麻豆社

Three of the UK's most renowned chefs are going back to catering college. Tom Kitchin, Theo Randall and Michel Roux Jr are each looking for a young student to take under their wing, someone they can mentor and inspire, who can eventually become their protege.

Michelin-starred chef Tom Kitchin continues his search. In his last day at Perth College in Scotland where he himself trained, Tom puts his five chosen students through their paces as he decides who will continue under his tutelage.

Tom's own mentor was world famous chef Pierre Koffmann who taught him that a protege not only needs skill but the ability to take on board what the mentor is trying to teach. With this in mind Tom asks the hopeful students to cook their favourite dish before suggesting how he would improve them.

Showing that flavour and seasoning can make the difference between good and outstanding food and why too many ingredients can over complicate a dish, Tom gives the young chefs food for thought. Fondant potatoes are ditched, carrots replaced with parsnips and red berries given preference over caramel in attempt to refine their food.

Inspiring with his Michelin-starred standards, the ambitious five must take on board Tom's comments and amend their dishes before cooking their improved creations for customers in service at the college training restaurant.

At the end of the show Tom must decide which student will leave and which four he will take through to the next stage.