Today, we're throwing three normal home cooks into a high-pressure professional kitchen of a London five-star hotel. I'm just so nervous. I don't want to mess any of it up. This isn't something I've practiced before. Wow. Where they will be part of a kitchen brigade catering for a luxury five-star black tie charity ball. I've gone really nervous. I knocked over. Kill me straight away. I'm sorry. Now, the genesis of a super idea like this can only possibly come from a superhero. Hey, what's up guys? It's Tom here from the Brothers Trust, and we like to raise money to shine light on charities that

might not get the recognition that they deserve. And in March, we are having the Deborah Butterfly Ball, and I would like to challenge the Sorted Boys to get into the professional kitchen and cook the dinner. Now, it will be a tough task. High orders, super high volume, and very high quality. I'm sure you guys can do it. So, good luck. It's a fantastic cause. Sending you all my love and start shpping it up. Have you looked up? I sometimes feel out of place eating in places like this. It's so true. Let alone being in the kitchens.

Wow. Uh-oh. So, this year, the sorted chefs, myself, Kush, and James, who are arriving later, we've been tasked with mentoring each of our normal home cooks. And the aim is to take them from normal home cook level to start to develop the skills and knowledge that are demonstrated by professional chefs. Here are your chef whites. Put them on and then we'll take you down to the executive chef. Oh, thank you. Thank you very much. Oh, you just made this really real. For some reason, our practice in the studio doesn't feel like it's stacking up right now.

Hi, guys. All right. Hello. Hi. I'm Gary. I'm the executive chef. Nice to meet you. Hi. Hi, Barry. Jamie. And I'm Mike. Mike, welcome to the kitchen. Um you a little bit about your experience. Does anybody have pastry experience or like pastry? I like pastry. You like pastry? Okay. Do you have any experience? No. Eating practical experience? Nothing. Okay. So that's easy. And then kitchen. Any experience? No pro. Great. Kill me. So you're all home cooks, are you?

Yeah. Okay. So, we've got the basics. Do you know the difference between an apple and orange? I am color blind. That would be the only thing. Why do you? Well, because sometimes an apple and an orange. Exactly. And we've got red apples and green apples. So, then you're going to be really screwed, aren't you? Yeah. So, one of you will be in the pastry kitchen and one will be in the cold kitchen, one will be in the hot banquet kitchen. Easy peasy. Pastry, cold, hot. Done. Finished. End of. Okay. Great. For tonight's event, we have the starter as twice baked sule. For twice baked soule, we serve it with some beetroot

puree. And we have the bit. This is the sule that we baked two times. This is some basil oil. We have some greenish, some oil on there. And we have some pickled berries as well. It compliments the dish very well. It's slightly sourish. One change. Okay. So, this will be a hot starter. which goes to the table as it is. For the main course, we have a slowcooked beef and it goes with some mashed potatoes with horseradish classic which we'll pipe it around there and then the beef on top of it. And we have some roasted carrots, parnips, two types of colors of carrots that goes at the bottom. And we have this in there. And the sauce is a lemon thyme sauce. It's a type of herb lemon type. It gives you some little bit

lemon flavor into there as well. Yeah. And we have some on top of that some sauce there. We also garnish it with some peishes. Mhm. Yeah. This is how it goes out. Okay. So now for dessert, we're going to play the balaska. As we uh discussed before, we have nice fresh ruber compot. We're going to do two spoon per plate. Okay. Lovely. in the middle. Then we have our main dessert which is the lovely vanilla and lemon ice cream. The insert of lemon sorbet in the middle.

Right in the middle like that. Our dessert is ready. It's a steak. Okay. Yeah. After the dessert, we have to serve the pettiful. We're just going to sit it right in the middle like this. In the middle. Boom. One per plate. One per table. Okay. Pressure is up. Yeah. So, I'm just prepping this for tomorrow's function on Saturday. Organize the chicken friends. Take the bone off. We got 130 marinade in red wine, garlic, rosemary, some seasoning. Um Right, we're in the butchery. First thing I'm doing is peeling some lemon thyme and some rosemary. My fingers stink, but I'm peeling all of the garlic. While Jamie's still doing the rosemary, let's go see how mine's going on.

So, they given me a lowrisk job to do. But what are you doing here? I'm I've been promoted to um sue chef. Just going around checking everyone's everything's going to order. You happy? Right. We've been here 40 minutes and you're already a giant knob. What's What's the brief? This is petty for I've been given a plate by the sue chef to replicate and now I'm going around and basically laying out chocolates and sweets and it's going to be a centerpiece sat in the middle. So they've got me putting chocolates on plates. Move that way. Right.

Job one, chocolate petty paws done. Job two, more chocolate arrangement just on different plates. Whilst I'm obviously excelling at this task, I have no idea whether the guys are doing anything more complicated less finesse-based. I've been told to cut the blackberries in half. It's four crates. I'm guessing that's all of them. So, the Brothers Trust has been going for about 9 years now. And what we try to do is raise money for charities that struggle to be heard, but have a really important message. And we've been supporting Deborah for probably from the very beginning really. And it's a cause that we're very passionate about. And it helps people who suffer from a condition called EB, which is a really rare skin

condition which affects the skin. So it becomes incredibly fragile. It's very rare, but the people it affects has a very big impact. So it's an incredibly important cause. I'm really delighted to have teamed up with Sorted Food to kind of shine a light on the cause, the charity. So all there's left to do is for Jamie, Barry, and Mike to smash it in the kitchen. Fingers crossed. What's wrong? Uh, I broke it. So, we're about halfway through feeding 400 eggs and one of the chefs has told us that we've been doing it wrong.

He just laughed. Apparently, we've been making quite a lot of mess, which on reflection, yes. Yeah, that is I cannot deny that. No, no, he's not wrong. And our way meant that we didn't get cold hands. My hands hurt so much. So, now it's time to decorate the centerpiece. It's going to sit in the middle of that plate of petty. And uh it's basically a white chocolate plant that we decorate with chocolate, butterflies, flowers, and gold leaf. Matteo's not only shown me how to do it, but he's also got me making it. Hi mentor. Hello. I know. They I started arranging plates at PT4 and then not only did they sort of then demonstrated how to do it, got me helping, left me on a alone with some

of them and now I've been the one applying the gold. So, were these done already? No, we I helped mate. Did you? You know what? I'm proud of you because when I arrived, Barry and Jay were just chilling out and they were like, "Mike's been working all day nonstop." It's been amazing. Has it? Yeah, they did. You enjoyed it? Yeah. But it's I think because of the nature of it, it's less stressful, but it's more there's lots to do all the time. Yeah. Pastry, precision, right? Yeah. That's awesome. It's just service. Service will go in a flash. Yeah. Like quite literally.

Any advice? Keep doing what you're doing. Yeah. Just be precise and fast. Precise. Don't hold the line. What is the best thing that I can do tonight during service to make sure that I'm as useful as possible and not just in the way? If you don't understand something, put your hand up and ask. Repeat what the chef tells you back to them cuz you might hear it, interpret it slightly differently. Yeah. Try and practice one movement. You want to be doing 230 of the same movement with the same spoon passing in the same plate. Practice just with yourself and stay in the same spot. Don't lean against the wall. Stay in the same spot.

Stand upright and just look around you. If other chefs are doing something and you're not, you're doing something wrong. No jokes, no banter, and basically keep your mouth shut when the service starts. Don't be jam. How you feel today? I've peeled eggs and the berries. Gary said actually the team quite impressed at the speed but now you just have to stick to what you're told and don't go off piece. I forget this next bit is the bit that really matters there's consequences. I don't know my role yet the pass yet to give it out. I'm so nervous of plating too much or getting carried away. I just need to keep this in the world.

Just do as you'll be fine. We're I mean we're out there to have a great evening. I know you are the guests are out there to have an even better evening. Just don't let any of them down. Thank you. You can't possibly be as clumsy as Jamie. So, you'll be fine. And I'll see you at midnight. Can I get dled up? Well, like Cinderella. Just make sure you're home by midnight. Oh, hello. You all right? He's all right. There's a mental in it.

Yeah. Well, I feel like we've done loads, but we've just been doing prep. Like, now it starts. Like, now it's service. This is like all of it matters, but now it's going to get mad. It's the st like standing up for 4 hours straight. And then it's like, right, now go take half an hour and then we're back and we're standing for another 4 hours. Like, my back's killing me. And all I'm doing is like repetitive. I checked with somebody twice how to cut BLACKBERRY before I cut a thousand of them in half.

I was like this way. Yeah, we're fine then. It's made it to the final dish as well. This is the bit that we can really screw up. Yeah. See you on the pass. Good service, boys. Have a good service. Yeah. Well done. in the race. I'm on the alternative place. Just dressing the place with some banana leaf. Going to be putting the crest on top of the soule. Spencing over crest. Everyone ready? Your chef. I'm not working on this. Put the battery on the outside. Sorry, that one's gone off. You missed the plate. Pressure.

I think this pickled blackberry an ode to Jamie's papers. The thing with soule is it's really showy and that was lovely. It was still steaming and hot. It was airy and delicious. And then you got pickled blackberries, the beetroot and a churbo oil. So far so good. Delicious starter. Lots of colors. The oil was absolutely delicious and it kind of like offset the soule really nicely. So, the guys did an amazing job with the first course. So, that's the starter done. We've got two more to go. That was so intense. No, no, no. That sounds ridiculous cuz I was putting Chris on the boat. Crest was landing

upside down. I'm not going to lie. First 20 seconds cracks of pressure. Poppy seeds went everywhere. But Chef Yousef was really supportive and helping me get everything in order and coach me through it. But I think we're good. So, we are making meringues using this huge whisk to whip up egg whites to medium heat. Okay. No. Much better. Just a little bit bigger. Who genuinely gets a chance to train with worldass pastry chefs like this? And they're taking so much time with me to teach me how to do it properly. And I am showing a little bit of improvement. So this look fine.

Fine. That's as good as I'm going to get cuz inside is like ice cream. Yeah. So it can't melt. So it has to be done. So they need to be hot. We have to be cold. I thought it was going to get easier. This is definitely the calm before the storm. just so nervous. I don't want to mess any of it up. Get in. I'm on the alternative main courses. There's a few different options. There's some plain mash. There's a chicken option. There's a few different varieties and I've got to listen out for what are people looking for. Bring out the right hot plates for

the rest of chefs to garnish and finish the dish. I'm on garnish again. Maybe I've earned my stripes. Maybe there's no other jobs. I don't know. This place out there. Not this one. This special Yeah. Okay. You're running low. Chef, please. Chef. No sauce. Good guys. Well done. Good job. Did I do gone well or did I do gone? Good. Thank you. Good. Number seven. Thank you very much. For me, the mash is the highlight.

Like the beef's beautifully cooked. It's not dried out. It's still got a bit of texture to it. It's nice they kind of kept it simple but just done it at a really high level. Main cost exquisite. When you see food on this scale of this volume and it's this good, it's absolutely stand out. Now I'm nervous. This is it. This what we work for the old days. Now, straight away, guys. The plane must be clean. Yeah. And the more you got it.

Can you do the combat a bit faster? That is amazing. It's extremely neat. Like it just works. I feel like the boys have absolutely smashed it out the park. We've got this incredible baked Alaska and it's just a perfect way to finish an amazing meal for an amazing charity. The guys absolutely smashed it. Um, and yeah, I mean, you've got four very happy chefs here, so thumbs up to the guys in the kitchen. I've always said Mike's been a bit of a fruity number, and he has absolutely outdone himself. I love the rhubarb, the lemon sorbet. It's the perfect end to milk. If Mike garnished this, it's maybe the most beautiful thing he's ever made. There's Mike's piesta resistance.

I said that first impressions count, but at the butterfly ball, what a perfect way to end. And to know that Mike has spent hours attaching leaves and butterflies to that centerpiece makes me so happy. It's like a parent who sent their kids off to school. They've nailed it. The boys have absolutely nailed it. First baked Alaska flipped over straight away. Ruined it. But once I got into the rhythm and the technique and that constant repetition that we've been talking about all day, it started to become a little bit more enjoyable. Yeah, it was still stressful. And I was still laser focused and just really wanted to do a good job. But honestly now I genuinely get the buzz that doing something together as a team

and sort of that sense of relief but also pride of achievement at the end of it is unbelievable. We did it. We did do that. We survived. We did do that. We survived. That was a nice moment. I loved it. I actually really enjoyed it and so stressful. pressure. I didn't see you the whole time. Oh my goodness. Yeah, but I had an I had amazing experience like Hey God, I hate this. Hey, this is horrible. I don't know. From us airplane.

How did you find it? Did you enjoy it? Uh there were some like sketchy moments. We've had a wonderful time. Not only just started as well. We had it with lovely bread and butter to start. Beautiful wines and we baked that champagne. Yeah, champagne was good. Y and was amazing. The entire room was so chef like the entire room were they didn't see the chef. They were chefs. Genuinely the worst and the best bit. It was so rewarding. So kind of thanks for setting it up. But not again. Not too soon. Give

us a break. Thanks to Sam, we've learned more today than we have done in 15 years. No, I think that's true. I think you guys have worked in more fivestar hotels than I have now. Thank you, boys. Well done. Thank you. Team effort. Well, that was the boys first experience in a professional kitchen. Comment down below how well do you think they got on. And a massive thanks to the Landmark London and Deborah for letting us in behind the scenes. Talking of team effort, the Deborah charity is made up of so many people and volunteers and the butterfly ball through tickets and auction and raffle has raised crucial funds to support those in needs. If you're in a position to, we've put a

link below where all additional donations really will make a difference. We know just how powerful the sort of community can be when we work together.