Chefs Tom Kitchin, Theo Randall and Michel Roux Jr return to catering college to look for a young student to take under their wing, someone they can mentor and inspire, eventually becoming their protege. Michelin-starred chef Tom Kitchin begins his search at Perth College in Scotland where he meets four of the college's best students as he sets them a simple test to assess their level of skill.

Tom Kitchin continues his quest as he meets three more of his old catering college's best students. Tom sets each aspiring chef a simple test to assess their level of skill and what kind of bond he can potentially develop with them. Before making any further decisions Tom shows the three hopefuls how to cook a dish that reflects his core culinary principles - asparagus with a poached egg and an asparagus jus.

In his last day at Perth College in Scotland, where he himself trained, Tom puts his five chosen students through their paces as he decides who will continue under his tutelage. Tom's own mentor was world famous chef Pierre Koffmann who taught him that a protege not only needs skill but the ability to take on board what the mentor is trying to teach.

Tom Kitchin takes his four shortlisted students from his old catering college in Perth to cook at the exclusive venue just outside Edinburgh, Melville Castle. The aspiring young chefs are ready to be put to the test as Tom introduces them to his favourite ingredients - Scottish game. With rabbit, duck, wood pigeon and wild fruit on the menu the students are inspired by Tom's enthusiasm.

The students are invited to cook at Tom's Edinburgh restaurant. Here they are each challenged to cook one of his signature dishes for a special lunch service attended by Tom's closest and most trusted restaurant colleagues. Throwing them in at the deep end Tom has not chosen the simplest options on his menu, including a razor clam starter that cannot be cooked until the very last minute.

Top chef in Italian cuisine Theo Randall begins his search as he returns to Brooklands College in Surrey where he himself trained. He meets three of the college's best students as he sets them a simple test to assess their level of skill. Asking the students to prepare sea bass using an array of ingredients, including fennel olives and capers, Theo quickly gets an idea of their potential.