Welcome to Naughty Non's tantalizing tutorial where we are just about to enter into a busy lunch service where we're specializing in pizza, pasta, and seafood. We want to make it complicated because this time we have actual chefs in the kitchen. I'm excited to yeah get going and cook with James and Ben. I don't think we've ever cooked as a threeome before. No, we might not have. Communication is key, but the food has got to be delicious, look good, and let's try and keep it cool, calm, and collected. So, first things first, you need to be dressed properly.

Oh, no. You're just sweaty. It's not how it works anymore. It absolutely is in naughty noners. And to make this a truly authentic kitchen experience, you'll have 5 minutes for misison plus before 5 minutes is all you get in a kitchen. Yes. Yeah. Walk in 5 minutes. And your time starts. Oh no. Now. Chef. My station's not too bad. The dough is already proved. Anything I can help over here? Yeah. Uh, prepped seafood. Prawns. And if you have time, oysters, loads of seafood. Wow, that looks spectacular. What have we got there? So, we got some delicious prawns. So, we got three stations within the kitchen. Kush is currently on pasta.

James is on seafood. But Ben, you're also on seafood. Well, my pizza dough has legitimately been proving for hours and hours. So, there isn't much I can really prep. So, I'm actually giving James a hand on seafood because these when they come, you don't want to be touching too much raw shellfish. Uh, and peeling is fiddly. Oh, look at that pasta straight away. So, what's your tactic here with the pasta? Uh, roll it all out really thin, coat it in rice flour, which will stop it sticking together, which we can spiral it up and chop it ready to cook. James, it's not escaped us that you put yourself in the most hidden part of the kitchen.

What is it that you're doing to uh prep? Uh, I'm just prepping herbs and seafood and chili and stuff like that. Some of the diners have arrived a little bit early. They're currently enjoying an apparatif. salute? Salute. And your time is up. Carry on prepping, boys. Everyone's getting comfortable. Well, the first guests have sat down. They didn't even look at a menu. They knew exactly what they wanted. Table one would like three oysters with shellot and chili.

Oh. Need any of that prep, chef? Or have you got what you need? I think I've got what I need, sir. Where's the check? Who's taking the roll of head, chef? Cuz it's not clear yet. I think we'll take it in turns. Whoever's at the front has the checks in front of them. And that's I think the most important thing to keep us on track. Table two came in giggly. They're hungry. They're going to head off quite soon. So, creamy garlic parmesan pasta, pancid scolops with herbed lentils.

We herbed lentils. Did we get those lentils out of the fridge from upstairs? Oh, from yesterday's prep section. I'll get them, chef. We chef. Oyster chef. Oysters. It was impressive in a minute, but he hasn't even cooked anything. Table three are ordering one margarita pizza with pepperoni, a spicy tomato and basil pasta with clams and seared jumbo prawns with garlic butter and fresh chili. Spicy tomato pasta with clams. We spiced that up. Table four is uh a dad with his daughter. Uh they want to order one Nutella and strawberry pizza and one seabream fillet with creamy pasta.

He's he's prepping more pasta than he needs. He got one of the side ready cuz he was waiting for the order to come in from James say that pasta goes in but whilst he was waiting to that time he made another batch of pasta. This is everything that we talk about doing like what we should do in terms of the communication. They're asking each other how long things are going to take. It's very impressive but we haven't told them yet is that we are going to rotate them. How we looking on timings between two.

We are coming up together plating now. Share any need for garnish? Everyone happy? Now little simple pasta for child I assume based on the simplicity of it. Bit of palms in on top. Shall I plate for you? Should I take that off for you chef? Little garnish. We right. This is check number two coming up. Creamy pasta. Oh, look at that. Take your fiber up. One steamed muscles in white wine with garlic and parsley. One clams and garlic butter and white wine. A lasagna and a baratha tomato calzone.

Right. Seared prawns with garlic butter fresh chili. I have fresh chili in that. That first pizza up, chef. Look at that. Hotold that chef. Hot hold that chef. And hot hold it. Lovely. He's finished that. That looks lovely. All right, we've got seared prawns, garlic, chili in there. How long before we want this sweet pizza? Sweet pizza is going with sea frill and creamy pasta. Bit of white wine. That it's chaotic, but it's organized chaos.

Margarita pizza, please. Oh my. Margarita pizza with pepperoni. Spiced tomato basel pasta with clams. Oh my goodness. Clam pasta with basil and chili. Bifal. That's gone. Nutella and seabbream creamy. It's in the Yeah. Waiting on seabbream and pizza in the oven. Not long. Seabbream up. Sebatha tomato calzone. You got a seam muscles with white wine garlic in the clouds. Got it. Yep. And paratha tomato calzone going in. The calzone is going in chef. But until the other pizza in the oven's done, it's going to be a while. Chef's

choice, right? We're going a pepperoni. We're going a rosé lasagna all in one. Fantastic. I think people come to this restaurant cuz they trust in the chefs. Well, two more people have come to this restaurant, Barry. Table number six. One Gorgonola white pizza extra crispy. Thin and crispy. Uh pesto pasta with pine nuts and parmesan. So, we've got a Gorgonola white pizza and pesto parmesan. You tell me on that then when you need it, chef, cuz it's going to be a while on the pizza oven. We're racked up. We only got one space at a time.

No worries. I'm going to take some time and make this lasagna. Beautiful. Sounds like um Nana needs to invest in another pizza oven. I have to. She needs to invest in some better front of the house. on the pass because we also have naughty pizza. Strawberry and Nutella pizza. Marvelous. Thank you, chef. The dessert ones we don't like to crisp up quite so much. That looks wonderful. We got two sides of seafood. We got a cloud of muscle and a calonyi and a lasagna.

Chefs, can we hold work for a second? Uh, we would like you to stop what you're doing and rotate kins, please. And whilst you move around, we'll have one kacio cotta pasta and one scolop carpacio with olive oil and chili for table 9. Starting off, James has been the class of three, but now he's at the front. He's adopting head chef. He's got to take control. Oh my goodness. James, there is a new check here that hasn't been picked up. Wa. Oh, thank you. It was read out, but not ketchup pepper risto.

No. Kacia ricotta pasta. Scapacio with olive oil and chili. Chef table 10. One seasoned tomato pizza with mozzarella. One prawn tartar with fresh chili. One creamy seafood pasta. One clams and garlic butter and white wine. Oh, it's a hungry table. Seasoned tomato pizza. Seasoned tomato pizza with mozzarella. So, I guess like a margarita basically. Ben prawn tartar with fresh chili, green seafood pasta, clams and garlic butter and white wine. Yes, chef. I can serve both the clam and the muscle as soon as you need it.

They're just hot holding. The row on these scolops are stunning. So, the calzone and the lasagna will be done in 1 minute. So, Kush, am I right in thinking that you've you're cooking one of the pizzas in a frying pan? Yeah. Speed. It's a white pizza, so it's got a lot of cheese on it. So, I'm just getting that going. I can always flip it back out onto a peel and finish it in our ripping hot pizza oven. Interesting. I'm also counting the total number of dishes they're making, too. It's looking seriously impressive for 40 minutes.

Okay. I've got the uh pesto pasta, pine nuts, and parmesan up. Really hot tray on the floor behind the set. Ben seafood. You got steamed muscles and clams and garlic. Both coming up. Both plating now. Amazing. Cowzone lasagna. All the classics. Steamed muscles in white wine with garlic and parsley. Correct. And clams and garlic butter and white wine. A lasagna and a bara tomato cowzone. Well done, chef. Yes. Right. My next pizza is ready, which is seafood tomato and mozzarella.

Excellent. Table seven would like an indua cowzone with mozzarella. Another pizza there, but it's that straight out of the fridge that can sit on the plast couple of minutes come up to temperature. Table eight have also put in their order one white pizza with mushrooms. It's a kids portion. Uh one tomato ricotta with mozzarella chili and one oysters with three oysters. We've got to fire her. Three oysters with shellot vinegrett. Shellot vinegrett. No problem, chef. cuz you are juggling so much pizza in cowzone. All right, I got a gorgon white pizza up.

Wow. Facts, facts, facts. Gordon with a pesto. Yes, chef. Thank you. Love pizza with pine nuts and parmesan. Gorgona pizza. Extra thin and crispy. That is extra thin and it's crispy. Right, Kush? I know you're in full like cush kitchen mode, which is a beauty to watch, but can you give us an insight into what's going on in your head? What bit of this gives you the big kicks? I'm going to say working knowing that we're all doing the same kind of quality job. Mhm. And not worrying that uh people are going to be unhappy cuz we're three professionals.

Genuinely, the standard you guys are delivering at is exceptional. Like I was expecting big things, but this has blown me away. Speaking about being blown away, table 11 would love to be blown away with a ricotta ravioli with tomato basil and parmesan sauce. We are these checks are moving unbelievable. Nona has been working the marketing hard. Table 12, three guests. One steamed muscles with white wine, garlic, and parsley. One pesto pasta with pine nuts and parmesan. One white pizza with mushrooms and pepperoni. Seafood tomato pizza with mozzarella. Yes. Cool. Can I have some seafood out of a shell, please? Yes, chef. I have a cowzone ready with mozzarella. And do you with mozzarella?

Yeah, it's good. You can tell Ben's in professional mode cuz he just poured wine into a dish and not into a glass. Okay, check out steamed muscles, white wine, garlic and parsley, pasta with pine nuts and parmesan. One white pizza with mushrooms and pepperoni. Next order, table 13. One clam, tomato, and basil pasta. One and do your pizza with mozzarella. Which seafood are you waiting on? Uh, seafood for my pizza, please. Seafood will do. Vinegar. I've got the white kids portion ready. Perfect. Get that out. Brilliant. I'm about to drop chili. Get on a plate. That can cool down. We don't want to serve kids a raging hot pizza.

Chef, can I just quickly ask, are you having a good time? It's been a while since we've been in this situation. I love it. Cuz what's strange when you watch them, they're not, you know what I mean? They look so focused. They're taking it very seriously, but it's all under control. And I think we take it very seriously, but we're not under control. Chef says, "Pasta sitting on the pass. Is that ready to go?" That is going to That's Waiting 2 minutes on the pizza that's in the oven.

Okay. So, does that mean chef? I have four on the go. Uh, that's seafood and tomato pizza. This one? Yeah. Pizza baked pizza. You ask me to go in. We don't want to over seafood piece of fruit. Table 15 are asking if they could have a warm salad served in something that could be a plate, could be a bowl. Ben, warm salad. Lentils, herbs. A warm salad. It's all about layering. So, we'll do some bacon in it as well. Oh, now bacon now.

What a surprise. Right. We got a seafood pasta. Seafood pizza. We got check sitting here. Warm salad clam tomato basil pizza. That's that. Go. That one. So, we should have a seafood tomato pizza with mozzarella. Yes. Uh prawn tartar with fresh chili. Yep. Fresh chili. Yeah. Uh creamy seafood pasta. Yep. And clams in garlic butter and white wine. Perfect. Shellot vinegrett on the three oysters. That's great. Up with the mushrooms and the pasta. Pasta is good to go.

Oysters times three with shellot vinegarette. Shallot vinegaret done. A white pig with mushrooms. Kids portion. Yeah. Seafood all day here. You got steamed clam white wine past garlic. That's it for me. Got that. And the clams. You want tomato pasta? Warm salad. You're doing warm salad. I've got on with some bacon. Tomato basil pasta. That's not started yet. No. Right. You got any clams to cook? Uh clams are in here and muscles. Cool. So, clam, tomato, basil, pasta. How's it going, chefs? Any pressure points? Not really. Waiting on the bacon for the warm salad. Did the salad go on its own?

Yeah, it's on its own. Kush, if you're not busy, could you do some more pasta? Yep. Bacon's done. We go in with some lentils, chickpea. Lots of herbs. Lots of herbs, lentils, chickpea. That's beautiful. That is a warm salad. It's not But I'm going with it. Chefs, stop what you're doing. It's time to rotate. New ordering for table 14. Three oysters with shellot and garlic. Scolops with garlic butter and tagon and prawns and garlic butter with white wine.

Okay, whoever's moving to this section, your muscles are done. Your warm salad is very hot. Garlic butter on the go. All rotating. They all had to finish the job they started. Yeah, they don't just go. Not my job. Right. Ebs is coming into head chef position as well. H clam tomato basil pasta you've got on. Right. You're going to put fresh bas on the top. Okay, that's good. That's going with this. Going with that. Waiting on fresh basil. 30 seconds.

Got warm salad. Pan of warm salad. Is it some warm salad? Yeah. Oh, that's done. Loads of fresh basil. We picked this straight from the garden. None has been planting for years. A tomato that Yeah, it's your special, James. Yeah, I'm just fixing it. That one. Okay, so we got one clam tomato and basel and an interior pizza with mozzarella. That's one warm salad up, chef. It is a It is warm. Is it a salad? Yes, it is. And we're still waiting on just come in. Three oysters, shallots, and garlic. One scolops with garlic butter and tagan. and one prawns in garlic butter and white wine. Mate, that's all you.

Table 16. Gorgonzola with pizza. Tomato ricotta pasta with basil. Oh my gosh. Jumbo prawns with garlic butter and fresh chilies. How are the jumbo prawns cooked, chef? That's it. That's ready. And that's there. Excellent. Yeah, that's the whole check on the past three dishes. Get them to the tables. Thank you. One steamed muscles with white wine, garlic, and parsley. One pesto pasta with pine nuts and parmesan. One white pizza with mushrooms and pepperoni. IN YES. ONE SPICY PANCHETTA pasta for table 15. Bright chefs Nana is closing her doors in 5 minutes. Good cuz we're nearly out of ricotta. If we get 86 ricotta, we've got three other cheeses on the menu. That's really hot.

What's this 86 business about? What's is he talking? What's this rubbish? Tom, isn't it like an American police thing? Is it 1086? Ben, can you explain this 86 business? Oh, it's the number of the tiller thing. You have to take it off the system. It's just it's an old school thing. Uh, right. Was that an full order up? Yeah. Wow. Final order coming in. One creamy cheese and parmesan pasta. One bara tomato pizza. And you have 2 minutes left. 2 minutes.

See if we can get these last couple out. Creamy mushroom parmesan pasta and spicy panta pasta. Both on you. Uh, yep. You got a paratha tomato pizza. Yes, chef. It's coming up. And then the first check, we're waiting on a Gorgonola pizza. Tomato ricotta pasta with basil and jumbo prawn is ready. So, you need some basil in there. Bit pasta water and a bit of basil. Golden pizza. Wow, beautiful pasta up. Beautiful. Little bit of chopped chili in that one, please, chef. Thank you. That's got my foot by mistake. So, tomato ricotta pasta with basil.

One pizza, which is the saddest one so far. Uh, chefs, the tomato ricotta pasta's been sent back. Why? Cuz it looks like Wait, not great, chef. Not great. Get the intern out. There is a spicy panchetta pasta times one. Lovely. Thank you. Beautiful. Uh that's the refire. That's the ref. That's the W. That is beautiful. That is a different class. Wow. Uh so that was the tomato ricotta pasta with basil garlic butter creamy. You've got enough cream there, chef. I can take the cream in coming through. Just need cream.

Lovely chef way cuz you jumped ahead and did that for Ben was amazing. To order past. Thank you, chef. Four, three, three, two, two, one. Good to go. That was ridiculous, boys. I didn't think they were expecting that many dishes coming out. No, they ran out of tracks, didn't they, boys? We nearly ran out of food. Chef, great job. Let's clear down. We'll count up how many dishes you made. They are clearing down.

Okay, fine. And report back. Yeah. Chefs, that was an incredible display. I'm pleased to tell you that Naughty Non was very happy with your performance. Your trial shift was a success. She'd like you to come back tomorrow and work a real shift. Genuinely mindblowing to see how you guys work together. in the moment didn't feel like they actually like each other at all, but they just got stuff done. It went to business. Kush, you always say it's too busy in a kitchen, middle of a kitchen service to say please and thank you. So, I'm going to say it now.

You always that's how you set things up with other people that work with you in a kitchen and that came across cuz it was so quick and there was so much to get done. You just spoke to each other matterof factly, but it worked. Well, words getting in the way a lot of the time. A lot of time you can just pass things over. They'll know why you're giving it to them. So we can tell the heat from her face cuz the hobs have been left on. I'm just wondering how James has stayed so clean. He's a pro. So chefs, before we reveal how many dishes you cooked up in total, can we just say insane unbelievable performance. Did you enjoy it?

Yeah, but it was getting a bit messy towards the end. It' be nice to have a little like 2 minute pause, clean down, and start again. Running water would have been lovely. I'll be honest. Thanks. But also, we need to keep challenging these guys. So, get in the comments, let us know what you think they should be trying next, right? If you had to guess, how many dishes do you think you cooked in total? Uh, I think we did 31 plates of food. 30 is a good round number and would be pretty impressive in that time.

I'll say 35 cuz why not? Chefs, we can reveal that you did in 40 minutes 40 dishes. One a minute. One minute. Pizza. Yeah, that's three of us. I can't quite get my head around how they did that. No, I'm going to have to watch this back again on you.