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00:00Previously on Hell's Kitchen Battle of the States,
00:03the curtain opened on season 24.
00:06It is indeed the Battle of the States.
00:10And Chef Ramsay welcomed 20 ambitious chefs.
00:13From Delaware, Anaya, Sydney, Jada.
00:17Each hailing from a different US state.
00:19From New Jersey, from Louisiana, from Oregon.
00:22The winner will become my head chef at Hell's Kitchen
00:26Foxwood Resort Casino.
00:27That job includes a prize worth a quarter of a million dollars.
00:33The chefs were eager to represent their states
00:35in the signature dish challenge.
00:37Oh, my god.
00:38Like, I'm representing all of New York right now.
00:40Louisiana chef Bradley took a risk with his flavors.
00:44Doing a crispy skinned duck with cara cara and juniper.
00:47It's a combination that you wouldn't expect.
00:50Which paid off with Chef Ramsay.
00:52Duck is nailed.
00:53It's a five.
00:55While vegan Cara Marie from Rhode Island
00:58failed to meet expectations.
01:00Watermelon tuna.
01:01Fake tuna.
01:02Yes.
01:03It's a two out of five.
01:05Alaska chef Carlos also failed to impress.
01:08The big problem I've got here is just so overcooked.
01:10It's a two.
01:12Both teams boasted strong contenders.
01:15The flavors are good.
01:16It's a good dish.
01:17Including California chef de cuisine, Lisa.
01:19Grilled egg is steak cooked medium.
01:21Everything is exceptional.
01:23It's a five.
01:23Congrats.
01:24Who clinched the win for the red team,
01:27earning them a memorable reward.
01:29Come on.
01:30The next morning.
01:32Let's get it.
01:32Let's go.
01:34Chef Ramsay delivered a crash course in fresh ingredients.
01:36Chefs, we have the great fortune of using some
01:39of the most incredible, freshest ingredients.
01:45Oh, my god.
01:46And now, the continuation of Hell's Kitchen.
01:49Woo.
01:50Oh, my god.
01:51Oh, my god.
01:52Holy shit.
01:53All I heard when the box dropped was, boom, shh.
01:58All the ice scattered everywhere.
01:59I'm in a state of shock.
02:01I said fresh, right?
02:02Like, what the hell?
02:04Why would you do that?
02:05Yeah, that was scary.
02:06One of my favorite shellfish is scallops.
02:08I absolutely adore them.
02:09So listen up, because for today's challenge,
02:12you need to make a scallop dish that's not only
02:15delicious and perfectly cooked, but also visually stunning.
02:19Coming from Alaska, I've been cooking scallops
02:21my entire career.
02:22This should be a challenge that I can have in the bag for sure.
02:25But listen very carefully.
02:28Scallops have a really small margin of error.
02:31And in this challenge, so do you.
02:34Because if your scallop dish exposes your weakness as a chef,
02:39you will be going home.
02:43However, if you make a scallop dish that's visually stunning
02:47and delicious that rises above the rest,
02:50you could earn one of these.
02:55It's the punishment pass.
02:56The all-important punishment pass.
02:59I'm not going to lie.
03:00That punishment pass looks pretty nice.
03:04You know, I like my jewelry.
03:05It's called Hell's Kitchen for a reason,
03:07because the punishments here are brutal.
03:10All of you will have 30 minutes to run up,
03:12grab your scallops, open them, and cook an amazing dish.
03:15Heard?
03:15Yes, Chef.
03:16Your 30 minutes starts now.
03:19Let's go.
03:23It's pure chaos.
03:24I'm getting shoved from behind, and my knees
03:26going straight in the ice.
03:27My hands are whipped.
03:30Down the line, down the line.
03:32Damn, I can't get this one open.
03:33What the hell?
03:35Oh, my gosh.
03:35What is this in here?
03:37What's that?
03:38It's all the organs.
03:39These are actually all eyeballs.
03:40Oh, my gosh.
03:40Oh, my God, that is disgusting.
03:42Can't mess up Chef Ramsay's favorite item, OK?
03:45Stay focused.
03:47Well, coming from Martha's Vineyard,
03:48I feel like I have the upper hand because we work with some of the best
03:50seafood around.
03:51And the majority of my competitors are really landlocked,
03:54so they don't even know how to spell scallop,
03:56let alone cook a scallop.
03:59Growing up in Montana, I've never shucked a fresh scallop.
04:03So I'm working ginger fennel broth.
04:06I'm going to work a little bit of a parsnip puree.
04:07Just to anchor the scallop into my shell.
04:10OK, give it a little warm.
04:11All right.
04:12This dish needs to be visually stunning.
04:14It needs to have great flavor.
04:15It needs to hold up to everything.
04:16No one else has saved their shells,
04:18and this might give me the edge.
04:19Ladies, you have about 13 minutes left, OK?
04:24All right, Cara Marie, tell me what you're working on.
04:26I am doing a purple sweet potato puree,
04:30a port wine creamy polenta with Romanesco cauliflower
04:34and anchovy relish.
04:36I don't know every single element that is in Cara Marie's dish,
04:39but it sounds like way too much.
04:41That's a lot going on.
04:42You don't have to put it all on the plate.
04:44Yes, absolutely.
04:47What are you doing?
04:47I'm going to do a rosemary skewer scallop
04:50with a coconut lime sauce.
04:52I would never skewer my scallop with rosemary,
04:55which was like, dude, the biggest disrespect
04:57to that fresh scallop.
05:00I'm going to do goat cheese grits with a pineapple
05:03rum chutney.
05:04And then how are you cooking your scallops?
05:06I'm going to pan sear them.
05:07You're going to pan sear?
05:08Make sure you get them nice and dry, OK?
05:09Yes, Chesh.
05:10And then what are you working on?
05:12So a quick sear on the scallops with a little bit of butter,
05:14a little bit of oil, season them,
05:15and then this is a pesto cream sauce.
05:17OK.
05:18Ladies, it sounds like you're all pan searing.
05:21Keep that in mind if you have to pivot.
05:23Now I'm going to grill mine then.
05:25Just under four minutes to go.
05:27Let's go.
05:27Yes, Chesh.
05:29These are not going to be cooked far enough, I know it.
05:3260 seconds to go, ladies.
05:34Let's go.
05:34Last minute.
05:37Go.
05:38You've got to plate it.
05:3910, coming down, coming down.
05:39Right behind, right behind, right behind.
05:408, 7, 6, 5, 4, 3, 2, 1, and serve.
05:50Oh, my goodness me.
05:51Did you make me something worthy of one of those amazing,
06:03life-changing punishment passes?
06:05Yes, Chef.
06:06You were tasked with making a scallop dish that not only
06:11tastes delicious, but visually, it has to have the wow factor.
06:15So right now, I'd like Chef Michelle and Chef James to
06:20identify which dishes from both teams meet all the criteria.
06:25If it's not delicious or stunning, I am not tasting it.
06:28Good luck.
06:29Chef, I have here for you a roasted yellow pepper,
06:33tomato, and corn puree.
06:34I know that my plating skills are very strong.
06:37I'm a seafood girl.
06:39I'm going to win today's challenge.
06:41Here, I made a rosemary skewered seared scallop with a rosemary
06:45coconut reduction.
06:47Come on.
06:49How long did you cook your scallops for?
06:51About three minutes in total.
06:54I did a romesco puree with luso in there.
06:57Chef James is a stone wall.
07:00But I'm pretty confident about this cook right now.
07:02And then I did a double on mushroom.
07:04My mistake was when I was doing the scallops,
07:06I was rushing for time, and I didn't dry them first.
07:08You got to stop starting with your mistakes.
07:10You're confident.
07:11I know.
07:12Right?
07:13And what's this?
07:14Brown butter, Chef.
07:15Brown butter.
07:16Yes, Chef.
07:17So you have polenta and potato?
07:19Yes.
07:20And romesco?
07:21I'm confident in the cook on my scallops 100%.
07:24And I'm confident in the flavors.
07:26I'm just afraid that I might have done too much.
07:29After tasting each of their team's dishes, Chef James
07:33and Michelle are ready to make their recommendations
07:35to Chef Ramsay.
07:36Let's begin with the blue team.
07:38OK, James, how many are there?
07:39Chef, there's only three dishes today.
07:41Oh, wow.
07:42Personally, I was expecting a bit more.
07:44OK, in no particular order, first dish belongs to?
07:46Chef, the first dish belongs to Antonio.
07:48Antonio.
07:49Let's go.
07:50Thank God.
07:51I guess this means I'm safe from going home.
07:54Describe the dish.
07:55We have a pan seared diver scallop.
07:56And on the bottom is a southern roasted corn sucker tash.
07:59I love that little Jackson Pollock touch
08:01with the sort of artistry on the plate.
08:03It's a really good dish.
08:04Congrats, man.
08:05Thank you, Chef.
08:06Really good job.
08:07Wow.
08:09Chef, second dish belongs to Chris.
08:11Chris.
08:13Look, Mama, I made it.
08:14So, Chef, we got seared scallops with mushroom two ways.
08:17I did a pickled, and then I did a braised one with some Chinese eggplant.
08:21For me, the hero here are the pickled mushrooms
08:23with those lovely roasted scallops.
08:25It's a really good dish.
08:26Congratulations.
08:27Well done.
08:28Thank you, Chef.
08:29Wow.
08:30I want to show everybody in here, like, Chris can cook.
08:30Chris is here for a reason.
08:31He could be a leader.
08:32James, a final dish from the blue team is?
08:35Chef, the third and final dish belongs to Jayden.
08:38Oh, I knew that.
08:40Let's go, Jay.
08:41Oh, my God, man.
08:42It just makes you feel like you're doing something right.
08:44Well, Massachusetts, if there's one guy that knows how to absolutely
08:47nail a scallop, young man, it should be you.
08:49Yes, Chef.
08:50I'm just praying that Chef Ramsay and Chef James
08:53are on the same page.
08:55Chef, I have seared scallops on a bed of carrot puree
08:58with a corn and bacon succotash with some kumquats
09:02and crispy shallots.
09:03Mm.
09:04Scallops are cooked beautifully.
09:05Thank you, Chef.
09:06And the dish looks so vibrant.
09:07Thank you, Chef.
09:08Well done. Congratulations.
09:10I hope that mine is going to take the win.
09:12The punishment pass is like, that's your get out of jail
09:14free car.
09:15Chris, Antonio, and Jayden, I'll be honest.
09:18You've made my decision very difficult
09:19because those dishes are top notch.
09:21Thank you, Chef.
09:22Thank you, Chef.
09:23But there is a dish that has a slight edge just in terms
09:26of which one would I want to dive into again immediately.
09:29That dish belongs to Chris.
09:35Well done.
09:40Hello?
09:41Punishment pass?
09:42Yes, it's me.
09:44I just won.
09:45Young man, well done.
09:46Thank you, thank you.
09:47Michelle.
09:48Yes, Chef.
09:49How many dishes on your team do you think are worthy
09:53of that punishment pass?
09:55Chef, we have four dishes on the red team that are worthy.
09:57Four?
09:58Mm-hmm.
09:59First one, please.
10:00First dish today that you're going to try will be Lisa's dish.
10:03Great.
10:04I know my dish is great, but, you know,
10:05I don't want to be overconfident because it could actually
10:08turn around and bite me in the ass.
10:10We have a pea puree, Chef, with sunchokes and radishes
10:13sauteed in butter and some herbs.
10:15Really nice combination, that sweet and earthy feel
10:17with the peas, and it looks stunning.
10:19Congrats.
10:20Thank you, Chef.
10:20Great start.
10:21Thank you, Chef.
10:22I feel like I've done California proud.
10:24Callie is the motherland for me, and, you know,
10:26I'm always still representing Callie, no matter what.
10:29Chef, the next dish will be Jada's dish.
10:31Jada's.
10:32Wow, let's go.
10:33I know Chef Michelle said that it tastes great,
10:35but this is Hell's Kitchen.
10:37Like, the moment you think you're confident,
10:39errrr.
10:41On the side is going to be a citrus beurre blanc
10:43with a nice seasonal succotash.
10:45So there's going to be some heirloom tomatoes,
10:47charred and roasted corn, as well as some asparagus.
10:50I love what you've done with that sort of crosshatch
10:52on the scallops.
10:53They are cooked perfectly.
10:54It's a delicious dish.
10:56Thank you, Chef.
10:56Congratulations.
10:57You're in the running.
10:59The next dish we'll try will be Anaya's dish.
11:02Anaya's.
11:03Wow.
11:06So, Chef, for you, I have a grilled scallop.
11:09Everybody pan seared them.
11:10I was going to pan sear them at first.
11:11I just want it to be a little bit different.
11:13And then the idea of goat cheese, where'd that come from?
11:15I love goat cheese grits.
11:16It gives it a little bit of punch in there.
11:18It also adds a bit of creaminess to that grip.
11:20I'll be honest, the cooking scallops on the grill
11:22is way more difficult than it is in a pan.
11:23Yes, Chef.
11:24It's a stunning job, well done.
11:25Thank you, Chef.
11:26Thank you so much.
11:27Wow.
11:28My scallops are Chef Ramsay approved.
11:33Chef, the last dish you'll try from the Red Team today
11:36will be Cat's dish.
11:38Cat's, wow.
11:40Oh, my God.
11:41My heart just jumped out of my chest.
11:42I'm like, I know I'm going to be a part of this top four.
11:45Chef, what I have here for you is a roasted yellow pepper
11:48and tomato puree with a little ginger and garlic in there
11:51and a corn salad.
11:53Cat, visually, it's popping again, vibrant.
11:56It's an expensive delicacy, and you've
11:58done it absolute justice.
11:59Great job.
12:00Thank you, Chef.
12:01Wow.
12:02Ladies, four outstanding dishes.
12:04Thank you, Chef.
12:05For me, there was one dish that had a slight edge
12:08over the other three.
12:09The winner of the Red Team's punishment pass is
12:21Aniyah.
12:28Congratulations.
12:33Keep playing.
12:34Uh, uh, uh.
12:36Punishment pass.
12:37Punishment pass.
12:38I got it.
12:39Use that pass wisely.
12:40It's for you and you only.
12:42Yes, Chef.
12:43Now I'd like to find out the dishes that didn't do justice
12:46to those scallops, because sadly at least one of you
12:49could be going home.
12:51Michelle, first one, please, from who?
12:53First one will be from Cara Marie, Chef.
12:55Let's go.
12:55Step forward, please.
12:56I knew it was too much.
13:00It looks a little bit over the top.
13:02And what is this underneath there?
13:03What is that?
13:04That's the purple potato puree and the port creamy grits.
13:07Does it need all that?
13:08I wanted to kind of layer the flavors
13:10and then have the scallops with a little bit of the crunch.
13:13It was kind of building the flavors from the bottom up.
13:15It could stand alone, OK?
13:17Thank you, Chef.
13:18I didn't do enough in the signature challenge.
13:21And then now I kind of was like trying to overcompensate.
13:24Michelle, is there another one?
13:25Yes, Chef.
13:26From?
13:27It'll be from Maddie, Chef.
13:28Maddie.
13:29As soon as I hear my name get called, I'm like .
13:32When I was doing the scallops, I was butter basting them.
13:34And I didn't dry them before I put them on the sauce.
13:36So it got a bit greasy and the sauce kind of evaporated.
13:39The actual puree tastes good.
13:40But the scallops, there's no crust on there.
13:42And so they taste like they're steamed.
13:44If you serve this in the restaurant,
13:45they are sending it back quickly.
13:47Yeah, I expect more from you.
13:49Not good.
13:51This could be it.
13:52I could be leaving House Kitchen right now.
13:54Michelle, is there anyone else from the Red Team
13:56that didn't meet the criteria?
13:57No, Chef.
13:58No.
13:59James, tell me, the underperforming dishes were cooked by who?
14:04The first one, Chef, belongs to Chase.
14:06I cannot believe that my name got called.
14:08I do not want to go home before cooking my first dinner service.
14:11Describe the dish, please.
14:12It's a panseered scallop with a parsnip puree and a fennel and ginger broth.
14:17A little bit of beech mushroom.
14:18How did you cook the puree?
14:19I cooked it in a little cream with some water, let that reduce down, then blended it up.
14:23It looks like cats puked up in there.
14:25It does not look good.
14:26I go back to that elk tenderloin, the first impressions, right?
14:29Yes, Chef.
14:29You raise the bar, and then you kick me in the nuts with this thing.
14:33James, is there another dish that didn't meet the criteria?
14:37Yes, Chef, there is one more.
14:38That dish belongs to Carlos.
14:40Carlos, damn.
14:41My heart drops instantly, and I'm just praying to God
14:45that my scallops are cooked even a little bit well.
14:48Chef, for you, I made a rosemary-secured scallop
14:50with a rosemary-cooked scallop with a rosemary-cooked
14:53and a rosemary-cooked scallop.
14:55It does not look good.
14:56I go back to that elk tenderloin, the first impressions, right?
14:58Yes, Chef.
14:59Rosemary-cooked, rosemary-cooked reduction, and a pea salad.
15:01Rosemary's so overpowering.
15:03How do you actually cook these?
15:04Pan-seared, Chef.
15:05If you just touch that, it's solid, right?
15:08What does that tell you?
15:09It's overcooked, Chef.
15:11And you coming from Alaska, young man,
15:12surrounded by water.
15:14Ah, .
15:17I expected a much, much, much, much better execution on that.
15:20Yes, Chef.
15:21It feels terrible.
15:22I feel like I let my entire state down.
15:26One of you is leaving the competition right now,
15:28because if you can't cook me a unique scallop,
15:32there is no hope in hell you are ever
15:34going to become my head chef at Hell's Kitchen,
15:37Foxwood Resort, Casino.
15:39The person leaving Hell's Kitchen is...
15:41Carlos, step on up, young man.
15:51That performance there was underwhelming.
15:53Combine that with what you gave me across the signature dish
15:57tells me you are not ready.
15:58I've got to be honest.
15:59I'm going to cut you loose right now.
16:01Yes, Chef.
16:01Please, give me your jacket and leave Hell's Kitchen.
16:05Thank you, Chef.
16:06Good night.
16:06Good night.
16:07Safe trip back to Alaska.
16:09Bye, Chef.
16:09Bye, Carlos.
16:10Bye, Carlos.
16:12I feel like I let my state down, like, pretty heavy.
16:15Man, I know I don't overcook fish.
16:17Like, that's something I know I don't do.
16:19I do not know what happened at all.
16:21Like, I am so disappointed in myself for doing that.
16:24Tonight, we are opening Hell's Kitchen.
16:26Head back to the dorms, get a breather.
16:28Our sous chefs will call you in half an hour
16:30to get over tonight's menu.
16:31Is that clear?
16:32Yes, Chef.
16:33Now, off.
16:36Go on.
16:37Yes, Chef.
16:38Yes, Chef.
16:39Yes, Chef.
16:40Fast back.
16:41Fast back.
16:42Yesterday, we got enough.
16:43Today was too much.
16:44I've got to find the balance.
16:45I'm glad you're not going home yet.
16:46Oh, yeah, me too.
16:48I'm trying to define my voice as a vegan chef
16:51in a non-vegan kitchen.
16:53I just want to prove that.
16:54I am a chef to the core at the end of the day.
16:57And I cook and prepare anything and everything.
16:59You should have done vegan scallops.
17:01Vegan cookbook also.
17:03Not only am I vegan, but I do CrossFit.
17:06That tracks.
17:07You want to arm wrestle?
17:08That might be fun.
17:09Let's see how shy you are.
17:10Come here.
17:11Let's go.
17:11I don't know about you.
17:12I see those forearms.
17:13You either play a lot of video games
17:15or spent a lot of time alone as a child.
17:17We'll go with number one.
17:18OK.
17:20OK.
17:21Hands up.
17:24Oh, around.
17:25I got a lot to touch on you.
17:28I got a lot to touch on you.
17:30Good job.
17:33I'm just going to hide under the table now.
17:36You know, the running joke is, oh,
17:38vegans are protein deficient.
17:40Wah, wah, wah.
17:41I don't see any protein deficiency here, guys.
17:46And neither does Paul.
17:47I'm not afraid to lose to a woman.
17:50I'm going to go cry now.
17:51Hello, chef.
17:54With the first dinner service just five hours away.
17:58We're going to get started.
17:59The chefs are anxious to get critical information
18:02about tonight's menu.
18:03All right, scallop, smoking hot pan, 45 seconds both sides.
18:08While it's doing that, I'll season the other side.
18:10I'm going to get the risotto started.
18:11So you're going to get the rice nice and toasted, fennel stock,
18:14butter, mascarpone, Parmesan.
18:16And then the very last thing that we do
18:17is we're going to finish this with parsley.
18:19All right, strip steak.
18:20Pretty lean other than that fat that's on the outside.
18:22It benefits from a little kiss of butter.
18:24I'm going to show you the pork chop, OK?
18:26Learning this information is like turning the fire hydrant
18:30on full blast and trying to drink from it.
18:32Is that butter and oil you put in there?
18:33Yes, chef.
18:35Land is done.
18:36It's been about eight minutes.
18:38I can't keep up.
18:40It's going so quick.
18:41Carbonara seems to be nice and creamy, OK?
18:45What's wrong with you?
18:46I'm missing ingredients.
18:48I'm worried that I might flop during service.
18:52It's just not my pants.
18:58Are you nervous?
18:59I know.
19:00Extremely.
19:01I'm not even going to it, y'all.
19:02Really?
19:03Yep.
19:04Bradley was lost.
19:05He was, you know, call your mom on the Superstore phone lost.
19:09It was bad, dude.
19:10What else did you put in there?
19:12I'm sorry.
19:15I've never had a knife kit almost make me cry before.
19:27That is sexy.
19:29These are what chefs dream about.
19:30These hex-clad knives are beautiful.
19:33This is our win or lose, man.
19:35You're going home with some knives, baby.
19:36Some good-ass knives, too.
19:38Ah, yes.
19:39I've never wanted kids, and now I have a whole knife kit
19:42full of babies.
19:43I'm literally trying to not cry right now.
19:45I'm not even kidding.
19:46If they weren't so sharp, I'd cuddle a knife, so.
19:54After a day of intensive menu training.
19:56You want to lead?
19:58It's up to you.
19:59I want to support.
20:00The chefs are setting up their stations
20:02and eager to kick off their first dinner service.
20:05I'm really excited and I'm pumped.
20:06I think you're going to kill it.
20:09OK, ladies, tonight is the night.
20:12Gentlemen, let's go.
20:13Yes, chef.
20:14All right, let's hit it.
20:16First service nerves, but hey, we can do this.
20:19We've got this, man.
20:20Mourinho, open Hell's Kitchen, please.
20:22Let's go.
20:23There's an abundance of excitement in the air.
20:36I love it.
20:36It's beautiful.
20:38With reservations for tonight snapped up
20:40several months ago.
20:42Cheers to Hell's Kitchen.
20:43And with each chef representing their state,
20:46there's tremendous pride on the line.
20:49Ready to go.
20:50Let's go team, dog.
20:53Tonight's first dinner service will feature
20:55a menu of Hell's Kitchen classics.
20:58I'll take the rack of lamb.
20:59As well as a pesto shrimp scampi flambe appetizer.
21:03Prepared table side by Ellie from Nevada
21:05and Sydney from North Carolina for the Red Kitchen.
21:08I promise I won't burn you.
21:10And Jaden from Massachusetts and Jonathan
21:13from Georgia for the Blue Kitchen.
21:14Have you ever had pesto table side before?
21:16No.
21:17Tonight's the night.
21:18We're excited.
21:19Jonathan, we've got the first ticket.
21:20Let's go in the kitchen, you guys.
21:22Four covers table, two.
21:23One flatbread, one scallop, two risotto, one table side.
21:26Heard?
21:27Heard, chef.
21:28Let's go.
21:29Where's my grapeseed?
21:30Where's my grapeseed?
21:31Where's my grapeseed?
21:32Grapeseed right here.
21:33We have a flatbread and a risotto, right?
21:35One scallop, two risotto, and a flatbread.
21:38Two risotto?
21:39Two risotto all day?
21:41Yes, chef.
21:41Two risotto all day.
21:42Bradley's struggling, and I just know
21:45this is going to hold up hot app.
21:47So I'm frantically trying to run around
21:49and keep everything else going.
21:52All the way to the left.
21:53All the way to the left.
21:55Guys, I need to hold back on burning flatbread.
21:56Burn that whole bag.
21:57Let me refug.
21:58Hey, hey, hey.
21:59How the are you burning flatbread already?
22:01Sorry, chef.
22:02What the are you doing?
22:03We've just started.
22:04You make a beautiful flatbread, then you burn it.
22:05Slow down, OK?
22:06Yes, chef.
22:07Let's go.
22:08Thank you, chef.
22:09With Hannah, chef Chase burning his flatbread,
22:12the blue team's appetizers are in a holding pattern.
22:15While in the red kitchen.
22:1715 seconds to the window.
22:1915 seconds.
22:20Jada from Florida and Elena from South Carolina
22:23are hoping their start on appetizers is a strong one.
22:26You ready, risotto?
22:27I'm ready.
22:28Let's go.
22:30Walking risotto.
22:31We're walking flatbread.
22:32Walking two flatbreads right now.
22:33How's that result, sir?
22:34Good.
22:35Two flatbreads on your right.
22:38You keep it done.
22:39Flatbreads are beefy cooked, by the way.
22:41Huh?
22:42Yeah, they're doing good so far.
22:43Really good.
22:44Delicious risotto, really good.
22:45Yes, chef.
22:46Make sure the whole team tastes it
22:47so we know where the bar is, yes?
22:49Yes, chef.
22:49Let's go.
22:51I mean, the first dish didn't get sent back, so come on.
22:54I am feeling on cloud nine.
22:57How are we feeling, ladies?
22:58You good?
22:58Good.
22:59We're cruising.
23:01Buon appetito, ladies.
23:02Yes.
23:04Two more minutes on this, two risotto.
23:05Two minutes is two minutes?
23:07I just need to know, because these are going to overcook.
23:09Communication is everything.
23:11Not communicating isn't going to get you far.
23:14Can I walk scallops?
23:18Can I walk scallops?
23:20Walking.
23:21Scallops, chef.
23:23Overcooked?
23:24Yeah.
23:24You two muppets, come here.
23:27Quick, come on.
23:28Just touch them.
23:29It's how hard that is.
23:30I'm not serving them.
23:31Come on.
23:32Flatbreads.
23:34Flatbreads, chef.
23:37Now, undercooked now.
23:39Hey, hey, hey, come here, you.
23:43In fact, all of you, come here.
23:45I don't know what's going on, but we're all over the place.
23:47They've sent their first table.
23:48I've got raw bread, overcooked scallops.
23:51Get your together a little bit, yes?
23:53Yes, chef.
23:54Let's go.
23:55Come on.
23:56Take your back.
23:57Yes, chef.
23:58Sorry, chef.
23:59The Blue Kitchen now firing their first appetizers for a third time.
24:02The Red Kitchen is hoping to maintain its solid start.
24:06Let me get one minute on scallops.
24:08One minute on scallops.
24:10Is that enough for risotto?
24:12Scallops, I'm five out.
24:13She's five out on risotto.
24:15I already started my scallops.
24:18Make sure we're talking, ladies.
24:20We've got to keep up.
24:21Yes, chef.
24:22Two scallops, two risotto?
24:23We're now three and a half out.
24:24Why are the scallops in when she's three and a half out?
24:27Pass me those scallops.
24:28With two minutes to go, drop the scallops.
24:31What are we going to do now?
24:32I was going to sear the other side, chef.
24:34And is it what, just two minutes later?
24:37No, chef.
24:37No, come on, girls.
24:38We're not going to half cook a scallop.
24:40Yes, chef.
24:40Did we not just do a challenge with scallops?
24:42Yes, chef.
24:43Holy .
24:45That's all right.
24:45We're going to bounce back.
24:46We're good.
24:47Keep going.
24:48Keep going.
24:48Keep going.
24:49You got it, girl.
24:50One minute and a half risotto.
24:52Dropping scallops.
24:53Heard.
24:54Heard.
24:55I disappointed my idol.
24:56Like, I can't get any lower than this.
24:58And that's something that I need to work on,
25:00is just shaking it off.
25:01Walking scallop.
25:04Let's go.
25:04Thanks to Kat from Maryland, the ladies
25:07are continuing to push out appetizers.
25:09Service, please.
25:11While over in the blue kitchen,
25:12You got two risotto ready to sell?
25:14Two and a half minutes.
25:15Bradley from Louisiana is hoping
25:17that he's finally able to deliver acceptable risotto.
25:20me, dude.
25:22Just put peas in there.
25:23I just put peas in the risotto.
25:25Free fire.
25:26Give me a kick it over.
25:27Spin it.
25:28Spin the handle.
25:28Spin the handle.
25:30My man Bradley.
25:31That risotto is whooping his behind right now.
25:34You are drowning over here.
25:36And I'm just trying to help.
25:39Where's the risotto gone?
25:41There's peas in the risotto, chef.
25:42I up and I put peas in it, chef.
25:44Hold on.
25:45We're hand-picking peas out of risotto.
25:47Excuse me.
25:47Can you see us?
25:48Can you see us?
25:49Oh, my God.
25:50Put it down.
25:51Look at her.
25:52She's staring, watching everything you're doing.
25:54No one's getting fed, and we're looking
25:55like a bunch of idiots.
26:04It's just over 30 minutes into opening night
26:07at Hell's Kitchen.
26:08Where's the risotto gone?
26:09There's peas in the risotto, chef.
26:10I up and I put peas in it, chef.
26:12And Chris from New Jersey is scrambling
26:15to fix Bradley's mistake.
26:16Hold on.
26:17We're hand-picking peas out of a .
26:19Excuse me.
26:20Can you see us?
26:21Yeah.
26:22Oh, my God.
26:23Put it down.
26:24Look at her.
26:25She's staring, watching everything you're doing.
26:27No one's getting fed, and we're looking like a bunch
26:29of idiots.
26:31Have we given up?
26:32No, chef.
26:33Don't do that again.
26:34Yes, chef.
26:35You get your together.
26:36Yes, chef.
26:36OK, quickly.
26:37Yes, chef.
26:39Five minutes on that risotto.
26:41Watching Bradley cook.
26:42His brain goes somewhere else.
26:45What's wrong with this?
26:47It's broken.
26:47It's broken.
26:48Restart it, restart it, restart it.
26:49me.
26:51Restarting a risotto.
26:52Oh, my God.
26:54Ah.
26:55While the blue team's nightmare on appetizers
26:58continues.
26:59I apologize for the long wait.
27:01Need more bread, maybe?
27:03The red team.
27:04It's not the best star, but it's moving.
27:05Let's get that right.
27:06Yes, chef.
27:07Is moving on to their first order of entrees.
27:10Two pork, two strip, one chicken, one halibut.
27:12Heard?
27:13Heard, chef.
27:14Maddie, call those entrees back.
27:16Two pork, one halibut on our station,
27:19and that's all.
27:20I don't give a about the station.
27:21I'm not laughing.
27:22Yes, chef.
27:23Two pork, two strip, one chicken, one halibut.
27:25Two pork, two chicken.
27:26Oh, my good God.
27:28Right now?
27:28Oh, no.
27:30Let's do it again together.
27:31OK.
27:32Two pork.
27:32Two pork.
27:33Two strip.
27:34One chicken, one halibut.
27:35One chicken, one halibut.
27:36Call it back.
27:37Two pork, two chicken, one halibut.
27:40Oh, my good God.
27:42Oh, I'm sorry, chef.
27:44Young lady, you are representing the state of New York.
27:47Yes, chef.
27:48Big deep breath.
27:49off in the cold room.
27:50Yes, chef.
27:51And come back with your state of mind in check.
27:52Let's go.
27:56Oh, no.
27:58Again.
27:59Again.
27:59Two pork, two strip, one chicken, one halibut.
28:01Again.
28:02Two pork, two strip, one chicken, one halibut.
28:04Get me, Maddie.
28:05Yes, chef.
28:09Maddie?
28:10Your brain?
28:12Is it on?
28:14Call it back.
28:14Two pork, two strip, one chicken, one halibut.
28:17Get your s*** together, young lady.
28:18Yes, chef.
28:18With Maddie's head back in the game, the women move forward with entrees.
28:23Maddie, you got this.
28:24That was bad.
28:25We all got this.
28:26Yes, let's go.
28:26Back in the blue kitchen.
28:29Walking with risotto.
28:31The first order of appetizers are finally making it out to patient diners.
28:36Oh, my God.
28:36That is so good.
28:38Oh, no, no, no, no, no, no, no, no, no, no.
28:42But a new problem quickly pops up.
28:44Dude, roll another dough, now.
28:46Dude, if you don't have any more of that cheese.
28:48How long for the flatbreads?
28:50I need to find cheese, chef.
28:51Oh, my God.
28:52Because you've burned so many.
28:55Where's all the cheese gone?
28:56How have you used it all?
28:58Yes, chef.
28:58Oh, my God.
28:59Walking scallops.
29:00Pull back on scallops if we can.
29:02What the?
29:03We can't, dude.
29:04Walking scallops, chef.
29:05Sorry, guys.
29:06I can't find the cheese for the flatbread.
29:08I can't just magic f***ing cheese here.
29:11No, chef.
29:11Stop the flatbreads.
29:13We've f***ed so many flatbreads.
29:14We've got no more cheese left.
29:15Give me something else if you don't have the flatbread.
29:18Come on, guys.
29:19Just give me a salad.
29:20Yes, chef.
29:21Something we can't f*** up.
29:22While Chase scrambles to make salads,
29:24in the red kitchen.
29:27I'm nervous about him cracking into this lamb
29:29just because it's the first time, you know?
29:30I know, I know.
29:31It's okay.
29:31It's okay.
29:32Vegan Cara Marie is looking to impress cooking meat.
29:35I have been grilling meats since before most of these chefs were even born.
29:42Skin side up, chef.
29:43Skin side up.
29:45Two salmon, two lamb.
29:46Walking with lamb.
29:47Right behind.
29:48Walking with lamb.
29:49That skin is messed up.
29:50That skin is messed up.
29:50It got stuck on the pan.
29:51Don't serve it.
29:52Fire up another one.
29:53Lamb's cooked usually.
29:55But where is the salmon?
29:56Two minutes, chef.
29:57F*** now.
29:58Take the lamb back.
29:59Maddie, how long on that salmon?
30:01Let me know what you want me to do.
30:02Maddie, do you feel comfortable?
30:04Stop messing with it.
30:05I need the salmon.
30:07You guys ready to walk salmon?
30:08Everybody was barking orders at me.
30:10It gets very confusing.
30:11Let me have a minute to figure this s*** out.
30:13Walking right now.
30:14Walking salmon, walking lamb.
30:18Oh, man.
30:20Hey, fish station.
30:22Kat and Maddie, come over.
30:24I got one salmon undercooked and one salmon that's overcooked.
30:27Can I have two fresh salmon?
30:28Yes, chef.
30:29Exactly.
30:29While Maddie's failure on salmon stalls the red kitchen, over in the blue kitchen, the
30:35men are desperate to impress with their first entrees.
30:39We need to check lamb.
30:40Pop them right here.
30:41The first dinner service is your chance to shine around you on your left.
30:45Just stand down now.
30:46Let's go.
30:47Two lamb.
30:47Let's go.
30:48I got my fingers crossed.
30:49I'm praying to Jesus.
30:51I'm hoping to showcase my talent to Chef Ramsay.
30:53Around you, on your left.
31:05Just stand down now.
31:06Let's go.
31:06Two lamb.
31:06Let's go.
31:07It's almost two hours into dinner service, and Henry has just arrived with the first
31:12entrees from the blue kitchen.
31:14Oh, s***.
31:15Hey, blue team.
31:16Come here.
31:16All of you.
31:17What's happened?
31:18I better duck, because I don't want to catch a bullet that wasn't meant for me.
31:22It's f***ing raw.
31:25Oh, no.
31:26I hope the kitchen doesn't get shut down.
31:28May deserve better.
31:30Now get it together.
31:31Let's go, guys.
31:31Come on.
31:31Chef, refire.
31:32Come on.
31:32Refire.
31:33When you're in Hell's Kitchen, you know, you go in there with these delusions of grandeur
31:37like, oh, I would never do that.
31:38But when the heat's on and Chef Ramsay's yelling, common sense goes out the window.
31:41Let's regroup.
31:42Let's get back.
31:43Yes, chef.
31:43We need what?
31:44As Henry from Texas quickly tries to rectify his mistake on lamb.
31:48Over in the bread kitchen.
31:50Come on, ladies.
31:50We got to get this f*** together.
31:51Maddie on salmon and cat on pork are trying to push out entrees.
31:56Don't flip that salmon.
31:57I'm not.
31:58I'm not f***ing.
31:59This is going there.
32:00Maddie, just let it do its thing.
32:01I could see from a mile away that Maddie was lost just from her mouth breathing.
32:11Confused as f***.
32:12Garnish is up.
32:13Wellies are in the window.
32:14Walking behind hot.
32:16Skin side.
32:17Skin side.
32:17Skin side.
32:17Pork chop.
32:19For salmon, chef.
32:26F*** now.
32:27Pork is raw.
32:29I want more f***.
32:29Yeah.
32:31Ladies, storeroom.
32:32All of you, now.
32:33Yes, chef.
32:34Oh, f***.
32:35We're going to get kicked out of the kitchen.
32:36Call out those tickets.
32:37Yes, chef.
32:38Two Wellington, one salmon, one pork chop.
32:40Now look what I've got.
32:43I've got that cooked a f*** crispy.
32:45I've got that s*** there.
32:46I just, I, I, I have no f*** idea what you girls are up to.
32:52I don't even know how you have the nerve to bring me that.
32:56Yeah, chef.
32:56That's me.
32:57I can't continue like this.
33:00Get the f*** out of here.
33:02All of you.
33:03Get out.
33:03Chef.
33:04Chef.
33:04Chef.
33:04Chef.
33:04Chef.
33:04Chef.
33:04Chef.
33:05Chef.
33:05Chef.
33:05Chef.
33:06Chef.
33:06Chef.
33:06Chef.
33:06Chef.
33:07Chef.
33:07Chef.
33:07Chef.
33:08And see if you can do something right tonight.
33:11Come back to me with two nominees.
33:14That your team could be better off without.
33:16Is that clear?
33:17Yes, chef.
33:17Yes, chef.
33:20No way, dude.
33:22That was f***ing terrible.
33:23Tonight feels like a failure.
33:26And serving that raw pork chop and a burnt salmon is just unforgivable.
33:31You need to be more confident in yourself, okay?
33:33You need to trust the cook.
33:34Everybody was firing at her, hey, salmon this, salmon that, salmon that.
33:38And it kind of, she was overwhelmed.
33:40It feels like f***ing to get kicked out of the kitchen.
33:42And especially that it was my station that was f***ing up the most.
33:46But that was a result of everybody's miscommunication.
33:49I just feel like I got so caught up because everybody was saying like 18 million things.
33:53I want two halibut, two strip, yes?
33:55Two halibut, two strip.
33:56Two halibut, two strip.
33:57It's going to be the best of seer we're going to have all night.
33:59Henry and I, you know, we had great communication.
34:02I think we're both very talented.
34:03And, you know, we kind of just rocked it out together.
34:05We're kind of dancing, honestly.
34:07I have chicken on the lefty fork, chef.
34:10F***ing me.
34:12Hey, all of you.
34:13Oh, no.
34:14Not again.
34:16Hey, you two.
34:16Come in here.
34:17You f***ing off.
34:19What's going?
34:19Two halibut, two strip.
34:21Again.
34:21Two halibut, two strip.
34:23And I've got two strip, two Wellington, one chicken.
34:27Just throwing f***ing out.
34:29Get out!
34:30Yes, chef.
34:30Come back to me with two nominees, two individuals that would actually make your team better without.
34:37Is that f***ing clear?
34:38Yes, chef.
34:43I'm pissed off.
34:45Tonight is an absolute embarrassment.
34:47Y'all two?
34:53What the f***?
34:57Honestly, the communication kind of went to f***.
35:00I just felt like I was trying to just get it out, but everyone was like, Simon, Simon, Simon.
35:04At one point, I didn't know what was going on.
35:05I believe a decent amount of the blame actually falls on Anaya, because she was barking out orders, and they weren't correct.
35:12It's our kind of responsibility to drive the tickets.
35:15And I know it's like a lot, but like, damn, we were on the f***ing two salmon, two lamb ticket for 40 minutes.
35:20Like, it's embarrassing.
35:22It's not an individual fails.
35:24We fail as a team.
35:25We can talk about it.
35:27We all know who f***ed up.
35:28I say we just take a f***ing count.
35:30Tonight, the main problem is risotto, scallops, and pizza.
35:33I mean, it's definitely a domino effect.
35:34Apps didn't set the tone, which affected our station.
35:37We all got f***ing frozen frustrated.
35:39Mad, because how many scallops did you throw away tonight, you think?
35:41Half.
35:42In the beginning, I put no food out, because the risotto wasn't ready.
35:46I f***ed up risottos.
35:47I get it.
35:48But I didn't screw up your scallops, dude.
35:49That's not my fault.
35:51Antonio messed up scallops and then blamed it on us.
35:54And made it seem like we were the cause of him being frazzled.
35:58Guy being used as a scapegoat.
36:00He could have kept his head in the game.
36:01That had nothing to do with me.
36:03I mean, dude, don't get me wrong.
36:05You f***ed up enough pizzas to where we had to 86 then.
36:08I will fully admit I burned a lot of pizzas.
36:10But Antonio, the scallops were rough.
36:13Bradley, biggest thing was a breakdown in communication.
36:15Unfortunately, my vote has to be for Bradley and Antonio.
36:17I'm not going to lie, f***ed up.
36:19But I think the mood f***ed up with so many f***ed ups in the beginning.
36:22You f***ed up scallops.
36:23His signature dish that we did earlier today that he told us if we couldn't f***ing cook
36:28him, then you shouldn't f***ing be here.
36:29Why am I being used as a scapegoat for his f***ed ups?
36:33I don't think it's f***ing right.
36:34And I think Antonio and Jason do that.
36:37It definitely pissed me off.
36:38I mean, it's just like, if we're going to play dirty like that, then I guess it just
36:41needs to be a mean mentality.
36:42I couldn't prioritize or cook anything else because I was stalled by not being able
36:48to put out the scallops we had in the first place.
36:51E86 pizzas, he f***ed up scallops that her chef ran through the f***ing signature dish.
36:56Bottom line.
36:57What I got tonight in our first ever Battle of the States dinner service was a sorry state
37:11of affairs.
37:12Jada, Red Team's first nominee and why?
37:14Chef, our first nominee is going to be Maddie.
37:17She definitely got flustered tonight on Fish Station.
37:20Ultimately, it was one of our biggest downfalls why we got sent out of the kitchen because
37:24of the hold up there.
37:24Jada, second nominee and why?
37:26Chef, our second nominee is going to be Kat.
37:29She too is also on Fish Station with Maddie.
37:32There was also a pork at the very end that ultimately was our downfall as well that was
37:36completely raw that she took full accountability for.
37:41Anthony, Blue Team's first nominee and why?
37:45First nominee is going to be Chase.
37:47That's because of the pizzas.
37:49I think anybody who messes something up that many times, it needs to be 86th, may not deserve
37:53to be here with us.
37:54Our second nominee is...
37:59With both teams being kicked out of the kitchen after a dismal opening night.
38:06That was pathetic.
38:09The Red Team has nominated Maddie and Kat, while the Blue Team has named their first nominee.
38:15Chase.
38:16And...
38:16Our second nominee is Bradley.
38:21He failed to adapt.
38:23It was a full-on nightmare on apps.
38:26Bradley, Chase, Maddie and Kat, step forward.
38:31Maddie, I want to know first, what in the f*** happened there tonight?
38:34Everybody's just barking different things and I was like, holy f***.
38:37Like, we all need to communicate.
38:39We need to talk to each other, not at each other.
38:41We need to figure this f*** out.
38:42Right.
38:43So, we figured this f*** out, but the f*** still kept coming.
38:46I agree 100%, Chef.
38:47I own up to my mistakes.
38:48I definitely f*** up.
38:49Tell me why you deserve to stay in Hell's Kitchen.
38:51Chef, even though I'm young, I have so much fight in me.
38:53I'm eager to learn.
38:54I'm eager to grow.
38:55I'm ready to be your chef.
38:56And I will learn from my mistakes and it will never happen again.
38:59Kat, tell me why you should stay in Hell's Kitchen.
39:01Chef, I have so much fight in me.
39:03I'm ready to work hard for you.
39:04I'm learning from my mistakes.
39:06I'm excited about it, Chef.
39:07I'm ready to represent for Marilyn.
39:10Chase.
39:11Yes, Chef.
39:11You spent half a night chasing your arse in and out of that f***ing oven.
39:16Chef, it was a lack of timing on my part.
39:19Tell me why you should stay in Hell's Kitchen.
39:21Chef, I know I had a bad day today, but I learned from my mistakes.
39:25I own up to my mistakes and I tried my best not to repeat them.
39:27You were like your dog chasing his tail chase.
39:30Yes, Chef.
39:31Composure.
39:32Yes, Chef.
39:33Bradley, why should you stay in Hell's Kitchen?
39:35I'm ready to prove to you, Chef, that I'm supposed to be here for my team and for my family and for my home state
39:41and to show you that I can be your next head, Chef.
39:43I was very frazzled and I just could not understand how to...
39:48Tell me how you function back home in your state.
39:50It was just too fast for me, Chef.
39:51I couldn't keep up and I was asking for my support for...
39:56So who let you down?
39:56If you weren't supported?
39:59My teammate.
40:03My decision is...
40:06Cat.
40:10Thanks, guys.
40:12Get back in line.
40:16Maddie.
40:17Young lady.
40:18Come here.
40:19Give me your jacket.
40:24I don't know who gave you a sous-chef title at the age of 18, but young lady, you are not ready to become my head chef.
40:33Is that clear?
40:34Yes, Chef.
40:35Good night.
40:35Thank you for everything, Chef.
40:37Bye, Maddie.
40:38Bye, Maddie.
40:39Maddie.
40:39Bye, Maddie.
40:40Going back home to New York, I know they're going to be proud of me because I kept my cool and I own up to my mistakes.
40:47People that are twice my age still don't own up to their s**t.
40:50So I'm going to come back in a couple of years with a lot more experience under my belt and I'll be right back in this kitchen again.
40:55When you put your heads on the pillow tonight, just mutter to yourself, bounce back.
40:59Bounce back.
41:01Yes, Chef.
41:01Yes, Chef.
41:01You all right?
41:04I know that was f**king intense.
41:07I live to see another day in Hell's Kitchen and I am so grateful.
41:12Tomorrow's a new day.
41:13You're still here.
41:13You're still here.
41:14You're awesome.
41:14You're amazing.
41:14Fighting chance.
41:15I really got to step my game up.
41:17I know that I can do this, so it's just a matter of shaking off the nerves.
41:21Got this, man.
41:22Got this, baby.
41:23I think Chef Ramsay kept me here because he sees something in me, but I know that I have to bounce back and get my f**k together or I will be sent home.
41:31I respect you guys so much.
41:32I'll own up to my f**k ups.
41:34It's been twice in one day that I've had to go before Chef Ramsay in order to not get eliminated.
41:40It's an emotional roller coaster.
41:42Yep.
41:43Let's do this.
41:44There is no promise that you get a moment after this one.
41:49New Yorkers may be tough, but properly cooked salmon shouldn't be.
41:54Maddie is gone because she wasn't able to figure that out.
42:01Next time on Hell's Kitchen, Battle of the States.
42:06Everybody just shut the f**k up.
42:07How about you don't worry about my attitude and worry about a chicken?
42:09Wow.
42:10Things in the kitchen get out of control.
42:12Let's go.
42:13No.
42:14No.
42:15Come here.
42:16A medic.
42:18Thank you for your feedback.
42:20You're poking a f**king bear.
42:22Forcing Chef Ramsay to make a tough call.
42:25You didn't have to call the police on us.
42:27As the chefs struggle with the consequences.
42:30What the f**k happened?
42:31I don't know how much more of this I can take.
42:33Will the pressure cause one chef.
42:35This is really a hard one for me.
42:36To do something so criminal.
42:38Oh, f**k that.
42:39That Hell's Kitchen is forced to close.
42:42Wow.
42:42Oh, my God.
42:45It's all next time on an arresting episode of Hell's Kitchen.
42:49You can't make this f**k up.
42:52Which celebrity recruit will crack next?
42:54Don't miss a Punishing All New Special Forces.
42:56Start.
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