(egg cracks)
(sizzles)
- Hello, and welcome to Sorted Food.
Now, today, our normal home cooks are being tested
on more chefs skills badges
to see if they can add any to their collection.
But before we do that,
let's have a look at the leaderboard as it stands.
All still to play for.
Boys, are you ready for challenge number one?
- Yes, Ebbers.
- Bring it on.
- Okay.
- So this is how it's going to work.
Today, you're competing for a teamwork badge.
So like any professional kitchen,
you're going to have to work together
like a well-oiled machine if any of you
are going to win the badge.
- Oh no.
- How can one of us or two of us win the teamwork badge?
- Yeah? - Yeah.
- You have to be a team player.
Not everyone is a team player.
Sharing the workload, communication,
working together, all very important.
You may now lift the cloche and welcome to Ebber's BNB.
So this is quintessential British accommodation in the UK,
bed and breakfast.
What you have is the menu in front of you.
We have one family staying, a family of four.
They're upstairs.
They're coming down for breakfast in 40 minutes.
So you have 10 minutes between you to make a plan,
30 minutes to get everything ready, "mise en place,"
and then we hit service.
But when we hit service,
they'll expect breakfast to be served within 15 minutes.
Your 10 minutes of planning, before you start any cooking,
starts now.
- Okay, right. So. (bells dings)
- So items wise,
there are four very different types of meals.
- Porridge, full English, eggs Benedict,
American style pancakes.
- [Barry] Okay.
- So what we're going to have to do is work out
what takes the longest to cook.
I think probably split between different stations.
- Yeah.
- So that we know what each of us are working on,
so like you're in charge porridge,
you're in charge of-
- Eggs.
- Eggs. - Yeah.
- Like yeah. Doing it that way.
- So one thing we learned about
like things like full English,
you can make that now and just leave it-
- [Mike] Yeah. - [Barry] Hold it in the oven.
- You don't want to prep for stuff
that will end up being wasted.
So as a plan,
should we just list the things that are going to take
the longest time?
And then we can draw those into categories, can't we?
- Yeah, I think so.
I think it's listing everything
that can be done ahead of time,
and then we'll have a list of things that can be done
once the order has been made.
- Yeah. - Oh, yeah.
- So like sausages, bacons, hash browns, roast tomatoes-
- Let's do that.
- All that stuff can be done way ahead of time.
And then when the order comes in, and someone says,
"I'll have a full English breakfast with poached eggs."
We've got 15 minutes to make poached eggs.
- Brilliant. Let's do that.
- Teamwork is all about finding the strengths
and weaknesses within a team.
- I am weak with eggs.
I'm weak with this whole eggy section and the sauce.
- So Eggs Benedict. - We know that.
I haven't got any badges.
- Eggs Benedict is ham. Florentine is spinach.
- What's Royale?
- Royale is salmon.
- Yeah. - You are so good.
(Ben chuckles)
You're eggy. I can do pancakes. I'm really confident.
I know the ratios and you have to leave the batter to sit,
so that's actually going to be a prep ahead.
- Yep.
- Three minutes of planning remaining.
- Okay.
- Whipped cream, crispy bacon.
- In the planning stage, Jamie's preheating ovens. Wise.
- Like I'm trying to think of, in a professional kitchen,
you have the paths, you have the line.
- [Barry] Yeah.
- You have someone on sauces. You have someone on the meat.
You have someone on the-
- [Jamie] Yeah.
- So can we categorize this stuff
so that we're not doing two lots of bacon?
- Yeah.
- Or two people aren't going bacon?
- If one person does a load of bacon ready,
a lot enough for all the full English
and enough for pancakes.
We need warm plates. Warm plates.
- Warm plates. - Warm plates.
- We have a warmer! We can use it!
- We got a plate warmer. Yes.
(bell dings) - Okay. Pen down.
That's your 10 minutes of planning.
Now, imagine, it's early morning,
you've walked into a dark kitchen
and you've got 30 minutes as a breakfast chefs
to get ready for service.
Your 30 minutes of mise en place starts now.
(bell dings) - Okay. Let's go.
- Okay. I've got to remember how to make a hollandaise.
(upbeat music)
- So you've all divided yourselves
into separate sections of the kitchen, but what's your plan?
- I've taken the role of saucier,
known as the most important role in the kitchen.
Sorry. Sorry. Teamwork. - Teamwork.
- Teamwork (Barry laughs)
I'm making a hollandaise and a porridge,
which is also a type of sauce.
(everyone laughs)
- You're making an oat sauce and an egg sauce.
(everyone laughs)
- I've done what we should have started with,
I'm ripping up the menu.
(Mike and Barry laugh)
I'm designating it
so that we don't have to keep on coming to the front.
- Definitely playing to your strengths.
You've put Jamie on the meat.
You put Baz on the eggs and you put Mike on the pancakes.
Now the real challenge is you don't want to prep everything
if you've only got four people in for breakfast,
because there is a risk that you then end up wasting food,
although, generally speaking,
those ingredients are used later in the day in other menus
or to feed the team, but you don't want to over prep.
But the last thing you want to do is have not enough
and therefore your guests waiting 20, 30, 40 minutes
for breakfast.
No one's prepared to do that.
- Sausages and black pudding in the oven.
Hash browns and tomatoes trayed up,
ready to go in in a few minutes.
Let's get on with the bacon and the mushrooms.
- No expense spared with Barry's hollandaise.
He's starting with a vinegar reduction with some shallot.
- I'm making a batch of pancake batter for two people
because the odds are,
I've got some left over if it messes up,
also the likelihood of a family of four-
- All ordering pancakes. - Ordering all pancakes,
especially within this challenge.
I think it's unrealistic. (Jamie laughs)
But by voicing that,
I've actually realized the staged myself up.
(everyone laughs)
(upbeat music)
- [Barry] Reducing, water boiling, butter going.
Now to do the eggs.
- Wait, I'm sorry,
what kind of bloody BNB offers smoked bacon
or unsmoked bacon or crispy streaky bacon?
- [Mike] Are you kidding me?
- [Jamie] No.
- I often find negativity in a kitchen
can really affect team morale.
(chefs chuckle)
- To be honest, actually,
what it does is it brings the whole team together-
- [Jamie And Ben] Against management.
(everyone laughs)
- And therefore actually improves morale overall.
- I'm going to be finished soon,
so I can lend a hand to some more prep
because all I've got really is pancakes to do.
- You've had half of your mise en place time.
How'd you feel?
- Yeah, it feels like there's a good energy.
There's certainly momentum
because we haven't got time for there not to be momentum so-
- [Jamie] Right, boys, in terms of teamwork,
I'm gonna need to hand in a second if that's all right.
- [Barry] Okay.
- I've got to open a tin of beans.
- Is that because it's a right-handed opener?
- Well, we'll see how it goes.
(everyone laughs)
Oh, no, boys were good. Crack on.
- [Mike] Well done, James. - We're good.
Celebrate each other's achievements.
Another good morale booster. (Barry laughs)
- Some of you who've been with us for a while
might remember six years ago, my very own bed and breakfast.
It was the best breakfast in bed in a bed and breakfast.
The video still exists.
It's just been taken down for copyright reasons.
- I've got my batter.
It's resting to let all the, I dunno,
I'm going to say things like gluten do stuff.
I'm preheating a pan
because we all know the first pancake is-
(beep)
How are you guys doing?
- I am all trayed up. Some of it's already in the oven.
I feel like I'm in a good place.
Wilted spinach is the only thing I haven't done,
but that can be last minute.
Baz, how are you?
- I just need to now make the hollandaise
and then focus on the porridge.
- Do you want me to start with porridge?
- Yeah. If you can get the porridge stuff ready?
- Yeah, yeah.
- If I'm going to be in charge of plating,
shall I get some plates ready now?
- [Jamie] Yup.
- Putting reduction in the eggs,
over steam until it's nice and fluffy.
- My pancake batter and your eggs look very similar.
(Barry groans)
As soon as that service starts, it is going to kick off.
How are we feeling guys?
- [Jamie] All good.
- [Barry] Boys, I'm making hollandaise and it hasn't split.
- [Mike] Well done, Baz.
- You've got five minutes left, and remember,
you want to clean yourself down, ready for service.
- Right.
Baz, in the interest of teamwork,
I'm just going to turn your hobs off.
- Thanks mate.
(everyone chuckles)
- My hollandaise is done, just needs a taste.
What do I do with it So it doesn't get a skin or ruin?
Any idea anybody?
- Cover in clingfilm,
but put it all the way down to the bottom
so it doesn't form a skin.
- But keep it in this?
- Yeah, keep it in that. - Yeah.
- Put it on the back of the hub so it still stays warm.
- Okay. How's the porridge coming on, mate?
Sorry I left you to that.
- [Jamie] It's good.
- Anyone need any help?
I think I'm prepped for as much as I can do right now.
- Hollandaise is done. Eggs are ready to go.
- Sausages, black pudding, mushroom, tomato, hash brown,
all cooking in the oven.
They'll be good to go in about 10 minutes time.
- Great. - Which is perfect.
- [Jamie] If you want to improve your cooking skills,
you can do so with our hone your skills meal pack
over on our meal packs app.
So not only will you cook a week's worth of amazing meals
with one set of ingredients, you'll save money,
cut down on food waste,
and become a better cook along the way.
Try meal packs free for a month now. Link below.
Does anyone know why we've got corn on the cob?
Is it not part of the ingredients
that we're using for breakfast?
It's not in anyone's menu?
- [Mike] Not on my list.
- No. - No, no.
- It's a curve ball.
- Yeah. It's a-
- It's (beep) management.
(everyone laughs)
- [Barry] Overspending again.
- You opened my oven, didn't you?
- Me? I didn't.
- Ebbers opened my oven.
Management came down and opened the oven.
- You're kidding!
- I was checking your shelf. I forgot to push go again.
It's all right.
- It's not all right.
- [Ben] It doesn't have to be cooked until-
- What you're is it's not your problem.
(Jamie laughs)
That's what you're saying, management.
- Okay. That's 3, 2, 1. (bell dings)
You've had your mise en place time.
Ready for the next part of the challenge?
Welcome to service.
(bright music)
(cheering)
Is the kitchen brigade ready for the first check?
- Yes.
- Yes, Ebbers.
- Yes, chef.
- One full English, sausage, smoked streaky, black pud,
mushroom, tom, soft scramble, brown toast.
One porridge with autumn compote and fresh apple.
Eggs royale with added wilted spinach.
One omelet with ham, corn, spinach, and cheese,
and the person having the porridge has got a nut allergy.
Just FYI.
- Damn it! There's no pancakes!
- Also that perfect porridge recipe that I used?
Definitely put some ground almonds in there, didn't I?
- Oh, no. Okay, cool.
Right. We start serving.
- 15 Minutes starts now.
(ring dings)
- Okay. Should we divvy up?
- Yeah. What would you like me to take?
I'm just going to get some spinach-
- You're full English, J. What do you need from me?
- I need soft scrambled eggs from you
and we're going to need brown toast.
Everything else is good to go.
Porridge was with apple and something compote.
- As per menu, autumn compote, please.
- Autumn compote.
- That's strawberry jam.
- Okay. Where's the-
(Ben laughs)
All right, boys. - [Jamie] Okay.
I'm making the porridge
because I've got to start that again from scratch.
- [Barry] I'm making all of the eggs,
omelet, poached, scrambled.
- I'm making the fruit compote.
Boys, can ask them help with the fig? Do I just slice it up?
I'm slicing it up. - Where's the butter gone?
- [Mike] You don't care.
I thought that the strawberry jam was actually the compote,
so I didn't bother prepping it.
- [Barry] Oh.
- [Mike] Now I'm having to make the compote,
but I'm going to use the strawberry jam-
- [Jamie] Don't worry about it, mate.
- [Mike] In it, and we're going to have to see.
- Two lots of spinach.
- Just portion wise,
is that enough for two portions of wilted spinach?
- [Barry] Yeah, yeah, yeah.
- Yeah. One's going in omelet.
The other's going in eggs royale.
- Yep. - Yep.
- I haven't told them about portion sizes,
so they are just being generous, which is great.
- [Mike] How is everyone doing? Does anyone need any help?
- If you're done with that pan-
- [Mike] Yeah. Have it. All yours.
- [Barry] Can you toast some sweet corn?
Just slice the sweet corn then plop in there.
- Yeah, sure.
How long left, Ebbers?
- You've had bang on half your time.
- So plates wise, let's get all the plates to the front.
- Is the plates warmer on?
- [Mike] Yep.
- Excellent.
- [Jamie] How's your compote coming along?
- [Mike] I think it's okay. Man, this is stressful.
- It's getting less enjoyable.
- Just had a walk-in of another four actually.
Another table of four just walked in.
- You're being silly.
(Ben laughs)
- (beep) Off.
- Yeah, what do they want? - Shut your mouth.
- I've got some lovely nutty porridge if they want that.
- I could pancakes.
(Jamie laughs)
- I think for the sake of those watching at home,
it's worth pointing out, this is just one table of four.
Imagine a professional kitchen
that might have 10 tables of four for breakfast.
- [Jamie] Horrendous. - That's the juggling.
- Barry, how are you doing?
- [Barry] Where are my crumpets? Where are my crumpets?
- Muffins are toasting.
- Four minutes.
- So, boys,
should we aim to have stuff actually going on plates in-
- [Jamie] Two minutes. - Two minutes time.
- Yep.
- [Mike] Baz, are you okay? Can I take an omelet?
- I'm fine. I'm fine. Omelets I'll do last second.
Can I get some ham and some cheese?
- I can grate it for you.
Let's save you as much time as possible.
- [Barry] Your eggs are gonna be plated up now, mate,
because otherwise they're not gonna be soft.
- Beautiful, soft scramble.
- Jay, how are you getting on with porridge?
- Going in.
- [Barry] Oh yes.
- [Mike] How are we serving?
- Compote on top?
- Yep.
- Apple decorated around.
- [Mike] Cool.
- Two minutes and 10 seconds to go.
- [Jamie] Hot oven open, hot oven open.
I'm coming through with hot saus.
- 90 seconds. Omelet to still hit the pan.
- Baz. Baz! - 90 seconds?
- 45 seconds.
- Barry, I've got cheese for you here for your omelet.
- [Ben] Communication remains key.
- Are we going to be on time for service, guys?
- [Jamie] I'm good.
- Do we need to tell anyone?
- Can somebody put the hollandaise
on top of the eggs benedict?
- At the moment,
there seems to be two different plates for the breakfast.
One had eggs on it and one's got everything else on it.
- Yeah. No, no. That's my fault.
- [Ben] 15 seconds.
- Sorry, sorry, sorry.
- Good. We're good. We're good.
- Okay. - We're good.
- 5, 4, 3, 2, 1.
(bell dings) What can I take to the table?
- You can start taking the full English.
- I need brown toast on that, please, chef.
- Just out the toaster, fresh as you like.
(everyone laughs)
- I could do with some hollandaise on these eggs.
- Yeah, someone hollandaise the eggs.
There's the- yep.
- [Ben] Cutting toast on a notepad. (laughs)
- [Barry] Yep. Yep.
- [Jamie] Was there butter on the table?
- Butter's on the table, yep. Hollandaise is looking good.
I think everything else is going cold. I need that omelet.
- Right. Full E's good to go.
- Eggs Benedict good to go.
- Have we definitely got ham in that omelet, chef?
They asked for ham, corn, spinach, and cheese.
- Ham is being decorated on top, chef.
- Oh, you're putting ham on top? Interesting.
- Where's the ham? Where'd the ham go, Michael?
- We'll see if that makes us a Google review. (laughs)
- We asked you if you needed help.
- [Barry] That's okay. We're okay.
- [Jamie] That's seasoned. That's seasoned.
What are we missing?
- We have porridge ready to go.
- [Jamie] Yep.
- [Ben] Excellent.
- Service.
- Thanks very much.
You're a minute over, but we do have four dishes,
all hot, ready to take to our guests.
They are as ordered. Wonder if they taste any good.
- Well done, boys.
(techno music)
(Mike sighs) - That-
- Wow. - Was weirdly pleasurable.
(Barry laughs) You know what I mean?
- [Jamie] I quite enjoyed that.
- [Mike] It was enjoyable. - [Barry] Yeah.
- [Mike] It was hard though. It was tough.
- I'm going to be honest, straight off, caveats out the way,
I think you did a great job,
and all four dishes, just a minute late out to the guests.
Let's see how close they got.
So soft scramble. Very good. Very well seasoned.
I asked for smokey streaked. Is it the smoke you picked up?
- Well done, Spaff. Well done, Spaff.
- Being picky, and I have to that's my job,
the menu said herbie mushrooms.
If the guest is expecting that,
a few little herbs roast off the mushrooms,
but otherwise everything on the plate is really good
except for the hair.
- What's the coloring of it? (laughs)
- [Ben] One single hair.
- [Jamie] That's the herbs.
- That's the herbs.
(everyone laughs)
- A pretty decent spread.
Now this guest was being a bit picky
because they wanted the salmon and the wilted spinach.
Great poached eggs. Very good hollandaise.
Even in the limited time,
you did it properly with the bay leaf, the peppercorn,
with the vinegar reduction.
Tastes great.
- Well done.
- Well seasoned.
Good work on the spinach
because that came from another dish.
We live in a world where dietary requirements are really,
really important.
We'll come back to that a bit later on.
I think the compotes good.
This is now the nut-free porridge.
Very good porridge consistency.
Apple freshly cut, so it hasn't gone brown.
That's not something you did early doors mis en place,
sliced apple.
You could have got that out of the way.
It would have oxidized so good to leave it.
And I liked the fact that you got the seasonal fruit.
Delicious. Lots of happy customers so far.
This I think was the challenge
because I think you left this quite last minute.
I think you'd overlook the fillings,
so the ham and the cheese kind of caught up
with you a little bit,
cause you kind of weren't ready for that.
That said, lots of filling.
I like an omelet a little baveuse.
Might be little under done, but I'd be happy with that.
And again, it wasn't just, "That corn will do."
You toasted and charred the corn off. Really, really good.
And seasoned all the way through. The whole thing is.
- Well done. Well done.
- Four excellent plates of food,
but I'm not judging the food.
I'm judging the teamwork.
Before we get to teamwork, a few other observations.
If we're talking about dietary cross-contamination of cheese
and apple on the same board is a little bit risky.
Chopping toast on a notepad isn't great.
But that's all you had in the last few seconds
and panic kicked in.
I think you started really well.
You made yourself lists and you delegated certain jobs.
I feel like there was a complete equal hierarchy
and there wasn't necessarily one person taking control.
Perhaps,
except the omelet was the only thing that held you back,
but I'm being really picky
because it's impressive to do all this in the time you did.
Food was great.
I feel like organization could have been better,
but within teamwork, 1, 2, 3 badges awarded.
- Yes! Well done, boys. - [Ben] Great job.
- Yes, yes, yes, yes. (giggling)
(techno music)
- Well, over to you guys. How do you think we got on?
What would you have ordered from Ebbers' BNB?
- And tell us what chef's skills challenge
we should take on next.
- Now I just need the kitchen cleaned before lunch service.
- My shift's done actually.
- Yeah, I'm clocking out. (laughs)
- Yeah. I'm going for a Mackers.
We have an app. (jazz music)
It's called Meal Packs and helps you plan
and then cook a week's worth of meals
using one set of ingredients, saving you money,
cutting down on food waste,
and answering the age old question,
"What should we have for dinner?"
It's free to try for a whole month.
The link is in the description box below.
(beep)
- Can we have that again, please?
- Do you need it reading out again?
- Yes.
- No, I want to tell what was on the ticket.
- Yeah. We'd have the ticket on the pass.
Have you ever been in a restaurant?
- This is the most (beep) management in my life.
(everyone laughs)
- [Ben] You've got a notepad and pen.
- Yep.