Jackie Manton

Because the stakes are so high, for the professional chefs, I wish someone would explain to the public how a chef has seemed to mess up and crucially how that chef's everyday standards mean it's still good to dine at their restaurants. They do things some of which they're not used to, in kitchens they're unfamiliar with, under time pressure, under the beady eye of scary judges. Please I wish the program did more to protect their careers.