- 10 hours ago
Hell's Kitchen S24E01 (2025)
Category
📺
TVTranscript
00:00This year's Hell's Kitchen competition is returning to Foxwoods Resort Casino in Connecticut,
00:13and Hell's Kitchen history will be made. Fans and potential competitors have packed
00:22this theater for the big announcement.
00:30Hello, everyone. Welcome to the fabulous Foxwoods Resort Casino. Now, for the last 23 seasons,
00:37Hell's Kitchen has launched the careers of many great chefs. But this season is unlike any other
00:43season before. For the first time in Hell's Kitchen history, Chef Ramsay's team has scoured
00:49the country. New Mexico. Maryland. Mississippi. Looking for chefs from every state in the nation.
00:55Born and raised in Tampa, Florida. And after an exhaustive search. I'm going to hit a home run
01:00right into Hell's Kitchen. One person was selected from every state. I'm originally from a small town
01:07in Montana. It's a major part of who I am and where I'm from. It's why I wear hats that have 406 on it.
01:12Oh, they're showing videos of... Holy s**t. They better not show my video.
01:17Hi. My name's Sydney Stigney. I'm from Charlotte, North Carolina. Gordon Ramsay is a huge idol of mine.
01:24I look up to him very heavily. Immediately, I was like, no, why?
01:30I'm from Iowa, which is a huge pork steak. If you can't tell, it's a pork steak, a corn steak,
01:36lots of farms, lots of agriculture. Georgia has the best food culture in the country. It's this weird
01:43place where cuisine's kind of all mixed together to break all the rules of everything that we know.
01:48I see myself and I'm like, look at that big goober up there. I can't wait to get in the kitchen
01:52and show Chef Ramsay what I can do. For the first time in history, this is Hell's Kitchen,
01:59Battle of the States. I'll see you there.
02:01Ladies and gentlemen, Chef Gordon Ramsay.
02:14Seeing Chef Ramsay in the flesh, first of all, the man's just so beautiful.
02:18Like, has no business looking like that.
02:22That is way too tight.
02:24Welcome. It is indeed the Battle of the States.
02:31Battle of the States. Oh, my God.
02:33Like, I'm representing all of New York right now at the age of 21.
02:37Like, this is craziness. Joining me are my two phenomenal sous chefs.
02:42Overseeing the men in the blue kitchen. Please give it up for Chef James Avery, ladies and gentlemen.
02:51And overseeing the women in the red kitchen, season 17 winner, Chef Michelle Tribble.
02:58Seeing Chef Michelle, I actually watched her win season 17 and she was one of my favorites.
03:04I look up to her. We're also the same height, so I think that helps a little bit.
03:08But I'd also like to introduce our amazing, incredible major D, Mourinho.
03:12My team has identified 50 incredible chefs from the 50 states across this great country.
03:21But after interviewing and analyzing the group of 50, they have handed to me the top 20 chefs.
03:31Oh, God. We've come all this way just to get turned away.
03:36Like, my heart is in my .
03:39Look.
03:40Right. Is everybody ready?
03:42Let's get started.
03:44It was the first state in the union from Delaware, Anaya.
03:48Holy . I'm first.
03:52Ah! Like, oh, my God. Like, Grant Ramsey said my name.
03:55Welcome, Anaya.
03:56Thank you. And he said it right on top of that.
03:59First one up. How does that feel?
04:00Oh, my God. I feel like...
04:02Whoo!
04:04Oh, shit. Excited, scared. Oh, my God.
04:06It is Hell's Kitchen, not America's Got Talent.
04:08Right?
04:10Just in case we got the wrong memo.
04:12Next, from the great state of North Carolina, Sydney.
04:21Welcome, Sydney. Nice to meet you.
04:24You feeling good?
04:25Very good. Better with the sash.
04:29Okay. Next up, from Montana, Chase.
04:37Chase, welcome. You're feeling good.
04:38You're doing great, Chef.
04:39Next up, from Alaska, it's Carlos.
04:45From Maryland, Kat, ladies and gentlemen.
04:48From the Garden State of New Jersey, it's Chris.
04:53From Rocky Mountain, Colorado, Paul.
04:55Dab, dab, dab, dab, dab.
05:00Love the passion, Paul. Love the passion.
05:02Right. Next up, from Florida, Jada.
05:06From Rhode Island, Karen Marie.
05:09Next, from Iowa, Anthony.
05:16From the Golden State of California, Lisa.
05:20Holy crap. He picked me out of thousands of people.
05:23Okay.
05:23Oh, my God.
05:25You okay?
05:26Yeah.
05:27It's just such a good feeling.
05:29You'll hug me now, but I'm not sure he'll be hugging me later.
05:31Yeah.
05:33Okay.
05:34From Louisiana, Bradley.
05:38All the way from Oregon, Alexandra.
05:41From Texas, Henry.
05:44From New Hampshire, it's Antonio.
05:48Chef says that there's only 20 people that are going to be called.
05:51What the hell?
05:52I mean, did I come out here for nothing?
05:55Next, from South Carolina, Elena.
05:58Oh, well, thank you.
06:03Well, thank you.
06:03Give me a baby to kiss.
06:05Feeling good?
06:06Fantastic.
06:08Next, from the great state of New York, Maddie.
06:16From Massachusetts.
06:17Jaden.
06:20Only a couple of spots left.
06:22From Nevada, it's Ellie.
06:29Hi.
06:30You good?
06:30Yeah.
06:31Thanks.
06:32Hi.
06:34Ladies and gentlemen, we have 19 talented chefs, which means there is only one spot remaining.
06:42The final chef joining season 24, Battle of the States, is from Georgia.
06:49Please welcome John.
06:52Finally, it's my turn.
06:53I feel like I'm not just representing myself.
06:56I really am representing Georgia.
06:57I might have been picked last, but as the good Lord says, the first shall be last and the last shall be first.
07:04The winner will become my head chef at Hell's Kitchen Foxwood Resort Casino.
07:12How good is that?
07:17Now, even greater than you, that job includes a prize worth a quarter of a million dollars, ladies and gentlemen.
07:28Man, to win $250,000 would go a long way.
07:31My wife and I just bought our first house, and we want to do some, um, um, what's the word I'm looking for?
07:38Ah.
07:40Renovation.
07:42It is time for your first big challenge.
07:44All of you have 45 minutes to create your unique signature dish to really put yourself and your state on the map.
07:51Are you guys ready to do battle?
07:53Yes, chef!
07:54Then what the are you waiting for?
07:56Your time starts now.
07:58We'll figure it out.
07:59Come on.
08:02Let's go.
08:09Cook with pride.
08:11You should be here.
08:13I don't care about your piece.
08:14I know.
08:14I'm tired of it.
08:15Oh, no.
08:17Serious?
08:18I'm not laughing.
08:20Get out.
08:21Enough's enough.
08:23Oh, my God.
08:25For the 24th time, the Battle of the States.
08:27Let's go.
08:29Get ready for a culinary clash.
08:32You're up.
08:32That's the end.
08:33Yeah.
08:34You're up.
08:34As chefs representing their states.
08:37You can't put a southern boy on the grill and then act like they don't know what they're doing.
08:40Give it their all.
08:41Let's get it, baby.
08:42Let's go.
08:43One team, one dream.
08:44For the chance of becoming head chef at Hell's Kitchen at the Foxwoods Resort Casino in Mashantucket,
08:49Connecticut.
08:50Yes!
08:50The chefs will live and compete at Foxwoods, one of the largest resort casinos in the United
08:57States.
08:57Come on, come on.
08:58We've got to beat the boys.
08:59Let's go team, guys.
09:00Battle lines will be drawn.
09:01Give me a knife.
09:02Give me a knife.
09:03I'm not going to yell that for the .
09:04Respectfully, everybody just shut the up.
09:06Respectfully, don't snap at me.
09:07And conflict will ensue.
09:09You don't let me finish my sentence.
09:11Let's go.
09:12As Chef Ramsay cranks up the pressure.
09:15Come here.
09:16Yes, Chef.
09:17We're looking like a bunch of idiots.
09:18Hey, you'll get arrested in a minute.
09:22What the happened?
09:23I don't know how much more of this I can take.
09:25Find out which of these state reps.
09:27You ready to go?
09:28Let's go.
09:28I'm from North Carolina.
09:30This is what I live for.
09:31Are in a state of denial.
09:33It looks like cats puked up in there.
09:35Oh, no.
09:36I'm just going to hide under the table now.
09:38And which chef will emerge from the fray.
09:40I'm ready to go.
09:41Nicely cooked the lamb.
09:42To put their state on the map.
09:44You are representing the state of New York.
09:46Yes, Chef.
09:47Get off in the cold room and come back
09:49with your state of mind in check.
09:52Strap in for an adrenaline pumping season.
09:56State pride and personal ambition is on the line.
09:59I'm stressed.
10:00God damn it.
10:01That Joe's about to be skinny, Joe.
10:03Now get it together.
10:04I see, dude.
10:05I'm sorry.
10:05But there can only be one winner.
10:08Oh, my god.
10:09On this season.
10:10Hang on a second.
10:11We're pointing over, out of control,
10:13and we're about to go through the flames.
10:14Oh, my god.
10:15So speed up.
10:16Of Hell's Kitchen.
10:17Let's do it.
10:18Battle of the States.
10:19High five.
10:20yourself.
10:21How are y'all doing, ladies?
10:36Good, Chef.
10:36Good, Chef.
10:37Come on, guys.
10:37One team.
10:38One team.
10:38Immediately, once the timer starts.
10:41Coming behind.
10:41Coming behind.
10:42Got the line in between.
10:43There is just so many things going on.
10:45Are you kidding me?
10:46My brain scatters into a million pieces.
10:49What do you got going on?
10:50I got a cashew crusted halibut with a cherry apple bourbon.
10:56Burn them.
10:56Listen, do a rapid reduce.
10:58Get two pans down, get them hot, and go back and forth.
11:00Thank you, Chef.
11:00Come on, now.
11:01Being from Alaska, last night, I only had one hour of sleep.
11:04So the jet lag is hitting me very hard.
11:07Man, none of my is cooking.
11:11What you working on, Sydney?
11:12Hi, Chef.
11:12I'm making a pan-seared salmon, a wasabi palm puree,
11:16and an orange miso glaze.
11:21I can feel my butt poking out of this dress.
11:24I'm like, I need you to stay down.
11:25I don't have time to pull it down every five seconds.
11:28I decided I'd be cute, and I'd wear this dress.
11:30However, I didn't really think I'd be, like,
11:33running around in the kitchen.
11:34My ass is out.
11:35Not OK.
11:37The last time that happens, let me tell you.
11:40That was not intentional, I swear.
11:43What you got going on, man?
11:44Some Jersey corn?
11:45Yeah, some Jersey cooking.
11:46We're doing some seared quail and stuff.
11:47We're doing a corn Jew.
11:49I try to think about things that people are not going to do.
11:51And I don't think no one's going to touch quail.
11:53What I do for a living is I'm an educator.
11:55I teach people how to cook.
11:57Oh, no.
11:58It looks nasty over here.
11:59Do I see Chris using white bread?
12:01For what?
12:02For sandwiches?
12:03What's this going to be for?
12:04My Jew.
12:05I don't want it to rhyme.
12:06Oh, you're picking it with bread?
12:07Yeah.
12:07Yeah.
12:08OK.
12:09They're going to see me and think, she's an educator.
12:11What do you know about cooking?
12:13You're going to find out.
12:16That's it.
12:17You're at about 15 minutes right now, ladies.
12:19Yes.
12:20You good, girl?
12:21Oh, hell yeah.
12:22We're a few hours away from our first reward.
12:24What do you mean?
12:25You know it, girl.
12:26I love Anaïa.
12:27I feel like we've been cooking alongside each other for years.
12:30They look good?
12:31Oh, yeah.
12:32I already know we're going to make great friends,
12:35because she seems kind of like me.
12:37I definitely know she's going to be some Steve competition.
12:39I can see it just by working next to her.
12:42Looks good.
12:45Ain't going to be too thin, but he's slicing.
12:48What are you making?
12:48So I have a speck-wrapped rainbow trout.
12:52This dish is me on a plate because it's complex, round,
12:58flavorful, just like me.
12:59This is not working.
13:03I'm getting a little discouraged,
13:05because the key to this dish is to have thin specks,
13:08so that you don't overcook your trout.
13:13Come on .
13:15My speck is too thick.
13:18Ladies, five minutes to go.
13:19Heard, chef.
13:22This thing.
13:25Well, let's cook something.
13:27I'm second-guessing myself on my internal cook,
13:30so I throw it back in the oven,
13:32just kind of like panicking without panicking.
13:37I haven't asked you what you're making yet, have I?
13:38Yes.
13:39I am making a watermelon tuna.
13:42I am using this as my opportunity
13:45to show chef Gordon Ramsay exactly who I am on a plate,
13:50and that plate is vegan.
13:52Are you vegan?
13:53I am.
13:54Are you vegan?
13:55Yeah.
13:55I'm sorry, did you say you're vegan?
13:56I am.
13:57Oh, great.
13:58Everyone looks at me like I have three heads.
14:01I know it's bold, but I am here to make bold moves.
14:04How many vegans do we have in here?
14:06I'm pretty sure it's just me.
14:08So what we got going on over here?
14:10Doing a crispy-skinned duck.
14:12There's what in it?
14:13Cara-cara and juniper.
14:15I am always working to make the craziest concoction
14:19that someone might not even want to try,
14:20but when they put it in their mouth,
14:22they are going to want more and more and more.
14:24My duck's not ready.
14:26That's the way it undercooked.
14:28I'm not sinking this first ship, dude.
14:30Yeah, I know.
14:31Final two minutes, guys.
14:32Let's go.
14:32Final two minutes, chef.
14:33Yes, chef.
14:34We should be plating.
14:34Plating now, chef.
14:36Let's go, ladies.
14:37Let's get to the pass.
14:39Going to bat.
14:40Gorgeous.
14:40Look at that fish.
14:41I know, right?
14:42That's a thicky, too.
14:43Finishing touches, ladies.
14:4510, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
15:02Right, are you guys ready for the Battle of Estates to begin?
15:05Yes, chef.
15:06Let's begin with Ellie up against Paul.
15:09Let's go.
15:11The first match-up in this historic Battle of Estates.
15:14We'll see Nevada versus Colorado.
15:17Dishes up.
15:18Chef Ramsay will score each dish from one to five.
15:22The team with the highest score will win the challenge.
15:25Ellie.
15:26Yes, chef.
15:27Tell me back to the beginning of this culinary journey.
15:29How did it start?
15:30I was about 14 years old, and I went to culinary school
15:34along with high school at the same time.
15:35But you started at 14.
15:36How old are you now?
15:3725, just turned.
15:38Wow.
15:38I was a sous chef at 21.
15:40I am a fiery little girl, and I don't take any .
15:44And I work my ass off in the kitchen every day, chef.
15:47That has not been an easy journey.
15:49I've had to push myself to go forward
15:51when everyone else wanted to see me fail.
15:52So this is my time.
15:54Busy girl.
15:54We love that.
15:55Very busy, yes.
15:56Right, dish-wise.
15:58So today I have for you a ricotta gnocchi,
16:00and a pesto cream sauce, and a little bit of burrata.
16:04Yeah, it's simple.
16:05You know that.
16:06Yeah.
16:06I think the gnocchi needs a touch more seasoning.
16:08OK.
16:09But it's hard.
16:10Yeah, it's a good start.
16:11Thank you, chef.
16:11That's a three out of five for me.
16:12Well done.
16:12Thank you, chef.
16:13Good job.
16:17Paul, how are you feeling?
16:18A little nervous, chef.
16:20You're from Colorado, right?
16:22Yes.
16:22Go on.
16:24Go on.
16:24I couldn't find anything I really enjoyed in college,
16:34so I went to culinary school.
16:36Good.
16:36Good, good.
16:40Dish?
16:41Yeah.
16:42It is a ricotta nudie.
16:48Nudie, and I've just got a gnocchi.
16:49I'm going to pass on Paul's nudie.
16:51Hard pass.
16:52I don't want anybody's nudies except my boyfriend's, so.
16:57It is with a roasted tomato sauce and a tomato medley.
17:01Yeah, it's a shame because I've got more tomato than I have nudie.
17:04You're sort of almost hiding your nudie.
17:09This is a two, Paul.
17:12Sorry, chef.
17:13Don't worry about it, brother.
17:16At least it wasn't a one.
17:18From Florida, Jada and Iowa.
17:20Anthony, let's go.
17:22Let's go.
17:23I love this battle of the states theme.
17:25I think my competitors should definitely be intimidated.
17:28Like, I'm representing Florida, and my flavors are bright and bold, just like Florida.
17:32Uh, Jada, how long have you been cooking?
17:34My love of cooking started from a very young age.
17:36I always say, like, when people were watching cartoons after school,
17:39I was always watching specifically you.
17:41So you're saying I'm old?
17:42No.
17:43Well, you're correct.
17:44I am old.
17:45Yeah.
17:46How old are you?
17:4722 years of age.
17:47Wow.
17:48I've always had to prove myself.
17:49I've always been the youngest in every kitchen.
17:51And even now that I run my own brigade of 10 extremely talented gentlemen.
17:55Your brigade is 10 guys?
17:57Yes.
17:57Wow.
17:57Off the gate, I'm like, Jada, she's that bitch.
18:01Give us an insight of the dish.
18:03What did you make?
18:03Crispy skin salmon.
18:04It's koshikari rice.
18:05It's the same rice we use at our restaurant to make our sushi.
18:08The salmon is cooked beautifully.
18:10The colors pop.
18:11It's very elegant.
18:11Well done.
18:12Thank you, Chef.
18:12Thank you so much.
18:13Great job.
18:13Wow.
18:14A resounding five.
18:15Thank you, Chef.
18:19Yeah, Jada, up with your five.
18:22Hell yeah, girl.
18:23And I knew she was a badass.
18:24I knew it.
18:25Anthony, take me back to the beginning, growing up in Iowa.
18:28You know, Iowa's kind of a small state.
18:29It's been misinterpreted that it's not, you know, a big culinary state.
18:33I got lucky to work for some guys that has won some James Beard awards.
18:36Around 18, I decided to move to Chicago.
18:37And then, um, finally ended up winning a star with a team as a junior Sioux.
18:42Amazing.
18:42Now I'm the executive Sioux at a place called Pickle Palace, so.
18:45Hold on.
18:48Pickle Palace.
18:49The executive Sioux of a multi-level dining pickleball place, yep.
18:53Right.
18:54Show me the dish.
18:55So it's a seared duck breast, mango, charred ginger puree.
18:59Visually, the colors are fantastic.
19:01The cook on the duck is beautiful.
19:03It's even.
19:03The fat's been rendered.
19:05Do you miss cooking like this?
19:06I do, Chef.
19:07It's been a while since I've kind of been in the fine dining ring.
19:09But I know I know what I know.
19:11And I'm excited to show what I know.
19:12It's a resounding five.
19:14Congratulations.
19:15Appreciate it, Chef.
19:16Good job.
19:17Wow.
19:18I got a five.
19:21What?
19:22I feel like I was in the five light zone.
19:24It was crazy.
19:25Up next, Cara Marie from Rhode Island and Jayden from Massachusetts.
19:29Let's go.
19:34Cara, take me back to the beginning.
19:36How did you fall in love with cooking?
19:37And where was it?
19:38It was through my noni, my Italian grandmother.
19:40I was very, very small.
19:42Maybe three.
19:43And I've been cooking ever since.
19:44Wow.
19:44Show me your dish.
19:46Is that a nod to nono or?
19:49No, it's actually a totally opposite direction of noni.
19:51Mm-hmm.
19:52This is a crispy fried watermelon tuna.
19:57Watermelon?
19:57Yes.
19:58Watermelon.
20:00Fake tuna?
20:02Yes.
20:04You're meeting and cooking for Chef Ramsay.
20:07You might only get to do this once in your life if you're lucky.
20:10And you make him a watermelon?
20:14Jayden, help me out.
20:15Chef, I wish I could.
20:21It's the signature dish challenge with each chef battling for their state.
20:27Um, this is a crispy fried watermelon tuna.
20:32And Rhode Island's Cara Marie's dish has Chef Ramsay asking questions.
20:38Watermelon?
20:38Yes.
20:39Watermelon.
20:42Fake tuna?
20:43Yes.
20:43Okay, so why?
20:45Because I'm vegan.
20:46Vegan, right.
20:46Yes.
20:48You're not cooking for yourself.
20:48You're cooking for me, trying to impress me to get five to
20:51get your team to victory.
20:56The flavor profile is good.
20:58The watermelon's got really nice, uh, sort of charred aspect to it.
21:01But there's too much rice and insufficient melon, which is a shame.
21:04It's a two out of five.
21:05Thank you, Chef.
21:09I get it.
21:10You're a vegan, but that's not good for us.
21:13Like, being a vegan doesn't mean you can't cook meat.
21:17Looking to put the men ahead is the representative from Massachusetts,
21:21Jaden, a sous chef who has just served his angry shrimp to Chef Ramsay.
21:27The heat on the shrimp is delicious.
21:30It's a bloody good dish.
21:31It's a very strong fork.
21:32Congrats.
21:33Oh, well done.
21:34Go.
21:34Go.
21:35All right.
21:35Go.
21:36All right.
21:39The next battle features Elena, a line cook representing South Carolina, and Antonio,
21:44an executive chef from New Hampshire, who has prepared a spiced pork chop.
21:48Pork chop is all about elevating it.
21:49You've done just that.
21:50It's a very solid four.
21:51Well done.
21:52Thank you, Chef.
21:53Good job.
21:53Good job.
21:53All right.
21:55Elena, tell me, how did this journey start?
21:58Um, I blew up the microwave in high school.
22:03I did not know that aluminum foil didn't belong there.
22:05So that was your calling?
22:06They're like, you need to learn how to cook.
22:07Holy .
22:09Maybe we should hide the tin foil from this girl so she doesn't blow the place up.
22:15So we have a speck-wrapped rainbow trout.
22:18Wow.
22:19Stuffed with sage marscapone.
22:21Where the is the trout?
22:22It's under the speck.
22:23Do I have to go fishing?
22:24Yes.
22:25I know, but I'm trying to get in there.
22:26Look, I'm slicing now, right?
22:28And then the fish is so scared it jumps out.
22:32I'm thinking anything over a two I feel is good.
22:39It's a real shame because the flavors are there.
22:42It's a three.
22:43All right, Chef.
22:44Thank you, Chef.
22:45Up next, Kat from Maryland.
22:48And Chris from New Jersey.
22:49Let's go.
22:50I get to represent New Jersey.
22:52Like, I feel like I'm the chosen one.
22:55Thank you, Chef.
22:56Let's go.
22:57Chris, your current position, and what do you do?
22:59Right now, I am a culinary arts instructor.
23:01You're an instructor, you said?
23:02Yeah, I have a culinary teaching kitchen inside of a gel.
23:05Wow.
23:06I teach men and women how to cook to get a career,
23:09use culinary to change their life because culinary is life-changing.
23:12Very admirable.
23:13Chris, describe the dish, please.
23:14It's a spicier quail with charred English peas and a corn Jew.
23:20Matt, do you cook food like this in the jail?
23:22Yeah, actually.
23:23What?
23:23Yeah.
23:24I want them to have the opportunity to work at any restaurant they want to.
23:27The crab's cooked beautifully.
23:28Could have done with 30 seconds less.
23:30I'm going to give your jailbird a four.
23:32Four out of five.
23:33Good job.
23:34Next up is Cat, a chef representing the state of Maryland with her codfish croquette.
23:42In Baltimore, we call them coddies.
23:44Cod's cooked beautifully.
23:45Thank you, Chef.
23:45Really beautifully.
23:46It's a delicious dish.
23:47It's rustic.
23:48It's charming.
23:48I think it's you on a plate.
23:49It's a resounding four.
23:50Congrats.
23:51It's pretty good.
23:54Chase, an executive chef from Montana, is serving Chef Ramsay his take on a home steak classic.
24:00Elk tenderloin with a goat cheese-infused mash.
24:03It's an embodiment of my hometown.
24:05We have a large migratory elk herd there.
24:07It's a delicate, dainty protein that has very little fat.
24:10Great indeed.
24:11It's a very strong four.
24:13Well done.
24:13Thank you, Chef.
24:14Really well done.
24:15Codos.
24:16Anaya, a sous chef battling for Delaware, tries to impress Chef Ramsay with one of his favorite dishes.
24:22Crab cakes.
24:24I'll just let you know that I love crab cakes, right?
24:26So my bar is very, very high.
24:30Yeah, listen.
24:31I like it.
24:31It's a very strong four.
24:32Well done.
24:33Thank you, Chef.
24:33Really good job.
24:35OK, up next, Maddy from New York and John from Georgia.
24:39Let's go.
24:40Let's go, guys.
24:40Please.
24:41Let's go, guys.
24:41Let's go, guys.
24:43You got it, brother.
24:45Right, John.
24:46Give me an insight into your home life.
24:48I've kind of built a great life.
24:49I'm very excited about it.
24:50I've got six kids.
24:51Six kids.
24:52I've got six.
24:53You know the life.
24:54I think coming to Hell's Kitchen will be like a vacation.
24:56Get away from the wife and the kids, love.
24:58Don't tell, Chef.
25:01There's always lots of love around my house.
25:03I have a special needs son.
25:05I love him to death.
25:06And all I can think about is how much I wish he was here.
25:08We literally walk to the garden each day,
25:11pick what we're going to have.
25:12And that's what's going to be our dinner that night.
25:14So I live on a 12-acre homestead.
25:15Wow.
25:16So I got tired of not being able to find the vegetables
25:19and things that I wanted.
25:19So I started growing them myself.
25:21We enjoy everything from chickens, ducks, vegetables,
25:25you name it.
25:25Proper farm-to-table stuff, yes?
25:27Yes, Chef.
25:27Tell me about the dish and why have you cooked it?
25:30So, Chef, being the guy from Georgia,
25:32it was only proper that I bring you chicken and waffles.
25:34What the ?
25:38What the ?
25:39Like, what ?
25:40Chicken and waffles.
25:43I don't even know if I would have the courage to lift the dome up.
25:47You got me excited with all the farm-to-table stuff.
25:57So, Chef, being the guy from Georgia,
25:59it was only proper that I bring you chicken and waffles.
26:03It's the Battle of the States Signature Dish Challenge.
26:06You got me excited with all the farm-to-table stuff.
26:08And John, a father of six who grows his own food,
26:11has surprised Chef Ramsay with a Southern classic.
26:16I want to glutton you up just a little bit, Chef,
26:18before I bring on the healthy stuff.
26:20Tell me about the chicken.
26:21What's the dredge on there?
26:22An herb spice blend, flour, cornstarch, buttermilk.
26:25Um, a lot of guts doing chicken and waffles on your signature dish.
26:30It's a very strong fall. Well done.
26:31Thank you, Chef.
26:32Really well done.
26:32Thank you, Chef.
26:34Right, Madi, first of all, how old are you?
26:36I'm 21.
26:3720. Wow.
26:37One of the youngest in the competition.
26:39Yeah.
26:39I was actually a sous chef at 18 and a co-owner of a restaurant at 19.
26:42And I started a catering business at 21.
26:44What did you do in your 20th birthday?
26:46That is an incredible history.
26:48People just kind of look at me like I don't have any idea what I'm doing,
26:51but I've accomplished more in my young age than most people have that are twice my age.
26:55I'm from New York.
26:56I'm tough.
26:56I'm ready to go, and I'm ready to show everybody what you got.
26:58Tell me about the dish.
26:59Um, what have you cooked?
27:00So I made a veggie stir fry over basmati rice with a marinated strip steak.
27:07Steaks cooked beautifully.
27:08Thank you, Chef.
27:09Rice needs a touch of seasoning, and it looks like it's rushed.
27:12But the protein and the veg are delicious.
27:15I'm giving you a strong pour.
27:16Well done.
27:17Thank you so much, Chef.
27:18Good job.
27:18Well done.
27:19The next battle, we'll see Sydney, an executive chef from North Carolina,
27:23going up against Carlos, another executive chef from Alaska.
27:27Carlos, has cooking always been your passion?
27:30Actually, Chef, no.
27:31My original passion was professional skateboarding.
27:33Who told you you weren't going to make it as a skateboarder?
27:35I kind of told myself.
27:36I wasn't expecting it to be so alone.
27:38I'm used to hanging out with family all the time.
27:40I have five little sisters, and so I kind of wanted to show my little sisters
27:43what it takes to be an adult and taking care of the family and providing.
27:47Family is a little more important to me.
27:49Yeah, love that.
27:49So you've come a long way from Alaska to present me your signature dish.
27:53A cashew crusted halibut with a cherry apple burr blanc and a basmati rice pilaf.
27:58How did you cook the halibut?
28:00Um, I crusted it and then I shallow fried it and finished it off in the oven.
28:04The big problem I've got here is just so overcooked.
28:06It's such a shame.
28:07And don't forget that crust will absorb moisture.
28:10So if anything, it should be undercooked.
28:12It's a two, Carlos.
28:14What a shame.
28:15Sydney, take me back to the beginning.
28:16How did this career start?
28:17I started cooking probably as soon as I could reach the top of the stove.
28:21And then when I was 12 years old, I was diagnosed with Crohn's disease.
28:24Damn.
28:25Crohn's definitely poses an everyday struggle in the kitchen.
28:30I'm not supposed to eat all these things.
28:32They cause inflammation or discomfort or whatever.
28:35And it's just something that I have to live with.
28:36And it's not something you can see.
28:38Pretty much everyone told me I couldn't be a chef.
28:40They wanted me to give up the only dream and the only love I've had my whole life.
28:44And I basically told him to off.
28:46I love the persistence.
28:47Tell me about the dish.
28:48Uh, pan-seared salmon, wasabi, goat cheese, palm puree.
28:52It's delicious.
28:53And fish is cooked beautifully.
28:54Thank you, chef.
28:55Really beautifully.
28:56It's a very strong fall.
28:57Well done.
28:58Thank you, chef.
28:58Good job.
28:59Thank you, chef.
29:00Wow.
29:01Up next, from Oregon, Alexandra.
29:03And from Louisiana, Bradley.
29:05Let's go.
29:07Alexandra, give me an insight to the beginning of this journey.
29:11My parents owned restaurants.
29:12And you grew up in restaurants?
29:13Yeah.
29:14My dad was a son of Greek immigrants.
29:16I was doing every single job, prep cooking as a child, dishwashing, hosting or waiting tables.
29:20My first memory is sitting on a big woodblock cutting board.
29:23My mom would put these tubs out of souvlaki and she'd let me take the Greek oregano off the branches.
29:27My other job, I had a larger brigade.
29:29I was an executive there, but I wanted to be closer to where my kids were.
29:33That girl can talk her ass off.
29:37Um, your dish.
29:39All right.
29:39Describe it.
29:41Um, so what I have here is I have, oh.
29:43Don't worry.
29:44Um, I have a crispy skin chicken thigh, um, on top of Greek, uh, lemon potatoes.
29:49Yeah, I mean, it looks like a big fat Greek mess, but it actually tastes delicious.
29:54Right?
29:55Fair enough.
29:55I just want to work with you on the plating.
29:57Elevate that.
29:57It's a four.
29:58Thank you, chef.
29:59It's a very strong four.
30:01Bradley, give me an insight to the beginning of the journey.
30:03How did we start cooking?
30:04At the age of 13, my mom became addicted to crack cocaine.
30:09I'm sorry.
30:09Yeah, and, uh, so I was fending for my brothers, and I had to cook for them a lot.
30:14And that's where the real passion started for cooking, because I realized that I really love
30:20to do it.
30:20It says a lot when you get dealt that dysfunctional card.
30:23I was dealt with similar.
30:24But to become a parent at sort of 14 and take that responsibility.
30:27Good for you, man.
30:28Well done.
30:29Tell me what's under there.
30:30A crispy skin duck breast with a Cara Cara Juniper Sue B.
30:36Duck is nailed.
30:37Thank you, chef.
30:38Yeah, um, it's a five.
30:46My brothers and my mom are going to be so proud of me representing Louisiana and getting a five
30:52star on the first round.
30:53And it all comes down to this, the final two states.
30:56From California, we have Lisa from Texas.
31:00Henry, let's go.
31:01California and Texas going head to head.
31:04It was the battle of the two biggest states, except everybody that lives in California is
31:09currently moving to Texas, so I'm trying to represent.
31:12How did we start this career?
31:14I originally went to the Air Force.
31:16Six years of that, GI Bill came out, culinary school.
31:19Good.
31:20Tell me about the dish.
31:21What's under there?
31:22We have ricotta gnocchi with vodka sauce.
31:26This really has to, like, knock it out of the park.
31:27I got to wow him.
31:29Yeah, this is good.
31:30Gnocchi is so hard to pull off.
31:32I wouldn't say it's simple, because you've elevated it, right?
31:34You sure?
31:35It's a four.
31:37Thank you, chef.
31:39Lisa, give me an insight to the inspiration.
31:43Last year of September 1st, I gave birth to my daughter,
31:46so I had to let go of my chef de cuisine position in San Diego.
31:49But that is why I'm here today, to bring back my passion and to get this position.
31:54Wow.
31:55That's a big sacrifice to be away.
31:57I miss her.
31:57I bet.
31:59I just want to try to spend more time with my daughter.
32:01But I do seek this opportunity to grow, to, you know, become a chef again in Hell's Kitchen
32:08and not stop pursuing my dream.
32:10Um, right, tell me about the dish.
32:11What I have for you today, chef, is a mofongo dish, grilled Angus steak cooked medium, and fried planting.
32:18I'm really scared, because right now we need a five.
32:22It doesn't look visually appealing, so I'm a little bit nervous.
32:26It's a tough one.
32:38It's the final round of the Battle of the States signature dish challenge.
32:42What I have for you today, chef, is a mofongo dish, grilled Angus steak cooked medium, and fried planting.
32:49And Lisa from California needs a perfect five to secure a tie for the red team.
32:55Cuban Puerto Rican food is very hearty.
32:57It's really messy.
32:58It's all over the plate.
32:59It's hard to elevate something that sometimes shouldn't go that high.
33:03Everything is exceptional.
33:05Thank you, chef.
33:05I wish I could give it a six.
33:06I can't.
33:07It's a five.
33:07Congrats.
33:11Where do you go?
33:12Representing California with my dish, I feel so proud.
33:15So it's just an amazing feeling, and it's only going to push me to keep going harder.
33:19Right, we have a tie.
33:21The winner is going to be decided by the overall outstanding dish.
33:26The top two dishes for me are the Bradley and Lisa.
33:32One dish does have the edge.
33:35Congratulations goes to the red team, Lisa.
33:43Winning this was amazing.
33:45It tells me that I'm here for a reason.
33:47Listen up, ladies.
33:48All of you are about to experience a breathtaking day on board a 120-foot yacht.
33:56What's up?
33:59Rhode Island is rocking it out in Hell's Kitchen, and I am pumped.
34:06Men, you'll be preparing the Hell's Kitchen Dining Room right here ahead of our first dinner
34:11service tomorrow night. Truckloads of tables, chairs, dishes, linen are arriving to be unpacked and set up.
34:20Well done, ladies. Off you go.
34:22Thank you, Chef.
34:22Thank you, Chef.
34:24Oh, wow.
34:24Here's where y'all are going to be living.
34:25Oh, my God. Look how cute it is while you're here.
34:27Oh, my God. I love this so much.
34:29Oh, wow.
34:32Oh, look at these chairs.
34:34My favorite room in this dorm is the couch.
34:37I flew to Chicago with a pocket knife.
34:39You know, I use that bag for work, so I have a knife in my bag in case.
34:42This is a little paring knife or whatever.
34:44I just didn't realize it.
34:45And no one noticed it?
34:46No.
34:47I don't think you should tell anyone that.
34:51I got the whole freaking pat down the way here.
34:54Like, I got full cupped.
34:55Really?
34:55I was like, bruh.
34:56Dude, I haven't been patted down in forever.
35:07Yay!
35:09Hello, welcome forward.
35:10Hi.
35:10Hi, guys.
35:12Look at this.
35:12Beautiful arms.
35:18Wait.
35:18One more for Lisa, too, for winning.
35:19Yay!
35:20Yay!
35:23I'm a fun girl, right?
35:25Cheers, girls.
35:26Whatever it was.
35:27Everybody's so sweet and so kind.
35:30I think it might be a facade.
35:31You were the one that got us here, so let's go.
35:33Maybe you'll peel back the mask as we get into it.
35:37So we'll see.
35:51So Chef Ramsay pulls up looking like James Bond.
35:54I did not want to miss out on this party.
35:56Come on.
35:58The aura.
35:59It's just like, ah.
36:01Let's sit down.
36:02Come on.
36:02Sit down, sit down, sit down.
36:05Let's go in the hallway, and we need to move everything
36:07that is there in the dining room.
36:09Then we have to unwrap, and then I'll tell you
36:11where to put the tables, OK?
36:12We have to move all the furniture in.
36:14We have to un-plastic wrap it all.
36:16It's like Christmas.
36:17I hope you didn't do your manicure,
36:20because you're going to lose your nails on this one.
36:23How are you feeling?
36:24Feeling good?
36:24I'm no longer bricks, I'll tell you that, Chef.
36:26No, you have to stop bricks.
36:29This is the best way to start my journey
36:32in the Battle of the States.
36:33Sitting with Gordon Ramsay, I obviously look at him
36:35like an idol as everybody goes into this competition.
36:38But he's real.
36:39Like, he's a person.
36:41Early in your career, when you were younger,
36:42is there anything that you would have changed
36:44or done differently if you could?
36:45Don't take a job for money.
36:47Take it for experience.
36:48Money will come, just get through.
36:49Because there's a tiny window, isn't there,
36:51from sort of 18 to 28 to get that knowledge.
36:54How do you balance being a family man
36:56and also being so busy?
36:58The balance is hard.
36:59We don't spend a lot of time together,
37:00but the time we do have is quality.
37:02It makes you appreciate time.
37:03The minute you feel that you're the best chef in the kitchen,
37:06you're in the wrong kitchen.
37:07It's the people you surround yourself with, I think,
37:09is the important bit.
37:10You've got to use this opportunity
37:11to absolutely grab what you want.
37:14Hey, I'm looking over there.
37:16Horrible.
37:17Based on the twos that we got today from Paul and Carlos,
37:20I don't want to really say that they're bad chefs,
37:22but it is disappointing.
37:23What are these?
37:24Those are butter knives.
37:25Those are butter knives?
37:26Yeah.
37:26Got it.
37:27I just hope the guys aren't looking at me
37:29like I'm a weak teammate.
37:30Like, I just hope I can prove to them
37:32that I'm a force to be reckoned with for sure.
37:38Job opening!
37:39Man!
37:40Man!
37:42That was, that was, that was there.
37:44So we're going to keep this separate.
37:46We've got to wash these again.
37:47No.
37:47F***!
37:48Now they're all going to go wash.
37:55Yeah!
37:56Hope you guys had fun on the boat.
37:58Top cleaners!
38:00We did!
38:00With an exhausting first day coming to an end.
38:03Hello, hello.
38:04The chefs are back in the dorms,
38:06eagerly reading their menu books.
38:08I'm ready to get my hands on each dish.
38:10And working up an appetite.
38:12Bro, how do you turn this thing on?
38:14We do propane where I'm from.
38:16We don't do this thing.
38:17So the dorm life is very different
38:20than my homestead life.
38:21Excuse me, do you know how this thing works?
38:23I got you.
38:28I've never had to deal with electric stovetops.
38:30It's a weird induction top.
38:32Is it induction?
38:33Yeah, it's an induction.
38:34Yeah.
38:34Oh, it's voice activated, bro.
38:36It's not actually getting hot.
38:38Well, an induction burner shouldn't get hot.
38:40I guess I'm microwaving this, dude.
38:43Well, yeah, you got to probably have this on.
38:44There you go.
38:46There you go.
38:47Thanks.
38:47Whoa, time out.
38:48How'd you do that?
38:50As soon as I wake up, we're running to that shower.
38:52I'm glad I showered last night.
38:54Last night?
38:55Don't shower twice a day?
38:56Nah, that's awful for your skin.
38:59Good night.
39:03That was for the lights.
39:04That was definitely for the lights.
39:06You're not even talking about the , right?
39:09And not even talking about it.
39:10No, they're not.
39:11Yo, them.
39:13They're so loud right now.
39:14Dummy from Georgia putting up fricking chicken balls.
39:19They're so loud.
39:20Us girls are, like, in our rooms, like, reading our books.
39:23And I'm like, oh, my God.
39:24You see this rack?
39:25That means it's time for bait.
39:26If they're going to be loud, we're going to be loud, too.
39:28Okay, ready?
39:29One, two, three.
39:33What the ?
39:34What the was that?
39:47What the just happened?
39:54What the are we all screaming about?
39:56Well, y'all over there screaming,
39:57so we thought we'd venture.
39:59Hey, this is why nobody's going to get no sleep, dog.
40:00Y'all play too much.
40:02They said we were so loud that they started screaming.
40:05Oh.
40:07Hey, girls.
40:08Sorry.
40:09Sorry.
40:10Go to bed, damn it.
40:13God, are you there?
40:23It's like the energy of two great sports teams.
40:25Let's go.
40:26Let's go.
40:27Line up, please.
40:29Good morning.
40:30Good morning, Chef.
40:31Now, chefs, as you know, we are here in Connecticut.
40:35Much earlier in its history, it was called the provision state.
40:39During that Revolutionary War, Connecticut actually supplied
40:43a large portion of food for George Washington forces.
40:48Here in Hell's Kitchen, we also get to benefit from that tremendous delicious bounty this state has
40:56to offer.
40:57And as chefs, we have the great fortune of using some of the most incredible, freshest ingredients.
41:03Next time on Hell's Kitchen, it's game on.
41:17You should be here.
41:19As the chefs battle over a precious Hell's Kitchen staple.
41:22Freshman pass.
41:24And during a wild opening night dinner service.
41:26For the 24th time that battled the states, let's go.
41:29Will the pressure be so extreme.
41:31Sorry, guys.
41:32What state are you in right now?
41:34That it leaves both teams in a state of panic.
41:37Where's my grapeseed?
41:37Right here.
41:38Oh, no.
41:39And will it push one chef?
41:41I need the seven.
41:42Completely over the edge.
41:43Oh, no.
41:44All next time on Hell's Kitchen, Battle of the States.
41:48It's gonna hide under the table now.
41:4918 new celebrities face the-
Recommended
47:28
|
Up next
1:23:46
1:18:43
1:23:32
1:23:31
44:57
43:37
43:01
43:01
42:29
1:04:18
1:26:55
1:23:02
41:08
41:31
41:31
22:21
42:05
41:31
1:04:07
42:01
43:12
43:12
41:31
1:23:31
Be the first to comment