- 3 hours ago
Hell’s Kitchen Season 24 Episode 2
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🎥
Short filmTranscript
00:00The prize worth a quarter of a million dollars.
00:02The chefs were eager to represent their states
00:05in the Signature Dish Challenge.
00:07Oh, my God.
00:08Like, I'm representing all of New York right now.
00:10Louisiana chef Bradley took a risk with his flavors.
00:14Doing a crispy-skinned duck with cara-cara and juniper.
00:17It's a combination that you wouldn't expect.
00:20Which paid off with chef Ramsay.
00:22Duck is nailed.
00:23It's a five.
00:25While vegan Cara Marie from Rhode Island
00:28failed to meet expectations.
00:30Watermelon tuna.
00:32Fake tuna.
00:33Yes.
00:33It's a two out of five.
00:35Alaska chef Carlos also failed to impress.
00:39The big problem I've got here is just so overcooked.
00:40It's a two.
00:42Both teams boasted strong contenders.
00:45Flamers are good.
00:46It's a good dish.
00:47Including California chef de cuisine, Lisa.
00:50Grilled egg is steak, cooked medium.
00:52Everything is exceptional.
00:53It's a five.
00:54Congrats.
00:54Who clenched the win for the red team,
00:56earning them a memorable reward.
00:59Come on.
01:00The next morning.
01:02Get it.
01:02Let's go.
01:03Chef Ramsay delivered a crash course in fresh ingredients.
01:06Chefs, we have the great fortune
01:08of using some of the most incredible,
01:11freshest ingredients.
01:14Oh, my God.
01:16And now, the continuation of Hell's Kitchen.
01:19Woo.
01:19All I heard when the box dropped was, boom!
01:27All the ice scattered everywhere.
01:29I'm in a state of shock.
01:31I said fresh, right?
01:33Like, what the hell?
01:34Why would you do that?
01:35Yeah, that was scary.
01:37One of my favorite shellfish is scallops.
01:38I absolutely adore them.
01:40So, listen up.
01:41Because for today's challenge,
01:42you'll need to make a scallop dish
01:44that's not only delicious and perfectly cooked,
01:46but also visually stunning.
01:49Coming from Alaska,
01:51I've been cooking scallops my entire career.
01:52This should be a challenge
01:54that I can have in the bag for sure.
01:56But listen very carefully.
01:58Scallops have a really small margin of error.
02:01And in this challenge, so do you.
02:04Because if your scallop dish exposes your weakness
02:08as a chef, you will be going home.
02:13However, if you make a scallop dish
02:16that's visually stunning and delicious
02:18that rises above the rest,
02:20you could earn one of these.
02:24It's the punishment pass.
02:27The all-important punishment pass.
02:30I'm not going to lie.
02:31That punishment pass looks pretty nice.
02:34You know, I like my jewelry.
02:35It's called Hell's Kitchen for a reason
02:37because the punishments here are brutal.
02:40All of you will have 30 minutes
02:41to run up, grab your scallops,
02:43open them, and cook an amazing dish.
02:45Heard?
02:45Yes, chef.
02:46Your 30 minutes starts now.
02:49Let's go.
02:52Straight up!
02:53It's pure chaos.
02:54I'm getting shoved from behind
02:55and my knees going straight in the ice.
02:57My hands are whipped.
03:00Tell it behind.
03:00Tell it behind.
03:02Em, I can't get this one open.
03:04What the hell?
03:05Oh, my gosh.
03:05What is this in here?
03:07What's that?
03:08It's all the organs.
03:09These are actually all eyeballs.
03:10Oh, my gosh.
03:10Oh, my God.
03:10That is disgusting.
03:12Can't mess up Chef Ramsay's favorite item, okay?
03:15Stay focused.
03:17Well, coming from Martha's Vineyard,
03:18I feel like I have the upper hand
03:19because we work with some of the best seafood around,
03:21and the majority of my competitors
03:23are really landlocked,
03:24so they don't even know how to spell scallop,
03:26let alone cook a scallop.
03:27Growing up in Montana,
03:31I've never shucked a fresh scallop.
03:34So I'm working ginger fennel broth.
03:36I'm going to work a little bit of a parsnip puree.
03:37Just to anchor the scallop into my shell.
03:40Okay.
03:40Keep it a little warm.
03:42All right.
03:42This dish needs to be visually stunning.
03:44It needs to have great flavor.
03:45It needs to hold up to everything.
03:46No one else has saved their shells,
03:48and this might give me the edge.
03:49Ladies, you have about 13 minutes left, okay?
03:55All right, Cara Marie, tell me what you're working on.
03:57I am doing a purple sweet potato puree,
04:00a port wine creamy polenza
04:02with romanesco cauliflower and anchovy relish.
04:06I don't know every single element
04:08that is in Cara Marie's dish,
04:10but it sounds like way too much.
04:12That's a lot going on.
04:13You don't have to put it all on the plate.
04:14Yes, absolutely.
04:17What are you doing?
04:18I'm going to do a rosemary skewer scallop
04:20with a coconut lime sauce.
04:22I would never skewer my scallop with rosemary,
04:25which was like, dude,
04:26the biggest disrespect to that fresh scallop.
04:30I'm going to do goat cheese grits
04:32with a pineapple rum chutney.
04:34And then how are you cooking your scallops?
04:36I'm going to pan-sear them.
04:37You're going to pan-sear?
04:38Make sure you get them nice and dry, okay?
04:39Yes, Chef.
04:40And then what are you working on?
04:42So a quick sear on the scallops
04:43with a little bit of butter,
04:44a little bit of oil, season them,
04:45and then this is a pesto cream sauce.
04:47Okay.
04:48Ladies, it sounds like you're all pan-searing.
04:51Keep that in mind if you have to pivot.
04:53No, I'm going to throw mine in.
04:55Just under four minutes to go.
04:57Let's go.
04:57Yes, Chef.
04:58These are not going to be cooked far enough, I know it.
05:0260 seconds to go, ladies.
05:04Let's go.
05:04Last minute.
05:07Go.
05:07You got to plate it.
05:0810.
05:09Coming down, coming down.
05:09Right behind, right behind, right behind.
05:108, 7, 6, 5, 4, 3, 2, 1, and serve.
05:19Oh, my goodness me.
05:29Did you make me something worthy of one of those amazing,
05:33life-changing punishment passes?
05:35Yes, Chef.
05:36You were tasked with making a scallop dish that not only tastes delicious,
05:42but visually, it has to have the wow factor.
05:45So, right now, I'd like Chef Michelle and Chef James
05:49to identify which dishes from both teams meet all the criteria.
05:55If it's not delicious or stunning, I am not tasting it.
05:58Good luck.
05:59Chef, I have here for you a roasted yellow pepper, tomato, and corn puree.
06:04I know that my plating skills are very strong.
06:07I'm a seafood girl.
06:09I'm going to win today's challenge.
06:11Here, I made a rosemary skewered seared scallop
06:14with a rosemary coconut reduction.
06:16Come on.
06:17How long did you cook your scallops for?
06:20About three minutes in total.
06:23I did a romesco puree with luso in there.
06:27Chef, James is a stone wall.
06:30But I'm pretty confident about this cook right now.
06:32And then I did a double on mushroom.
06:34My mistake was when I was doing the scallops,
06:36I was rushing for time, and I didn't dry them first.
06:38You've got to stop starting with your mistakes.
06:41You're confident in what you do.
06:41I know, I'm just...
06:42Right?
06:42Yeah.
06:43And what's this?
06:44A brown butter, Chef.
06:45Brown butter.
06:46Yes, Chef.
06:47So you have polenta and potato?
06:49Yes.
06:49And romanosco?
06:50Yeah.
06:51I'm confident in the cook on my scallops 100%.
06:54And I'm confident in the flavors.
06:56I'm just afraid that I might have done too much.
06:59After tasting each of their team's dishes,
07:02Chef James and Michelle are ready to make their recommendations to Chef Ramsay.
07:06Let's begin with the blue team.
07:08Okay, James, how many are there?
07:09Chef, there's only three dishes today.
07:12Oh, wow.
07:12Personally, I was expecting a bit more.
07:14Okay, in no particular order, first dish belongs to?
07:16Chef, the first dish belongs to Antonio.
07:19Antonio, let's go.
07:21Thank God.
07:22I guess this means I'm safe from going home.
07:24Describe the dish.
07:25We have a pan-seared diver scallop,
07:27and on the bottom is a southern roasted corn succotash.
07:30I love that little Jackson Pollock touch with this sort of artistry on the plays.
07:33It's a really good dish.
07:34Congrats on, man.
07:35Thank you, Chef.
07:36Really good job.
07:36Wow.
07:37So, Chef, we got seared scallops with mushroom two ways.
07:47I did a pickled, and then I did a braised one with some Chinese eggplant.
07:51For me, the hero here are the pickled mushrooms with those lovely roasted scallops.
07:55It's a really good dish.
07:56Congratulations.
07:57Well done.
07:57Thank you, Chef.
07:58Wow.
07:58I want to show everybody in here, like, Chris can cook.
08:01Chris is here for a reason.
08:02He could be a leader.
08:03James, a final dish from the blue team is?
08:05Chef, the third and final dish belongs to Jayden.
08:08Oh, I knew that.
08:10Let's go, Jay.
08:11Oh, my God, man.
08:12It just makes you feel like you're doing something right.
08:15But Massachusetts, if there's one guy that knows how to absolutely nail a scallop, young man,
08:19it should be you.
08:19Yes, Chef.
08:20I'm just praying that Chef Ramsay and Chef James are on the same page.
08:25Chef, I have seared scallops on a bed of carrot puree with a corn and bacon succotash
08:31with some kumquats and crispy shallots.
08:33Mmm.
08:34Scallops are cooked beautifully.
08:35Thank you, Chef.
08:35And the dish looks so vibrant.
08:37Thank you, Chef.
08:38Well done.
08:38Congratulations.
08:39Wow.
08:40I hope that mine is going to take the win.
08:42The punishment pass is like, that's your get-out-of-jail-free card.
08:45Chris, Antonio, and Jayden, I'll be honest, you've made my decision very difficult
08:49because those dishes are top-notch.
08:51Thank you, Chef.
08:51Thank you, Chef.
08:52Thank you, Chef.
08:52Well, there is a dish that has a slight edge just in terms of which one would I want
08:58to dive into again immediately.
08:59That dish belongs to Chris.
09:05Well done.
09:10Hello?
09:11Pardon me, pass?
09:13Yes, it's me.
09:14I just won.
09:15Young man, well done.
09:16Thank you, thank you.
09:17Michelle.
09:18Yes, Chef.
09:19How many dishes on your team do you think are worthy of that punishment pass?
09:25Chef, we have four dishes on the red team that are worthy.
09:27Four?
09:28Mm-hmm.
09:28First one, please.
09:29Uh, first dish today that you're going to try will be Lisa's dish.
09:33Great.
09:34I know my dish is great, but, you know, I don't want to be overconfident because it could actually
09:38turn around and bite me in the ass.
09:40You have a pea puree, Chef, with sunchokes and radishes sautéed in butter and some herbs.
09:45Really nice combination, that sweet and earthy feel with the peas, and it looks stunning.
09:49Congrats.
09:50Thank you, Chef.
09:51Great start.
09:51Thank you, Chef.
09:52I feel like I've done California proud.
09:54Callie is the motherland for me, and, you know, I'm always still representing Callie,
09:58no matter what.
09:59Chef, the next dish will be Jada's dish.
10:01Jada's.
10:02Wow, let's go.
10:02I know Chef Michelle said that it tastes great, but this is Hell's Kitchen.
10:07Like, the moment you think you're confident, errrr.
10:11On the side is going to be a citrus ber blanc with a nice seasonal succotash, so there's
10:15going to be some heirloom tomatoes, charred and roasted corn, as well as some asparagus.
10:20I love what you've done with that sort of cross hatch on the scallops.
10:23They are cooked perfectly.
10:24It's a delicious dish.
10:26Thank you, Chef.
10:26Congratulations.
10:27You're in the running.
10:30The next dish we'll try will be Aniyah's dish.
10:32Oh, my God.
10:33Wow.
10:36So, Chef, for you, I have a grilled scallop.
10:39Everybody pan-seared them.
10:40I was going to pan-sear them at first.
10:41I just wanted to be a little bit different.
10:43And then the idea of goat cheese, where'd that come from?
10:45I love goat cheese grits.
10:46It gives it a little bit of punch in there.
10:48It also adds a bit of creaminess to that grit.
10:50I'll be honest, the cooking scallops on the grill is way more difficult than it is in a pan.
10:54Yes, Chef.
10:54Outstanding job.
10:55Thank you, Chef.
10:55Thank you so much.
10:56Wow.
10:58My scallops are Chef Ramsay-approved.
11:01Chef, the last dish you'll try from the red team today will be Cat's dish.
11:08Cat, wow.
11:10Oh, my God.
11:11My heart just jumped out of my chest.
11:12I'm like, I know I better be a part of this top four.
11:15Chef, what I have here for you is a roasted yellow pepper and tomato puree with a little
11:19ginger and garlic in there and a corn salad.
11:23Cat, visually, it's popping again, vibrant.
11:26It's an expensive delicacy, and you've done it absolute justice.
11:29Great job.
11:30Thank you, Chef.
11:31Wow.
11:31Ladies, four outstanding dishes.
11:34Thank you, Chef.
11:35For me, there was one dish that had a slight edge over the other three.
11:39The winner of the red team's punishment pass is...
11:44Aniyah.
11:58Congratulations.
11:59Use that pass wisely.
12:11It's for you and you only.
12:12Yes, Chef.
12:13Now, I'd like to find out the dishes that didn't do justice to those scallops, because sadly,
12:18at least one of you could be going home.
12:21Michelle, first one, please, from who?
12:23First one will be from Cara Marie, Chef.
12:25Let's go.
12:25Step forward, please.
12:27I knew it was too much.
12:30It looks a little bit over the top.
12:32And what is this underneath there?
12:33What is that?
12:34That's the purple potato puree and the port creamy grits.
12:37Does it need all that?
12:38I wanted to kind of layer the flavors and then have the scallops with a little bit of the
12:42crunch.
12:43It was kind of building the flavors from the bottom up.
12:45It could stand alone, okay?
12:47I didn't do enough in the signature challenge, and then now I kind of was, like, trying to
12:52overcompensate.
12:54Uh, Michelle, is there another one?
12:55Yes, Chef.
12:56From?
12:56It'll be from Maddie, Chef.
12:57Maddie.
12:58As soon as I hear my name get called, I'm like,
13:00When I was doing the scallops, I was butter-basing them, and I didn't dry them before I put them
13:05on the sauce, so it got a bit greasy and the sauce kind of evaporated.
13:09The actual puree tastes good, but the scallops, there's no crust on there, and so they taste
13:13like they're steamed.
13:14If you serve this in a restaurant, they are sending it back quickly.
13:17Yeah, I expect more from you.
13:19Not good.
13:21This could be it.
13:22I could be leaving Hell's Kitchen right now.
13:24Michelle, is there anyone else from the Red Team that didn't meet the criteria?
13:27No, Chef.
13:28No.
13:29James, tell me, the underperforming dishes were cooked by who?
13:34The first one, Chef, belongs to Chase.
13:37Chase.
13:37Ready?
13:38Let's go, Chase.
13:39I cannot believe that my name got called.
13:42I do not want to go home before cooking my first dinner service.
13:46Describe the dish, please.
13:47It's a pan-seared scallop with a parsnip puree and a fennel and ginger broth, a little bit
13:52of beech mushroom.
13:52How did you cook the puree?
13:54I cooked it in a little cream with some water, let that reduce down, then blended it up.
13:58It looks like cats puked up in there.
14:00It does not look good.
14:02I go back to that elk tenderloin, the first impressions, right?
14:04Yes, Chef.
14:04You raise the bar, and then you kick me in the nuts with this thing.
14:09James, is there another dish that didn't meet the criteria?
14:13Yes, Chef, there is one more.
14:15That dish belongs to Carlos.
14:17Carlos?
14:18Damn.
14:18My heart drops instantly, and I'm just praying to God that my scallops are cooked even a little
14:25bit well.
14:26Chef, for you, I made a rosemary-secured scallop with a rosemary-coconut reduction and
14:30a pea salad.
14:32Rosemary's so overpowering.
14:33How do you actually cook these?
14:34Pan-seared, Chef.
14:35You just touched that.
14:37It's solid, right?
14:38What does that tell you?
14:39It's overcooked, Chef.
14:40And you coming from Alaska, young man, surrounded by water.
14:44Ah.
14:44I expected a much, much, much, much better execution on that.
14:51Yes, Chef.
14:51It feels terrible.
14:52I feel like I let my entire state down.
14:56One of you is leaving the competition right now, because if you can't cook me a unique scallop,
15:01there is no hope in hell you are ever going to become my head chef at Hell's Kitchen, Foxwood
15:07Resort, Casino.
15:09The person leaving Hell's Kitchen is...
15:11Carlos, step on up, young man.
15:20That performance there was underwhelming.
15:23Combine that with what you gave me across the signature dish tells me you are not ready.
15:28I've got to be honest.
15:29I'm going to cut you loose right now.
15:31Yes, Chef.
15:31Please, give me your jacket and leave Hell's Kitchen.
15:35Thank you, Chef.
15:36Good night.
15:37Good night.
15:37Safe trip back to Alaska.
15:39Bye, Chef.
15:40Bye, Carlos.
15:40I feel like I let my state down, like, pretty heavy.
15:45Man, I know I don't overcook fish.
15:47Like, that's something I know I don't do.
15:49I do not know what happened at all.
15:51Like, I am so disappointed in myself for doing that.
15:54Tonight, we are opening Hell's Kitchen.
15:56Head back to the dorms, get a breather.
15:58Our sous chefs will call you in half an hour to get over tonight's menu.
16:02Is that clear?
16:02Yes, Chef.
16:03Now, f*** off.
16:06F*** on.
16:08F***.
16:10F***.
16:11Bling, bling it, baby.
16:12Yesterday was not enough.
16:13Today was too much.
16:14I've got to find the balance.
16:15I'm glad you're not going home yet.
16:17Yeah, me too.
16:18I'm trying to define my voice as a vegan chef in a non-vegan kitchen.
16:23I just want to prove that.
16:24I am a chef to the core at the end of the day, and I cook and prepare anything and everything.
16:29You should have done vegan scallops.
16:31Not only am I vegan, but I do CrossFit.
16:36That tracks.
16:37You want to arm wrestle?
16:38That might be fun.
16:39Let's see how strong you are.
16:40Come here.
16:41Let's go.
16:41I don't know about you.
16:42I see those forearms.
16:43You either play a lot of video games or spent a lot of time alone as a child.
16:47We'll go with number one.
16:48Okay.
16:50Okay.
16:51Hands up.
16:54Oh, f*** around.
16:56F***.
16:58I don't want to touch you.
16:59Good job.
17:03I'm just going to hide under the table now.
17:06You know, the running joke is, oh, vegans are protein deficient.
17:10Wah, wah, wah.
17:11I don't see any protein deficiency here.
17:14Guys.
17:15And neither does Paul.
17:17I'm not afraid to lose to a woman.
17:20I'm going to go cry now.
17:23Hello, chef.
17:24With the first dinner service just five hours away.
17:28We're going to get started.
17:28The chefs are anxious to get critical information about tonight's menu.
17:33All right.
17:34Scallop.
17:34Smoking hot pan.
17:3645 seconds both sides.
17:38While it's good with that, I'll season the other side.
17:40I'm going to get the risotto starter.
17:41So you're going to get the rice nice and toasted.
17:43Fennel stock, butter, mascarpone, parmesan.
17:46And then the very last thing that we do is we're going to finish this with parsley.
17:49All right.
17:49Strip steak.
17:50Pretty lean other than that fat that's on the outside.
17:52It benefits from a little kiss of butter.
17:54I'm going to show you the pork chop, okay?
17:55Learning this information is like turning the fire hydrant on full blast and trying to
18:01drink from it.
18:02Is that butter and oil you put in there?
18:03Yes, chef.
18:04I know.
18:05Land is done.
18:06It's been about eight minutes.
18:08I can't keep up.
18:10It's going so quick.
18:11Carbonara?
18:12Seems to be nice and creamy, okay?
18:15What's that?
18:16I'm missing ingredients.
18:18I'm worried that I might flop during service.
18:22It's just not.
18:24my pants.
18:28Are you nervous?
18:29I know.
18:29Yeah.
18:30Extremely.
18:31I'm not even going to it, y'all.
18:32Really?
18:33Yep.
18:34Bradley was lost.
18:35He was, you know, call your mom on the Superstore phone lost.
18:38It was bad, dude.
18:40What else did you put in there?
18:42I'm sorry.
18:42I'm sorry.
18:42I've never had a knife kit almost make me cry before.
18:57That is sexy.
18:59These are what chefs dream about.
19:00These hex clad knives are beautiful.
19:03This is our s***.
19:04Win or lose, man.
19:05You go home with some knives, baby.
19:06Some good-ass knives, too.
19:08Ah, yes.
19:09I've never wanted kids, and now I have a whole knife kit full of babies.
19:13I'm literally trying to not cry right now.
19:15I'm not even f***ing kidding.
19:16If they weren't so sharp, I'd cuddle a knife, so...
19:20After a day of intensive menu training...
19:27You want a lead?
19:28It's up to you.
19:29You want a support?
19:30The chefs are setting up their stations and eager to kick off their first dinner service.
19:35I'm really excited.
19:36I'm pumped.
19:36I think you're going to kill it.
19:39Okay, ladies.
19:40Tonight is the night.
19:42Gentlemen, let's go.
19:44Yes, chef.
19:44Yes, chef.
19:45All right, let's hit it.
19:46First service nerves.
19:47But, hey, we can do this.
19:49We've got this, man.
19:51Marina, open Hell's Kitchen, please.
19:52Let's go.
19:53So let's go.
19:53There's an abundance of excitement in the air.
20:05I love it.
20:07It's beautiful.
20:07With reservations for tonight snapped up several months ago.
20:11Cheers to Hell's Kitchen.
20:13And with each chef representing their state, there's tremendous pride on the line.
20:18Ready to f*** you go.
20:20Love you.
20:22Have fun.
20:22Let's go team, dog.
20:24Tonight's first dinner service will feature a menu of Hell's Kitchen classics.
20:28I'll take the rack of lamb.
20:29As well as a pesto shrimp scampi flambe appetizer.
20:33Prepared table side by Ellie from Nevada and Sydney from North Carolina for the Red Kitchen.
20:38I promise I won't burn you.
20:40And Jaden from Massachusetts and Jonathan from Georgia for the Blue Kitchen.
20:45Have you ever had pesto table side before?
20:46No.
20:47Oh, tonight's the night.
20:48We're excited.
20:49We've got the first ticket.
20:51Let's go.
20:51In the kitchen, you guys.
20:52Four covers table.
20:53Two.
20:53One flatbread, one scallop, two risotto, one table side.
20:57Heard?
20:57Heard, chef.
20:58Let's go.
20:59Where's my grapeseed?
21:00Where's my grapeseed?
21:01Where's my grapeseed?
21:02Grapeseed right here.
21:03We have a flatbread and a risotto, right?
21:05One scallop, two risotto, and a flatbread.
21:08Two risotto?
21:09Two risotto all day?
21:11Yes, chef.
21:11Two risotto all day.
21:12Bradley's struggling, and I just know this is going to hold up hot app, so I'm frantically
21:18trying to run around and keep everything else going.
21:22All the way to the left.
21:23All the way to the left.
21:25Guys, I need to hold back.
21:26I'm burning flatbread.
21:27Burn that whole bag.
21:28Let me re-fight.
21:28Hey, hey, hey.
21:29How the f*** are you burning flatbread already?
21:31Sorry, chef.
21:31What the f*** are you doing?
21:32We've just started.
21:34You make a beautiful flatbread, then you burn it.
21:36Slow down, okay?
21:37Yes, chef.
21:37Let's go.
21:38Thank you, chef.
21:39With Montana chef Chase burning his flatbread, the blue team's appetizers are in a holding
21:44pattern.
21:45While in the red kitchen...
21:4715 seconds to the window.
21:4915 seconds.
21:50Jada from Florida and Elena from South Carolina are hoping their start on appetizers is a
21:55strong one.
21:56You ready, risotto?
21:57I'm ready.
21:58Let's go.
21:59Walking risotto.
22:01We're walking flatbread.
22:02Walking two flatbreads right now.
22:04How's that result in?
22:04Good.
22:05Two flatbreads.
22:06On your right?
22:08Down.
22:09Flatbreads are beautifully cooked, by the way.
22:11Huh?
22:11Yeah, they're doing good so far.
22:12Really good.
22:14Delicious risotto.
22:15Really good.
22:16Yes, chef.
22:16Make sure the whole team tastes it so we know where the bar is, yes?
22:19Yes, chef.
22:19Let's go.
22:20I mean, the first dish didn't get sent back, so come on.
22:24I am feeling on cloud s*** nine.
22:27How we feeling, ladies?
22:28You good?
22:28Feeling it.
22:28You all are feeling it.
22:29We're cruising.
22:31Buon appetito, ladies.
22:32Yes!
22:34Two more minutes on this, two risotto.
22:36Two minutes is two minutes?
22:36I just need to know, because this is going to overcook.
22:40Communication is everything.
22:41Not communicating isn't going to get you far.
22:45Can I walk scallops?
22:48Can I walk scallops?
22:50Walking.
22:51Scallops, chef.
22:53Overcooked?
22:54Yeah.
22:54You two muppets, come here.
22:56Quick, come on.
22:58Just touch them.
22:59It's how f***ing hard that is.
23:00I'm not serving them.
23:01Come on.
23:01Come on.
23:02Flat bread.
23:04Flat bread, chef.
23:07F***ing now.
23:08Undercooked now.
23:09Hey, hey, hey.
23:10Come here, you.
23:12In fact, all of you, come here.
23:15I don't know what's going on, but all over the place.
23:17They've sent their first table.
23:18I've got f***ing raw bread.
23:20Overcooked scallops.
23:21Get your f***ing together a little bit, yes?
23:23Yes, chef.
23:23Let's go.
23:24Come on.
23:24It's a flat bread.
23:25Yes, chef.
23:26Take your f***ing back.
23:27Come on, chef.
23:27Sorry, chef.
23:28With the blue kitchen now firing their first appetizers for a third time, the red kitchen
23:34is hoping to maintain its solid start.
23:37Let me get one minute on scallops.
23:38One minute on scallops.
23:40Is that enough for risotto?
23:42Scallops, I'm five out.
23:44She's five out on risotto.
23:45F***ing.
23:46I already started my scallops.
23:48Make sure we're talking, ladies.
23:50We got to keep up.
23:51Yes, chef.
23:51Yes, chef.
23:52Two scallops, two risotto.
23:53We're now three and a half out.
23:55Why are the scallops in when she's three and a half out?
23:57Pass me those scallops.
23:59With two minutes to go, drop the scallops.
24:02What are we going to do now?
24:03I was going to sear the other side, chef.
24:05And is it what?
24:05Just two minutes later?
24:07No, chef.
24:08No, come on, girls.
24:09We're not going to half cook a scallop.
24:10Yes, chef.
24:10Did we not just do a challenge with scallops?
24:12Yes, chef.
24:14Holy f***.
24:15That's all right.
24:15We're going to bounce back.
24:16We're good.
24:17Keep going.
24:18Keep going.
24:18Keep going.
24:18We're going to bounce back.
24:19You got it, girl.
24:20One minute and a half risotto.
24:22Dropping scallops.
24:24Heard.
24:24I disappointed my idol.
24:26Like, I can't get any lower than this.
24:29And that's something that I need to work on,
24:30is just shaking it off.
24:31Walking scallop.
24:34Let's go.
24:34Thanks to Kat from Maryland,
24:36the ladies are continuing to push out appetizers.
24:39Service, please.
24:41While over in the blue kitchen...
24:42You got two risotto ready, sir?
24:44Two and a half minutes.
24:45Bradley from Louisiana is hoping
24:47that he's finally able to deliver acceptable risotto.
24:51F*** me, dude.
24:53Just put peas in there.
24:53I just put peas in the risotto.
24:55Free fire.
24:56Give me a kick it over.
24:57Spin it.
24:58Spin the handle.
24:58Spin the f***ing handle.
25:00My man Bradley,
25:01that risotto is whooping his behind right now.
25:04You are drowning over here.
25:06And I'm just trying to help.
25:09What?
25:09Where's the risotto gone?
25:11It's peas in risotto, chef.
25:12I f***ed up and I put peas in it, chef.
25:14Hold on.
25:15We're handpicking peas out of f***ing risotto?
25:17Excuse me.
25:17Can you see us?
25:18Oh, my God.
25:20Put it down.
25:22Look at her.
25:22She's staring, watching everything you're f***ing doing.
25:24No one's getting fed,
25:26and we're looking like a bunch of f***ing idiots.
25:34It's just over 30 minutes into opening night at Hell's Kitchen.
25:38Where's the risotto gone?
25:40There's peas in risotto, chef.
25:41I f***ed up and I put peas in it, chef.
25:42And Chris from New Jersey is scrambling to fix Bradley's mistake.
25:47Hold on.
25:48We're handpicking peas out of a f***ing risotto?
25:50Excuse me.
25:50Can you see us?
25:52Oh, my God.
25:53Put it down.
25:55Look at her.
25:55She's staring, watching everything you're f***ing doing.
25:57No one's getting fed,
25:59and we're looking like a bunch of f***ing idiots.
26:01Have we given up?
26:02No, chef.
26:03Don't f***ing do that again.
26:04Yes, chef.
26:05You get your f***ing together.
26:06Yes, chef.
26:06Okay, quickly.
26:07Yes, chef.
26:09Five minutes on that risotto.
26:11I'm watching Bradley cook.
26:12His brain goes somewhere else.
26:15What's wrong with this?
26:17It's broken.
26:17It's broken.
26:18Restart it.
26:18Restart it.
26:18Restart it.
26:19F*** me.
26:21Restarting a risotto.
26:22Oh, my God.
26:24Oh.
26:25While the blue team's nightmare on appetizers continues...
26:29I apologize for the long wait.
26:31Need more bread, maybe?
26:32...the red team...
26:34It's not the best star, but it's moving.
26:35Let's get that right.
26:36Yes, chef!
26:37...is moving on to their first order of entrees.
26:39Two pork, two strip,
26:41one chicken, one halibut.
26:42Heard?
26:43Heard, chef!
26:43Maddie, call those entrees back.
26:46Two pork,
26:47one halibut on our station,
26:49and that's all.
26:50I don't give a f*** about the station.
26:51I'm not laughing.
26:52Yes, chef.
26:53Two pork, two strip,
26:54one chicken, one halibut.
26:55Two pork, two chicken...
26:56Oh, my good God.
26:58Right now?
26:58Oh, no.
27:00Let's do it again together.
27:01Okay.
27:02Two pork.
27:02Two pork.
27:03Two strip.
27:03Two strip.
27:04One chicken.
27:05One chicken.
27:05One halibut.
27:05One halibut.
27:06Call it back.
27:07Two pork.
27:09Two chicken.
27:10Oh, my f***.
27:11Good God.
27:12Oh, I'm sorry, chef.
27:14Young lady,
27:15you are representing
27:16the state of New York.
27:17Yes, chef.
27:17Big deep breath.
27:18F*** off in the cold room.
27:20Yes, chef.
27:20And come back
27:21with your state of mind
27:22in check.
27:23Let's go.
27:26Oh, no.
27:28Again.
27:29Two pork,
27:29two strip,
27:30one chicken,
27:31one halibut.
27:31Again.
27:32Two pork,
27:33two strip,
27:33one chicken,
27:34one halibut.
27:34Get me, Maddie.
27:35Yes, chef.
27:39Maddie,
27:40your brain?
27:42Is it on?
27:44Call it back.
27:45Two pork,
27:45two strip,
27:46one chicken,
27:46one halibut.
27:47Get your s*** together,
27:47young lady.
27:48Yes, chef.
27:48With Maddie's head
27:49back in the game,
27:51the women move forward
27:52with entrees.
27:53Maddie,
27:53you got this.
27:54Bounce back.
27:55We all got this.
27:56Make sure you listen.
27:57Back in the blue kitchen.
27:58Walking with risotto.
28:01The first order
28:02of appetizers
28:02are finally making it out
28:04to patient diners.
28:05Oh, my God.
28:06That is so good.
28:08Oh, no, no, no, no,
28:10no, no, no, no, no.
28:12But a new problem
28:13quickly pops up.
28:14Dude, roll another dough.
28:16Now.
28:16Dude, we don't have
28:17any more of that cheese.
28:18How long for the flatbreads?
28:20I need to find cheese, chef.
28:21Oh, my God.
28:22Because you've burned so many.
28:25Where's all the cheese gone?
28:26I used...
28:27Have you used it all?
28:28Yes, chef.
28:28Oh, my God.
28:31Pull back on scallops
28:32if we can.
28:32What the...
28:33We can't, dude.
28:35Sorry, guys.
28:36I can't find the cheese
28:37for the flatbread.
28:38I can't just magic
28:39cheese here.
28:41No, chef.
28:41Stop the flatbreads.
28:43We've got so many flatbreads.
28:44We've got no more cheese left.
28:45Give me something else
28:46if you don't have the flatbreads.
28:48Come on, guys.
28:49Just give me a salad.
28:50Yes, chef.
28:51Something we can't up.
28:52While Chase scrambles
28:53to make salads
28:54in the red kitchen.
28:57I'm nervous about him
28:58cracking into this lamb
28:59just because it's the first time,
29:00you know?
29:00I know, I know.
29:00It's okay.
29:01It's okay.
29:02Vegan Cara Marie
29:03is looking to impress
29:04cooking meat.
29:05I have been grilling meats
29:08since before most of these chefs
29:10were even born.
29:12Skin side up, chef.
29:13Skin side up.
29:15Two salmon, two lamb.
29:16Walking with lamb.
29:17Right behind.
29:18Walking with lamb.
29:18That skin is messed up.
29:20The skin is messed up.
29:20It got stuck on the pan.
29:21Don't serve it.
29:22Fire up another one.
29:23Lamb's cooked beautifully.
29:25But where's the salmon?
29:26Two minutes, chef.
29:27F*** now.
29:28Take the lamb back.
29:29Maddie, how long on that salmon?
29:31Let me know what you want me to do.
29:32Maddie, do you feel comfortable?
29:34Stop messing with it.
29:35I need the salmon.
29:37You guys ready to walk salmon?
29:38Everybody was barking orders at me.
29:40It gets very confusing.
29:41Let me have a minute
29:42to figure this s*** out.
29:43Walking right now.
29:44Walking salmon, walking lamb.
29:48Oh, man.
29:50Hey, fish station.
29:52Kat and Maddie, come over.
29:54I got one salmon undercooked
29:55and one salmon that's overcooked.
29:57Can I have two fresh salmon?
29:58Yes, chef.
29:59While Maddie's failure on salmon
30:01stalls the red kitchen,
30:03over in the blue kitchen,
30:05the men are desperate to impress
30:07with their first entrees.
30:09We need to check lamb.
30:10Pop them right here.
30:11The first dinner service
30:12is your chance to shine
30:14around you on your left.
30:15Just stand down now.
30:16Let's go.
30:17Two lamb.
30:17Let's go.
30:18I got my fingers crossed.
30:19I'm praying to Jesus.
30:21I'm hoping to showcase my talent
30:23to Chef Ramsay.
30:23around you on your left.
30:35Just stand down now.
30:36Let's go.
30:36Two lamb.
30:36Let's go.
30:37It's almost two hours
30:38into dinner service,
30:39and Henry has just arrived
30:41with the first entrees
30:43from the blue kitchen.
30:44Oh, s***.
30:45Hey, blue team, come here.
30:46All of you.
30:47What's happened?
30:49I better duck,
30:50because I don't want to catch
30:50a bullet that wasn't meant
30:51for me.
30:52It's f***ing wrong.
30:55Oh, no.
30:56I hope the kitchen
30:57doesn't get shut down.
30:58May deserve better.
31:00Now get it together.
31:01Let's go, guys.
31:01Come on.
31:01Chef, refire.
31:02Come on.
31:02Let's go.
31:03When you're in Hell's Kitchen,
31:04you know, you go in there
31:05with these delusions of grandeur,
31:07like, oh, I would never do that.
31:08But when the heat's on
31:09and Chef Ramsay's yelling,
31:10common sense goes out the window.
31:11Let's regroup.
31:12Let's get back.
31:13Yes, Chef.
31:13You need what?
31:14As Henry from Texas
31:15quickly tries to rectify
31:17his mistake on lamb
31:18over in the red kitchen.
31:20Come on, ladies.
31:20We got to get this s*** together.
31:21Maddie on salmon
31:22and cat on pork
31:24are trying to push out entrees.
31:26Don't flip that salmon.
31:27I'm not.
31:28I'm not.
31:28This is going over there.
31:30Maddie, just let it do its thing.
31:31I could see from a mile away
31:33that Maddie was lost
31:34just from her mouth breathing.
31:41Confused as s***.
31:42Garnish is up.
31:43Wellies are in the window.
31:44Walking behind hot.
31:46Skim side, skim side, skim side.
31:48Pork chop.
31:49Good salmon, Chef.
31:56s*** now.
31:57Pork is raw.
31:59I want more s***.
31:59Ladies, storeroom.
32:02All of you, now.
32:03Yes, Chef.
32:04Oh, s***.
32:05We're going to get kicked
32:05out of the kitchen.
32:06Call out those tickets.
32:07Yes, Chef.
32:08Two Wellington, one salmon,
32:09one pork chop.
32:10Now look what I got.
32:12I got that cooked a s*** crispy.
32:15I got that s*** there.
32:16I just, I, I, I have no s*** idea
32:20what you girls are up to.
32:22I don't even know
32:23how you have the nerve
32:25to bring me that.
32:26Yes, Chef.
32:26That's me.
32:27I can't continue like this.
32:30Get the s*** out of here.
32:32All of you.
32:32Get out.
32:33Chef, Chef.
32:37Hey, and see if you can do
32:39something right tonight.
32:41Come back to me with two nominees
32:43that your team could be better off without.
32:46Is that clear?
32:47Yes, Chef.
32:47No s*** way, dude.
32:52That was s*** terrible.
32:53Tonight feels like a failure,
32:56and serving that raw pork chop
32:57and a burnt salmon
32:59is just unforgivable.
33:01You need to be more confident
33:02in yourself, okay?
33:03You need to trust the cook.
33:04Everybody was firing at her.
33:06Hey, salmon this, salmon that, salmon that.
33:08And it kind of,
33:09she was overwhelmed.
33:10It feels like s*** to get kicked
33:12out of the kitchen,
33:12and especially that it was my station
33:14that was s*** up the most.
33:16But that was a result
33:17of everybody's miscommunication.
33:19I just feel like I got so caught up
33:21because everybody was saying
33:21like 18 million things.
33:23I want two halibut, two strip, yes?
33:25Two halibut, two strip.
33:26Two halibut, two strip.
33:27It's going to be the best
33:28to see her we're going to have all night.
33:29Henry and I, you know,
33:30we had great communication.
33:31I think we're both very talented,
33:33and, you know,
33:34we kind of just rocked it out together.
33:35We're kind of dancing, honestly.
33:37I have chicken on the lefty part, Chef.
33:40s*** me.
33:41Hey, all of you.
33:43Oh, no.
33:44Not again.
33:46Hey, you two.
33:46Come in here.
33:47You s*** off.
33:49What's going?
33:49Two halibut, two strip.
33:51Again!
33:51Two halibut, two strip.
33:53And I've got two strip,
33:55two Wellington, one chicken.
33:57Just throwing s*** out.
33:59Get out!
34:00Yes, Chef.
34:00Out!
34:01Come back to me,
34:02two nominees,
34:03two individuals that would
34:04actually make your team better without.
34:07Is that s***ing clear?
34:08Yes, Chef.
34:08Yes, Chef.
34:11I'm pissed off.
34:14Tonight is an absolute embarrassment.
34:21Y'all two?
34:23What the s***?
34:27Honestly, the communication
34:28kind of went to s***.
34:29I just felt like
34:31I was trying to just get it out,
34:32but everyone was like,
34:33Simon, Simon, Simon.
34:34At one point,
34:34I didn't know what was going on.
34:35I believe a decent amount of the blame
34:37actually falls on Anaya
34:39because she was barking out orders
34:40and they weren't correct.
34:42It's our kind of responsibility
34:43to drive the tickets.
34:45And I know it's like a lot,
34:46but like,
34:47damn,
34:47we were on the s***,
34:47two salmon,
34:49two lamb ticket for 40 minutes.
34:50Like,
34:50it's embarrassing.
34:52It's not an individual fails.
34:53We fail as a team.
34:56We can talk about it.
34:57We all know who s***ed up.
34:58I say we just take a s*** count.
35:00Tonight,
35:00the main problem is risotto,
35:02scallops, and pizza.
35:02I mean,
35:03it's definitely a domino effect.
35:04Apps didn't set the tone,
35:06which affected our station.
35:07We all got s***ing frustrated.
35:09Mad,
35:09because how many scallops
35:10did you throw away tonight,
35:11you think?
35:11Half.
35:12In the beginning,
35:13I put no food out
35:14because the risotto isn't ready.
35:16I s***ed up risottos.
35:17I get it.
35:18But I didn't screw up
35:18your scallops, dude.
35:19That's not my fault.
35:21Antonio messed up scallops
35:23and then blamed it on us
35:24and made it seem like
35:25we were the cause
35:26of him being frazzled.
35:28I am being used as a scapegoat.
35:30He could have kept his head in the game.
35:31That had nothing to do with me.
35:33I mean,
35:34dude,
35:34don't get me wrong.
35:35You s***ed up enough pizzas
35:36to where we had to 86 then.
35:38I will fully admit
35:39I burned a lot of pizzas,
35:40but Antonio,
35:41the scallops were rough.
35:42Bradley,
35:43biggest thing was
35:43a breakdown in communication.
35:45Unfortunately,
35:46my vote has to be
35:46for Bradley and Antonio.
35:47I'm not going to lie,
35:48s***ed up.
35:49But I think the mood
35:49s***ed up with
35:50so many s***ed ups
35:51in the beginning.
35:52You s***ed up scallops.
35:54His signature dish
35:54that we did earlier today
35:56that he told us
35:56if we couldn't s***ed cook him,
35:58then you shouldn't s***ed be here.
35:59Why am I being used
36:00as a scapegoat
36:02for his s***ed ups?
36:03I don't think it's s***ed right,
36:04and I think Antonio
36:05and Jason do you know.
36:06It definitely pissed me off.
36:08I mean,
36:08it's just like,
36:08if we're going to play dirty like that,
36:10then I guess it just needs
36:11to be a mean mentality.
36:12I couldn't prioritize
36:13or cook anything else
36:14because I was stalled
36:16by not being able
36:18to put out the scallops
36:19we had in the first place.
36:21E86 pizzas,
36:22he s***ed up scallops
36:23that are Chef Ramsay
36:24the s***ed same signature dish.
36:26Bottom line.
36:35What I got tonight
36:36in our first ever
36:37Battle of the States dinner service
36:39was a sorry state of affairs.
36:42Jada, Red Team's first nominee
36:44and why?
36:44Chef, our first nominee
36:46is going to be Maddie.
36:47She definitely got flustered
36:48tonight on Fish Station.
36:50Ultimately,
36:51it was one of our biggest downfalls
36:52why we got sent out of the kitchen
36:53because of the hold up there.
36:55Jada's second nominee and why?
36:56Chef, our second nominee
36:57is going to be Kat.
36:59She too is also
37:00on Fish Station with Maddie.
37:02There was also a pork
37:03at the very end
37:04that ultimately
37:05was our downfall as well
37:06that was completely raw
37:07that she took full accountability for.
37:11Anthony, Blue Team's
37:12first nominee and why?
37:15First nominee
37:16is going to be Chase.
37:17That's because of the pizzas.
37:19I think anybody
37:19who messes something up
37:20that many times
37:21it needs to be 86th
37:22may not deserve
37:23to be here with us.
37:26Our second nominee
37:27is...
37:28with both teams
37:33being kicked out of the kitchen
37:34after a dismal opening night.
37:36That was pathetic.
37:39The Red Team
37:39has nominated Maddie
37:41and Kat
37:42while the Blue Team
37:43has named
37:43their first nominee.
37:45Chase.
37:46And...
37:46Our second nominee
37:47is Bradley.
37:50He failed to adapt.
37:53It was a full-on nightmare
37:54on apps.
37:56Bradley, Chase,
37:58Maddie and Kat,
37:58step forward.
38:01Maddie,
38:01I want to know first,
38:03what in the
38:03happened there tonight?
38:05Everybody's just
38:05barking different things
38:06and I was like,
38:07holy...
38:08like,
38:09we all need to communicate.
38:10We need to talk to each other
38:10and not at each other
38:11and we need to figure this out.
38:12Right,
38:13so we figured this out
38:14but the still kept coming.
38:16I agree 100%,
38:17Chef.
38:17I own up to my mistakes.
38:18I definitely up.
38:19Tell me why
38:20you deserve to stay
38:20in Hell's Kitchen.
38:21Chef,
38:21even though I'm young,
38:22I have so much fight in me.
38:23I'm eager to learn.
38:24I'm eager to grow.
38:25I'm ready to be your chef
38:26and I will learn from my mistakes
38:27and it will never happen again.
38:29Kat,
38:30tell me why
38:30you should stay
38:30in Hell's Kitchen.
38:31Chef,
38:32I have so much fight in me.
38:33I'm ready to work hard for you.
38:34I'm learning from my mistakes.
38:36I'm excited about it, Chef.
38:37I'm ready to represent
38:38for Marilyn.
38:40Chase.
38:41Yes, Chef.
38:41You spent half a night
38:43chasing your ass
38:44in and out of that oven.
38:46Chef,
38:46it was a lack of timing
38:49on my part.
38:49Tell me why
38:50you should stay
38:50in Hell's Kitchen.
38:51Chef,
38:51I know I had
38:52a bad day today
38:52but I learned
38:54from my mistakes.
38:55I own up to my mistakes
38:55and I tried my best
38:56not to repeat them.
38:57You were like
38:58your dog chasing
38:59his tail chase.
39:00Yes, Chef.
39:01Composure.
39:02Yes, Chef.
39:02Bradley,
39:03why should you stay
39:04in Hell's Kitchen?
39:05I'm ready to prove
39:06to you, Chef,
39:06that I'm supposed
39:07to be here
39:08for my team
39:09and for my family
39:10and for my home state
39:11and to show you
39:12that I can be
39:12your next head, Chef.
39:13I was very frazzled
39:14and I just could not
39:17understand how to...
39:18So tell me
39:18how you function
39:19back home
39:20in your state.
39:20Too fast for me, Chef.
39:21I couldn't keep up
39:23and I was asking
39:24for my support
39:25for...
39:26So who let you down
39:26if you weren't supported?
39:29My teammate.
39:30My decision is...
39:35Cat.
39:41Thanks, guys.
39:42Get back in line.
39:45Maddie.
39:47Young lady.
39:48Come here.
39:53Give me your jacket.
39:54I don't know
39:56who gave you a sous-chef title
39:58at the age of 18
39:59but, young lady,
40:01you are not ready
40:02to become my head chef.
40:03Is that clear?
40:04Yes, Chef.
40:05Good night.
40:05Thank you for everything, Chef.
40:07Bye, Maddie.
40:08Bye, Maddie.
40:09Bye, Maddie.
40:09Bye, Maddie.
40:12Going back home
40:12to New York,
40:13I know they're going
40:14to be proud of me
40:14because I kept my cool
40:15and I own up to my mistakes.
40:17People that are twice my age
40:18still don't own up
40:19to their s***.
40:19So I'm going to come back
40:20in a couple of years
40:21with a lot more experience
40:22under my belt
40:23and I'll be right back
40:24in this kitchen again.
40:25When you put your heads
40:25on the pillow tonight,
40:27just mutter to yourself,
40:28bounce back.
40:29Bounce back.
40:31Yes, Chef.
40:31Yes, Chef.
40:31F*** off.
40:33You all right?
40:34Woo.
40:35I know that was f***ing intense.
40:37I live to see another day
40:39in Hell's Kitchen
40:40and I am so grateful.
40:42Tomorrow's a new day.
40:43You're still here.
40:43You're still here.
40:44You're awesome.
40:44Fighting chant.
40:45I really got to step my game up.
40:47I know that I can do this
40:48so it's just a matter
40:49of shaking off the nerves.
40:51Got this, man.
40:52Got this, baby.
40:53I think Chef Ramsay
40:54kept me here
40:54because he sees something in me
40:56but I know that I have
40:57to bounce back
40:58and get my s*** together
40:59or I will be sent home.
41:01I respect you guys so much.
41:02I'll own up to my s*** ups.
41:04It's been twice in one day
41:06that I've had to go before
41:08Chef Ramsay
41:08in order to not get eliminated.
41:10It's an emotional roller coaster.
41:12Yep.
41:13Let's do this.
41:14There is no promise
41:16that you get a moment
41:18after this one.
41:19New Yorkers may be tough
41:21but properly cooked salmon
41:22shouldn't be.
41:24Maddie is gone
41:25because she wasn't able
41:26to figure that out.
41:32Next time
41:33on Hell's Kitchen
41:34Battle of the States.
41:36Everybody just shut the s*** up.
41:37How about you don't worry
41:38about my attitude
41:38and worry about a chicken?
41:39Wow.
41:40Things in the kitchen
41:41get out of control.
41:42Let's go!
41:43No!
41:45Come here!
41:46I met it.
41:48Thank you for your feedback.
41:50You're poking a s*** bear.
41:52Forcing Chef Ramsay
41:53to make a tough call.
41:55You didn't have to call
41:56the police on us.
41:57As the chefs struggle
41:58with the consequences.
41:59What the s*** happened?
42:01I forgot how much more
42:02of this I can take.
42:03Will the pressure
42:04cause one chef
42:05This is really a hard one for me.
42:06to do something so criminal
42:08Oh, s*** that!
42:09That Hell's Kitchen
42:10is forced to close.
42:12Wow.
42:13Oh my God.
42:15It's all next time
42:16on an arresting episode
42:18of Hell's Kitchen.
42:19You can't make this s*** up.
42:21Which celebrity recruit
42:22will crack next?
42:24Don't miss a punishing
42:24all new special forces.
42:26Start
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