Undercover Challenge Causes Kitchen NIGHTMARE | Undercover Education | Channel 4

Konnie Huq and team are taking over colleges to find the next generation of Further Education teachers. Undercover Education …

Undercover Challenge Causes Kitchen NIGHTMARE | Undercover Education | Channel 4/a>

Oh, oh. Oh! Strong. Ah! -Go for it. -Like that? That’s… [Laughs] That feels chef-y. Woah! [Plate smashing] I’m Konnie Huq and I believe education is extremely important. It’s the key to a bright future and a brilliant society. Now if you’re wondering what I’m doing here in this very empty, industrial looking, professional kitchen, well all will be revealed… In this series, we’re taking over colleges to find incredible further education teachers. We’re here to prove that if you’ve mastered your job, then you could pass on your knowledge to the next generation through teaching. But – there’s a twist. The people we’ve selected have never considered teaching. Instead, they believe they’re here to help someone that’s in need of a career change. They just don’t realise yet that today is all about them. Enjoy this one guys. We’ll see you for the dessert video shortly. Professional chef Craig has been in the industry for over 15 years. He runs his own catering business and is passionate about educating the next generation of future chefs coming through. But does he actually have what it takes to turn this passion into a career? He thinks he’s here today to get complete newbie Emily ready for a career change to the culinary world. Emily is no novice though, she’s our woman on the inside putting Craig to the test. With over 15 years of experience as a further education teacher and a chef, Emily definitely has what it takes. And to add to the challenge, we’ll also be controlling her every move from a secret location with her very own students barking orders at her. Emily, if you can hear me… do the robot. [Cheers of celebration for Emily’s excellent robot] So, steak masterclass today. So we’re going to do a lovely chargrilled fillet steak then your battered onion rings -homemade. -Ooooo. We’re going to make a béarnaise sauce. That’s where it could go wrong but we’re going to be good. Okay first up let’s see how far Emily can push Craig’s patience. -And around the back. -Ooo, very chef-y. This is yeah, you’re going all professional today. Right then, so we’re going to do some triple cooked chips. -Down like that? -Spin him, spin him round, that’s it. -Yeah. -And then top and tail. Now cut it just straight down the middle. Oop, that’s – that’s fine. [Laughter] -Ooohhhhh! -That’s fine. -I was meant to go— -Yep. -Sorry. -No, that’s fine. Absolutely fine. Don’t worry about it. Would it be nice if we did fatter ones, like… Errrrr… We try and keep them all the same size. [Laughter] That is – that is horrendous. Why don’t you just use frozen chips? No! [Laughter] So, onion rings. Have you made homemade onion rings before? Of course not Craig… No, okay. When you cut the onions, pretend they’re making you cry, but dramatically. Strong? [Dramatic onion induced crying noises] [Laughter] [Laughter] Oh that’s so… How do you cope?! [Craig chuckles] So we are just gonna cut across and essentially create our rings. And then a little bit thicker. -Thicker? -Yeah. Push out your onion rings from the centre there. Pretend the onion rings are earrings. [Craig chuckles] Like earrings, you know? [Craig’s chuckle crescendos] So far, so good. Craig is not being fazed by Emily’s antics. I definitely think he is telling her where she is going wrong, which is what’s great. Just not, like, berating her or making her feel stupid or anything. -Yeah, so very patient. -Yep. Let’s have a quick wipe down then. Half of it seems to be cleaning. This, well, this is it. But look at how nice it looks now. Yeah, so we’ll do the batter next. We’ll do the hollandaise. Will you start wandering around the kitchen please? Alright, grab, grab the plates. Grab the plates out of the cupboard. I just thought, we could maybe use… steak plates? Do you not think these look quite fancy? No. No? Okay! You’re the boss… Right then, so we’re just going to drizzle a little bit of olive oil on those. Pour the oil, and miss the tray. -I’ve seen this on TV where they go like that. -Yeah, go for it. [Craig chuckles] [Laughter] Look at that! [More Craig chuckling] Okay. I like your style but a bit less mess. Just like that? Yep, so obviously remember your little guide. Bit thick… -Bit thick. -What?! [Laughter] It’s just practice that’s all it is. So these are really good. Here, look. Okay, so let’s see how Craig responds to Emily kicking up a fuss. Bit tired Craig. [Konnie laughs] -No, we’re, we’re, we’re nearly there. Right. Okay, then. So let’s have a quick wipe down. You love a clean down. I do love a clean down. -I love a clean kitchen. -You love a clean down. [Laughs] I’m sure it’s going to taste lovely but… this is a faff. Craig is doing a great job by warding off Emily’s complaints with humour. Now let’s see how he handles a little mess. So do you want to whisk or pour? I’ll whisk. Whisk, cool. Just start whisking really, really hard. -Oop. -Oh! [Laughter] Oh it’s on his glasses! I’ve even got some on my glasses. [Craig chuckles] Got some on me as well… Ha! Thanks! [Hearty chuckle] Ask him if you’d make a good chef. Do you think I’d make a good chef? You’re going the right way. -Be honest with me Craig. -This is good, this is good. I’d prefer not to wear batter on my glasses but… [Laughs] -It is what it is. -Easy mistake! Do you want to whisk or pour? Pour, ask to pour. I’ll pour. If you pour it in too fast… it’ll split. Okay. Woh, woh, woh, whoah! Thank you that has helped. He’s moving away from her so she can’t— I thought it was going to split, but we brought it back. Just pour the rest of it in. -That feels chef-y. -That speed. Woah! [Laughter] I tried to do the um… Let’s see if he can save it this time. Go. Keep it moving. See how that’s changed? That’s sauce – that’s beautiful now. So basically he saved the sauce multiple times it was on the verge of splitting he brought it back from the brink. Let’s have a quick check in on Craig. A few mishaps in the kitchen, it happens to the best of us. It is what it is. But no. Completely happy with what, er… what we’ve done so far. Fingers crossed it all comes through in the end when we plate everything up and the judges are happy. He’s handling it really well. He’s, he’s being really nice and going over things with me more than once to make sure I get it right. So he’s, he is putting me at ease a lot. Look I think we need to ramp things up a bit. So… Onto the best bit, the steak. Okay. So what can we do? Put it on the floor. Would you employ me in your restaurant? Not doing that. You wouldn’t do that in my kitchen. We drop a plate. Yeah! Drop the plate on the floor. -Smash it on the floor. -That’s good. That’s good, that’s good. That one looks like you’ve pounded it. [Craig laughs] -I gave it a deep tissue. You know like when you go like that. No, no, no, no, no, no, no! [Everyone laughs] We’ll serve these two to the judges. That’s what we’re looking for here. How nice to they look? They look great. And we’re just gonna go straight into our fancy oven. [Aeroplane noise] So pop it straight in. -Lovely. -Right. How long have you been a chef? -Over 25 years, so yeah. -Wow. So I kind of went to catering college straight from school. I kind of got the bug from watching my mum cook in the kitchen. We grew up on a council estate. Didn’t have a lot of money. One of three boys, you know. So she was just making simple home cooked food for us every day. Like 4 or 5 things on the go all the time. -Awhhh. -And it was just, I don’t know, something just I was, I was I was hooked. Chips just need one more fry. Just be a brilliant chef from here on in. Keep this nice and green. Nice and crispy. That’s our steak done. -Look how good they look. -Wow, that looks so nice! Yep, they’re pretty much there as well chef! [Craig chuckles] Oh, I’m so proud! It looks brilliant! When you’re plating make it look beautiful, like when I mean quenelle, everything, make it look spectacular. Absolutely thrilled with that. Does she have to drop it on the floor? I’m taking back my words now. And then all we need to do now is just pop two bowls of béarnaise sauce. Oh, I can’t bear for her to do this. I actually don’t think I can watch. What do you think Craig? -Perfect. It’s good. -Done a good job? I can’t believe I did this. Beautiful! Yes! [Craig chuckles] When you’re ready, drop the plate. [Nervous laughter] Look at her! [Nervous laughter] I can’t! I can’t! That’s your window shot— [Plate smashes] Ooh! Oooohhhhhhh. You alright? [Smash] You okay, you okay? That’s alright, that’s fine, that’s fine, that’s fine. It’s all right. It don’t matter. It’s all good mate, it’s all good. Ooooohhhhh. Oh no, that’s devastating. What am I going to do? This is why we do extras. Okay? So let’s go again. All that effort! -That’s fine. Let’s go again, come on. -I’m so sorry! No no no. Let’s go again. I can’t believe how amazing he was about that. He was so nice. He didn’t, he didn’t do any kind of reaction at all. -He just— -And he didn’t panic. It’s all good. -We all make mistakes. -Just all that effort… We all make mistakes. Nobody’s died. It’s only food. Just as an aside for anyone watching, we’re not going to waste that food. Sadly, it does happen from time to time. That’ll be going straight in the compost. -We’ve got some fresh onion rings on there. -Okay. You alright? -Yeah, I’ll be okay I think. -Yep. Cool! Right then, so… Let’s head over there. Do you want me to carry it or are you alright? [Craig chuckles] I’ll carry it. Okay. The food is being collected. Erm, so if you just apologise, we burnt one set of chips. Erm, so we’ve only been able to serve one set chips on one plate, if that’s alright? Okay. Any problems, it’s on me. Oh, my gosh. ‘cus it’s his student he is taking responsibility. Good further education teacher! Ahhhhh! It’s here. Smells so good! We got there in the end. I think you kind of as we were doing things, you kind of bought into it. You were passionate about what you were doing. You’ve done really well and you should be proud of yourself. -Thank you, I am. I do feel proud. -You should be proud of yourself, what you’ve done today. -Coming in, and I know it’s quite a nervous situation. -Yeah… Oh my gosh, that is so good! [Happy tasty noises] I love it! [Happy tasty noises] We love it! Can I have some cabbage please? Oh look, they’re looking quite nervous. Should we go and put them out of their misery? -Yeahhh! -Shall we? Shall we do it? Let’s go! The cavalry have arrived. [Nervous noises] This is it. Yep! Emily! Craig! The moment of truth has arrived! Meet the judging panel. Come on in, guys. They’re actually students at the college here, -Okay. -and we have been watching your every move. And while you think that we’ve been judging Emily… -We’ve actually been judging you Craig! -Course you have! -We’ve been judging you -Course you have! on your teaching skills! And, guys, what is the verdict? How good was Craig -at teaching Emily? -Double thumbs up! You’re amazing! But I can also reveal to you that Emily is in fact a pro. [Laughter] Ohhhh!!!! [Laughter] Get away! [Laughter] -So Emily has also been judging— -You should go into acting! [Laughter] I’m a professional chef and I work here as a lecturer. Of course you do. [Laughter] Honestly mate! -You did so well! -Well done! I’ve really enjoyed the day. And then when that kind of bombshell was dropped, it was kind of like that, yeah okay, you’ve got me! [Laughter] A round of applause for Craig and Emily! [Applause] Wooooo! Honestly, you were so brilliant! Would you ever consider a career in further education? Maybe! I’d say I’m happy kind of showing people what they do. I’ve had some really good teachers when I was a young chef. You get so much from somebody that’s passionate looking after you, pushing you forward, explaining the way to do things and do things properly. I’d definitely consider it. It’s a continuous circle, isn’t it? They’re essentially giving back to the next generation and that’s, that’s what it’s all about so… we need as many people in the industry as we can. It gives you a real sense of pride to see how far the students have come. We quite often will visit the restaurants that the students now work at… You know it’s like a family. All you need really is the core skills of whatever profession you’re in and then you can transfer that and have a whole new career change, a career pivot… Having that trade background is always a plus you know, to pass that on into the education environment for the guys that are coming through and then upwards and onwards, really…