till the fucking end
35:10Kat lady first of course tell me who is your first chose I would like this person in my team
35:18because
35:18they're strong they've shown that they're a great leader so the person I'd like to pick is Alex yes wow
35:25thank you
35:26thank you now Jim chef I'd like to pick this person because I believe that they're the young to my
35:33ying
35:33the one that makes up for my weaknesses I'd like to choose Marta
35:40so now we're back to cut between Maya and George which one would you like to pick they've both got
35:47massive strengths
35:52I think I'd like to pick Maya on my team you know this industry is very male dominated and I
35:59would love for me to have a woman on my team to help me succeed
36:03Maya?
36:03It's a very good team chef
36:07I'm not shocked but Kat didn't pick me you know it's the nature of the competition she wants to win
36:12fortunately chefs around me are more talented than me I'm on team Jayon I'm gonna do everything for him because
36:17I love him to bits
36:18so that means Jayon you got in your team George and Marta and Kat in your team you've got Alex
36:26and Maya
36:29I was just thinking about who has been strong in the last few days who would respect me as a
36:35leader
36:35George did cross my mind but it's nothing personal it's strictly business at this point
36:44I feel like Marta and George they're really gonna help supply this dream and really make sure that it becomes
36:49a reality
36:49and I have nothing but faith and trust in them to really help me do so
36:54and one more thing
36:55each of you must create a starter
36:59man and dessert
37:01that you believe will be the winning menu
37:05an extension of yourself
37:08the amount of passion that poured out into this career man
37:11it's just about time I can finally showcase me you know on a plate
37:15finally
37:17please all of you go back to your accommodations
37:20have a good rest because tomorrow
37:22one of you will be my star chef
37:26good night au revoir
37:27and bonne chance
37:28salut
37:30thank you
37:33oh my god
37:35what the hell
37:35I'm so happy with you
37:38I actually can't even put into words how nice it was for Kat to pick me first
37:46well done
37:46never doubt yourself
37:48it's still so important for me to allow Jayon to win and give him everything
37:53give him my hundred percent
37:55even though I love Kat
37:56Jayon has been like a brother to me in this process
37:59we'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
38:16it's gonna be hard
38:17it's gonna be really
38:18it's really gonna be hard
38:19we made the best chef win
38:20for real
38:21for real
38:22tomorrow Kat and Jayon will go head to head at the final service
38:26but before the teams take each other down
38:28Jaycee has lined up a special dinner to bring everyone together
38:36an intimate al fresco dinner
38:38you know what they say about keeping your enemies closer
38:42we've earned this guys
38:43you've earned this
38:44earned it all
38:46I came to Barcelona for a fun summer
38:48to learn
38:48and to be put under the pressure
38:50so it can mold me as a person
38:52and by damn it's fucking molded me
38:53you know I'm ten times the man I was before I came here
38:56and I'm actually being serious
39:07Oh my God
39:09oh
39:09oh
39:10oh
39:11oh
39:11oh
39:12oh
39:13oh
39:14oh
39:15oh
39:17oh
39:17oh
39:19oh
39:23very smooth
39:24peace work
39:26what a way to end our little experience
39:29oh
39:30ooh
39:31I just want to take this opportunity to say now, like, I'm so thankful, so grateful to
39:36have I even had this experience with you guys, this has been the best experience of
39:41my life.
39:41The friendships, the relationships, the love I feel right here around this table.
39:46The family.
39:46I'm going to take this experience to the grave with me and I will literally take a bullet
39:51for you all.
39:52George!
39:53Let's cheers to growth.
39:55And that's it.
39:55Cheers!
39:56And I would like to cheers to the two finalists, Jayon and Kat, you guys deserve this, so proud of
40:05it.
40:05Good times.
40:06And friends forever.
40:09Cheers, guys, I love you all so much.
40:11Well done, guys.
40:13Okay, can we dig in now?
40:15This experience has been so unbelievably tough, but it's also been so incredible.
40:22Tonight I'm ready for a little tapas.
40:24It's so much nicer when the pressure's off as well.
40:27What's everybody's high and low since tomorrow is our last day?
40:33Well, my lowest moment would have to be that fateful service on the pastry.
40:40Oh, bless you.
40:41With Alex's?
40:42Yeah, with Alex's.
40:43Oh, Alex's!
40:45I don't want a mess today.
40:47Yeah.
40:48I don't mind people who are cookie and deliver.
40:50But you don't deliver.
40:52But Maya helping me not feel so shit about myself after a service like that by being very
40:58lovely and very pretty.
40:59And then also managing to kind of pull that service back and be finally recognised by Jean-Christophe.
41:07You did deserve that because you did fucking amazing.
41:11Yeah, thank you.
41:11Go on, Jay.
41:12My lowest low must have been when I felt ill, to be fair.
41:15Obviously.
41:15Yeah, you were a mess.
41:16Yes.
41:16Like, obviously, before I left, I told Mum that, obviously, like, following this, like,
41:21changes are going to happen.
41:22Do you get it?
41:22But for me to be, like, out here leaving after, like, the second day because of a throat infection,
41:27I said, nah, that ain't, that ain't, that ain't in my, like, in my peripherals.
41:30Do you get it?
41:31But that shows character.
41:31And then I think my highest high must be today, you know?
41:33I'm just grateful for all yours.
41:35So, Helena.
41:37My highest high was today, even though Martin didn't make her to the finals.
41:42What you've done in this competition is, like, let go and just let people in and just let
41:49people know that, like, actually you're not this tough person.
41:52You're the most sensitive, beautiful soul I've ever met.
41:55Your son.
41:55You actually son.
41:56And I'm so deeply in love with you and I just...
41:59Oh, that's so sweet.
42:00I'm so proud of you.
42:01Yet again.
42:03Aww.
42:04Aww, man.
42:05This whole experience has been such a high for me and I'm just so grateful, to be honest.
42:10That's it.
42:11Love you.
42:12Love you, Marta.
42:13Love you too.
42:14I'd say my pit was probably letting maybe Tom down on that day.
42:20That one was heavy.
42:23Your team let you down.
42:29I'm going to miss you.
42:30I'm going to miss you too.
42:32And also, like, reading the letter.
42:34Jayon, you read it to me.
42:35Yeah, the letter was hard.
42:36It was, yeah, it was tough.
42:37I don't know what type of person I would be without you.
42:41I believe you will make a guy the most lucky guy in the world.
42:45You are a credit to your family and you are one in a million.
42:51Mine's a sensitive girl.
42:53Yeah, it was hard to see Tom go.
42:54He was such a big personality.
42:55I actually miss Tom.
42:57What the hell?
42:59Come on then, George.
42:59Take it away.
43:00George, be careful what you say.
43:05I've had a couple very low points.
43:08One in service and one out of service.
43:12That fateful dinner night where, you know, I tried to be silly and quirky and try to spice things up.
43:21Maya and Alex, are you clapping or what?
43:24Yeah!
43:25I mean, after that comment, that's a major red flag, to be fair.
43:28Is it?
43:29Yeah.
43:32Ultimately, someone very special to me around this table, I never intended to hurt her.
43:37And I feel like it leads onto my highest high where I was able to prove to her, you know,
43:43that I've got a vulnerable side and I'm not afraid to show it.
43:47And she's helped me grow as a man and as a person, a human being.
43:51It's just beautiful.
43:53And I know we've only known each other for a small amount of time, but I really see something outside
43:57of this place.
43:59I can't let this woman go.
44:00You know, she's, she's made me realise so much about me and I'm going to really work for you and
44:07I do mean it.
44:08Because you are special to me.
44:12Good luck, anyone trying to beat that. I'm sorry.
44:15That is so beautiful. That is one of the most beautiful things I've ever heard.
44:19That is sweetest thing I've ever heard.
44:21Come on.
44:25I'm so proud of everyone and may the best chef be.
44:36It's turned out, it's turned out, but we're against each other now.
44:41It's going to be a fight, I can see that. The biggest battle ever in Barcelona.
44:44Glad I'm back for it.
44:46Next time on The Heat.
44:47Kat and Jeanne, you've got one last service to convince me.
44:54Give it some love, yeah?
44:55There's no friends in this service. Everything is took to get here, it won't allow me to lose.
45:00How's your chicken?
45:01I want to win this shit, so bring it on.
45:04Come on.
45:05Man can be ready right now, chef.
45:06How long?
45:07I need two minutes, chef.
45:08It's no caramelised.
45:10I'm on top, chef, no.
45:12Do you think you've missed something?
45:13Yes, the celeriac.
45:14All right.
45:15My star chef is...
45:18That's really cool.
45:20...
45:47Robles Moore Martinez.
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