Gordon Is Blown Away By Small Indian Restaurants Performance & Food | Ramsay's Best Restaurant

For the past six months, my team and I have been reviewing your nominations for the

best

restaurant

s across the country and tonight the competition continues with one of Britain's most popular cuisines. Indian curry is a national obsession and these days we all expect really high standards from our Indian

restaurant

s. I spent a lot of time in India and learned for myself what good Indian

food

is all about, so tonight's restaurants are going to be very good to impress me among more than 2000 Indian nominations. I've chosen what I think are the The two

best

will fight for a place in the semi-finals tonight from Bradford, the curry cattle of the north, is Prashard.

Someone passed whatever. I cook it with my heart. I love cooking. They will go head to head with the world famous cuisine of the London heavyweight the brilliant in Southall give me the prawns come on my father was a great chef in India he used to cook for the maharajas this competition could be the ultimate test for both of my Indian contenders It will be a battle until the end because only one restaurant can make it to the top to find the winner. Both contenders will face three challenging tests starting with a shipment of 30 hungry diners who will arrive and order everything at the same time.

They will first descend upon the Patel family who run little Prashad. In Bradford there are over 60 Indian restaurants in this fantastic city alone but this one is a bit special, the

small

est restaurant in this competition but I think it will give the big boys a run for their money. Hi Bobby, hi Gordon, good to see you, welcome to Alright, thank you, yes, welcome twice. I've never had a vegetarian restaurant compete, so I'm very excited. Yes, I'm happy too. Yes, in just under half an hour my restaurant will be here. They believe they will come. for an amazing lambooner so convert them this place used to be a laundromat now its a 22 seat restaurant run by kaushi patel with his son bobby and wife minal being vegetarians what we put passion into other restaurants they offer as a side dish we have to really give one step forward we really have to bring out the flavors give them something totally different incredibly fundamental the head chef had never cooked professionally until he got married Bobby moved to England and joined his mother in the kitchen six years ago she is not my daughter-in-law she It's my daughter, I can describe how much I love cooking anything I cook with my heart, which is delicious, one bite of that, I feel like I'm back in Mumbai, exactly the same for my diners, please no, I can't leave that in vain.

I have to eat some more of that. Sorry Jesus, we have a great drive, a great ambition. We didn't go into this business thinking we were going to make a lot of money. We came to the business to show the world how good it is. now we are at the

food

, they must prove it because my 30 diners are just a few minutes

away

, everyone expects a perfect meal and they all have to be served in just two hours, the pressure is on you and I know this means a lot, I can see it. in your face, but this is your chance now to really make your mark in this competition, good luck, all the hairs on the back of my neck are standing up right now, oh god, wow, so cute right now, go figure, okay, ladies and gentlemen , let's show the world what prashad really is, let's rock, let's show

ramsay

, come on,

ramsay

's best restaurant, bring it to accommodate my guests, bobby had to fit eight extra seats in the

small

dining room, sorry, it's a Restaurant a bit small but the food is fantastic, I promise despite its size Prashad has big ambitions to fly the flag for Indian vegetarian cuisine for the first time in a vegetarian restaurant.

Yes, let's hope it is a memorable experience. I'm a confirmed carnivore, so anything without me doesn't qualify as a go-to meal for my diners. It's going to be a tough crowd to please and it's going to take a big team effort to convert them, okay here we go, I need two amazing mixes for coral and I need three meanies, no problem, okay, mine is like the new girl in town. square and I'm I just hope he can cope with such a demand because he is the petty of three people with less experience as a starter. She is serving coconut cakes, potato and chickpea chat and spicy vegetable pakoras.

To me, she lets you do the talking first. This will be the most difficult service of all. He lives now, I need him now, he may not be experienced, but Minell has to run this kitchen like never before, but no matter how much Manal pushes her team, they can barely keep up and this is just the first dish I told you, oh my gosh just listen to what I'm saying not too spicy but okay every plate clean that's amazing. Table number two, table number four, everyone says the food is fantastic, really, really happy, thank you, thank you very much.

Halfway there, keep it up guys, yeah, big push on the mains, now yeah. Mommy, but the main courses will be even more difficult. Each fried pancake with curry and dosa must be timed precisely. There's only one hour left so you know I'm panicking. The small prasad kitchen is turning into hell for leather, but these dishes just don't come out fast enough. Mom, well, yes, how long do they usually wait between dishes? Approximately, ten, ten minutes, yeah, then the kitchen decides that you can only cook in that space. You know you have one, so now you have big grill tables waiting for the main courses, yes.

Now I need to say that quickly, the pressure is really on and some diners have been waiting for an hour just to let you guys know that this afternoon we obviously have all 30 guests at once, there may be a bit of a wait for your main courses. I hope you can be patient with us. I just said be patient, which is fine, understandable, so I'm still having a good time. I have explained to them that they are okay with the fact that it will be a little while, but obviously there. It's a deadline on how much time we have to serve someone, pass the loot please, there is great synergy between the dining room and the kitchen and they are working very well together, they support each other on every plate, take this, come on.

Hurry up, get this, hurry up now, the last four main courses yes, the main courses have been long delayed, but Bobby's charm in the dining room has kept the customers on his side and averted a crisis. I don't think we'll make souped-up chickpeas interesting, big surprise. To be honest I'm really enjoying it, it's absolutely delicious, lightly spiced, spicier in the middle, it's delicious, it's heaven on the plate, even the most ardent carnivores have been converted. Amazing presentation and then the taste itself lived up to its appearance. Sometimes I think it was even better than it looked, so I think we'll try to come here again.

The service ended. See you, goodbye and it's time for Prasad's team to hear my verdict. Okay, let's get to the point. Chasing the problem that I've witnessed with service is that you've now completely opened up and I mean really completely opened up all this competition, you've raised the bar, Bobby, communication and making sure that customers aren't hectic waiting. food you were there and it sounded amazing now yeah I was nervous for you but the first ticket came up and you were on fire thank you and you've made 30 of my diners the happiest I've ever heard them that's what I want to hear no go back, no, maintain and improve what you have, an incredible level of vegetarian cooking, it's going to take a good beating.

My 30-seater coach load is about to descend on the second Indian restaurant fighting for a place in the semi-finals of my nationwide restaurant competition. London's Brilliant, voted for by you en masse, has been open for 37 years, which is almost as long as i have been around it has three generations of customers and any russian who can brag about it must be doing something absolutely perfect the anand family has been running this punjabi restaurant for 40 years with dipner shankar and dadgulu at the helm this is a huge ship and being among the best encourages us more and more to do even better these days the gurus retired from the stove leaving the brilliant kitchen in the hands of the head chef jazz, let's get it going all the ingredients all the meats that are cooked freshly hot served to customers in a matter of seconds The Brilliant is known for its past service I don't You don't want people to wait more than five or six minutes.

You walk in here, try the food and really start to believe that they have earned their place as pioneers of Indian food in this country that has 220 seats and 28 years in fine dining. guide and more than 80 awards the brilliant is a delicious

indian

heavyweight really good excellent i am happy because i am about to face you with my first challenge as prashard. They will also only have two hours to serve my 30 diners who will arrive in order. suddenly it takes some balls to call it brilliant because you can't be less than brilliant absolutely on a night like this absolutely yes we are very sure we only have 30 diners we will make sure these guests have a fantastic experience made this a service brilliant hello jazz, yeah right how does it sound really good?

Yeah, what do you think about having prawns and chicken on the menu tonight? They are two of the house specialties. fresh herbs and lime juice, both cooked in the traditional tandoor oven. I'm going to eat the prawns and then I'll choose the prawns. Two portions of tandoori lamb chops and two tandoori prawns, but I'm worried that head chef Jazz is only using one of the two tandoor ovens in the kitchen two tandoori prawns one tandoori lamb chop and the tandoori orders are already being filled piling up three prawns one lamb chops come on guys let's get surreal how long for friends five minutes maybe five minutes yes they need to move but please are they there?

A bit of a problem with the tender oven because there are so many tandoori dishes and why don't we use two of them? It's now but not the beginning, that's what I'm trying to say, okay guys please keep going please. It's not brilliant, come on guys, please go to the next one. I need to get this out of here. Come on, how long until the first lamb chops? Please, it's okay, it looks like it's half eaten. I have another one that looks a little better. Yes, okay, the thing is that they have given them the cuts to eat, yes, I know that if I start eating that and I go to that, it looks like someone is taking a bite, I'm just saying it for you, you can say it.

No Gordon, that's how I send it, okay, give me one more piece of lamb chop, please, I'm not trying to outsmart you, you're not just saying that you're not at your best, that's beautiful, thank you very much. tables in 45 minutes it's a joke they used to do 200 300 setups 30 we should be done by now using just a tan door the oven has slowed down service and orders just won't come out why are you sitting there? why not? you go with that thing there is more than one waiter in the kitchen come on serve the food please please there you go let's go let's go then I got tanned I need the prawns why are they going in the oven with a cook who should have left, help me understand you, they are a little rubbery, excuse me, this will be the longest I have ever sat in a new restaurant without being fed.

It's an unwanted wake-up call for owner and former head chef Gulu. Your kitchen needs leadership and jazz seems lost the reputation of the Russian is hanging by a thread okay, I need the prawn dishes there are no prawns on your plates I rolled it up immediately there reacting, hurry up guys, bring me the prawns all the prawns ready yes, give me the prawns Come on, go ahead, now, they are delicious, they are succulent and full of flavor, take this one, let's try to finish, yeah, yeah, keep going guys, okay, now I need four meaty chickens, I need them piping hot, that's better Yes, we are getting there. some life in the kitchen a lot more energy in the kitchen and the most important thing is that the old man is there, so he's going to put a stone up their ass at table number five, the plates are there and now we're excited, yeah , understand that. about what is the meaning of this, let's take that photo, we have solved everyone, it was far from a perfect start, but for my diners the food really hit the mark, it is wonderful, the food smells amazing, my food is absolutely delicious , I usually go for the standard like creamy curry um but this was something completely different and I specifically asked for it to be milder and they did it perfectly.

It was incredibly brilliant, absolutely divine. Probably the best curry I've ever had. Really delicious. I'm glad you enjoyed it. I love this Russian's 40-year-old pedigree, but tonight they only made it after a chaotic start. Okay, those starters took too long to leave this kitchen. 30 covers tonight felt like 300 covers. It was a little too casual, but it still takes time. especially make the sanduri things, which are madefrom scratch, they are not good enough, this restaurant is not used to sending out mediocre hot prawns, you take a prawn from that tandoori oven and put it in there, game over, you have to command that kitchen.

The jazz of the main courses needed a rocket, yes, you put on your jacket and it turned, yes, the kitchen came to life and there was the old man at the helm and here we go again, there was a fire in your belly and you I took it out I didn't Don't be angry, no, I don't really want to go back, now you will be even stronger, thank you, good night, it was a shock to the system, yes, we can still win this. we can, we will win this is good, well done, my Indian restaurants reacted very differently to the pressure of the trip to the coast.

Now I've asked them both to come to London so I can catch up with them. What they don't realize is that I've been secretly evaluating them, sending my own undercover diners to Prashad and the brilliant to see how each restaurant was performing when they had no idea I was watching them and had their guard down. Simon Davis is a meticulous food critic who has reviewed the food and service at thousands of restaurants. Sarah Durden Robinson has worked with me and other top chefs for years, helping to create and perfect thousands of dishes. Secret diners are a very useful trick of the trade and give you honest, immediate and unrestricted feedback.

I asked sarah and simon. being deliberately uncomfortable customers to see how restaurants cope, would you eat that? No, why should I eat it? The teams believe they are here to discuss their

performance

with my 30 diners. You have no idea what I'm going to show you first. Bradford's prashad food was brilliant. The problem I have now is that they just did it for me or that bathroom works like that every day, every day, how can you say that? Because we do it every day, we do it with passion every day, so yeah. I know what we are doing is good because our customers tell us it was a great test.

You were actually tested twice after I left. I sent a secret restaurant and they secretly filmed everything filmed. Do we need a reservation? Can we just have lunch? We are ok? Can you give me some guidance on what to eat? Yeah, I really can't decide what you're in the mood for. Well, I'm very hungry. Hunger. Yes, I'm very hungry. Miss, if you are sharing, uh it would be petice and it would be charred and where is this mainly in South India? No, this is in the north, no, we are from North India, right, a good job should be similar to Rajasthani or uh no, no, Rajasthan is a much richer and deeper while ours is much more delicate right , okay, knowledgeable, great first interaction with the divers, the food will speak for itself, you know, we take it for granted so it's up to me to make that person feel comfortable if I have questions to answer them openly and fully information they can give, so let's try one of these.

If we go to the award-winning platoons, first I love that coconut. He is very intelligent. I mean, I ate it probably 20 or 30 seconds ago and it has flavor. Different flavors are still coming out. I'm going to change a curry pretty late in the day, um, let's see what they do. Excuse me, can I change one of my curries? I could be fine? Any goat, some useful special ones, I think so, bags. he's a good guy who I couldn't have dealt with better, you could ask, you could say this one, we've got a little more strength in this one, let's see if you can play with that, is there anything you can do to achieve that? one a little spicier a little spicier yeah how spicy do you want it we're not to the extent you know you just laugh at us on the way out the door I love them and that came back as a fresh dish without any problems , it's very comforting to see that level of flexibility, there's no intimidation, you don't make them feel uncomfortable, there's no guilt if I, if I hadn't behaved that way in front of my customers, I know two people in the kitchen would. you've been so mad at me, you could easily look past this place and never go in, it's actually surprising that it has the best

indian

food i've probably ever eaten in my life, it has

blown

me

away

, it's been really fantastic, fresh, well sourced , expertly made and done with passion and knowledge pretty well done thank you you made me nervous because you raised the bar so high i didn't think you could do that again oh my god go away i feel fantastic you know

gordon

ramsay great great man , um counting You tell me that you know everything we are doing is good, we were nervous before, but I can't contain it until now.

The prasads are punching well above their weight, but I worry how much this little helping depends on the charm of Bobby's front house tonight two. Fantastic Indian restaurants are battling it out in my nationwide competition to find my best restaurant. Someone pass the puri please, now is the time for the London restaurant, the brilliant, to find out that I have been spying on them without all of you knowing once I left the brilliant. Then I sent out my secret diners and this is what they saw on the coach ride. Head chef Jazz was unable to take control of the kitchen and at times the food suffered.

Owner Gulu had to approach the tandoor to save the day. Let the brilliant learn. your mistakes hello table for two a little earlier we asked for minor problems I wanted to take this thank you very much it's very distracting it's like in a pub when they have the TV on and everyone ends up going I don't know if I'm in a nightclub or a restaurant. Is there any way you can turn them off? Turn down the noise a little. Thank you, oh god, that's so much better. You are in charge of the service, whose idea is all those screens and the music that have been around for quite a while and some customers like it, they are quite adapted to the idea, but obviously sometimes there is a clash and when they ask us to soften it with fresh mint chutney, it is fantastic in the mouth. pour it down it's so fresh it's absolutely delicious these chocolates are really great there are so many different things so many different flavors it really wakes up your palate and your appetite very good start fresh and clean chutneys exciting vibrant and a really nice way to relax to customers, a really nice way.

One of the problems I've had with this place is that they leave your feet warm for too long, that will be the real test. Hi thanks. Something just left the glass. They should be sizzling and juicy, but these just aren't. They are definitely still over harvested um jazz prawns why do they come out overcooked as soon as we take out the prawns and serve them quickly I would ask you to seriously consider it in terms of trying to cook them less I think what we need. What you have to do is every portion of prawns that comes out this week, make an extra prawn and try it before it goes out because that's something we have to work on.

I'm about to send the masala back to see what they say but I'm going to say it's not spicy enough for me I would like it to be a little spicier I want to see what they do hello I said for money it was spicy that was what it's spicy it's weird because I like very spicy food and this guy is right it's very mild thank you very much thank you amazing this is really horrible but maybe I'll change it for something else very kind thank you very patient very tolerated, third time's the charm, thank you very much, this is delicious, it's even better than the last two. dishes yes, this is an ingenious operation, I love it, I love that emotion, the customer is always right, that's what they pay for, you can adapt to the customer's needs.

Great, it didn't start well but that's the end of the meal and I'm very happy and I don't think they could have looked after me better. I don't think they could handle my constant complaining or anything better. I don't think they could be more professional. The food is excellent when the food arrives. They love the food when it arrives. the service matches the food you have something quite exciting there jazz I want you to step forward I need to do something I think I'm a little nervous right now but later on I will develop the confidence that we will be By making that valuable feedback that was absolutely incredible, we have We have to be very positive to make sure that we learn from the mistakes that my covert tests have affected them a lot.

Now they need to learn from this experience. There is no time to waste because both restaurant chefs are about to face their biggest challenge yet, I will take them out of their kitchens and into mine. I asked them to create and cook a dish that lives up to the standards of my three Michelin star restaurant. Very nice, I'm very, very Today it's very exciting to cook at the Gordon Ramsay restaurant. I'm putting my one hundred percent thought into it. It's every chef's dream to cook for a three-star restaurant and I hope to win this contest tonight.

One of them will do it. win a place in the semi-finals and one will be eliminated this is my dream here everything I have worked for is a beautiful little restaurant and it is an amazing place for your two restaurants today to really shine I asked you to come here to take it to a level different with your food and really aim to do something unique in the end unfortunately there is only one restaurant that will go to the semi-final, make sure it's yours, good luck, thank you. I have challenged both chefs to create. an exquisite dish, today they have a lot of pressure on their shoulders because they have to develop and involve those dishes into something impressive.

I expect a perfectly seasoned dish with delicious textures and sublime flavors, but it doesn't just have to impress me. I have invited 20 guests who know their barges from their breweries to come and try dishes from both restaurants, including inarm ali, founder of the british curry awards and respected indian cookbook author and broadcaster manju mali. All of my diners will try dishes from both restaurants in the front of each restaurant. The teams are here like my yes and I will be watching the chef's every move and there is nowhere to hide. Okay, first up. It's because of the brilliance at four tables away.

Your Own Cooking Set A vegetarian version of a much-loved classic Paneer Jalfrezi Jazzy's recipe combines chili-laden Indian curd with a sauce flavored with a unique blend of 15 spices. Today I'm making our own cheese. Wow, isn't that a little crazy? on a day like today chef I'm in your restaurant I have to do something crazy this is the kind of flowering that jazz needs to live this classic dish to new heights opportunities like these never knocked on your doors that's the reason I'm working I'm really looking forward to achieving something today and I'm excited to see Chef Sunil making a specialty rarely found in the UK.

Ramali roti paper thin and arranging the four shiny tables away. One of the guys looks at me like a normal restaurant I need. an answer okay well you don't answer me I'll just stop and look at you again okay because like you do it in your kitchen you get an answer but I'm asking for fines and no one answers just acknowledge what I'm saying okay otherwise i just do this the tickers stick there and i have to call it out loud for joel frazee thank you welcome back so far in this competition head chef jazz has produced some impressive traditional punjabi cuisine for the brilliants, but on the occasion when he lost control of the kitchen, his food missed the mark and the owner Gulu had to save the day.

You don't have glue in the kitchen today. Yes, you don't need it in the kitchen. It is not like this? your work cut the heat is on yeah this is the most important moment in our history of the brilliant tonight the hopes and dreams of the brilliant rest on the shoulders of jazz we're serving food clinging like something off the dinner table a dog with juice, one we go The first dish comes from brilliant, thank you, good job, crazy, it smells good, I like the paneer, nice and soft, awesome kofta yes, prashad they are making vegetable kofta, steamed and spiced chopped vegetables wrapped in a potato patty, deep fried and then served in fresh tomato sauce, the sauce is Medium Spice quite hot but with lots of flavour, but don't put those koftas in there too soon because it's starting to disintegrate.

It is very difficult to make plant-based coffee well because there are so many elements that can explode and disintegrate at the moment. and right in this dish it is essential so manal and kalshi need to work together perfectly for me. This is wonderful, you just need to be a little faster. I'm partially looking here. What are you doing? Come on, give me your time. Hello, just a minute. Her own kitchen minnow struggled with her pressure and she barely emerged victorious and tonight there is no husband, Bobby, to support her in the kitchen to help her. I'm pretty sure if I meet minnow and my mom, they'll be right in the middle. of the kitchen and totally focused on providing you with the best food, but this is my kitchen and my now is a way to get out of my comfort zone.

Hey, someone saw my onion, it was here, look at me after every table. We have to clean, we can't.keep working on a mess yes thank you watch your ingredients yes come on mom can I have that please mom do you have some more butter? Come on guys, oh God, mom, come on ladies, what are you looking for? What are you looking for me now? Joe. please yes I need one more button thank you service come on come on please no it's four that's four don't worry about that it's four listen to me listen to me I'm here I'm here to help you are you getting confused Don't fade me away please thank you oh that's a lot , a lot of pressure, us and Mumbo are going through a lot of praise, a lot to do, it's very complicated, so it's a good time, so please, how are you? everyone very happy this is very very good, it has a lovely shape, the presentation is impeccable and beautiful, it is really nice, isn't it the last table?

Please, now Kelsey, four police officers are outside. Nice, very nice, small, clear, both, well made, so hard service. It's over so it's time to find out what my distinguished guests thought of the dishes at both restaurants, starting with the brilliant, yes, very good to see, let's talk about the jeff frazee, how was it for you? I think the first combination is very good, also the paneer. I also found it to be tasty, it's not just the cheese, it has a spice to it, yes the presentation is also notable, the ramali roti which is very very traditional is very difficult to make.

I was very nervous. Now I feel relieved that they did a fabulous job. The koftas were nice and delicious and you could taste the fresh ginger so that was great it looked good too I think the Prussian dish is amazing the only thing I would say is bryce is supposed to be nice and fluffy and it pulls apart , they have it somehow. I understood a little strongly, but overall I think this is excellent, phenomenally proud of the dish they made today. You know, I definitely think we did the best we could. My diners clearly love the food, although none of the restaurants achieve perfection.

Now it's over. It's my turn to choose a winner. Whatever he decides will affect the future of both restaurants. If I lose today, I will be ruined. I need to win. I really need to win this competition, but I don't know. I'm so scared. I'm definitely going to win, I think we gave it our hundred percent and I think we've done a good job, only an Indian restaurant can make it to the semi-finals and after tonight's service the decision will be harder than ever, my top two. Indian restaurants The Bright in London and Prasad in Bradford have completed their final challenge.

They are both exceptional restaurants, but one of them is about to be eliminated to help me choose. I am going to try each of their dishes. The kofta. It's very different to get Ryan those vegetables tied together with a potato and that rich tomato sauce. The downside is a little unnecessary movement on the plate. I'd rather see one big, impressive one instead of three individual ones cut in half. You can see those vegetables. , oh my goodness, very tasty, just the right amount of spiciness and that nice textured brown rice, too bad the rice actually lets it down, it's overcooked, shiny gel, chili frazee, it's everywhere red and green chili and the secret of this crazy gel is the texture and balance. from the heat they have the right heat and masala definitely needs that right to cool it delicious paneer handmade and made here and that takes a lot of skill the only problem I have is the rawness of the vegetables which are those crunchy peppers spoiling the texture of the joffrey, both restaurants felt the pressure here today and neither have reached 100 now as they fell short at the last hurdle both questions are two great indian restaurants but only one can win a spot in the next round ok first of all , it was a very interesting service.

I was able to identify the problems of both restaurants in a way that I did not expect from a brilliant phrase of pinergy, sumptuous, delicious, discovering that the balance with the masalas is difficult. I love the way you had the balls to make that premiere, the only problem I had was the rawness of the vegetables, the peppers were barely cooked and it didn't completely ruin the dish, but it didn't make it better, prashad, I thought the koftas They were a bold move, I loved the vegetables. inside was delicious, the sauce was a seasoned beauty and had just the right amount of spiciness, the big thing for me was the overcooked rice I had at your restaurant and I know how good you cook and I didn't expect to see overcooked rice today.

The competition is not won or lost with a single dish. I'm looking for the best restaurant in Britain. Great, I show up with a group of diners, 30 of them jump into the restaurant eager to try the food he brought us. Slow start, but my goodness, those diners enjoyed the food I sent to my secret diners and again, I've never seen a resident so excited to help when it's not even his fault. Good sign, prasad, I turn up at the back of beyond Bradford 30. the diners could barely have fit in, the pressure was immense, however, they loved the food, so I sent to my secret restaurant and peeled the food, this is difficult, very difficult, unfortunately there is only one restaurant that goes to the semi-finals, the restaurant.

Going by everything I have seen and tried it is precise, oh my God, well done, that restaurant will continue to be unique, there are no two ways about it and that was for me one of the strictest and most close decisions I have ever had to make. another journey of 35 years we have won numerous awards and uh we will be we will be back again now the show goes on and the brilliant ones will continue congratulations thank you thank you well done are you okay really well done and me? I am so happy thank you for the family and for the restaurant because the food is extraordinary thank you thank you thank you well done thank you very much I am so happy that I can't even think about it so happy I am very happy, it was very difficult for me because I was not there every time We step out of the way as a family every time we perform, we are always together, we serve the kitchen, everything together today I had to sit and watch as if I was enjoying the food.

I had no appetite at all, but you know, I just can't, I can't tell you fantastic, what an extraordinary day and I'm so sad to say goodbye to brilliant, but you have to say goodbye. prepared to pray, they were incredible now that the competition really begins with them, they have already passed the semifinals and they will have to work hard.