Fred makes the trainees imagine how and where tonight's service might go wrong so they can correct their mi...
Mary gives her top tips on cooking using a bain-marie.
Paul gives his short guide on how to make a plaited loaf.
Paul takes us through his guide to making arlettes, a crispy cinnamon biscuit.
Fred has some issues with Jarel who continues to be sarcastic when learning how to do silver service.
A bar manager gives a short explanation of how his job works and what you need to make it in the industry.
One of the trainees finds it difficult to consistently greet people on the hotel doorstep.
The trainees have a go at wine tasting and find out what it takes to be a sommelier.
Paul makes his special biscotti with orange and hazelnut.
Mary guides Paul on how to make her take on the black forest gateau cake.
Michel explains the ''Brigade'' system, Auguste Escoffier's invention of a completely revolutionary way ...
A renound café owner, explains how she serves a whole café singlehandidly.
Michel Roux attends a masterclass on making Calissons, a small orange tart.
The trainees test their carving and filleting skills to practice serving meat and fish in front of guests.
Michel Roux cooks a perfect chocolate tart from start to finish, leaving the centre a little bit gooey.
The trainees get trained to make Crêpes Suzette, which is made at the table in front of the guests.
Michel Roux Jr returns back to his own kitchen and creates a Croquembouche to celebrate a contemporary take on patisserie.
In France, the trainees try carving duck for silver service.
The trainees get a test when they have to deal with some specific requests.
Michel Roux prepares an Escoffier classic from start to finish, providing endless tips and tricks to make the dish to perf...
Michel Roux visits the Ecole Lenôtre in Paris where all the great pastry chefs train.
Documentary series following the 6th years of Linlithgow Academy, who have the opportunity to use their school kitchen to set up a takeaway food bus...
In this episode, it's time for the Teen Canteen to open its doors and begin trading, but they face some local competition.
Monica talks numbers with one of the hotel's top chefs, and there is no surprise that the numbers are astronomi...
Fred gives the trainees a fine dining experience and highlights behaviours of the waiting staff that are key to good ser...
Tom Kerridge and Cherry Healey celebrate our favourite takeaways. Tom learns what makes the best fish and chips and Cherry dis...
A teenager suffers an allergic reaction due to poor food safety at a takeaway restaurant.
A quick run-down of how a catering business works.
Michel visits the Parisian patisserie where he began his first internship, showing off the high-end delic...
The trainees get a crash course in the basics of waiting.
Fred explains the importance of greeting guests, with a tale from his childhood.
The teens visit a farm-to-table Perthshire hotel where the meat is reared on-site. They learn about the reality of slaughtering anim...
Head of reception details how she got into the job and what skills are needed.
The teams attempt to serve elegance on an high-class steam train, much to the bemusement of the customers.
The trainees deal with some particular breakfast requests which they have to deliver to the rooms.
The unique infinity pool at the top of the Marina Bay Sands provides free marketing in the age of the "selfie".
Monica discovers housekeeping that is up to Michelin star standard but also on a secluded island.
Cookery competition series pres by Gregg WALLACE & John TORODE. The 3 finalists face 3 tough challenges in India.
A trainee learns how to do the "pass" where the order is given to the chefs in the kitchen.
The teens ask their families about home-cooked meals to gauge what their customers might want to eat in their canteen.
Mary takes us through a step-by-step guide to making her Madeira cake.
Mary Berry and Paul Hollywood reveal step-by-step how to make the perfect walnut cake.
Giles Coren and Sue Perkins experience the food culture of years gone by. This time, they go back to medieval England to live the life of a Lord a...
The trainees attempt to deliver Michelin Two-star service in Paris, learning the importance of the kitchen term "main...
One of the trainees has brought the wrong-sized beer and another table has been waiting 20 minutes for their drinks.
The teens are shown how an organised business works in the form of a successful Mexican restaurant in Glasgow.
Michel Roux Jr visits William Curley who is attempting to push the boundaries of patisserie in Britain.
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