Season 1 , Episode 20
It is the grand final of the competition. Tom, Theo and Michel have all selected their proteges and now they must compete against each other, cooking for the legendary chefs who have guided their mentor’s own careers – Tom’s mentor, Pierre Koffmann; Michel’s, his father Albert Roux and Theo’s mentor, Ruth Rogers.These three grand mentors have guided the careers of many of the country’s greatest chefs. Tonight they get to taste the food of the next generation. The students, mentors and grand mentors all gather at the luxurious St Ermin’s Hotel in London, and the pressure is on the proteges from the start. After weeks of training they are on their own and must now cook their own two courses for the esteemed grand mentors and show what they have learnt. As well as the quality of their final dishes they will be judged by how well they’ve taken on their mentor’s influences.Pressure and emotions run sky high in the gripping final cook – can the three young chefs impress the industry legends and make their mentors proud? Only one protege can come out on top.

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Season 1 , Episode 19
The mentors and their proteges all gather for the first time in London at St Ermin’s Hotel, on the eve of the final. They have just one task – to devise and cook a three-course menu worthy of being served at the hotel in the final. Each protege must cook a menu that reflects what they have learnt from their mentors. Michel’s protege has to prove to him they have mastered his classic French cookery, Theo’s protege must present a rustic Italian menu and Tom’s must create a menu informed by both Scottish ingredients and French cookery techniques. Before they get to cook their menus in the final however, the dishes have to pass muster with their mentors. Tom, Theo and Michel must choose two courses that they believe can win them the competition when the proteges cook for the grand mentors in tomorrow night’s final. It is a tough ask for the proteges to impress their mentors and with all three chefs in the kitchen, tasting all the dishes, the pressure is on and competition is red hot. Tension runs high as not everyone impresses and the pressure is on the mentors to pass on last pieces of advice and suggest vital improvements before the final.

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Season 1 , Episode 18
Michel Roux Jr asks his two students to prepare a couple of his father Albert s classic dishes – a souffle in a creamy Swiss cheese sauce and a walnut-stuffed chicken mousse. They must then each create a dish that shows how much they have learnt before Michel picks which one will represent him in the final on Friday.

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Season 1 , Episode 17
Theo Randall asks his finalists to prepare two classic dishes from the River Cafe where he worked under the guidance of Ruth Rogers and Rose Gray. The students must then each prepare a dish that shows how much they have learnt before Theo decides which of them will represent him in the final on Friday.

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Season 1 , Episode 16
Tom Kitchin asks his pair of finalists to prepare two dishes by his mentor Pierre Koffman – salmon cooked in duck fat and pistachio souffle. They must then each prepare a dish that shows how much they have learnt before Tom selects the student to represent him in the final on Friday.

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Season 1 , Episode 15
Michelin-starred chef Michel Roux Jr has been on a search for a student with promise that he can help rise to the challenge of being his apprentice. He has spent time at the College of Food at University College Birmingham and from seven hopefuls he is now down to the best three. With bonds beginning to form, the students are invited to cook at a central London kitchen. Here they are each challenged to cook one of Michel’s signature dishes for a special lunch service attended by Michel’s closest and most trusted restaurant colleagues. Throwing them in at the deep end Michel has not chosen the simplest options from his menu. Cooking with complex ingredients including frog’s legs, pigeon and seasonal fruits, Michel has decided not to demonstrate these dishes, but instead to only give the students a basic recipe with no weights or measurements. With everything pinned on this tricky final task the three aspiring chefs must take control and do their best not to buckle under the pressure. In the end though Michel is looking for just one apprentice and he must lose another student from the running and decide which two to take through to continue in the hope of becoming The Chef’s Protege.

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Season 1 , Episode 14
The four shortlisted students head to the exclusive Cliveden House in Berkshire where they are asked to create a dish of fine French cuisine under the guidance of Michel Roux Jr. Rival chefs Theo Randall and Tom Kitchin scrutinise the dishes with only three of the hopefuls going through to the next stage.

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Season 1 , Episode 13
Michel Roux Jr puts his five chosen students through their paces as he decides who will continue under his tutelage asking them to cook their favourite dishes before suggesting how to improve them. They must take on board his comments and serve their revamped creations to customers in the college restaurant before Michel decides who will be eliminated.

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Season 1 , Episode 12
Michel Roux Jr meets three more of his old catering college s students and sets each a simple test to assess them. He then shows how to cook rack of lamb with tarragon jus fondant potatoes and vegetables before the hopefuls re-create the dish and Michel decides which two will go on to join earlier successful contenders.

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Season 1 , Episode 11
This time, Michelin-starred chef Michel Roux Jr begins his search, travelling to the College of Food at University College Birmingham, which has close ties to the Roux family. Michel meets four of the college’s best students as he sets them a simple test to assess their level of skill, their instinct in the kitchen and more importantly what kind of bond he can potentially develop with them. Asking the students to prepare the seemingly straightforward scrambled eggs to test their basic skill level, Michel quickly gets an idea of the type of chefs these youngsters have the potential to be.The four chefs are then brought together as Michel shows them how to cook a dish that reflects his classical background of French cuisine: a supreme of chicken with morel sauce. Working under Michel’s tutelage the students recreate the true French classic before he decides which one will leave the process.

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