Sole à la Cancalaise | MasterChef: The Professionals

''Shadow restaurant-ing'' | Michel Roux's Service

Fred makes the trainees imagine how and where tonight's service might go wrong so they can correct their mistakes ahead of ...

A bain-marie | The Great British Bake Off

Mary gives her top tips on cooking using a bain-marie.

A plaited loaf | The Great British Bake Off

Paul gives his short guide on how to make a plaited loaf.

Arlettes | The Great British Bake Off

Paul takes us through his guide to making arlettes, a crispy cinnamon biscuit.

Bad attitude to training | Michel Roux's Service

Fred has some issues with Jarel who continues to be sarcastic when learning how to do silver service.

Bar management | The Learning Zone

A bar manager gives a short explanation of how his job works and what you need to make it in the industry.

Being a greeter | Michel Roux's Service

One of the trainees finds it difficult to consistently greet people on the hotel doorstep.

Being a sommelier | Michel Roux's Service

The trainees have a go at wine tasting and find out what it takes to be a sommelier.

Biscotti | The Great British Bake Off

Paul makes his special biscotti with orange and hazelnut.

Black forest gateau cake | The Great British Bake Off

Mary guides Paul on how to make her take on the black forest gateau cake.

Brigade de cuisine | The First Master Chef: Michel Roux on Escoffier

Michel explains the ''Brigade'' system, Auguste Escoffier's invention of a completely revolutionary way ...

Cafe basics | Michel Roux's Service

A renound café owner, explains how she serves a whole café singlehandidly.

Calissons | Patisserie with Michel Roux Jr

Michel Roux attends a masterclass on making Calissons, a small orange tart.

Carving and filleting | Michel Roux's Service

The trainees test their carving and filleting skills to practice serving meat and fish in front of guests.

Chocolate tart | MasterChef: The Professionals

Michel Roux cooks a perfect chocolate tart from start to finish, leaving the centre a little bit gooey.

Crêpes Suzette | Michel Roux's Service

The trainees get trained to make Crêpes Suzette, which is made at the table in front of the guests.

Croquembouche | Patisserie with Michel Roux Jr

Michel Roux Jr returns back to his own kitchen and creates a Croquembouche to celebrate a contemporary take on patisserie.

Cutting duck presentably | Michel Roux's Service

In France, the trainees try carving duck for silver service.

Difficult customers | Michel Roux's Service

The trainees get a test when they have to deal with some specific requests.

Duck with cherries | MasterChef: The Professionals

Michel Roux prepares an Escoffier classic from start to finish, providing endless tips and tricks to make the dish to perf...